xiaoxl/recipe_data huggingface dataset:
Kielbasa and Tater Tot Casserole


Ingredients:
kielbasa, mozzarella cheese, seasoning salt

Directions:
Preheat oven to 450°F Spray a 9x13-inch baking dish with non-stick cooking spray.
Dump tater tots into baking dish; spread into even layer in pan. Sprinkle tater tots with seasoned salt to taste.
Lay kielbasa slices evenly over tater tots.
Sprinkle cheese over kielbasa.
Place in preheated oven for 20 minutes.
Remove from oven and let stand 5 minutes before serving.
Halibut Florentine


Ingredients:
butter, flour, milk, parmesan cheese, frozen spinach, mozzarella cheese, cheddar cheese

Directions:
Melt butter in sauce pan.
Add flour.
Add milk and stir until thick to make a white sauce.
Add 1/4 cup of the parmesan cheese and stir until melted.
Add salt and pepper to sauce to taste.
Place spinach in bottom of casserole dish.
Top with fish fillet(s].
Cover with white sauce.
Combine Mozzarella, 1/4 cup of Parmesan, cheddar cheese, bread crumbs and Old Bay Seasoning.
Sprinkle over top of sauce.
Bake at 350°F for 20-30 minutes (no need to cover with foil].
Liz's Chocolate Turtle Cake.


Ingredients:
walnuts, unsalted butter, salt, milk, cream cheese, granulated sugar, sour cream, vanilla, eggs, bittersweet chocolate, instant espresso powder, walnuts, bittersweet chocolate

Directions:
To prepare the cheesecake.
Preheat oven to 325 degrees.
In a medium bowl, mix together crushed cookie crumbs, walnuts, butter and salt until well combined. Scoop mixture into a 9" x 13" baking pan coating with nonstick spray - evenly press the mixture down to form a crust over the bottom.
In a microwave-safe bowl, add caramels and milk - heat on medium power until caramels are melted and mixture is well blended, about 4 to 5 minutes, stopping to stir every 2 minutes. Pour caramel over the crust and spread to within 1" of the edge. Set aside to cool.
In a large mixing bowl, beat together cream cheese and sugar until combined and smooth. Mix in sour cream and vanilla. Add eggs, one at a time, mixing just until combined after each. Stir together melted chocolate and instant espresso - pour into cheesecake batter and stir to blend. Pour batter over the caramel layer.
Place pan into the oven and bake until the center is almost set, about 45 to 50 minutes. Remove from the oven and place pan on a wire rack to cool completely. Place into the refrigerator to chill for at least 4 hours.
To add the topping.
Before slicing, top with remaining nuts and drizzle with melted ounce of chocolate.
Simple Meatballs or Patties


Ingredients:
pork sausage, lean hamburger, yellow cornmeal

Directions:
In large bowl mix meats and onion together.
Use your hands to mix thoroughly.
In medium bowl, mix cornmeal and seasoning.
Add to meat mixture. Mix well.
Form into 8 patties or about 28 2-inch meatballs.
Fry, turning so all sides are cooked.
Use a spatula to turn. At first, they may stick until pan is hot enough to let the fat and juice run. Just slide the spatula under and loosen. The meatballs stay together.
Note: You may use only turkey if you wish, but add 1 tablespoon oil to the meat. You must spray frying pan with Pam or oil. You may increase the seasoning to 1 1/2 tsp if you wish.
Block Island Scallop Stew


Ingredients:
fresh sea scallops, dry white vermouth, garlic clove, onions, olive oil, olive oil, Italian-style tomatoes, butter, margarine, fresh parsley, salt, fresh ground pepper

Directions:
Combine first 3 ingredients; stir well. Let stand 30 minutes.
Saute onion in olive oil in a Dutch oven until onion is tender. Add chopped tomatoes; cover and cook until tomatoes soften. Add scallop mixture, butter, minced parsley, salt, and pepper; cook, uncovered, until scallops are done, 7 to 8 minutes.
Serve stew over toasted French bread slices.
Cincinnati Turkey Chili


Ingredients:
water, tomato paste, onions, celery, garlic cloves, white vinegar, chili powder, cinnamon, cumin, allspice, salt, cayenne pepper, ground cloves

Directions:
Place all ingredients, except turkey and spaghetti in a heavy large pot.
Stir until smooth.
Bring to a boil, reduce heat and simmer 60 minutes or until thick.
Brown ground turkey and add to large pot.
Stir gently and simmer an additional 20 minutes, stirring frequently.
While sauce simmers, cook spaghetti according to package instructions and drain well.
Serve chili over spaghetti.
If desired, serve with additional onions and shredded cheese.
Pat's Soulful Cassoulet


Ingredients:
smoked sausage, Italian sausage, cabbage, yellow bell pepper, poultry seasoning, kosher salt, black peppercorns, chicken broth, olive oil, beer, red onion

