Creamy White Chicken Chili

 
This recipe has been moved to The Traveling Circus.

Click here for the recipe

Creamy White Chicken Chili

Thick and Chewy Chocolate Chip Bars

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Thick and Chewy Chocolate Chip Bars

Oven-Fried Chicken

I got this recipe from the Better Homes and Gardens cookbook. It's a lot healthier than frying chicken and it tastes really similar.

1 egg beaten

3 Tbsp. milk

2 cups crushed cornflakes or (about 30) finely crushed Ritz crackers (I've made it with both but I like the cracker crumbs better)

1 1/2 tsp. thyme

3/4 tsp. paprika

1/4 tsp. salt

1/8 tsp. black pepper

2 Tbsp. butter or margarine, melted

2 lbs boneless skinless chicken breasts

In a small bowl combine egg and milk. For coating, combine crushed cornflakes or cracker crumbs, thyme, paprika, salt, and pepper; stir in melted butter. Dip chicken into egg mixture and then coat with crumb mixture. Place chicken in a greased baking pan. Sprinkle chicken with any remaining crumb mixture. Bake at 375 for 30 minutes.

Chicken and Black Bean Enchiladas

I got this recipe from The Sisters' Cafe. I love enchiladas. I have quite a few enchilada recipes. These enchiladas are so good! My kids loved them. Especially my 21 month old little girl. She kept asking for more.Printable Recipe

Chicken and Black Bean Enchiladas

Chicken Mixture:

2 cups cooked chicken, shredded

1 can diced tomatoes with green chilies, drained (save the juice for the sauce)

1 can black beans, rinsed and drained

Sauce:

1 cup sour cream

1 can cream of chicken soup

1/2 cup shredded cheese

juice from tomatoes with green chilies

10 flour tortillas

Spoon some sauce onto each tortilla followed by the chicken mixture. Roll tortillas and place seam side down in a lightly greased baking dish. Top with remaining sauce and more cheese if desired. Bake at 350 for 30 minutes.

Catalina Chicken

I got this recipe from Kraft Food and Family magazine. I love this magazine because it's free and it has a lot of easy recipes that are really good.

6 boneless skinless chicken breast halves (about 1 1/2 lb)

1/2 cup Catalina or French dressing

1/2 cup apricot jam

1/2 pkg. dry onion soup mix

Preheat oven to 350. Heat oil in large skillet. Add chicken; cook 3-4 minutes on each side until lightly browned. Remove chicken and place in a baking dish. Mix dressing, jam, and soup mix. Pour over chicken. Bake for 30 minutes.

Mac & Cheese with Chicken and Broccoli

This is one of my favorite recipes. I got this from Rachael Ray. You can't go wrong with macaroni and cheese. It's definitely a kid favorite. It has a little bit of cayenne pepper in it to give it a little heat. But it's not too spicy. My kids love it.

Printable Recipe


Mac & Cheese with Chicken and Broccoli
1 lb chicken breast, cut into cubes

1 small onion, chopped

1 lb macaroni or corkscrew shaped pasta

2 1/2 cups broccoli or 1 package frozen broccoli

3 Tbsp. butter

3 Tbsp. flour

1/2 tsp. cayenne pepper

1 tsp. paprika

3 cups milk

1 cup chicken broth

3 cups sharp cheddar cheese

1 Tbsp. dijon mustard

Place a pot of water on to boil for macaroni. Saute chicken seasoned with salt and pepper in olive oil for a few minutes. Then add onion and cook until chicken is cooked through. Turn off heat and reserve. Cook pasta according to package directions. Add broccoli to the pot for the last 3 minutes. Drain. Add chicken to pasta. Heat a medium saucepan over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles; then cook a minute more. Whisk in milk and chicken broth and raise heat to bring sauce to a boil. Simmer sauce to thicken, about 5 minutes. Add cheese to milk sauce and stir. Stir in mustard. Pour sauce over chicken and pasta mixture. Season with salt and pepper.

Boston Cream Pie

This is a much easier version of Boston cream pie. I got this recipe from the Kraft Food and Family magazine (slightly altered). It's a super easy recipe and it's so yummy! I'm not sure why it's called a pie when it's really a cake but either way it's so good!

1 yellow cake mix

1 cup cold milk

1 pkg. (3.4 oz) instant vanilla pudding

1 1/2 cups thawed Cool Whip

1 square Baker's semi-sweet baking chocolate

1 Tbsp. butter

3/4 cup powdered sugar

2 Tbsp. cold milk

Make cake mix in two 9-inch round pans according to package directions. Cool and remove from pans. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in whipped topping. Let stand 5 minutes. Stack first cake layer on serving plate. Spread with pudding mixture. Top with other cake layer. Microwave chocolate and butter 1 minute. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.