Oven-Baked Chicken Chimichangas

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Oven-baked chicken chimichangas are a healthier version of the well-known recipe.  They do not disappoint and are a delicious option that do not require the traditional deep-frying method. The tortillas brown nicely in the oven with the melted butter/margarine.  They have a great flavor that is retained throughout the baking process. From Cully’s Kitchen to yours!

Oven-Baked Chicken Chimichangas
Cuisine: Mexican
  • ⅔ cup of salsa
  • 1 tsp cumin
  • ½ tsp dried oregano
  • 1.5lb chopped cooked chicken
  • 8oz shredded cheddar cheese, divided
  • 3 minced green onion stalks, divided
  • 8 ten-inch flour tortillas
  • 2 tbsp butter or margarine, melted
  1. Preheat oven to 400 degrees F. Line a baking sheet with tin foil and cover with a thin layer of oil spray.
  2. Combine and mix chopped cooked chicken, salsa, cumin, oregano, ¾ cup of cheese, and ¾ of the minced green onion in a mixing bowl. Place about ⅓ cup of mixture in the center of each tortilla. Fold left and right sides inward, then roll from the bottom upwards so that the mixture is secure inside of the tortilla. Place seam-side down on baking sheet.
  3. Brush the tops and sides of the chimichangas with melted butter or margarine. Bake for about 25 minutes, until golden brown. Use remaining cheese and green onion as garnish on top of the chimichangas. Serve with lettuce, tomato, guacamole, and/or sour cream if desired.



Chicken and Bacon Alfredo Casserole

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If you are looking for comfort food that is sure to please the family, then Chicken & Bacon Alfredo Casserole is for you.  This recipe has easy-to-find ingredients and is quickly prepared, but tastes like it took all day to make.  It is super cheesy and the bacon as well as seasoned chicken adds a great flavor to the casserole. Add a side of garlic bread or salad for the perfect warm, home-cooked meal.  From Cully’s Kitchen to yours!

Chicken and Bacon Alfredo Casserole
Recipe type: Casserole
  • 1lb boneless, skinless chicken breasts
  • 1lb prepared bacon
  • 1lb prepared penne pasta
  • 30 oz alfredo sauce
  • 8 oz shredded mozzarella cheese
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp pepper
  • ½ tsp salt
  1. Preheat oven to 350 degrees F. Mix together Italian seasoning, garlic powder, onion powder, pepper, and salt in a small bowl. Apply mixture to chicken breasts and place on a greased baking sheet. Bake chicken until fully cooked.
  2. Chop bacon into pieces and slice cooked chicken into approximately 1-inch pieces. In a large mixing bowl, pour in alfredo sauce, chicken, bacon, ½ cup mozzarella cheese and prepared penne pasta. Stir so that all components are coated in sauce and pour into a greased 9x12 casserole dish. Top with remaining mozzarella and sprinkle on dried parsley.
  3. Bake casserole for approximately 20 minutes.