16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/3 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice - I couldn't find this but I did find on by Knorr
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple .
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Note - leftovers weren't so hot so I would cut the recipe down if you're not cooking for a crowd. This served 6 adults with leftovers so base quantities accordingly.
Chicken Enchiladas with a Sour Cream Sauce
6 boneless chicken breast halves
3 tablespoons vegetable oil
1 teaspoon Salt
1 cup chopped onion
2 green onions, chopped
1 small jar salsa
1 can (14.5 ounces) chopped tomatoes
2 cans (4 ounces) chopped mild green chile peppers
1 teaspoon sugar
1/2 teaspoon salt
2 cups sour cream
1 cup Monterey jack cheese, grated
10 tortillas
1. Cook chicken until tender, cool and shred meat.
2. In a skillet over medium-low heat, sauté onion in the vegetable oil; add chopped tomato, salsa, and seasonings; simmer 10 to 15 minutes.
3. To assemble enchiladas, soften tortilla in sauce. Place some of the chicken, onion, olives, and a table spoon sauce in the center of the tortilla. Roll up. Place rolls seam side down into a 13 X 9-inch pan. Repeat for the remaining tortillas.
4. Stir sour cream, sugar, Monterey jack cheese into remaining sauce, stirring until melted. Top enchiladas with remaining sauce. Bake at 350° until cheese melts and sauce begins to bubble. Serves 6 to 8.
3 tablespoons vegetable oil
1 teaspoon Salt
1 cup chopped onion
2 green onions, chopped
1 small jar salsa
1 can (14.5 ounces) chopped tomatoes
2 cans (4 ounces) chopped mild green chile peppers
1 teaspoon sugar
1/2 teaspoon salt
2 cups sour cream
1 cup Monterey jack cheese, grated
10 tortillas
1. Cook chicken until tender, cool and shred meat.
2. In a skillet over medium-low heat, sauté onion in the vegetable oil; add chopped tomato, salsa, and seasonings; simmer 10 to 15 minutes.
3. To assemble enchiladas, soften tortilla in sauce. Place some of the chicken, onion, olives, and a table spoon sauce in the center of the tortilla. Roll up. Place rolls seam side down into a 13 X 9-inch pan. Repeat for the remaining tortillas.
4. Stir sour cream, sugar, Monterey jack cheese into remaining sauce, stirring until melted. Top enchiladas with remaining sauce. Bake at 350° until cheese melts and sauce begins to bubble. Serves 6 to 8.
Doritos Chicken Bites
2 boneless skinless chicken breasts, cut into bite size pieces
1 egg
splash of water
crushed Doritos (I don't know how much I used... maybe 1/2 cup)
1. Whisk egg and water together. Dip each chicken piece in the egg and then roll in Doritos.
2. Place on a stoneware cookie sheet. Bake for 15 - 20 minutes at 400.
1 egg
splash of water
crushed Doritos (I don't know how much I used... maybe 1/2 cup)
1. Whisk egg and water together. Dip each chicken piece in the egg and then roll in Doritos.
2. Place on a stoneware cookie sheet. Bake for 15 - 20 minutes at 400.
Cheesy Fondue Chicken Casserole
1 1/2 cups Ritz crackers, crushed
1/2 cup butter (separated into two 4 tbsp portions)
3-4 boneless chicken, cooked and shredded (The chicken MUST be shredded. If you chop or cube it, it won't taste as good and the texture won't be right)
3 tbsp flour
1 1/2 cups milk
2 cups shredded cheddar
1. Melt 4 tbsp of butter. Mix with cracker crumbs. Put one cup of the crumb mixture into a casserole dish (I use a 2 qt). Place cooked, shredded chicken on crumbs.
2. In a saucepan, melt 4 Tblspns butter. Add flour. Stir until butter absorbs flour. Add milk and cheese. Cook on medium until thick. Stir constantly. It takes about 5 minutes to thicken up - It won't seem like it's thickening at first, but keep stirring, it will thicken to the consistency of a thick cheese fondue. Pour over chicken.
3. Sprinkle remaining crumbs on top. Bake 10-12 minutes at 450. Keep checking so the crumbs don't burn!
1/2 cup butter (separated into two 4 tbsp portions)
3-4 boneless chicken, cooked and shredded (The chicken MUST be shredded. If you chop or cube it, it won't taste as good and the texture won't be right)
3 tbsp flour
1 1/2 cups milk
2 cups shredded cheddar
1. Melt 4 tbsp of butter. Mix with cracker crumbs. Put one cup of the crumb mixture into a casserole dish (I use a 2 qt). Place cooked, shredded chicken on crumbs.
