BAKE CHICKEN RECIPE EASY RECIPES

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CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES



Chicken pasta bake recipe | Jamie magazine recipes image

A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.

Total Time 1 hours

Yield 6

Number Of Ingredients 12

1 tablespoon butter plus extra for greasing
350 g conchiglie pasta
olive oil
2 leeks
2 cloves of garlic
100 ml chicken stock
100 ml white wine
150 g frozen peas
200 g cooked chicken
225 ml milk
250 g ricotta cheese
60 g Parmesan cheese

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
    2. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
    3. Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
    4. Dice the cooked chicken.
    5. To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
    6. Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.

Nutrition Facts : Calories 400 calories, FatContent 14.9 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 26.9 g protein, CarbohydrateContent 39.4 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.48 g salt, FiberContent 2.2 g fibre

ONE-DISH CHICKEN AND STUFFING BAKE RECIPE | ALLRECIPES



One-Dish Chicken and Stuffing Bake Recipe | Allrecipes image

This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.

Provided by Campbell's Kitchen

Categories     Campbell's Kitchen

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 8

1 ¼ cups boiling water
4 tablespoons butter or margarine
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 skinless, boneless chicken breasts
Paprika
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
⅓ cup milk
1 tablespoon chopped fresh parsley

Steps:

  • Mix water and butter. Add stuffing. Mix lightly.
  • Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
  • Mix soup, milk and parsley. Pour over chicken. Cover.
  • Bake at 400 degrees F for 30 minutes or until done.

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