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Creamy Mushroom, Green Bean, Chicken and Rice Casserole

3 Jul

Now that Katie is moving up a level in American Heritage Girls, she wants to do the next level of the Cooking badge. One of the requirements of the badge is to plan a meal for your family using a casserole as a main dish, checking the food pyramid to balance the meal. So, Katie decided she wanted a casserole with that was a mix of green bean casserole and chicken. To have a grain, she decided to add in rice. It was easy to put together, and quite tasty!

Creamy Mushroom, Green Bean, Chicken, and Rice Casserole

Creamy Mushroom, Green Bean, Chicken and Rice Casserole

What you need:

3/4 cup long grain uncooked rice
3/4 cup water
1 can cream of mushroom soup
1 cup milk
2 cans green beans or 4 cups fresh green beans
1 can French’s fried onions
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breasts, cut into 1″ pieces

How to make it:

Preheat oven to 400 F. Spray a 13 x 9 baking dish with olive oil or with non-stick cooking spray.

In a large bowl, mix together rice, water, cream of mushroom soup, milk, green beans, fried onions, garlic salt, and black pepper. Pour into the baking dish. Carefully mix in the pieces of chicken.

Cover dish tightly with foil. Bake in the preheated oven for 40 minutes. Uncover, and continue baking for 15-25 minutes, or until chicken is no longer pink and rice is tender. Remove from oven and let stand for 10 minutes.

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Chicken, Rice, and Black Bean Burritos

23 Jun

Since I only used part of a jar of salsa the other night to make our Quesadilla Chicken Sandwiches, I wanted something to use the rest. So, I immediately thought of Sour Cream Salsa Chicken and the burritos I have made with it, but I decided to skip the sour cream. And, instead of Spanish Rice, I thought why not Cilantro Lime Rice and black beans to be like the burritos we get when we eat out at Chipotle?  They turned out perfect, and one burrito each was more than enough to fill us up. This made about 8 burritos, with a little rice and chicken leftover. Again, more to tomorrow for lunch!

Chicken, Rice, and Black Bean Burritos

Chicken, Rice, and Black Bean Burritos

What you need:

4 boneless, skinless chicken breasts
1 jar salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 can black beans
Cilantro Lime Rice
Large burrito size tortillas
Shredded cheese

How to make it:

In a small bowl, mix together the chili powder, ground cumin, garlic powder, onion powder, oregano, and salt.

Spray slow cooker with cooking spray. Add chicken breasts. Sprinkle chicken with seasoning blend, top with salsa. Cook on low for 6-8 hours, or on high for 3-4 hours. When ready to serve, shred chicken.

In a small pot, heat black beans. Use a slotted spoon to stir and then drain when making the burritos.

Place a large skillet or griddle on stove over low heat. Place a tortilla in the skillet and warm for a few minutes. Remove from heat to counter top or cutting board to assemble burrito. Scoop shredded chicken, rice, black beans and shredded cheese onto the tortilla toward one end. Begin to roll from side closest to you, fold in sides, and roll until completely closed. If desired, cut in half for easier eating.

Chicken, Rice, and Black Bean Burrito Assembly

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Quesadilla Chicken Sandwich

22 Jun

When my daughter asked for Cilantro Lime Rice for dinner, I knew that I wanted chicken to go with it. I just wanted to come up with something a little different. I really wanted Fiesta Lime Chicken, but neither of my kids is a big fan of how it looks. So, inspired by the Quesadilla Burger at Applebee’s, which I love as well, I decided it might be interesting to put the grilled chicken breasts in tortillas, along with the sauce and shredded cheese used in the Fiesta Lime Chicken. It was a big hit, and I’m sure I will make it again!

Quesadilla Chicken Sandwich

Quesadilla Chicken Sandwich

What you need:

Marinade for chicken:
1 cup chicken broth
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila, optional

Sauce for quesadillas:
1/2 cup salsa
1/2 cup ranch dressing

4 boneless, skinless chicken breasts, pounded thin
8 8″ flour tortillas
Butter or olive oil
Shredded Mexican blend cheese

How to make it:

In a small bowl, combine all the marinade ingredients. Place chicken in a gallon size zipper bag or large baking dish and pour the marinade over chicken. Fully coat the chicken in the marinade, seal bag or cover the baking dish, and refrigerate for 2-3 hours or overnight.

Remove chicken from marinade, and discard any remaining marinade.  Grill chicken until cooked through juices run clear.

In a small bowl, mix together the salsa and ranch dressing.

Heat a large skillet or griddle over medium heat. Spray with olive oil or butter one side of a tortilla. Place it sprayed/buttered side down on the skillet or griddle. Place shredded cheese on the tortilla, then the grilled chicken breast, then the salsa/ranch sauce, and a little more cheese. Spray with olive oil or butter one side of another tortilla, and place it on top with the sprayed/buttered side up. Cook for a few minutes until the bottom tortilla is browned, then flip to cook the other side. Repeat for the remaining tortillas.

