Chicken & Black Bean Enchilada Casserole

Ingredients

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Instructions

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin, garlic powder and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
By The Girl Who Ate Everything

Source-http://sweettreatsmore.com/2011/10/chicken-black-bean-enchilada-casserole/

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

original Joelen recipe- http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html?m=1

Cheesy Chicken and Wild Rice Casserole

My Hubby's new favorite:)

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese ( I topped with 1/2- 3/4cup of cheddar cheese)


1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.
Source- http://picky-palate.com/2010/09/13/cheesy-chicken-and-wild-rice-casserole/

Baked Italian Chicken

Ingredients

4- Chicken Breasts
4-5 Roma tomatoes
2 Garlic cloves
Small jar of Artichoke Hearts
Few Tablespoons Extra Virgin Olive Oil
Salt
Pepper
1 tsp sugar
2 Tbs flour
1 1/2-2 c. Mozzarella shredded cheese
Veggie Fettuccine Pasta

Directions

Core and chop about 4-5 roma tomatoes.
Thinly slice two cloves of garlic.
Drain a small jar of artichoke hearts.
Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done. Boil Pasta. Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil. Serve over pasta.

Source- http://aaronandjillw.blogspot.com/2011/08/italian-chicken.html?m=1

Cajun Chicken Fettuccine Alfredo

This was restaurant worthy it was so good!

http://comfortablydomestic.com

Serves 6

4 small boneless skinless chicken breasts (about 1 ¼ lbs.)

1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)

2 Tbs. butter, divided

1 Tbs. olive oil (or more if needed)

2 garlic cloves, minced

1 C. (1/2 pint) grape tomatoes, halved

¼ C. dry white wine (or chicken broth)

1 ½ C. heavy cream (or half-and-half)

1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)

3 oz. herbed goat cheese, crumbled

1 tsp. kosher salt (or more, to taste)

1/2 tsp. ground black pepper (or more, to taste)

1 pound cooked fettuccine

Pinch of ground nutmeg, for serving

Chopped parsley, for serving

Cook fettuccine “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.
For Chicken:

Rinse chicken breast in cool water, and pat dry.
Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
Preheat oven to 350 degrees F.
Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
Remove chicken from the oven and thinly slice against the grain; set aside.
For Sauce:

10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.

11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)

12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)

13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.

14. Add the salt, pepper, and the remaining tablespoon of butter.

15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.

16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

17. Pour the fettuccine onto the sauce, and top with the sliced chicken.

18. Toss the pasta and chicken into the sauce with tongs, until well combined.


19. Turn tossed pasta into a large serving bowl.

20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

21. Serve immediately.

Chicken Cordon Bleu Casserole

I must say this is a fantastic and easy recipe. In fact it's my go to recipe this year to make for all new moms. And of course with a rotisserie chicken it makes it even easier!! Are you seeing a pattern here?! I should mention that the rotisserie chicken makes a little over 2 cups instead of the 3, but I'm ok with that. I just add a little more ham!

Ingredients

2c cooked rice ( like mixing brown and white together)
2-3 cups Cooked chicken
6 slices of Swiss cheese
Sliced thick cut deli ham
2 cans cream of chicken soup
1/2 cup milk
1/2 cup sour cream
3/4 cup Italian breadcrumbs
1/2tsp paprika
1/4 tsp garlic salt ( more if you like:)
1/2 tsp parsley
1/2 tsp oregano

Directions

Coat 9 x 13 inch baking dish with cooking spray.Spread 2 cups cooked rice in bottom of baking dish. Arrange 3 cups cooked chicken pieces over top of rice. Layer 6 slices of Swiss cheese on top of chicken.Then layer 10 slices of cut-up ham on top of the Swiss cheese.
Mix 2 cans cream of chicken soup, 1/2 cup milk, and 1/2 cup sour cream together.Spread on top of ham. combine 3/4 c of Italian bread crumbs and then add 1/2 teaspoon paprika, 1/4 teaspoon garlic salt, and 1/2 teaspoon parsley 1/2 tsp oregano, and mix together.
Sprinkle on top of soup mixture.
Bake at 350 degrees for 30 minutes. Enjoy!



Source-http://organizeyourstuffnow.com/wordpress/chicken-cordon-bleu-casserole

Cheesy Chicken Ranch Parcels

This recipe is a combination of my other favorite chicken packet recipes from family and friends. I took the different things I loved from each and applied them here to this recipe. With being a mother of three I decided to let my self off the hook with the rotisserie chicken. These days the simpler and easier, the better! In fact I think I may try putting veggies in it next time. Maybe some summer squash since its on sale right now. Enjoy!

Ingredients

One Rotisserie chicken
1/2 package of Hidden Valley Ranch dry packet
1 package of softened cream cheese
2 cups of Monterey Jack/ Cheddar shredded cheese
1/2 Tbs of onion powder
2 big and flakey pillsbury croissants rolls or 2 regular for less bread
2 Tbs of melted butter
1/2 c Italian bread crumbs

Directions

Shredded or diced breast meat from Rotisserie chicken. Then in a large bowl combine softened cream cheese, 1/2 dry ranch package, cheese, and onion powder. Roll out croissants so that they make three rectangles. Then place chicken mixture in center of croissant roll and pinch up the sides. Brush butter over parcel and sprinkle bread crumbs over top. Bake at 350 for 30 minutes or until golden brown.