Tag Archives: Chicken

Casseroles, Chicken, Main Dish, Mexican

Mexican Chicken Casserole

May 20, 2015 Sharon 1 Comment

My Favorite Mexican Chicken Casserole Recipe.

18 corn tortillillas

3 cooled chicken breasts

15 oz can black beans, drained & rinsed

10 oz can cream of chicken soup

10 oz can green enchilada sauce

4 oz can diced green chilis

2 cups shredded cheddar cheese

10 oz water

1 tablespoon chicken base

In a 9×13″ glass baking dish, layer 6 corn tortillas. Stir together everything else besides cheese. Spread half of chicken mixture over corn tortillas and sprinkle 1/3 of the cheddar over it all. Repeat layers. Top with the last 6 tortillas and sprinkle cheese over top. Bake at 350 for 30 minutes.

Chicken, Crockpot, Main Dish

Crockpot Ranch Chicken

January 18, 2015 Sharon Leave a comment

Here’s a delicious crockpot meal that’s simple to put together and is bursting with savory ranch flavor: Crockpot Ranch Chicken. Boil up your favorite pasta and stir it all together for a one pot wonder. This is a great crockpot recipe for a weeknight dinner.

Ingredients:

1 1/2 pound chicken breasts, cut into chunks
1 envelope ranch dressing mix
1 envelope chicken gravy mix
1 1/2 cups chicken stock
6 ounces cream cheese
1/4 cup julienned sun-dried tomatoes
1 cup lightly steamed broccoli florettes
1 small can sliced mushrooms (or 1/3 cup sliced, sauteed fresh mushrooms)

Directions:

Coat inside of crockpot with butter. Add next four ingredients, cover with lid and cook on low for 3 hours or until chicken breasts are cooked all the way through.

Stir in softened cream cheese. After it has had a chance to melt a bit, whisk to incorporate into sauce. Add the sun-dried tomatoes, broccoli and mushrooms. Cook for 20 minutes on low.

Meanwhile, boil a box of pasta according to package directions. (I used Bow-tie pasta.) Drain pasta and stir into the Crockpot Ranch Chicken, stirring to coat the pasta with the delicious sauce.

Serve with garlic bread and a salad.

Crockpot Ranch Chicken Recipe

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Chicken, Crockpot, Dump Recipes, Main Dish, Make Ahead, Poultry

Maple Chili Dump Chicken

May 6, 2014 Sharon Leave a comment

Dump recipes are so very simple and fast to prep. Just dump all the ingredients into a zip top bag, mix up, and dump it in your baking dish or crockpot. Great to make up a bunch of different flavors and freeze to cook later. Enjoy with your favorite side dishes.

Maple Chili Dump Chicken

1 1/2 lbs chicken pieces
1/2 tsp salt
1/2 cup maple syrup
1 tbs chili powder

To cook immediately:

Place all ingredients in a large baking dish, turn chicken to coat. Bake until juices run clear. (45-60 minutes for chicken pieces, 20-30 min for boneless breasts)

To freeze and cook later:

Place all ingredients in a large freezer bag. Lay flat in freezer. To thaw and cook: take bag out of freezer the night before.

Oven: Preheat oven to 350. Empty contents of bag into a large baking dish and bake as above.

Crockpot: low 6-8 hours, high 3-6 or until done.

On grill – cook over med heat until juices run clear.

Share on Pinterest! Here’s the link: http://www.pinterest.com/pin/280278776784142948/

Sharon Springfield

Maple Chili Dump Chicken Recipe

Casseroles, Main Dish

Mexican Chicken Casserole With Green Enchilada Sauce

May 5, 2014 Sharon 1 Comment

Mexican Chicken Casserole with Green Enchilada Sauce

This year for Cinco de Mayo, I made this yummy Mexican Chicken Casserole. It’s a casserole made with layers of Mexican flavored shredded chicken, corn tortillas, a creamy chicken green enchilada sauce layer, corn, black beans and loads of cheese. It’s really delicious so give it a try!

3 cups cooked chicken, shredded
1-12 oz. can chicken broth
1-10 3/4 oz can cream of chicken soup
1-12 oz. can corn (Mexicorn)
1-12 oz. can black beans, drained
1-8 oz. bottle green taco sauce or 1 can green enchilada sauce
1/2 cup fresh salsa
1/4 cup fresh cilantro leaves
15 corn tortillas
3 cups shredded cheddar cheese

In a large bowl, whisk together the soup and half the broth. Stir in the shredded chicken, green taco / enchilada sauce, corn, salsa, black beans, cilantro and 1 cup of cheese.

Layer 6 of the corn tortillas in the bottom of a 9’x13′ glass baking dish. Top with half of the chicken mixture. Repeat layers. Take the remaining tortillas and slice into rectangles. (I use a pizza cutter for this.) Sprinkle them on the top of the casserole. Top with the remaining cheese. Pour remaining chicken broth over the casserole.

Bake at 350º F for 20 – 30 minutes.

Serve with Salsa, Sour Cream, Guacamole, Jalapenos.

Pin It! Here’s the link: http://www.pinterest.com/pin/280278776784142403/

Mexican Chicken Casserole

Sharon Springfield

Casseroles, Chicken, Main Dish, Poultry

Spinach Artichoke Chicken

April 30, 2014 Sharon Leave a comment

Spinach Artichoke Chicken

olive oil spray
8 chicken breasts
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
2 shallots, chopped
1 clove garlic, minced
½ cup Greek yogurt
½ cup mayonnaise
½ cup Parmesan cheese
½ cup shredded mozzarella cheese

Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.

Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.

Let stand about 5 minutes before serving.

Sharon Springfield

Cooking With Sharon Springfield

Tag Archives: Chicken

Mexican Chicken Casserole

Crockpot Ranch Chicken

Crockpot Ranch Chicken Recipe

Maple Chili Dump Chicken

Maple Chili Dump Chicken Recipe

Mexican Chicken Casserole With Green Enchilada Sauce

Mexican Chicken Casserole

Spinach Artichoke Chicken

Spinach Artichoke Chicken

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