Chicken Spaghetti

I love fast meals. Especially during the week when everything is so busy. This meal can be cooked fresh, frozen together, or like I did it and put everything in the crock pot with my frozen chicken. I really didn't know how this was going to turn out but it was really good. Even my picky eaters, you know the ones who don't eat peppers & onions, loved it.



1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup

3/4-1 lb. cooked spaghetti
3 cups grated cheddar cheese
A few splashes chicken stock {optional}


Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.

**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above

Ranch Chicken

http://life-in-the-lofthouse.com/ranch-chicken/

I am a little hesitant with pinterest recipes because we have all spent the time and money on pinterest fails right. But when I seen this one I thought it looked pretty simple and sounded pretty darn good. So I made this the other night and I have to say it is definitely one of the better ones on there. It is so easy to make and it was so good my husband took it for lunch for 2 days in a row.





3-4 boneless, skinless chicken breasts
1/4 cup butter, melted
1 (1 ounce) packet Ranch dressing seasoning mix
1 cup crushed Corn flakes
1/2 cup grated Parmesan cheese


Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray.
Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie.
Shake well to mix all together.
Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.
Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken.

Bake chicken for 40- 45 minutes. (Towards the last 15 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)

Lemon Chicken with Asparagus

http://pinchofyum.com

This is a great meal that is actually easy on your waistline. It was so good I found myself wanting more, which I never have seconds. I love that it is easy to cook and yet still has an amazing flavor. (If you leave it sitting on the lemons too long it will get very lemony)




1 lb. boneless skinless chicken breasts
¼ cup whole wheat flour (all purpose will work, too)
½ teaspoon salt
2 tablespoons butter
1 teaspoon lemon pepper seasoning
1 cup chopped asparagus
2 lemons, sliced
INSTRUCTIONS
Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick. Place the flour and salt in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan.
When the chicken is cooked through, transfer to a plate. Add the lemon slices and chopped asparagus to the pan. Make sure the lemon slices are on the bottom so that they caramelize and pick up the browned bits left in the pan from the chicken and butter.
When the asparagus is done and the lemons are golden brown, add the chicken back to the pan and rearrange everything (lemons on top) so it looks nice for serving.

Baked Teriyaki Chicken Meatballs

justataste.com

Everyone is looking for healthier recipes right now, including myself. These are healthy and also very good. If you want an Asian flair without the same old meal than try it in these moist meatballs. I wouldn't add the salt it calls for in the meatballs, I did use the low sodium soy and I still think it was salty enough.

For the meatballs:
1/4 cup milk
1/4 cup Panko breadcrumbs
1 1/2 lbs. ground chicken
1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
2 Tablespoons minced scallions
2 Tablespoons low sodium soy sauce
1/4 cup crushed pineapple (juices drained, save juices for sauce)
1/4 teaspoon salt
1/4 teaspoon black pepper

For the sauce:
1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup pineapple juice
1/4 cup brown sugar
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons cornstarch
1 Tablespoon water

Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.

In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.

In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.

Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Make the sauce:
In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully.

In a small bowl, whisk together the cornstarch with the water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.

Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

Kelly's Notes:

The meatball mixture will be very wet while you are shaping it into balls, however the added liquid from the milk and crushed pineapple helps guarantee the meatballs will be very moist.

One Pan Chicken Burrito

http://www.number-2-pencil.com/

I hear a lot of people complain that they hate cooking. I think there are a few reasons for that. 1) they don't know what to cook 2) They try to make hard meals when life is busy and rushed. Don't take me wrong I make hard meals but I make them on the days that I have plenty of time to make them.

I have a crazy busy life ... with 4 kids all active in something or another. So I am always looking for shortcuts just like everyone else. One of the best things I ever learned was that I could take frozen chicken and put it in the crock pot with a little chicken broth and let it cook for about 4 hours and then come home to cooked chicken. I then take the chicken and cut it up or shred it and can make so many things in a short time. I know I have talked about it before but that's what I did with this one so had to remind you.



