Spicy Cheesy Chicken Bake Recipes

Steps:

• 1. Preheat oven to 350.
• 2. In a baking dish, stir together soup, water, and rice.
• 3. Add garlic, jalapeno pepper, and chili powder.
• 4. Then stir 1/2 cup of the shredded pepper jack into the rice and soup mixture. Be sure ingredients are stirred in evenly throughout the mixture.
• 5. Place chicken breasts into soup and rice mixture.
• 6. Top chicken with cheddar cheese and remaining pepper jack cheese.
• 7. Bake at 350 for 45 to 50 minutes, depending on the thickness of chicken breasts. Breasts are done when no longer pink in the middle and juices run clear.
• 8. Serve chicken breasts on plate and spoon out the rice as a side dish. If desired, sprinkle a small amount of additional cheese over chicken just before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
• Heat a pan over medium-high heat. Add chicken and saute until no longer pink in the center and juices run clear, 6 to 8 minutes. Drain excess liquid. Add taco seasoning; toss to coat. Transfer chicken into the prepared baking pan.
• Mix salsa, sour cream, and jalapenos together in a bowl and pour over the chicken.
• Bake in the preheated oven until hot, about 25 minutes. Remove from oven and cover with Cheddar cheese. Continue baking until cheese melts, about 5 minutes more.
• Let casserole cool before cutting into pieces and garnishing with green onions.

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
• Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
• Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.