To make the Garlic Alfredo Sauce: In a medium to
Prepare pasta according to package directions; drain and return to pot.
Stir together all ingredients except mozzarella cheese.
Spread mixture into a lightly greased 13- x 9-inch baking dish.
Sprinkle evenly with mozzarella cheese.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Boil penne noodles until almost cooked.
In a medium size baking dish pour 1/4 of the alfredo sauce into the bottem.
Add raw chicken on top of the sauce.
Add more alfredo coating the chicken.
Add the partially cooked noodles and broccoli.
Cover with the remainder of alfredo sauce.
Top with cheese.
Cover with aluminum foil.
Bake at 400 for 40 min or until chicken in fully cooked.
Add salt and pepper to taste.
Coat the chicken in the Cajun seasoning and throw everything in the crock pot on low for 4-5 hours. (I find it best to heat the cream cheese in the microwave for 30 seconds and then mix the soups with the cream cheese).
Add the Parmesan cheese an hour before serving. Linguini noodles are my favorite pasta to use with this dish, but any pasta will do. Hope you enjoy as much as we do!
Chicken Tortellini Bake:
Preheat oven to
Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
Serve over hot fettuccini, with fresh grated parmesan on top.
immer and stir in the chicken and 2 teaspoons everything bagel
Place cutlets in casserole dish.
Place a slice of Mozzarella on each cutlet.
To prepare sauce, melt butter.
Add heavy cream, sour cream, grated cheese, some parsley and garlic powder.
Heat gently.
Pour sauce over chicken and bake at 350\u00b0 until bubbly. Serve with spinach fettucine.
In a shallow bowl, combine the first 13 ingredients.
Dip chicken in oil; coat with crumb mixture.
Place in a greased 15x10 inch baking pan.
For potatoes, combine oil, salt, parsley, paprika, garlic powder, and pepper in a bowl.
Add potatoes; stir until coated.
Place around chicken.
Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender and chicken juices run clear.
Preheat oven to 350 degrees F.
Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken.
Bake for 30 minutes or until chicken is thoroughly cooked.
Cut chicken in cubes.
Brown in oil in large skillet.
Remove chicken.
Brown peppers and onion in same skillet with oil.
Cook until tender.
Add garlic, cumin, cinnamon, chili powder, bouillon, tomatoes and rice.
Bring to boil, then boil for 5 minutes.
Turn into 13 x 9-inch casserole dish.
Top with chicken.
Bake, covered, at 350\u00b0 for 35 minutes.
Uncover, spread salsa evenly over top. Sprinkle with cheese.
Bake, uncovered, for 5 minutes.
Serve with sour cream and black olives.
Remove skin from chicken; wash chicken and dry well with paper towels.
Combine flour, salt and pepper.
Dredge chicken in flour mixture and brown in heated oil.
Place chicken in a shallow pan. Combine soup, soy sauce, 2 tablespoons almonds, beer and mushrooms; pour over chicken.
Bake, uncovered, at 350\u00b0 for 1 hour, basting occasionally.
Sprinkle with remaining almonds.
Yields 6 servings.
MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.
In a 2-quart baking dish (shallow), mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover chicken and bake at 375\u00b0 for 45 minutes or until done. Makes 4 servings.
Arrange salt and peppered chicken in a greased 8 x 8-inch baking dish.
Drizzle butter over chicken.
Bake at 375\u00b0 for 45 minutes.
Drain off most drippings and blend with soup, milk and cheese.
Place broccoli around chicken.
Pour soup mixture over chicken and broccoli.
Top with bread crumbs and sprinkle with paprika.
Bake 20 minutes longer.
Serves 2.
Arrange chicken in 8 x 4 x 2-inch baking dish.
Drizzle butter over chicken.
Bake at 375\u00b0 for 40 minutes.
Place cooked and drained broccoli around chicken.
Blend soup, milk and cheese; pour over chicken and broccoli.
Top with bread crumbs and sprinkle with paprika.
Bake 20 minutes longer.
Yields 4 servings.
Season chicken breasts with salt and pepper.
Dip chicken in melted butter and then in flour.
Bake the chicken, skin side down, for 30 minutes in a 350\u00b0 oven.
Turn over.
Mix soup and sour cream together and pour over chicken.
Bake 45 minutes longer.
Preheat oven to 350 degrees.
Combine rice, celery, diced red pepper, onions, butter, parsley and seasonings.
Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast.
Combine soup, Miracle Whip and milk, mixing until blended.
Pour over chicken and bake 45 minute
Add carrots, top with shredded cheddar and bake 15 minutes longer or until chicken is tender.
Combine flour, salt, pepper and paprika.
Shake chicken in flour mixture.
Melt butter in skillet.
Brown chicken.
Place in 13 x 9-inch baking dish.
Combine soup, sour cream and mushrooms. Pour over chicken.
Bake at 350\u00b0 for 1 hour until tender. Sprinkle with cheese.
Return to oven until cheese melts.
Place chicken in casserole dish.
Top with cheese.
Mix soup and milk together.
Spread over chicken.
Combine butter and stuffing; sprinkle over chicken.
Bake at 400\u00b0 for 30 minutes or until chicken is no longer pink.
Great served over rice.