These were pretty good. I'm hoping the kids will grow into them and eat them. They wouldn't really touch them the first time I made them though.
8 count homestyle biscuits
1 cup cooked chicken breast (I boiled it in chicken broth and then shredded it)
1 can cream of chicken soup
2/3 cup shredded cheddar cheese
1 1/2 cup frozen veggies (corn, carrots, and broccoli is what I used)
1 tsp dried parsley flakes
1 tsp minced onion
1/4 tsp pepper
1/2 tsp salt
1. Preheat oven to 400 degrees F.
2. Place each biscuit into a cup of a greased muffin pan, press the dough up the sides of the cup.
3. Combine chicken, cream of chicken soup, veggies, cheese, parsley, pepper, salt, and onion.
4. Spoon mixture into each of the cups.
5. Bake for 12 to 15 minutes until it's golden brown.
Recipe adapted from this one.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, December 4, 2012
Crockpot Chicken Noodle Soup
This was sooooo good! I've never made homemade chicken noodle soup before and I was super excited about how it turned out. Someday I'll try to make homemade noodles to go with it :)
5 cups chicken broth
1 12.5 oz can cream of chicken soup
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup green onions, sliced
1 15 oz can whole kernel corn, drained
Salt and pepper to taste
3 cups Egg noodles
1 chicken breast
1. Remove fat from chicken and place in crock pot along with all of the other ingredients except the noodles.
2. Let cook in crock pot on low for 5-6 hours.
3. After chicken is cooked through, remove and shred.
4. Add noodles fro the last hour and turn on high.
Recipe adapted from this site.
5 cups chicken broth
1 12.5 oz can cream of chicken soup
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup green onions, sliced
1 15 oz can whole kernel corn, drained
Salt and pepper to taste
3 cups Egg noodles
1 chicken breast
1. Remove fat from chicken and place in crock pot along with all of the other ingredients except the noodles.
2. Let cook in crock pot on low for 5-6 hours.
3. After chicken is cooked through, remove and shred.
4. Add noodles fro the last hour and turn on high.
Recipe adapted from this site.
Monday, January 16, 2012
Crockpot Chicken Caesar Sandwiches
I really liked this! I thought it would make a good sub for tuna fish (which I DO NOT like). It's a good meal for an outdoor picnic and I liked it for lunches (it was good leftover too!)
Serves 4-6
2 pounds boneless skinless chicken breasts (fat cut off)
1/2 to 1 cup ceasar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
sliced red onion
2 cups shredded romaine lettuce
4-6 regular sized hamburger buns
1. Place chicken in crockpot with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
2. Remove chicken and shred.
3. Place chicken back in the crockpot and pour dressing, Parmesan cheese, parsley, and pepper over the top. Only add enough dressing to make it all stick together. Stir.. Cover and cook on high heat for 30 minutes or until mixture is hot.
4.Spoon onto bun with lettuce, sprinkled parmesan cheese, and some slices of red onion.
I found this recipe on this site.
Serves 4-6
2 pounds boneless skinless chicken breasts (fat cut off)
1/2 to 1 cup ceasar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
sliced red onion
2 cups shredded romaine lettuce
4-6 regular sized hamburger buns
1. Place chicken in crockpot with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
2. Remove chicken and shred.
3. Place chicken back in the crockpot and pour dressing, Parmesan cheese, parsley, and pepper over the top. Only add enough dressing to make it all stick together. Stir.. Cover and cook on high heat for 30 minutes or until mixture is hot.
4.Spoon onto bun with lettuce, sprinkled parmesan cheese, and some slices of red onion.
I found this recipe on this site.
Italian Chicken & Rice
Serves 4
2-4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice
1. Stir the cream cheese, cream of chicken, and seasoning in the crockpot.
2. Turn crockpot on low and let sit 30 minutes and then mix it well.
3. Put the chicken in (you can put it in frozen, I usually defrost it and cut off the fat and then put it in).
4. Cook on high for 4-6 hours or until chicken is cooked.
5. I shredded the chicken, but you can just cut it into strips.
6. Cook the rice.
7. Dish out some rice and pour the chicken mixture on top! Super yummy!
I found this recipe from this site.
