Tag: chicken dinner

Cooking

Hashbrown Chicken Casserole

Barefoot Faith Journey

Hashbrown Chicken Casserole

Hashbrown Chicken Casserole

As I went through my freezer, fridge, and pantry, I came up with this dish. At the end of this post, I will put what I will do differently the next time I make it. It made a 13×9 dish so that we would have leftovers. Next time, I will put it in a smaller glass dish and then an aluminum pan. From there, I will cover it well and freeze the extra. That way, I will stock up my freezer. By making a big batch and freezing half, over time, you will have enough to feed your family for at least a week. In my case, I usually do this once a month, so I can go a whole month using the food that I cooked. Cook, eat once (leftovers), and freeze the other. You will not regret it.

Ingredients

Chicken (I had frozen Tyson grilled chicken. You can use canned chicken, cook a whole chicken, or buy a rotisserie chicken or chicken breasts. I sound like the guy off of Forrest Gump describing the different types of shrimp.)

Bacon (bits or fry and crumble)

Seasoning

Garlic butter (I used leftover Papa John’s garlic butter)

Minced garlic

Onion, chopped

Portobello mushrooms, chopped

Two c. sour cream

One can of corn, drained

1/3 c. milk

Bread crumbs

Cheddar

Hashbrowns (I bought the cubed southern hashbrowns that have chopped-up peppers)

Directions

Preheat your oven to 400. Grease a 13×9 dish and place your hashbrowns. I sprinkled the top with seasoning and mixed that up to get it all coated. Future me will add the seasoning and then a packet of ranch mix. On top of that, I added my garlic butter. Future me will make a garlic-infused compound butter to put a few pats on top. Oh, Ghee would be good too! I do love me some Ghee.

I cut up my chicken strips in a large bowl and added all the ingredients (including more seasoning and a packet of ranch) except the bread crumbs and a handful of cheddar. I did, however, mix some cheddar in with the chicken. Once that is all mixed, spoon over the top of the potatoes.

I then sprinkled some Italian Bread crumbs (any will do Panko would be good) and used the rest of my cheddar. Cover it will aluminum foil and bake it for about 30 minutes with the foil on tightly. Take the foil off and let it cook for another 10 minutes.

I served it with leftover hotdog buns that I buttered and put garlic on. We are living the dream over here!

What I Will Do Differently

Next time, I will add bigger chunks of chopped peppers. Also, I will probably add a couple of packets of dry Ranch seasoning. The verdict is out on the corn. I liked the sweet pop of flavor, but it was also weird. That’s a mental thing for me. I will probably fry bacon the next time. This time I used bacon bits. Also, I will probably heat my chicken with some bacon grease for added flavor. Oh, chopped spinach would have been great in this!

 

 

Cooking

Lipton Onion Soup Thighs with Rice

Barefoot Faith Journey

Lipton Onion Soup Thighs with Rice

 

Lipton Onion Soup Thighs with Rice

 

Oh, this is a good one too! Lipton Onion Soup Thighs with Rice is what is for dinner. The rice was fantastic! This is another “throw-together” kind of recipe. I had lots of Lipton Onion Soup Mix packets. It is finding creative ways to use them without having a roast.  

 

Ingredients

 

Chicken Thighs

 

2 c. rice

 

2 c. chicken broth

 

1 can cream of chicken

 

1 can cream of mushroom

 

1 packet Lipton Onion Soup Mix

 

Garlic Powder

 

Seasoning

 

Shredded Parmesan

 

Panko

 

How to Make Lipton Onion Soup Thighs with Rice

 

Preheat the oven to 350. Grease 13×9 dish. In a large bowl, combine the uncooked rice and chicken broth. Next, add Lipton Onion Soup Mix, cream of mushroom, and cream of chicken. Put in the bottom of the dish. On top, place the uncooked chicken. Sprinkle some garlic over the top, as well as panko. Next, throw on some shredded parmesan. Bake, covered, for an hour. Uncover and bake for 25 minutes.

 

The rice was excellent!

 

 

Cooking

Healthy Chicken and Rice Recipe

Barefoot Faith Journey

Healthy Chicken and Rice Recipe

Let me say that there is SO much you can add to this! When I make this again, and I will, there are several things that I will add. The reason why I didn’t this time is that I am “shelf” cooking. We desperately needed to go to the grocery, so I used what I had on hand.

