Monterrey Chicken Skillet

http://www.budgetbytes.com/2014/11/monterrey-chicken-skillet/

Ingredients
  • 2 cups shredded pre-cooked chicken (1/2 rotisserie chicken) $3.50
  • 1 (10 oz.) can Rotel (diced tomatoes with green chiles) $0.99
  • ½ lb. fusili pasta $0.63
  • 2 cups chicken broth $0.30
  • ⅓ cup BBQ sauce $0.36
  • 1 cup shredded Monterrey Jack cheese $1.24
  • 3 slices bacon $0.92
  • 2 green onions, sliced $0.17
Instructions
  1. Place the chicken, pasta, and Rotel tomatoes (undrained) in a large skillet. Add two cups of chicken broth and stir to combine. Cover the skillet with a tight fitting lid, turn the heat on to high, and let it come to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for 15 minutes, giving it a quick stir every 5 minutes or so.
  2. Meanwhile, cook the bacon in a skillet until brown and crispy. Drain the cooked bacon on a paper towel, then crumble into pieces.
  3. After simmering for 15 minutes, the pasta should be tender and most of the liquid absorbed. If the pasta is still firm, let the skillet simmer for 5 more minutes. If the pasta is tender, but there is still a lot of liquid in the skillet, let it simmer without a lid for 5 more minutes.
  4. Once the pasta is cooked and most of the liquid is absorbed, drizzle the BBQ sauce over top. Sprinkle the shredded cheese over the BBQ sauce and cover the skillet with the lid. Leave the heat set on low and let the skillet sit for five minutes to melt the cheese. Once the cheese is melted, top with the crumbled bacon and sliced green onions, then serve.
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King Ranch Chicken Mac and Cheese

 

All the flavors of a favorite casserole come together in the comfort of mac and cheese.

King Ranch Chicken Mac and Cheese Recipe

Ingredients

  • 1/2 (16-oz.) package cellentani pasta
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 (10-oz.) can diced tomatoes and green chilies
  • 1 (8-oz.) package pasteurized prepared cheese product, cubed
  • 3 cups chopped cooked chicken
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups (6 oz.) shredded Cheddar cheese

Preparation

  1. Preheat oven to 350°. Prepare pasta according to package directions.
  2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender.
    Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts.
    Stir in chicken, next 4 ingredients, and hot cooked pasta until blended.
  3. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese. Bake at 350° for 25 to 30 minutes or until bubbly.

 

http://www.myrecipes.com/recipe/king-ranch-chicken-mac-cheese-50400000118342/

 

 

Potato Chip Chicken Fingers

http://www.myrecipes.com/recipe/king-ranch-chicken-mac-cheese-50400000118342/

Potato Chip Chicken Fingers are lean chicken breast strips coated with crunchy chips then baked until golden brown and crispy. The flavor possibilities are endless!

Potato Chip Chicken Fingers via @Iowa Girl Eats

The idea behind Potato Chip Chicken Fingers is that you crush up some chips you’re trying to stop snacking on then use them to coat strips of chicken before baking until golden brown and crispy. The idea goes to hell, however, when you’ve licked the bag clean and have to buy a new one!

Regardless, these Potato Chip Chicken Fingers are so, so, so good. The inside of the chicken stays nice and juicy from a quick bake in the oven, while the crushed potato chips on the outside get even more crunchy. Use whatever flavor of potato chip you want – the possibilities are as endless as the chip aisle.

Potato Chip Chicken Fingers via @Iowa Girl Eats

I served my Potato Chip Chicken Fingers with a honey mustard dipping sauce (the same spoon-drink-worthy sauce I served with my copycat Chick-fil-A nuggets!) but you could serve yours with anything you’ve got. BBQ sauce, ketchup – whatever!

Potato Chip Chicken Fingers via @Iowa Girl Eats

Start with your chips. Like I said – the original idea was to use Poore Brothers Parmesan Garlic potato chips, but these Cheddar & Sour Cream chips had an excellent flavor too!

PotatoChipChicken_05_mini

For 2 servings, crush 3 cups potato chips in a bag with a rolling pin or your hands, or use a food processor. Place the crumbs into a shallow dish or bowl.

PotatoChipChicken_06_mini

Next, pat dry 2 chicken breasts then season lightly on both sides with salt & pepper. Most chips have a lot of salt on them already, but you’ll miss the flavor if you skip this step.

PotatoChipChicken_07_mini

Cut the chicken into 4 or 5 strips. You could also use chicken tenders for this!

PotatoChipChicken_08_mini

Layout the chicken and chip crumbs next to a shallow dish with 1 egg whisked with 1 Tablespoon milk(could use water) and a nonstick-sprayed, foil-lined baking sheet.

PotatoChipChicken_09_mini

Dunk the chicken into the egg mixture then roll in the chip crumbs and place on the prepared baking sheet. Bake for 20 minutes, flipping once, and you’re done! Easy, right?

Potato Chip Chicken Fingers via @Iowa Girl Eats

I think a dunkable dip is a must for chicken fingers, and a honey mustard sauce sounded like it’d be really yummy with the cheddar & sour cream flavor of the chips.

Honey Mustard Dipping Sauce via @Iowa Girl Eats

All I did was stir together 1/2 cup plain Greek yogurt with 2 Tablespoons yellow mustard, 1-1/2 Tablespoons dijon mustard and 2 Tablespoons honey until smooth. I could drink this stuff.

Honey Mustard Dipping Sauce via @Iowa Girl Eats

Serve with a fresh or roasted veggie, I tossed roasted brussels sprouts into the oven to roast alongside the chicken, then dig in!

Potato Chip Chicken Fingers via @Iowa Girl Eats

Potato Chip Chicken Fingers

Print this recipe!

Serves 2

Ingredients:
3 cups potato chips
1 egg
1 Tablespoon milk
2 chicken breasts, cut into strips (or 3/4lb chicken tenders)
salt & pepper

Directions: 

  1. Preheat oven to 400 degrees. Crush potato chips in a food processor or with your hands in the bag then pour into a shallow dish or bowl. Whisk together egg and milk in a separate shallow dish or bowl.
  2. Season chicken strips lightly with salt and pepper then dunk into egg mixture. Allow excess to drip off then roll in chip crumbs and place on a nonstick sprayed, foil-lined baking sheet. Continue with remaining chicken then lightly spray tops with nonstick spray or olive oil. Bake for 20 minutes, flipping halfway through.

Potato Chip Chicken Fingers via @Iowa Girl Eats

If you like the crunch of chips, then you will love these chicken fingers! So crispy and yummy. And while we’re talking about it – add that honey-mustard dip to my list of food kryptonite, mmkay?

Crispy Cheddar Chicken

Crispy Cheddar Chicken

The following sides go well with this recipe.

Rice Pilaf with Almonds
Roasted Garlic Mashed Potatoes
Baked French Fries
Roasted Broccoli with Balsamic Glaze
Glazed Rosemary Carrots
Roasted Asparagus

Crispy Cheddar Chicken
Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter
 
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.

 

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

 

 

4. Dip each piece of chicken into the milk…
then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.
Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into 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.
Enjoy!
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