Herb-infused Chicken & Bell Peppers Casserole

Herb-infused Chicken & Bell Peppers Casserole

I swear when I make this dish, the entire family goes into a frenzy

Savor the harmonious blend of succulent chicken, aromatic herbs, and vibrant bell peppers in this delightful casserole. Crowned with a layer of melted cheese, this dish is sure to win over hearts at any dinner table. Whether it’s a regular weeknight or a special occasion, this comforting meal is always a hit.

The recipe’s inception was during a memorable time – our housewarming. Wanting to create something that would stand out, I chanced upon this combination, and the reception was overwhelming. Now, it’s an oft-repeated favorite, gathering praise with every serving. Here’s how you can recreate this delectable dish:

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 garlic cloves, finely minced
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper, to preference
• 1 cup cheddar cheese, shredded
• 1/2 cup parmesan cheese, grated
• 3 tbsp olive oil
• Fresh parsley, finely chopped, for a touch of garnish

Instructions :

1. Begin by preheating your oven to 375°F.
2. Take a spacious bowl and merge chicken breasts, garlic, paprika, oregano, a hint of salt and pepper, and olive oil. Stir until the chicken is uniformly seasoned.
3. Introduce the colorful bell pepper slices to the chicken mixture, giving it another good stir.
4. Transfer this mixture into a 9×13-inch baking dish, ensuring an even spread.
5. Lavishly sprinkle the top with cheddar and parmesan cheese.
6. Allow it to bake for approximately 25-30 minutes, until the chicken is fully cooked and the cheese has achieved a molten, golden state.
7. Once done, pull out of the oven and adorn with a sprinkle of fresh parsley.
8. Serve promptly and let the rich, cheesy flavors melt in your mouth.

ENJOY!!

Chicken Fettuccine Alfredo & Garlic

Chicken Fettuccine Alfredo is my favorite pasta dish. Tender fettuccine coated in a luxurious garlic parmesan alfredo sauce. One of the simplest yet delicious pastas!

Ingredients :

• 2 boneless chicken breasts
• 2 tablespoons blackening seasoning
• 1/2 chopped onion
• 1/2 chopped bell pepper
• 3 or 4 cloves minced garlic
• 1/8 teaspoon red pepper flake (optional)
• 1/8 teaspoon salt
• 1/2 teaspoon blackpepper
• 1 teaspoon old bay
• About 1/2 pound of penne pasta (you can use any pasta of your choice)
• 1/2 stick of butter
• 1 cup heavy cream
• 1 cup half and half
• 4 tablespoons cream cheese
• 1 – 2 cups grated parmesean cheese

Directions :

1. Season your chicken with the blackening seasoning
2. Bring water to a boil for the pasta
3. Coat your pan with EVOO
4. Sautee your chicken on both sides until well done and remove from the pan
5. Place pasta to boil
6. Add your butter to the pan along with chopped onions peppers and sautee until they start to get translucent toss in the minced garlic
7. Add your heavy cream, half && half and stir on low heat then add your grated parmesan and cream cheese. Add the old bay, black pepper and salt and let simmer on low heat about 5 minutes then toss in your pasta.
8. Chop one breast into bitesize pieces and toss in with the pasta and I sliced one and placed it on top for presentation. Garnish with fresh chopped parsley. 

Enjoy!!

Crack Chicken Soup Recipe

I tweaked and simplified the crack chicken recipe to get the Crack Chicken Soup recipe and it’s unbelievably delicious. Even my kids, who are picky eaters, like it!

Ingredients:

• 3 – 3 1/2 cups chopped rotisserie chicken
• 8 oz Angel hair pasta
• 6 cups Chicken stock low sodium
• 1/2 cup Carrots diced
• 1/2 cup Celery diced
• 1 Onion (small)
• 1 cup Milk whole
• 8 oz Cream cheese
• 3 cloves Garlic
• 10 slices of bacon (cooked and diced)
• 2 Tablespoons Ranch seasoning mix
• 1/2 teaspoon Garlic powder
• 2 cups Cheddar cheese shredded

