Skip to main content

Cheesy Chicken Bake

Cheesy Chicken Bake is the result of my intense craving for mac and cheese and my need to use up some leftover roasted chicken. The result was a sharp cheese blend with tender chicken under a crumbly, golden crust. Although I did not originally put broccoli into the meal, this one-dish dinner would be even better, in my opinion, with some blanched broccoli added into the mixture. Feel free to mix up the cheeses to suit your taste.

Preheat Oven Temperature: 350 degrees
5 Tablespoons Butter
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1 Small Yellow Onion, Finely Chopped
1 Clove Garlic, Minced
2 Tablespoons Flour
1 Cup Skim Milk
1 Cup Chicken Broth
1 Cup Button Mushrooms, Thinly Sliced
1 Chicken Breast, Roasted and Chopped
1/2 Cup Each Grated Parmesan, Swiss, and Sharp Cheddar Cheeses
2 Cups Rotini Pasta
1/4 Cup Plain Bread Crumb

1. In a small saucepan over medium heat, melt 4 Tablespoons of butter.
2. Add the onion and garlic to the melted butter and allow to cook until tender, approximately 5 minutes. Stir occasionally to prevent burning the garlic.
3. Add the flour to the pan. Stir to combine. Allow to cook for 2 minutes in order to cook off the "flour taste."
4. Slowly add the milk to the pan stirring constantly. You need to continually stir in order to remove any lumps. After adding the milk, repeat the process with the chicken broth. Add the salt, pepper, and cayenne to the mixture and stir.
5. In a separate pot, bring 6 cups of water to a boil. Add the pasta and cook for 4 minutes. After 4 minutes, drain the pasta. Set aside until ready to use.
6. Add the cheese to the cream mixture and stir to combine.
7. In a large bowl, combine the noodles, cheese mixture, mushrooms (or other desired vegetables) and chicken.
8. Melt the remaining butter and combine with plain bread crumbs.
9. Place the pasta mixture into a baking dish or into small ramekins. Top with breadcrumb mixture.
10. Bake for 30 minutes or until the top is golden brown.


Popular posts from this blog

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 teaspoo…

Poor Man's Ribs: Roasted BBQ Pork Necks

Ok, I know what you are thinking. Pork Necks???? Yes, yes...I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, "This is the poor man's rib." So the next time you are at the store, just step back from what the cut says and just give them a try. They really are delicious!

1 1/2 Tablespoons Whole Grain Dijon Style Mustard
1/2 teaspoon Garlic Salt
1/2 teaspoon Paprika
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1/8 teaspoon Cayenne Pepper
3 1/2 Pound Fresh Pork Necks
1/4 Cup Water
3 Tablespoons Sweet/Spicy BBQ Sauce

1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture. Cover and refrigerate for at least 4 hours.
2. Preheat the oven to 350 degrees.
3. Pr…

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot.
2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs, preferably who…