Tag Archives: chicken recipes

Chopped Greek Salad Recipe

It almost hit 100 degrees F in Chicago last week.  100 DEGREES.  My car was 99 degrees at the end of the day…When I got home, my apartment was 85 degrees.  My face was melting.  I was hangry and hot and not even about to turn the oven on to make dinner.

I could have just bitten the bullet and gone to Chipotle on the way home like I actually wanted to, but I decided to be good and make a salad instead.

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This chopped Greek salad was actually really refreshing and tasty, and if you’re from the Chicagoland area, is a pretty close copycat recipe of the Portillo’s Greek Salad.

I also added a slice of olive focaccia bread, which was a delicious addition to this light dinner.

Another little tip…I also season my tomatoes before adding them to basically anything.  Just a little salt and pepper makes them even better on a sandwich or in a salad.  You’re welcome. 🙂

Chopped Greek Salad Recipe

Ingredients:

  • 5-6 chicken tenders, cooked and cut into bite-sized pieces
  • 1 head romaine lettuce, chopped
  • 1 cucumber, chopped
  • ½ red onion, chopped
  • 2-3 handfuls Kalamata olives, pitted
  • 2-3 handfuls orange or red cherry tomatoes, sliced in half lengthwise
  • Feta cheese, crumbled

Instructions:

Once your chicken is cooked (I seasoned mine with salt and pepper), set it aside to cool completely, then cut it into bite-sized pieces.

Then just toss together the rest of the ingredients and top the salad with additional feta cheese and cooked chicken!  I served mine with a store-bought Greek dressing, but you can use whatever vinaigrette or lemon-based dressing you like!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Southwestern Chopped Chicken Nachos

Sometimes there’s really nothing more comforting than marathoning a trashy TV show and indulging in a big ol’ plate of nachos.  I mean, how DELICIOUS do these look?

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I’m a sucker for nachos…I’m a sucker for any chip and dip, really.  I love the classy nachos with the delicious poblano pepper sauce and I love the dirty nachos with the hot Velveeta cheese sauce that’s definitely not real food.  If it’s a chip with meat and cheese and sauce on it, chances are I’ll be on board.

So the other day as I was marathoning New Girl (I’m SO behind), I had a serious craving for some nachos…I had all these ingredients to make a healthy southwestern salad…but who wants salad when you can make nachos in 10 minutes?!

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Filled with amazing flavor and perfect with a pint of beer and a guilty pleasure Netflix show that you only watch when your significant other is at work, these Southwestern Chopped Chicken Nachos are everything you need in your life right now.

Southwestern Chopped Chicken Nachos

Ingredients:

  • 1 bag tortilla chips (I LOVE the El Ranchero chips with salt)
  • 3 chicken breasts, cooked and cut into bite-sized pieces
  • 1 ½ cups frozen corn, thawed
  • 1 can black beans, drained and rinsed
  • 2 tomatoes, diced
  • ½ red onion, diced
  • 2 cups (or more!) shredded cheddar cheese (or whatever cheese you like!)
  • ¼ cup cilantro, chopped
  • 1 avocado, diced

Directions:

Arrange chips on large baking sheet.  Top with chicken, corn, beans, tomatoes, onion, and cheese.  Bake in 450 degree oven until cheese is melted.  Baking time depends on your oven size, but 10 or so minutes is probably good.

Remove from oven and top with avocado and cilantro.

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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One Pot Chicken n’ Potatoes with Maple Mustard Sauce

Can I just take a moment and share my love of one-pot meals?  Less dishes, less prep…just chop, drop and plop it in the oven and, in about an hour, you have a delicious meal ready to go.

Usually my one-pot meal consists of throwing everything in my fridge in the slow cooker and hoping for some type of chili or soup to magically create itself, but the other week it was just too hot to have the slow cooker going all day…so I had to resort to the roasting pan.

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I had some chicken thighs that were pushing their “good-by” date, so I grabbed some potatoes and tried to whip up a honey-mustard sauce…but I was out of honey.

So, maple syrup it was!  The sauce for this chicken turned out to be a little sweet, but I still really liked it!  You can use whatever mustard combination you’d like…I literally grabbed all the mustards in my fridge and said, “to hell with it!”.

This is a really good recipe for dark chicken on the bone, as the rich flavors of the dark meat pair really well with the bright flavors of the sauce…but if you’re not a dark meat fan, I’m sure this would be equally as tasty with white meat, too!

