Category Archives: Chicken

Buffalo Chicken Potato Casserole

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Hi, my name is Angelina Odom and I am Pinterest addict.  It is so awesome.  Here is a recipe below, that the entire family will love.  It is a little on the spicy, hot side but my family likes a little heat.  This recipe came over from the delicious blog Let’s Dish.  I really did not change anything in the recipe expect for the sauce I used Frank’s Wing Sauce and not Frank’s Hot Sauce.

Here iswhat you will need:

1 1/2  pounds boneless skinless chicken breasts, cubed

1/3 cup Frank’s Red Hot sauce

6 cups frozen southern-style hash brown potatoes, thawed

1 cup ranch dressing

1 cup shredded cheddar cheese

1 (10 oz.) can cream of chicken soup

1/2 cup crushed Corn Flakes or Ritz cracker crumbs

2 tablespoons butter, melted

1/4 cup chopped green onions

Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir together cubed chicken and hot sauce.  In large bowl, stir together potatoes, ranch dressing, cheese and soup. Spoon into baking dish. Place chicken over potato mixture.  In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.  Cover with foil and bake for 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink.  Sprinkle with green onions just before serving.

Quick Chicken Tortilla Soup

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It really is feeling like fall down here in Texas.  But anything below 80 degrees feels like fall to me.  My son is still having football practice, so I am still cooking quick meals during the week.  My go to recipe for a quick fall meal is chicken tortilla soup. I have combined two recipes to create this one.  I like the version over at Recipe Box and The Pioneer Woman.  It is especially fast if you have cooked chicken breast all ready prepared.

What you will need:

2 Boneless chicken breast or about 7 tenders
2 Tablespoons of Taco Seasoning
1 Tablespoon of Onion powder
1 Teaspoon of Garlic Powder
4 cups of water
4 Cubes of Chicken or Beef Bouillon, I used 2 each
1 Tablespoon of Chili Powder
1 Bay Leaf
2 Corn Tortillas torn in pieces
1 Can of Black Beans, drained
1 Can of Rotel
1/4 Cup chopped Cilantro

Garnishes:  Sour Cream, Avocados, Tortilla Chips, Cheddar Cheese

Sprinkle your chicken breast or tenders with the taco seasoning.  Bake 375 til juices run clear.  I cook my frozen tenders for 30 minutes, if you are using chicken breast you will most likely have to cook those longer.  Shred chicken into bite size pieces.

While your chicken is cooking in a large saucepan, (at least 3 quart or larger) mix the following:  water, bouillion, onion powder, garlic powder, chili powder, bay leaf, torn tortillas, black beans, rotel, and cilantro.  Cook on medium low for about 30 minutes, or until chicken is done cooking in the oven, stirring occasionally.  Add the cooked chicken and simmer about 5 more minutes.  Then laddle a heaping bowl, and garnish with desired toppings.

White Chicken Chili

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This is my favorite dinner.  I could probably eat it everyday!  I found this recipe in a Southern Living magazine about 5 years ago.  I have made a few tweaks to the original recipe.

What you will need:

1 Tablespoon of Butter or Margarine
3 Cooked Chicken Breast (shredded)
2 Tablespoons of Onion Powder
1 Teaspoon of Garlic Powder
2 (14 ounce) Cans of Chicken Broth
3 Cubes of Chicken Bouillon
1 teaspoon of Ground Cumin
1/4 teaspoon red pepper
3 (16 ounce) Cans of Great Northern Beans, rinsed, drained and divided
1 (4.5) Can of Chopped Green Chilies
2 Tablespoons of All-Purpose Flour
1/2 Cup of Milk
1/2 Cup of Chopped Cilantro

Top with cheddar cheese, sour cream or green onions

Melt your butter in a dutch oven over medium high heat.  Add your chopped chicken, onion and garlic powder.  Stir and cook about 3 minutes.  Next add the broth, bouillon,  cumin and red pepper bring to a boil, reduce heat and simmer, stirring occasionally for 20 minutes.
Stir in green chilies and 2 cans of the white beans .
Mash the remaining can of beans in a small bowl.  Whisk together the flour and milk and stir into the mashed beans.  Add the mashed bean mixture into the chili, stir often.  While simmering chop your cilantro.  Add the cilantro and stir before serving.  Serve with desired toppings.

Grandma Real’s Dorito Chicken Casserole

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My mother-in-law was a great cook, among many other things.  Yesterday was my husband’s 38th birthday and what he wanted for his birthday dinner was his mom’s Dorito Chicken Casserole.  She called it Mexican Chicken, however, there is not anything Mexican about it beside the jalapenos.

This dish has become not only one of my husband’s favorites, but all my kids too.  You are not going to see this meal on any heathly websites, but is was his birthday!  It is deliciously cheesy, crunchy and has just the right amount of heat.

What you will need:

3 cups of cooked, shredded chicken
2 cups of shredded Velvetta
1 can of cream of mushroom
1 can  of cream of chicken
2/3 of a 11 1/2 ounce bag of Nacho Cheese Doritos, CRUSHED
4 ounce can of sliced jalapenos

Preheat your oven to 350.  Crush your bag of Doritos.  In a large bowl, mix ALL the ingredients. In a greased casserole pan, dump the mixture .  Bake about 20 minutes.