![]() ![]() However, feel free to use other short pastas like macaroni, penne, ziti, shells etc. Pasta type – I like the substantialness of rigatoni, there’s something extra cosy and satisfying about it in pasta bakes. I always like to add an extra spice, garlic in this paste, for extra flavour oomph.Ī good tomato-based pasta bake needs a good tomato pasta sauce! No shortcuts here – I tried and just found it too bland. Seasoning – Using a store bought Italian herb mix is a great shortcut here. Here’s what you need:Ĭhicken – I like using chicken thighs as they stay juicier in dishes like pasta bakes where they are twice cooked (ie before adding into sauce then in the oven with the pasta). The pasta bake starts with sizzling chicken that’s been tossed in a simple, tasty seasoning. Nothing pricey on the list! Sizzling seasoned chicken You’ll be able to get everything from your local grocery store. So if that sounds good to you, read on so you can see how to make your new favourite chicken pasta bake! Tasty add-ins – sizzling seasoned chicken! Love the smell when the chicken hits the pan. Pasta bakes should be saucy and juicy, molten and oozy! Generously loaded with add-ins, if you’re going for a dinner pasta bake (as opposed to a side dish like Mac and Cheese). If you can cut a pasta bake like cake – I’m talking straight vertical walls with sharp edges – that is not a good thing. Filled with bacon, sizzling seasoned chicken and generous on the cheese, it’s cosy and hearty and thrifty and just so, so delicious! Excellent complete meal for making ahead and freezing. ![]() We never have leftovers when I make this for dinner!īe sure to save this Crispy Cheddar Chicken recipe to your favorite Pinterest board for later.A nice change from the usual creamy versions, this chicken pasta bake is made with a tomato pasta sauce. If you’re looking for a simple, crowd pleasing chicken dinner, then this Crispy Cheddar Chicken is the recipe for you. Plus, the leftovers are delicious! Chop up leftover chicken for a salad, or wrap it in a tortilla or make it into a crispy chicken sandwich. I’d go with extra chicken, since I never seem to make enough of this to satisfy everyone. And it helps keep the chicken most and tender. I mean, the crunchy coating is the best part. You do want to really pack on the crumbs though, so you have a nice, thick coating. ![]() So consider using extra chicken, or using less crumbs. ![]() The recipe as written makes quite a bit of crumb coating–probably enough for 6-8 chicken breasts. Kind of like a deluxe, super crispy chicken tender. This chicken is pretty tasty on it’s own. Or you could just skip the sauce all together. If you really can’t stomach the idea of using canned soup, a nice, homemade chicken gravy would work just fine–or a homemade cheese sauce. I’m thinking it has something to do with the cheesy Ritz cracker crumb coating. I’m afraid there would be a mutiny if I stopped serving it!Įven my child who doesn’t usually like meat cleans his plate when I make this Crispy Cheddar Chicken. Honestly, I don’t use a lot of canned soups in my cooking, but this chicken is a huge family favorite. However, if you’d like to hear more about the only meat dish that everyone in my family gobbles up and asks for more of, stick around for this Crispy Cheddar Chicken. If you’re a food snob, you might as well leave now. ![]()
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