One Pot Chicken n’ Potatoes with Maple Mustard Sauce

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Ingredients:

  • 4 bone-in chicken thighs (I used thighs with the skin still on for added flavor, but skinless also works)
  • 1 lb. small red potatoes, cut into small chunks
  • Dried parsley
  • Paprika
  • Salt and pepper, to taste
  • Olive oil
  • 2/3 cup Dijon mustard
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown mustard
  • ½ cup maple syrup

Instructions:

  1. Preheat oven to 375 degrees F.  Season chicken to taste (I used a little salt and pepper on each side).  Transfer to glass casserole dish or skillet.  Set aside.*
  2. Season potatoes with parsley, paprika, salt, pepper and olive oil.  Toss to coat.  Pour into casserole dish with chicken.
    In small bowl, combine Dijon mustard, yellow mustard, brown mustard and maple syrup.  Whisk until combined.  Pour mustard mix over chicken and potatoes.  Toss to coat (I got in there with my hands and just mixed everything together).
  3. Bake for 50 to 60 minutes, or until chicken registers done on the meat thermometer.

*If you’re using skin-on chicken thighs and want to sear the skin side before adding to the casserole dish, I highly recommend doing that.  I didn’t do that for this dish, but I’ve done it for other one-pot dishes and it’s so delicious!

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Arroz con Pollo with Cilantro and Jalapenos

For the past two years, I’ve hosted a little Oscar viewing party, complete with themed foods and a comfy-clothes-only policy…it’s a very exclusive shin-dig 😉

I try to serve foods themed around the Best Picture nominees, and for the amazing film, Moonlight, I decided to create my own version of Kevin’s (Andre Holland) chef special, Chicken and Rice.

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Served with fresh cilantro and black beans, this Arroz con Pollo recipe is a light and refreshing dish that has a bright burst of citrus flavor.  You can use brown or white rice (make sure to cook it ahead of time!) and you can add a deeper chicken flavor to this dish by using chicken thighs and legs instead of breasts.

A spicy and tasty dinner that’s big enough to feed 6-8 hungry mouths, this Arroz con Pollo recipe is a great one to have in your back pocket for last-minute dinner parties or gatherings.

Arroz con Pollo with Cilantro and Jalapenos

Ingredients:

  • 2 chicken breasts, skinless
  • Olive oil, for cooking
  • 1 white or sweet onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 jalapeno, seeded and chopped
  • 2 cups chicken broth
  • ½ cup cilantro, chopped
  • 2 lemons, zest and juice
  • 2 limes, zest and juice
  • 4 cups cooked brown rice
  • 1 bag frozen corn (or canned corn)
  • 1 15 oz. can black beans, drained and rinsed
  • Salt and pepper to taste
  • 3 tablespoons cilantro, chopped (for garnish)
  • 1 jalapeno, sliced (for garnish)

Directions:

  1. Cut chicken into 1 in. cubes.  Heat oil in pan and cook chicken on all sides until lightly browned.
  2. Add onion and garlic; stir until fragrant and onions have softened.  Add chopped jalapeno, chicken broth, chopped cilantro, lemon zest and juice of lemons, and lime zest and juice of limes.  Salt and pepper to taste.  Cover and cook over medium heat for 10 minutes, or until the chicken is fully cooked.
  3. Add cooked rice; mix to combine.  Add corn and beans.  Reduce heat to low and cook for an additional 10 minutes, or until heated through.
  4. Serve in pot or transfer to casserole dish.  Garnish with additional chopped cilantro and sliced jalapeno.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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10 Delicious Chicken Recipes

Whether you’re just getting started in the kitchen or you’ve been cooking for several years now, I think we can all agree that one of the greatest canvases for experimenting with flavors is the good ol’ fashioned chicken.

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If you get your chicken from a local farm or market, a little salt and pepper is really all you need to season your meat. However, not all of us have that luxury…at least not at all times of the year…so we’re stuck with buying flavorless bland chicken that begs to be seasoned, brined, and fried. But not all hope is lost!

If you’re on the hunt for recipes to help liven up your dinner line-up, here are 10 of my favorite chicken recipes. Packed with flavor, texture, and amazing color, these easy dinner recipes are great for weeknight meals for two, four, or ten!

