Chicken Ole

12 corn (or 4 large flour) tortillas
2 cups coarsely chopped cooked chicken or turkey
1 can cream of chicken soup
1 can cream of mushroom soup
1 7oz can green chilies
1 cup sour cream
1 Tbsp chopped green onion
1 1/2 cup grated cheddar cheese

1. Lightly grease sides and bottom of slow cooking pot.

2. Mix together chicken, undiluted soups, green chilies, sour cream, and onions.

3. Arrange alternating layers of tortillas, chicken mixture, and cheese. Last layer should have soup on top. Then cover with remaining cheese.

4. Cover and cook on low heat for minimum 3 hours. You will know it's done when it looks all bubbly and melted.

South American style Superbowl

My husband decided he wanted to do his own version of Superbowl. We ended up inviting his whole family for dinner and having a Superbowl of punch at the end of the buffet. Sorry I didn't capture any pictures; however, here are a few of the recipes that everyone liked.

Awesome Bajio Style Chicken from here

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar
1 4oz can diced green chilies
6oz Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.

Notes:
-This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick.
-It has a lot of juice, so serve it with a slotted spoon.

and a Mexican-inspired dessert:

Sopapilla Cheesecake Dessert from here

3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.

Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Chicken Taco Soup

This reminds me of a white taco soup. Very tasty!!!

1/2 lb boneless chicken, cubed (about 1-2 boneless, skinless breasts/canned chicken works too)
2 cans Great Northern Beans (or 1 1/2 cups dried and pressure cooked with salt & garlic)
1 (3.5 oz) can green chilies
1 Tbsp dried onion flakes
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp dried oregano leaves
1/2 tsp coriander
1/2 tsp salt
fresh cracked pepper
1 lime
2 Tbsp dried cilantro

4 cups chicken broth

Condiments: (in addition to above)
Sour cream
Pepperjack cheese, shredded
Tortilla Chips

Drain beans and rinse with cold water and set aside.

Sprinkle chopped chicken with a little salt and pepper and add to pot with 1Tbsp oil in it. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, onion, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream, cheese & tortilla chips.

Makes about 8 cups of soup.

*Oh, and this freezes well. You can put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

Cheesy Chicken Cordon Bleu Rice Casserole

One of my good friends has a fun dutch oven blog. While I was looking through it I came across this recipe. I decided to give it a try and I really enjoyed it. I did season the chicken while I was cooking it with herb chicken seasoning.

2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
1 bell pepper, diced
1 clove fresh garlic, minced
½ Cup diced ham
1 Cup cooked shredded chicken breast
3 Tablespoons butter
¼ Cup flour
½ tsp salt
¼ tsp fresh cracked pepper
2 Cups chicken broth
3 Cups cooked rice
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella or swiss cheese

Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes.




Stir in garlic, ham and chicken. Cook for an additional 5 minutes.

Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined.

Stir in cooked rice then transfer to a 9×13 inch baking dish.

Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.


6-8 servings

This is the adjusted version, with half the amount of meat.

My cheese got a little darker than I would have liked at the end, but at least I have it documented for next time. ;)

Chicken and Rice

I love how simple and good this recipe is:

1 1/2 cups uncooked rice
2 large uncooked chicken breasts cut up
1 1/2 pkgs. dried onion soup mix
2 cans cream of mushroom soup
4 cups milk

Place rice in buttered 9 x 13 baking pan. Place chicken on top. Sprinkle with soup mix.

Mix mushroom soup and milk in bowl and pour over rice and chicken.

Cover with aluminum foil and bake at 325 degrees for 2 hours.

Bajio Sweet Chicken

5 chicken breasts (I used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

I used some chicken I had bottled and mixed everything together and simmered for about an hour. It turned out great.

If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Goes well with Lime Rice, Salad dressing, and Beans.

Hearty Noodle Casserole

This was nice and fast. It is definitely a keeper. My kids loved it and so did I!

1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 cup Milk
1/2 tsp ground pepper
1/2 cup Parmesan cheese
1/2 cup mixed vegetables
5 cups medium egg noodles, cooked and drained
1 cup shredded cheese

Stir soup, milk, black pepper and Parmesan cheese together.

Place cooked noodles in the bottom of a 9 x 13 pan and pour mixed vegetables over (can be frozen at the time).

Pour soup mixture over noodles and mix a little.

Bake at 350 for 30 minutes or until hot. Stir. Top with the grated cheese.

This also is great with 2 cups cooked cubed chicken.

Parmesan Chicken

This is by far my favorite breaded chicken ever. Perfect for picnics and finger foods. I can even eat it cold! I know that sounds gross, but I love it. I like it better than fried chicken...

1/2 cup butter melted
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
6 to 8 boneless, skinless chicken breast halves

In a pie plate, or shallow bowl, combine butter, mustard, Worcestershire sauce & salt.

In a plastic bag combine crumbs & Parmesan cheese.

Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 9 x 13 baking pan. Drizzles with any remaining butter mixture.

