Chicken Fajita Chicken And Veggie Bake
Servings: 6-8
INGREDIENTS
Fajita Seasoning
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
½ onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoon olive oil
1 cup rice, long grain
2 cups chicken broth
1½ pounds chicken tenders
Garnish
Tomatoes, chopped
Cilantro, chopped
Cheese
Lime wedge
PREPARATION
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
3. In a large bowl, combine, onion, peppers, and chicken.
4. Add oil and seasoning, and mix until seasoning is fully incorporated.
5. In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
6. Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
7. Serve with tomatoes, cilantro, and cheese, if desired.
8. Enjoy!
Chicken And Biscuits Bake
BuzzFeed
Servings: 6
INGREDIENTS
6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2½ cups frozen mixed vegetables
1 rotisserie chicken, shredded
2 tubes biscuit dough
PREPARATION
1.Preheat oven to 350˚F (180˚C).
2. In a large pot over medium-high heat, melt the butter.
3. Add the onion, stir until softened. About 1 minute.
4. Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
5. Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
6. Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
7. Add the mixed vegetables and shredded chicken, stir until fully incorporated.
8. Transfer to a 9x13-inch baking dish.
9. Evenly top with 12 pieces of biscuit dough.
10. Bake for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
11. Cool slightly before serving.
12. Enjoy!
Chicken Alfredo Lasagna
BuzzFeed
Servings: 6-8
INGREDIENTS
4-6 boneless, skinless chicken breasts
4-6 teaspoons salt
4-6 teaspoons pepper
4-6 teaspoons garlic powder
4 tablespoons canola oil
3 cloves garlic, minced
½ medium white onion, finely chopped
2 cups heavy cream
½ cup Parmesan cheese
1 cup parsley, chopped
10-12 lasagna noodles, cooked
2 cups shredded mozzarella cheese
6 strips bacon, cooked and crumbled
PREPARATION
1. Preheat oven to 350°F (180°C).
2. Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
3. Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
4. In the residual oil, add the garlic and onions, stirring constantly until the mixture has started to brown.
5. Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
6. Cook for 1 additional minute, then remove from heat.
7. In a 9x13-inch rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
8. Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
9. Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
10. Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
11. Bake for about 25 minutes, until the cheese is golden brown.
12. Cool for about 15 minutes, slice, and serve!