Creamy Chicken Tortellini

 

This is one of those recipes that you can substitute items to use what you have on hand.  

https://bakeatmidnite.com/creamy-chicken-tortellini/

Ingredients

1 package refrigerated tortellini
3 cups rich chicken stock 
1 cup light cream -or- half and half -or- whole milk
2 cups broccoli florets frozen or fresh
1/4 cup flour
1/2 cup water
2 strips crisp-cooked diced bacon

Instructions

In a very large skillet (12-inches minimum) heat chicken stock to boiling.

Add the tortellini, cover and simmer over medium-low heat for 8 minutes.

Add the broccoli florets, cover and cook until crisp-tender, about 5 minutes.

• Add the cream; stir well to combine.
• 
  

Mix the flour and water well so there are no lumps.

Raise heat to medium and when liquid is hot, stir in the flour/water mixture.

Stirring constantly, bring sauce to boil; reduce heat and cook for 5 minutes.

Top with diced bacon.

Butter Cream Chicken

 

This recipe is one of the first I am going to try.  That gravy over mashed potatoes or rice would be perfect.  I've never used ritz crackers as a coating for the chicken, but I would love to try it out.

I will be checking out Jamie's blog for more awesome recipes!

Source:  https://jamiecooksitup.net/2012/02/butter-cream-chicken/

INGREDIENTS

• 4 chicken breasts
• 2 sleeves ritz crackers
• 5-8 Tb olive oil
• 4 Tb butter
• 1 C chicken broth
• 1 C half and half + 2 Tb, divided
• 1/2 tsp thyme
• 2 Tb cornstarch
• salt and pepper

INSTRUCTIONS

1. Cut your chicken up into chunks with some kitchen scissors. I usually cut each breast into thirds or sometimes fourths depending on the size of the breast.

 

2. Place your chicken into a gallon sized ziploc bag and seal the bag. Pound the chicken flat with a meat mallet. 

3. Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step. 

4. Press each chicken piece into the crumbs, being sure to coat both sides generously. Place each coated chicken piece on a plate.

 

5. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan.

 

6. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. Don't crowd it now. You'll need to cook the chicken in two batches. 

7. Let the chicken cook until it's nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it's no longer pink inside. 

8. Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken. 

9. Once you have cooked all of the chicken you'll have some beautiful crispy treasures left in the pan. Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose.

 

10. Add 1 cup half and half and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil. 

11. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth.

12. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil as it heats it will thicken into a nice smooth sauce of wonder and bliss.

13. Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking.

Cheesy Chicken Noodle Casserole

 

Loving the chicken casseroles I have been finding.

These recipes are perfect for leftover chicken. 

Since I am now cooking for one, I rarely make chicken because it is cheaper and easier to buy a rotisserie chicken from the grocery store.  The only interaction with the chicken is shredding it.

Source:  https://www.lovebakesgoodcakes.com/cheesy-chicken-noodle-casserole/

INGREDIENTS

• 1 tbsp. Horizon Organic unsalted butter
• 2 stalks celery, finely chopped
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 cloves garlic, minced
• 1 lb. boneless, skinless chicken breasts or tenders, cooked and chopped
• 1 lb. wide egg noodles, cooked and drained
• 1 container (24 oz.) sour cream
• 2 cans (10.5 oz each) cream of chicken soup, undiluted
• 1 bag (6 oz.) Horizon Organic Cheddar cheese, shredded
• 1 bag (6 oz.) Horizon Organic Mozzarella cheese, shredded
• 1 cup Horizon Organic Cheddar Snack Crackers, crushed
• 1/4 cup Horizon Organic unsalted butter, melted

INSTRUCTIONS

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
2. Meanwhile, in a large skillet, saute the celery, onion and carrots in 1 tablespoon of butter for 3 minutes. Add the garlic and cook and additional 2 minutes. Remove from heat.
3. In a large bowl, combine the vegetable mixture along with the chopped chicken, cooked noodles, sour cream, soups, Cheddar cheese and Mozzarella cheese. Mix until well combined. Pour the mixture into the prepared baking dish.
4. In a small bowl, combine the cracker crumbs and butter. Sprinkle the cracker crumbs over the top of the casserole.
5. Bake for 30 minutes or until the crackers are crispy, and the cheese is melted.

