Slow Cooker Chicken Enchilada Chili by Melissa

I saw this recipe on GMA one morning and couldn't wait to try it. It seemed so simple and yummy!! You can find Stephanie O'Dea's Chicken Enchilada Chili here.

11/2 cups prepared enchilada sauce (I used red)

2 (14.5-ounce) cans tomatoes with seasoning (your choice: I used one Rotel and one Hunt's diced tomatoes)

2 (15-ounce) cans black beans with juice (Stephanie uses pinto or kidney beans)

1 onion, diced

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 tbsp. minced garlic

11/2 pounds frozen or thawed chicken (thighs, legs, breasts—your choice)

shredded cheddar cheese and sour cream for serving (optional)

In your crockpot, pour in the enchilada sauce, tomatoes, black beans. Drop in the onion, chili powder, garlic, and cumin. Stir. Push the chicken pieces down into the liquid, put the lid on, and set to low for about 6 hours for frozen chicken, 4 hours for thawed. Once chicken is cooked through, shred with a fork.

Top with cheese and sour cream if you prefer. Its that easy!! And its super delicious!!

King Ranch Chicken by Melissa

King Ranch Chicken is a go-to quick and easy meal for us. You'll find its the perfect meal when you have a million things you need to do at home because it doesn't take much attention. I got my recipe from Allrecipes.com. You can find it here. This is how I made ours.

Chicken:
3 boneless skinless chicken breasts
Pepper
Mrs. Dash Fiesta Lime Seasoning
Cooking spray

I sprayed the chicken with cooking spray and then seasoned both sides with pepper and Mrs. Dash. Popped in the oven at 400 degrees for 30mins.


Once it was done, I cut it into bite size pieces.

The onion is LARGE so I only used half of it.

1/2 chopped onion
3 c. shredded cheddar
1 can cream of mushroom
1 can cream of chicken
1 can rotel
1 bag chips


Crush the chips and layer them on the bottom of a 9x13 baking dish (you could probably go smaller unless you're doubling this recipe - which I wish I'd have done). In a bowl, combine the chicken, 1.5 c. cheese, the soups, and the rotel. Pour over the chips. Top with the remainder of the cheese.


Pop it in the oven on 350 for about 15 minutes; just long enough to get everything warm and gooey.


Enjoy!!


P.s. It smelled so good and we were so hungry that I FORGOT the finished product picture! I'm so sorry!!!

Easy Shredded Buffalo Chicken Sandwiches by Melissa

Hey friends,

This is the easiest meal you will ever make... EVER!

3-4 frozen skinless chicken breasts
1 bottle of Frank's Buffalo Wing Sauce
Sliced swiss cheese
Hamburger buns

Put the frozen chicken breasts in a crockpot and cover with half a bottle of the wing sauce. Put on low for about 4-5 hours or until chicken is tender enough to shred with a fork. Shred chicken about 30 minutes before serving time.

Toast buns, top with swiss cheese, add shredded chicken. You can also add lettuce, tomatoes, sliced white onions, avocado, mayonnaise, sour cream, or mustard.

Serve with potato chips!

Its easy, fast, and great for those busy nights that all moms have!

Enjoy!
Melissa

Mexican Casserole by Melissa

Okay this is SOOOO yummy!! I hope you like it as much as we do.


Use at least 1/2 lb chicken prepared anyway you like it. Remember: we have a family of 5 and this fed all of us. If there are fewer of you, you can cut the ingredients slightly, but why do that? You can freeze whatever is left for leftovers. I used 2 large chicken breasts sprinkled with Mrs. Dash Salt-Free Fiesta Lime seasoning blend. It gives the chicken that taco/fajita taste: perfect for this dish. I popped it in the oven on 350 degrees for about 30 minutes and then shredded the chicken.

You can also use half of the Crock pot Roasted Chicken (recipe found here). 


Moving on.

1 tub Philadelphia Cooking Creme: Santa Fe blend
1 can green Enchilada Sauce
1 can Rotel (you can see mine is leftovers)
1 can black beans
corn tortillas
shredded cheese (Cheddar or any Mexican blend that you like)


In a skillet heat to medium, stir in chicken pieces, black beans, cooking cream, enchilada sauce, and Rotel. Stir and heat until cooking cream is well blended with all ingredients.


