Chicken and Broccoli Casserole

You'll be surprised at how easy "Chicken and Broccoli Casserole " is to make. This is totally delicious! I'm not even going to pretend otherwise.

Ingredients

4 whole chicken breasts, cooked
2 (8 oz.) cans cream of mushroom soup
1 envelope onion soup mix
1 cup sour cream
1/2 cup milk
1 small package frozen or 2 cups fresh broccoli
1 (6 oz) can French's French Fried Onions

Directions

Combine soup,milk, onion soup mix and sour cream. 

Mix well.

Uncover and sprinkle with fried onions.

In a baking dish, layer chicken, broccoli, sauce and fried onions.

Bake, covered, at 350 degrees for 45 minutes.

Bake an additional 15-20 minutes until done.

Serve.

Sea Salt and pepper to taste.

Chicken Nacho Dinner

This "Chicken Nacho Dinner" awesome! The flavor combination is just delicious.

Ingredients

8 cups baked corn tortilla chips
4 cups shredded or cubed grilled chicken
1 (15 ounce) can black beans, rinsed and drained
1 cup prepared salsa
2 cups shredded Cheddar cheese, mild or sharp
1/2 cup diced tomatoes
1/2 cup diced onion
Sour cream

Directions

Preheat oven to 350°F.

Arrange the chips in the bottom of a shallow roasting pan.

Top the chips with the chicken, beans, salsa and cheese.

Bake until the cheese melts.

Top with lettuce, tomatoes, and onions.

Server with sour cream.

Chicken and Dumplings with Homemade Egg Noodles

This easy old fashioned recipe for "Chicken and Dumplings" with homemade egg noodles, is made using Grandma's recipe! The fresh pasta cooks much quicker than dried pasta. It's a crowd winner that is down right delicious!

Ingredients:

4 skinless, boneless chicken breast halves

1 Tablespoon butter

1/4 teaspoon black pepper

3 cloves garlic, minced 

2 1/2 cups flour

½ teaspoon sea salt

2 cans condensed low sodium chicken broth

1 small onion, finely chopped

6 large eggs, beaten

1 cup frozen peas

1 cup carrots, sliced 

Directions:

In a small saucepan over medium heat, melt butter.

Add 1 tablespoon flour and stir until the butter and flour are well combined.

Pour in small bowl, cover and set aside.

Egg Noodles:

In a large bowl, stir together the flour and sea salt. 

Add the beaten eggs. 

Knead dough until smooth, about 5 minutes. 

Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. 

Cut into desired lengths and shapes.

Allow to air dry while chicken is cooking (the longer you let them air dry the better they will be).

Chicken:

Place the chicken, broth, peas, carrots and onion into the slow cooker. 

Fill with enough water to cover.

Cook for 5 to 6 hours on High or 7 to 8 hours on low.

About 30 minutes before serving, place the egg noodles in the slow cooker.

Cook until the dough is no longer raw in the center.

Add the flour and butter mixture.

Stir until thickened and serve.

Potato Chip Chicken Casserole

The trick to this recipe is to combine potatoes with thick potato chips; cheddar cheese, sour cream and onion, or jalapeno flavored chips make this dish absolutely delicious.

Ingredients

1 cup cooked bacon, chopped
2 cups cooked chicken, chopped
1 can cream of chicken or cream of mushroom soup
1 cup milk
3 cups potato chips; cheddar cheese, sour cream and onion, or jalapeno flavored crushed
1 large potato, sliced thinly
grated cheddar cheese

Directions

In a medium sauce pan add milk and soup and bring to a boil; mix until there are no more lumps of soup, remove from heat and set it aside.

In a large bowl add half the bacon, chicken, and chips mix ingredients together.

Grease a large baking dish and place a layer of the sliced potatoes on the bottom.

Then a layer of the bacon, chicken, and chips mixture.

Sprinkle grated cheddar cheese on top.

Repeat layering steps until there is no more mixture of bacon, chicken, chips and potatoes left.

Pour the soup over the top.

Sprinkle grated cheddar cheese and bacon on top.

Bake 30 - 45 minutes at 350 degrees F.

Parmesan Chicken Fingers with Dipping Sauce

Golden and crispy "Parmesan Chicken Fingers with Dipping Sauce" are a firm favorite of most children. If you want to win the hearts of the younger generation this delicious recipe is just what you need. 

Ingredients:

2 pounds chicken tenders
1 cup grated Parmesan cheese
1 (15 ounce) can tomato sauce
4 cloves roasted garlic
1 Tablespoon sun-dried tomato paste
1 teaspoon oregano
1 teaspoon basil
1/4 black pepper
1/2 teaspoon sea salt 
pinch sugar

Directions:

Preheat oven to 375°F.

Coat a baking sheet with cooking spray.

Combine the chicken tenders and Parmesan cheese in a large bowl and toss to coat the chicken.

