Chicken

Cashew Chicken Stir Fry

March 20, 2014 by Kay 11 Comments

Cashew Chicken Stir Fry is packed full of fresh vegetables & chicken and bathed in a rich sauce that is served over a bed of rice.

I know it’s easy to order Chinese, but I need to tell you, it’s easy to make Chinese dishes at home. Give it a try, you won’t be disappointed.

The sauce for the Cashew Chicken Stir Fry has chicken broth, molasses and soy sauce as the base with some spices thrown in for added flavor.

I used onion, pepper, carrots and asparagus for the vegetables. You can easily switch up the vegetables if you’d like. Broccoli, pea pods, zucchini or celery would work as well.

I topped off this dish with salted cashews. My hubby, Mr. B doesn’t care for nuts in his Chinese dishes, so I add them on top to my serving. You can easily add them in with the vegetables if you like.

Cashew Chicken Stir Fry

I love the crunch of the cashews.

Asparagus in a stir fry is delicious.

The bright color of the peppers really stand out.

I use Basmati rice.

Enjoy!

Cashew Chicken Stir Fry

Rating: 51

Yield: 4 Servings

Cashew Chicken Stir Fry

Ingredients

For the Sauce:
1 1/2 tbsp. cornstarch
1/2 cup chicken broth
1/4 cup molasses
1/4 cup soy sauce
2 tbsp. red wine
1/4 tsp. cayenne
4 tbsp. olive oil, divided
1/4 tsp. garlic powder
For the Chicken & Vegetables:
1 cup cashews, lightly salted
1 lb. boneless skinless chicken breasts cut into 1 inch chunks
1 large onion, chopped
2 medium sweet peppers, chopped
6 - 8 asparagus spears, cut into 2 inch pieces
2 carrots, sliced

Instructions

Add the cornstarch to the chicken broth and whisk to combine. Add in 2 tbsp. olive oil and the rest of the sauce ingredients, whisk to combine and set aside.
In a large saucepan over medium high heat add 2 tbsp. olive oil. Add in the chicken chunks, lightly salt & pepper and cook until cooked through, approx. 7-9 minutes. Remove from the pan and set aside.
Add the vegetables to the pan and stir fry for 3-4 minutes. Return the chicken to the pan and stir to combine. Add in the sauce, bring to a boil and boil for 1-2 minutes or until the sauce has thickened.
Serve over rice. Add cashews to the top.

Notes

You can add the cashews to the stir fry when you add the sauce.

https://www.lovefoodwillshare.com/cashew-chicken-stir-fry/

Chicken Tortellini Casserole

March 17, 2014 by Kay 14 Comments

I have combined chicken with cheese tortellini and a creamy sauce with lots of cheese and turned it into Chicken Tortellini Casserole.

This is purely a comfort food that will make you feel good from your head to your toes. And in case the pasta and cheese were not enough to make it a comfort food, I added in some bacon for safe measure. The sauce is a mixture of cream of chicken, cream of mushroom soup, milk and spices.

For the tortellini, you will want to buy tortellini from the dairy section. You can use frozen tortellini, but you will need to cook the pasta before adding it into the recipe.

You may notice that I only put bacon on half of the casserole, I did that on purpose. My hubby, Mr. B brought me home some smoked bacon bits, it had a very strong smoke flavor to it which I don’t care for, so I gave all the bacon to Mr. B!

Lots of bacon!

Chicken Tortellini Casserole

Lots of cheese!

Creamy Goodness

Chicken Tortellini Casserole

Enjoy!

Chicken Tortellini Casserole

Rating: 51

Yield: 4 Servings

Chicken Tortellini Casserole

Ingredients

6 slices of bacon cut into bite size pieces
2 chicken breasts, about 1 lb., cut into chunks
1 can (10 ¾ ounce) cream of chicken soup
1 can (10 ¾ ounce) cream of mushroom soup
½ cup milk
½ tsp. garlic powder
1 tsp. onion powder
½ tsp. paprika
1, 10-12 package fresh cheese tortellini, uncooked
½ cup Monterey jack cheese, shredded
½ cup cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees. Spray a 2.5 quart baking dish with cooking spray.
In a frying pan over medium high heat cook the bacon until crisp. Remove from the pan and set aside. Leave the bacon grease in the pan and add the chicken, cook for 7-8 minutes or until the chicken is cooked through. Remove from pan and set aside.
In a bowl, combine the two cans of cream soup, milk and spices, stir to combine. Add in the chicken, tortellini and chicken, stir to combine. Pour the mixture into the baking dish. Sprinkle the bacon crumbles over the top and then do the same with the cheese.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes and it’s ready to serve.

https://www.lovefoodwillshare.com/chicken-tortellini-casserole/

Honey Mustard Chicken Thighs

March 4, 2014 by Kay 6 Comments

It seems these days everything is made with chicken breasts. I feel that chicken thighs get lost in the mix. So, to change that, I bought chicken thighs and I made Honey Mustard Chicken Thighs.

I love anything that has honey mustard involved in the recipe and this recipe is no exception. The chicken thighs are slowly cooked in a river of honey mustard sauce. The meat comes out very tender and very tasty, a definite winner!

Mix up the honey mustard sauce.

Mix the chicken in the sauce.

Add the chicken to the pan and pour the extra sauce over the top.

Yumminess!

Honey Mustard Chicken Thighs

Scrumptiousness!

Enjoy!

Honey Mustard Chicken Thighs

Rating: 51

Yield: 4 Servings

Honey Mustard Chicken Thighs

Ingredients

3 tbsp. grainy mustard
1 ½ tbsp. yellow mustard
1/3 cup honey
1 tsp. Worcestershire
2 tsp. dried tarragon
1 tsp. rosemary powder
4 – 5 boneless, skinless chicken thighs

Instructions

Preheat the oven to 350 degrees. Spray a baking dish and set aside.
Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
Combine the grainy mustard, yellow mustard, honey, Worcestershire sauce, tarragon and rosemary in a large bowl. Add the chicken thighs and toss to coat.
Place the thighs and sauce in a roasting dish, spooning sauce over the thighs.
Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.

https://www.lovefoodwillshare.com/honey-mustard-chicken-thighs/

Adapted from Foodie Crush

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.

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

Chicken

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