chicken and Broccoli Pie

1-10 oz. bag of chopped broccoli, thawed and drained
1 1/2 C. shredded cheese
1 C. cut-up cooked chicken
3 T. dried onions
1/2 C. bisquick mix
1 c. milk
1/2 t. salt
1/4 t. pepper
2 eggs

grease 9-inch pie plate. In pie plate sprinkle broccoli, 1 C. cheese, chicken and onion. In bowl stir remaining ngrdients prour into pie plate. Bake at 400 for 30-35 minutes or intil knife inserted in middle comes out clean. Sprinkle with remaining cheese. Bake until cheese is melted 1-2 minutes.

Chicken-Veggie casserole

1 can cheddar cheese soup
1 C. milk
2 T. dried onion
2 C. frozen mixed vegetables, thawed and drained
1 1/2 C. cooked chicken, cut up
2 c. Bisquick
1/4 C. sliced green onions
2 T. mayo
1 egg

Heat soup milk and onion to boiling. Stir in vegatables and pour into 11 x 7 glass baking dish. In bowl, mix all other ingredients until crumbly. Sprinkle over chicken mixture. Bake uncovered at 400 for 25 minutes.

Roasted Chicken lasagna with ricotta and spinach

This is from my Taste of Home magazine

1 cup ricotta cheese

1 c cottage cheese

1/2 pkg. (5 oz) frozen spinach, thawed, squeezed dry and chopped

1 egg

1/2 tsp oregano

1/8 tsp black pepper

12 lasagna noodles

1 small fully cooked rotisserie chicken (I cooked 2 chicken breasts and used them)

4 cups chunky vegetable pasta sauce

1 c crumbled feta cheese (4 oz)

1 1/2 c shredded mozzarella cheese (6 oz)

In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper. Cover and refrigerate until ready to use.

Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.

While noodles are boiling, remove skin from chicken and chop into bite size pieces. You should end up with about 3 1/2 c chicken. Set aside.

Spray a 9x13 baking pan. To assemble lasagna, spoon 1 c sauce over bottom of pan. Arrange 4 noodles, 3 lengthwise and 1 crosswise, over sauce. Top noodles with another cup of sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella. Arrange 4 more noodles on top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella. Repeat layering with remaining noodles, sauce, chicken, feta, and mozzarella. Sprinkle parsley on top.

Cover loosely with foil and bake at 375 for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.

 

We really liked this lasagna. I didn’t put the spinach in because last time I put spinach in something, Ian wouldn’t eat it.

Barbeque Chicken Pizza

Barbeque Chicken Pizza:


Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min


Original Recipe Yield 1 - 12 inch pizza

Ingredients

* 1 (12 inch) pre-baked pizza crust
* 1 cup spicy barbeque sauce
* 2 skinless boneless chicken breast halves, cooked and cubed
* 1/2 cup chopped fresh cilantro
* 1 cup sliced pepperoncini peppers
* 1 cup chopped red onion
* 2 cups shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
3. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly


I made this a few nights ago for Jon and we both liked it. I didn't put in as much cilantro as it called for (I put less than a 1/3 cup), and I plan on putting even less on the next time. Cilantro is some seriously strong stuff:) Also, I think it could stand to have a little more cheese (but I am a cheese lover). I didn't use a prebaked pizza crust because I found a REALLY easy pizza crust recipe (which you can find below).


Really Easy Pizza Crust:

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min


Original Recipe Yield 1 - 12 inch pizza crust

Ingredients

* 1 (.25 ounce) package active dry yeast
* 1 teaspoon white sugar
* 1 cup warm water (110 degrees F/45 degrees C)
* 2 1/2 cups bread flour
* 2 tablespoons olive oil
* 1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Chicken Fringers

This is from The Joy of Cooking

4 boneless, skinless chicken breasts (I only used 2)

Cut into strips.

