Hot Hoagies and Chicken Enchilada Pasta

My Kitchen Cafe - Hot Hoagies

My Kitchen Cafe - Chicken Enchilada Pasta

My Kitchen Cafe has brought me back to the food blog world. Now that I'm not pregnant any more I want to cook everything and try new things. I wish I would have taken my own pictures but both of these recipes were SO delicious. Olives were optional in each recipe and I used them in both recipes. I love olives so I would never leave them out. Please take it from me and go and try these recipes. I have two more recipes to try from My Kitchen Cafe so come back and see what else I have tried. Thanks for bringing me back to the food blog world My Kitchen Cafe.

Roasted Red Pepper Italian Dressing Chicken

Ingredients:
2 Chicken Breasts
1/3 cup of Roasted Red Pepper Italian Dressing (Kraft)

Directions:
Place chicken in a round pie pan. Cover it with dressing. Let it sit for about an hour. Cook the chicken in the marinade.

Bake at 375 for 20-25 minutes. Just make sure it is not longer pink in the middle.
I served with rice and a salad.

The Results:
I know this doesn't seem like much of a recipe but this was so good with this dressing that I had to share it with you. My chicken was not fully thawed out either. So I really just checked my chicken to see if it was pink. It was perfectly cooked too. We had a salad and some rice and this was really a QUICK and EASY meal. Use as many chicken breasts as you would like and just add more salad dressing on top. Make sure you cook it in the salad dressing though. Don't put it in another pan.

Chicken Noodle Soup

Ingredients:
1 Tbs. Olive Oil
2/3 cup onion (chopped)
1/2 cup celery (chopped)
48 oz box chicken broth
2 cans chicken broth
2 chicken breast (cooked)(shredded)
2/3 cup of sea shell noodles
4 carrots (sliced)
1/2 tsp. basil (dried)
1/2 tsp. oregano (dried)
salt and pepper

Directions:
In a large pot heat Olive Oil. Add in the celery and onions and cook until tender (5-6 minutes). Pour in chicken broth and add the chicken , sea shell noodles, carrots, basil, oregano, salt and pepper. Bring everything to a boil for about 5 minutes and then reduce the heat to a simmer for about 25 minutes.

The Results:
This soup is so easy to make and it is so good. My boys were sick so I made some soup and it was good on the chilly day that it was. I love making soups when it is cold. ENJOY!

White Enchiladas

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups shredded cooked chicken breast meat (salt and pepper your chicken)

1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk (I used 1/3 cup)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

The Results:

This is a oldie but a goodie. I've posted it before but decided I wanted to add some new pictures. Also it was at the beginning of my blog and I thought it needed to make an apperance today. Anyways, I love these enchiladas. They are so good and a different change from the red and green sauce enchiladas. I know some of you don't use canned soups but you can always change that with whatever you use. Also you can use Monterey Jack, Pepper Jack or Colby cheese. I've made it with Pepper Jack and I love it with Pepper Jack cheese but my 3 year old thinks it is too spicy when I use it. My mom use to make these when I was little and I did not like them but I guess when you get older your palate changes. This recipe is also on allrecipes. Enjoy!

Chicken,Rice and Black Bean Chimichanga

Ingredients:

1/2 cup instant rice

1/2 cup chicken broth (or water)

2-3 Tbsp Pace Salsa

6 flour tortillas

2 Chicken breast (cooked and shredded)

1 cup Monterey Jack cheese (shredded)

1 (6 oz) can of black olives

1/2 cup black beans (smashed)

1 can diced green chilies (*optional)

1/4 cup vegetable oil

Directions:

In a small sauce pan cook your instant rice. Once it is done add in the Pace salsa.

Heat tortillas up in a large pan so they are easy to work with.

Start to assemble the chimichangas: black beans, shredded chicken, rice, cheese, olives and green chilies. Tuck and fold the tortilla so it is in the shape of a square. Make sure it isn't over filled. So be sparing when putting all your ingredients in the tortilla. So it will be able to fold.

Heat oil in a large skillet and fry the filled tortillas until both sides are browned. Place on paper towel when down. ENJOY!

