Category: Recipes

Indulge in the ultimate comfort food with “Buttery Bliss: Melt In Your Mouth Chicken,” a succulent dish known for its incredibly tender and flavorful chicken breasts that are smothered in a creamy, savory sauce. This recipe is a crowd-pleaser, perfect for a cozy family dinner or when you need a simple yet delicious meal that everyone will love. The chicken is so tender and juicy, it practically melts in your mouth, hence the name.

Why You’ll Love Melt In Your Mouth Chicken:

• Incredibly Tender: The chicken is baked in a rich sauce, ensuring it stays moist and tender.
• Easy to Prepare: With minimal prep and simple ingredients, this dish is nearly foolproof.
• Versatile: Serve with a variety of sides, from rice and vegetables to pasta or bread, to soak up the delicious sauce.
• Family Favorite: Loved by adults and children alike, making it a great go-to recipe for any night of the week.

Ingredients Notes For Melt In Your Mouth Chicken:

• Chicken Breasts: Boneless, skinless breasts are best for this recipe as they cook evenly and soak up the sauce beautifully.
• Sour Cream: Provides the base for the creamy sauce, adding richness and tang.
• Parmesan Cheese: Adds a salty, nutty flavor to the sauce that pairs perfectly with the chicken.
• Garlic Powder and Seasonings: Enhance the chicken’s flavor without overpowering it.
• Butter: A few pats of butter on top of each breast add extra richness and help the top get a nice golden color.

Recipe Steps:

1. Preheat Oven and Prepare Chicken: Start by preheating your oven to 375°F (190°C). Lay the chicken breasts in a greased baking dish.
2. Make the Sauce: In a bowl, mix sour cream, grated Parmesan cheese, garlic powder, and any other desired seasonings until well combined.
3. Apply the Sauce: Spread the sour cream mixture evenly over the chicken breasts. Place a small pat of butter on top of each breast.
4. Bake: Place the baking dish in the oven and bake for about 25-30 minutes, or until the chicken is thoroughly cooked and the top is lightly golden.
5. Serve: Let the chicken rest for a few minutes before serving to ensure it stays moist. Garnish with fresh herbs like parsley for a pop of color and freshness.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Gently reheat in the microwave or oven, covered, to keep the chicken moist.

ingredients:

•6 pieces of pork
•4 sweet potatoes, peeled and finely chopped
•1 onion cut into slices
•2 tablespoons of butter
• 2 tablespoons of all-purpose flour
•1 can broth of your choice (chicken works great), 14 oz
•Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika

directions:

1. Preheat oven to 350 degrees F
2. Grease a 9″ x 13″ baking dish.
3. Arrange the potatoes and onions in the bottom of the baking dish. season.

4. Brown and season the pork chops and place over the potato and onion layer.
5. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until combined. Add the broth and bring to a boil. Add salt, pepper, garlic powder, onion powder and paprika. Cook and stir until thick.
6. Pour the sauce over the pork chops.
7. Cover with foil and bake for 45 minutes.
8. Serve and Enjoy!

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1 carrot, peeled and finely diced
1 rib celery, finely diced
Salt
Black pepper
4 cloves garlic, pressed through garlic press
1 pound ground beef (85/15 ratio lean to fat)
1 ½ teaspoons Italian seasoning
½ teaspoon white pepper
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
3 level tablespoons all-purpose flour
1 ¼ cups beef stock or broth
1 medium russet potato, peeled and diced into ¼ -½ inch cubes
2 teaspoons fresh thyme leaves, plus extra for garnish
1 tablespoon finely chopped parsley
¼ cup green peas
2 (17.3 ounce) packages puff pastry sheets, frozen
1 egg, whisked for egg wash
Flaky salt, optional garnish

Methods:

