Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

 

 

1
    Can (10 oz) Old El Paso® enchilada sauce

 

1/2
    Cup Old El Paso® Thick 'n Chunky salsa

 

1
    Large deli rotisserie chicken cubed (4 cups cooked chicken)

 

1/2
    Cup sour cream

 

1/2
    Cup sliced green onions (8 medium)

 

2
    Tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

 

8
    Corn tortillas (6 inch)cut in half

 

2
    Cups shredded Colby-Monterey Jack cheese blend (8 oz)

 

2
    Cups tortilla chips

 

1
    Cup chopped tomato (1 large)

 

2
    Tablespoons sliced ripe olives

 

    Fresh cilantro if desired

 

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    1 Heat oven to 375°F. Spray 13x9­-inch (3-­quart) glass baking dish with cooking spray. In small bowl mix enchilada sauce and salsa reserve 1/4 cup of the mixture. In large bowl mix remaining enchilada sauce mixture the chicken sour cream1/4 cup of the green onions and the taco seasoning mix.
    2 Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of the chicken mixture over tortillas sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
    3 Bake 30 to 35 minutes or until hot. Layer tortilla chips tomato olives remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.

Popeye's Chicken Tenders (copycat)

Popeye's Chicken Tenders

3 to 4 lbs. chicken tenders (strips)

oil for frying

2 Tbsp. white pepper

1 tsp. cayenne

2/3 cup flour

2 tsp. paprika

1 Tbsp. salt

3 eggs, beaten

Mix together the dry ingredients in one bowl.

Beat eggs in second bowl.

Dip chicken in egg and then flour.  Set on rack to dry - about 30 minutes.

Heat oil in deep fryer. Drop in chicken pieces - a few at a time.  Cook to golden brown.

Ultimate Macaroni Salad

Ultimate Macaroni Salad

1 lb. elbow macaroni (I used medium shells), cooked al dente

2 stalks celery, diced

1 green pepper, diced

1/4 cup scallions, diced

1/4 of a red onion, chopped

1/4 cup shredded carrots

4 hard cooked eggs, chopped

1 cup cooked bacon or ham, chopped

1/2 cup diced cucumber

Dressing

2 1/2 cups mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

3 Tbsp. mustard

1/4 cup cider vinegar

1 Tbsp. sugar

salt & pepper, to taste

Cool the macaroni in the refridgerator. Add all the salad ingredients and stir gently.

Whisk together all the dressing ingrediants.

Now, mix the dressing in with the macaroni. Chill until ready to serve.

I served this with copycat Popeye's Chicken Tenders and copycat Arby's Sauce for dipping.

Recipe adapted from hungrycouplenyc.com

Chicken Pot Pie

Chicken Pot Pie

Pie crust for 1 pie.

1/2 cup butter

1/3 cup chopped onion

1/2 cup flour

1/2 tsp salt

1/4 tsp. pepper

2 cups chicken broth

3/4 cup milk

3 cups cooked chicken, chopped

1 bag frozen mixed veggies OR chopped & cooked potatoes, carrots & peas.

1.  Preheat oven to 425 degrees. Grease a 9 inch deep pie plate.

2.  Prepare your pie crust and roll out two-thirds of it to fit into your pie plate; set aside.

3.  In skillet, melt butter; add onion and saute for 2 minutes.  Stir in flour, salt and pepper; mix well. Add broth and milk; cook until thickened. Mix in veggies and chicken.

4.  Spoon chicken mixture into your pie crust lined pan.  Fill it to the top.  Roll out remaining crust and lay on top of chicken mixture. Fold crusts together around the edges.  Make sure to cut vents in the top crust.

5.  Bake for 15 minutes or until crust starts to brown.  Cover lightly with foil and bake another 20 minutes. Let set for 10 minutes before cutting and serving.

Chicken Enchilada Casserole with Chili Gravy

Chicken Enchilada Casserole with Chili Gravy

1 1/2 lbs. chicken, cooked and chopped

1 recipe of Chili Gravy (recipe follows)

1/2 can (15 oz) corn

1/2 can (15 oz) beans (your choice)*

1/2 cup chopped onion

flour tortillas

2 cups shredded cheese

sliced black olives, optional

1.  Preheat oven to 350 degrees.

2.  Pour thin layer of chili gravy in bottom of a 9 x 13 pan; spread evenly.

3.  Lay tortillas on top and then another thin layer of gravy.

4.  Spread chicken over this.

5.  Mix together the corn, beans and onion. Spread this over the chicken.

6.  Sprinkle on half the cheese.

7.  Top with more tortillas and another layer of gravy.

8.  Top with remaining cheese and olives.

9.  Bake for 30 minutes or until hot and bubbly.

*You can use black beans, pinto beans or whatever type you want. I used kidney beans because that was what I had on the shelf.

