Fiesta White Chili

Ingredients:

1 can black beans

1 can corn, undrained

1 can Rotel, undrained

1 package ranch dressing mix

1 tbsp. chili powder

1 tsp. onion powder

1- 8 oz. package light cream cheese

2 chicken breasts

Directions:

*This is a crock-pot or slow cooker recipe*

Cook and shred the chicken first. Then drain and rinse the black beans. Place the chicken in the bottom of the pot, then corn, Rotel, and black beans. Top all of this with the chili and onion powders and the ranch mix. Stir. Place the cream cheese on the very top. Cook on low for 6-8 hours. Serve with tortilla chips. Enjoy!:)

*If you want the chili to be thick, add some brown rice in the mixture but watch the chili carefully and add water as needed. 

I only remembered to take this picture before cooking the chili. I will try to remember to take a picture of the finished chili next time. 

Chicken Tikka Masala

Chicken Tikka Masala over rice, served with naan bread


Chicken Tikka Masala

The new McCormick Recipe Inspirations are amazing!! When I saw the one for Chicken Tikka Masala I knew I had to get it for my hubby and brother-in-law! My brother-in-law asked me where I found all the spices to make Chicken Tikka Masala (traditional Indian dish) and he was shocked when I replied "Walmart"! I'm wanting to try more of the McCormick Recipe Inspirations. There are twelve total to choose from, some Italian, Mexican, Indian, Asian, Carribean, and typical American. Basically it's a card that includes the recipe and all the spices needed so you don't have to make sure you have every spice at home. And the recipe card/spices are really well priced and can be found at almost every grocery store now!

McCormick Spices:
2 tsp. paprika
1 tsp. minced garlic
1 tsp. garam masala
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper (optional)

Other Ingredients:
2 tbsp. butter
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (about 1 cup)
2 tbsp. lemon juice
1 can (14 1/2 oz.) diced tomatoes, undrained
1/3 c. heavy cream
1 tbsp. cornstarch
1/2 tsp. salt

Directions:
1. Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink. Add all of the spices except the red pepper (save for later if desired); cook and stir 1 minute.
2. Stir in tomatoes until well mixed. Stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in red pepper to taste, if desired. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.
3. Serve with cooked rice and/or naan bread, if desired.

Mild Curried Chicken

Mild Curried Chicken
serves 2

Ingredients:
1 medium onion, diced
2 tbsp. vegetable oil
8 oz. cubed chicken breast
3-4 tbsp. Patak's Mild Curry Paste
1/2 c. diced canned tomatoes
3/4 c. water
cooked rice

1. Saute onion in oil.
2. Add chicken and cook until lightly browned.
3. Stir in Patak's Mild Curry Paste, cook for 1 minute.
4. Add tomatoes and water.
5. Simmer, uncovered until the chicken is throughly cooked, about 25 minutes.
Serve over hot, cooked rice.

Eric had asked me to cook this for him because he loves Indian food. I actually did not expect to like this myself, but now I'm looking forward to cooking it again! It turned out great, and so easy!

Cheesy Crock Pot Chicken

The pictures don't do it justice:) It's tastes a lot better than it looks!!


Cheesy Crock Pot Chicken
by: Melissa Seagraves
Bread of Life Volume II Union Baptist Church cookbook (Hull, GA)

This is one of Eric's favorites!

Ingredients:

* 6 boneless, skinless chicken breasts
* salt and pepper, to taste
* garlic powder, to taste
* 2 cans condensed cream of chicken soup
* 1 can condensed cheddar cheese soup (or a 16 oz. container of Velveeta)

Preparation:
Rinse chicken and cut off any fat pieces. Sprinkle with salt, pepper, and garlic powder and place in the crock pot. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over noodles or rice.

Mom's Chicken Pie

Mom's Chicken Pie

Ingredients:

3 or 4 boneless skinless chicken breasts
1 can cream of chicken soup
2 c. chicken broth
1 16 oz. can of Veg-All
1 stick of butter
1 c. self-rising flour
1 c. milk
salt & pepper

Directions:

Boil 3 or 4 boneless chicken breast, saving about two cups of the broth. Add salt and pepper while cooking. Chop chicken.

In a mixing boil, add the chopped chicken, one can of cream of chicken soup, two cups of chicken broth, and one 16 oz can of Veg-All. Mix all together and pour in baking dish.

In another mixing bowl, mix together 1 cup of flour, 1 cup of milk, and one stick of melted butter. Pour this mixture over the chicken mixture in the baking dish. Do not stir. Bake about one hour on 350 degrees.

