Casseroles, Pasta, Rice.. C (Chicken)
Scroll down! The recipes follow the last listing! Scroll down
* Photo and recipe provided in the photo files.
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
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Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
*****
Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
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Has anyone doubled the spaghetti recipe in the Ninja? Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
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You Will Find:
Chicken Ala King*, By: Sandy Puterbaugh, April 24, 2015
Chicken Ala King*, By: Tink Bell, October 27, 2014
(When) Chicken & Beans Meet Tomatoes & Hash Browns*, By: Allana Alla Sverbil, May 15, 2015
Chicken & Broccoli Alfredo*, By: Sara Smith, March 23, 2015
Chicken and Broccoli Casserole, By: Marianna Southard Debolt, April 27, 2015
Chicken & Broccoli Macaroni and Cheese,"Light" Version*, By: Kelly Halandras, August 29, 2014 – Cross Posted in Lighter Fare
Chicken & Broccoli Pesto Pasta*, By: Tina Nordhavn-Allman, May 6, 2014
Chicken & Pork Casserole Surprise, By: JoLynn Cook Cover, October 23, 2015
Chicken & Rice*, By: Deb Turbitt, April 7, 2019
Chicken & Rice*, By: Penny Watts, January 28, 2017
Chicken & Rice*, By: Wanda Vickers Brantley, February 16, 2016
Chicken & Rice*, By: Aurelia Dougan McCollom
Chicken & Rice, By: Alayna Soubie Stiffler
Chicken & Rice, By: Gunney Keene, May 11, 2014
Chicken & Rice*, By: Katey Kelly, November 15, 2014
Chicken & Rice, Easy *, By: Tracy McCollom Giles
Chicken & Rice Bake*, By: Tina Nordhavn-Allman, January 12, 2015
Chicken & Rice Casserole, By: Robin Brock Adamo, January 26, 2019
Chicken & Rice Casserole*, By: Brent Stapley, May 15, 2014
Chicken & Sausage Spaghetti*, By: Selina Cougot, February 18, 2018
Chicken & Stuffing Casserole*, By: Emily Muscato, April 3, 2015
Chicken & Wild Rice with Long Grain Rice Casserole, By: Susan Hunter Willard, August 3, 2015
Chicken Alfredo*, By: Gerrilyn Grant Gipson, August 17, 2015
Chicken Alfredo*, By: Lakisha M Batts-Williams, March 13, 2015
Chicken Alfredo*, By: Mary Nuzum-Osborn, February 21, 2015
Chicken Alfredo*, By: Wendy Smith Blankenship
Chicken Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, February 20, 2019
Chicken Alfredo Gnocchi Bake with Bacon*, By: Stephanie Foley, February 28, 2017
Chicken Alfredo; One Pot, By: Dasha Nelson, December 5, 2014
Chicken Alfredo with Broccoli*, By: Jessica Michelle Darbrow, January 28, 2019
Chicken Alfredo with Cheese Ravioli, By: Michelle Whitman
Chicken Broccoli Alfredo Stuffed Shells, July 28, 2015
Chicken Broccoli Parmesan Stuffed Shells*, By: Cheryl Koehler, May 9, 2015
Chicken Broccoli Rice Cream of Mushroom Casserole*, By: George Johnson, August 6, 2016
Chicken Carbonara*, By: Kathleen Sanden, August 30, 2015
Chicken Casserole*, By: Jessica Conol
Chicken Casserole*, By: Dawn Dean
Chicken Cheesy Bacon Tater Tot*, By: Cindy Halverson Brewer, December 17, 2014
Chicken Enchilada Casserole*, By: Cindy Durham, March 29, 2017
Chicken Fettuccini Alfredo*, By: Cami Bearden Thomas, January 13, 2015
Chicken Fettuccini Alfredo, By: Claire Silcott Atkins
Chicken Florentine Pasta Bake*, By: Gina Groznik Steiner, August 9, 2018 (added comment) Chicken Florentine Pasta Bake*, By: Grisell Martinez, August 23, 2018
Chicken Fried Rice*, By: Andi Brown, January 27, 2016
Chicken Mostaccioli & Sundried Tomatoes*, By: Bonnie Smith, April 2, 2018
Chicken Noodle Casserole*, By: Carmel Barninger, February 2, 2016
Chicken Parm-A-Ziti*, By: Allana Alla Sverbil, February 9, 2015
Chicken Parm Pasta Bake*, By: Michelle Williams, June 22, 2016
Chicken Penne with Alfredo Sauce*, By: Cheryl Worthy, August 23, 2014
Chicken-Potato Casserole*, By: Allana Alla Robinson, July 15, 2016
Chicken Pot Pie Filling*, By: Randall McGouirk, January 17, 2018
Chicken Ravioli*, By: Debra Golomb Futterman, June 1, 2015
Chicken Riggies, By: Dennis Becraft, April 5, 2018
Chicken Spaghetti*, By: Kelly Crenshaw, August 27, 2016
Chicken Spaghetti*, By: Aurelia Dougan McCollom
Chicken Spaghetti*, By: Susan Hunter Willard, July 7, 2014
Chicken Spinach Bow Ties*, By: Emmy Earhart, February 3, 2019
Chicken Stroganoff*, By: Jessica Mycek, January 7, 2015
Chicken-Taco Stuffed Shells*, By: Allana Alla Sverbil, July 4, 2015
Chicken Teriyaki, Slow Cook
Chicken Teriyaki with Cauliflower & Broccoli (Easy)*, By: Justin Robinson, December 1, 2018
Chicken Tomato-Frado*, By: Leanne Lollis, November 4, 2014
Chicken, Tomato, Spinach & Cheese Filled Tortellini’s in Cream Sauce*, By: Heather Helsley Paris, January 7, 2015
Chicken Tortellini in Alfredo Sauce*, By: Kathleen Walter, September 12, 2014
Chicken Zucchini Casserole*, By: Janis Rightmyer, July 21, 2015
Chicken Ala King*, By: Sandy Puterbaugh, April 24, 2015
Ingredients:
1 boneless chicken breast, or can use can chicken
1 package or can bean sprouts
1 can water chestnuts
1 can cream celery soup
1 small jar pimento
splash soy sauce
Directions:
If using fresh chicken, turn your Ninja to Stove Top high and brown. Remove and shred. Add with all other ingredients. Stir gently. Heat until hot, using the setting of your choice. Serve over rice.
You can add other veggies such as baby corn, bamboo shoot, etc. Play around with it and make it your own.
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Chicken Ala King*, By: Tink Bell, October 27, 2014
Ingredients:
1 sweet onion, chopped
2 Tbs. butter
1-2 lbs frozen ready to cook grilled chicken
red peppers, chopped
green onions, chopped
garlic salt, to taste
1/2 cup of fresh mushrooms, chopped or sliced
1- 26 oz cream of mushroom soup
Jasmine white rice
Directions:
Turn your Ninja to Stove Top High. Add the butter and sauté sweet onion.
Add chicken, red peppers, green onions, and garlic salt. Cook for about 25 minutes or until tender. Turn to Stove Top Medium. Add soup. Stir. Heat through. The last 10 minutes add mushrooms. If they are added to soon, they will be too soft. Serve over Jasmine rice. Enjoy!
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(When) Chicken & Beans Meet Tomatoes & Hash Browns*, By: Allana Alla Sverbil, May 15, 2015
Ingredients:
mild taco sauce
chili powder
garlic powder
ground black pepper
30 oz shredded hash brown
15.5 oz pinto beans
15.5 oz black beans
15.25 oz whole kernel naturally sweet corn, drained
28 oz diced tomatoes
3 chicken breasts - cubed
1 medium onion
Prep:
Cut 3 chicken breasts into cubes and cover them in a mixture of olive oil, ground black pepper, chili powder, and garlic powder to taste (dip chicken in oil before putting it into spice mixture - you can omit chili powder if you wish).
Coarsely cut 1 medium onion
Recipe:
1) Set Ninja to Oven mode of 425°F and sprinkle olive oil into base of ninja.
2) In the Ninja, layer: hash brown and layer it out then place seasoned chicken breast on top of it. On top of that put pinto beans (with liquid and layer out), then black beans (with liquid and layer it out), then put coarsely cut white onion (spread out) on top of that then corn on top of that (drain liquid and spread out). Sprinkle taco sauce on top of mixture to taste (or omit all together) then place diced tomatoes as the final layer (with liquid and spread out).
Place the lid and cook for 1 hour.
Serve: with lime juice, taco sauce, and cheese
It turned out to be a hearty and well balanced!
****
Chicken & Broccoli Alfredo*, By: Sara Smith, March 23, 2015
I went the easy route and used:
Ingredeients:
3 jars of Bertolli Alfredo sauce
16 ounce bag of frozen florets
1 box of fettuccine
2 lbs of chicken chopped
4 cups of water
Directions:
Turn your Ninja to the Oven setting of 350°. After 20 minutes turn it down to 325°. I made the whole meal in only the Ninja. It was so easy to clean. Great first experience.
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Chicken & Broccoli Casserole, By: Marianna Southard Debolt, April 27, 2015
Ingredients:
1- 10 oz frozen broccoli, cooked
3-4 cups cooked chicken breast, chopped
2 cans of chicken broth
1 tablespoon lemon juice
¼ teaspoon of curry
1 cup of mayo
melted butter & bread crumbs – no amounts given
Directions:
To your Ninja pot add cooked broccoli. Layer the chicken over the broccoli. Mix soup, lemon juice, curry and mayo. Pour mixture over and spread evenly. Drizzle melted butter on top and sprinkle bread crumbs
Turn your Ninja to the Oven setting of 350°F, and bake for 30 minutes.
****
Chicken & Broccoli Macaroni and Cheese,"Light" Version*, By: Kelly Halandras, August 29, 2014 – Cross posted in Lighter Fare
Ingredients:
1box whole wheat elbow macaroni
4-5 cups chopped broccoli florets
5 low sodium bacon slices, coarsely chopped
6 boneless skinless chicken breasts cut into ½ inch pieces (my chicken breasts were small, so if you have larger ones use as much or as little chicken as you like)
Kosher salt
Pepper
Turmeric
4 tablespoons minced garlic
2 cups 1% low fat milk
2 cups low sodium chicken broth
½ cup flour (maybe a little more depending on how thick you want it)
2¼ cups reduced fat cheddar cheese
Directions:
Cook pasta according to directions minus the salt and fat. We're going healthy remember? Add broccoli to pot during the last two minutes of cooking. Drain and set aside.
Turn your Ninja on Stove Top High. While it warms up prepare your bacon. Mmmm...bacon. I usually slice mine up so they cook a little faster, but you can cook them crispy whole. While your bacon is sizzling away...cut your chicken up. Place in a bowl and toss with salt and pepper. I didn't put any measurements on this because everyone's taste is different. Don't like salt? Use some Mrs. Dash garlic herb and pepper or red pepper flake if you want it spicier.
Once your bacon is nice and crispy, remove it with a slotted spoon leaving the drippings behind and hide it! I don't know about your house, but in mine, cooked bacon is a magnet for bacon burglars! Now that your bacon is safely tucked away, place your cut up chicken in the Ninja and cook for five minutes then add minced garlic. Cook for 2-5 minutes longer and sprinkle with turmeric. This is what is going to add that golden cheesy color. Cook until chicken is done stirring frequently.
Combine a pinch of salt, milk, chicken stock, and flour stirring with a whisk. Add milk mixture to Ninja, bring to a boil stirring frequently. Now you get the idea? See how nice and yellow it is?? That's the secret to making the sauce look cheesier than it is. Cook until desired thickness. Add one cup of your shredded cheese and mix in. Turn Ninja off for a bit. It's worked hard and deserves a break.
Add pasta and broccoli, mix to coat. Get all that creamy goodness on everything. Now...making sure nobody’s looking...go retrieve your bacon. Chop it up and quickly sprinkle it on top, before you or anyone else eats it. Sprinkle the rest of your cheese on top. Mmmmm... A blanket of cheese and bacon...drool.
Turn your Ninja to Slow Cook Low for 4 hours, and let it do the rest. It really doesn't even need that long, but that's when we had dinner. But it did get all nice and brown and tasted fantastic. Definitely a keeper. Meanwhile, go grab something to drink and put your feet up...ya done good.
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Chicken & Broccoli Pesto Pasta*, By: Tina Nordhavn-Allman, May 6, 2014
Ingredients:
2 large boneless skinless chicken breasts
Montreal Chicken seasoning
1 box whole wheat elbow noodles
1 bag frozen broccoli florets
1 6oz container pesto
4 cups water
olive oil
Directions:
Cut chicken into cubes and sprinkle with seasoning. Turn Ninja to Stove Top High and add a little olive oil. Add chicken to Ninja and brown. Add pasta, 4 cups of water, and broccoli. Cover and let boil until water is absorbed stirring frequently. Turn Ninja to Buffet and add pesto. Stir and let sit until ready to eat.
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Chicken & Pork Casserole Surprise, By: JoLynn Cook Cover, October 23, 2015
Ingredients:
Stove Top Dressing
¾ cups of water
2-3 potatoes, slices
Nature’s seasoning salt
2 cans of mushroom soup
2 chicken breasts
3 pork chops
slices of Swiss cheese
2 cans of green beans, drained
Directions:
Pour the Stove Top dressing packet at one end of the Ninja. Pour ¾ cup of water over the dressing. Add the sliced potatoes at the other end. Add Nature’s seasoning salt over potatoes. Add 1 can of mushroom soup; spread to layer. Place the chicken breasts over dressing side & the pork chops over potatoes. Add the other can of soup, and layer evenly over the meal. Top with slices of Swiss cheese. Add the green beans over all. (Carrots - Added a few -cause I love carrots). Turn your Ninja to Slow Cook Low for 7 hours. It was pure torture smelling it all day!! It turned out great! Tom took some for lunch today & we now have a frozen meal for another night, for when I'm too busy to cook!!
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Chicken & Rice*, By: Deb Turbitt, April 7, 2019
Ingredients:
4 bone in chicken thighs - 6 boneless thighs were used in this recipe
1 Tbs. olive oil
1 cup basmati rice
2½ cups of chicken broth
1 tbsp lemon juice
½ Tbs. turmeric powder
fresh parsley to garnish
Seasonings:
2 tsp paprika
2 tsp cumin powder
1 tsp salt
½ tsp chili powder
(use your seasonings of choice and increase seasonings as desired)
Directions:
Mix seasoning together, generously rub into the thighs.
Turn the Ninja to Stove Top High. Heat the oil and sear 4-5 minutes on each side. Remove the chicken. Add rice, lemon juice and broth. Return the chicken to the pot and bring to a boil. Cover with the lid.
Turn to Stove Top Low. Cook until liquid is fully absorbed, and rice is cooked through; about 20 minutes. Turn off the Ninja. Let it rest about 5 minutes.
The ingredients in this recipe are easily doubled and increasing the cooking time just a little.
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Chicken & Rice*, By: Penny Watts, January 28, 2017
Ingredients:
1½ lbs boneless, skinless chicken thighs
1 small onion, diced
1 cup chicken stock
¾ cup long grain white rice
Salt and pepper – to taste
1 can cream of mushroom soup
1 Tbs. olive oil
1 Tbs. butter
Directions:
Season the chicken with salt and pepper. Turn the Ninja to Stove Top High, Brown the chicken. Remove from the Ninja pot and set aside. Sauté the onions in olive oil and butter until softened, about 3 to 5 minutes. Add rice to the onions and stir for about a minute. Stir in the chicken stock. Return the browned chicken to the top of the rice. Pour the soup as evenly as possible over the chicken. Turn the Ninja to Slow Cook High for 1 hour and 20 minutes. When the time is up, stir together to break up the chicken and mix everything together. Serve.
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Chicken & Rice*, By: Wanda Vickers Brantley, February 16, 2016
My mother-in-law made this chicken & rice a lot. It is one of my husband's very favorites!
Ingredients:
2 cups cooked chicken – rotisserie or fresh
2 cups rice
Salt, pepper & cumin, to taste
4-5 cups broth - start with 4½ cups, and add more if needed
1 can cream of chicken or mushroom soup
Directions:
Using Stove top High, boil chicken (or use rotisserie) & pull meat off the bone.
Bring broth back to a boil (if using rotisserie chicken you need chicken broth, or boil the carcass to get good broth), add salt & cumin. Add the rice. When rice is nearly done, add the chicken. (I cooked a whole chicken but used only about half the meat.). When rice is tender, add the soup. Pepper to taste. You will probably need to continue to add liquid (water is fine) as the rice continues to absorb it and can get 'thick'.
