Recipes

Chicken Burrito Casserole

Nicole

I found this recipe in Family Circle Magazine. It’s soooo quick and easy! It would make a great OAMC recipe or a freezer recipe for a quick dinner.

Ingredients:

  • 1-1/2 pounds cooked boneless chicken
  • 1 package (2 1/2 pounds) frozen bean and cheese burritos
  • 1 cup milk
  • 1 can (10 3/4 ounces) cream of mushroom soup
  • 1-1/2 cups of shredded cheese
  • 1/2 cup sliced black olives

Directions:

  1. Heat oven to 350 degrees
  2. Coat a 13x9x2 baking dish with non-stick spray
  3. Add burritos cutting to fit in a tight single layer
  4. Scatter the chicken over the burritos
  5. In a medium size bowl, mix together milk, soup, 1 cup of the cheese, and the olives
  6. Pour mixture evenly over the chicken and the burritos
  7. Top with remaining 1/2 cup of cheese
  8. Bake at 350 degrees for 30 mins

For more of my recipes visit my virtual recipe book: http://www.coliesrecipes.info/

Bookmark and Share
Recipes

Parisian White Wine Chicken

Nicole

Ingredients:

  • 4 Boneless Chicken breast
  • 6TBS Margerine Divided
  • 1TBS Vegetable Oil
  • 3 Large Garlic Cloves
  • 1 tsp Thyme
  • 1 Can Chicken Broth
  • 1/2tsp Salt
  • 1/8tsp Pepper
  • 1/2 Cup White Wine
  • 1 Large Can Mushroom pieces Drained

Directions:

  1. In a large pot boil 3 whole Large Garlic Cloves for 10mins remove from water and add to frying pan.
  2. In that same frying pan melt 2TBS of margerine then add Salt, Pepper, Thyme, and mix together, then add chicken.
  3. Cover and cook chicken for 20-30mins or until chicken is cooked through, turn as needed.
  4. After the chicken is cooked remove chicken from frying pan, and set aside DO NOT drain remaining ingredients in the pan. Add wine, and drained can of mushroom pieces to the frying pan. Reduce by half.
  5. Add chicken broth. Reduce stock to 3/4 by boiling.
  6. Remove from heat and add remaining margerine, and chicken, add a little flour if needed to thicken gravy.
  7. Cook for 5 more minutes to warm the chicken and serve the gravy over chicken or mashed potatoes.

For more of my recipes visit my virtual recipe book: http://www.coliesrecipes.info/


Bookmark and Share
Recipes

French’s Crunchy Onion Chicken

Nicole

This recipe is sooo good and so juicy. It’s easy (for the most part) to make. I ran into issues getting the fried onions to stay on the chicken, but in the end the chicken came out great!! Also I used an entire large can on three large pieces. I would recommend watching your cooking time. It will vary depending on the size on your chicken pieces. I had three large breast and they were ready in exactly 20 minutes, but I think my oven cooks faster than it should.

Ingredients:

  • 2 cups (4 oz.) FRENCH’S Original or Cheddar French Fried Onions
  • 2 tbsp. all-purpose flour
  • 4 (5 oz.) boneless skinless chicken breasts
  • 1 egg, beaten

Directions:

  1. Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
  2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
  3. Bake at 400 degrees for 20 min. or until no longer pink in center.

Bookmark and Share
Recipes

Garlic Roasted Red Skin Potatoes

Nicole

This is a really great recipe. It has a lot of flavor and it’s really easy to make!

Ingredients
  • 1/4 cup olive oil
  • 4-6 garlic cloves
  • 1/2 teaspoon old bays seasoning
  • 3/4 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon paprkia
  • 1/8 teaspoon thyme
  • 1/4 teaspoon pepper
  • 12-14 red potatoes

Directions
  1. Preheat oven to 450.
  2. Combine all the spices and oil in food processor and pulse until well combined, and garlic is minced.
  3. Cut the potatoes into quarters and arrange in a 9×13 baking dish.
  4. Pour mixture over potatoes and stir to coat.
  5. Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.

Bookmark and Share
Recipes

Velveeta Rotel Dip

Nicole

This dip has always been a staple in my family as long as I can remember. My Dad even made it Christmas Eve for our annual party. I make it all the time. My local grocery store had a deal if you purchased Velveeta you got Rotel, and chips free. How could resist? If you haven’t tried this recipe it’s a must!!!
Ingredients:
  • 16 ounce package Velveeta cheese cubed
  • 1 (10 ounce) can Rotel Tomatoes, diced (do not drain)
Directions:
1.      Heat your water in the bottom half of a double boiler
2.     Cube your cheese
3.     Combine un-drained tomatoes and cheese in the top half of a double boiler
4.     Once your bottom half of the double boiler begins boiling place the top half with your ingredients on top
5.     Cook over medium heat until cheese is completely melted and mixture is well blended, stirring frequently.
6.     Serve warm as a dip with tortilla chips.

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com