Cheesy Bacon Chicken Casserole Recipe

Cheesy Bacon Chicken Casserole Recipe

Ingredients

• 4-5 boneless, skinless chicken breasts
• 6 strips of quality bacon – cooked and crumbled
• 2 cans cream of chicken soup
• 2 cups shredded Monterrey Jack cheese
• 1 box (16 ounces) dried spiral pasta
• 1 tablespoon garlic powder
• Salt and pepper to taste
  
  

Instructions

• 1
  Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
• 2
  Set cooked bacon aside for later use.
• 3
  In the same pan, cook chicken in bacon drippings.
• 4
  Add garlic powder and salt and pepper to taste.
• 5
  While chicken is cooking, prepare pasta according to directions.
• 6
  Spray a 9×13 baking pan with non-stick cooking spray.
• 7
  Drain pasta, return to pot.
• 8
  Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
• 9
  Pour into prepared baking dish.
• 10
  Top with crumbled bacon.
• 11
  Top with remaining cup of Monterrey Jack cheese.
• 12
  Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
  
  

Sweet Hawaiian Crockpot Chicken Recipe

Sweet Hawaiian Crockpot Chicken Recipe

Ingredients

2	lb. Chicken breast chunked
1	cup pineapple juice
½	cup brown sugar
⅓	cup soy sauce

Directions

Add all ingredients to crockpot and cook on low 6-8 hours!

Baked Chicken Parmesan Recipe

Baked Chicken Parmesan Recipe

Ingredients:  

• 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
• 3/4 cup seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese 
• 1 cup marinara or Filetto di Pomodoro
• cooking spray

Directions: 

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. 

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.  

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. 

Bake 5 more minutes or until cheese is melted.

Baked Chicken And Sweet Potatoes Recipe

Baked Chicken And Sweet Potatoes Recipe

Ingredients

• 1 chicken cut into pieces (~4 lb)
• 1 yellow onion, cut into wedges
• 2 sweet potatoes peeled and cut into 1 inch chunks
• 2 yukon gold potatoes peeled and cut into chunks
• 2 tbls olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbls maple syrup
• 6 sprigs of fresh thyme.
• I definitely used more chicken & sweet potatoes and more olive oil and maple syrup because it will give you extra sauce.

Preparation

1. Heat oven to 400 *F
2. Rinse chicken and pat dry.
3. Arrange chicken, onion and potatoes in baking dish.
4. Drizzle oil over and season with salt and pepper. Toss to coat.
5. Drizzle with maple syrup and top with sprigs of thyme. Roast, stirring the vegatable once unti lchicken is cooked through, about 1 hour and 15 min.
6. Let rest for 10 min before serving.
7. I definitely used more chicken & sweet potatoes and more olive oil and maple syrup because it will give you extra sauce. FYI--I also think the kosher salt is very important.

Melt In Your Mouth Baked Chicken Recipe

Melt In Your Mouth Baked Chicken Recipe

Ingredients

• 3-4 frozen chicken breasts
• 1 cup plain greek yogurt
• 1/2 cup freshly grated parmesan cheese
• 1 tsp garlic salt
• 1/2 tsp Mrs. Dash, any flavor
• 1/2 tsp ground black pepper
• 1 tsp garlic powder
• 2 tsp red chili flakes
• pinch of cayenne pepper

Directions

1. Mix all of the ingredients (except the chicken) together in a small mixing bowl.
2. Evenly coat the chicken with the mixture on both sides.
3. Wrap each breast in foil and bake at 400 degrees for 45 minutes.

BBQ Chicken Dip Recipe

BBQ Chicken Dip Recipe

3 bone in chicken breasts
4 tbsps unsalted butter (softened)
1 tsp salt
1 tsp pepper
1/2 red onion (chopped)
1/2 tbsp olive oil
1 tsp brown sugar
16 ozs cream cheese, softened (to room temperature)
2/3 cup ranch dressing
2/3 cup bbq sauce (your favorite)
8 ozs sharp cheddar cheese (freshly grated)
crackers (or chips for serving)

Preheat oven to 425 degrees F. Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces. While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramely. Remove from heat.

In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.

In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips.

Dorito Chicken Casserole Recipe

Dorito Chicken Casserole Recipe

Ingredients

2	cups shredded cooked chicken
2	cups shredded Mexican cheese blend (divided)
1	(10 oz) can cream of chicken soup
½	cup milk
½	cup sour cream
1	can Ro-tel tomatoes (drained)
½	packet taco seasoning
1	large bag Doritos
	Shredded lettuce (optional)
	diced tomato (optional)

Directions

Step 1: Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well. Step 2: Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish. Step 3: Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.

