Mexican Chicken Bake

This recipe was full of deliciousness, my whole family enjoyed it. It is fairly quick and easy to make-I found the original recipe over on Six Sisters Stuff, they called theirs Texas Ranch Chicken. For my recipe I just tweaked it a bit and made it my own.
 Only thing is the chicken I boil, season and shred my own chicken so that does take a bit of time. But, you could easily prep the chicken before hand or just do what I do. It's worth it, because the flavor is so much better when you boil it and season the chicken.

What You Need:

• 1 onion, diced
• 1 green pepper, diced (opt.)
• 1 red pepper, diced
• 1 Tablespoon vegetable oil
• 1 teaspoon minced garlic
• 3 cups shredded cooked chicken breast (season w/ garlic powder, salt/pepper ect)
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 can Rotel, undrained
• 1 Tablespoon chili powder
• 12 Flour tortillas, cut into 1-inch long strips
• 2 cups shredded Cheese (Colby/ Monterrey)

 

Directions:

 

1. Preheat oven to 350-400 degrees

 

2. In a large skillet over medium heat, saute onion, peppers in oil until tender. Add garlic and saute for a few more minutes. Stir in chicken, soups, Rotel, and chili powder

 

3. Line your baking pan with half of the tortilla strips. Top with half of the chicken mixture and 1 cup of cheese, then Repeat layers

 

4. Bake uncovered for 30 minutes or until cheese is melted and bubbly.

Swiss Chicken

I made this for Sunday dinner. I've made this many times before and its one of those feel good meals. I tend to stick to this recipe really no need to change it, the only thing I will try next time is to maybe mix the stuffing mixture with a little butter and add a bit of water to soften it some. Its very flavorful and it reminds me of Fall.


Ingredients:

6 skinless, boneless chicken breast halves or Skinless Thighs

6- slices Swiss cheese

1 can cream of chicken soup

1 can of Cream of Mushroom Soup

1/2 cup milk

1 box of Stuffing Mix (crushed)

1/2 cup (1 stick)- melted butter

Directions:
Preheat oven to 350-400 degrees. Lightly grease baking dish.
Arrange chicken in the baking dish and lightly season. Place one slice of Swiss cheese on top of each chicken. (I usually tear them in half)
In a seperate bowl combine the soups and milk in a medium bowl and stir well, and pour over chicken entirely.
Then spread your crushed stuffing mix over the meat and soup mixture.
Pour melted butter over top, and cover with foil.
Bake 50 minutes, or until chicken is no longer pink and juices run clear



Step by Step:

This is what you will need



Spread crushed Stuffing mix over meat/ mixture and then pour the melted butter over it.

Chicken Alfredo

I called this Ghost Pasta when I made it for Halloween dinner, you can see that post here.

Ingredients:
4-6 Chicken Breast ( cooked & Shredded- I season the chicken then boil it in water reserving about 1/2 cup of the broth,then shred or cut up the cooked seasoned chicken)
Linguine or Fetticuine Pasta
1 1/2 jars Prego Classic Alfredo Sauce
Pinch of Salt/Pepper/ Seasoning Salt/ Garlic Powder (this gives it the flavor so be sure to season the chicken before boiling it)

Directions:
Boil your Pasta according to directions, drain-then add the 1/2 cup of chicken broth, then add your Alfredo Sauce and stir well
Then Add your COOKED seasoned shredded chicken  and stir well.

It doesn't get any easier than that-just add garlic bread.

Chicken-N-Rice

I made this recipe the other night and it was so good. I kind of just threw it together so I don't have the exact measurements. But, its one of those meals that you really just can make it as you go along and you really can't go wrong.

Chicken-N-Rice

Ingredients:

5-6 Chicken Breast ( I boiled mine for about 5-8 mins and seasoned them a bit in the water, but you don't have to)
Seasonings to your taste I used Garlic Powder, Paprika, Salt, Pepper and a pinch of Season Salt
1 can of Cream of Chicken
1 can of  Cream of Mushroom or Cream of Celery
1 1/2 cup of Rice (uncooked)
1 1/2 cup of Water ( I used 1 cup water and 1/2 cup of Chicken Broth-I used the seasoned water from boiling the chicken)
Butter/Margarine

Directions:

In a medium/ large bowl add the Rice, both cans of Soups and mix well, then add in the water and broth-mix well.
Spray your baking ban with non-stick spray, and then pour your Rice Mixture into the pan, and then place your chicken on top of the rice mixture.
Melt about 1 to 2 tablespoons of butter and drizzle it over the Chicken, and cover tightly with foil and bake for about 30-45 minutes or until the Chicken is done. Remove from oven and let it sit for about 5 minutes and serve while hot.

Chicken Fried Chicken

I saw this recipe over at Mommys Kitchen and since I'm a fan of Chicken Fried Chicken and Chicken Fried Steak. I decided to try it out for our Sunday dinner last week. It didn't disappoint I followed the direction almost exactly. I saw almost because I tend to season all of my meats before cooking with more than just salt and pepper and this recipe was no different so I did season my chicken a little before patting/flatten them down some and after.

I served mines with Collard Greens and Mashed Potatoes as sides. This was a perfect Sunday Meal!

Chicken Fried Chicken

6 to 8 - skinless and boneless chicken breasts
4 1/2 - teaspoons salt, divided
2 1/2 - teaspoons freshly ground black pepper, divided
2 Sleeves - saltine crackers, completely crushed
2 1/2 - cups all-purpose flour, divided
1 - teaspoon baking powder
1 - teaspoon ground red pepper (optional)
8 - cups milk, divided
4 - large eggs

Peanut oil

Flatten Chicken Breast some., if using really thick ones, you can use a rolling pan or a meat tenderizer mallet.
Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper (and any additional seasonings you want to season the meat. I used garlic powder/salt & Mrs. Dash season evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper. Whisk together 1 1/2 cups milk and eggs.

Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. ( I fry to my liking I suggest you do the same)

Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in oven.

**I did NOT use this recipe for the gravy, I just do my own, my way no real recipe. If you don't know how to make gravy you can try this one below. OR just go buy you brown gravy packet by McCormick and follow the directions on that one**

Cream Gravy:
Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet. Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk slowly about a cup at a time stirring in between. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.