Transfer the chicken to the prepared baking sheet.Bake for 20 to 35 minutes until the chicken is cooked through.

Combine the tomato sauce, tomato paste, oregano, basil, pepper, garlic, sea salt, and sugar  in small saucepan over medium heat.

Simmer for 15 - 20 minutes.

Serve the chicken fingers with the dipping sauce on the side.

Pineapple Glazed Chicken

"Pineapple Glazed Chicken" is fast-n-delicious and easy to prepare. The family will love it! Mine could not stop eating this tasty meal fit for a queen and king.

Ingredients:

4 boneless, skinless chicken breasts cubed

1 medium red pepper

1 (15 oz.) can chunk pineapple (do not drain)

Sea salt and white pepper

1/4 cup honey

1 Tablespoon soy sauce

1 teaspoon curry 

1 Tablespoon apple cider vinegar

2 Tablespoons butter

1/4 cup packed brown sugar

Optional: To kick it up a notch a pinch or two of cayenne pepper 

Directions:

Glaze mixture:

Drain pineapple chunks, reserving 1/2 cup juice. 

Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together. 

Brown Chicken:

Pat chicken dry with a paper towel.

Salt and pepper chicken breasts.

In a skillet melt butter and add chicken cubes, brown in butter over medium heat.

After the chicken is browned add the glaze mixture.

Simmer for 6 to 8 minutes.

Whisk cornstarch and vinegar together until smooth, then whisk into glaze. 

Continue cooking until liquid is thickened and forms a sauce. 

Serve over rice.

Garnished with parsley, cilantro, scallions, or chives before serving. 

Classic Smokey Pulled Chicken On A Roll and Chips

Now you don't have to go to Texas to indulge in a classic treat...This “Classic Smokey Pulled Chicken On A Roll and Chips” recipe is melt in your mouth good!

Ingredients

1 whole  precooked rotisserie chicken
10  sandwich rolls 
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock
1 bottle Kraft BBQ Sauce

Sauce 
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon  paprika 
1/3 cup Heinz Ketchup 
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses

Directions

Puree all of the sauce ingredients in a blender until smooth. 

Remove all the skin from the chicken.

Pull all the meat off the bones and place in a large bowl.

Pour puree sauce over the chicken and mix well.

Cover and marinate the chicken in the sauce overnight or for several hours before cooking.

After marinating the chicken in the sauce pour the mixture into the crock pot. 

Add chicken stock, mix well.

Cook on low heat for 4 to 6 hours or on high for 2 to 3 hours.

Remove from heat and let cool down in the sauce. 

When cooled, remove the chicken from the sauce and shred into small pieces. 

Set aside.

Reduce the sauce by two thirds. 

Add the chicken back to the sauce. 

Serve hot over open-face rolls or  hamburger buns topped with cheese and BBQ sauce.

Add our Homemade British Chunky Chips .

Hickory Smoked Texas BBQ Chicken

Slow cooked in barbecue sauce on the grill. Barbecued chicken with Texas size hickory smoke flavor."

Ingredients

2 (12 fluid ounce) cans beer 2 cups hickory wood chips, or as much as you like 2 cups barbeque sauce salt and pepper to taste heavy duty aluminum foil 4 chicken leg quarters Directions

	Preheat an outdoor grill for medium heat.  Coat the grill surface lightly with oil.  Pour beer into a pan or bowl, and add wood chips.  Let soak while the grill heats up.
	When the coals are ready, sprinkle the hickory chips over them.  Place chicken pieces on the grill, cover, and cook for 15 minutes.  Turn over, cover and grill for an additional 15 minutes.  Remove the chicken pieces from the grill, and place each leg quarter onto a large square of aluminum foil.  Cover with barbeque sauce, and fold the foil into a packet around each piece of chicken.
	Return chicken packets to the grill, and cook for an additional 15 minutes per side.  Remove packets, and serve with more BBQ sauce.

Aussie Hot Dogs (Sausage Sizzle)

Sausage Sizzles are some of the best comfort foods you can have down under! Its so easy to make thus perfect for game day parties.

Ingredients

6 crusty white bread rolls

6 beef sausages

1 large red onion, sliced

1 tablespoon balsamic vinegar

Directions

Serve with mustard and Tomato Sauce.

Florentine Salad with Grilled Chicken

Florentine Salad with Grilled Chicken is an easy delicious recipe your family will love.

INGREDIENTS

4 cups torn spinach leaves rinsed, dried

4 cups torn Romaine lettuce rinsed, dried

1 cup sliced, fresh mushrooms

1 can (11oz.) mandarin oranges drained

¼ cup crisp-cooked, crumbled bacon

¼ cup Ocean Spray Craisins

1/4 cup almonds (or pine nuts)

½ cup Hidden Valley Original Ranch Dressing

2 grilled chicken breast, sliced ¼ of inch thick

DIRECTIONS

In a large bowl, add all the ingredients and toss with enough dressing to lightly coat them.

