Cheddar & Cracker Chicken

It's been a while since I've made chicken and sides in our house.  I've had a slight obsession with casseroles and crock pot meals lately.  They're so easy!  Anyhow, we came back from my parents house with lots of mashed potatoes from Thanksgiving.  So, I decided to make chicken and broccoli to go with. I went to Pinterest for the recipe, which I found here.  It was the perfect chicken recipe to compliment the mashed potatoes and steamed broccoli. Looking forward to the leftovers for lunch tomorrow.  Enjoy!

Cheddar & Cracker Chicken

                                                          recipe adapted from Real Simple

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)

6 ounces sharp Cheddar, grated

1 clove garlic, finely chopped

1-2 stalks scallions, thinly sliced

kosher salt and black pepper

4 6-ounce boneless, skinless chicken breasts

4 tablespoons unsalted butter, melted

Heat oven to 350° F. 

In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper. Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.

Crockpot Cheddar Beer chicken

I've been pretty good about keeping up with my crockpot Monday meals.  Of course, Pinterest makes it very easy to find lots of recipes.  It is where I came across this one, which was originally  From Sandra Lee.  I made this recipe with hubs in mind.  I'm not a beer fan but was willing to try it out, hoping he would love it.  Overall, it only took me 20 minutes to make.  I thought it was okay, nothing to write home about.  But, hubs enjoyed it.  Next time, I would probably add more veggies and do without the green peppers.  This is definitely a "man" recipe. 

Ingredients

Makes: 4 servings

Cook: 31/2 to 41/2 hours

•  1  large onion, peeled and diced large 
•  1  package (16-ounce) diced red potatoes, Reser’s® 
•  1  cup frozen diced green pepper, Pictsweet® 
•  4  boneless skinless chicken breasts, rinsed and patted dry 
•  11/2  teaspoons garlic salt, McCormick® 
•  11/2  teaspoons ground black pepper 
•  1  can (10-ounce) condensed cheddar cheese soup, Campbell’s® 
•  3/4  cup Bass Ale® 
•  3/4  cup bacon crumbles, Hormel® 
•   Fresh chives, finely chopped, for garnish

Directions

1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.
4. Cover and cook on LOW setting for 31/2 to 41/2 hours.
   
   Serving ideas: Serve hot with chive garnish.

Crescent Chicken

You are going to be so glad you visiting my little blog today.  I've got one heck of a recipe to share with you.  I found the recipe on Pinterest.  It came from a blog called  Women Living Well.  The picture on Pinterest immediately caught my eye.  When I looked at it, it looked easy to make and I had all of the ingredients on hand.  So, I added it to the menu for the week and made it last night.  Let. Me. Say.  This recipe was one of the best I've made in a while.  I was a little nervous about it after putting the chicken pockets together and pouring the soup over.  I thought the soup would seep through and I'd end us with a hot mess.  But, that was not the case at all.  It came out perfect. I could have eaten seconds and thirds if it wasn't so filling.  Add this recipe to your list this week, it will not disappoint! 

Crescent Chicken

(serves 6-8 rolls)

1 (8 or 6 jumbo count) package refrigerator crescent rolls

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

Preheat oven to 350

Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Mushroom Herb Chicken

Mushroom Herb Chicken  

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 3 large shallots, peeled
• 1 (8-ounce) package presliced mushrooms
• 1/3 cup dry sherry
• 1 teaspoon dried marjoram, crushed
• Freshly ground black pepper (optional)

Preparation

• 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.
• 2. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.

Cooking Light Fresh Food Fast, Oxmoor House 
2009

Pesto Chicken Bundles

This is the third variation of the chicken bundles I've made recently.  Love Love Love the convenience of using Pillsbury crescent rolls! I love the pesto, chicken and cheese combination.  I thought, why not tuck it into a crescent pocket and make it into a dinner? Took 10 minutes to prepare and another 12 to cook.  Dinner in less than 30 minutes, yes please!

Ingredients: 

1 can of Pillsbury Crescent Rolls (I use reduced fat)

2 cups of shredded chicken

1/2 cup of pesto (I use already prepared)

1/2 cup of shredded provolone cheese

olive oil

salt and pepper to taste

Directions: 

Place crescent rolls onto an ungreased baking sheet.  Separate them into 4 squares (2 triangles together).  Pinch edges together.  

Saute chicken with pesto.  I used rotisserie chicken that I had frozen the week before, so all I had to do was thaw and reheat it.  I heated it for a minute then added the pesto.  I mixed it in and cooked until it was heated through.  

Shred a half a cup of provolone cheese.  I did one cup and it was too much.  

Place a spoonful of chicken towards the bottom of the dough.  Top with a small spoonful of provolone cheese.  Fold dough over to form a pocket.  Press edges together.  

Brush with olive oil and sprinkle some salt and pepper on top.  

Bake at 350 for 12-15 minutes or as directed on package of rolls.  

Enjoy!

Burrito Casserole

I recently subscribed to Family Circle magazine through a great deal I found on Coupon Divas. I've received a few issues already and am very pleased with my purchase. This is one of the recipes I ripped out and placed in my binder. I pulled it out last week because I wanted to make something that would give Mr & I lots of leftovers for the week.  Mission accomplished with this recipe.  We both had lunch for 4 days with the leftovers.  I did make a few changes, which I noted below.  Enjoy! 

