Chicken

Chicken Enchiladas

November 18, 2008 by Tiffany King 18 Comments

Super easy and yummy. You can keep the ingredients on hand to have anytime.

What you’ll need:

cooked chicken
tomato sauce
cheddar cheese, shredded
green chilies, diced
salt and pepper
garlic powder
tortillas

Shred up the cooked chicken and mix it with cheese and green chilies. I don’t have amounts, but just go by what I think looks good. I use most of one can of green chilies. The whole can would be good, but I’ve got a couple of picky eaters who pick out all the green chilies, so I make it easier on them by using less than a can.

I think I ended up throwing more cheese in the bowl after I took the picture.

Mix a can of tomato sauce with salt, pepper and garlic powder to taste.

Spray a casserole dish with cooking spray. Spread a layer of the sauce in the dish.

Put some chicken mixture in a tortilla and roll it up, placing it in the pan. Repeat until you’ve used up the chicken mixture. I ended up having more tortillas then would fit in my dish, so I had to use a second dish. I also had to mix up more sauce. If you have extra and don’t want to bake it up now, you can freeze the chicken and cheese mixture to use later.

Pour sauce over all the enchiladas.

Add extra cheese on top.

Bake them at 350 degrees for about an hour or until they’re hot and bubbly. I bake mine covered with foil, because my kids freak about things that get too brown. You’ll have to be your own judge of proper enchilada brownness.

Chicken Pot Pie

November 12, 2008 by Tiffany King 15 Comments

Comfort food at its best!

Gather up:

cooked chicken
can of chicken broth
can of cream of chicken soup (or celery soup)
bag of frozen stew vegetables
pre-made pie crust (one day I’ll give the recipe for my homemade crust, but I was too lazy to do it this time)

Pour the frozen vegetables over the top of the chicken that you’ve placed in the bottom of the casserole dish. No need to thaw the veggies. You can also use canned mixed veggies, but I prefer the frozen kind. I’m a sucker for those little pearl onions.

Mix the broth and cream of chicken soup. Add pepper. I like a generous sprinkle of pepper. Pour this mixture over the top of the veggies and chicken.

Unfold the crust and spread it out over the casserole dish. I know, a round crust doesn’t fit a rectangle dish, but it’s ok. I just trimmed up the edges and placed them in the corners, so as not to leave them naked. I always have an urge to express my creativity with pie crust. You have to vent it, right? Get out your knife and draw a design in the dough (I chose leafless trees) or you can be boring and just cut in a few slits.

Bake it uncovered at 350 degrees for about an hour. Enjoy!

Bowtie Pasta with Feta and Lemon Pepper Chicken

November 6, 2008 by Tiffany King 20 Comments

I invented this dish many years ago by heavily modifying a Fettuccine Alfredo recipe I have.

Print Recipe

5 from 1 vote

Bowtie Pasta with Feta and Lemon Pepper Chicken

Servings: -8 servings

Ingredients

1 1/2 - 2 lbs. boneless chicken breasts or tenders
1 lb. bowtie pasta
broccoli cauliflower and carrots (I like to use those steam in the bag fresh kind)
feta cheese 6-8oz crumbled
lemon pepper
3-4 Tbs butter
1 1/2 – 2 cups half and half warmed for a minute or two in the microwave

Instructions

Sprinkle the chicken on both sides with lemon pepper and grill it.
While the chicken is grilling start the pasta cooking.
Steam the vegetables in the microwave, or add to the pasta during the last few minutes of cooking.
Drain pasta.
Combine pasta and veggies.
Add the butter and warmed half & half to the pasta. Stir in the feta.
Slice finished chicken in thin strips. Serve on top of pasta.
Serve with additional lemon pepper, if desired.

Chicken and Dressing Casserole

October 28, 2008 by Tiffany King 23 Comments

This dish is Thanksgiving in a casserole. It’s one of our favorite casseroles. If I have cooked chicken in the freezer, I can make this really fast. Pair it up with baked sweet potatoes and cranberry sauce if you really want it to taste like Thanksgiving.

Print Recipe

4.17 from 6 votes

Chicken and Dressing Casserole

Ingredients

3 cups cooked chicken chopped
1 can cream of chicken soup
1 1/3 cups milk
1 box cornbread stuffing mix
3 Tbs. butter
1 can chicken broth

Instructions

Put the chicken in the bottom of a baking dish (13×9 or nearly that size).
In a large bowl, melt the butter in the microwave.
Add the chicken broth and stir in the stuffing mix. Set aside.
Mix the milk and cream soup together in a separate bowl.
Pour the milk/soup mixture over the chicken.
Top with the stuffing mix.
Bake at 350 degrees for 45 minutes to one hour. I think it’s best baked uncovered, but my kids revolt if it gets too brown so I usually cover it for most of the time and then let it brown up near the end of cooking.

Nutrition

Serving: 6g

Chicken Fiesta with Black Beans – a crockpot recipe

October 25, 2008 by Tiffany King 23 Comments

You’ll be declared “Best Cook” for making this dish and you’ll love yourself too for how easy it is. It’s a great feeling to have dinner all cooked in the crockpot when you get home after a long day, or just to know it’s finished and you’re free during that time before dinner when little ones get very needy.

This has been a go-to recipe for my family for years. We make it often at home. It also makes an appearance on vacation. Since we rent houses and travel with extended family, it makes sense to take food with us and save on the restaurant costs. This recipe is easy to throw together in the morning. We use a crockpot liner when vacationing so we can skip the scrubbing after dinner.

I usually serve Chicken Fiesta in tortillas, but it’s also really good over cornbread. If you’re in a hurry, check out this 15 Minute Skillet Chicken Fiesta. All of the flavor of the original, but much faster!

Print Recipe

5 from 1 vote

Chicken Fiesta with Black Beans – a crockpot recipe

Servings: -8 servings

Ingredients

3-4 boneless chicken breasts I like to use the tenders, as they break apart easily while cooking
2 cups frozen corn drained
1 can black beans rinsed and drained
1 Tbs. cumin
1 tsp. chili powder
onion sliced
green pepper sliced
14 oz. can diced tomatoes
6 oz. tomato paste

Instructions

Combine all the ingredients in the slow cooker and mix well.
Cover and cook on high for 5-6 hours or low for 7-8 hours.
Garnish with cheese and serve over cornbread or in tortillas.