Directions:
In a large skillet, heat the garlic-infused oil and brown the chops. As they are browning, season with the salt pepper and poultry seasoning.
Pour the chicken broth and beer into the crockpot and start on high. Also, add in the chopped onion.
Slice the smoked sausage into eight chunks. If you are using Italian sausages, leave them whole. It doesn't matter that the sausage is precooked or not.
Lay the browned pork chops into the beer-broth blend in the crockpot, next add the chopped cabbage, then add all remaining ingredients. Set the crockpot to the HIGH setting for the first two hours, then reduce to the LOW setting for the next five hours. I use a LARGE, oval crockpot for this dish.
Serve with hot, buttered cornbread.
Barbecued Potato Salad


Ingredients:
baby potatoes, olive oil, green onions, fresh flat-leaf parsley, sour cream

Directions:
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 10 minutes or until potatoes are just tender. Drain. Set aside for 5 minutes or until cool enough to handle. Cut diagonally into 2cm-thick slices. Drizzle with oil.
Heat a barbecue plate or chargrill over medium-high heat. Cook potato for 4 to 5 minutes each side or until browned. Transfer to a bowl. Add onion, gherkin and parsley. Whisk sour cream and vinegar together in a jug. Season with salt and pepper. Drizzle over potato mixture. Serve.
Baby Beet Salad With Rocket and Goats Cheese


Ingredients:
rocket, red onion, pine nuts, light olive oil, lemon juice, caster sugar

Directions:
Place beetroot in a large saucepan., Cover with cold water, bring to the boil., Simmer 40 minutes or till tender, cool in pan., Drain beetroot., Use your hands to rub off skin., Combine beetroot, rocket, onion, cheese and pinenuts in serving bowl., Shake oil, juice and sugar together., Season to taste., Drizzle salad with dressing just before serving.
Two-Ingredient Pizza Dough
Category: bread
By Michele Leigh Pinette Pierce

If you want to make a good pizza that's fast and easy, this is it. Cooking at a higher temperature (500 degrees F (260 degrees C)) is the key to making this the perfect pizza. It doesn't get any easier than this folks. Brush dough with olive oil and add your favorite toppings. Enjoy!

Ingredients:
1 ½ cups self-rising flour, plus more for kneading
1 cup plain Greek yogurt
cooking spray

Directions:
Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes. Spray a 12-inch pizza pan with cooking spray and spread dough to edges of pan.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 115.8
Fat: 2.8 g
Saturated fat: 1.3 g
Carbohydrates: 18.4 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 3.8 g
Cholesterol: 5.6 mg
Sodium: 313.9 mg
Zucchini Walnut Bread
Category: breakfast-and-brunch
By Barbara Domurat

A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.

Ingredients:
1 cup chopped walnuts
4  eggs
2 cups white sugar
1 cup vegetable oil
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
¾ teaspoon baking powder
2 cups grated zucchini
1 cup raisins
1 teaspoon vanilla extract

Directions:
Whisk together flour, baking soda, salt, cinnamon, and baking powder. In a large bowl, beat the eggs.  Gradually beat in sugar, then oil.  Add flour mixture alternately with zucchini  into the egg mixture.  Stir in the raisins, walnuts, and vanilla.  Pour batter into two 9 x 5 inch greased and lightly floured loaf pans. Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes.  Let cool for 10 minutes in the pan, then turn out onto racks to cool completely.  To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper.   Will keep indefinitely.

Yields: 2 loaves

Calories: 276.1
Fat: 13.4 g
Saturated fat: 1.8 g
Carbohydrates: 36.5 g
Sugars: 20.7 g
Dietary fiber: 1.2 g
Protein: 4 g
Cholesterol: 31 mg
Sodium: 253 mg
Authentic Chicken Adobo
Category: world-cuisine
By Allrecipes

Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.

Ingredients:
2 cups coconut vinegar
½ cup soy sauce
1 head garlic, peeled and coarsely chopped
10  bay leaves
1 tablespoon garlic powder
1 ½ teaspoons ground black pepper
1 ½ teaspoons annatto powder
5 ½ pounds cut-up chicken parts
3 tablespoons vegetable oil, divided
1 head garlic, peeled and coarsely chopped
1 ½ teaspoons annatto powder

Directions:
Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours. Remove chicken from the marinade and pat dry. Reserve the marinade. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat. Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes. Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 5 hrs 50 mins
Yields: 8 servings

Calories: 635
Fat: 37.7 g
Saturated fat: 9.7 g
Carbohydrates: 7.2 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 54.5 g
Cholesterol: 194.4 mg
Sodium: 1084.2 mg
Chocolate Pudding Pops


Ingredients:
reduced-fat milk, sugar, cornstarch, salt, vanilla extract, bittersweet chocolate

