CHICKEN, SPINACH AND ARTICHOKE PASTA BAKE RECIPE ...
Inspired by the cheesy, savory spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too.
Provided by Betty Crocker Kitchens
Total Time 1 hours 25 minutes
Prep Time 40 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove from skillet; set aside. Reduce heat to medium; in same skillet, add onion and garlic. Cook 2 to 3 minutes or until tender.
- In large bowl, beat mayonnaise, sour cream and milk with whisk. Stir in onion mixture, crushed red pepper flakes, Parmesan cheese, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese. Add pasta and chicken; stir until combined. Transfer mixture to baking dish.
- Bake 40 to 45 minutes or until cheese is melted and casserole is heated through.
- If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 to 60 minutes or until casserole is heated through (165°F in center).
Nutrition Facts : Calories 640 , CarbohydrateContent 35 g, CholesterolContent 105 mg, FatContent 5 , FiberContent 5 g, ProteinContent 36 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1090 mg, SugarContent 5 g, TransFatContent 1/2 g
MELT-IN-YOUR-MOUTH CHICKEN BREASTS RECIPE - FOOD.COM
Make and share this Melt-In-Your-Mouth Chicken Breasts recipe from Food.com.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayonnaise or yogurt, cheese and seasonings.
- Spread mixture over chicken breast and place in baking dish.
- Bake at 375°F for 45 minutes.
Nutrition Facts : Calories 250.2, FatContent 11.2, SaturatedFatContent 4.3, CholesterolContent 93.3, SodiumContent 261.2, CarbohydrateContent 1.3, FiberContent 0.1, SugarContent 0.1, ProteinContent 34.2
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CHICKEN, SPINACH AND ARTICHOKE PASTA BAKE RECIPE ...
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 25 minutes
Calories 640 per serving
- If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 to 60 minutes or until casserole is heated through (165°F in center).
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