In the crockpot, place 4-6 boneless, skinless chicken breasts, 1 package of dry taco seasoning, 1 package of dry chicken gravy mix (sounds weird...but trust me, this is gonna be good!), and 1 small can chicken broth. Slow cook on low for six hours. About four hours into the cooking time, shred the chicken with forks or cut up into small pieces with a kitchen scissors. Then continue cooking until the six hour mark so that the chicken can absorb some of the yummy liquid! Drain with a slotted spoon and place on warmed tortillas. Then top with your favorite taco toppings (ie. lettuce, tomato, black olives, shredded cheese, sour cream, guacamole, and salsa). Soooooooooo good!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, July 11, 2012
Stuffing-Stuffed Chicken
1 box Stove Top stuffing, prepared
4-5 boneless, skinless chicken breasts
Pound the chicken breasts flat, then cover 1/2 of breast with stuffing. Fold the chicken over and use a toothpick to hold it in place. Repeat with the other chicken breasts.
Bake at 350 degrees for half an hour or until chicken cooked through.
**can sprinkle dried bread crumbs on top or drizzle cream of mushroom soup on top, if desired.
4-5 boneless, skinless chicken breasts
Pound the chicken breasts flat, then cover 1/2 of breast with stuffing. Fold the chicken over and use a toothpick to hold it in place. Repeat with the other chicken breasts.
Bake at 350 degrees for half an hour or until chicken cooked through.
**can sprinkle dried bread crumbs on top or drizzle cream of mushroom soup on top, if desired.
Chicken Roll-ups
Our oldest son graduated from high school in May and is getting ready to go out into the world on his own. It is exciting and a little terrifying to know that he will be left to his own devices. Hope he learned everything he needs to know. There is something really fabulous about watching them learn how to become interested in things like buying housewares! Anyway, going through my cookbook to find some of my "cheap and easy" recipes for him...so here we go!
Chicken Roll-ups
1 can cream of celery soup
1 can chicken broth
1 can cooked chicken (12.5 oz)
Cheddar Cheese (shredded)
1 package crescent rolls
Combine the soup and the broth in a bowl. Pour half of it into the pan. Set aside.
Combine broken up chicken pieces with equal amounts of shredded cheddar cheese in a bowl. Fill each crescent roll with the chicken/cheese mixture and then roll up (sorta like you do with pigs in a blanket). Place them in the pan. Pour the remaining soup mixture over the top and sprinkle with a little more shredded cheese. Bake at 350 degrees for about half an hour. Yummy : )
Chicken Roll-ups
1 can cream of celery soup
1 can chicken broth
1 can cooked chicken (12.5 oz)
Cheddar Cheese (shredded)
1 package crescent rolls
Combine the soup and the broth in a bowl. Pour half of it into the pan. Set aside.
Combine broken up chicken pieces with equal amounts of shredded cheddar cheese in a bowl. Fill each crescent roll with the chicken/cheese mixture and then roll up (sorta like you do with pigs in a blanket). Place them in the pan. Pour the remaining soup mixture over the top and sprinkle with a little more shredded cheese. Bake at 350 degrees for about half an hour. Yummy : )
Sunday, January 24, 2010
Chicken & Black Bean Burritos
I invented this dish on one of those "what can I make for dinner with the things I have" nights. The kids loved it!
In a pan combine:
1 can black beans
1 can cream of chicken soup
3-4 cups shredded chicken
1 Tbsp. diced green chiles
2 cups shredded cheddar cheese
Cook over medium heat until heated through and the cheese has melted. Spoon into tortillas and roll into burritos. Garnish with sour cream and salsa if desired. Serves 4.
In a pan combine:
1 can black beans
1 can cream of chicken soup
3-4 cups shredded chicken
1 Tbsp. diced green chiles
2 cups shredded cheddar cheese
Cook over medium heat until heated through and the cheese has melted. Spoon into tortillas and roll into burritos. Garnish with sour cream and salsa if desired. Serves 4.