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit
2. Then cook the bacon and set it aside to cool. Also, please slice the vegetables into bite-sized pieces and lay them aside.
3. Place chicken breasts on a sprayed cookie sheet, season with salt and pepper, and bake for about 20 minutes. Shred the chicken with two forks after removing it from the oven.
4. Next, in a large stockpot over medium heat, add 1 tablespoon of oil or butter and sauté the chopped onion, celery, and carrots until soft, about 5 minutes.
5. In a medium-sized mixing bowl, whisk together the condensed chicken soup and 1 cup of milk until smooth. Add the soup mixture to the pot right away and stir to incorporate, then add the chicken broth and stir to blend.
6. Now it’s time to add the ranch seasoning, garlic, and garlic powder.
7. Please also add the cream cheese, stirring constantly as it melts. Bring to a boil, stirring regularly, until cream cheese is completely integrated into the soup.
8. Reduce the heat to medium-low and add the chicken and bacon. Allow for a simmering time of about 20 minutes.
9. Finish by adding the pasta (broken in half or quarters) and cheddar cheese and cooking on low for 5-7 minutes, or until the noodles are soft and the cheese has melted.

ENJOY!!

 

City Chicken

Also called mock chicken, city chicken does not contain an ounce of chicken in it. Instead, it’s a battered deep-fried dish made of… wait for it… pork.

Cubes of pork are threaded into skewers, seasoned, dredged in eggs and bread crumbs, flash-fried, and baked.

The result is a beautifully golden treat that, if you maybe squint your eyes, looks somewhat like a fried chicken leg.

INGREDIENTS

• 2 pounds boneless pork, cut into 1 1/2-inch cubes
• Salt and pepper, to taste
• Seasoned salt, to taste
• 4 eggs
• 3 tablespoons milk
• 2 cups Italian seasoned bread crumbs
• 2 cups water
• 2 cups vegetable oil, for frying
• DIRECTIONS
• 14 (4-inch) skewers
• (9×13-inch) baking dish
• Wire rack

Directions

1. Thread 2 to 3 pork cubes onto the skewers. Sprinkle with salt, pepper, and seasoned salt on all sides. Set skewers aside.
2. In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, pour in the seasoned bread crumbs. Set a wire rack in the baking dish. Pour water into the dish, making sure it doesn’t touch the wire rack.
3. Preheat the oven to 350 degrees Fahrenheit. Preheat vegetable oil in a deep-fryer or large, heavy-bottom saucepan to 350 degrees Fahrenheit.
4. Dip the skewers into the egg mixture, then in the bread crumbs. Repeat the step so each skewer gets coated twice.
5. Gently lay the skewers into the deep-fryer and cook until golden brown, about 3 minutes per side.
6. Place cooked skewers on the wire rack. Cover the dish with aluminum foil.
7. Bake the dish for 20 minutes, or until the pork is no longer pink in the center. Remove the foil and bake for 10 more minutes to crisp up the crumb coating. Serve and enjoy!

Chicken Crescent Rolls

Looking for a healthy and nutritious chicken dinner? Well, I’m afraid you’re going to have to keep on looking because that’s not what we’ve got cooking up here. No, this is more along the lines of creamy, cheesy, comfort food that’s pretty indulgent and totally unapologetic about it, but that’s something we all need sometimes. With just five ingredients and a few minutes of effort, this easy bake gives you what’s akin to a hug in a casserole dish… a very creamy, very delicious hug.

This bake pairs shredded chicken (leftover rotisserie, anyone?) and a tube of crescent rolls with a savory and creamy sauce that’s very little work for the cook. You just unroll the crescent dough and dot each triangle with a bit of the chicken and the sauce before rolling each one up and putting them in a baking dish.

The sauce? Well that’s just a matter of stirring together some milk, cream of chicken soup, and cheddar cheese. No stovetop work, no roux, just three ingredients and a wonderful salty, cheesy, savory flavor.

INGREDIENTS

• 2 cans refrigerator crescents
• 1 can cream of chicken soup(26oz)
• 1 cup cheddar cheese
• 2 boneless skinless chicken breast or precooked chicken strips

Instructions

1. Boil chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.
2. Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

ENJOY!!

Chicken Spaghetti Casserole

It seems like you either grew up eating chicken spaghetti or you have never had it. For those who have never tried it, you might be wondering what it even is.

