Easy To Make One-pot Chicken Recipes For Fall

Easy to make chicken pasta
Easy to make chicken pasta

Weather turns colder during the Fall months and you have the urge the curl up in your couch in front of the television or with a book for company. Chicken dishes are easy to make and they can be frozen, and then re-heated for your dinner during the fall months.

One-Pot Cheesy Barbecue Chicken Pasta

This is one-pot chicken and pasta dish is full of flavor and can be made in 20 minutes.

Ingredients

  • Olive oil – 2 teaspoon
  • Chicken cooked and shredded – 1 1/2 cup
  • Bacon crisply cooked and crumbled – 6 slices
  • Diced red onion – 1/2 cup
  • Garlic – 2 cloves finely chopped
  • Uncooked pasta – 3 cups
  • Chicken broth – 2 3/4 cups
  • Barbecue sauce – 1/2 cup
  • Cheddar cheese grated – 1 cup
  • Fresh cilantro chopped – 1/4 cup

Method

Heat oil in heavy bottom skillet over medium heat.

Sauté half cup onion, garlic, chicken and bacon for a couple of minutes.

Add chicken broth and pasta to it. Cover and cook for 20 minutes, stirring occasionally or until pasta is tender.

Gently stir in the barbecue sauce and cheese and cook for a minute so the cheese melts.

Add the remaining onion and the cilantro.

Serve hot.

Macaroni, Vegetables and Cheesy Chicken Baked Casserole

An amazing casserole for a Fall evening.

Ingredients

  • Elbow macaroni – 3 cups
  • Olive oil – 2 tablespoons
  • Mixed Vegetables cooked – 2 cups
  • Butter – 3 tbsp.
  • All-purpose flour – 3 tbsp.
  • Milk – 2 cups
  • Cheddar cheese – 3 cups
  • Chicken soup – 1 can
  • Bread crumbs – 11/2 cups
  • Butter – 1/4 cup
  • Pepper and salt to your taste

Method

Cook and drain macaroni. Place it in glass baking dish.

In a skillet, heat the oil and sauté the chicken with salt and pepper. Cook chicken until golden brown and the center is no longer pink.

Sprinkle cooked chicken over the cooked macaroni.

Top it with the cooked vegetables.

In the skillet, melt the butter over medium heat. Stir in flour with whisk and fry until it forms a paste. Gradually, stir in milk and stir with whisk. Add 2 cups of cheese and the soup and whisks the mixture to make a smooth loose batter form.

Pour the cheese mixture over the vegetables.

Sprinkle the remaining cheddar cheese over the over.

In a small bowl, mix the bread crumbs with melted butter. Add salt and pepper to it.

Evenly layer the bread crumbs over the vegetables.

Bake for 30 minutes till the bread crumbs are golden brown.