Serve with guacamole, lettuce and tomatoes

The Results:

These were perfect for my first time chimichanga making. They went really good with the guacamole I made and I think that it is a must. Along with the lettuce and tomatoes. You could totally cut out the oil and just cook this in a skillet without oil. I just wanted the crunch on the tortilla. This was a tasty dish. YUM!

Chicken Tortilla Soup

Ingredients:
1TBS Olive Oil
2-3 Chicken breasts (chopped into bite sized pieces) * I cut the pieces really tiny
1 medium onion (chopped)
3 cloves of garlic (minced)
2 tsp. chili powder
1 tsp. oregano
1 48 oz. box of swanson chicken broth (3lbs)
1 extra can of chicken broth
1 can corn
1 can of diced roasted green chilies
1/2 cup of salsa
1/2 cup of cooked rice
1 can diced tomatoes

Directions:
In a large stock pot put in olive oil & chicken pieces for about 5 minutes till they are cooked thru. Then add the onion & garlic & saute. Then add the chili powder & oregano. Then add everything else in except the cooked rice. Bring to a boil for about 5 minutes. Then let it simmer for about 20-25 minutes. Add the rice (cooked) at the end.

The Results:
I made this recipe up a little while ago. I love this soup and it makes alot so I am able to eat it through the week for lunch. This is my husbands favorite and I really don't think you can mess it up. Perfect on a nice cold day. Go make it. Yum!
You can serve it with cornbread or some good ol' drop biscuits. On top we always put cheese. We have used Pepperjack cheese, sharp cheese. You can put sour cream on top or crushed tortilla chips. Whatever floats your boat.:)

*** I posted this on here a while ago and wanted to update the pictures. Best soup!**

Chicken Parmesan

Ingredients:
4 chicken breasts
2 eggs - beaten
salt, pepper, garlic powder to taste
1/2 cup Italian style bread crumbs
1 tbsp olive oil
Cooking spray
1/2 cup low fat shredded mozzarella cheese
3 tbsp shredded or grated Parmesan cheese (I use shredded)
Dried basil
2 cups Spaghetti sauce (homemade or store bought)

Directions:

Pre-heat oven to 350 degrees. Trim chicken breasts of all fat. Cut each breast into two pieces. Heat large pan on medium heat; coat the pan with cooking spray and olive oil. Add seasonings to beaten egg and mix. Dip chicken into eggs and then into bread crumbs. Add to pan & cook 3-4 minutes on each side. Make sure to spray the pan with cooking spray when you turn the chicken over. In large baking dish add 1 cup of spaghetti sauce and spread evenly over the bottom of the dish. Add chicken and top each piece with the remaining sauce. Sprinkle the mozzarella evenly over the chicken, top with Parmesan and basil. Bake uncovered for 25 minutes. Enjoy!

The Results:

This was really good. I'm so glad that I've been able to test out some of Pam's recipes from For the Love of Cooking. Everything has been fantastic and I'm sure I will be back for more recipes from her food blog. I served this with Whole Wheat Spaghetti and garlic toast. YUM!

Recipes from http://www.fortheloveofcooking-recipes.blogspot.com/

Chicken Fettuccine Alfredo

I wish I had a better picture because this was so good. But everyone was just too hungry to wait for a plated perfect picture.

Ingredients:
2 boneless chicken breasts
salt and pepper or use Mrs. Dash original blend seasoning

Directions:
Grill, stove top or bake the chicken. I grilled it and it turned out great.

Ingredients:

10 ounces fettuccine pasta
1/2 cup butter

1 cup heavy cream
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley

Pepper

Directions:

Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente, drain. In a large skillet melt the butter. After the butter is melted add the heavy cream and whisk for 2 minutes. Then add in the freshly grated Parmesan cheese. Whisk till it all comes together. Add the parsley and pepper. Enjoy!

The Results:

This was awesome. There are a couple things to know though. I used Imperial stick butter which is 65% vegetable oil spread. A lot of the Alfredo sauce recipe ask for unsalted butter. If you do choose to use unsalted butter put salt into your Alfredo sauce. If you choose to use butter with vegetable oil in it just use pepper. I served this to company and it was just so good. Who would have thunk that a couple little ingredients could be so good together. I will have a better picture for you next time. Also I would say that if you don't have heavy cream you could use 2% percent milk.