I will put “optional” on each thing I will use next time. The recipe can be loaded up with veggies and goodness. There was one mistake that I made. I put the rice in raw, which did not cook well. This is a technique that I use with Easy Brunzi Baseball Casserole. That always works well. However, I had to add more chicken broth, cover, and cook it longer this time.

Lesson learned.

Healthy Chicken and Rice Casserole

Use 3 chicken breasts (I cooked these in 1 c. of water, with seasoning and minced onions in my instant pot). Once it was cooked, I cut it up into chunks. I used 1.5 c. of the chicken stock. Next time, I will use 2 cups of chicken stock.

In a big bowl, I put all my chicken, broth, 1 can of cream of chicken, a block of cream cheese, seasoning mix, 2 packets of the dry ranch, 1 c. rice (COOK THAT FIRST), and some cheddar.

Next time, I will add 1 steamed bag of cauliflower rice, possibly broccoli, fresh mushrooms, and chopped-up spinach. Oh, that would be so good.

I put all of that in a greased 13×9 dish. The topping was 2 sleeves of ritz crackers with some butter in them. I ran that through the food processor. Spread that over the top of the casserole and add a bit more cheddar.

Cook at 350 for 30 minutes, covered. Then, I uncovered it for about 20 minutes. It was delicious.

 

 

 

Cooking

Loaded Chicken & Potato Casserole

Barefoot Faith Journey

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole is quickly becoming one of my family’s favorite recipes. I’ll be just writing this as I cook it because the “proper way” is not my style, it irritates me, and this way, I don’t forget anything.

I bought a family pack of boneless skinless chicken breasts. All the chicken was placed in my instant pot with my seasoning mix (if you want this recipe to be garlic-free, then use 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder) and minced onions. There was a total of about 6 c. water that was used. The instant pot was set on manual for 20 minutes. For the love, save the broth. Let it cool in a bowl overnight, and then skim the fat off the top. You can store this in a DOUBLE BAGGED gallon freezer bag to use for anything under the sun.

While That was Cooking

I fried up a pound of bacon. I also chopped up an onion, and I fried that in the bacon grease. Once my chicken was done, I kept out 3 large chicken breasts. The rest, I put in a baggie and froze. You can use a large bowl and shred it up. I added more seasoning and put in 4 packets of dry ranch mix.  You could get away with using 2 packets if you wish (I just wanted the flavor).

I also cut up some green onions, 6 large potatoes (cubed, peeled, or unpeeled), 1/2 c. sour cream, my chopped-up bacon, 2 T. of bacon grease, a ladle of the chicken broth, and I smooshed it all together with my hands cause the spoon was not cutting it.

In the meantime, I shredded up some smoked gouda (you could use any cheese). I put, in a greased 13×9 dish, 1/2 the chicken/potato mixture, then the cheese, then the chicken, and topped it with cheese.

Cover and bake at 350 for 30 minutes. Uncover and bake for 5 minutes.

It was good. Happy cooking.

 

Cooking

Copycat Alice’s Chicken From Outback

Barefoot Faith Journey

Copycat Alice's Chicken From Outback

Copycat Alice’s Chicken From Outback

We love this Copycat Alice’s Chicken From Outback. It is one of our favorite dishes.

Boneless skinless chicken breasts

Seasoning

Honey Mustard

1/2 stick butter

1# bacon, fried (save the grease)

Colby/Jack Cheese

2 c. fresh spinach

Fresh mushrooms

Directions

Cook your bacon on your broiler pan. It does not shrink up, and the grease catches in the bottom.

Cut your chicken into thin strips. Marinate them in the honey mustard for about an hour. In your electric skillet (well, that’s what I use), put in your leftover grease and the 1/2 stick of butter, and let that meltdown. Put your chicken in the skillet and put some seasoning on it.

When that is done, put it in a single layer in a greased 13×9 pan (I used 2 aluminum pans). On top of the chicken, put the crumbled bacon (I also used some bacon bits because I was cooking for *a lot* of humans). Next, put a layer of Colby/jack, spinach, and then Colby jack. Pour the leftover grease, butter, and the honey mustard’s drippings over your chicken’s top.

Cook at 350 for about 30 minutes.

