Chicken Nachos for a Crowd

4 boneless, skinless chicken breasts
1/2 cup prepared salsa
1 large bag tortilla chips
1 lb cheddar cheese, shredded
1 15 oz can black beans, drained and rinsed
1 15 oz can corn, drained
1/2 onion, thinly sliced
Handful chopped green onions or cilantro

Set oven to 400 degrees.

Set a large pot of water on to boil. Once boiling, add the chicken breasts. Boil until cooked through, about 10 minutes. Remove chicken breasts from the water and set on a cutting board to cool. Once cool enough to handle, shred and put into a medium bowl. Pour salsa over the chicken and toss to coat.

Spray a large baking sheet with non-stick spray. Add half of the bag of tortilla chips and spread into an even layer. Sprinkle on half of the shredded chicken, half of the black beans, half of the corn and half of the onion. Sprinkle on half of the shredded cheese. Repeat again, beginning with the rest of the tortilla chips.

Bake for 15 minutes, or until the cheese is melted. Sprinkle on green onions or cilantro as garnish. Serve with more salsa if needed. (I also like to add sour cream and avocado.)

Yields 6 servings.

Pizza Chicken Bake

This is FABULOUS! Phillip had 4 servings...WOW!

Pizza Chicken Bake

3 1/2 cups uncooked bow tie pasta
1 tablespoon vegetable oil
1 cup sliced mushrooms (I used a can of mushrooms)
1 jar (26 oz) herb-flavored spaghetti sauce
1 teaspoon pizza seasoning blend (I didn't have this so didn't use it)
3 boneless skinless chicken breast halves, quartered
1 cup (4 oz) shredded mozzarella cheese

Preheat oven to 350 degrees. Spray 2-quart round casserole with nonstick cooking spray.

Cook pasta according to package directions unitl al dente. Drain and place in prepared dish

Meanwhile, heat oil in large skillet over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes. Remove from heat. Stir in spaghetti sauce and pizza seasoning.

Pour half of the spaghetti sauce mixture into casserole; stir until pasta is well coated. Arrange chicken on top of pasta. Pour remaining spaghetti sauce mixture evenly over chicken.

Bake, covered, 50 minutes or until chicken is no longer pink in centers. Remove from oven; sprinkle with cheese. Cover and let stand 5 minutes before serving.

Recipe says it serves 4....I used a box of bow tie pasta from Walmart and used 5 small pieces of Chicken that we broiled for 15 minutes while the pasta was cooking. The chicken was only a little pink when we put everything in the oven. I also used about half of the cheese in the spaghetti sauce mixture and put the rest on top. We only baked it for about 30 minutes because the chicken was almost done. It was Awesome!

Cheesy Chicken Bake

I got this recipe off of a friend's recipe blog, and I had to share it. Check out the picture (and her blog) here. She has a lot of recipes we've used lately like Taco Lasagna and Cowboy Casserole...all of which have been added to my menu collection. I did however modify this recipe (see bottom to see my modifications).

Cheesy Chicken Bake

1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (or use canned chicken)
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups Shredded Cheddar Cheese

HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
COMBINE chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with stuffing and a little more cheese.
BAKE 30 min. or until chicken is done and casserole is heated through.

Note: Instead of stuffing mix...because I'm too cheap to buy it and because I try to do a low sodium diet in our house...I made my own. I used this recipe for the stuffing:
3 c. soft bread crumbs
1/4 c. melted butter
2 Tbsp. chopped onion
1/4 tsp. sage
1/4 c. water

I also added 1 teaspoon of Chicken Bullion after doubling the recipe. I would only add 1 1/2 teaspoons if I quadrupled the recipe however.

Next time I make this I will quadruple the stuffing recipe. This time I only doubled/tripled...didn't measure 100%.

I also used canned chicken because it's Sunday and I was trying to keep the meal simple. Next time however we are going to grill chicken to put in it.

Stuffed Pesto Chicken

I got this recipe from a friend at my bridal shower and haven't tried it until this last week. And let me say that it was amazing! Serves 2.

2 chicken breast
Pesto
Roasted red peppers
Salt and Pepper
Mozzarella cheese, shredded

• Preheat oven to 350.
  
• Butterfly the chicken.
• Place and spread desired amount of pesto inside.
• Place desired amount of roasted pepper.
• Stuff shredded mozzarella cheese inside.
• Close, then spread pesto on top of chicken.
• Sprinkle salt and pepper.
• Place on baking sheet.
• Bake for approximately 20-25 minutes.

I hope you enjoy it as much as Garrett and I did!

Pollo Rellenos

6 split chicken breasts (1 ½ lbs)
1/3 cup cornmeal
2 TB taco seasoning mix
1 egg, beaten
1 (4 oz) can whole green chilies, cut in half lengthwise
2 oz. Monterey Jack cheese, cut into sticks
2 TB cilantro or parsley
Black pepper
Red pepper
Salt
8 oz salsa
shredded cheese and cilantro or parsley for top

Combine cornmeal and taco seasoning in shallow dish; set aside. Pound chicken flat. Place a piece of green chili on flattened chicken. Place a stick of cheese inside the chili, sprinkle with seasoning. Roll up into chicken. Dip chicken roll in egg and then the cornmeal mixture. Place in a shallow baking dish. Bake, uncovered at 375 degrees F for 30 minutes. Serve with salsa and cheese.

Hawaiian Haystacks

Ingredients:

3 (14.4 oz) cans chicken (undrained) - I just use about 4 cups chopped cooked chicken
3 cans cream of chicken soup
2 cups water
1 1/2 TBS parsley
1/2 TBS pepper
2 tsp salt
1/2 TBS basil
1 cup chopped carrots


Toppings:

4 cups cooked rice
1 (9.5 oz) can chow-mein noodles
3 medium tomatoes, sliced (I prefer diced)
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onion
1 1/2 cups fresh pineapple chunks (I used canned)
1 cup shredded cheddar cheese
1/2 cup slivered almonds
1/2 cup cocont
1 (2 oz) jar pimiento, drained and diced, if desired


Instuctions:

1. Combine soup and chicken in a medium saucepan. Stir to blend. Add remaining ingredients. ring to boil, reduce heat and simmer until carrots are tender.
2. On individual serving plates layer all ingredients. First layer rice, chicken gravy, then any toppings you desire.

Chicken Tortilla Soup

1 large can green enchilada sauce
1 large can diced tomatoes
1 can green chiles
1 can cream of chicken soup
1 can fiesta nacho cheese soup
2-3 cups cooked chicken pieces
1 soup can of milk

Add all ingredients to a crock pot and cook on low for 6-8 hours. Top with tortilla chips, cheese, and sour cream. Serves 8-10.

Ranch Parmesan Chicken

4 boneless, skinless chicken breasts
1 package dried ranch dressing mix
1 cup Parmesan, grated
2 cups corn flakes, crushed
3 tablespoon butter, melted

Combine corn flakes, parmesan and ranch dressing. Dip each breast in butter then roll in corn flake mixture. Place in bottom of shallow baking dish and bake at 350 for 45-60 minutes.

I got this recipe from a neat website, Simplify Supper. Looks like there are some good recipes there.

Chicken and Rice

This is Anne's favorite.

5-8 pieces of chicken, I use drumsticks and thighs but just about anything works
1 1/2 c rice
1 1/2 c water
1 can cream of mushroom or cream of chicken soup

Combine the rice, water, and soup in a 9x13 baking dish then put the chicken pieces in it. Cover with foil and bake at 350 for about 90 min. or till chicken is done.

Crock Pot Chicken

I got this recipe from Dixie, who got it from Lisa.

4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 8 oz. pckg cream cheese
1 pckg dry italian dressing mix

Put everything in and let it cook for a long time. Serve over rice or egg noodles.

When I made this I actually used 5 chicken breasts and added 1 can of water. I didn't have any italian dressing stuff so I put in a package of dry onion soup mix and it was really good.