Combine in wide shallow bowl:

2 cups dried bread crumbs

1/2 c Parmesan cheese

1 Tbsp minced parsley or 1 tsp paprika

1 tsp salt

1/2 tsp pepper

Whisk together in a shallow bowl:

2 eggs

2 tsp water

Dip chicken in egg mixture and then crumbs.

Heat 3 Tbsp oil in large skillet over medium heat. Fry the chicken for about 4-5 minutes, turning to cook evenly.

Serve with some dipping sauce.

We loved this and had no leftovers. Ian ate a lot! I halved the recipe because I used less chicken and it worked great.

Oven Fried Chicken with Cornmeal Crust

This is from The Joy of Cooking

3 1/2 to 4 1/2 lbs chicken parts (I used 2 chicken breasts)

Whisk in a large bowl:

2 cups plain yogurt or buttermilk

2 garlic gloves, finely minced

curry powder or ground cinnamon, ginger, or cardamom (I used cinnamon)

1/2 c lemon juice

2 Tbsp finely minced shallots (I think this is green onions)

1 tsp dried rosemary or thyme

2 tsp salt

2 tsp chili powder

Add the chicken and turn to coat. Cover and refrigerate for 2 to 4 hours.

Preheat oven to 425. Lightly grease a baking sheet.

Combine in a wide shallow bowl:

1/2 c Parmesan cheese

1/2 c dried bread crumbs

1/2 c cornmeal

3 Tbsp minced parsley

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

Whisk together in a shallow bowl:

2 eggs

2 Tbsp butter (melted)

Remove chicken from marinade and shake off excess. Dip the chicken in the egg mixture, then coat with cornmeal mixture. Arrange the chicken on the baking sheet. Bake in the oven for 35-40 minutes.

We liked this, well of course Ian did, it's chicken. Next time I will halve the recipe (I had a lot of the crumb mixture left over and there was a lot of marinade).

Chicken and Rice Casserole

This is really easy to make

2 c cooked cubed chicken

2 c cooked rice

1/2 c mayo

1 can cream of chicken

some vegetable, like corn or peas.

Mix together in a casserole dish. Sprinkle with grated cheese. Bake at 350 for 20-25 minutes.

Chicken Enchilada Bake

So I've realized I have made a lot of Mexican type dishes lately (not truly Mexican, but you get the idea). This is from the Taste of Home magazine.

4 1/2 cups cubed chicken

1 can (28 oz) enchilada sauce

1 1/4 c sour cream

9 tortillas, cut into 1 1/2 in pieces

4 cups shredded cheese.

In a greased 13x9 baking dish, layer half the chicken, enchilada sauce, sour cream, tortillas, and cheese. Repeat layers.

Cover and bake at 375 for 40 minutes. Uncover and bake for 10 more minutes. Let stand 15 minutes before serving.

The recipe actually calls for green enchilada sauce, but since I had to find a recipe for the sauce that had things I had, I used a red enchilada sauce. I also halved the recipe because it does serve 10.

Red Enchilada Sauce (from allrecipes.com)

1/4 vegetable oil

2 Tbsp flour

1/4 c chili powder

1 (8 oz) can tomato sauce

1 1/2 c water

1/4 tsp cumin

1/4 tsp garlic powder

1/4 tsp onion salt

salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium and cook until lightly brown, stirring constantly to prevent flour from burning.

Gradually stir in tomato sauce, water, and spices. Continue cooking over medium heat about 10 minutes to until thickened slightly.

I didn't halve the enchilada recipe and found that I had too much sauce, so next time I will halve it.

Crispy Ranch Chicken

2 cups crispy rice cereal

1/2 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

2 egg white, beaten

2 skinless, boneless, chicken thighs (I used breasts)

Preheat oven to 350. Spray baking sheet. Combine the rice cereal, Parmesan cheese, and ranch salad dressing mix in a bowl.

Place beaten egg in a bowl. Dip each piece of chicken in egg and then in the cereal mixture to coat evenly.

Arrange on baking sheet. Bake until golden brown and juices run clear when cut, about 20-25 minutes.