Pepita Crusted Cheddar Jack Southwest Chicken Mac

Ingredients:

1 pound dry elbow pasta noodles

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped white onion

1/4 cup finely chopped red bell pepper

1 tablespoon finely chopped jalapeno, seeds and membrane removed

2 cups cooked shredded rotisserie chicken

3 tablespoons finely chopped fresh cilantro leaves

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 (14-ounce) can tomatoes with green chiles, mild version

1/2 cup butter (1 stick)

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

5 cups whole milk

2 1/2 cups shredded medium Cheddar

2 1/2 cups shredded Monterey Jack

1/2 cup shredded smoked Cheddar

1/2 cup cream cheese, softened

2 tablespoons butter, melted

1 cup plain panko bread crumbs

1 cup coarsely ground roasted salted pepitas (pumpkin seeds)

Directions:
Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve.

Preheat oven to 350 degrees F.

Heat olive oil in a large nonstick skillet over medium high heat. Add onion, bell pepper and jalapeno. Saute for 4 to 5 minutes or until tender. Add chicken, cilantro, salt, cumin, pepper and tomatoes; saute for 3 to 4 more minutes, remove from heat and set aside.

In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth. Place back on medium-high heat, slowly whisk in milk and bring to a boil while continuously whisking. Reduce heat and stir in Cheddar, Monterey Jack, smoked Cheddar and cream cheese until melted and smooth.

Stir in cooked elbow noodles and chicken mixture. Pour mac and cheese mixture into a greased 3 quart casserole dish. In a medium bowl, combine the melted butter and bread crumbs. Toss to coat and sprinkle crumbs and pepitas over top of mac and cheese. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned. Enjoy!

The Results:

Ok, so I really wanted to try something new. I really do get scared when I try something new because I hate to fail at something. I have made the chicken filler to this meal before and it was super good. I thought this mac and cheese was a total twist on mac and cheese and it was really good. It makes SOO much though. You would definitely have to feed a crowd with this. I got the recipe from http://pickypalate.blogspot.com/search/label/mac%20and%20cheese. I love trying out recipes from Jenny's blog. She makes everything look so good. It was creamy and a total comfort food. Thanks Jenny!

Chicken Pot Pie

Ingredients:
Filling:

2-3 chicken breasts (cubed)
2 TBS butter
1 small onion (chopped)
2-3 cloves of garlic (minced)
2 carrots (chopped)
2 celery sticks (chopped)
3 small red potatoes (boiled and chopped)
1/2 cup corn
1/2 cup frozen peas
1 can cream of mushroom
1 can cream of chicken
3/4 cup of milk
salt and pepper

Directions:
Boil the chicken for 20 minutes. Until done and no longer pink. Boil potatoes for 5-7 minutes. Take out and chop. Chop the carrots and celery. In a large pan put in a 2 TBS of butter. Saute carrots and celery until carrots are fork tender. Then add the onions and garlic in. Saute for 2 minutes. After that is all done. Add in the potatoes, corn, peas, cream of mushroom, cream of chicken and milk. Salt and pepper everything to taste.

Pie Crust

Ingredient:

One-Crust Pie (9-inch)
1 cup all purpose or unbleached flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3-4 tablespoons cold water

Two-Crust Pie (9inch)
2 cups all-purpose or unbleached flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
5 to 6 tablespoons cold water

Directions:
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface.

Spray a 9x13 inch baking dish. Add your filling and then top with the crust. Put a couple knife slits in the top and Bake at 425 for 35 minutes or until golden brown. You can make 9 inch pie pans if you would like.

The Results:
This was Awesome. I made up the filling for the pot pie and I got the pie crust recipe for my Betty Crocker cookbook. This meal was yummy. With the leftover pie dough I did what my mom always did for us. I rolled it out and cut it up in strips and put cinnamon and sugar on it and put it in the oven for about 10 minutes. It was my sons dessert. I made a glaze to go with it out of powdered sugar and milk. So easy and he loved it. I loved this chicken pot pie and will probably be making it again soon. So easy and good.