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Chicken & Rice*, By: Aurelia Dougan McCollom
Ingredients:
1½ -2 lbs. Chicken Breasts, browned
1 Tbs. oil
4 cups chicken broth
2 cups white rice
2 Tbs. butter
1- 10 oz can cream of chicken soup
16 oz bag frozen broccoli cuts, thawed
salt and pepper to taste
Directions:
Preheat Ninja of Stove Top High for 10 minutes. Put oil and seasoned chicken in your Ninja and brown on both sides. Cook thoroughly. Let cool, then cut into pieces, or shred. Wipe out Ninja. Add chicken, seasonings, liquid, rice, butter, broccoli, & soup. Stir. Set Ninja to an Oven setting 375°. Place lid. Let cook 15 minutes and stir. I stirred it about every 5 minutes after. Taste for doneness. It was perfect @ 30 minutes. You could probably turn to Buffet setting to hold, but not sure if the rice would be gummy after from over cooking. You could probably try adding more liquid if turning to buffet setting. It was really good. And if you just wanted to fix Rice, without the other ingredients, you would I’m sure have a perfect Rice!
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Chicken & Rice, By: Alayna Soubie Stiffler
Ingredients:
About 1 cup Arborio rice
Package organic chicken thighs (with skin and bone)
1 can Amy's Cream of Mushroom Soup
1½ cans of water
Directions:
Place chicken (I used frozen) in the bottom of pan
Add rice
Add soup and add 1½ cans of water
Put on lid and cook away. Set Ninja to Oven setting 350° for 20 minutes. The last 10 minutes switch to 275°.
This was the most amazing meal and oh so easy. Browned the rice and chicken. I rarely eat carbs and after 1 bite of the rice, I was hooked. Doubling next time!
I rocked an easy recipe yesterday that was absolutely delicious. Oven 350° for 20 minutes, down to 275° last 10 minutes.
I am a toss it in kind of gal and this has been a staple recipe for over 20 years in my house with some minor adjustments due to allergies over the years. I don't add any seasonings/salt/pepper... just this!
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Chicken & Rice, By: Gunney Keene, May 11, 2014
Ingredients:
5-6 Chicken Thighs
2 (10.5 oz) cans Campbell's Condensed Cream of Chicken & Mushroom Soup (or your favorite cream soup flavors)
1- 14½ oz. can chicken broth
½ cup milk
1- 4 oz can mushrooms, drained (optional)
2 cups shredded cheese [cheddar, jack, Colby – your favorite blend](optional)
Salt, pepper, poultry seasoning, rubbed sage – to taste
Hot Cooked Rice (cooked separately)
Directions:
Spray the Ninja pot with non-stick cooking spray and pre-heat it on Stove Top High. Season both sides of each chicken thigh with salt & pepper, and place in them in the Ninja pot. Brown the pieces on both sides. In a bowl, combine the two cans of soup, the can of broth, the can of mushrooms and any additional seasonings. Pour the mixture over the chicken in the Ninja pot. Put the lid on the Ninja. Change the cook setting to Oven - 350°. Let chicken cook until it is done all the way through to the bone. (Check after 30 minutes.) Dip out about ½ cup of the hot sauce from the pot, add ½ cup milk to it and carefully stir to combine. Pour the mixture into the Ninja and stir to combine. If you prefer, add the 2 cups of shredded cheese to the Ninja and stir to combine. Serve the chicken and sauce over hot cooked rice.
**Added comment by: Aurelia Dougan McCollom – I also fix a Chicken & Rice with similar ingredients. You could probably adapt my recipe for this one and fix the rice in the pot along with the other ingredients. -- Add chicken, seasonings, liquid, rice, butter, broccoli, & soup. Stir. Set Ninja to an Oven setting 375°. Place lid. Let cook 15 minutes and stir. I stirred it about every 5 minutes after. Taste for doneness. It was perfect @ 30 minutes. You could probably turn to Buffet setting to hold, but not sure if the rice would be gummy after from over cooking. You could probably try adding more liquid if turning to buffet setting.-- Aurelia
****
Chicken & Rice*, By: Katey Kelly, November 15, 2014
Ingredients:
1½ cup minute rice
1 can cream chicken soup
1 can cream celery soup
1 cup milk
1 can mushrooms drained
Directions:
Mix all of ingredients and place chicken on top.
Bake @350 for an hour and a half
****
Chicken & Rice, Easy, By: Tracy McCollom Giles
Ingredients:
4 frozen chicken tenderloins
4 frozen chicken thighs
4 cup water
3¾ cup minute rice
1 can cream of chicken soup
Nature’s Seasoning
Directions:
I put it all in the Ninja turned it on Oven setting 325° and let it cook and defrost. I took it out of the Ninja separated all the meat, drained excess fat, cut it up and set it aside. I then put 4 cups of water and 3¾ cups of minute rice and one can of cream of chicken soup and Nature Seasonings. I stirred it altogether added the chicken back. I turned the Ninja back on to 325° to bring to a boil and then put it on Stove Top Medium. It was done in about 20 minutes.
It was sooooo yummy!!!
****
Chicken & Rice Bake*, By: Tina Nordhavn-Allman, January 12, 2015
Another yummy dinner!
Ingredients:
2 large chicken breasts cut in half
2 cups white rice
1 box chicken broth
1 bag frozen broccoli and cauliflower
Salt, pepper and paprika to taste
Directions:
Set Ninja to oven setting of 350°F
Put rice, stock, chicken and veggies in the Ninja and add plenty of paprika and a bit of salt and pepper.
Cook for about 45 minutes or until rice is done.
****
Chicken & Rice Casserole, By: Robin Brock Adamo, January 26, 2019
This turned out so well I decided to share it even if it is a simple, basic, common recipe. I am listing the specific ingredients I used; they are certainly adaptable.
PREPARE CHICKEN:
6 boneless, skinless chicken thighs
Rub with ¼ cup olive oil and 1 generous Tbs. Penzey's Ozark Seasoning blend.
(if you don't have that blend, season with salt, pepper, garlic powder, thyme and paprika, etc.).
CASSEROLE:
Heat 4-in-1 on Stove Top High for a few minutes.
Add:
2 Tbs. butter
1 chopped onion
Sauté for 3 minutes, then add:
4 cloves garlic, minced
1 tsp salt
¼ tsp black pepper
Sauté a couple more minutes, then add:
3.5 cups water
2 cups white rice (I used Uncle Ben's converted)
2 tsp "Better than Bouillon" REDUCED SODIUM chicken base (if you don't use reduced sodium, then reduce the salt above)
Lay the chicken thighs on top of the rice. Place the lid. Turn to Oven Dry Bake, 350°F for 60 minutes.
When complete, stir to re-distribute remaining moisture. Recover and let sit for 10-15 minutes before serving.
****
Chicken & Rice Casserole, By: Brent Stapley, May 15, 2014
Ingredients:
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)
Directions:
I made this recipe from the food network in the Ninja. To adapt, sauté the garlic and onions on Stove Top High, add the rest and switch to Oven setting at 425° for 20 minutes. Sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
I especially liked the delicious brown crust it created!
****
Chicken & Sausage Spaghetti*, By: Selina Cougot, February 18, 2018
Ingredients:
10 oz. (about 2/3 of a 1 lb. box) dried spaghetti noodles
1 jar (15 oz.) Alfredo sauce
1 medium (about 1 cup) yellow onion, diced
2 cloves garlic, minced
1½ lbs. boneless, skinless chicken breast, cut into ½ inch cubes
½ lb. sausage, sliced
1 green bell pepper, diced
1 can (14.5 oz.) Muir Glen™ Organic Diced Tomatoes Fire Roasted
1½ tablespoons Creole seasoning
¼ cup heavy cream
Salt & pepper to taste
Directions:
(1) Get all your ingredients out for some quick prep work.
(2) To start, cut the chicken into bite-size chunks and slice the sausage.
(3) Dice the whole onion, chop the bell pepper and mince the garlic. (Prep work over.)
(4) Pour 1/3 of the Alfredo sauce into the bottom of the Ninja cooker and stir in the onions and garlic. Layer the chicken pieces on top of the saucy onions and sprinkle half of your Creole seasoning over the chicken.
(5) Layer the bell pepper and sausage pieces over the chicken, then pour in the whole can of tomatoes (including the liquid). Top tomatoes with remaining Creole seasoning and Alfredo sauce.
(6) Close the lid. Turn the Ninja to Slow Cook Low for 4 hours. After 4 hours, give everything a stir and add about ¼ cup of heavy cream to the sauce. Season with salt & pepper to taste, and add additional Creole seasoning if desired.
(7) Break the spaghetti noodles in thirds and place them in the sauce. Stir until noodles are completely coated and submerged in the sauce, with no pieces sticking out.
(8) *Increase heat to Stove Top Medium and cook noodles till done. Give your pasta a good stir or two, and enjoy!
NOTES:
I actually double this recipe and add one can of rotel tomatoes as well. You can also saute the onions and brown the chicken & sausage first, you can play with it to your liking. Enjoy!
*Added comment by: Aurelia Dougan McCollom - for direction #8 - Using the Oven setting of 250°F would also work. Stirring occasionally. The Stove Top Medium is only available on the Ninja 3-in-1 Multi-Cooker.
****
Chicken & Stuffing Casserole*, By: Emily Muscato, April 3, 2015
My first one-pot creation was an old family recipe: chicken and stuffing casserole. It was easy - I made the entire thing while wearing the baby. Only a mom can wear a baby and de-bone a rotisserie chicken, am I right moms?
Ingredients:
1 box stuffing mix of your choice
1 can cream of mushroom soup
about 10 oz chicken of choice (2-3 chicken breasts, leftover rotisserie chicken, shredded chicken, etc)
Directions:
Turn your Ninja to Stove Top High and cook stuffing according to package directions.
In your multipurpose pan, layer chicken on bottom, cream of mushroom soup in middle, and stuffing on top. If using shredded chicken or chunks, mix well. Chicken breasts should be kept on bottom.. Cover the multipurpose pan with aluminum foil. Using rack, bake on Oven setting at 350° for 45 minutes. Remove foil and cook another 15 minutes.
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Chicken & Wild Rice with Long Grain Rice Casserole, By: Susan Hunter Willard, august 3, 2015
Ingredients
2 cups cooked chicken (I probably had a little more than 2 cups)
2 bags ready rice Wild and Long Grain mixed (this is the 90 second microwave bags)
½ stalk diced celery
½ cup diced onion
2 tablespoons butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag frozen mixed vegetables (I used the steamable bag and microwaved it
1½ cans milk
2 cups shredded Swiss cheese
Toasted almonds - optional
Directions:
You can use rotisserie chicken but I used skinless chicken tenders that I seasoned with a garlic/herb seasoning blend.
Add butter to the Ninja pot on Stove Top Medium. Add celery, onion and chicken. Cook stirring occasionally until cooked through. Add cooked rice, cooked veggies, soups, milk, stir to mix. Turn the Ninja to Slow Cook High and just let it cook for about 2 hours. Add the Swiss cheese on top to melt. (I did add extra corn to ours that was the steamable microwave kind). The original recipe called for toasted almonds on top, but one of our diners could not have them, so I left them out. This was very good and really easy.
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Chicken Alfredo*, By: Gerrilyn Grant Gipson, August 17, 2015
Ingredients:
1 box wheat Penne pasta
1 lb raw chicken breast - sliced in strips
1 lb turkey sausage - (large links sliced)
1 jar Emeril's Alfredo sauce
2 cups liquid (water or chicken broth)
1 package frozen chopped broccoli - heated through
1 can petite diced tomatoes
2 tablespoons chopped garlic
1 tablespoon Italian seasoning
1 tablespoons seasoned salt
1 tablespoon onion powder
½ cup Parmesan cheese
2-3 green onions, sliced
Directions:
Turn your Ninja to Stove Top High. Brown chicken and sausage in olive oil. Add seasonings to pot with Alfredo sauce liquid. Stir well. Add pasta and tomatoes, mix well. Turn to the Oven setting of 300°F for 25 minutes stirring occasionally. Add broccoli and grated cheese at the end, and stir before serving. Top with sliced green onions.
****
Chicken Alfredo, By: Angie Aguilar Fellenz, March 15, 2015
Ingredients:
Cooked diced chicken
1 stick of butter
2 cloves of garlic,
1 Tbs. of cream cheese,
1 pint of heavy whipping cream,
1 cup of Shredded Parmesan cheese
16 ounces of your favorite cooked noodles
Directions:
Turn your Ninja to Stove Top Medium. Cook diced chicken. Once cooked add butter, garlic, cream cheese, heavy whipping cream, and shredded Parmesan cheese. When hot add noodles and stir. Serve.
****
Chicken Alfredo*, By: Lakisha M Batts-Williams, March 13, 2015
Ingredients:
1 pack of chicken cutlets, cut into pieces
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 jar of Alfredo sauce
Handful of spinach
1 pack of cherry tomatoes
1 box of penne pasta
Directions:
Turn your Ninja to Stove Top High. Add chicken, peppers & onions. Sauté until tender and chicken is cooked through. Reduce heat to Stove Top Medium/Low. Add Alfredo sauce, tomatoes & spinach.
While fixing the chicken, separately boil noodles according to box directions until desired tenderness. Drain. Gently stir the pasta into the Ninja. Serve.
Prep time is 1 hr 5 min
****
Chicken Alfredo*, By: Mary Nuzum-Osborn, February 21, 2015
Ingredients:
1 whole chicken
1- 15 oz can low sodium chicken broth
1 can cream chicken soup
1- 14 ounce package noodles
¼ can water
1- 16 oz jar of Alfredo sauce
garlic powder and onion powder, to taste
Directions:
Turn your Ninja to Oven setting of 350°, and cook the chicken in the broth for 2 hours, or until done. When chicken is done, debone and remove skin. Shred. Add back to Ninja and add chicken soup, noodles, garlic powder, onion powder, water, and Alfredo sauce to the broth. Cook on Stove Top High for 15 minutes. Turn to Stove Top Low for another 15 minutes. Serve
****
Chicken Alfredo, By: Wendy Smith Blankenship
Ingredients:
chicken chunks
5 cups of water
1 lb fettuccine
1-2 jars of Alfredo sauce
Peas, (optional)
Directions:
Turn your Ninja to Stove Top High and brown chicken chunks. Add water, fettuccine broken in half, and Alfredo sauce.
Set on Oven at 300° for 20minutes. I stirred a couple of times during cooking so it would not stick.
I did add an extra jar of sauce because I felt it was not very creamy! Add peas during cooking; you could also add other veggies!
I used the spaghetti recipe as a guide for this recipe!
My family loves it!
**Added comments**
The water does not water down the sauce, if anything I feel you need more sauce! I thought that the first time I made spaghetti but it turned out great! I am sure you can make the spaghetti and then just add the sauce after it's cooked if you would rather do it that way!
Wendy Smith Blankenship Debra : I cooked the chicken first and yes there was quite a bit of juice from the chicken so what I did was I cooked the chicken first ten I poured out the juices and then put chicken back in to brown more before cooking the noodles.
**Added comments by Jessica Conol:** photo added
I made the Chicken Alfredo in files by Wendy Smith Blankenship. Some adjustment I made was instead of chicken chunks. I bought turkey breast tenderloins and cut into chunks (It was on sale). I used 1 Classic Ragu Alfredo Sauce and 1 light Parmesan Alfredo Ragu sauce. I browned the turkey chunks, added the water and 1 jar of the sauce and the broken fettuccine noodles and after it cooked for 15 minutes, I added in the other jar of sauce. And seasoned with garlic salt. It was good, pasta came out perfect. Next time I will add some chopped garlic and maybe broccoli. Thanks Wendy.
****
Chicken Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, February 20, 2019
Ingredients:
3-4 cups water - I used just under 3 cups, depends on how thick you want it
1- 16 oz. box angel hair pasta
olive oil – see directions
½ tsp. sugar
2 jars of Ragu Parmesan Garlic Sauce - use some of the water to rinse out the jars
1 bag frozen chopped broccoli
red pepper flakes, to taste
1 rotisserie chicken, shredded – (the finished meat was 1¼ lbs. when cleaned)
1- 14.5 oz. can petite diced tomatoes, with juice
1 medium onion, sliced
1 tablespoon tomato paste
1 cup dry white wine
4 garlic cloves, minced
1 teaspoon dried oregano
½ cup chopped fresh parsley
¼ cup chopped fresh basil
salt and ground black pepper – to taste
Directions:
Shred the rotisserie chicken ahead of time to save time. Keep covered and refrigerated to keep fresh.
Turn the Ninja to Stove Top High. Heat 2-3 tablespoons olive oil. Add the onion to the Ninja pot. Add salt and pepper (to taste), and sugar.
Stirring frequently sautéing until nicely caramelized. Once the onions are almost done, add the garlic and tomato paste. Stir to cook the tomato paste.
Stir in remaining ingredients, even pasta. Place the lid.
Cook on the Oven setting of 325°F for about 15 minutes, stirring frequently. Reduce heat to the Oven setting of 250°F, to continue cooking, stirring frequently, until pasta is al dente. Turn off the Ninja. Serve.