Buffalo Chicken Potato Bake

 

I could live on this type of comfort food!

Don't forget the biscuits . . .

Source: https://www.creolecontessa.com/2015/12/13/buffalo-chicken-ranch-potato-casserole-with-hidden-valley-ranch/

INGREDIENTS

• 1/2 cup Hidden Valley® Ranch
• 4–5 large russet potatoes, peeled, diced 1/2 inch chunks
• 1/2 cup hot wing sauce
• 1/2 cup cream cheese, room temperature
• 1/2 cup milk
• 1 stick butter, unsalted, melted
• 4 cups roasted chicken, skinless, pulled or chopped
• 3 cups cheddar and jack cheese, grated
• 1/2 teaspoon black pepper
• 1/2 teaspoon creole seasoning or seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• toppings: green onions

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INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Peel and boil potatoes for 20 minutes are until tender, drain, set aside.
3. Mix chicken and hot sauce together and set aside.
4. Remove skin from chicken and shred or chop chicken.
5. Add potatoes to a mixer or use hand mixer add 1 1/2 cups of cheese, Hidden Valley® Ranch, and remaining ingredients. Mix well and fold in chicken and hot sauce mixture.
6. Place potatoes in a 9×9 greased casserole dish.
7. Top with remaining cheese, bake for 15 minutes.
8. Garnish with green onions.
9. Top with extra Hidden Valley® Ranch and enjoy!

18 Chicken Enchilada Casserole Recipes

 

Here are links to more than just one more chicken recipe.  

If you love enchiladas, this post is for you!

Yes, I love chicken.

Chicken Enchilada Casseroles

• 4-Ingredient Chicken Enchilada Casserole  - The 4-Ingredient Chicken Enchilada Casserole recipe is a great choice for a quick and easy Mexican chicken casserole. While it's easy to make, it's also easy on your budget.
   
• Smothered Chicken Enchilada Bake - Chicken enchiladas are wonderful any day of the week. Take this Smothered Chicken Enchilada Bake for a test drive on the day of your choosing.
   
• Cheesy Mexican Chicken Casserole - This Cheesy Mexican Chicken Casserole Recipe incorporates three kinds of cheese and green chillies. It's not only colorful, but packed with flavor!
   
• "Layered" Chicken Enchiladas - If you are in the mood for chicken, try "Layered" Chicken Enchiladas. This Mexican casserole is made in layers like lasagna.
   
• Cheesy Chicken Enchilada Casserole - Cheesy Chicken Enchilada Casserole redefines the enchilada casserole. The crumbly, cheesy tortilla crust may just be the best part.
   
• Easy Chicken Enchilada Bake - Easy Chicken Enchilada Bake is one of the tastiest recipes for chicken enchilada casserole. You can throw it together quickly, so it makes for a great weeknight meal.

 

Slow Cooker Chicken Enchilada Recipes

• 5-Ingredient Chicken Enchilada Casserole (shown) - This 5-Ingredient Chicken Enchilada Casserole is a very zesty meal! This slow cooker casserole calls for red enchilada sauce, boneless chicken breast, olives and Cheddar cheese, with a bottom layer of tortillas.
   
• Slow Cooker Cornbread Chicken Enchiladas - This Mexican enchilada casserole has got it all: an enchilada base and a cornbread topping. You can't pass up chicken enchilada casserole recipes like this one.
   
• Chicken Enchilada Slow Cooker Casserole - This Chicken Enchilada Slow Cooker Casserole is a colorful and tasty chicken enchilada casserole recipe, made with chicken, sour cream, salsa, tortillas, olives and other delicious ingredients.

 

Chicken Enchilada Recipes

• Chicken and Chile Enchiladas - Made with roasted chicken, fresh spices, diced green chili peppers, sour cream and cheese, this Mexican enchilada casserole is spicy and delicious.
   
• Green Chile Chicken Enchiladas with Black Beans - Green Chile Chicken Enchiladas With Black Beans is sure to be satisfying. There's no chicken soup in sight, just fresh ingredients. This Mexican meal will really make you say, "Wow."
   
• Skinny Chicken Enchiladas - If you're in search of low-fat Mexican casserole, this recipe for Skinny Chicken Enchiladas is a tasty option.
   
