Archive for the ‘Chicken’ Category

Chicken Salad Pitas

June 1, 2012

Chicken Pecan Pitas

I got this recipe from an old Southern Living Cookbook that I borrowed from a friend a few years ago. This was the first time I have ever made the recipe, and it was very tasty. I used walnuts instead of pecans because they are cheaper. I also used spinach leaves instead of the red lettuce.


Chicken Enchilada Casserole, Church Potluck Style

January 15, 2012

If you like casseroles with cream soups and sour cream, you will love this one. This was the first time I’ve ever mixed green chilies with a cream soup, and it was amazing! I found the recipe in my grandma’s church cookbook from Croom A Coochee Baptist Church in Florida. The recipe was submitted by Mindy Oxendine.

Chicken Enchilada Casserole
3 cups cooked chicken, diced (I used leftover dark turkey meat from Christmas.)

1 can cream of chicken soup

1 large can green chilies

8 oz sour cream

1/2 can chicken broth

1 box chicken rice-a-roni (I got a box of rice/vermicelli by mistake, and it worked well.)

3 cups cheddar cheese (Just use as much as you need to cover the dish.)

1 large can French fried onions (enough to cover the top)


Cook rice-a-roni as directed on the box. Add in cream soup, green chilies, sour cream and chicken broth. Place in 9x13in pan. Sprinkle cheese over the top and cook at 350 degrees for 30 minutes. Sprinkle onions on top and cook an additional 5 minutes. Serves 8.

Note: Since I have a smaller family, I divided the mixture into two 9×9 pans. I cooked one of them, and placed the other (before adding cheese) in the freezer for another day. Half the recipe was plenty for my family of four, and we even had leftovers.

Chicken Barbeque Pizza

April 25, 2011

This is a fun and yummy recipe that requires very little effort.  I make the dough in my bread maker, but you could just as easily buy a pizza crust from the store.  The pie recipe came from me just figuring it out.  The dough recipe comes from the manual for my Bread Box Bread Maker.  It’ll make 2 thick pizza crusts (I usually do one chicken barbeque and one pepperoni).

Pizza crust dough:

  • 1 1/2 cups + 3 Tbs  warm water
  • 2 Tbs oil
  • 2 Tbs sugar
  • 1 tsp salt
  • 2 Tbs dry milk
  • 4 1/2 cups flour
  •  2 tsp active dry yeast

– Put all ingredients into the bread maker and select the dough program for 2 lb.

– When dough is finished in bread maker, place dough on lightly floured surface.  Divide in half and press each half onto a pizza pan (or pizza stone if you have one), raising edges slightly.

Pizza Recipe (makes one pie):

  • About a cup of cooked Chicken (I usually use leftovers after cooking a whole chicken, or you can use canned chicken, or whatever)
  • About 1/2 cup of Marinara sauce
  • About 1/4 cup of Barbeque sauce
  • Shredded mozzarella cheese

– Combine marinara sauce with barbeque sauce (I usually just do this by sight and taste.  The barbeque sauce can easily overpower the marinara sauce, so just add the barbeque a little at a time until it tastes good to you.  If you add too much, just add more marinara.)

– Spread sauce over the dough and top with as much mozzarella as you like (I like mine cheesy!)

– Coat chicken with a Tbs or two of barbeque sauce and spread over cheese.

– Cook the pie at 425* for 15-20 mins and voila! Yummy Chicken Barbeque Pizza.

Chicken Fajita Skillet Dinner

December 11, 2010

Chicken Fajita Skillet Dinner

I obtained this recipe at a Seminary Wives Institute Seminar Saturday event at SBTS. Chef Pam Price gave a cooking demonstration and taught us how to make this easy and delicious dish. If you chop the onions and peppers ahead of time and have your chicken already cooked (or use a store-bought rotisserie chicken),  you can just dump the ingredients in the pot, and everything will be ready to eat in about 20 minutes.

