Ravioli Chicken Casserole

This was soo easy and so delicious. I found it in Taste of Home Church Supper Cookbook.



Ingredients

1 package (24 oz) frozen cheese ravioli
3 cups cubed cooked chicken
6 medium fresh mushrooms (I used a can of mushrooms)

1/2 cup chopped green pepper
1/3 cup chopped onion
1 jar (28 oz) meatless spaghetti sauce
2 cups shredded mozzarella cheese

Cook ravioli according to directions on the package. Drain. In a greased 13x9 baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce.

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.



Enjoy!

Chicken & Creamy Garlic Sauce

I found this recipe in a recipe book I got called Incredibly Easy Chicken. And it was good.

Ingredients

1 tsp olive oil
4 boneless skinless chicken breast
1 jar Ragu Cheesy! Roasted Garlic Parmesan Sauce
1 small tomatoe- chopped
8 oz rotelle pasta cooked and drained
Crumbled bacon

In a large nonstick skillet- heal olive oil over medium heat and lightly brown chicken. Stir in Ragu Cheesy! sauce and tomato. Simmer covered stirring occasionally 10 minutes or until chicken is thoroughly cooked. To serve, spoon chicken and sauce over hot pasta. Garnish with crisp cooked bacon.



Enjoy!

Pretzel-Crusted Chicken Breasts...

....with a Cheddar Mustard Sauce. I found this recipe in Rachael Rays 365: No Repeats. It was delicous. The hubby absolutely loved it.

Ingredients

4 boneless skinless chicken Breasts (I bought the cutlets which are already pounded thin)

1 5oz bag of salted pretzels

1 tbsp thyme

Freshly ground black pepper

2 eggs

Vegetable oil

2 tbsp unsalted butter

2 tbsp all purpose flour

2 cups milk

2 cups grated sharp yellow cheddar cheese

1 cup grated extra sharp white cheddar cheese

2 tbsp spicy brown mustard

Coarse salt

1/4 small yellow onion- chopped

Place the pretzels in a food processor or blender and grind until fine. Transfer the pretzels to a shallow dish and add thyme and pepper. Crack and beat 2 eggs in a 2nd shallow dish with a splash of water. Take the chicken breast and coat the breast in the ground pretzels, then in the egg and again in the pretzels. Coat all the chicken. Preheat a large skillet with 1/4 inch of vegetable oil. Add the pretzel-coated chicken to the oil. Cook in a single layer- 3-4 minutes on each side or until the cutlets juices run clear.

Meanwhile- in a medium sauce pan over medium heat- melt the butter and add the flour to it. Cook for 1 minutes, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with salt and pepper. Remove the cheese sauce form heat.

Transfer the pretzel-crusted chicken to serving plates and drizzel with cheddar mustard sauce.

I think that it made a lot of Cheddar-Mustard sauce (which was deliciuos)- and had to make rice the next day and mixed in the sauce with the rice. Good.

Enjoy!

Cheesy Chicken Spaghetti

A recipe that I found on Kristy's Recipes

This was easy- as I love easy recipes!!!



Ingredients

1 lb ground chicken
1 tbsp dried chopped onion
8 oz light velvetta cubed into 1/2 inch chunks
1 cup tomato sauce
1 cup chicken broth
1 can cream of mushroom soup
8 oz spaghetti



Brown the chicken with the onion. Cook and drain the pasta according to directions on the box. Preheat oven to 350 degrees. Spray an 8x8 pan with cooking spray. In a large pot stir together cheese, soup, tomato sauce, broth and chicken. Stirring until cheese is melted. Remove from heat and gently mix in spaghetti.

Bake 30 minutes or until hot and bubbly.

Enjoy!

Chicken Paprikash

This was very easy and very good. I got this recipe from the Lazy Wife's website.

Ingredients

1 lb boneless skinless chicken breast- cubed
1 tbsp margarine
1 cup chopped onion
4 cloves minced garlic
2 tbsp flour
1/2 cup chicken broth
1/4 cup dry white wine
1 cup chopped tomato
1 tsp paprika
1/2 cup sour cream
salt and white pepper to taste
3 cups cooked noodles



Saute chicken in margarine in large saucepan until browned. Add onion, garlic and saute 5 minutes. Stir in flour and cook for 1 minute. Add chicken broth, wine, tomato and paprika and heat to boiling. Reduce heat and simmer, covered, until chicken is tender 15-20 minutes. Stir in sour cream and cook uncovered 2-3 minutes. Season to tast. Serve over noodles.

