Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, salt and pepper; cook 5 to 7 minutes, stirring frequently, until onions are tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and vegetables. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
Bake 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13×9-in. baking dish. Set aside.
Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Mix together the cream cheese and chiles, then spread on warm tortillas. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer.
Start by making the roux, place the flour and the butter into a small skillet over medium heat and whisk together. Continue to whisk until mixture turns to a medium to dark brown, about 5 minutes, set aside off heat.
Over medium heat, place a dutch oven or thick-bottomed skillet. Allow to get hot and add the sausage, cumin, pepper, and paprika. Get a hard sear on the sausage, mixing it with the spices and letting it get browned and bits will stick to the bottom of the pan.
Deglaze the pan with 1/2 cup of the stock, scraping off all the browned bits on the bottom of the pan with a wooden spoon. Add the garlic and mix in until fragrant, about 1 minute. Add the roux. Reduce heat to medium and cook uncovered for 10 minutes, adding in the rest of the stock slowly so the mixture doesn’t completely dry out. Stir occasionally.
In small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons chili powder. Sprinkle over 1 lb uncooked chicken breast tenders to completely coat.
In 10-inch skillet, melt 2 tablespoons of the unsalted butter over medium-low or medium heat. Add coated chicken tenders; cook 3 to 4 minutes on each side or until browned and no longer pink in center. Transfer chicken to warm plate and cover with foil; set aside.
In same skillet, heat 1 cup whipping cream, scraping up any brown bits from bottom of skillet. Increase heat to simmer or until cream comes to a boil. Reduce heat; simmer until cream is reduced by half. Stir in remaining 2 tablespoons unsalted butter. Season to taste with salt. Return chicken to skillet.
Serve over noodles or mashed potatoes. Sprinkle dish with parsley.
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package instructions; drain.
In a medium saucepan over medium heat, brown ground beef, breaking up into small pieces, about 8 minutes. Add garlic, Italian seasoning and red pepper flakes to beef and cook, stirring until fragrant, about 30 seconds.
Stir in tomatoes, sauce and basil and bring to a boil. Reduce to a simmer, and cook, stirring occasionally until sauce is thickened slightly, about 15 minutes. Season with pepper. Remove from heat.
Meanwhile, in a small bowl, lightly beat egg. Stir in ricotta, 1/2 cup Parmesan, and ½ cup mozzarella into the egg. Season with salt and pepper.
Spread a thin layer of the tomato sauce in a 2-quart baking dish. Arrange penne on top of tomato sauce in an even layer and dollop with ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining 1 cup mozzarella.
Bake mostaccioli until top is deeply golden and sauce is bubbling, about 15 minutes. Garnish with basil before serving.