3-4 chicken breasts
1 jar mild salsa
1 can black beans - drained, not rinsed
1 can diced green chilies
Add all ingredients in crock pot and cook on low 4-6 hours. Take out chicken and shred with forks. Return to sauce and stir to combine. Eat in burritos or tacos with cheese, lettuce, tomato, and whatever else you love. ¡Que delicioso!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Mar 17, 2010
Chicken Caesar Pizza
1 pkg refrigerated pizza dough (or make your own, you go-getter!)
1/2 cup Creamy Caesar Salad Dressing
2 chicken breasts, chopped and grilled
2 big handfuls of baby Spinach, chopped (chiffonade)
6 oz. Shredded Mozzarella cheese
Press pizza dough into lightly greased pan. Bake according to package directions. Spread Caesar dressing, and top with chicken, spinach, and cheese. Bake at 350 until cheese is melted.
*You'd better season the chicken with garlic or seasoned salt when you grill it. Just sayin...
1/2 cup Creamy Caesar Salad Dressing
2 chicken breasts, chopped and grilled
2 big handfuls of baby Spinach, chopped (chiffonade)
6 oz. Shredded Mozzarella cheese
Press pizza dough into lightly greased pan. Bake according to package directions. Spread Caesar dressing, and top with chicken, spinach, and cheese. Bake at 350 until cheese is melted.
*You'd better season the chicken with garlic or seasoned salt when you grill it. Just sayin...
Chicken Puffs
3-4 chicken breasts, cooked and shredded
1/2 bunch green onion, chopped
8 oz cream cheese, softened
1/4 cup chopped pecans (optional)
2 pkg refrigerated crescent rolls
1/2 pkg stove top stuffing mix
1/2 stick butter, melted
Combine cream cheese, green onion, and pecans. Add chicken and mix. Take a dollop or chicken mixture and place in the middle of crescent roll. Fold and pinch edges to seal. Dip "puff" into melted butter and roll in stuffing mix (works best if you pulse stuffing mix in food processor so that the crumbs are finer). Bake according to crescent roll directions.
1/2 bunch green onion, chopped
8 oz cream cheese, softened
1/4 cup chopped pecans (optional)
2 pkg refrigerated crescent rolls
1/2 pkg stove top stuffing mix
1/2 stick butter, melted
Combine cream cheese, green onion, and pecans. Add chicken and mix. Take a dollop or chicken mixture and place in the middle of crescent roll. Fold and pinch edges to seal. Dip "puff" into melted butter and roll in stuffing mix (works best if you pulse stuffing mix in food processor so that the crumbs are finer). Bake according to crescent roll directions.
Chicken Pot Pie
1/2 yellow onion, chopped
1 garlic clove, minced
1 can chicken broth/stock
1 can cream of chicken soup
2 chicken breasts, cooked and cubed/shredded
3/4 bag of frozen mixed veggies (peas, carrots, corn, green beans)
lots of salt and pepper
corn starch
milk
1-2 pie crust(s) (store bought or homemade - you choose)
1. Saute onions and garlic in a little olive oil until tender.
2. Add chicken broth and cream of chicken soup and stir until incorporated.
3. Add cooked chicken and frozen veggies
4. Mix a few tablespoons of corn starch with a few tablespoons of milk and slowly add to the pan. Make sure to use a wisk to stir it in to avoid lumps.
5. When desired thickness is achieved in your broth, add salt and pepper until it tastes awesome. Transfer mixture to pie plate. Cover with pie crust and seal edges with fork.
6. Bake at 400 for 25-30 minutes, or until pie crust is golden brown.
*Crust lover? Use a bottom crust, as well. Just make sure to seal edges with a fork.
**Time saver - place frozen chicken breasts in a crock pot with the chicken broth, onions and garlic. Cook on low for 4-6 hours then shred chicken. Tastes 100x better than boiling in water. Or buy a rotisserie chicken and shred that bad boy up.
1 garlic clove, minced
1 can chicken broth/stock
1 can cream of chicken soup
2 chicken breasts, cooked and cubed/shredded
3/4 bag of frozen mixed veggies (peas, carrots, corn, green beans)
lots of salt and pepper
corn starch
milk
1-2 pie crust(s) (store bought or homemade - you choose)
1. Saute onions and garlic in a little olive oil until tender.
2. Add chicken broth and cream of chicken soup and stir until incorporated.
3. Add cooked chicken and frozen veggies
4. Mix a few tablespoons of corn starch with a few tablespoons of milk and slowly add to the pan. Make sure to use a wisk to stir it in to avoid lumps.
5. When desired thickness is achieved in your broth, add salt and pepper until it tastes awesome. Transfer mixture to pie plate. Cover with pie crust and seal edges with fork.
6. Bake at 400 for 25-30 minutes, or until pie crust is golden brown.
*Crust lover? Use a bottom crust, as well. Just make sure to seal edges with a fork.
**Time saver - place frozen chicken breasts in a crock pot with the chicken broth, onions and garlic. Cook on low for 4-6 hours then shred chicken. Tastes 100x better than boiling in water. Or buy a rotisserie chicken and shred that bad boy up.
Ritz Chicken
4 chicken breasts
2 cups crushed Ritz crackers
1/2 stick butter, melted
1/2 cup Shredded parmesan cheese
Garlic salt, pepper
Crush crackers in gallon sized ziploc bag. Coat each chicken breast in melted butter and toss with crackers in the bag (think shake n bake). Sprinkle with Parmesan cheese, garlic salt and pepper. Bake 30 minutes at 350.
