PrintChicken Pot Pie You can save time with this recipe by using a premade pie crust (the kind in the box, not already in a pie plate) and using leftover cooked chicken. Refrigerating the pastry allows the gluten in the flour to relax and make a better crust. IngredientsPastry 1½ cups unbleached flour (white or […]
Read more »PrintCheesy Chicken Casserole Comfort food and a one-dish dinner… great for leftover rotisserie chicken, too. I love brown basmati rice — gives the dish a great flavor and cooks faster than regular brown rice — but you can substitute white rice as well. Cheese sauce is so easy to make, and you can change the […]
Read more »PrintEasy Chicken Cordon Bleu Serving Size: Serves 6. Ingredients6 boneless, skinless chicken breast halves 6 slices Swiss cheese 6 slices Canadian bacon or ham 2 cans reduced fat condensed cream of chicken soup (do not use fat-free) ¼ cup milk ¼ cup chopped fresh parsley InstructionsTake chicken breasts and place them one at a time […]
Read more »PrintChicken and Broccoli Braid This is one of my favorite “quick fix” dinners. It is a great way to turn leftover chicken into a completely new dish, and the veggies are included! This recipe freezes well once it is cooked, which makes a great last-minute dinner. Skip the drive-thru and have a family dinner! Ingredients2 […]
Read more »PrintKyle’s Chicken Serving Size: Serves 4-6. One weekend when we went to visit my sister, she prepared this dish. It was one of those perfect comfort foods. When she told me how simple it was, it became a regular on our menu in the cooler months. If you have a timed bake feature on your […]
Read more »PrintHoney Sesame Chicken Serving Size: Serves 6-8. Ingredients3 pounds boneless, skinless chicken breast tenders 1/2 cup honey 1/2 cup mustard (regular or dijon style) 2 cups bread crumbs 1/4 cup chopped fresh parsley 2 Tbsp. sesame seeds 1 tsp granulated garlic salt and pepper to taste olive oil or pan coating spray InstructionsPreheat oven to […]
Read more »PrintWhite Chicken Chili This recipe is great for any leftover chicken you have — it doesn’t matter if it’s dark or white meat. Both the cumin and cayenne contribute to the spiciness of the recipe. Keep that in mind if you are serving this to people who are sensitive to spicy food. Ingredients2 onions, chopped […]
Read more »PrintMacademia Nut Bark For me, it’s hard to go wrong with chocolate and macadamia nuts. I make this recipe when I’m sure I have somebody to give it to, or I’ll eat most of the batch by myself! Ingredients1 pound (16 ounces) white chocolate 3/4 pound (12 ounces) milk chocolate 3 cups coarsely chopped macadamia […]
Read more »PrintPeppermint Bark I love the festive appearance of this candy. Although you can use a milk or dark chocolate, I prefer the way white chocolate offsets the red and green candies. If you want to use milk or dark chocolate, try substituting toffee bits for the crushed candies. When I make this, I use a […]
Read more »PrintButter Toffee This recipe can be prepared quickly, in about 15-20 minutes. If you have little ones who could try to “help” a little too much, you might want to wait until they are napping or somebody else is there to help. The cooked candy is very hot and sticky and will easily burn little […]
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