Chicken Parmesan Casserole Recipe | Dump and Go Instant Pot
Try this easy dump and go Chicken Parmesan Casserole recipe made with Primal Kitchen marinara sauce.
Im-pasta-bly easy Chicken Parmesan Pasta! This dump-and-go Instant Pot recipe is simple, delicious, and comes together in record time with gluten-free pasta, chicken, pork rinds, Primal Kitchen Tomato Basil Sauce, and a handy-dandy Instant Pot! Keep your eyes and sweet potatoes peeled this week for an exclusive giveaway to make tasty, easy instant pot recipes recipes like this possible.
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Dump and go into Instant Pot:
2 Tbsp Primal Kitchen Olive Oil
1 Pound Chicken Breast
1/2 tsp Salt
1/2 tsp Garlic Powder
1 jar Primal Kitchen Tomato Basil Marinara
1 box of chickpea or gluten free penne pasta
2 cups water
Pressure cook on High for 4 Minutes
Do a quick release and turn off Instant Pot
Remove chicken and cut into bite sized pieces
Stir in 1 1/2 cup of Italian blend Cheese
Add back chicken
Top with crushed pork rinds and grated parmesan cheese
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Cheesy Cauliflower Bake Recipe (Cauliflower Cheese)
This cauliflower bake is cheesy, creamy and very delicious. This cheesy cauliflower casserole recipe is pretty easy to make and you can any cheese that you like. This cauliflower bake recipe is a low carb (keto) version of macaroni and cheese, so if you like mac and cheese you going to love this amazing dish!
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Ingredients:
1 large head of Cauliflower, cut into small florets
4 tablespoons (60g) Butter
2 cloves Garlic, crushed
6 tablespoons (45g) flour
2 cups (480ml) Milk
1 cup (110g) Cheddar cheese, grated plus extra for topping
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Dijon mustard
1 teaspoon Paprika
1/2 cup (40g) Parmesan cheese, grated
Directions:
1. To a large pot of boiling water add 1 tablespoon of salt. Add cauliflower florets and cook for 5 minutes. Drain and set aside.
2. Preheat oven to 400F (200C).
3. In a saucepan melt butter over medium heat, add crushed garlic and sauté for 1-2 minutes. Add flour, cook, stirring constantly for 1 minute. While constantly whisking, gradually pour in the milk. Keep cooking and whisking over medium-low heat until the sauce is thickened.
4. Remove from heat and add salt, pepper, paprika, Dijon mustard and cheddar cheese. Stir until melted and combined.
5. Spread cauliflower florets over the bottom of a baking dish. Pour the sauce over the cauliflower and stir until combined. Sprinkle some grated cheddar and parmesan cheese on top.
6. Bake for 25-30 minutes, until golden and bubbly.
7. Serve!
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Cheese and Bacon Strata Cake (Breakfast Casserole!)
A Breakfast Casserole - in cake form! All the morning essentials present - bacon, eggs, milk, bread and cheese - it's a breakfast strata that tastes like a cross between quiche, omelette and a breakfast casserole.
Make it now or leave it overnight, then just pop it in the oven the next day!
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Italian Sausage Breakfast Casserole
Italian Sausage Breakfast Casserole is a hearty meal made with sausage, rosemary, onions, mushrooms, spinach, garlic, eggs, milk, and cheese. It’s a delicious dish that can feed six to eight people. It’s the perfect overnight casserole and can be put in the oven in the morning for a time-saving meal.
1 pound (500 g) sausage:
1 tsp fresh rosemary:
1 bell pepper, diced:
1 onion, chopped:
7 ounces (200 g) cremini mushrooms, sliced:
5 ounces (150 g) spinach:
2 garlic cloves, minced:
10 eggs:
1⁄2 cup milk:
1⁄2 cup cheese:
salt and pepper
Printable recipe:
BEST BAKED ZITI RECIPE | An Italian Baked PASTA CASSEROLE Recipe
An Italian Baked PASTA CASSEROLE with ground beef, loads of cheese, seasonings and sauce. BEST BAKED ZITI RECIPE.
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Cheesy Italian Ground Beef & Pasta Bake Casserole Recipe
This is an easy Italian ground beef and pasta casserole recipe. You can use the red sauce recipe for spaghetti, lasagna or any other pasta. This is a delicious Italian casserole dish that will feed a lot of hungry people for dinner. Serve with a side salad and bread.
Enjoy.
Italian Ground Beef & Pasta Casserole Recipe
INGREDIENTS:
1 pound of pasta
1 to 1 1/2 pds. ground beef
1 cup diced onions
1 jar of mushrooms with a little juice - or use fresh
1 cup diced roasted red bell pepper
2 - 28oz cans tomato sauce
1 pound of shredded mozzarella cheese
1 cup shredded parmesan cheese
1 tbsp. tomato paste
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. oregano
1 tsp. Italian seasonings
1 -2 tsp. basil paste or 1 tsp. dried basil
pinch of red pepper flakes - OPTIONAL
olive oil
Preheat oven to 375 degrees
Sauce:
Brown and chop ground beef and drain if needed. Set to the
side.
In same pot add some olive oil, onions, mushrooms and
roasted red bell pepper, salt and pepper.
Stir and cook for 3 minutes.
Add tomato paste and stir for an additional minute.
Add ground beef back in and mix well.
Add rest of seasonings and stir and cook for 1 minute.
Add tomato sauce, stir and simmer for 20-30 minutes.
Add 1/4 cup parmesan cheese and pasta into sauce
and mix very well.
Place ingredients in 9 x 13 baking dish and level out.
Sprinkle rest of parmesan cheese and mozzarella
cheese on top.
Bake at 375 degrees for 20-30 minutes or until the
cheese is melted and bubbly.
Let rest 10-15 minutes before serving.
Enjoy
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