A Little Bit of This and That» chicken

Chicken Parmesan Stromboli

SAHM — Thu, 11 Feb 2010 19:00:00 +0000

Ingredients:

● 1 lb. Boneless Skinless Chicken Breasts

● 2 tsp. Olive oil

● 2 cup Mozzarella ; shredded

● 1 jar Pasta sauce

● 2 tbsp. Parmesan ; grated

● 1 tbsp. Fresh parsley

● 1 lb. Bread dough ; fresh or frozen

Directions:

Preheat oven to 400F. Season chicken, if desired, with salt and pepper. In large skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; pull into large shreds. In medium bowl, combine cooked chicken, mozzarella, 1/2 cup sauce, parmesan cheese and parsley; set aside.

On lightly floured surface, press dough to form 10 x 1 2-inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4-inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices and serve with remaining heated pasta sauce.

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Chicken Broccoli Braid

SAHM — Sat, 16 Jan 2010 15:58:00 +0000

I made a great supper last night and my children LOVED it!! I saw it at a pampered chef party years ago and have always wanted to make it – it is a great way to use up some leftover chicken and veggies! I even made it in the morning and just pulled the pan out of the fridge when I started to heat the oven- so easy and great! Plus there is this great video to watch and see how to actually do the braid. I halved the recipe for my family of four!

Ingredients

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten

Directions

Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

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Rotisserie Chicken

SAHM — Tue, 10 Nov 2009 13:59:00 +0000

CrockPot Rotisserie Chicken

Ingredients:

● 1 whole chicken
● olive ; oil cooking spray
● aluminum ; foil

Directions:

Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry’s.

Spray inside of crock with cooking spray (Note: Do not put any water in the crock). Roll some wads of aluminum foil into balls and put them in the bottom of the crock. The chicken is going to sit on these. Put chicken back side down in crock on top of aluminum balls. Cook on High (will not come out the same on low), 4-6 hours.

This is one of our favorite recipes – whenever whole chickens are on sale I buy several. When I make this up we get 1 meal and 2 bags of leftover chicken to put in the freezer. Then I use the chicken in a casserole, soup, or even on our Chicken Alfredo pizza.

Be sure to check out more of my recipes here . Check out others favorites at Tempt My Tummy Tuesday, Ultimate Recipe Swap, What’s Cooking Wednesday, Tuesdays at the Table, Crockpot Wednesdays and Tasty Tuesday where there are LOTS of other yummy recipes!

Plus be sure to check out the giveaways for my Blogoversary Extravaganza!

Alfredo Roll Ups

SAHM — Mon, 26 Oct 2009 21:33:00 +0000

Alfredo Roll Ups

Ingredients:
  ● 8 ounce Lasagna noodles ; uncooked
  ● 1 tbsp. olive oil
  ● 1 package (10 oz) Spinach ; frozen, chopped, thawed, and dried (also can use broccoli)
  ● 2 tbsp. Green onion ; minced
  ● 1 container (15 oz) Cottage cheese ; small curd
  ● 1/4 cup Parmesan ; grated
  ● 1/2 tsp. salt
  ● 1 egg
  ● 1 jar (21 ouce) Alfredo sauce
  ● 1 cup Mozzarella ; grated

Directions:
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in cottage cheese, Parmesan cheese, salt and egg. Preheat oven to 375 degrees F. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8×12 inch baking dish, spray with cooking spray then spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce.

Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

*Note: You can use ricotta cheese instead of cottage cheese. You can also add chopped chicken to the mixture to make a meat dish.

Be sure to check out more of my recipes here . Check out others favorites at Tempt My Tummy Tuesday, Ultimate Recipe Swap, What’s Cooking Wednesday, Tuesdays at the Table and Tasty Tuesday where there are LOTS of other yummy recipes!

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Blog Hop – Favorite Recipe: Chicken Alfredo Pizza

SAHM — Mon, 12 Oct 2009 00:55:00 +0000

Welcome to the newest Blog Hop Post! This week we are all posting our favorite recipes. I wish I had a picture to share with all of you because this recipe really is AWESOME. Be sure to let me know if you try it! And, feel free to check out more of my recipes here .

Chicken Alfredo Pizza

Ingredients:

Sauce:

● 2 tbsp. butter

● Freshly ; ground black pepper to taste

● 2 Tbsp. flour

● 1/4 tsp. salt

● 1/4 tsp. poultry seasoning

● 1 c. milk

● 1/4 c. freshly grated Parmesan cheese

Toppings:

● Diced ; grilled chicken to taste

● Diced ; red pepper to taste

● Diced ; red onion to taste

● Sliced ; mushrooms to taste

● 8 oz. shredded mozzarella cheese

Directions:

Melt butter in saucepan over medium hear until bubbly and foaming. Whisk in the flour and salt and poultry seasoning until bubbly and smooth. Gradually add milk, whisking continually. Cook until just smooth and thickened and then whisk in Parmesan cheese. Spread on unbaked pizza crust. Sprinkle desired toppings over sauce and top with mozzarella cheese. Bake in 425 degree oven for 12 to 15 minutes.

Here is my favorite pizza crust recipe

Plus, Pioneer Woman just started a new recipe site that is so great- check it out here.

Click here to enter your link in the blog hop and view the entire list of entered links…

Also watch Tasty Tuesday for other great recipes!

