Chicken Recipes

Scroll down to see our tastiest chicken recipes!

Chicken Chile Casserole

February 26, 2014 by Kay 10 Comments

This recipe for Chicken Chile Casserole has a little heat to it along with biscuits, chicken, corn and cheese. These ingredients are mixed in a sauce of cream of chicken soup, cream cheese and milk. Lastly, spices are added in for extra flavor.

I used a rotisserie chicken I bought at the grocery store, I grab one of these if I need a quick meal. The chicken is so moist and has so much flavor. If you’ve never tried this trick before, please do, you will find it to be a life saver.

Here is the casserole before going into the oven.

Here is the casserole coming out of the oven.

Chicken Chile Casserole

Scrumptious!

Chicken Chile Casserole

Enjoy!

Chicken Chile Casserole

Rating: 51

Yield: Serves 6-8

Chicken Chile Casserole

Ingredients

2 cans – 10.75 ounce – cream of chicken soup
4 ounces cream cheese, softened
1 cup milk, I used skim
3 cups chopped cooked chicken
1 can – 4.5 ounce chopped mild green chiles
1 ½ cups frozen corn, thawed
½ tsp. chili powder
½ tsp. cumin
1 cup cheddar cheese, shredded
1 ½ cups queso, pepper jack or Mexican blend cheese
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

Instructions

Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray, set aside.
Whisk together the soup and cream cheese. Add in the milk and whisk to combine. Stir in the chicken, chiles, corn, spices and cheddar cheese.
Cut each biscuit into 10 pieces. Add biscuit pieces to chicken mixture; stir gently to mix. Spoon you’re your baking dish. Top with the queso, pepper jack or Mexican blend cheese.
BAKE at 375°F for approx. 35 - 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy.

Notes

If you want a little more heat, you can use hot chiles.

http://www.lovefoodwillshare.com/chicken-chile-casserole/

Cajun Chicken Casserole

February 20, 2014 by Kay Leave a Comment

Cajun spices are mixed with chicken, veggies, pasta and a creamy sauce in this comforting casserole.

Cajun Chicken Casserole

Happy Friday Everyone! Do you have any special plans for the weekend? Since there is more crazy weather ahead I plan to stay inside. I will be busy in the kitchen mixing up some tasty recipes. On the menu is a Chorizo & Cheese Dip, something with beef tips, and a strawberry salad for sure and I might take a stab at some made from scratch rolls. Wish me luck!

From what I can tell anything with pasta and any type of dessert gets really high views on my Facebook page. Go figure, my two favorite meals seems to be everyone else’s favorites as well. I will try and share more recipes under these categories but I may need to find people willing to help me eat the food so I don’t gain too much weight!

Cajun Chicken Casserole

I used Farfalle pasta in this dish but feel free to use any small shaped pasta. For this recipe you saute the chicken and vegetables, then add in 2 different kinds of soup along with some milk to make up the sauce. Add in the spices, stir in the cheese and the casserole is ready to bake and enjoy!

Cajun Chicken Casserole

Enjoy!

Cajun Chicken Casserole

Rating: 41

Yield: 6 Servings

Cajun Chicken Casserole

Ingredients

1 – 12 ounce package pasta (bow tie, penne, rotini)
1 lb. boneless, skinless chicken breasts, cut into chunks
2 Tbsp. olive oil, divided
1 bunch green onions, chopped
1 red pepper, chopped
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
½ can (10 ¾ oz.) French onion soup
1 cup 2% milk
2 tsp. Cajun seasoning
1 tsp. garlic powder
¼ tsp. pepper
1 ½ cups cheddar cheese, shredded

Instructions

Cook pasta according to package directions to al dente.
Saute chicken in 1 tbsp. oil in a Dutch oven until juices run clear. Remove with a slotted spoon and set aside. Saute onions and peppers in the remaining 1 tbsp. olive oil in the same pan until tender. Add the chicken, chicken soup, French onion soup, milk, Cajun seasoning, garlic powder and pepper. Bring to a boil. Remove from heat. Stir in 1 cup of the shredded cheese.
Drain pasta. Add to the soup mixture; toss to coat. Pour into a greased 9 x 13 inch baking dish. Sprinkle the last of the cheddar cheese on top. Cover and bake the casserole at 350 degrees for 30 – 40 minutes or until bubbly.