Chicken Fajita Skillet Dinner- makes plenty of food for four adults and a few young kids


2 cups diced cooked chicken

2 cups cooked penne or ziti pasta (cook slightly less than al dente, around 5 minutes or so)

1 Tbsp oil

1 large onion cut into strips

1 large green pepper cut into strips (I like to use red or orange peppers instead, and you can use half a pepper if you want)

1 can black beans, rinsed well in cold water and drained

1 cup frozen corn

1 small can diced green chiles

1 can petite diced canned tomatoes

1 envelope taco seasoning, mixed with 1 cup water (water is optional)

Garnishes: shredded cheddar, sour cream and diced green onions


1. Saute onions and peppers in a large pot with the oil about 5 minutes.

2. Add chicken, cooked pasta, beans, corn, tomatoes, chilies and taco seasoning. Stir well to blend. Simmer 10 min. or until flavors are blended.

3. Serve in bowls and let guests top their own with garnishes.

Cheesy Chicken and Stuffing Casserole

December 9, 2010

This is my number one go to recipe when it comes to hospitality.  I’m sure that I’ve already cooked this for a number of you Auburndale ladies, and I will be pulling out again as we have a bunch of due dates coming up for you expectant mothers.  This recipes comes from my Mommom (who I am sure got it from somewhere else, but I don’t know where).  Growing up there were six kids in our family, and this was one of the few golden recipes that everyone liked.  What makes it so great, besides the taste, is that it is incredibly simple, requires very little prep time, serves 8, and is very kid friendly.


  • 4-5 Boneless Skinless Chicken Breasts ( or as many as it takes to cover the bottom of a 9×13 pan)
  • 8 oz of Swiss Cheese Slices
  • 10 3/4 oz can of Condensed Cream of Chicken Soup
  • 1/2 cup Chicken Broth
  • Salt and Pepper
  • 1 bag of Stuffing Mix (about 6-8 oz)
  • 1 stick Butter, melted

Preheat your oven to 350. First, cut up chicken (I like to cut into serving-size pieces) and place in a buttered 9×13 casserole dish. Second, layer cheese on top of chicken. Next, mix soup, broth, salt and pepper (and if you like cooking with wine, this is a good place to add a splash of white wine – great either way).  After that, pour soup mixture over cheese.  Sprinkle 3/4 stuffing mix over top (I usually just do the whole bag). Finally, drizzle with melted butter. Bake 45-60 mins.

I usually like to serve this with some garlic green beans and possibly some cranberry sauce.  And there you have it!

Lemon and Herb Chicken

December 2, 2010

I found this recipe when my daughter was eating a Gluten Free diet. It was actually listed on a Gluten Free blog that my friend Emily introduced me to when she knew I was having a hard time finding things for Jaylin to eat. This is actually a recipe we all love and I have used ever since. Here is what you will need:

-Whole chicken (skinned, this part can be a little gross so if you want to use skinless chicken breast you can, you just have to keep an eye on it so it won’t dry out)

– A head of garlic

– 2 lemons

-kosher salt

-black pepper


Once you have the chicken washed and skinned rub it inside and out with the Kosher salt and pepper. Place the chicken in the crock pot cavity side down. Peel your garlic and place it inside the cavity of the chicken. Slice your lemons and place them on the outside of the chicken. Place rosemary on the top of the chicken as well. You want to kind alternate the lemons and the rosemary. You can use fresh or dried rosemary. You just want the chicken covered with the lemon and the herb. You can also take some of the garlic and throw it on top or around the chicken. You do not need to add water. Cook on low for 8-10 hours.

This is what your chicken should look like before cooked.

Image taken from

We really like this recipe and once you get past skinning the chicken it is pretty simple.

Chicken and Biscuits

November 25, 2010

Chicken and Biscuits- Kraft Food and Family

This is my staple chicken pot pie recipe. We eat this meal at least once a month. It is easy to make, and it uses ingredients that I usually have on-hand. It is helpful to have the chicken already cooked and shredded when you start.  I usually cook several pounds of chicken at one time and store small bags of shredded meat in the freezer. Then I just thaw out a bag as I need it for recipes. You can prepare this meal in about as much time as it takes to preheat the oven.