2 cups crushed Ritz crackers
1/2 stick butter, melted
1/2 cup Shredded parmesan cheese
Garlic salt, pepper
Crush crackers in gallon sized ziploc bag. Coat each chicken breast in melted butter and toss with crackers in the bag (think shake n bake). Sprinkle with Parmesan cheese, garlic salt and pepper. Bake 30 minutes at 350.
Creamy Crock Pot Chicken
4 chicken breasts
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing
4 servings cooked pasta
Place chicken breasts into a crock pot. Mix together, soup, cream cheese, and salad dressing and pour over chicken. Cook on low for 4-6 hours. Shred chicken with fork and serve over cooked pasta.
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing
4 servings cooked pasta
Place chicken breasts into a crock pot. Mix together, soup, cream cheese, and salad dressing and pour over chicken. Cook on low for 4-6 hours. Shred chicken with fork and serve over cooked pasta.
Mar 16, 2010
Mexican Chicken Corn Chowder
*From Melissa Lasly - Iowa City Wards Cookbook
3 skinless chicken breasts
1/2 c. chopped onion
1-2 garlic cloves, minced
3 Tablespoons butter
2 chicken bouillon cubes
1 c. hot water
1/2 tsp ground cumin
2 c (1 pt.) half and half
2 c (8 oz) shredded Monterey Jack cheese
1 can (16 oz) creamed corn
1 can (4 oz) chopped green chilies, undrained
1 tsp tobasco sauce
1 medium tomato, seeded and chopped
fresh cilantro to garnish
Cut chicken into bite-sized pieces. Brown chicken onion and garlic in butter until chicken is cooked through. Dissolve bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and tobasco. Cook until cheese is melted. Stir in tomatoes. Serve immediately; garnish with cilantro.
**I add white beans or hominy to make this a little heartier. Then it kinda becomes a white chili. Delish! Thanks Melissa!!!
3 skinless chicken breasts
1/2 c. chopped onion
1-2 garlic cloves, minced
3 Tablespoons butter
2 chicken bouillon cubes
1 c. hot water
1/2 tsp ground cumin
2 c (1 pt.) half and half
2 c (8 oz) shredded Monterey Jack cheese
1 can (16 oz) creamed corn
1 can (4 oz) chopped green chilies, undrained
1 tsp tobasco sauce
1 medium tomato, seeded and chopped
fresh cilantro to garnish
Cut chicken into bite-sized pieces. Brown chicken onion and garlic in butter until chicken is cooked through. Dissolve bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and tobasco. Cook until cheese is melted. Stir in tomatoes. Serve immediately; garnish with cilantro.
**I add white beans or hominy to make this a little heartier. Then it kinda becomes a white chili. Delish! Thanks Melissa!!!
Chicken Noodle Soup
Soup
1 carton Kitchen Basics chicken stock
1/2-1 carton water
4-5 chicken breasts
4 celery stalks, chopped
1 big onion, chopped
4-5 carrots, chopped
1 garlic clove, minced
1 can cream of chicken soup
salt, pepper, basil- to taste (lots of all of it!)
Homemade noodles
1 cup flour
1 egg
milk to bind (2 egg-shells full)
1. In crock pot, put carton of chicken stock, veggies, and chicken breasts. Add up to a carton of water (or use another carton of chicken stock if you're rich like that!!). Cook on low for about 4 hours, or until chicken is done.
2. Make noodles (I double the recipe) . Combine flour, egg, and milk in mixer and knead a few minutes until the texture feels right (they'll be super thick and hard to roll out) . Roll out and cut into thin strips with pizza slicer.
3. Take out chicken. Add can of cream of chicken. Shred chicken and place back into soup with noodles. Cook another 20 minutes until noodles are done.
4. Eat
The noodles are bland by themselves, but OH SO YUMMY when they soak up delicious soup. You can add a tsp or two of herbs to the dough, if you're into that. And you can make them up to a few hours before and leave them out. They'll dry a bit, but that's cool. I think I actually prefer it that way.
Shout-out to my sister-in-law, Chrissy for the noodle part of the recipe!
1 carton Kitchen Basics chicken stock
1/2-1 carton water
4-5 chicken breasts
4 celery stalks, chopped
1 big onion, chopped
4-5 carrots, chopped
1 garlic clove, minced
1 can cream of chicken soup
salt, pepper, basil- to taste (lots of all of it!)
Homemade noodles
1 cup flour
1 egg
milk to bind (2 egg-shells full)
1. In crock pot, put carton of chicken stock, veggies, and chicken breasts. Add up to a carton of water (or use another carton of chicken stock if you're rich like that!!). Cook on low for about 4 hours, or until chicken is done.
2. Make noodles (I double the recipe) . Combine flour, egg, and milk in mixer and knead a few minutes until the texture feels right (they'll be super thick and hard to roll out) . Roll out and cut into thin strips with pizza slicer.
3. Take out chicken. Add can of cream of chicken. Shred chicken and place back into soup with noodles. Cook another 20 minutes until noodles are done.
4. Eat
The noodles are bland by themselves, but OH SO YUMMY when they soak up delicious soup. You can add a tsp or two of herbs to the dough, if you're into that. And you can make them up to a few hours before and leave them out. They'll dry a bit, but that's cool. I think I actually prefer it that way.
Shout-out to my sister-in-law, Chrissy for the noodle part of the recipe!
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