Tag Archives: chicken

Chicken Corn Chowder Casserole (C4)

**Ok, here’s a secret…I’ve had this recipe for casserole in my draft box for months now! And, I keep scheduling it, but then I keep forgetting to actually make C4 and take pictures to add to the post. Then, the next morning, I realize that it has published! So, I keep taking it back down. But, it finally is 100% completely finished!

I grew up in a casserole eating family. We’d have it at least once every two weeks, with plenty for leftovers. When I first made casserole in college, I didn’t really even use a recipe…that’s how common it was at home. And, that’s the thing I love about casserole…it really is super easy to make, and there are so many different options to use. Well, one day, I wanted to make casserole, but we didn’t have anymore cream of chicken soup left, so Justin suggested using his favorite soup: chicken corn chowder. I agreed, and we loved it!

But, since Chicken Corn Chowder Casserole is a mouthful to say, we just call it “C4” for short!

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

Use a 9×13 pan. Serves 4-6

Ingredients
3-4 chicken tenders (or 2 small breasts)
1 can of chicken corn chowder
1 cup mixed veggies
1 cup cheese
2 cups of rice
bread crumbs
rosemary
thyme
sage
garlic powder
salt
pepper

Directions
1) Preheat the oven to 350* and cook the rice.
2) Cut up the chicken and cook it in a pan. Sprinkle garlic powder, thyme, sage, rosemary on it.

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

3) Pour the rice, chicken, mixed veggies, chowder, and a half cup of shredded cheese in the 9×13 casserole dish. Mix it all together with salt and pepper.

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

4) Pour the rest of the cheese on top and cover in breadcrumbs.
5) Cook for 35-40 minutes.

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

This is Justin’s absolute favorite casserole, so enjoy!

What is your favorite kind of casserole?

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Creamy Chicken and Corn Enchiladas

Growing up, I loved it when Mom made chicken enchiladas with sweet corn on the side. However, as I grew older, I realized that they weren’t as spicy as I’d like (mom doesn’t like any spice) and they were whitish whereas typical enchiladas have a red sauce. But, they were creamy and oh so delicious. So, since Justin and I have a lot of small corn tortillas lying around that we can’t use fast enough, I decided to make my own spin on my mom’s enchiladas.

Delicious and creamy, non-spicy, chicken and corn enchiladas!

Ingredients

6 chicken tenderloins
1 small can cream of chicken
3/4 cup of sour cream
1 small can chili verde sauce
1 1/2 cups of cheddar or Colby Jack cheese
1 cup of sweet corn
1 bag of small corn tortillas
garlic powder
cumin
chili powder
cilantro

Directions

1) Preheat oven to 350*.

2) Cook the chicken tenders with the garlic powder, cumin, and chili powder to taste. When they are cooked, pull the chicken apart.

3) In a small bowl, mix together the sour cream and cream of chicken soup. Pour in the chili verde sauce to taste, depending on how spicy you want it. Pour some of the sauce on the bottom and sides of a 9×9 pan.


4) Mix in the chicken, corn, and 3/4 cup of cheese.

5) Take a tortilla and lay it on the pan. Pour a few spoonfuls of the chicken mixture into the center and roll the tortilla up. Repeat with each tortilla. Make sure they are rolled tightly and close together.


6) Pour the remaining mixture on top of all the tortillas and layer with the remaining 3/4 of cheese ad sprinkle with cilantro.

7) Bake in the oven for 30 minutes!

Enjoy!








How do you like your enchiladas?
Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Orange Rosemary Chicken

Justin and I discovered that we live less than a mile away from Harmon’s, a neighborhood/local brand/a-little-bit-upscale grocery store. So, we decided to make a visit a few weekends ago. We toured around, awed at the presentation of products, and astounded by the numerous free samples, and amazed at the fresh, on-site, made food there. As we passed the deli, one item caught my eye–orange rosemary chicken. It looked and sounded good, the salesman tried to get us to buy some, but I looked knowingly at Justin and said, “I can make that easily.” Challenge to myself, accepted! (Name that sitcom!)

Now, I’ll let you in on a secret…this is one of the first recipes that I didn’t measure out (or record while I was actually cooking it…oops). The only referring I did was for oven temperature and cook time.


Serves: 2


Ingredients
2 chicken breasts
1 naval orange
1 egg
1/2 cup milk
rosemary
breadcrumbs
1 cup orzo (this would also go very well with orange zest-flavored risotto)
1/2 red pepper

Directions
1) Preheat the oven to 350*.
2) Slice up the orange. Put 4 slices in the bottom of a glass 9×9 pan.
3) Begin to boil the orzo with a slice of orange in the water.
4) Pound out your chicken breasts.
5) Mix the egg and milk together. Dip the chicken in this (I find this better holds breading on rather than just milk or just egg or just butter).
6) Mix the breadcrumbs and rosemary together (this is the biggest part that I just eyeballed). Put in as much rosemary as you’d like. Dip the chicken in and press the chicken to make sure the breading gets on the bottom. Flip it over and the same with the other side.
7) Place the chicken on top of the orange slices in the glass pan and top with more orange slices. Squeeze the end of the orange on top for added juice.
8) Cook for 35 minutes.
9) When the orzo is done, drain it, and squeeze more orange juice on it.
10) Chop up the red pepper and mix in with the orzo.
11) When the chicken is done, plate on the orzo. You can either keep the cooked orange slices on to eat, or as garnish, or serve without.

12) With the unused pieces of orange, give to your baby/toddler to enjoy!

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Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Crockpot Apple and Balsamic Chicken

Justin has a small obsession: apple cider. However, the apple cider powder packets weren’t cutting it for him. So, earlier last week, he bought quite a few apples, used his new slicer and dicer my sister gave him for Christmas, and mulled his own cider. Well, the sliced up and boiled apples were left over. So, the whole weekend I tried to figure out what I wanted to use it for. I knew I’d use some for pureed apples for Rhys. And, I also wanted some balsamic vinegar. Thus, I came up with apple balsamic chicken. It also helped that we now go to church from 1-4 and would want to eat pretty soon after church, so we used a crockpot! Perfect!

Crockpot Apple Balsamic Chicken

Serves: 2


Ingredients:
2 chicken thighs, or 4 chicken tenders
1/2 cup sliced apples
3/4 cup chicken stock
2/3 cup balsamic vinegar
1 packet apple cider
garlic powder
rosemary
thyme
lemon pepper
1 cup brown rice

Steps
1) Mix the chicken broth, balsamic vinegar, and apple cider packet together.

2) Place the chicken and apples in the crockpot.

3) Sprinkle the garlic powder, rosemary, thyme, and lemon pepper on top.

4) Pour the mixture over it.

5) Cook on low for 2 hours.

6) After two hours,pull the chicken apart and stir.

7) Cook another 2 hours.

8) Cook some brown rice. It’ll take about 35-40 minutes.

9) Pour the chicken and apples over rice and enjoy!

If you aren’t feeling the rice, you can also pair this with mashed potatoes (the balsamic vinegar really makes it zing!), or a side salad (or on a salad).

Since Justin and I are the only ones in our family that eat real food (Rhys is still formula, rice cereal, and pureed baby food), I only cook for us two. But, this is an easily adjustable recipe.The apples don’t even have to be cooked ebfore hand. They were for us because that is how we came up withe the recipe.

Crockpot Apple Balsamic Chicken

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Cranberry Citrus Chicken

My newest kitchen experiment.

So since my wife decided to do the “blog post once a day” thing, you’ll likely see more of me.

So, my wife told me she was making dinner.  Then she sat on the couch, opened her laptop, and then told me to make dinner.  She gave me that face.  Guys, you know the face.  That “you know you love me” look.  The look that practically guarantees she gets her way.

So I walk into the kitchen, and try to figure out something good.
I thawed out some chicken.  Put it in a frying pan, and puzzled my way through the seasoning cabinet.  Nothing my wife would like.  I need something NEW, something unique, and something that’ll WOW her.

I looked in the fridge and found something good.  Raspberry Vinaigrette Dressing.  Lightbulb.

I call it Cranberry Citrus Chicken.  Ingredients areas follows.
-Chicken Breasts
-Raspberry Vinaigrette Dressing
-Cranberry Juice
-Grated Orange Peels
-Craisens
-Lemon Juice
-Lemon Pepper Seasoning
-Almonds

Fill a frying pan with a combination of cranberry juice and the vinaigrette, about a 1:2 ratio, enough to fill the bottom of the pan about 1/4 of an inch.  Put in the chicken. Put in a dash or two of lemon juice in the pan and grate about half of an orange peel onto the chicken.  Season the chicken with lemon pepper.  Put on med-low heat and cover the pan.  Cook until its done.  Top chicken with craisens and almonds.

Final Product.
I served it with garlic mashed potatoes.  And after all of this, she LOVED it.  She even wanted to add it to our recipe book.  Not bad for grabbing things last minute.

Our Fairy Tale

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.