Showing posts with label Chicken Recipes. Show all posts
Showing posts with label Chicken Recipes. Show all posts

Tuesday, November 4, 2014

Mexican Chicken Taco Soup

Chicken Taco Soup

This snappy "Mexican Chicken-n-Hominy Taco Soup" recipe is packed full of great spices that gives it a delicious flavor! Plus it is super easy to make.

2 lb shredded chicken breast or ground chicken
1 (32 oz.) Pacific Organic Chicken Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2  package taco seasoning mix

Optional Toppings

1 package Mexican Shredded cheddar cheese
1 large Avocado; diced 
1 6 oz. Sour cream
1 bag Tortilla Strips
2 Tablespoons olive oil
1 medium onion; diced


In a large skillet heat oil and cook chicken until no longer pink, 5-7 minutes, stirring occasionally. 

Spoon meat into the crock pot.

Reduce heat and add onion to the skillet and cook for 2-3 minutes.

Add taco seasoning mix, stir until the seasoning absorbs the juices from the meat and onion.

Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.

Remove from heat and pour into the crock pot.
Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.
To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).

Bacon Wrapped Cheesy Hot Dogs

Bring the flavor to your next cookout with these Bacon Wrapped (chicken, beef, or turkey) Hot Dogs.


Kraft Thick'n Spicy BBQ sauce or replace with a BBQ sauce your family enjoys.
Hot Dogs (Chicken, Beef, or Turkey):
8 good quality hot dogs (I used Ball Park Angus Beef Bun Sized Franks)
2 oz sharp cheddar cheese sliced and then cut into thin strips
16 slices of precooked bacon (I used Jimmy Dean fully cooked hickory smoke bacon)
¼ cup butter melted
8 hot dog buns


Pour Kraft Thick'n Spicy BBQ sauce into a small bowl.

Cut a pocket lengthwise in each hot dog.

Fill the pockets of each hot dog with a couple of the strips of cheese.

Wrap each hot dog with 2 slice of the bacon, using toothpicks to secure the bacon on the hot dogs.

Place on the grill cheese side up and cook over medium low heat until the cheese in is nice and melted.

While the hot dogs cook, brush inside of the buns with melted butter and place butter side down on the grill. 

Grill until toasted and golden brown.

When hot dogs are fully cooked remove from the grill and remove the toothpick. Serve on the toasted buns along the the sauce you prepared earlier.

Sunday, November 2, 2014

Chicken, Sausage and Peppers

"Chicken, Sausage and Peppers" is quick, easy to make and tastes delicious.


2 tablespoons butter
1 lbs. sweet or hot Italian sausage, cut into chunks
1 lbs. skinless, boneless chicken breasts, cut into chunks
1 tablespoon all-purpose flour
1 small onion, chopped
2 large green or red peppers, cut into 1-inch pieces
4 cloves garlic, minced
3/4 cup white wine
1 cup Pacific Organic Chicken Broth
1/4 cup roughly chopped fresh parsley
2 pickled cherry peppers, chopped, plus 3 tablespoons liquid from the jar
Sea salt and freshly ground pepper to taste


Heat 1 tablespoon butter in a large skillet over medium-high heat. 

Cook the sausage until golden. 

Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through.

Add the onion, peppers, garlic, sea salt, and pepper to taste and cook 5-7 minutes. 

Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced. 

Add the broth and bring to a gentle simmer. 

Cover and cook until the sausage and chicken are cooked through, about 5-7 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. 

Increase the heat to high. 

Stir the parsley and cherry peppers and their liquid into the skillet.

Boil until reduced by one-third, 3 to 4 minutes. 

Remove from the heat and stir in the remaining 1 tablespoon butter. 

Pour the sauce over the chicken mixture.

Serve over rice or pasta.

Easy Chicken Recipes

Saturday, November 1, 2014

Chili's Bold & Spicy Monterey Chicken

Try this version of Chili's Monterey Chicken is bold and spicy as-well-as delicious and flavorful.


