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Pantry Chicken Pasta

3 Aug

Even though I am back to grocery shopping this month, I am still on a quest to see what needs to be used up so that our pantry stock stays rotated and fresh.  There were a couple of boxes of partially used pasta and some chopped cooked chicken that needed to be used.  There was also this can of tomatoes I had been wanting to try in some kind of dish:

I cannot begin to express to you my love for Red Gold tomatoes.  Not all canned tomatoes are created equal, my friends.  I am not a tomato lover, and Red Gold tomatoes make my mouth sing!  I do use other brands when I have to (after all, I get them free!), however, when I want something to taste amazing I go to a can of Red Gold.  I absolutely love petite diced tomatoes over regular diced.  Regular diced are way too chunky for my liking.  This can was flavored with garlic and olive oil and they were amazing.  If you have regular diced tomatoes, be sure to add a couple cloves of garlic and a splash of olive oil.

Pantry Chicken Pasta

1 lb. pasta, any shape

1 can cream of chicken soup

8 oz. processed cheese spread (just use a couple of cups of shredded cheddar if the thought of processed cheese makes your stomach do flip flops)

1 15 oz can diced tomatoes, undrained (be sure to add the garlic and olive oil if your tomatoes are unflavored, it adds so much!)

1/2 cup milk

2 cups diced chicken

Cooked your pasta al dente and drain.  Throw it back in the pot and add the rest of the ingredients and stir until all is heated through and cheese is melted.

My Fridge Food

20 Jul

My friend Danavee recommended a website when she heard of my “no spend pantry challenge” month.  It is called My Fridge Food.  It is what the name implies.  Just input what is in your fridge and pantry and it gives you a list of recipes based on what ingredients you have.  It also gives you all the nutrition information, which is super helpful.  My recipe tonight comes from that site.  It was super simple which is what I needed tonight.  I cooked it in the oven, but I’m guessing it would turn out delightful in the crockpot if you are not like me and decided what to make for dinner at 5:30 p.m.  So go check out My Fridge Food and tell me what you think!

 

Cola Chicken

1  cup cola (I used a throwback Pepsi)

1 cup catsup

salt and pepper to taste

4 boneless, skinless chicken breasts

Wisk together cola, castup, salt and pepper.  Pour a small amount in the bottom of a 9×13 pan.  Place chicken in pan and pour remaining sauce over it.  Bake for 20 minutes at 350 degrees, baste with the sauce and bake for another 20 minutes or until chicken is done.

Mark and I thought it was tasty and the kids scarfed it down like wild beasts.

Creamy Pasta and Chicken

14 Jul

We get breaded chicken donated by Brakebush chicken on a regular basis.  Sometimes we get tired of eating it, or just want to do something different with it.  This is how I was feeling today, so I made up a recipe to use up some of the chicken and to finish up my carton of half and half.   It was tasty and filled our bellies.

Ingridents:

approx. 1-1.5 pounds of breaded chicken tenders (or chunks, whatever you have as you will chop them up anyway)

2 cups half and half (I’d imagine milk would work too)

1 packet vegetable soup mix

2 cups shredded cheese (any kind you prefer, I used colby)

1 pound pasta, cooked and drained (I used multi color bow tie)

First, toss your breaded chicken tenders in the oven to cook.  I used approximately 12 tenders and cooked them at 400 degrees for 20-25 minutes.

As your pasta is cooking, whisk together your half and half and your soup mix.  Let that cook on medium until the vegetables are tender, whisking frequently.  When the vegetables are tender, add in the cheese and whisk until smooth.

Meanwhile, chop up your cooked chicken into bite size pieces.  Drain your pasta.  Place pasta and chicken  in a large bowl.  Pour in your sauce and mix well, till all is coated.  Enjoy!

Tex Mex Chicken and Rice Bake

13 Jul

This is what we had last night. I served it with a salad and cornbread. You know you have over cooked your cornbread when your husband sees you cutting it and said “Oh, that’s cornbread? I thought it was brownies”. 🙂 It was still a good meal and filled our bellies. My youngest two children just picked out the chicken and ate it. I found this recipe on Cindy’s blog and adapted it to what I had on hand. Enjoy!

Ingredients:

1 can cream of chicken soup
1 cup salsa
1/2 cup water
1 cup whole kernel corn (I used frozen)
3/4 cup instant rice
1 lb frozen, fully cooked chicken breast strips
3 oz cheddar cheese, shredded

Stir the soup, salsa, water, corn and rice together in a large bowl. Stir in the chicken. Put in a 2qt shallow baking pan. Bake, uncovered at 400 degrees for 30 minutes. Sprinkle with cheese. Let stand until cheese is melted.