Lemon Chicken

I found this recipe on www.life-as-a-lofthouse.blogspot.com. I really love this blog! Everything I've tried I've loved and she always has great pictures. Anyway, I altered it a little...

1/4 cup flour
3 chicken breasts, cut into about 1 in squares
3 TBSP butter
Italian seasoning
1/4 cup fresh lemon juice
1/2 cup chicken broth
salt and pepper

So the original recipe uses a crock pot. I did not...I made this recipe sans crock pot! I just didn't plan ahead and didn't have the time. I bet it would be really great using the crock pot though.

Boil chicken for 20 minutes. Cut into 1 inch squares, coat with flour, and saute in butter. Add Italian seasoning (I have NO idea how much I used. 1-2 teaspoons, maybe?), salt, and pepper. Then add chicken broth and lemon juice. Cook on low-medium heat for 10 minutes or so until the sauce thickens up a bit.

The original recipe called for 1/2 cup lemon juice. I halved that and used 1/4 cup. And the original recipe called for Good Seasons Italian dressing/seasoning mix. I have no idea what that even is and obviously had none on hand, so I used Italian seasoning.

Kendell was not excited but ended up liking it. I saw her take seconds. Chelsea gave it an "8". (probably just to make me feel good...bless her!) And Will cried himself to sleep because he wanted a quesadilla instead, silly boy. But we'll for sure have it again. It definitely hit the craving for lemon chicken that I have been having for the last few days. And the best thing about it....it was WAY easy. My kinda dish!

No picture, sorry. But link up to the blog above to see her fabulous pictures!

Chicken Fajita Pizza

1 (10 ounce) can refrigerated pizza crust
1 pound boneless skinless chicken breast, cut into 2 inch strips
1 TBS olive oil
1 cup sliced green pepper
1 cup thinly sliced onion
2 tsp chili powder
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp salt
1/2 cup salsa
2 cups shredded Monterey Jack cheese

Unroll the pizza crust onto a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425 degrees F for 10-15 minutes or until lightly browned.
Meanwhile, in a skillet, saute chicken in oil for 5 minutes. Add the green pepper, onion, chili powder, garlic, cumin and salt; cook 3 minutes longer or until vegetables are crisp-tender. Spoon over crust; top with salsa and cheese. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.

Garnish with sour cream and diced tomato.

I tweaked this recipe a little. For the dough, I used Rhodes Rolls (I took 14 Texas style rolls, put them in the microwave for 2 minutes, then rolled them together to form my pizza dough) Also, I added red pepper and doubled the salsa. And I didn't have any fresh garlic, so I added a small amount of garlic salt. And something I always like to do when I make pizza crust is dust the bottom of the pan with yellow corn meal and pepper.

This is a great recipe! I think it would also be delicious to skip the pizza style and use the fajita mix in tortillas.

Enjoy!

Cheddar Baked Chicken

1/4 cup butter, melted1/2 cup flour
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 egg
1 TBS. milk
1 cup shredded cheese (cheddar)
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 chicken breast halves
2 TBS. butter, melted

Preheat oven to 350 degrees. Coat baking dish with 1/4 cup melted butter.

Mix flour, salt, pepper and garlic powder.  In a separate bowl, beat together the egg and milk.  In a third bowl, mix the cheese, bread crumbs and cereal.  Dip chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrum mixture to coat.  Arrange in the prepared baking dish.  Drizzle 2 TBS. butter evenly over chicken.

Bake 35 minutes in preheated oven, or until coating is golden brown and chicken juices run clear.

Chicken Parmesan Bake

Okay ladies, this is the first time I have ever posted to our food blog...so I hope I don't screw things up. I have been wanting to post for quite some time now, I just always forget to do it. I have a bunch of yummy recipes that I hope to get posted soon!

I came accross this little diddy from Pinterest the other day, cooked it, and fell in love. Seriously. It was the easiest thing and tasted way better than I ever thought it would. It's one of those meals that can be done in a jiffy. I hope you like it!

Ingredients:

2 tbsp olive oil

2 cloves garlic

crushed hot red pepper flakes, to taste

6 boneless skinless chicken breasts

2 cups marinara sauce (I used one can tomato sauce and one can petite diced tomatoes...perfect)

1/4 cup chopped basil

8 oz mozzarella shredded

4 oz Parmesan, grated

1 (5-oz) package garlic croutons

Directions:

1.) 9x13 dish put olive oil and garlic and mix around. Add red pepper flakes.

2.) Layer chicken breasts on top.

3.) Put 2 cups of marinara sauce on top.

4.) Layer basil leaves on top of sauce.

5.) Put half of mozarella and parmesan cheese on top.

