mdivanisova/recipes_data_food.com huggingface dataset:
Drunken Chicken Marinade
By Tracey Claybon

Hi, it's been a very long time since the last time I posted to r.f.r, but I couldn't resist sending this when I saw the drunken chicken thread, This is a relatively new favorite of mine I created - I like it best for hickory or mesquite grilled chicken - but I think it works well for beef too...

Category: Weeknight
Keywords: < 4 Hours, Easy
Prep time: 25M | Cook time: 1H30M | Total time: 1H55M
Servings: 1

Ingredients: sage, coarse black pepper, hard apple cider, soy sauce

Instructions:
Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
---- Combine all ingredients and pour over meat to be marinated.
The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
I hope you enjoy it

Nutrition per serving: 222 calories, 4.9 g fat (2.4 g saturated), 0 mg cholesterol, 4767.7 mg sodium, 42.4 g carbohydrate (20.7 g fiber, 2.1 g sugar), 15.4 g protein.
Rating: 5 stars from 6 reviews
Crawfish or Shrimp Cocktail
By Irene Wilcox


Category: Crawfish
Keywords: Low Protein, Low Cholesterol, Healthy, < 15 Mins, Easy
Prep time: 5M | Cook time:  | Total time: 5M
Yield: 2 cups

Ingredients: crawfish, shrimp, Heinz Chili Sauce, catsup, horseradish, Lea & Perrins Worcestershire Sauce, salt, lemon juice, lime juice, parsley

Instructions:
Combine all sauce ingredients to make sauce.
Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.

Nutrition per serving: 169.3 calories, 3.1 g fat (1.1 g saturated), 4.4 mg cholesterol, 1928.7 mg sodium, 34.3 g carbohydrate (4.4 g fiber, 20.7 g sugar), 4.9 g protein.
Rating: 4 stars from 1 reviews
Aunt Kay's Pork Chops Casserole
By Peggy Benisch


Category: Pork
Keywords: Meat, Free Of..., < 30 Mins, Oven
Prep time: 25M | Cook time:  | Total time: 25M
Servings: 4

Ingredients: baby green peas, potatoes, onion, margarine

Instructions:
Line a 9" x 13"  pan with cooking foil, shiny side in; spray with cooking spray lightly.
Place 4 to 6 medium sized chops inside; season with salt and pepper.
Top in 3rds:  Make 2 cups instant rice to fill one-third, center third is a can of drained baby green peas, last third place 4 medium peeled and cut-up potatoes.
Chop one small onion over all.
Dollop margarine in small chunks over top.
Season with salt and pepper again.
Roll up excess foil to seal casserole on top and ends.
Bake at 350 degrees Fahrenheit for 1-1/2 hours.
Yummy Casserole!
Instead of the green peas I have used green beans or corn before to change the flavor on the chops, but I like the peas best!

Nutrition per serving: 877.3 calories, 30.4 g fat (8.5 g saturated), 137.3 mg cholesterol, 266 mg sodium, 93.4 g carbohydrate (11.3 g fiber, 8.5 g sugar), 55.3 g protein.
Rating: 4 stars from 5 reviews
Crisp Skin Chicken
By Doreen Randal

I found this while looking through a pile of old recipes books that were given to me. Don't put the chicken where the cat or dog can get it.  :-)

Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, High Protein, High In..., Weeknight, < 4 Hours
Prep time: 1H | Cook time: 2H | Total time: 3H
Servings: 4

Ingredients: chicken, vinegar, soy sauce, honey, dry sherry, golden syrup, flour, salt

