Campbells Easy Tomato Basil Chicken

4-6 skinless boneless Chicken breast
1 10 oz. can campbells tomato soup
1/2 cup milk
1/2 tsp. dried basil
1/4 tsp. garlic powder
2 TBL. grated parmesan cheese
1 TBL. Olive oil
No Yolk noodles, cooked

In a skillet heat oil. Cook chicken breast through and season with salt and pepper.

Take chicken out of skillet and set aside.

In skillet pour soup, basil, garlic powder, milk and parmesan. Stir good with a whisk then place chicken in skillet. Let sit for a few minutes and serve over noodles or rice.
Ashlie's Notes: SO YUMMY!!! My first time making this and we will definitely be making this again and again. It was quick, easy and it tasted really good. I think this would even taste good without the chicken as well.

We ate this over no yolk egg noodles and sprinkled grated parmesan on top and it was yummy! Kids even loved it =) We were so quick to dig in I forgot to take a picture!

Crockpot Chicken Enchilada Chili

This is my new favorite soup. I have had this recipe for 3 weeks now and I have already made it 3 times, that's how good this is!!!

3 large chicken breasts, frozen
1 1/2 cups prepared mild enchilada sauce
2 cans diced Italian tomatoes
1 small-medium size yellow onion chopped
1 can pinto beans, cleaned and drained
1 can black beans, cleaned and drained
1-2 tsp. ground red pepper (2 gives it a nice kick if you like it hot)
2 heaping TBL. minced garlic (sometimes I even do 3, up to you =)
1 tsp. cumin
1/2 cup water
1/2 can sweet corn
pepper and salt to taste (this chili WILL need salt but how much is up to you, I start with 1 tsp and then go from there)

Sour cream and cheese to top the finished product ;)

Spray the inside of your crockpot with non stick spray.

Add chicken, cook on high for 2 1/2 hours. DRAIN all liquid from chicken, shred chicken. Throw in ALL other ingredients and cook on low for 1 1/2-2 hours.

(Sorry I don't have a picture for you, our camera was not charged)

Chicken Capri

5 TBL. low fat ricotta cheese
1/2 tsp. dried oregano
1 tsp. dried parsley flakes
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 TBL. grated parmesan cheese
garlic powder
2 TBL. EVOO
2 large tomatoes, chopped (lightly toss with salt)
4 slices mozzarella cheese
4 boneless skinless chicken breast

Pre heat oven to 350.

In a small bowl mix together first 6 ingredients, set aside.

In a skillet brown your chicken breasts 5 minutes per side and lightly sprinkle with, salt, pepper and garlic powder (each side)

When done place in a shallow, lightly greased casserole dish. Put a layer of ricotta mixture on each chicken, cover chicken in tomatoes then a slice of mozzarella on each chicken.

Bake uncovered for 30 minutes.
Yummy and healthy!

Stuffed Cornish Game Hens

2 cornish game hens (adjust recipe to your family size)
1 box chicken stove top stuffing mix (you can use generic too =)
1 can cream of mushroom soup
1/3 cup milk
1/4 cup chicken broth
2 green onions, chopped
4 TBL Butter (room temp)
1/3 cup melted butter
Salt and pepper to taste

Preheat oven to 375.

(Prepare the hens in the shallow baking dish you will use to cook them in)

In a bowl mix together stuffing, soup, chicken broth, green onions and milk. (YOu can also saute onion and celery and add that to the stuffing even some dried cranberries too, I didn't have any on hand or I would have =) Set aside.

Place your hens in the baking dish. Sprinkle with salt and pepper. Rub about 2 TBL. butter onto each hen, including the inside of hen.

Stuff 1/2 of the box of stuffing mixture into one hen (using your hands=) and stuff the rest into the other hen. You will have some stuffing stuck to your hands so what I did was rub the stuffing I had on my hands onto each of the hens for a little extra seasoning =)

Cover with foil and bake for 40 minutes at 375.

Remove from oven, remove foil and baste each hen with the melted butter. Place back in the oven uncovered for 30 minutes longer.

When done cut hen in 1/2 length wise to serve. It's really easy to cut the hen =)

**I know it totally looks like my chicken threw up but this is SUPER YUMMINESS and inexpensive to make, my husband has already requested that I make this again soon =)**

DIETERS: Just try not to eat too much stuffing =)

Swiss Chicken

5-6 thawed boneless skinless chicken breast
5-6 slices mozzarella cheese OR 5-6 slices swiss cheese
1 can cream chicken soup
1 can cream mushroom soup
1/3 cup sour cream
2/3 cup milk
2 boxes chicken stuffing mix

Grease 11x13 casserole dish, set aside. In a mixing bowl add soups, sour cream and milk, salt and pepper to taste. Mix well. Scoop small amount of soup mix onto bottom of casserole dish.

