How to freeze sweet corn

All this talk of freezing corn on my facebook feed is making me wish we had a sweet corn patch this year. Then my cousin even talked about freezing corn with our grandmother’s recipe yesterday. And nothing triggers a memory of grandma like the sweet nectar of sweet corn.
When I first moved to Indiana, I helped my husband’s family freeze sweet corn. I was thrown completely off by the blanching of cob after cob of sweet corn and the cutting of kernels from hot cobs. It seemed crazy. And it was definitely not the way grandma did it. So, here is how to freeze sweet corn the cool way.
ears of sweet cornSo, the way my family has froze sweet corn is cooler on the fingers. You start by cutting all the corn raw off the cob.
How to freeze sweet cornSo, at this point my grandma would blanch the corn. However, my mom discovered a cooler way that successful preserves the corn as well. Once it is cut, put into freezer quart bags. Try to measure how much you are putting in. I usually do small bags of 2 cups (equivalent to a can of corn) or 3 cups.bags of sweet cornThe key is in the brine. A brine is one of my favorite things. I use meat brines all the time.

The brine for freezer corn is a 1 cup water to 2 teaspoons of of sugar to 1 teaspoon of salt. The corn to brine solution should be 2 cups of corn to 1/3-1/2 cup of brine. So, if you have around 10 cups of corn or five bags of sweet corn I would make a brine with 3 cups of water, 6 teaspoons of sugars, and 3 teaspoons of salt. To make the brine, heat the water, sugar and salt until all sugar and salt is dissolved.

heating sweet corn brine

Depending on the amount of corn in each bag do a 4 corn to 1 brine ration. Like I said before I would do 1/3-1/2 cup of brine to two cups of corn. Add the brine into bags. Seal. Freeze. Enjoy all winter long.

How to freeze sweet corn
A quick and cool way to freeze sweet corn on a hot summer day.
  • 10 cups of sweet corn, cut off the cob
  • 3 cups of water
  • 6 teaspoons of sugar
  • 3 teaspoons of salt
  1. Place two cups of corn in quart sized freezer bags.
  2. Heat water and add salt and sugar. When salt and sugar are dissolved, remove from the heat.
  3. Pour ½ cup of brine in each bag of corn.
To alter amounts, brine solution is 1 cup water to 2 tsp sugar to 1 tsp salt. The corn to brine ratio is 4 parts corn to 1 part brine.

Hunk of Meat Monday: Pizza Casserole

We love pizza. It is that staple go to, ready in 20 minutes, meal. And when it is eaten out of my kitchen, it many times comes out of the freezer in shrink wrapped plastic. But, now I have an easy casserole that I can make that is as quick as spaghetti to make and then just requires a little baking time to melt all the cheese together.

Pepperoni and Sausage Pizza CasseroleThis might look a lot like the chicken bacon ranch pizza casserole I made a while back. Well, it is much like that casserole, just the red pizza sauce version. Start with your ground meat of choice. I used ground pork and added a diced onion to skillet as I browned the meat.

browning ground pork and onionsGet a pound of pasta boiling while the meat is cooking. I used bow tie pasta because I think it is great at catching sauce. Then, when the meat is completely cooked, drain any excess grease and return to the pan. Then add the red sauce.

pizza sauce, spaghetti suace and diced tomatoesYou basically need two jars of spaghetti sauce. I can’t seem to keep anything simple or in stock. So, I compromised with a jar of pizza sauce and a can of diced tomatoes as a substitute for another jar of spaghetti sauce. I poured the sauces and tomatoes into the cooked meat, and simmered while I added a dash of balsamic vinegar, tablespoon of brown sugar and some pasta sprinkle or oregano. When the pasta is done, it is time to get assembling. Start by putting 1/3 of the red meat sauce in the bottom of a 13 x 9 pan followed by 1/3 of the pasta.

layers of pizza casseroleThen if you are wanting to add 1-1.5 cups of shredded mozzarella or pizza blend cheese.

cheese pizza casserole

Then you can add any additional “toppings” you would put on your pizza. We added pepperoni. But if you like mushrooms or peppers or onions or ham, add it all. The more the merrier. Then repeat the layers two more times. My casserole ended with pepperoni on top.

