Sweet Leeks and rich cream with spinach make a bed for seared scallops

A parmesan crust gives these nuggets a cheesey taste.  

Chicken Philly Cheese Steaks with a twist

Buttery Bacony cheesy goodness.

Cold or room temp Broccoli Salad

CHEDDAR CHICKEN SPAGHETTI 

1 (7OZ) PACKAGE SPAGHETTI BROKEN

2 CUPS CUBED, COOKED CHICKEN

2 CUPS SHREDDED CHEDDAR CHEESE, DIVIDED

1 (10.75) CAN CONDENSED CREAM OF CHICKEN SOUP, UNDILUTED 

1 CUP MILK

1 TABLESPOON DICED PIMENTOS

1/4 TEASPOON SALT

1/4 TEASPOON PEPPER

1/4 TEASPOON GARLIC POWDER (OR MORE TO TASTE)

1/4 TEASPOON ITALIAN SEASONING

GRATED PARMESAN CHEESE TO TASTE

1.  COOK SPAGHETTI ACCORDING TO PKG DIRECTIONS.

2.  IN A BOWL, COMBINE CHICKEN, 1 CUP CHEESE, SOUP, MILK, PIMENTOS, SALT, PEPPER AND OTHER SEASONINGS.

3.  DRAIN SPAGHETTI, ADD TO CHICKEN MIXTURE AND TOSS TO COAT.

4.  TRANSFER TO GREASED 13 INCH X 9 INCH X 2 INCH BAKING DISH.  SPRINKLE WITH REMAINING CHEESE.  BAKE, UNCOVERED AT 350 DEGREES FOR 20-25 MINUTES OR UNTIL HEATED THROUGH.