Cheese Munch Chicken Food

CHICKEN AND CHEESE POUTINE

Steps:

• Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
• Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)
• Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.

CHEESY CHICKEN

Steps:

• *I have used different kinds of soups and canned vegetables to match, i.e. mushroom, potato, broccoli--whatever you have on hand, but I like asparagus the best*.
• Combine first four ingredients in a bag.
• Shake chicken pieces in flour mix.
• Melt butter in skillet.
• Brown chicken on all sides.
• Place in 13x9-inch baking dish.
• Combine soup, sour cream, and asparagus; mix well.
• Pour over chicken.
• Bake at 350° for 1 hour.
• Sprinkle with cheese and return to oven till it melts.

CHILI-CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
• Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
• Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.

MUNCH CHICKEN

Steps:

• Melt butter in 9 by 9 baking dish and set aside.
• Wash and dry chicken.
• Combine Parmesan, cheese crackers, and chili powder into large freezer bag.
• Crush these ingredients until they resemble course bread crumbs.
• Add parsley and basil.
• In a shallow bowl, mix eggs and 1/4 cup of water or milk.
• Dip the chicken into the egg wash, transfer to the bag of breadcrumbs and shake until coated.
• Place coated tenders in baking dish.
• Cook 5 to 6 minutes on each side.
• Serve with dipping sauce, if desired.