chicken fettucine alfredo

so i realize this recipe REALLY goes against EVERYTHING healthy....but it's a gotta have recipe!! even if you only eat it once in awhile! whenever i make this for my family, lanee is sooooo excited and absolutley LOVES it. as for the kids, well, lets just say we don't ever have left overs!!

*1/2 cup butter

*2 TBLS cream cheese (optional)

*1 pint heavy cream

*1 tsp. garlic powder

*salt

*black pepper

*2/3 cup grated parmesan cheese

*1 lb. fettuccine (prepare as directed)

*cooked cut up chicken (you can also use shrimp or sausage, or nothing at all) - it's all good!!

1. In a medium saucepan, melt butter.

2. When butter is melted, add cream cheese.

3. When cream cheese is softened, add the heavy cream.

4. Season with garlic powder, salt, and pepper.

5. Simmer for 15-20 minutes over low heat, stirring constantly.

6. Remove from heat and stir in parmesan cheese. (make sure it is removed from heat before adding the cheese.)

7. Serve over hot fettucine noodles and chicken if desired!!

I LOVE this recipe, just don't think about the calories!!

chelsea's chicken enchilada's with white sauce

these are definitely a family favorite!! lanee doesn't even like sour cream or green chili's and he requests this dish A LOT!

*1/4 cup onion, chopped

*2 tbsp butter or olive oil

*1 (4 oz.) can diced green chilies, drained

*1 (4 oz) cream cheese, softened

*1 cup + 1 tbsp milk, divided

*1 tsp. ground cumin

*2 cups chicken, chopped and cooked

*8-12 flour tortillas

*1 can cream of chicken soup

*1 cup sour cream

*monterey jack cheese (or another favorite)

in a skillet, cook the onion in oil over medium heat until onion is tender. remove skillet from heat. stir in 1 tbsp of the canned green chili's. in a medium mixing bowl, combine softened cream cheese, 1 tbsp milk, and cumin; add onion and chicken. stir until combined. spoon about 3 tbsp of the chicken mixture onto each tortilla near an edge and roll up. place filled tortillas, seam side down, in a greased 9x13" pan or a 3 quart baking dish. in another medium mixing bowl, combine soup. sour cream, 1 cup milk, and remaining chili's. pour the soup mixture evenly over the tortillas in the baking dish. cover with foil and bake in a 350 degree oven about 35 minutes or until heated through. remove foil, sprinkle enchiladas with cheese, and return and bake 5 more minutes or until the cheese is melted!!

DELICIOUS!!