Begin by gathering and prepping all of your ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.
Place a large, deep skillet or Dutch oven oven medium-high heat, and add the butter and the olive oil. Once the butter is melted, add in the onion, carrot, celery, plus a couple of good pinches of salt and pepper, and saute the veggies for a few minutes until just softened.
Add in the garlic, and once aromatic, add in the ground beef along with the Italian seasoning, the white pepper plus a couple more pinches of salt and pepper, and use your spoon or spatula to crumble the beef into a fine consistency, cooking it for a few minutes until no longer pink.
Next, add in the tomato paste along with the Worcestershire sauce and stir that into the beef mixture, then sprinkle in the flour and stir that in to blend well.
Add in the beef stock or broth, followed by the diced potato, and stir to combine. Cover the pan and allow the filling to gently simmer just until the potatoes are tender and the sauce thickened, roughly 25-35 minutes.
To finish the filling, add the thyme leaves, the chopped parsley and the peas, and stir to combine. Check to see if any additional salt or pepper is needed, and allow the beef filling to completely cool.

Savor the rich and comforting flavors of Creamy Caesar Chicken with Mushrooms, cooked to perfection in a slow cooker. This easy-to-make recipe combines tender chicken breasts, savory Caesar dressing, and mushrooms for a delicious meal.

Ingredients

° 4 boneless, skinless chicken breasts

° 1 cup creamy Caesar dressing

° 1/2 cup chicken broth

° 1 cup sliced mushrooms

° 1/2 cup grated Parmesan cheese

° 2 cloves garlic, minced

° 1 teaspoon black pepper

° 1/2 teaspoon salt

° 1/4 cup chopped parsley for garnish

Directions

° Place the chicken breasts at the bottom of the slow cooker.

2. Make the Sauce:
° In a bowl, mix together the creamy Caesar dressing, chicken broth, grated Parmesan cheese, minced garlic, salt, and pepper.

3. Combine Ingredients:
° Pour the mixture over the chicken in the slow cooker.

4. Add the Mushrooms:
° Scatter the sliced mushrooms on top of the chicken.

5. Cook:
° Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

6. Garnish and Serve:
° Once cooked, garnish with chopped parsley before serving.

Conclusion

Enjoy the ease and comfort of this Creamy Caesar Chicken with Mushrooms, perfect for a hassle-free yet flavorful meal. The slow cooker does all the work, ensuring the chicken is tender and infused with the rich, savory flavors of Caesar dressing and mushrooms. This dish is perfect for a weeknight dinner or a special occasion, providing a satisfying and delicious meal that everyone will love.

Delight in the flavors of “Garden Fresh Delight: Cheesy Zucchini Tots,” a tasty and nutritious alternative to traditional tater tots. These bites are packed with shredded zucchini, melted cheese, and a hint of savory seasoning, making them a perfect snack, appetizer, or side dish. Ideal for encouraging kids and adults alike to enjoy more vegetables, these zucchini tots are not only delicious but also easy to make and a great way to use up surplus garden zucchini.

Why You’ll Love Cheesy Zucchini Tots:

• Healthier Option: Made with fresh zucchini, these tots are lower in carbs and calories than traditional potato tots.
• Cheesy and Flavorful: Bursting with cheesy goodness, each bite is irresistibly tasty.
• Versatile Snack: Serve them as a snack, a side, or even a fun addition to lunchboxes.
• Simple Ingredients: Requires just a few basic ingredients and can be whipped up in no time.

Ingredients Notes For Cheesy Zucchini Tots:

• Zucchini: Fresh zucchini should be grated and then squeezed dry to remove excess moisture, which ensures the tots hold together and get crispy.
• Cheese: Sharp cheddar or Parmesan works well for a rich flavor, but you can use any cheese you like.
• Breadcrumbs: Help bind the ingredients and add a bit of crunch. Use panko for an even lighter texture.
• Eggs: Act as a binder to hold all the ingredients together.
• Garlic Powder and Onion Powder: Enhance the flavor without overpowering the delicate taste of the zucchini.
• Salt and Pepper: For seasoning. Be mindful of the salt if using Parmesan, as it is already quite salty.

