Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken
Mary Berry's Special Creamy Chicken Casserole | Supergolden Bakes
Mary Berry's chicken casserole with herbs, mushrooms and bacon in a rich creamy sauce. An easy and flavour-packed one pot recipe that's also low carb and Keto Friendly.
Full printable recipe
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4 NEW MIND BLOWING Chicken Casseroles YOU MUST TRY | Quick & Easy Chicken Recipes With A Twist!
4 NEW MIND BLOWING Chicken Casseroles YOU MUST TRY | Quick & Easy Chicken Recipes With A Twist That Leave Them Begging for More!
Hey friends, do you ever find yourself in a chicken rut, making that same old chicken casserole over and over again? Well, no more! I’ve got 4 new chicken casseroles that will blow your mind and leave your family begging for more! Each one is quick and easy, make with simple ingredients and has a special twist all it’s own. Thanks for stopping by and sharing your time with me, I hope you will subscribe and come back every week for more.
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Chicken and Cornbread Casserole:
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Stella’s Chicken Casserole:
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RITZ CREAMY CHICKEN & PASTA CASSEROLE | Easy Dinner Recipe
RITZ CREAMY CHICKEN & PASTA CASSEROLE | Easy Dinner Recipe
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EASY Baked Tuscan Chicken - made in ONE pan! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
4 boneless skinless chicken breasts (breast halves)
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
Cream Sauce
1 cup heavy cream
2 teaspoons minced garlic
1 teaspoon corn starch
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup sundried tomatoes (chopped)
¼ cup shredded Parmesan cheese
½ cup chopped fresh spinach
Instructions
Preheat oven to 425 degrees F.
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
Place chicken breasts in a 9x13 baking dish (or a larger one if you are using very large chicken breasts -- you don't want them smushed together or they will take longer to cook).
Combine 1/2 teaspoon salt, Italian seasoning, paprika and 1/8 teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
Whisk together cream, garlic, corn starch and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn't cover the chicken completely, but it won't hurt anything if it does).
Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts).
Remove pan from oven and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
Uncover and serve.
Chicken Pasta Bake Recipe
This chicken pasta bake is cheesy, creamy and comforting. This dish contains everything you need: pasta, chicken pieces in tomato sauce, béchamel sauce and melted cheese. The perfect dish for family weekend family dinner.
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Full written recipe + tips:
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For the filling:
370g (13oz) Pasta of your choice
2 tablespoons Olive oil
3 Chicken breasts, cut into small cubes
1 Onion, chopped
3 Garlic cloves, crushed
2 Bell peppers, diced
1 tablespoon Tomato paste
400g (14oz) Tomato sauce/chopped tomatoes
Salt to taste
Black pepper to taste
1 teaspoon Oregano
1 teaspoon Paprika
For the béchamel:
6 tablespoons (90g) Butter
3/4 cup (90g) Flour
3 cups (720ml) Milk, warm
Salt to taste
Black pepper to taste
1/4 teaspoon Nutmeg
For the topping:
85g (3oz) Mozzarella, grated
85g (3oz) Cheddar cheese, grated
1. Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
2. To a large pot filled with water add 1 tablespoon of salt and bring to a boil.
3. Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
4. When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).
5. Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
6. Add the sauce to the pasta, the add the chicken mixture. Stir until well combined.
7. Transfer to the baking dish. Sprinkle on top grated mozzarella and grated cheddar.
8. Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.
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