****
Chicken Alfredo Gnocchi Bake with Bacon*, By: Stephanie Foley, February 28, 2017
Alfredo sauce:
¼ cup butter (half of stick)
6 ounces cream cheese
4 cloves of garlic, finely minced
1 cup milk
¾ cup heavy cream
8 ounces parmesan cheese, grated
2 egg yolks, beaten
salt and black pepper
For the bake:
16 ounces store-bought gnocchi, cooked and drained – (I used two 13 oz fresh and it turned out well)
½ cup sour cream
½ cup ricotta cheese
2 cups boneless and skinless chicken breast, cooked through - (I used 4 breast)
6 ounces parmesan cheese, grated
2 tablespoons fresh parsley, chopped (plus extra for garnish)
6 ounces fontina cheese, grated – (Iused smoked Gouda because it was a suggested substitute)
6 ounces mozzarella cheese, grated
4 or more strips of bacon, cooked until crisp and chopped
shaved parmesan, for garnish
Directions:
Turn the Ninja to Stove Top High. Melt the butter. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer, as you continue to whisk. Turn off the heat, and whisk in the parmesan cheese. Add a tablespoon of the Alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Turn off the Ninja and cover.
Add the sour cream, ricotta cheese, chicken breast, parmesan cheese, parsley and gnocchi to the Alfredo sauce. Fold the ingredients together until combined. Sprinkle fontina and mozzarella cheese on top. Place the lid. Turn the Ninja to Slow Cook High for 30 minutes or until warmed through and the cheese is melted and bubbly. Sprinkle bacon, parsley and shaved parmesan on top. Serve immediately and enjoy
****
Chicken Alfredo; One Pot, By: Dasha Nelson, December 5, 2014
I didn't see this in our recipe files so I am posting a recipe (based on recipe on the kitchenmeetsgirl blog) I made the other day. It was a big hit. Sorry - forgot to take a picture.
Ingredients:
3 Tbs. oil (I used garlic oil)
1 ¼ lbs of boneless, skinless cooked chicken breasts or tenderloins, diced into one inch pieces
2 cloves garlic, minced
salt, pepper, garlic powder – to taste
1 can (14 oz) chicken broth, plus more for cooking the chicken breasts
1 cup half-n-half or heavy cream
½ lb spaghetti or fettuccine noodles, uncooked
1 + cup Parmesan cheese, grated - fresh is best!!!
Bacon bits, if desired.
Directions:
I cooked the chicken breast tenderloins on Slow Cook High setting for approximately 2 hours (make sure it is fully cooked) in chicken broth and seasonings. Cool chicken enough to dice. Or refrigerate chicken until ready to use.
Warm the olive oil in the Ninja - Stove Top Medium setting. Season chicken with salt, pepper and garlic powder and add to warmed oil to brown, about 5-6 min (stir frequently). Add the minced garlic and cook for 30 seconds more.
Add the uncooked pasta, chicken broth and half-n-half or heavy cream and stir. Bring to a boil, then turn the Ninja Stove Top Low. Cover and simmer 15-20 minutes or until pasta is tender. If the mixture is too thick, add more half-n-half or heavy cream.
Turn Ninja off, or to Buffet setting if not serving dish right away, and stir in the Parmesan cheese (can use more cheese if desired); stir until cheese is melted. Sprinkle with bacon bits if desired.
****
Chicken Alfredo with Broccoli*, By: Jessica Michelle Darbrow, January 28, 2019
Ingredients:
5-6 frozen chicken breast tenderloins
Cajun seasoning – to taste
1- (12 oz.) bag Green Giant Steamable’s frozen broccoli cuts
1- 21.5 oz. Ragu garlic Alfredo sauce
1- 16 oz. box tricolored pasta
21.5 + 10 oz. milk (1½ amounts of jar)
10 oz. water (half a jar)
Directions:
Turn the Ninja to Stove Top High. Simmer the chicken in about an inch of water. Add Cajun seasoning. After chicken is done, add the broccoli, Ragu, milk, water and pasta.
You can continue using Stove Top High or switch to the Oven setting of 250°F for 25-30 minutes, stirring frequently to keep form sticking.
****
Chicken Alfredo with Cheese Ravioli, By: Michelle Whitman
Ingredients:
2 lbs chicken breasts, cut in strips
2 jars of Alfredo sauce
1 bag chopped frozen broccoli, thawed
1 bag frozen cheese ravioli
Cook chicken on Stove Top High, until just under cooked thoroughly. Add frozen ravioli and sauce. Bake at 350° for 15 minutes, then add broccoli bake another 15 minutes. Done!
I stirred it probably every 5 minutes but my ravioli was partially frozen together. I probably only would've done it when first put in and again after broccoli if the raviolis were all individual.
Everyone loved it. I'm sure this recipe could be halved, as it seems most of you don't cook for many. Mine fed 6 people, 4 of which are adults, or eat like one!
****
Chicken Broccoli Alfredo Stuffed Shells, July 28, 2015
Ingredients:
2 jars (16 oz) Alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded cheddar cheese
¼ cup shredded parmesan
21 jumbo pasta shells, cooked
Directions:
Use a large bowl to mix Alfredo, chicken, broccoli, and cheeses.
Spoon this mixture into pasta shells.
Grease or spray your multipurpose pan or oven proof dish. Spread 1 jar of the Alfredo on the bottom of the dish. Arrange stuffed shells in baking pan. Turn your Ninja to the Oven setting of 350°F. Cover with foil and bake 35-40 minutes.
**I suggest cutting this recipe in half and using only 10 shells for the one pan. Aurelia Dougan McCollom
****
Chicken Broccoli Parmesan Stuffed Shells*, By: Cheryl Koehler, May 9, 2015
Ingredients:
14 jumbo pasta shells, cooked - (I cooked a day ahead in water
Enough to cover noodles)
1 skinless, boneless chicken breast - Cooked, shredded
1 package skillet parmesan sauce
1- 8 oz can tomato sauce
Garlic salt or powder, to taste
Mrs Dash spicy blend, to taste
Black pepper, to taste
½ cup parmesan cheese
1½ cup Frigo Italian shredded cheese, or your choice
1 package frozen broccoli & cheese, thawed
Directions:
Add your chicken and skillet sauce to the Ninja pot and turn to Slow Cook Low for 4 hours. Take out and shred chicken.
Open tomato sauce, add spices, stir and place a small amount sauce on sprayed casserole dish or multipurpose pan. Set aside. Also set aside remaining sauce.
Mix chicken, cheeses, broccoli and cheese and tomato sauce with spices together. Stuff shells and place in pan. Sprinkle shredded cheese over top. Cover with foil. Place on pan or casserole dish on your rack. Bake for 1½ hour on oven setting 350°F or until heated through.
****
Chicken Broccoli Rice Cream of Mushroom Casserole*, By: George Johnson, August 6, 2016
Ingredients:
2 large chicken breasts
1 package of broccoli florets
1 package of bear creek broccoli cheese soup mix (available at Wal-Mart)
3 cans of cream of mushroom soup
3 cups instant rice
In 8 cups of water cook chicken and broccoli, using Stove Top High. Remove chicken and shred. Add rice and cover.
When rice is tender add soup mix and cream of mushroom soup. Reduce heat to Stove Top Low. Cook until bubbly.
Garnish with sour cream and shredded cheddar cheese, if desired
About an hour total cooking time.
****
Chicken Carbonara*, By: Kathleen Sanden, August 30, 2015
Ingredients:
2 cups prepared bow tie pasta
2 cups grilled chicken
1- 8 oz package Neufchâtel cream cheese, cut up
2 cups milk
1 small can mushrooms or a half cup fresh
2 tsp garlic powder
¼ tsp pepper
½ can of peas
1 stick of butter
2 pieces bacon
6 oz low fat grated Parmesan cheese
Directions:
Turn your Ninja to Stove Top High and cook bacon. Crumble and set aside. Melt the butter in the Ninja on Stove Top High. Add the cream cheese and whisk while melting. Add the garlic powder, pepper, and the milk (add slowly whisking until smooth). Add cooked chicken. Frozen grilled chicken was used in this recipe, but rotisserie chicken would work or any other way you make it. Add mushrooms, peas, bacon, Parmesan cheese and the pasta. Bring to a boil and reduce heat to low until the sauce is thickened to your liking. Turn Ninja to the Warm/Buffet setting for 5 minutes. This is delicious and one cup is 414 calories.
If you just make the sauce minus the veggies, chicken and pasta it will be Alfredo sauce to die for!
****
Chicken Casserole, By: Jessica Conol
Ingredients:
1 deli roasted chicken (shredded). I used Costco chicken or you can roast your own chicken in the Ninja
1 can cream of mushroom soup
1 can chicken broth
1 package frozen mixed vegetables
Cornstarch
Salt and pepper (optional)
Directions:
Spray pot with cooking spray. Turned on Stove Top High. Throw chicken in pot, chicken broth, cream of mushroom soup. Mix. Throw in mixed vegetables. I added cornstarch to thicken the gravy. Cook till heated through. If need too, season with salt and pepper. The chicken I bought was seasoned well so didn’t have to season.
****
Chicken Casserole, By: Dawn Dean
Ingredients:
1 chicken, cooked and cut up
2½ cups chicken broth, I used Swanson's
4 slices bread, cut into small pieces
I box chicken- flavored Stove Top stuffing, not prepared)
1 stick butter, melted
1 can French-style green beans
1 can cream of mushroom soup
Directions:
I used six chicken breasts that I had previously pressure cooked. I am sure you could use any cooked chicken you have. I melted the butter in the Ninja on stove top medium. Threw the rest of the ingredients in, stirred it and set the Ninja on oven at 350 for an hour. I did not plug the steam hole because I don't know when it should be done and when not. As you can see, the bottom and sides got quite well done, crusty and chewy. It always seems to do that to me on the oven setting.
****
Chicken Cheesy Bacon Tater Tot*, By: Cindy Halverson Brewer, December 17, 2014
Ingredients & Directions:
layer bottom with ½ can of cream of chicken soup
½ bag of tater tot
3 chicken breast cut up (divide in between layers)
8 slices of pre cooked bacon, cut up – (or fry up bacon)
½ cup of cheese
Add more chicken
remaining bag of tater tots
top with ½ cup of cheese
remaining can of soup mix with 1 cup of milk pour on top
salt and pepper in between for flavor, to taste
Turn your Ninja to Slow Cook High for 4 hours
Enjoy!
****
Chicken Fettuccini Alfredo*, By: Cami Bearden Thomas, January 13, 2015
Ingredients:
package boneless/skinless chicken tenders cut into bite sized pieces – (seasoning for the chicken: white pepper, Italian seasoning, Himalayan pink salt, thyme, and basil to taste)
2 Tbs. olive oil
2 Tbs. butter
1 small onion, chopped
2 Tbs. minced garlic
fettuccini noodles
1 jar of your favorite Alfredo sauce - I used Bertolli
Directions:
Turn your Ninja to Stove Top High. Heat oil and butter. Add onion, garlic and seasoned chicken. Stir and cook through. Remove from Ninja to a bowl. Add water to pot. Do not clean bits from the bottom. (You can add water as stated on the noodle package, and cook on Stove Top High; and drain, or use Ninja instructions for pasta NO Drain Noodles.)
Add sauce and chicken mixture back to your Ninja. Stir until heated through still using Stove Top High.
****
Chicken Enchilada Casserole*, By: Cindy Durham, March 29, 2017
Ingredients:
1.5 lbs. boneless skinless raw chicken breasts
1 28 oz. can red enchilada sauce
Add these ingredients at the end
10 corn tortillas
3 cups grated cheese (divided)
1 3.8 oz. can black olives (divided)
Directions:
Add the chicken breasts and enchilada sauce to the Ninja pot.
Turn to Slow Cook Low for 6 hours.
Remove the chicken to shred or carefully shred in the Ninja, being careful not to scratch the pot.
Cut the tortillas into strips. Add to the chicken and sauce.
Stir.
Add 1 cup cheese and half of the olives into the sauce and chicken mixture. Stir.
Flatten the mixture slightly. Add the remaining cheese and olives to the top.
Continue cooking on Slow Cook Low for 20-30 minutes, or until cheese is completely melted.
****
Chicken Fettuccini Alfredo, By: Claire Silcott Atkins
I made Chicken Fettuccini Alfredo last night and it was awesome. Added about two cups of water and the sauce after I cooked the chicken, put in the dry pasta, then turned it to Stove Top Medium for about 20 minutes. I did stir it a few times, just because sometimes fettuccini noodles tend to stick together more, but it turned out wonderfully! I actually added a little more water as it cooked (because I used more sauce and noodles than normal because an extra person was here for dinner).
****
Chicken Florentine Pasta Bake*, By: Gina Groznik Steiner, August 9, 2018
Ingredients:
1 Tbs. olive oil
1 lb. chicken, cubed
½ bag spinach
12 oz. rigatoni noodles
¼ tsp. salt
½ tsp. pepper
½ tsp. onion powder
3 cups water
8 oz. cream cheese
1 cup shredded mozzarella cheese
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Add the chicken and cook through.
Add the pasta, spices, and water. Stir. Turn the Ninja to the Oven setting of 250°F for 25 minutes.
After 10 minutes of cooking, add the cream cheese.
Stir mixture after 20 minutes of cooking to incorporate cream cheese. Add the spinach. Bake for 5 more minutes. Bake for 5 more minutes. Add the shredded cheese, and bake for additional 5 minutes, or until cheese has melted. Serve & enjoy!
*Added comment:
Chicken Florentine Pasta Bake*, By: Grisell Martinez, August 23, 2018
I followed the recipe with these changes:
Seasoned chicken with salt, pepper and garlic powder.
Added 1 teaspoon minced garlic.
Substituted 1 cup water and 2 cups of water mixed with “Roasted Chicken Better than Bouillon,” for the 3 cups of water.
Substituted 1 cup peas for the spinach.
This will be a repeat recipe!
****
Chicken Fried Rice*, By: Andi Brown, January 27, 2016
Ingredients:
3 large chicken breasts
Salt and pepper, to taste
½ bag frozen peas and carrots
2 cups Minute rice & 2 cups water
2-3 Tbs. each of Teriyaki and soy sauce
3 eggs
Directions:
Add the salted and peppered chicken to the Ninja pot. Turn to Slow Cook Low for 2-3 hours, or until temperature reaches 165°F on a digital probe. Remove and shred.
Add the eggs to the Ninja using Stove Top Low/Medium setting. Scramble until done, then remove.
Add the rice and water, (a little more water may be needed, check and stir), according to instructions. Add vegetables. When rice is cooked, return the chicken and eggs. Stir in the sauce.
****
Chicken Mostaccioli & Sundried Tomatoes*, By: Bonnie Smith, April 2, 2018
Ingredients:
3 large boneless chicken breasts, cut into bite size pieces
1-pound box pasta, cooked (spiral or pasta of choice)
6-8 Roma tomatoes, diced (I had only 3)
6 Sundried tomatoes, diced (I use almost an entire 3-ounce bag)
flour
oregano, basil, thyme – to taste
2 cups chicken broth
4 garlic cloves, minced
2-3 bay leaves
olive oil
Parmesan cheese
Directions:
Turn the Ninja to Stove Top High and heat the olive oil. Combine flour, oregano, basil and thyme. Dip the chicken in flour mixture and brown in the Ninja. (Do this in batches so you don’t overcrowd the chicken. If you have two Ninjas use the other one to cook the pasta.) I have two Ninja’s, but it is difficult to move about at the moment so used only one. I cooked my pasta, then did the chicken. Combine the garlic, chicken broth, Roma tomatoes, sundried tomatoes and bay leaves. Once the chicken is done, wipe out the Ninja. Add the chicken broth mixture and bring to a boil. Turn to Stove Top Low and simmer for several minutes. Remove the bay leaves. Add the pasta and stir to combine. Gently stir in the chicken and some parmesan cheese. Sprinkle more cheese on top. I heated everything back up then turned to buffet setting until dinner time.
****
Chicken Noodle Casserole*, By: Carmel Barninger, February 2, 2016
Ingredients:
1 can Cream of Chicken soup
2 cups water
1 can milk
1 bag frozen peas
1 can chicken
½ bag Kluski noodles – or brand of your choice
1 jar pimentos
Directions:
Add all ingredients to the Ninja. Turn to Stove Top High and cook until boiling. Reduce temperature to Stove Top Low and cook 20 minutes. Stir occasionally.
****
Chicken Parm-A-Ziti*, By: Allana Alla Sverbil, February 9, 2015
So my fiancé and I weren't feeling well today (migraines) and we wanted Ziti and Chicken Parmesan so we ended up combing them and hoping for the best, and it came out AMAZING (not too bad for two people who can barely think straight):
Ingredients:
1½ bottles of Onion-Garlic-Tomato Prego Pasta Sauce
1 box of Ziti
Chicken breast
1 bag of Parmesan Cheese
1 bag of Cesar Croutons (we got the ones with garlic in them)
1 small bottle of butter milk
Directions:
Prior to cooking, cut up the chicken into bite size pieces and put them in a bag with buttermilk (make sure the buttermilk covers the chicken entirely) and refrigerate it for 7-8 hours or overnight.
