Layered Mexican Chicken Bake

My sister found this recipe on Picky Palate. I take no credit for it, other than trying it and loving it. There are more pictures on Picky Palate website. This picture is from there!

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 anaheim chili pepper (it’s mild), finely diced

1 1/2 Cups chopped sweet peppers

1 1/2 Tablespoons minced fresh garlic

4 Cups cooked/steamed rice (Not minute rice. I use brown rice.)

1 Tablespoon ground cumin

2 Cups cooked shredded chicken breast (Can use canned chicken)

1/4 teaspoon Garlic Salt

1/2 teaspoon dry Ranch Dressing Seasoning (I buy a big container of this from Costco instead of the packets)

1/2 Cup prepared Salsa

1 can corn, drained

1 can black beans, drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice and cumin, reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

2. Place chicken breast into a medium skillet over medium heat. Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low.

3.Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

Chicken Enchiladas and Rice

Chicken Enchiladas:

4 chicken breasts
1 small can mild green chilies
12 oz. jar of mild picante sauce
2 cups heavy whipping cream
10 flour tortillas
2 cups shredded cheese

Broil 4 chicken breasts (season with Season All), shred into pieces. Combine the picante sauce and chilies, and then stir in chicken. If you like enchiladas hot, use medium or hot chilies and picant sauce. pour 1/4 cup heavy cream into bottom of greased 9x13 in. pan. Roll 10 flour tortillas with chicken mixture and place in pan seam side down. Pour 1 3/4 cup heavy cream over tortillas. Sprinkle with 2 cups shredded cheese (I like cheddar and mozzarell). Bake at 350 degrees for 20 minutes. Do not over bake.

Serve with shredded lettuce, diced tomatoes, olives, sour cream, and guacamole on the side.

Rice: (I got this off of another blog and it is delicious. I recommend doubling it.)

1 cup rice
2 cups water
3 cubes chicken bouillon
1/2 tsp dried onion
1/4 bunch cilantro
1 tsp oil
1 fresh lime

Cook rice with all ingredients on stove or cooker. Squeeze lime juice over rice and mix.

Ham and Potato Casserole

8-10 potatoes
2 cups ham
1 cube butter
1 large carton of sour cream
1 can cream of mushroom soup
1 1/2 cups grated cheese
1 bunch chopped green onions

Boil the potatoes, let them cool and cut into cubes. Cut ham into cubes. Melt together butter, sour cream, soup, onions, and cheese. When cheese is melted, fold in potatoes and ham. Bake at 350 degrees for 45-60 minutes.

Chicken and Broccoli Casserole

This recipe is super easy and my all of my kids love it. I either half the recipe for our family (there are 6 of us) and bake it in an 8X8 in. pan, or I make the full recipe in two 8X8 in. pans and freeze the other half for another time. Enjoy!

Chicken and Broccoli Casserole
4 chicken breasts
2 pkgs. frozen broccoli (I use fresh, a lot of it. I steam it before adding to casserole)
2 cans cream of chicken soup
1/2 cup mayonnaise
1/2 tsp. curry powder
1 tsp. lemon juice
1 cup grated cheese
1/2 cup bread crumbs or cornflake crumbs

Broil chicken until cooked through (I put season all on each side of the chicken). Cut into bite size pieces. Steam broccoli if fresh. If not pour frozen broccoli into bottom of 13X9 in. pan. Mix soup, mayonnaise, lemon juice, and curry powder.

Layer broccoli in bottom of pan. Place chicken over the broccoli. Pour soup mixture on top. Sprinkle the bread crumbs (I use cornflake crumbs) over the top. Bake at 350 degrees for 30 minutes. I put cheese over the top for the last few minutes until it melts. Serve over rice.

Spinach and Chicken Risotto

I just got a rice cooker and this recipe was in the instruction manual.

1 tbsp extra virgin olive oil
salt and pepper
2 chicken breasts, cut into 1 inch pieces
4 cups fresh spinach, washed and dried well
3 cups of water or chicken broth
1/4 grated parmesan cheese
1 cup superino Arborio medium grain rice, uncooked. (I used brown rice because I already had some!)

These are the directions specific to my rice cooker. I bet you could do the same thing over the stove.

1. Add spinach, rice and liquid to rice cooker bowl and turn to cook mode.
2. Heat saute pan with olive oil and garlic.
3. Saute chicken on all sides, until no longer pink in center. Remove pan from heat and set aside.
4. When water is all boiled out of the rice (45min or so in my rice cooker), stir in chicken and cheese. (I used Kraft dried grated parmesean, but I bet the real stuff would taste even better!)
5. Replace lid for 5 minutes to let the cheese melt.
6. Season to taste with salt and pepper.

I served it with a salad and cooked carrots. Kurt and I loved it, Andrew thought it was okay. Meg hated it.

Vegetarian Burritos!

I've been trying to come up with some more dinners without meat..and here is an awesome one! Kurt requested that I add chicken for him next time, but I was completely full after eating two. I totally forgot to take pictures, so I will tomorrow when I eat it for lunch!

1 tbs olive oil
1 med onion, thinly sliced
1 jalapeno pepper, seeded and minced (I use 1/2 tsp from a can)
1 tbs chili powder
3 cloves garlic, minced
2 tsp dried oregano leaves
1 tsp ground cumin
1 tsp salt
1 can black beans or pinto beans, rinsed and drained
1 cup frozen corn, thawed and drained 1 green bell pepper, chopped
2 tbs lime juice
3/4 cup shredded monterey jack cheese
flour tortillas
sour cream (optional)

Avacado
Tomatoes

1. Preheat oven to 350. Heat oil in large pan over medium-high heat. Add onion and cook, stirring often, 10 minutes or until golden. Add jalapeno pepper, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 tbs water and stir; remove from heat. Stir in beans, corn, bell pepper and lime juice.

2. Spoon 2 tbs cheese in center of each tortilla and add filling. Fold all 4 sides around the filling to enclose. Place burritos seam side down on baking sheet. Makes about 8 soft taco size burritos. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream, if desired.

3. Cut up avacado and tomato, sprinkle with salt, garlic powder, pepper and lime juice. Spread over the top, or instead just use salsa. Tastes good served with rice.

I'm so glad you decided to make this blog Nicole! I'm always in search of good recipes!

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

12 ounces rigatoni
1 1/2 cups diced ham (about 8 ounces)
4 large roma tomatoes, chopped
1 cup crumbled feta cheese
1 cup grated mozzarella cheese
1 1/2 teaspoons dried thyme
1 cup whipping cream

Preheat oven to 375 degrees. Butter 13x9x2" glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil. Bake pasta 15 minutes. Uncover and stir to coat pasta evenly and with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.