Chicken Parmesan Skillet Pie

You need:

-28 oz can crushed tomatoes (I used a jar of spaghetti sauce so that my kids wouldn't "know" it was tomatoes) ;)

-1/2 tsp Italian Seasoning

-1/2 tsp salt

-1/4 tsp ground black pepper

-3 cups cooked, shredded chicken (can use a rotisserie chicken)

-1/4 cup shredded Parmesan cheese

-3/4 cup shredded Mozzarella cheese

-1 refrigerated pie crust, room temperature

-1 egg white

-1/4 tsp Italian Seasoning
-1 tbsp shredded Parmesan cheese

Then you:

-Preheat oven to 350'

-Pour tomatoes into a 9 inch cast iron skillet. Season with Italian Seasoning, salt and pepper, stirring to combine. Add chicken and stir to cover with sauce. Top with Parmesan and Mozzarella cheeses.

-Unroll pie crust and lay over chicken and cheese. Press edges around the skillet, or tuck inside the skillet. Make a couple small slits in crust.

-Whisk egg white with 1 tsp water and brush over crust. Top with Italian Seasoning and Parmesan cheese. Bake for 40-45 minutes, until crust is golden brown. Let cool for 10 minutes before serving.

-Enjoy! :)

Chicken Lasagna Roll-Ups

This is a YUMMY and FUN twist on Lasagna! ENJOY!

Ingredients:

*12oz can of chicken

*2 cups Ricotta Cheese

*1/2 cup Grated Parmesan Cheese

*2 eggs, beaten

*1/4 tsp Italian Seasoning

*12-15 lasagna noodles, cooked
*1 jar spaghetti sauce

*1 1/2-2 cups shredded Mozzarella Cheese

PREHEAT oven to 375*

SAUTE chicken in a little bit of oil with a dash of Italian Seasoning to give it some flavor; Cool before adding to the rest of the ingredients.

COMBINE first 5 ingredients after chicken has cooled. SPREAD onto cooked lasagna noodles. ROLL up tightly. ARRANGE filled-rolled noodles, seam-side down into a lightly greased 13x9 baking dish. COVER with spaghetti sauce. TOP with mozzarella cheese.

BAKE 30 minutes, or until heated through.

Parmesan Dijon Chicken

I made this today and it was absolutely delish. It's from that Best of Betty Cookbook I put up a couple weeks ago. Basically it's a healthier, more grown-up version of chicken nuggets. The mustard taste was pretty mild, so I think kids would go for it too.Ingredients:
2 lbs. chicken breast cut into strips
1/4 c. butter, melted
2 T. Dijon mustard
3/4 c. bread crumbs (I didn't have any so I used mashed Ritz Crackers.)
1/4 c. grated parmesan cheese

Combine melted butter and mustard in bowl. Coat chicken in mixture. Put bread crumbs, parmesan cheese, and coated chicken into a large ziploc bag. Shake until chicken is covered. Put in shallow baking dish and bake at 375 for 20-30 minutes. Enjoy!

Super Easy & Delicious Dinner with many variations!

As I was struggling the other day trying to think of something to make for dinner my friend recommended I try this and after trying I am now a HUGE fan! It is delicious and super simple. Not to mention you can make many different variations of it.
Sorry no pictures..I'm always a slacker on that one. Next time I make this if I remember I will take a picture and post it.

Chicken with Scalloped Potatoes Casserole

Wash and peel your potatoes (I used 4)
Slice your potatoes as thin as you can (the thinner they are the quicker they cook)
Place them in your pyrex baking dish (grease the dish first, of course!)
I then cut up 2 whole chicken breasts into smaller pieces (we like it bite-size rather than a big chunk of breast)
Place on top of the potatoes then season with salt and pepper.
In a separate dish mix whatever cream of soups you like/want. I used 1 can cream of mushroom and 1 can cream of chicken.
Add a cup of milk and mix well then pour over top of the chicken and potatoes in the baking dish.
Bake at 350 degrees for approx 1 hour.

Hope you enjoy this dish as much as we did!

The variations you can make are the types of soup you use or instead of chicken you can use pork chops or instead of potatoes you can use rice! I have to admit this is my new favorite home cooked meal!

