Chicken Challenge Day 5: Swiss Chicken Bake

We are continuing this week with the final days of my Chicken Challenge!  I hope you are getting motivated so far to try some new chicken recipes for supper.

  My family enjoyed ALMOST everything about this dish!  They could’ve done without the top layer, you decide for your family which way to make it….

It is pictured without the topping.

Swiss Chicken Bake

{click title for easy printable}

Ingredients

FOR THE CASSEROLE:

• 13 ounces, weight Thin Whole Wheat Spaghetti, Cooked And Drained
• 12 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
• 2 cups Diced, Cooked, Seasoned Chicken
• ½ cups Half-and-half
• ⅓ cups Shredded Parmesan Cheese
• ½ teaspoons Salt
• ¼ teaspoons Pepper
• ¼ teaspoons Nutmeg
• 4 strips Bacon, Cooked And Crumbled
• 6 ounces, weight Sliced Portabella Mushrooms
• 1 cup {heaping} Swiss Cheese

FOR THE TOPPING:

• 4 whole Eggs, Lightly Beaten
• 1 cup Ricotta Cheese
• ¼ cups Chopped Onion
• 1 clove Garlic, Pressed

  In a large bowl, combine cooked spaghetti, spinach, chicken, cream, Parmesan cheese, salt, pepper and nutmeg. Place in a greased 2 qt. square baking dish. Top with cooked and crumbled bacon, mushrooms and Swiss cheese.
In a small bowl, combine eggs, ricotta, onion and garlic, spread over bacon, mushrooms and Swiss cheese layer. Sprinkle with additional Parmesan if you’d like.
Bake, uncovered, at 350* for 30-35 minutes, or until bubbling.

  ~T

Chicken A La King

  Now here is a blast from the past, my mom made this one a lot when we were kids!  It’s a win win, because the noodles are long and slurpy and fun, and the veggies are healthy and colorful, too!

  I double this for our family of 6, so we can have lunch leftovers.  If you double it, only do 13 oz. of your noodles.  16 ounces is too many and it gets dry! 

(click for easy printable)

Ingredients

• ¼ cups Butter
• ½ cups Flour
• 1 teaspoon Salt
• ½ teaspoons Pepper
• 6 ounces, weight Can Of Mushroom Slices (reserve Juice)
• 1-¾ cup Chicken Broth
• 8 ounces, weight Spaghetti Noodles, {I like Whole Wheat} Cooked And Drained
• 2 cups Cubed, Seasoned Chicken
• 2 cups Cream (I Do A Combo Of Milk And Sour Cream In A Bind)
• 12 ounces, weight Carrots, Peas And Beans Combo, Steamed And Seasoned To Taste

In a large family skillet, cook and cube your chicken. Remove from pan and drain drippings. In the same pan, melt butter, blend in flour and salt and pepper until liquid is absorbed. Add in chicken broth, cream and mushroom liquid, heat to boiling, then turn down heat a bit, stirring often. Continue stirring as it thickens. This takes some time. (If it doesn’t work, take a splash of cold water and blend with a Tablespoon of corn starch, add to your skillet of liquid and bring to a boil, stirring often. This will help thicken quickly.)
Meanwhile, cook and drain your spaghetti noodles and steam your veggies.
Check your roux (butter, cream, broth, flour mixture) as it should be thick now like a gravy, before adding in cubed chicken, steamed veggies and cooked and drained spaghetti noodles.  Taste and season as needed.

Enjoy!

~T

Overnight Chicken Supreme Casserole

  My little brother & his best friend used to BEG my mom to make this Chicken Casserole when we were kids, but honestly? I don’t recall it one way or another.  For me, the biggest appeal in making this casserole now that I am a momma, is that I was able to make it the night before, for an easy no-prep supper the next night.  By letting it sit overnight, you eliminate the need to cook your macaroni noodles!  Cool, right?!

(click title for easy printable)

Ingredients

• 2 cups Cooked, Seasoned Chicken, Cut In Small Cubes
• 2 cups Raw Macaroni (do Not Cook!)
• 2 cans (14 Oz Each) Cream Of Mushroom Soup
• 2 cups Whole Milk
• 1 whole Onion, Chopped Finely
• ½ teaspoons Celery Salt
• 3 Tablespoons Butter, Cut Into Small Pieces
• 1 cup Shredded Cheese
• Salt And Pepper, to taste

Combine all above ingredients, except cheese in a large bowl with lid. Refrigerate overnight. When you are ready, scrape macaroni mixture into a sprayed 9×13 casserole dish and bake for almost an hour at 350*. The last 5 minutes, add shredded cheese to the top and return to the oven until melted.

  We served ours with Creamed Peas, which we all ADORE!  {Cooked peas ususally make me gag, not these!}

Simple and delicious! My kids said “Mmmm” with every bite!

~T