Honey Lime Enchiladas
We just tried this recipe a few days ago... first enchilada recipe that I've ever liked! It was super good! Even Abby liked it.
Serves 3
Serves 3
1.5 lbs chicken, cooked and shredded (I put mine in a crockpot for a couple of hours on high with chicken broth, cooks it so its really easy to shred)
1/3 cup honey
1/4 cup lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
1. Mix together honey, lime, chili powder, and garlic powder and then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
2. Lightly spray pan (I used a regular 9x13) with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom.
3. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
4. Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy!
5. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy (it only takes a couple of minutes).
I found this recipe at this site.
Sunday, January 15, 2012
Crockpot Chicken Tortilla Soup
We just tried this today! It was amazing!
Serves 4
3 cups chicken broth
2 chicken breasts uncooked
1/2 onion, diced
1 can corn
1 can black beans
2 green onions, diced
28 oz can of diced tomatoes in juice
1 cup diced celery and carrots
3 cloves of garlic, chop very fine (I used my food processor)
1/4 tsp crushed red pepper
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp salt
grated cheese
tortilla chips
1. Throw chicken broth, chicken (I just trimmed off the fat and threw it in), onion, corn, black beans, green onions, tomatoes, celery, carrots, garlic, and spices into crock pot.
2. Let cook on low for 8-10 hours or on high for 6 hours.
3. Right before eating, pull chicken out and shred it and throw it back in. Let it reheat for a few minutes.
4. Dish up into bowls and put some cheese and tortilla chips on top (or I just use the chips as my spoon!)
Adapted from the recipe at this site.
Serves 4
3 cups chicken broth
2 chicken breasts uncooked
1/2 onion, diced
1 can corn
1 can black beans
2 green onions, diced
28 oz can of diced tomatoes in juice
1 cup diced celery and carrots
3 cloves of garlic, chop very fine (I used my food processor)
1/4 tsp crushed red pepper
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp salt
grated cheese
tortilla chips
1. Throw chicken broth, chicken (I just trimmed off the fat and threw it in), onion, corn, black beans, green onions, tomatoes, celery, carrots, garlic, and spices into crock pot.
2. Let cook on low for 8-10 hours or on high for 6 hours.
3. Right before eating, pull chicken out and shred it and throw it back in. Let it reheat for a few minutes.
4. Dish up into bowls and put some cheese and tortilla chips on top (or I just use the chips as my spoon!)
Adapted from the recipe at this site.
Thursday, January 12, 2012
Chicken Quesadillas
Serves 2
2 shells
Cheddar cheese
1 full Chicken Breast diced and cooked with dry onion flakes and crushed red peppers to taste
(if I have leftover chicken after we are done I usually eat it in a salad the next day--mmm!)
Creamy Jalapeno Sauce from Taco Bell
Flour shells
1. Lather the sauce onto a flour shell along with desired amount of
chicken and cheese. I cook mine in a George Foreman or a quesadilla
maker if you are lucky enough to have one.
2 shells
Cheddar cheese
1 full Chicken Breast diced and cooked with dry onion flakes and crushed red peppers to taste
(if I have leftover chicken after we are done I usually eat it in a salad the next day--mmm!)
Creamy Jalapeno Sauce from Taco Bell
Flour shells
1. Lather the sauce onto a flour shell along with desired amount of
chicken and cheese. I cook mine in a George Foreman or a quesadilla
maker if you are lucky enough to have one.
Jicama Wraps
Serves 3
Flour tortillas
1 small head romaine lettuce
1-2 limes, divided
1/2 c. mayonnaise
2 tsp. ground cumin
1/4 tsp. cayenne pepper
3 c. diced cooked chicken
1/2 small jicama
1 small mango
1/4 tsp. salt
1. Thinly slice lettuce.
2. Zest the limes to measure 1 teaspoon zest and then juice to measure 3
tablespoons.
3. Combine zest, 1 tablespoon juice, mayonnaise, cumin, and cayenne;
mix well and transfer to a ziplock bag, set aside.