1 pound boneless, skinless chicken breasts, diced into bite sized pieces
3 tablespoon of olive oil
1/4 cup of diced yellow onion
1 cup of uncooked extra-long grain rice
1 14.5 oz can of diced tomatoes, drained
1 15oz can of black beans, drained and rinsed
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1 teaspoon of cumin
2 1/2 cups of low-sodium chicken broth
2 cups of colby jack, monterey jack or cheddar cheese
kosher salt and pepper
freshly diced tomatoes
diced green onions
sour cream
guacamole

Sauté onions in 2 tablespoon of olive oil until they start to soften.
Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Add chicken to pan and cook over medium high heat until chicken has started to brown.
Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a simmer, cover and reduce heat to low.
Cook about 20 minutes or until rice is tender.
Season with additional salt and pepper as needed.
Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
Garnish with fresh tomatoes, green onions, sour cream and guacamole

Chicken Tortilla Soup

Our Best Bites

This is the recipe that uses the leftover grilled taco chicken that my family LOVED! It is a really great soup. If you don't like lime cut back a little bit. Its not the normal meat and veggie soup so it is a great recipe to break up the norm.



Leftover grilled taco chicken
1-2 Tbsp olive oil
1 large onion chopped
6 cloves of garlic, minced or pressed
1-2 jalapeno peppers, minced
4 (15 oz) cans chicken broth
1 (15 oz.) can chopped or diced tomatoes
1/4 c fresh lime juice (3-4 limes)
1/4 c. chopped cilantro
1 tsp. kosher salt
1/4 tsp. black pepper
garnishes:
crumbled cotija cheese or shredded pepper jack cheese, cilantro, advocado, lime wedges, crispy corn tortilla strips

In a large stockpot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes. Add garlic and jalapeno and cook a few more minutes until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to boil. Reduce heat and allow to simmer 15-20 minutes.

While soup is simmering, juice the limes and set aside. Start preparing the toppings. Grate or crumble the cheese, chop the cilantro, cut up the avocado, and fry the tortillas. Right before serving add lime juice, cilantro, and cooked chicken to the soup. Season with salt and pepper to taste. Ladle soup into bowls and add desired toppings.

Grilled Taco Chicken

Our Best Bites

I was going through recipe books the other day when I came across this beauty. It looked so good we made it the next day. We drove 35 minutes just to get the limes because we were so anxious to try it lol. This recipe calls for 4-8 hours to marinade but we did it overnight because I knew I wouldn't be around to make it that day. I can not tell you how good this recipe is!!! I made 12 pieces of chicken because there is a follow up recipe for the leftovers, the kids were so mad I wouldn't let them have more. This is a new favorite for sure at our house. My husband doesn't like fruits with meat so he was really hesitant about it. But it was the BOMB!!!! This chicken is definitely finger licking good :)



1 lb. boneless skinless chicken breasts
2-3 juicy limes
1-2 Tbsp red wine vinegar
3 garlic cloves, minced or pressed
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Place chicken breasts in a zip top plastic bag. Squeeze lemons over chicken. Add vinegar and the minced garlic. Seal the bag and shake to distribute the marinade. (I just mixed the vinegar, lime, and garlic together and then poured it over the top).
Preheat grill to medium high heat (about 400 degrees).

Combine chili powder, cumin, salt, and pepper in a small bowl. Remove chicken from bag and discard the used marinade. Rub the spices onto the chicken. Place chicken breasts on the hot grill. Grill for 7 minutes, turn, and grill for an additional 5-7 minutes. Remove from heat to a clean plate and allow to stand for 5 minutes before serving.