Thoughts

Outback Steakhouse makes great Alice’s Chicken! I mean, it is good. There are so many ways to alternate the recipe, and this is one of those ways.

Cooking

Fantastical Chicken Asparagus Casserole

Barefoot Faith Journey

Fantastical Chicken Asparagus Casserole

Fantastical Chicken Asparagus Casserole. This was one of those “made-up” meals. It was so freaking good! I love experimenting. There have been some fantastic creations that have come out of my kitchen. However, there have been some serious stinkers that I’m thankful the chickens will eat! I hate wasting food.

4-6 chicken breasts, boiled and shredded (I used a whole small chicken that I cooked in the crockpot, always saving the broth, of course)

1 bag of real bacon bits

1-2 bunches of fresh asparagus snapped and washed

1 container of fresh mushrooms

Seasoning

Roux

3 T. flour

3 T. butter

Melt in the pan. Remove pan from heat.

Add 1 1/2 c. heavy whipping cream and stir until well mixed.

Return to heat.

Add 1 1/2 c. mozzarella

Seasoning

Fantastical Chicken Asparagus Casserole

In a greased 13×9 pan, layer cooked shredded chicken. Top with asparagus spears. Add mushrooms and bacon bits. Sprinkle with seasoning.

Pour over roux sauce.

Cover and bake at 350 for 30 minutes.

Uncover and cook for 15 minutes.

Enjoy. Fantastical Chicken Asparagus Casserole was a great meal, and I’m so thankful that all my kids either love asparagus or tolerate it beautifully! I could do asparagus with a bit of butter and saute all day long. It is so good and so good for you.

 

Cooking

Chicken and Broccoli Casserole

Barefoot Faith Journey

Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

Here is an easy recipe for Chicken and Broccoli Casserole. For added nutrients, you can add some chopped cauliflower and spinach. These things take on the taste of whatever seasoning you use. It is pretty easy to sneak them in. You have to cook and have it done and cleaned up before your picky family comes flying in.

Ingredients

Chicken

32 oz. broccoli, steamed and chopped (I added minced onion and a bit of seasoning)

Fresh garlic

1 large onion, chopped and sauteed

2 cans mushrooms, drained

16 ozs. pasta, cooked and drained

Seasoning

1 tsp. lemon pepper

Basil, 1 tsp.

1/3 c. milk

8 oz. Velveeta

1 can cream of mushroom, and 1 can cream of chicken

Directions

The chicken can be cooked in chicken broth and shredded. You can also bypass this, buy a rotisserie chicken, and take that off the bone. Also, you can use canned chicken. Simply open, drain and season.

For the broccoli, steam it and chop it. In the bowl I steamed it in, I added some seasoning and minced onion. It helps flavor it up.

Mix all ingredients (except the topping). Stir Stir Stir. Place in a greased 13×9 pan.

TOPPING:

2 sleeves of ritz browned with a bit of butter

Add topping. Bake at 350 for about 35-45 minutes.

Results

This Chicken and Broccoli Casserole is yummy. The recipe made enough for 2 – 13×9 pans. We ate one (with some leftovers), and I placed the rest in an aluminum 13×9, covered, and froze for another time.

 

Cooking

Cheesy Potato Chicken

Barefoot Faith Journey

Cheesy Potato Chicken

We love chicken, and I love cheese, so this is a no-brainer to throw this together. My kids loved it, and there are many things you can sneak in some yellow squash. You can shred it up and cook it with the peppers. It is tasteless and masks well.

Cheesy Potato Chicken

Cooked, shredded chicken

6 Potatoes, cut in french fry style

Seasoning

2 peppers, finely chopped

1/2 onion, finely chopped

2 c. sliced mushrooms

fresh minced garlic

butter

2 c. heavy cream

2 c. white cheese (I used smoked gouda and Havarti)

Parsley

Cheesy Potato Chicken Directions

In a 13×9 greased dish, layer 3 potatoes (french fry style) on the bottom. Sprinkle some seasoning on top. The next layer will be chicken, with a bit of seasoning. In a pan, saute garlic, peppers, onion, and mushrooms until tender.

Spread over the chicken. The next layer will be the remaining potatoes. Sprinkle with seasoning—lastly, the 2 c. of shredded cheese. Pour over the heavy cream.

Cover with aluminum foil (poke holes in the top) and bake at 350 for 1 hr.

Then, you can slap yo mama!