Honey Mustard Chicken

My hubby and I both LOVE this recipe. It's delish!
1 lb. chicken breast cut up into pieces
3 eggs
1 c. flour
1/3 c. oil

Sauce:
1/3 c. butter, melted
1/3 c. honey
2 T. mustard

Instead of breading and frying the chicken, you may also just make the sauce, pour over chicken pieces, and cook for 20-30. You can obviously tell which probably tastes better and is healthier for you...

Put oil into a pan on medium heat. Put eggs into small bowl and beat. Put flour into a different small bowl. Dip chicken pieces into eggs and then flour. Put pieces into oil. Let cook, flipping until both sides are brown. Put chicken into small baking dish and put into oven at 350 for 10-15 minutes.

Combine all ingredients for sauce. I generally go easy on the mustard and heavy on the honey just cause I like it that way. Pour over chicken and let bake for another 10-15 minutes.

Serve over rice. Enjoy!

Crispy Coconut Chicken

ohmygosh  This is SO good! Restaurant quality good.



Ingredients:
12 chicken tenders or 1 lb boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup flour
1 cup shredded coconut
1 cup panko bread crumbs
1 1/2 teaspoons garlic powder
3/4 teaspoon salt
3/4 teaspoon curry powder
1/4 teaspoon onion powder
A pinch of cajun seasoning
Cooking spray
Oil
Dipping sauce (Ranch, BBQ, Sweet N Sour, etc)

Directions:
1. Preheat your oven to 450*F.
2. Chop the shredded coconut so that it is about the same size as the panko crumbs.
3. Mix the coconut, panko crumbs, garlic powder, salt, curry powder, onion powder, and cajun seasoning together in a shallow dish.
4. Put flour in a separate shallow dish.
5. Put the beaten eggs in a third shallow dish.
6. Line a baking sheet with tin foil.  Spray the tin foil with cooking spray.
7. Cover each piece of chicken with flour, then egg, then coconut crumb mixture.   Use your fingers to coat each piece of chicken as much as possible.  Lay each piece of chicken on the foil.
8.  Use a spoon to drip a small amount of oil on top of each piece of chicken.
9. Bake for 15-20 minutes.
10. Serve with dipping sauce.
* Based on a recipe from ourbestbites.com

Sweet and Sour Chicken

Ingredients:
1 lb. chicken breast cut into bite size pieces
3 eggs
1 c. cornstarch

Sauce:
1 c. sugar
1/2 c vinegar
4 T. ketchup
1 T. soy sauce
1/4 c. pineapple juice (or water)
1/2 t. salt
1 T. cornstarch

While chopping up chicken mix the eggs and cornstarch into a small bowl. Also put a pan with oil on the stove to heat up (medium heat). After done cutting, pour chicken pieces into the egg mixture. Take out pieces one atba time and fry in the oil. Flipping until both sides are golden brown.
Put pieces of fried chicken into a pan and put in the oven at 350 to cook for 20 minutes. While chicken is cooking, mix the sweet and sour sauce ingredients together in a saucepan. Whisk together on medium heat until it starts to bubble. Let simmer for 10-15 minutes.

After chicken has cooked for 20 minutes, take out pan and pour sweet and sour sauce over the top. You may also add almonds if you would like. Put back into the oven and cook for 10 more minutes.

Serve over rice. Yum!

Chicken Fajitas

These are so yummy and so easy.

Ingredients:
Yosida's Gourmet Sauce
3-4 Bell Peppers
2-3 Onions
1 lb chicken breasts, cut up into strips
Tortillas
Sour Cream
Put chicken and some Yosida Gourmet Sauce (about 1/2 c.) into a skillet on medium heat. Cook until outsides of chicken turn white. While cooking chicken cut up onions and peppers into long strips. Veggies will be about half of their original size once cooked. After chicken has turned white, add peppers and onions and some more sauce (1/2-1 c. depending on how many veggies you added.) Keep heat on medium and let simmer until veggies are cooked to your desired tenderness.
Place inside a tortilla with sour cream and enjoy!

Chicken Fried Rice

Delicious, fast, easy, and a big hit with the little kids I've made it for. They ALL loved it.