Enjoy!

Chicken & Waffles

My nana used to make these with leftover chicken and they were soo good. So I finally got to use my Cuisinart Waffle Maker we got for the wedding... and I figured I would test it out on chicken and waffles. Delicious. And I just froze the extra waffles that the batter made and had them for breakfast on a Saturday Morning.

Ingredients

For chicken mixture:

1 lb boneless skinless chicken breast
flour
1 pkg of Lipton golden mushroom soup mix

Chicken Broth

For waffles:

2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

1- 3/4 cups milk
6 tbsp vegetable oil
2 large eggs



I placed the chicken in the crockpot iwth the golden mushroom soup mix and chicken broth and left it cook for 6 hours or until it falls apart. After 6 hours- I made a gravy paste with flour and water and added it to the chicken to make a gravy. I shredded the chicken and left it to cook for another 30 minutes to thicken up the gravy.

Waffles- I got this recipe from the recipe book the waffle maker came with

Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. And just make waffles according to your waffle maker.

Enjoy!!

Italian Baked Chicken & Pastina

This recipe is from Giada de Laurentiis and it is delicious!!

Ingredients

1 Cup dry pastina pasta
2 tbsp olive oil
1/2 cup cubed chicken breast (I used about 1 cup)
1/2 cup diced onion
1 clove minced garlic
1 (14.5 oz) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh parsley
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tbsp butter

Directions-

Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil over hight heat. Add the pasta and cool until just tender. Drain pasta.

Put olive oil in a medium saute pan over medium heat- add chicken and cook for 3 minutes. Add onions, garlic and stir to combine. Cook until the onions are soft and chicken is cooked. Mix the chicken mixture and the pasta together. Add the canned tomatoes, mozz cheese, parsley, salt and pepper. Stir. Place the mixture in a buttered 8x8 2" baking dish. In a small bowl mix together the bread crumbs and the parm cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown- about 30 minutes. Enjoy!!

Cajun Chicken

This is soo quick and soo easy. Found this recipe at Lazy Wife's blog.

Ingredients
4 boneless, skinless chicken breast
Butter flavored cooking spray
Cajun Seasoning (recipe follows)

Spray both sides of the chicken with cooking spray. Sprinkle with the Cajun Seasoning and Grill Chicken over medium until chicken is cooked and juices run clear (about 5-8 minutes on each side)

Cajun Seasoning:

2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp oregano leaves
1/2 tsp cayenne
1/2 tsp black pepper
1/4 tsp salt

Mix all ingredients together.

Enjoy!

Coq Au Vin & Pasta

I came across this recipe in a cookbook- Incredibly Easy Chicken. It sure was incredibly easy and delicious.

Ingredients

4 large chicken breasts

2 tsp rotisserie or herb seasoning mix (1 tsp paprika and 1 tsp garlic salt may be used)

1 tbsp margarine

3 cups mushrooms

1 medium onion- chopped

1/2 cup dry white wine

1 package Pasta Roni Homestyle Chicken flavor

1/2 cup sliced green onions



Sprinkle chicken with rotisserie seasoning. In a large skillet over medium high heat melt the margarine. Add chicken and cook for 5 minutes on one side. Reduce the heat to medium low and turn the chicken over. Add mushrooms, onion and wine. Cover. Simmer 15 to 18 minutes or until chicken is no longer pink. Remove chicken from skillet.



In the same skillet- bring 1 cup water to a boil. Stir in pasta with seasoning mix, and green onions. Place chicken over the pasta. Reduce heat to medium low. Cover. Gently boil for 6-8 minutes or until pasta is tender. Let stand 3-5 minutes before serving.

Enjoy!

Ground Chicken Taco Burgers

This is the first time I had ever had a Ground Chicken Burger and I was very impressed. I liked it alot. I will definitely be trying different spin-offs of this recipe!! I got this recipe from Kristy's Recipes!!





Ingredients

1 lb ground chicken

1 tbsp dried minced onion

1 tsp minced garlic

1 package of dry taco seasoning mix

1 egg

salt and pepper



Combine all the ingredients. Shape into hamburgers. Grill. Top with cheese if you would like.

Pioneer Womans Penne a la Betsy with Chicken

Pioneer Woman's Blog is a must see. This recipe came from her blog. The hubby and I aren't fond of seafood... so I replaced seafood with Chicken. It still turned out exceptional.





