Cheesy Chicken Broccoli Bake

Cheesy Chicken Broccoli Bake
Author: Hitomi Aihara
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: Serves 3
Category: Cheese, Chicken, Baked
Keywords: Cheesy Chicken Broccoli Bake

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 1 cup long grain rice (200 g)
• ¼ teaspoon black pepper
• ½ teaspoon onion powder
• 1 can cream of chicken
• 1 cup shredded cheddar cheese (100 g)
• 2 cups broccoli (300 g), diced
• 1 ½ cups chicken broth (360 mL)
• cheddar cheese, for topping

Instructions:

1. Heat oven to 375°F (190°C).
2. In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined.
3. Lay chicken on top of the rice mixture. Space evenly.
4. Cover with foil and bake for 50 minutes.
5. Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.
6. Enjoy!

Source: tasty.co

Cheesy Meatball Bake Recipe

Cheesy Meatball Bake Recipe
Author: Hector Gomez
Prep Time: 30 minutes
Cook time: 50 minutes
Yield: Serves 20
Category: Cheese, Baked
Keywords: Cheesy Meatball Bake Recipe

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 1 lb ground beef (455 g)
• 1 lb hot italian sausage (455 g)
• 4 cloves garlic, minced
• ½ cup fresh parsley (10 g), chopped
• ½ cup parmesan cheese (55 g)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup italian bread crumbs (115 g)
• 2 eggs
• 1 cup milk (240 mL)
• 24 oz marinara sauce (680 mL)
• 2 cups mozzarella cheese (200 g)

Instructions:

1. In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
2. Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
3. Preheat oven to 425°F (220°C).
4. Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
5. In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
6. Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
7. Serve and garnish with parsley.
8. Enjoy!

Source: tasty.co

Southwest Chicken Alfredo Pasta Bake

Southwest Chicken Alfredo Pasta Bake
Author: Claire Nolan
Prep Time: 20 minutes
Cook time: 35 minutes
Yield: Serves 8
Category: Chicken, Pasta, Baked
Keywords: Southwest Chicken Alfredo Pasta Bake

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 8 oz fusilli pasta (225 g)
• 8 oz corn (225 g), drained
• 8 oz black beans (225 g), drained & rinsed
• 2 cups cooked chicken (250 g), shredded
• 16 oz alfredo sauce (455 g)
• 1 tablespoon taco seasoning
• 1 cup monterey jack cheese (100 g)
• 1 cup cheddar cheese (100 g)

GARNISH
• fresh cilantro, chopped

Instructions:

1. Preheat oven to 350˚F (180˚C)
2. Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
3. In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
4. Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
5. Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
6. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
7. Garnish with cilantro.
8. Enjoy!

Source: tasty.co

Bake & Save Beef and Cheese Rigatoni Pasta

Bake & Save Beef and Cheese Rigatoni Pasta
Author: Hannah Williams
Prep Time: 20 minutes
Cook time: 30 minutes
Yield: Serves 8
Category: Cheese, Baked, Beef, Pasta
Keywords: Bake & Save Beef and Cheese Rigatoni Pasta

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 2 lb ground beef (910 g)
• salt, to taste
• pepper, to taste
• 3 tablespoons salted butter
• garlic powder, to taste
• ⅓ cup flour (40 g)
• onion powder, to taste
• 3 cups milk (710 mL)
• 2 lb rigatoni (455 g), cooked
• 4 eggs, beaten
• 24 oz marinara sauce (680 g)
• 3 cups shredded mozzarella cheese (300 g)
• ½ cup parmesan cheese (55 g)

Instructions:

1. Preheat oven to 375°F (190˚C.)
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
9. Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
10. Enjoy!

Source: tasty.co

Baked Shrimp Scampi Linguine Pasta

Baked Shrimp Scampi Linguine Pasta
Author: Hector Gomez
Prep Time: 5 minutes
Cook time: 10 minutes
Yield: Serves 4
Category: Baked, Pasta
Keywords: Baked Shrimp Scampi Linguine Pasta

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 1 lb shrimp (500 g), peeled and deveined
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon red chili flakes
• 3 cloves garlic, minced
• 6 oz butter (180 g), melted
• 1 tablespoon lemon juice
• ½ cup white wine (120 mL)
• 8 oz linguine (250 g)
• fresh parsley, to garnish
• red chili flake, to garnish

Instructions:

1. Preheat oven to 400˚F (200˚C).
2. In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
3. Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
4. Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
5. Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
6. Garnish with chopped Italian parsley.
7. Enjoy!

Source: tasty.co