Pepperoni pizza casseroleThen bake time! Bake on 375 for 30-40 minutes till the casserole is bubbling.

Pepperoni & Sausage Pizza CasseroleThen, let it rest for a minutes and enjoy!

Pepperoni and Sausage Pizza Casserole

Pizza Casserole
A simple pasta recipe that embraces all of the things you love about pizza.
  • 1 lb bow tie pasta
  • 1 lb ground pork or beef
  • 1 large onion, medium size diced
  • 2 (26 ounce) jars spaghetti sauce or equivalent of pizza sauce and diced tomatoes
  • ½-1 lb of sliced pepperoni*
  • 4-5 cups of shredded mozzarella cheese
  • ⅓ cup Parmesan cheese
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of brown sugar
  • 1 teaspoon pasta sprinkle dried oregano
  • *Any additional toppings can be used that you normally put on your pizza. You will need about a cup of each topping.
  1. Cook pasta till el dente while you begin browning meat.
  2. Brown ground meat with chopped onion. When completely cooked, drain grease and return meat to the pan.
  3. Add sauce to the meat and simmer as you add the balsamic, brown sugar and pasta sprinkle.
  4. In a lightly greased 9x13 pan, pour a small amount of meat sauce to lightly coat bottom.
  5. Begin layering with ⅓ of the pasta, 1-1.5 cups of mozzarella cheese, 2 Tablespoons parmesan cheese, pepperoni or any other toppings followed by ⅓ of the sauce.
  6. Repeat layers two more times. On the last layer, pour the sauce over the pasta instead of cheese and toppings.
  7. Cook on 375 for 30-40 minutes.

It was a big hit along side the chicken bacon ranch pizza casserole.

baked chicken bacon ranch pizza casseroleCan’t wait to see what everyone has prepared this week for Hunk of Meat Monday!

Hunk of Meat Monday: Chicken Milano Casserole

I have nights, that I literally open the fridge and curse as I see chicken juice running everywhere. And it is running everywhere because of the frozen chicken I put in the fridge three days ago is fully thawed now. And obviously the packaging has a hole in it that I was unaware of three days ago. So, once the fridge is disinfected, it is time to get creative. I knew I had to add some red meat somehow to the meal, so took some inspiration from one of my favorite dishes at Johnny Carino’s, Chicken Milano, to make a casserole version.

Chicken Milano CasseroleI started with boneless, skinless chicken thighs. If you have chicken breasts, you can use those. I put some butter down in a large skillet.

buttering cast iron skilletThen season the chicken with salt and pepper. I also used a little of one of my new favorites from Penzeys.

Toasted granulated onionsSaute chicken on both sides for 8-10 minutes or until juices run clear. Once I flipped the chicken over, I also added mushrooms and garlic to begin sauteing.

Chicken with mushrooms and garlicThen pulled the chicken out to rest while I kept the mushrooms and garlic in the pan.

cooked chicken thighsLet it rest while you start boiling water for the pasta. My pasta of choice for spaghetti type casseroles is cut spaghetti.

cut spaghettiBack to your mushrooms…add chopped tomatoes and diced ham to the pan and continue to saute for a minute or two.

mushrooms, tomatoes, ham sauteWhile it is working, chop up the chicken.

chopped chicken for milano casseroleBegin mixing the casserole together by pouring a jar of alfredo sauce into the ham and mushroom saute.

Alfredo sauce mixtureStir the chicken into the mixture.

Chicken and alfredo sauceStir together and combine in cooked pasta.

Cut spaghetti for milano casseroleThen I realized I didn’t estimate how much sauce I needed accurately. It was too dry. I didn’t have another jar of Alfredo sauce. So, I grabbed some can of cream of something soups.

cream of soupsNow, this was a good improvise, but I think the casserole would be better with just Alfredo sauce. Now, the other key to this recipe is basil. I went to the Penzeys Pasta Sprinkle…

Pasta SprinkleAdded a tablespoon to the casserole along with salt and pepper.

Seasonings for casseroleI also didn’t realize just how much food this would be when it all got mixed together. So, BONUS!!! One meal tonight and one meal in the freezer.

Chicken Milano CasseroleCover the casserole with shredded cheese. I used Italian blend cheese, but good, old mozzarella will work too.

