2 T. chili powder
1/2 lb. grated cheese
1 can tomatoes and hot chili peppers (like rotel)
1 can cream of chicken soup
1 1/2 c. chicken broth
1 c. chopped onions
1 c. chopped green peppers
1 can mushroom soup
12 soft tortillas
Bone chicken, mix soups, chili powder and chicken broth. Heat, line large baking dish with 6 tortillas. layer with 1/2 chicken, 1/2 soup mixture, 1/2 onion, 1/2 pepper and 1/2 cheese. Repeat layers and then pour tomatoes and hot peppers over top and bake at 350 for 1 hour. Flavors are enhanced if prepared several hours before baking.
This was surprisingly very tasty! With the limited list of ingredients, I thought it would be rather bland, but they all combined to make a lip-smackingly good dish. This will be made again. I did add one clove of garlic, crushed because I put garlic in nearly everything!
Chicken with Lima Beans
1 frying chicken, cut up
1 tablespoon oil
2 large potatoes, cubed
10 ounces frozen lima beans, thawed
1 cup chicken broth
1/4 teaspoon thyme
Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours.
For Ohio State Buckeye football fans, Saturday is THE game of the season. The OSU v. U of Michigan game is a traditional big rival game. Before the BCS came along and changed the way that end-of-season bowl games are done, this was often the game that decided who went to represent the Big Ten Conference in the Rose Bowl on New Year’s Day. It still is often the game that determines the conference champs. Regardless, it is a fun rivalry and one that we celebrate with a big game day party somewhere. Saturday also happens to be my second daughter’s 23rd birthday. We are going to celebrate that too, somewhere in the midst of the football game! Here is one of the dishes I am making for the party. Check here for other game day snacks.
Barbecue Chicken Wings
3 packages whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 cloves garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce (more or less depending on taste)
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15″ x 10″ x 1″ baking pan. Bake at 350 degrees for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt slow cooker. Drian chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
NOTE: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.
For more slow cooker meals, hop on over to Sandra’s blog.
This is a very flavorful dish. Serve with some warm crusty bread and a green salad for a complete meal.
Tuscan Chicken and Beans
1 onion, chopped
2 cloves garlic, pressed
2 carrots, chopped
1 stalk celery, chopped
6 boneless, skinless chicken breast halves, cut in 1″ cubes
1 red pepper, diced
1 can cannelini beans, drained
1 teaspoon Italian seasoning
salt and pepper to taste
1 jar spaghetti sauce
1 cup water
12 ounces spaghetti
In a crockpot, layer onion, garlic, carrots and celery on the bottom. Add the chicken next then the peppers, beans, Italian seasoning and salt and pepper to taste. Add spaghetti sauce and water. Cover and cook on low for 4-5 hours or until chicken is tender and cooked.
Cook the linguine according to package directions. Serve chicken on top of pasta.
For more slow cooker meals, hop over to Sandra’s blog.
Another favorite from my own childhood that has become a favorite of my own children. My oldest daughter would request this, along with homemade mac & cheese for her birthday dinner every year. It is definitely NOT a low fat-low calorie dish, but it is delicious. My mother first found this recipe in a Pillsbury Cook-Off Recipe book from the 1960’s.
Savory Crescent Chicken Squares
3 ounces cream cheese, softened
3 tablespoons melted butter
2 cups cooked chicken, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoons chopped chives or onions
1 tablespoons chopped pimientos (optional)
1 8 oz. can crescent rolls
3/4 cups seasoned croutons, crushed
In a medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add next 6 ingredients. Mix well. Separate crescent dough into 4 rectangles, firmly pressing perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Brush tops with reserved tablespoon of butter; dip in crouton crumbs. Bake on ungreased cookie sheet in 350 degree oven 20 to 25 minutes until golden brown.
Autumn Apples & Chicken
Serves Size 6
1 1/4 teaspoons vegetable oil
6 boneless, skinless chicken breast halves, cut into 1/2″ cubes
4 Granny Smith apple, cored and sliced
3/4 cup apple cider
3/4 cup chicken broth
1/3 cup brown sugar
1/4 cup cider vinegar
3 tablespoons cornstarch
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 teaspoon black pepper
Heat oil in a large non-stick skillet. Add chicken and brown on all sides.
Add apple slices, saute 3 minutes, stirring occasionally.
Add 1/2 the apple cider and chicken broth, reduce heat, cover and simmer 10 minutes.
Mix remaining apple cider and broth together with remaining ingredients; add to skillet. Cook over medium heat, stirring constantly until sauce thickens.
2/3 cup salsa
1/3 cup sliced green onions
1 teaspoon ground cumin — or less
1/2 teaspoon salt
6 8-inch flour tortilla
1/4 cup butter or margarine — melted
2 cups Monterey jack cheese — shredded
sour cream — as desired
guacamole — as desired
In a skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking Bake at 475 degrees for 10 minutes, or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.