Spray bottom and sides of a 9x13 glass baking dish. Cover bottom of dish with corn tortillas. Layer chicken mixture on top of tortillas, spread evenly. Sprinkle with shredded cheese. Add another layer of corn tortillas, chicken mixture, and shredded cheese. Repeat. I recommend at least 3 layers so you get enough corn tortillas in each bite. Pop in the oven at 350 for about 15 minutes to melt everything together.

This is one of our favorite meals at our house. We LOVE Philadelphia Cooking Cremes. They are so fun and easy to play with!


Enjoy!

Oven fried chicken by Melissa

Hey friends,

Sorry this post is so late today. We were out of town all last week and I worked all weekend so we didn't cook much. Pizza and Hamburger Helper courtesy of the hubs. HAHA. But here is today's dinner:

I got this recipe from Allrecipes.com, of course! They have such excellent recipes.

1 (2 to 3 pound) whole chicken, cut into pieces

1 cup dried bread crumbs

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

1/2 teaspoon paprika

1 cup mayonnaise

1/2 cup milk

I took two slices of wheat bread and spun it around in the chopper getting it finely chopped into bread crumbs. I combined these with the garlic powder, salt, pepper, thyme, and paprika. Then, I mixed the mayonnaise and milk. If you'll notice on the Allrecipes.com version, they do not mix it with milk. I found the mayo to be a little to thick to get a nice coating. I took suggestions from others and put a little milk in with the mayo to thin it out.

I covered the chicken in the mayo/milk mixture and then dredged in the bread crumbs mixture. Put it on a foil lined pan and cook it on 350 degrees for 45 minutes. It came out PERFECT!!

For sides I used Stouffer's Chicken flavored stuffing and a can of corn kernels. I spiced up the corn with some salt, pepper, and garlic powder.

I hope you all really enjoy this meal! It is so yummy!!

Melissa

Bruschetta Chicken Pasta by Melissa

One night I was in the mood for some pasta and chicken, but we're on a budget so no Olive Garden for us. Instead, I used my AllRecipes Dinner Spinner android app and found Bruschetta Chicken Pasta by Philadelphia Cooking Creme. I tweaked the recipe for my LARGE family, so here is how I made it.

I used the Crock-Pot Roasted Chicken recipe here.
1 Box Farfalle Pasta (bowties)
1 1/2 containers Philadelphia Cooking Creme: Savory Garlic Flavor
2 cans roasted garlic diced tomatoes - 1 drained, 1 with juice
1 1/2 tsp. garlic powder
Pam
Salt (about 1 1/2 tsp.)
Pepper (about 1 1/2 tsp.)
Grated parmesean

Remember: This is for a family of 5 (4 of which are boys).
Cook farfalle pasta as directed on box. Meanwhile, pull all the chicken off the bones and put it in a large skillet on medium. Add cooking creme, diced tomatoes, garlic powder, salt, and pepper. Mix well and let simmer while covered.

Once pasta is done, drain and return to pot. Add chicken - cooking creme mixture. Stir. Top with grated parmesean.

Have with a fresh salad and a french loaf. It is divine!!

Crock-pot Roasted Chicken by Melissa

I had heard you could roast a chicken in a crock-pot, but, probably like you, I was scared to death to touch a RAW chicken. You know, all those guts inside of it and all, NO THANKS. But I researched a few "recipes" and decided this has to be the easiest thing in the world. Here is the blog that made me think, "WOW! I can totally do this!" The Happy Housewife

1 3-4lb. chicken, thawed
Salt
Pepper
Season Salt
Garlic Powder
Cooking spray
Crock-pot

In the sink, unwrap the chicken and turn it upside down so the guts fall out into the wrapper and move the wrapper to the side (See, you don't even have to touch them!). Rinse the chicken inside and out well. Try to drain all of the water out of the chicken.

Spray your crock-pot with cooking spray and set it in, breast side up. Spray the chicken with cooking spray. Lightly season with salt, pepper, garlic powder, and season salt. Put the lid on and let it cook on low for 8-10 hours. My crock-pot cooks very quickly, though, so I do it about 6-8 hours. If you leave it too long, the bones start to decinegrate - yuck! Don't add any water or broth. The chicken will make its own juice and your house will smell amazing!

Serve with whatever sides you like. :-)
-Melissa