Place chicken breast in dish, place a slice of cheese over each chicken breast, take remaining soup and pour over chicken and cheese.

In another mixing bowl pour both stuffing packages in and add a couple Tablespoons of water in to slightly moisten the stuffing. Mix well. Sprinkle stuffing over top of chicken dish.

Cover with foil and bake at 350 for 50 minutes. Take foil off and bake uncovered for 10 minutes.

Ashlie's Notes: This picture I only did 4 chicken breasts and 1 box of stuffing. Make according to your family size =)

DIETERS: Just try not to scoop too much stuffing and soup mixture onto your plate =)

Chicken Enchilada Casserole

2 1/2 cups shredded chicken (I used rotisserie chckn, so good!)
1 SMALL onion chopped
1 10.75 oz can cream of mushroom soup (regular size)
1 10.75 can cream chicken soup (regular size)
1 soup can of milk
1/4 cup sour cream
1 4 oz. can diced green chilies
1/2 tsp. salt.
1/2 tsp pepper
1 1/4 cup shredded cheddar (the 1/4 is for topping)
1/4 cup shredded mozzarella
7-8 corn tortillas shredded

Preheat oven to 350.

Saute onion with your shredded chicken in a small amount of water until water dissolves. Mix all ingredients together minus the 1/4 cup shredded cheddar. Place mixture in a greased 11 inch casserole dish. Top with the 1/4 cup cheddar.

Bake at 350 for 30 minutes.

Ashlie's Notes: Next time I think I might do 2 cans of green chilies instead of just 1 for a little bit more kick =)

White Chicken Enchiladas

I am going to do a separate section for enchiladas because I make so many different enchiladas with different sauces! So here's the first enchilada recipe I'm posting!!

8-10 flour tortillas (I used 5 flour and 5 corn, my husband likes flour but I think the corn gives a nice flavor to an enchilada =)
1/2 cup chopped onion
4 fresh garlic cloves, minced
1 tsp. cilantro
2 TBL. butter
3 TBL. flour
1 cup sour cream
2 cups chicken broth
1 4 oz. can chopped green chilies
1 1/4 cup monterey jack cheese
3 cups shredded chicken (I boiled bone in because it has a little more flavor)
tomato (optional)
chopped black olives (optional)
avocado sliced (optional)

For Sauce: In a saucepan, cook onion, garlic, cilantro, and pepper in the butter until the onion is tender.

Stir the flour into the sour cream, and then add to the onion mixture.

Stir in broth and chili peppers all at once. Cook and stir until thick and bubbly. Remove from heat; stir in 1/2 C of the cheese.

For Filling: Stir 1/2 C of the sauce into the chicken and 1/4 cup cheese. Mix well.

Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up. Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish. Top with remaining sauce.

Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.

Top with your choice of toppings =)

Additional Sauces you can use instead of the one above:

Sauce 1: 1 can cream chicken soup, 1 can cream celery soup, 1/2 cup sour cream, 1/2 cup milk. Pour sauce on enchiladas, place in oven, take out and sprinkle cheese and pimentos on top and bake for another 5 minutes.

Sauce 2: 1 can cream chicken soup, 1 can cream mushroom soup, 1/2 cup sour cream, 1/2 cup milk. Pour sauce on enchiladas, place in oven, take out and sprinkle cheese and pimentos on top and bake for another 5 minutes.

Cajun Chicken Shrimp Alfredo

2 cups pre-cooked shrimp, already cleaned and tails cut off (I bought mine in the freezer section at Walmart)
2 chicken breast cut into small cubes
2 cups half and half
1/2 cup milk
4 tsp. cajun seasoning
4 TBL. sun-dried tomatoes, chopped
4 TBL. butter
1/2 cup grated parmesan
2 thinly sliced green onions
1/2 tsp. salt
1/4 tsp. dried basil
1/4 tsp. black pepper
1/4 tsp. garlic powder
2/3 lb. of thin spaghetti OR fettuccine noodles cooked al dente

In a bowl add the cajun seasoning to the chicken and shrimp and toss to coat well.

Heat up butter in skillet, add chicken and shrimp. Cook on high for 7-8 minutes or until tender.

Reduce heat and add all other ingredients except the noodles and parmesan cheese. Heat through.

Add parmesan to mixture and fold in. Pour over noodles.

Ashlies Notes: Next time I will take out the chicken from this recipe and add an extra cup of shrimp. We really loved this as a shrimp alfredo.

Lemon Roasted Chicken

This is a SUPER YUMMY, HEALTHY and QUICK recipe from Martha Stewart. Enjoy!