Top with grilled chicken.

Serve.

BBQ Ranch Chicken Salad

"BBQ Ranch Chicken Salad"  is one of the Cheesecake Factory restaurant recipes you're going to want to hold on to! 

Ingredients

BBQ Ranch Dressing

3/4 cup mayonnaise
1/2 cup buttermilk
4 tablespoons BBQ of choice
1 tablespoon Hidden Valley Ranch powder
1 small garlic clove, grated
cracked black pepper, to taste

Crispy Onion Straws
1 large red onion (about the size of a grapefruit)
1 1/2-2 cups buttermilk
1 2/3 cup flour
1 tablespoon salt
dash of cayenne
fresh cracked pepper Canola Oil (enough to fill bottom of pan about 1/2-3/4 inch)

Salad

4 chicken breasts
1 cup BBQ sauce of choice, divided
salt and pepper, to taste
3-4 heads of Romaine lettuce, chopped
2 tomatoes, diced
2 ears corn, shucked rinsed and kernels cut from the cob
1 can black beans, rinsed and drained
1 avocado, diced
Fresh cilantro, chopped (optional)

Directions

For the Dressing
Mix all ingredients together and set aside until ready to serve.

For the Crispy Onion Straws
Cut both ends off of the red onion and peel off the papery skin. 

Slice into thin rounds (as thin as you can get them). 

Separate all the little rings and lay them into a shallow baking dish and cover with buttermilk (1 1/2 -2 cups). 

Allow to sit for 30-45 minutes. 

Mix together flour, salt, cayenne, and black pepper in a large bowl.

Heat oil in a deep skillet to 350°-375° (I love my cast iron). 

Using tongs, remove a small amount of the onions from the dish and allow excess buttermilk to drip off. 

Toss the onions in the flour mixture, shake off excess and then place into the hot oil. 

Shallow fry until crispy and golden (be sure to flip partway through); about 2-3 minutes per side.

Remove from oil and place onto a place that has paper towels on it to allow it to drain. 

Repeat until all onions have been cooked. Set aside until ready to use.

For the Salad
Season chicken with salt and pepper on both sides. 

Spray grill with non-stick spray and preheat to medium high heat. 

Cook the chicken for about 4-6 minutes per side (until cooked completely through). 

During last few minutes of cooking, baste the chicken breasts with 3/4 cups of the BBQ sauce (make sure to get both sides). 

Remove from grill and set aside to rest for 3 minutes. 

Cut into bite sized cubes.

Disperse lettuce evenly among four large salad plates or bowls. 

Next, add equal amounts of the tomato, corn, black beans, and avocado. 

Top each salad with a cubed up chicken breast followed by a handful of the onion straws. 

Top with a drizzle of the BBQ Ranch Dressing and a drizzle of the remaining BBQ sauce. 

If desired add a sprinkle of cilantro on top. Serve. 

North Carolina Barbecue Wings

The combination "North Carolina Barbecue Wings" is sweet and tangy flavors brings out the absolute best in grilled or smoked pork or poultry.

Ingredients

1 cup prepared yellow mustard

1/2 cup sugar

1/4 cup light brown sugar

3/4 cup cider vinegar

1/4 cup water

2 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne

1/2 teaspoon soy sauce

2 tablespoons butter

1 tablespoon liquid smoke (hickory flavoring)

Directions 

Sauce

Melt butter in a medium sauce pan,

Add all the ingredients.

Mix well.

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool.

Grilling

Combine marinade ingredients in a large mixing bowl. 

Add wings, toss to coat. 

Cover with plastic wrap and allow to marinate in refrigerator for 4-8 hours.

Preheat grill for high heat.

Place wings on grill. 

Cook for 5 minutes per side.  

Reduce heat to medium and continue cooking for additional 20-25 minutes. 

Baste wings with remaining marinade during first half of cook time. 

Grill wings for 15-20 minutes, turning occasionally. 

When done, remove from grill and serve immediately.

Kansas City Spicy BBQ Wings

This traditional "Kansas City Spicy BBQ Wings" is a thick sweet sauce with a touch of heat to give it a little kick. Easy barbecue wings recipe. 

Ingredients

3 pounds chicken wings

1 cup ketchup
1/4 cup water
1/4 cup vinegar
2/3 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne

Directions 

Sauce

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool.

Grilling

Combine marinade ingredients in a large mixing bowl.

Add wings, toss to coat.

Cover with plastic wrap and allow to marinate in refrigerator for 4-8 hours.

Preheat grill for high heat.

Place wings on grill.

Cook for 5 minutes per side. 

Reduce heat to medium and continue cooking for additional 20-25 minutes.

Baste wings with remaining marinade during first half of cook time.

Grill wings for 15-20 minutes, turning occasionally.

When done, remove from grill and serve immediately.