6.) Put pack of croutons on top of cheeses.

7.) Other half of cheese goes on top of croutons.

8.) Bake at 350 degrees for 35 minutes.

Roma's Chicken and Sausage Jambalaya

1 1/4 pound boneless chicken cut into 1 1/2 inch chunks
6 oz low fat sausage cut into 1/4 inch slices (I use more than this)
1 large onion diced (1 1/2 cup)
1 green and 1 yellow pepper diced
1 16 oz tomatoes with juice (I use fresh tomatoes)
3 cups chicken broth
1 cup rice
2 large celery sticks, chopped
1 Tablespoon garlic
2 Tablespoons water
1 Tablespoon parsley
1/4 teaspoon Cayenne pepper

Coat large pot or skillet with Pam. Over medium heat, Saute chicken and sausage 8-10 minutes until lightly brown. Remove to bowl. In skillet add onion, pepper, celery, garlic, and water. Cover and reduce heat. Cook 8-10 minutes until soft. Add tomatoes. Brake up with spoon. Add broth and Cayenne pepper. Heat to boil. Stir in rice, cover and simmer 20 minutes until rice is tender and most of liquid is about gone. Add meat about five minutes before finished. Stir. Let sit 5 minutes before serving. Sprinkle parsley on top.

This is AMAZINGLY good! Serve with corn bread to make it extra yummy. Enjoy!

Chicken Bake

2 pounds boneless, skinless, chicken breast
2 cups shredded swiss cheese
1 can cream of mushroom soup
1 box stuffing (prepare as directed on box)

Cut chicken into strips and place in bottom of casserole dish. Put swiss cheese on top of chicken and then spread cream of mushroom soup over cheese. Prepare stuffing and place on top of soup. Bake in oven for 1 hour, covering with tin foil for the first 30 minutes.

I forgot to take a picture but I will the next time I make this. This is really easy and very yummy. Enjoy!

Chicken Chipulos

1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
2 cups shredded, cooked chicken meat
1 can diced green chiles
1 onion, finely diced
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
8 (10 inch) flour tortillas

Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9x13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake at 350 degrees for an hour.

I found this recipe on allrecipes.com. It is an easy and yummy twist on chicken enchiladas. We loved them!

Chicken Crunch

2 chicken breasts, cooked
1 can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers

Chop chicken into small pieces and place in a 9x13 inch baking dish. Mix soup and sour cream and pour over chicken. Dot with butter. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees for 30 minutes.

This is easy and super yummy. I found this recipe on allrecipes.com and I chose it because I happened to have all of the ingredients in the house. I was surprised at how delicious it turned out. This is something I will definitely make again for my family. Hope you give it a try!

Hawaiian Haystacks

6 chicken breasts
2 cans cream of chicken soup
1 can evaporated milk
1 cup chicken broth
rice
toppings: pineapple, cucumber, peas, corn, onion, tomatoes, olives, grated cheese, chow mein noodles, etc.

Place chicken in the bottom of a crock pot. Mix cream of chicken soup, evaporated milk, and chicken broth together and pour over chicken. Cook on low for 4-6 hours. Cut up chicken into smaller pieces. Serve over rice and top with favorite toppings.

Everyone needs a good Hawaiian haystacks recipe. This one is delicious! It's easy and yummy! Enjoy!

Delicious Crock Pot Chicken

6-8 boneless, skinless chicken breasts
8 oz. carrots, cut into julienne strips
8 oz. mushrooms, sliced
2 cans cream of mushroom soup
2 envelopes dry Italian dressing mix
1 onion, finely diced
1 cup sour cream
2 tablespoons cornstarch

Place chicken on the bottom of crock pot, then add carrots and mushrooms. In a separate bowl, combine the soup, dressing mix, and onion; pour over the top of the chicken and vegetables. Cook on high for 4 hours or low for 6 hours. Half an hour before serving, combine sour cream and cornstarch. Mix into the crock pot to thicken the gravy. Serve over rice.

I apologize for the picture. I started eating before I remembered that I still needed to take a picture. This is yet another recipe that I found in the World Wide Ward Cookbook and I must say that it is DELICIOUS! We love this! It's easy, quick, and super yummy - my favorite kind of meal! I only made half of what the recipe calls for since my family isn't large and it really turned out great. I hope you give this one a try and I hope you like it as much as we did. Enjoy!

Mozzarella Chicken

4-6 chicken breasts
2 cans cream of chicken soup
1 1/2-2 cups mozzarella cheese, shredded
1 cups bread crumbs (I used Pregresso Garlic and Herbs bread crumbs)
3 Tbsp butter

Arrange chicken in a greased 9x13 pan. Pour the cream of chicken soup directly over the top of the chicken. Sprinkle the cheese over the top of the soup, and then sprinkle the bread crumbs over the cheese. Chop the butter in little pieces and dot it around the bread crumbs. Bake at 350 degrees for 45 minutes (or until chicken is cooked through). Serve with rice or mashed potatoes.

