Often the week days are just too darn busy to think about being in the kitchen and cooking a hot meal for the family. You may be tempted just to order a greasy pizza or run through a drive thru on the way home. However, this chicken recipe will change all that for you because it comes together quickly, it is extremely economical, and the family will love it! Even better, it is very kid-friendly with just a few adjustments!
My Chicken And Vegetable Bake all came to fruition one day when I didn’t feel like running to the grocery store but wanted something more than just take-out. After scrounging around in my kitchen, I found that I had some onions, a green pepper from the garden, and some mushrooms. I also found some chicken cutlets in the freezer and I thought for sure I could do something with this! What I call Chef Frankie’s Chicken and Vegetable Bake was born!
12 oz. boneless chicken cutlets or tenders
1/4 cup mayonnaise
1/4 cup mustard (I prefer Dijon)
6 pieces bacon, chopped
1 green bell pepper, cut into strips
1 medium onion, cut into strips
1 clove garlic, chopped
8 oz. mushrooms, sliced
1 tsp oregano
1 tsp onion powder
Kosher Salt and Black Pepper, to taste
2 – 3 cups shredded cheese
Preheat oven to 350 degrees.
Heat olive oil on an indoor grill pan (or just throw it onto your outside grill).
Grease a casserole dish with cooking spray.
Bottom Line: This is super delicious and perfect for the week night! To make it even more kid-friendly, you can easily omit the peppers and onions and add in their favorite vegetables. Nothing gourmet here but a very satisfying meal that your family will love! Try it in your kitchen and let me know what you think. Until then, Keep On Cookin’!
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