Kraft Foods

Image taken from Kraft Food and Family website


1 can cream of chicken soup

¾ cup sour cream (divided)

2 cups chopped cooked chicken (or leftover turkey)

1 pkg frozen mixed vegetables (thawed- run under water in a colander)

1 cup shredded cheddar

1 cup all purpose baking mix

3 Tbsp milk


1. Preheat oven to 375 degrees.

2. Mix soup and ½ cup sour cream in 8 in square baking dish

3. Stir in chicken, vegetables and cheese.

4. In a separate bowl, stir baking mix, 1/4 cup sour cream and 3 Tbsp milk until mixture forms a stiff dough. Spoon into 6 mounds over chicken mixture.

5. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

Makes 6 small servings (Realistically, it feeds about 3 hungry people.)

Cajun Chicken Linguine

November 11, 2010


                     This is a “Winn-Dixie Signature Recipe” that we have loved and adapted to our own tastes.  The recipe below is the original, but when we make it we always seem to add a little extra chicken broth, we cut the chicken into smaller pieces for cooking, and we add just a sprinkle or two more of the Cajun seasoning…trying to find the balance between bold flavor and something that Amos will still find edible and not too spicy.  In the end, we still find ourselves with the Cajun seasoning on the table by our plates, adding “just a little bit more” to our individual servings…the joys of spicy food!  The seasoning pictured is our favorite…and if you are not a fan of spicy food…you can tone the flavor down by adding less!  The sauce will thicken a bit if you let the pasta cool in it for a few minutes before serving. 

Cajun Chicken Linguine

1 16oz. package linguine

4 boneless, skinless chicken breasts, split lengthwise

½ tsp. prepared Cajun seasoning

¼ cup olive oil

¼ cup chicken broth

1 cup whipping cream

Cook linguine per package instructions.  Drain and set aside.

Rub Cajun seasoning over chicken breasts on both sides.  Place chicken breasts in large sauté pan with heated olive oil and cook on both sides until the chicken is firm and golden brown.

Add broth and heavy cream, let simmer for a few minutes.  Remove chicken to a serving platter and set aside.  Add linguine to simmering sauce and toss to coat.

Serve alongside cooked chicken breasts.

Southwestern Pasta Bake

November 4, 2010


            Southwestern Pasta Bake is a great go-to casserole.  This Rachel Ray meal is not your stereo-typical casserole: no cream soups, no sour cream, and no long baking time!  It takes a few minutes to prep, but once you put it under the broiler in the oven, you are only a few minutes from eating!  In total, it takes about 30 minutes to make.  This meal is great by itself or with some veggies on the side.  The Southwestern Pasta Bake makes a full casserole dish.  We get two nights’ supper out of this meal for our family of two and a half (or one supper and a couple lunches each).  Just add a little bit of milk and cheese to leftovers to freshen them up.  Enjoy!

My husband and I have adapted this recipe from Rachel Ray 365: No Repeats.

Southwestern Pasta Bake


Coarse salt

12 oz. penne pasta (about ¾ of a 16 oz. box of pasta)

2 T. vegetable oil

4 6-oz. boneless, skinless chicken breast halves, cut into 1-inch pieces

1 T. ground cumin

1 T. ground coriander

2 T. chili powder

Coarse black pepper

½ yellow onion

3 garlic cloves

1 jalapeño, seeded

2 T. butter

2 T. all-purpose flour

2 cups milk

¾ pound sharp yellow Cheddar cheese, shredded (about 2 ½ cups)

1 T. dried cilantro (or ¼ cup fresh, chopped cilantro)

1 T. dried parsley (or ¼ cup fresh, chopped parsley)


1.  Preheat your oven to the high broiler setting.

2.  Get you pasta cooking, and follow directions on box.

3.  While pasta is cooking, pour oil into skillet and heat to medium-high heat.

4.  Mix the cumin, coriander, chili powder, salt, and pepper.  Use about 2 tablespoons of this mixture to season the chicken (more or less to your taste).  Save the extra for next time.

