Chicken Tortilla Crockpot Soup

Chicken Tortilla Crockpot Soup

INGREDIENTS :
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

INSTRUCTIONS :
-Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
-Preheat oven to 400 degrees F (200 degrees C).
-Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
-Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

PARMESAN CHICKEN BAKE

PARMESAN CHICKEN BAKE

INGREDIENTS :
  2 tablespoons olive oil
  2 cloves garlic, crushed and finely chopped
  1/4 teaspoon crushed red pepper flakes, or to taste
  6 skinless, boneless chicken breast halves
  2 cups prepared marinara sauce
  1/4 cup chopped fresh basil
  1 (8 ounce) package shredded mozzarella cheese, divided
  1/2 cup grated Parmesan cheese, divided
  1 (5 ounce) package garlic croutons

INSTRUCTIONS :
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

INGREDIENTS :
2 lb chicken breast
1 cup chicken broth
1 packages 8oz cream cheese
4 tbsp butter
1/2 small onion
1 tbsp fresh chopped garlic
1 packages ranch dressing seasoning mix
1/4 tbsp oregano
1/4 tbsp parsley
1 dash paprika

INSTRUCTIONS :
-can cream of chicken soup. (i used a cream of chicken and mushroom soup)
Directions25 minutes
1 place thawed chicken breast in crock pot (I cut my chicken breast in half for smaller portion sizes)
- drizzled 2 tbs of butter over chicken, sprinkle with paprika and package of ranch. I set my temp to medium high for an hour but you can set in on low for 3-4 if you like.
- place chopped onion and garlic and 2 table spoons of butter in a pan and sauté over medium heat
-Then add chicken broth, cream of chicken, and cream cheese. stir in oregano and parsley. Cook on medium heat until smooth.
-poor mixture into crock pot and cook for additional 2 to 3 hours.
- I served over buttered spaghetti noodles.

Mexican Chicken Casserole

Mexican Chicken Casserole

INGREDIENTS :
1/2 onion sliced
1 can diced green chilis
1.5 lb frozen, sliced, seasoned chicken breast
1/4 cup cream cheese
1 cup milk
1 cup chicken broth
1/4 cup green salsa
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar or Monterey jack

INSTRUCTIONS :
In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly.

Chicken and Dumplings

Chicken and Dumplings

INGREDIENTS :
3 c. cooked chicken, cut into large pieces
½ c. butter
1/3 c. flour
½ tsp salt
1/8 tsp pepper
3 c. chicken broth
1 can cream of chicken soup (98% fat free variety works great)

Dumplings
2 c. flour
3 tsp baking powder
½ tsp salt
1 tsp poultry seasoning
1 tsp celery seed
¼ c. oil
1 c. milk

 INSTRUCTIONS :
Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes

Cheesy Chicken Tater Tot Casserole in the Crockpot

Cheesy Chicken Tater Tot Casserole in the Crockpot

INGREDIENTS :
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg tater tots
1/2 cup bacon pieces - you can use the precooked stuff like I did or just dice up some cooked bacon slices
2 cups shredded cheddar cheese
3/4 cup milk or heavy cream
salt and pepper to taste

INSTRUCTIONS :
In a large, lightly greased crockpot, layer 1/2 the tater tots, then half the bacon pieces and half the cheese.

Layer the chicken pieces over the cheese. Sprinkle the chicken with salt and pepper.

Repeat the tater tot, bacon and cheese layer. Pour the milk over all.

Cover and cook on low for 6 hours.

The bacon provides a great deal of flavor and is perfect with the chicken and cheese. The tater tots lose their shape and resemble hash browns, so if you want to substitute hash browns, it would work wonderfully.

Chicken Casserole

Chicken Casserole

INGREDIENTS :
1 lb chicken tenders or breast cut into chunks
3 tbsp. bbq seasoning, divided
1/2 cup BBQ Sauce
3-4 medium russet potatoes, cut into small chunks
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1 tbsp. extra virgin olive oil
2 green onions, chopped

 INSTRUCTIONS :
Preheat oven to 475 F.

Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning. Transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted.

Chicken Broccoli- Mac and Cheese with Bacon

Chicken Broccoli- Mac and Cheese with Bacon

INGREDIENTS :
6 oz uncooked macaroni elbow or any kind pasta
3 cup fresh pre-chopped broccoli florets
3 slice bacon coarsley chopped
12 oz skinless chicken breasts, cut into 1/2 inch thick
1 tsp salt
1 tbsp garlic powder or minced garlic u can use too
1 tsp 1/8 season all spice
1 1/4 cup milk
1 cup chicken broth
1/4 cup all purpose flour
5 oz cheddar shredded cheese

 INSTRUCTIONS :
-Start by cooking your pasta al dente. Last two minutes of pasta being done add broccoli to same pan so it can boil. Just two minutes is fine.

-Drain pasta mixture. Set aside.

-Cook in another pan bacon. 4 to 6 minutes till crisp. Remove bacon with a slotted spoon and put bacon aside.

-In same skillet u cooked bacon (use same bacon grease) your going to cook your chicken. But first, season your chicken with garlic and season all. Then throw chicken in pan with bacon grease.

