Archive for the ‘Chicken’ Category

Smoky Chicken and Cheesy Potato Casserole

Smoky Chicken and Cheesy Potato Casserole
Recipe & picture courtesy of Better Homes & Gardens

Prep: 20 minutes
Cook: Low 5 to 6 hours (low)

  • Nonstick cooking spray
  • 1 10-3/4-ounce can condensed cream of chicken with herbs soup
  • 1 8-ounce carton dairy sour cream
  • 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
  • 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
  • 3 cups chopped smoked or roasted chicken or turkey
  • Crushed croutons (optional)
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
  2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

**Personal Review: No Review Yet**

Chicken Salsa Verde Bake

chicken-salsa-verde-bake
Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 25 min
Bake Time: 30 min

  • 2 tablespoons vegetable oil
  • 2 1/4 pounds skinless, boneless chicken breasts
  • Two 16-ounce jars salsa verde
  • One 15-ounce can kidney beans, rinsed and drained
  • 1 onion, finely chopped
  • 1 cup sour cream
  • 3 cups crushed tortilla chips
  • One 8-ounce bag shredded Mexican-style cheese
  1. Preheat the oven to 375°. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
  2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

*Personal Review: No Review Yet**

Roasted Tomato Tortilla Soup

roasted-tomato-tortilla-soup
Recipe & picture courtesy of Hunt’s

Hands On: 15 minutes
Total: 40 minutes
Makes: 6 servings (about 1-1/4 cups plus garnishes each)

  • 1 tablespoon Pure Wesson Canola Oil
  • 1 cup frozen whole kernel corn
  • 1 cup chopped red onion
  • 1/2 cup chopped celery
  • 2 teaspoons minced jalapeno pepper
  • 1 tablespoon minced garlic
  • 3-1/2 cups reduced-sodium chicken broth
  • 1 can (14.5 oz each) Hunt’s Fire Roasted Diced Tomatoes, drained
  • 1-1/2 cups shredded cooked chicken breast
  • 1/2 cup diced queso fresco cheese
  • 3/4 cup sour cream
  • 2 ounces white tortilla chips, coarsely broken (2 oz = 15 chips)
  • 3 tablespoons chopped fresh cilantro
  1. Heat medium saucepan over medium-high heat; add oil, corn, onion, celery and jalapeno. Cook and stir 3 to 5 minutes or until vegetables are tender. Add garlic; cook 1 minute or until aromatic.
  2. Add broth, drained tomatoes and chicken. Cook, uncovered, over medium heat 10 to 12 minutes or until hot and flavors have blended.
  3. Divide cheese equally between each soup bowl. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.

**Personal Review: No Review Yet**

Shortcut Chicken Manicotti

shortcut-chicken-manicotti
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr
Makes: 4 servings, 3 stuffed manicotti each

  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 1-1/2 cups water
  • 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
  • 2 cups frozen broccoli florets
  • 12 manicotti shells, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup KRAFT Grated Parmesan Cheese
  1. Heat oven to 400ºF. Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min.; pour 1/3 into 13×9-inch baking dish. Set aside. Add broccoli to remaining soup mixture.
  2. Stuff manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.
  3. Bake 45 to 50 min. or until manicotti is tender and chicken is done.

**Personal Review: No Review Yet**

Chicken Nacho Bake

chicken-nacho-bake
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1/2 cup crushed tortilla chips
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
  1. Preheat oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
  2. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
  3. Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).

**Personal Review: No Review Yet**

Italian Baked Chicken and Pastina

italian-baked-chicken-and-pastina
Recipe & picture courtesy of Food Network

Cook Time: 40 min
Yield: 4 servings

  • 1 cup pastina pasta (or any small pasta)
  • 2 tablespoons olive oil
  • 1/2 cup cubed chicken breast (1-inch cubes)
  • 1/2 cup diced onion (about 1/2 a small onion)
  • 1 clove garlic, minced
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 cup shredded mozzarella
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon butter, plus more for buttering the baking dish
  1. Preheat the oven to 400 degrees F.
  2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
  3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

**Personal Review: No Review Yet**

Chicken with Sherry-Soy Sauce

chicken-with-sherry-soy-sauce
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • Cooking spray
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup dry sherry
  • 1 tablespoon sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon crushed red pepper
  • 1 teaspoon sesame oil
  • 1/4 cup thinly sliced green onions, optional
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
  2. Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

**Personal Review: This was really easy to make and it turned out wonderful. Very quick, very simple.**