I halved this recipe and used chicken breasts instead of thighs, okay so I didn't notice it said thighs until I started typing this up. It was good. We had this with mashed potatoes. Ian kept asking for more chicken.

Mexican Lasagna

This is another one from my Taste of Home magazine (I love finding new recipes to try and that work out). We had this last night and was really good.

1 1/2 lbs ground chicken
1 c each diced red onions and diced green bell pepper
2 tsp minced garlic
1 c canned black beans, drained and rinsed
1 c diced tomatoes
1/2c frozen or canned corn
1 1/2 tsp chili powder
1 tsp ground cumin
2 c tomato pasta sauce
1 c medium salsa
1/4 tsp ground pepper
2 Tbsp minced fresh cilantro
4 large or 8 small tortillas
1 1/2 c packed shredded cheddar cheese

Preheat oven to 375. Spray a 9x13 casserole dish with cooking spray and set aside.
In a large pot or skillet, cook ground chicken, onions, green pepper, and garlic until meat is no longer pink. add black beans, tomatoes, corn, chili powder, and cumin, Cook and stir for 2 minutes. Add pasta sauce, salsa, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 more minutes, stirring occasionally. Stir in cilantro and remove from heat.
To assemble the lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce.
Cover with foil and bake for 35 mintues. Uncover and bake 10 more mintues. Let lasgna stand for at least 10 mintues before serving.

I actually used ground beef instead of chicken, as I don't have ground chicken and have never used it. I also didn't put the green pepper in since Rex doesn't like peppers. I also skipped the cilantro because I forgot to get any at the store this week. I used wheat tortillas on one layer and white tortillas on the other. The recipe also says to top each piece with some sour cream and chopped green onions. Rex had sour cream, I didn't (I don't like sour cream when it is not cooked in). I also halved the recipe, since this serves 8.

Lemon chicken tortellini

I made this last night and it was really good. I got it from my Taste of Home magazine

1 pkg (19 oz) frozen cheese tortellini
1 lb chicken, cut in 1 inch pieces
2 Tbsp butter
1/2 small sweet red pepper, julienned
2 garlic cloves, minced
3 cups chicken broth, divided
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
2 tsp grated lemon peel
1 pkg (6 oz) fresh baby spinach
6 Tbsp Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil.
Combine flour, salt, pepper, and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and lemon peel. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.

It was easy to make. Instead of the lemon peel, I used lemon juice. Next time I don't think I will add the red pepper (it was fine, Rex just isn't a fan of peppers).

Honey Glazed Chicken Stir Fry

12 oz skinless, boneless chicken breasts halves or thighs (I use 1 chicken breast)
2 Tbsp honey
2 Tbsp vinegar
2 Tbsp orange juice
4 tsp soy sauce
1 1/2 tsp cornstarch
2 Tbsp cooking oil
4 cups cut up veggies (I use broccoli)
2 cups hot cooked rice

1. Cut chicken into bite size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.

2. Pour oil into wok or large skillet. Heat over medium high heat. Add veggies; cook and sitr for 3 to 4 mintues or until veggies are crisp tender. Remove veggies. Add chicken; cook and stir until no longer pink. Push chicken from center of the wok/skillet. Sitr sauce and add to the center. Cook and stir until thickened and bubbly.

3. Return cooked veggies to wok/skillet. Cook and stir about 1 minutre of until heated through. Serve over rice.

I make the sauce while the broccoli or chicken is cooking. This takes about 20-30 minutes to make. Last night I started making it and forgot we didn't have orange juice, so I just didn't add any and it turned out fine. I would have taken a picture, but I thought I had already posted this. I looked this morning and realized I hadn't posted it before.

South-of-the-border chicken and pasta skillet

2 c. pasta, uncooked
2 boneless chicken breasts thawed cut into bite-size pieces
16 oz. salsa (about 2 cups)
10 oz. frozen corn, unthawed (about 2 cups)
4 oz. cream cheese
1/4 t. cumin
1 c. kraft mexican style finely shredded four cheese

Cook pasta. meanwhile, cook and stir chicked in large skillet on medium-high heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta add to skilet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining cheese: cover. Remove from heat; let stand 5 min. or until cheese is melted.

