Mexican Chicken Alfredo

This is a recipe that I found in a special issue of Taste of Home and then modified.

1 lb. gemelli or spiral pasta
1 lb. boneless skinless chicken breast, cubed
1/2 medium onion, chopped
1/2 cup green pepper, chopped
1/4 teaspoon black pepper
1 tablespoon oil
2 jars (15 oz each) Alfredo sauce
2 cups shredded sharp cheddar cheese, divided
1 cup grated Parmesan cheese
1 cup salsa
1/4 cup milk
4 teaspoons taco seasoning

Cook pasta only to al dente, drain and set aside.  In a large skillet over medium heat cook chicken, onion, green pepper and black pepper in oil until chicken is no longer pink.  Stir in Alfredo sauce; bring to a boil.  Stir in 1 3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning.  Toss pasta with chicken mixture.  Divide between two greased 8 in. square pans.  Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly.  Sprinkle with remaining cheese. 

To use frozen casserole:  Thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 50-60 minutes or until bubbly. 

I put the whole recipe in one 9x13 foil pan so you will need to allow more time to bake.

Crock Pot Mexican Chicken

from www.cjaneinthekitchen.blogspot.com

Lisa's Cafe Rio Chicken

3 lbs boneless, skinless chicken

1 1/2 cups italian dressing

1 Tablespoon minced garlic

1 Tablespoon chili powder

juice of 1 lime

1/4 cup cilantro

Place chicken in a 4-6 quart slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook for 7-8 hours on low or 3-4 hours on high. Remove chicken from crock pot, shred with a couple of forks, then put back in crock pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.

Serve in tacos, burritos, quesadillas or taco salad.

**I included raw tortillas so be sure to cook them on a skillet on med heat before eating**

Mexican Chicken

Mexican Chicken

www.cjaneinthekitchen.blogspot.com

6 chicken breasts

1 can green chilies

1 can diced tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups grated cheddar

1 onion, chopped

Put all ingredients in a 9 X 13 pan and bake at 350 degrees for about 2 hours, or until chicken is done. Serve over rice.

Divine Crock-Pot Chicken (Girlfriends on the Go)

5-6 boneless, skinless chicken breasts
1 can cream of celery soup (I substituted with cream of chicken because it has more flavor)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 tsp. dried parsley

Place chicken in slow cooker. Mix all other ingredients together and pour over chicken. Cook on low for 4-6 hours.

We love serving this over mashed potatoes (and will sometimes pour in an extra can of either soup for more "gravy" type consistency.

The Ravioli Casserole recipe can be found under the pasta label, FYI.

Chicken Stuffing Casserole

4 cups of cubed cooked chicken breast
1 can cream of chicken soup
8 oz lite sour cream
1 package stuffing-prepared according to package directions

Generously butter casserole dish
Add cubed chicken
Mix soup and sour cream, pour over chicken
Spread prepared stuffing over sour cream layer
Cover with foil and bake at 350 degrees for 45-50 mins


We like this with salad or green beans.

Easy Chicken Pot Pie

This is a receipe that was made previously.

Easy Chicken Pot Pie

2 cups cooked shredded chicken (I use rotisserie because it's fast and yummy)
1 can cream of chicken soup
2 TBS. milk (or add a little more to make creamier)
1/4 C. frozen mixed vegetables (or less if you don't like a lot of veggies in your pie)
1/8 tsp. black pepper
1 package of refrigerated pie crust. (2 crusts are in package)
Mix chicken, soup, milk, veggies and pepper together.
Line 9 inch pie tin with one crust.
Put mixture into pie tin and cover with second crust.
Roll and pinch edges and make slits on top of pie.
Place in freezer bag and FREEZE.
To Bake:
Preheat oven to 400. Place pie on cookie sheet.
If you want, you can cover edges with foil and remove foil last 15-20 minutes of baking.
Bake at 400 for 40-45 minutes or until golden brown.
Cooking time may vary on oven so just keep your eye on it.
If you're not going to freeze, just bake for 25-30 minutes or until golden brown

Cheesy Chicken

Cheesy Chicken (courtesy of Macey's ad)

2 lbs boneless skinless chicken breasts
2 cans Campbell's cream of chicken soup
1 can Campbell's cheddar cheese soup

Mix it all together in the crock pot and cook 4-6 on high or 6-8 on low.

