Tag Archives: chicken

Tortilla Chip Casserole

Didn’t someone once say that casseroles are boring?  I guess casseroles used to primarily consist of some kind of leftover meat, mixed vegetables, maybe a pasta, rice or potato and some kind of creamy condensed soup…yeah…boring.  I wouldn’t want to eat that.  Well, unless I’m really hungry.  This Tortilla Chip Casserole is unlike any other casserole you’ve had.  If you are making this for dinner for guests or family, don’t even bother telling them you made a casserole because you’ll have them dreaming of Taco Bell right away.  Instead, tell them you have made the most flavorful, cheesy knock-your-socks-off dish and leave it at that.

Black beans, chicken and tortilla chips are nestled between layers of a spicy, cheesy milk sauce, and topped with enchilada sauce and cheese before being baked until melted and gooey.  Cumin and coriander are added to the milk sauce giving warmth to the already-bold flavors going on in the dish and cream cheese is also melted in making the sauce thick and rich.  Roasted red peppers, which are tucked away in the middle of the layers, add more flavor but sort of disappear in the end result so leave them in or leave them out, it’s up to you.  The best way I can describe this dish to say it’s like eating your favorite Mexican dip for dinner.  It’s creamy, it’s cheesy, it’s hearty, it has chicken, it has chips, it has spice.  It’s everything wrapped up in one little casserole bow.  Don’t let the lengthy list of ingredients deter you:  this will be the best dish you’ve made in a long time.  And no one will be dreaming of Taco Bell.

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The ingredients:

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Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.

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Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce.

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Sprinkle with shredded cheese. Bake at 350°F for 30 minutes.

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Sprinkle with green onions, if desired.  (I was in such a hurry to eat this, I completely forgot the green onions!)

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Additions:  None

Omissions:  None

Substitutions:

  • Red enchilada sauce

Overall Rating:  Love It

Source:  Cooking Light Magazine

Quick Chicken Noodle Soup

Every once in a while I end up making a recipe that is so simple and classic that I wonder why in the world I haven’t attempted to do this before?  This Quick Chicken Noodle Soup is perfect in its simplicity while being light yet filling at the same time.  When it’s winter and cold outside, what’s a better meal to have than a warm bowl of soup?  And when you aren’t feeling good, what’s better than a warm bowl of comfort?

Chicken, noodles, carrot, celery and onion are mixed in one big pot with broth and water and the perfect pot of soup comes together.  Any pasta or noodle will work here, like rotini or orzo, but I chose to use no-yolk egg noodles which worked perfectly.  Also, I used precooked chicken but this would be a perfect use for leftover chicken breast since it makes the soup come together than much faster.  Flat leaf parsley added at the end brings a fresh flavor boost so I wouldn’t leave it out.  Flavored with nothing more than salt and pepper, this soup is a keeper which I will make over and over.

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The ingredients:

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Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.  While broth mixture heats, heat oil in a large saucepan over medium-high heat and add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently.

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Add hot broth mixture and pasta; bring to a boil.  Cook 7 minutes or until pasta is almost al dente.

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Stir in chicken; cook 1 minute or until thoroughly heated.

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Stir in parsley.

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Additions:  None

Omissions:  None

Substitutions:

  • No-yolk egg noodles
  • Precooked chicken strips

Overall Rating:  Love It

Source:  Cooking Light Magazine

Chicken Sausage Puffs with Creamy Mustard Dipping Sauce

Have you ever used puff pastry? I haven’t and I’m left wondering how I can call myself a cook now. Not that puff pastry is something I made from scratch or anything. I simply pulled it out of the box and thawed it out. But why was I intimidated? It’s not like I have to puff it up by blowing into it or anything. These Chicken Sausage Puffs with Creamy Mustard Dipping Sauce were so, so simple. I’m now obsessed. I want to make everything with puff pastry. I may never eat regular bread again.

Frozen puff pastry is thawed until pliable and cut into squares before being cutely topped with a little button of chicken sausage. As the pastry cooks in the oven, it puffs up around the sausage and becomes light and buttery. What a perfect appetizer for the holidays or just as a tasty snack. Make this with pork sausage, turkey sausage or vegetarian sausage and I swear you won’t be disappointed.

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The ingredients:

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Preheat oven to 400°F. Place 1 pastry sheet on a lightly floured work surface; roll into 1 (8- x 12-inch) rectangle. Cut pastry into 24 (2-inch) squares.

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Place 1 sausage slice in center of each square, pressing down. Repeat with remaining pastry sheet and sausage.

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Arrange puffs on aluminum foil-lined baking sheets, and brush with egg. Bake 18 to 20 minutes or until pastry is puffed and golden.

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Meanwhile, stir together mustard and sour cream in a small bowl.

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Serve pastries warm, with dipping sauce.

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Additions: None

Omissions: None

Substitutions:

  • light sour cream

Overall Rating: Love It

Source: Coastal Living Magazine

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