Ingredients


Chicken- about 1 lb cut into cubes


1 lb Penne- or other short pasta


3-Tbsp Butter


3-Tbsp Olive Oil


1 small onion- chopped


2 cloves of garlic- minced


1/2 cup- Dry white wine or chicken broth


8 oz tomato sauce


1 Cup heavy whipping cream


Tbsp Parsley- chopped


Tbsp Basil- chopped


Salt & Pepper





Bring a pot of water to a boil. Add penne and cook according to directions. Drain


In a skillet- heat 1 tablespoon of butter and olive oil. Add the chicken and cook. Move to a plate to cool.


Now heat 2 tablespoons of butter and olive oil again in a skillet. Add garlic and onion. Cook for about 5-7 minutes. Add white wine, tomato sauce and whipping cream. Stir all together. Turn heat to low.


Add the chicken to the tomato suace. Add some salt and pepper to taste. Throw in the herbs and stir together. Add the penne to the mixture now also. Serve.


Enjoy!!

Chicken Stuffed Shells

The hubby loves stuffed shells- and I thought I would give this Chicken Stuffed Shells recipe a try. I got it from the Allstar Recipes on Now that's Whats Cooking. It was Ok- Hubby would give it a 6 out of 10.



Ingredients

15 jumbo pasta shells

2 tsp oil

2-4 cloves garlic

8 oz cooked chicken

15 oz fat free ricotta cheese

1/3 cup dry breadcrumbs

28oz marinara sauce

Salt & Pepper

1 tsp parsley

Parmesan cheese

I added some mozzarella cheese also

Heat oven to 400 degress. Spray large baking dish with nonstick cooking spray. Cook pasta shells according to directions and drain. Boil chicken and shred.

Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic and cook for 3-5 minutes. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper.

Spread 1/2 Cup sauce in bottom of baking dish. Fill shells with chicken mixture and place in pan. Pour remaining sauce over shells ( I added mozzarella cheese to the top of this) Bake covered with foil for 15-2o minutes- remove foil and continue baking until cheese melts. Sprinkle with Parmesan cheese.

Grilled Balsamic Bruschetta Chicken

I love to try anything with balsamic vinegar. This was good!! Got this recipe courtesy of Picky Palate. Thanks!



Ingredients

4 boneless skinless chicken breasts

Pinch of salt

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

8 slices of mozzarella cheese



4 Roma tomatoes- seeded and diced

8 fresh basil leaves- rolled and thinly sliced

3 cloves fresh garlic- minced

Pinch of salt

1 Tablespoon balsamic vinegar

Preheat grill over medium (recipe calls to do this over the stove but I did it over the outside grill). Combine the balsamic and olive oil in a bowl. Season both sides of the chicken the salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook 4-5 minutes and flip chicken. Brush with additional balsamic and cook for 4-5 minutes or until done. During the last 2 minutes of grilling- place 2 slices of cheese over top of chicken and melt.

In a large bowl combines the tomatoes, basil, garlic and balsamic vinegar. Toss gently to combine. Serve over chicken.

I entered this in Joelen's Blogging event for Balsamic Vinegar... Check out her blog-- she is awesome!!http://joelens.blogspot.com/

Salsa Chicken

This was definitely an easy meal. The hubby is the one who usually cooks using the crock pot but this time I took over the crockpot. Delicious and easy. I found the recipe on Lovestoeat blog!! Thanks

Ingredients
4 boneless, skinless chicken breasts
1 cup salsa Fresh made
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup or cream of chicken soup
1/2 cup reduced fat sour cream.

Add chicken to the slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup together and pour over chicken. Cook on low for 6-8 hours. I shredded the chicken wiht a four- stir in sour cream until heated and served over rice. You can obviously serve it over noodles- or with tortillas.

Enjoy!

Tortellini & Chicken

Three words for this... Delicious, Quick and Easy... I got this recipe from Telly's Tasty Tidbits and the hubby gives it a 5 out 5. He said this was delicious. I did some variations to the recipe and they are listed in red.

Ingredients

1/2 lb frozen cheese filled tortellini (I used approx 3/4 lb)

2 boneless skinless chicken breasts

3/4 cup half and half

1/4 cup parmesan cheese

3 tablespoons of butter

Salt and Pepper

8oz can tomato sauce (I added this)

Chop chicken into 1" cubes and sautee in large skillet with a little EVOO

Cook tortellini in boiling water for about 7 minutes or until tender- Drain

Melt butter in the pasta pot. Add the tortellini and coat with butter. Add half and half and parm and cook on low until cream thickens and parm melts. Add tomato sauce. Add chicken and Salt and Pepper.

