Linda's Cheesy Chicken Casserole

This is a recipe we wrote down on a piece of paper and can never find, so we often ask Linda for it. We finally got around to adding it to this blog so it will be nice to make it more easily. It's super easy and super delicious, especially on a cool day. --Mark

Ingredients

3-4 chicken breasts, cooked and cooled

broccoli florets, blanched

2 cans cream of chicken soup

1/4 cup milk

1/4 cup sour cream

salt and pepper

shredded cheddar cheese

butter

homemade breadcrumbs

rice or pasta

Instructions

Cook the chicken, then chill and shred. 

Then mix cream of chicken soup with the milk and sour cream. Add lots of salt and pepper as well as cheddar cheese. Mix in the chicken and broccoli. Pour into a baking dish.

Melt butter in a saucepan and mix in the breadcrumbs. Place on top of the chicken mixture.

Bake until hot and bubbly. Serve over rice or pasta.

Skillet Chicken Pot Pie

We came across this super simple recipe and now it's on the short list of quick meals that taste really good.  --Mark

Ingredients

2 T butter

2-3 celery stalks, diced

2-3 carrots, diced

1 onion, diced

2 red potatoes, diced

2 tsp minced garlic

salt and pepper, to taste

1/4 C flour

2 C chicken broth

1 8-oz package of cream cheese

2 C shredded rotisserie chicken

1/2 C peas

2 T fresh parsley, finely minced

1 sheet puff pastry, thawed

1 egg

Instructions

Preheat oven to 350 degrees F

Melt butter in a large saucepan over medium-high heat. Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften. Add garlic and season with salt and pepper.

Mix in flour, chicken broth, and cream cheese. Let cook for 5 more minutes, stirring constantly. Fold in chicken and peas. Pour mixture into 12-inch oven-safe skillet.

Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides. Whisk egg in a small bowl and brush over the top of the pot pie.

Cook for 18-20 minutes, or until the top is golden brown.

Notes:

You can use canned potatoes and a pre-chopped carrot/celery, onion mixture to make things easier. ALWAYS use puff pastry--Other substitutes don't work well.

Super Simple Crock Pot Chicken and Dumplings

A friend made this for a chilly gaming night. It hit the spot and was perfect for a fall evening.  --Mark

Ingredients

1 lb boneless, skinless, chicken breast

2 C chicken broth

"seasonings" (such as Mrs. Dash, etc.)

2 cans cream of chicken soup

1 can of ready-made biscuits

Instructions

Place chicken, broth, and seasonings in a crockpot and cook on low.

About 90 minutes before you are ready to eat, shred the chicken in the pot, add the cream soup and a little more seasonings, and stir.

Pop open a can of biscuits and place them one by one on top of the chicken so that the chicken is covered and you have a layer of biscuits. Turn the crockpot up to high.

After about an hour, start checking to see if biscuits are cooked all the way through. Once they are stir them into the chicken. Serve warm and enjoy!

Notes:

We normally double the recipe and have leftovers.

Cheryl's Cheesy Chicken Casserole

This one takes us back to our days of the dinner co-op. Ah! Yes. Blissful days of food showing up at the door for a simple investment of one meal per week. How I long for those days again . . .  --Mark

Ingredients

2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)

1 Good Seasons Italian dry packet

1/2 C water

8 oz cream cheese

1 can cream of chicken soup

Pasta

Instructions

Cut chicken into cubes. Brown in a skillet. Mix with Italian seasoning and water and cook until done. Add cream soup and cream cheese and heat through.
Serve over pasta.

Notes:

This meal can be cooked in a crock pot, too. Brown the chicken in a skillet and mix with the seasonings and water. Then add to the crock pot with the cream cheese and soup. Cook on high for about 3 hours.

Cheryl's Chicken

This is another recipe from the dinner co-op days. It probably has a real name, but we just named it after our friend who brought it. A very nice recipe for a cool fall day. --Mark

Ingredients

2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts), cooked and shredded

8 oz. sour cream

1 can cream of chicken soup

1 sleeve of Ritz crackers, crushed

1/2 stick butter

Poppy seeds

Instructions

Preheat oven to 350 degrees.

Cook chicken with seasonings to taste and shred. Mix with sour cream and cream soup and place in a baking dish.

Melt butter and mix with crushed crackers. Top chicken in baking dish. Shake poppy seeds over the entire dish to taste.

Bake for 30-60 minutes until the chicken is bubbling.

Serve with pasta or rice.

Japanese Curry Rice

Japanese curry is a lot different from the Indian variety, but it is equally as tasty. In Japan it's made very easily by adding a pre-made curry block into a pot of boiling vegetables and meat. At times I've found the same block in the States, but I can't find it as easily everywhere. This recipe sure tastes close. --Mark


Ingredients:

For the roux:
3 T butter
1/4 cup flour
2 T garam masala (or curry powder)
1/2 tsp cayenne pepper
fresh ground pepper
1 T ketchup (or tomato paste)
1 T tonkatsu sauce (or Worcestershire sauce)

For the curry:
2 tsp oil
2 large onions, sliced thinly
2 pounds chicken thighs, cleaned and cut into chunks
2 carrots, cut into chunks
4 cups water
2 large potatoes, cubed
2 tsp kosher salt
1 tsp garam masala
1/2 cup peas

Instructions:

Heat the oil in a large saucepan over medium low heat and add the onions. Sauté the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken, and brown.

Add the carrots and the water and bring to a boil. Skim off any foam or oil that accumulates at the surface and then lower the heat to medium. Add the potatoes, salt, and garam masala. Simmer for about 30 minutes, or until you can pass a fork through the carrots and potatoes.

For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

To make the curry, just ladle about 2 cups of liquid into the roux, and then whisk until it is smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through. Serve over rice.
Notes:

You can add any other meat or tofu if you'd like. Garam masala can be hard to find so I have to make my own. Tonkatsu sauce is also tough to find.

Simple Whole Roasted Chicken

I don't know why, but we've always had a tough time making a whole chicken taste great. We make a pretty good one, but the meat is never as flavorful as the skin, and we all know how good the skin is for you. This recipe is great. The spices get into the meat and it takes on a great flavor. We also served it with chimichurri sauce, a traditional Argentinian sauce. It was sooooo good. --Mark

Ingredients:

2 tsp salt
1 tsp white sugar
1/8 tsp ground cloves
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

Instructions:

In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.

Preheat oven to 500 degrees F (260 degrees C).

Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.

Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

http://allrecipes.com/Recipe/Simple-Whole-Roasted-Chicken/Detail.aspx

Irish Chicken and Dumplings

With "Irish" included in the title you may think this recipe involves alcohol of some sort. Well, the recipe doesn't call for it, but a little Irish whiskey in the broth sure didn't hurt. It gave the stew just the kick it needed. --Mark

Ingredients:

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 tsp poultry seasoning
1/2 tsp ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk

Instructions:

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

http://allrecipes.com/Recipe/Irish-Chicken-and-Dumplings/Detail.aspx

Jenny's Grilled Chicken Breast

I'd like to meet Jenny and thank her for a very simple, yet previously elusive way to prepare chicken for the grill. We've modified the recipe each time to suit our tastes that day, and it always works well. Bring on summer! --Mark

Instructions:

4 skinless, boneless chicken breast halves
1/2 cup lemon juice
1/2 tsp onion powder
ground black pepper to taste
seasoning salt to taste
2 tsp dried parsley

Directions:

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.

Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Notes:

Dry mustard powder and ginger powder make excellent substitutions.

http://allrecipes.com/Recipe/Jennys-Grilled-Chicken-Breasts/Detail.aspx

Easy Chicken Satay

I don't even know how to introduce these. It's like when the President of the United States shows up for the State of the Union, and the guy says "Ladies and Gentlemen, the President of the United States," and the band plays "Hail to the Chief" and people just know that's all the introduction they're going to get and that's OK.

This chicken is so over-the-top awesome that you have to at least double the recipe when you do it. Invite people over the first time you make it--I guarantee it will be perfect. And easy, like the title. We serve it with coconut rice and a summer salad, including fresh avocado and mango. You'll think you died and went to heaven, and then died and went to a better heaven. Honestly. --Mark

Ingredients:

1/2 cup coconut milk
1 clove garlic, minced
1 tsp curry powder
1 1/2 tsp brown sugar
1/2 tsp salt
1/2 tsp ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips

1 cup coconut milk
1 T curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 T lime or lemon juice
1 tsp soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Instructions:

Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.

Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.

Preheat a grill for medium-high heat.

Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Notes:

Chicken breast tenderloins work very well on the skewers. I've made this on huge barbecue skewers, but the small, wooden ones work the best and make the best presentation.

http://allrecipes.com/Recipe/Easy-Chicken-Satay/Detail.aspx

Italian Chicken

I got this recipe from a coworker at my temp job in college. Her name was Kristen Bond and we exchanged recipes. --Stacy

Ingredients:

1 T Italian bread crumbs
1 T Parmesan cheese
1/4 tsp. paprika (per chicken)

Spaghetti
Italian Dressing

Instructions:

Coat chicken with above. Bake at 350° for 35 minutes. Cook spaghetti until soft. Marinate with Italian Dressing.

Notes:

I haven't made this, so I'll have to test it out.

Creamy Fiesta Chicken

We found this recipe online recently. It was a huge hit, so easy, so creamily delicious . . . a definite keeper! You can improvise as you please with it (which I love). A quick, easy, delicious Mexican meal! --Stacy

Ingredients:

Chicken Breasts
1 can black beans
1 cup frozen corn
6 oz. black olives, sliced
1/2 onion, chopped
1/2 red bell pepper, chopped
1 15-oz jar medium salsa
1-2 T taco seasoning
1 8-oz package cream cheese
Shredded Cheddar cheese
sour cream

Instructions:

Add all ingredients (except cream cheese) to crockpot (you can cook chicken from frozen). Cook on high for 4-6 hours or low for 8 hours. Add package of cream cheese to top during last 30 minutes of cooking. Serve over cooked rice and top with shredded cheese and sour cream. Yum!

Notes:

We use low-fat cream cheese (Neufchâtel cheese). And we pretty much throw in whatever we want (green chiles, beans, etc.) in whatever quantities we feel like. We pretty much put it all in, throw a cube of cream cheese on top, and set it on low or high, depending on what's going on. We also like to serve it with salad on the side. And we like to make Mexican style rice for it, too, though plain white is fine as well.

Chicken Fajitas

I got this recipe from Katie Dahl back in college. She always shared such great recipes. This is one of them. --Stacy

Ingredients:

1 garlic clove
1 T vegetable oil
1 1/2 T lemon juice
3 T Worcestershire sauce
1/8 tsp. pepper
1 1/4 lb. chicken breast
1 large onion
1 large green pepper
2 tsp. vegetable oil
8 tortillas

Instructions:

Mix first 5 ingredients. Marinate chicken in that marinade for 10-20 minutes. Slice onions and green peppers. Stir fry chicken in hot pan coated with oil. Add onions and peppers. Stir fry all.

Notes:

Serve with tortillas, grated cheese, sour cream, and guacamole. We also like to eat stuff like this with rice, beans, and corn (or at least two of those).

Chicken Picante

This index card says "From the kitchen of Jackie Stringham." My memory stinks, but I'm pretty sure that's someone with whom I worked at NuSkin. I think she was part of our big recipe exchange. --Stacy

Ingredients:

1 1/2 cups Pace Picante Sauce
3 T brown sugar
3 T Dijon mustard
4 chicken breasts

Instructions:

Mix first three ingredients. Pour sauce over chicken in a baking dish. Bake at 375° for 25-30 minutes until done. Serve with sour cream on top.

Notes:

You can serve this with rice and beans and corn as well.

Turkey - Portuguese Style

This is how I've always eaten turkey at Thanksgiving time (thanks, Mom!). It's basically turkey made with the classic Portuguese seasonings. It also makes it VERY moist and tender and so so so delicious. It may not be traditional and it may not be what the Pilgrims served, but man oh man is it good. -- Stacy

Ingredients:

A Turkey
Onions
Red Pepper
Garlic
Small can tomato sauce
Cooking wine
2T oil
1-2 cups water
Salt

Instructions:

Combine ingredients in roasting pan. Clean the turkey -- neck cavity, between the legs, etc. Place the turkey in the pan with the ingredients. Cover with top or aluminum foil. Bake for 2-3 hours. Baste it. (Measure time by poundage - see label on turkey). Continue baking - baste every 20-30 minutes. Bake according to timetable and golden-brown appearance. For last 1/2 hour, uncover it to brown.

