Category Archives: chicken

lime chicken taco bowls

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lime chicken taco bowls  I  frozen pizza, again?

 
This is a super easy slow cooker meal that requires very little prep work (either before or after the slow cooker has done its job). Most people associate citrus with summertime so this dish presents itself as being a great summertime meal.

 

lime chicken taco bowls  I  frozen pizza, again?

 
Lime Chicken Taco Bowls
Adapted from the Kitchen of: Taste of Home

Prep Time: 3 – 6 hours + 40 mins
Servings: 4
Difficulty: Easy

{Ingredients}
1 ½ lbs boneless, skinless chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
½ Tbsp dried cilantro
1 cup frozen corn
1 cup chunky salsa
1 cup uncooked white rice
sour cream, shredded cheddar cheese, and shredded lettuce, optional

{Instructions}
Spray slow cooker with non-stick cooking spray. Place chicken on the bottom of the slow cooker.

Combine lime juice, chili powder, and cilantro; pour over chicken. Turn chicken to coat in marinade. Cover and cook on low: 3 hours for a 5 quart crock, 5-6 hours for a 3 quart crock, or until chicken is cooked.

Remove chicken, shred, and return to slow cooker. Stir in frozen corn and salsa. Cover and cook on low for 30 minutes or until heated through.

During last 30 minutes of cooking prepare rice according to package instructions.

Once everything is cooked serve chicken mixture over rice in a bowl. Top with sour cream, cheese, and lettuce if desired. 

{Notes}

  • This dish reheats well, making it great for leftovers.
  • The heat level of this dish is determined by the type of salsa you use. The chili powder does not add any heat/spiciness.
  • You can use two forks or a stand mixer to shred the chicken. Come back tomorrow for my kitchen tip on how to shred chicken in a stand mixer!


-♥-
Katy

 

Linking up to: Totally Tasty Tuesday, Tasteful Tuesdays, Link Party Tuesday!, Whatever Goes Wednesday, Look What I Made! Wednesday, Made by Me! Wednesdays, Weekend Potluck


 
 
If you liked this recipe, you might also be interested in:

perfect chicken  I  frozen pizza, again? white chicken enchiladas  I  frozen pizza, again? chicken rotel pasta  I  frozen pizza, again?
Perfect Chicken // White Chicken Enchiladas // Chicken Ro-Tel Pasta

cheesy chicken ro-tel dip

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cheesy chicken ro-tel dip  I  frozen pizza, again?

 
For my 50th blog post I am sharing with you the first recipe I created as a new Domestic Engineer (thanks to my friend Beth for the awesome job title!). I say first recipe, but now that I think about it, this is really the only recipe that I have created completely on my own so far. I should work on that.

 
Here’s the story behind the dish:
This dip was created purely by accident. A few months after we moved here some fellow pastors’ wives and I got together for a Girls’ Night In. We were each supposed to bring a finger food, and I decided to take the opportunity to make a dip I had been wanting to try out.

The night of the party I go to make the dip only to discover that I don’t have everything I need, so I begin to freak out. (Not one of my finer moments.) Not only does it look like I can’t bring a dish like I promised, but I would also be making a bad impression on my new friends! Russell hears me freaking out and comes to see what’s going on. He helps me calm down enough to gather my thoughts and to think about what I can bring instead. Thinking through what is in my kitchen I somehow come up with the idea that these 4 ingredients would taste good together.

So I literally dump them all into a baking dish, finish getting ready, and run out the door; I didn’t even have time to heat up the dip because I was running late, but my friend let me heat it up in her oven when I got to her house. Thankfully the story has a happy ending as my friends all raved about the dip and made me promise to make it the next time we got together.

 
cheesy chicken ro-tel dip  I  frozen pizza, again?

Thanks to my friend Teri for being a hand model!

