Baked Cheesy Chicken Penne !

Baked Cheesy Chicken Penne :

Ingredients :

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.



3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

  1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
  2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
  3. Serve over steamed rice and sprinkle with cheese. 4-6 servings.

How to Make Perfect Southern Fried Chicken

Delicious crunchy bread on the outside with a moist and tender center is what Southern Fried Chicken is all about. It is a type of comfort food that will fit all. Serve it with your favorite home-style sides and wash it down with a cup of sweet tea for a southern savor in your mouth.

Usually, the way Southern fried chicken is seasoned depends only on how you grew up eating it. Some chefs add herbs to the flour, others marinate chicken nuggets in hot sauce, some add more spices, as well as table salt and black pepper for the rusk. Some chefs season the shelf, not the chicken. Some, like me, season each layer separately, starting with chicken, washed eggs and flour. Now, I’m not someone to say that any of these methods are wrong, and I feel you should have some freedom to work your way up with the taste you enjoy. My rule of thumb is, if you enjoy the flavor, this is a win-win. I’m not a fan of cute fried chicken, I definitely go for seasoning every layer.

  • Ingredients :

° 1 whole chicken, cut into 8 pieces

° 1 cup yogurt

° 3 tablespoons barbecue sauce

° 1 onion, chopped

° 1 tablespoon of starch

° 1 tablespoon vinegar

° 1 teaspoon mustard

° 1 tablespoon of baking powder

° 1 teaspoon of turmeric

° 1 teaspoon of onion powder

° 1 teaspoon garlic powder

° 1 teaspoon curry

° 1 teaspoon paprika

° 1 teaspoon salt

° 1/2 teaspoon ground cardamom

° 1 teaspoon black pepper

° 2 cups flour (to cover)

° 1 cup of Rayeb Milk (covered)

  • Methods :

In a bowl, put the chicken pieces, season with onions, curd, roast, vinegar, mustard, half the amount of spices, cover and put in the refrigerator for 6 hours until the spices are absorbed.

In a blender, put a cup of flour and the other half of the amount of spices and a cup of curd and mix well until its consistency becomes homogeneous, like a crepe.

In a bowl, mix another cup of flour, starch and baking powder.

We prepare the chicken pieces and dip them first in the curd and flour mixture from all sides, then put them in the flour and starch mixture and turn them over until they are covered on all sides.

Then put it back in the refrigerator for at least an hour.

Then, with very abundant hot oil, put the chicken pieces and then cook them on a low heat until they are cooked from the inside and cover them until fully cooked.

On absorbent paper and apply it.

Southern Fried Chicken Gizzards !

Southern Fried Chicken Gizzards :

Ingredients :

1 pound chicken gizzards, rinsed
2 stalks celery, cut into chunks
1 onion, cut into chunks
2 eaches bay leaves
1 ½ teaspoons celery salt, divided
1 teaspoon seasoned salt
½ teaspoon ground black pepper
½ teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon Louisiana-style hot sauce
3 cups oil for deep frying
1 cup all-purpose flour


Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot

Chicken Bacon Ranch Layer Salad

This stunning Chicken Bacon Ranch Layer Salad to look at and makes a meal all on it’s own !! That’s right, in good health, simple steps are correct, but the taste is good 🤤🤤🤤


– Lettuce
– Option as desired
– Small tomato
– Toast
– Chicken fillet
– Ranch sauce
– Spicy Cheetos Potato Fire


Step 1:
Make sure that lettuce, cucumber and tomato cut into small pieces.

Step 2:
Then you can fry the chicken fillet.

Step 3:
Once done, cut the bread into squares and fried.

Step 4:
You’ll nees to add chicken and bread to the lettuce and cucumber. And please add to it the ranch sauce and crushed cheetos potatoes on the face.


Creamy White Chicken Chili

Creamy White Chicken Chili is loaded with shredded chicken, white beans, sour cream, jalapenos, and seasonings and spices. It’s so easy, hearty, filling, and the perfect cold-weather staple! Only takes 30 minutes from start to finish.

Course: Main Course, Soup
Cuisine: American
Keyword: authentic, chicken, chili, creamy chili, spicy
Servings: 8
Calories: 248 kcal


1 tbsp oil
1 large onion, finely diced
4 garlic cloves, minced
32 ounces chicken stock
2 1/2 cups shredded chicken
2 (15) ounce cans great northern beans, drained
4 ounce can green chiles
1 jalapeno, finely diced
1/2 tsp dried oregano
2 tsp cumin
salt and pepper, to taste
1 tbsp lime juice
1/2 cup heavy cream
1/2 cup sour cream
green onions, sliced (to garnish)
jalapeno, sliced (to garnish)

Preheat a dutch oven or large soup pot until warm. Place the oil and onions in the pot and saute until the onions are translucent.

Place the garlic, chicken stock, shredded chicken, great northern beans, green chilis, jalapeno, oregano, cumin, and lime juice into the pot and mix until combined. Taste and season with salt and pepper.