Recipe Steps:

1. Prepare the Zucchini:
   • Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
2. Mix Ingredients:
   • In a large bowl, combine the drained zucchini, beaten eggs, breadcrumbs, shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Shape the Tots:
   • Scoop a tablespoon of the zucchini mixture and shape it into small cylinders or tot shapes.
4. Cook:
   • For baking, place the tots on a greased baking sheet and bake in a preheated 400°F (200°C) oven for 18-22 minutes, turning halfway through, until golden and crispy.
   • For air frying, spray the tots lightly with cooking oil and air fry at 400°F for about 10-12 minutes, shaking the basket halfway through, until crispy.
5. Serve:
   • Serve hot with your favorite dipping sauce, such as marinara, ranch dressing, or a yogurt-based dip.

Storage Options:

• Refrigerate: Store leftover tots in an airtight container for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
• Freeze: Freeze the shaped, uncooked tots on a baking sheet, then transfer to a freezer bag and keep frozen for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.

Ingredients:

4 (6-ounce) salmon fillets

Salt and pepper, to taste

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

2 tablespoons honey

1 tablespoon lime juice

Zest of 1 lime

2 tablespoons freshly chopped parsley, for garnish

Lime wedges, for serving

PREPARATION:

Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper for an easy cleanup.

Season the salmon fillets with salt and pepper and place them on the prepared baking sheet.

In a small bowl, mix the melted butter, garlic, honey, lime juice, and zest.

Evenly drizzle the mixture over the salmon fillets.

Bake for 15-18 minutes, or until the salmon easily flakes with a fork. For a golden finish, broil for the last 2-3 minutes, watching carefully to avoid burning.

Sprinkle with parsley, add a squeeze of lime, and serve hot.

Variations & Tips:

For a spicy twist, include red pepper flakes or a touch of sriracha in the butter mix.

Bottled lime juice can substitute for fresh in a pinch, though fresh lime offers unmatched zest.

Make extra sauce for an easy meal prep solution—it’s delicious on chicken or roasted vegetables.

Transform leftovers into a new meal by flaking the salmon over a salad or mixing it into pasta.

Don’t forget the parsley garnish for a touch of elegance and a pop of color.

Enjoy !

Think of the rich, creamy, indulgent joy of Fettucine Alfredo. Good. Now, imagine you have layers upon layers of it and some melty mozzarella, chicken, and spinach to round things out. That’s our Chicken Alfredo Lasagna for you.

INGREDIENTS

• 12-15 lasagna noodles
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 10 oz fresh baby spinach
• 4 cups heavy cream
• 1 1/2 cups Parmesan cheese, freshly grated
• 15 oz ricotta cheese
• 1 teaspoon dried basil
• 3 cups cooked and shredded chicken
• 4 cups mozzarella cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, minced, for serving (optional)

How To Make Chicken Alfredo Lasagna

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
2. In a separate 9×13-inch pan or other long and shallow dish, arrange the uncooked lasagna noodles. Pour hot water over them until noodles are submerged and set aside to soak while you work on the rest of the lasagna. Let sit at least 30 minutes, agitate occasionally with your hands to prevent sticking.
3. Heat a large skillet over medium-high heat. Add butter, followed by onion. Cook until onion becomes translucent, about 10 minutes. Add garlic and cook 2 minutes more.
4. Stir in spinach and cook briefly until spinach wilts.
5. Add heavy cream, basil, and a generous amount of salt and pepper. Bring to a simmer, then stir in Parmesan and ricotta until melted. Stir in chicken and remove from heat. (If mixture is too liquidy, you can simmer for a few minutes to thicken.)
6. Add a spoonful of the Alfredo mixture to the bottom of your prepared baking dish and spread out evenly. Arrange a layer of noodles over the sauce.
7. Top first layer of noodles with about a third of the Alfredo mixture, followed by a third of the mozzarella cheese. Repeat the layers until you’ve used up your ingredients, mozzarella should be your top layer.
8. Cover dish with foil and bake 45 minutes. Uncover and broil to brown cheese, if desired, 2-3 minutes.
9. Let rest 10 minutes before serving. Sprinkle with fresh parsley, if desired. Enjoy!