Chili Gravy

1/4 cup vegetable oil

1/4 cup flour

1 tsp. black pepper

1 tsp. salt

2 tsp. cumin

2 Tbsp. chili powder

1 tsp. paprika

1 tsp. oregano

1/4 tsp. cayenne

2 cups beef stock

1.  Mix oil and flour in saucepan over medium heat until bubbly.

2.  Add spices and mix in well.

3.  Add beef stock and heat until somewhat thickened.

This makes enough to put on the inside of the casserole. If you want more to ladle over the top when serving, then double the recipe.

Bourbon Chicken

Bourbon Chicken

2 lbs. chicken breasts, cut into bite sized pieces

1/2 c. bourbon

1/4 c. soy sauce

1 tsp. ginger

1 clove garlic

1/4 c. vinegar

1/4 c. brown sugar

chopped green onions for garnish

white or brown rice, cooked

oil

1 Tbsp. cornstarch

1/4 c. water

1.  Mix together chicken, bourbon, soy sauce, ginger, garlic, vinegar and brown sugar. Let marinate several hours. Drain; but reserve the marinade.

2.  Preheat skillet or wok.  Drizzle with oil. Add chicken. Stir fry until browned. Add marinade. Bring to a boil. Reduce to simmer; simmer 15 to 20 minutes.

3.  Mix cornstarch and water. Add to chicken. Bring to a boil; simmer until thickened.

Serve over rice. Garnish with green onions.

*I usually serve this with steamed broccoli or green beans.

White Chicken Chili

White Chicken Chili

1 Tbsp. vegetable oil

2 1/2 lb. boneless, skinless chicken breast halves

2 medium jalapenos, seeded and finely chopped, divided use

3 poblano peppers, stemmed, seed and roughly chopped

3 Anaheim peppers, stemmed, seeded and roughly chopped

2 onions, cut into large pieces

2 (14.5 oz) cans cannellini beans, drained and rinsed

6 garlic cloves, minced

1 Tbsp. ground cumin

1 1/2 tsp. ground coriander

1/4 tsp. salt

4 c. chicken broth

3 Tbsp. fresh lime juice

1/4 c. cilantro leaves, finely chopped

4 green onion, white and light green parts thinly sliced

Heat oil in large pot over medium high heat. Add chicken and cook until golden brown on both sides. Transfer to a plate.

In a food processor, process half the jalapenos, poblanos, anaheim peppers, onions and 1 can of cannellini beans until the consistency of chunky salsa. Transfer mixture to medium bowl. Repeat with remaining onions and peppers except jalapenos. This half will not have any beans. Reduce pot to medium heat; add pureed mixture, garlic, cumin, coriander and salt. Cover and cook, stirring occasionally, for 10 minutes or until vegetables soften. Add 4 c. broth and chicken breasts to pot; bring to a boil over medium high heat. Reduce heat to medium low and simmer, covered, about 15 to 20 minutes, sitrring occasionally. Using tongs, transfer chicken to large plate. Stir in remaining can of beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

When cool enough to handle, shred chicken into bite sized pieces. Add the chicken, lime juice, cilantro, green onions and remainder of jalapenos to chili and return to a simmer. Adjust seasonings with salt and pepper; serve.

Serves 8

NOTE: I didn't use the fresh peppers. I added a 4 oz. can of the chopped jalapenos. That was enough for us! We really don't like all the heat. This recipe was given to me by a friend alot of years ago.

Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup

6 c. chicken broth

1/2 c. raw rice or 1 c. raw pasta

3 carrots, sliced thin

2 ribs celery, sliced thin

2 zucchini, sliced thin

1/2 c. onion, chopped fine

2 medium potatoes, diced

6 Tbsp. butter

6 Tbsp. flour

2 c. milk

3 c. chopped cooked chicken

1 c. peas

salt & pepper, to taste

poultry seasoning, to taste

Boil broth; add rice; cover; simmer 10 minutes.

Add carrots, celery, zucchini, onion and potatoes. Cover and simmer 10 minutes.

Melt butter in small pan. Stir in flour. Remove from heat. Gradually stir in milk, then 1 cup hot broth. 

Return to heat; cook until smooth, thick and boiling.

Slowly stir into soup mixture.

Stir in chicken and peas; season to taste.

Cook until heated through.

