Tag Archives: chicken

Honey Nut Chex Chicken Tenders with Honey Mustard

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I had a desire to make some kind of chicken nugget or tender for dinner tonight – and as I puttered around our beautiful kitchen I decided that bread crumbs sounded so BORING.  Then I thought to how I love using corn flakes to bread chicken – but that sounded boring too and I didn’t have any anyway!  Low and behold, a lovely unopened box of Honey Nut Chex graced my spinning pantry cabinet :)  It was perfect!  And made me think of one thing and one thing only: Planet Hollywood Captain Crunch Chicken.

I’m not even sure if Planet Hollywood is in business or makes that.  But I always ordered it when we went into the city for class trips in middle/high school.  Mmmmm.  This was a great plan!!  I found a recipe to adapt from and off I went!

Honey Nut Chex Chicken Tenders

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Cheddar Broccoli Chicken Casserole

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One of my favorite perks about our new kitchen is the fact that we have room to stock pile ingredients.  We also have a giant chest freezer in our basement, so keeping things in stock like meat and cheese is really easy!  This lets us make recipes at the drop of a hat and is something I really like.  There is something to be said about having a meal plan – but it is also really great to be able to stray from that and make a variety of dishes without having to worry about if you have the ingredients.

So, I bring you our spur of the moment Cheddar Broccoli Chicken Casserole!

Cheddar Broccoli Chicken Casserole @ HappyWifey.netMmmmmmm.

Cheddar Broccoli Chicken Casserole @ HappyWifey.net

Ingredients

  • Fresh broccoli crowns
  • 1 pound (or less) boneless chicken, uncooked
  • 8oz cream cheese
  • heavy cream (I think light would work, or milk!)
  • cheddar cheese (or whatever you’d like to use!)
  • spices (pepper, salt, garlic powder, onion powder, oregano)
  • crushed ritz crackers (we used about 1/2 a sleeve)

Directions

  • This one is super easy, folks!  Steam your broccoli, but don’t let it cook all the way.
  • In a medium saucepan, melt your cream cheese with some heavy cream.  Add a little bit and add more as the cheese melts to thin out your sauce.  If you want it thinner, add more cream or milk.
  • Add in the cheddar or other cheeses and keep stirring.  You want to keep the cheese sauce on low so you don’t burn your pan.
  • Spice the sauce with what you like, we think the oregano gives some punch!
  • While the sauce is combining, cut your chicken into bite sized pieces.  Throw them and your broccoli into a casserole dish.
  • When the sauce is to your liking, add it to the casserole and mix to combine.  Bake in the oven at 350 degrees until you can see that the chicken is mostly done.
  • Add additional cheddar cheese to the top if you like and top the casserole with ritz cracker pieces/crumbs.  Cook until the chicken is totally cooked and the top is golden brown!

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Sweet and Sour Chicken

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I am definitely NOT the chicken cook of the house.  My husband makes some killer chicken dishes.  I am great at baking food – but when you talk about oil and a skillet, somehow my chicken ALWAYS burns or comes out bad.  THIS chicken, however, is full proof!

Sweet and Sour Chicken @ HappyWifey.netI’ve decided that I can handle frying this chicken because the pieces are small, and because you don’t fry it all the way!  This chicken is browned in the skillet and then covered with a tasty sauce and baked til completion.

My chicken recipes don’t always make it into dinner rotation – but this one is a win!  Find the recipe at this website. I’m so happy I stumbled across it!

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Too Easy Chicken Salad Sandwich

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We tend to keep Craisins (dried cranberries) in our cupboard most of the time.  They are my absolute favorite to throw into chicken salad!  This past Sunday we made a giant roaster chicken for dinner as we had guests – with Christmas leftovers (ham), party leftovers (hors d’oeuvres), and now the chicken… something HAD to be done!  I whipped up a big bowl of my favorite chicken salad for lunch yesterday because my dad and stepmother were still in town.  I made so much that it was still delicious today!

Easy Leftover Chicken Salad Sandwich @ HappyWifey.net Continue reading →

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Chicken, Brown Rice, and Black Bean Enchiladas

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This is my first shot making enchiladas but they turned out great and Mike ate them all up.  We dug in right away, so please excuse me for not having an “after” photo.

Ingredients:

  • 2 cups prepared brown rice
  • 1 can enchilada sauce (I used Old El Paso – and I only used one can! you can use more if you like it more saucy)
  • 1 can black beans (I used organic)
  • 1 can fire roasted chilies for topping (I used Ortega)
  • Shredded cheddar cheese, to taste (not pictured)
  • Cooked boneless chicken (I used about 2-3 breasts for 6 large enchiladas – not pictured)
  • 6 burrito-sized flour tortillas (Mine came from Shoprite)

To Prepare:

  • Cut chicken into strips and sprinkle with salt, pepper, and cumin.

  • Spray a nonstick pan with canola oil or cooking spray (I use a heavy cast iron pan) and cook the chicken until no longer pink and juices run clear.  Mine usually take a few minutes on each side.  Set aside.

  • Cook the rice to package directions and remove from heat.  Rinse and drain the beans and add them to the cooked rice.  Stir and set aside.
  • Open the enchilada sauce and put just enough to cover the bottom of your casserole dish.
  • Grab a flour tortilla and layer some chicken, rice/beans, shredded cheese, and a drop of enchilada sauce.  Begin to roll the tortilla tightly but don’t tuck in the sides (my personal preference).

  • Repeat with five remaining tortillas and ingredients.
  • Top with remaining enchilada sauce and as much cheese as you want!  I also dollop some of the green chilies for a little kick:

  • Bake at 375 degrees for 15-20 minutes.
  • Serve with a dollop of sour cream and green onions if you like!

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