Crummy Chicken and Cheese!

Chicken
Ritz Cracker Crumbs
Cheese
Milk

Preheat oven to 375

Roll chicken in Milk, then cheese then, cracker crumbs.. The cheese does not stay very well.. But once you have your chicken in your greased baking dish you can put your cheese on your chicken. Put some parsley on your chicken and let it bake for about 30-45 minutes

We love our crummy chicken with Ranch Dressing:)

Cresent Chicken Wraps

3 Chicken Thighs
Package of Cresent Pillsburry Rolls
Cheddar Cheese

Preheat oven to whatever the Package of Rolls says

Cook chicken on stove. I seasoned mine with Salt, Pepper, and Mrs Dash.

Cut chicken into smaller pieces and put chicken on cresent roll. Add cheese on top of chicken and then use roll to wrap the chicken and cheese. Wrap all your chicken pieces with cheese and place them in a caserole dish. You could add more cheese on top on your wraps.

Bake your wraps..

Then eat! :) We did ours with a side of salad

The recipe below has you do it a little different.. but with this pregnancy I do not like the taste of cream of chicken soup.. So I changed it up a little bit and it was good! Something different for your chicken meals..  :)

http://butdotheyhaveranch.wordpress.com/2014/03/04/cooking-adventure-6-chicken-cheese-crescent-wraps/

Lemon Chicken

3 Chicken Thighs
Juice of 3 Lemons
Zest of 3 Lemons
1/2 head of garlic, minced
1 tsp Thyme
1 tsp Basil
1/2 stick of Butter, melted

I Marinated our chicken in all the ingredients for about 30 minutes and then grilled in on the George Foreman. I served it with Rice and a green salad. 


http://haideekitchen.blogspot.com/2012/04/lemon-garlic-chicken.html

Honey-Garlic Chicken

4 Skinless-Boneless Chicken thighs

1/2 Cup Soy Sauce

1/2 Cup Ketchup

1/3 Cup Honey

3 Cloves Garlic Minced

1 tsp Dried Basil

So in the link below you can get how they did their chicken.. but all I did was marinate the chicken in the ingredients above for like 30 minutes and then grilled them on the George Foreman Grill. We had rice pilaf on the side and a salad. 

Josh really liked this recipe. Right now being pregnant, I do not like the taste of Soy Sauce.. so this was not my favorite. But Josh really liked it. So there you go :) 

(This is supposed to be a slow cooker meal)

http://m.allrecipes.com/recipe/236609/honey-garlic-slow-cooker-chicken-thighs

Burrito Pie

Ingredients:

1/2 pound lean ground beef (I used 93% lean)
1 medium onion, chopped
3-4 cloves garlic, minced
1 packet taco seasoning
1 2-ounce can sliced black olives (or grab a handful of medium black olives and chop them)
1 4-ounce can roasted green chilies, undrained
1 15.5 ounce can diced tomatoes with green chilies
1 1/2 cups corn (either frozen or a 15.5 ounce can of corn, drained)
1 cup enchilada sauce
1 15.5 ounce can refried beans (or two cups of these beans)
6 large (burrito-size) tortillas, 3 of them cut in half (I used Mission Carb Balance tortillas)
12 ounces (3 cups) shredded cheddar, colby jack, or pepperjack cheese (or a combination)

Instructions:

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant. Add the taco seasoning and stir to coat completely, then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.

Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with another 1 1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. Serves 12.

Our Best Bites

Broccoli, Ham and Alfredo Pasta

Broccoli, Ham and Alfredo Pasta (With Sneaky Cauliflower)

Ingredients

1 teaspoon extra-virgin olive oil

1 small head cauliflwer, cored and chopped (about 3 cups)

6 garlic cloves, roughly chopped

4 medium shallots, roughly chopped (or sub about 1/2-3/4 cup diced onion)

Kosher salt and fresh cracked black pepper

4 teaspoons all-purpose flour

4 cups skim milk

1/4 teaspoon ground nutmeg (I did just under that, between 1/8-1/4)

6 ounces Pecorino cheese, grated (about 2 cups- could sub fresh grated Parmesan) I just did a Cheese Mix with Parmesan in it.