Notes:

We stuff our turkeys with chouriço. Looks funny, but tastes good.

Oven Roasted Chicken

This is a pretty simple Sunday Meal kind of recipe that my ex-SIL used to make. There's not much to say other than it's simple and it's good. -- Stacy

Ingredients:

A roaster chicken
Potatoes
Carrots
Onions
Salt
Pepper

Instructions:

Place a chicken in a roasting pan. Surround it with the other ingredients. Season with salt and pepper. Place in oven and bake until done. It's that simple.

Notes:

Serve with homemade rolls and butter. Yum.

Cajun Chicken Wings

Here is another recipe from the original "Mom Sends Me to College with Recipes Other Than Ramen" collection. This was a favorite recipe from my childhood as well. --Mark

Ingredients:

2 lb chicken wings
3/4 cup flour
1/2 tsp. red pepper
1 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. salt

Instructions:

Mix all dry ingredients in a large bowl. Coat each piece of chicken well, but shake off the excess. Spray a frying pan and fry the chicken until golden on each side. Place on a baking sheet and bake at 400 degrees for 20-25 minutes.

Notes:

You can substitute other chicken parts if you prefer them over wings. You will have to adjust the baking times accordingly.

Cheesy Chicken Wings

This is another of my mother's recipes. She made sure I had a handful before I left home so I wouldn't be reduced to eating fast food and pizza constantly. Turns out it was a good idea as I made these quite a few times. My roommates weren't complaining. --Mark

Ingredients:

16 chicken wings
2 T butter
3/4 cup fine bread crumbs
3/4 cup Parmesan cheese
1/2 tsp. dry basil leaves
1/2 tsp. dry oregano
1/4 tsp. garlic powder

Instructions:

In a bowl combine crumbs, herbs, and cheese. Melt butter. Dip chicken into butter and then coat with crumb mixture. Bake on a lightly oiled pan at 375 degrees for 30 minutes.

Notes:

You can substitute other chicken parts if wings aren't your favorite. Cook eight drumsticks or thighs for 45 minutes. Cook 4 breasts for 60 minutes.

White Chicken Enchiladas

This is another great recipe from The Pioneer Woman. I think half of the reason her recipes seem so good is the presentation. These took a little bit of work, but were very delicious. --Mark

Ingredients:

2 1/2 cups cooked, shredded chicken
2 cups chicken broth
3 T canola oil
12 corn tortillas
1 large onion, diced
3 cans (4 oz.) diced green chilies
1 jalapeno, seeded and finely diced
1 tsp. paprika
1/2 cup heavy cream
2 T butter
2 T flour
1 cup sour cream
2 1/2 cups grated Monterey jack cheese
salt and pepper to taste
picante sauce (optional)
cilantro, chopped

Instructions:

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Notes:

We use milk as a cream substitute and it works in this recipe. We negate the effect of using skim milk by piling cheese on very high.

Quail (Little Birds)

Growing up, this was one of my very favorite meals. My mom would make "Little Birds" and we would eat the bones clean. The meat was so delicious! And it drives mother crazy if anyone leaves any meat on the bones. This precious meat is not to be wasted! -- Stacy

Ingredients:

Quail
Vinha de Alhos (Portuguese Marinade)
Garlic
Vinegar
Paprika

Instructions:

Split quail in half. Marinate in vinha de alhos. Spray the grill and spray the birds. Grill.

To make gravy for birds: Strain marinade. Spray/oil pan and fry it. Add garlic. When smoke barely begins, add 1/2 T vinegar in 1/2 cup water (estimate). Bring to a quick boil and simmer. Check taste by dipping small bits of bread. Add paprika for color.

Notes:

This, like all Portuguese meals, is best served with bread.