Rachel's Recipes

Posts Tagged ‘Chicken

This was an easy dish to put together and clean up since everything is cooked in one pan.

1/3 pound bacon, cut into one inch slice
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

In a large 12-inch skillet cook the bacon over medium heat until cooked through. Remove from the pan and set aside, reserving about 1 Tablespoon of the bacon grease. Add the chicken and onions and cook until heated through. Remove the chicken and onions and set aside with bacon.

In the same skillet, add the water, chicken broth, pasta, and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Add the bacon, chicken, onions, and shredded cheese. Stir to combine and cook until everything is heated through.

Adapted from: Mel’s Kitchen Cafe


I had to work late last night and knew I’d be too exhausted to make dinner when I got home. Luckily my crockpot came to the rescue. These were super easy to throw together and they just cooked all day long.

Next time I may try to add some corn and black beans.

8 oz block cream cheese (I used neufchatel)
1 packet taco seasoning
2 pounds chicken breasts, frozen (if fresh, cut the cooking time in half)
14.5 oz can fire roasted tomatoes, undrained (mine were with garlic)
4 oz can diced green chilis
toppings of your choice (sour cream, avacado, etc)

In a bowl, mix together the cream cheese and taco seasoning.

Add the chicken to a four quart slow cooker and top with the tomatoes, chilis, and cream cheese mixture. Set to low for 6-8 hours.

Shred the chicken (our basically fell apart as I stirred it so I didn’t bother shredding it too much) and mix together. You may want to remove the chicken with a slotted spoon since there will be some juice in the bottom of the crock. Add the mixture to your tortilla and top to your heart’s desire.

Slightly adapted from: Stephanie O’Dea

I made these as an appetizer for a Memorial Day barbecue and they were a hit. They would also be good for a light dinner. I actually made the filling the night before and then rolled the taquitos the next day. You could also free the rolled taquitos and bake them from frozen if you wanted a super quick meal.

3 oz cream cheese, softened (I used neufchatal)
1/3 cup salsa verde
1/2 lime, juiced
1 tsp chile powder
1/2 tsp cumin
pinch cayenne pepper
1 tsp dried parsley or cilantro (you can use fresh cilantro, which I didn’t have on hand or omit this)
1 tsp crushed garlic (2-3 cloves)
1/4 cup onion, finely minced
2 cups cooked chicken, shredded
1/2 cup pepper jack cheese
1/2 cup sharp cheddar cheese
12-15 6-inch taco tortillas (flour or corn)
salt and pepper to taste

Preheat oven to 425.

Mix cream cheese, salsa, lime juice, spices, garlic and onions together. Add the chicken and shredded cheese and mix again.

Microwave three or four tortillas for 20-30 seconds to soften them. Add two tablespoons of filling to the edge of the tortilla and roll up tightly. Place seam side down on a baking sheet.

Bake 15-20 minutes, or until the tortillas are crisp and golden.

When I first proposed these for dinner, Eric wasn’t quite sold. Luckily I made them anyway since I prefer enchiladas with green or sour cream sauce and this recipe has a mix of both. In the end Eric decided that I made really good enchiladas. This is probably one of my favorite enchilada recipes. If you cook the chicken the night before, which I did by cooking chicken legs in the crockpot the day before and shredding the meat and making the marinade that night, it comes together in a snap.

6 Tablespoons honey
2 limes, juiced
1 Tablespoon chili powder (I used a little bit less since we’re wimps)
1/2 Tablespoon cumin
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas, depending on the size
2 cups Monterrey jack cheese, shredded
1 cup pepper jack cheese, shredded (depending on how cheesy you want them. You could use Monterrey jack if you don’t have a cheese drawer like we do)
16 ounce jar of tomatillo/green salsa
1 cup sour cream

Preheat oven to 350 degrees.

Whisk together the honey, lime juice and seasonings. Add the chicken and marinate for at least 1/2 an hour (I did mine overnight).

Coat the bottom of a 9×13 pan with about 1/2 cup of the salsa. Fill tortillas with chicken and Monterrey jack cheese, roll up and place seam side down in the pan.

In a bowl, combine the remaining salsa with the sour cream. Top the enchiladas with the sauce and sprinkle with the pepper jack cheese.

Bake 30 minutes, until cheese is melted and sauce is bubbling.

You could also freeze them; bake from frozen covered for an hour and then for an additional 30 minutes.

Source: Adapted from Cassie Craves

While this lasagna does not beat my grandmother’s recipe, it is one of the best meals that I’ve ever had prepped and cooked in 30 minutes.

15 oz ricotta cheese
4 ounces baby spinach, chopped (I used frozen since I had it on hand)
2 cups shredded mozzarella cheese, reserving 1/2 cup
1/4 cup plus 2 Tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
24 oz marinara sauce
6 no-boil lasagna noodles

Combine the ricotta, spinach, 1-1/2 cupsmozzarella, 1/4 cup Parmesan, salt, and pepper in a bowl.

In the bottom of a microwave-safe 8 inch square baking dish, spread 1/2 cup of the sauce. Top with two lasagna noodles, 1/2 cup of sauce and half the ricotta mixture. Repeat, rotating the direction of the noodles. Top the lasagna with the remaining two lasagna noodles and the remaining sauce.

The recipes says to then top the lasagna with the 1/2 cup remaining mozzarella and 2 Tablespoons grated Parmesan. However, mine ended up sticking when I covered it with the wax paper in the next step so I would wait to add the cheese until the last couple minutes.

Cover lasagna with wax or parchment paper, then place a plate on top on top. Microwave on high power until the noodles are tender, about 15-20 minutes. Let stand 10 minutes before serving.

Source: Real Simple

This is a twist on chicken pot pie using the slow cooker. It took just a few minutes to put together and was a nice comfort dish.

3/4 pound carrots (about 4), cut into 1-inch lengths (I used baby carrots and cut them in half)
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
1/2 teaspoon seasoning mix (I used Trader Joe’s Seasoning Salute)
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chicken broth
6 biscuits, split down the middle
1 cup frozen peas (I omitted)
1/2 cup half and half

Toss vegetables and flour in the bowl of a 3-4 quart slowcooker.

Season chicken with salt, pepper, and seasoning blend. Place on top of vegetables in the crockpot.

Pour in wine and chicken broth.

Cook on low for 5-6 hours. In the last 15 minutes of cooking add the half and half and season with additional salt; stir to mix (also add the peas, if using).

Serve by placing the bottom of the biscuit in a shallow bowl, topping with the chicken, and top of the biscuit.

Slightly adapted from: Real Simple

5 ounces cream cheese, softened (I used neufchatel)
1/4 cup sour cream (I used lowfat)
2 cups jarred salsa, divided
1 cup shredded sharp cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
2 cups cooked shredded chicken
1/8-1/4 cup onions, finely diced
1 cup frozen corn kernels, thawed
1/4 teaspoon chili powder
1/2 teaspoon cumin
8 large flour tortillas (I used whole wheat)

Preheat oven 325 degrees.

Cream together cream cheese and sour cream. Stir in 1/2 cup of salsa and 1/2 cup of each cheese.

In a separate bowl, mix the chicken, onions, corn, cumin, chili powder, salt, and pepper. Add the chicken mixture to the cheese mixture and stir to combine.

Spread about 1/2 cup salsa in the bottom of a baking dish. Place about 1/2 cup filling on each tortilla, rolling up like a burrito. Place each tortilla seam side down in a 13×9 dish.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

Bake 20 minutes, until cheese is bubbly.

Slightly Adapted from: On My Menu


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.