If you like my famous Mushroom Asiago Chicken, you’ll LOVE these stuffed peppers!

Last week I saw a Philly Cheesesteak version of stuffed peppers.  Frankly, I was going to do something like that, but of course, it’s not uncommon (and I was too cheap to buy deli roast beef LOL)

Anyway, I decided to jazz up and hack my already popular chicken dish to make it into a stuffed pepper filling.

The big debate here was whether I was going to use mozzarella or a good aged provolone to top it off.  The mozzrella won because I basically love to snack on a great provolone so I saved it for that purpose.  However, use provolone in place of mozzarella if you want.  Even fontina would be nice!

A complete and utterly delicious meal

I did make the chicken a little different.  First I cut it into strips like you’d do for a stir fry, and I did want onions added to this–just to make it something like a Philly Cheesesteak.  I also used less cream for the sauce because I wasn’t serving it with a pasta–just by itself.  And do use heavy cream.  That way there is no need to reduce the sauce.  This isn’t a diet dish by any means so I wouldn’t bother.

I blanched the pepper halves because this was fully cooked and I only wanted to melt the cheese.  Be very careful that the peppers don’t get limp.  I did mine in the water for about 5 minutes.  That made them sort of crisp-tender. The combination was delightful–a little crunch in the pepper that holds it shape plus the wonderful full-bodied flavor of the chicken, topped off with some nice gooey cheese.

Gooey cheese–perfect!

You can’t top that!

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Philly Style Mushroom Asiago Chicken Stuffed Peppers

If you like my famous Mushroom Asiago Chicken, you’ll LOVE these stuffed peppers!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Chicken, Everyday Meals

Cuisine: American

Keyword: Asiago, chicken, mushrooom, philly style, stuffed peppers

Servings: 4

Calories: 451kcal

Author: Judith Hannemann

Ingredients

• 2 large green bell peppers
• 1 large boneless skinless chicken breast
• 1 medium onion sliced
• 8 oz sliced fresh mushrooms
• 1 clove garlic minced
• 4 sprigs fresh thyme -OR- 1/4 tsp dehydrated
• 1 cup dry white wine -OR- water
• 1 envelope Swanson Flavor Boost chicken -OR- 1 chicken stock cube
• 1/4 cup shredded asiago cheese
• 3/4 cup heavy cream
• 4 thick slices mozzarella
• 3 tbsp olive oil
• 1 tbsp butter

SEASONED FLOUR

• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper

Instructions

• Cut peppers in half through stem; remove seeds and veins.
• Bring about 4 quarts of water to a boil. Add pepper halves and boil for 5-7 minutes. This blanches the peppers, but the peppers should not get soft. Remove and drain. Set aside to cool.
• Slice chicken breast into 1/4-inch slices. Dredge in seasoned flour.
• Heat a large skillet over medium-high heat. Add oil and butter (it’s OK if the butter browns–it adds flavor). Add the chicken and brown.
• Add the mushrooms, onions, garlic and thyme. Saute for 5 minutes.
• Add the stock packet (or cube) and the wine (or water). Stir; reduce heat to low, cover and cook for 10 minutes.
• Add the cream and the shredded asiago cheese, stir until cheese is melted.
• Spoon chicken mixture into pepper halves. Top with mozzarella slices.
• Heat broiler to HI heat.
• Place peppers on baking sheet and broil until cheese is melted, bubbly and begins to brown.
• Serve immediately.
• Serves 4

Nutrition

Serving: 1person | Calories: 451kcal | Carbohydrates: 17g | Protein: 13g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 720mg | Potassium: 505mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1060IU | Vitamin C: 54mg | Calcium: 130mg | Iron: 1mg

Philly Style Mushroom Asiago Chicken Stuffed Peppers

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The post Philly Style Mushroom Asiago Chicken Stuffed Peppers appeared first on The Midnight Baker.

This creamy and cheesy 2-Cheese Baked Chicken Alfredo casserole packs a lot of taste. Change up the cheeses, and it’s a different dish entirely.

I wanted to make a casserole that was similar to my very popular Mushroom Asiago Chicken dish since I had a hankering for that but wanted to see if I could make something very much like it with a slightly different sauce and some additions like veggies.

Unlike the original, this is more of an Alfredo-type sauce as I put some grated Parm/Romano in it.  I also had a box of chopped spinach hanging around and I think spinach is just wonderful in fettucine alfredo, so I threw that in too!

Change it up to suit your tastes

Now, this particular casserole has many possibilities by making a few changes. Use leftover roast beef, spinach and blue/gorgonzola cheese and you have something very much like the steak gorgonzola that Olive Garden makes.

Leave out the spinach, replace it with mushrooms and change the cheese to smoked gouda or swiss…another delicious combo.

Hate spinach?  Substitute chopped broccoli.  Hate both? Leave it out entirely.  No matter how you do this, it’s gonna be wonderful.  Did I mention it’s easy too?  Well, it is!

A complete meal in one dish

I didn’t have leftover chicken so I sauteed some boneless skinless breasts that I cooked with a pat of butter in the pan and coated with seasoned flour.

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Two-Cheese Baked Chicken Alfredo

This creamy and cheesy 2-Cheese Baked Chicken Alfredo casserole packs a lot of taste. Change up the cheeses, and it’s a different dish entirely.