Ingredients:
2 c. cooked rice
2 eggs
1 lb. chicken breast
1-2 T. oil
1/2 small bag frozen peas & carrots
Soy sauce to taste


First, put your rice on to cook if you haven't. Next put the oil in a frying pan to heat up at medium low-medium heat. Cut up chicken into whatever size desired. Add to oil and let cook until no longer pink (5-10 minutes). Drain off any extra oil. In a separate bowl, scamble the eggs. Push chicken to one side of the pan, and pour eggs in on the other side. Cook eggs until mostly done. Add the cooked rice and frozen peas and carrots and mix together. Mix in soy sauce to taste. I don't like soy sauce very much, so I probably only added 1/2-1 t. Turn stove to low and let warm all the way through.

Enjoy!

Grilled Chicken Pasta In Creamy Tomato Sauce

This is an AMAZING pasta dish.

It's pretty much identical to my cajun chicken pasta (haven't tried it yet? What are you waiting for?? Go here and make it asap! It's delicious!!! You won't be disappointed)

Don't be intimidated by the list of ingredients, it really isn't hard to make at all.

Just takes a bit of multitasking, which I know you all are.. right? :)

Ingredients:

*1 LB Boneless Chicken Breasts

*Montreal Steak Seasoning

*1/2 LB Penne Pasta

*2 Tbs Butter

*2 Tbs Olive Oil

*1 Tbs Fresh Chopped Parsley (I used parsley from my spice rack)

*6-8 Basil leaves, chopped (again I used mine from my spice rack)

*Minced garlic, to taste

*1/2 Cup Chicken Broth

*1 (8oz) Tomato sauce

*1 Cup heave whipping cream

*Salt & pepper to taste

Cook pasta according to package (make sure to add a bit of olive oil or salt to prevent noodles from sticking)

Meanwhile, season both sides of your chicken with steak seasoning.

Heat butter and oil in pan.

When hot, add chicken. Cook both sides for 5 minutes each, or until no longer pink.

In another large pot- heat 2 Tbs of butter and 2 Tbs oil on medium heat.

When butter is melted add garlic (I eye it) and cook until tender.

Do not let the garlic turn brown. Stir frequently.

When garlic is tender add in chicken broth.

Turn heat to medium high. Let broth reduce by half.

Then pour in tomato sauce and heavy whipping cream.

Add salt and pepper to taste and mix together.

Reduce to low.

Add chopped basil and parsley and stir together. Mix well.

Let it warm.

Drain noodles and add to sauce. Top with chicken.

Top with parmesan cheese-optional.

*Side note: I doubled the sauce recipe because when you make a single recipe it seemed a bit dry to me and I love my pasta saucyer (a word? it is now!) especially for left overs. And this dish makes LOTS of left overs!

ENJOY!!!

Sticky Chicken

Sorry for the lack of recipes on my end!! :(

I have a few to post tonight-hooray!

STICKY CHICKEN

This is one recipe that I can make in a matter of minutes when I lack the motivation or time to make dinner.

I'm pretty sure its one of my husbands favorite dinners too.

INGREDIENTS:

*1 1/2 LB Chicken, Raw & Cubed

*1 Cup Apricot Jam

*1 Cup Catalina Dressing

*1 Envelope of Dry Onion Soup Mix

Cook chicken in skillet untill no longer pink.

In a small bowl combine jam, dressing and soup mix. Mix together.

Pour over chicken.

Bring to boil then simmer for 15-20 minutes.

Serve over rice

Best part about this meal... you will have enough jam, dressing and dry onion soup mix (comes with 2 envelopes in the box) left over to make it again the following week :)

Not too shabby if you ask me!

ENJOY!

Parmesan Chicken

Ingredients:
4 small chicken breasts
1/2-1 c. yogurt
1 tube Ritz crackers
2 T. parmesan Cheese
1 t. basil
1 t. garlic salt
4 thick slices mozzarella cheesee
spaghetti noodles

Marinara Sauce:
2 cans crushed tomatoes
1 small can tomato paste
1 small can tomato juice
1 t. basil
1 t. oregano
1 t. parsley
1/2 t. marjoram
1/4 c. brown sugar
4 cloves garlic

It is best to cover chicken breasts in yogurt and chill in fridge over night. Usually I forget and end up just putting it in for 20 minutes or so.