Bake at 350 degrees for about 45 minutes or until chicken is no longer pink & juices run clear. I like to leave mine in until it starts to turn a darker tan color. I like it a little dark.

6 -8 servings...unless you are feeding me and you'd have to double it! ;)

The original recipe I had called for twice as much bread crumbs and Parmesan cheese and I always threw away a bunch of it. I cut the amount in half and it ends up to be the perfect amount; however if this is not the case for you then you may want to double this part.

Baked Chicken Supreme

4 whole chicken breasts, halved
1/2 cup butter
1 small garlic clove
1/3 cup chopped onion
1 1/2 tsp sugar
1/2 tsp sugar
1/2 tsp oregano
1/4 cup flour
1 cup tomato juice
1 can (10.5 ounces) tomato soup
1 cup sour cream
1/4 cup milk
2 Tbsp grated Parmesan cheese
Hot cooked rice

Brown chicken breasts in butter. Use more butter if needed. Remove from frying pan and place in a 1 1/2 quart baking dish.

Pour off all but 2 Tbsp of the drippings. Add garlic and onion to skillet; cover and cook until soft but not brown (about 5 minutes).

Blend in salt, sugar, oregano and flour. Add tomato juice and tomato soup; heat to boiling,stirring constantly.

Remove from heat and blend in sour cream. Stir vigorously. Add milk to thin sauce a little. Add Parmesan cheese. Pour over chicken in baking dish.

Cover and bake at 325 degrees for about 45 minutes, or until meat is fork tender.

Serve with cooked rice.

Cooked Rice:
2 parts water
1 part rice

ex. 1 cup rice to 2 cups water

Bring water to a boil, add rice. Cover and reduce heat to just above low. Let cook for 20-25 minutes.

Try not to remove the lid while cooking.

Pineapple Chicken

This is another Canadian recipe. It goes great with the Bacon Fried Rice.

Pineapple Chicken and Bacon Fried Rice.

About 2 lbs of chicken cooked and cubed.

Batter:
2 beaten eggs
1 cup flour
1 tsp salt
1/2 cup milk
1 tsp baking soda
2 tsp melted butter

Sauce:
2 cans crushed pineapple (or tidbits)
1 cup sugar
2 tsp cornstarch

Bring sauce to a boil and thicken.

Dip chicken in batter and deep fry.

Pour sauce over chicken.

Chicken Mozzarelle

I decided to share one of my favorite Chicken recipes. If you like mushrooms you will love this one.

2 Tbsp butter
2 cloves garlic, pressed or minced
1/2 medium red onion
1/2 lb fresh mushrooms, sliced
4 boneless skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1/2 tsp EACH basil and tarragon
1 tsp Herb Chicken Seasoning
1/4 cup white grape juice
3/4 cup chicken broth
1 cup grated mozzarella cheese

Melt butter in frying pan. Saute garlic, onion and mushrooms until limp. About 5 minutes. Remove and set aside.

Brown chicken in same frying pan, adding additional butter if needed, until golden brown. Season with salt, pepper, and Herb Seasoning. Place in shallow casserole dish without overlapping. Pile reserved vegetables over chicken.

In same frying pan add basil, tarragon, grape juice and chicken broth. Cook for 1 minute stirring to remove crusty bits. Pour over chicken and vegetables.

Cover and bake at 350 for 30 minutes. Remove cover and sprinkles with shredded cheese. Return to oven, turn it off, and let sit for an additional 10 minutes until cheese has melted.

I used a three cheese grated blend I had on hand, and it still tasted wonderful.

Great with rice pilaf and steamed vegetables.

Favorite Chicken Cordon Bleu

As requested this is my favorite Chicken Cordon Bleu recipe. I like ones with a little more flavor. ;)

4 whole boneless skinless chicken breasts, halved
8 (1 oz) slices Swiss cheese (or 4 slices Swiss cheese cut into fingers about 1 1/2 inches long and 1/2 inch thick)

8 thin slices cooked ham (deli slices may be used, or if you like thicker pieces have them cut your ham thicker and slice into fingers 1 1/2 inches long and about 1/8 inches thick)

1/4 cup melted butter or margarine
1/2 cup dried bread crumbs
1 tsp chicken herb seasoning

Preheat oven to 350. Place one chicken breast, smooth side down, between two sheets waxed paper (or in 1 gallon zippered plastic bag, press air out before sealing). Pound with flat end of meat mallet or heavy flat pan for an even thickness - about 1/8". Repeat with remaining chicken pieces.

On each ham slice place a finger of cheese. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then into crumb mixture and thoroughly coat.

Arrange in a medium casserole dish and bake for 30 - 40 minutes, until done. Makes 6 - 8 servings.

If you would like serve with sauce.

The next time I make this, I will try to remember to take pictures. The Herb Chicken Seasoning was a little difficult for me to find, but very worth it. It is on the McCormick discontinued list, but I emailed them and requested the recipe. I'll let you know how that goes.

If I would have known they were going to discontinue it I would have stocked up. Luckily I still have the bottle so maybe I can look at the ingredients and see what I can do if they refuse to give me their recipe. ;)