Broccoli chicken cheesy casserole

This dish can be made in an 8” x 8” baking dish, or in individual ramekins.  It is topped with a sprinkle of bread crumbs for a nic crunch.

3 c. Cooked rice- for more flavor cook in broth
2 c. Broccoli
1/2 c. Chopped onion
2 carrots, diced
1 t. Thyme
2 c. Shredded cheddar cheese
1 1/2 c. Half and half
1 slice bread
1 T. Butter
1T. Olive oil
1 chicken breast, cut into cubes

Heat oil in a skillet.  Add onion, carrot and broccoli and cook until tender.  Add chicken cubes and sauté for 10 minutes.  Stir in thyme.  Then add half and half, cheese and rice.  Mix well.  Place in baking dish.  With a food processor grind bread into bread crumbs then add butter and mix .  Sprinkle crumbs on top of the casserole.  Bake at 350 for 20 minutes.

15 minute garlic chicken bites

This recipe really does come together quickly.  I served it with mashed potatoes and steamed broccoli for a wonderful little dinner.

4 chicken tenders, cut into cubes
1/4 c. Flour
1 1/2 t. Italian seasoning
4 T. Butter
1 T. Olive oil
2 cloves garlic, minced
2T. Chopped parsley

Mix flour, Italian seasoning and a sprinkle of salt and pepper.  Stir chicken and flour mixture together until there is no loose flour left.  Heat olive oil And 2 T. Butter in a skillet then add chicken.  Cook 5 minutes, then turn and cook 3-4 minutes mote.  Add in garlic, parsley and 2 T. Butter.  Cook an additional several minutes.

French Chicken and Potatoes

Now that I am home everyday with plenty of time to cook dinner, it is a joy to get to try out some of the recipes that take a bit more time.  This recipe has about a 20 minute prep time and an hour baking in the oven.  The recipe is a delicious way to spend time in your kitchen.

For the creamy chicken sauce:

2 T. Butter
2T. Flour
2 T. Milk
1/2 c. Chicken stock
Pinch of thyme
Melt butter in a saucepan.  Stir in the flour, then sir in the milk.  Gradually stir in stock and thyme.  Cook over medium heat until it thickens.  Take off heat.

2 T. Olive oil
4 chicken thighs
Brown chicken in oil until lightly browned on both sides.  Remove chicken from pan.
To the pan add:

2 garlic cloves, chopped
1/2 c. Onion, sliced
 Cook over medium heat for 3 minutes.  Then add

1/2 c. White wine
Cook another 3 minutes.  Then add in:

3 carrots cut in large pieces
6-8 small potatoes
Creamy chicken sauce
1/2 c. Water
1 c. Chicken stock
2 rosemary sprigs
2 sprigs thyme
1/4 c. Dijon mustard
Stir well.  Add chicken back into the pot.  Cover and bake at 400 degrees for 30 minutes.  Uncover and coo for another 30 minutes.

Chicken Parmigano

I have been watching a little Italian grandma cook on you tube.  She inspired me to make this for  dinner tonight.  If you would like to watch her look for her on Buon-A-Pettiti.

2 boneless chicken breasts or 4 chicken tenderloins
2 14 oz. cans diced tomatoes
1T. Italian seasoning
1/2 c. Shredded Parmesan cheese
1 c. Shredded mozzarella chees
2-3 garlic cloves, sliced
1/4 c. Diced onion
1 1/2 c. Italian bread crumbs
1-2 eggs

If using breasts cut them in half to make two thinner pieces of meat.  One at a time put meat between two sheets of plastic wrap and pound until flat.

Whip egg up in a bowl.  In another bowl put bread crumbs.  Salt and pepper chicken.  Dip into egg then bread crumbs.