-Cook chicken for about 6 to 8 minutes.

-Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts.

Crockpot creamy cheesy chicken

Crockpot creamy cheesy chicken

INGREDIENTS :
2 1/2 lb chicken boneless breast
1 1/2 can cheddar cheese soup
1 envelope ranch dressing mix, or more to taste
3/4 cup milk
1 pinch salt & pepper
6 oz softened cream cheese (don't use low fat, will change texture)
pinch garlic salt
1 optional: pinch of sugar
1/2 cup extra sharp cheddar cheese, shredded

INSTRUCTIONS :
-spray crockpot with cooking spray

-add soup, dressing mix, cream cheese, milk & salt, pepper and sugar to crockpot, mix with whisk until smooth

-don't worry if its a little lumpy from the cream cheese, it will smooth out as it warms. just stir it good before you add cheddar

-add chicken, stir to coat

-cook about 3-4 hours on low. (it only takes an hour & 1/2 on high for me but I think my crockpot runs hot)

-just before serving stir in Cheddar cheese
yummy over egg noodles or rice

Dutch Oven Nacho Chicken Casserole

Dutch Oven Nacho Chicken Casserole

INGREDIENTS :

12 corn tortillas, cut or torn into bite-sized pieces
3 cups shredded, cooked chicken
1 10 oz. can RoTel diced tomatoes and green chilies, undrained
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce, no salt added
1 1/2 cups shredded Cheddar and Monterey Jack blend cheese, divided

Directions:
- Lightly oil or spray dutch oven.
- In large bowl combine chicken, tortilla pieces, undrained RoTel tomatoes, enchilada sauce, tomato sauce and 1 cup of Cheddar Jack cheese; mix well.
- Spoon tortilla mixture into prepared dutch oven.
-Bake at 350 degrees for 25-30 minutes, stirring halfway.
-Sprinkle with remaining 1/2 cup of cheese; cover and continue cooking for 5 minutes or until cheese has melted.
- Makes 6 1 cup servings.
-Garnish with chopped scallions and sour cream

Chicken biscuit casserole

Chicken biscuit casserole

INGREDIENTS :

1 can (10 3/4 ounces) Cream of Chicken Soup

1/4 cup milk

3/4 cup shredded Cheddar cheese

1/4 teaspoon ground black pepper

Chopped onions (if you like )

Green peas

Boiled potatoes

Boiled chicken shredded or chunked

1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits)

INSTRUCTIONS :

-Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.

-Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.

-Bake for 15 minutes or until the biscuits are golden brown

CHICKEN AND SPINACH PASTA BAKE

CHICKEN AND SPINACH PASTA BAKE

INGREDIENTS :

8 oz uncooked rigatoni

1 T olive oil

1 c chopped onion

1 (10 oz) pack frozen spinach, thawed

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, un-drained

1 (8 oz) container Philadelphia chive & onion cream cheese

½ t salt, ½ t pepper

1½ c shredded mozzarella cheese

 INSTRUCTIONS :

-Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

-Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly

Chicken Bombs

Chicken Bombs

INGREDIENTS :
4 Boneless skinless chicken breast, pounded out thin
3 oz. cream cheese
1/2 C shredded colby jack cheese
1/2 tsp garlic powder
1/2 tsp Tony's creole seasoning
2 jalapeno peppers, sliced in half lengthwise and seeds removed
8 slices bacon
BBQ sauce (I used a brown sugar based sauce)

 INSTRUCTIONS :
After chicken is pounded thin. Mix the cheeses, garlic and creole seasoning in a small bowl. place a heaping spoon of cheese mixture into the half jalapeno. Place jalapeno at the end of the chicken closest to you and roll to where pepper is tucked inside chicken. Wrap the chicken tightly with 2 slices of bacon and place on a baking sheet or in a baking dish and coat with BBQ sauce. Bake uncovered @ 350 for 30-35 minutes

BUFFALO CHICKEN BACON RANCH CHEESE FRIES

BUFFALO CHICKEN BACON RANCH CHEESE FRIES

INGREDIENTS :
16oz Fries (Fresh* or Frozen)*SEE BELOW
1/2 cup shredded cheese
1/2 cup cooked shredded chicken
1/4 cup buffalo sauce
3 tbsp bleu cheese or Ranch
3 strips of bacon, crumbled

BEST FRIES
INGREDIENTS :
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

INSTRUCTIONS :
Make your fries however you like, if you need a good recipe *SEE BELOW - (if using frozen just cook according to the package)
In a small bowl, while the fries are cooking, add shredded chicken, buffalo sauce, and a little Ranch. Microwave for 30 seconds. Mix well.
Once fries are done cooking, top with half of the cheese, buffalo chicken mixture, and layer with remaining cheese.
Broil on high for 1 minute or until cheese has melted and is golden brown and bubbly. Enjoy immediately

INSTRUCTIONS :
1.Preheat oven to 225°C/440° F.
2.Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3.Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4.Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5.Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6.Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