Cut the finished sandwiches into fourths (I used a pizza slicer). Each of us ate 2 of the fourths, they were very filling! So, we had plenty of leftovers to enjoy again the next day for lunch.

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Easy Baked Chicken Parmesan

26 Apr

This is a recipe that my mom gave me after my older daughter was born. Knowing I would have my hands full, she gave me a bunch of recipes that would be quick and easy to make. I used to make this more, but just haven’t made it for a while. I’ve been getting back to using a few recipes, and was surprised I hadn’t shared this one yet. Tonight I served it with shells, but any type or pasta would work. Or, just enjoy it on its own with a veggie side of your choice.

Easy Baked Chicken Parmesan

Easy Baked Chicken Parmesan

What you need:

1 jar (28oz) spaghetti sauce
6 Tablespoons grated Parmesan cheese
4-6 small, thin boneless, skinless chicken breasts (either cut in half through the thickness or pound to be thinner)
1 cup shredded mozzarella cheese

How to make it:

Preheat oven to 375 F.

Pour sauce into 9 x 13 baking dish. Stir in 4 Tablespoons of the grated Parmesan cheese. .Add chicken; turn evenly to coat both sides with sauce. Cover with foil. Bake in the preheated oven for 30 minutes.

Uncover. Top with remaining 2 Tablespoons grated Parmesan cheese and shredded mozzarella. Continue baking uncovered for 10-15 minutes, or until chicken is cooked through (internal temp of 180 F) and cheese is melted.

Serve over hot cooked pasta or with a veggie of your choice.

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Jollof Rice

25 Apr

I wish I had thought to take a picture of this, but maybe next time I make it. For our American Heritage Girls troop, we have been working on a World Heritage badge, and we talked about countries in western Africa. I found this recipe, and decided to make it to bring to share with my unit (Tenderhearts, ages 6-9). I turned back the heat somewhat, but this still turned out fairly spicy. Some loved it, some took one bite and were done. My family ate the leftovers, and they all really enjoyed it, so I’m sure I will be making it again soon. I’m sharing how I made it so I remember and also to share with the parents of the girls who requested that I give their moms the recipe!

Jollof Rice

What you need:

1/4 cup olive oil
1 cup diced chicken breast, cooked or uncooked (optional) (I omitted)
1 small onion, diced
1 stalk of celery, diced
1 carrot, diced
2-3 cloves minced garlic or 1 teaspoon
1 Tablespoon ground paprika
1-2 Tablespoons ground cayenne pepper (I used 1 Tbsp)
1/2 teaspoon ground ginger
1 6oz can tomato paste
1 15oz can diced tomatoes, run through food processor for a few pulses
1/4 teaspoon curry powder (optional) (I omitted)
1 teaspoon dried thyme
1 bay leaf
1 10-12 oz package frozen peas
2 cups long grain rice
3 cups chicken stock

How to make it:

Add oil to a large stock pot. Next, add the diced chicken breast, onion, celery, carrot, garlic, paprika, cayenne pepper, ginger, and salt. Stir continuously, and cook until chicken is no longer pink inside and vegetables have softened.

Add the tomato paste, diced tomatoes, curry powder (if using), thyme, and bay leaf. Cook another 3-5 minutes. Add frozen peas and rice. Pour in the chicken stock, bring to a boil. Cover and reduce heat to low. Cook for 30-35 minutes, or until liquid is absorbed and rice is soft.

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Honey Mustard Chicken

16 Feb

A friend of mine posted this recipe a couple of nights ago, and it just sounded so good. And, it definitely was. I did make a few of my own substitutions, based on what I had on hand at home. This one will be made again soon! I may try it in the slow cooker next time, I think it would work well in there as well.

Honey Mustard Chicken

Honey Mustard Chicken

What you need:

1/2 cup Dijon mustard (I used spicy brown because that is all I had)
1/2 cup honey
1 teaspoon soy sauce
1 tablespoon fresh tarragon or fresh rosemary or 1 teaspoon dried seasoning (I used 1 teaspoon of Tastefully Simple’s Rustic Herb Seasoning)
8 boneless, skinless chicken breasts, either pounded thin or sliced in half through the thickness if they are very thick

How to make it:

Combine the mustard, honey, soy sauce, and your choice of seasoning in a bowl.

Oven-baking method:

Preheat oven to 350 F.

Spray a 13 x 9 baking dish with cooking spray or oil. Arrange chicken breasts in a single layer in the dish, and pour the sauce over the chicken. Bake in the preheated oven for 30-35 minutes, or until chicken reaches an internal temperature of 170 F.

Slow cooker method:

Spray the inside of the slow cooker crock with cooking spray or oil. Arrange chicken breasts in slow cooker, and pour sauce over the chicken. Bake on low for 6-8 hours, or high for 4-6 hours.

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Chicken Salad

13 Oct

There really are a LOT of different ways that chicken salad is made. So, when my husband wanted Chicken Salad, I wasn’t sure where to start. Sure, I could just do chicken, mayo, maybe some onion. I have played around with it a couple of times, and finally found the combination that he, my older daughter, and I can all agree on…and here it is!