1/2 pound medium multigrain pasta shells or bowties

1/4 pound sliced smoked ham, chopped (about 1 cups)

1 medium bunch broccoli, trimmed and cut into florets (3-5 cups)

optional: 1/2 cup toasted whole-wheat panko (Japanese bread crumbs) for serving.

Instructions

Heat oil in a medium saucepan over medium heat.  Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally.  Sprinkle with flour; stir to coat well.

Gradually stir in milk; bring to a boil.  Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.  Let cool for 5 minutes.  Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.

Preheat oven to 400 degrees.  Meanwhile, bring a large pot of water to a boil.  Cook pasta until slightly tender but not fully cooked, about 5 minutes.  (Note:  If you like your broccoli pretty tender, add it to boiling pasta water for a couple of minutes before draining)  Drain well; return to pot.  Add ham, broccoli, and cauliflower sauce; toss to combine.  Transfer to an ovenproof 3 1/2 quart baking dish.  Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.  Heat broiler, and broil until golden brown on top, 1-2 minutes.  Divide among dishes, top with breadcrumbs (if using), and serve immediately.

From OUR BEST BITES

Thai Peanut Noodles

Thai Peanut Noodles- Our Best Bites

Ingredients: 

1/2 c. chicken broth

3 Tbsp. creamy peanut butter

1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot) (we did 1 tsp)

1 1/2 Tbsp. honey

3 Tbsp. soy sauce

1 1/2 Tbsp. fresh minced ginger

2-3 cloves garlic, pressed or minced

8 oz. Udon or linguine noodles ( I used Linguine)

Chopped green onions

Chopped cilantro

2 limes, cut into quarters

Chopped peanuts

Directions:

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Josh and I bought some "cheaper" shrimp to go with it.. and it was amazing. We just sauteed some up in olive oil and butter. Seriously. Our new favorite meal. Oh and I only did 1 tsp of the hot chili sauce. Next time I think we might add a little water to the sauce to make it not as thick.(Josh wanted it thinner.) But really, I LOVE this recipe. 

I added this picture from their website so you could see the hot sauce bottle they used. I found it by the chinese noodles you would use in Hawaiin Haystacks or the Soy Sauce. It took me forever to find it. So I figured I would try to give a little tip and help out if you want to go find it:)

http://www.ourbestbites.com/2008/09/thai-peanut-noodles/

Slow Cooker Sweet and Sour Meatballs

                   http://www.sixsistersstuff.com/2013/02/slow-cooker-sweet-and-sour-meatballs.html

Slow Cooker Sweet and Sour Meatballs

I love this Recipe.. One of my new favorites

Ingredients:

1 (10 oz) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
2 lbs frozen meatballs
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
1 medium onion, cubed
1 (20 oz) can pineapple chunks, drained

Directions:
Spray inside of slow cooker with non-stick cooking spray. Place all ingredients inside the slow cooker and stir gently. Place lid on slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

Bacon Cheese and Ranch Topped Chicken Breasts

Once upon a time I saw a recipe for bacon wrapped chicken with mozzarella and something else fancy I think - and considering I had a craving for bacon, chicken and cheese - I decided to was time to find it again. No luck. Not in any of my cookbooks, and not in any of my online searches. Sad. BUT, I did come across THIS recipe instead! It was delicious. Seriously - I know I've said that before, but this jumped to one of my top 10 favorites. Yup. That good. And usually bacon makes me ill - not the case this time. Score. Aaron loved it too, Olivia - well, not so much. She's not a big protein of any kind person though - unless it happens to be chicken nuggets.

I used sliced cheese, so mine looked different...but this is so you get the idea. :)

Ingredients:

3 chicken breast halves (boneless, skinless) - I used full chicken breasts and pounded them down to the same width.
5 slices of bacon
3 tbsp Ranch dressing
1 c grated cheese - I used sliced mozzarella instead.
3 tbsp olive oil
1 tbsp garlic powder - I used my garlic grinder rather than powder.
parsley flakes (optional) - Totally forgot about this.
salt and pepper (to taste)
I also dusted each side with some flour, helps the chicken brown real nicely.

