Categorized | Recipes

Friday’s Recipes: Chicken Cordon Bleu Lasagna and Slow Cooker Kielbasa and Barbecue Beans 10/27/17

Posted on 27 October 2017 by KWBG

Chicken Cordon Bleu Lasagna by GKT

9 lasagna noodles, cooked according to directions
4 1/2 c. cooked and chopped chicken
1 1/2 c. cooked and diced ham
1 1/2-2 c. cooked and chopped bacon
3 c. Swiss cheese, grated

1/2 c. butter
1/2 c. flour
4 c. milk
1 tsp. garlic powder
1 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. pepper
16 oz. cream cheese, softened

In a large saucepan melt butter and add flour. Cook for 1 minute; slowly add milk. Add garlic powder, garlic salt, salt and pepper. Stir to a boil. Stir in cream cheese and continue to stir until smooth. Remove from heat.

Preheat oven to 350. Spray 9×13 baking dish.

To assemble:
Place 3 noodles on bottom of pan. Layer 1/3 of the chicken over the noodles. Layer 1/3 of the ham. Pour 1/3 of the sauce over ham. Next sprinkle 1/3 of the cheese over the sauce. Finally sprinkle 1/3 of the bacon over the cheese. Repeat 2 more times. Bake for 45-60 minutes.


Slow Cooker Kielbasa and Barbecue Beans by CK

2 15 oz cans black beans, drained and rinsed
2 15.8 oz Great Northern beans, drained and rinsed
1 15.25 oz can kidney beans, drained and rinsed
1 onion, diced
½ cup barbecue sauce
¾ cup ketchup
1 tbsp Worcestershire sauce
1 tbsp mustard
1 tsp chili powder
1 tbsp apple cider vinegar
½ cup maple syrup
¼ cup molasses
1 14.5 oz can chicken broth
½ lb bacon, cooked, cut into bite size pieces
2 lbs Kielbasa, cut into bite size pieces
In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine. Place the kielbasa on top and cover with the lid.
For best results, cook on low for 6 to 8 hours (you can do it on high for 4 hours, but the beans may dry out). Stir in the kielbasa before serving.

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