Chicken spaghetti casserole is perfect for feeding a crowd – after all, who doesn’t like chicken, pasta, and cheese? It can also be prepped ahead of time and divided into smaller baking dishes, making it great for taking to friends and neighbors who need a home-cooked meal.

Ingredients:

• 3 C. Shredded chicken
• 8 oz. Spaghetti noodles cooked
• ⅔ C. Chopped celery
• 1 C. Chopped onions
• 1 C. Chopped bell pepper
• 1 C. Chicken broth
• 2 Cans Cream of chicken soup
• 1 C. Shredded cheddar cheese
• Salt and pepper to taste

Methods:

1. Preheat the oven to 350 degrees.
2. Mix together the shredded chicken, cooked spaghetti noodles, celery, onions and peppers in a large mixing bowl.
3. Combine the broth, cream of chicken soups and salt and pepper to taste in a separate bowl.
4. Pour the soup mixture over the chicken mixture and toss to combine.
5. Layer the mixture into a 9×13 baking dish and top with the shredded cheddar cheese.
6. Cover with aluminum foil and bake for 35 minutes. Uncover and bake for 10 minutes more.

Enjoy!!

SKINNY CHICKEN BROCCOLI CASSEROLE

 This Healthy Chicken Broccoli Casserole will earn you a standing ovation from your family.

Ingredients:

• 1 lb. Cooked chicken cut into bite sized pieces
• 20 oz. Frozen chopped broccoli cooked and drained
• 2 Cans of reduced fat cream of chicken soup
• ⅔ C. Evaporated milk
• ½ tsp. Garlic powder
• 1 C. Reduced fat shredded cheddar cheese
• ½ C. Bread crumbs
• 3 Tbsp. Parmesan cheese

Instructions:

1. Preheat the oven to 350 degrees.
2. Add the chicken and broccoli to a large mixing bowl.
3. Pour the soup and milk into the mixing bowl along with the garlic powder. Stir to combine well.
4. Layer the chicken and broccoli mixture into the bottom of a well-greased 9×13 baking dish.
5. Top with the shredded cheese.
6. In a bowl, combine the breadcrumbs and parmesan cheese.
7. Sprinkle the breadcrumb mixture over the casserole.
8. Bake for 30 minutes.
9. Let sit for 10 minutes before serving.

Enjoy!!

Melt in your mouth chicken

This is one those recipes that I make on and over again. For days when I come home late to begin dinner, this is my go-to recipe. Just melt in your mouth chicken. It melts in your mouth.

Melt-in-your-mouth bird is a traditional recipe that has been round for ages. Its origins are unclear, but I’m glad whoever invented it.

The idea of adding mayonnaise and parmesan cheese to the chicken breast is pure genius! The dough turns beautifully golden after baking and it smells great.

The flavor is so rich, so creamy & so addictive!

Most important…oh my God…the chicken is incredibly tender and chewy!

It’s some thing this is tough to return back through with a grilled chook breast.

Best all, this recipe  impossible to mess up. Even if you are a beginner in kitchen, you can remove it easily.

If you’re searching out a dish with a view to surprise and galvanize your own circle of relatives and friends, that is the one.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup mayonnaise
• 1/2 cup grated parmesan
• 1 teaspoon of salt
• 1/2 teaspoon black pepper
• 1 teaspoon minced garlic
• 1 teaspoon garlic powder

PREPARATION:

1. Preheat oven 375 degrees.
2. In small bowl, add mayonnaise, parmesan & seasoning.
3. Mix until homogeneous.
4. Placing chicken in baking dish sprayed with nonstick cooking spray.
5. Spread the mixture over the chicken breasts.
6. Bake chicken for 45 minutes or until cooked through.

Enjoy!!

Outback Steakhouse Alice Springs Chicken

This is a perfect duplicate of the famous Outback Steakhouse Alice Springs Chicken. This is really a simple recipe, Boneless Chicken Breast topped with Cheese and Bacon. This goes to prove that not all great dishes have tons of ingredients in order to make them taste as good as they do. Think about that next time you consider spending hard-earned money at a Fancy restaurant for the same food you could make yourself.

