Archive for the ‘Chicken’ Category

Low Fat Tex-Mex Casserole

1/2 c. chopped onion (1 medium)
1 T. olive oil
1 package (6.9 ounce) chicken-flavored rice and vermicelli mix
14-ounce can chicken broth
2 c. water
2 c. chopped, cooked chicken
1 c. chopped, seeded tomato (2 medium)
1 can diced green chile peppers, drained
2 tsp. chili powder
1 tsp. ground basil
1/2 tsp. ground cumin
1/2 tsp.  black pepper
1/2 tsp. garlic salt
1 cup shredded cheddar cheese
***Preheat oven to 400 degrees***
1.  In a saucepan cook onion in hot oil over medium heat until tender.  Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
2.  Stir in broth and water.  Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
3.  Transfer the rice mixture to a large bowl.  Stir in chicken, tomato, chile peppers, and seasonings.  Transfer to a 2-quart casserole dish.
4.  Bake, covered,  for 25 minutes.  Uncover and sprinkle with cheese.  Let stand about 5 minutes or until cheese melts.

Buffalo Chicken Soup

2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded

2 T. olive oil

1 sweet onion, diced

2 T. minced garlic

1 T. flour

32 ounces low-sodium chicken stock

1/3-1/2 cup buffalo wing sauce

1/3 cup freshly grated cheddar cheese

1/4 cup freshly grated parmesan cheese


1.  Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more.

2.  Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly.

3.  Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

Chicken Enchilada Puffs

1 package jumbo crescent rolls

3 oz cream cheese

1/2 cup Mexican blend shredded cheese

3/4 cup cooked chicken (diced or shredded)

1/3 cup enchilada or taco sauce

2 tsp. enchilada or taco seasoning mix

1/4 cup Mexican shredded cheese for sprinkling

***Preheat oven to 375 degrees and line cookie sheet with foil and spray with no-stick spray***

1.  Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.

2.  Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.

3.  Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.

4.  Sprinkle tops of puffs with additional shredded Mexican cheese.

5.  Bake for 15 minutes, or until golden brown.

Teriyaki Chicken with Sriracha Cream Sauce

**Marinades for at least 30 minutes to overnight***


1 T. cornstarch

1/4 cup soy sauce

1/4 cup brown sugar, packed

1/2 tsp. ground ginger

1/4 tsp. garlic powder

2 T. honey

2 chicken breasts

Cooked rice, for serving


For the Sriracha cream sauce:

1/2 cup mayonnaise

2-3 T. Sriracha

1 1/2 T. sweetened condensed milk


To make the Sriracha cream sauce: whisk together the mayonnaise, Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.


1.  In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.

2.  In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.

3.  In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.

4.  Preheat the oven to 400 degrees . Lightly coat an 8×8 baking dish with nonstick spray.

5.  Place the chicken along with the marinade onto the prepared baking dish and bake until cooked through, about 30 minutes.

6.  Serve immediately with rice and a drizzle of the Sriracha cream sauce.

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 (or you can saute bag of fresh spinach)

2 shallots, chopped

1 T. minced garlic

3 oz. cream cheese, softened

½ cup mayonnaise

½ cup Parmesan cheese

½ cup shredded mozzarella cheese

***Preheat oven to 375 degrees***


1.  Spray baking dish with olive oil nonstick baking spray.

2.  Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.

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

4.  Let stand about 5 minutes before serving.

Buffalo Chicken Casserole

12 ounces elbow noodles

2 T. canola oil

3 medium carrots, sliced

3 medium stalks celery, sliced

1 large onion, chopped

1 T. minced garlic

2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes

1/3 cup cornstarch

4 cups low-fat milk

1/8 tsp. salt

5 T. hot sauce, preferably Frank’s RedHot

1 cup shredded mozzarella

***Preheat oven to 400 degrees***


1.  Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.

2.  Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes.

2.  Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce.

3.  Spread the noodles in a 9-by-13-inch baking dish. Top with the chicken mixture; sprinkle with cheese.

4.  Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.

Make Ahead Tip: In Step 2, cook the noodles 4 minutes less than package directions. Prepare through Step 4, cover and refrigerate for 1 day. Let stand at room temperature for 30 minutes, then bake at 400 degrees for 45 minutes.

White Cheddar Chicken Pasta

For the chicken:
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp. dry mustard
1 T. fresh thyme
1/2 tsp. salt
1/2 tsp. pepper
1 T. olive oil

1.  Heat olive oil in a large skillet over medium heat.

2.  Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:
1 pound rotini or other short cut pasta
2 T. butter
2 T. flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine
1 T. Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk
1 T’ fresh thyme
1 T. fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

1.  Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.

2.  Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.

3.  Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt.

4.  Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.