Directions:

1. Preheat oven to 350 degrees.
2. Wash the breast halves, dry them with a paper towel and sprinkle with salt, pepper, and garlic powder on all sides.
3. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Sear each side of the chicken until golden brown, about 5 minutes each.
4. Slice up the bacon into bits (small squares). I just sliced my bacon (uncooked) in half and put 2 halves on each breast. When we ate it, we had to cut the bacon and the chicken, so I realize the value now of cutting up the bacon to start. :)
5. Transfer the breasts to the baking dish, previously greased with 1 tbsp olive oil.
6. Top each half breast with 1 tbsp Ranch Dressing.
7. Arrange the bacon bits on top.
8. Bake, uncovered, in preheated oven for about 30 minutes, then remove from the oven, top with cheese, sprinkle with parsley.
9. Bake for another 10 minutes until the cheese has melted and the top is golden brown. Remove from heat and let rest 3 minutes and serve.

Cashew Chicken

Another Pinterest find:)
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/

Serves 4-6

Ingredients:

2 lbs boneless & skinless chicken breast tenders

1/2 cup cashews

1 garlic clove, minced

4 tbsps rice wine vinegar

2 tbsp brown sugar

1 tbsp canola oil

1 tsp grated fresh ginger

1/4 cup all purpose flour

1/2 cup soy sauce

1 tsp black pepper

1/4 tsp red pepper flakes

4 tbsps ketchup

Directions:

1. Combine flour and pepper in a large resealable food storage bag.
2. Add chicken and shake to coat with flour mixture.
3. Heat oil in skillet over medium-high heat.
4. Brown chicken 4 mins while flipping sides.
5. Place chicken in slow cooker.
6. Making the sauce: combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl.**we doubled the sauce 
7. pour over chicken and cook (on low!) for 3 to 4 hrs.
8. Add the cashews and stir.
9. Combine with rice for the complete experience.
10. Pour the sauce over the chicken and the rice.

Spinach and Mushroom Chicken

"Smothered Chicken"

http://baconbuttercheesegarlic.blogspot.com/2013/02/a-special-meal-for-my-valentine.html

Found this on Pinterest! It was so yummy! Josh and I loved it:) 

FOR THE CREAMED SPINACH:

1 large bag of spinach leaves

4 ounces cream cheese

1/4 C shredded parmesan cheese

2 cloves garlic, minced

3 T red onion, minced

2 T olive oil

Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:

8 ounce package of mushrooms, sliced

1/2 stick butter(I didnt add this)

2 T olive oil

1/2 C white wine(I didnt add this)

2 cloves garlic, minced

Salt and pepper to taste

FOR THE CHICKEN:

4-5 boneless chicken breasts

8-10 slices Mozzarella cheese, cut into 1/8 inch slices

1 T garlic powder

1 T seasoned salt, like Lawry's

1 teaspoon pepper

Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.

Meanwhile, make the creamed spinach.  Over medium-high heat, melt 2 T olive oil in a skillet.  Add in the onions and saute 2-3 minutes.  Add in the spinach and garlic.  It will shrink ridiculously.  When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet.  Put the mushrooms in and cook until browned all over.  Don't season with salt until they are browned or they will never brown.  Deglaze the pan with the wine.  Add in the garlic and season with salt and pepper.  Cook until most of the wine is cooked out.

Flip the chicken pieces over.  Divide the spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.

Louisiana Chicken Pasta

http://obreinfamily.hubpages.com/hub/Cheesecake-Factory-Louisiana-Chicken-Pasta-Recipe#

Ingredients:

Chicken:

5 skinless boneless chicken breast halves

Olive oil

1 1/3 cup bread crumbs

1/2 cup grated Parmesan Cheese

1 cup milk

4 T flour

Cajun Sauce:

3 T butter

1 small red bell pepper chopped

1 small yellow bell pepper chopped

1 small red onion chopped

3 T minced garlic

1/2 t crushed red pepper

1/2 t cayenne pepper

1 T Cajun seasoning salt

1 1/4 pint heavy whipping cream

1 cup chicken broth

4 T fresh Basil minced

1 Package bow tie pasta

1 cup grated Parmesan cheese

1 cup mushrooms sliced

Directions

1) Wash and drain your chicken breasts. Lay a piece of plastic wrap on your counter. Place your chicken on top of the plastic wrap. Layer a piece of plastic on top of the chicken breast. Use you mallet and pound your chicken pieces one by one to 1/4 inch thick. Place aside.