Ingredients

• 3 large boneless skinless chicken breasts
• 6 slices of thick-cut bacon
• 2 C. Shredded cheddar cheese
• Salt and pepper to taste
• ⅓ C. Chopped green onions for garnish

How To Make Outback Steakhouse Alice Springs Chicken

1. Preheat the oven to 350 degrees.
2. Slice each chicken breast in half lengthwise.
3. Season each side of the chicken with salt and pepper to taste, and bake for 25 minutes.
4. While the chicken is cooking, partially cook the bacon until the fat is all rendered from it, but it is not crispy yet.
5. Remove the chicken from the oven, cut each piece of bacon in half and place the strips of bacon on top of each piece of chicken.
6. Return the chicken to the oven and cook for an additional 10 minutes.
7. Remove the chicken again, top with the shredded cheese and bake another 5 minutes.
8. Top with green onions for garnish before serving.

Enjoy!!

 

Smothered Chicken Wings

When it comes to cooking, few dishes are as universally beloved as chicken wings. From classic buffalo to Asian-inspired flavors, there are countless ways to prepare this iconic appetizer. One of the most popular ways to enjoy chicken wings is to smother them in a rich, flavorful sauce.

INGREDIENTS 

For the chicken:

• 2 pounds chicken wings
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 cup sliced or chopped onions I used a white onion.
• 1/2 cup chopped green peppers
• 1 cup chicken broth

For the Gravy:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup chopped or sliced onions I used a white onion.
• ¼ cup flour
• 1/2 cup heavy whipping cream or half and half Either will work fine in the recipe.
• ½ teaspoon garlic powder

Other:

• foil

DIRECTIONS 

1. Preheat oven to 350 degrees.

2. Season the wings with the spices.

3. Add the sliced onions and chopped peppers to the bottom of a 9×13 baking dish.

4. Place the seasoned wings over the onions and peppers. Drizzle the broth into the baking sheet along the edges of the pan so you don't remove the spices from the wings.

5. Cover the dish with foil and bake for 45 minutes.

6. Remove the pan from the oven and remove the foil. Remove the chicken wings from the baking dish and set it aside.

7. Reserve the chicken drippings, broth, peppers, and onions that remain in the baking dish. The chicken drippings will be used in the gravy.

8. Heat a saucepan or skillet on medium-high heat. Add the butter and olive oil.

When melted, add in the onions and saute for 3-4 minutes until translucent and fragrant.

9. Add in the flour. Add it in stages and stir continuously to avoid clumping.

Add in the broth, heavy cream or half and half, chicken drippings from the pan, and garlic powder. Stir until the sauce thickens. Return the chicken to the pan with the gravy.

10. Bake for an additional 15-25 minutes (uncovered) or until the chicken reaches a minimum internal temperature of 165 degrees.

Enjoy!! 

Skillet Chicken and Mushroom

Skillet Chicken and Mushroom

Fork tender, easy to make, flavorful and delicious!

 Ingredients : (for 4 persons) 

• 600g chicken strips
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 500 g button mushrooms
• 1 large clove of garlic
• 1 to 2 shallots, minced (depending on size)
• 300ml dry white wine
• 1 teaspoon dried thyme
• 300 gr of semi-thick cream (4�t for example)
• 2 tablespoons balsamic vinegar
• Salt and pepper
• 1 chicken stock cube
• A few coriander leaves for garnish (optional)

Instructions :

1. Wash and cut the mushrooms into slices. Salt and pepper the chicken breasts on both sides. In a hot skillet, melt the butter and oil and brown the chicken for a few minutes on each side (it should not be cooked through, that will come later). Remove the aiguillettes from the pan and set them aside.
2. In the same pan, brown the mushrooms for a few minutes with the shallot and pressed garlic, mix. Drizzle with white wine and balsamic vinegar, crumble the bouillon cube and sprinkle with thyme. Leave to simmer for a few minutes (after a slight boil).
3. Then put the chicken back in the pan and simmer +/- 15 minutes (may vary depending on the thickness of the chicken pieces). Remove the chicken again and set aside.

To finish

1. Pour the cream over the mushrooms and simmer for a few minutes, the sauce should reduce. To finish, put the chicken back (this is the last time!!) in the pan, coat it with the sauce and let it heat up for a few minutes.

Enjoy!! 