Chicken Salad

Chicken Salad

What you need:

4 cups cooked chicken, diced
1 cup celery, diced
1 bunch green onions, diced
1 1/2 cups mayo
1 tablespoon spicy brown mustard
1 tablespoon fresh dill, minced or 1 teaspoon dried dill

How to make it:

Add all ingredients to a large bowl. Mix well. Chill for several hours or overnight.

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Slow Cooker Chicken and Green Bean Casserole

20 Jul

My husband went to the store a couple of days ago, and brought home 2 big cans of cream of mushroom soup, 4 cans of green beans, and 2 bags of fried onions as a “suggestion”. I guess it has been a while since I made Green Bean Casserole, and really, it’s just not something I tend to work in to our meal rotation much. So, as I woke up this morning, I had a thought. What if I used the ingredients for Green Bean Casserole and put it over chicken in the slow cooker? I have cooked chicken with cream of mushroom soup before that turned out well, why not add the green beans and onions too? It turned out great, and got rave review from my parents, who are here visiting, and my kids! I doubled the amount of everything to have enough to serve 6. I made mashed potatoes and brown rice to go with it. Only reason I made both was because I didn’t have enough of either to serve everybody, but had plenty with making both! Oh, and the Cheddar Garlic Biscuits were a great addition, too. This was a super easy meal, that came together very nicely.

Slow Cooker Chicken and Green Bean Casserole

Slow Cooker Chicken and Green Bean Casserole

What you need:

4 boneless, skinless chicken breasts
2 10-3/4 oz cans cream of mushroom soup
2 14.5 oz cans green beans, drained
1/2 cup milk
1 teaspoon soy sauce
2/3 cup fried onions, plus more for garnish
1/4 teaspoon ground black pepper

How to make it:

Mix cream of mushroom soup, green beans, milk, soy sauce, fried onions, and ground black pepper in a slow cooker. Place chicken breasts into the mixture, making sure they are fully covered.

Cook on low for 6-8 hours, or high for 3-4 hours.

Serve with mashed potatoes or rice. Garnish with fried onions, if desired, to give it some crunch.

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Rosemary Garlic Chicken with Mushrooms

26 Feb

Yes, this is very similar to another chicken dish I recently made, but there are some slight differences. First, I paired it with mushrooms instead of green beans and cherry tomatoes. Second, I added a little cooking wine. I used cooking sherry, but marsala or even a white wine would work great in this as well. The wine does give it a little extra pop of taste, but can be left out and still be very good.

Tonight, I paired this with mashed potatoes and steamed asparagus (made in my rice/vegetable steamer). It would also go well with rice and a variety of vegetables, like green beans or broccoli. I have also added some fresh spinach in when I added the mushrooms while cooking, which came out really well too.

Rosemary Garlic Chicken with Mushrooms

 

Rosemary Garlic Chicken with Mushrooms

What you need:

4 boneless, skinless chicken breasts, pounded thin or cut in half through the thickness
1 small onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1/4 cooking wine, like sherry, marsala, or white
1 package fresh mushrooms, sliced
Olive oil

How to make it:

Heat olive oil in a large skillet over medium heat. Add onion and garlic, stir and cook until soft and translucent.

Season chicken with fresh rosemary, salt, and pepper. Add chicken to the skillet and cook for a few minutes on each side to brown both sides.

Stir in chicken broth, cooking wine, and mushrooms. Cover and cook 15-20 minutes, or until mushrooms are soft and chicken reaches an internal temperature of 165 F.

Serve with rice or mashed potatoes, if desired.

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Honey Orange Baked Chicken with Sweet Potatoes and Green Beans

23 Jan

I’m not sure how, but I had a lot of sweet potatoes.  I think I forgotten I had some and just kept getting more.  Anyway, I have made chicken and roast potatoes many times, but just with russet or gold potatoes, not with sweet potatoes.  To somewhat match the sweetness of the potatoes, I decided to make a honey orange sauce to pour over the chicken.  I baked it all together in a pan with green beans, and was very happy with the result!

Honey Orange Baked Chicken with Sweet Potatoes and Green Beans

Honey Orange Baked Chicken with Sweet Potatoes and Green Beans

What you need:

4 boneless, skinless chicken breasts
2 pounds sweet potatoes, peeled and cubed
1 pound green beans
1 small onion, diced
1/4 cup honey
Juice of 1 orange (about 1/3 cup)
2 tablespoons olive oil
1 teaspoon Italian seasoning blend

How to make it:

Preheat oven to 425 F.

In a small bowl, whisk together honey, orange juice, olive oil, and Italian seasoning blend.

Drizzle olive oil in the bottom of a roasting pan.  Add sweet potatoes, green beans, and onions to the pan.  Pour half of the sauce over sweet potatoes, green beans, and onion.  Toss to coat evenly.

Place chicken breasts on top.  Pour remaining sauce over chicken.

Bake in the preheated oven for 30-35 minutes or until chicken reaches a temperature of 165 F.

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