Bone in chicken OR 5 boneless skinless chicken breast (I used about 5 or 6 legs)
2 cloves fresh garlic, minced
2 lemons, quartered
1 tsp. dried oregano
1 tsp. olive oil

Preheat oven to 450.

In a large bowl, toss together oil, garlic, lemons (squeeze a little of the juice into bowl and put the actual lemon in as well), and oregano. Stir together and add chicken. Mix together until chicken is evenly covered.

In a 9x13 dish place chicken skin side up and lemons evenly apart. Pour any remaining juice from the bowl over chicken.

Cook for 40 minutes.

Salsa Cream Cheese Chicken

4-5 frozen boneless skinless chicken breast
1 jar of white corn, black bean salsa OR jar of salsa, can of black beans and 1 can of drained corn
1 8 oz. package of cream cheese.

Place chicken in crockpot on high. When it's been 3 hours drain the excess liquid from the crockpot and add the salsa and cream cheese and cook for 1 more hour.

You can do a lot with this mixture. You can eat the chicken mixture as is or shred it and put it over rice or noodles or in a tortilla!

What I did was when it was done I shredded it in the crockpot, put nacho chips on a pizza pan, placed mixture over chips, sprinkled with mozzarella and cheddar cheese and broiled in the oven until cheese was melted.

Topped with black olives, lettuce and sour cream! My little kiddo even loved it!

Feeds a lot!!

Chicken Parmigiana

Because this recipe is SO EASY I make it all the time and it's a healthier version with no egg and no frying =)

4 thawed boneless skinless chicken breast
2/3 cup Italian bread crumbs
2 Tbl. cornmeal
1/2 tsp. basil (optional)
1/2 tsp. parsley (optional)
1 jar spaghetti sauce your choice
4 slices mozzarella cheese (depending on how many pieces of chicken you do)
Cooking Spray

So first, depending on your liking, if your chicken breast is too thick you can slice it in half length wise to make it thinner or you can beat it down. I usually slice it =)

Preheat oven to 375.

Line a 9x13 baking dish with foil then spray pan and set aside.

Mix breadcrumbs, cornmeal and seasoning in a bowl.

Press chicken breast firmly into mixture coating each side generously. Set coated chicken in 9x13 dish. Repeat with remaining chicken.

Bake for 30 minutes. (I turn the chicken half way through but you don't have to)

take out and spoon as much sauce as you like on top of chicken. (I usually pour a whole jar on top so that there is extra sauce for the pasta)

Top each chicken breast with a slice of mozzarella cheese. Bake for another 15 minutes or until cheese is well melted.

You can sprinkle top with extra parsley if you like (optional)

Eat with your pasta of choice!!!

Chicken Stir Fry

I totally forgot to take a picture before we dug in =) So I stole one off the internet. we all know what chicken stir fry looks like right?

2 large boneless skinless chicken breast cubed
1 tsp. ginger
1/2 small red onion chopped
2 tsp. sugar
3 Tbl. soy sauce
1 medium package frozen stir fry veggies
1 cup chicken broth
2 tsp. corn starch
1 green onion chopped
1 tsp. minced garlic

Put Tbl. spoon EVOO in hot skillet. Cook chicken in skillet, add ginger and onion. Cook until chicken is cooked through.

Add frozen veggies, 3/4 cup chicken broth, sugar and soy sauce to chicken. Cover and let simmer for 6 minutes.

Add corn starch to 1/4 cup chicken broth and add to mixture and stif frequently to thicken sauce.

Spoon mixture over rice or noodles of your choice, top with green onion.

**I didn't have chicken broth so I used a chicken cube and boiled it in 1 cup hot water and ta-da!!! chicken broth!**

DIETERS: Just skip the rice =)

Cajun Jambalaya

SUPER QUICK AND VERY VERY DELICIOUS

2 TBL extra virgin olive oil
4 boneless skinless chicken breast
1 lb. kielbasa sausage (I used jalapeno kielbasa found at walmart =)
1 and 1/2 cup shrimp thawed, cleaned with tales cut off (I used the pre-cooked frozen kind in a bag-used the whole bag)
1 onion chopped
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1 tsp. italian seasoning
1/4 tsp. paprika
1/2 tsp. salt
dash of pepper
1/4-1/2 tsp. cayenne pepper
1 cup long grain rice (optional-you can also use minute rice)
1 (14 oz.) can tomatoes chopped, with juice
2 and 1/4 cups chicken broth
3 green onions chopped
1 tsp. fresh parsley

Preheat oven to 365 degrees F.