Before beginning to cook, shake the bags with the buttermilk chicken and put the Caesar Croutons in a bag and break them into a breadcrumb consistency then put the buttermilk chicken into them and toss them until the chicken is fully covered on both sides.
Drizzle olive oil on base of Ninja for non-stick purposes
1) Set the Ninja to Oven mode of 450°F and add the chicken. Once the chicken browns on one side, flip it to the other side, (about 15 minutes maximum per side or until the chicken is fully cooked).
To save time (I know, I cheated in the Ninja), cook the ziti on the stove and put it aside once it is ready for later use.
2) Once the chicken is fully cooked, put the ziti on top of the chicken. Then layer the pasta sauce on top of that and mix the chicken and ziti together.
3) Once mixed, layer Parmesan cheese on top and let it cook for about another 5-10 minutes or until the cheese is melted to your liking!
****
Chicken Parm Pasta Bake*, By: Michelle Williams, June 22, 2016
Makes: 8 servings
Prep Time: 3 minutes
Cook Time: 50 minutes
Ingredients:
1 tablespoon butter
1 pound boneless and skinless chicken breast, cut into ½ inch cubes
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
sea salt and freshly ground black pepper, to taste
1- (12 ounce) package Jovial Organic Einkorn Whole Wheat Rigatoni – or brand of your choice
3¼ cups water
16 ounce jar marinara sauce
½ cup basil leaves, loosely packed and coarsely chopped
1 cup mozzarella cheese, shredded and divided
½ cup Parmesan cheese, freshly grated
Directions:
Set the dial on the Ninja to Stove Top High. Allow to preheat for 3 minutes. Add the butter and melt. Then add the chicken pieces and season with garlic powder, onion powder, oregano, and salt and pepper. Cook until outside is no longer pink, about 6 minutes.
Set the dial on the Ninja to the Oven setting of 350°F. Add the rigatoni pasta and water, stirring to settle the pasta in with the cooked chicken pieces. Place the lid on the cooker, and cook for 12 minutes. Open the cooker, stir, and replace the lid. Cook another 15 minutes.
Open the cooker and add the marinara sauce, basil leaves and half the mozzarella cheese. Top with the remaining mozzarella and the Parmesan cheese. Replace the lid, and cook for 10 minutes. Once the cooking time is up, turn the dial to the OFF setting and allow the pasta to rest 5 minutes prior to serving. Enjoy!
****
Chicken, Penne with Alfredo Sauce*, By: Cheryl Worthy, August 23, 2014
Ingredients:
1-2 lbs Chicken tenderloins
2 Tbs. Olive oil
Tenderizer, to taste
Salt, pepper, garlic powder, to taste
1 medium onion, chopped
1 lb penne noodles
2 cups water
1 can mushrooms, drained
1- 16 oz bag frozen broccoli
2- 24 oz. jars Alfredo sauce
Cook the chicken tenderloins in olive oil after seasoning them with salt, pepper, garlic powder and a little tenderizer on Stove Top High for about 10 minutes until done. Remove from Ninja. Cut into bite size pieces.
Sauté the onions until soft. Add the noodles, water, mushrooms a bag of broccoli, and Alfredo sauce. Returned the chicken to the pot.
Turn to OVEN setting of 300° degrees and cook for 25 minutes. Stir frequently to keep noodle from sticking. Add pepper and grated parmesan cheese before serving.
****
Chicken-Potato Casserole*, By: Allana Alla Robinson, July 15, 2016
Ingredients:
1 green bell pepper - cut into strips (can dice if desired)
1 lb frozen diced potatoes (can use fresh if desired)
8-9 chicken breast tenderloins
1 bundle scallions - cut into bite size pieces (can use diced white onion if desired)
Bread Crumbs
Ground Black Pepper
Salt
Grated Parmesan Cheese
Olive Oil
Prep:
Cut pepper into strips
Cut scallions into bite size pieces
Coat tenderloins in a mixture of bread crumbs, ground black pepper, and salt
Recipe:
**cook with the lid off
1) Into the Ninja pot, add olive oil. Add in the coated chicken breast tenderloins. Set the Ninja to Stove Top High and brown each side - flip each after one side is browned.
2) Once chicken is browned, remove from the Ninja and using a fork & knife, cut it into bite size pieces.
3) Into the Ninja pot, add in the frozen diced potatoes, pepper strips, scallions, and chicken pieces. Season all with salt, ground black pepper, and grated parmesan cheese. Mix everything together and keep the Ninja at Stove Top High and cook until potatoes are cook through. Stirring occasionally.
4) Top off with more parmesan cheese prior to serving.
****
Chicken Pot Pie Filling*, By: Randall McGouirk, January 17, 2018
Ingredients:
3 large chicken breast, cubed
1 large onion, diced
2 tsp. chicken bouillon
4- (10 oz.) cans cream of chicken soup
2 small bags frozen mixed peas and carrots
Directions:
Turn the Ninja to Stove Top High. Add the onion and chicken. Cook until chicken is seared on all sides and onions are translucent. Add the cream of chicken soup and stir. Turn the Ninja to Stove Top Low/Medium and cook for 20 minutes or until chicken is done. Add the vegetables and cook 20 minutes longer. Serve with puff pastry on top. Garnish with parsley. (Optional)
****
Chicken Ravioli*, By: Debra Golomb Futterman, June 1, 2015
Ingredients:
1 bag of refrigerated chicken ravioli
1- 24 oz jar of marinara
½ cup of water
a few dollops of ricotta cheese and some mozzarella
Directions:
Add all of the ingredients, except cheesed. Stir. Turn your Ninja to the Oven setting of 250°F for 15 minutes. Now add the cheeses and cook 10 more minutes, or until tender. Pasta was perfect. Dinner in less than 30 minutes. Can't beat that!
****
Chicken Riggies, By: Dennis Becraft, April 5, 2018
Ingredients:
boneless chicken breast as much as you want cut into bite size pieces
2 bell peppers green red or yellow - cut into bite size pieces
4 small cans of mushrooms, drained
½ pint heavy cream
4 to 5 (24 oz.) jars marinara sauce with burgundy wine
Parmesan cheese
1 lb. box rigatoni
Directions:
Turn the Ninja to the Oven setting of 325°F. Add all of the ingredients except heavy cream and Parmesan cheese.
Cook for 1 hour of until rigatoni is done stir often you may need more sauce as rigatoni cooks start with 4 jars of sauce. Add the heavy cream about half hour before done to give it an orange color and let it thicken. Serve on a plate or in a bowl. Sprinkle with cheese.
****
Chicken Spaghetti*, By: Kelly Crenshaw, August 27, 2016
Ingredients:
3 chicken breast
1- 16 oz package spaghetti
1 can cream of chicken
1 can cream of mushroom
1 can green beans
1 cup water
1 handful of shredded cheese
Leftover nacho cheese (optional)
1 handful of chopped onions
8 garlic cloves, smashed
Seasonings of your choice
3-4 Tbs. butter
½ cup milk
Directions:
If you have frozen chicken, thaw it safely.
Turn the Ninja to Stove Top High. You can add the chicken with water and seasonings to cook. You can choose to either steam or poach. If steaming place on the rack, otherwise add to the pot. Adding onion and garlic. When done, remove the chicken and shred. Return back to the Ninja pot. Add both cans of cream mushroom & chicken, butter, nacho cheese, and milk. Stir.
I cooked my noodles on the stove to a little less then al dente. Strained & added them to the Ninja. Stirred everything together & topped with shredded cheese. Turn the Ninja to the Oven setting of 325°F, for about 20-30 minutes.
Because I used nacho cheese, I didn't need as much shredded cheese to bind it all together. I used what I had in my kitchen so modify to what you have or what you want in it.
****
Chicken Spaghetti*, By: Aurelia Dougan McCollom
Ingredients:
2 lbs. chicken breasts, thighs, or combine the two, cubed
2 Tbs. vegetable oil
1-14 oz. can chicken broth
1 bell pepper green or combination, chopped
1 onion, chopped
1 tsp. Worcestershire sauce
1 tsp. garlic powder
Salt and pepper to taste
1 can cream of chicken soup mushroom
1 can cream of mushroom soup
1 can Ro-Tel tomatoes, (with green chilies) (do not drain)
1 can sliced mushrooms (do not drain)
1 package spaghetti, (16 ounces) (broken into small pieces)
8 oz. Velveeta cubed, (Mexican or regular)
1- 8 ounces package shredded Mexi-blend cheddar cheese,
PAM for non-stick coating of casserole dish
Croutons, crushed for topping or French’s Onion Rings
Directions:
Preheat Ninja on Stove Top High setting. Add oil and brown chicken. When almost done, add green pepper and onion and cook until soft. Add soups, chicken broth, seasonings, Worcestershire, Ro-Tel, cheeses, and mushrooms, mix well. I also use about ½ can of water mixed between the soup cans just to get the remaining of the soup out of the cans. Turn the unit to oven setting 300° and add spaghetti to the pan and mix well. Place lid on pan. Set time for 25 minutes, but stir frequently. The last 10 minutes of cooking time, I sprinkled chopped croutons on top and replaced the lid. The spaghetti was perfectly done. I switched to buffet setting and we ate one hour later. If you do let it go that long, the sauce will cook down. If you eat after the 25 minutes, it was perfect!
Serves 6 or more.
If you really want to change things up a bit.. Get one of the rotisserie chickens, pull it off the bone and it breaks into pieces. Use it in place of the chicken breasts and thighs... Really good flavor! If you do use the rotisserie chicken, the oil is not needed since you don’t need to brown the chicken. You can add the onions and green peppers to the sauce and they will cook.
You can also use Heart Healthy Soups and light cheeses to make this more heart and cholesterol friendly dinner.
If you don’t want the Ro-Tel, use a 15 oz. can of chopped tomatoes in its place. To give it some spice, try Cajun spices.
*****Tonight instead of using the 8 ounces of the Mexi-blend cheese, I used a can of Campbell’s Fiesta Nacho Cheese Soup***** Wow …. Really, really good!!!
****
Chicken Spaghetti*, By: Susan Hunter Willard, July 7, 2014
Ingredients:
1½ lbs Boneless/skinless chicken tenders 2 boxes of chicken stock, 32 oz each
1 lb of spaghetti noodles
1- 14 oz can of petite diced tomatoes
2- 10 oz cans cream of chicken soup
Shredded sharp cheddar cheese
Add seasonings to your taste – (basil, oregano, Italian seasonings, etc.)
Directions:
Turn you Ninja to Stove Top Medium and add the boneless/skinless chicken tenders and 1 box of chicken stock. Cook until Chicken is cooked through. Remove chicken, let cool then cut into pieces. Add the other box of chicken stock and spaghetti. Turn your Ninja to Oven setting of 225° degrees, and cook for about 10 minutes. (While the noodles were cooking I cut up the chicken.) When the spaghetti was al dente, I added the chicken back to the Ninja. Add the diced tomatoes, and soup. Let it cook for about 15 minutes, stirring often to make sure it doesn’t stick. When done, switch to Buffet setting. This is a perfect time to make garlic bread. Top with sharp cheddar cheese after plating. An easy and quick dinner. I seasoned it with pepper.
**I usually just wing it. My Grandmother, my Mom, and my Aunt taught me to cook as a young girl and that is how they cooked. **
****
Chicken Spinach Bow Ties*, By: Emmy Earhart, February 3, 2019
Ingredients:
14 oz. package chicken sausage – Al Fresco brand was used in this recipe
1 Tbs. olive oil – or oil of choice
1 onion, chopped
½ green pepper, chopped
14 oz. can chopped tomatoes
1- 24 oz. jar pasta sauce – your favorite brand and seasonings
1 cup water
12 oz. box bow tie pasta
handful baby spinach
Directions:
Turn your Ninja to Stove Top High. Add the oil. Brown the sausage. Remove and sauté the onions and green pepper until lightly brown. Slice the sausage and return to the Ninja pot. Add the sauce, tomatoes, water and pasta. Stir well. Turn to the Oven setting of 300°F for 25 minutes, stirring frequently so it does not stick or burn. When pasta is to your desired tenderness, add the spinach. Stir to wilt. Serve.
****
Chicken Stroganoff*, By: Jessica Mycek, January 7, 2015
Ingredients:
1 can cream of chicken
1 can cream of mushroom
½ block of cream cheese
½ packet of stroganoff seasoning.
2 chicken breasts
Egg noodles, (cooked separate)
Directions:
Turn your Ninja to Slow Cook High and cook 2 hours. Take out and shred chicken. Return to pot. Turn to Buffet to hold while fixing noodles.
****
Chicken-Taco Stuffed Shells*, By: Allana Alla Sverbil, July 4, 2015
Ingredients:
8-10 oz mild taco sauce
1 packet mild taco seasoning
8 oz fat free cream cheese
3-4 chicken breasts
24 oz medium chunky salsa
2 cups Mexican Cheese blend
12 oz jumbo shells
Olive oil
Sour cream (optional)
Prep:
1) Bake chicken breast and shred (finely to the point where it clumps together). Clean out the Ninja and set to side.
2) Precook 12 oz of jumbo shells (there will be extras, but I had a few rip). Cook to the point where it is cooked and "flubbery" but do not lose their shape.
3) Combine 8 oz cream cheese with shredded chicken and taco seasoning. *We have a special blender so we did not pre-melt cream cheese. Otherwise, pre-melt cream cheese before blending ingredients together.
4) Stuff shells with chicken mixture. Make them full, but now flowing out of sides (see pictures). You can gently push on the sides of the shell to fill spaces. We made about 20-22.
Recipe:
1) Put olive oil in the cooking pot of your Ninja. Evenly spread 24 oz of salsa.
2) Place stuffed shells on top of the salsa. Stack them. Each row has 10-11 shells. Sprinkle 8-10 oz taco sauce over the filled shells.
3) Turn your Ninja to the Oven setting of 350°. Allow to cook for 20 minutes.
4) After they have cooked for 20 minutes, evenly sprinkle 2 cups of Mexican Cheese Blend and allow to cook for another 10 minutes.
5) After cooking for the additional 10 minutes, allow to rest before serving.
Serve: With sour cream (optional)
****
Chicken Teriyaki, Slow Cook
Ingredients:
1 lb chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions:
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl. Add chicken to sauce, and toss to combine. Pour chicken mixture into your Ninja. Cook on Slow Cook Low 4-6 hours, or until chicken is cooked through. Serve over hot cooked rice and spoon extra sauce if desired.
****
Chicken Teriyaki with Cauliflower & Broccoli (Easy)*, By: Justin Robinson, December 1, 2018
Ingredients:
1 lb. boneless chicken, diced into cubes
Broccoli – amount need for your family
Cauliflower – amount need for your family
Sauce:
½ cup soy sauce
2 tsp corn starch
2 Tbs. rice wine vinegar
¼ cup brown sugar
½ tsp ground ginger
1 tsp garlic powder
2 tsp tabasco sauce
Directions:
Coat Ninja with olive oil.
Cook chicken in oil on Stove Top High until fully seared.
Add broccoli and cauliflower. Stir in sauce to coat.
Cook for 10 minutes on Stove Top High or until sauce is thickened and vegetables are soft.
****
Chicken Tomato-Frado*, By: Leanne Lollis, November 4, 2014
Ingredients & Directions:
4 small boneless skinless chicken breast- cut into 1inch pieces
Season chicken with garlic, salt, pepper, parsley, and onion powder
Cook on Stove Top Medium
Once cooked remove from Ninja.
Add 1 box pasta (I used Barilla whole grain rotini)
1- 14 oz can diced tomatoes (I used the basil, garlic and oregano)
2- 8 oz cans tomato sauce (I used 1basil, garlic, oregano and 1 can
roasted garlic)
1- 15 oz jar Classico Roasted Garlic Alfredo
¼ cup white wine
1- 15 oz jar water
Stir. Add the chicken back to the Ninja. Turn to Oven setting of 300°F and cook for 30 minutes.
Sir occasionally and add more water if needed.
****
Chicken, Tomato, Spinach & Cheese Filled Tortellini’s in Cream Sauce*, By: Heather Helsley Paris, January 7, 2015
Ingredients:
2 to 3 chicken breast shredded
1 carton of chicken broth
1 cup heavy cream
½ block cream cheese, cubed
2 heaping tablespoons sour cream
1 can diced tomatoes
1 package frozen spinach thawed
1 can tomato paste
Garlic/salt/pepper to taste
1 large package cheese filled tortellini
Directions:
Combine all ingredients, except tortellini, in pot on Stove Top High. Cook 10 to 15 minutes before you add tortellini. Add tortellini. Cook 15 minutes longer. So good!