Sunday, April 26, 2009
Chicken Roll-ups
Made these for lunch today...was a great way to use up the leftover Parmesan Chicken :) I got this recipe originally from my college roommate, Tiffany...but I have changed it up a bit to make it my own.
2 cans (about 10.5 ounces each) cream of chicken soup
2-3 boneless skinless chicken breasts, cooked and chopped up
1 1/2 cups shredded cheddar cheese
Handful of black olives, sliced (I use my egg slicer to do this...it's quick!)
1-2 packages of Crescent rolls, uncooked
Spray bottom of a 9 x 13 baking dish with cooking spray. Pour in 1 can of cream of chicken soup and spread around the bottom of the pan.
In a bowl, combine chopped chicken, black olives, and shredded cheese. Stir. Add about a tablespoon of cream of chicken soup from the second can to help the mixture stick together a little (saving the rest of the can for later) and stir again.
Place heaping tablespoons of the mixture into the larger end of the crescent rolls and roll up (sort of like pigs in a blanket). Place in the prepared 9 x 13 pan. One you have used all of the mixture/crescent rolls, spoon the remaining cream of chicken soup over the chicken roll-ups. Bake at 350 degrees for 20-30 minutes. About ten minutes before it is finished, sprinkle extra shredded cheese over the top if you like, then finish baking. My kids loved them!
2 cans (about 10.5 ounces each) cream of chicken soup
2-3 boneless skinless chicken breasts, cooked and chopped up
1 1/2 cups shredded cheddar cheese
Handful of black olives, sliced (I use my egg slicer to do this...it's quick!)
1-2 packages of Crescent rolls, uncooked
Spray bottom of a 9 x 13 baking dish with cooking spray. Pour in 1 can of cream of chicken soup and spread around the bottom of the pan.
In a bowl, combine chopped chicken, black olives, and shredded cheese. Stir. Add about a tablespoon of cream of chicken soup from the second can to help the mixture stick together a little (saving the rest of the can for later) and stir again.
Place heaping tablespoons of the mixture into the larger end of the crescent rolls and roll up (sort of like pigs in a blanket). Place in the prepared 9 x 13 pan. One you have used all of the mixture/crescent rolls, spoon the remaining cream of chicken soup over the chicken roll-ups. Bake at 350 degrees for 20-30 minutes. About ten minutes before it is finished, sprinkle extra shredded cheese over the top if you like, then finish baking. My kids loved them!
Saturday, April 25, 2009
Parmesan Chicken
I made this one for dinner tonight. Even my daughter who does not like Miracle whip liked it.
4-5 boneless skinless chicken breasts
1 cup Miracle whip light
1/2 cup parmesan cheese
1 tsp. oregano
Mix all ingredients except for chicken together in a bowl.
Use a pastry brush to spread the mixture on the chicken breasts and place in a greased 9 x 13 baking dish. Bake at 350 degrees for 45 minutes, turning the chicken breasts halfway through cooking time and then sprinkling a bit more parmesan on top before finishing baking.
4-5 boneless skinless chicken breasts
1 cup Miracle whip light
1/2 cup parmesan cheese
1 tsp. oregano
Mix all ingredients except for chicken together in a bowl.
Use a pastry brush to spread the mixture on the chicken breasts and place in a greased 9 x 13 baking dish. Bake at 350 degrees for 45 minutes, turning the chicken breasts halfway through cooking time and then sprinkling a bit more parmesan on top before finishing baking.
Saturday, April 18, 2009
Chicken Tetrazini
This dish I love...it's yummy...and it's one that is easy if you are taking dinner to someone that had a baby or surgery or something!
4-5 boneless, skinless chicken breasts
8 oz. spaghetti
1/4 onion, minced (dried minced onion works too...just have to guesstimate)
1/4 garlic minced
1 Tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. Worchestershire sauce
2 cups of chicken broth
10 oz. sharp cheddar, shredded (I use more...I like it really cheesy!!)