http://www.lovefoodwillshare.com/cajun-chicken-casserole/

Balsamic Chicken with Onions

February 9, 2014 by Kay 2 Comments

There are so many elements to this dish that excite me. Balsamic Vinegar is always high on my list of ingredients I love to use and it’s the star of the show for Balsamic Chicken with Onions. This dish comes together quickly and packs a real punch of flavor.

Consider making this recipe for the one you love for Valentine’s Day or for any other special occasion. But, I must admit, it’s simple enough to make for any week night meal.

Balsamic Chicken with Onions

You saute the chicken breasts in olive oil, then saute the onions and add in the tomatoes and balsamic vinegar along with spices. The mixture boils down into a succulent sauce that leaves your mouth singing.

Balsamic sings in this recipe.

I believe you should use a quality balsamic vinegar when you cook. It will make a difference in the end product. I don’t mean you need to buy the most expensive, but don’t go for the cheapest either, buy something in between.

Sink your teeth into this dish!

I hope you enjoy this dish as much as my family and I do. I think it will become a “go to” chicken dish!

Enjoy!

Balsamic Chicken with Onions

Rating: 51

Yield: 4 Servings

Balsamic Chicken with Onions

Ingredients

4 skinless, boneless chicken breasts
salt and pepper
2 tbsp. olive oil, divided
1 onion, chopped
1/2 cup balsamic vinegar
1 - 14.5 ounce can diced tomatoes
2 tsp. basil
1 tsp. oregano
1 tsp. garlic powder

Instructions

Season the chicken breasts on both sides with salt and pepper.
Heat 1 tbsp. olive oil in a skillet over medium high heat. Add the chicken breasts, cook for 5 minutes and turn them over. Cook for 3 more minutes and remove the chicken breasts and set aside.
Add 1 tbsp. olive oil to the pan and add the onion, saute 5 minutes. Add the balsamic vinegar, tomatoes and spices, stir to combine. Add the chicken breasts back into the pan.
Bring the mixture to a boil, reduce heat to medium low and cook for an additional 10-15 minutes or until chicken is no longer pink and the juices run clear and serve.

http://www.lovefoodwillshare.com/balsamic-chicken-onions/

Chicken Noodle Soup

January 22, 2014 by Kay 2 Comments

How is your day going? Quick, I hope. I have a quick recipe for Chicken Noodle Soup today that hopefully makes your decision for dinner easier. I don’t know anyone that doesn’t appreciate a homemade Chicken Noodle Soup.

Chicken Noodle Soup

This is an easy recipe to make because it uses a rotisserie chicken, so the Chicken Noodle Soup comes together very quickly. The onions, carrots and celery is sautéed with thyme and a bay leaf to give an aromatic aroma that fills the kitchen. Add in the noodles and chicken and the smell gets even better, I promise you. Serve this with some french bread or oyster crackers to complete this quick meal.

Chicken Noodle Soup

You can easily double this recipe for Chicken Noodle Soup so you have enough for lunch or dinner the next day or to send home with your kids. My daughters love it when I have left overs to send home with them. I want them to have home cooked food to eat, instead of eating out or throwing a pre-made dinner in the oven or microwave. Remember, fresh is best! Enjoy!

This recipe adapted from Tyler Florence.

Chicken Noodle Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken, from a rotisserie chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped, optional

Instructions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 to 10 minutes, until the vegetables are softened but not browned.
Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 8 minutes until tender. Fold in the chicken, and continue to simmer for another 3 to 5 minutes until heated through; season with salt and pepper.
Sprinkle with chopped parsley (optional), before serving.

http://www.lovefoodwillshare.com/chicken-noodle-soup/

Chicken Noodle Soup

Chicken Recipes

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