Pinterest Top 10:  Delicious Chicken Recipes

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Coconut Curry Chicken

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Coconut Lime Skillet Chicken

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Honey Dijon Garlic Chicken

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Baked Paprika Parmesan Chicken

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Cranberry and Rosemary Chicken

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Copycat KFC Chicken

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Crispy Coconut Chicken Bites

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Nashville Hot Chicken

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Slow Cooker Pineapple Chicken

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Grilled Honey Lime Cilantro Chicken

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Check out more of my favorite chicken and dinner recipes on my Pinterest board, Favorite Recipes!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Filed under chicken recipes

50 Recipes, 50 States, 1 Very Hungry Blogger

A few weeks ago, I tried Nashville Hot Chicken for the first time. I have been to Nashville before and never heard of it…it took a trip to a local chain restaurant to learn about this amazing, comforting, soul-southing dish that would eventually inspire today’s blog post (it was The Yard House, if you’re curious! If there’s one by you, I highly suggest trying it). I mean, look at this. LOOK AT THIS DISH. Hot chicken, sweet potato pancakes (which could be a meal just by themselves)…this is happiness. Pure happiness.

Image result for yard house, nashville hot chicken

So today’s post is mostly inspired by the discovery of this Nashville delight, as well as a game my dad and I talked about playing several times (but actually never did…but I’m bound and determined to do it with my kids!).

So here’s what ya do. Get a map of the United States (or the world for adventurous eaters!)…like, a big one. Big enough to cover your kitchen table. Then use dice, a penny, or any small object you and your kids can easily toss and use the state or country it lands on to inspire your cuisine. Isn’t that fun?! It’s a great way to travel without spending a ton of money and a fun and clever way to introduce kids to new flavors and cultures.

Best of all, I’ve done some of the work for you! Below you’ll find 50 amazing recipes representing each state in the US (just click the picture to see the recipe!). So whether you land on Utah or Florida, you’ll have a tasty recipe you can make to get a feel and taste for every state in the US!

Happy Travels!

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One Recipe for Each State in the US

Alabama:  Fried Green Tomatoes
The Irondale Cafe, located in Irondale, Alabama was the inspiration for the Whistlestop Cafe in the film, Fried Green Tomatoes...and just like in the film, the Irondale Cafe is still known for whipping up some awesome fried green tomatoes.

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Alaska:  Roasted Maple Salmon
Salmon can be found almost anywhere along the coastlines of the United States, but no state gets better, fresher salmon than Alaska.  With natives who have created unique and flavorful recipes that you can’t find anywhere else (salmon candy, anyone?) Alaska is the place to go for fresh, delicious, healthy salmon dishes.

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Arizona:  Chimichangas
According to lore, the founder of the Tuscan, Arizona restaurant El Charro accidentally dropped a pastry in a deep fryer in 1922.  She supposedly yelled “chimichanga!” when it dropped, eventually inspiring the name of this popular dish.

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Arkansas:  Catfish Sandwich
Catfish abound along the banks of the Mississippi River, and the locals of Arkansas know how to turn this bottom-dwelling fish into a stand-out sandwich.  Fried, baked, or broiled, catfish dishes make Arkansas a unique destination for seafood lovers.

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California:  Avocado and Kale Toast
The health craze has hit California hard!  Basically anything containing avocado or kale can be considered “Californian”, and when you combine the two, dude…that’s like, totally bitchin’.

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Colorado:  Rocky Mountain Green Chili
Chili is a Colorado favorite.  Call it the cold weather or the fact that it shares space with some other wild west towns, but Colorado is home to some of the best green chili cooks in the US.

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Connecticut:  Steamed Cheeseburgers
A true Connecticut thing, steamed burgers and cheeseburgers use hot steam to cook the patties, resulting in a juicy burger that’s unlike anything you’ve ever eaten!  While you can make these at home, be sure to get yourself an authentic steamed burger next time you’re on the east coast!

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Delaware:  Vinegar Fries
You can find vinegar fries in other places, but no one does it quite like Delaware.  The unique flavor of these fries makes them a great side dish to fish.

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Florida:  Key Lime Pie
Created and imported from Florida, Key Limes are a product of the Florida Keys and are often used in creating key lime pie.  Much smaller than a traditional lime, these limes pack a sour punch!

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Georgia:  Peach and Bourbon Cobbler
Lovingly named “The Peach State”, Georgia is home to these sweet and tasty fruits, and you can get a taste of this southern state with almost any peach recipe…but this one also features another southern favorite:  Bourbon!  Serve with cinnamon ice cream for a tasty treat any southern belle would love!

