Chicken Bacon Ranch Casserole

 This is a fabulous pasta casserole and we absolutely loved it! It'll be in our regular rotation. 

Chicken Bacon Ranch Casserole

(Source: Southern Living)

8 ounces uncooked mini penne

4 bacon slices, chopped

1 tablespoon minced garlic (about 3 garlic cloves)

3/4 cup heavy whipping cream (I used half and half)

1 (8-oz.) pkg. cream cheese, cubed and softened

2 ounces Parmesan cheese, grated (about 1/2 cup)

2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)

1/4 teaspoon black pepper

3 cups shredded, cooked chicken (from 1 rotisserie chicken)

8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided

Cooking spray

2 tablespoons chopped fresh flat-leaf parsley

 Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.

 Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.

 Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese.

 Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.

 

One-Pot White Wine Pasta with Mushrooms and Leeks

 This has been my favorite pasta dishes over the last few months and it's so easy to make. 

One Pot White Wine Pasta with Mushrooms and Leeks

(Source: Food and Wine)

3 tablespoons extra-virgin olive oil

1 pound cremini mushrooms, trimmed and sliced

2 tablespoons unsalted butter

2 medium leeks, trimmed and thinly sliced (white and light green parts only), about 1 1 /2 cups)

4 medium garlic cloves, thinly sliced

2 1/2 teaspoons kosher salt, divided

1 pound short pasta, such as penne, casarecce, or pipe rigate

1 1/3 cups low-sodium vegetable broth

2/3 cup dry white wine

1/2 cup heavy whipping cream

1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh juice (from 1 lemon)

1/2 teaspoon black pepper

 Heat oil in a large saucepan over medium-high. Add mushrooms, and cook, stirring often, until all liquid has evaporated, about 12 minutes. Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon of the salt, and cook, stirring often, until leeks are tender, 4 to 5 minutes.

 Stir in pasta, 3 cups water, stock, wine, and remaining 1 1/2 teaspoons salt. Increase heat to high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until about 3 minutes short of al dente, (check cook time on package). Stir in cream, and simmer until sauce evenly coats pasta, about 3 minutes. Remove from heat. Stir in cheese, herbs, lemon zest and juice, and pepper. Divide pasta evenly among shallow bowls, and serve topped with cheese.

Sol Food Pollo al Horno

 This is such a flavorful chicken recipe! Definitely a keeper recipe! 

Sol Food Pollo al Horno

(Source: San Francisco Chronicle)

1/2 cup olive oil

2 cloves garlic, crushed or minced

1 tablespoon kosher salt (I omit)

2 teaspoons garlic salt (I do a combination of 1 teaspoon garlic salt and 1 teaspoon garlic powder)

2 teaspoons onion powder

2 tablespoons dried oregano

2 teaspoons ground black pepper

8 to 10 boneless, skinless chicken thighs

Preheat oven to 350 degrees. Line a 9 by 13 inch baking pan with parchment paper and set aside.

 Combine everything together and marinate for at least 20 minutes and up to overnight. When ready to eat bake 50-60 minutes or until golden brown.

 

Chicken Paprikash

 We absolutely love this Chicken Paprikash! 

Chicken Paprikash

(Source: Molly Yeh)

4 tablespoons unsalted butter

2 large onions, thinly sliced

Kosher salt and freshly ground black pepper

4 cloves garlic, minced

2 tablespoons Hungarian sweet paprika

1/4 teaspoon cayenne

2 tablespoons all-purpose flour

1 1/2 cups low-sodium chicken broth

Pinch of sugar

1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces

1/4 cup heavy cream

1 tablespoon white wine vinegar

Crusty bread, for serving, optional

 Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!