Chicken Tetrazzini

8 oz spaghetti or linguine
2 cups fresh mushrooms (I don't use)
1/2 cup sliced green onions
2 Tbsp butter
1/4 cup flour
1/8 tsp black pepper
1/8 tsp ground nutmeg
1 1/4 cups chicken broth
1 1/4 cups milk
2 cups chopped cooked chicken or turkey
1/4 cup Parmesan cheese

Cook pasta according to package directions.
In a large saucepan, cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken and half in Parmesan cheese. Add cooked spaghetti, stir gently to coat.
Transfer pasta mixture to a baking dish. Sprinkle with remaining Parmesan cheese. Bake in 350 degree oven, uncovered for 15 minutes.

Easy Chicken Bake

6 boneless skinless chicken breasts (I actually only use 2 or 3)
1 can cream of chicken soup
3/4 c evaporated milk
1/4 tsp garlic salt
1/8 tsp paprika

Place chicken in slow cooker. Mix together soup, milk, and seasonings. Pour over chicken. Cover and cook on high heat 4 hours or low heat 8-10 hours.

This is really good. We had it with brown rice. It was my first time making brown rice, it doesn't cook very well in a rice cooker or I need to learn a different way to do it in a rice cooker. Ian ate close to half my chicken. He kept wanting more.

I got this recipe from 101 Things To Do With a Slow Cooker.

Sour Cream Enchildas

2/3 cup sour cream
1 can cream of chicken
minced onion
Grated cheese
cubed/shredded cooked chicken
Green chiles, opitional

Combine 2/3 cup sour cream and a can of cream of chicken. Add in some minced onion (about 1/4 cup). Spread a little on bottom of casserole dish.
Add chiles to mixture if using (I don't use them because Rex doesn't like chiles). Spoon some into tortilla, put some chicken, and cheese. Fold tortilla. Place in casserole dish. Repeat with other tortillas. Put remaining sauce over top and sprinkle with cheese. Bake at 350 for 25 minutes.

Oven Fried Chicken

So this morning I thought, I'll make fried chicken tonight for dinner. After church I was exhausted (probably because of 16 kids in nursery, 4 adults) and I didn't really want to make dinner. I've made fried chicken before and know it takes time and work, so I looked in my cookbook, and there was a recipe for oven fried chicken, which looked much easier.

1 beaten egg
3 Tbsp milk
1/2 cup bread crumbs (recipe actually says finely crushed saltine crackers)
1/2 Parmesan cheese
1 tsp oregano
1/2 tsp paprika
1/8 tsp black pepper
1 2/1 to 3 lbs chicken pieces (I always use chicken breasts when I cook)
2 Tbsp butter, melted.

In a small bowl combine egg and milk. In a shallow dish combine bread crumbs, parmesan cheese, oregano, paprika, and pepper. Dip chicken pieces into egg mixture and then coat with crumb mixture. Place the chicken a greased baking dish. Drizzle chicken with melted butter. Bake, uncovered, at 375 degrees for 45 minutes.

This was super easy and good. We liked it better than regular fried chicken. It is a lot like shake and bake chicken, just cheaper.

Chicken Biscuits

This is a recipe that I have made a lot. Rex loves it.

Mix together:
cooked chicken, diced/pulled apart (I do about 2 chicken breasts)
8 oz cream cheese
some green onions (I use 3 or 4)

Melt butter in a bowl (about 4 tbsp)

Crush Stovetop Stuffing and put in another bowl

Roll out biscuits, fill with cream cheese mixture. fold and pinch edges closed. Roll in butter and the Stove top stuffing.

Bake at 350 for 15 minutes.

Gravy:
1 can cream of chicken
8 oz sour cream
1 Tbsp mayo
salt and pepper to taste

Heat through and serve over biscuits.

I know this recipe is really fatty, but it is really good. I tried to post a picture, but it wasn't working.