Set on a plate or cooky sheet.  In a skillet heat 1/4 c. Olive oil.  Over medium heat warm oil then cook chiChen browning both sides.  Set aside.  In a large saucepan heat 2 T. Olive oil and add garlic and onion.  Simmer for 3-4 minutes then add in tomatoes and Italian Seasoning.  Cover and simmer on low for 35 minutes.  Put enough sauce in the bottom of a baking dish to lightly cover it.  Sprinkle with 1/4 c. Parmesan.  Lay chicken on top o sauce and cheese. Put some sauce on top of each piece of chicken then sprinkle with mozzarella and Parmesan.  Bake 35 minutes at 350. 

Sweet and Sour Pineapple Chicken

This is a really good recipe using basic ingredients you probably have at home.  It can be doubled for a larger amount or halved for a big portion for just two.  Serve it with some white rice and you have a complete dinner.

2 boneless. Chicken breasts or chicken thighs, cut into cubes

1/4 c. Flour

1/4 c. Cornstarch

1 egg

1 each red and orange peppers, cut into squares

1/4 onion, cut into slices

1/4 c. Sliced celery

1/2 c. Pineapple crushed or tidbits

2 T. Canola oil

For the sweet and sour sauce

1/3 c. Sugar

1/3 c. Pineapple juice (I used the juice from the canned pineapple)

2T. Cornstarch

2T. Soy sauce

3 T. Apple cider vinegar

1/3 c. Ketchup

Put oil in a deep fry pan.  Heat over medium high heat.  Whisk egg in a small bowl.  In another bowl combine the flour and cornstarch.  Dip chicken cubes in the egg, then the flour mixture, coating well. Fry in the oil until golden. Remove from pan.  Add vegetables to the pan and sauté for 6 minutes.  Add the chicken back into the pan.  In a bowl whisk all sauce ingredients and add to pan.  Stir in pineapple.. heat together for about 5 to 10 minutes.  Serve over rice.

One Pot Chicken Parmesan Bake

This recipe can be made in one pot if you have a deep skillet that can go into the oven.  If not you will need a second baking dish to finish the recipe.

8 oz. penne noodles
1 c. mozzarella cheese
1 c. Parmesan cheese
2 garlic cloves, minced
3 t. Italian seasoning
1 14 oz. can diced tomatoes
1 can tomato paste
3 c. vegetable broth
3 chicken breasts, cut into strips
1/4 c. pancko crumbs
2 T. olive oil

In a large ovenproof skillet heat 1 T. olive oil, garlic, and pancko crumbs for 5 minutes.  Remove from skillet and save in a bowl.  Add remaining T. olive oil to skillet and add chicken.  Cook for about 10 minutes on medium heat.  Add in broth.  Bring to a boil and add penne.  Cook for 12 minutes.  Stir in tomatoes, paste and seasoning.  If cooking beyond this point in another dish-spray a baking dish with cooking spray and put mixture into dish.  Top with mozzarella cheese and then Parmesan cheese.  Sprinkle reserved pancko crumbs on top. Put pan or baking dish into oven at 350 degrees for 30 minutes.

French Roast Chicken for Lazy People

This lovely French recipes comes from the book: Around My French Table by Dorrie Greenspan.  She includes several hints to make a more succulent bird.  The bread the chicken roasts on will make an additional treat.

Olive oil
2 thick slices bread
1 whole chicken
2 sprigs each of rosemary, thyme and oregano
1 head of garlic, cut in half horizontally
2/3 c. White wine or water
4 baby potatoes, quartered
2 carrots, quartered
1 onion, quartered

Rub the inside of a large Dutch oven or roasting pan with oil. Place bread in the center of the pan. Season chicken inside and out with salt and pepper.  Put 1/2 of the garlic and 1/2 sprig of each herb inside the chicken.  Put the chicken in the pot resting on the bread. Put the other half of the garlic and herbs in the pot.  Pour in a few T. Of oil and the broth or wine.  Put pan in an oven preheated to 450 degrees for 45 minutes.  Toss the vegetables with olive oil, salt and pepper and add to the pot.  Roast for another 45 minutes.  After removing from the oven, place chicken on a large platter, breast side down.    Put a small bowl under one end of the platter and let sit for 10 minutes, covered with foil.  You want the breast end to be down.  This will transfer juices to the breast making it more moist.  

