Best 6 Hot N Cheesy Chicken Recipes
Indulge in the tantalizing flavors and cheesy goodness of Hot N' Cheesy Chicken, a culinary delight that promises an explosion of taste in every bite. Perfectly crispy on the outside and bursting with melted cheese on the inside, this dish is a symphony of textures and flavors. Whether you prefer the classic combination of mozzarella and cheddar or crave the spicy kick of pepper jack cheese, this recipe has something for every palate. With easy-to-follow instructions and step-by-step guidance, you'll be able to create this delectable dish in no time. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds craving more.
Here are our top 6 tried and tested recipes!
NASHVILLE HOT CHICKEN
Provided by Food Network
Time P1DT1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
- Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
- Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
- Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
- For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
- Remove from bowl and enjoy!
HOT 'N' CHEESY CHICKEN
This goes together fast and tastes so good!
Provided by Christine Chamberlain
Categories Chicken
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. Place chicken in the bottom of a 9x13" pan. Add broccoli, peas and rice. Stir slightly to mix the ingredients.
- 2. Combine soups, tomatoes/chiles with juice, milk and red pepper. Stir in half of the cheeses. Pour over the chicken, veggies and rice. Sprinkle crushed crackers evenly over the top. Sprinkle remaining cheeses across the top of the crackers.
- 3. Bake, uncovered for 20-25 minutes. If frozen veggies are used, increase baking time to 40-50 minutes
CHEESY CHICKEN TORTELLINI
What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
- Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
- Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
CHEESY CHICKEN CASSEROLE
Cheesy Chicken Casserole has pasta in a creamy cheesy sauce baked until golden and bubbly.
Provided by Holly Nilsson
Categories Casserole Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Cook shells al dente according to package directions.
- Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
- In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
- Spread into a 9x13 casserole dish. Top with remaining cheese.
- Bake 30-35 minutes or until hot and bubbly.
Nutrition Facts : Calories 649 kcal, Carbohydrate 32 g, Protein 40 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 138 mg, Sodium 1197 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
HOT 'N' CHEESY CHICKEN CASSEROLE
$200.00 prize winner. If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1 1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is abosorbed. I found this recipe in Better Homes And Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Place chicken in bottom of 3-quart rectanglar baking dish. In large bowl combine broccoli, rice, and peas. Spread mixture over the chicken. In medium bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
- Bake, uncovered, 35-40 minutes or until topping is golden.
Nutrition Facts : Calories 323.3, Fat 12.6, SaturatedFat 4.7, Cholesterol 57.3, Sodium 634.3, Carbohydrate 29.7, Fiber 2.9, Sugar 2.6, Protein 22.6
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
Steps:
- Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
- Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
Tips:
- Use a cast iron skillet. This will help to evenly distribute the heat and prevent the chicken from sticking.
- Sear the chicken in a single layer. This will help to create a crispy crust and prevent the chicken from steaming.
- Use a variety of cheeses. This will add flavor and complexity to the dish. Some good options include cheddar, mozzarella, Parmesan, and pepper Jack.
- Don't overcook the chicken. The chicken should be cooked through, but still juicy. Overcooked chicken will be tough and dry.
- Serve immediately. This dish is best enjoyed hot and fresh out of the oven.
Conclusion:
This Hot 'N Cheesy Chicken is a quick and easy meal that is sure to please the whole family. It is a great way to use up leftover chicken, and it is also a budget-friendly meal. The chicken is juicy and flavorful, and the cheese is melted and gooey. This dish is perfect for a weeknight dinner or a casual get-together. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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