Skinny Rotisserie Chicken and Grits Casserole

 

 I must try this recipe since I love grits. 

I have never put cream cheese in grits, but it sounds like a good idea to try.  

I'm not convinced about bbq sauce for a garnish!

Check out Blair's blog for more great recipes.

Source: https://www.theseasonedmom.com/skinny-rotisserie-chicken-grits-casserole/

Ingredients

• 2 cups 1% low-fat milk
• ¾ cup fat-free reduced-sodium chicken broth
• 1 cup uncooked quick-cooking grits
• ¼ teaspoon salt
• ½ cup 2 ounces finely-grated Cheddar cheese
• 2 tablespoons butter 
• 3 ounces 1/3-less-fat cream cheese
• 2 large egg whites
• 1 ½ cups about 9 ounces diced rotisserie chicken
• ¼ cup barbecue sauce
• Sliced green onions for garnish

Instructions

Preheat oven to 375 degrees F. Spray an 11-inch by 7-inch baking dish with cooking spray and set aside.

Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk.

Cook for 5 minutes, or until thick, stirring constantly. Remove from heat. Stir in Cheddar, butter, and cream cheese until smooth.

• 
  

Stir in egg whites and chicken.

Spoon mixture into prepared baking dish.

Bake at 375 degrees for 25 minutes, or until set.

Just before serving, drizzle with barbecue sauce and garnish with green onions.

Homemade Cracker Barrel Chicken and Dumplings

 

The perfect comfort food!

https://www.allfreecopycatrecipes.com/Chicken-Entrees/Homemade-Cracker-Barrel-Chicken-Dumplings

Ingredients

• For the Chicken Stock:
• 1 chicken, whole or cut up
• 3 carrots, peeled and cut in half
• 4 stalks of celery, cut in half
• 1 onion, peeled and cut in half
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• Salt and pepper to taste
•  
• For the Dumplings:
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons crisco
• 3/4 cup milk
•  
• 2 carrots, chopped (optional)
• 2 stalks of celery, chopped (optional)
• 1 small onion
• 1/2 teaspoon dried sage
• Salt and pepper to taste

To Make the Chicken Stock:

1. Place all ingredients for the chicken stock in a large stock pot. Fill with water until all the ingredients are covered.

2. Bring the ingredients to a light simmer and let simmer over low heat for about 2 hours. Then remove the pieces of chicken and set aside. Strain the rest of the stock, discarding all the vegetables.

3. After the chicken cools, cut it into pieces or shred it, depending on how you like your chicken and dumplings.

To Make the Dumplings:

1. Mix together all of the dumpling ingredients in a mixing bowl until they come together and form a ball. Add more flour if dough is too sticky and more milk if dough is too dry.

2. Place the ball of dough on a floured surface. Knead a few times until smooth. Roll out the dough with a rolling pin until it is about 1/8 inch thick.

3. Cut the rolled out dough into slices, then smaller bite-sized pieces. These will be your dumplings.

To Assemble:

1. Heat the remaining ingredients in a large pot with 6 cups of the strained stock. Add the reserved chicken. Add more water if the ingredients are not covered. Bring to a boil.

2. Put the heat on low and add the cut-up dumplings.

3. Simmer on low for 30 minutes or until dumplings are cooked through and the broth has thickened.

4. If the broth is not thick enough, create a slurry by mixing together 1 teaspoon of flour and a 1/4 cup water in a small bowl. Then whisk into the broth and let simmer an additional 5 minutes.

Biscuits and Sausage Gravy Pot Pie

 

Love this recipe!

Check out the food blog, Bake at Midnite for lots of awesome recipes.

Source: https://bakeatmidnite.com/biscuits-sausage-gravy-pot-pie

Ingredients

1 pkg (8) refrigerated biscuits
16 oz. ground breakfast sausage
2 1/2 cups milk
3 tbsp butter
1/4 cup flour
1 tsp salt

1/2 tsp pepper

Instructions

Brown sausage meat, breaking up lumps. Drain and set aside.

Preheat oven to 350 degrees F. Cut each biscuit into quarters. 

Place HALF of the cut up biscuits on the bottom of a 1.5 quart casserole dish.

Bake for 10 minutes. 

Meanwhile, prepare sausage gravy by melting butter over medium heat in a medium saucepan. 

Add flour (make a roux) and whisk so there are no lumps. Cook roux over medium heat about 2 minutes, stirring constantly. While whisking, add milk slowly, making sure there are no lumps. Add salt and pepper. Cook sauce until it begins to thicken. 

Add cooked sausage.

Remove baking dish with partially-baked biscuits from the oven. Pour sausage gravy on top of biscuit crust. Place remaining biscuits on top of the casserole; return to oven and bake an additional 25-30 minutes, or until top biscuits are golden brown.

Buffalo Chicken Alfredo Bake

 

Quick and easy . . . looks delicious!

Another recipe using rotisserie chicken and great for freezing.

Check out Stephanie's blog, Back For Seconds - Recipes You Can't Resist

 for more yummy recipes like this one

Source: https://backforseconds.com/buffalo-chicken-alfredo-bake/

Ingredients

• 1/3 cup buffalo sauce
• 2 cups diced rotisserie chicken or any cooked, diced chicken
• 24 oz alfredo sauce
• 10 oz shredded mozzarella cheese
• 16 oz cooked pasta (I used small shells)

Instructions

Preheat oven to 350

Combine buffalo sauce and chicken in a small bowl and set aside.

In a large bowl, combine alfredo sauce, pasta, and about 3 oz of cheese and set aside.

Spoon half of pasta into a greased 3 qt baking dish. Top with chicken and other half of pasta.  Sprinkle remaining cheese on top.

Cover with foil and bake 30 minutes. Remove foil and bake another 5-10 minutes or until cheese is bubbly.

Remove from oven and allow to set several minutes before serving