Lemon Asparagus Chicken

Lemon Asparagus Chicken

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup

1/4 cup milk

1 tablespoon lemon juice

1/8 teaspoon ground black pepper

Lemon slices (optional)

* Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.
* Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.

Chicken Pie

Chicken Pie
by: Virginia Fitzpatrick

Ingredients:
2 c. cooked, cubed chicken
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 c. chicken broth
black pepper
1 stick of melted butter
1 c. self-rising flour
1 c. milk

Directions:
Put the chicken in a baking dish. Mix the broth, soup, and pepper until it's smooth. Pour it over the chicken. Mix the butter, flour, and milk into a mixture and pour it over the top. Do not stir. Bake at 350 F until the top is slightly brown.

Buffalo Chicken Dip

Wing Dip
by: Sheila Boyd

2 large (12.5 oz.) cans of fully cooked chicken, drained
2 blocks of 8 oz. cream cheese, softened
2 c. (8 oz.) Colby Jack cheese, shredded
1 c. Franks RedHot Buffalo Wing Sauce
1 c. Ranch dressing

Mix it all together in a 2 qt. (8 x 11) casserole dish and bake for 30 minutes at 350 F.

Use crackers, pretzels, or celery sticks for dipping. Enjoy!

Coconut Curry Chicken-n-Squash Casserole

Coconut Curry Chicken-n-Squash Casserole

Ingredients:
1 c. rice
1 lb. boneless, skinless chicken breasts (cup up into small pieces)
3 medium sized yellow summer squash (cut up into small pieces)
2 1/2 c. Thai Coconut Curry chicken broth
(The brand is called College Inn Culinary Broth)
1/2 c. carrots (chopped up)

Combine all these ingredients in a baking dish and cook for 45 minutes on 350 F.

Chicken Thai Pizza

The top two pictures are the "from scratch" version and the bottom three pictures are the "easy-fast" version. Take your pick!








We were inspired by The California Pizza Kitchen. That is where we first ate chicken Thai pizza. And WOW E WOW!! Eric, my husband, came up with this easy recipe the other night. We like to have fun in the kitchen as you can tell:)

Chicken Thai Pizza

Ingredients:
1 Boboli pizza crust or make your crust from scratch (see below)
a handful of shredded carrots
4 chicken strips
banana peppers (optional)
1 (7 oz.) jar of peanut satay sauce *The brand we use is called A Taste of Thai.
mozzarella or cheddar cheese

1. First cook 4 chicken strips in the oven.
2. Shred a handful of carrots.
3. Spread peanut satay sauce on a pizza crust.
4. Add carrots.
5. Add chicken and banana peppers (optional).
6. Lastly add your cheese of choice and bake at 350 until cheese is melted. Enjoy!:)

To make the pizza dough from scratch,
Perfect Pizza Dough:

Ingredients

* 1 cup warm water
* 1 tsp. sugar
* 1 1/4-oz. packet active dry yeast
* 3 tbsp. olive oil, plus extra for coating
* 2 1/2 cups all-purpose flour, plus extra for dusting
* 1 tsp. salt

Instructions

1. Place 1/4 cup warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast float there for 1 minute, then stir it into the water. Let the yeast "proof" for 10 minutes. It should bubble a bit; if it doesn't, the yeast is outdated and inactive.
2. Pour the yeast mixture into a large bowl, then stir in the remaining water, and add the olive oil, flour and salt. With a wooden spoon, mix the dough until it forms a ball. On a lightly floured surface, knead the dough for 10 minutes, or until it is smooth and elastic.

Coat the inside of a large glass or ceramic bowl with olive oil. Press the ball of dough into the bottom of the bowl, then flip the dough over so the oiled side is on top. Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours. Makes 1 1/2 pounds of dough.

Chow Mein Chicken Casserole

Chow Mein Chicken Casserole

This is one of Eric's favorites! I got this recipe from a neighbor, while living in Fletcher Village in Wake Forest, NC.

1 chicken (cooked and cut up)
1 can cream of mushroom soup
1 can chicken w/rice soup
1 can cream of chicken soup
1 can pet milk
1 can chow mein noodles

Mix it all together in a 9x13 Pyrex dish. Bake for 45 minutes at 350F.

Bruschetta Chicken Bake

Bruschetta Chicken Bake

Eric and I are BIG bruschetta fans so we knew we would like this recipe...and we did!! It's so delicious and it makes a big pan so it's perfect for cooking when having company! I made this a lot during our seminary days in Wake Forest, NC.

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves (optional)
1 cup Mozzarella Cheese

HEAT oven to 400ºF.

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
TOP with stuffing. Bake 30 min. or until chicken is done.

http://www.kraftrecipes.com/recipes/bruschetta-chicken-bake-65546.aspx