Chicken Spaghetti

From: The Pioneer Woman
Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• Salt And Pepper, to taste
• 1 cup Additional Grated Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Chicken Cordon Bleu

Chicken Cordon Bleu
from Dinner Is Ready

6 small boneless skinless chicken breast halves
2 Tbl Dijon mustard
6 slices ham
6 slices Swiss cheese
1 tsp salt
1/4 tsp pepper
1/2 cup evaporated milk
1 cup dry bread crumbs

Place each chicken breast half between two pieces of plastic wrap. Pound until thin. Spread mustard on each piece of chicken. Wrap cheese in ham and place on chicken. Roll chicken around cheese and ham. Secure with a toothpick. Dip chicken first in evaporated milk then in bread crumbs. Sprinkle with salt and pepper. Bake on greased baking sheet for 10 minutes at 400º. Reduce heat to 350º and bake an additional 25 minutes. Remove from oven and allow to cool. Cover chicken on baking sheet with plastic wrap. Freeze for at least 3 hours. When frozen transfer to a freezer bag. Label and freeze.

To serve: Thaw. Heat in microwave or in oven.

Serve with chicken gravy made from 1 can cream of chicken soup and 1/2 cup sour cream. Heat through on stovetop.

6 Servings

Weight Watchers Chicken & Cheese Casserole

WW Chicken & Cheese Casserole

2 cups cooked pasta (about 1 1/2 c. uncooked)
2 cups cubed chicken (cooked or grilled)
2 cans undiluted cream of mushroom soup
2 cups skim milk
2 cups lowfat cheddar cheese**

Combine all ingredients together and put in dish. Bake @ 350 for 35-45 minutes covered. Remove cover and bake 10-15 more minutes. Serve immediately. If frozen you'll have to adjust your times accordingly.

**As mentioned before I used regular cheddar cheese, not low fat, but I did use the skim milk.

Obviously it is super easy!! It might look bland, but my whole family thought it was really good.

Grilled Teriyaki Chicken

Find the recipe and directions at this link:

http://www.melskitchencafe.com/2011/06/grilled-teriyaki-chicken.html

We like to eat this with peas and grilled pineapple.  We'll put the pineapple on kabob skewers and grill it for a few minutes.  If you don't have a grill you can bake the chicken in the oven at 350 for 30-40 minutes until it is done.

Chicken and Stuffing Casserole Recipe

Chicken and Stuffing Casserole (Makes approx 8 servings)

8-10 chicken tenders cooked and shredded (enough to cover bottom of pan)
6 slices of swiss cheese
1 10.75oz can cream of chicken soup
1 14oz can green beans
1 box of chicken stuffing (prepare according to box directions)

In a greased 9x13 pan put already cooked and shredded chicken in the bottom of the pan. Layer with swiss cheese, a can of cream of chicken soup, a can of green beans, and a box of already made chicken stuffing mix.

Cover with tinfoil and bake at 350 degrees for 20-30 minutes until hot and bubbly.

You can serve this with cranberries to put on top. It makes it taste like thanksgiving dinner. Serve with a fruit and you have a well balanced meal.

Nutritional Information-per serving

Calories 238.9

Total Fat 8.8 g

Saturated Fat 4.5 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 2.3 g

Cholesterol 43.8 mg

Sodium 755.8 mg

Potassium 79.7 mg

Total Carbohydrate 15.2 g

Dietary Fiber 0.7 g

Sugars 2.3 g

Protein 17.7 g

Sticky Coconut Chicken

In honor of the warm weather, this is a grilling meal.  If you don't have a grill or don't want to grill, it works in the oven too.  Instead of grilling, put the chicken and all the sauce in a 9x13 pan and cook at 350 for 40-50 minutes until chicken is done.  Serve over rice or salad.  Use the glaze sauce as a dipping sauce.

Adapted from www.melskitchencafe.com

6 boneless, skinless chicken breasts

1 cup canned coconut milk
1/2 Tbsp. minced fresh ginger
1/2 tsp. fresh ground pepper
1/2 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1/2 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Calories:  204

Fat 9.5 g

Cholesterol  68.4 mg

Sodium  81.6 mg

Carbs 1.1 g

Fiber 0

Protein 28 g

Mexican Chicken

6 chicken breasts

1 can green chilies

1 can diced tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup grated cheddar

1 onion, chopped

 

Put all ingredients in a 9 X 13 pan and bake at 350 degrees for about 1 hour, or until chicken is done. Serve over rice.

 

We like this with corn as a side and also with a green salad.

 

This is for 8 servings.  I actually think it will be a little less because this makes a lot of sauce and we usually have leftover sauce that doesn't get completely eaten.