****
* Photo and recipe provided in the photo files.
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
*****
Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
*****
Has anyone doubled the spaghetti recipe in the Ninja? Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
*****
You Will Find:
Chicken Ala King*, By: Sandy Puterbaugh, April 24, 2015
Chicken Ala King*, By: Tink Bell, October 27, 2014
(When) Chicken & Beans Meet Tomatoes & Hash Browns*, By: Allana Alla Sverbil, May 15, 2015
Chicken & Broccoli Alfredo*, By: Sara Smith, March 23, 2015
Chicken and Broccoli Casserole, By: Marianna Southard Debolt, April 27, 2015
Chicken & Broccoli Macaroni and Cheese,"Light" Version*, By: Kelly Halandras, August 29, 2014 – Cross Posted in Lighter Fare
Chicken & Broccoli Pesto Pasta*, By: Tina Nordhavn-Allman, May 6, 2014
Chicken & Pork Casserole Surprise, By: JoLynn Cook Cover, October 23, 2015
Chicken & Rice*, By: Deb Turbitt, April 7, 2019
Chicken & Rice*, By: Penny Watts, January 28, 2017
Chicken & Rice*, By: Wanda Vickers Brantley, February 16, 2016
Chicken & Rice*, By: Aurelia Dougan McCollom
Chicken & Rice, By: Alayna Soubie Stiffler
Chicken & Rice, By: Gunney Keene, May 11, 2014
Chicken & Rice*, By: Katey Kelly, November 15, 2014
Chicken & Rice, Easy *, By: Tracy McCollom Giles
Chicken & Rice Bake*, By: Tina Nordhavn-Allman, January 12, 2015
Chicken & Rice Casserole, By: Robin Brock Adamo, January 26, 2019
Chicken & Rice Casserole*, By: Brent Stapley, May 15, 2014
Chicken & Sausage Spaghetti*, By: Selina Cougot, February 18, 2018
Chicken & Stuffing Casserole*, By: Emily Muscato, April 3, 2015
Chicken & Wild Rice with Long Grain Rice Casserole, By: Susan Hunter Willard, August 3, 2015
Chicken Alfredo*, By: Gerrilyn Grant Gipson, August 17, 2015
Chicken Alfredo*, By: Lakisha M Batts-Williams, March 13, 2015
Chicken Alfredo*, By: Mary Nuzum-Osborn, February 21, 2015
Chicken Alfredo*, By: Wendy Smith Blankenship
Chicken Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, February 20, 2019
Chicken Alfredo Gnocchi Bake with Bacon*, By: Stephanie Foley, February 28, 2017
Chicken Alfredo; One Pot, By: Dasha Nelson, December 5, 2014
Chicken Alfredo with Broccoli*, By: Jessica Michelle Darbrow, January 28, 2019
Chicken Alfredo with Cheese Ravioli, By: Michelle Whitman
Chicken Broccoli Alfredo Stuffed Shells, July 28, 2015
Chicken Broccoli Parmesan Stuffed Shells*, By: Cheryl Koehler, May 9, 2015
Chicken Broccoli Rice Cream of Mushroom Casserole*, By: George Johnson, August 6, 2016
Chicken Carbonara*, By: Kathleen Sanden, August 30, 2015
Chicken Casserole*, By: Jessica Conol
Chicken Casserole*, By: Dawn Dean
Chicken Cheesy Bacon Tater Tot*, By: Cindy Halverson Brewer, December 17, 2014
Chicken Enchilada Casserole*, By: Cindy Durham, March 29, 2017
Chicken Fettuccini Alfredo*, By: Cami Bearden Thomas, January 13, 2015
Chicken Fettuccini Alfredo, By: Claire Silcott Atkins
Chicken Florentine Pasta Bake*, By: Gina Groznik Steiner, August 9, 2018 (added comment) Chicken Florentine Pasta Bake*, By: Grisell Martinez, August 23, 2018
Chicken Fried Rice*, By: Andi Brown, January 27, 2016
Chicken Mostaccioli & Sundried Tomatoes*, By: Bonnie Smith, April 2, 2018
Chicken Noodle Casserole*, By: Carmel Barninger, February 2, 2016
Chicken Parm-A-Ziti*, By: Allana Alla Sverbil, February 9, 2015
Chicken Parm Pasta Bake*, By: Michelle Williams, June 22, 2016
Chicken Penne with Alfredo Sauce*, By: Cheryl Worthy, August 23, 2014
Chicken-Potato Casserole*, By: Allana Alla Robinson, July 15, 2016
Chicken Pot Pie Filling*, By: Randall McGouirk, January 17, 2018
Chicken Ravioli*, By: Debra Golomb Futterman, June 1, 2015
Chicken Riggies, By: Dennis Becraft, April 5, 2018
Chicken Spaghetti*, By: Kelly Crenshaw, August 27, 2016
Chicken Spaghetti*, By: Aurelia Dougan McCollom
Chicken Spaghetti*, By: Susan Hunter Willard, July 7, 2014
Chicken Spinach Bow Ties*, By: Emmy Earhart, February 3, 2019
Chicken Stroganoff*, By: Jessica Mycek, January 7, 2015
Chicken-Taco Stuffed Shells*, By: Allana Alla Sverbil, July 4, 2015
Chicken Teriyaki, Slow Cook
Chicken Teriyaki with Cauliflower & Broccoli (Easy)*, By: Justin Robinson, December 1, 2018
Chicken Tomato-Frado*, By: Leanne Lollis, November 4, 2014
Chicken, Tomato, Spinach & Cheese Filled Tortellini’s in Cream Sauce*, By: Heather Helsley Paris, January 7, 2015
Chicken Tortellini in Alfredo Sauce*, By: Kathleen Walter, September 12, 2014
Chicken Zucchini Casserole*, By: Janis Rightmyer, July 21, 2015
Chicken Ala King*, By: Sandy Puterbaugh, April 24, 2015
Ingredients:
1 boneless chicken breast, or can use can chicken
1 package or can bean sprouts
1 can water chestnuts
1 can cream celery soup
1 small jar pimento
splash soy sauce
Directions:
If using fresh chicken, turn your Ninja to Stove Top high and brown. Remove and shred. Add with all other ingredients. Stir gently. Heat until hot, using the setting of your choice. Serve over rice.
You can add other veggies such as baby corn, bamboo shoot, etc. Play around with it and make it your own.
****
Chicken Ala King*, By: Tink Bell, October 27, 2014
Ingredients:
1 sweet onion, chopped
2 Tbs. butter
1-2 lbs frozen ready to cook grilled chicken
red peppers, chopped
green onions, chopped
garlic salt, to taste
1/2 cup of fresh mushrooms, chopped or sliced
1- 26 oz cream of mushroom soup
Jasmine white rice
Directions:
Turn your Ninja to Stove Top High. Add the butter and sauté sweet onion.
Add chicken, red peppers, green onions, and garlic salt. Cook for about 25 minutes or until tender. Turn to Stove Top Medium. Add soup. Stir. Heat through. The last 10 minutes add mushrooms. If they are added to soon, they will be too soft. Serve over Jasmine rice. Enjoy!
****
(When) Chicken & Beans Meet Tomatoes & Hash Browns*, By: Allana Alla Sverbil, May 15, 2015
Ingredients:
mild taco sauce
chili powder
garlic powder
ground black pepper
30 oz shredded hash brown
15.5 oz pinto beans
15.5 oz black beans
15.25 oz whole kernel naturally sweet corn, drained
28 oz diced tomatoes
3 chicken breasts - cubed
1 medium onion
Prep:
Cut 3 chicken breasts into cubes and cover them in a mixture of olive oil, ground black pepper, chili powder, and garlic powder to taste (dip chicken in oil before putting it into spice mixture - you can omit chili powder if you wish).
Coarsely cut 1 medium onion
Recipe:
1) Set Ninja to Oven mode of 425°F and sprinkle olive oil into base of ninja.
2) In the Ninja, layer: hash brown and layer it out then place seasoned chicken breast on top of it. On top of that put pinto beans (with liquid and layer out), then black beans (with liquid and layer it out), then put coarsely cut white onion (spread out) on top of that then corn on top of that (drain liquid and spread out). Sprinkle taco sauce on top of mixture to taste (or omit all together) then place diced tomatoes as the final layer (with liquid and spread out).
Place the lid and cook for 1 hour.
Serve: with lime juice, taco sauce, and cheese
It turned out to be a hearty and well balanced!
****
Chicken & Broccoli Alfredo*, By: Sara Smith, March 23, 2015
I went the easy route and used:
Ingredeients:
3 jars of Bertolli Alfredo sauce
16 ounce bag of frozen florets
1 box of fettuccine
2 lbs of chicken chopped
4 cups of water
Directions:
Turn your Ninja to the Oven setting of 350°. After 20 minutes turn it down to 325°. I made the whole meal in only the Ninja. It was so easy to clean. Great first experience.
****
Chicken & Broccoli Casserole, By: Marianna Southard Debolt, April 27, 2015
Ingredients:
1- 10 oz frozen broccoli, cooked
3-4 cups cooked chicken breast, chopped
2 cans of chicken broth
1 tablespoon lemon juice
¼ teaspoon of curry
1 cup of mayo
melted butter & bread crumbs – no amounts given
Directions:
To your Ninja pot add cooked broccoli. Layer the chicken over the broccoli. Mix soup, lemon juice, curry and mayo. Pour mixture over and spread evenly. Drizzle melted butter on top and sprinkle bread crumbs
Turn your Ninja to the Oven setting of 350°F, and bake for 30 minutes.
****
Chicken & Broccoli Macaroni and Cheese,"Light" Version*, By: Kelly Halandras, August 29, 2014 – Cross posted in Lighter Fare
Ingredients:
1box whole wheat elbow macaroni
4-5 cups chopped broccoli florets
5 low sodium bacon slices, coarsely chopped
6 boneless skinless chicken breasts cut into ½ inch pieces (my chicken breasts were small, so if you have larger ones use as much or as little chicken as you like)
Kosher salt
Pepper
Turmeric
4 tablespoons minced garlic
2 cups 1% low fat milk
2 cups low sodium chicken broth
½ cup flour (maybe a little more depending on how thick you want it)
2¼ cups reduced fat cheddar cheese
Directions:
Cook pasta according to directions minus the salt and fat. We're going healthy remember? Add broccoli to pot during the last two minutes of cooking. Drain and set aside.
Turn your Ninja on Stove Top High. While it warms up prepare your bacon. Mmmm...bacon. I usually slice mine up so they cook a little faster, but you can cook them crispy whole. While your bacon is sizzling away...cut your chicken up. Place in a bowl and toss with salt and pepper. I didn't put any measurements on this because everyone's taste is different. Don't like salt? Use some Mrs. Dash garlic herb and pepper or red pepper flake if you want it spicier.
Once your bacon is nice and crispy, remove it with a slotted spoon leaving the drippings behind and hide it! I don't know about your house, but in mine, cooked bacon is a magnet for bacon burglars! Now that your bacon is safely tucked away, place your cut up chicken in the Ninja and cook for five minutes then add minced garlic. Cook for 2-5 minutes longer and sprinkle with turmeric. This is what is going to add that golden cheesy color. Cook until chicken is done stirring frequently.
Combine a pinch of salt, milk, chicken stock, and flour stirring with a whisk. Add milk mixture to Ninja, bring to a boil stirring frequently. Now you get the idea? See how nice and yellow it is?? That's the secret to making the sauce look cheesier than it is. Cook until desired thickness. Add one cup of your shredded cheese and mix in. Turn Ninja off for a bit. It's worked hard and deserves a break.
Add pasta and broccoli, mix to coat. Get all that creamy goodness on everything. Now...making sure nobody’s looking...go retrieve your bacon. Chop it up and quickly sprinkle it on top, before you or anyone else eats it. Sprinkle the rest of your cheese on top. Mmmmm... A blanket of cheese and bacon...drool.
Turn your Ninja to Slow Cook Low for 4 hours, and let it do the rest. It really doesn't even need that long, but that's when we had dinner. But it did get all nice and brown and tasted fantastic. Definitely a keeper. Meanwhile, go grab something to drink and put your feet up...ya done good.
****
Chicken & Broccoli Pesto Pasta*, By: Tina Nordhavn-Allman, May 6, 2014
Ingredients:
2 large boneless skinless chicken breasts
Montreal Chicken seasoning
1 box whole wheat elbow noodles
1 bag frozen broccoli florets
1 6oz container pesto
4 cups water
olive oil
Directions:
Cut chicken into cubes and sprinkle with seasoning. Turn Ninja to Stove Top High and add a little olive oil. Add chicken to Ninja and brown. Add pasta, 4 cups of water, and broccoli. Cover and let boil until water is absorbed stirring frequently. Turn Ninja to Buffet and add pesto. Stir and let sit until ready to eat.
****
Chicken & Pork Casserole Surprise, By: JoLynn Cook Cover, October 23, 2015
Ingredients:
Stove Top Dressing
¾ cups of water
2-3 potatoes, slices
Nature’s seasoning salt
2 cans of mushroom soup
2 chicken breasts
3 pork chops
slices of Swiss cheese
2 cans of green beans, drained
Directions:
Pour the Stove Top dressing packet at one end of the Ninja. Pour ¾ cup of water over the dressing. Add the sliced potatoes at the other end. Add Nature’s seasoning salt over potatoes. Add 1 can of mushroom soup; spread to layer. Place the chicken breasts over dressing side & the pork chops over potatoes. Add the other can of soup, and layer evenly over the meal. Top with slices of Swiss cheese. Add the green beans over all. (Carrots - Added a few -cause I love carrots). Turn your Ninja to Slow Cook Low for 7 hours. It was pure torture smelling it all day!! It turned out great! Tom took some for lunch today & we now have a frozen meal for another night, for when I'm too busy to cook!!
****
Chicken & Rice*, By: Deb Turbitt, April 7, 2019
Ingredients:
4 bone in chicken thighs - 6 boneless thighs were used in this recipe
1 Tbs. olive oil
1 cup basmati rice
2½ cups of chicken broth
1 tbsp lemon juice
½ Tbs. turmeric powder
fresh parsley to garnish
Seasonings:
2 tsp paprika
2 tsp cumin powder
1 tsp salt
½ tsp chili powder
(use your seasonings of choice and increase seasonings as desired)
Directions:
Mix seasoning together, generously rub into the thighs.
Turn the Ninja to Stove Top High. Heat the oil and sear 4-5 minutes on each side. Remove the chicken. Add rice, lemon juice and broth. Return the chicken to the pot and bring to a boil. Cover with the lid.
Turn to Stove Top Low. Cook until liquid is fully absorbed, and rice is cooked through; about 20 minutes. Turn off the Ninja. Let it rest about 5 minutes.
The ingredients in this recipe are easily doubled and increasing the cooking time just a little.
****
Chicken & Rice*, By: Penny Watts, January 28, 2017
Ingredients:
1½ lbs boneless, skinless chicken thighs
1 small onion, diced
1 cup chicken stock
¾ cup long grain white rice
Salt and pepper – to taste
1 can cream of mushroom soup
1 Tbs. olive oil
1 Tbs. butter
Directions:
Season the chicken with salt and pepper. Turn the Ninja to Stove Top High, Brown the chicken. Remove from the Ninja pot and set aside. Sauté the onions in olive oil and butter until softened, about 3 to 5 minutes. Add rice to the onions and stir for about a minute. Stir in the chicken stock. Return the browned chicken to the top of the rice. Pour the soup as evenly as possible over the chicken. Turn the Ninja to Slow Cook High for 1 hour and 20 minutes. When the time is up, stir together to break up the chicken and mix everything together. Serve.
****
Chicken & Rice*, By: Wanda Vickers Brantley, February 16, 2016
My mother-in-law made this chicken & rice a lot. It is one of my husband's very favorites!
Ingredients:
2 cups cooked chicken – rotisserie or fresh
2 cups rice
Salt, pepper & cumin, to taste
4-5 cups broth - start with 4½ cups, and add more if needed
1 can cream of chicken or mushroom soup
Directions:
Using Stove top High, boil chicken (or use rotisserie) & pull meat off the bone.
Bring broth back to a boil (if using rotisserie chicken you need chicken broth, or boil the carcass to get good broth), add salt & cumin. Add the rice. When rice is nearly done, add the chicken. (I cooked a whole chicken but used only about half the meat.). When rice is tender, add the soup. Pepper to taste. You will probably need to continue to add liquid (water is fine) as the rice continues to absorb it and can get 'thick'.
