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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Easy – But Yummy – Pasta Salad

When I start making this pasta salad, I know that summer has arrived.  Everyone has their own variation, this is mine.

Summer in a bowl

Ingredients

1 bag – pasta of choice. Hardier pastas work best.  I’ve used Rotini, Fusilli, Farfale (bowtie), and Scoobi-Do is a favourite.  It’s a nice change from  the traditional elbow.

1 jar – Miracle Whip

2 cans – flakes of ham – some people like tuna, I prefer the taste and saltiness of ham

4 eggs – hard boiled

mustard – a healthy squirt

dried dill – a healthy shake

curry powder – to taste

salt and pepper – to taste

Directions

Cook the pasta in salted water to al dente.  Strain and run under cold water until completely cooled.

In a large bowl, break up flakes of ham and cut up hard boiled eggs.  Leave both in fairly large chunks as they will break down more when you stir it all together.

Dump the pasta on top, and add Miracle Whip and combine, to get desired creaminess.  Add mustard, dill and curry, along with salt and pepper, all to taste, testing along the way of course! 😉

That’s it.  It’s best served chilled, though if you plan on storing it in the fridge for a while, the pasta will absorb the dressing, so before serving add a bit more and give it a stir.

I prefer mine very simple, but there are literally hundreds of things you could add to this salad – bell peppers, green onions, spanish onion.  You could add fresh peas if you had some from the garden or market.  That’s what’s nice about it, add what you like to make it your own and suit your tastes.

Serve with a burger or hot dog or whatever summer treat you’ve got off the grill, and enjoy!

Quick Oven Ham “Tetrazzini”

This was another one that my mom made a lot growing up, because it was quick and easy.  This recipe calls for ham, but you could also use chicken, leftover turkey, whatever you like and have on hand.  If we had ham on the weekend though, you could pretty much bet that we would have this dish one night through the week.  It’s still a family favourite.

Ingredients:

1 cup leftover ham, cut up – or more.

1 large + one small can (or 3 small) cream of mushroom soup.

1 can sliced mushrooms, drained, or 1 lb fresh mushrooms, sliced and sauteed until tender.

1 cup grated Parmesan cheese.

1/2 tbsp granulated garlic.

1 package Extra Broad Egg Noodles (I prefer regular to no-yolk for this recipe)  cooked and drained.

Directions:

Preheat oven to 350 degrees.

In a large casserole dish or roasting pan with a lid or a dutch oven, combine all ingredients until well incorporated.  Sprinkle a bit more Parmesan cheese on top.  Cover and bake for 15-20 minutes.  Remove cover and allow to bake until hot and bubbly, and the cheese on top begins to brown slightly.

Allow to cool for 5-10 minutes before serving.

This is great with a salad and a slice of crusty bread or garlic bread.

Being a pasta dish and fairly neutral, it lends itself to many additions.  You could add several kinds of veggies to this – if you saute your mushrooms, you could do onions at the same time and throw them in.  Chopped red peppers would be a nice addition.  Par boiled broccoli florets could be added as well.  You’re only limited to the scope of your imagination.

Enjoy!

Chicken Lasagna

My dear friend J and her family had my family over to dinner one night and she made this delicious dish.  We totally fell in love with this dish and after weeks of serious badgering she finally cracked and gave me the recipe.  (Just kidding Jennifer – just kidding!)

This is a wonderful – if not healthy – alternative to traditional lasagna.  If I’m having a large group, I like to make both and give people the option of having a little of each.

 

 

 

 

 

Ingredients:

3 pkg. Hollandaise Sauce (I use Knorr) – prepared.

1 tbsp olive or vegetable oil

1 lb fresh mushrooms, or 2 cans of canned.

One onion, diced

2-3 cloves minced garlic

1 pkg lasagna noodles

2-3 chicken breasts, cooked and cubed

2 cans asparagus, drained

2 cups mozzarella cheese, grated

1 cup grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

Directions:

Preheat oven to 350 degrees.

Preheat a skillet and add oil to the hot pan.  Saute mushrooms, onion and garlic until tender.  Set aside.  If you use lasagna noodles that you have to boil, cook them till just shy of al dente in a large pot of salted water.  Some prefer to use ready bake ones, that’s fine too.

In a lasagna dish, put a bit of Hollandaise sauce in the bottom.  Line the bottom of the dish with noodles.  From there, just go about assembling the lasagna as you normally would, layering the sauteed vegetables, chicken, cheeses, asparagus and spices.  Make sure you add layers of the sauce in between as well.  Add all the ingredients evenly so you have a nice balanced lasagna.  You’ll want to finish with the cheeses on top.

Bake uncovered for about 45 minutes, until hot and bubbly and when you insert a sharp knife in the center, the noodles should be cooked throughly.

Allow to sit and cool for a few minutes before serving.  It goes great with a salad and garlic bread.

It’s pretty hard not to like this decadent dish.  It definitely is not something you want to be eating 4 times a week – your arteries won’t thank you for that, but it is delicious and wonderful for that special company or special occasion.  Or simply when you feel like treating yourself.

Enjoy!

Bowtie Sausage Casserole

I love this dish. It satisfies all kinds of cravings. It’s creamy, and full of flavour. It’s also very quick to prepare, only needing about 15-20 minutes in the oven.

Ingredients:

1 pkg (3-4 links) store made sausage – sweet, Italian or garlic
1 small onion diced finely
1-2 garlic cloves, minced
1 lb fresh mushrooms, sliced
1 lg can condensed cream of mushroom soup
1 sm can condensed tomato with basil and oregano soup
1 1/2 – 2 cups grated mozzarella cheese
1 pkg bowtie (Farfalle) pasta, cooked to al dente

Directions:

Preheat a large deep skillet. Crumble sausage meat and brown over medium heat. Add onion and cook until slightly tender. Add mushrooms and garlic and combine. Cover, stirring occasionally, until mushrooms are tender. Add soups and stir. Add about half of the cheese and cooked pasta. Combine completely.
Move to a glass or Corning 17×10 (shallow) or 9×13 (deep) dish and sprinkle with remaining cheese.
Bake at 350 for 15-20 minutes until heated through and cheese is melted and bubbly.

Great served with a salad and some fresh bread or garlic toast. Fantastic for leftovers.

You can often find sausage meat not in the casing which is great as it saves a step.

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!