Directions:
Combine the first 6 ingredients in a medium saucepan over medium high heat, stirring with a whisk.
Cook for 8 minutes or until thick and bubbly, stirring constantly.
Remove pan from heat.
Add vanilla extract, and cocoa, stirring until smooth.
Transfer the mixture to a bowl, and place the bowl in an ice-filled bowl.
Cover surface of pudding directly with plastic wrap, and cool completely.
Spoon chocolate mixture evenly into 6 (4 ounce] icepop molds.
Top with lids, and insert craft sticks.
Freeze 4 hours or until thoroughly frozen.
Creamy Blueberry Bread Pudding


Ingredients:
eggs, sugar, vanilla, blueberries, white chocolate chips, white chocolate chips

Directions:
Cut cooled bread into 1-inch cubes. In a large bowl beat eggs.
Add cream, sugar, vanilla and blend.
Fold in blueberries and baking chips.
Add mixture to bread cubes and fold until cubes are evenly coated.
Pour into a sprayed 9x13-inch baking pan.
Let sit 15-30 minutes while bread soaks up mixture.
Bake at 350°F 50-60 minutes (cover with foil last 15 minutes if necessary to prevent over browning].
Let stand for 5 minutes before serving. Top with sauce to serve.
To make sauce, heat whipping cream until just starting to boil and pour over chips. stir until smooth and all chips are melted. Serve over warm pudding.
Nutcracker


Ingredients:
vodka, milk

Directions:
Shake vigorously with ice in a cocktail shaker so that the milk builds up a foam.
Strain into a highball glass with lots of ice.
World's Best Potato Salad
Category: salad
By Kaye Lynn

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Ingredients:
6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6  hard-cooked eggs, diced
2  eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Directions:
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Prep time: 1 hr
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 555.3
Fat: 45.6 g
Saturated fat: 12.5 g
Carbohydrates: 26.7 g
Sugars: 21.2 g
Dietary fiber: 1.2 g
Protein: 11.3 g
Cholesterol: 315 mg
Sodium: 790.1 mg
Chicken Lollipops
Category: appetizers-and-snacks
By Israr

They're chicken lollipops - a succulent treat that lives up to the name!

Ingredients:
10  chicken wings
1 teaspoon salt
1 teaspoon soy sauce
½ teaspoon chili powder
1 drop red food coloring
1 teaspoon distilled white vinegar
1 teaspoon chopped garlic
1 teaspoon finely chopped green chile peppers
4 tablespoons cornstarch

Directions:
TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well. On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour. Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

Yields: 4 to 6 servings

Calories: 244.5
Fat: 15.7 g
Saturated fat: 4.4 g
Carbohydrates: 6.3 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 18.1 g
Cholesterol: 75.5 mg
Sodium: 599.8 mg
Potato Bread for Bread Machine


Ingredients:
warm water, butter, salt, sugar, powdered milk, bread flour, dry yeast

Directions:
Put into your machine as your directions suggest., I usually put water, butter, salt and sugar in first., Then I add the flour, dry milk powder and potato flakes., I make a little well on top and add the yeast to that., Set the machine for 2lb loaf. medium crust and let it do it's thing., Enjoy., Please let bread cool completely before cutting.
Delicious Cinnamon Baked Apples
Category: desserts
By imagination_co

These baked apples taste simply great on a cold winter evening or any other evening. Plus the house smells just divine while cooking them.

Ingredients:
1 teaspoon butter
2 tablespoons brown sugar
3 teaspoons vanilla sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
6 large apples - peeled, cored, and sliced
3 ½ tablespoons water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with the butter. Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more. Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 147
Fat: 1.2 g
Saturated fat: 0.6 g
Carbohydrates: 37 g
Sugars: 26.6 g
Dietary fiber: 5.8 g
Protein: 0.6 g
Cholesterol: 1.8 mg
Sodium: 8.7 mg
Cuban Sandwich Bites
Category: appetizers-and-snacks
By SunnyDaysNora

All of the rich, delicious flavor of a Cuban sandwich in one bite-sized appetizer. Perfect for game day or holiday parties!