Salmon patties, also endearingly known as salmon cakes, bring to the table a delightful dish steeped in diverse culinary traditions. This recipe masterfully melds the rich flavors of fresh salmon with an aromatic mix of herbs, spices, and breadcrumbs, crafting a patty that crisply crunches on the outside while preserving a moist interior. As a popular choice amongst seafood enthusiasts, salmon patties are not only a joy to the palate but also an excellent means of integrating the healthful omega-3 fatty acids into your diet.

Pairing and serving these patties opens up a spectrum of flavorful opportunities. A favored approach is to lay them atop a bed of assorted greens, lightly drizzled with a zesty lemon-garlic aioli or classic tartar sauce, offering a vibrant, tangy juxtaposition to the patties’ savory nature. Alternatively, they can be transformed into a scrumptious sandwich, nestled within a toasted bun, adorned with lettuce, tomato, and a spirited splash of lemon juice. For a more robust meal, consider accompanying your salmon patties with a side of steamed vegetables, and perhaps a portion of creamy mashed potatoes or buttered rice.

Recipe for Succulent Salmon Patties:

Ingredients

24 ounces of canned salmon

2 eggs

6 green onions, finely minced

1/2 cup of grated Parmesan cheese

1/2 cup of panko breadcrumbs

Juice from 1 lime

4 tablespoons of olive oil

Preparation

In a bowl, amalgamate the canned salmon (ensuring it is drained and flaked), eggs, minced green onions, panko breadcrumbs, grated Parmesan cheese, and lime juice.

Ensure all ingredients are thoroughly mixed.

Shape the mixture into patties, each to your preferred size. Aim for about 8 patties of around 1-inch thickness.

In a skillet, heat olive oil over medium-high heat.

Gently lay the salmon patties into the skillet, cooking each side for approximately 7 minutes, or until each patty has achieved a golden-brown hue and is cooked throughout.

Transfer the patties from the skillet to paper towels to absorb any excess oil.

Serve and savor your homemade salmon patties with an array of your chosen sides and condiments. Bon appétit!

Pro Tip: These patties also offer a delightful cold option, pairing splendidly with a fresh salad.

Engage your taste buds with the multifaceted flavors and textures of these homemade salmon patties, a dish that not only celebrates the sublime taste of salmon but also provides a versatile base for numerous culinary adventures through varied servings and pairings.

Looking for a scrumptious dinner? Try our Cheesy Potato Gratin! 

 Ingredients

– 5 potatoes, thinly sliced
– 1 cup (250ml) heavy cream
– 1 cup (250ml) milk
– 1 tsp salt
– Black pepper
– Nutmeg
– Butter
– Grated cheese

 Instructions:

1. Soak potato slices in cold water for 10 mins, then drain.
2. Preheat oven to 180°C (360°F).
3. In a pot, mix heavy cream, milk, salt, pepper, and a pinch of nutmeg.
4. Layer potatoes in a baking dish, pouring cream mixture over each layer.
5. Bake for 25 mins until potatoes are tender.
6. Sprinkle grated cheese on top.
7. Bake until golden brown and bubbling.

 Dive into cheesy goodness

Lasagna is a classic comfort food, but when you add the vibrant flavors of pesto and chicken, it becomes a dish that’s truly exceptional. Pesto Chicken Lasagna is a delightful twist on the traditional lasagna recipe, combining layers of creamy béchamel sauce, succulent chicken, rich pesto, and gooey mozzarella cheese. This dish is not only delicious but also visually appealing with its beautiful green hues from the pesto. Perfect for family dinners, potlucks, or any special occasion, this lasagna is sure to impress and satisfy everyone at the table.

Ingredients:

For the Pesto:

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 3 garlic cloves, minced
• Salt and pepper to taste

For the Chicken Filling:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 2 cups shredded mozzarella cheese

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For Assembly:

• 12 lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions:

Prepare the Pesto:

1. Blend Ingredients:
   In a food processor, combine the fresh basil leaves, grated Parmesan cheese, extra virgin olive oil, pine nuts, and minced garlic. Process until smooth, scraping down the sides as necessary. Season with salt and pepper to taste. Set the pesto aside.

