Sunday, May 25, 2014

Italian baked chicken


When it becomes summer
I start over cooking the amounts
of items I am making,
so prep for another meal is only
half the work.
We made homemade
mac and cheese this week
AND a macaronni salad
AND this recipe
out of 1 900g bag of elbows.

Pre cooking the macaronni
was a great help.




Ingredients

3-4 cups cooked elbow macaronni
2 tablespoons olive oil
1 1/2 cups diced chicken (I used leftover frozen shredded turkey)
1/2 cup diced green onion
2 stalks of celery diced small
1 clove garlic, minced
3 diced tomatoes and 1 cup tomato juice
or 1 can of diced tomato with juice
1 cup shredded marble cheese
1 tsp italian seasoning
1 crown broccoli cut into small pieces
1/2 teaspoon black pepper
1 cup chicken boullion

1 tub of shredded asiago cheese or whatever you prefer

1 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoon butter melted

Directions

Preheat the oven to 350 degrees.

Put the olive oil in a medium saute pan over medium heat.
Add the chicken and cook for 3 minutes.
Add the onions and garlic, stirring to combine, and cook until the onions are soft
and the chicken is cooked through, about 5 minutes more.
Put the chicken mixture into the bowl with the cooked pasta and diced broccoli.
Add the tomatoes, shredded cheese, italian seasoning, boullion salt and pepper.
Stir to combine. Place the mixture in a greased baking dish.

Top with asiago cheese.

In a small bowl mix together the the melted butter, bread crumbs and the Parmesan cheese.
Sprinkle over the top of the pasta mixture.
Bake covered for 30 minutes. Then uncover and bake until the top is golden brown.

Served with fresh italian bread, and a spinach salad.

Perfect for a long day of sun and gardening and is fast and easy.

"Bon Appetit!"

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