****
Chicken & Rice*, By: Aurelia Dougan McCollom
Ingredients:
1½ -2 lbs. Chicken Breasts, browned
1 Tbs. oil
4 cups chicken broth
2 cups white rice
2 Tbs. butter
1- 10 oz can cream of chicken soup
16 oz bag frozen broccoli cuts, thawed
salt and pepper to taste
Directions:
Preheat Ninja of Stove Top High for 10 minutes. Put oil and seasoned chicken in your Ninja and brown on both sides. Cook thoroughly. Let cool, then cut into pieces, or shred. Wipe out Ninja. Add chicken, seasonings, liquid, rice, butter, broccoli, & soup. Stir. Set Ninja to an Oven setting 375°. Place lid. Let cook 15 minutes and stir. I stirred it about every 5 minutes after. Taste for doneness. It was perfect @ 30 minutes. You could probably turn to Buffet setting to hold, but not sure if the rice would be gummy after from over cooking. You could probably try adding more liquid if turning to buffet setting. It was really good. And if you just wanted to fix Rice, without the other ingredients, you would I’m sure have a perfect Rice!
****
Chicken & Rice, By: Alayna Soubie Stiffler
Ingredients:
About 1 cup Arborio rice
Package organic chicken thighs (with skin and bone)
1 can Amy's Cream of Mushroom Soup
1½ cans of water
Directions:
Place chicken (I used frozen) in the bottom of pan
Add rice
Add soup and add 1½ cans of water
Put on lid and cook away. Set Ninja to Oven setting 350° for 20 minutes. The last 10 minutes switch to 275°.
This was the most amazing meal and oh so easy. Browned the rice and chicken. I rarely eat carbs and after 1 bite of the rice, I was hooked. Doubling next time!
I rocked an easy recipe yesterday that was absolutely delicious. Oven 350° for 20 minutes, down to 275° last 10 minutes.
I am a toss it in kind of gal and this has been a staple recipe for over 20 years in my house with some minor adjustments due to allergies over the years. I don't add any seasonings/salt/pepper... just this!
****
Chicken & Rice, By: Gunney Keene, May 11, 2014
Ingredients:
5-6 Chicken Thighs
2 (10.5 oz) cans Campbell's Condensed Cream of Chicken & Mushroom Soup (or your favorite cream soup flavors)
1- 14½ oz. can chicken broth
½ cup milk
1- 4 oz can mushrooms, drained (optional)
2 cups shredded cheese [cheddar, jack, Colby – your favorite blend](optional)
Salt, pepper, poultry seasoning, rubbed sage – to taste
Hot Cooked Rice (cooked separately)
Directions:
Spray the Ninja pot with non-stick cooking spray and pre-heat it on Stove Top High. Season both sides of each chicken thigh with salt & pepper, and place in them in the Ninja pot. Brown the pieces on both sides. In a bowl, combine the two cans of soup, the can of broth, the can of mushrooms and any additional seasonings. Pour the mixture over the chicken in the Ninja pot. Put the lid on the Ninja. Change the cook setting to Oven - 350°. Let chicken cook until it is done all the way through to the bone. (Check after 30 minutes.) Dip out about ½ cup of the hot sauce from the pot, add ½ cup milk to it and carefully stir to combine. Pour the mixture into the Ninja and stir to combine. If you prefer, add the 2 cups of shredded cheese to the Ninja and stir to combine. Serve the chicken and sauce over hot cooked rice.
**Added comment by: Aurelia Dougan McCollom – I also fix a Chicken & Rice with similar ingredients. You could probably adapt my recipe for this one and fix the rice in the pot along with the other ingredients. -- Add chicken, seasonings, liquid, rice, butter, broccoli, & soup. Stir. Set Ninja to an Oven setting 375°. Place lid. Let cook 15 minutes and stir. I stirred it about every 5 minutes after. Taste for doneness. It was perfect @ 30 minutes. You could probably turn to Buffet setting to hold, but not sure if the rice would be gummy after from over cooking. You could probably try adding more liquid if turning to buffet setting.-- Aurelia
****
Chicken & Rice*, By: Katey Kelly, November 15, 2014
Ingredients:
1½ cup minute rice
1 can cream chicken soup
1 can cream celery soup
1 cup milk
1 can mushrooms drained
Directions:
Mix all of ingredients and place chicken on top.
Bake @350 for an hour and a half
****
Chicken & Rice, Easy, By: Tracy McCollom Giles
Ingredients:
4 frozen chicken tenderloins
4 frozen chicken thighs
4 cup water
3¾ cup minute rice
1 can cream of chicken soup
Nature’s Seasoning
Directions:
I put it all in the Ninja turned it on Oven setting 325° and let it cook and defrost. I took it out of the Ninja separated all the meat, drained excess fat, cut it up and set it aside. I then put 4 cups of water and 3¾ cups of minute rice and one can of cream of chicken soup and Nature Seasonings. I stirred it altogether added the chicken back. I turned the Ninja back on to 325° to bring to a boil and then put it on Stove Top Medium. It was done in about 20 minutes.
It was sooooo yummy!!!
****
Chicken & Rice Bake*, By: Tina Nordhavn-Allman, January 12, 2015
Another yummy dinner!
Ingredients:
2 large chicken breasts cut in half
2 cups white rice
1 box chicken broth
1 bag frozen broccoli and cauliflower
Salt, pepper and paprika to taste
Directions:
Set Ninja to oven setting of 350°F
Put rice, stock, chicken and veggies in the Ninja and add plenty of paprika and a bit of salt and pepper.
Cook for about 45 minutes or until rice is done.
****
Chicken & Rice Casserole, By: Robin Brock Adamo, January 26, 2019
This turned out so well I decided to share it even if it is a simple, basic, common recipe. I am listing the specific ingredients I used; they are certainly adaptable.
PREPARE CHICKEN:
6 boneless, skinless chicken thighs
Rub with ¼ cup olive oil and 1 generous Tbs. Penzey's Ozark Seasoning blend.
(if you don't have that blend, season with salt, pepper, garlic powder, thyme and paprika, etc.).
CASSEROLE:
Heat 4-in-1 on Stove Top High for a few minutes.
Add:
2 Tbs. butter
1 chopped onion
Sauté for 3 minutes, then add:
4 cloves garlic, minced
1 tsp salt
¼ tsp black pepper
Sauté a couple more minutes, then add:
3.5 cups water
2 cups white rice (I used Uncle Ben's converted)
2 tsp "Better than Bouillon" REDUCED SODIUM chicken base (if you don't use reduced sodium, then reduce the salt above)
Lay the chicken thighs on top of the rice. Place the lid. Turn to Oven Dry Bake, 350°F for 60 minutes.
When complete, stir to re-distribute remaining moisture. Recover and let sit for 10-15 minutes before serving.
****
Chicken & Rice Casserole, By: Brent Stapley, May 15, 2014
Ingredients:
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)
Directions:
I made this recipe from the food network in the Ninja. To adapt, sauté the garlic and onions on Stove Top High, add the rest and switch to Oven setting at 425° for 20 minutes. Sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
I especially liked the delicious brown crust it created!
****
Chicken & Sausage Spaghetti*, By: Selina Cougot, February 18, 2018
Ingredients:
10 oz. (about 2/3 of a 1 lb. box) dried spaghetti noodles
1 jar (15 oz.) Alfredo sauce
1 medium (about 1 cup) yellow onion, diced
2 cloves garlic, minced
1½ lbs. boneless, skinless chicken breast, cut into ½ inch cubes
½ lb. sausage, sliced
1 green bell pepper, diced
1 can (14.5 oz.) Muir Glen™ Organic Diced Tomatoes Fire Roasted
1½ tablespoons Creole seasoning
¼ cup heavy cream
Salt & pepper to taste
Directions:
(1) Get all your ingredients out for some quick prep work.
(2) To start, cut the chicken into bite-size chunks and slice the sausage.
(3) Dice the whole onion, chop the bell pepper and mince the garlic. (Prep work over.)
(4) Pour 1/3 of the Alfredo sauce into the bottom of the Ninja cooker and stir in the onions and garlic. Layer the chicken pieces on top of the saucy onions and sprinkle half of your Creole seasoning over the chicken.
(5) Layer the bell pepper and sausage pieces over the chicken, then pour in the whole can of tomatoes (including the liquid). Top tomatoes with remaining Creole seasoning and Alfredo sauce.
(6) Close the lid. Turn the Ninja to Slow Cook Low for 4 hours. After 4 hours, give everything a stir and add about ¼ cup of heavy cream to the sauce. Season with salt & pepper to taste, and add additional Creole seasoning if desired.
(7) Break the spaghetti noodles in thirds and place them in the sauce. Stir until noodles are completely coated and submerged in the sauce, with no pieces sticking out.
(8) *Increase heat to Stove Top Medium and cook noodles till done. Give your pasta a good stir or two, and enjoy!
NOTES:
I actually double this recipe and add one can of rotel tomatoes as well. You can also saute the onions and brown the chicken & sausage first, you can play with it to your liking. Enjoy!
*Added comment by: Aurelia Dougan McCollom - for direction #8 - Using the Oven setting of 250°F would also work. Stirring occasionally. The Stove Top Medium is only available on the Ninja 3-in-1 Multi-Cooker.
****
Chicken & Stuffing Casserole*, By: Emily Muscato, April 3, 2015
My first one-pot creation was an old family recipe: chicken and stuffing casserole. It was easy - I made the entire thing while wearing the baby. Only a mom can wear a baby and de-bone a rotisserie chicken, am I right moms?
Ingredients:
1 box stuffing mix of your choice
1 can cream of mushroom soup
about 10 oz chicken of choice (2-3 chicken breasts, leftover rotisserie chicken, shredded chicken, etc)
Directions:
Turn your Ninja to Stove Top High and cook stuffing according to package directions.
In your multipurpose pan, layer chicken on bottom, cream of mushroom soup in middle, and stuffing on top. If using shredded chicken or chunks, mix well. Chicken breasts should be kept on bottom.. Cover the multipurpose pan with aluminum foil. Using rack, bake on Oven setting at 350° for 45 minutes. Remove foil and cook another 15 minutes.
****
Chicken & Wild Rice with Long Grain Rice Casserole, By: Susan Hunter Willard, august 3, 2015
Ingredients
2 cups cooked chicken (I probably had a little more than 2 cups)
2 bags ready rice Wild and Long Grain mixed (this is the 90 second microwave bags)
½ stalk diced celery
½ cup diced onion
2 tablespoons butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag frozen mixed vegetables (I used the steamable bag and microwaved it
1½ cans milk
2 cups shredded Swiss cheese
Toasted almonds - optional
Directions:
You can use rotisserie chicken but I used skinless chicken tenders that I seasoned with a garlic/herb seasoning blend.
Add butter to the Ninja pot on Stove Top Medium. Add celery, onion and chicken. Cook stirring occasionally until cooked through. Add cooked rice, cooked veggies, soups, milk, stir to mix. Turn the Ninja to Slow Cook High and just let it cook for about 2 hours. Add the Swiss cheese on top to melt. (I did add extra corn to ours that was the steamable microwave kind). The original recipe called for toasted almonds on top, but one of our diners could not have them, so I left them out. This was very good and really easy.
****
Chicken Alfredo*, By: Gerrilyn Grant Gipson, August 17, 2015
Ingredients:
1 box wheat Penne pasta
1 lb raw chicken breast - sliced in strips
1 lb turkey sausage - (large links sliced)
1 jar Emeril's Alfredo sauce
2 cups liquid (water or chicken broth)
1 package frozen chopped broccoli - heated through
1 can petite diced tomatoes
2 tablespoons chopped garlic
1 tablespoon Italian seasoning
1 tablespoons seasoned salt
1 tablespoon onion powder
½ cup Parmesan cheese
2-3 green onions, sliced
Directions:
Turn your Ninja to Stove Top High. Brown chicken and sausage in olive oil. Add seasonings to pot with Alfredo sauce liquid. Stir well. Add pasta and tomatoes, mix well. Turn to the Oven setting of 300°F for 25 minutes stirring occasionally. Add broccoli and grated cheese at the end, and stir before serving. Top with sliced green onions.
****
Chicken Alfredo, By: Angie Aguilar Fellenz, March 15, 2015
Ingredients:
Cooked diced chicken
1 stick of butter
2 cloves of garlic,
1 Tbs. of cream cheese,
1 pint of heavy whipping cream,
1 cup of Shredded Parmesan cheese
16 ounces of your favorite cooked noodles
Directions:
Turn your Ninja to Stove Top Medium. Cook diced chicken. Once cooked add butter, garlic, cream cheese, heavy whipping cream, and shredded Parmesan cheese. When hot add noodles and stir. Serve.
****
Chicken Alfredo*, By: Lakisha M Batts-Williams, March 13, 2015
Ingredients:
1 pack of chicken cutlets, cut into pieces
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 jar of Alfredo sauce
Handful of spinach
1 pack of cherry tomatoes
1 box of penne pasta
Directions:
Turn your Ninja to Stove Top High. Add chicken, peppers & onions. Sauté until tender and chicken is cooked through. Reduce heat to Stove Top Medium/Low. Add Alfredo sauce, tomatoes & spinach.
While fixing the chicken, separately boil noodles according to box directions until desired tenderness. Drain. Gently stir the pasta into the Ninja. Serve.
Prep time is 1 hr 5 min
****
Chicken Alfredo*, By: Mary Nuzum-Osborn, February 21, 2015
Ingredients:
1 whole chicken
1- 15 oz can low sodium chicken broth
1 can cream chicken soup
1- 14 ounce package noodles
¼ can water
1- 16 oz jar of Alfredo sauce
garlic powder and onion powder, to taste
Directions:
Turn your Ninja to Oven setting of 350°, and cook the chicken in the broth for 2 hours, or until done. When chicken is done, debone and remove skin. Shred. Add back to Ninja and add chicken soup, noodles, garlic powder, onion powder, water, and Alfredo sauce to the broth. Cook on Stove Top High for 15 minutes. Turn to Stove Top Low for another 15 minutes. Serve
****
Chicken Alfredo, By: Wendy Smith Blankenship
Ingredients:
chicken chunks
5 cups of water
1 lb fettuccine
1-2 jars of Alfredo sauce
Peas, (optional)
Directions:
Turn your Ninja to Stove Top High and brown chicken chunks. Add water, fettuccine broken in half, and Alfredo sauce.
Set on Oven at 300° for 20minutes. I stirred a couple of times during cooking so it would not stick.
I did add an extra jar of sauce because I felt it was not very creamy! Add peas during cooking; you could also add other veggies!
I used the spaghetti recipe as a guide for this recipe!
My family loves it!
**Added comments**
The water does not water down the sauce, if anything I feel you need more sauce! I thought that the first time I made spaghetti but it turned out great! I am sure you can make the spaghetti and then just add the sauce after it's cooked if you would rather do it that way!
Wendy Smith Blankenship Debra : I cooked the chicken first and yes there was quite a bit of juice from the chicken so what I did was I cooked the chicken first ten I poured out the juices and then put chicken back in to brown more before cooking the noodles.
**Added comments by Jessica Conol:** photo added
I made the Chicken Alfredo in files by Wendy Smith Blankenship. Some adjustment I made was instead of chicken chunks. I bought turkey breast tenderloins and cut into chunks (It was on sale). I used 1 Classic Ragu Alfredo Sauce and 1 light Parmesan Alfredo Ragu sauce. I browned the turkey chunks, added the water and 1 jar of the sauce and the broken fettuccine noodles and after it cooked for 15 minutes, I added in the other jar of sauce. And seasoned with garlic salt. It was good, pasta came out perfect. Next time I will add some chopped garlic and maybe broccoli. Thanks Wendy.
****
Chicken Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, February 20, 2019
Ingredients:
3-4 cups water - I used just under 3 cups, depends on how thick you want it
1- 16 oz. box angel hair pasta
olive oil – see directions
½ tsp. sugar
2 jars of Ragu Parmesan Garlic Sauce - use some of the water to rinse out the jars
1 bag frozen chopped broccoli
red pepper flakes, to taste
1 rotisserie chicken, shredded – (the finished meat was 1¼ lbs. when cleaned)
1- 14.5 oz. can petite diced tomatoes, with juice
1 medium onion, sliced
1 tablespoon tomato paste
1 cup dry white wine
4 garlic cloves, minced
1 teaspoon dried oregano
½ cup chopped fresh parsley
¼ cup chopped fresh basil
salt and ground black pepper – to taste
Directions:
Shred the rotisserie chicken ahead of time to save time. Keep covered and refrigerated to keep fresh.
Turn the Ninja to Stove Top High. Heat 2-3 tablespoons olive oil. Add the onion to the Ninja pot. Add salt and pepper (to taste), and sugar.
Stirring frequently sautéing until nicely caramelized. Once the onions are almost done, add the garlic and tomato paste. Stir to cook the tomato paste.
Stir in remaining ingredients, even pasta. Place the lid.
Cook on the Oven setting of 325°F for about 15 minutes, stirring frequently. Reduce heat to the Oven setting of 250°F, to continue cooking, stirring frequently, until pasta is al dente. Turn off the Ninja. Serve.