Creamy Ranch Chicken

Creamy Ranch Chicken
adapted from Better Homes and Garden's Quick and Easy Recipes
start to finish: 20 minutes
serves about 4

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used bowtie noodles)
1 tablespoon finely shredded Parmesan cheese

**Also, I added mozzerella to the top and let it melt.

Directions:
1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!

The Results:

This was quick and easy. It was good but the mozzerella on top made it even better. I served this with a side of steamed broccoli. I got the recipe from www.stephanieskitchen.com.

Beer Can Chicken

After
Before

Ingredients:
1 whole chicken (4-5 pounds)
1 12 ounce can beer (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 teaspoons olive oil
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes, crushed
Juice of 1 lemon

For Rub:
1 teaspoon paprika
1 teaspoon salt
1 teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper, ground
1/2 teaspoon lemon zest

Preparation:

Combine all rub ingredients in a small mixing bowl. Set aside.
Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.

Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

** Put potatoes, carrots or any other vegetable in the bottom of the pan with the chicken. Those were the best carrots I've ever had. I wish I would have put potatoes in with it.

The Results:

Awesome chicken. I put my chicken on the grill and covered it for about 1 1/2 hours. Depends really on how big your chicken is. Mine was 5lbs. I did use beer but you could also use Coke or Dr. Pepper. The chicken was super moist and the carrots I put on the bottom of the pan were so good. I put my chicken on a throw away foil pan. I also wadded up some foil and put it in the neck of the chicken to keep all the steam in. It was so moist and tender. It went perfect with my green beans and leftover roasted garlic mashed potatoes. I got the recipe from http://bbq.about.com/od/chickenrecipes/r/bl50727a.htm

BBQ Chicken Salad with Cilantro Ranch Dressing

Ingredients:

3 Cups thinly sliced Green Leaf Lettuce

¼ Cup corn

¼ Cup black beans

8 grape tomatoes, halved

1 cooked grilled chicken breast

¼ Cup favorite BBQ Sauce

¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves

Directions:
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

The Results:

I got this recipe from one of my favorite food blogs.http://www.pickypalate.blogspot.com/. Everything Jenny makes looks so good. So of course I had to try this. It was good. Right up my husbands alley. He loves salads. I like the salad better without the ranch dressing but you can do it however you like it. I also hadn't gone to the store for grape tomatoes so we just had roma tomatoes with it.

Sweet and Sour Chicken

Ingredients:

3 skinless boneless chicken breast
1 egg beaten
cornstarch
oil

Sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
*1/2 can diced pineapple
*1 green bell pepper

Directions:
Cut chicken in bite size pieces. Dip chicken into the egg, then roll in the cornstarch. Heat approx. 2 tablespoons of oil in a skillet. Fry the chicken pieces until cooked and just browned. Mix all ingredients for sauce and pour over chicken in skillet. Cook 15-20 minutes. Serve over rice!!!

The Results:
This was so tasty. I couldn't have sweet and sour chicken without the pineapple and green bell pepper so I added it to the recipe and it was perfect. I got this recipe from
www. justmade.blogspot.com.

BBQ Shredded Chicken Sandwich and Red Potato Salad

Ingredients:
2 chicken breasts ( I put them in frozen)
1 1/2 cups BBQ sauce ( I used Tony Roma's bbq sauce, use whatever you want)
1/2 cup onions (chopped)

Directions:
Place the chicken breasts, BBQ sauce, onion in the cockpot on High for 4-5 hours. Shred the chicken with it is done. Serve on a hamburger buns with some cheese. :)
The Results:
This is always quick, easy and good.

INGREDIENTS
1 pound clean, scrubbed new red potatoes
3 eggs
1/2 pound bacon
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1 cup mayonnaise
salt and pepper to taste

* 1 tsp. mustard

* sprinkle of paprika

DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

The Results:

This was so yummy. I will make it again. I added a tsp of mustard just for an extra kick and I topped it with paprika. I got the recipe from allrecipes but changed it up a little. Don't forget to salt and pepper. That's always a must. :)

Chicken a la King

Ingredients:
1/2 cup butter or stick margarine
1 small green bell pepper, chopped (1/2cup) (You could use a red bell pepper too.)
1/2 cup onion, chopped *
1 cup sliced fresh mushrooms or (1 can 4 ounces of canned mushrooms)
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups milk
1 1/4 cups chicken broth
1/2 cup frozen peas*
2 cups cut-up chicken or turkey ( you could even use a can of tuna)
1 jar (2 ounces)diced pimientos, drained
3 cups hot cooked rice or 12 triangles of toasted bread
* Added to the recipe

Directions:
1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper,onion and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

The Results:
This turned out good for a fast meal. I got the recipe out of the Betty Crocker cookbook. I didn't have any pimientos on hand so I didn't add them. I'm sure they would have been good with it though. I also added the onion and peas to the ingredients. I thought it needed it. :) This could also make a good chicken pot pie filling. Just buy or make 2 pie crusts. You could serve this over toast, rice or noodles. Whatever floats your boat.

BBQ Chicken Pizza

Before it went in the oven
After it came out.
All cut up and looking soooooo good.

Ingredients:

1 prepared pizza crust

1/2 cup bbq sauce, divided ( Any kind is good just pick your favorite bbq sauce. I used Tony Roma's famous bbq sauce.) ( Don't use more then a 1/2 cup or the crust will get soggy.)

1/2 red onion, thinly sliced

1 large chicken breast, cooked and shredded

1 1/2-2 cup mozzarella cheese

1/4 cup fresh cilantro, chopped

cornmeal

Directions:
Preheat oven to 400. If you have a pizza stone (they make the best pizzas), put it in the oven to preheat as well. Toss shredded chicken with 1/4 c bbq sauce. Remove hot pizza stone from oven and sprinkle with corn meal. Roll or toss dough and place on stone. Spread remaining 1/4 c bbq sauce over dough. Arrange onion slices over sauce. Spread chicken over onions then top with cheese. Bake 20-25 minutes or until crust is golden brown. (That time is for a pizza stone - if you are using a cookie sheet, it may be a shorter time) Sprinkle with fresh cilantro and slice into 8 wedges.
In case you don't have a good pizza dough recipe, here is the one I like:

1 cup very warm water

1 tsp sugar

1 Tbs yeast

3 Tbs oil

2 1/2 c flour

1 tsp salt

Dissolve sugar in warm water then sprinkle yeast on top and float for 1 minute. Stir in yeast and proof (let it sit) for 10 minutes- yeast should foam. Stir in oil, salt and flour and knead for 10 minutes. Place dough in oiled bowl and let rise for 1 1/2 hours.

The Results:

Oh soooooo good. I loved this pizza. You can really do whatever pizza you want with this crust but I wanted to try the bbq pizza. I used a pizza stone. I got a pizza stone for my wedding 6 years ago and have NEVER used it till today. It made the BEST pizza. I only cooked mine for about 17 minutes. Make sure to check it. I think 20-25 minutes is way to long. I guess it depends on your oven.
* I got the recipe from one of the recipe blogs I contribute to http://justmade.blogspot.com/search/label/pizza

Bruschetta Chicken Bake

Ingredients:
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions:
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.

The Results:
I love this dinner. It is so yummy and super easy to put together. I've heard people adding salt and pepper to the chicken and it is totally not needed. We obviously had a salad and a fruit salad along the side with it.
* I got the recipe from www.kraftfood.com

Tempting Shredded Chicken Taquitos

Ingredients:
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas
Directions:
1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.
2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

The Results:
These were AWESOME. They were so yummy and even better with the gucamole that I made to go along with it. I served this with a salad.
* I put a little cheese in my taquitos but they didn't even need it.
* Also I only had about 1 1/2 cups of shredded chicken so they aren't as full as they should be.
* I got this recipe from http://pickypalate.blogspot.com/search/label/taquitos

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

Ingredients:
2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
2 Anaheim chilies, finely chopped (or 4oz can diced green chilies)
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper
½ Cup sour cream
¼ Cup packed fresh cilantro leaves
Directions:
1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.
2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top. Enjoy!

The Results:
This was quick and easy. This was ok and the cilantro crema gave it a different taste. Would be good with cornbread. I served it with the cilantro crema, pepperjack and cheddar cheese. Also I added about a 1/2 cup of corn to the soup.

* I got the recipe from http://www.pickypalate.blogspot.com/