Chicken Pot Pie Casserole (with Biscuits)

Chicken Pot Pie Casserole (with Biscuits)

3 tablespoons butter
1 cup chopped onions
1 tablespoon minced garlic
4 cups shredded chicken
2-3 cups shredded cheese
1 bag frozen peas and carrots (10–12 oz)
1– 1 1/2 cups heavy cream
8 oz mushrooms, sliced
Salt and pepper to taste
1/3 cup chicken stock (Optional)
1 tube of flaky biscuits
1 tablespoon butter, melted

 
1. Preheat your oven to 375°F (190°C).
2. In a large skillet melt the room-temperature butter over medium heat. Add the chopped onions and minced garlic, cooking them until the onions become translucent and fragrant.
3. Add in the mushrooms and cook for about 5 minutes until they release moisture and become tender.
4. In a large bowl, add frozen vegetables, shredded chicken, cheese, heavy cream, and mushroom mix. Season with salt and pepper to taste. Stir everything together until they are well combined. Add more heavy cream or chicken stock if you prefer a saucier casserole.
5. Transfer the creamy filling to a 9X13-inch casserole dish that has been sprayed with cooking spray.
6. Lightly flatten the biscuits. Place the biscuits in a single layer over the filling and brush butter over them.
7. Bake the casserole in the preheated oven for about 20-25 minutes until the biscuits turn golden brown. Then cover with aluminum foil and cook for 10 more minutes.

Dump-and-Bake Chicken Parmesan Casserole

Source: https://savorandnest.com/dump-and-bake-chicken-parmesan-casserole/#recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients
1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 jar, 24 oz)
3 cups water
1 tsp salt
Ground black pepper, to taste
1 ½ lbs raw chicken breast, cut into bite-sized pieces
1-2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: Fresh chopped herbs like basil or parsley for garnish

Instructions
Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

Notes
Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
To avoid mushy pasta, be careful not to overcook it.
You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost

Crockpot Chicken Noodle Soup

Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins

Ingredients
2 tablespoons olive oil extra virgin , optional
1 large onion peeled
2 large carrots peeled and sliced or chopped
2 stalks celery optional, chopped
1½ pound chicken breasts with skin and bones (2 or 3 breasts)
2 tsp chicken base, or 1 chicken bouillon cube
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
8 cups water
2 bay leaves
½ teaspoon rosemary dried, optional
4 ounces egg noodles wide dry (2 cups)
¼ cup parsley fresh, chopped for garnish

Instructions
Add the oil, onion, carrots, chicken, celery, Vegeta, salt, pepper, water, bay leaves and rosemary to your crockpot. Cook on low for 8 hours or 4 hours on high.
Remove the onion and take out the chicken. Remove the skin and bones from the chicken and shred with two forks.
Add the chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.
Garnish with parsley.

Chicken Enchiladas (2 versions)

 White Chicken Enchiladas

1/4 cup mayo
1/4 cup flour
1-1/2 cups milk
8 oz shredded Cheddar Cheese, divided
1 lb. boneless skinless chicken breasts, cooked, shredded or cubed
1-2 cups shredded zucchini
1/2 cup salsa

8 flour tortillas (6 inch)

Preheat oven to 375°F.
Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
Add chicken, salsa and parsley to remaining sauce; scoop 1/4 cup down center of each tortilla. Roll up. Place, seam-sides down, in 13x9-inch baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
Bake 25 min. or until heated through.

Results: I thought they were kinda bland. So, I adjusted the recipe to have double the amount of salsa that I used originally and I'll add some seasonings next time. (The next time I made them, I left the salsa the same, but I added a small can of red enchilada sauce. GOOD!)

Chicken Enchiladas with Green Chili Sour Cream Sauce

10 tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken Taco Salad or Burritos

Adapted from: https://butterwithasideofbread.com/fiesta-ranch-chicken-pasta-salad/)
This was the original recipe...and I didn't like it as a pasta salad. However, I did like it without the noodles as a filling for tacos.

Ingredients

3 boneless chicken breasts cooked and diced
1 packet taco seasoning mix
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
16 oz corn frozen or canned
1 cup onion chopped
1 pepper chopped (ed, orange, or yellow)
3 oz olives sliced
2 cups grated cheddar cheese
2 tomatoes chopped

Instructions
Combine all of the other ingredients in a large mixing bowl. Serve cold with tortilla chips for taco salad or warm with tortillas for burritos.

White Chicken Enchiladas

source: https://www.alyonascooking.com/white-chicken-enchiladas-recipe/#wprm-recipe-container-8281 

Prep: 10 mins
Cook: 23 mins
Total: 33 mins

Ingredients:
10 8-inch flour tortillas
2 cups cooked shredded chicken
2 cups Colby & Monterey jack cheese shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chilies

Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.

