Chicken Concoction Casserole

This evening I had chicken tenders to fix for supper & didn't know what to do with them. I wanted it to be something different, but can't go too different with all our picky tastes. Sooo, I thought we'll come up with a casserole of some sort. Turns out, it's pretty tastey. So here it goes.

Chicken Concoction Casserole
EVOO
1 package chicken tenders, cut bite size
1 package medium egg noodles
1 can ls cream of chicken soup
1 can ls cream of mushroom soup
1/2 onion, diced
1/2 bell pepper, diced
1/2 cup Parmesan/Romano cheese
1 small package shredded Italian cheese blend
1/2 soup can heavy cream
2 Tbs butter
Essence, Garlic Season All, Salt, Pepper, Oregano
PAM

Season chicken with Essence & put in pot with a little EVOO, stir around for a few minutes. Barely cover with water & bring up to a simmer. Add veggies & stir. Cook thoroughly.
Meanwhile cook egg noodles in salted water until done, about 7 minutes.
Preheat oven to 350.
In a large bowl, combine soups, Parm, most of cheese blend, cream, Season All, Pepper.
Drain noodles & chicken & veggies and add to bowl. Stir to combine.
Pour into a sprayed casserole dish.
Top with rest of shredded cheese, little pieces of butter, & Oregano.
Bake for 10 minutes or until cheese and butter are melted & bubbly. Yummy!

*Serve with Bruschetta or Italian Bread.

*If you're not in a hurry, you can cook chicken in 1/2 pot of water & then remove & cook egg noodles in that chicken broth.

Bob's Oven Fried Chicken

Bob makes awesome oven fried chicken. Tastes just as good as fried chicken, but without all the oil & mess.
He uses this Betty Crocker recipe & adds extra seasonings like Garlic Season All, garlic powder, & poultry seasoning to taste.

http://www.bettycrocker.com/recipes/oven-fried-chicken/63392ed9-c33b-4e6b-887b-0f9c30e5e693?p=1

Chicken Paprikash

I got a friend's recipe, but then found this 1 & tweaked them both together.
http://www.cooks.com/rec/doc/0,1739,145174-230201,00.html
I used Hot Hungarian Paprika + garlic powder & onion powder.
I cooked the pasta on the stove top & then put portions on plates & put the chicken & sauce over top.
Hubbs suggested using boneless chicken next time so it's easier to eat.
And my friend's recipe uses a cornstarch thickener instead of flour.
Sorry to be so vague, but you can really just go by this recipe link. I just like the Hot Paprika for this dish, rather than regular.
Enjoy!

Cheesey Chicken & Rice Dinner

1/4 cup vinaigrette (your fave brand or make your own)
1 lb. boneless, skinless chicken tenders
1 can low sodium chicken broth
2 cups rice
1/4-1/2 cup grated Parmesan cheese
2 cups shredded 6 cheese Italian blend (or Mozzarella)
Salt & Pepper

Prepare rice according to package instructions (I use Mahatma rice & cook it for 55 minutes in my rice steamer).
Heat dressing in skillet over medium heat. Sprinkle 1 side of tenders with S&P & place season side down in dressing. Sprinkle top side with S&P. Cook all the way thru flipping as needed. (Note: tenders cook quickly)
Remove cooked strips, slice into thirds & return to skillet. Pour in cooked rice & broth. Stir well getting all the bits up off the bottom of skillet.
Stir in cheeses & sprinkle with more pepper.

I served green beans & onions on the side.

Approximately 40g carbs for 1.5 cup serving

"Norman" Chicken

http://allrecipes.com/Recipe/Normal-Chicken/Detail.aspx

Big Daddy's Savory Chicken Hash

http://www.foodnetwork.com/recipes/aaron-mccargo-jr/savory-chicken-hash-recipe/index.html

Bayou Chicken Pasta

This is what's for dinner tonight, except this time I'm leaving out the chicken & making it just a pasta dish. Was Hubbs suggestion last time I made it.
http://www.foodnetwork.com/recipes/emeril-lagasse/bayou-chicken-pasta-recipe/index.html

Chicken Picata, Roasted Onions, Smashed Potatoes

Dinner tonight, minus the Crisp:
http://www.foodnetwork.com/barefoot-contessa/its-friday-night-again/index.html

CHICKEN SPAGHETTI

CHICKEN SPAGHETTI from my friend Sonya

Whole Chicken or Pkg of Thighs
1 Green Bell Pepper, cut in chunks
1 Onion, cut in chunks
1 lb spaghetti
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Rotel Diced Tomatoes & Chilies
Salt & Pepper
Poultry Seasoning, Rubbed Sage, Garlic Season All, other spices you like
Monterrey Jack or Mozzarella Cheese, shredded

Put chicken in large pot with enough water to cover it.
Add green pepper, onion, & spices.
Boil for 1 hour or until meat is pulling away from bone.
Take out chicken & leave water.
Boil spaghetti in chicken water.
Debone chicken & tear in bite size pieces.
Preheat oven to 350.
Mix in big bowl: cooked, drained spaghetti, chicken pieces, soups, chilies (not drained).
Put in 13x9 pan.
Sprinkle with additional salt & pepper.
Top with cheese (can mix a little of the cheese in the bowl with everything, too, if you like).
Bake for 20 minutes or until cheese melts.
Enjoy!

Hint: Spices we use Rubbed Sage, Poultry Seasoning, Black Pepper, Salt, Garlic Season All, Italian Seasoning, Garlic Powder, & Crushed Red Pepper Flakes. All spices, just sprinkle over the top to coat the water, except red pepper flakes - just a dash of those.