5.  Add the chicken to the oil in the heated skillet and cook about 5 minutes, until lightly browned.

6.  Process the onion, garlic, and jalapeño in a food processor until finely chopped or chop finely by hand.  Add to chicken mixture in skillet and cook for about 5 minutes.

7.  While chicken mixture is cooking, begin the cheese sauce.

8.  Heat a medium sauce pot over medium heat (I use a little higher than medium heat on our stove).  Melt the butter and stir or whisk the flour in.  Allow to cook for 1 to 2 minutes until lightly browned.

9.  Very gradually whisk in milk.  It might be a little lumpy, but just keep on whisking.

10.  Once the milk comes to a bubble, stir in the cheese, cilantro, parsley, salt, and pepper.  Remove from heat.

11.  Drain pasta and dump back in the pasta pot.  Add the chicken mixture and cheese sauce to the pasta pot and stir to combine.  Transfer everything to a 9X13 baking dish (or comparable casserole dish).

12.  Place under broiler for 3 to 4 minutes or until lightly browned.  Enjoy!

Sweet and Sour Chicken

November 1, 2010

Grace and peace from God our Father, and from the Lord Jesus Christ!

I love to cook, I admit it. Everything about preparing a meal, with the exception of the clean up, is fun. In the evenings when my husband is studying, I do some study of my own: cookbooks. I read them, obsessively, like novels. I’ve told Greg that we will need to move soon because I have combed through all of the cookbook collections from the local libraries.  As I move through the book, I have little pieces of scrap paper to mark recipes that I think sound or look good. Once through the whole book, I go through it again and decide if the marked recipes are worth the time and ingredients to make. I hate it when a recipe turns out badly, the waste of money makes me mad, so I’m pretty choosy. The almond macaroons were worth the $5 of almond paste, but the stuffed French toast not so much (it was a soggy mess). For every great recipe I find, I make 2 clunkers that have my family longing for the sight and smell of the golden arches! I have limited myself to 2 new recipes a week, and my family thanks me, especially after a couple of bad weeks!

Those recipes that are “keepers”, as my family calls them, go into The Book, which is now in its second edition. It’s also been split in two with appetizers to meats in volume one and desserts through breads in volume two. These are recipes I use over and over and that my picky girls will generally eat.

So today, with this first blog post I start with a recipe that has the seal of approval from even the pickiest of my eaters (Rebecca ate an unheard of  6 pieces of this chicken): Sweet and Sour Chicken. I got this recipe from the recipe wing of The Pioneer Woman blog.

A note about this recipe: it is messy to make, between the dipping in cornstarch then in egg. Your phone will no doubt ring just as your fingers take on a sausage like appearance of paste, your child will wail that their movie doesn’t work, or your dog will take on that desperate look in their eyes that mean only one thing! Fear not, it is all worthwhile, as is the turning every 15 minutes while it bakes (using a large flat spatula makes easy work of this part). So without further ado:

Sweet and Sour Chicken

3 skinless and boneless chicken breasts, cubed to about 1”

1 C of cornstarch

2 whole eggs, beaten lightly

¼ C of oil

¾ C sugar

4 T ketchup

½ C white vinegar

1 T soy sauce

1 t garlic powder

1.   Dip the chicken in the cornstarch then the egg.

2.  Fry the nuggets in batches in the oil until browned on both sides. Place in a single layer in a 9×13” baking dish.

3.  Mix together the sugar, ketchup, vinegar

4.  Soy sauce and garlic powder, then pour over the chicken.

5.  Bake the chicken at 325* for 1 hour, turning every 15 minutes.

I generally serve this with white rice and some stir fried vegetables.