Ingredients

• 2 packages (8.8 ounces each) fully cooked brown rice (such as Uncle Ben's)
• 1 jar (15 1/2 ounces) salsa
• 1/2 teaspoon dried oregano
• 1 can (15 ounces) refried beans
• 1 package (10 ounces) frozen corn, thawed
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon ground cumin
• 1 1/2 cups shredded reduced-fat taco-cheese blend
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry (I used 1 package)
• 3 tablespoons chopped cilantro
• I added 2 cups of cubed cooked chicken
• 3 TBS sour cream

Directions

1. In a large bowl, combine rice, salsa and oregano. In a second bowl, combine refried beans, chicken, corn, chile powder and cumin.

2. Coat a 12 x 8 x 2-inch baking dish with nonstick cooking spray. Spread half of the rice mixture evenly in dish. Layer refried bean mixture and half the cheese over the rice. Scatter spinach over cheese. Top with remaining rice mixture and cheese.

3. Cover with plastic wrap and refrigerate for up to 2 days. I made mine in one night

4. Heat oven to 350 degrees F. Bake, uncovered, for 35 minutes or until internal temperature registers 140 degrees F. Sprinkle with cilantro before serving and add a dab of sour cream to the top. 

Pepper Jack, Chicken and Peach Quesadillas

I've had this recipe saved for over a year now.  After organizing my recipe binder, I pulled it out knowing it would be a perfect summer dish. And that (plus grocery shopping) is all I did for this dinner.  I have to give all the credit to my husband for making it.   I was working away and he was asked offered to make dinner.  He did a fabulous job.  I love the kick the pepper jack gave this dish along with an added sweetness of the peaches.  A wonderful combination.  The recipe is from Cooking Light. Enjoy!

Ingredients

• 1 teaspoon honey
• 1/2 teaspoon fresh lime juice
• 1/2 cup reduced-fat sour cream
• 4 (8-inch) flour tortillas
• 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 1 cup chopped skinless, boneless rotisserie chicken breast
• 1 cup thinly sliced peeled firm ripe peaches
• 4 teaspoons chopped fresh cilantro
• Cooking spray

Preparation

• 1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
• 2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
• 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Buffalo Chicken Bundles

One of my favorite things about football season is making buffalo chicken dip.  It is hands down, one of my favorite dips.  Not only to make, but to eat as well.  When thinking of a meal I wanted to make for my Mr's birthday, I thought up this creation.  I had all the ingredients for the dip and a can of crescent rolls.  I put them together to make my new favorite bundle.  These are AH-Mazing! Next time, I'll probably add chopped celery to the mix.  You've got to try these.  

Ingredients: 

1 can/roll/tube of crescent rolls

1/4 cup of blue cheese dressing

1/4 cup of buffalo sauce

2 cups of shredded chicken

1/2 cup shredded cheese (any kind) 

Directions: 

Unroll dough into 4 squares (2 triangles together).  Pinch together edges.  

2.  Place chicken into a mixing bowl.  

 3.  Add both dressings to the bowl and mix.  

4.  Scoop mixture towards the bottom of the dough squares.  

5.  Sprinkle cheese on the top of the chicken mixture.  

6.  Fold dough over and pinch all edges together.  

7.  Brush a little EVOO and spices over the top of each bundle. We used a spice mixture. 

8.  Bake at 375 for 12 minutes or until dough is slightly brown. 

9.  ENJOY!

Grilled Bruschetta Chicken

I'm on a tomato mozzarella kick this summer!  When I came across this Kraft recipe, it went directly on my weekly menu for the following week.  The recipe has over 1,000 reviews and received 5 stars.  I'm no grill master, so I have to give hubs the credit for preparing the recipe.  I probably couldn't have done it as well as him! We both really enjoyed this chicken recipe.  I added a dash of balsamic vinegar to mine, which sent it over the top for me.  This is definitely a 5 star dish! 

what you need

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup  KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

1 tomato, finely chopped

1/2 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil

make it

HEAT grill to medium heat.

COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).

Chicken Broccoli Bake

I had a great coupon for Philadelphia Cooking Creme recently and picked up one of each flavor.  I love how they post recipes on the containers.  That is exactly where this recipe came from.  To find it online, go here.  This is not your typical broccoli bake, the garlic creme adds a kick.  I loved it.  I served it with white rice.  Enjoy!

1-1/2 lb.

boneless skinless chicken breasts, cut into bite-size pieces

1 pkg.

(14 oz.)frozen broccoli florets, thawed, drained

1-1/2 cups

KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1 tub

(10 oz.)PHILADELPHIA Savory Garlic Cooking Creme

1/2 cup

milk

24

RITZ Crackers, crushed (about 1 cup)

1 Tbsp.

butter, melted

Directions

1. Heat oven to 400ºF.
2. Combine first 5 ingredients in 13x9-inch baking dish; cover.
3. Bake 25 min. Meanwhile, mix cracker crumbs and butter.
4. Stir chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown.