Cheesy Chicken Spaghetti Bake
Ingredients:
- 2 chicken leg quarters
- 8 oz spaghetti
- 1 jar (about 24 oz) of pasta spaghetti sauce
- 1 ½ cups cheddar cheese chunks (or shredded cheddar if you prefer)
- 1 tbsp olive oil
- 1 tsp garlic powder (optional)
- 1 tsp dried Italian seasoning (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Directions:
- Preheat your oven to 375°F (175°C).
- Season the chicken leg quarters with salt, pepper, and a little garlic powder or Italian seasoning if desired.
- Heat a skillet with olive oil over medium heat. Once hot, sear the chicken leg quarters for about 4-5 minutes per side until golden brown.
- Transfer the chicken to a baking dish and bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F. Once done, remove from the oven and let it cool slightly. Shred the chicken meat off the bone and set aside.
- Cook the Spaghetti: While the chicken is baking, cook the spaghetti according to the package directions. Drain and set aside.
- Assemble and Cook the Bake:
- Preheat your oven to 350°F for the final bake.
- In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and pasta sauce. Stir in the cheddar chunks (you can reserve some to sprinkle on top for a cheesier finish).
- Season with salt, pepper, and additional garlic or Italian seasoning if you like.
- Transfer the mixture into a baking dish and top with the reserved cheddar chunks.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley if desired and serve hot!
Quick Shepherd’s Pie with Beef Stew and Green Beans
Ingredients:
- 1 pouch of beef stew (typically around 10-12 oz)
- 1 can of green beans (15 oz), drained
- 1 package instant mashed potatoes (enough for 4 servings, about 4 cups prepared)
- 1 tbsp butter (optional, for mashed potatoes)
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
- 1 tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- 1 tbsp olive oil (optional, for sautéing)
Instructions:
- Prepare the Instant Mashed Potatoes: Follow the instructions on the instant mashed potato package to prepare the potatoes. Typically, you’ll just need to add hot water (and butter, if desired) to the potato flakes. Stir in a pinch of salt and pepper, and optionally a little garlic powder and onion powder for extra flavor.
- Heat the Beef Stew: In a medium saucepan, heat the pouch of beef stew over medium heat. Stir occasionally, and let it simmer for about 5-7 minutes until it’s heated through. If you’d like to add more flavor, feel free to season the stew with a pinch of salt, pepper, or even some herbs like thyme or rosemary.
- Prepare the Green Beans: Open the can of green beans and drain the liquid. If you like, you can heat them up in a microwave-safe bowl for 2-3 minutes or sauté them in a little olive oil in a pan over medium heat for added flavor. You can also season them with a bit of salt, pepper, or garlic powder.
- Assemble and Cook the Shepherd’s Pie:
- Preheat your oven to 375°F.
- In a 9×9-inch baking dish or similar-sized casserole dish, spread the heated beef stew evenly across the bottom of the dish.
- Layer the drained green beans on top of the beef stew.
- Spoon the prepared mashed potatoes on top, spreading them evenly to cover the entire surface. Use the back of a spoon or a spatula to smooth the potatoes down.
- If you’re using shredded cheddar cheese, sprinkle it evenly over the mashed potatoes for a cheesy, golden topping.
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is slightly golden and the casserole is heated through.
- Serve: Let the Shepherd’s Pie cool for a few minutes before serving. Cut into squares and enjoy!