4. Cook chicken. Season with lime juice, salt, and pepper.
5. Peel jicama and mango; then slice each into 1/4 inch strips.
6. Combine jicama, mango, salt and remaining lime juice.
7. Place lettuce in shells, top with chicken, then jicama mixture and
drizzle with mayo mixture.
This one comes from my friend, Christy Hinton.
Flour tortillas
1 small head romaine lettuce
1-2 limes, divided
1/2 c. mayonnaise
2 tsp. ground cumin
1/4 tsp. cayenne pepper
3 c. diced cooked chicken
1/2 small jicama
1 small mango
1/4 tsp. salt
1. Thinly slice lettuce.
2. Zest the limes to measure 1 teaspoon zest and then juice to measure 3
tablespoons.
3. Combine zest, 1 tablespoon juice, mayonnaise, cumin, and cayenne;
mix well and transfer to a ziplock bag, set aside.
4. Cook chicken. Season with lime juice, salt, and pepper.
5. Peel jicama and mango; then slice each into 1/4 inch strips.
6. Combine jicama, mango, salt and remaining lime juice.
7. Place lettuce in shells, top with chicken, then jicama mixture and
drizzle with mayo mixture.
This one comes from my friend, Christy Hinton.
Fajitas (Chicken or Beef)
Serves 2
(Sometimes I use barbeque sauce when I do chicken, instead of the Italian.
Super yummy.)
1 bell pepper per person (red, green, orange, or yellow-up to 4)
1 onion
1 chicken breast or large steak cut up into bite size pieces
1 bottle Fat Free Zesty Italian Dressing
Onion Flakes
Crushed Red Peppers
Flour shells-2 per person
1. Put chicken (or steak) into frying pan. Cook with a coating of
dressing, onion flakes, and a tablespoon-ish of crushed red peppers
depending on desired spiciness.
2. Slice bell peppers and onion.
3. Remove chicken (or steak) from the frying pan.
4. Put bell peppers and onion into pan and coat with dressing, onion
flakes and some crushed red peppers.
5. When veggies are heated through add chicken (or steak) again and let
it all heat through again.
6. Heat flour shells in microwave.
7. Scoop fajita mix in flour shell and enjoy.
I made this one up adjusting from numerous fajita recipes that I have seen.
(Sometimes I use barbeque sauce when I do chicken, instead of the Italian.
Super yummy.)
1 bell pepper per person (red, green, orange, or yellow-up to 4)
1 onion
1 chicken breast or large steak cut up into bite size pieces
1 bottle Fat Free Zesty Italian Dressing
Onion Flakes
Crushed Red Peppers
Flour shells-2 per person
1. Put chicken (or steak) into frying pan. Cook with a coating of
dressing, onion flakes, and a tablespoon-ish of crushed red peppers
depending on desired spiciness.
2. Slice bell peppers and onion.
3. Remove chicken (or steak) from the frying pan.
4. Put bell peppers and onion into pan and coat with dressing, onion
flakes and some crushed red peppers.
5. When veggies are heated through add chicken (or steak) again and let
it all heat through again.
6. Heat flour shells in microwave.
7. Scoop fajita mix in flour shell and enjoy.
I made this one up adjusting from numerous fajita recipes that I have seen.
Chicken Vegetable Soup
Serves 4
6 whole chicken bouillon cubes
½ tsp onion salt
1 ½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
3 tbsp onion flakes
6 cups water
16 oz tomato sauce
4 cups of potatoes
2 carrots
20 oz cooked chicken (cut up into bite size pieces, 1 full breast)
1. Throw it all in the pot and cook for 1 hour.
2. Or throw in crock pot and cook for 3 hours on high.
I got this from my Mom.
6 whole chicken bouillon cubes
½ tsp onion salt
1 ½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
3 tbsp onion flakes
6 cups water
16 oz tomato sauce
4 cups of potatoes
2 carrots
20 oz cooked chicken (cut up into bite size pieces, 1 full breast)
1. Throw it all in the pot and cook for 1 hour.
2. Or throw in crock pot and cook for 3 hours on high.
I got this from my Mom.