Instructions:
Put chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken.
Cover tightly and simmer until just tender, about 45 - 60 minutes.
Drain , rinse under cold water and dry with absorbent kitchen paper.
Mix together the vinegar, soy sauce, honey, sherry and syrup.
Brush this all over the chicken and then hang the chicken in an airy place to dry about 30 minutes.
Brush again with the remaining soy sauce mixture and hang again for 20 - 30 minutes.
Mix the flour and salt together and rub well into the chicken skin.
Deep-fry until golden and crisp.
Drain well on absorbent paper.
Chop the chicken into 8 pieces and serve warm with dips.
CINNAMON DIP Mix together 1 Tbsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp freshly ground pepper and salt.  Put in a small saucepan, heat until very hot, stirring constantly.
PEPPER AND SALT DIP Mix together 1 Tbsp salt and 1/2 Tbsp freshly ground black pepper.
Put into a small saucepan and heat, stirring, until the salt begins to brown.
Serve the dips separately in small alongside a bowl of hoisin sauce (served cold) Guests eat the chicken with their fingers, dipping each piece into the dips and sauce.  Place finger bowls of cold water on the table.

Nutrition per serving: 481.8 calories, 28.7 g fat (8.2 g saturated), 142.6 mg cholesterol, 1219.8 mg sodium, 14.1 g carbohydrate (0.2 g fiber, 9.4 g sugar), 36.8 g protein.
Crispy Chicken Livers on Garlic Potato Mash
By Doreen Randal


Category: Chicken Livers
Keywords: Chicken, Potato, Poultry, Vegetable, Meat, Weeknight, < 4 Hours
Prep time: 55M | Cook time: 20M | Total time: 1H15M

Ingredients: potatoes, garlic cloves, butter, oregano, chicken livers, egg, butter, cumin, ginger

Instructions:
To make the garlic mash:- Boil the potatoes and peeled garlic until the potatoes are tender.
Drain well and mash with the butter.
Divide into 4 or 6 equal portion and form into cakes.
To prepare the chicken livers:- Spread the breadcrumbs in a shallow microwave proof dish and cook on HIGH 2 - 3 minutes until slightly crisp.
Season with oregano, salt and  pepper.
Wash the livers and divide in half.
Pat dry.
Dip the livers in the beaten egg the in the breadcrumbs to coat.  Melt the butter in a large frying pan.
Pan fry the livers about 2 minutes each side, until they are just cooked in the centre. Meanwhile prepare the orange sauce.  Bring all the sauce ingredients to the boil in a saucepan.
Simmer for 15 minutes.
To Serve:-  Re-heat the potato cakes in the microwave or oven.
Place in the centre of 4 or 6 serving plates.
Top with the crispy chicken livers and serve with the sauce.

Nutrition per serving: 452.7 calories, 17.9 g fat (8.7 g saturated), 424.6 mg cholesterol, 366.6 mg sodium, 47.3 g carbohydrate (4.2 g fiber, 6.7 g sugar), 25.3 g protein.
Crock Pot Lasagna
By Quick n Easy Recipes


Category: Cheese
Keywords: Meat, European, Weeknight
Prep time: 35M | Cook time: 9H16M | Total time: 9H51M
Servings: 4

Ingredients: lean ground beef, onion, tomatoes, tomato sauce, cream-style cottage cheese, mozzarella cheese, granulated sugar, parsley flakes, dried oregano, garlic powder, dried basil, salt, pepper

Instructions:
Break lasagna noodles into bite size pieces and cook in boiling water until tender but firm (14 to 16 minutes). Drain.
Scramble-fry ground beef in non-stick frying pan until browned.
Drain well.
Turn into a 3-1/2 quart crock pot. Add remaining 12 ingredients and stir well.
Add lasagna noodles, stir.
Cook on LOW for 7 to 9 hours or on HIGH for 3-1/2 to 4-1/2 hours.

Nutrition per serving: 787.4 calories, 33.2 g fat (15.4 g saturated), 163.7 mg cholesterol, 2294.2 mg sodium, 59.5 g carbohydrate (7.1 g fiber, 19.1 g sugar), 62.7 g protein.
Rating: 4.5 stars from 25 reviews
Crock Pot Potatoes
By Bekah


Category: Potato
Keywords: Vegetable, Low Protein, Free Of..., Weeknight, Easy
Prep time: 10M | Cook time: 6H | Total time: 6H10M