 
Cheesy Chicken Ro-Tel Dip
From the Kitchen of: Frozen Pizza, Again? (technically pre-FPA)

Prep Time: 25-35 mins
Servings: a lot!
Difficulty: Super Easy

{Ingredients}
1 (16 oz) block 2% milk Velveeta cheese, cubed
1 (8 oz) block reduced-fat cream cheese, cubed
2 cups cooked, shredded chicken
2 cans Ro-Tel, drained
tortilla chips

{Instructions}
Combine all ingredients in a 2 ½ quart baking dish that has been coated with non-stick cooking spray. Bake at 350°F until cheese is melted and everything is heated, about 20-30 minutes, stirring halfway through. Serve warm with tortilla chips.
 


-♥-
Katy

 

Linking up to: Tasteful Tuesdays, Saturday Show & Tell, and Monday Funday.

 
 
If you liked this recipe, you might also be interested in:

chicken rotel pasta  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again? pita bread  I  frozen pizza, again?

Chicken Ro-Tel Pasta // Sausage Cheese Crescent Squares // Pita Bread

chicken crescent roll casserole

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chicken crescent roll casserole  I frozen pizza, again?

photo credit to my brother Brian

 
I have made this recipe a couple of times, and both times it’s gotten rave reviews. (Ok, so technically the second time my brother’s fiancée Sharon actually made it. But I chose the recipe and bought all the ingredients, so that counts, right?)

 
chicken crescent roll casserole  I frozen pizza, again?

I realize this photo doesn’t look that appetizing, but trust me that this dish is delicious!

 
Chicken Crescent Roll Casserole
Slightly Adapted from the Kitchen of: Plain Chicken

Prep Time: approx. 1 – 1 ½ hours
Servings: 4-8 (depending on whether you eat 1 or 2)
Difficulty: Easy

{Ingredients}
2 (8 ounce) cans Reduced Fat Refrigerated Crescent Dinner Rolls
1 (10 ¾ oz) can 98% fat-free cream of chicken soup
3 ½ cups cheddar cheese, shredded & divided into ¾, ½ – ¾, and 1 -2 cup increments
½ cup + 2 Tbsp milk, divided
4 oz cream cheese ,very soft (I used ⅓ less fat cream cheese)
2 Tbsp butter, very soft but not melted
½ – 1 tsp garlic powder
1 tsp minced onion flakes (I used about ⅛ cup diced onion)
2 large chicken breasts, cooked and finely chopped (I used 2 cups shredded chicken)
½ tsp seasoning salt (or to taste)
½ tsp ground black pepper (or to taste)

{Instructions}
Preheat oven to 350°F. Spray a 9”x13” dish with non-stick cooking spray, and set aside.

Mix together ½ cup milk, ¾ cup cheese, and soup. (Can season with black pepper if desired.) Set aside.

In a bowl, mix cream cheese with butter until very smooth. Add in garlic powder, chicken, onion, and ½ – ¾ cup cheddar cheese; mix well. Add in 2 Tbsp milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt and pepper.

Unroll the crescent rolls. Do not pull them apart individually; leave them in pairs so that they form rectangles. Lay out the rectangles and pinch the middle seam together. Place 1 ½ – 2 heaping Tbsp of the chicken mixture in the middle of one half of each rectangle. Fold the other half over top and press edges together to seal.

Drizzle a small amount of soup mixture on the bottom of the prepared baking dish, then place the filled crescent rolls in the dish. Bake for 10 minutes.

Once the 10 minutes are up remove the dish from the oven. Drizzle the remaining soup mixture on top of the crescent rolls (you don’t have to use all of it, but I highly recommend that you do) and top with 1 – 2 cups cheddar cheese. Bake for another 20 – 30 minutes, until crescent rolls are completely cooked.

{Notes}

You can substitute cooked turkey for the chicken. Also, you can substitute swiss cheese or any cheese of your choice for the cheddar.