Ingredients:
1  baguette, cut into 1/2-inch slices
3 tablespoons yellow mustard
3 tablespoons Dijon mustard
1 ½ pounds Swiss cheese, sliced, divided
4 ounces dill pickle slices
1 pound honey ham, sliced
1 pound cooked pork loin, sliced
¼ cup mayonnaise
¼ teaspoon garlic powder
cooking spray

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on a rimmed baking sheet. Mix yellow and Dijon mustards together and spread evenly over baguette slices. Top 1/2 of the bread slices with 1/2 of the Swiss cheese and place on the rack on the baking sheet. Top each with pickle slices, ham, pork loin, and remaining cheese. Top sandwiches with remaining baguette slices. Spread mayonnaise over the tops of the sandwiches and sprinkle with garlic powder. Spray the bottom of a second baking pan with cooking spray and place upside-down on top of the sandwiches.  Weigh down the top pan with a heavy, oven-safe item such as a cast iron skillet. Bake in the preheated oven for 25 minutes. Remove top pan and bake until golden brown, about 5 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 24 bites

Calories: 241.3
Fat: 15 g
Saturated fat: 7.2 g
Carbohydrates: 10.3 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 15.9 g
Cholesterol: 46.2 mg
Sodium: 535.7 mg
Mom's Best Hamburger Steak Recipe


Ingredients:
egg, salt, cracked pepper, olive oil, water

Directions:
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes]. Serve with baby peas and mashed potatoes.
Panamanian Sancocho


Ingredients:
roasting chicken, salt, cilantro, dried oregano, garlic cloves, olive oil, onion, yucca root

Directions:
Rinse the chicken and pat dry.
In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil.  Rub the mix all over the chicken and let it marinate for 10 minutes.
In the meantime, peel and chop the yucca and the onion.  Set aside.
Heat a large pot over medium heat.  Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
Add the onion and the chicken stock.  Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
Raise the heat to medium and add the yucca.  Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes].
Serve with white rice on the side that is added into the soup when you are about to eat it.
NOTE: This soup keeps well frozen and only gets more flavourful with time.
Croissant Steak Sandwiches With Caramelized Onions and Horseradi


Ingredients:
mayonnaise, butter, beef tenderloin steaks, onions, shiitake mushrooms, beef broth, arugula

Directions:
Mix mayonnaise and horseradish in small bowl to blend.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.
Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.
Maple Syrup and Banana Sauce
Category: side-dish
By francecuisine

Easy dessert sauce for topping on ice cream, cake, pancakes, or yogurt. It's an excellent last-minute dessert for weekday meals or unexpected guests! Other fruits (apples, pears, peaches) may be substituted. Cooking time may vary if using apples.

Ingredients:
¼ cup butter
¼ cup brown sugar
½ cup maple syrup
2 dashes ground cinnamon
3  bananas, sliced

Directions:
Melt the butter in a skillet over medium heat; stir the brown sugar, syrup, and cinnamon into the melted butter until the sugar dissolves, 2 to 3 minutes. Add the banana slices and stir to coat; simmer until hot, 1 to 2 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 3 cups

Calories: 112.2
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 20.2 g
Sugars: 15.9 g
Dietary fiber: 0.9 g
Protein: 0.4 g
Cholesterol: 10.2 mg
Sodium: 30 mg
Potato Onion Rolls


Ingredients:
all-purpose flour, instant mashed potatoes, sugar, salt, active dry yeast, milk, butter, green onion, eggs

Directions:
Lightly spoon flour into measuring cup; level off.
In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F].
Add warm liquid and eggs to flour mixture.
Blend at slow speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in a warm place (80 to 85 F] until light and doubled on size, 30 to 45 minutes.
Grease 13x9-inch pan or two 9-inch round cake pans.
Punch down dough several times to remove all air bubbles.
Divide dough into 24 equal pieces; shape into balls.
Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
Heat oven to 375°F Uncover dough. Bake at 375  for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.
Green Detox Smoothie
Category: breakfast-and-brunch
By Nadia

Super-easy and very healthy. Don't be put off by the color, this actually tastes pretty good and is great for digestion. I use coconut water instead of pineapple juice if I want to reduce the sugar and make the smoothie even healthier.

Ingredients:
¾ cup pineapple juice
½ cup fresh spinach leaves
¼  pear, chopped
¼  green apple, chopped
¼  avocado, chopped
3  broccoli florets

Directions:
Blend pineapple juice, spinach, pear, apple, avocado, and broccoli florets together in a blender until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 smoothie

Calories: 379.3
Fat: 9.4 g
Saturated fat: 1.3 g
Carbohydrates: 70.2 g
Sugars: 34.5 g
Dietary fiber: 18 g
Protein: 15.1 g
Sodium: 169.4 mg
Baked Penne and Chicken


Ingredients:
penne pasta, boneless skinless chicken breasts, seasoning salt, alfredo sauce

Directions:
Cook pasta according to package directions.
While pasta cooks, sprinkle chicken with seasoned salt.
In a skillet over medium heat, saute chicken in oil for about 10 minutes, until cooked through.
Set aside to cool.
In a stockpot over low heat, combine sauces and heat through, stirring occasionally.
Cube chicken and add to sauce mixture.
Drain pasta; add to stockpot and toss gently to combine; season to taste with salt and pepper, if needed.
Pour into an ungreased 13 x 9 inch baking pan and top with cheese.
Bake, uncovered, at 350 degrees for 20 minutes, or until cheese is melted and sauce is bubbly.