Chicken Milano CasseroleBake for 20-25 minutes on 350. The cheese will be melted and golden brown when you pull it out of the oven. The casserole will be bubbly around the edge as well.

Chicken and Ham Milano CasseroleServe with a salad and call it good! My kids loved this casserole.

Chicken Milano Casserole

Chicken Milano Casserole
A creamy chicken and ham casserole that is a great one to freeze as well!
  • 4 boneless, skinless chicken thighs
  • 1 teaspoon granulated onions
  • ½ tablespoon of butter
  • 2 garlic cloves, chopped
  • 8 ounces of mushrooms, sliced
  • 2 roma tomatoes, chopped
  • 8 ounces of diced ham
  • 2 jars of Alfredo sauce
  • 1 pound cut spaghetti, cooked al dente
  • 1 tablespoon Pasta Sprinkle or dried basil
  • Salt and Pepper
  • 2 cups shredded Italian Cheese blend
  1. Season chicken with salt, pepper and granulated onion and cook over medium heat in a buttered skillet. Cook chicken for 8-10 minutes on each side. When you have flipped the chicken, add mushrooms and garlic. Continue to cook until the chicken juices run clear.
  2. Remove chicken to let it rest for several minutes, leaving mushrooms and garlic in the pan. Add tomatoes and ham into the pan and saute for several minutes.
  3. Chop chicken into cubes. Pour one jar of alfredo sauce into pan with ham, mushrooms and tomatoes. Add chicken and cooked cut spaghetti. Add additional jar of Alfredo, pasta sprinkle and a teaspoon of salt and ½ teaspoon of pepper.
  4. Pour into two 2½ qt casserole dishes. Put one cup of shredded cheese on each casserole. Cook one at 350 degrees for 20-25 minutes and freeze the other for later.

And I have a feeling this week might be the week I need to use that freezer meal. Off to the races…link up your favorites!

Hunk of Meat Monday: Chicken Bacon Ranch Pizza Casserole

This recipe is a doozie. If you love bacon chicken ranch pizza, you are going to love this casserole.

baked chicken bacon ranch pizza casseroleI started by getting a pound, yes, a pound of bacon fried and crumbled. I drained all the bacon grease, but reserved it for use later.

Bacon fryingWhile the bacon is frying get water boiling for a pound of bow tie pasta and cut 2 pounds of boneless, skinless chicken thighs or breasts into bite sized pieces. I prefer thighs. The secret to flavorful chicken, seasoning. And for this I pull out the Hidden Valley Ranch seasoning.

Ranch seasoningCover the cut up chicken with the ranch seasoning.

ranch seasoned chickenThen, along with a tablespoon of bacon grease, put the chicken in a skillet and saute.

cut chicken cookingCut up one bell pepper and add to the chicken as it cooks along with two minced garlic cloves.

chicken cooking with peppers and garlicGet your pasta boiling till al dente. I like using bow tie pasta, but use anything that would have some nooks and crannies for the sauce to absorb into while baking.

bowtie pastaOnce the chicken is completely cooked, drain any excess oil and water. Put the chicken mixture back into the skillet and add one jar of the Alfredo sauce along with 1/3 cup of evaporated milk. Don’t have evaporated milk, use regular milk. Add another teaspoon of ranch seasoning as well.

evaporated milkLet the chicken and Alfredo sauce simmer for several minutes. Then begin layering the casserole. Begin with the remaining jar of Alfredo sauce and pour half of it on the bottom of one 13 X 9 pan or two 8 x 8 pans. Then start by layering 1/3 of the pasta.

start with alfredo baseThen layer a third of the chicken and alfredo sauce, 1/2 cup diced tomatoes, 1/4 of the crumbled bacon and one cup of Italian style shredded cheese.

chicken bacon ranch pizza casserole layersThe repeat layers with the 1/2 the remaining bowties, half the remaining chicken mixture, 1/2 cup of tomatoes, 1/3 the remaining bacon and 1 cup of cheese two more times. Finish by covering with the remaining Alfredo sauce you poured into the bottom of the pan, one more cup of cheese and the reaming bacon.

chicken pizza casserole assembledBake on 350 for 30 minutes.