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Hawaii:  Spam Sliders
Spam is the chicken of Hawaii.  Used in practically every savory Hawaiian recipe, spam is a flavor that island dwellers love.  It’s a great pairing to pineapple and is tasty just as is after a few seconds on the grill.

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Idaho:  Finger Steaks
Often served with potatoes of some kind (shocker), finger steaks are just what they sound like.  Small pieces of steak are battered and fried and served like chicken nuggets.  A true Idaho favorite, these little finger steaks are fun and tasty to eat.

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Illinois:  Deep Dish Pizza
There’s a running joke that Chicago people don’t eat deep dish…only out-of-towners who come to Chicago for the first time.  I am living proof that this is not true.  I’m a born and raised Chicagoian who loves deep dish, but it’s not for everyone.  More like a pie with a thick crust and lots of sauce, this pizza is not for the faint of heart!  But it is a tasty treat that takes me home every time I eat it!

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Indiana:  Creme-Filled Doughnuts
Indiana is home to tons of doughnut shops (I WANT TO GO TO THERE) with each shop claiming they have the best doughnuts in town.  Skip all the drama and make your own at home!  Best of all, your kitchen is going to smell amazing!

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Iowa:  Pork Tenderloin Sandwich
Iowa is true farmland…and pork is abundant here in the midwest.  Fry it up and serve it on a bun and you’ve got yourself a midwestern staple that is comically satisfying (I mean look at the size of that meat).

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Kansas:  Kansas BBQ Chicken
Every southern state wants to make their claim to delicious BBQ…and every one of those states has their own style.  Kansas style is sweet and spicy and great on chicken.  Make your own Kansas BBQ sauce and see if you can go back to the dry rubs of Texas!

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Kentucky:  Hot Brown Sandwich
Born at the Brown Hotel in Louisville, Kentucky, this sandwich features turkey, bacon, and Mornay sauce, a Bechamel sauce made of Gruyere cheese.  Served on a piece of crispy bread, this is stick-to-your-ribs comfort food right here.

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Louisiana:  Beignets
It’s no surprise that the French had a large influence on Louisiana…and these light and fluffy beignets are a product of this influence.  Pieces of dough are fried up and covered…COVERED…with confectioners’ sugar and served up nice and hot.

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Maine:  Lobster Rolls
I feel like this doesn’t even need an explanation.  If you’re in Maine and you DON’T get a lobster roll, you’ve missed out on one tasty experience!

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Maryland:  Baltimore Crab Cakes
Granted you can easily find crab cakes in any east coast state, but Maryland takes crab cakes seriously.  For the freshest and best-tasting crab cakes, look no further than Boston.

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Massachusetts:  Ultimate Clam Chowder
Whether you call it chowda’ or chowder, there’s no denying that Massachusetts is home to come of the best chow on the planet.  Often served with potatoes and bacon, this soup will warm your insides on those cold northeastern winter nights.

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Michigan:  Easy Beef Pasties
Containing meat, a veggie, and potatoes all in one pastry, the Michigan pasty really is a meal all in itself.  Originally used by miners and laborers as a way to essentially eat on the job, these meals are hardy, filling, and comforting.  You can find authentic pasty shops all over Michigan, particularly in the northern parts of the state.

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Minnesota:  Minnesota Hot Dish
If Fargo taught me anything, it’s that Minnesota does not mess around when it comes to winter blizzards.  Since weather in Minnesota can be very sketchy, sometimes people are stuck with making a casserole from whatever is on-hand…thus, the Minnesota Hot Dish.  Often served with hash browns or tater tots, this is one casserole that will satisfy every guilty pleasure.

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Mississippi:  Mississippi Mud Pie
Chocolate lovers rejoice!  This ooey gooey pie is a slice of heaven.  Thought to have originated in Mississippi, this pie often is served with ice cream and is the perfect ending to a light summer meal.

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Missouri:  Toasted Ravioli
St. Louis holds claim on the creation of toasted ravioli.  A delicious appetizer or snack, toasted ravioli is often made with cheese-filled pasta, seasoned and baked and served with fresh marinara sauce.

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Montana:  Huckleberry Buckle
Montana and Idaho are great places to find the tasty huckleberry.  Similar in taste to the blueberry, the huckleberry is used to make everything from medicines to jams.

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Nebraska:  Classic Ruben
Thought to have come from Omaha, the Ruben is a popular sandwich consisting of corned beef and sauerkraut.  Often grilled on buttered rye bread, this sandwich can be found in several restaurants across the country…but a homemade one is always best!