Chicken Lo Mien
Serves 2
½ lb linguine noodles, uncooked
¼ cup kraft asian toasted sesame dressing
1 chicken breast boneless, skinless, cubed
2 cloves of garlic, minced
1 red bell pepper (cut in strips)
1 onion (cut in strips)
½ cup fat free reduced-sodium chicken broth
1 tbsp peanut butter
¼ cup soy sauce
2 tbsp chopped planters cocktail peanuts
1. Cook linguine as directed on package.
2. Heat dressing in large skillet on medium-high.
3. Add chicken and garlic, stir fry 3 min or until chicken is no longer
pink.
4. Add veggies, broth, and peanut butter.
5. Add chicken mixture and soy sauce to linguine noodles. Top with nuts
on plate.
I adjusted this recipe from this site.
½ lb linguine noodles, uncooked
¼ cup kraft asian toasted sesame dressing
1 chicken breast boneless, skinless, cubed
2 cloves of garlic, minced
1 red bell pepper (cut in strips)
1 onion (cut in strips)
½ cup fat free reduced-sodium chicken broth
1 tbsp peanut butter
¼ cup soy sauce
2 tbsp chopped planters cocktail peanuts
1. Cook linguine as directed on package.
2. Heat dressing in large skillet on medium-high.
3. Add chicken and garlic, stir fry 3 min or until chicken is no longer
pink.
4. Add veggies, broth, and peanut butter.
5. Add chicken mixture and soy sauce to linguine noodles. Top with nuts
on plate.
I adjusted this recipe from this site.
Chicken Cordon Bleu
Serves 4
16 oz chicken breast, skinless, boneless
8 thin slices of ham
1 can cream of chicken soup
½ cup fat-free sour cream
1 box stove top chicken flavor stuffing
1 cup skim milk
8 slices swiss cheese
1. Preheat oven to 350 degrees
2. Place chicken breasts in a lightly greased baking dish. Lay a ham
slice, then a cheese slice on top of each breast
3. In a bowl combine the soup, sour cream, and milk. Mix well and pour
over chicken, ham and cheese. Top with dry stuffing mix.
4. Bake at 350 degrees for 45 minutes or until chicken is cooked
through.
I got this from Weight Watchers. I think it was from a lady who worked there who told my husband we should try it.
16 oz chicken breast, skinless, boneless
8 thin slices of ham
1 can cream of chicken soup
½ cup fat-free sour cream
1 box stove top chicken flavor stuffing
1 cup skim milk
8 slices swiss cheese
1. Preheat oven to 350 degrees
2. Place chicken breasts in a lightly greased baking dish. Lay a ham
slice, then a cheese slice on top of each breast
3. In a bowl combine the soup, sour cream, and milk. Mix well and pour
over chicken, ham and cheese. Top with dry stuffing mix.
4. Bake at 350 degrees for 45 minutes or until chicken is cooked
through.
I got this from Weight Watchers. I think it was from a lady who worked there who told my husband we should try it.
BBQ Chicken & Rice Tostadas
Serves 2-3
4 small flour tortillas
1 cup water
1 cup instant white rice, uncooked
1 full chicken breast, cubed & cooked
1 can corn (11 oz), drained
1/2 cup kraft original bbq sauce
1. Preheat oven to 350 degrees
2. Spray both sides of tortillas with cooking spray, place in single layer on baking sheet, bake 10 mins or until crispy and lightly browned
3. Bring water to boil in large saucepan. Stir in rice and cover. Remove from heat and let stand for 5 minutes. Stir in chicken, corn, and bbq sauce. Return to medium heat and cook until heated through.
4. Layer rice/chicken mix on tortillas and enjoy.
I got this recipe from this site.
4 small flour tortillas
1 cup water
1 cup instant white rice, uncooked
1 full chicken breast, cubed & cooked
1 can corn (11 oz), drained
1/2 cup kraft original bbq sauce
1. Preheat oven to 350 degrees
2. Spray both sides of tortillas with cooking spray, place in single layer on baking sheet, bake 10 mins or until crispy and lightly browned
3. Bring water to boil in large saucepan. Stir in rice and cover. Remove from heat and let stand for 5 minutes. Stir in chicken, corn, and bbq sauce. Return to medium heat and cook until heated through.
4. Layer rice/chicken mix on tortillas and enjoy.
I got this recipe from this site.
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