****
Chicken Alfredo Gnocchi Bake with Bacon*, By: Stephanie Foley, February 28, 2017
Alfredo sauce:
¼ cup butter (half of stick)
6 ounces cream cheese
4 cloves of garlic, finely minced
1 cup milk
¾ cup heavy cream
8 ounces parmesan cheese, grated
2 egg yolks, beaten
salt and black pepper
For the bake:
16 ounces store-bought gnocchi, cooked and drained – (I used two 13 oz fresh and it turned out well)
½ cup sour cream
½ cup ricotta cheese
2 cups boneless and skinless chicken breast, cooked through - (I used 4 breast)
6 ounces parmesan cheese, grated
2 tablespoons fresh parsley, chopped (plus extra for garnish)
6 ounces fontina cheese, grated – (Iused smoked Gouda because it was a suggested substitute)
6 ounces mozzarella cheese, grated
4 or more strips of bacon, cooked until crisp and chopped
shaved parmesan, for garnish
Directions:
Turn the Ninja to Stove Top High. Melt the butter. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer, as you continue to whisk. Turn off the heat, and whisk in the parmesan cheese. Add a tablespoon of the Alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Turn off the Ninja and cover.
Add the sour cream, ricotta cheese, chicken breast, parmesan cheese, parsley and gnocchi to the Alfredo sauce. Fold the ingredients together until combined. Sprinkle fontina and mozzarella cheese on top. Place the lid. Turn the Ninja to Slow Cook High for 30 minutes or until warmed through and the cheese is melted and bubbly. Sprinkle bacon, parsley and shaved parmesan on top. Serve immediately and enjoy
****
Chicken Alfredo; One Pot, By: Dasha Nelson, December 5, 2014
I didn't see this in our recipe files so I am posting a recipe (based on recipe on the kitchenmeetsgirl blog) I made the other day. It was a big hit. Sorry - forgot to take a picture.
Ingredients:
3 Tbs. oil (I used garlic oil)
1 ¼ lbs of boneless, skinless cooked chicken breasts or tenderloins, diced into one inch pieces
2 cloves garlic, minced
salt, pepper, garlic powder – to taste
1 can (14 oz) chicken broth, plus more for cooking the chicken breasts
1 cup half-n-half or heavy cream
½ lb spaghetti or fettuccine noodles, uncooked
1 + cup Parmesan cheese, grated - fresh is best!!!
Bacon bits, if desired.
Directions:
I cooked the chicken breast tenderloins on Slow Cook High setting for approximately 2 hours (make sure it is fully cooked) in chicken broth and seasonings. Cool chicken enough to dice. Or refrigerate chicken until ready to use.
Warm the olive oil in the Ninja - Stove Top Medium setting. Season chicken with salt, pepper and garlic powder and add to warmed oil to brown, about 5-6 min (stir frequently). Add the minced garlic and cook for 30 seconds more.
Add the uncooked pasta, chicken broth and half-n-half or heavy cream and stir. Bring to a boil, then turn the Ninja Stove Top Low. Cover and simmer 15-20 minutes or until pasta is tender. If the mixture is too thick, add more half-n-half or heavy cream.
Turn Ninja off, or to Buffet setting if not serving dish right away, and stir in the Parmesan cheese (can use more cheese if desired); stir until cheese is melted. Sprinkle with bacon bits if desired.
****
Chicken Alfredo with Broccoli*, By: Jessica Michelle Darbrow, January 28, 2019
Ingredients:
5-6 frozen chicken breast tenderloins
Cajun seasoning – to taste
1- (12 oz.) bag Green Giant Steamable’s frozen broccoli cuts
1- 21.5 oz. Ragu garlic Alfredo sauce
1- 16 oz. box tricolored pasta
21.5 + 10 oz. milk (1½ amounts of jar)
10 oz. water (half a jar)
Directions:
Turn the Ninja to Stove Top High. Simmer the chicken in about an inch of water. Add Cajun seasoning. After chicken is done, add the broccoli, Ragu, milk, water and pasta.
You can continue using Stove Top High or switch to the Oven setting of 250°F for 25-30 minutes, stirring frequently to keep form sticking.
****
Chicken Alfredo with Cheese Ravioli, By: Michelle Whitman
Ingredients:
2 lbs chicken breasts, cut in strips
2 jars of Alfredo sauce
1 bag chopped frozen broccoli, thawed
1 bag frozen cheese ravioli
Cook chicken on Stove Top High, until just under cooked thoroughly. Add frozen ravioli and sauce. Bake at 350° for 15 minutes, then add broccoli bake another 15 minutes. Done!
I stirred it probably every 5 minutes but my ravioli was partially frozen together. I probably only would've done it when first put in and again after broccoli if the raviolis were all individual.
Everyone loved it. I'm sure this recipe could be halved, as it seems most of you don't cook for many. Mine fed 6 people, 4 of which are adults, or eat like one!
****
Chicken Broccoli Alfredo Stuffed Shells, July 28, 2015
Ingredients:
2 jars (16 oz) Alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded cheddar cheese
¼ cup shredded parmesan
21 jumbo pasta shells, cooked
Directions:
Use a large bowl to mix Alfredo, chicken, broccoli, and cheeses.
Spoon this mixture into pasta shells.
Grease or spray your multipurpose pan or oven proof dish. Spread 1 jar of the Alfredo on the bottom of the dish. Arrange stuffed shells in baking pan. Turn your Ninja to the Oven setting of 350°F. Cover with foil and bake 35-40 minutes.
**I suggest cutting this recipe in half and using only 10 shells for the one pan. Aurelia Dougan McCollom
****
Chicken Broccoli Parmesan Stuffed Shells*, By: Cheryl Koehler, May 9, 2015
Ingredients:
14 jumbo pasta shells, cooked - (I cooked a day ahead in water
Enough to cover noodles)
1 skinless, boneless chicken breast - Cooked, shredded
1 package skillet parmesan sauce
1- 8 oz can tomato sauce
Garlic salt or powder, to taste
Mrs Dash spicy blend, to taste
Black pepper, to taste
½ cup parmesan cheese
1½ cup Frigo Italian shredded cheese, or your choice
1 package frozen broccoli & cheese, thawed
Directions:
Add your chicken and skillet sauce to the Ninja pot and turn to Slow Cook Low for 4 hours. Take out and shred chicken.
Open tomato sauce, add spices, stir and place a small amount sauce on sprayed casserole dish or multipurpose pan. Set aside. Also set aside remaining sauce.
Mix chicken, cheeses, broccoli and cheese and tomato sauce with spices together. Stuff shells and place in pan. Sprinkle shredded cheese over top. Cover with foil. Place on pan or casserole dish on your rack. Bake for 1½ hour on oven setting 350°F or until heated through.
****
Chicken Broccoli Rice Cream of Mushroom Casserole*, By: George Johnson, August 6, 2016
Ingredients:
2 large chicken breasts
1 package of broccoli florets
1 package of bear creek broccoli cheese soup mix (available at Wal-Mart)
3 cans of cream of mushroom soup
3 cups instant rice
In 8 cups of water cook chicken and broccoli, using Stove Top High. Remove chicken and shred. Add rice and cover.
When rice is tender add soup mix and cream of mushroom soup. Reduce heat to Stove Top Low. Cook until bubbly.
Garnish with sour cream and shredded cheddar cheese, if desired
About an hour total cooking time.
****
Chicken Carbonara*, By: Kathleen Sanden, August 30, 2015
Ingredients:
2 cups prepared bow tie pasta
2 cups grilled chicken
1- 8 oz package Neufchâtel cream cheese, cut up
2 cups milk
1 small can mushrooms or a half cup fresh
2 tsp garlic powder
¼ tsp pepper
½ can of peas
1 stick of butter
2 pieces bacon
6 oz low fat grated Parmesan cheese
Directions:
Turn your Ninja to Stove Top High and cook bacon. Crumble and set aside. Melt the butter in the Ninja on Stove Top High. Add the cream cheese and whisk while melting. Add the garlic powder, pepper, and the milk (add slowly whisking until smooth). Add cooked chicken. Frozen grilled chicken was used in this recipe, but rotisserie chicken would work or any other way you make it. Add mushrooms, peas, bacon, Parmesan cheese and the pasta. Bring to a boil and reduce heat to low until the sauce is thickened to your liking. Turn Ninja to the Warm/Buffet setting for 5 minutes. This is delicious and one cup is 414 calories.
If you just make the sauce minus the veggies, chicken and pasta it will be Alfredo sauce to die for!
****
Chicken Casserole, By: Jessica Conol
Ingredients:
1 deli roasted chicken (shredded). I used Costco chicken or you can roast your own chicken in the Ninja
1 can cream of mushroom soup
1 can chicken broth
1 package frozen mixed vegetables
Cornstarch
Salt and pepper (optional)
Directions:
Spray pot with cooking spray. Turned on Stove Top High. Throw chicken in pot, chicken broth, cream of mushroom soup. Mix. Throw in mixed vegetables. I added cornstarch to thicken the gravy. Cook till heated through. If need too, season with salt and pepper. The chicken I bought was seasoned well so didn’t have to season.
****
Chicken Casserole, By: Dawn Dean
Ingredients:
1 chicken, cooked and cut up
2½ cups chicken broth, I used Swanson's
4 slices bread, cut into small pieces
I box chicken- flavored Stove Top stuffing, not prepared)
1 stick butter, melted
1 can French-style green beans
1 can cream of mushroom soup
Directions:
I used six chicken breasts that I had previously pressure cooked. I am sure you could use any cooked chicken you have. I melted the butter in the Ninja on stove top medium. Threw the rest of the ingredients in, stirred it and set the Ninja on oven at 350 for an hour. I did not plug the steam hole because I don't know when it should be done and when not. As you can see, the bottom and sides got quite well done, crusty and chewy. It always seems to do that to me on the oven setting.
****
Chicken Cheesy Bacon Tater Tot*, By: Cindy Halverson Brewer, December 17, 2014
Ingredients & Directions:
layer bottom with ½ can of cream of chicken soup
½ bag of tater tot
3 chicken breast cut up (divide in between layers)
8 slices of pre cooked bacon, cut up – (or fry up bacon)
½ cup of cheese
Add more chicken
remaining bag of tater tots
top with ½ cup of cheese
remaining can of soup mix with 1 cup of milk pour on top
salt and pepper in between for flavor, to taste
Turn your Ninja to Slow Cook High for 4 hours
Enjoy!
****
Chicken Fettuccini Alfredo*, By: Cami Bearden Thomas, January 13, 2015
Ingredients:
package boneless/skinless chicken tenders cut into bite sized pieces – (seasoning for the chicken: white pepper, Italian seasoning, Himalayan pink salt, thyme, and basil to taste)
2 Tbs. olive oil
2 Tbs. butter
1 small onion, chopped
2 Tbs. minced garlic
fettuccini noodles
1 jar of your favorite Alfredo sauce - I used Bertolli
Directions:
Turn your Ninja to Stove Top High. Heat oil and butter. Add onion, garlic and seasoned chicken. Stir and cook through. Remove from Ninja to a bowl. Add water to pot. Do not clean bits from the bottom. (You can add water as stated on the noodle package, and cook on Stove Top High; and drain, or use Ninja instructions for pasta NO Drain Noodles.)
Add sauce and chicken mixture back to your Ninja. Stir until heated through still using Stove Top High.
****
Chicken Enchilada Casserole*, By: Cindy Durham, March 29, 2017
Ingredients:
1.5 lbs. boneless skinless raw chicken breasts
1 28 oz. can red enchilada sauce
Add these ingredients at the end
10 corn tortillas
3 cups grated cheese (divided)
1 3.8 oz. can black olives (divided)
Directions:
Add the chicken breasts and enchilada sauce to the Ninja pot.
Turn to Slow Cook Low for 6 hours.
Remove the chicken to shred or carefully shred in the Ninja, being careful not to scratch the pot.
Cut the tortillas into strips. Add to the chicken and sauce.
Stir.
Add 1 cup cheese and half of the olives into the sauce and chicken mixture. Stir.
Flatten the mixture slightly. Add the remaining cheese and olives to the top.
Continue cooking on Slow Cook Low for 20-30 minutes, or until cheese is completely melted.
****
Chicken Fettuccini Alfredo, By: Claire Silcott Atkins
I made Chicken Fettuccini Alfredo last night and it was awesome. Added about two cups of water and the sauce after I cooked the chicken, put in the dry pasta, then turned it to Stove Top Medium for about 20 minutes. I did stir it a few times, just because sometimes fettuccini noodles tend to stick together more, but it turned out wonderfully! I actually added a little more water as it cooked (because I used more sauce and noodles than normal because an extra person was here for dinner).
****
Chicken Florentine Pasta Bake*, By: Gina Groznik Steiner, August 9, 2018
Ingredients:
1 Tbs. olive oil
1 lb. chicken, cubed
½ bag spinach
12 oz. rigatoni noodles
¼ tsp. salt
½ tsp. pepper
½ tsp. onion powder
3 cups water
8 oz. cream cheese
1 cup shredded mozzarella cheese
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Add the chicken and cook through.
Add the pasta, spices, and water. Stir. Turn the Ninja to the Oven setting of 250°F for 25 minutes.
After 10 minutes of cooking, add the cream cheese.
Stir mixture after 20 minutes of cooking to incorporate cream cheese. Add the spinach. Bake for 5 more minutes. Bake for 5 more minutes. Add the shredded cheese, and bake for additional 5 minutes, or until cheese has melted. Serve & enjoy!
*Added comment:
Chicken Florentine Pasta Bake*, By: Grisell Martinez, August 23, 2018
I followed the recipe with these changes:
Seasoned chicken with salt, pepper and garlic powder.
Added 1 teaspoon minced garlic.
Substituted 1 cup water and 2 cups of water mixed with “Roasted Chicken Better than Bouillon,” for the 3 cups of water.
Substituted 1 cup peas for the spinach.
This will be a repeat recipe!
****
Chicken Fried Rice*, By: Andi Brown, January 27, 2016
Ingredients:
3 large chicken breasts
Salt and pepper, to taste
½ bag frozen peas and carrots
2 cups Minute rice & 2 cups water
2-3 Tbs. each of Teriyaki and soy sauce
3 eggs
Directions:
Add the salted and peppered chicken to the Ninja pot. Turn to Slow Cook Low for 2-3 hours, or until temperature reaches 165°F on a digital probe. Remove and shred.
Add the eggs to the Ninja using Stove Top Low/Medium setting. Scramble until done, then remove.
Add the rice and water, (a little more water may be needed, check and stir), according to instructions. Add vegetables. When rice is cooked, return the chicken and eggs. Stir in the sauce.
****
Chicken Mostaccioli & Sundried Tomatoes*, By: Bonnie Smith, April 2, 2018
Ingredients:
3 large boneless chicken breasts, cut into bite size pieces
1-pound box pasta, cooked (spiral or pasta of choice)
6-8 Roma tomatoes, diced (I had only 3)
6 Sundried tomatoes, diced (I use almost an entire 3-ounce bag)
flour
oregano, basil, thyme – to taste
2 cups chicken broth
4 garlic cloves, minced
2-3 bay leaves
olive oil
Parmesan cheese
Directions:
Turn the Ninja to Stove Top High and heat the olive oil. Combine flour, oregano, basil and thyme. Dip the chicken in flour mixture and brown in the Ninja. (Do this in batches so you don’t overcrowd the chicken. If you have two Ninjas use the other one to cook the pasta.) I have two Ninja’s, but it is difficult to move about at the moment so used only one. I cooked my pasta, then did the chicken. Combine the garlic, chicken broth, Roma tomatoes, sundried tomatoes and bay leaves. Once the chicken is done, wipe out the Ninja. Add the chicken broth mixture and bring to a boil. Turn to Stove Top Low and simmer for several minutes. Remove the bay leaves. Add the pasta and stir to combine. Gently stir in the chicken and some parmesan cheese. Sprinkle more cheese on top. I heated everything back up then turned to buffet setting until dinner time.
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Chicken Noodle Casserole*, By: Carmel Barninger, February 2, 2016
Ingredients:
1 can Cream of Chicken soup
2 cups water
1 can milk
1 bag frozen peas
1 can chicken
½ bag Kluski noodles – or brand of your choice
1 jar pimentos
Directions:
Add all ingredients to the Ninja. Turn to Stove Top High and cook until boiling. Reduce temperature to Stove Top Low and cook 20 minutes. Stir occasionally.
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Chicken Parm-A-Ziti*, By: Allana Alla Sverbil, February 9, 2015
So my fiancé and I weren't feeling well today (migraines) and we wanted Ziti and Chicken Parmesan so we ended up combing them and hoping for the best, and it came out AMAZING (not too bad for two people who can barely think straight):
Ingredients:
1½ bottles of Onion-Garlic-Tomato Prego Pasta Sauce
1 box of Ziti
Chicken breast
1 bag of Parmesan Cheese
1 bag of Cesar Croutons (we got the ones with garlic in them)
1 small bottle of butter milk
Directions:
Prior to cooking, cut up the chicken into bite size pieces and put them in a bag with buttermilk (make sure the buttermilk covers the chicken entirely) and refrigerate it for 7-8 hours or overnight.