Prepare the Chicken Filling:

1. Cook Chicken:
   In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts, seasoning with salt, black pepper, and Italian seasoning. Cook until the chicken is no longer pink and fully cooked through, about 8-10 minutes. Remove from heat and set aside to cool slightly.
2. Mix Ricotta and Parmesan:
   In a large bowl, combine the ricotta cheese, grated Parmesan cheese, and one large egg. Mix well until smooth. Stir in the cooked chicken and 2 cups of shredded mozzarella cheese, ensuring the chicken is evenly distributed throughout the cheese mixture.

Prepare the Béchamel Sauce:

1. Melt Butter:
   In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour, whisking constantly to form a roux. Cook for about 2 minutes, until the mixture is lightly golden and has a slightly nutty aroma.
2. Add Milk:
   Gradually whisk in the whole milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Season with nutmeg, salt, and pepper to taste. Remove from heat and set aside.

Assemble the Lasagna:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking.
2. Cook Lasagna Noodles:
   Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
3. Layer Ingredients:

• Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
• Place 3-4 lasagna noodles over the sauce, covering the bottom of the dish.
• Spread one-third of the ricotta-chicken mixture over the noodles.
• Spoon and spread a few tablespoons of pesto over the chicken mixture.
• Pour another layer of béchamel sauce over the pesto.
• Repeat these layers twice more: noodles, chicken mixture, pesto, and béchamel sauce.

1. Top Layer:
   For the final layer, place the remaining lasagna noodles on top, spread a generous amount of béchamel sauce, and sprinkle with 2 cups of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.

Bake the Lasagna:

1. Cover and Bake:
   Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
2. Uncover and Continue Baking:
   Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
3. Rest:
   Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut neat slices.

Garnish and Serve:

1. Add Finishing Touches:
   Garnish the lasagna with fresh basil leaves if desired. The fresh basil adds a pop of color and enhances the overall flavor of the dish.
2. Serve:
   Serve the Pesto Chicken Lasagna with a side of garlic bread and a fresh green salad for a complete meal. Each bite will be a delightful combination of creamy béchamel, savory chicken, and aromatic pesto.

Conclusion

Pesto Chicken Lasagna is a mouthwatering dish that brings a fresh and exciting twist to a beloved classic. The creamy béchamel sauce, flavorful chicken filling, and vibrant pesto work together harmoniously to create a lasagna that’s both comforting and sophisticated. This recipe is perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself to a special meal. Enjoy the rich flavors and creamy textures of this delicious lasagna, and don’t be surprised if it becomes a new favorite in your culinary repertoire.

Indulge in the savory and slightly sweet flavors of “Homemade Takeout: General Tso’s Chinese Chicken.” This popular Chinese-American dish features crispy chicken pieces coated in a tangy, sticky sauce with a hint of heat. Perfect for a cozy night in or impressing guests, this homemade version of a takeout favorite is sure to satisfy your cravings.

Why You’ll Love General Tso’s Chinese Chicken:

• Crispy and Flavorful: Crispy chicken pieces coated in a delicious sauce.
• Easy to Make: Simple ingredients and steps for a quick homemade meal.
• Customizable Heat: Adjust the spice level to suit your taste.
• Better Than Takeout: Fresh, homemade ingredients for a healthier version.

Ingredients Notes For General Tso’s Chinese Chicken:

• Chicken: Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
• Cornstarch: For coating the chicken and thickening the sauce.
• Egg: For the chicken batter.
• Soy Sauce: Adds savory umami flavor.
• Rice Vinegar: Adds tanginess to the sauce.
• Hoisin Sauce: Adds sweetness and depth of flavor.
• Sugar: Balances the savory and tangy elements.
• Garlic and Ginger: Freshly minced for an aromatic boost.
• Dried Red Chilies: For heat, adjust to taste.
• Green Onions: Sliced, for garnish.
• Sesame Oil: Adds a nutty, rich flavor.
• Vegetable Oil: For frying the chicken.