2) In a large skillet on medium heat melt your 3 T butter. Add your yellow; and red pepper;onion; mushrooms and saute till crisp and tender.

3) Add your minced garlic, red pepper, cayenne pepper, and Cajun seasoning salt. Saute for 2 to 3 minutes.

4) Add whipping cream, and 1 cup of chicken stock. You want to simmer this until sauce reheats and thickens slightly about 5 minutes.

5) Add 1 cup Parmesan cheese, and minced basil to sauce stirring well. Reduce heat to low and simmer as the sauce thickens.

6) Mix your breadcrumbs, flour, 1/2 cup Parmesan cheese together and place in a bowl.

7) In another bowl place your milk.

8) Dip your chicken in breadcrumbs mixture and then in the milk, and then one more time in the breadcrumb mixture.

9) Place olive oil in a frying pan to where it is a 1/2 of an inch thick.

10) Heat the olive oil in the pan till it gets hot and pan fry your dipped chicken breast one by one in the pan on medium heat until golden and crisp. Add more olive oil if needed.

11) Place the cooked chicken on a plate and stick in the oven to keep warm while you are making the pasta.

12) Cook bow tie pasta in a large pot of boiling water until tender but still firm to the bite.

13) To serve place pasta on a plate. Top with the cream sauce and then the cooked chicken. Add a little more sauce on top of the chicken and you are done.

**It has a spicy kick to it, but it was still really good. This has been Josh's favorite recipe we have done so far i think. lol. It does take a while to make though. I am wondering if it will be quicker once you do it more. 

Honey Mustard Pretzel Chicken

http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/

Ingredients

4 cups hard pretzels (like sourdough), coarsely crushed

1/2 cup neutral tasting olive oil

1/2 cup Dijon mustard

1/3 cup honey (Iike clover or orange blossom)

1/4 cup bottled water---Bottled water?? lol. I used the tap water.. 

3 tablespoons red wine vinegar--- I didnt have this, so I used reg white vinegar

coarse salt and fresh ground black pepper

1 + 1/2 pounds boneless chicken breasts--- I tenderized the chicken a bit

Instructions

1. Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet. 
2. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.
3. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
4. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
5. Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
6. Set them on the wire rack and bake 20 - 25 minutes or until cooked through (internal temperature 165 - 174 degrees F.).
7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

**We dont own a cool rack thing for the oven, so we used a normal glass casserole dish and we just had to cook it longer. I think we ended up cooking it for like 40 minutes instead of 20. 

Spinach Lasagna Rolls

http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html

Ingredients: 

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Pollyo)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

**For the Cheese, I used what Parmesan Cheese I had left in the fridge and just bought a bag of a mix cheeses like Parmesan, Moz, and all sorts of other cheeses and called it good. And it was good. lol. So really you can do what ever cheeses you want:)

Directions: 

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Baked Sloppy Joes

This meal was amazingly delicious. Seriously. I loved it. As did Aaron. And Olivia. She's my toughest food critic! They look a lot like a calzone or pizza pocket. I'm thinking of all the possible fillings for more "calzones" in the future. Thanks to Six Sisters Stuff for yet another yummy dinner success. We have leftovers already waiting in sandwich baggies for an easy take and eat! 

Baked Sloppy Joes

Ingredients:

• 1 lb ground turkey (or ground beef, though we eat ground turkey 95% of the time)
• 1 medium onion, diced (I only use a 1/4 at most, not big onion fans)
• 1 package of Jumbo Biscuits (usually have 8 in a pckg, name brand worth it in my opinion)
• 1 can of Manwich sloppy joe sauce (I used Lawry's sloppy joe mix, which also calls for tomato paste)
• Shredded Mozzarella cheese

Directions:

1. Preheat oven to 350 degrees.
2. Brown your turkey and onions in a frying pan. When cooked through, drain. Add your sloppy joe sauce (whether you're using the sauce or the mix) and stir until it's heated through.
3. Flatten out your biscuits and add 2 spoonfuls of your turkey mixture to one side of the biscuit. Add some cheese to the top of the turkey mixture then fold the biscuit and pinch it closed. Place them on a cookie sheet.
4. Cook for 13-15 minutes or until golden brown on top.