Pad Thai

 Pad Thai

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  rice noodles
  1                     chicken breast -- skinned and boned
  8                     medium shrimp -- shelled
     1/2           cup  water
     1/4           cup  fish sauce
  3        tablespoons  sugar
  1         tablespoon  lime juice
  1           teaspoon  paprika
     1/8      teaspoon  cayenne pepper
     1/2         pound  bean sprouts
  3                     garlic cloves -- finely chopped
  1                     egg
  4        tablespoons  roasted peanuts -- finely chopped

Place rice noodles in a large bowl. Cover with water; soak 30-45 minutes. Cut chicken into 1 1/2 x 3 inch strips.

Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions.

Drain noodles. Heat a wok over medium heat for 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat for 2-3 minutes.

Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

Cuisine:
  "Thai"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 334 Calories; 10g Fat (26.9% calories from fat); 16g Protein; 46g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 62mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Asian Chicken Pasta Salad

Asian Chicken Pasta Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  Orzo, Small Shells or other small pasta shape -- uncooked
  2               cups  poached chicken -- cut into chunks
  4             ounces  spinach leaves -- stems removed and sliced into strips
     1/2           cup  bean sprouts
     1/2                red bell pepper -- ribs removed and cut into strips
  2                     scallions -- sliced
  3        tablespoons  red wine vinegar
  1         tablespoon  reduced-sodium soy sauce
  1         tablespoon  sesame oil
                        OR
  1         tablespoon  vegetable oil
  2          teaspoons  Teriyaki sauce
  1 1/2    tablespoons  prepared chili sauce
  1         tablespoon  fresh grated ginger
  3        tablespoons  slivered almonds -- toasted

Prepare pasta according to package directions; drain.

In large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper, and scallions. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well. Toss dressing with pasta mixture and refrigerate until ready to serve. Sprinkle almonds over top just before serving.

Cuisine:
  "Asian"
Source:
  "National Pasta Association"
S(Internet address):
  "http://ilovepasta.org/"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 425 Calories; 11g Fat (23.8% calories from fat); 32g Protein; 49g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 344mg Sodium.  Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Very Low Fat Broccoli Chicken Stir Fry

Very Low Fat Broccoli Chicken Stir Fry

1/2 lb. boneless skinless chicken breasts, cut into strips
12 ounces fresh broccoli florets
3 ounces baby carrots, julienne cut
3/4 c. chicken broth
3/4 to 1 c. water
4 Tbsp. reduced sodium soy sauce
1 tsp. fresh minced ginger
1 tsp. minced garlic
2 tsp. cornstarch
2 Tbsp. water
nonstick cooking spray
rice, for serving

In a small bowl, bombine soy sauce, ginger and garlic. Set aside.

Spray a skillet with cooking spray. Add chicken and stir fry until no longer pink. Remove and keep warm.

Add 1 c. water and vegetables to skillet. Cover and steam over medium heat until crisp/tender, stirring occasionally.  Remove and keep warm, draining any extra water.

Add chicken broth to pan, bringing to a boil.

Reduce heat; add vegetables, chicken and soy sauce mixture. Stir fry for about 5 minutes at a simmer until heated through.

Combine cornstarch and 2 Tbsp. of water and stir into skillet. Bring to a boil. Cook for a few minutes, until thickened.

Serve over hot rice.

Chicken and Stuffing

Chicken and Stuffing

1 large white onion, chopped
4 boneless, skinless chicken breasts
1/2 c. water, divided
1 box Stove Top stuffing mix
1 can cream of chicken soup
1/2 c. sour cream
1/3 c. french fried onions

Put onion on bottom of greased crock pot. Place chicken on top. Pour 1/4 c. water over chicken.
Sprinkle dry Stove Top over everything.  Mix together sour cream, soup and 1/4 c. water. Dollop onto stuffing mix and spread out.  Sprinkle with french fried onions.
Cover and coon on HIGH for 3 to 4 hours.

Chicken Spaghetti

Chicken Spaghetti

2 to 3 cups chopped, cooked chicken
2 c. chicken broth
1/3 c. green pepper, chopped
1/3 c. onion, chopped
4 oz. jar chopped pimientos
3 c. cooked pasta
1 can cream of mushroom soup
1 can cream of chicken soup
grated Cheddar cheese

Mix everything together and season to taste. Add 2 c. grated cheese.

Start adding chicken broth beginning with 1 cup. You want it stirrable - not soupy.
Pour into casserole; top with more cheese.

Bake at 350 for 35 to 45 minutes.*

*I always cover mine with foil and take it off for the last 10 minutes. This keeps it from getting too brown.

Bourbon Chicken

Bourbon Chicken

2 lbs. chicken breasts, cut into nugget size pieces
1/2 c. bourbon
1/4 c. soy sauce
1 tsp. ginger
1 clove garlic
1/4 c. vinegar
1/4 c. brown sugar, packed
green onions for garnish
white or brown rice
oil
1 Tbsp. cornstarch
1/4 c. water

Mix together first 7 ingredients. Let marinate sever hours or over night. Drain, but reserve marinade.