Chicken Crockpot Casserole

Chicken Crockpot Casserole

INGREDIENTS :
4 boneless chicken breast
1 bunch fresh broccoli
1 large onion, roughly chopped...
2 carrots, peeled and sliced
1 10.5 oz. can cream of chicken soup
1 1/4 C. chicken stock
1 C. shredded cheddar cheese
1/2 ( a little more if you like) box chicken flavored stuffing w/ herbs (saving the rest to make this again)
1 tsp. my house seasoning (equal parts garlic powder, onion powder, and black pepper)
pinch of salt
1 T. olive oil

 INSTRUCTIONS :
Cube the chicken breast into bite size pieces. Heat the oil in a skillet and brown the chicken over medium high heat, about 6-7 minutes. Season with the house seasoning and salt. Set aside. Remove the florets from the broccoli, wash and place in the bottom of a 6 qt. crock pot. Add the chopped onion, then the carrots. Spoon the chicken over the carrots. In a bowl combine the soup and the stock. Pour this over the chicken. Sprinkle the cheese over the top of the chicken then cover with the stuffing. Cook on low for 5 1/2 hours. Gently stir to combine just before serving.

CHICKEN & DUMPLIN CASSEROLE

CHICKEN & DUMPLIN CASSEROLE

INGREDIENTS :
2 chicken breasts, cooked and shredded ( use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup
3 teaspoons of chicken granules
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

INSTRUCTIONS :
Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown

Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken

INGREDIENTS :
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese

 INSTRUCTIONS :
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

COUNTRY FRIED CHICKEN

COUNTRY FRIED CHICKEN

INGREDIENTS :
4 boneless skinless chicken breasts
1 1/2 cups buttermilk (or 1 1/2 cups milk with 2 tablespoons lemon juice)
2 1/2 cups flour
1 teaspoon pepper
2 teaspoons salt
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon seasoning salt

1 1/2 cups oil (for frying)

 INSTRUCTIONS :
Preheat oven to 300 degrees, this will be used later for keeping your chicken warm until serving. In a bowl mix buttermilk (or milk and lemon juice) with salt and pepper, to taste. In a separate bowl mix the flour, pepper, salt, garlic powder, paprika, seasoning salt and thyme. Mix the flour mixture together until well blended and then separate into two bowls. Make sure each bowl is large enough to dip your chicken breasts into. Take each chicken breast and cut it in half, if you are using four breasts this will give you eight pieces. Take each piece one at a time and place it into a ziploc bag. Hit the chicken piece with a mallet or a heavy sauce pan until it is flattened to 1/2 inch thick. Preheat oil in a skillet or pan to 360 degrees. While the oil is heating take each flattened piece of chicken and dip it into the flour mixture in the first bowl, then dredge through the buttermilk (or milk and lemon juice) mixture and lastly through the flour mixture in the second bowl. Once each piece is covered please allow 5 minutes before you begin cooking in the heated oil. Place only two pieces of chicken in the skillet at once to avoid over-crowding and decreasing the temperature of your oil. Cook three minutes on each side of chicken for a total of six minutes. Once the chicken is cooked place on a wire rack above a cookie sheet in your preheated oven to keep warm until serving time.

Chicken Alfredo Casserole

Chicken Alfredo Casserole

INGREDIENTS :
2 dry cups pasta (shells or elbow macaroni are really good for this recipe)
1 15-16 oz jar of a GOOD Alfredo sauce
1-2 cups cooked chicken, shredded or chunked
1/2 cup chicken broth
5 oz shredded Parmesan cheese
2 cups shredded mozzarella cheese (one 8 oz bag)
1-1/2 tsp minced garlic
salt and pepper to taste

 INSTRUCTIONS :
Preheat oven to 350*.
Prepare pasta according to package directions.
In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well.
Grease 9x13 baking dish.
Pour chicken mixture into baking dish.
Sprinkle mozzarella cheese on top.
Bake uncovered for 30-35 minutes

Herb and Cream Cheese Stuffed Chicken Breasts

Herb and Cream Cheese Stuffed Chicken Breasts

INGREDIENTS :
4 boneless skinless chicken breasts, pounded to about 1/4 inch
3 ounces cream cheese, softened
3 ounces feta, crumbled
1 teaspoon basil
1 teaspoon oregano
1 teaspoon italian seasoning
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 cup breadcrumbs
2 tablespoons oil
1 egg
1 teaspoon milk
toothpick

 INSTRUCTIONS :
Preheat oven to 300°F.
Heat oil in saute pan to med-high heat.
Mix 1/2 teaspoons basil, 1/2 teaspoons oregano and 1/2 teaspoons Italian seasoning in a small bowl.
Mix the other 1/2 teaspoons of everything and salt and pepper with breadcrumbs.
In a separate bowl or plate beat egg and mix with teaspoons milk.
Lay out pounded chicken and spread each piece with 1/4 of cream cheese, 1/4 of the herb mix and 1/4 of the feta.
Roll up and secure with toothpicks.
Dip rolled chicken breasts in egg wash then in breadcrumbs, coating well.
Brown chicken on all sides (about 3 minute per side) and place on foil lined pan.
Bake in oven for 20 minute (may take a little longer depending on the thickness of your chicken, cut into it a bit to make sure it's cooked through)