Ingredients: garlic cloves, salt, potatoes, cream cheese

Instructions:
Lightly grease Crock-Pot. In small bowl,  combine onion, garlic, salt and  pepper.
Layer 1/4 of sliced potatoes in bottom  of Crock-Pot. Sprinkle with 1/4 seasonings.
Layer with 1/3 cream  cheese cubes.
Continue layering process,  ending with layer of potatoes then  sprinkle with seasonings.
Cover and cook on  high 3 to 4 hours.
In last  hour of cooking, stir potatoes to distribute cream  cheese. Serve  when potatoes are tender.
Note: Potatoes can be slightly mashed before  serving.
Time saving tips:  Cook potatoes in boiling water  for about 30 minutes or until tender then cut  into strips.
Mixture should  be cooked on low 6 to 8 hours or on high 2 hours  or until potatoes are  tender.
Substitute 32 oz.frozen hash browns for  potatoes and prepare as directed.
Cook on low 4 to 6 hours or on high 2 hours.

Nutrition per serving: 536.9 calories, 20.2 g fat (12.6 g saturated), 62.4 mg cholesterol, 775.5 mg sodium, 78.5 g carbohydrate (9.6 g fiber, 4.3 g sugar), 13.2 g protein.
Rating: 4 stars from 8 reviews
Croissant Bread Pudding with Brandy Cream Sauce
By Mimi Hiller

My good friend Sharon Stein shared this recipe with me a while back.  I  knew by looking at it how wonderful it would be.   The original recipe called for a  cornstarch-thickened caramel  sauce, but I usually change it to reflect a true  caramel sauce, as well as substituting blueberries for the raisins...exquisite!

Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 40M | Total time: 1H25M
Servings: 8

Ingredients: raisins, eggs, sugar, milk, brandy, butter, cinnamon, nutmeg, vanilla, salt, butter

Instructions:
Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.
Grease a 9 X 11" casserole dish.
Place half the  croissants in the dish;  sprinkle with raisins, and then top with remaining  croissants.
Beat the eggs till light, gradually adding the sugar until thick.
Whisk in  milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and  salt.  Pour mixture over the croissants,  cover, and leave to absorb in the  refrigerator for an hour or so (up to a day in advance).  Before baking, bring  to room temperature.  Dot with butter (I didn't) and  sprinkle with  cinnamon/sugar.
Bake 40 minutes.
Serve immediately with sauce.   Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.
Add cream, vanilla, and cornstarch paste and  stir until thickened,  Lastly, add  brandy.
Sauce can be made in advance and  reheated just before serving.
The nice thing about this is that you can do everything in advance, and  bake it while you are eating the main course.

Nutrition per serving: 648.9 calories, 36 g fat (21.1 g saturated), 185.4 mg cholesterol, 580.2 mg sodium, 72.9 g carbohydrate (2.9 g fiber, 44.3 g sugar), 9.8 g protein.
Rating: 5 stars from 2 reviews
Crumpets
By Doreen Randal


Category: Yeast Breads
Keywords: Breads, Breakfast, Lactose Free, Vegan, Low Cholesterol, Egg Free, Healthy, Kosher, Free Of..., Weeknight, Oven, < 4 Hours
Prep time: 1H | Cook time: 13M | Total time: 1H13M
Yield: 24 crumpets

Ingredients: flour, baking powder, salt, sugar, water, compressed yeast

Instructions:
NOTE:- 1 tsp dry yeast can be used in place of the compressed yeast; sift it with the dry ingredients.
Sift flour, baking powder, sugar and salt into a large bowl.
Dissolve yeast in water, add to dry ingredients, beat until smooth.
Crumpets can be cooked in a lightly greased frying pan or electric frypan; if using frypan, pre-heat to 260 F.
Lightly grease some egg-rings, put them in pan to heat through.
When hot three-quarters fill the rings with batter.
Allow to cook over a low heat for approximately 10 minutes or until surface is covered with holes.
Remove the rings.
Cover the pan, and cook a further 2 - 3 minutes or until the surface is set.  Remove from the pan, cool on a wire rack.
When cold, toast and serve with butter.
These may be frozen.

