Chicken Cordon Bleu w/Swiss Dijon Alfredo Sauce
by Lisa Myrick from Wilmington, NC
Lisa’s slightly lightened-up version of chicken cordon bleu is fantastic! It’s much easier to make, too. Placing the Swiss cheese in the Alfredo sauce is a brilliant idea. Not only does it solve the oozing cheese problem, but it allows you to add as much of the sauce your heart desires on top of the chicken.
The chicken itself is tender and juicy with a smoky flavor from the ham. This sounds delicious!
Spinach Artichoke Lasagna Rolls
by Melody Perkins from Altus, OK
This can be made as a traditional lasagna, but rolling the noodles up is a fun way to serve these spinach artichoke lasagna rolls. The cheese mixture includes a combination of mozzarella, Provolone, Romano, Asiago, and Parmesan. Once combined and baked, they are nice and gooey. Then, there are the layers of spinach, artichokes, and browned Italian sausage.
If there’s extra filling, fill a few more noodles and bake them in another pan. We think these lasagna rolls will be a big hit around your dinner table. Click here for the recipe.
Easy Creamy Chicken Alfredo Casserole
by Cheri Barnes from Louisville, KY
Casseroles were created for back-to-school season. This creamy chicken Alfredo casserole is super yummy and comes together very quickly. It has a nice flavor and is super creamy.
We loved the addition of garlic and Parmesan to the jarred Alfredo sauce. Peas give the casserole a pop of sweetness. Buttery Ritz crackers on top get all toasty while this bakes. It’s a wonderful meal on a busy weeknight. Here’s the recipe.
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