Chickenavocadospaghettiandcheesesaucebake Recipes

CHICKEN SPAGHETTI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 and transfer pasta to a large bowl.
• Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

CHICKEN AVOCADO AND BACON SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
• Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
• Chill the chicken until fully cooled.
• Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
• Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
• Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
• Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.

CHEESY CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY

Steps:

• In a pot, heat oil and add chicken.
• Season chicken with salt and pepper.
• Add garlic, then brown the chicken.
• Add broth, heavy cream, and pasta, and bring to a boil.
• Cover and reduce the heat to a simmer for 15-20 min.
• Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
• Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
• Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
• Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
• Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
• Enjoy!

CHICKEN AVOCADO CHEESE BAKE

Steps:

• Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
• In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
• Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
• Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
• Place the chicken in a shallow baking dish, and top with the avocado slices.
• Top with the grated cheese.
• Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
• Serve with a dollop of sour cream and chopped green onions-- DELICIOUS!

BAKED CHICKEN SPAGHETTI

Steps:

• Cook pasta to al dente, just one minute shy of package instructions. Drain and set aside.
• Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray.
• In a saucepan over medium heat, stir together chicken soup, chicken broth, cream cheese cheddar cheese, and minced garlic, stirring occasionally, until combined.
• Gently toss chicken, cooked pasta and sauce until well combined.
• Pour the chicken spaghetti mixture into the baking dish and spread out evenly.
• Bake for 20 minutes until top is slightly crispy.

SPAGHETTI CHICKEN BAKE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the green pepper mixture, chicken, tomato sauce, soup, mushrooms, Worcestershire sauce, hot pepper sauce and pepper., Drain spaghetti; stir into chicken mixture. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.

CHICKEN AVOCADO

Steps:

• Remove the skin from the chicken breasts& pound the fillets to flatten them slightly.
• Grill or fry the fillets until they are cooked, set aside.
• Heat the butter in a frying pan& add the garlic& saute.
• Add the cream, chicken powder& chives, stir over low heat until thickened.
• Top the fillets with slices of avocado& brie or camembert& heat under a grill so cheese melts.
• Place fillets on serving plate& pour the cream sauce over the top.

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

CHICKEN AVOCADO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
• Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
• Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.