Macaroni & Cheesy Chicken Baked Casserole

                          

Blogger Brooke McLay from Cheeky Kitchen offers up a twist on traditional mac and cheese with this chicken and veggie-kissed casserole that everyone will love!Learn to make this recipe with our how-to article.

Prep Time
20Minutes

Total Time
50Minutes

Makes

8 to 10servings

3

cups uncooked elbow macaroni

2

tablespoons olive oil

Salt and pepper

1

lb uncooked chicken, finely chopped

2

bags (11 oz each) Green Giant® Valley Fresh Steamers® frozen healthy colors market blend vegetables

3

tablespoons butter

3

tablespoons Gold Medal® all-purpose flour

2

cups milk

1 1/2

teaspoons onion salt

3

cups shredded Cheddar cheese (12 oz)

1

can (10 3/4 oz) condensed cream of chicken soup

1 1/2

cups Progresso® panko crispy bread crumbs

1/4

cup butter, melted

1/2

teaspoon garlic salt

1/2

teaspoon pepper

1. Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.
2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.
3. Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.
4. In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.
5. Sprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.
6. Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.

Makes 8 to 10 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Jack Attack! Rather than sharp yellow Cheddar, try swapping in white Monterey Jack cheese for a slightly different flavor.

Pairing Suggestions

This recipe tastes amazing with hot slices of Pillsbury® Simply French Bread slathered with cold butter

Cheese-Stuffed Mini Meat Loaves

Cheese-Stuffed Mini Meat Loaves

Progresso® bread crumbs and Progresso™ Recipe Starters™ tomato sauce provide a simple addition to these ground beef-cheese filled mini meat loaves – ready in 30 minutes.

Prep Time
10Minutes

Total Time
30Minutes

Makes

6servings

1/2

cup Progresso® Italian style panko crispy bread crumbs

1

can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

2

sticks (1 oz each) string cheese*

1

lb extra-lean (at least 93%) ground beef

1

egg

1/4

cup sliced green onions (4 medium)

Hot cooked mashed potatoes, if desired

1. Heat oven to 350°F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
2. Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
3. Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160°F (outer loaves will be done sooner).
4. Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves. Serve with potatoes.

Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

*Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted.

Recipe Idea#2

Nutrition Information:

1 Serving (1 Serving)

• Calories 200
• (Calories from Fat 90),

• Total Fat 10g
• (Saturated Fat 3 1/2g,
• Trans Fat 0g),
• Cholesterol 85mg;
• Sodium 470mg;
• Total Carbohydrate 6g
• (Dietary Fiber 1g,
• Sugars 4g),
• Protein 19g;

Percent Daily Value*:

Exchanges:

• 1/2 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 2 Lean Meat;
• 0 High-Fat Meat;
• 0 Fat;

Carbohydrate Choices:

• 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2012 ®/TM General Mills All Rights Reserved

Savory Meat Loaf

                       

A Betty Crocker Kitchens favorite, this herb-flecked meat loaf is everything a good meat loaf should be!

                   

1 1/2

pounds lean ground beef

1

cup milk

1

tablespoon Worcestershire sauce

1

teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves

1/2

teaspoon salt

1/2

teaspoon ground mustard

1/4

teaspoon pepper

1

garlic clove, finely chopped or 1/8 teaspoon garlic powder

1

egg

3

slices bread, torn into small pieces

1

small onion, chopped (1/4 cup)

1/2

cup ketchup, chili sauce or barbecue sauce

1. Heat oven to 350°F.
2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

Use whatever you have on hand! One-half cup dry bread crumbs or 3/4 cup quick-cooking oats can be substituted for the 3 slices bread.

Planned-Overs

This recipe is a great place to use the heel ends of leftover bread!

 

Beef Stew with Parmesan Biscuit Crust

        

Looking for a hearty dinner made using Original Bisquick® mix? Then check out this delicious beef stew pour with tasty Parmesan biscuit crust.

Prep Time
10Minutes

Total Time
1:40Hr:Mins

Makes

6Servings

 

1 1/2

lb beef stew meat

3/4

cup Original Bisquick® mix

2

tablespoons olive or vegetable oil

2

cans (14 oz each) vegetable broth

2

cups baby carrots

1

stalk celery, chopped (1/2 cup)

1

cup pearl onions or 1 medium onion, chopped (1/2 cup)

3

sprigs fresh thyme leaves or 1/2 teaspoon dried thyme

Salt and pepper to taste

1/2

cup frozen peas

Parmesan Biscuit Crust

1

cup Original Bisquick® mix

1/2

cup grated Parmesan cheese

1/2

cup milk

1

egg

1. Heat oven to 400ºF. Mix beef and 1/4 cup of the Bisquick® mix until beef is coated. In 12-inch skillet, heat oil over medium heat. Cook beef in oil, stirring occasionally, until brown.
2. In 3-quart casserole, mix remaining 1/2 cup Bisquick® mix and the broth, using wire whisk. Add beef, carrots, celery, onions and thyme. Bake uncovered 1 hour; stir. Season with salt and pepper. Stir in peas.
3. In small bowl, stir Parmesan Biscuit Crust ingredients until blended. Pour over stew. Bake 25 to 30 minutes or until golden brown.

Makes 6 Servings

 

 

Green Bean and Chicken Casserole

           

Blend, layer, bake--it's as easy as that to make this quick supper solution, thanks to canned soup, pre-seasoned bread crumbs, and frozen veggies.

Prep Time
10Minutes

Total Time
55Minutes

Makes

4servings

1

can (10 3/4 oz) condensed cream of chicken soup

1/4

cup milk

1

cup herb-seasoned stuffing crumbs

1/4

cup butter or margarine, melted

4

boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch-wide strips

2

cups Green Giant® frozen cut green beans, thawed

1. Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
2. In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
3. Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tips

For a taste of Thanksgiving, add 1/2 teaspoon ground sage to the soup mixture.

A fruit salad with poppy seed dressing would complement this casserole.