Dump & Bake Chicken Alfredo Casserole

Original recipe here 

• 1 (16 ounce) package uncooked rotini pasta
• 22 oz jar Alfredo sauce (approximately 2 ½ cups total)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken (or other diced cooked chicken)
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella (or Italian blend cheese)

• Preheat oven to 425°F
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).

Cowboy Casserole

 Original Recipe here

Ingredients

• 1/2 pound ground beef , (85/15)
• 1 cup corn
• 1 can cream of chicken soup
• 1 1/2 cups shredded cheddar cheese, divided
• 1/3 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon onion powder
• 12 oz bacon, cooked and crumbled
• 32 oz tater tots

1. Preheat oven to 375 degrees.

2. In a large skillet, cook beef over medium heat until browned.

3. Add the corn, cream of chicken soup, 1 cup cheese, milk, sour cream, onion powder, and bacon to the skillet and mix well.

4. In a 9x13 pan layer the beef mixture, then sprinkle the remaining 1/2 cup shredded cheese on top of the meat mixture, then finally pour tater tots over top. Bake for 40-45 minutes, uncovered.

5. Sprinkle with remaining cheese and bake another 5 minutes.

Paleo Pulled Pork

4 lbs pork shoulder
1 TBSP salt
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP chili powder
1 TBSP smoked paprika
1 cup chicken stock

-Mix seasonings in a bowl, then rub all over meat.
-Cook on low for 8 hours in slow cooker, or 50 minutes in pressure cooker.
-Pull out bones and shred.