Bruschetta Chicken Bake

The Captain and I really enjoyed the Cornbread Stuffing Chicken Casserole made with Stove Top Stuffing so much!  We found this recipe on the box of Stove Top Stuffing the last time we made the casserole and thought it would be another great recipe using the stuffing mix.

It is another one of those semi-homemade meals that I am really loving as we try more recipes of this type.

We haven't made this meal yet, but plan to do so in the near future!

By the way, this is not a sponsored review for Stove Top Stuffing or Kraft Foods . . . it is just a product we love.

Ingredients

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions

HEAT oven to 400ºF. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

PLACE chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.

TOP with stuffing. Bake 30 min. or until chicken is done.

Tips from the Kraft Kitchen . . .MAKE AHEADPrepare and bake recipe as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

Almond Chicken Casserole

Corn flake and almond topping sounds yummy!  I also love the combination of all the ingredients.  Water chestnuts along with the topping provides lots of crunch.  Another one of those "comfort food" chicken meals!

This recipe comes from one of my favorite recipe sources, The Taste of Home.  I still refer to my treasured collection of annual cookbooks that I've had forever.

Ingredients:

• 2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3/4 cup mayonnaise
• 2 celery ribs, chopped
• 3 hard-cooked eggs, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (8 ounces) water chestnuts, drained and chopped
• 1 tablespoon finely chopped onion
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup crushed cornflakes
• 2 tablespoons butter, melted
• 1/4 cup sliced almonds

Directions:

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese.

Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6-8 servings.

Originally published as Almond Chicken Casserole in Taste of Home February/March 2007, p7

Southwest Skillet Chili Mac

How awesome does this look?

I love those meals that come together in one pan.

Love the ingredients, the spices . . . we are a chili-loving family and have been looking for new chili recipes that include black beans.  My favorite way of enjoying chili is with macaroni!

Can't wait to try this recipe . . .

Ingredients: 

• 2 tbsp olive oil 
• 1 medium, finely diced red onion 
• 1/2 green pepper, finely diced  
• 3 garlic cloves, minced 
• 1 pound (500 g), ground beef 
• 1 1/2 tbsp chili powder  
• 1 tsp cumin  
• 1/4 tsp cayenne pepper  
• salt and pepper 
• 1 15 oz (400 g) can diced tomatoes, with liquid 
• 1 6 oz (140 g) can tomato paste  
• 1 1/2 cups water  
• 1/2 cup corn, canned, drained 
• 1 15 oz (400 g) can black beans, drained and rinsed 
• 1 1/2 cups macaroni, uncooked 
• 1 1/2 cups cheddar cheese, shredded 

Instructions:

Heat the oil over medium low heat and add the onions and pepper.  Cook until translucent, about 4 minutes.  Add garlic and cook for another minute or two. 

Increase the heat to medium high and add the ground beef, breaking it up well and cook until browned. 

Add chili powder, cumin, cayenne and salt and pepper and mix well. 

Stir in tomatoes, tomato paste, water, corn, beans and macaroni - mix well. 

Cover and simmer for about 15 minutes, stirring occasionally until the pasta is just tender. 

Stir in half of the cheese. 

Transfer to baking dish unless using an ovenproof skillet.

Sprinkle the rest of the cheese on top and put in the top third of your oven with the broiler on 400 F (200 C), allow the cheese to brown, then serve.  

Photo and recipe source

Spicy Hot Chicken Legs

I have always loved the taste of Spicy Chicken Wings with the blue cheese sauce, but don't really like chicken wings since they are so bony with little meat and seems to be all skin which totally grosses me out.

Chicken drumsticks are my favorite and I'm thrilled to have found this recipe! Why didn't I think of this?

Another thing I love is that this is a slow cooker recipe . . . throw in all the ingredients, turn it on and walk away!!  Cooking really doesn't get easier and the resulting aroma is an added benefit.

Please note that if you like crispier chicken, bake them in the oven at 400 degrees for the last 30 minutes.

Ingredients

• 12 chicken drumsticks 
• 1 (5 ounce) bottle hot red pepper sauce 
• 1/4 cup butter, cubed 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• salt and pepper to taste 
• 1 1/2 cups blue cheese salad dressing 

Directions

Put the chicken in a slow cooker and top with with pieces of butter.

Add the hot sauce over the chicken.

Season with garlic powder, onion powder, salt and pepper. 

Set slow cooker on high, cover and cook for 3 hours or until tender.

Serve chicken with the blue cheese dressing on the side. 

For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes.

Recipe and Photo Source: Food Love RR