Mash up crackers I used Wheat Thins because I didn't have any Ritz. Ritz are MUCH BETTER. Mix in parmesan cheese, basil, and garlic salt.

Dip chicken breasts in cracker mixture and put on cookie sheet. Put in oven for 35-40 minutes (or until no longer pink) at 350 degrees.
While chicken is baking make your marinara sauce. You could also just open a jar of spaghetti sauce if you didn't want to make it. Pour all ingredients into a big skillet/pot. Bring to a boil. Turn heat down to low and let simmer until chicken is done.

During last 10 minutes of cooking time boil the pasta.

During the last 5 minutes of baking time, spread a mozzarella cheese slice on top of chicken breasts and let melt.

Most people like to put the chicken breast right on top of the spaghetti and then smother it all in red sauce. Me, I'm a little different...

Enjoy!

Chicken Spaghetti Casserole

12 oz Spaghetti

Cream Of Chicken

Cream Of Mushroom

1 Cup Of Sour Cream

1/2 Cup Of Milk

1/2 Tsp. Garlic Powder

1/2 Tsp. Salt

1/4 Tsp. Pepper

2 Cups Shredded Mozzarella Cheese

1 Cup Grated Parmesan Cheese

2-3 Celery Ribs, Chopped

1 Med. Onion

5 Cups Cooked Chicken

Crushed Corn Flakes

Soooo Easy..

Cook spaghetti noodles according to package.

While noodles are cooking, cook chicken.

Then while both are cooking, I throw together everything else into a big bowl.

Mix together.

Then drain pasta.

Add pasta and chicken to your bowl mixture.

Stir together until combined.

Place in baking dish.

And top with crushed corn flakes.

Bake @ 350 degrees.

45-50 minutes.

Delicious!

Sunday Chicken

This recipe is yummy and super EASY!

Ingredients:

4-6 chicken breasts

Pam butter spray

2 cans of cream of chicken soup

1 envelope of dry onion soup/dip mix

8 ounces of sour cream

Rice

Directions:

Place your chicken in a greased crock pot. Mix the soup and onion mix together and pour over the chicken. Cook for 4-6 hours on low heat. One hour before you plan on eating, stir in the sour cream. Serve over cooked rice.

See... I told you it was easy! :o)

Chicken Cordon Bleu

INGREDIENTS:

1 LB Chicken Breasts

Swiss Cheese

Ham

3 Tbs All-Purpose Flour

1 Tsp Paprika

6 Tbs Butter

1/2 Cup Chicken Broth

1 Tsp Chicken Bouillion Granules

1 Tbs Cornstarch

1 Cup Heavy Whipping Cream

Tooth Picks

Place ham & cheese in the chicken, folding a flap over and securing it with a toothpick.

(NOTE: Chicken is hard to come by here in Elko, so I had to use chicken tenders which made it more difficult. I suggest using chicken breasts.)

Mix 3 Tbsp flour and 1 tsp paprika in a small bowl and coat chicken on both sides.

Heat skillet on med-high & add 6 tsp of butter. Let butter brown before adding the chicken.

Add chicken, open side down first. Cook until chicken is no longer pink.

Mix 1/2 cup chicken broth & 1 tsp boullion granules (I used one chicken boullion cube and it worked just as great) in a small bowl.

Turn heat down to LOW and pour broth mixture over chicken.

Cover and simmer for 15 minutes.

Meanwhile, blend together 1 tsp cornstarch & 1 cup of heavy whipping cream in bowl.

Slowly whisk cream mixture in skillet.

Stir until thick- about 10 minutes.

Remove chicken from heat and pour cream mixture over the top.

Serve and enjoy :)

Nacho Chicken

This casserole serves about 8-10 people.. so plan on having leftovers!

*4 cups cubed cooked chicken (I use canned)

*1 lb Velveeta cheese, cubed

*2 cans (10 3/4oz each) condensed cream of chicken soup, undiluted
*1 can (10 oz) ROTEL diced tomatoes & green chilies, undrained

*1 cup chopped onion
*1/2 tsp garlic salt

*1/4 tsp pepper

*1 package (14 1/2 oz) Doritos

Directions:

In a large bowl, combine all ingredients except the chips; mix well.