• Creamy Chicken and Chile Enchiladas - This casserole is like one big enchilada that everyone will enjoy. Topped with green chili peppers, this enchilada casserole really has a kick to it.
   
• Chicken Enchilada with Avocado Cream Sauce (shown) - This Chicken Enchilada with Avocado Cream Sauce is a great way to spice up any meal. The creamy avocado sauce is so delicious and tastes like it could be served in a four star restaurant.
   
• Chicken, White Bean, and Chorizo Enchiladas - This is an incredible chicken enchilada casserole recipe that is so easy to make at home.
   
• Easy Green Chile Chicken Enchiladas - Filled with cheese and moist chicken, this chicken enchilada recipe is a must-have for your dinner menu. By using cans of already made green chili sauce, you cut out time from cooking without cutting the flavor.
   
• Chicken and Spinach Enchiladas Verdes - Take a break from your run-of-the-mill recipes for chicken enchilada casserole by making recipes for chicken enchilada casserole with spinach!
   
• Daring Chicken Enchiladas - Daring Chicken Enchiladas is one of the spicier recipes for chicken enchilada casserole because it is made with chili peppers and poblano peppers.

 

SOURCE:  https://www.allfreecasserolerecipes.com/ 

Chicken Pot Pie Recipes

 

Chicken Pot Pie is one of our favorite meals, so I decided to compile a variety of recipes to make it easy to find the one that best suits your needs.  I will add more as I find them.  Keep checking back for new additions.

#1 Double Crust Chicken Pot Pie, Fast with A Homemade Gravy

Fast and Easy Slowcooker Chicken Pot Pie with drop Dumplings/drop Biscuits!

How to Make an Easy Yet Ultra-Comforting Double-Crusted Chicken Pot Pie

CHICKEN POT PIE THAT'S SO EASY YOU ONLY NEED 4 INGREDIENTS

Easy Chicken Pot Pie Recipe

Potato Chip Chicken Tenders

I watched this episode of The Kitchen on the Food Channel with great delight as I could see so many variations using this recipe.  Links are listed at the end of the recipe.

The crispiness of the finished chicken was especially of interest to me.  Can't wait to try them!

Ingredients:

1 quart (4 cups) vegetable oil, for frying

1 pound chicken tenders

Kosher salt and freshly cracked black pepper

1 cup potato flakes

1 cup wavy potato chips, crushed

1 cup all-purpose flour

4 large eggs, beaten



Directions:

Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.

Season the chicken with salt and pepper. 

Mix the potato flakes and crushed chips together in a shallow dish. 

In a second shallow dish, mix the flour and some salt and pepper. 

Add the eggs to a third shallow dish. 

Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.

Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.

RECIPE COURTESY OF GEOFFREY ZAKARIAN

Show: The Kitchen
Episode: Cook Smart

Watch how to make this recipe.

Chicken Bacon Ranch Tater Tots Casserole

This recipe sounds and looks delicious and easy!



Ingredients

1 teaspoon vegetable oil

1/2 cup chopped onion 

1 can (10.5 oz) condensed cream of chicken soup

1 cup sour cream

1/2 cup milk

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

1 package (1 oz) ranch dressing & seasoning mix

1/4 teaspoon black pepper

3 cups shredded cooked chicken

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1/2 cup chopped cooked bacon 

1/2 cup chopped tomatoes 

1/4 cup sliced green onions

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Heat oil over medium heat in nonstick skillet (8- or 10-inch). Cook onion in oil, stirring occasionally, until tender (3 to 5 minutes).

In medium bowl, combine and stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well.  Stir in chicken.

Place half of the frozen potatoes in single layer on bottom of baking dish. 

Spoon and spread chicken mixture on top of potatoes and sprinkle 1/4 cup of the bacon on top.

In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix.  Seal and shake bag to coat.  Arrange on top of casserole.

Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.

Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.

Source

Buffalo Chicken Salad

Looks delicious . . . a salad version of Buffalo Chicken Wings.

Ellie’s Real Good Food is one of my new favorite cooking shows.  When I watched the episode that included this buffalo chicken salad, I had to save it so I can make it in the future.