Man Catching Chicken

sixsistersstuff.com

I know it was the name that caught your eye not the picture right??? Well if you want to read the story behind it you will have to check out sixsistersstuff.com I do however know it is a great title for this recipe!! I made this the other day and I made the mistake of letting the kids see what was in it. It was a struggle to get them to try it but once they did they loved it....especially my pickiest son. My husband wasn't home when we had it so I packed the leftovers for him for work. I told him I had him a lunch but I wasn't telling him what was in it until he ate it. He text me from work and said dang hon this chicken is good. I finally told him what was in it and said weird huh. His response, I don't care if it has weird ingredients it is sooo good :)



2 lbs of boneless skinless chicken breasts
3/4 cup of Dijon mustard
1/2 cup of maple syrup
1 Tablespoon of red wine vinegar
1 teaspoon of dried rosemary



Preheat your oven to 450 degrees.

In a small bowl mix together your Dijon mustard, maple syrup, and red wine vinegar.

Place your chicken in a sprayed 9 by 13 pan. Pour your sauce on top of the chicken and sprinkle with dried Rosemary. Place it uncovered in your preheated oven. Let it bake for 20 minutes and then take them out and flip them over.

Cook for another 20 minutes or until your chicken is browned and cooked through.

Let the chicken cool for 5 minutes before serving. Spoon some extra sauce over the top when you put it on plates.

Chicken Tortilla Soup

Allrecipes.com

I don't know about you but I have been freezing my behind off. Winter is coming and I am not excited. I am not a winter person, I don't like to be cold at all. I am not one of those fun moms that go out and throw snowballs in the winter and I rarely help make snowmen. I'm not a scrooge or anything I just hate the cold! I am living in the wrong area I know. The best part of winter is hands down homemade soups!! There are so many possibilities some using leftovers some that you make a ton and then eat them for leftovers all week. This one made the whole house smell so yummy we couldn't wait to eat it. THIS IS MADE IN THE CROCK POT SO IT DOES TAKE AWHILE TO COOK!! After its all done you can place toppings on the table for people to garnish with. Toppings can include: cheese, avocado, fresh squeezed lime juice, etc.




1 pound shredded, cooked chicken ( I did this in the crock pot the day before)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can green enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chiles peppers
2 cloves garlic, minced
I ADDED a can of black beans to ours and it was great!!
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas*
vegetable oil*




Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

**Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Now if you don't want to make your own tortilla strips then you can do what we did and just use corn tortilla chips it just keeps life a little simpler.

Creamy Crockpot Chicken and Broccoli Over Rice

pickypalate.com


I love the crockpot!! I especially love the crock pot!! Its like my best friend... always there for me, helping me under stressful situations, prevents me from loosing my cool ;) What more could you want right???




3-4 boneless chicken breasts
1 14oz can cream of chicken soup
1 14 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon Cajun seasoning
¼ teaspoon garlic salt seasoning
1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender
1 Cup shredded cheddar cheese

Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

Serve over steamed rice and sprinkle with cheese.

4-6 servings

Cafe Rio Chicken

realmomkitchen.com

Café Rio mmmmmmmmmm just hearing the name makes me hungry!! I love Café Rio and I am sure I am not alone in this love! This is one of those recipes you can use when your having lots of company over. I love to use this for salad and yes I make tortillas and warm them and place them in the bottom of the bowl I try hard to squint my eyes and feel like I am standing in line at café rio and placing my order ;) I top it with a jalapeno ranch dressing and then top it with the tortilla strips you can buy in the store. Garnish it with some cotija cheese and some guacamole YUUUM guess what I am going to make this weekend AGAIN lol.



2 lbs boneless skinless chicken breasts (I have also used canned chicken and cooked it in a pan)
1/2 cup zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix
1/4 cup of water
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin


Place chicken in a crock pot. In a bowl, whisk together the remaining ingredients and pour over the chicken.

Cook on High 5-6 hours OR on Low 8 hours. Remove chicken from crock pot and shred.

Remove half the liquid from the crock pot and place in a bowl. Add the chicken to the crock pot and combine with the liquid left in the crock pot. You want the chicken nice and moist. Add more of the reserved liquid if needed.