Pepper, parsley, and paprika to taste
Cook the spaghetti noodles in a pot of boiling water. While the spaghetti is cooking, in another pan saute the onion, garlic, and butter. Add soup, broth, worchestershire sauce, and half of the cheese. Cook until smooth. Add pepper, parsley, and paprika to taste.
Drain the spaghetti and pour into a greased 9 x 13 baking dish. Layer chicken breasts over the spaghetti, then cover with sauce. Top with remaining shredded cheese. Cover with tin foil.
Bake at 375 degrees for 20-30 minutes (until chicken is cooked through).
Sometimes when I make chicken tetrazini, instead of using chicken breasts I will by the frozen pre-cooked and cut fajita chicken and just mix that in with the sauce...that works, too!
4-5 boneless, skinless chicken breasts
8 oz. spaghetti
1/4 onion, minced (dried minced onion works too...just have to guesstimate)
1/4 garlic minced
1 Tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. Worchestershire sauce
2 cups of chicken broth
10 oz. sharp cheddar, shredded (I use more...I like it really cheesy!!)
Pepper, parsley, and paprika to taste
Cook the spaghetti noodles in a pot of boiling water. While the spaghetti is cooking, in another pan saute the onion, garlic, and butter. Add soup, broth, worchestershire sauce, and half of the cheese. Cook until smooth. Add pepper, parsley, and paprika to taste.
Drain the spaghetti and pour into a greased 9 x 13 baking dish. Layer chicken breasts over the spaghetti, then cover with sauce. Top with remaining shredded cheese. Cover with tin foil.
Bake at 375 degrees for 20-30 minutes (until chicken is cooked through).
Sometimes when I make chicken tetrazini, instead of using chicken breasts I will by the frozen pre-cooked and cut fajita chicken and just mix that in with the sauce...that works, too!
Sunday, April 5, 2009
Enchilada Crockpot Casserole
Well...I have been posting enough recipes lately that it is sort of taking over the family blog, so I think it is time to branch out a little! I love to try out new recipes...I will post my favorites for all to share. If you have a favorite that you would like to share, feel free to post it as a comment! Thanks for visiting me at Dinner with Debra!
Enchilada Crockpot Casserole
Someone that my college roommate knows has great recipes on her blog...I don't know this girl at all, I just know her name is Kari...but I sure love her recipes! We tried this one...I modified the original recipe a bit so that it wouldn't be too spicy for the kids:
1 1/2 Tbsp. diced green chilis
1/2 cup of your favorite salsa
4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (to save time I used precut frozen fajita chicken)
1 can black beans, rinsed and drained
1 (10 oz.) can enchilada sauce
2 eggs)
1 package Jiffy corn muffin mix
1 1/2 cups (6 oz) shredded Mexican cheese (or whatever kind you like)
For garnish - sour cream, salsa, cilantro
1. Place the chilis and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.
2. Combine corn muffin mix and eggs in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1-1 1/2 hours until the crust is done.
3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5-10 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro/salsa if desired. Makes about 6 servings.
Enchilada Crockpot Casserole
Someone that my college roommate knows has great recipes on her blog...I don't know this girl at all, I just know her name is Kari...but I sure love her recipes! We tried this one...I modified the original recipe a bit so that it wouldn't be too spicy for the kids:
1 1/2 Tbsp. diced green chilis
1/2 cup of your favorite salsa
4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (to save time I used precut frozen fajita chicken)
1 can black beans, rinsed and drained
1 (10 oz.) can enchilada sauce
2 eggs)
1 package Jiffy corn muffin mix
1 1/2 cups (6 oz) shredded Mexican cheese (or whatever kind you like)
For garnish - sour cream, salsa, cilantro
1. Place the chilis and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.
2. Combine corn muffin mix and eggs in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1-1 1/2 hours until the crust is done.
3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5-10 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro/salsa if desired. Makes about 6 servings.
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