“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
22
While
chicken
is
cooking,
prepare
fettuccini
according
to
package
directions
in
a
saucepan;
drain.
When
chicken
has
finished
cooking,
drain
liquid.
Chop
chicken
with
Salad
Choppers.
Add
in
Alfredo
sauce
and
noodles,
mixing
thoroughly.
Microwave
covered
for
2
–
3
minutes
until
heated
through.
Grate
fresh
parmesan
cheese
on
top
using
Rotary
Grater.
Sprinkle
with
parsley.
CHICKEN
TORTILLA
CASSEROLE
1
poblano
pepper
2
ears
of
fresh
corn,
shucked
1½
lb
boneless,
skinless
chicken
tenders
2
tbsp
Southwestern
Seasoning
Mix
¼
tsp
salt
1
can
(15
oz)
black
beans,
drained
and
rinsed
1½
cups
thick
and
chunky
salsa
4
cups
broken
tortilla
chips
1
cup
(4
oz)
shredded
cheddar
and
Monterey
Jack
cheese
Cilantro
(optional)
Remove
stem
and
seeds
from
poblano
pepper
using
Santoku
knife;
slice
into
strips.
Arrange
poblano
strips
evenly
over
bottom
of
Deep
Covered
Baker.
Remove
kernels
from
corn
using
Kernel
Cutter;
add
to
baker.
Place
chicken
over
peppers
and
combine
with
seasoning
mix
and
salt.
Microwave
on
high
4
minutes;
stir
to
separate
chicken
strips.
Cover;
microwave
an
additional
4
‐
6
minutes
or
until
chicken
is
cooked
through;
shred
using
salad
choppers.
Drain
and
rinse
black
beans
using
small
strainer.
Stir
beans
and
salsa
into
chicken
mixture.
Gently
stir
in
tortilla
chips
with
small
mix
‘n
scraper®.
Grate
cheese
over
baker
using
rotary
grater.
Microwave,
covered,
on
high
2
‐
3
minutes
or
until
cheese
is
melted.
If
desired,
snip
cilantro
using
professional
shears;
sprinkle
over
casserole.
EASY
CHICKEN
NACHOS
1
‐
2
lbs
boneless/skinless
chicken
breast
1
‐
2
Tbs
Chipotle
Rub
1Tbs
Garlic
Infused
Canola
Oil
1
bag
of
favorite
Corn
Chips
or
Tortilla
Chips
1
large
jar
of
Mild
Salsa
1
lb
Velveeta
cheese
3
Roma
tomatoes
1
Bunch
of
green
onions
8oz
baby
portabella
mushrooms
Sour
Cream
(Optional)
Place
chicken
in
Deep
Covered
Baker,
brush
with
Garlic
Infused
Canola
Oil
and
sprinkle
with
Chipotle
Rub.
Cook
in
Microwave
12
minutes,
stirring
halfway
through
cook
time.
Remove
from
microwave
and
chop
with
Salad
Chopper
to
the
desired
consistency.
Meanwhile,
slice
mushrooms
with
Egg
Slicer
Plus,
sauté
in
8
or
10
inch
sauté
pan
or
grill
pan.
Cut
and
quarter
tomatoes
and
slice
green
onions;
cut
cheese
into
1
inch
slices.
Place
chips
onto
Large
Rectangular
Tray
with
Handles
or
Large
Bar
Pan.
Put
chicken
on
top
of
chips
followed
by
salsa,
onions
and
mushrooms.
Top
with
Velveeta
Cheese
Slices,
Place
in
Microwave
Oven
for
2
‐
3
minutes
to
melt
cheese.
Serve
nachos
with
tomatoes
and
sour
cream.
GREEK
CHICKEN
1
‐
1
½
pounds
boneless,
skinless
chicken
breast
Pampered
Chef
Greek
Rub
Salt
Pepper
1
medium
red
onion
Orzo
Pasta
15
ounce
can
crushed
tomatoes
Fresh
block
Parmesan
cheese
Chunk
red
onions,
spread
across
bottom
of
Deep
Covered
Baker;
cover
with
chicken
breasts.
Season
chicken
heavily
with
Greek
Rub,
salt,
and
pepper.
Cover
with
lid
and
microwave
on
high
for
12
–
14
minutes
or
until
chicken
is
done,
stirring
halfway
through
cook
time.
While
chicken
is
cooking,
prepare
orzo
in
a
saucepan
according
to
package
directions.
