Cheesy Italian Chicken Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
• Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
• Bake in preheated oven until hot and bubbly, 30 to 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
• Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with cooking spray, set aside. Cook and drain your pasta. Set aside.
• 2. In a large skillet fry your bacon crisp, remove to a paper towel to drain.
• 3. Save about 4 tablespoons of bacon grease, and brown your seasoned chicken in the same skillet till juices no longer run pink.
• 4. In another large skillet or you can use the same one as chicken, once removed. Brown your onions and garlic with the olive oil. Till tender.
• 5. Next, add your tomatoes and cream, bring to a slow boil for 3 minutes. Reduce heat and simmer for a few minutes until begins to thicken some. Stir in the cream cheese and half the mozzarella cheese until thoroughly blended. Add the chicken to the sauce.
• 6. In the dutch oven I boiled my pasta in; add the pan of sauce to the pasta, and stir till evenly coated. Spread the pasta into the baking dish. sprinkle with remaining mozzarella. Then top cheese with oregano. And finally top with bacon.
• 7. Place the dish into the oven, and bake for approx 40 - 45 minutes or until bubbly. I then placed under a broiler to brown a bit more ( do not have to ). Let the pasta set for 5 minutes before serving. I served the pasta with buttered Vienna bread. Enjoy!

Steps:

• Heat oven to 350. Into ungreased 8-inch square baking dish, spoon and spread one cup of the spaghetti sauce. Top with chicken tenders in a single layer. Spoon remaining sauce over chicken and sprinkle with cheese.
• Bake uncovered 30-35 mins or until everything is bubbly and chicken is no longer pink.
• Cook spaghetti as directed on the package, drain.
• Serve chicken and sauce over spaghetti.

Steps:

• Blend the bread crumbs & the cheese together with 1/2 of the teaspoon of black pepper and set aside.
• Beat the eggs together and add the other 1/2 teaspoon of black pepper.
• Split each breast in half width wise so that you will have 4 thin pieces of chicken.
• Heat the olive oil and the butter in a large skillet until medium hot.
• Dip each piece of chicken into the egg mixture then into the breading mixture, being sure to put as much breading as possible on each side -- patting helps.
• Place the chicken in the skillet.
• Brown well on both sides, cooking time is a approximate depends on size of meat.
• Drain on Paper Towels & Enjoy.
• Because the chicken pieces are thin they will cook quickly and be done in a very short time.

Steps:

• Heat oven to 375°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook beef in 10-inch skillet over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in pasta sauce.
• Mix cream cheese, sour cream, 1/2 cup of the Parmesan cheese and 1/4 teaspoon of the Italian seasoning in small bowl until smooth and creamy.
• Spoon half of the beef mixture (about 2 cups) into baking dish. Drop spoonfuls of cream cheese mixture evenly onto beef mixture. Spoon remaining beef mixture over cream cheese mixture.
• Stir 1 cup of the Parmesan cheese, the Bisquick mix and milk in medium bowl until blended. Pour over beef mixture.
• Bake uncovered 30 to 35 minutes or until light golden brown. Sprinkle with remaining 1/2 cup Parmesan cheese and 1/2 teaspoon Italian seasoning. Bake 5 minutes longer. Let stand at least 10 minutes before cutting.