Crockpot Wednesday: Chicken Stroganoff

SAHM — Mon, 12 Oct 2009 00:22:00 +0000

Crockpot Chicken Stroganoff

● 1 lb. frozen boneless, skinless chicken breasts
● 1 16 oz. container fat free or reduced fat sour cream
● 1 can reduced fat cream of mushroom soup
● 1 envelope of onion soup mix

Directions:

Place frozen chicken breasts in crockpot. Mix together sour cream, soup & onion mix. Pour over chicken. Cook on low for 7 hours. Shred chicken before serving. Serve over egg noodles or brown rice.

Check out more of my recipe posts here.

Find lots more recipes at Tempt My Tummy Tuesday, Tasty Tuesday and Grocery Cart Challenge Recipe Swap.

Crockpot Wednesday: Paris Chicken

SAHM — Mon, 12 Oct 2009 00:18:00 +0000

Ingredients:

● 3- lb chicken cut up

● salt and pepper

● 1/4 to 1/2 cup dry white wine or chicken broth

● 10-3/4 ounce can condensed cream of mushroom soup

● 4 oz. sliced mushrooms

● 1 cup sour cream

● 1/4 cup flour

Directions:

Place chicken pieces in crockpot. Season with salt and pepper. Mix wine and soup; pour over chicken. Add mushrooms. Cover and cook on low 7 to 9 hours or on high for 3 to 4 hours. Remove cooked chicken pieces to warm serving platter. Stir together sour cream and flour, stir mixture into mushroom gravy in crockpot. Heat for 30 minutes on low. Serve sauce over chicken with rice, noodles or mashed potatoes.

Check out more of my recipe posts here.

Find lots more recipes at Tempt My Tummy Tuesday, Tasty Tuesday and Grocery Cart Challenge Recipe Swap.

Crock Pot Wednesday – Cream Cheese Chicken

SAHM — Mon, 12 Oct 2009 00:14:00 +0000

Cream Cheese Chicken

Ingredients:

● 4 boneless skinless chicken breasts ; (4 to 6)

● 1/4 cup melted butter or margarine

● Salt ; and pepper — to taste

● 1 -2 pkg dry Ranch or Italian Dressing mix

● 1 can cream of chicken soup

● 8 oz. cream cheese — cut into cubes

● 1/2 cup chicken broth

● 1/2 chopped onion

Directions:

Brush chicken with butter and sprinkle with salt and pepper. Place in a Crock Pot and sprinkle 1 pkg dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from Crock Pot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes! Add in broccoli or other veggies for variety.

Check out more of my recipe posts here.

Find lots more recipes at Tempt My Tummy Tuesday, Tasty Tuesday and Grocery Cart Challenge Recipe Swap.

Mozzarella Chicken and Spinach Bake

SAHM — Tue, 15 Sep 2009 18:34:00 +0000

Mozzarella Chicken and Spinach Bake

Ingredients:
  ● 1 1/2 lbs chicken breast ; boneless & skinless
  ● 2 tbsp. butter
  ● 2 tbsp. veggie oil
  ● 3 lrg cloves garlic ; crushed & chopped
  ● 1 small onion ; chopped, if desired (added when garlic is added)
  ● Salt ; & pepper to taste
  ● 12 oz. bag fresh spinach ; torn
  ● 1 (6 oz) box stuffing mix ; chicken flavor
  ● 1 -1 1/2 cups low-fat mayo
  ● 1 -1 1/2 cups shredded mozzarella
  ● cooking ; spray

Directions:
*Melt butter & oil in 12-inch nonstick skillet.
*Add garlic & sautee briefly
*Add chicken breasts, season to taste with salt & pepper and cook until browned and just cooked through
*Remove chicken from pan and add spinach to the pan, then cover.
*Allow spinach to cook on low heat just until wilted; DO NOT STIR SPINACH
*Meanwhile, cook stuffing per package instructions & set aside.
*Cube chicken into bite size pieces & place in medium mixing bowl.
*Add 1 cup mayonnaise & stir until all of chicken is coated
*Blend in shredded cheese and stir until chicken is evenly coated.
*Add more mayo if needed for chicken and cheese to stick together
*Spray bottom of lrg casserole dish with cooking spray
*Spread chicken mixture evenly into bottom of baking dish
*Place spinach on top of chicken mixture in a layer, spreading out evenly across dish
*Layer stuffing over spinach layer evenly.
*Cover & bake for 40 minutes, or until bubbly at the edges.
*Remove lid, turn oven off and allow casserole dish to sit in oven for additional 10 minutes to allow stuffing to dry slightly & “crisp” on top
*Serve
(I also make this with frozen spinach – just thaw and wring out the water)- I just add it then to to casserole without cooking
This freezes wonderfully – just allow to defrost in refrigerator.

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Chicken Baseballs

SAHM — Tue, 15 Sep 2009 18:31:00 +0000

Chicken Baseballs

Ingredients:
  ● 3 oz. light cream cheese
  ● 2 tsp. light butter
  ● 1/4 tsp. table salt
  ● 1/4 tsp. black pepper
  ● 2 tbsp. onion ; (s)
  ● 1/4 cup celery
  ● 2 cup cooked light meat chicken ; cubed, shredded, or sliced
  ● 8 oz. reduced-fat crescent roll dough
  ● 2 tbsp. fat-free skim milk
  ● 2 tbsp. dried bread crumbs

Directions:
In a blender (or by hand) combine cream cheese, butter, salt, pepper, milk, onion, and celery. Blend. Pour mixture over chicken and stir. Separate crescent roll dough into four rectangles and seal perforations. Spoon 1/2 cup mixture into center of each. Pull opposite corners of dough to center and seal. Sprinkle each “baseball” with milk, then bread crumbs and place on ungreased cookie sheet or pizza stone. Bake at 350 degrees for 20 minutes.

You can make them smaller for a hot appetizer also!

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