Baked Cheesy Chicken Bake

A Weeknight Winner: My Cheesy Chicken Bake

As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a monumental task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present need to keep the household running smoothly. So, when I stumbled upon this cheesy chicken bake recipe, it was a game-changer. It's not just a quick and easy meal; it's also incredibly versatile and adaptable to whatever ingredients I have on hand.

The beauty of this dish lies in its simplicity. The creamy, cheesy sauce coats perfectly cooked pasta and tender chicken, creating a symphony of flavors that my whole family devours. I love how the recipe allows for improvisation. Don't have sun-dried tomatoes? No problem! Skip them or substitute with other vegetables like broccoli or asparagus. Feeling adventurous? Throw in some spinach or bell peppers for an extra boost of nutrients and color. The possibilities are endless, which is perfect for a cook who values convenience and creative flexibility. The best part? It makes two generous portions, perfect for a family dinner and a quick freezer meal for a busy week ahead.

This recipe has become a staple in my household, a reliable go-to when I need a comforting and satisfying meal without spending hours in the kitchen. The ease of preparation and the delicious outcome make it a winner in my book. The fact that it freezes beautifully is a bonus! I often make a double batch and pop one in the freezer for a future night when time is even shorter. It’s a simple recipe that’s been a lifesaver and a source of family enjoyment for me.

Beyond the practical aspects, this dish holds a special place in my heart. It’s become more than just a meal; it’s a symbol of my commitment to providing my family with wholesome, delicious food, even amidst the chaos of daily life. It’s a reminder that even a busy mom can create memorable moments around the dinner table, fueled by a simple, yet extraordinary recipe.

Ingredients I used (and some suggestions for substitutions):

• Chicken: I used boneless, skinless chicken breasts, but you could easily substitute with leftover roasted chicken or even ground chicken for a different texture.
• Pasta: Penne rigate is my favorite, but any short pasta will work perfectly.
• Mushrooms: I used cremini mushrooms, but white button mushrooms would also be delicious.
• Sun-dried Tomatoes: These add a burst of flavor, but feel free to omit them or use another vegetable like spinach, broccoli, or bell peppers.
• Cheese: Provolone and Parmesan create a rich and savory flavor combination, but you can experiment with other cheeses like mozzarella, fontina, or even a blend of your favorites.

I hope you enjoy this recipe as much as I do. It's a true testament to the power of simple ingredients and a little bit of creativity in the kitchen.

Step-by-step

• 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 leftover 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 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.