Lemon Basil Chicken Bake

Published On July 6, 2014 | By Toni Spilsbury | Food, Recipes

My friend, Melly, calls them “Take II” dinners.  I call it “reincarnating the leftover”.  Meaning that leftover chicken from our Lemon & Milk Braised Chicken can be reincarnated into something delicious like Lemon Basil Chicken Bake.

If you don’t have leftover cooked chicken, you can purchase cooked chopped chicken from most stores.  Fresh and Easy has package cooked chicken near the deli meats and Albertson’s carries it near the produce and deli section.

Use leftover chicken from our Lemon & Milk Braised Chicken Recipe

Springtime is when my basil begins to bloom and I fill a bowl in my kitchen with beautiful lemons.  That makes this family dinner recipe one of my favorites for the month.

Lemon Basil Chicken Bake Recipe

 

IngredientsLemonRosemaryBasil scaled

    • penne pasta- 1 lb
    • cooked chicken, chopped
    • 1 lemon
    • fresh basil- 2 cups, chopped
    • Asiago cheese- 16 oz. (2 cups), shredded (or a blend of Asiago and Parmigiano-Reggiano)
    • Parmesan cheese- 8 oz. (1 cup), shredded or grated
STAPLES
  • milk- 1 cup
  • butter- 2 tablespoons
  • bread crumbs

 

Instructions

  1. Cook pasta in salted water until tender then drain and return pasta to pan
  2. Heat oven to 375⁰
  3. Add to pasta: chicken, juice squeezed from lemon, basil, milk and Asiago cheese or cheese blend; mix
  4. Transfer pasta mixture to oven-safe casserole or baking dish
  5. Melt butter in bowl in microwave
  6. Add Parmesan cheese and breadcrumbs to melted butter and mix well
  7. Using hands sprinkle breadcrumb mixture over the top of pasta
  8. Bake until pasta begins to brown on top, approximately 15-20 minutes

 

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About The Author

Toni Spilsbury is a blogger, brand strategist and social media producer in addition to being a philanthropist and mother…. but not in that order. From busy corporate gal to even busier mom of four, one with special needs, Toni established an online connection with today’s on-the-go moms as someone who understands the unique demands of working moms. In 2005, Toni co-founded the Nevada Blind Children Foundation and began working to build the first school for the blind in Nevada. With a passion for cooking, creating her own recipes and a desire to merge her family life and career, Toni wrote a book The Organized Cook in 2009 before embarking on a journey through branding, blogging, social media and e-commerce that gained her an insight and passion for the unique niche of content-driven e-commerce. Toni’s second book, Because of Connor, is due out in late 2013 which gives readers an insight into the unique struggle of life’s ups and downs when set against the backdrop of caring for and coming to grips with a severely medically fragile son.

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