Cheesypestoricenchickenbake Recipes

Steps:

• Preheat oven to 350.
• Toss Panko crumbs in the one tablespoon of melted butter, Set aside.
• In large saucepan, melt 3 tablespoons butter over medium-high heat. Add Flour and whisk together until it starts to turn golden brown. Add milk and then sour cream.
• A little at a time, add shredded cheddar, making sure it gets completely incorporated. Add blue cheese, again making sure it gets stirred in and melted completely.
• Remove from heat and stir in Pesto, followed by remaining ingredients(except for bread crumbs and Romano cheese).
• Pour in to buttered Casserole dish. Top with Romano cheese and bread crumbs. Bake for 30 minutes, or until golden brown on top.

Steps:

• Crush the cheese nips to fine crumbs.
• Place chicken into a bowl and add oil coating each piece.
• Add garlic powder or salt and pepper to crumbs; stir.
• Take chicken out 1 piece at a time and roll in cracker crumbs. Place onto ungreased cookie sheet and bake for 1 hour at 350 degrees. Turn the chicken over after 30 minutes.

Steps:

• Bring a large pot of water to a boil. Season with salt until it tastes like the sea. Cook the pasta until not quite al dente, about 7 minutes. Transfer with a spaghetti scoop or slotted spoon to a bowl and set aside. Add the broccoli to the pasta water and blanch briefly. Transfer with a slotted spoon to a bowl. Reserve the pasta water.
• While the pasta is cooking, heat the butter in a large pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes. Whisk in the milk, then bring to a boil. Reduce the heat to a simmer and cook, whisking, until the sauce is slightly thickened, about 5 minutes. Stir in the Gruyere, sour cream and Parmesan and whisk until smooth. Add the hot sauce and season with salt and pepper.
• Add the pasta, chicken and broccoli to the sauce. Continue to cook until the pasta is al dente and the sauce coats the pasta, 4 to 5 minutes. Use pasta water to adjust the consistency of the sauce if needed.
• Distribute the pasta into bowls and top with the bacon and chives.

Steps:

• This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike-think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.;
• 1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
• 2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
• 3. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
• NUTRITION INFORMATION: Per serving: 433 calories; 13 g fat (5 g sat, 5 g mono); 75 mg cholesterol; 42 g carbohydrate; 34 g protein; 5 g fiber; 491 mg sodium; 483 mg potassium. Nutrition bonus: Vitamin C (38% daily value), Calcium (35% dv), Potassium (20% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
• TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, chicken, Asiago and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
• Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

Steps:

• Preheat oven to 400°F (200°C).
• Heat the oil over medium heat in a large, nonstick skillet.
• Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.
• Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.
• Season the chicken breasts on both sides with salt and pepper.
• Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.
• Transfer the chicken to a greased roasting pan.
• Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.
• Bake for 20-25 minutes at 400°F (200°C), until the cheese has melted and the chicken has reached an internal temperature of 165°F (72°C).
• Let the meat rest for 5 minutes before serving.
• Enjoy!

Steps:

• Preheat oven to 350°F.
• Spray a 9x13in pan with cooking spray.
• Place chicken in pan in a single layer.
• Mix soups and spices in a small bowl and pour over chicken.
• Top with crushed crackers.
• Bake 45 minutes.
• Top with cheese and bake 10-15 more minutes.

Steps:

• Combine the crackers, cheese, garlic, salt and pepper in a large zip-top bag.
• Melt butter and place in a shallow bowl.
• Dip each chicken breast in the melted butter, then drop into the bag and shake until completely covered, pressing the mixture against the chicken.
• Place in a greased casserole dish.
• Repeat with remaining chicken pieces.
• Top lightly with remaining crumb mixture.
• Drizzle with any remaining butter.
• Bake uncovered at 350 for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
• In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
• Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Steps:

• Place 1 tablespoon of butter in an 11x7-in. microwave-safe dish; set aside. Combine cracker crumbs and pepper. Dip chicken in remaining butter, then spread with sour cream. Roll in the crumb mixture. Place in prepared dish. Cover loosely and microwave on high for 6-7 minutes or until chicken juices run clear. Let stand for 5-10 minutes before serving.

Steps:

• Heat oven to 400°F.
• Spray 8-inch square baking dish with cooking spray. Measure milk into pie plate. Combine bread crumbs, Italian seasoning and Parmesan in separate pie plate.
• Dip chicken, 1 breast at a time, in milk, then in crumb mixture, turning to evenly coat both sides of each breast with each ingredient. Place in prepared baking dish.
• Bake 20 min. or until done (165�F). Top with pasta sauce and 2% Milk Singles; bake 5 min. or until sauce is heated through and Singles are melted.

Steps:

• Heat oven to 350. Into ungreased 8-inch square baking dish, spoon and spread one cup of the spaghetti sauce. Top with chicken tenders in a single layer. Spoon remaining sauce over chicken and sprinkle with cheese.
• Bake uncovered 30-35 mins or until everything is bubbly and chicken is no longer pink.
• Cook spaghetti as directed on the package, drain.
• Serve chicken and sauce over spaghetti.