Ingredients

• 4 cups chopped, cooked chicken breast
• ⅓ cup nonfat or low-fat Greek yogurt
• 2 ½ tablespoons mayonnaise
• 3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
• 6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
• 2 large scallions, while and green parts, thinly sliced

For serving:

• 1 head of Romaine lettuce
• 1/3 cup crumbled blue cheese
• Additional cayenne pepper sauce, to taste

Directions

In a large bowl, combine yogurt, mayonnaise, and hot sauce.

Stir in chicken, celery, and scallions . . . toss to combine. 

Salad may be refrigerated.

Serve over a bed of whole Romaine lettuce leaves, garnished with the blue cheese and additional hot sauce if desired.



Makes 6 servings

Serving size: 1 1/3 cup salad and 3-4 lettuce leaves

Per serving: Calories 300; Total Fat 13g (Mono Fat 5.1g, Poly Fat 2.4g, Sat Fat 2.6g); Protein 38g; Carb 7g; Fiber 3g; Cholesterol 120mg; Sodium 550mg



Source

Slow Cooker Garlic Chicken

Love this type of recipe where you can throw everything together and forget about it, leaving a delicious aroma as it cooks.

Many who reviewed this recipe were concerned about the lack of liquid and added chicken broth or salad dressing.  I would agree that adding a little chicken broth isn't a bad idea . . . neither is adding more onion and some fresh chunky sliced mushrooms. 

During the end step in the oven (I would use a normal oven temperature like 350 instead of broiling), I would take some of the juices and make a gravy.  I'd also use boneless skinless chicken breasts or tenderloins which is my personal preference.  Use what you like and adjust the recipe accordingly.  

This recipe, from the Betty Crocker website, would be a great one for a beginner cook to try out and impress your guests who will think you worked in the kitchen cooking for hours.

Ingredients

1 large onion, halved, cut into thin slices 

1 tablespoon chopped garlic

1 1/2 teaspoons dried thyme leaves

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

1 cut-up whole chicken (3 1/2 to 4 lb)



Directions

Spray 5- to 6-quart slow cooker with cooking spray and place onion and garlic in slow cooker.

Mix thyme, basil, oregano, salt and pepper in a small bowl and rub each piece of chicken with the herb mixture. 

Arrange chicken pieces over onion and garlic.

Cover and cook on High heat setting 3 hours 30 minutes (or Low heat setting 6 to 7 hours) or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Set oven control to broil and line broiler pan or cookie sheet with foil.  Place chicken skin side up on pan. 

Broil with tops 6 inches from heat 4 to 6 minutes or until golden brown.

Photo and recipe source

Chicken-Bacon-Ranch Foil Packs

Whether you make this meal in a foil pack or as a casserole, the prep is quick and easy, using a few different ingredients.

I would make this as a casserole by placing the ingredients in a casserole dish and bake covered in a 400 degree oven (which may need to be tweaked a bit).  The foil pack method is attractive as a no-mess alternative.

Many reviewers of this recipe used sliced potatoes instead of brocolli with great results.  Some used italian dressing instead of ranch.  Of course I would add fresh mushrooms!

Ingredients

3 boneless skinless chicken breasts, each cut in half lengthwise

1 cup ranch dressing

1 bag (12 oz) frozen broccoli florets, cooked 

2 cups shredded Cheddar cheese (8 oz)

6 slices bacon, cooked, crumbled

Directions

Heat oven to 400°F. Spray 6 sheets of heavy-duty foil with cooking spray.

Place 1 boneless skinless chicken breast half in center of each sheet of foil. Sprinkle each with salt and pepper. Top each with 2 tablespoons ranch dressing, 1/4 cup cooked Green Giant™ Valley Fresh Steamers™ broccoli florets, 1/3 cup shredded Cheddar cheese and 1 tablespoon crumbled cooked bacon.

Wrap each foil pack.  Bring 2 sides of foil up over chicken-broccoli mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again.  Allow space on sides for heat circulation and expansion. Fold other sides to seal. Place foil packets on ungreased large cookie sheet.

Bake 30 minutes. (Some reviewers reported having to bake longer for 50 minutes)

Remove from oven and let stand 5 minutes before serving. 

Serve with additional ranch dressing, if desired.

The photo and recipe is from Pillsbury.com.