Bakedchickenandziti Recipes

Steps:

• Preheat oven to 350°F.
• Boil pasta until cooked all the way through.
• Drain, and pour into a 13x9-inch baking dish.
• Cut chicken strips into bite size pieces.
• Add to pasta.
• Pour sauce and half of the cheese over the pasta.
• Stir until well mixed.
• Sprinkle remaining cheese over the top, and bake for 25-30 minutes until cheese starts to brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Spread red bell peppers and onion in the baking dish.
• Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
• Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
• Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
• Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
• Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Steps:

• Add the diced chicken into a skillet and cook over medium-heat until done. Set aside. While the chicken is cooking, prepare your sauce; add the tomato sauce, dried oregano, dried basil, garlic powder, dried thyme, dried rosemary, onion powder, salt and pepper in a medium-sized pot. Cover and simmer over medium-heat for 20 minutes. Preheat oven to 350 degrees.
• In the pot you cooked the pasta in, combine the pasta, tomato sauce and chicken; mix thoroughly. Pour the mixture into a 9x13 baking dish, add the shredded cheese on top. Bake for 10 minutes or until the cheese has melted.

Steps:

• Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Steps:

• Preheat oven to 375°F (190°C).
• Boil pasta for 10 minutes, then drain.
• Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.
• Pour half of the pasta into a greased 11x7-inch (27x17 cm) or 9x13 inch (22x33 cm) baking dish. Sprinkle evenly with 1 cup (100 G) of mozzarella cheese, ½ cup (55 G) of parmesan, ⅛th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.
• Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil.
• Enjoy!

Steps:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk honey, brown sugar, Dijon mustard, balsamic vinegar, water, olive oil, and garlic together in a large bowl. Add chicken legs and toss to coat. Place chicken legs on the prepared baking sheet; season with salt and pepper.
• Bake in the preheated oven until juices run clear, 30 to 35 minutes. Turn over and cook longer if needed.

Steps:

• Season your chicken the way you like it.
• Brown it in the shortening or olive oil.
• Place browned chicken in a 13 x 9 inch baking dish.
• Cook the onion and garlic in the drippings until tender.
• Add tomatoes and parmesan cheese; bring to a boil.
• Reduce heat and simmer 5 minutes; pour over chicken.
• Cover and bake at 350 degrees Fahrenheit for 1 hour.
• Remove from oven; remove chicken from dish and set aside.
• Place drippings from baking dish in a saucepan.
• Blend drippings together with sour cream and flour.
• Cook and stir over medium heat until mixture thickens, 3 to 5 minutes.
• Pour sauce over chicken and serve.

Steps:

• Begin by preparing sauce as follows: In a large dutch oven, saute onions and garlic in olive oil 1 or 2 minutes.
• Empty all four cans of crushed tomatoes into pot.
• Add basil, oregano, salt, crushed red pepper and brown sugar.
• Stir, bring to a boil and let simmer about 20 minutes.
• Stir sauce (this is when I usually will"taste adjust" any ingredients such as brown sugar and salt).
• Add meatballs that have just been browned and uncooked itailian sausage.
• Cover and simmer sauce for about 1 1/2- 2 hrs.
• About 10 minutes before sauce is done, mix ricotta cheese, eggs and parmesan cheese in a large bowl.
• Add about 2 1/2 cups of sauce to the cheese mixture and mix well.
• (Keep remaining sauce with meatballs and sausage warm).
• Toss cooked ziti with cheese/sauce mixture and spoon into a 9x13 inch baking pan.
• (you may need a larger pan or more than 1 pan).
• Sprinkle pasta with mozzarella cheese.
• Bake at 350 for 45 minutes to 1 hr.
• Serve pasta with the extra sauce, meatballs and sausage ladled over top of each serving.

Steps:

• Spray a large nonstick skillet with Pam; heat.
• Add the chicken and cook, turning as needed, until lightly browned, 5-6 minutes.
• Transfer to a plate.
• Preheat the oven to 375.
• Spray the same skillet with more Pam.
• Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
• Add the tomatoes, Italian seasoning and pepper; bring to a boil.
• Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes.
• Meanwhile, cook the ziti according to package directions.
• Drain and mix with the ricotta cheese.
• Pour half of the tomato mixture into a 13x9" baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture.
• Sprinkle with the cheeses.
• Bake until hot and bubbling and the cheese is melted, 15-20 minutes.

Steps:

• Boil pasta.
• Drain and set aside.
• Brown ground beef.
• Drain and remove from heat.
• Add ricotta, parmesan, parsley, egg, salt, pepper, and half of sauce to meat and mix well.
• Add ziti and toss gently to coat.
• Spoon mixture into a 13x9-inch baking pan.
• Pour remaining sauce over pasta mixture.
• Sprinkle with mozzarella cheese.
• Bake, uncovered, at 350 degrees for 20 minutes, or until hot and bubbly.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
• Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
• Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.

Steps:

• Preheat oven to 375-degrees F.
• Grease a baking dish big enough to hold chicken in one layer.
• In a pie dish combine the 1/4 cup melted butter with lemon juice.
• In a pie dish combine cheese and breadcrumbs.
• Dip chicken pieces in butter/lemon mixture than roll them in the breadcrumb mixture and arrange in prepared dish.
• Drizzle remaining butter over chicken and then sprinkle with paprika and sesame seeds.
• Bake for one hour, basting frequently and turning chicken halfway through cooking time.