**This is the recipe as it was written. I personally think the filling is a bit dry; next time I might try mixing some of the sauce with the chicken and cheese to see if that makes it less dry. (I like the taste of these a lot; I just want to experiment with the texture a bit.)

Mini Sheet Pan Tostadas

Mini Sheet Pan Tostadas

Source: https://wholesomemadeeasy.com/mini-chicken-sheet-pan-tostadas/#wprm-recipe-container-4263

Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 12 tostadas

Ingredients
12 street taco size corn tortillas, approximately 4-inch
3 tablespoons vegetable or canola oil, or as needed
16 ounce can traditional refried beans, I used just shy of 1 can
2 cups shredded rotisserie chicken breast meat
2 cups shredded cheese, sharp cheddar, Monterey Jack

For Garnish
⅓ cup sour cream, or as needed
¼ cup finely diced red onion, or as needed
¼ cup chopped or torn cilantro leaves, or as needed
6 cherry or grape tomatoes, chopped into small pieces

Instructions
Line a large baking sheet with foil for easy cleanup. Preheat oven to 450 degrees F.
Brush both sides of the tortillas with oil and place on the prepared cookie sheet) they’ll be very close together but will shrink slightly after first bake). Bake for 9 to 10 minutes, or until firmed up but not overly browned or crisp (they’ll crisp up a bit as they rest and during 2nd bake).
Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle.
Flip the tortillas over and spread each one with refried beans and top with chicken and cheese. Return the tostadas to the oven and bake for an additional 5 to 6 minutes or until the beans and chicken are heated through and the cheese is melted.
Top each mini tostada with a small dollop (about 1+ teaspoon) of sour cream, a little diced onion, 2 pieces of cherry tomato (stuck in sour cream), and a little cilantro. Serve with the hot sauce.

Creamy White Chicken Enchiladas

 Creamy White Chicken Enchiladas

source: https://allourway.com/chicken-enchiladas/

Ingredients

White Enchilada Sauce:
¼ cup butter
¼ cup flour
3 cups chicken broth
4 ounces can diced green chilies
1 cup sour cream
½ cup shredded Monterey Jack cheese

Filling:
2 cups cooked chicken breasts shredded
6 ounces cream cheese softened
½ cup sour cream
4 ounces can diced green chilies
1 teaspoon cumin
1½ cups shredded Monterey Jack cheese
10 tortillas 8-inch
Topping:
2 cups Monterey Jack cheese
chopped cilantro for garnish

Instructions

To Make White Enchilada Sauce:
In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux.
Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.

To Make the Filling:
In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.

To Assemble Enchiladas:
Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray. Lay a tortilla on a flat surface.
Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
Pour the sauce on top of the tortillas and sprinkle with cheese.
Bake for 25-30 minutes or until heated through and cheese is bubbly.
Garnish with cilantro if desired.


NOTES: The enchiladas can be frozen (before being cooked) for up to 3 months. Cover them with a double layer of plastic wrap to protect against freezer burn, and make sure the sauce is completely cool before wrapping. When you're ready to cook the enchiladas, let them come to room temperature before cooking as per the original directions.

Slow Cooker Sweet Teriyaki Chicken

Slow Cooker Sweet Teriyaki Chicken

1 cup soy sauce 

1 cup sugar (I tried with just 1/2 cup sugar and loved it!)

1 teaspoon garlic salt 

1/2 onion, chopped 

 1 1/2 lbs chicken breasts 

rice 

 

Mix together soy sauce, sugar, garlic salt and chopped onion in a resealable gallon-sized freezer bag. Place chicken breasts inside the bag and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours. 

Serve over rice.

Slow Cooker Stuffing Casserole

 Source: https://www.recipesthatcrock.com/crock-pot-chicken-stuffing-casserole-2/ 

Prep Time 10 mins 

Cook Time 5 hrs 

Total Time 5 hrs 10 mins 

 Ingredients 

11 Chicken Tenderloin Pieces (I used sliced chicken breasts) 

1 Tablespoon Poultry Seasoning or to taste 

10.75 oz Can Cream of Celery Soup (I used cream of chicken) 

6 oz Box Stove Top Stuffing 

2 Cups Chicken Broth 

Instructions

In a bowl mix stuffing and broth together and set aside. 

Place tenderloin pieces in the bottom of your 6 qt slow cooker. 

Sprinkle poultry seasoning over tenderloins. 

Pour soup over chicken and spread evenly. 

Once stuffing has absorbed all of the chicken broth pour evenly on top. 

