One-Dish Italian Chicken with Potatoes

Serves 4-6

Ingredients

  • 2-3 boneless chicken breasts, sliced into tenders
  • 2 Cans of Green Beans – (Note: NEVER purchase unsalted, canned green beans. They are nasty!)
  • 5 -6 Small Red Potatoes – Diced up into quarters
  • 1 Package of Italian Dressing Mix
  • 1/4 – 1/2 cup of Butter

 

Instructions:

  • Preheat Oven to 350 degrees
  • All of the ingredients go in the a 9×13 dish. You’re going to make 3 rows: 1 row of potatoes, 1 row of chicken in the center, and 1 row of green beans.
  • Sprinkle your packet of Italian Dressing mix over the entire dish.
  • Then melt your butter in the microwave and pour it over everything.
  • Cover with aluminum foil and cook for 1 hour.

I found several versions of this recipe but this one mainly came from this blog here!

 

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Chips and Cheese Chili Casserole

Yeilds 1 9×9 dish – Serves 4-6 people depending on how hungry everyone is!

Ingredients:

  • 5 to 6 cups whole corn chips, crushed (about 2 1/2 cups crushed)
  • 1 – 10-ounce can chili (Use meatless chili for a meatless dish or use chili with meat for a hearty meal)
  • 1 – 10-ounce can black beans, red beans, refried beans, bean medleys
  • 1 – 10-ounce jar salsa or tomato sauce
  • 2 cups shredded cheese
  • 1 1/4 cups sour cream
  • An additional 2 to 3 cups whole corn chips, crushed (1 – 1 1/2 cups crushed)

Directions:

  1. Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside.
  2. In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime.
  3. Add the chili, beans, salsa, 1 1/2 cups cheese, and stir to combine.
  4. Pour mixture into prepared pan and bake for 20 minutes.
  5. After 20 minutes, remove pan from oven and spread sour cream in a layer over the casserole.
  6. Sprinkle 1/2 cup cheese evenly over the top of the sour cream. Sprinkle 1 – 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.
  7. Serve immediately. Optional Toppings: sour cream, cheese, or chopped cilantro or onion.

Thanks Averie Cooks for a great recipe!

 

Grilled Lemon Chicken Kabobs

Pair these kabobs with a salad and rice for the perfect dinner!

Ingredients

  • 2 boneless chicken breasts
  • 3 lemons (washed)
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 7-8 green onions (we actually leave this out and add onion powder to the marinade)

Instructions

  1. Slice the chicken breasts lengthwise into thirds, and then slice again into about 1-inch chunks. Place chicken chunks in a ziploc bag and set aside.
  2. Zest* one of the lemons and add to a medium size bowl. Juice that lemon plus one more, add to the lemon zest and then add the minced garlic and oregano and stir. Slowly drizzle in the olive oil and whisk to combine. Add kosher salt and pepper. Pour the marinade into the bag with the chicken chunks.
  3. Marinate the chicken in the fridge for 30 minutes- 3 hours.
  4. When you’re ready to grill, prepare the grill by lightly greasing the grate with cooking spray and set to medium high heat.
  5. If using wooden skewers, you have to prep them by soaking them in water for 10 minutes. Metal ones don’t need to be prepped at all.
  6. Slice the remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off and cut into 1-inch lengths.
  7. Thread one piece of the chicken onto a skewer then two slices of green onion, and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions and repeat the pattern until you’ve reached the end of the skewer, ending with chicken. Discard any of the remaining marinade.
  8. Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.

Thanks FoodieCrush for the delicious recipe

* I don’t have a zester so I use mine fine cheese grater and it works great.

Loaded Chicken and Potato Skillet

This recipe is similar to the Loaded Baked Potato Casserole recipe we’ve already made but it doesn’t require you to turn on your oven. Always a plus in the hot summer months!

Loaded Chicken and Potato Skillet

Ingredients

  • 3 medium potatoes, peeled & cubed
  • 4 strips of bacon, cooked & crumbled
  • 2 chicken breasts, cubed
  • 1 tbsp. olive oil
  • 1 tsp onion powder
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • Season Salt
  • salt & pepper
  • 2 cups cheddar, shredded
  • Optional Toppings
    • sour cream
    • green onions

Directions

  1. While bacon cooks, peel and cube potatoes. Boil on stove and remove from heat when cooked {soft & mushy}.
  2. In a large skillet, cook chicken until brown on both sides and no more pink inside.  Remove from heat & cut into cubes.
  3. In the same skillet, heat olive oil and add peppers.
  4. Add potatoes to the pepper mix, sprinkle with season salt and onion powder and cook for another 3-5 minutes.
  5. Add chicken, salt and pepper, bacon, and cheese.
  6. Cover the skillet with a lid and remove when cheese is melted.
  7. Top with optional sour cream and green onions and enjoy!

Thanks to Pearls, Handcuffs, and Happy Hour for this great recipe!

Pot Roast – Slow Cooker

Serves 4-6

  • 2.5 lb chuck roast
  • flour (start with 1/4 cup)
  • garlic salt
  • dried rosemary
  • butter (start with 2-3 TBS)
  • 1 lb package of baby carrots
  • 1 tsp onion powder
  • 6 red potatoes
  • 2 celery ribs
  • 2 cans Cream of Mushroom Soup
  • 1/2 packet onion soup mix
  • 1 TBS Worcestershire Sauce
  • 1 can beef broth

Combine some flour, garlic salt, and dried rosemary and lightly cover the roast.

In a skillet on the stove, melt the butter and then sear all sides of the meat

Place meat in slow cooker and add baby carrots, onion powder, small red potatoes and celery.

Combined 2 cans of cream of mushroom soup, ½ a packet of onion soup mix, 1 tbs of Worcestershire sauce, and 1 can of beef broth. Pour over the meat in the slow cooker.

Cook on high for 4 hours and the turn it down to low for 2 hours.

Serving suggestions: Cheese Risotto and French Bread

I originally was going to use this recipe but I saw someone posted a comment a different version of it and I LOVED it. So I’m not sure how to reference a comment of a recipe but sdgirl who posted back in 2006. haha.

BBQ Chicken French Bread Pizza

Ingredients

  • 1 loaf of french bread
  • 1/2 cup bbq sauce
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 cup chicken, cooked and shredded
  • 1/4 cup red onion, chopped
  • 1-2 TBS cilantro, chopped

Directions

  1. Preheat oven to 450 degrees
  2. Cut your french bread loaf in half length-wise
  3. Spread bbq sauce evenly over the top of each bread
  4. Sprinkle 1/2 cup of mozzarella over the top of each loaf
  5. Spread chicken, red onion and cilantro evenly over both loaves.
  6. Top with remaining cheese.
  7. Bake in oven for about 10 minutes or until cheese is melted and starts to turn golden.

 

Source: Like Mother Like Daughter

Chicken and Cheese Quesadilla Pie

Ingredients

  • 1 (10-inch) flour tortilla (burrito size)
  • 3 cups cooked chicken, chopped or shredded
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 cups shredded cheddar cheese
  • Salt and pepper
  • 2 large eggs
  • 1 cup milk (whole or 2% work best!)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  1. Heat oven to 450 degrees.
  2. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray.
  3. Toss chicken, cilantro, 1/2 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.
  4. Spread filling over tortilla.
  5. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth.
  6. Slowly pour over filling, then sprinkle with remaining cheese.
  7. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes.

Slightly Adapted from this recipe here