BUFFALO CHICKEN LASAGNA

INGREDIENTS
12 Uncooked Lasagna Noodles
1 lb Boneless, skinless chicken breast, cubed
2 tsp Olive Oil
3 Cups Hunt's Four Cheese Spaghetti Sauce
1 Cup (Mild) Buffalo Wing Sauce
1-1/2 Cups Water
15oz Ricotta Cheese
2 Eggs
9 Slices Pepperjack Cheese

DIRECTIONS
Preheat oven to 350 degrees.

Heat olive oil in skillet. Add chicken cubes and cook over medium-high heat until almost done. Stir in spaghetti sauce, wing sauce & water. Cook until liquid is heated through. Separate the chicken from the sauce mixture.

In a separate bowl, combine ricotta cheese and eggs.

Line a 9x13 pan with foil & spray with nonstick cooking spray. Spread 1/4 of the sauce in the bottom of pan. Arrange 4 noodles over the sauce. Place 1/2 of the chicken on top of the noodles. Spread 1/2 of the ricotta mixture on top of the chicken. Pour 1/4 of the sauce over the top. Arrange 4 more noodles over the top. Place the remainder of the chicken on top of the noodles. Spread the rest of the ricotta mixture over the top of the chicken. Pour 1/4 of the sauce over the top. Arrange final 4 noodles over the top. Pour the remaining sauce over the top. Cover with foil and bake for 70 minutes. Uncover and place pepperjack cheese on top. Bake another 15 minutes uncovered. Let stand 10-15 minutes before serving.

*adapted from a recipe from http://www.aimeesadventures.com/Recipes.html

CROCKPOT CHICKEN TORTILLA SOUP

INGREDIENTS

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (14 fluid ounce) can chicken broth
2 (10 ounce) cans Rotel diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

DIRECTIONS
Put the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Add chicken, stir until chicken has been covered by the other ingredients. Cook on low heat for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken with a fork. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.*

*The chicken can be shredded at the end of the 7 hours if necessary, but will not be as tender as it would if you remove it at 5 hours and cook the last two with the it shredded.

Optional: Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

*adapted from http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx