King Ranch Chicken

I have never had a dish requested by as many people or as often as this one. I was famous for it in college and didn't divulge how easy it is to make until after I graduated and moved. :)


~Shredded cooked chicken. I have often used leftovers from any other chicken I've recently made.
~Torn up corn tortillas. White or yellow, it doesn't matter.
~Grated cheddar. The more the happier your family will be.

In a medium sized bowl, mix:
~1 can of cream of mushroom (fat free is fine)
~1 can of cream of chicken (fat free is fine)
~ 2 cans of diced tomatoes with green chiles OR 3 cans of Rotel


In a casserole dish, layer in the following order:
~sauce
~tortillas
~sauce
~chicken
~cheese
~tortillas
~sauce
~chicken
~cheese
~tortillas
~sauce
~cheese


Cover and bake at 375 until the cheese bubbles. Put a pan on the rack underneath to catch any cheese that bubbles out. (I've been known to microwave it in a pinch, but it always turns better in the oven.)


Serve it with a dollop of sour cream. My family eats it w/ tortilla chips instead of forks. :)

Enjoy!

Chicken Spaghetti

This is a favorite dish of mine. It is very filling and "comfort food" at its finest! I like this dish because it is very versatile, I'm going to put the full recipe as I received it but I have made it before without the peas, pimento or bell peppers, so if you do not like these items then you can leave them out!

INGREDIENT LIST:
4 chicken breasts (I have found that you get a better flavor with the chicken if you buy the chicken on the bone)
1-2 bell peppers, chopped finely
1-2 onions, depending on your taste, chopped finely
1 large can English peas
1 small jar pimento
1 can Ro-tel tomatoes (this dish has a kick to it but it you want to kick it up even more you can add the hotter variety of Ro-Tel)
1 package spaghetti noodles, 16 oz.
One large box Velveeta cheese
Salt and pepper to taste

1. Boil chicken with salt and pepper. After chicken is cooked debone and cut into bite size pieces.
2. At the same time the chicken is cooking, boil spaghetti noodles, onions and bell pepper until pasta is done.
3. When pasta is almost done, melt cheese in microwave. When cheese is melted, (it is okay if cheese is a little lumpy) add Ro-Tel (with the juice), pimento and English peas to the cheese. After pasta is done, drain all water and add cheese mixture to noodles. Mix well. Add chicken.
4. Pour into large casserole dish, mix well and bake in oven at 350 degrees for 25-30 minutes or until bubbly.

Chicken Cordon Bleu

Another favorite from Allrecipes.com! I made this as stated and it was absolutely delicious!

http://allrecipes.com/Recipe/Chicken-Cordon-Bleu-II/Detail.aspx

INGREDIENTS

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Amazing Mac & Cheese

By far a family favorite! I've made this with the bread crumb topping and without and either way it is delicious!

Recipe courtesy of Food Network, http://www.foodnetwork.com/recipes/the-best-of/chef-joes-baked-macaroni-and-cheese-recipe/index.html

Kosher salt
2 cups elbow macaroni
2 eggs, beaten
2 cups evaporated milk
1/2 cup butter, melted
1/2 teaspoon cayenne pepper
2-1/2 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.

In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.

Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.

In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

Chicken Gorgonzola

I was inspired by a meal that I saw at Trader Joe's last week and I thought to myself, "Hey, I can make that!" and my oh my I am so glad that I did and the best part...Start to table in 30 minutes!! I think the kids would love a "naked" version of this, just chicken and the cheese sauce.

• 3 Chicken Breasts
• Whole wheat flour
  
• 3 Tbs Olive Oil
• 1/3 Cup Portabella Mushrooms, cut into pieces
  
• 1 Small Shallot, chopped
  
• 2 Cloves garlic, chopped
• 1 Cup half and half
• 1/2 Cup Crumbled Gorgonzola Cheese
• 1 Roma Tomato, chopped
  

Heat 3 tablespoons of olive oil in large pan. Add in mushrooms, shallot, and garlic and cook until shallot is tender. Lightly dredge the chicken through the flour and add to the pan cooking until juices run clear. Meanwhile, heat half and half in a saucepan until warm, add in Gorgonzola cheese stirring until creamy. When the chicken is cooked through remove from pan and top each breast with the mushroom mixture and chopped roma tomatoes. Drizzle cheese sauce over top of chicken and top with parsley flakes if desired.