Chili, Cheese & Ham Strata

Chili, Cheese & Ham Strata

Ingredients:

6 slices sourdough bread (1 inch thick)

¼ cup butter, softened

2-1/2 cups (10 ounces) shredded cheddar cheese, divided

1 cup cubed fully cooked ham (about 8 oz)

1 can (4 ounces) chopped green chilies

¼ cup finely chopped onion

2 tablespoons minced fresh cilantro

5 eggs

1 cup milk

¼ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon ground mustard


Directions:

Butter bread; cube with a knife(or tear into 1 inch pieces) and place in a greased 9x13 baking dish.

Sprinkle with chilies, 1-3/4 cups cheese, ham, onion and cilantro.

Whisk the eggs, milk, salt, cumin and mustard in a large bowl.

Pour over bread mixture; cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking and preheat oven to 350°.

Bake, covered for 35 minutes. Uncover; sprinkle with remaining ¾ cup cheese.

Bake 10-20 minutes longer or until a knife inserted near the center comes out clean.

Creamy Herbed Chicken & Spinach Rigatoni

Creamy Herbed Chicken & Spinach Rigatoni 

Ingredients:

8 oz uncooked rigatoni

2 teaspoons olive oil

1 onion, diced (about 1 cup)

8 oz frozen chopped spinach

1 14.5-oz can diced tomatoes with basil, garlic, and oregano, undrained

1 10-oz tub Philadelphia Italian Cheese & Herb Cooking Cream

2 cups cubed, cooked chicken breast

1/2 teaspoon kosher salt

freshly ground pepper to taste

1 to 1-1/2 cups shredded mozzarella cheese

ground cayenne pepper


Directions:

Heat your oven to 425.

Bring a large pot of salted water to a boil and cook the rigatoni according the package directions until just tender. Reserve a bit of the cooking water before draining the pasta well and setting it aside. Don't rinse the pasta.

While the pasta cooks, heat a 12-in, non-stick, oven-safe skillet over medium heat until very hot. Add the olive oil, and then the onion. Cook the onion, stirring often, until softened and starting to brown.

Add the frozen spinach and diced tomatoes, and cook, stirring often, until the spinach is heated through and the mixture is bubbly.

Add the Piladelphia cooking cream, chicken, salt, and pepper, and stir well to combine. Cook, stirring constantly, until the mixture is bubbly and heated through, 3-4 minutes. Add the cooked pasta to the skillet and gently mix it in until it's fully incorporated.

Sprinkle the mixture with the mozzarella cheese and put the skillet in the oven for about 5 minutes, or until the cheese is melted. Sprinkle with cayenne pepper.