Preheat skillet or wok. Drizzle with oil. Add chicken; stir fry until browned; add marinade. Bring to a boil; reduce to simmer. Simmer for 15 to 20 minutes.

Mix cornstarch and water. Add to chicken. Bring to a boil; simmer until thickened.
Serve over rice.

Chicken Alfredo

Chicken Alfredo

2 chicken breasts, cooked and diced
3 to 4 sage leaves
1 red pepper, seeded and chopped (optional)
8 oz. pasta
4 Tbsp. butter
1 c. grated Parmesan
1 1/4 c. half & half
salt and pepper, to taste
pinch nutmeg

Cook pasta according to package directions.

In saute pan, add half & half, 2 Tbsp butter and half the Parmesan.  Cook on medium-low heat, stirring until mixture reduces and thickens slightly.

Add nutmeg, sage, salt and pepper.  Stir.  Add chicken and mix well.
Add pasta; mix well.  Serve with a nice tossed salad.

Cheesy Crock Pot Chicken

Cheesy Crock Pot Chicken

1 large onion, sliced
1 lb. potatoes, diced
1 medium-sized green pepper, diced
4 good-sized chicken breasts
1 1/2 tsp. garlic powder
1 1/2 tsp. pepper
1 can cheddar cheese soup
3/4 c. beer
3/4 c. bacon crumbles

Put vegetables in crock pot. Season chicken breasts as you like and add to crock.
Stir together soup, beer and bacon crumbles.  Pour into crock.

Cook on LOW for 4 to 5 hours or until done.

Crock Pot Chicken with Garlic & Wine

Crock Pot Chicken with Garlic & Wine

2 lbs. chicken breasts
1 lemon, sliced
10 garlic cloves
1/2 c. fresh parsley
1 tsp. oregano
1 large white onion, sliced
1 large red onion, sliced
1 c. white wine
1/2 c. dry vermouth
1/2 tsp. pepper
1 tsp. salt
water

Place all ingredients in crock pot in order given.

Pour in enough water to cover, if wine doesn't already.

Cook on LOW for 4 to 5 hours.

Chicken Nuggets

Chicken Nuggets

chicken pieces (I used breasts and cut them into nugget size pieces)
garlic powder
onion powder
salt & pepper
Mrs. Dash
Emeril's original
flour
2 eggs
1 - 1 1/2 c. milk
Italian bread crumbs
oil for frying

Mix flour and spices, to your taste.
Mix together milk and eggs.

Now, dip chicken pieces in flour mixture, then milk mixture and then breadcrumbs.

Drop in oil or you can bake them in 375 oven.

Jambalaya

Jambalaya

1 lb. smoked sausage, cut into 1/2-inch pieces
4 chicken breast halves - chopped
1 1/2 tsp. pepper
2 Tbsp. oil
1 large onion, chopped
1 green pepper, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 cup chopped ham
2 tsp. Cajun seasoning
1 (14 oz) can stewed tomatoes, UNdrained
1/2 c. chicken broth
1/2 tsp. thyme
1/4 tsp. red pepper
3 c. cooked rice
1 c. chopped green onions

Brown chicken and sausage in hot oil; sprinkle with pepper; set aside.

Add onion and next 3 ingredients; cook 5 to 7 minutes.

Add chicken, sausage, ham, Cajun seasoning and remaining ingredients.  Cook 7 minutes or until heated through.

Chicken Enchiladas

Chicken Enchiladas

8 (6 or 8 inch) flour tortillas
4 cloves garlic, minced
1/4 tsp. pepper
3 Tbsp. flour
2 c. chicken broth
2 c. shredded cheese
1 c. chopped onion
1 tsp. ground coriander
1 Tbsp. butter
8 oz. sour cream
1 (4 oz) can green chilies
2 c. chopped chicken
sliced olives
chopped tomatoes
sliced green onions

Warm tortillas in 350 oven for 10 to 15 minutes.

Sauce: Cook onion, garlic, coriander and pepper in butter.  Stir flour into sour cream and add to onion mixture.  Stir in broth and green chilies; cook and stir until thickened and bubbly.  Remove from heat; add half the cheese.

Filling: Stir 1/2 c. sauce into chicken.  Place 1/4 c. filling on each tortilla; roll up.  Arrange seam side down in a greased baking dish.  Top with remaining sauce.

Cover with foil.  Bake in 350 oven for 35 minutes.  Remove cover and sprinkle with remaining cheese.  Put back in oven long enough to melt the cheese.  Let stand 10 minutes before serving.  Sprinkle with olives, tomatoes and green onion.

Serves 4.