2. In a saucepan, melt 4 Tblspns butter. Add flour. Stir until butter absorbs flour. Add milk and cheese. Cook on medium until thick. Stir constantly. It takes about 5 minutes to thicken up - It won't seem like it's thickening at first, but keep stirring, it will thicken to the consistency of a thick cheese fondue. Pour over chicken.
3. Sprinkle remaining crumbs on top. Bake 10-12 minutes at 450. Keep checking so the crumbs don't burn!
Chicken and Cheese Bean Burritos
1 pkg tortilla wraps
1 lb boneless chicken
1 small can tomato sauce
1 pkg shredded mexican cheese blend
1 can red kidney beans
1 can corn
1/8 tsp ground cumin
1/2 tsp garlic powder
1 tbsp Adobo
1. Slice chicken into thin strips. Put chicken, tomato sauce, 1/2 can water, beans, corn, sazon, adobo in fry pan. Cook about 20 minutes until chicken is done.
2. Warm up tortillas and put filling in tortilla and add cheese. Fold and roll and put in baking pan. Use toothpicks to hold together if needed. Sprinkle rest of cheese on top. Bake 350 for 30-35 minutes. Serve with rice and sour cream.
If there is any leftover mixture, it makes a great chicken chili the next day served with fresh crusty bread!
1 lb boneless chicken
1 small can tomato sauce
1 pkg shredded mexican cheese blend
1 can red kidney beans
1 can corn
1/8 tsp ground cumin
1/2 tsp garlic powder
1 tbsp Adobo
1. Slice chicken into thin strips. Put chicken, tomato sauce, 1/2 can water, beans, corn, sazon, adobo in fry pan. Cook about 20 minutes until chicken is done.
2. Warm up tortillas and put filling in tortilla and add cheese. Fold and roll and put in baking pan. Use toothpicks to hold together if needed. Sprinkle rest of cheese on top. Bake 350 for 30-35 minutes. Serve with rice and sour cream.
If there is any leftover mixture, it makes a great chicken chili the next day served with fresh crusty bread!
Chicken and Cheese Stuffed Shells
1 box of Shells
1 jar of tomato sauce
1 lb of bonless chicken breast
1 small container of ricotta cheese
1 package of mozzeralla cheese
20 Ritz crackers
1 egg
1 teaspoon of basil
1/2 teaspoon of pepper
1/2 teaspoon of salt
1. Dice chicken and saute chicken in a little oil in a frying pan.
2. Combine ricotta cheese, egg, basil, salt, pepper and crushed Ritz Crackers. Add chicken to mixure
3. Cook shells as directed on the box. Drain and rinse with cold water.
4. Line a baking dish with tomato sauce. Stuff each shell with about a tablespoon of chicken mixture. Place in baking dish. Sprinkle desired sauce and sauce on top of shells. Cover with foil and bake for 30 mins covered and 10 more minutes uncovered.
1 jar of tomato sauce
1 lb of bonless chicken breast
1 small container of ricotta cheese
1 package of mozzeralla cheese
20 Ritz crackers
1 egg
1 teaspoon of basil
1/2 teaspoon of pepper
1/2 teaspoon of salt
1. Dice chicken and saute chicken in a little oil in a frying pan.
2. Combine ricotta cheese, egg, basil, salt, pepper and crushed Ritz Crackers. Add chicken to mixure
3. Cook shells as directed on the box. Drain and rinse with cold water.
4. Line a baking dish with tomato sauce. Stuff each shell with about a tablespoon of chicken mixture. Place in baking dish. Sprinkle desired sauce and sauce on top of shells. Cover with foil and bake for 30 mins covered and 10 more minutes uncovered.
Chicken and Rice
1/2 cup butter
1 cup uncooked rice
3 cups chicken broth
1/2 packet Lipton onion soup mix
whatever chicken pieces you want
1. Preheat oven to 350.
2. Melt butter in a 9 x 13 baking dish. Once melted add rice, broth, and soup mix. Lay chicken pieces on top.
3. Cover and bake for 40 minutes.
1 cup uncooked rice
3 cups chicken broth
1/2 packet Lipton onion soup mix
whatever chicken pieces you want
1. Preheat oven to 350.
2. Melt butter in a 9 x 13 baking dish. Once melted add rice, broth, and soup mix. Lay chicken pieces on top.
3. Cover and bake for 40 minutes.
Baked Ziti
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
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