Chicken Spinach Mushroom Pasta Bake Paula Deen Recipe 15 Food

ITALIAN CHICKEN AND PASTA BAKE

Steps:

• Preheat oven to 350 °F. Spray a 13×9-inch baking dish with nonstick cooking spray.
• In a very large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 cups cheese, salt, pepper and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.
• Bake for 25 to 30 minutes or until hot and bubbly.

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

CHICKEN, SPINACH & MUSHROOM PASTA BAKE (PAULA DEEN) RECIPE - (1/5)

Steps:

• Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In lg pan, melt butter over med heat. Add spinach; cook, stirring occasionally just until wilted. Remove from pan & set aside. Add mushrooms & onion to pan; cook stirring frequently, 5 min. Add flour (dissolved in sm amount of water) & cook stirring occasionally, 2 min. Stir in broth & cook stirring often, 15 min until mixture is thickened & bubbly. Remove from heat & stir in spinach, pasta & next 6 ingredients. Spoon mixture into baking dish & sprinkle with Parmesan. Bake for 30 min. until hot & bubbly. Recipe can be assembled & frozen up to 1 mo. Let thaw overnight in refrigerator & bake as directed.

CHICKEN FLORENTINE (PAULA DEEN)

Steps:

• Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
• In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
• Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
• Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
• Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

PAULA DEEN'S CHEESY PASTA BAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9-inch baking dish.
• In large skillet, melt butter over medium heat.
• Add shallots, pancetta and parsley; cook 5-6 minutes, stirring frequently, or until pancetta is crispy.
• Stir in flour, and cook 2 minutes, stirring constantly.
• Add milk, and cook 6-8 minutes, stirring frequently, or until thickened.
• Stir in 2 cups mozzarella and the Swiss cheese.
• Add hot cooked pasta, tossing to coat.
• Spoon mixture into prepared baking dish.
• Sprinkle with remaining mozzrella cheese.
• Bake 25 minutes, or until cheese is lightly browned.