Serve in tacos, salad, etc. You can also freeze the meat.

Chicken Ceasar Sandwich in the slow cooker

www.the-girl-who-ate-everything.com

I first had this sandwich at a bunco party and thought it was wonderful. The other day I was looking for something I could make ahead and take to baseball games. Something quick and easy. I remembered this and text my friend and asked her for the recipe. It worked out perfectly!! Not only is it sooo good on buns but my kids like to eat it with pretzel chips. It is also one of those meals you could serve for a large group of people .... simple and yet with the right sides its a great meal.



2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns


Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve

Chicken Asparagus & Mushroom Skillet

(allrecipe.com)

I am so tired of the snow and the cold. I am ready for summer ...baseball, SUN, flip flops, warm weather, cookouts, and did I mention SUN!!! But I will settle on spring as long as it comes with some SUN!!!! We love to eat asparagus in my family and my hubby and I have been craving it so when I went to the store the other day and seen some beautiful asparagus (yes there really is such thing as beautiful asparagus lol) I bought it right away then went searching for the recipe that had the 3 ingredients I wanted chicken, mushrooms, and asparagus.

This recipe is very light and yummy! It would be a perfect meal for those warm spring days (yep still dreaming).



6 Tbsp. butter
1/4 cup + 2 Tbsp olive oil
1 1/2 tsp. dried parsley
1 1/2 tsp. dried basil
1/4-1/2 tsp. dried oregano
4-5 cloves garlic, minced
3/4 tsp. salt
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white cooking wine (chicken broth works fine)
6 skinless, boneless chicken breast halves, sliced
1 1/2 pounds fresh asparagus, trimmed and cut into thirds
3 cups sliced fresh mushrooms
Shredded parmesan cheese


Directions:

1. Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
2. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot with shredded parmesan cheese over the top of it.

Serves 6

Roasted Chicken Noodle Soup

Taste of home

The weather where I live is supposed to get YUCKY this week so when we sat down and figured out what to eat this was the anonymous decision. This is definitely one of their favorite soups which is funny because they don't like chicken noodle soup out of the can. My hubby is obsessed with this soup and its so easy to make I wont complain!!!



I cook the chicken in the crock pot a day or two in advance by placing it on low with 1 1/2 cups of chicken broth for about 4 hours.

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

Directions
In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.

Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings

Chicken Pillows

Bakespace.com

I grew up on chicken pillows but when I got older and became a little obsessed over spices(especially garlic) I would add different seasonings when I would make them. I recently found this recipe and tried it out and thought it was great! My husband isn't a chicken pillows kind of guy unless you make a gravy to put over it by that I mean a can of cream of chicken soup and a can of chicken broth ;)

2 pkg crescent rolls
3-4 large boneless skinless chicken breasts cooked and shredded
1-2 tsp paprika
1/2 tsp garlic salt
2-8 oz cream cheese
2 Tbsp butter
8 green onions chopped
milk or melted butter
Italian bread crumbs

* I have also made these with flavored cream cheese its yummy too!!


Place frozen chicken in a crockpot with 1 cup chicken broth. Cook on low for 4 hours or until cooked through. Shred. season with paprika and garlic salt. IN a mixer mix cream cheese, onions, butter, and chicken, Separate rolls and spoon a heaping tablespoon onto big end of rolls. Roll up like crescent rolls and dip in melted butter or milk then coat with bread crumbs. Place on a greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. These can also be frozen after they have been cooked.

Oven Baked Chicken Fajitas

adapted from therealmomkitchen.com

I found this recipe and wanted to try it but also change it up a little. On the original recipe she uses spices I just found I liked it better and it was super easy and sooo yummy with the seasoning packet.