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Nevada:  Shrimp Cocktail
Though Nevada doesn’t have a traditional food, the shrimp cocktail is somewhat symbolic of the Vegas culture.  A great appetizer or light dinner, the shrimp cocktail can be as simple or as elaborate as you’d like it to be!

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New Hampshire:  Slow Cooker Apple Maple Pork Tenderloin
Known for apples and maple syrup, New Hampshire is the place to go for hearty and tasty dishes…and this yummy recipe combines them both.  Served with potatoes and peas, this dinner will fill your kitchen with delectable aromas.

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New Jersey:  Italian Hoagie
A large Italian population makes New Jersey the place to go for great Italian food in the US…and the hoagie (or hero or sub) is a New Jersey staple!  Filled with meat and cheese and delicious Italian spices, this sandwich is worthy of at least a few fist pumps!

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New Mexico:  Green Chili Stew
New Mexico is home to the green chili pepper, and this stew is a great way to highlight the flavors of this tasty ingredient.  Use whatever meat you’d like in this stew and serve alongside tortillas or cornbread for a dinner your family will love.

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New York:  New York Style Cheesecake
Cheesecake may look light and fluffy, but this dessert is anything but!  Decedent and creamy, New York style cheesecake often features a simple strawberry glaze and garnish to finish it off.

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North Carolina:  Pulled Pork (or Chicken) Sandwiches
Another state trying to lay claim to amazing BBQ, North Carolina has it’s own style of treating pork and chicken.  Featuring a tangy sauce made from a few spices and vinegar, North Carolina BBQ is a unique and delicious take on this southern favorite.

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North Dakota:  Plum Kuchen
Kuchen comes from the large German influences in North Dakota.  You can make it with almost any fruit you’d like, and every Dakota grandma has her own go-to recipe.  Served in bar form or as pie slices, this dessert is a Dakota claim to fame.

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Ohio:  Buckeye Peanut Butter Balls
These Buckeye candies are an Ohio favorite.  Featuring two of my favorite flavors, chocolate and peanut butter, you can find these tasty treats at almost any Ohio football game.

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Oklahoma:  Stuffed Fried Okra
Part of the state meal of Oklahoma (yes, that’s a real thing), fried okra is a southern favorite.  Sometimes battered and fried, sometimes stuffed and battered and fried, because–why not?–fried okra makes a great side dish if you can find it in your local grocery store.

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Oregon:  Beer Marinated Chicken Drumsticks
Oregon is home to several amazing breweries, making these beer marinated drumsticks a wonderful taste of the west coast.  Serve with an ice cold IPA for a true Portland experience.

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Pennsylvania:  Cheese Steak Sandwich
Pennsylvania dwellers take their cheese steak sammies seriously.  With several restaurants offering up the same sandwich, each spot has loyal customers that swear that their restaurant offers the best option.  Thankfully, you can avoid all the back and forth and just make amazing cheese steak sandwiches right from the comfort of your own home!
PS – How come no one on The Office ever ate a cheese steak sandwich?  Not even Kevin!!  Missed opportunity, NBC.  😉

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Rhode Island:  Spicy Calamari
Another popular east coast snack, calamari is best served in Rhode Island.  Rhode Island calamari features a lighter coating and sometimes has a little spicy kick.

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South Carolina:  Shrimp and Grits
A true South Carolina stable, shrimp and grits can be found at almost any restaurant in the south.  Rich and comforting, this dish is just as comforting as it is delicious.

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South Dakota:  Chislic
Featuring cubed red meat served on a skewer, chislic is a dish commonly served in South Dakota.  The meat is often grilled or fried and can be anything from beef to lamb.

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Tennessee:  Nashville Hot Chicken
A local specialty of Nashville, hot chicken is basically fried chicken with a spicy batter.  Often served with a side of ranch dressing, this spicy chicken is a serious game changer!

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Texas:  True Texas Brisket
There’s no better place to get beef brisket than Texas.  I mean, look at that slice!!  Served just as is or piled high on a sandwich, Texas brisket is a meathead’s happy place.

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Utah:  Funeral Potatoes
A popular Mormon dish usually served at after-funeral dinners, Funeral Potatoes feature all the things that make your soul happy:  potatoes, cheese, cream, and butter.  These potatoes are great if you need a little pick-me-up, no matter what the reason!