Easy Cheesy Garlic Baked Chicken

Cheesy Garlic Baked Chicken is simple to make with ingredients you probably already have in your kitchen. Serve with a fresh green salad and some good bread

Ingredients :

• 4 boneless skinless chicken breasts, thin sliced
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil
• 1 teaspoon salt
• 1 cup cheddar cheese, shredded

Instructions :

1. Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.In small sauté pan, sauté garlic with the oil until tender.
2. Remove from heat and stir in brown sugar and teaspoon of salt. Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 30 minutes.
3. Within the last 10 minutes before removing it out of the oven put cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Enjoy!!

Southern Chicken and Cornbread Dressing Recipe 

I learned this recipe from my mother in law and added my own twist.

• Prep Time : 30 mins
• Cook Time : 2 hrs
• Total Time : 2 hrs 30 mins

Ingredients :

• 4 box Cornmuffin Mix
• 1 medium onion
• 6 large chicken thighs
• 16 oz chicken stock
• 1 whole chicken
• 1 can cream of celery soup
• 1 can cream of mushroom
• 2 can cream of chicken soup
• sage
• salt
• pepper
• onion powder
• seasoned salt
• paprika

Instructions :

1. Make Cornmuffin mix according to the package. Make in the pan you will be using to bake your dressing in.
2. While the cornbread is cooking, chop onions into dices. Put to the side.
3. Take the cornbread out of the oven and let cool.
4. In a separate pan add chicken stock. Next place whole chicken and arrange chicken thighs around it. Season top of chicken with season salt, onion powder, pepper, and paprika.
5. Cover chicken with aluminum foil and place in the oven at 375°F.
6. Cook chicken for 1 hour or until its halfway cooked. (The chicken will cook the rest of the way in the dressing to give it more flavor. )
7. Once the cornbread is cool, use your hands to break up the cornbread until its the texture of sand.
8. LETS START MAKING THE DRESSING!!!
9. Add cream of chicken, cream of mushroom, onions and cream of celery to cornbread.
10. Add all the drippings from the chicken pan and begin mixing. Continue to add chicken stock until the mixture is wet consistency.
11. Next add sage, salt and pepper to taste. Taste as you add seasonings.
12. Once mixture is to your liking. Arrange chicken in the dressing.
13. Place dressing in the oven, uncovered, on 400°F until dressing is dry in the middle and is golden brown on top.
14. Take out and let cool for 15 min. Enjoy!

 

Baked Turkey Wings Recipe

These baked turkey wings, not fried. But super crispy and rich tasting. Then use the leftovers to make the best turkey stock ever... perfect for homemade soup or freeze it ahead for holiday cooking. 

• Course : Main Course 

• Cuisine : American  

• Servings : 4

Ingredients :

• 5 turkey wings
• 1 small onion, chopped (Optional)
• 1 teaspoon seasoned salt
• 1 teaspoon poultry seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
• 1 ½ cups water, divided
• 1 (10.5 ounce) can creakm of mushroom soup

Instructions :

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish and cover.
3. Bake in the preheated oven until browned, 1 hour.
4. Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings in the casserole dish and return to the oven, uncovered.
5. Continue baking until brown and tender, 1 more hour.

Enjoy !!

Oven baked chicken and rice with garlic butter

OVEN BAKED CHICKEN AND RICE SMASH OR PASS

• Prep Time : 30 mins
• Cook Time : 1 hr
• Total Time : 1 hr 30 mins

The Best oven baked chicken and rice with garlic butter is made completely from scratch in this easy one pan recipe that's sure to please the whole family!

Ingredients

• Chicken (1500 g), cut into 8 pieces
• 2 cups (400 g) soaked basmati rice
• 4 cups (1000 ml) of water
• ¼ cup (60 g) raisins
• ¼ cup (60 g) toasted almonds, halved
• 1 tablespoon (15 g) of butter
• 1 teaspoon (5 g) of turmeric
• ½ 1 teaspoon (5 g) of saffron
• ½ teaspoon of turmeric
• Salt and black pepper

How to prepare yellow rice with chicken in the oven:

1. Preheat the oven to 220 ° C. Wash the chicken well on all sides. 
2. Make a few holes in the chicken, then season with salt, black pepper and a teaspoon of saffron on all sides and leave it aside for 30 minutes. 
3. On medium heat, put the water, butter, salt, black pepper, turmeric, the rest of saffron, laura leaves and cardamom and let it boil. 
4. In a pyrex dish or a clay casserole dish, put the rice, raisins and almonds and stir well, then pour the water over and stir. 
5. Arrange the chicken over the rice, then place the baking sheet in the oven for 60 to 75 minutes, until the rice is cooked.
6. ENJOY !!

