Chicken Crescent Roll Ups

 

I love all things I've made from The Dashley's and these are no exception. I'm not even a chicken roll up kind of person, but these were fantastic. Freeze for kids' lunches, too!

Ingredients

  

• 8 ounces cream cheese
• 2 tablespoons green onion
• 4 tablespoons melted butter
• 4 cups shredded chicken
• ½ teaspoon salt
• ¼ teaspoon pepper
• 5 tablespoons milk
• 2 cans crescent roll dough

Topping for Crescents

• 2 tablespoons melted butter
• ½ cup traditional bread crumbs
• ¼ cup parmesan

Instructions

 

• Preheat oven to 350℉.
• In bowl blend cream cheese and melted butter.
  8 ounces cream cheese,4 tablespoons melted butter
• Add chicken, salt, pepper, milk and green onions and mix well.
  4 cups shredded chicken,½ teaspoon salt,¼ teaspoon pepper,5 tablespoons milk,2 tablespoons green onion
• Seperate crescent dough into individual triangles as marked.
  2 cans crescent roll dough
• Spoon roughly ¼ cup of the mixture near the base of the triangle and roll crescent up in the traditional crescent shape, pinching any open edges closed.
• In small bowl combine parmesean and bread crumbs to create topping mixture.
  ½ cup traditional bread crumbs,¼ cup parmesan
• Brush each roll up lightly with melted butter and sprinkle with topping mixture.
  2 tablespoons melted butter
• Place crescents in a lightly greased 13x9 casserole dish or on a baking sheet.
• Let bake in the oven till golden brown, for 25-30 minutes.
• Serve hot alongside a favorite cream sauce or chicken gravy.

Marry Me Chicken

 

This was AMAZING. My kids loved it and said it's their new favorite. Thanks, Taming Twins!

Ingredients 

1.5 lb Chicken breast (skinless and boneless), About x4

6 tbsp Plain flour

1 tbsp Olive oil

3 Garlic cloves, Peeled and crushed

1 cup Sun dried tomatoes, Drained

1 tsp Dried oregano

2 tsp Paprika

3/4 cup Heavy cream

3/4 cup Chicken stock

1/2 cup Parmesan cheese, Grated

3 tbsp Fresh basil leaves

1/2 Lemon, Just the juice

Sea salt and freshly ground black pepper

Instructions 

Coat the chicken breasts in the flour.

In a large, deep frying pan, heat the oil over a medium heat. When it's hot, carefully add the chicken breasts. Cook for 5 minutes. Flip and cook for a further 5 minutes.

Remove the chicken breasts to a plate, turn the heat under the pan to low and add the garlic, sun-dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.

Add the cream, stock, parmesan and plenty of salt and pepper and give everything a good stir.

Sit the chicken back in the sauce. Put the lid on the pan and cook for 5 minutes. Turn the chicken and cook for another 5 minutes.

Check the chicken is cooked through. Remove the pan from the heat, sprinkle over the basil leaves and the squeeze of half a lemon.

Easy Chicken & Dumplings

This was a first for me! I have loved eating chicken and dumplings forever, but had never made it until now! yourbarefootneighbor inspired me and made it look so easy! And it was worth it!!

1 can of biscuits

1 can cream of celery

32 oz. chicken broth

Rotisserie chicken, shredded

Black pepper

*Put cream of celery and chicken broth in a pot on medium heat. Meanwhile, flour counter. Roll out each biscuit pretty thin, then cut into small squares with pizza cutter. Set aside until broth mixture is boiling. Once it's boiling, add the dough, a handful at a time, stirring gently after each addition. Once all are added, simmer on low 10-20 minutes or until dough is cooked through. 

*Once it's simmered long enough, add in chicken. If dry, add more broth. Heat chicken through. (You can also add veggies if you'd like-I added a can of drained mixed vegetables).

Pollo Guisado or Latin Chicken Stew

 This recipe from Skinny Taste has become almost a weekly staple in our home. It is the most tender, moist chicken, so full of flavor! I pair it with any kind of rice or over potatoes with veggies. Super easy but looks like it was such a difficult meal to make!

Ingredients

• 4 skinless chicken drumsticks (on the bone, 14 oz total)
• 4 skinless chicken thighs (on the bone, trimmed, 20 ounces)
• 1/2 teaspoon adobo seasoning salt
• 1 teaspoon olive oil
• 4 medium scallions (chopped)
• 3 garlic cloves (minced)
• 1/4 cup chopped cilantro (plus 2 tbsp for garnish)
• 8 oz can tomato sauce
• 1 packet sazon seasoning (optional)
• 1/4 cup pitted green olives (plus 2 tablespoons brine)
• 1 tablespoon Chicken Better Than Bouillon (or 1 cube)
• 1/2 teaspoon cumin
• 2 bay leaves

Instructions

• Season chicken with adobo seasoning salt.
• In a large deep skillet,  pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
• Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
• Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
• Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
• Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
• Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
• Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.

To make this in the Instant Pot

• Cook on high pressure 20 minutes.
• Natural release, discard bay leaves and top with remaining cilantro.

Creamy White Chicken Enchiladas

 The Lazy Dish has done it again! These are delicious and super easy for a weeknight!

Ingredients

• 8 flour tortillas (soft taco size)
• 3 cups shredded chicken (I use Rotisserie)
• 2 cups shredded monterey jack cheese (or pepper jack)
• 4 ounces softened cream cheese
• 2 tsp garlic powder
• 3 tbsp butter
• 3 tbsp flour
• 1 tbsp taco seasoning (NOT the whole packet)
• 1 (14.5oz) can of chicken broth (2 cups)
• 3/4 cup sour cream
• 1 (4oz) can of diced green chiles

Instructions

1. Preheat oven to 350 degrees and grease a 9x13 baking dish.

2. In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup). 

3. Evenly stuff the mixture into your flour tortillas and place them into your prepared pan. 

4. In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated. 

5. Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.

6. Pour the sauce over the enchiladas and top with remaining cheese. 

7. Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese. 

8. The adults in the family like to serve these with hot sauce! Refried beans and spanish rice are also delicious on the side.

Slow Cooker Olive Garden Chicken Pasta

 This is another winner for those busy school nights when you need to have a fast meal made ahead of time! Thanks to Incredible Recipes for this one!

Ingredients

• 1.5-2 pounds boneless skinless chicken breast
• Only use 8 oz. of the Olive Garden Italian dressing from a 16oz bottle
• 1 cup freshly grated parmesan cheese jarred is fine too
• 1/2 tsp. black pepper
• 1/2 tsp of parsley
• 1/4 cup of melted butter
• 8 oz Chicken broth
• 4 oz heavy cream
• 8 ounce block of full fat cream cheese
• 16 ounces penne pasta

Instructions

• Add the chicken breasts to the bottom of your slow cooker.
• In a separate bowl, mix the Olive Garden Italian dressing, cream, butter, broth, parmesan, pepper & parsley until combined.
• Pour the mixture over the chicken breasts
• Place the cream cheese on top.
• Place the lid on the slow cooker and cook on high for 4 hours or low for 5-6 hours.
• When the chicken is tender boil your pasta according to box directions and drain.
• Shred the chicken with 2 forks mixing everything together.
• Toss the pasta in with the chicken and sauce and sprinkle with extra parmesan cheese if desired.
• Serve & ENJOY!

Buffalo Chicken Pasta Bake

 

This one is from Inside Bru Crew Life and is a keeper! It was perfect for a busy weeknight when we are on the go-I was grateful I had cooked up a bunch of shredded chicken for this very thing! I went ahead and doubled this recipe and made it in a 9x13. The leftovers saved well and my kids ate it for lunch the next day! We served this with salad and garlic bread.

Ingredients

• 2 cups (8 ounces) uncooked, penne pasta (or substitute cooked cauliflower)
• 1 - 8 ounce package cream cheese, softened
• 3/4 cup ranch dressing
• 1/3 cup hot sauce
• 2 cups shredded, cooked chicken (or 1 - 12.5 ounce can chunk chicken breast)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• green onions, for garnish

Instructions

1. Preheat the oven to 375 degrees. Spray an 8-inch casserole dish with nonstick spray.
2. Cook the pasta noodles, according to the package directions. Drain and drizzle with a little bit of olive oil to keep them from sticking.
3. Stir together the cream cheese, ranch, and hot sauce until creamy.
4. Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
5. Combine the remaining two cheeses and sprinkle over the top of the pasta. Bake for 20 minutes, or until cheese on top is melted.
6. Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

Creamy White Chicken Enchiladas

 I usually don't love chicken enchiladas, but I could eat these all day! Soo good...thanks to Midget Momma for this winner winner chicken dinner!

Ingredients

• 2 cups boneless skinless chicken breasts
• 2.5 cups shredded Monterey Jack cheese Or Pepper Jack cheese
• 5 ounces cream cheese
• 2 teaspoon garlic powder
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoons taco seasoning
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces canned diced green chilies
• 10 soft flour tortillas

Instructions

• Cook chicken by preferred method, boil, bake or using a rotisserie chicken.
• Once chicken is cooked, Preheat oven to 350 degrees. Grease a 9x13 pan.
• Add the cooked chicken to a bowl and shred with fork if it needs to shred. Add 3/4 cup shredded Monterey Jack cheese Or Pepper Jack cheese, garlic powder and cream cheese to the bowl and mix well so everything is combined.
• In a sauce pan, melt butter, stir in flour and taco seasoning and cook 1 minute. Add 2 cups of chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese and heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. DO NOT bring to a boil. Remove the pot from the heat.
• In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.
• Pour the sauce over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.

Homemade Chicken Soup Pressure Canning

 

This was my first experience using a pressure canner and it was a success! Thanks to Canning Crafts for the detailed recipe and directions!

