You must be logged in to post a review.
Cheesy Chicken Bake is the result of my intense craving for mac and cheese and my need to use up some leftover roasted chicken. The result was a sharp cheese blend with tender chicken under a crumbly, golden crust. Although I did not originally put broccoli into the meal, this one-dish dinner would be even better, in my opinion, with some blanched broccoli added into the mixture. Feel free to mix up the cheeses to your taste.
1. Bring 6 cups of water to a boil in a large pot. Add the pasta and cook for 4 minutes. After 4 minutes, drain the pasta. Set aside until ready to use.
2. Preheat the oven to 350 F. In a small saucepan over medium heat, melt 4 tablespoons of butter.
3. Add the onion and garlic to the melted butter and allow to cook until tender, approximately 5 minutes. Stir occasionally to prevent burning the garlic.
4. Add the flour to the pan with the onion and garlic. Stir to combine. Allow to cook for 2 minutes in order to cook off the flour taste.
5. Slowly add the milk to the pan stirring constantly. You need to continually stir in order to remove any lumps. After adding the milk, repeat the process with the chicken broth. Add the salt, pepper and cayenne to the mixture and stir.
6. Add the cheeses into the cream mixture and stir to combine until melted and thick.
7. In a large bowl, combine the noodles, cheese mixture, mushrooms (or other desired vegetables) and chicken.
8. Melt the remaining tablespoon of butter (put it in the microwave and heat for around 30 seconds). Once melted, combine it with the plain breadcrumbs.
9. Place the pasta mixture into a 9×9 baking dish or into small ramekins. Top with breadcrumb mixture.
10. Bake at 350 F for 30 minutes or until the top is golden brown.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!