Baked Ranch Chicken Wings Recipe

Baked Ranch Chicken Wings Recipe - these easy ti make it and delicious crispy oven baked wings are doused in creamy, buttery ranch sauce for perfect low carb chicken wings everyone loves!

INGREDIENTS :

• 2 lbs chicken wings - separated into wing pieces (ie: "flats" cut off from drumette and wing tip)
• 1 packet ranch seasoning mix
• 6 tablespoons butter

INSTRUCTIONS :

To Bake Crispy Wings:

1. Preheat oven to 400°F.
2. Line two large baking sheets (with a large rim) with parchment paper or foil.
3. Set a wire rack (preferably a nonstick rack, or lightly greased) over baking sheets.
4. Pat chicken wings dry with paper towels.
5. Divide wings between wire racks and spread out in a single layer.
6. Bake wings until cooked through and skin is crispy, 45–50 minutes.
7. For extra crunch, broil under broiler on high for 2-3 minutes per side - watch CAREFULLY to make sure wings don't burn or over-crisp.

For the Sauce:

1. In a small sauce pot, melt butter until foamy.
2. Add ranch seasoning packet, and whisk vigorously until combined.
3. Remove from heat (or turn heat to low) and whisk in all other ingredients.
4. Add wings to a large mixing bowl.
5. Toss with ranch sauce to coat evenly.
6. Enjoy!!

Cream Cheese Chicken Enchiladas

HOW TO MAKE CREAM CHEESE CHICKEN ENCHILADAS?

The finest, most fluffy chicken enchiladas ever are these Cream Cheese Chicken Enchiladas, seriously. The cheesy salsa of a white enchilada is to die for! Come and try this simple chicken enchilada recipe if you’re curious about how to make enchiladas!

CREAM CHEESE CHICKEN ENCHILADAS

These Cream Cheese Chicken Enchiladas, Perfect for Sunday dinner and sure to be a new family favorite! Use rotisserie chicken to save time in the kitchen!

Ingredients :

• 10 8“ tortillas made with flour.
• 1 medium Pkg. Of cream cheese, let it soften at room temperature.
• 2 small cans.Of .4 oz.Of green chiles
• 3 C.Of cooked chicken, shred it before using.
• 2 C.Of Mexican MIX cheese, grated.
• 2 C. For chicken broth, I used the low sodium version.
• 4 T.Of unsalted butter.
• 3 T.Of all-purpose flour.
• 1 small lime juice.
• 1 t.Of cumin.
• 1/2 t.Of chili powder.
• 1/2 t.Of Kosher salt.
• 1/2 t.Of freshly ground pepper.
• For garnish: Fresh cilantro.

DIRECTIONS :

1. I gently greased a 9.13-inch baking dish with non-stick spray, and I preheated my oven to 350 degrees Fahrenheit.
2. In a mixing bowl, I whisked together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and I seasoned with salt and pepper.
3. Then, I took a tortilla and filled the chicken mixture with 3 tablespoons, then I put the seam side down in the baking dish. For the leftover tortillas and filling, I repeated the same step.
4. I melted the butter over medium-high heat in a medium saucepan, then I whisked in the flour and cook until browned, around 2 to 3 minutes.
5. Then I made sure to season with salt and pepper, then I steadily whisked in the green chiles and chicken broth. I stirred in the remaining 1/2 cream cheese afterward and I cooked until thickened, around 7 mins.
6. I removed it from the heat immediately and I added the green chili sauce over the enchiladas.
7. And I topped it up with the remaining cheese.
8. When done, I put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.
9. I broiled for about 5 minutes until lightly browned.
10. I took It off from the oven and enable it to rest for 15 to 20 minutes.
11. For garnish, I used fresh cilantro.

ENJOY IT!!