Recipe Steps:

1. Prepare the Chicken:
   • In a large bowl, whisk together 1/2 cup of cornstarch and 1 beaten egg to form a batter. Add 1 pound of chicken pieces and toss to coat evenly.
2. Fry the Chicken:
   • Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes per batch. Drain on paper towels and set aside.
3. Make the Sauce:
   • In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 2 tablespoons of sugar, and 1/4 cup of water. Set aside.
   • In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Set aside.
4. Cook the Aromatics:
   • In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add 3 minced garlic cloves, 1 tablespoon of minced ginger, and 4-6 dried red chilies (adjust to taste). Sauté for 1-2 minutes until fragrant.
5. Combine and Thicken:
   • Pour the prepared sauce into the skillet with the aromatics and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
6. Add the Chicken:
   • Add the fried chicken pieces to the skillet and toss to coat evenly with the sauce. Cook for an additional 2-3 minutes to ensure the chicken is heated through and fully coated with the sauce.
7. Serve:
   • Transfer the General Tso’s Chicken to a serving dish. Garnish with sliced green onions and sesame seeds if desired. Serve hot with steamed rice or your favorite stir-fried vegetables.

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave before serving.
• Freeze: Freeze the cooked chicken pieces (without sauce) in a single layer on a baking sheet. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the sauce before serving.

Indulge in the ultimate comfort food with “Ultimate Comfort: Chicken Broccoli Macaroni and Cheese with Bacon.” This hearty dish combines tender chicken, crisp broccoli, and smoky bacon with creamy, cheesy macaroni. Perfect for family dinners or a cozy night in, this mac and cheese is a satisfying and flavorful meal that everyone will love.

Why You’ll Love Chicken Broccoli Macaroni and Cheese with Bacon:

• Rich and Creamy: The cheese sauce is velvety and full of flavor.
• Hearty and Satisfying: A complete meal with protein, veggies, and carbs.
• Smoky Bacon: Adds a delicious savory and smoky note.
• Easy to Make: Simple ingredients and straightforward preparation.

Ingredients Notes For Chicken Broccoli Macaroni and Cheese with Bacon:

• Pasta: Elbow macaroni or your favorite pasta shape.
• Chicken: Boneless, skinless chicken breasts or thighs, cubed.
• Broccoli: Fresh or frozen, cut into small florets.
• Bacon: Cooked until crispy and crumbled.
• Cheese: A mix of cheddar, Gruyère, and Parmesan for rich flavor.
• Milk and Cream: For a creamy cheese sauce.
• Butter and Flour: To make the roux for the cheese sauce.
• Garlic: Minced for added flavor.
• Salt and Pepper: To taste.
• Paprika: Optional, for a hint of smokiness.

• Recipe Steps:

  1. Cook the Pasta:
     • Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
  2. Cook the Bacon:
     • In a large skillet, cook 6 slices of bacon over medium heat until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble the bacon and set aside. Reserve a bit of the bacon fat in the skillet.
  3. Cook the Chicken:
     • In the same skillet with a bit of bacon fat, add 1 pound of cubed chicken. Season with salt and pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  4. Cook the Broccoli:
     • Bring a pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes until tender-crisp. Drain and set aside.
  5. Make the Cheese Sauce:
     • In a large saucepan, melt 1/4 cup of butter over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute. Stir in 1/4 cup of all-purpose flour and cook, stirring constantly, for 2-3 minutes to form a roux.
     • Gradually whisk in 2 cups of milk and 1 cup of heavy cream. Continue to whisk until the mixture is smooth and thickened, about 5 minutes.
     • Reduce heat to low and stir in 2 cups of shredded cheddar cheese, 1 cup of shredded Gruyère, and 1/2 cup of grated Parmesan cheese until melted and smooth. Add a pinch of paprika if using, and season with salt and pepper to taste.
  6. Combine the Ingredients:
     • Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and cheese sauce. Gently mix until everything is well coated with the sauce.
  7. Assemble and Bake:
     • Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the crumbled bacon over the top. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
  8. Serve:
     • Remove from the oven and let cool slightly. Serve warm, garnished with extra cheese or fresh herbs if desired.

  Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Freeze: Freeze the unbaked mac and cheese in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and bake as directed.