CHEESY CHICKEN SKILLET
A box of mac and cheese gives you a head start making this Cheesy Chicken Skillet. With a prep time of 5 minutes, it's on the table in just 25 more.
Provided by My Food and Family
Categories Home
Time 22m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and thyme; mix well. Cook 5 min. or until chicken is browned, stirring frequently.
- Add milk, water and Macaroni; cover. Cook 10 min. or until macaroni is tender, stirring occasionally.
- Stir in Cheese Sauce, peas and dressing. Cook an additional 2 min., stirring occasionally.
Nutrition Facts : Calories 580, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1210 mg, Carbohydrate 57 g, Fiber 5 g, Sugar 13 g, Protein 42 g
EASY CHEESY SKILLET CHICKEN
Cheesy chicken recipe that uses only 4 ingredients, practically cooks by itself and makes its own gravy!
Provided by Diane Mick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 4
Steps:
- In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 12.4 g, Cholesterol 106.7 mg, Fat 15.9 g, Protein 37.7 g, SaturatedFat 8.6 g, Sodium 938 mg, Sugar 8.4 g
CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE
This cheesy chicken and cauliflower rice skillet bake is a healthier (and gluten free!) version of the classic casserole, jam-packed with vegetables while still boasting the flavors you know and love. The usual condensed soup is swapped out for low-fat Greek yogurt, and riced cauliflower subs in for the typical grain. The whole thing is topped off with reduced-fat sharp Cheddar for a rich, melty finish.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
- Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.
CHEESY CHICKEN ENCHILADA SKILLET
This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Dinner Salsa Sour Cream Bean Cheese Garlic Quick & Easy Bake
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
- Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
- Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.
CHEESY CHICKEN & SALSA SKILLET
Turn regular chicken into salsa chicken with our Cheesy Chicken and Salsa Skillet recipe! See how to make this Healthy Living salsa chicken dish here.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
- Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
CHEESY ONION CHICKEN SKILLET
My zesty chicken with peppers and onions is so versatile, it works when you serve it over rice, potatoes, noodles, even a hoagie bun. -Kim Johnson, Sibley, Iowa
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Toss chicken with seasoning blend. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 5-7 minutes or until no longer pink. Remove from pan. In same pan, add remaining oil, pepper and onion; cook and stir 3-4 minutes or until crisp-tender., Stir in chicken; sprinkle with cheese. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 293 calories, Fat 17g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
CHEESY CHICKEN NOODLE SKILLET
I got this from the kraft email newsletter that I receive. You can substitute 2 cups of any frozen veggies you have on hand. A very quick and healthy meal.
Provided by ladygwyn
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of water to a boil.
- add noodles and chicken.
- cook for 8 minutes or until chicken is done and noodles are tender.
- add broccoli after 6 minutes.
- Drain and return to pot.
- Add broth, cream cheese, and mayonnaise.
- Heat just to a simmer on medium-low heat.
- Simmer for 2 to 3 minutes stirring constantly until cream cheese is melted and sauce is well blended.
- Add shredded cheese, stir for 1 minute or until melted.
- sprinkle with fresh parsley if desired.
Nutrition Facts : Calories 524.6, Fat 27.1, SaturatedFat 13.7, Cholesterol 154.4, Sodium 462.3, Carbohydrate 28.7, Fiber 3.3, Sugar 2.7, Protein 41.7
CHEESY CHICKEN SPAGHETTI SKILLET
I wanted to use the new Mueller's Pot Sized Spaghetti. I took a Mueller's recipe idea and completely changed it to suit our tastes. So it somewhat resembles the original recipe in that it's cheesy, has chicken and the pot sized spaghetti. After that there's not a lot in common.
Provided by tabasco0697
Categories Chicken
Time 45m
Yield 5 1 1/2 cup servings, 5 serving(s)
Number Of Ingredients 16
Steps:
- Using a gallon sized storage bag mix chicken, garlic powder, onion powder, Paul Prudhomme Poultry Magic seasoning, crushed rosemary, salt, pepper and 2 tablespoons extra virgin olive oil. Shake really well to make sure all pieces of chicken are coated in seasonings and oil.
- Heat bacon drippings in an extra large deep skillet between medium and medium high and add chicken pieces. Stirring regularly cook until light golden brown about 10-2 minutes. Take out the fattest piece of chicken and cut in half to check and see if completely cooked. Remove from pan to a plate with a paper towel to absorb the oils. Then clean pan to use again or if you're into doing dishes use a different skillet.
- Defrost broccoli in microwave but don't cook all the way through. Usually about 45 seconds to 1 minute. Use the amount of water specified on the package.
- In a small mixing bowl whisk together the cream of chicken soup and the chicken broth until smooth.
- Re-using the extra large skillet heat the remaining tablespoon of olive oil between medium and medium high heat. Add the pot sized spaghetti. Stirring constantly brown the spaghetti about 5 minutes. Slowly add the chicken broth mixture. Bring to a boil then cover and turn to simmer for 5 minutes. Add broccoli and continue to simmer another 5 minutes. Add diced mozzarella and most of the Parmesan cheese keeping out enough for garnish. Heat until cheese is melted. After placing on dishes or bowls garnish with the remaining Parmesan cheese.
Nutrition Facts : Calories 553.3, Fat 23.8, SaturatedFat 7.3, Cholesterol 79.9, Sodium 1498.7, Carbohydrate 44.9, Fiber 2.5, Sugar 3.2, Protein 38.1
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