Crush chips; set aside 1 cup for topping (kid tip: open a tiny corner of the chip bag & let the air out.. and then let your kids crunch up the Doritos) add remaining chips to chicken mix.

Spoon into a greased 13x9 baking dish; sprinkle with reserved chips.

Bake, uncovered @ 350' for 30 minutes, or until cheese is melted & edges are bubbly.

I like to serve it with sliced olives, sour cream & lettuce.

Chicken & Cheese Enchiladas

1 can cream of chicken soup
1/2 c sour cream
1 c Pace Picante Sauce
1-2 tsp chili powder (depending on how spicey you want it)
2 c chopped chicken
1/2 c Montery Jack cheese (or whatever kind of cheese you have)
tortillas

Stir the soup, sour cream, picante sauce, & chili powder in a bowl. Stir 1 cup of picante sauce mixture, chicken and cheese in a different bowl. Divide chicken mixture amoung tortillas, roll and place in a pan. Pour remaining sauce over the tortillas, cover with tin foil and bake at 350 for 40 minutes.

*I'm a slacker and didn't take any pictures but these are so yummy and so easy to make.

WHITE CHILI (Chicken Chili)

I first had this chili at a party when I was visiting my mom in Spokane. It has become one of my all time favorites to make.. and eat of course! (This recipe serves about 6 people)


Ingredients:

*3 boneless, skinless chicken breasts, cooked & shredded

*1 Tbsp oil

*1/2 large onion, diced

*2 tsp minced garlic

*7 oz diced green chiles

*1-2 tsp diced jalapeno (optional)

*2 tsp cumin

*1 tsp chili powder

*1/2 tsp oregano

*3-4 cans (15 oz) great northern beans, drained

*1 can (15 oz) chicken broth

*1 1/2 cups monterey jack cheese

*1/2-1 cup sour cream

*Fritos/Bugles, extra sour cream & cheese

Directions:

*Saute onion & garlic in oil until onions are tender (about 3 mins)

*Add chiles, jalapeno, cumin, chili powder & oregano (cook 3 more mins)

*Put beans, chicken broth & chicken in pan. Add onion mixture & heat to a boil.

*Add sour cream & cheese. Cook until cheese melts.

Delish served with Fritos, extra cheese & sour cream!!!! Enjoy!

Poppy Seed Chicken

This is one of our favorite recipes. It is seriously so good and super duper easy to make!

Ingredients:

1-2 pounds boneless skinless chicken breasts

1 can cream of chicken soup

8 ounces of sour cream

1 1/2 cups of crushed Ritz crackers (you know how there is about 4 sealed things of crackers per box? well one sealed thing equals 1 1/2 cups)

1/2 cup of melted butter

2 tablespoons poppy seeds

Rice

Directions:

1. Preheat your oven to 350 degrees.

2. Cut your chicken into bite size pieces and cook. I usually boil it so that its nice and juicy inside, and it cooks really fast.

3. Combine the cooked chicken, cream of chicken soup, and sour cream in a 2 qt. casserole dish.

4. In a small bowl, combine the crushed crackers, melted butter, and poppy seeds.

5. Sprinkle the buttery poppyseed cracker mix over the creamy chicken.

6. Bake uncovered for 20 minutes or until hot throughout.

My goofy husband wanting to help out... putting it into the oven for me.

7. Make as much rice as you want, according to box instructions.

8. Serve chicken over rice. We usually just do instant white rice, but its really good with brown rice too.

Serves 4.

The finished product... served with salad and Mandarin oranges. Yum-o!

Captain Crunch Chicken

This sweet chicken is a favorite for everyone.. young & old! Enjoy!





Ingredients:

4 Skinless Boneless Chicken Breasts (sometimes I use chicken tenders for the kids)

5 cups Cap'n Crunch, crushed

one egg & a splash of milk

Preheat oven to 350. Dip chicken in egg & milk mixture and then coat the chicken with the crushed cereal. Place in a greased baking dish and bake for 25-30 minutes or until juices run clear.

(If you have kids that like to help in the kitchen.. pour the cereal into a Ziploc bag and let them crush it for you.. with a rolling pin, their hands, etc. )