Loaded Chicken Casserole

Loaded Chicken Casserole

Details
Cooking Time: 35
Recipes Makes: 4
Calories: 513
Carbs: 10.2
Fat: 31.1
Protein: 47.3


Ingredients

1/2 C prepared Caesar salad dressing
4 boneless, skinless chicken breasts
4 slices bacon
8 oz. sliced mushrooms
1 C onion, diced
3 tbsp all-purpose flour
3 tbsp butter
1 tsp kosher salt
1/4 tsp pepper
2 tbsp fresh lemon juice
3 C chicken broth
1½ C heavy cream
1 C cheese, grated
2 C fresh tomatoes, diced
1/4 C fresh parsley, minced
1 lb angel hair pasta (optional)


Directions

Marinade chicken breasts in Caesar dressing for at least 3 hours, up to overnight.
Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.
Remove chicken from marinade and cook in bacon fat until well browned. You don't have to cook the chicken through, just get some color on it. Remove chicken from pan and place in casserole dish.
Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.
Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.
Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.
Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake at 350F, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.
While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain.
Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.
http://myfridgefood.com/recipes/entree-chicken/loaded-chicken-casserole#1sEVwouF3KyITBQL.99

Slow Cooker 'Crack' Chicken

Slow Cooker 'Crack' Chicken
Posted on Shelby's Recipe Box on Facebook


Ingredients

2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese (I got a little crazy and added a package of BACON Cream Cheese. AND Philly happens to make Jalapeno Cream Cheese too, which would make this a little spicy, which would be fantastic! If you do use a flavored (savory) cream cheese, use only one flavored with one plain, otherwise it’s just too much. Trust me on this)
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

Instructions

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine. Add in crumbled bacon and stir to incorporate
Serve warm.

Crazy Good Casserole

Crazy Good Casserole
Posted on Courtney Luper's Facebook Page


Ingredients:

4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste


Directions:

Cook and crumble bacon.

While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.

In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking prepare pasta according to directions. Drain pasta, return to pot.

Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well.

Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese.

Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Apple Peanut Butter Snack Bars

Apple Peanut Butter Snack Bars
Posted on Healthy Fitness Recipes Facebook Page

These gluten-free snack bars are made with wholesome ingredients and are great for after-school snacking or can be a healthy lunch box treat. To make them nut-free, simply use sunflower seed butter in place of the peanut butter.


2 cups rolled oats
1 cup shredded apple (one medium apple)
1/4 cup peanut butter
1/2 cup honey
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract


Preheat the oven to 350 degrees. Grease a 9×9 baking dish and set aside.

Combine all ingredients in a medium bowl and mix well. Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly.

Bake in the preheated oven for 20 minutes, or until the edges are just barely browned. Allow to cool before cutting into squares.

Makes 9-16 bars, depending on what size you cut them

Healthy Hawaiian Blizzard

Healthy Hawaiian Blizzard
Posted on Crock-Pot Recipe's Facebook Page


1 cup fresh pineapple chunks
1 cup unsweetened coconut milk
1 banana
1/4 cup ice cubes
2 teaspoons honey, optional
pineapple wedges, for garnish

Directions

In a blender, combine the pineapple chunks, coconut milk, banana, ice and, if desired, honey. Puree until smooth. Pour into 2 large glasses. Garnish each serving with a pineapple wedge.

Healthy Alfredo Sauce

Tastes like alfredo sauce with only 50 calories in 1/2 cup instead of 500 calories in 1/2 cup Alfredo
Posted on Healthy Fitness Recipe's Facebook Page

Ingredients:

8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
1/2 teaspoon pepper (more to taste)
1/2 cup milk (more to taste)
1 tablespoon Olive Oil

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.

Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender.

Serve hot. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Chicken Broccoli Alfredo Stuffed Shells

Another recipe from DESIREE'S MIXIN' KITCHEN
CHICKEN BROCCOLI ALFREDO STUFFED SHELLS


Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4-6


Ingredients

1 jar (16 oz) alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded cheddar (or mozzaerlla) cheese
¼ cup shredded parmesan
21 jumbo pasta shells, cooked
1½ - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
Salt/Pepper to season (if needed)

Instructions

1. Pre-heat oven to 350 degrees.
2. In a large bowl, mix alfredo, chicken, broccoli, and cheeses.
3. Spoon mixture into pasta shells.
4. Grease 13 x 9 baking dish with butter or cooking spray.
5. Evenly spread spaghetti sauce on bottom of baking dish.
6. Arrange shells in baking pan.
7. Cover with foil and bake 35 minutes until heated thru.