Chicken Mushroom Alfredo Bake

I was in the mood for some creamy comfort food yesterday, so I wandered around the grocery store throwing things in my basket with a general idea in mind. I came home and made this. It's a keeper for sure.

Ingredients:

  • 2/3 bag Penne – cooked
  • 2 boneless skinless chicken breasts
  • 1 – 2 lb mushrooms, sliced
  • 2 jars Classico roasted garlic Alfredo sauce or similar
  • 1 cup mozzarella cheese, grated
  • 1 – 2 tbsp margarine or butter, melted
  • 1/2 tsp granulated garlic
  • 1 cup Panko breadcrumbs

Directions:

Clean chicken, and pound out slightly between plastic wrap to make thinner. Season with salt and pepper and brown each side in hot olive oil over medium high heat. Remove to a small plate and set aside. Add mushrooms to pan and sauté until slightly tender. Cube chicken and add it and whatever juices have rendered back to the pan.

Add sauce, cheese, and cooked pasta. Stir until all pasta is evenly coated. Pour into 9×13 baking dish.

Combine margarine, garlic and breadcrumbs. Sprinkle over pasta mixture.

Bake in a preheated 400° oven for about 20 minutes, until breadcrumbs have browned nicely.

This is quick, easy, and great warmed up as leftovers too.

 

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Chicken Stove Top Bake

Here are my supper plans for tonight.  This basic recipe came from the Kraft Canada website.  This is literally from start to oven in 10 minutes and then you can play with your kids (or throw in a load of laundry, clean the bathroom, make lunches, read your book) while it bakes. It’s a great mid-week meal.

Ingredients:

2-3 boneless skinless chicken breasts, cut in cubes

2 cans condensed cream of chicken soup

1 cup sour cream

2-3 cups frozen vegetables – your choice – I like peas and corn – thawed.

1 cup grated cheddar or marble cheese

1 pkg chicken flavoured Stove Top stuffing mix – can use low sodium if preferred.

1 cup hot tap water

Directions:

Preheat oven to 375 degrees.  In a bowl, combine Stove Top mix and water and stir to combine.  Set aside.  In a 9 x 13 baking dish, combine chicken, soup, sour cream, veggies and cheese.  Mix until well combined and smooth out so ingredients are level in baking dish.  Sprinkle moistened stuffing mix evenly over the top.

Bake for 45 minutes or until bubbly. If the veggies are frozen, sometimes I like to bake without the topping for about 20 minutes or so, then add the topping so that it doesn’t get too crispy.

You can eat this on it’s own, sometimes I’ll make mashed potatoes to go with it to make it stretch a bit, or else a nice loaf of crusty bread goes great as a side.

There is another variation of this recipe that uses shredded cooked chicken and a mixture of 1 cup biscuit mix and 1/2 cup sour cream with a bit of milk mixed together and dolloped on the top instead of the stuffing mix.  This only requires about 20 minutes in the oven and it’s incredibly good as well.

Enjoy!

Chicken Georgia

This is my plan for dinner tonight.  This dish was inspired from watching the amazing Paula Deen one afternoon and seeing her make it.  My husband looked at me and said – “Oh my, that looks good!”  I realized I had everything I needed in the house to make it so I did.  I’ve tweaked it here and there to suit our tastes, and it’s become a family favourite.  As usual – the measurements are eyeballed.

Ingredients:

4 boneless, skinless chicken breasts

Salt and Pepper for seasoning

Butter and olive or vegetable oil – she used straight butter, I use a bit of both.

One onion – diced

1 tbsp minced garlic

1 lb. white button mushrooms – sliced

your favourite BBQ sauce – for brushing – my own tweak

4-6 slices cooked bacon, crumbled – also my own tweak, but come on…it’s bacon!

shredded mozzarella cheese – well…lots.

Directions:

Heat butter and oil in large skillet that has a cover.  Add onions and cook slightly.  Add mushrooms and garlic and cook until onions and mushrooms are tender.  Cover if necessary.

Season chicken breasts with salt and pepper.  Put them in the pan with the mushrooms and the onions, making sure that the chicken is fully in contact with the pan.  Cook covered for until chicken is cooked a little more than halfway through, probably 6-8 minutes.  Brush exposed side with BBQ sauce and flip the breasts.  Brush the other side with more sauce, and sprinkle each breast with some of the crumbled bacon.  Cover everything with mozzarella cheese.  As much or as little as you like.  Cover and allow chicken to finish cooking and cheese to melt, probably another 6 minutes or so, depending on the size of the chicken pieces.

Serve with whatever side you enjoy – mashed potatoes, fries, rice – have all been tried and enjoyed by us.  Baked potato would probably be good too.  It’s quite rich, so it’s great with just a side salad as well.

Enjoy!  This is a good one! 🙂

Chicken with Mustard Mascarpone Marsala Sauce

This recipe can be found on the Food Network website and is from the talented Giada De Laurentiis.  I have made this many times and it is a hit every time I do it.  I have never been disappointed by any of Giada’s recipes, but this is my favourite.

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts

Salt & freshly ground black pepper

2 tbsp olive oil

5 tbsp butter, divided

3/4 cup chopped onion

1 lb. cremini mushrooms, sliced.

2 tbsp minced garlic

1 cup dry Marsala wine

1 cup (8 oz) mascarpone cheese

2 tbsp. Dijon mustard

2 tbsp. chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.

12 oz dried fettuccine

Directions:

Sprinkle the chicken with salt and pepper.  Heat the oil in a heavy large skillet over high heat.  Add the chicken and cook just until brown, about 4 minutes per side.  Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes.  Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.  Add the wine and simmer until it is reduced by half, about 4 minutes.  Stir in the mascarpone and mustard.  Cut the chicken breasts crosswise into 1/3 inch thick slices.  Return the chicken and any accumulated juices to the skillet.  Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.  Stir in the chopped parsley.  Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil.  Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes.  Drain.  Toss the fettuccine with 3 tablespoons of butter and season, to taste with salt and pepper.  Swirl the fettuccine onto serving plates.  Spoon the chicken mixture over top.  Garnish with parsley sprigs and serve.  For family style, I like to put fettuccine into a large pasta serving dish and pour entire chicken mixture over top, allowing guests to serve themselves.

This dish…is delish!  Enjoy!