CHICKEN ALFREDO LASAGNA ROLLS

Chicken Alfredo Roll-ups are the most delicious and easy way to have the flavors of creamy chicken alfredo and lasagna come together any night of the week. This easy and quick recipe will get a hearty, comforting meal on the table in under an hour. Serve with a lightly dressed side salad or some steamed veggies to round out this rich meal.

Ingredients:

GARLIC ALFREDO SAUCE:

• 9 lasagna noodles
• 2 1/2 cups alfredo sauce, jarred or homemade recipe below
• 2 cups cooked, shredded chicken
• oregano to taste
• garlic salt to taste
• 3 cups shredded mozzarella or melty cheese of your choice, divided
• 1/2 cup butter
• 4 tablespoons cream cheese
• 2 cups heavy cream or half and half
• 2 teaspoon garlic powder
• 1/2 teaspoon fresh garlic, minced
• salt and freshly ground black pepper to taste
• 1/2 teaspoon dried oregano
• 2/3 cup parmesan cheese

Directions:

1. Spray an 8×8-inch pan with non-stick spray and pour 1/2 cup alfredo sauce or just enough to cover the bottom of the pan.
2. Boil 8 to 10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
3. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
4. Spread about 2 tablespoons of alfredo sauce over each noodle. Sprinkle oregano and garlic salt to taste on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approximately 3 tablespoons of cheese.
5. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
6. Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350°F for about 30 minutes, or until the cheese is completely melted on top.

GARLIC ALFREDO SAUCE:

1. In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
2. Season with garlic powder, salt, and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Enjoy!!

Mexican White Trash tastes better than it sounds. Shredded chicken and Doritos combine to create an amazing flavor, it’s so good! This cheesy taco-flavored ground beef casserole may not look pretty, but it’s outrageously delicious! It’s my guess that this casserole is called “trash” because it’s not the most beautiful thing to look at.

It may not be a work of art, but it’s definitely tasty! Any time I’ve seen this, it’s been made with chicken. I wanted to see what it would be like made with ground beef–which of course was on sale pretty cheap this week.

I love this dish! It’s an awesome way to make Mexicanish food that isn’t the same old taco/burrito formula. I actually thought I invented this until I started downloading recipe apps, looking around, and found a bunch of takes on this haha oh well. I dig it.

MEXICAN WHITE TRASH

Mexican White Trash tastes better than it sounds. Shredded chicken and Doritos combine to create an amazing flavor, it's so good!

Ingredients:

• 1 bag Nacho Doritos, crushed.
• 2C shredded chicken
• 2C shredded cheese–or more (I always use more!!)
• 1 Can Cream of chicken soup
• 1 Can Rotel tomatoes
• 1/2C sour cream
• 1/2C milk
• 1/2 package taco seasoning (or more if you’d like)

Instructions:

1. Preheat your oven to 350. Spray a 2-quart casserole dish with nonstick spray.
2. Mix together all ingredients BUT Doritos.
3. Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, the rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top.
4. Cover with foil and bake for 35 minutes.
5. I usually double the recipe and cook it in a 9×13 pan for 45 minutes, just so we can have leftovers the next day.

Enjoy!!

This is by far the best recipe for baked chicken wings that I’ve ever tried. After many experiments I finally was able to make my baked chicken wings extra crispy on the outside and very tender and most on the inside. They taste just like deep-fried wings, only without the oily mess and added calories. Actually, they taste better than deep-fried. Try them.

Oven Fried Chicken Wings

A recipe for the best baked chicken wings that are extra crispy on the outside and very tender and most on the inside.

Ingerdients

• 4 lbs chicken wings
• 2 tbsp baking powder
• 3/4 tsp salt
• Oil spray

How to Make it

1. Preheat oven to 250 degrees.  
2. Season chicken wings with salt. 
3. Toss the chicken with baking powder to coat evenly (I used a ziplock bag and did a little shake) Put foil on a baking sheet then place a baking rack on top.  
4. Spray the rack with oil spray. 
5. Place the chicken wings in a single layer on the baking rack. Bake for 20 minutes.  
6. Increase the heat to 425 degrees and continue baking for an additional 45 minutes.  
7. Turn the wings halfway so they get brown on both sides.

Enjoy!!