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Tag Archives: Poultry Recipes

Zesty Buffalo Chicken Casserole

Buffalo Chicken Casserole

Ingredients

3-4 boneless skinless chicken breasts (about 1.5-2 lbs)- You can also use tenderloins or cut up the chicken into halfs or smaller to make it easier to serve if your family won’t be eating a whole chicken breast each. This will usually make it cook more quickly though so keep an eye on it.

8 oz. Philadelphia Cream Cheese, softened- You can use light if you prefer, just steer clear of the fat free cream cheese since it won’t melt the same.

1 C. sharp cheddar cheese, shredded- Divide this in half, as half will be used in the mix and half on top. If you don’t have sharp on hand you can substitute any cheddar cheese, or mexican blend.

1/4 C. Frank’s Buffalo Sauce- You can use more buffalo sauce to make it spicier or less to make it less spicy.  I would mix this with the cream cheese first and sample it to make sure it has the right amount of kick for you.

1 Tbsp. Hidden Valley ranch powder- I love using ranch powder in lieu of bottled ranch as I think it delivers better flavor. You can actually buy it in bigger containers now if you cook with it frequently, but if you have a packet, there are about 3 tablespoons in there so you are going to use about a third of the packet. You can also alternately use 1 tbsp of this Homemade ranch mix

Directions

Preheat oven to 375˚F. Prepare a 9X13 baking dish by lightly greasing it with cooking spray. Set aside.

1. Mix the cream cheese, ranch mix, 1/2 cup of the cheddar cheese, and buffalo sauce in a bowl until everything is combined. Make sure the cream cheese is nice and soft before you mix or it won’t work well.  If you forgot to leave it out to soften you can just pop it in a bowl and microwave it for about thirty seconds, stir and add more time if needed.  Then you can mix everything in.

2. Lay the chicken breasts flat in the bottom  of a casserole dish.  If you want to cut the chicken into smaller pieces do it now and place those on the bottom of the dish.  Spread the cream cheese mixture evenly over the chicken. Sprinkle the remaining cheese over the top of the dish.

3. Bake for twenty-five – thirty-five minutes or until chicken is cooked through (165˚F internal temp). I baked my casserole on the middle rack of the oven.  I have never had to cover it, but since the each oven cooks differently, and there are other considerations like climate altitude etc, just keep an eye on it and if the cheese starts to get more brown than you want, you can loosely cover with foil for the remainder of the cooking time to protect it from browning any further.

Source The Pinning Mama

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Insanely Delicious Chicken Bake

Ohhhh I am SO ecstatic to share this recipe with you. Why you ask?? Because it’s crazy delicious and once your family take a bite they will want it all the time.

Melt in your mouth chicken bake

Ingredients:

1 lb boneless, skinless chicken breasts, diced

3/4 C. mayonnaise or Greek yogurt

1 C. FRESH Parmesan cheese, shredded

1/2 tsp. seasoned salt

1/2 tsp. ground black pepper

4 garlic cloves, minced

1/8 tsp. red pepper flakes

1/2 C. Progresso Italian bread crumbs

Directions:

Preheat your oven to 375 degrees

1. Grease a 9 x 13 baking pan with cooking spray and place chicken evenly on bottom.

2. In a small bowl, combine the mayonnaise (or yogurt), cheese, salt, pepper, garlic cloves, and red pepper flakes. Evenly spread mixture on top of chicken, coating entirely. Sprinkle bread crumbs on top of mixture.

3. Place pan in preheated oven,and bake for thirty-thirty five minutes, or until chicken is cooked through. Remove from oven and use slotted spoon to scoop chicken on top of pasta, rice, or onto plate!

4. Yum!!

Source The Cookin Chicks

Slowly Cooked Chicken in Beer

I like cooking with beer. It gives the food a lot more flavor such as meat. The other evening I prepared this Slow Cooker Beer Can Chicken recipe. It called for a whole chicken. But I didn’t have one on hand so I decided to use four chicken breasts instead.

The recipe has both a mild one and super hot marinade option. I’ll add a note on how you can make spicy or non-spicy towards the end of this post. I, of course, went for the mild one because I’m a pansy.

I immediately went to work and started by gathering the ingredients for the marinade, stirring them together. Here’s the fun and messy part. Rubbing it into the chicken. After I marinaded my chicken and cleaned up my big mess, I tossed them into the slow cooker and poured in the beer. I used Miller Lite.

The choice of beer, of course, is up to you.

The original recipe called for dark beer occasionally this is only available during the fall, but in bigger cities, it should be for sale year round. Dark beer is not Guiness, although Guiness would probably produce an interesting flavor. If you’re willing to spend extra on a craft beer, then dark beer wouldn’t be difficult to find.

The Recipe

Slow Cooker Beer Can Chicken

INGREDIENTS

1 5-6lb. chicken (I used four chicken breats)

2 Tbsp. smoked paprika

1 tsp. salt

2 tsp. pepper

1 tsp. oregano

2 tsp. thyme

1 tsp. tarragon

2 tsp. garlic powder

1/4-1 tsp. cayenne pepper

½ tsp. onion powder

2 Tbsp butter, melted

1 can (12 ounces) dark beer -OR-lager

Directions

1. Make 4 balls of aluminum foil (about 2-inches in diameter) Place bunched of rolls of foil in bottom of 6-quart slow cooker and pour in the beer.

2. Pat chicken dry with paper towels. Pull skin gently way from bird. Combine all dry seasonings together.

Mix ½ teaspoon of seasoning blend into butter. Spread butter mixture under skin of chicken. Next with clean, dry hands, rub remaining spice blend onto chicken.

3. Place chicken on top of foil balls in slow cooker. Cover and cook on high for four-six hours, or low on seven-eight hours. Check the temperature – chicken is done when the temperature is 165-170 in the thickest part of the thigh. Continue to cook if needed.

Court’s Cooking Notes:

The spice rub can be made anywhere from mild to very hot depending on the amounts of two ingredients. The primary heat-generating ingredient is cayenne pepper. If you know that everyone you’re serving is into 5-alarm heat, go with the lesser amount of this ingredient when you prepare the rub.

The seasoning next is paprika. Yes! You can use the generic variety found on most grocery store shelves, but this chicken will taste better if you use a smoked variety paprika. Smoked paprika comes either mild or hot. If you use the hot, you are going to add more heat on top of the cayenne, so choose carefully. I used the mild smoked variety here and as I mentioned before, I’d advise you to do so as well, unless, of course, you’re into some serious heat. If you can’t find the more gourmet paprikas in your store, then the generic variety will do, but make sure it’s fresh otherwise it will have zero flavor.

Source Bake at midnight

Three ingredients. A Crockpot. Yum!

I love recipes that require five ingredients or less. I especially like them when they are cooked in the crockpot. I mean come on who doesn’t? They need little or no prep, clean up is a breeze, and they still taste delicious!

This Chicken Broccoli Alfredo Crock Pot recipe needs three ingredients. And a crock pot. I love it!

Chicken Broccoli Alfredo Crock Pot

Ingredients

4 Boneless Skinless Chicken Breasts, fresh or thawedl

1½ jars Prego Creamy Alfredo Sauce (2-15 oz. jars)

10 oz. Frozen Broccoli Florets

Directions

1. Place the chicken into a six qt Crock Pot insert, and Cook on HIGH for two and a half hours or LOW for five hours. After two and a half hours on HIGH or five hours on LOW, drain juices from Crock Pot.

2. Evenly spread the Alfredo Sauce over chicken, then top with Broccoli Florets. Cook on HIGH for one more hour {covered}, or until done. Optional: Serve with a side of Pasta. ENJOY!

