Jiffy Cheesy Chicken Dinner A Pantry Recipes

PANTRY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
• Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
• Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

EASY PANTRY CHICKEN

Steps:

• Add the mustard, tamari, honey and ginger to a 9-by-13-inch baking dish. Whisk well to combine. Add the chicken pieces and turn to coat them evenly in the marinade, ending with the skin-side up. Cover with plastic wrap and refrigerate for at least 2 hours and up to 8.
• Remove the chicken dish from the refrigerator 30 minutes before roasting. Toss the chicken pieces again to coat well.
• Preheat the oven to 400 degrees F.
• Add 1/4 cup water to the baking dish and swirl to combine. Roast, basting every 15 minutes, until the internal temperature of the chicken reaches 160 degrees F on a digital thermometer, 45 to 50 minutes. Allow the chicken to rest for 10 minutes before serving. Serve with the reduced sauce.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook shells al dente according to package directions.
• Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
• In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
• Spread into a 9x13 casserole dish. Top with remaining cheese.
• Bake 30-35 minutes or until hot and bubbly.

JIFFY CHEESY CHICKEN DINNER (A PANTRY RECIPE)

Steps:

• Combine first four ingredient and heat to just boiling.
• Ladle over mashed potatoes and garnish with bacon bits.

JIFFY CHEESY POTATO SOUP (A PANTRY RECIPE)

Steps:

• Mix soup, potatoes and milk together and heat through.
• Serve topped with French-fried onions.