Creamy Tuscan Garlic Chicken


Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes

Procedure

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese.
  3. Whisk over medium high heat until it starts to thicken.
  4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over pasta if desired.

Cook’s Notes

  • If you are serving over pasta and like it saucy, definitely double the sauce.
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Chicken & Bacon Ranch Crescents


CHICKEN & BACON RANCH CRESCENTS

Ingredients

  • 2 (8 ounce) cans Pillsbury crescent rolls
  • 16 thin slices of chicken ( I used deli-sliced chicken) or 1 small chicken breast, cooked and cubed
  • 16 slices cooked bacon
  • 8 pieces mozzarella string cheese, cut in half
  • 1/2 cup prepared ranch dressing

img_0145Preparation

  1. Preheat oven to 375 degrees F. Remove the crescent rolls from the can. Separate at perforations and place crescent triangles onto two cookie sheets. 8 per sheet.
  2. Layer one slice of chicken onto the crescent dough. Spread 1 Tablespoon of ranch dressing over the chicken. Then top with one slice of bacon, one half piece of cheese. Starting with the wide end, carefully roll up towards the point. Repeat.
  3. Bake for 18-20 minutes, or until golden brown. Let stand 5 minutes before serving. Serve with extra ranch dressing for dipping, if desired.

Chicken Bacon Ranch Flatbread Pizza


Chicken Bacon Ranch Flatbread Pizza

Ingredients

  • 1 Flatbread
  • 1 cup leftover grilled chicken (shredded works too!)
  • 1/4 cup Hormel bacon pieces
  • 1/4 cup ranch dressing
  • 1/2 cup shredded Mozzarella cheese
  • 1 teaspoon olive oil

Instructions

  1. Preheat oven to 400(f) degrees.
  2. Brush olive oil evenly over Flatbread and bake for 4-5 minutes or just enough to crisp the crust.
  3. Carefully remove from oven.
  4. Spread ranch dressing over crust then add the chicken and cheese.
  5. Crumble bacon on top then place back in oven and bake for an additional 4-5 minutes.
  6. Carefully remove from oven and let cool for a few minutes before serving.

BBQ Chicken Stuffed Bread


BBQ Chicken Stuffed Bread

Ingredients

  • 3 cups  shredded chicken
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/4 of a red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup barbecue sauce, divided
  • 1 baguette crusty bread

Preparation

  1. To a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.
  2. Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling.
  3. Spoon the BBQ chicken mixture into the loaf.
  4. Sprinkle with the remaining 1/4 cup mozzarella cheese.
  5. Drizzle with remaining BBQ sauce.
  6. Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.

Cook’s Notes

 

BBQ Pizza Pasta Bake


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Ingredients

  • 1 pound pasta (short cut noodle)
  • 4 baked chicken breasts (from the grocery store)
  • 1 cup ricotta cheese
  • 1 cup BBQ sauce
  • 1 small red onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepepr
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup scallions, sliced

Preparation

  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of cold water to a boil, season liberally with salt and drop in the pasta.
  3. Cook until almost done, not all the way, since it’s going to continue to cook in the oven. Drain and return to pot.
  4. Combine the pasta with the ricotta, BBQ sauce, red onion, salt, pepper, and half of the mozzarella.
  5. Transfer to a 9×13 inch baking dish and top with the remaining cheese and bake for about 20 to 25 minutes or until bubbly and golden brown.
  6. Top with scallions and serve immediately.

Slow Cooker Cream Chickem Taquitos


SLOW COOKER CREAM CHEESE CHICKEN TAQUITOS
Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt + pepper
  • 8 ounces cream cheese
  • 1/3 cup water
  • 1/2 cup shredded colby or Mexican blend cheese
  • 12 6 inch corn or flour tortillas

Optional

  • cilantro
  • salsa
  • sour cream
  • other toppings as desired

Preparation

  1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot.
  2. Cover and cook on low 8 hours or on high 4 hours.
  3. Thirty minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
  4. Preheat oven to 400. Place about 1/4 cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet.
  5. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted.
  6. Serve with desired toppings and sauces.

Chicken Cordon Bleu Lasagna


Chicken Cordon Bleu Lasagna

This Chicken Cordon Bleu Lasagna is a creamy and delicious dinner that will become an instant family favorite! It is loaded with chicken, ham, bacon and a tasty cream cheese sauce that will blow your mind!

Ingredients

  • 9 lasagna noodles, cooked according to package directions
  • 4 1/2 cups cooked and chopped chicken, grilled or rotisserie chopped
  • 1 1/2 cups cooked and diced ham
  • 1 1/2 – 2 cups cooked and chopped bacon
  • 3 cups Swiss cheese, grated

Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 16 ounces cream cheese, softened

Preparation

  1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk.
  2. Add garlic powder, garlic salt, salt and pepper.
  3. Stir with a whisk and bring to a boil over medium high heat.
  4. Stir in cream cheese and continue to stir until smooth.
  5. Remove from heat.
  6. Preheat oven to 350 degrees F.
  7. Spray a 9×13 inch baking dish with cooking spray.
  8. Place 3 lasagna noodles on the bottom of the pan.
  9. Layer 1/3 of the chicken over the noodles.
  10. Next layer 1/3 of the ham.
  11. Pour 1/3 of the sauce over the ham.
  12. Next sprinkle 1/3 of the cheese over the sauce
  13. Finally sprinkle 1/3 of the bacon over the cheese.
  14. Repeat 2 more times.
  15. Bake at 350 degrees F for 45 to 60 minutes.