4 boneless skinless chicken breasts
2 Tablespoons Kraft Bold & Spicy barbecue sauce
4 slices crisp bacon
1/2 cup Monterey Jack
1/2 cup cheddar cheese 
1 fresh tomato, chopped fresh chives


Pound chicken breasts until somewhat flattened, season with salt and pepper.
Spray cooking spray in a nonstick skillet.
Cook chicken breasts for 6-8 minutes on one side. 

Turn breasts over, cook for 6-8 minutes longer or until no longer pink inside.
Remove chicken from skillet and place in a casserole dish or baking pan.
In a bowl add Monterey jack and cheddar cheese, mix together.
Top chicken breasts with barbecue sauce, bacon, and cheese.
Broil chicken breasts in oven until cheese is melted.
Sprinkle with a small amount of fresh chopped tomatoes and chives. 

Serve with our Herbs Potatoes

Chicken Lasagna with Mushrooms

"Chicken Lasagna with Mushrooms" is fabulous and easy to make! Your friends and family will keep going back for more.


5 Tablespoons extra-virgin olive oil
2 medium onions, finely diced
1 stalks celery, finely diced
1 lb. fresh mushrooms trimmed, washed, and roughly chopped
½ pound spinach leaves, stems removed, washed
4 Tablespoons butter, plus extra to grease pan
2 lb. boneless, skinless chicken thighs cut into approximately ½-inch pieces
1 cup dry white wine
½ cup all-purpose flour
1 cup heavy cream
3 cups milk
1/4 bunch Italian parsley leaves, roughly chopped
Freshly grated nutmeg to taste
16 dried lasagna noodles
1 lb. fresh mozzarella cheese, cut into small dice
1 cup grated Parmesan
Sea salt and freshly ground white pepper


In a large stockpot, heat 3 Tablespoons of the olive oil over medium-low heat. 

Add the onion and celery with a sprinkle of salt and pepper, and cook, stirring, until translucent, about 3 minutes. 

Increase heat to medium high, and add mushrooms. 

Cook, stirring, for 5 minutes, then add the spinach with a sprinkle of salt and pepper. 

Cook until spinach is wilted and mushrooms are tender. Remove the vegetables from the pot and reserve.

Add the butter to the same pot, and adjust the heat to medium. 

Season the chicken on all sides with salt and pepper, and add to the melted butter. 

Cook, stirring, until the chicken is almost cooked through but not browned, about 8 minutes. 

Add the wine and simmer until almost completely reduced. 

Sprinkle the flour over the chicken, and cook, stirring, for about 5 minutes, allowing the flour to coat the chicken and absorb the liquid. 

Gradually stir in the cream and milk, scraping the pot to release any cooked flour from the bottom and sides (if necessary, stir with a whisk to break up any lumps). 

Simmer for 6 minutes, stirring constantly, allowing the liquid to thicken. 

With a spoon or ladle, reserve 1 cup of liquid. 

Remove the pot from the heat, and add the cooked vegetables and mushrooms. 

Add the chopped parsley. 

Season with nutmeg, salt, and pepper to taste.

To Assemble the Lasagna:

Bring a large pot of salted water to a boil and cook the noodles for about 8-10 minutes; they should be not quite cooked through (al dente). 

Strain the noodles in a colander, and rinse in cold water. 

Drain, then toss noodles with 2 Tablespoons of olive oil to prevent sticking. 

Center a rack in the oven and preheat it to 350°F. 

Butter a 9" x 13" baking pan. 

Place a layer of 4 noodles on the bottom, overlapping them slightly. 

Top with one third of the chicken mixture, then one third of the diced  fresh mozzarella cheese. 

Repeat layering twice, finishing with a layer of noodles. 

Spread the reserved sauce on the noodles and then sprinkle with Parmesan. 

(At this stage, the lasagna can be refrigerated overnight. Cover tightly with aluminum foil or plastic wrap.) 

Cover with aluminum foil or a lid and bake for 30 minutes. 

Increase heat to 400°F, remove the foil, and continue to bake until golden brown, 10 to 15 minutes more.