I got this recipe from the Worldwide Ward Cookbook. It is super easy and super yummy. My kids loved it! Hope you enjoy it too!

Chicken Pot Pie

1 lb. chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed
4 cups chicken broth
1 1/3 cup milk
2 pie crusts

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 45 minutes. Remove from heat, drain and set aside.
In the saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat and whisk until thick.
Place chicken mixture in bottom pie crust. Pour hot liquid mixture over top and cover with crust. Seal edges and slit top for steam to escape.
Bake at 375 for 45 minutes.

This is Nicole's recipe and it is mmm mmm good! I have never been a big pot pie fan but this is simply amazing. It makes quite a bit and I have to cook mine in a deep casserole dish. This is comfort food at it's best! Enjoy!

Cheesy Chicken

4 chicken breasts
2 cans cream of chicken soup
1 carton sour cream
1/4 cup chopped green onions
1 1/2 cups shredded cheese
lemon pepper, fresh pepper, seasoning salt, as desired

Place chicken breasts in bottom of casserole dish. Season as desired with lemon pepper, fresh pepper, and seasoning salt. Mix together cream of chicken soup, sour cream, green onions, and cheese. Pour over chicken. Cook at 350 for an hour or until chicken is cooked.

This is something that I can happily say I created on my own! It is delicious and can be changed based on what you have on hand. Today I didn't have any green onions, so I made it with red onions and it was still absolutely fantastic. I usually serve it with potatoes, but I was out so I served it with brown rice--also very yummy with it. My children love this recipe and gobble it up! Enjoy!!!

Chicken Tortilla Soup

2 Tablespoons butter
1/2 cup green bell pepper, chopped
1 cup onion, chopped
1/2-1 teaspoon ground cumin
3 15 oz cans chicken broth
1 3/4 cup thick and chunky salsa
1 cup frozen petite white corn
1 can black beans
3 chicken breasts, cooked and shredded
Tortilla strips or chips
Garnishes for topping: cilantro, sour cream, avocado, shredded cheese

Melt butter in saucepan and add green peppers, onions, and cumin. Simmer until tender. Stir in broth, salsa, corn, and beans. Bring to a boil, reduce heat, and cook for 5 minutes. Add chicken, heat through, and serve with tortilla strips or crushed tortilla chips. Top with garnishes of your choice.

This is another recipe from the Worldwide Ward Cookbook and it is delicious! I have had several different versions of taco soup and this is my favorite! For salsa, I used Pace chunky salsa. Also, I only had 10 oz cans of chicken broth which made my soup thicker than what the recipe calls for. We loved this soup and the best part is it makes enough for two nights!

Chicken Stroganoff

2 lbs skinless, boneless chicken breasts (cut)
1 cup chopped onion
2 cans cream of mushroom soup
1/3 cup water
8 ounce carton sour cream

Combine chicken and onion in slow cooker. Pour soup and water over chicken and onions. Season as desired. (I use fresh pepper, lemon pepper, garlic powder and seasoning salt) Cover and cook on low 6-7 hours. Just before serving stir in sour cream.

Put over cooked noodles or boiled potatoes.

I got this recipe a couple of years ago from an article I read on msn.com. It is super easy and very delicious! I sometimes serve it with noodles but I also really like serving it with boiled potatoes. Yummy!

Chicken Roll Ups

16 Rhodes dinner rolls - thawed
1 pkg (8 oz) cream cheese - softened
1/2 cube margarine
green onions chopped
2 cups cooked chicken
1 can (4 oz) mushrooms
Bread crumbs (I used Progresso Garlic and Herb bread crumbs)
melted margarine

Gravy:
1 can cream of chicken soup
1/2 can milk
fresh pepper to taste

Beat together cream cheese and margarine. Add chicken, green onions, and mushrooms and mix. Flatten out roll dough and put a dollop of chicken mixture in the middle. Bring up all sides and pinch in center to seal. Dip in melted margarine and roll in bread crumbs. Put on lightly greased cookie sheet (pinched seam down) and bake at 350 degrees for 20 minutes or until done.

Mix cream of chicken soup with milk. Whisk until smooth and heat through. Add a little fresh pepper to taste. Put on over roll ups as desired.

I was given this recipe from my mother-in-law and it is to die for delicious! The original recipe called for plain bread crumbs, but I used Progresso Garlic and Herbs bread crumbs. These really made the roll ups super yummy. Enjoy!!!