baked chicken bacon ranch pizza casseroleThis is pure deliciousness. If you made two smaller casseroles, freeze one instead of baking for later. You will not regret it! Spoon up pure comfort with this chicken bacon ranch pizza casserole.

chicken bacon ranch pizza casserole

Chicken Bacon Ranch Pizza Casserole

Serves: 8 servings

If you love white pizza like the bacon chicken ranch pizza, you will love this casserole that uses all the same flavors.
  • 1 lb. bacon, fried and crumbled, grease saved
  • 2 lb. boneless, skinless chicken thighs
  • 2 tablespoons of ranch seasoning
  • 1 bell pepper, diced
  • 2 clove garlic, minced
  • 1 lb. bow tie pasta, cooked al dente
  • 2 jars of Alfredo sauce
  • ⅓ cup of evaporated milk or regular milk
  • 3 roma tomatoes, diced
  • 4 cups shredded Italian cheese blend
  1. Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
  2. When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
  3. Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
  4. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer ⅓ of each of the following pasta, chicken sauce, and tomatoes. Use ¼ of the fried bacon. Spread 1 cup of cheese over top and repeat two more times.
  5. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
  6. Bake for 30 minutes on 350.

Enjoy this recipe! It will feed a crowd of hungry people. Link up your latest this week on Hunk of Meat Monday!

Hunk of Meat Monday: Baked Cheesy Beef Spaghetti Casserole

So this friend of mine (we are friends in my mind) has this pretty amazing baked chicken spaghetti recipe. I decided to see if I could adjust it a bit to make it with ground beef instead of chicken this past week. And it was a successful new dish of baked cheesy beef spaghetti casserole.

Baked cheesy beef spaghetti
This dish becomes perfect for a weeknight meal if you have some ground beef that has already been browned to pull out of the freezer. frozen crock pot browned beef
Start by getting water going to cook a pound of spaghetti. I used cut spaghetti. If you use regular noodles, break them into three or four parts. While the spaghetti is cooking, finely dice one onion and one bell pepper. diced onions and peppers
Once the spaghetti noodles are cooked, drain and begin mixing the rest of the ingredients in the pan you cooked the spaghetti. cooked spaghetti noodles
Mix the diced veggies, two cans of cream of mushroom soup and one can of cheddar cheese soup, and 1 cup of shredded colby jack cheese along with the one pound of browned hamburger together. soup, cheese and veggiesSeason with one teaspoon of seasoning salt and pepper to taste. Then stir in spaghetti and pour into a large casserole dish or 13 X 9 pan. mixed beef spaghetti casserole
Cover with an additional cup of shredded colby jack cheese. Cheese covered beef spaghetti
Bake for 30-35 minutes on 350 degrees until the casserole is bubbly. Baked Beefy Spaghetti Casserole Next time I make it, I am going to split it in half and freeze one casserole for later. This made enough food for us for at least two meals if not three meals.  What do you have cooking this week? Link on up to Hunk of Meat Monday!

Beefy White Spaghetti
  • 1 lb browned hamburger
  • 1 pound of dry Spaghetti, into thirds
  • 2 cans cream of mushroom soup
  • 1 can of cheddar cheese soup
  • 1 cup grated colby jack or cheddar cheese
  • 1 finely diced bell pepper
  • 1 finely diced onion
  • 1 teaspoon Lawry's Seasoned Salt
  • Salt And Pepper, to taste
  • 1 cup additional grated colby jack or cheddar cheese
  1. Cook spaghetti according to directions, drain and set aside. Mix beef, soups, 1 cup of cheese, and veggies together. Stir in seasonings and spaghetti noodles. Pour into large casserole dish or separate into two smaller casserole dishes to freeze one casserole for the future. Cover with the additional 1 cup of cheese. Bake for 30-35 minutes on 350 degrees.

Hunk of Meat Monday: Crock Pot Chicken Taco Bowls

Once again I have a recipe that can feed a crowd, is effortless, and gluten free for my friends who need it. Love these chicken taco bowls that are easy to make thanks to the crock pot.