Before beginning to cook, shake the bags with the buttermilk chicken and put the Caesar Croutons in a bag and break them into a breadcrumb consistency then put the buttermilk chicken into them and toss them until the chicken is fully covered on both sides.
Drizzle olive oil on base of Ninja for non-stick purposes
1) Set the Ninja to Oven mode of 450°F and add the chicken. Once the chicken browns on one side, flip it to the other side, (about 15 minutes maximum per side or until the chicken is fully cooked).
To save time (I know, I cheated in the Ninja), cook the ziti on the stove and put it aside once it is ready for later use.
2) Once the chicken is fully cooked, put the ziti on top of the chicken. Then layer the pasta sauce on top of that and mix the chicken and ziti together.
3) Once mixed, layer Parmesan cheese on top and let it cook for about another 5-10 minutes or until the cheese is melted to your liking!
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Chicken Parm Pasta Bake*, By: Michelle Williams, June 22, 2016
Makes: 8 servings
Prep Time: 3 minutes
Cook Time: 50 minutes
Ingredients:
1 tablespoon butter
1 pound boneless and skinless chicken breast, cut into ½ inch cubes
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
sea salt and freshly ground black pepper, to taste
1- (12 ounce) package Jovial Organic Einkorn Whole Wheat Rigatoni – or brand of your choice
3¼ cups water
16 ounce jar marinara sauce
½ cup basil leaves, loosely packed and coarsely chopped
1 cup mozzarella cheese, shredded and divided
½ cup Parmesan cheese, freshly grated
Directions:
Set the dial on the Ninja to Stove Top High. Allow to preheat for 3 minutes. Add the butter and melt. Then add the chicken pieces and season with garlic powder, onion powder, oregano, and salt and pepper. Cook until outside is no longer pink, about 6 minutes.
Set the dial on the Ninja to the Oven setting of 350°F. Add the rigatoni pasta and water, stirring to settle the pasta in with the cooked chicken pieces. Place the lid on the cooker, and cook for 12 minutes. Open the cooker, stir, and replace the lid. Cook another 15 minutes.
Open the cooker and add the marinara sauce, basil leaves and half the mozzarella cheese. Top with the remaining mozzarella and the Parmesan cheese. Replace the lid, and cook for 10 minutes. Once the cooking time is up, turn the dial to the OFF setting and allow the pasta to rest 5 minutes prior to serving. Enjoy!
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Chicken, Penne with Alfredo Sauce*, By: Cheryl Worthy, August 23, 2014
Ingredients:
1-2 lbs Chicken tenderloins
2 Tbs. Olive oil
Tenderizer, to taste
Salt, pepper, garlic powder, to taste
1 medium onion, chopped
1 lb penne noodles
2 cups water
1 can mushrooms, drained
1- 16 oz bag frozen broccoli
2- 24 oz. jars Alfredo sauce
Cook the chicken tenderloins in olive oil after seasoning them with salt, pepper, garlic powder and a little tenderizer on Stove Top High for about 10 minutes until done. Remove from Ninja. Cut into bite size pieces.
Sauté the onions until soft. Add the noodles, water, mushrooms a bag of broccoli, and Alfredo sauce. Returned the chicken to the pot.
Turn to OVEN setting of 300° degrees and cook for 25 minutes. Stir frequently to keep noodle from sticking. Add pepper and grated parmesan cheese before serving.
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Chicken-Potato Casserole*, By: Allana Alla Robinson, July 15, 2016
Ingredients:
1 green bell pepper - cut into strips (can dice if desired)
1 lb frozen diced potatoes (can use fresh if desired)
8-9 chicken breast tenderloins
1 bundle scallions - cut into bite size pieces (can use diced white onion if desired)
Bread Crumbs
Ground Black Pepper
Salt
Grated Parmesan Cheese
Olive Oil
Prep:
Cut pepper into strips
Cut scallions into bite size pieces
Coat tenderloins in a mixture of bread crumbs, ground black pepper, and salt
Recipe:
**cook with the lid off
1) Into the Ninja pot, add olive oil. Add in the coated chicken breast tenderloins. Set the Ninja to Stove Top High and brown each side - flip each after one side is browned.
2) Once chicken is browned, remove from the Ninja and using a fork & knife, cut it into bite size pieces.
3) Into the Ninja pot, add in the frozen diced potatoes, pepper strips, scallions, and chicken pieces. Season all with salt, ground black pepper, and grated parmesan cheese. Mix everything together and keep the Ninja at Stove Top High and cook until potatoes are cook through. Stirring occasionally.
4) Top off with more parmesan cheese prior to serving.
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Chicken Pot Pie Filling*, By: Randall McGouirk, January 17, 2018
Ingredients:
3 large chicken breast, cubed
1 large onion, diced
2 tsp. chicken bouillon
4- (10 oz.) cans cream of chicken soup
2 small bags frozen mixed peas and carrots
Directions:
Turn the Ninja to Stove Top High. Add the onion and chicken. Cook until chicken is seared on all sides and onions are translucent. Add the cream of chicken soup and stir. Turn the Ninja to Stove Top Low/Medium and cook for 20 minutes or until chicken is done. Add the vegetables and cook 20 minutes longer. Serve with puff pastry on top. Garnish with parsley. (Optional)
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Chicken Ravioli*, By: Debra Golomb Futterman, June 1, 2015
Ingredients:
1 bag of refrigerated chicken ravioli
1- 24 oz jar of marinara
½ cup of water
a few dollops of ricotta cheese and some mozzarella
Directions:
Add all of the ingredients, except cheesed. Stir. Turn your Ninja to the Oven setting of 250°F for 15 minutes. Now add the cheeses and cook 10 more minutes, or until tender. Pasta was perfect. Dinner in less than 30 minutes. Can't beat that!
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Chicken Riggies, By: Dennis Becraft, April 5, 2018
Ingredients:
boneless chicken breast as much as you want cut into bite size pieces
2 bell peppers green red or yellow - cut into bite size pieces
4 small cans of mushrooms, drained
½ pint heavy cream
4 to 5 (24 oz.) jars marinara sauce with burgundy wine
Parmesan cheese
1 lb. box rigatoni
Directions:
Turn the Ninja to the Oven setting of 325°F. Add all of the ingredients except heavy cream and Parmesan cheese.
Cook for 1 hour of until rigatoni is done stir often you may need more sauce as rigatoni cooks start with 4 jars of sauce. Add the heavy cream about half hour before done to give it an orange color and let it thicken. Serve on a plate or in a bowl. Sprinkle with cheese.
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Chicken Spaghetti*, By: Kelly Crenshaw, August 27, 2016
Ingredients:
3 chicken breast
1- 16 oz package spaghetti
1 can cream of chicken
1 can cream of mushroom
1 can green beans
1 cup water
1 handful of shredded cheese
Leftover nacho cheese (optional)
1 handful of chopped onions
8 garlic cloves, smashed
Seasonings of your choice
3-4 Tbs. butter
½ cup milk
Directions:
If you have frozen chicken, thaw it safely.
Turn the Ninja to Stove Top High. You can add the chicken with water and seasonings to cook. You can choose to either steam or poach. If steaming place on the rack, otherwise add to the pot. Adding onion and garlic. When done, remove the chicken and shred. Return back to the Ninja pot. Add both cans of cream mushroom & chicken, butter, nacho cheese, and milk. Stir.
I cooked my noodles on the stove to a little less then al dente. Strained & added them to the Ninja. Stirred everything together & topped with shredded cheese. Turn the Ninja to the Oven setting of 325°F, for about 20-30 minutes.
Because I used nacho cheese, I didn't need as much shredded cheese to bind it all together. I used what I had in my kitchen so modify to what you have or what you want in it.
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Chicken Spaghetti*, By: Aurelia Dougan McCollom
Ingredients:
2 lbs. chicken breasts, thighs, or combine the two, cubed
2 Tbs. vegetable oil
1-14 oz. can chicken broth
1 bell pepper green or combination, chopped
1 onion, chopped
1 tsp. Worcestershire sauce
1 tsp. garlic powder
Salt and pepper to taste
1 can cream of chicken soup mushroom
1 can cream of mushroom soup
1 can Ro-Tel tomatoes, (with green chilies) (do not drain)
1 can sliced mushrooms (do not drain)
1 package spaghetti, (16 ounces) (broken into small pieces)
8 oz. Velveeta cubed, (Mexican or regular)
1- 8 ounces package shredded Mexi-blend cheddar cheese,
PAM for non-stick coating of casserole dish
Croutons, crushed for topping or French’s Onion Rings
Directions:
Preheat Ninja on Stove Top High setting. Add oil and brown chicken. When almost done, add green pepper and onion and cook until soft. Add soups, chicken broth, seasonings, Worcestershire, Ro-Tel, cheeses, and mushrooms, mix well. I also use about ½ can of water mixed between the soup cans just to get the remaining of the soup out of the cans. Turn the unit to oven setting 300° and add spaghetti to the pan and mix well. Place lid on pan. Set time for 25 minutes, but stir frequently. The last 10 minutes of cooking time, I sprinkled chopped croutons on top and replaced the lid. The spaghetti was perfectly done. I switched to buffet setting and we ate one hour later. If you do let it go that long, the sauce will cook down. If you eat after the 25 minutes, it was perfect!
Serves 6 or more.
If you really want to change things up a bit.. Get one of the rotisserie chickens, pull it off the bone and it breaks into pieces. Use it in place of the chicken breasts and thighs... Really good flavor! If you do use the rotisserie chicken, the oil is not needed since you don’t need to brown the chicken. You can add the onions and green peppers to the sauce and they will cook.
You can also use Heart Healthy Soups and light cheeses to make this more heart and cholesterol friendly dinner.
If you don’t want the Ro-Tel, use a 15 oz. can of chopped tomatoes in its place. To give it some spice, try Cajun spices.
*****Tonight instead of using the 8 ounces of the Mexi-blend cheese, I used a can of Campbell’s Fiesta Nacho Cheese Soup***** Wow …. Really, really good!!!
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Chicken Spaghetti*, By: Susan Hunter Willard, July 7, 2014
Ingredients:
1½ lbs Boneless/skinless chicken tenders 2 boxes of chicken stock, 32 oz each
1 lb of spaghetti noodles
1- 14 oz can of petite diced tomatoes
2- 10 oz cans cream of chicken soup
Shredded sharp cheddar cheese
Add seasonings to your taste – (basil, oregano, Italian seasonings, etc.)
Directions:
Turn you Ninja to Stove Top Medium and add the boneless/skinless chicken tenders and 1 box of chicken stock. Cook until Chicken is cooked through. Remove chicken, let cool then cut into pieces. Add the other box of chicken stock and spaghetti. Turn your Ninja to Oven setting of 225° degrees, and cook for about 10 minutes. (While the noodles were cooking I cut up the chicken.) When the spaghetti was al dente, I added the chicken back to the Ninja. Add the diced tomatoes, and soup. Let it cook for about 15 minutes, stirring often to make sure it doesn’t stick. When done, switch to Buffet setting. This is a perfect time to make garlic bread. Top with sharp cheddar cheese after plating. An easy and quick dinner. I seasoned it with pepper.
**I usually just wing it. My Grandmother, my Mom, and my Aunt taught me to cook as a young girl and that is how they cooked. **
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Chicken Spinach Bow Ties*, By: Emmy Earhart, February 3, 2019
Ingredients:
14 oz. package chicken sausage – Al Fresco brand was used in this recipe
1 Tbs. olive oil – or oil of choice
1 onion, chopped
½ green pepper, chopped
14 oz. can chopped tomatoes
1- 24 oz. jar pasta sauce – your favorite brand and seasonings
1 cup water
12 oz. box bow tie pasta
handful baby spinach
Directions:
Turn your Ninja to Stove Top High. Add the oil. Brown the sausage. Remove and sauté the onions and green pepper until lightly brown. Slice the sausage and return to the Ninja pot. Add the sauce, tomatoes, water and pasta. Stir well. Turn to the Oven setting of 300°F for 25 minutes, stirring frequently so it does not stick or burn. When pasta is to your desired tenderness, add the spinach. Stir to wilt. Serve.
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Chicken Stroganoff*, By: Jessica Mycek, January 7, 2015
Ingredients:
1 can cream of chicken
1 can cream of mushroom
½ block of cream cheese
½ packet of stroganoff seasoning.
2 chicken breasts
Egg noodles, (cooked separate)
Directions:
Turn your Ninja to Slow Cook High and cook 2 hours. Take out and shred chicken. Return to pot. Turn to Buffet to hold while fixing noodles.
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Chicken-Taco Stuffed Shells*, By: Allana Alla Sverbil, July 4, 2015
Ingredients:
8-10 oz mild taco sauce
1 packet mild taco seasoning
8 oz fat free cream cheese
3-4 chicken breasts
24 oz medium chunky salsa
2 cups Mexican Cheese blend
12 oz jumbo shells
Olive oil
Sour cream (optional)
Prep:
1) Bake chicken breast and shred (finely to the point where it clumps together). Clean out the Ninja and set to side.
2) Precook 12 oz of jumbo shells (there will be extras, but I had a few rip). Cook to the point where it is cooked and "flubbery" but do not lose their shape.
3) Combine 8 oz cream cheese with shredded chicken and taco seasoning. *We have a special blender so we did not pre-melt cream cheese. Otherwise, pre-melt cream cheese before blending ingredients together.
4) Stuff shells with chicken mixture. Make them full, but now flowing out of sides (see pictures). You can gently push on the sides of the shell to fill spaces. We made about 20-22.
Recipe:
1) Put olive oil in the cooking pot of your Ninja. Evenly spread 24 oz of salsa.
2) Place stuffed shells on top of the salsa. Stack them. Each row has 10-11 shells. Sprinkle 8-10 oz taco sauce over the filled shells.
3) Turn your Ninja to the Oven setting of 350°. Allow to cook for 20 minutes.
4) After they have cooked for 20 minutes, evenly sprinkle 2 cups of Mexican Cheese Blend and allow to cook for another 10 minutes.
5) After cooking for the additional 10 minutes, allow to rest before serving.
Serve: With sour cream (optional)
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Chicken Teriyaki, Slow Cook
Ingredients:
1 lb chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions:
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl. Add chicken to sauce, and toss to combine. Pour chicken mixture into your Ninja. Cook on Slow Cook Low 4-6 hours, or until chicken is cooked through. Serve over hot cooked rice and spoon extra sauce if desired.
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Chicken Teriyaki with Cauliflower & Broccoli (Easy)*, By: Justin Robinson, December 1, 2018
Ingredients:
1 lb. boneless chicken, diced into cubes
Broccoli – amount need for your family
Cauliflower – amount need for your family
Sauce:
½ cup soy sauce
2 tsp corn starch
2 Tbs. rice wine vinegar
¼ cup brown sugar
½ tsp ground ginger
1 tsp garlic powder
2 tsp tabasco sauce
Directions:
Coat Ninja with olive oil.
Cook chicken in oil on Stove Top High until fully seared.
Add broccoli and cauliflower. Stir in sauce to coat.
Cook for 10 minutes on Stove Top High or until sauce is thickened and vegetables are soft.
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Chicken Tomato-Frado*, By: Leanne Lollis, November 4, 2014
Ingredients & Directions:
4 small boneless skinless chicken breast- cut into 1inch pieces
Season chicken with garlic, salt, pepper, parsley, and onion powder
Cook on Stove Top Medium
Once cooked remove from Ninja.
Add 1 box pasta (I used Barilla whole grain rotini)
1- 14 oz can diced tomatoes (I used the basil, garlic and oregano)
2- 8 oz cans tomato sauce (I used 1basil, garlic, oregano and 1 can
roasted garlic)
1- 15 oz jar Classico Roasted Garlic Alfredo
¼ cup white wine
1- 15 oz jar water
Stir. Add the chicken back to the Ninja. Turn to Oven setting of 300°F and cook for 30 minutes.
Sir occasionally and add more water if needed.
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Chicken, Tomato, Spinach & Cheese Filled Tortellini’s in Cream Sauce*, By: Heather Helsley Paris, January 7, 2015
Ingredients:
2 to 3 chicken breast shredded
1 carton of chicken broth
1 cup heavy cream
½ block cream cheese, cubed
2 heaping tablespoons sour cream
1 can diced tomatoes
1 package frozen spinach thawed
1 can tomato paste
Garlic/salt/pepper to taste
1 large package cheese filled tortellini
Directions:
Combine all ingredients, except tortellini, in pot on Stove Top High. Cook 10 to 15 minutes before you add tortellini. Add tortellini. Cook 15 minutes longer. So good!
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