Source The Frugal Girls

Veggie Bacon Cheddar Chicken Dinner

If you dig chicken and broccoli recipes, you’ll love this super easy Broccoli Bacon Cheddar Chicken recipe. All you do is toss the chicken breasts in a casserole dish, then top with the rest of the ingredients and bake for thirty minutes!

Broccoli Bacon Cheddar Chicken

Ingredients

cooking spray

2-4 chicken breasts

salt and pepper

2 cups broccoli florets, chopped

Six strips bacon, cooked, chopped

1/3 cup Mozzarella cheese, shredded

1 cup Cheddar cheese, shredded

Instructions

Preheat the oven to 400 F. Grease the bottom of a 9×13 baking dish with cooking spray. Set aside.

1. Add the chicken breasts to the casserole dish. Sprinkle chicken breasts with salt and pepper. Pour the broccoli florets all over the chicken. Top with chopped cooked bacon. Sprinkle with shredded Mozzarella and cheddar cheese.

2. Bake, uncovered, for about twenty-thirty minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. Remove from the oven and eat. Enjoy! 😊

Source Julia’s Album

Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken

INGREDIENTS

1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional

Directions

1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

The Greatest Healthy Chili

I had intended to prepare this chili recipe on the stovetop on Monday evening. But Luke my brother had two basketball games about the same time I planned on cooking. I was bummed because I wanted to watch and support him and his team. However, I was excited to see that the chili can cook in the crockpot. I immediately got busy with cooking the meat and tossing everything in the crockpot so that it would be ready to eat when we got home from my brother’s games. My brother’s team did a pretty good job overall but they unfortunately lost. I’m proud of my brother he’s a really good ball player.

Anyway, this chili was amazing, excellently spiced and healthy. It’s made with lean ground turkey, kidney beans, and corn. This version is the greatest! My family loved it, and I’m sure your family will enjoy it too!

The Best Healthy Turkey Chili

INGREDIENTS

2 tsp. olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken

4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/4 -1/8 tsp. cayenne pepper

1/2 tsp. salt

1 (28-oz) can diced tomatoes

1 1/4 C. Progresso chicken broth

2 (15 oz) cans Goya dark red kidney beans, optional

1 (15 oz) can sweet corn

For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions

1. Pour oil in a large pot and place over medium high heat. Add the onion, garlic and red pepper and saute for five-seven minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.

2. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for approximately twenty seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for thirty-forty five minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Court’s Cooking Notes: To prepare this recipe in the slow cooker reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

Source Ambitious Kitchen

Sweet and Garlicky Chicken

This Bacon Brown Sugar Garlic Chicken, is the best chicken you’ll ever eat with just a few ingredients that you have in your cupboard. Sticky, crispy, sweet and garlicky, makes an excellent weeknight meal for you and your family.

Bacon Brown Sugar Garlic Chicken

INGREDIENTS:

2/3 C brown sugar, packed

3 Tbsp garlic, minced

3/4 tsp Kosher salt

1/2 tsp black pepper

6 chicken breasts, boneless and skinless

12 slices bacon (you can use turkey bacon)

DIRECTIONS:

Preheat your oven to 375 degrees. Grease a 9×13 baking dish with cooking spray. Set aside.

1. In a large bowl combine the brown sugar, garlic, salt and pepper and mix until combined. Cover the chicken in the brown sugar mixture.

2. Wrap each piece of chicken with two slices of bacon (aim for the end of the bacon pieces to stay under the chicken to prevent unwrapping while cooking). Place into your baking dish. Top with the remaining brown sugar mixture.

3. Bake in the oven for twenty five – thirty minutes or until cooked through and browned. Careful to not let the brown sugar burn and blacken.

Source Dinner and dessert

Court’s Cooking Notes: To make it a little healthier or if you aren’t able to eat pork you can use turkey bacon as a substitute.