In a large skillet, brown chicken in hot oil on both sides; remove chicken. Using the same skillet add sausage, onion, bell pepper, green onion, italian seasoning, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

Add rice, tomatoes with juice, and broth; bring to a boil. (This will help the rice cook a little bit)

Place rice mixture in a 9x13 baking dish or oven-proof casserole; top with chicken; cover with foil and bake at 365 degrees F for 50 minutes or until rice and chicken are done and tender.

Take out of oven and stir in shrimp, and parsley cover and cook 10 minutes longer or until shrimp curl and turn bright pink and serve. (don't put the shrimp in in the beginning, if you cook shrimp too long it turns to rubber)

Top with mozzarella cheese =)

NOTE: You can omit the rice which I will next time and most likely serve this in a bread bowl. It was a very yummy Cajun dish! You can also use minute rice which I did and the rice was fully cooked.

DIETERS: Skip the rice and skip the chicken broth and do fresh cut tomatoes versus canned =)

Chicken Chili Stew

3-4 chicken breasts
1 cup onion, chopped
1 green pepper, chopped
2 cloves garlic
2 tablespoons vegetable oil
2 cans stewed tomatoes (check labels)
1 can pinto beans (check labels or use fresh made)
2/3 cup salsa (Herdez and Newmans is GF)
1 teaspoon cumin (Mccormick is GF)
1 teaspoon salt (or more if needed)

Toppings:
cheese, green onion, avocadoes, sour cream

Cook chicken in oil with onion, garlic and green pepper.
Add remaining ingredients.
Simmer for 20 minutes.

Top with cheese, green onion, avocado and/or sour cream.

Creamed Chicken and Biscuits Casserole

This is a yummy recipe! A comfort food for sure and plenty of leftovers! (Well there's just 2 of us =)

• 1 small onion
• 1 1/2 teaspoons butter
• 4-5 chopped cooked chicken breasts
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup miracle whip (you can use light if you like =)
• 1/2 cup sour cream
  
• 1/2 cup milk
• 1/2 cup chopped pimentos or sauteed red bell peppers
• 1 cup cooked green peas
  
• 1 1/2 cups shredded mild cheddar
• refrigerated biscuits or croissants or dinner rolls

Preheat oven to 350.

Grease the bottom and sides of an 11x7 inch baking dish <--this is what I used) or 10 inch quiche dish.

Chop the onion and heat butter in a small nonstick skillet and saute until tender.

Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.

Bake for 15 minutes and remove from oven.

Sprinkle 1 cup of the cheese over the baked mixture.

Arrange biscuits or croissants decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.

Return casserole to oven and bake until biscuits are golden brown (SO KEEP AN EYE ON IT) and sauce is bubbly, usually about 20 minutes longer.

Cream Cheese Chicken Over Rice! ;)

4 boneless skinless chicken breast (frozen)
1 package of Italian Dressing Mix (OR Ranch dressing Mix)
1 can of Crm. Mushroom soup
1 can Crm. Chicken soup
8 oz. package cream cheese
1 can of mushrooms
2-3 cups frozen broccoli
1/2 cup sour cream (optional)
1 1/4 cup water

Put frozen chicken breast in crockpot. Cook on low for 4 hours.

When it's been 3 hours (cube the chicken) add ALL remaining ingredients and let cook on low for the last hour.

Serve over brown or white rice. Taste great with either!

*This dish will feed about 4 people, maybe 5

Easy Eggplant-Chicken Parmesan

What a YUMMY meal we enjoyed tonight! This was Davids first time ever trying eggplant and he loved it, he had 2 helpings of it! What a success!














Servings: 4

1 lb. boneless skinless chicken breast (thinly sliced, I was able to cut each breast into 3 slices)
1 medium sized eggplant
1/3 cup Italian Bread Crumbs
2 cups mozzarella cheese (or you can used sliced mozzarella)
3 cups of spaghetti sauce of your choice- I love Prego sauce w/mushroom (marinara sauce works well to)
1/2 cup grated parmesan cheese

Preheat oven to 350 F

Peel and thinly slice eggplant (you'll have some eggplant leftover, do what you will with it)

Dry eggplant with paper towels to get all of the excess water off.

Spoon a thin layer of sauce down in a 13x9 baking dish

Line bottom of dish with uncooked (but thawed) chicken slices (season chicken breast with dash of salt and dash of garlic powder)

Place a thinly sliced piece of eggplant down on top of each chicken slice

Sprinkle your breadcrumbs over tops of eggplant

Cover bread crumbs with the mozzarella cheese

Pour sauce over top of mozzarella

Sprinkle parmesan cheese over top of dish, then cover with foil and bake for 40 mnts.

*Serve over a small bed of pasta of your choice, I just used spaghetti noodles =)

David gave it a thumbs up!