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Vermont:  No-Bake Vermont Maple Syrup Cookies
Do yourself a favor and throw out any syrup you have that’s not directly from Vermont…because once you taste the real thing, you’re not gonna go back.  These no-bake cookies allow the real flavor of Vermont maple syrup to shine through and they’re sure to be a hit with kids and adults alike.

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Virginia:  Peanut Soup
Yes, it sounds weird…but peanut soup is a Virginia staple, and has been since the days of colonial Williamsburg.  Thick and satisfying, this soup is great for cold winters and is also a popular staple in African cooking.

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Washington:  Sweet Rainier Cherry Pie
Cherry pie may seem pretty universal, but pie made with Sweet Rainier cherries…that’s 100% Washington state!  Sweet and beautiful in coloring, Sweet Rainier cherries grow in Washington state and are tasty baked, cooked, or fresh off the tree!

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West Virginia:  Pepperoni Rolls
A strange, yet satisfying food, pepperoni rolls can be found all over West Virginia.  They all feature pepperoni slices baked inside loaves of fresh bread and can come with any variety of cheeses or other additions.

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Wisconsin:  Bratwurst Beer Cheddar Pretzel Pot Pie
I think I’d be hard-pressed to find a more Wisconsin-themed recipe.  Bratwurst…beer….cheese…pretzels….this pot pie features all the amazing flavors of this dairy state…and served with a nice stout, this pot pie will help you get through even the toughest midwestern winter.

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Wyoming:  Cowboy Chili
The cowboy state deserves a proper cowboy recipe.  Bursting with bold and strong flavors in a hearty stew, this cowboy chili is a guaranteed winner the whole crew is sure to enjoy.

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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Filed under recipe collections

Baked Penne with Spicy Chicken

This yummy pasta recipe is so easy to make and tastes delicious! This recipe gives you enough to make two casseroles, so you can cook up one tonight and freeze the other for later in the month.

Filled with sun-dried tomatoes, provolone, and Parmesan cheese, this pasta dish explodes with great flavor. Cooking the mushrooms ahead of time also add a depth of flavor that’s really tasty.

I like a little spice in my food, so I seasoned my chicken with some cayenne pepper to add a little heat. You could also add red pepper flakes right to the sauce if you’re looking for something with a bigger kick.

Served with a Greek salad, this casserole makes a wonderful and easy dinner for any night of the week.

 

Baked Penne with Spicy Chicken

*Adapted from Marta Stewart’s Baked Penne with Chicken and Sun-Dried Tomatoes recipe.

baked-penne-spicy-chicken-recipe

Ingredients:

  • 6 tablespoons butter
  • Coarse salt and ground pepper
  • 2 pounds penne rigate
  • 1 teaspoon olive oil
  • 8 boneless, skinless chicken tenders (you can also use chicken breasts, but tenders cook up quicker and are usually more budget-friendly)
  • Pinch of cayenne pepper, or more to taste
  • ½ cup plus 2 tablespoons all-purpose flour
  • 4 cloves garlic, minced
  • 6 cups whole milk
  • 10 ounces mushrooms, thinly sliced
  • 2 (8.5 oz.) cans oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1½ cups shredded provolone cheese
  • 1½ cups finely grated Parmesan cheese

 

Instructions:

  1. Preheat oven to 400 degrees F. Butter two shallow baking dishes. In a large pot of boiling salt water, cook pasta just short of al dente. Drain and return to pot.
  2. In a large non-stick skillet, heat oil over medium-high heat. Season chicken as desired. Cook until opaque throughout, 3 to 5 minutes per side. Remove from heat and let cool. Cut into bite-sized pieces. Set aside.
  3. OPTIONAL: I pre-cooked the mushrooms here because I like getting a nice brown on them. You don’t need to do this if you don’t want…but it does add great flavor to the pasta! I just cooked them in the same pan I cooked the chicken in to pick up that great flavor.
  4. In a Dutch oven or heavy pot, melt butter over medium heat. Add flour and garlic; cook, whisking, for 1 minute. While whisking, gradually add milk. Bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute.
  5. Remove pot from heat and add provolone and 1 cup Parmesan.
  6. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes. Sprinkle each with ¼ cup Parmesan.
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  7. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

To Freeze: Prepare your casserole through step 6; let cool. Cover dish tightly with foil and freeze. Pasta will stay up to three months. To Bake: Preheat oven to 400 degrees F. Place covered dish in oven and bake until center is hot, about 1½ hours. Remove foil and bake until top is golden, about 15 minutes.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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