Nutrition per serving: 78.1 calories, 0.2 g fat (0 g saturated), 0 mg cholesterol, 237.6 mg sodium, 16.6 g carbohydrate (0.6 g fiber, 0.3 g sugar), 2.2 g protein.
Rating: 4.5 stars from 19 reviews
Crusty Beef Casserole
By Doreen Randal


Category: Meat
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 2H10M | Total time: 2H45M
Servings: 6

Ingredients: flour, sugar, salt, dry mustard, baking soda, Worcestershire sauce, vinegar, tomato juice, water, butter, garlic, chives, garlic, parsley

Instructions:
CRUSTY TOPPING French bread cut in1 cm slices 25g soft butter 1 clove garlic, crushed (opt) 1 Tbsp French mixed mustard chopped chives, garlic cloves or parsley Cut steak in pieces, 6 cm by 4 cm.
Place in casserole. In a bowl mix all  ingredients except crusty topping.
Pour over beef, and cover tightly.
Bake at  160 C for 2 hours.
Combine butter, add garlic (opt), mustard and herbs.
Spread  on one side of each bread slice (use sufficient slices to cover the top of  casserole). Arrange bread, buttered side up, on meat, pushing slices firmly down to soak up juices.
Return uncovered casserole to oven at 200 C for about 10  minutes or until bread is crisp and golden.

Nutrition per serving: 832.5 calories, 20.5 g fat (8.7 g saturated), 122.2 mg cholesterol, 1693.5 mg sodium, 104 g carbohydrate (4.5 g fiber, 8 g sugar), 56.4 g protein.
Rating: 5 stars from 1 reviews
Crusty Bread From Cuba
By Morton Design Graph


Category: Yeast Breads
Keywords: Breads, Cuban, Caribbean, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 1H46M | Total time: 2H31M
Yield: 2 loaves

Ingredients: flour, water, salt, sugar, cornflour

Instructions:
Do not preheat the oven this time! Proof the yeast in the lukewarm water with the sugar in a large mixing bowl.
Add the flour and the salt, a little at a time, stirring and mixing until you have a rather stiff dough.
Remove to a lightly floured work surface and knead the dough for a few minutes, then place in a large buttered bowl, cover with a towel and let it rise in a warm place for about 1 hour or until it has doubled in bulk.
Again, remove the dough to the floured work surface and punch it down a couple of times.
Divide into 2 equal pieces and shape into 2 oblong loaves about 18" long.
Sprinkle a baking sheet with the corn flour and place the loaves on top.
Cover and let rise for a few minutes.
Now place the baking sheet with the 2 loaves on the upper rack in your oven.
On the rack beneath the baking sheet place a tin form with hot water and turn the oven on to 400 degrees.
Bake the breads for about 16 minutes or until a crust begins to form.
Remove from the oven and brush the tops with cold water, then return the breads to the oven and bake about 30 minutes more, or until they are golden.
Cool on a rack

Nutrition per serving: 1427.3 calories, 4.2 g fat (0.7 g saturated), 0 mg cholesterol, 6993.3 mg sodium, 299.5 g carbohydrate (11.6 g fiber, 7.3 g sugar), 40.7 g protein.
Rating: 3.5 stars from 3 reviews
Cucumber Pan Rolls
By Carole Reu


Category: Vegetable
Keywords: Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 30M | Cook time: 2H51M | Total time: 3H21M
Servings: 12

Ingredients: cucumber, low-fat sour cream, water, sugar, salt, all-purpose flour, active dry yeast, fresh chives, fresh dill

Instructions:
Place cucumber in a blender  or food processor; cover and process until smooth.
Place 3/4 cup of puree in a saucepan (discard remaining puree or save for  another use.)  Add sour cream, water, sugar, and salt to pan; heat to 120 to 130 degrees (mixture will appear separated).  In a mixing bowl, combine 1 1/4 cups  flour, yeast, chives and dill; add cucumber mixture.  Beat on low speed just  until moistened; beat on high for 3 minutes.
Add enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic,  about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled about 1 hour.
Punch dough  down; let rest 10 minutes.
Shape into 12 balls; place in a 13 x 9 x 2" baking  pan that has been sprayed with nonstick cooking spray.
Cover and let rise until doubled, about 45 minutes.
Bake at 375 for 30 to 35 minutes or until golden  brown.
Remove from pan and cool on a wire rack f!  or 10 minutes.
Serve warm.