Chicken Taco BowlsThe great thing about this recipe is how versatile it can be to make and use.

crock pot ingredients for chicken bowlsThe basics to the recipe is a pound to a pound and a half of meat, which I used boneless, skinless chicken thighs but can easily have breasts, beef or pork roast substituted, Rotel, canned tomatoes, green chiles, black beans, corn and taco seasoning. If you don’t like corn or chiles, they can easily be left out. I also doubled this recipe, so I started with three pounds of chicken thighs.

chicken things in crock pot with garlic clovesI smashed and peeled five garlic cloves after I placed the chicken thighs in the bottom of the crock pot. Then I began pouring in the rest of ingredients.

tomoatoes over chicken in the crock potSince I used three pounds of chicken, I poured one can of Rotel and two 14.5 ounce cans of diced tomatoes over the chicken.

black beans and chilesThen I poured over one 4 ounce can of green chiles and one can of black beans. Since I was making this for a crowd, I didn’t double the beans or chiles in case someone didn’t like beans or chiles it would be easier for them to pick them out.

corn and taco seasoningI poured a 16 ounce bag of frozen corn over top followed by a 1/2 cup of taco seasoning. I but my seasoning in bulk. I think this would be 2-3 envelopes of taco seasoning.

ingredients stirred upThen stir the ingredients up leaving the chicken settled on the bottom of the crock pot. Cook on low for 6-8 hours.

cooked taco bowl ingredientsAt this point you want to break up the meat. Use a large spoon or fork to stir up the ingredients and shred the chicken apart.

shredded chicken toppings for taco bowlsAt this point you can eat or let it set on low till you are ready to eat. If it starts to get a little dry, just add chicken broth or water so it doesn’t dry out. This will give you time to cook the rice and prep the toppings. Use the same toppings you would for your tacos.

taco bowl toppingsHere are some of my toppings. I also had lettuce, cheese and avocados I cut right before eating so they would wouldn’t brown.

To make the bowls, just layer rice followed by the chicken and then your toppings.

Chicken Taco BowlsOn a low carb diet? No problem!

Chicken Taco SaladJust use lettuce as your base and make a chicken taco salad.

Leftovers? Turn it into enchiladas. Or freeze the chicken to pull out later on. Add more chicken broth to the chicken mixture and make it into a chicken tortilla soup.

Hunk of Meat Monday: Crock Pot Chicken Taco Bowls

Prep time: 

Total time: 

Serves: 4

A recipe that can feed a crowd, is effortless, and gluten free for friends who need it. If you love Chipotle, you will love this recipe.
  • 1.5lb chicken breasts and/or thigns (turkey breast, beef or pork roasts can be substituted)
  • 2-3 cloves garlic (smashed and peeled)
  • 1 can Rotel (10 ounce can of diced tomatoes with green chiles)
  • 1 can diced tomatoes (14.5 ounce can)
  • 1 can green chiles (4 ounce can)
  • 1 can black beans (15 ounce can)
  • 1 cup frozen corn (8 ounces)
  • ¼ cup taco seasoning (1 envelope)
  • rice for four servings
  • taco toppings (cheese, veggies, sour cream, etc)
  1. Place chicken on the bottom of the crock pot and put garlic cloves on top of chicken.
  2. Pour remaining ingredients over top and stir together leaving chicken settled on the bottom. Cook on low for 6-8 hours.
  3. Stir ingredients and shred chicken. Eat immediately or continue to cook on low adding water if liquids begin to evaporate.
  4. Cook rice according to package directions and build bowls by layering rice, then chicken mixture and top with vegetables, cheese, sour cream or other ingredients you would typically put on tacos.

What do you have cooking this week? Be sure to link up and grab the #hunkofmeatmonday button over on the right.

Hunk of Meat Monday: Crock Pot Ground Beef

I know I am not the only one who is looking for quick short cuts to weeknight meals. Sometimes 30 minutes is too much time to get a meal on the table. That is why I rely on having already browned ground meat in the freezer for those quick meals.

freezer ready browned ground beefHere is another secret about my ground beef, it isn’t all beef. I like to mix ground pork and beef together for my dishes calling for hamburger. So, when I mix a big batch of ground beef in the crock pot I use two pounds of ground beef and two pound pork.

