Chikky Chikky Cheese Bake Recipes

STICKY CHICKY

Sticky Chicky image

The original recipe was in "Eat, Shrink and Be Merry" by Janet and Greta Podleski. I have tweaked it a tiny bit for my family's tastes. We all loved this. It is a bit of a nuisance to have to pour off the sauce at the end there, but it is SO worth it! I love this served over white rice.

Provided by Saturn

Categories Chicken Thigh & Leg

Time 48m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

16 boneless skinless chicken thighs
1/2 cup barbecue sauce (hickory flavoured is nice)
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup liquid honey
1 tablespoon chili powder
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground cumin
1 tablespoon cornstarch
1 tablespoon water

Steps:

Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.

Nutrition Facts : Calories 236.6, Fat 5.7, SaturatedFat 1.4, Cholesterol 114.5, Sodium 793.2, Carbohydrate 16.8, Fiber 0.7, Sugar 13, Protein 28.4

CRUNCHY CHICKEN-CHEESE BAKE

Crunchy Chicken-Cheese Bake image

An old favorite from a magazine clipping-probably a Campbell's ad as you will see. I usually lessen the amount of chicken and cook 1 cup of rice (regular, not instant.)

Provided by joan in CNY

Categories Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

8 boneless skinless chicken breast halves
4 slices swiss cheese (I use cheddar) or 4 slices American cheese, each cut in half (I use cheddar)
1 (10 3/4 ounce) can campbell cream of chicken soup
3 slices tomatoes (thin slices)
2 tablespoons margarine, melted
1/2 cup pepperidge farm herb seasoned stuffing mix, crushed
hot cooked rice

Steps:

In 3 quart oblong baking dish, place chicken, top with cheese.
Stir soup and spread over cheese; top with tomato.
Combine margarine and stuffing, sprinkle over tomato.
Bake at 375°F for 25 minutes or until chicken is done and sauce is bubbly and stuffing is browned.
Serve over rice.

Nutrition Facts : Calories 243.6, Fat 10.4, SaturatedFat 4, Cholesterol 84.4, Sodium 386.7, Carbohydrate 3.8, Fiber 0.1, Sugar 0.6, Protein 32

CHEESY CHILE AND EGG BAKE

Cheesy Chile and Egg Bake image

Brunch for a bunch? Whip up an easy cheesy egg bake you can prep the night before.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h5m

Yield 12

Number Of Ingredients 10

Ingredients

1 package (12 oz) bulk pork sausage
1 bag (28 oz) frozen O'Brien potatoes with peppers and onions, thawed, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 package (8 oz) Monterey Jack cheese with jalapeño peppers, shredded (2 cups)
8 eggs
1/2 cup Original Bisquick™ mix
1 1/4 cups milk
1 container (8 oz) sour cream
1 teaspoon salt
1 cup tortilla chips, crushed (1/2 cup)

Steps:

Heat oven to 350°F. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
In large bowl, stir together sausage, potatoes, chiles and 1 cup of the cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
In large bowl, beat eggs, Bisquick mix, milk, sour cream and salt with fork or wire whisk until blended. Pour over potato mixture.
Bake 35 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with crushed chips and remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 180 mg, Fat 2, Fiber 1 g, Protein 13 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 3 g, TransFat 0 g

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