Nutrition per serving: 165.7 calories, 1.7 g fat (0.8 g saturated), 3.9 mg cholesterol, 199.7 mg sodium, 32.5 g carbohydrate (1.4 g fiber, 1.6 g sugar), 4.8 g protein.
Rating: 4 stars from 3 reviews
Homemade Cucumber Relish
By Carole Reu


Category: Vegetable
Keywords: < 60 Mins, Canning
Prep time: 20M | Cook time: 20M | Total time: 40M
Yield: 10 half  pints.

Ingredients: cucumbers, celery, onions, red bell peppers, canning salt, water, vinegar, sugar, mustard seeds, celery seeds

Instructions:
Combine cucumbers, celery, onion and peppers in a large bowl; add salt and  water.
Cover and refrigerate overnight.  Drain; rinse and drain again.
Combine remaining ingredients in a large kettle; bring to a boil.
Add vegetables;  simmer for 10 minutes.
Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
Process for 10 minutes in a boiling water bath.

Nutrition per serving: 294.1 calories, 0.5 g fat (0.1 g saturated), 0 mg cholesterol, 2867.7 mg sodium, 69.3 g carbohydrate (2.3 g fiber, 64.7 g sugar), 1.6 g protein.
Rating: 4.5 stars from 12 reviews
Cucumber-Avocado Dip
By Dancer


Category: Vegetable
Keywords: < 30 Mins, Easy
Prep time: 30M | Cook time:  | Total time: 30M
Yield: 1 batch

Ingredients: tomatoes, cucumbers, sour cream, avocado

Instructions:
Peel, seed and dice tomato.
Peel, split lengthwise, seed and dice cucumbers.
Thoroughly drain all liquid from tomato and cucumbers.
Mix all the ingredients and chill before serving.
Serve with chips or vegetables.
Also good as a dressing for chicken salad.

Nutrition per serving: 1418.4 calories, 126.8 g fat (64.5 g saturated), 202.4 mg cholesterol, 276.1 mg sodium, 63.5 g carbohydrate (17.9 g fiber, 15.3 g sugar), 23.6 g protein.
Rating: 4 stars from 1 reviews
Cucumbers and Onions in Sour Cream
By B  B Adams

This may not be exactly what you are looking for but it is a great side dish.  Cucumbers and Onions in Sour Cream

Category: Vegetable
Keywords: Low Protein, Low Cholesterol, < 60 Mins
Prep time: 40M | Cook time: 20M | Total time: 1H
Yield: 1 batch

Ingredients: cucumber, green onions, salt, sugar, sour cream, vinegar, white pepper

Instructions:
Peel and slice the cucumber very thin.
Chop the green onions (including the tops). Mix with the cucumber.
Sprinkle the salt and sugar over all and toss lightly with a fork to distribute sugar and salt evenly over the cucumber slices.
Let stand 15 to 20 minutes.
Drain thoroughly, pressing cucumber to extract as much moisture as possible.  Stir the vinegar into the sour cream.
Add a dash of white pepper.
Pour over cucumber and onion.
Refrigerate until ready to serve. NOTE: I usually double this recipe as it is better the longer it sits in the refrigerator.
I also like more onion so I usually use 3 to 4 if they are small.

