Recently, one of my favorite grocery stores had Oven Stuffer’s on sale for $.88, and that’s pretty cheap, so I always pick up 2 or 3 and pop in the freezer. This past Sunday (knowing the week was going to be busy), in an iron skillet, I just popped the chicken in, patted very dry(IMPORTANT), salt and peppered it and bake for about 2 hours on 350. (It was about a 6lb chicken) The skin came out so golden brown and crisp, the meat was tender and juicy, so good for Sunday dinner. Add a baked potatoes and a salad, and dinner’s done!
Second meal, I should have done this Sunday, but my brain wasn’t working great! Instead I whipped it up Tuesday morning after my walk but before work so it would be done when we walked in the door that night. Basically it’s a skillet lasagna but with chicken subbed in for ground beef. It’s a little healthier and I had it to use up. It would be a great dish to do after a holiday, when you had served turkey. I just saute up some onions, with garlic and green pepper, then added jarred spaghetti sauce, noodles, some water, leftover chicken and tomato paste, and when the noodles were tender, I added some parm cheese and it was done. Tuesday night I just heated it up, made some quick biscuits and add a salad and you’re done. If my daughter wasn’t eating with us, I had some zucchini I would have added right into the dish and we wouldn’t have needed a salad. I would have added them about 5 minutes before the dished was done.
Instead I just sauteed them and served them on the side! Originally, this post was going to include a third meal, but the week got away from me, so we just ate the remaining chicken cut up over salad one night, using this dressing, with just some leftover black beans in a taco salad, but you would have enough chicken to get 3 meals, not bad for a $6 chicken!
1 5 to 6 lb. chicken, dried and bag removed
In a cast iron skillet that will hold the chicken completely, salt and pepper outside, and put in a preheated 350 degree oven, bake for about 2 hours uncovered(if it starts turning too brown, just tent with a little tin foil). Remove from oven when a meat thermometer reaches 185, allow to rest on the counter for 15 – 30 minutes, carve and eat
Chicken Skillet Lasagna
2 TBSP. olive oil
1/2 medium onion, diced
1/2 green pepper, diced
2 cloves garlic, minced
1 to 1 1/2 cups of cubed cooked chicken
1 jar spaghetti sauce
1/2 box of penne or rotini noodles
1 1/2 cups water
1 TBSP ketchup
1 tsp. Italian seasoning
1/2 Parmesan Cheese
In a large skillet, add oil, onion, and pepper, saute a few minute, until the start to soften, then add garlic and saute for another minute. Stir in remaining ingredients, except cheese, bring to a boil, reduce to low and cook for another 10 to 12 minutes, stirring occasionally. Sprinkle with cheese, and serve!