Bring the chili to a boil, cover and reduce the heat and simmer over medium heat for 20 minutes.

Remove the lid and stir in the heavy cream and sour cream. Simmer on low for another 10 minutes.

Serve with sliced green onions and sliced jalapenos (optional).

Nutrition Facts
Creamy White Chicken Chili
Amount Per Serving
Calories 248Calories from Fat 116
% Daily Value*
Fat 12.9g20%
Sodium 304.5mg13%
Carbohydrates 14.3g5%
Sugar 1.9g2%
Protein 22.5g45%

  • Percent Daily Values are based on a 2000 calorie diet.

Crispy Fried Chicken Wings

ingredients :

3 pounds chicken, cut into pieces
2 eggs
1 cup milksalt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon seasoned salt (optional)
1 cup all purpose flour
2 cups canola or peanut oil

Crispy Fried Chicken Wings !January 29, 2021 by admin1234

Crispy Fried Chicken Wings :

ingredients :

3 pounds chicken, cut into pieces
2 eggs
1 cup milksalt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon seasoned salt (optional)
1 cup all purpose flour
2 cups canola or peanut oil

directions :

Rinse the chicken pieces with cold water and pat dry with paper towels.In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes.
Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry.Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F.
Add chicken thighs and legs and cook for several minutes.Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain on paper towels and serve warm or at room temperature.

Chicken Pot Pie Easy Delicious Recipe

Chicken pot pie is one of the best food Classic and comfort! Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!

Chicken Pot Pie Recipe Easy
One of the most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. More than this, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

How To Make easy homemade pot pie:

1 package pie crusts
1/3 cup margarine (or butter)
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups chicken, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed

Heat oven to 425°F.
Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
In a medium saucepan, melt margarine over medium heat.
Add onion; cook 2 minutes or until tender.
Stir in flour, salt, and pepper until well-blended.
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add chicken, corn, and peas; remove from heat.
Spoon chicken mixture into crust-lined pan.
Top with second crust and flute; cut slits in several places.
Bake for 30 to 40 minutes or until crust is golden brown.
Let stand 5 minutes before serving.
Please share the recipe of ‘homemade pot pie’ with your friands.. thanks



5 clusters Snow crab legs, washed thoroughly
1 pound Shrimp, deveined, tail on
1 pound Andouille sausage, cut into thick slices
6 Corn on the cob
6 Baby red potatoes
3 tablespoons Garlic, diced
1 whole Onion, diced
1 Lemon, juiced
4 sticks Butter
1/4 cup Olive oil
2 cups Chicken broth, optional (see notes below)
1-2 dashes Tabasco sauce

5 tablespoons Old Bay seasoning
1 whole Lemon, juiced
3 Bay leaves

4 sticks Butter, unsalted
1/4 cup Olive oil
1 whole Onion, diced
3 tablespoons Garlic, diced
1 Lemon, juiced
2 cups Chicken broth, optional (see notes below)
3 tablespoons Old Bay seasoning
3 tablespoons Paprika
1 tablespoon Cayenne pepper
1 tablespoon Red pepper flakes
1 tablespoon Lemon pepper seasoning, (optional depending on fresh lemon juice)
1-2 dashes Tobasco sauce

Fill up a large stock pot with water, leaving enough room at the top to add the seafood. Add old bay seasoning, lemon, and bay leaves. Bring to a light boil.
Place the corn and red potatoes into the seasoned water. Boil for 10 minutes.
Add the crab legs and sausage . Cover with a lid and boil for an additional 15 minutes.
Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook).
Drain the water and remove bay leaves. Transfer to serving dish or leave in the stock pot.
Pour that delicious garlic butter sauce all over, and/or reserve some sauce on the side to dip the seafood in (recipe below).

Melt one stick of butter and olive oil in a skillet on medium heat. Add onions and sauté until they become translucent.
Add Garlic and saute for 30 seconds, stirring constantly so garlic doesn’t burn. Add juice of the lemon, and all the seasonings. Adjust cayenne and red pepper to your level of spiciness.
Add remaining 3 sticks of butter. Simmer until butter is melted, stir constantly.
If using chicken broth, gently stir it into the mixture now. Pour over your favorite seafood and/or reserve some for dipping.

Teriyaki Chicken Wings

Baked teriyaki chicken wings with sweet and salty sticky sauce. These wings are crowd-pleasing and perfect for busy weeknight nights. Teriyaki sauce made from scratch is so delicious!

  • Ingredients:

° 2 – Package of 4 pounds of chicken wings
° 1 cup dark brown sugar
° 1/2 cup white sugar
° 1 cup of soy sauce

  • Instructions :

Place a single layer of wings in a 9 x 13 pan.
In a small saucepan, put the dark brown and white sugars and soy sauce and mix. Heat over the heat until the sugar dissolves. (It is not necessary to boil.) And pour this blending on wings. Baking un-covered about 1 1/2 h