4 pounds of frozen meatSince we get all of our beef and pork in large quantities directly from farmers, our ground meat is always frozen. I start by putting the frozen meat in the crock pot and topping with a diced onion, four cloves of minced garlic and three tablespoons of Worcestershire sauce.

frozen meat in the crock potCook on high for two to three hours in the crock pot. If your meat is not frozen, then cook on low.

cooked ground beefI then break up the meat using my Pampered Chef Mix N Chop.

breaking up ground meat with a mix and chopI then cook for another two hours, give or take, until all of the meat is completely cooked.

cooked ground beef in the crock potI then I drain the meat and let it cool a little before bagging it up for the freezer. I put a touch more than 2.5 cups of meat in each bag for the equivalent of one pound of meat.

freezer ready browned ground beefTo use later, I just pop the meat in the microwave for a few minutes on medium heat while I get the rest of the ingredients ready. I then just add the ground beef to the dish as I would if I had browned it that day.

Crock Pot Ground Beef

Prep time: 

Total time: 

Serves: 4 one pound portions of cooked beef

Serving size: 1 pound

  • 4lb hamburger, ground pork, turkey or chicken (Use what ever ground meat your family eats)
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 3 tablespoons Worcestershire Sauce
  1. Place four pounds of frozen meat in crock pot. Layer onions, garlic and Worcestershire sauce on top of meat.
  2. Cook on high for two to three hours and then begin to break up meat. Cook for an additional two hours. If you using meat that is not frozen, cook on low instead of high.
  3. Once meat is completely browned, drain meat of fat and liquids. Put 2.5 cups in freezer bags for 1 pound servings to use later.

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Hunk of Meat Monday: BBQ Chicken Cheesy Mac

Looking for a way to use leftover BBQ chicken? Or any barbequed meat for that matter? If your kids are anything like mine, they are asking for macaroni and cheese every night of the week. So, this easy BBQ chicken cheesy mac is a great way to use leftover grilled chicken (or pork) and give the kids their mac and cheese!

A few weeks ago when I made grilled chicken and pork chops we had some leftovers.

I deboned the chicken and then cut it into bite size pieces.

I had a pot of water going for a box of pasta at the same time.

In a large pan I got a roux going.  I put 5 tablespoons of butter down and got it melted and then added 5 tablespoons of flour along with a 1/2 teaspoon of salt and pepper. Let it cook for about a minute before adding milk

I slowly added 4 cups of milk, whisking as I added.

Once I got the milk added I added a teaspoon each of garlic powder and onion powder.

When the cream sauce just began to bubble I killed the heat and then added 4 cups of colby jack cheese.

Stirred it together till the cheese was completely melted.

When the cheese sauce was ready I tossed the chicken with about 1/3 cup of bbq sauce into the pasta pan after I had drained the pasta out.

While the chicken is just warming up dump the pasta into the cheese sauce.

Then either transfer into a 13 x 9 pan or two smaller pans. I chose to freeze one and bake one that night.

Once the cheese and pasta is poured into a greased dish, top with BBQ meat.

Sprinkle with an additional 1/2 to 1 cup of cheese.

Then bake on 350 for about 25 minutes till the casserole is bubbly.

Let it set for about 5 minutes before serving.

BBQ Chicken Cheesy Mac
BBQ Chicken Cheesy Mac is a great way to use leftover grilled BBQ chicken with cheesy macaroni for a quick go to weeknight meal.
  • 1 lb. mini pasta of choice
  • 5 Tbls. butter
  • 5 Tbls. flour
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 4 c. milk
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 5 c. shredded colby jack cheese, divided
  • 2 c. BBQ Chicken, cut into bite sized pieces
  • ⅓ c. BBQ sauce
  1. Cook pasta according to package directions; drain and set aside.
  2. Melt butter into a large pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring constantly.
  3. Slowly whisk in milk until smooth, stir continuously until liquid thickens and comes to a low boil. Add garlic & onion powders. Reduce heat to low and stir in 4 cups of cheese.
  4. Add cooked pasta to cheese sauce.
  5. Heat chicken and BBQ sauce in the pasta pan until just heated.
  6. Pour mixture into 13 x 9 or 2 smaller baking dishes then top evenly with BBQ chicken.
  7. Sprinkle with 1 cup of cheese and bake for 25-30 minutes on 350 degrees.

What’s your hunk of meat Monday looking like? Can’t wait to see what ideas I can make.

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