 


-♥-
Katy

 

chicken ro-tel pasta (a.k.a. chicken spaghetti)

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chicken rotel pasta  I  frozen pizza, again?
I had never heard of chicken spaghetti until we moved here. The first time I had it was at a church fellowship soon after we moved in, and from that day I’ve been a fan of chicken spaghetti. And who wouldn’t be? It’s cheesy with pasta and chicken and a little kick from the Rotel. Yum!

Now technically this dish isn’t called Chicken Spaghetti, but it’s pretty much exactly like the dishes that have been served to me as chicken spaghetti. I’ve seen other chicken spaghetti recipes on the internet that involve cream of mushroom and cream of chicken soups. Those sound more like my mama’s chicken tetrazzini than chicken spaghetti.

 
[How many times can I say “chicken spaghetti” in one post? Let’s see… so far, 8!]

 
The only major change to the recipe I made is not putting it in the oven. The original recipe said to transfer the contents of the pot into a casserole dish and bake for 30-40 mins. My pasta was ready to eat after all the ingredients were mixed in and I saw no point in sticking it in the oven, especially since the cheese was already melted.

If you’ve never had chicken spaghetti before, you are in for a treat! We really enjoyed this dish; Russell even told me it was “really good!” before I asked him his opinion!

 
chicken rotel pasta  I  frozen pizza, again?
Chicken Ro-Tel Pasta (a.k.a. Chicken Spaghetti)
Slightly Adapted From the Kitchen of: The Thread Affect

Prep Time: 45 mins
Servings: 4

Ingredients
2 large chicken breasts
1 large green bell pepper, chopped
1 onion, chopped
¾ stick (6 tbsp) of butter
8 oz spaghetti noodles
1 can Ro-Tel tomatoes and green chilis, drained
1 tbsp Worcestershire sauce
1 lb Velveeta (I used 2% milk Velveeta)
salt and pepper, to taste (optional)

Instructions
Boil chicken breasts in water in a large pot (I used a 5 qt chili pot).  Save 3 ¼ cups of the chicken broth for cooking the spaghetti.

While chicken is cooking, sauté the pepper and onion in butter until soft. Remove from heat.

Remove the cooked chicken from the pot, and set aside. Drain chicken broth, reserving 3 ¼ cups for the spaghetti. (I poured the liquid through a mesh colander into a measuring cup to remove any “impurities.” After I emptied the pot I rinsed it before reusing it.) Cook the spaghetti in reserved chicken broth, according to package directions.

Once spaghetti is cooked do not drain. Reduce heat to medium. Add Ro-Tel and Worcestershire; cook until liquid is mostly absorbed.

Cut the Velveeta cheese into small cubes and add to pot; stir until melted.

Add the pepper and onion.

Tear the cooked chicken into bite-size pieces and add to the spaghetti mixture.  Salt and pepper well (optional).

Stir until all ingredients are well blended. Serve immediately. (Velveeta gets rubbery again when it cools off.)

 
 
[That’s a total of 11 times to say “chicken spaghetti” in one post!]


-♥-
 Katy
 

chicken broccoli casserole

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chicken broccoli casserole  I  frozen pizza, again?


This dish got an emphatic “really good!” from Russell, and I second his statement. Everything about this was yummy. I was worried he wouldn’t like the curry, but that’s what really made the dish. The recipe is easy but a little time-consuming (including cooking the chicken and broccoli).

chicken broccoli casserole  I  frozen pizza, again?


Chicken Broccoli Casserole
From the Kitchen of: Tricia at Once A Month Mom

Prep Time: 1 – 1 ½ hours
Servings: 4-5

Ingredients

10 oz cream of chicken soup * Topping:
¼ cup onion, diced ¼ cup sour cream
¼ cup mayonnaise 1 egg
1 ½ tsp Worcestershire sauce 1 tsp celery salt
1 tsp curry ½ tsp salt
2 cups chicken, cooked & diced
1 cup cooked broccoli, drained & chopped
½ cup cheddar cheese, shredded & divided
1 (8 oz) can refrigerated biscuits *I used a 10 ¾ oz can.

Instructions
Preheat oven to 375°F.

