Tag Archives: Chicken

Cheesy Bacon Chicken Pasta

bacon-chicken-mac

 So delicious!

 

Ingredients:
12 oz Penne
6 Thick Cut Slices Bacon
2 Cloves Garlic, minced
2 lbs Chicken Breasts, cut into bite sized pieces
4 Tablespoons Butter
1/4 Cup Flour
2 Cups Whole Milk
1 Cup Chicken Broth
2 Cups Shredded Cheese, divided (1 ½ cups poured into sauce and ½ cup on top)
Salt and Pepper, to taste

Preheat oven to 400°F.

Bring a large pot of water to a boil.  Salt water, add pasta and cook until al dente.  Drain and reserve.

While the pasta is cooking.  Heat a large skillet over medium/high heat.  Cut bacon into ½-1 inch pieces.  Cook until crisp and remove with a slotted spoon onto a paper towel lined plate.  Leave the bacon fat in the pan.

In the same skillet over medium/high heat, add garlic and cook for about 30 seconds.  Add chicken, cooking until browned.

While the bacon and chicken is cooking, make the sauce by melting the butter in a medium size saucepan over medium/high heat.  Whisk in flour and cook for 1 minute.  Whisk in broth and milk.  Bring to a bubble, reduce and simmer until thickened.  Add 1 ½ cups shredded cheese, stirring to melt.  Season with salt and pepper to taste.

Combine the pasta, chicken and sauce together in a 9×13 inch casserole dish.  Top with bacon then remaining cheese.  Bake until the cheese is melted and delicious, about 20 minutes.

 

Yield: 6-8 Servings

Buffalo Chicken Rolls

buffalo-chicken-rollsIngredients:
12 Egg Roll Wrappers
1 ½ Cup Shredded Cooked Chicken
¾ Cup Frank’s Red Hot Sauce
4 oz Crumbled Blue Cheese
1 Cup Shredded Broccoli and Carrots

Preheat oven to 400°F.

Stir together chicken and hot sauce in a bowl.  Place 1 Tablespoon broccoli/carrots, 2 Tablespoons chicken mixture and 1 Tablespoon blue cheese on an egg roll wrapper on a diagonal.

Fold the bottom corner, the sides, then the top.  Wet the top corner to seal.

Place all the egg rolls on a baking sheet seam-side down.  Spray them with non-stick cooking spray.  Bake until light golden brown, about 12-15 minutes.

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Yield: 12 Egg Rolls
-Recipe from Can You Stay For Dinner-

Chicken Tamale Casserole

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I put Owen’s plate in front of him and he didn’t throw a fit like he usually does at dinnertime.  He tried it (actually tried it!) and said “I like this”.  It was an amazing moment at my dinner table.  Simply amazing.  He ate a few bites, which is more than he normally eats at dinner.  I guess that classifies this meal as “kid friendly”.  Enjoy!

Ingredients:
8.5 oz Package Cornbread Mix (Jiffy brand)
14.75oz Can Cream-Style Corn
2 Eggs, lightly beaten
½ Cup Milk
1 teaspoon Chili Powder
½ teaspoon Cumin
8 oz Shredded Colby Jack Cheese
10 oz Enchilada Sauce
3 Cups Shredded Cooked Chicken
1 Cup Sour Cream

Preheat oven 400°F and lightly grease a 9 x 13 inch casserole dish.

In a large bowl, whisk together cornbread mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese.  Spread into the casserole dish and bake for 20 minutes.

Remove from oven and poke the cornbread with a knife all over the top (about 12 pokes).  Pour the enchilada sauce over the cornbread.  Top with chicken and remaining cheese.  Bake for another 20 minutes.

Let cool for about 10 minutes before cutting.  Serve with sour cream.

Yield: 6-8 Servings
-Recipe adapted from Family Circle Magazine-

Chicken Lettuce Wraps

Chicken-Lettuce-Wraps

Ingredients:
1/4 cup Black Bean Garlic sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
2 teaspoons Sriracha, or more, to taste
2 cloves garlic, minced
1 tablespoon olive oil
1 pound ground chicken
½ lb mushrooms, diced
1 (8-ounce) can whole water chestnuts, drained and diced
4 green onions, thinly sliced
1 head butter lettuce
Rice Sticks, for serving (fried)

In a small bowl stir together black bean garlic sauce, soy sauce, rice vinegar, ginger, Shiracha and garlic.

Heat olive oil in a large skillet or wok over medium/high heat.  Cook chicken until lightly browned, about 3-5 minutes.

Add the sauce and mushrooms, cook for 1-2 minutes.  Add water chestnuts and green onions, cooking another 1-2 minutes.

Serve with butter lettuce leaves and rice sticks.

Yield: 4 Servings

Thai Chicken Noodles

thai-chicken

Ingredients:
1/4 Cup Creamy Peanut Butter
1/2 Cup Chicken Broth
1/4 Cup Lemon Juice
1/4 Cup Soy Sauce
4 teaspoons Sriracha Hot Chili Sauce
1/4 teaspoon Crushed Red Pepper Flakes
12 oz Spaghetti
1 lb Ground Chicken
1 1/2 Cups Julienned carrots
1 Red Bell Pepper, chopped
1 Garlic Clove, minced
1/2 Cup Unsalted Peanuts, finely chopped
4 Green onions, chopped

Bring a large pot of water to a boil, add salt and cook spaghetti. Drain.

Whisk together peanut butter, broth, lemon juice, soy sauce, Sriracha and crushed red pepper together in a small bowl.

Heat a large skillet over medium heat.  Add chicken, carrots, bell pepper and garlic.  Cook until chicken is browned, about 5 minutes.

Add the sauce to the skillet and bring to a boil.  Reduce heat and simmer until thickened, about 3-5 minutes.  Gently fold in cooked spaghetti.

Serve with peanuts and green onions on top.

Yield: 4-6 Servings

-Recipe from Taste of Home magazine-

Red Curry Chicken and Lentils

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I made this on a very busy Monday.  Monday is typically busy with grocery shopping, swim lessons, home for dinner then off to volleyball with friends.  After grocery shopping I threw everything in the slow cooker while the kids ate lunch.  By the time we got home from swim lessons the house smelled amazing!  It was so delicious.  Chloe, who is 4 ½ now loved it.  This made a lot, so it will be dinner another night this week.  Yum!  Definitely give this one a try.

Ingredients:
3 lbs Boneless Skinless Chicken Thighs
1 ½ Cups Lentils, rinsed
4 Cups Chicken Broth
1 Small Onion, diced
2 Tablespoons Red Curry Paste
½ Tablespoon Garam Masala
1 teaspoon Curry Powder
½ teaspoon Turmeric
1 teaspoon Sugar
1 teaspoon Garlic, minced
1 teaspoon Fresh Ginger, minced
⅛ teaspoon Cayenne Pepper
14 oz Can Tomato Sauce
¼ Cup Canned Coconut Milk
Fresh Cilantro, for garnish
Cooked Rice for serving

 

Add chicken thighs, lentils, broth, onion, red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, cayenne, tomato sauce and coconut milk to a slow cooker.  Cook on high for 4 hours or low for 7-8 hours.

Serve over rice with cilantro on top.

 

Yield: 6-8 Servings

-Recipe adapted from Pinch of Yum-