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How do you translate the DCB recipes to the oven? My microwave is too small!!!
My director's microwave is too small, so at our cluster meeting, we put it in a 350 deg oven for about 30-35 minutes. We thought it might be ready at about 20-25, but it wasn't "bubbling" yet, so we kept it in for a total of 30-35 minutes and it was perfect.
this is good to know even as an option for people who aren't crazy about cooking in the microwave!
What about the Chicken Penne Alfresco - has anyone done that in the oven??
I also would like to know this? I have a host that will hopefully choose this and I haven't found out yet if her micro is big enough? I'm going to call her tonight and find out but knowing I could use the oven would be great.
375 degrees in a preheated oven will get the Mexican Chicken lasagna bubbling in 25 minutes. Have had 4 hosts that microwave is very micro and won't hold the Deep Covered Baker. When this happens, I always say to the host, do what I do and you can get a bigger microwave and write it off as a business expense when you are trying more fabulous uses for the deep covered baker in YOUR NEW microwave!
I don't think it would work right in the oven. I'd do it in the 12 in skillet instead.
I have made it twice in the oven. Personally, I think it works out better in the oven. I did it at 350 for an hour and then let is stand for 15-20 min to set up. That's really important. FYI, yesterday I doubled the recipe, made it in one of those large disposable roaster pans. Worked out great.
Another idea, I add a can of green chiles to the cream cheese mix.
carol, which recipe did you try? - the Mexican Chicken Lasagna or Chicken Penne Alfresco?
I made the Chicken penne Alfresco in the oven 350 for about 40- 45minutes. I don't think my oven cooks hot enough so I always have to watch my dish. good luck