Rosemary Lemon Chicken Gnocchi

This dinner may not be big in color but it has a light flavor that makes a wonderful dinner.

1 chicken breast cut into cubes

2 T. Olive oil

1 pkg. gnocchi

1 T. Butter

4 T. Chopped fresh rosemary

1 1/2 lemons, juiced

1/2 c. Chicken broth

1 c. Grated Parmesan cheese

Put the oil in a frying pan and add the chicken.  Cook over medium heat until the chicken is no longer pink.  Add the gnocchi, butter, rosemary, lemon juice and broth.  Cook over medium low heat until gnocchi is warmed and tender.  Sprinkle with Parmesan cheese before serving.

Trader Joe's Chicken and Vegetable Curry

This lovely curry uses easy products from Trader Joe's, but you could easily ingredients from your local supermarket.

1# chicken breasts or boneless thighs cut into 1" pieces.
12 oz. sweet potatoes cut into ribbons
12 oz. fresh green beans
11 oz. thai red curry sauce
rice or naan for serving

Add 1 T. oil to a large frying pan, add chicken.  Cool until lightly browned.  Add sweet potato and curry sauce.  Cover and cook for 5 minutes.  Steam green beans and add to curry. 

Caprese Chicken Breasts

These are very light, and require very little preparation.  If you want to ramp up the flavor, sprinkle some balsamic vinegar over the top.  This recipe serves two.

2 boneless skinless chicken breasts
2 tomatoes, sliced
1 ball fresh mozzarella cheese, sliced
1/2 c. fresh basil
balsamic vinegar (optional)

Make 4-5 cuts across the tops of each chicken breast.  In each cut place a slice of mozzarella cheese, a slice of tomato, and a few pieces of basil.  Bake at 400 degrees for 40 minutes.

Grilled Lemon Garlic Chicken Flatbread wraps

This recipe can be done two ways: wrap the ingredients in naan bread, or put the ingredients on top of the naan like a flatbread pizza.  Either way it will be delicious.  It is served with a spicy sauce,  that you can tone down or heat up depending on your preference.  I found this recipe on thecozyapron.com.


1 # boneless chicken breasts or thighs,  cut into strips

Marinade the chicken in this mixture for at least 30 minutes:

2 T. olive oil
2  cloves of garlic, minced
1/2 t. oregano
1/2 t. cumin
1/4 t. coriander
1/4 t. paprika
juice of 1/2 a lemon
lemon zest from one lemon

Grill chicken on skewers or on a grill pan.


Sauce:  Mix together well:

1/2 c. sour cream or greek yogurt
1/2 c. mayonnaise
3 cloves garlic, minced
1 T. tahini (if you can't find this just leave it out)
2-3 t. siracha
sprinkle of salt and pepper
1/2 t. lemon juice

To assemble:
Add a little of the sauce to the flatbread.  Follow with:
lettuce greens
sliced tomato
Then add the chicken, roll towards center to form a wrap.  

Lemon Chicken Flatbread wraps

These are a delicious wrap, with lemony spiced chicken.  You can add lettuce, spinach, tomatoes, cucumbers or olives to the wrap depending on you preference.  Leftovers make a great lunch in a wrap or over greens for a salad.

2 chicken breasts, cut into small pieces
Zest of one lemon
Juice of one lemon
1 t. Oregano
1/4 t. Paprika
1/2 t. Cumin
1/4 t. Coriander
2 t. Olive oil

Mix all ingredients except chicken.  Stir in chicken and let sit for 30 minutes.
Grill or cook chicken in a sauté pan until no longer pink.

Put chicken in a flat bread wrap with your choice of spinach, lettuce, tomatoes, onion or cucumbers .