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
1 pkg. McCormick garlic lime chicken fajita seasoning (as shown in picture)
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole - if desired

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

SwEeT CaRoLiNe

Chicken & Dumpling Bake

Deepsouthdish.com

My husband thought this was a cross between chicken pot pie and dumplings. He told me to give him one scoop and then he went back for 2 more. Its a simple recipe if you do like I did and cook a small chicken the day before and then take it apart for casserole another day. I really like this and I don't get into casseroles much. The nice thing is you can do so many variations with this: you could add a half bag of peas and carrots or just peas, or add pre cooked bacon crumbles on it after it came out of the oven. Or celery or corn would also be good in it.

3-4 cups of cooked chicken
1/4 cup (1/2 stick) of unsalted butter
1 cup self-rising flour
1 cup milk
2 cups chicken stock/broth
1 can Campbell's cream of chicken soup



If you are using fresh, raw chicken, please see cook's notes* at the bottom of the recipe. Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.

Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown.


* The recipes cooks notes:

Use rotisserie chicken, leftover precooked chicken, canned chicken or 3 to 5 pieces of raw chicken - chicken breasts, mixed chicken parts. Poach raw chicken in the chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the stock. To substitute all purpose flour, use 1 cup of flour and add 1-1/4 teaspoon of baking powder plus 1/8 teaspoons of salt. Leftovers reheat nicely, but casserole does not freeze well.


Sweet Caroline

Italian Chicken Bacon Pasta

adapted from thegirlwhoateeverything.com

This was one of those meals that started out as something else then after I kept adding and adding it turned into a excellent meal!!! Love those kind of meals ....unexpected success!!

2 pkg cream cheese
2 pkgs Italian dressing
2 cans cream of chicken soup
1 tsp garlic salt
4-6 chicken breasts
Green onions chopped
1 cube butter cut in chunks
Cooked bacon cut in chunks
1 pkg Spaghetti noodles
1 cup Heavy whipping cream
shredded parmesan cheese

Place chicken in crockpot. Sprinkle with Italian dressing. In a small pot cook the cream of chicken and cream cheese until soft add garlic salt. Pour over chicken and cook on low for 4 hours. A half hour before serving pour in heavy cream, bacon, butter and onions. Cook noodles according to package directions add to crockpot. Sprinkle with parmesan cheese.Stir well and serve.


Serves 12 (we go big around here so we always have leftovers)

Crockpot bbq chicken

forkinit.blogspot.com

You probably wont believe this but I am not a huge bbq lover!! I dont know why but I have to actually want bbq or I cant eat it. I know I know I need help lol. I have certain brands that I like so when I seen this recipe with sweet baby rays I jumped on it!!!

4-6 pieces boneless skinless chicken breasts
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on LOW for 4-6 hours. Take your lid off the last half hour so the bbq will thicken.

Chicken tostadas with avocado dressing

ok so this recipe is a combination from two different sites...Fortheloveofcooking.com & cookinglight.com

THis meal is PERFECT for a warm day when you dont want to cook much or eat a heavy meal!!! All the kids loved it

2 Tbsp. sour cream
2 Tbsp. chicken broth
2 Tbsp. fresh lemon juice
2 tsp. canola oil
1/4 tsp. ground red pepper
1/8 tsp. salt
1/2 ripe peeled avocado
1/2 tsp. garlic salt
*1 jalapeño pepper, minced

1 Tbsp. canola oil, divided
4 corn tostadas_I bought the ones that were already cooked ready to serve :)
2 garlic cloves, minced
1 jalapeño pepper, minced
2 c. shredded skinless, boneless rotisserie chicken breast (from the deli)
1 c. shredded iceberg lettuce
1/2 c. chopped tomato
1/4 c. (1 ounce) crumbled cojita cheese (its like the stuff at cafe rio YUM)

Preparation
Combine the first 8 (I added the jalapeno to my dressing if you dont want it leave it out or add it later in the recipe to the chicken mixture) ingredients in a food processor, and process until smooth.

Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

* I made the meat recipe 2x and the dressing recipe 3x for a family of six with leftovers for lunch:)