Tag: chicken

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Food

Momma’s Munchies Chicken

I’m actually making it for Momma’s Munches this week! I didn’t do one for the last couple of weeks because I didn’t have any steak or pork or grillin’ recipes (I don’t eat pork or beef). But today’s recipe theme is chicken or seafood. While I LOVE seafood, for some reason, I don’t make it often. Chicken though is our stand by. Here are some of our other favorite chicken recipes: Creamy Chicken Enchiladas, Pineapple Crockpot Chicken, Sister-in-law’s Awesome Chicken Casserole, Poppyseed Chicken Casserole, Chicken Bruscheyta Bake, Crockpot Salsa Chicken, Crockpot Chicken Stuffing, Chicken Enchilada Casserole, Chicken Cranberry Ranch (love this one!), Crescent Roll Chicken (aka Shannon’s Chicken).

Here’s a recipe from my mom that I’ve been meaning to make but haven’t yet.
Everyday Broccoli Cheese Chicken
Ingredients
1 tbsp butter/margarine
4 chicken breasts
1 can Campbell’s broccoli cheese soup
1/3 c water/milk
1/8 tsp pepper
2 c broccoli flowerets
Directions
In skillet over medium heat, melt margarine then cook chicken for 10 minutes, or browned on both sides. Spoon off the fat.
Stir in the soup, water & pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover; simmer, stirring occasionally, for 10 minutes or until chicken is fork-tender & broccoli done.
Makes approximately 4 servings. Prep 5 mins. Cook 25 mins.

If you want to link up for this week, go check out Sara’s newly beautified blog Mrs. and Mr. and check back weekly at Waking Up Williams. Next week is Mexican. I’m in for that one too!
Categories
Food

Creamy Chicken Enchiladas

One of my coworkers has been making this recipe for a few months. She gave it to another coworker & after seeing them eat the leftovers, I had to try it. It was fairly easy, made with on hand ingredients, made great leftovers for work & the hubby loves it!

Ingredients
1/2 stick butter
8 oz cream cheese (I used 1/3 less fat)
1 onion, finely chopped (they used yellow; I used small Vidalia)
2 small cans chopped green chilies
approximate 1.5 lbs chicken breasts, cooked & shredded (I boiled; one coworker George Forman’d hers)
1/2 cup shredded cheddar
approximate 1/2 cup heavy whipping cream (Walmart I went to was out so I used about 2/3 c half & half)
medium sized tortilla (I used 7)

Directions
Saute butter, onion, & green chilies on a medium to large sauce pan until soft (about 10 minutes).
While that was cooking, I shredded my boiled chicken breasts. Preheat oven to 350. Add cream cheese, stir & cook until mixed in. Add chicken and stir until combined. Spoon mixture into tortillas. Eileen & I like to close up one end burrito style. Kim likes open ended. Either way, you’re good. I filled up a 9×13 baking dish with 6 then squished one on the side to use up the last of the chicken mixture.
Sprinkle cheese on top~ I probably used a little more than a 1/2 cup. Pour cream on top.

Here’s what mine looked like before baking.
Cover with aluminum foil and bake for 45 minutes. Uncover and bake for additional 15 minutes.

Here’s what it looked like once cooked ~ minus the two I put on my plate. You could serve with rice, but it’s pretty heavy. I ate two and nothing else & was stuffed. I took one for lunch today with a small salad & that was good too. Enjoy!

Categories
Food

Pineapple Crockpot Chicken

Not sure exactly what to call this creation… other than yummy! Jason mentors class this week, so I’m on my own for dinners. our pantry is pretty stocked but with random items I’ve mostly picked up when I had a good coupon. I had sliced pineapples, black beans, pineapple salsa & frozen chicken breats. So I decided I throw them into the crockpot & hope it worked~ and it did! I’m having the leftovers for lunch today.

Ingredients
1 can black beans, drained & rinsed
1 can sliced pineapples
1 jar Newman’s Own pineapple salsa
3 boneless skinless chicken breats
couple shakes of garlic powder
couple shakes of jerk seasoning
shredded cheese
tortillas
Rice-a-roni Fajita Rice

Directions
Add half the salsa and chicken to crockpot. Top with seasoning. Add pineapples (I did with the juice but could do without), beans and rest of salsa. Here’s what mine looked like after I threw it all in. The top photo is after I opened the lid about to grub!

I cooked for 7 hours on low. This made the chicken easy to shred but not really falling apart which would work if you wanted to just eat the chicken by itself. I then made the rice following directions from the box. I built burritos by shredding the chicken, adding it and the beans/pineapple/salsa mixture, rice and cheese to a microwaved warm tortilla. So good! Hope you enjoy!

Categories
Food

SIL’s Chicken Casserole

While we were in GA about a month ago, Jason’s sister made this recipe of a big group of us. It was awesome. I got the recipe from here and hoped to make it while we were at the beach but we ended up having other things. I made it this weekend and it was so good & easy!! It made enough for us to have it Friday night then again throughout the day Saturday.
Ingredients
3-4 Chicken Breasts, cooked and chopped
1 can cream of chicken soup
8 oz sour cream
1 cup chicken broth
1.5 sleeve Ritz crackers
1/2 stick butter/marg

Directions
Cook chicken (I boiled but SIL said the best is crock potting the chicken) and cut up into bite sized pieces. Place chicken on bottom of baking dish (I used 9×11). Combine soup, sour cream & broth. Top chicken with mixed liquids. Bake for 20-30 minutes. Crumble up Ritz crackers (I only had 1/2 sleeve but would use more next time) and mix with melted butter. Top dish with cracker/butter and cook for another 10 minutes or until you think it’s done.
My SIL served with homemade mac n cheese, green beans, peas, biscuits and sweet tea~ gotta love southern cooks! We made kraft mac. 🙂 I think it would be good with rice too. On Sat we ate the leftovers without anything and it was great. Enjoy!

Categories
Food

Poppyseed Chicken

I got this recipe from Kelly’s Korner’s recipe blog (link to her regular blog on the right). I made it this weekend and husband and I both enjoyed it. We didnt have Ritz crackers so I used pretzel chips, but next time I’ll use Ritz. I halved the amount of sour cream, soup, and butter and thought there was plenty of sauce. Enjoy!
Ingredients
2-3 chicken breasts, boiled and cut into small pieces
8 oz sour cream (used light)
1 can of cream of chicken soup
approximately 2 T poppyseeds
ritz crackers crumbled
1/2 stick of butter
Directions
Mix first 4 ingredients together and put in baking dish. Cover with crushed crackers. Melt butter and pour on top. Bake 20-30 minutes at 350.