Creamy Chicken and Broccoli Casserole

This casserole has a nice creamy interior with a crunchy cheese-bacon-onion topping.  You can make the casserole even easier and quicker to put together by using Uncle Ben's microwave brown rice packets.  Either way this is one comfort food dish.

1# chicken tenders, cut into cubes
2 T. olive oil
2 c. broccoli floretts
2 c. milk
1 1/2 c. half and half
1/3 c. flour
2 c. cooked brown rice
1 can french fried onions
1/2 c. bacon bits
2 c. shredded sharp Cheddar cheese

Heat oil in a skillet.  Add chicken and broccoli and saute until chicken is no longer pink and broccoli is tender crisp.  Mix 1/3 c. flour and 2/3 c. half and half.  Pour into chicken mixture.  Add remaining milk and half and half.  Cook for about 5 minutes.  Stir in  1 3/4 c. of the cheese and rice.  Mix well and allow to continue cooking on medium heat until the cheese melts.  Pour the mixture into a 8" x 8" baking dish.  Sprinkle on the french fried onions, bacon bits and remaining 1/4 c. cheese.  Put dish into a 375 degree oven and cook 15 minutes.

Lemony Chicken Orzo Stew

This is a nice flavorful stew/soup...perfect for the continued wintry weather.  Serve it up with a slice of homemade bread for a fabulous dinner.

1 leek, sliced
1c. Chopped onion
3 carrots, chopped
1 garlic clove, minced
2 chicken breasts, chopped into small pieces
6 c. Chicken broth
1 c. Orzo
1 T. Tarragon
3 T. Lemon juice
3 T. Corn oil
1/2 c. Flour

Heat oil in Dutch oven.  Put in vegetables and chicken.  Cook over medium heat for 15 minutes.  Add in flour, mix well.  Add chicken broth, bring to a simmer. Cover and simmer 15 minutes.  Uncover, add orzo, tarragon and lemon juice.  Simmer for 10 minutes.

Baked Chicken Parmesan

This is a great little dinner, easily put together with ingredients you probably already have in your pantry.

4 chicken tenderloins
6 T. Parmesan cheese
1 c. panko crumbs
1 t. oregano
1 t. basil
1/2 t. marjoram
2 c. marinara sauce
spaghetti
 1 egg
1/4 c. water
Combine egg and water.  In another bowl mix the spices with 4 T. of the Parmesan cheese and all of the panko crumbs.  Spray a baking dish with cooking spray.  Dip tenderloins in egg mixture and then into the crumb mixture-pressing crumbs into tenderloins.  Place into baking dish and bake at 375 degrees for 40-45 minutes.  Heat the marinara, and cook the spaghetti.  When the chicken is done spread several tablespoons of marinara over the top of each tenderloin, then sprinkle with remaining cheese.  Put into the oven until the cheese melts.  To serve place spaghetti on a plate, top with some marinara, then the tenderloin on top of that.
Co

Winner Winner Chicken Dinner

This is a Hello Fresh recipe...served up with some cheesy roasted vegetables it makes a quick and easy dinner.  This recipe serves 2.

1 c. water
1/2 c. orzo
1 zucchini, sliced
1 roma tomato, sliced
1 T. Italian seasoning
4 0z. mozzarella cheese
1/4 c. parmesan cheese
1/4 c. panko crumbs
1 chicken breast
juice of 1 lemon

Put tomato and zucchini slices on a baking sheet.  Sprinkle with 1 T. olive oil and 1/2 T. Italian seasoning.  Sprinkle with salt and pepper.  Bake at 450 degrees for 25 minutes.  Five minutes before it is done sprinkle with panko crumbs, Parmesan cheese and mozzarella cheese.  Raise oven temperature to 500 degrees and bake until golden brown.

Cut chicken breast in half lengthwise.  Put 1 t. of olive oil in a saucepan.  Sprinkle chicken with 1/2 T. Italian seasoning.  Cook chicken until no longer pink in the middle and browned on the outside.

Put 1 c. water in a saucepan with the orzo.  Bring to a boil.  Boil 10-12 minutes.  Sprinkle with lemon juice.