In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce, curry, and ¼ cup cheddar. Mix well.

Sprinkle rest of cheddar on top. Bake for 20-25 minutes.

While casserole is baking combine topping ingredients in a small bowl; mix well and set aside.

Separate biscuits and cut each in half (cut on the diameter, creating 2 half moons). Arrange biscuit halves on top of hot casserole, cut side down. Drizzle topping over biscuits.

Bake at 375°F for an additional 20-30 minutes or until biscuits are golden brown.

Freezing Instructions
In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, salad dressing, Worcestershire sauce and curry. Mix well.

Sprinkle cheddar cheese on top. (DO NOT BAKE as you do above.)

Separate biscuits and cut each in half. Arrange biscuit halves on top of casserole, cut side down. Drizzle topping over biscuits. Cover and freeze.

To serve: Do NOT thaw. Bake covered with foil at 375°F for 45 minutes. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.

Notes

  • Though delicious this dish is a bit on the salty side. To cut the amount of salt try using a reduced sodium soup and any of the other ingredients that have a reduced sodium version.

  • Some people commented on the original blogger’s post that their biscuits did not cook after being frozen. To prevent that I suggest freezing only the chicken mixture and then adding the biscuits and topping the day of.


-♥-
 Katy
 

white chicken enchiladas

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white chicken enchiladas  I  frozen pizza, again?

This is one of the first recipes I tried after joining Pinterest over a year ago. It is an easy recipe with big results. I have made it several times since then and always receive compliments.
 
white chicken enchiladas  I  frozen pizza, again?

(This photo shows the sauce really well. Look at all those yummy green chilis!)


The original recipe is pretty tasty, but I wasn’t quite satisfied with it. So I experimented several times, adding various spices, and finally stumbled upon my favorite version when we had company over for dinner a few weeks ago. Instead of adding spices to the sauce, I added peppers and onions to the filling and substituted pepper jack for monterey jack. They both really helped fill out the flavor of the dish.


white chicken enchiladas  I  frozen pizza, again?

White Chicken Enchiladas
adapted from the kitchen of: Joyful Momma’s Kitchen

Prep Time: 1 hour
Servings: 3-5

Ingredients
10 flour tortillas
2 cups chicken, cooked and shredded
2 ½ cups (or an 8 oz block) pepper jack cheese, shredded
1 (1 lb) bag frozen pepper stir fry, thawed (I only used about ¾ of the bag)
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can green chilis

Instructions
Preheat oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray; set aside.

Combine chicken, pepper stir fry, and 1 ½ cups of cheese in a medium bowl. Roll the mixture in tortillas and place in casserole dish. (I suggest being conservative when filling the tortillas to make sure each gets enough. Then if you have any leftover you can add it to the least filled tortillas.)

In a sauce pan over medium heat, melt butter, whisk in flour, and cook 1 minute. Add broth and whisk until smooth. Continue heating the mixture until thick and bubbly, stirring often to prevent burning.

Stir in sour cream and chilis. Do NOT bring to a boil (no curdled sour cream).

Pour sauce over enchiladas and top with remaining cheese. (After I pour the sauce on the enchiladas I spoon some of it over any parts of the tortilla that do not have sauce of them, usually the ends. This helps the tortillas not dry out in the oven.)

Bake approximately 20-22 minutes, and then under high broil for 3 minutes to brown cheese.

(Side Note: If you are baking something else after this do not forget to turn the oven back to bake after the enchiladas are done. That is how I ruined the dessert for the evening.)

Notes

  • The green chilis in the sauce do not make the sauce spicy at all; they only add flavor.
  • Pepper Jack cheese is spicy; however, when I used it in this dish I did not detect any spice/heat at all. I think the sour cream balances out the heat. (If it helps, I am a mild to medium heat kind of girl.)
  • In case your store doesn’t carry “pepper stir fry” all it consists of is red bell pepper, green bell pepper, and onion.


-♥-
Katy