CHICKEN BAKE SEASONING RECIPES

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside. Preheat oven to 350° and butter a large 9"-x-13" baking dish. In a large skillet over medium heat, heat oil. Season both sides of chicken with Italian seasoning, salt, and pepper. Add to skillet and cook until chicken is cooked through, 8 minutes per side. Remove chicken and wipe the skillet clean. Let chicken rest for 5 minutes before slicing crosswise.  Garnish with parsley before serving.

Steps:

• Preheat oven to 350°F; mist a 9-by-13-inch baking dish with cooking spray. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package directs. Drain.
• Melt butter in a Dutch oven over medium-high heat. Add bell pepper, onion, garlic, cumin, chili powder and 2 tsp. salt; sauté until onion is tender, 6 to 8 minutes. Add tomato paste and cook, stirring constantly, 2 minutes longer.
• Whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk. Cook, whisking, until thickened, about 5 minutes. Add diced tomatoes and 1 cup cheese. Cook, whisking, for 1 minute or until cheese melts.
• Remove from heat. Stir in chicken and pasta. Scrape into baking dish; sprinkle with remaining cheese. Bake until bubbly, 20 to 25 minutes. (Preheat broiler to high and broil casserole for a minute to brown, if desired.) Let stand for 10 to 15 minutes. Sprinkle with cilantro, if desired; serve.