Place orzo on plate and top with veggies and chicken.

Chicken-Wild Rice Bowl

This is a great bowl full of everything you can want in flavor and deliciousness.  It doFores take 45 minutes to make the wild rice, so plan ahead for time to prepare this.

For the chicken:
Place 2 chicken breasts in a baking sheet.  Sprinkle with
1/4 t. cinnamon
1/4 t. cumin
1/4 t. garlic salt
Place in a 350 degree oven and bake for 45 minutes or until no longer pink.

For the rice:
1 c. wild rice mix
3/4 c. water
Combine in a saucepan, bring to a boil.  Cover and simmer for 45 minutes.

For the bowl:
1 t. orange zest
6 c. spinach
3/4 c . halved orange segments
3/4 c. chopped celery
1/4 c. sliced red onion
1/2 c. dried cranberries
1/2 c. walnuts or pecans

For the vinaigrette:
Whisk
3 T. orange juice
3T. white vinegar
2 T. oil
2 T. tarragon
1 t. minced garlic
1 t. orange zest
1/4 t. cinnamon
1/4 t. cumin

For the bowl combine the rie and zest.  Divide rice, chicken spinach, oranges, celery, cranberries among serving bowls.  Drizzle with vinaigrette and sprinkle with nuts.

*We have a luscious broccoli-almond salad at our local deli that I also added to this bowl.

Chicken Apple Sausage Fall Skillet

This recipe comes together super fast and is chock full of vegetables to compliment the sausage.  You can easily change out the potatoes for sweet potatoes or butternut squash if desired.

1 pkg. chicken apple sausages, cut into slices
1 small zucchini sliced
2 medium potatoes, baked and diced (I just microwaved them for 3 and 1/2 minutes)
1 c. sliced onion
1 carrot, sliced
1 c. celery, sliced
1 T. olive oil

Put oil in a large skillet.  Add sausages and stir over medium for about 5 minutes.  Add in the onion, celery, carrot, and zucchini.  Stir for another 10 minutes, browning sausage and cooking vegetables.  Stir in potatoes and cook until heated.

Apple Cheddar Turkey Burgers

This tasty fall recipe heralds from our local Skagit Valley Co-Op.  It is a nice moist burger with the added flavors of apple and honey mustard.  Yum!

•  1 medium apple, grated
• 1/4 cup finely chopped onion
• 1 teaspoon ground sage
• 2 tablespoons plus 2 teaspoons Dijon mustard, divided
• 3/4 teaspoon salt
• Fresh ground black pepper to taste
• 1 pound lean ground turkey
• 4 whole wheat buns, toasted
• 1 tablespoon honey
• 4 ounces cheddar cheese, thinly sliced
• 1 egg
• 1 c. panko bread crumbs 
• 2 T. olive oil
• 1 apple, sliced thin to top burgers
• 1 c. fresh spinach

Mix ground turkey, egg, panko, sage , onion, apple, 2T. mustard, and salt and pepper well.  Form into 4 patties.  Put olive oil into a frying pan.  Grill or cook in pan until well done and no longer pink.  Watch carefully for burning.  Top with cheese, and allow cheese to melt.  Remove from heat and place on a bun.  Top with some additional thin sliced apple slices and spinach.
MIx honey and 2 t. mustard.  Spread on buns.

Chicken Zucchini Casserole

It is that abundant zucchini time of year.  Looking for a new way to try and use some of it up?  This casserole is put together quickly for a perfect no fuss dinner.

• 3-4 boneless, skinless, chicken breasts (about 2 lbs), cut in cubes
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1/2 medium sweet yellow onion, chopped
• 1/2 cup pesto, prepared
• 4 oz parmesan cheese
• 4 oz mozzarella

Lay chicken in a baking pan.   Cover with zucchini, squash, and onion.  Put pesto on top of squash.  Cover with cheeses.  Bake at 350 degrees for 40 minutes.