Cheesy Garlic Baked Chicken Recipe

Cheesy Garlic Baked Chicken Recipe

Ingredients

4	boneless skinless chicken breasts -thin
4	garlic cloves, minced
4	tablespoons brown sugar
3	teaspoons olive oil
1	teaspoon salt
1	cup of cheese

Directions

1 Preheat oven to 375°F and line a casserole dish (I used this one) with tin foil this will help with the clean up afterwards lightly grease it.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar & a teaspoon of salt
4 Place chicken breasts in a prepared baking dish and cover with ¾ of the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Chicken Alfredo Pizza Recipe

Chicken Alfredo Pizza Recipe

Melt 2 T butter saucepan. Add 3 cloves garlic. Add 4 oz cream cheese; cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add 1 c milk and cook 3 minutes. Add 1 c Parmesan cheese cook 2 minutes. Spread alfredo sauce over the pizza dough, top with chicken, 3/4 c mozzarella cheese and 1/4 c Parmesan. Bake at 450 for 12-15 minutes

Buffalo Chicken Quinoa Salad Recipe

Buffalo Chicken Quinoa Salad Recipe

Ingredients

Salad
• 1 cup quinoa
• 2 cups water
• 3/4 pound boneless skinless chicken breast, cut into bite size pieces
• 1 cup broccoli florets
• 3/4 cup shredded carrots
• 3/4 cup shredded cabbage
• 1/2 cup blue cheese crumbles, plus more for garnish
• 4 green onions chopped, save half for garnish
Dressing
• 1/3 cup olive oil
• 1/2 cup hot sauce (I recommend Franks)
• 1 teaspoon seasoned salt

Instructions

1. In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.
2. While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
3. Heat a medium size skillet over medium high heat Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.
4. When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired (I ended up using all of the dressing, but we like things extra saucy) toss well. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup Recipe

Ingredients

2	quarts chicken broth
½	pound fresh mushrooms, chopped
1	cup finely chopped celery
1	cup shredded carrots
½	cup finely chopped onion
1	teaspoon chicken bouillon granules
1	teaspoon dried parsley flakes
¼	teaspoon garlic powder
¼	teaspoon dried thyme
¼	cup butter, cubed
¼	cup all-purpose flour
1	can (10-¾ ounces) condensed cream of mushroom soup, undiluted
½	cup dry white wine or additional chicken broth
3	cups cooked wild rice
2	cups cubed cooked chicken

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 s

Chicken and Cauliflower “Fried Rice” Recipe

Chicken and Cauliflower “Fried Rice” Recipe

Ingredients

• 1 pound ground chicken

• 1 tablespoon Tamari sauce or coconut aminos

• 2 teaspoons dry sherry
1 clove garlic, minced
• 2 heads cauliflower, cut into bite-size pieces

• 1 cup peas
• 2 carrots, cut into small cubes

• 3 tablespoons coconut oil, divided

• 4 tablespoons fermented tamari sauce or coconut aminos

• 3 large eggs

• 4 green onions, chopped

Instructions

Place chicken, Tamari, sherry and garlic in a medium bowl. Stir and let sit at room temperature for 30 minutes.

Place half of the cauliflower in the bowl of a food processor. Pulse for 12-15 one-second pulses until cauliflower is about the size of rice. Place chopped cauliflower in a bowl. Repeat with second batch of cauliflower.

Place peas and carrots in a small saucepan and cover with water. Bring to a simmer and cook until tender, about 8-10 minutes. Drain.

Heat a large skillet over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl to coat. Place chicken in skillet and cook, breaking up into small pieces with the back of a wooden spoon, until cooked through, about 5-7 minutes. Remove chicken from the pan. Add remaining 2 tablespoons coconut oil and swirl to coat. Add cauliflower and Tamari to the pan. Stir constantly for about 2 minutes until cauliflower is hot and coated with the Tamari. Make a well in the center of the pan, crack the eggs and pour them into the well. Stir eggs in the middle of the pan until scrambled, then stir into the cauliflower. Add the peas, carrots, green onion and chicken. Stir for about 2 minutes until all ingredients are incorporated and hot. Season to taste with a bit more Tamari or sea salt if needed. Serve immediately.