Tip: Bruschetta goes real well with this dish!

Rhon's Chicken Medley

1 Pkg of fresh Chicken Fingers, cut into bite size pieces (enough for family)
House seasoning (salt, pepper, garlic powder)
Essence (Paprika, Salt, Garlic Powder, Black Pepper, Onion Powder, Cayenne Pepper, Dried Oregano, Thyme)
EVOO
5 medium potatoes, peeled & chunked
1 Onion, chunked
1 green pepper, chunked
handful of baby carrots, sliced
handful or 2 of frozen corn kernels
Italian Seasoning
S&P

I cooked the potatoes in a little bit of evoo for 20 minutes in a large skillet.
Then, I added the chicken, onions, peppers, & carrots.
I put the seasonings on the chicken.
When the chicken & veggies are almost done, add corn.
Make sure potatoes are fork tender & chicken pieces are cooked thru.
I put S&P & Italian Seasoning (for the herbs) at the end.
Easy peasy.
It’s a 1 pot meal, but you could have biscuits or a salad with it.
We didn’t because it was tons of food, plenty for the 3 of us.

Abuela's Chicken

This is not like an actual recipe. I copied down the directions from my mom over the phone - it's more like a conversation.

Package of chicken (thighs, breasts, pick of the chick or whatever you like)
Salt, Pepper, Garlic Season All
2 cans cream of chicken soup
Seasoned Bread Crumbs

Preheat oven to 400.
Lay foil in cake pan for easy clean up (I spray it with Pam even tho she didn't say to).
Sprinkle salt, pepper, & Garlic Season All all over chicken pieces.
Place in pan on foil.
Bake @ 400 for 1 hour.
Take pan out of oven.
Pour in 2 cans of soup, 1/4 can water, & mix around with chicken juices.
Sprinkle in seasoned bread crumbs where chicken isn't (where soup mixture is).
Mix around.
*Or you can take chicken out, sprinkle in bread crumbs & mix around, then add chicken back in. Bake @ 400 for 15 minutes or until all bread crumbs have absorbed juices & look like stuffing. Can serve chicken & "stuffing" separately or together.
Great served with a salad or green beans.

I added a little hot sauce to the chicken with the spices.
I also try something different. I'm gonna do cut up breasts instead of whole pieces.
Worked out real great with the chunked up chicken.
It took less time tho. 30 minutes to cook chicken & 10 minutes to cook "stuffing".
And if you're whirring up your own bread crumbs (had to, was out of the canister), 4 bread heals & a few dashes of Italian Seasoning is just enough.

(If something doesn't make sense, just ask.) :)

My Easy Peasy Yummy Chicken & Dumplings

1 package of chicken tenders (or enough to feed your family)
1 Onion, chopped
1/2 green pepper, chopped
Garlic Season All
Salt
Pepper
Poultry Seasoning
1 1/3 c Bisquick (yep, I cheat sometimes)
6+ tbsp Milk

Fill decent size pot 1/2 with water.
Add onion, pepper, & seasonings (to taste).
Set on high to boil.
Make dumpling recipe according to Bisquick box (1 1/3 c Bisquick + 6 tbsp or more of milk, mix to combine).
When water comes to boil, put in chicken tenders to poach, takes about 25-35 mins +/-.
During last 10 minutes, add dumpling mixture by the tbsp full to boiling water.
Cook for 10 minutes.
When done, use tongs to get out all chicken tenders & divide evenly onto plates.
Use slotted spoon to spoon dumplings & veggies onto plate.
If you like, ladle some broth over the chicken & dumplings.
If you like a lot of broth, you can dish it out into bowls.

*I wrote it myself, so if it comes across wonky, just ask me. :)

Roasted Potatoes, Chicken, & Cheese

ROASTED POTATOES, CHICKEN, AND CHEESE
Yield: 4 serving
Source: "Express Lane Diabetic Cooking" Info: http://diabeticgourmet.com/book_archive/details/9.shtml
Print Version: http://diabeticgourmet.com/recipes/html/455.shtml

INGREDIENTS -
Nonstick cooking spray -
4 large red potatoes, scrubbed and quartered -
Black pepper to taste -
2 teaspoon minced garlic -
2 tablespoons olive oil -
1 tablespoon Italian seasoning -
1/4 cup fat-free Parmesan cheese, shredded -
2 cups smoked deli chicken, diced (or use regular cooked chicken to reduced sodium) * I poach chicken tenders beforehand. -
1/4 cup balsamic vinegar -
1/4 cup water

DIRECTIONS
Preheat oven to 350 degrees F.
Spray a glass baking dish with nonstick spray.
Combine ingredients in a large bowl.
Pour into the glass baking dish and cover with foil.
Bake for 45 minutes.
Uncover and bake for 10-15 minutes more, until potatoes are tender.

Nutritional Information
Per Serving (1-3/4 cups):
Calories: 267, Fat: 8 g, Cholesterol: 33 mg, Sodium: 965 mg, Carbohydrate: 29 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 20 g Diabetic Exchanges: 2 Starch, 2 Lean Meat

My Buffalo Chicken Tenders

1 pkg chicken tenders
1 stick butter
1/2 cup hot sauce
vinegar
S&P
EVOO

Sprinkle S&P on both sides of tenders & saute over medium heat in 1-2 tbsp of evoo until done & tender.
In a small sauce pan, melt butter, hot sauce, and a squirt of vinegar together & warm thru.
When tenders are done cover in sauce & serve.

Num YUMMY!