Bourbon Street Chicken

Bourbon Chicken is a tangy-sweet marinade flavors of chicken on the grill. 


skinless boneless chicken breasts, legs, or wings                      
1 teaspoon  ground ginger
2 ozs. soy sauce
2 Tablespoons minced onion
3/4 cup dark brown sugar (packed)
3/8 cup Wild Turkey Bourbon
1/2 teaspoon garlic powder


Place chicken breasts in a 9x13 inch baking dish. 

In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. 

Mix together and pour mixture over chicken. 

Cover dish and place in refrigerator. Marinate overnight.

Preheat oven to 325 degrees F.

Remove dish from refrigerator and remove cover.

Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Creamy Pasta with Chicken and Peas

Creamy Pasta with Chicken and Peas  transforms your chicken into a juicier, more delicious meal everyone will enjoy.


8 ounce package fettuccine pasta or wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes
1 pound skinless, boneless chicken breasts
1 small onion, cut into wedges
1/4 teaspoon ground black pepper
1 Tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup white dry cooking wine
1/4 teaspoon sea salt
Shredded Parmesan cheese


Cook pasta according to package directions, adding peas to water with the pasta.
Drain pasta and peas, return to saucepan.
Meanwhile, pour  tomatoes (do not drain) in a food processor cover pureed. 
Set tomatoes aside.
Rinse chicken, cut into bite-size pieces.
In a large skillet brown chicken.
Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
Reduce heat, and pour blended tomatoes and chicken broth in the skillet. 
Simmer about 6 to 8 minutes or until liquid is reduced by half.
Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.
Pour sauce over pasta mixture and mix gently to coat. 
Dish servings into bowls and sprinkle with Parmesan cheese.

Chicken Enchiladas

I love this delicious "Chicken Enchiladas" recipe! It has been the biggest hit at our parties. No matter how many I make there is never any leftovers.


6 boneless chicken breasts, cooked and shredded
10 flour tortillas
1/2 cup enchilada sauce
2 cups sour cream
1 large jar Picante Sauce
3 cups Monterey Jack cheese
1 cup cheddar cheese
1 cup cream cheese
garlic powder


Slice chicken breasts and brown in a large skillet.

Let cool and shred by pulling it apart

Put shredded chicken back into the skillet, add picante sauce simmer chicken five to eight minutes.

Add one cup sour cream, cream cheese, one cup Monterey Jack cheese and stir until cheese is melted and all the ingredients are blended.

Lightly spread butter on one side of the flour tortillas and sprinkle with garlic powder.

Then turn over the tortillas and stuff tortillas with chicken mixture by spooning the mixture onto one end of the tortilla and then rolling.

Lay open side face down in casserole dish. 

Cut slices in top of tortillas and evenly spread the sour cream on top of the tortillas.

Pour enchilada sauce slowly on top of the sour cream and gently spread evenly with the back of a spoon.

Then top with the remainder of the Monterey Jack cheese and cheddar.

Bake at 350 degrees F about 20-30 minutes until cheese is melted.

Garnish with Picante Sauce  or dices green onions and serve.

Baked Crispy Chicken

"Baked Crispy Chicken" is has lots of flavor and lots of crunch from the corn flakes, you won’t miss the deep frying.


1 chicken, cut into pieces
1 cup unsweetened cornflakes, crumbs 
1/2 teaspoon ground pepper
1 teaspoon sea salt
1/2 cup cream


Preheat oven to 350 F.
Combine the crumbs, sea salt and pepper in a large bowl.
Place cream into a shallow bowl.
Dip the chicken in the cream.  
Then roll in seasoned crumbs.
Place chicken skin side up, in a baking dish.
Bake uncovered for 1 hour, or until cooked through.

Crispy Cheddar Chicken

You may never fry chicken again after tasting this baked Crispy Cheddar Chicken.
by: Erin P.


4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons sea salt
1/8 teaspoon black pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

1 teaspoon dried garlic powder


1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter


Crush crackers.  

If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. 

Pour the milk, cheese and cracker crumbs into 3 separate small pans. 

Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. 

Dip each piece of chicken into the milk and then the cheese. 

Press the cheese into the chicken with your fingers. 

Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

Sprinkle the dried parsley over the chicken. 

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. 

Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.


In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. 

Stir it over medium high heat until the sauce is nice and hot. 

Serve over the chicken.