Tortellini Soup with Spinach

Tortellini Soup with Spinach

My house has been full of sickies and we wanted a warm dinner - this soup was definitely the answer. Super flavorful and I made a huge batch so we had leftovers for 3 days. Soup warmed up awesome as leftovers! Love that it's so versatile and simple and uses everything I always have in my house. 

Ingredients: 

1 large package of refrigerated cheese tortellini (I always keep these in my freezer for last minute meals)

3 - 32 oz cartons of chicken stock/broth (I always use Swanson's, tastes the best)

Several handfuls of baby leaf spinach (I keep some in the fridge, but you could also used frozen)

1/2 tbsp basil

1/2 tbsp garlic powder

Salt and Pepper to taste

*optional: canned/drained tomatoes (crush them between your fingers), carrots, really anything you want...

Directions:

Bring chicken broth to boil. Add tortellini and cook according to directions on the package (usually you just reduce the heat and let them simmer). (If you're using frozen spinach add it before tortellini).

1. If using fresh spinach, add it after tortellini has cooked and season with basil, garlic powder, salt and pepper. I actually added my spices with the tortellini, great taste!
2. Serve hot with crusty bread (or if you're sick with a sore throat, not so crusty bread). Enjoy! 

Zesty Slow Cooker BBQ Chicken

                                         The Holdaways made this for us and it is DELICIOUS:)

From: Six Sisters' Stuff

Ingredients

6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbecue sauce (I used Famous Dave's Zesty BBQ sauce)We used "Sweet Baby Rays"

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

Directions

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred Chicken and place on buns or rolls.We used hamburger buns

Wingers Sticky Finger Copycat Recipe

Six Sisters' Stuff

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

 Prepare the chicken strips as directed on the back of the package.

Sauce:
 Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.

Serves 2-3 people.

*We made this and put it in a salad. It is great!

Chicken Enchiladas

Found this recipe in the MORMON COOKBOOK by Julie Badger Jensen

2 cups chopped cooked chicken
1 cup sour cream
1 (7oz) can chopped green chilies
1 cup chopped onions(We use white onions)
2 tablespoons butter
1/2 teaspoon salt
4 cups shredded Monterey Jack Cheese(We use Pepper Jack Cheese and LOVE it)
10 flour tortillas
1 (15oz) can mild enchilada sauce(We buy a 19 oz can of this)
Green onions to garnish, chopped

Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden.  Add onion, salt, and 2 cups cheese to chicken moisture. ( I add a little more). Dip tortillas in enchilada sauce to soften. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in 2 greased 9X13 pans(5 enchiladas per pan). Cover with remaining shredded cheese(I put the remaining pepper jack cheese and the take some shredded chedder cheese and put that as well on top until i feel satisfied. ( i love cheese.. ) Garnish the top with the chopped green onions and then bake uncovered at 350 for 20 to 30 minutes.

We usually make this when we have someone come over, or we sign up to take someone a meal since it makes ten enchiladas! But this is our new favorite recipe :) (Warning: Will cause pregnant women heartburn.. lol. But it is worth it:))

Salsa Chicken Rice Casserole

I had one of those dinner nights where you want "real" food...but you want it to be quick and easy and made from what you already have in the panty. I had some chicken breasts that needed to be cooked - so I cooked 'em up and shredded them (using my KitchenAid). And then I was stuck. Thank goodness for the internet! Here's what I ended up making, it was pretty good meal and met all my requirements: quick, easy and made from what I already had in my pantry/fridge.

Salsa Chicken Rice Casserole

Ingredients

• 1 1/3 cups white rice (uncooked)
• 2 2/3 cups water
• 4 skinless boneless chicken breasts (halves) *I used breast fillets, about 9 of them (they are thin)
• 2 cups shredded monterey jack cheese 
• 2 cups shredded cheddar cheese *I only used the 2 1/2 cups of Monterey Jack cheese I had on hand
• 1 can cream of chicken soup (condensed)
• 1 can cream of mushroom soup (condensed) *I only had a garlic seasoned one, tasted great! 
• 1 onion (chopped) *We don't do onions, plus, there are some in the salsa
• 1 1/2 cups salsa (mild)

Directions (how I made my version)

1. Cook rice in rice cooker.
2. Meanwhile, place chicken into a large pot, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. Place in KitchenAid and shred! 
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 35 minutes, or until bubbly.