Casseroles

Buffalo Chicken Mac and Cheese

66

This is another yummy casserole, in fact we are using the leftovers as a side dish tonight with the Pesto Chicken. Again I cheated a bit for time sake and used the diced cooked chicken breast from the freezer section. I also threw in some cooked bacon bits...everthing is better with bacon, right? Enjoy!

9
1 lb. pasta { I used Piccolinni...the little shells}
3 boneless, skinless chicken breasts, cooked & cubed
1 tbsp. flour
4 to 6 tbsp. butter
1 1/2 cups milk
4 oz. grated monterrey jack cheese {half a brick. plus more for topping}
1/3 cup sharply shredded cheddar cheese
1/3 cup buffalo wing sauce {Frank's Red Hot is my favorite!!!}
1/3 cup Panko bread crumbs
Ranch dressing, to taste
Here's what you'll need to get started... Cook pasta according to package directions, drain, and return to pot. While the pasta is cooking, heat saucepan over medium heat and add the butter. Add the flour once the butter is melted and bubbly. Whisk together to create a little roux and then cook for about 1-2 minutes until it starts to get a little golden in color. Add in the milk and turn the heat down to low. Stir until the milk thickens and add in the cheeses. Stir until the mixture is smooth. Now add in the wing sauce...and mix well. You can add some salt & pepper to taste if you want. Lightly grease a 9x13 baking dish and add the pasta & cubed chicken. Mix well so that the chicken is evenly distributed throughout the pasta. Pour cheese sauce on top and make sure everything's evenly coated for maximum taste. Now sprinkle with bread crumbs and extra cheese. I think seasoned croutons or crushed Ritz crackers would be even better than the Panko. . Bake at 375 for about 25 minutes or until cheese is golden brown. Remove from oven and drizzle with extra wing sauce. Side salad and viola'!
Nutritions

Calories
299

Sodium
1190mg
49% DV

Fat
5g
8% DV

Protein
19g
39% DV

Carbs
37g
12% DV

Fiber
2g
8% DV

Crispy Zucchini Bites

248

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

169

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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