Nutrition per serving: 278 calories, 12.4 g fat (7.6 g saturated), 25.3 mg cholesterol, 2367.1 mg sodium, 40.8 g carbohydrate (2.3 g fiber, 31 g sugar), 4.3 g protein.
Rating: 5 stars from 7 reviews
Curried Carrot Bisque
By Jacques Lorrain


Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Free Of..., < 60 Mins, Easy
Prep time: 25M | Cook time: 35M | Total time: 1H
Servings: 4

Ingredients: butter, carrot, leeks, fresh ginger, garlic, curry powder, curry paste, carrot

Instructions:
Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
and curry powder.
Saute for about 5 minutes or until leeks soften slightly.
Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25  minutes or until vegetables are tender.
Puree in a blender or food processor.
Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
Garnish with grated carrot.  Serves 4 to 6.
The Globe and Mail -----

Nutrition per serving: 273.1 calories, 14.8 g fat (7.9 g saturated), 42.8 mg cholesterol, 493.4 mg sodium, 28.3 g carbohydrate (4.7 g fiber, 11.4 g sugar), 8.5 g protein.
Rating: 4 stars from 5 reviews
Curried Chicken II
By Doreen Randal


Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Asian, Indian, Free Of..., < 60 Mins
Prep time: 55M | Cook time:  | Total time: 55M
Servings: 8

Ingredients: boiling water, chicken, butter, onion, curry powder, clove, cinnamon, salt

Instructions:
Put desiccated coconut to soak in a pint of boiling water for a couple of hours.
Sieve and strain.
Only the liquid is used.
Cut up a chicken or use chicken  pieces.
Melt butter or good dripping in pan, add finely chopped onion, curry  powder, a pinch of ground cloves and cinnamon.
Fry stirring constantly, till  brown.
Add chicken pieces and fry these until brown.
Add  salt, the warmed  coconut liquid.
Cover saucepan, and simmer gently till chicken is tender.

Nutrition per serving: 373.9 calories, 27.8 g fat (12.7 g saturated), 101.5 mg cholesterol, 450.4 mg sodium, 8.6 g carbohydrate (1.1 g fiber, 6.8 g sugar), 22.1 g protein.
Cream Cheese Biscuits
By Morton Design Graph

CREAM CHEESE BISCUITS  The cheese makes these biscuits so light and flaky that they are almost like pastry.

Category: Breads
Keywords: Cheese, < 60 Mins, Oven, Easy
Prep time: 25M | Cook time: 20M | Total time: 45M
Yield: 12 biscuits. Can be fro

Ingredients: flour, salt, butter, cream cheese

Instructions:
Preheat the oven to 425 degrees.
Sift together the flour and salt. Add the butter, piece by piece, and the cream cheese. Mix until you have a dough that holds together.
Do not overmix.
Turn the dough out onto a lightly floured work surface and, with a rolling pin, roll it out to a thickness of about 1/2".
Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet.  Bake until pale brown, about 20 minutes.
Serve warm.

Nutrition per serving: 130 calories, 10.2 g fat (6.2 g saturated), 28.1 mg cholesterol, 284.3 mg sodium, 8.2 g carbohydrate (0.3 g fiber, 0.3 g sugar), 1.6 g protein.
Rating: 3 stars from 9 reviews
Cream Cheese Chicken Lasagna
By Libby1


Category: Chicken
Keywords: Poultry, Cheese, Meat, European, < 60 Mins, Oven
Prep time: 30M | Cook time: 15M | Total time: 45M
Servings: 6

Ingredients: cottage cheese, cream cheese, milk, poultry seasoning, ripe olives, onion, green pepper, chicken, sharp cheddar cheese

Instructions:
Cook noodles according to package directions; drain, and set aside.   Combine cottage cheese and cream cheese, stirring well; add soup and   next 6 ingredients.
Spread 1/2 cup of cheese mixture in bottom of a   13- x 9- x 2-inch baking pan.
Layer one-third of the noodles,   chicken, and cheese mixture in pan; repeat layers twice. Sprinkle   with breadcrumbs and Cheddar cheese; cover with aluminum foil.
Bake   at 350 degrees for 30 minutes; uncover and bake an additional 15   minutes.

Nutrition per serving: 574.7 calories, 26.2 g fat (12.1 g saturated), 50.1 mg cholesterol, 1393.5 mg sodium, 64 g carbohydrate (3.6 g fiber, 5.1 g sugar), 21 g protein.
Rating: 4 stars from 4 reviews