Chicken and Vegetable Bake…A Tasty but Easy Week Night Family Meal!

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!

Chicken and Vegetable Bake
Chicken and Vegetable Bake

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!

Ingredients

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

Olive Oil

 Directions

Preheat oven to 350 degrees.

Combine mustard and mayo to create a marinade sauce
Combine mustard and mayo to create a marinade sauce

 

Spread marinade over chicken and refrigerate for at least 30 minutes
Spread marinade over chicken and refrigerate for at least 30 minutes

 

Sauté bacon until tender
In a large sauté pan, sauté bacon until tender.

 

Add peppers, onions, and garlic to sauté pan
Add peppers, onions, and garlic to sauté pan

 

Add in mushrooms and remaining seasonings into the pan
Add in mushrooms and remaining seasonings into the pan

Heat olive oil on an indoor grill pan (or just throw it onto your outside grill).

Remove the chicken from the refrigerator and sear the on both sides. Just sear it; DO NOT cook it through.
Remove the chicken from the refrigerator and sear the on both sides. Just sear it; DO NOT cook it through.

 

Grease a casserole dish with cooking spray.

Place chicken in the bottom of the casserole dish. Next, cover with the sautéed vegetables.
Place chicken in the bottom of the casserole dish. Next, cover with the sautéed vegetables.

 

Top with the shredded cheese and bake for 15 - 20 minutes or until chicken is cooked through
Top with the shredded cheese and bake for 15 – 20 minutes or until chicken is cooked through

 

Baked to Cheesy Gooey perfection!
Baked to Cheesy Gooey perfection!
Spoon onto your plate and serve with your favorite side dishes
Spoon onto your plate and serve with your favorite side dishes!

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’!

 

 

One Comment on “Chicken and Vegetable Bake…A Tasty but Easy Week Night Family Meal!

  1. Pingback: Stuffed Poblanos…A Tasty Twist on Leftovers! | reciperealities

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