Fiesta Chicken Casserole

 

Michelle made this for lunch during our Sister Saturday Spectacular. It was easy to make and everyone loved it. Even the kids ate it. There was none left! I'm not sure where this recipe comes from because she found it on pinterest and the recipe is in the description and when you click on the picture, it takes you to the twitter login page, so if you know where this came from let me know. We would love to give credit for this recipe.

 

2 cups chicken breast grilled & cubed

 2 cups medium shell pasta cooked

  2 cups cheddar/jack cheese blend

 1 can of cream of chicken soup

 1 can Rotel

1 can green chilies

 1/2 cup of milk

  Cover with cheese

salt and pepper to taste!

 

Cook noodles according to the package

Mix all the ingredients together and place in a 9x13 pan

Cover and Bake at 350 for 20 minutes

Crockpot Chicken Tacos

I have become obsessed with Pinterest and all of the yummy recipes on there! I found this one, tried it and loved it! You can find the original recipe here. I stole her picture too.

You are never going to believe how easy this is to make!

1 envelope taco seasoning
6 pieces of boneless skinless chicken breasts
1 jar salsa (16 oz)

Stick it all in your crockpot and cook it for 4-6 hours on high or 6-8 hours on low. When it is done the chicken will shred easily. Use whatever taco shells you like (I used soft taco shells) and then put whatever toppings you like on it.

SO GOOD.

Caveman Pops.

This is not my recipe. I have been a recipe trying FOOL lately, and I thought I'd share.

I give this 1 thumb up. BUT, BUT! my husband really enjoyed them. So I'd say they're a crowd pleaser.

Pioneer Woman's Caveman Pops (State Fair Style)

Ingredients
■10 whole Turkey Legs
■ BRINE:
■4 quarts Water
■1 cup Kosher Salt
■1 cup Sugar
■1 cup Brown Sugar
■2 Tablespoons Seasoning Blend (I Used Montreal)
■1 whole Bay Leaf
■ Dry Rub
■2 Tablespoons Chili Powder (less If You Don't Like Things Too Spicy!)
■2 teaspoons Seasoning Blend (I Used Montreal)
■2 teaspoons Paprika
■2 teaspoons Onion Salt

Preparation Instructions


In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.

Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.

Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15 minutes, or until turkey is cooked through. (Update: larger legs will require longer cooking time.)

Remove them from oven and wrap the bottom of the legs with aluminum foil for serving.

Dig in!

Chicken Couscous with Dried Fruit

This is a great recipe if you have any leftover chicken. If not, boil some chicken then shred it.

2 cups shredded chicken
2 lemons
4 tablespoons olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1 cup mixed dried fruit such as apricots, cranberries
3 cups chicken broth
2 cups couscous
1/4 cup fresh cilantro
1/2 cup sliced almonds

Grate 1 1/2 teaspoons zest from the lemons and squeeze 1/4 cup juice. In a large saucepan over medium heat, warm 3 tablespoons of the oil. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until the garlic and onion are golden, about 1-2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruit, and broth. Bring the mixture to a boil, reduce heat, cover, and simmer for 5 minutes to blend the flavors.
Stir in the couscous, re-cover the pan, and remove from the heat. Let stand until liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds.

Penne with Chicken

This recipe is also called Chicken in creamy pepper Jack cheese.

Ingredients

3 slices bacon
2 boneless chicken breasts, sliced to desired thickness
2 T. butter
1 small onion diced
1/2 red bell pepper sliced
2 garlic cloves
1 jalapeno pepper chopped
3 T. flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions

Directions:

Over medium heat, cook bacon until semi-crisp, reserving drippings.
Drain bacon on paper towels and crumble when cool.
Saute sliced chicken in bacon drippings until no longer pink.
remove from pan and set aside.
in the same pan, add the butter and cook bacon and cook onion, peppers and garlic until tender.
Stir in the flour and cook for 1 min.
Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
Pour over the penne noddles and garnish with green onions.