Cover with lid and cook on low for 4-6 hours

Southwest Roll-ups

 Southwest Roll-ups

Makes: 16

2 cans refried beans
1/2 cup salsa
2-4 cups cooked chicken, shredded
2 cups shredded Cheddar cheese
16 tortillas

Mix together beans, salsa, and chicken. Spread 1/16 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Repeat with remaining ingredients. Place in 9 by 13 pan.

Bake at 350 degrees for 20-30 minutes until heated through. Sprinkle with additional cheese and serve with salsa.

To freeze: place in the 9 by 13 pan and cover with foil or place in freezer bags. Thaw before baking.

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Adapted slightly from http://lindseysluscious.blogspot.com/2012/02/chilis-chicken-enchilada-soupin-crock.html 

Ingredients

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced (or 4 tsp minced garlic)

1 quart chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 t teaspoon cayenne pepper,
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas, cut into small pieces

16 oz. Velveeta, cubed*
1 cup co-jack cheese, shredded
1.5 pounds diced chicken (precooked)

1 can whole kernel corn, drained (optional) 

Garnishes:
pico de gallo, sour cream, shredded cheese, crunchy tortilla strips 

Directions
In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. 

Whisk until smooth (you may wish to use a stick blender). 

Add the chicken pieces and corn and heat through,  another 30 minutes to one hour. Check seasonings, and garnish as you like before serving. 

(I can't remember when I made this, but I never buy Velveeta, so I assume I just substituted extra cheese.)

Quick Chicken Salad

Quick Chicken Salad

Source: https://www.realmomkitchen.com/quick-chicken-salad/

Total Time: 10 minutes
Makes 4-6 servings  

Ingredients

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken) 

3/4 cup light mayonnaise 

1 cup red grapes, halved 

1 green onion, diced 

1 stalk celery, diced 

1/2 cup diced apple 

salt and pepper to taste

pecans or cashews, optional

Instructions

In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended. 

Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.

Sheet Pan Quesadillas

Sheet Pan Quesadillas 

Source: https://www.jocooks.com/recipes/sheet-pan-quesadilla/#wprm-recipe-container-33687 

Prep Time: 10minutes 

Cook Time: 37minutes 

Total Time: 47minutes

 Serves 12

Ingredients
8 large tortillas (burrito size)
2 tablespoon olive oil
1 medium onion (chopped)
1 medium green bell pepper (chopped)
1 pound chicken breast (boneless and skinless, cut into small pieces)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
15 ounce black beans (1 can, drained and rinsed)
¾ cup corn kernels (canned, drained and rinsed)
2 cup Monterey Jack cheese (shredded)
1 cup cheddar cheese (shredded)

Instructions

1. Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray. 2. Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.
3. Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.
4. Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
5. Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a second sheet pan on top of the folded tortillas and press down a bit.
6. Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
7. Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.


Notes
1. Don’t forget to place the top pan on the quesadilla, you need it so that the quesadilla bakes and gets brown on both sides.
2. Use beef or pork instead of chicken, if you prefer.
3. Skip the protein all together if looking for a vegetarian version.
4. Store this quesadilla in an airtight container in the fridge for up to 3 days. Be sure to reheat on the stove or oven if you want to prevent the tortillas from getting soggy.
5. You can also freeze leftover quesadilla, just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months.

Chicken Pot Pie (or Vegetarian)

Deep-Dish Chicken Pot Pie Recipe

Prep: 25 minutes
Cook: 30 minutes
Total time; 55 minutes

Ingredients
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Directions
1 Heat oven to 375°F.
2 Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
3 Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
4 Bake 30 min. or until golden brown.

Tips:
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Meatless Pot Pie

I was looking for a meatless version of pot pie and came across this recipe:https://buildyourbite.com/deconstructed-veggie-pot-pie/#wprm-recipe-container-14645
I didn't want to use biscuits, so I followed the directions for the filling and then used pie crust and baked as directed in the chicken pot pie recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6


Ingredients
1 onion, diced
2.5 tsp garlic powder
20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
10 oz cream of mushroom soup
3/4 cup vegetable broth (I used chicken)
3/4 cup 2% milk
1 cup sharp cheddar cheese, freshly grated
2 teaspoons sage
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
(The original recipe called for fake chicken, but I just increased the amount of veggies--so do 25-30 oz of veggies)

Instructions
Preheat oven to 350 degrees.
Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet
Saute on medium heat for 10 – 15 minutes stirring often, until onion is transluscent
Add frozen veggies, cream of mushroom, broth, and milk to the skillet
Heat an additional 5 minutes
Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
Taste and adjust seasonings if necessary
Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.