Grilled Chicken Cheddar Casserole With Mushrooms Recipes
GRILLED CHICKEN CHEDDAR CASSEROLE WITH MUSHROOMS
Wonderful for last minute company and easy to make, as well! Can be made in less than an hour. You can use store bought rotisserie or baked chicken, I used chicken breasts but you can use other parts, then put together and voila! Recipe created by Chef John Caputo, Bin 36, Chicago, on behalf of 3-A-Day of Dairy.
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Spray a 13"x9" baking dish with non-stick cooking spray; set aside.
- Cook and drain pasta according to package directions; keep hot.
- Melt butter in a large saucepan over medium heat.
- Stir in flour and cook 2 minutes, stirring frquently, to get rid of lumps and flour taste.
- Whisk in milk, mustard, hot sauce (if using), Worcestershire sauce, salt and pepper.
- Cook, stirring constantly, about 10 minutes or until sauce thickens.
- Stir in onion, carrot, mushrooms and Cheddar until cheese is melted.
- Remove sauce from heat.
- Mix pasta into sauce and pour into prepared pan.
- Arrange sliced grilled chicken over pasta.
- Mix breadcrumbs and parsley together and sprinkle over pasta.
- Bake about 25 minutes or until pasta is heated through and edges are bubbling.
Nutrition Facts : Calories 392.8, Fat 8.5, SaturatedFat 4.4, Cholesterol 54.4, Sodium 383.1, Carbohydrate 54.4, Fiber 7, Sugar 4.9, Protein 25.3
GRILLED CHICKEN & MUSHROOMS - EVERYDAY ITALIAN
This is a recipe I adapted from Giada's Everyday Italian. She also recommends grilling shrimp and bell peppers with this, but I'm not a fan of either of those and wanted to post this as I have it. She also suggests serving over saffron - I serve with salad instead. I cooked mine on my George Foreman grill and I can honestly say it is one of the best chicken recipes I've ever tried. Full recipe is on foodnetwork.com - Enjoy!
Provided by megs_
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
- In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
- Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
- Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
- Arrange grilled meats and vegetables on a large platter and serve immediately.
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- Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot.
- Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat.
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