::Overnight Taco Fiesta Chicken Lasagna::

Ingredients:
2 cans (14 1/2 oz each) diced tomatoes with green chiles, undrained
1/2 cup thick/chunky salsa
3 cups cubed cooked chicken
1 can (16 oz) refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded Colby-Monterey Jack cheese (12 oz)
1/2 cup chopped green onions
1/2 cup sliced ripe olives, if desired
1/4 cup chopped fresh cilantro

Directions:
1. Spray 15x12-inch sheet of foil and 13x9-inch (3 quart) glass baking dish with cooking spray. In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream.
2. Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and half each of the onions and olives.
3. Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese, and half each of the onions and olives. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight.
4. Heat oven to 350ºF. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and hot. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.

**If you don't have cans of tomatoes with green chiles, you can substitute a 4.5 oz can of chopped green chiles and plain canned diced tomatoes.

::Chicken-Tortellini Soup::

Ingredients:
6 1/2 cups water
3 cans (10 1/2 oz each) condensed chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups cubed cooked chicken
1 cup chopped onions (2 medium)
1 cup sliced carrots (2 medium)
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
2 cloves garlic, finely chopped
1 pkg (7 oz) dry cheese tortellini
1 bag (9 oz) frozen cut broccoli, thawed
1/4 cup grated Parmesan cheese, if desired

Directions:
1. In 5-quart saucepan or Dutch oven, heat all ingredients except tortellini, broccoli and cheese to boiling. Stir in tortellini. Reduce heat; simmer uncovered 30 minutes, stirring occasionally.
2. Stir in broccoli; simmer 5 to 10 minutes longer or until broccoli is crisp-tender. Sprinkle individual servings with cheese.

::Chicken Cordon Bleu Bake::

I absolutely LOVE this recipe. McKayla will eat everything on her plate whenever this is on the menu.
The recipe does seem pretty large, that's because it actually makes 2 full casserole pans. This is the BEST part. I usually make this at least once a month. First, some great ideas to do with the extra pan of food!
-Freeze the second pan to use on a day you might not have time for a healthy dinner.
-For a smaller family (this makes a LOT), you can actually divide this between 4 square pans.
-I make one full 13x9 pan and 2 square pans, this way, we can use the small ones and have a large one anytime there's extra people around.
-Give the second one away. We take meals to people that have recently had a baby or some sort of illness that may be keeping them from spending time in the kitchen and eating meals.
-Also great if you're having a large family get together, one recipe will feed quite a crowd.


Ingredients:
2 packages (6 oz each) reduced-sodium stuffing mix
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed cooked chicken
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1-inch strips (to save time, I use the pre-packaged cubed ham from the deli section)
1 cup (4 oz) shredded Swiss cheese
3 cups (12 oz) shredded cheddar cheese

Directions:
Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between between 2 greased 13x9 baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture, and stuffing. Sprinkle with remaining cheddar cheese.
Cover and freeze one one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.

To Use Frozen Casserole:
Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 10-15 longer until heating through and cheese is melted.