CHICKEN & NOODLE CASSEROLE | Karen’s Kitchen
INGREDIENTS:
1. 1 pound boneless, skinless chicken breasts
2. 2 cups frozen mixed veggies
3. 8 ounces rotini pasta
4. 8 ounces reduced fat cream cheese
5. 2 cups reduced fat cheddar cheese
6. 1/4 cup flour
7. 2 teaspoon italian seasoning
8. 2 teaspoon garlic powder
9. 1/2 teaspoon ground black pepper
10. 2 cups chicken stock
11. 1 1/2 cups milk
DIRECTIONS:
1. Preheat oven to 375•F. Arrange chicken & veggies in single layer in baking dish sprayed with no stick cooking spray. Top with pasta & cream cheese.
2. Mix stock, milk, 1 cup of cheddar cheese, flour and spices in a bowl until well blended. Pour over pasta in baking dish. Cover.
3. Bake 50-55 minutes.
4. Remove cover and carefully stir. sprinkle with remaining 1 cup cheese. Bake uncovered; 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
5. ENJOY!!????
Not Just Another Breakfast Casserole
This breakfast is so different from the breakfast casserole I usually make. This one has pancake batter in it, along with sausage, bacon, and hash brown potatoes. It is so delicious. I hope you will give it a try. If you do, please let me know. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
contact us at:
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McCalla, AL 35111
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Ingredients:
4 eggs, beaten
1/4 cup milk
10 strips of cooked bacon
4 cooked sausage patties
2 cups cooked hash brown potatoes
1 1/3 cup pancake mix
1 cup water
Directions:
Preheat oven to 425 degrees. Spray 8X8 baking dish with non-stick cooking spray. Set aside.
Beat eggs with milk. Pour into prepared baking dish. Lay 4-5 strips of bacon on top of eggs. Stir together the pancake mix and water. Pour half of the mixture over the bacon/egg mixture. Spread hash browns on top of pancake mix. Lay sausage patties on top of hash browns. Cover with remaining pancake mix. Top with remaining bacon strips.
Bake 20-30 minutes uncovered or until toothpick inserted in center comes out clean. Serve with your favorite syrup.
Clay Pot Tip: Be Careful While Heating Clay Pot
Clay Pot Usage Tip:
1. Do not add any oil if the Clay Pot is overheated and it is better to switch-off and keep it aside until the pot is cooled down.
2. Do not heat empty clay pot for longer time.
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Music credits: YouTube Audio Library #mouliskitchen #How To Make
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Instant Pot Underground Chicken Casserole (Amish Recipe) #instantpot #recipe #cooking #chicken
Underground Chicken Casserole–chicken and gravy topped with a layer of mashed potatoes made in your Instant Pot.
Easy Dinner in 25 Minute! Roasted CHICKEN BREAST & VEGETABLES. Recipe by Always Yummy!
This wonderful dish is so easy to cook that can help you any minute when guests are at your door or in a holiday so that to not spend long in the kitchen. You will need no more than half an hour to cook it. It is rather convenient that you can take any vegetables to your taste and cook with chicken. Just pour with the sauce that will make this dish perfect – incredibly tasty, impressive and festive.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• chicken fillet – 21 oz | 600 g
• red bell pepper – 7 oz | 200 g
• yellow bell pepper – 7 oz | 200 g
• carrot – 6 oz | 180 g
• red onion – 4 oz | 120 g
• cauliflower – 9 oz | 250 g
• brussels sprout – 7 oz | 200 g
• olive oil – ½ cup | 100 ml
• lemon juice – ¼ cup | 60 ml
• honey – ⅓ cup | 100 ml
• garlic – 4 cloves
• ground caraway – 1 tsp
• chili pepper flakes – ½ tsp
• salt – ½ tsp
✔︎ You will need:
• oven
• baking tray
• parchment paper
• bowl
• carving board
???? Preparation:
1. Take the cores and seeds out of bell peppers and cut into thick strips. Cut the carrot into rings, onion into half rings, divide the cauliflower into small florets and cut the brussels sprout into halves.
2. Mix the olive oil, lemon juice, honey, chopped garlic, ground caraway, chili flakes and salt in a bowl.
3. Lay the baking tray with parchment paper and put the chicken fillet in the middle and vegetables around it spreading evenly.
4. Pour the chicken and vegetables with the prepared sauce and put into the oven heated to 390F | 200˚C for 20-25 minutes.
5. Lay the chicken with vegetables in service plates or big dish and having poured with the sauce out of the baking tray serve to the table.
❗️Advices:
1. You can use any vegetables to your taste for cooking the recipe.
2. To check readiness of chicken put a wooden stick into meat, if a came out juice is translucent chicken is ready.
3. If you have cooking thermometer you can check ready chicken temperature to be 170°F | 75°C.
Baked Ziti With Chef Karen | Quarantine Cooking
Karen Akunowicz, chef & owner of Fox & the Knife in Boston, makes a classic Italian-American comfort food: Baked Ziti. Karen starts by making a tomato sauce with garlic, olive oil, San Marzano tomatoes, and fresh basil. She then cooks penne to al dente perfection before tossing them in a blend of mozzarella, ricotta, and breadcrumbs. The pasta mixture gets layered into a casserole dish, along with the tomato sauce, and is topped with extra cheese and lots of fresh parsley before baking in the oven. The result is a cheesy, comforting dish that’s perfect for feeding a family, or just a very hungry individual!
Check out the recipe here:
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