 

Calories  277

Fat  10.6 g

Cholesterol  86.3 mg

Sodium  897.5 mg

Carbohydrates  11.2 g

Fiber  1.8 g

Protein  33.2 g

Chicken Tortilla Soup

4 chicken breast halves
2 15 oz. cans black beans undrained
2 15 oz cans Rotel tomatoes
1 cup salsa
4 oz can chopped green chilis
14.5 oz can tomato sauce


tortilla chips
2 cups grated cheese


Combine all ingredients except chips and cheese in slow cooker.  Cover cook on Low 8 hours.  Just before serving, remove chicken breasts and slice into bite-sized pieces.  Stir into soup
To serve, put a handful of chips in each bowl.  Ladle soup over chips.  Top with cheese and sour cream if desired.  This soup is great plain or with the chips, cheese and sour cream.


Nutritional Info:


Calories 348.4
Fat 9.7
carbs  35.1
fiber 10.9
Protein 31.7

Easy Baked Chicken

**On the freezer bag, I put the directions for the crock pot.  My family likes this better in the crock pot, but it's good baked too.  Do whichever you have time for.  I got this recipe from http://www.cjaneinthekitchen.blogspot.com/

Easy Bake Chicken

From LION HOUSE CLASSICS

1 tsp garlic salt

1/2 tsp paprika

6 chicken breasts

1 can cream of mushroom soup

1 cup heavy cream (I used fat free half & half)

chopped parsley

Mix salt, garlic salt and paprika. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish. Dilute the soup with cream and pour over chicken; sprinkle with parsley. Bake uncovered at 350 degrees for 1 hour or until tender.

Crock pot - cook on low 4-6 hours. Shred or leave whole.

We like this served over rice with green beans for the vegetable.

6 Servings
Amount Per Serving
Calories		200.3
Total Fat		4.2 g
	Saturated Fat	1.0 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	0.7 g
Cholesterol		75.4 mg
Sodium		692.6 mg
Potassium		114.6 mg
Total Carbohydrate		7.0 g
	Dietary Fiber	0.0 g
	Sugars	2.1 g
Protein		32.5 g

Creamy Bacon Chicken

Creamy Bacon Chicken

18 chicken tenders
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup sour cream
1/2 cup flour
1 teaspoon garlic powder
3 ounces precooked bacon bits

Place chicken (frozen or thawed) in slow cooker. Mix all remaining ingredients together and pour over chicken. Cook on low for 6-8 hours (longer if frozen). Serve over egg noodles, rice or potatoes.

Nutritional Info:

Calories 275.2

Calories from Fat 175 63%
Total Fat 19.4 g 29%
Saturated Fat 7.7 g 38%
Total Carbohydrate 16.3 g 5%
Dietary Fiber 0.3 g 1%
Sugars 2.8 g 11%
Protein 8.8 g 17%

Hawaiian Chicken

12 Chicken Tenders
1 c. Russian Dressing
1 pkt Dry Onion Soup Mix
1 c. apricot or peach jam

Mix well: Dressing, soup, and jam. Pour over chicken. Cover with foil. Bake 350 for 30 minutes. Serve over rice. 6 Servings

Calories 461.8
Fat 4.6 g
Cholesterol 134.1 mg
Sodium 642.2 mg
Carbohydrate 49.4 g
Protein 52.8 g

LInda Holman's Mexican Casserole

Tortilla chips crushed in a 9x13 pan
2 c. pre cooked and diced chicken
1 can diced tomatoes with green chilies
1 can of diced chilies
1 can cream mushroom soup
1 can cream of chicken soup
1/2 lb grated cheese

Combine all ingredients but chips and cheese.
Pour mixture over chips.
Bake 350 degrees until bubbly (about 30 minutes)
Add cheese to top last 10 minutes.

**You can add rice and/or canned corn to mixture. Olives can be added to the top before baking. Our exchange recipe had 2 c.cooked rice and 1 can of corn added to each recipe. (If you use rice make sure to cook it first. There is not enough liquid in the recipe to cook the rice soft.)

Calories 541
Total Fat 21
Saturated Fat 7
Cholesterol 68
Sodium 1,325
Potassium 481
Total Carbohydrate 60
Dietary Fiber 5
Sugars 3
Protein 30

Chicken Enchilada Pasta

Chicken Enchilada Pasta

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)/Adapted from my friend, Suzie

Serving size is about 1 cup.  This info is for the sauce only.  It will be different when eating over pasta or salad.

Calories		127.6
Total Fat		6.3 g
	Saturated Fat	2.9 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	1.3 g
Cholesterol		24.9 mg
Sodium		556.4 mg
Potassium		146.8 mg
Total Carbohydrate		6.7 g
	Dietary Fiber	0.6 g
	Sugars	3.8 g
Protein		8.3 g