Prep Time25 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Chicken, Comfort Foods, Everyday Meals, pasta

Cuisine: American

Keyword: chicken Alfredo

Servings: 4

Calories: 746kcal

Author: Judith Hannemann

Ingredients

• 8 oz dry fettucine or linguine pasta
• 2 medium chicken breasts cooked and cubed (about 2 cups)
• 1 10 oz chopped spinach, very well drained
• 4 slices crisp-cooked bacon diced
• 1/4 cup grated parmesan or romano cheese
• 1/2 cup shredded asiago cheese divided
• 2 tbsp panko crumbs

SAUCE BASE

• 1 1/2 cups water see note
• 1 envelope chicken Swanson Flavor Boost see note
• 1/2 cup heavy cream
• 5 tbsp butter
• 3 tbsp flour

Instructions

• NOTE: The water and Flavor Boost may be replaced by 1 1/2 cups rich chicken stock.
• Cook pasta as per package directions until al dente. Drain and set aside.
• Preheat oven to 350 degrees F. Lightly spray a 11x7-inch baker.
• In a large saucepan, melt the butter. Next blend in the flour until you have a smooth paste (roux). Blend in the envelope of Flavor Boost. Slowly add the water, stirring constantly, until mixture thickens and starts to bubble. Reduce heat and stir in the cream.
• Add the parmesan or romano cheese and 1/4 cup of the shredded asiago. Stir until cheeses are well blended into the sauce.
• Next add the chicken, spinach and bacon and blend well. Add the pasta and toss carefully until all the noodles are coated with sauce. Turn into prepared baking dish. Top with remaining asiago cheese and panko crumbs.
• Bake at 350 degrees for 30-40 minutes, or until top of casserole is golden brown and bubbly at the sides. Remove from oven and let stand 5-10 minutes before serving.

Nutrition

Serving: 1person | Calories: 746kcal | Carbohydrates: 53g | Protein: 46g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 220mg | Sodium: 810mg | Potassium: 1037mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7753IU | Vitamin C: 21mg | Calcium: 349mg | Iron: 4mg

2-Cheese Baked Chicken Alfredo

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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One taste will tell you why this Mushroom Asiago Chicken was one of the top-10 recipes for 2013 on ZipList!

It’s an easy gourmet meal that is on your table in less than 30 minutes.

Click HERE to get the recipe!

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Mushroom Asiago Chicken

 

Gourmet meal that’s on your table in 30 minutes. This is the original recipe!

Mushroom Asiago Chicken Wins Contest

UPDATE!!!  THIS RECIPE WON THE GRAND PRIZE IN THE MEREDITH CORPORATION’S (FAMILY CIRCLE, BETTER HOMES & GARDENS, ETC.) “BEST OF FOOD BLOGGER RECIPES 2013”  (**Happy Dance**) WILL BE FEATURED AT A LATER DATE IN ONE OF THEIR PUBLICATIONS.

I was tending my herb garden the other day, trying very hard to keep my “babies” alive in this vicious heat we’ve been experiencing this past week, and noticed my German thyme was looking just as good as ever.  Wow, now that’s a hardy herb!!!

Then I got to thinking that instead of concentrating on using my beloved basil in a lot of summer dishes, why not use some thyme?  So I got to thinking….

I have a huge wedge of asiago cheese I’d bought a while back while at Sam’s Club, I had some gorgeous fresh mushrooms I’d just bought the other day and of course, my freezer is stocked with boneless, skinless chicken breasts because I buy in bulk whenever they are on sale for less than $2 per pound.  BTW, I’d also bought some LOVELY chablis that I was dying to open and taste…err…cook with…so I thought I’d try something with a nice light wine and cream sauce, since I confess a weakness for anything cooked with wine and cream.

The result was this dish and it’s superb.  If you don’t have fresh thyme, I’d suggest using 1/2 tsp dried in it’s place. And if you cannot find Asiago cheese, finely grated Romano or Parmesan is a decent substitute.

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TIP FROM A READER:  In case you don’t read the comments, one reader reports making this with boneless pork chops and achieving excellent results!!  Thanks Ashtyn!

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Mushroom Asiago Chicken

This mushroom asiago chicken recipe WON THE GRAND PRIZE IN THE MEREDITH CORPORATION’S (FAMILY CIRCLE, BETTER HOMES & GARDENS, ETC.) “BEST OF FOOD BLOGGER RECIPES 2013”

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: American

Keyword: Asiago, chicken recipe, mushrooms

Servings: 4

Calories: 611kcal

Author: Judith Hannemann

Ingredients

• 1 lb boneless skinless chicken breast about 2 large
• 2 cups mushrooms cut in half
• 1 clove garlic minced
• 3 sprigs thyme
• 1 1/2 cups dry white wine
• 1/2 cup seasoned flour
• 2 tbs butter
• 2 tbs olive oil
• 1/2 cup heavy cream
• 1/3 cup shredded asiago cheese
• 1/2 tsp salt or to taste
• 1/4 tsp pepper or to taste

Seasoned Flour:

• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

• Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
• Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
• Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
• Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
• Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
• Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
• Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).
• Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.
• Add chicken back to pan and heat through.
• Garnish with sprigs of fresh thyme. May be served over any pasta.

Nutrition

Serving: 4oz. | Calories: 611kcal | Carbohydrates: 38g | Protein: 34g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 134mg | Sodium: 2569mg | Potassium: 675mg | Fiber: 1g | Sugar: 2g | Vitamin A: 747IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 12mg

Mushroom Asiago Chicken

 

Mushroom Asiago Chicken

 

Cooking in Gastrolux Saute Pan

 

Cooking in Gastrolux Saute Pan

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Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

The post Mushroom Asiago Chicken appeared first on The Midnight Baker.