Crispy Onion Chicken Dinner

This delicious crispy onion chicken recipe called for two and a half cups of French’s fried onions but I discovered that I didn’t have enough. So I decided to use breadcrumbs to make up the difference. It wasn’t as crispy, but the breadcrumbs did not take the yummy flavors away from the chicken. I also didn’t have enough honey mustard, so I made another change by combining regular mustard and honey. It surprisingly worked out great!

I am very proud of myself. I am getting more and more confident with substituting ingredients and working through the difficulties of cooking. This is one of the several reasons why I enjoy cooking so much. It involves a lot of learning and discovering new things. I hope that cooking is just as beneficial for you as it is for me.

This chicken dish is 100% crispy on the outside and juicy on the inside onion chicken. The flavor is amazing!

Crispy Onion Chicken

INGREDIENTS

4 boneless, skinless chicken breasts

1/2 C honey mustard

1 1/2 C French’s fried onions, crushed

Directions

Preheat oven 375° F. Grease a baking sheet with non-stick spray or cover with foil (and spray foil w/ non-stick spray) for easy clean-up.

1. Place honey mustard in a medium shallow bowl. Place crushed fried onions in a separate medium bowl.

2. Coat each chicken breast in honey mustard then coat in crushed fried onions. Carefully lay coated chicken on baking sheet. Sprinkle tops of the chicken with a little more of the crushed fried onions.

4. Bake for thirty-fifty minutes or until chicken is thoroughly cooked.

Source Life in the lofthouse

Crazy Addicting Buffalo Chicken Pasta

Earlier this week I had a serious craving for Buffalo chicken with a little comfort food tied into it. As We all need a little cheat now and then, right?  And this one is completely (and I mean TOTALLY) worth the splurge.

Delicious, rich, addicting, cheesy, creamy and just the right amount of spicy…. Cheesy Buffalo Chicken Pasta. In the crockpot. Almost every step is done in your slow Cooker. Isn’t that nice? You hardly have to do anything! Have I convinced you yet?

I usually don’t indulge in any pasta too often. So this recipe was indeed a real treat. But when I do indulge I always try to get a small serving size with a vegetable or a side salad. However, I confess that I didn’t do it this time. Haha! I stuffed my face with this tasty, cheesy, gooey pasta. And then I got extremely excited about the idea of sharing it with all of my readers.

Some of you know that I’m a big fan of anything buffalo chicken. I’ve stated that once or twice (or a billion times) that it’s only been a few years that I found the excellent spicy flavor and now I can’t seem to control myself.I hope you don’t mind. But I think I could eat it every day. Just kidding!

This pasta dish would make a great dinner for a busy weeknight or the weekend with a good movie with your family or friends.

Slow Cooker Cheesy Buffalo Chicken Pasta

Ingredients

1 to 1½ lbs boneless skinless chicken breasts

3 C chicken broth

½ C buffalo wing sauce (1/4 cup now, ¼ cup later) I love Frank’

1 Tbsp ranch dressing mix (dried packet kind)

½ tsp garlic powder

¼ tsp celery salt

¼ tsp salt

⅛ tsp pepper

8 oz cream cheese

1 Tbsp shredded sharp cheddar

1 Tbsp corn starch + 1 tablespoon water

16 oz linguine noodles

Chopped cilantro for garnish (optional)

Directions

1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crockpot. Top with cream cheese and shredded cheese. Cover and cook on HIGH for four hours or LOW for eight.

2. When chicken is fully cooked remove to separate bowl and shred with two forks. Add remaining ¼ cup buffalo sauce to chicken and toss to coat

3. Set aside chicken. Whisk together corn starch and water and add to crockpot. Use a whisk and stir until cheese and cream cheese is all combined and smooth

4. Break noodles in half and place in crockpot. Top with chicken and cover

5. Turn crock on high for thirty-sixty minutes until noodles are fully cooked, stir three-four times during cooking. If noodles are not done you can add extra broth or water ¼ cup at a time. Garnish with cilantro if desired and serve immediately.

Source Slow Cooker Gourmet

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