You must use a pressure canner for this recipe. You

cannot use a boiling water canner or a pressure cooker.

Please follow the canning instructions carefully and do

not add additional ingredients or alter the recipe for

safety reasons. Your creative flavor touches can be

added after opening your jars upon serving.

Makes about 8 pint jars or 4 quart jars

• 16 cups chicken stock (store bought or homemade)

• 3 cups cooked chicken cut into small, uniform pieces

• 1 ½ cups diced celery

• 1 ½ cups diced carrots

• 1 cup diced onion

• 2 bay leaves

• 1 tablespoon dried basil

• Salt and white pepper to taste

• 3 chicken bouillon cubes (optional)

1. Prepare weighted gauge pressure canner, jars and lids according to manufacturer’s instructions.

2. In a large stainless steel saucepan, combine chicken stock, chicken, celery, carrots, onions, bay leaves, and dried basil. Bring to a boil over medium heat. Reduce heat and boil gently for 30 minutes. Season with salt and pepper to taste. Add bouillon cubes if using. Remove bay leaves.

3. Ladle hot soup into hot jars, leave 1-inch headspace. Tamp the mixture down using an air bubble remover tool or wooden skewer and add additional broth if necessary to maintain the 1-inch of headspace. Wipe jar rims with a moistened towel and screw on lids to fingertip-tight.

4. Place jars in pressure canner. Adjust water level, lock lid and bring to boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes, quart jars for 90 minutes. Carefully monitor your dial the entire time. If the reading dips below 10 pounds you must get your reading back up to 10 pounds and start your timer to zero again.

5. Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove

canner lid. Wait 10 minutes, then remove jars onto a towel placed on your counter. Allow jars to cool

completely undisturbed. 

6. After 24 hours, check lids for seal. Remove screw bands and check seals.  Wash jars with warm, soapy water. Apply CanningCrafts’ canning labels and date. 

7. To serve, heat soup with your favorite add-ins (cooked rice, cooked pasta, dumplings, orzo, etc.) for a

heartier meal.

NOTE: Jars are shelf-stable for up to one year. Jars that have not sealed should be refrigerated immediately and contents eaten within a week.

Healthy Chicken Salad with Grapes

 

This one is from Mary's Whole Life (and her picture) and it's a staple for lunches! Super easy and quick and my  kids loved dipping crackers in it!

Ingredients:

3 cups shredded, cooked chicken Rotisserie or make your own poached chicken breasts (instructions above and below!)

1 cup sliced grapes

1/4 cup chopped pecans raw or dry roasted

3 stalks celery diced

1/3 cup mayo

1/2 tsp sea salt more or less to taste

1/4 tsp black pepper

1/2 tsp celery seed

1/2 tsp paprika

Instructions:

Add all of the ingredients into a large bowl. Mix well until combined. Refrigerate until ready to eat! Can be stored in the fridge for up to 5 days. 

Pressure Canning Chicken Soup

This one is from Canning Crafts. It was my first time using a pressure canner! This soup was full of flavor and turned out delicious! 

Makes about 8 pint jars or 4 quart jars

• 16 cups chicken stock (store bought or homemade)

• 3 cups cooked chicken cut into small, uniform pieces

• 1 ½ cups diced celery

• 1 ½ cups diced carrots

• 1 cup diced onion

• 2 bay leaves

• 1 tablespoon dried basil

• Salt and white pepper to taste

• 3 chicken bouillon cubes (optional)

1. Prepare weighted gauge pressure canner, jars and lids according to manufacturer’s instructions.

2. In a large stainless steel saucepan, combine chicken stock, chicken, celery, carrots, onions, bay leaves, and dried basil. Bring to a boil over medium heat. Reduce heat and boil gently for 30 minutes. Season with salt and pepper to taste. Add bouillon cubes if using. Remove bay leaves.

3. Ladle hot soup into hot jars, leave 1-inch headspace. Tamp the mixture down using an air bubble remover tool or wooden skewer and add additional broth if necessary to maintain the 1-inch of headspace. Wipe jar rims with a moistened towel and screw on lids to fingertip-tight.

4. Place jars in pressure canner. Adjust water level, lock lid and bring to boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes, quart jars for 90 minutes. Carefully monitor your dial the entire time. If the reading dips below 10 pounds you must get your reading back up to 10 pounds and start your timer to zero again.

5. Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars onto a towel placed on your counter. Allow jars to cool completely undisturbed. 

6. After 24 hours, check lids for seal. Remove screw bands and check seals.  Wash jars with warm, soapy

water. Apply canning labels and date. 

7. To serve, heat soup with your favorite add-ins (cooked rice, cooked pasta, dumplings, orzo, etc.) for a

heartier meal.

NOTE: Jars are shelf-stable for up to one year. Jars that have not sealed should be refrigerated immediately

and contents eaten within a week.