Yakisoba Stir-Fry w/Chick & Brocc

This was a very good meal which I got from Culinary Kicks. Joe really enjoyed it and he said it was like a mix between Chinese and Japanese.

Ingredients

3 tbs hoisin sauce

2 tbs black soy sauce (I used regular soy sauce)

1 tbs Chinese chili bean paste (I used chili garlic sauce)

1/2 tbs brown sugar

1 tbs sesame oil

1 tbs minced garlic

1 tbs minced or grated ginger (I used 1/2 tbs ground ginger)

1 bunch broccoli

2 chicken breast sliced for stir fry

2 bunches of green onion cut up

1 (32oz) package of yakisoba noodles.

The noodles come compressed together and it can be hard to separate- I dunked them in boiling water and pulled them apart with two spoons. I let them boil for a little bi t just to cook them a little bit as they will cook when I stir fry them. Set them aside for later use.

Mix the sauce mix by combining the hoisin, soy sauce, chili bean paste, brown sugar and sesame oil. Mix well to dissolve the sugar. Set aside for later use.

Heat a wok over high heat. Add a splash of oil (about 2 tbs). Add the garlic and the ginger and fry for 10 sec. Add the chicken and then the broccoli. Stir fry for about 3 minutes or until the chicken is almost done. Add the drained noodles and stir fry until everything is well mixed. Add the sauce mix and contine to stir fry until all the noodles are coated with the sauce. Turn off the heat and throw in the green onions. Serve immediately. Culinary kickes advises to serve noodles with fish sauce, lime wedges and sambal oelek on the side for extra seasoning ( I did not feel you needed to do this as it was already delicious)

Springtime Chicken

I got this recipe from Fitness Magazine April 2008 Edition



Chicken

Ingredients:

1- 8oz container low fat plain yogurt

3 Tbsp balsamic vinegar

8 thin cut boneless skinless chicken breasts



Whisk together yogurt and balsamic vinegar until well blended. Place chicken and yogurt mixture into a sealable container and shake to mix. Marinate in refridge for at least 20 minutes.



Tomato- Mozzarella Topping

Ingredients:

1 Tbsp EVOO

1 medium onion cut into wedges

1/4- 1/2 cup balsamic vinegar

2 Tbsp water

1 lb. plum tomatoes cored, seeded and chopped

1 tsp salt

1/8 tsp black pepper

8 oz fresh mozzarella cheese cut into 1/2 inch dice

basil



In large skillet, heat oil over medium. Add onion and saute for 5 minutes or until softened. Add balsamic vinegar and water. Bring to a simmer. Cook for about 7 minutes. Increase heat to medium hight and add tomato, salt and pepper. Cook for 2 minutes. Add mozzarella and cook for 2 more minutes. Remove from heat and top with basil.



In the meantime, remove chicken and rinse. Pat dry with paper towels. Grill, turning once, for 6 to 8 minutes per side or until it is done to your liking. Serve immediately with the topping.

Chicken Stew over Mashed Potatoes

I got this recipe from Culinary Kicks blog.



For Chicken Stew:

2 large chicken breasts

6 Cups water

2 bay leaves

1 tsp oregano

1 tsp parsley

2 celery ribs, sliced

2 cups frozen mixed veggies

1/2 Cup milk

2 Tbsp flour



Heat the water in a large pot until boiling, then add chicken breasts, bay leaves, oregano and paresley and cook for 30 minutes. Remove the chicken and set aside. Add the celery and mixed veggies to the chicken broth. Shred the chicken and return it to the pot. Bring to a boil. Cook for 15 more minutes until veggies are soft. Place milk and 2 heaping Tbsp flour into a jar and shake until the flour is mixed and no lumps remain. Add to the stew and bring to another boil. Cook for a few minutes until thick and bubbly. Season to taste with salt and pepper. Serve over mashed potatoes.



Mashed Potatoes



4 Baking Potates, diced

1/4 Cup sour cream

3 Tbsp Butter

1/2 Cup milk

Salt & Pepper



In a sauce pan, cover the potatoes with water and bring to a boil. Simmer until for tender, about 10 minutes. Drain potatoes and pour into a large bowl. Add sour cream, butter and milk. Mash the potatoes with an electric beater until all the lumps are gone and it is smooth and fluffy. Season with salt and pepper to taste.