I have two picky kids (and one non-picky kid). This meal is very easy to make and I know my kids will eat it...hence the name "Favorite Chicken". If you have picky eaters, this may be just the recipe you're looking for.

Favorite Chicken

4-6 boneless, skinless chicken breasts
2 (10 3/4-ounce) cans cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 packet Good Seasons Italian dressing mix

Place frozen (or thawed) chicken in Crock Pot. Sprinkle with Italian dressing packet. Pour soup over chicken. Cover and let cook on low 6-8 hours or on high 4-6 hours. During the last hour of cooking, add cream cheese. Using two forks, shred the chicken into bite-sized pieces.

If serving with noodles, I like to add broccoli or zucchini slices to the noodles during the last 3 minutes of cooking. They will be cooked to perfection and add a little color and nutrition to your plate. Pour Favorite Chicken over drained noodles and vegetables. Printable recipe.

Start by placing your frozen chicken in the Crock Pot. Sprinkle with Italian dressing mix. Pour two cans Cream of Chicken soup on top and let it cook on low all day. Add cream cheese and shred cooked chicken with two forks.

Pour over noodles or rice. Enjoy!

Your kids plates will be empty in no time.

Wow that was a tongue twister! I made these little pot pies when I realized I didn't have frozen pie crusts in the freezer for this recipe. I used the same recipe but poured the chicken mixture into six ramekins instead of a pie shell.

I pulled out my Pepperidge Farm Puff Pastry (any puff pastry will do), waited the required 10 minutes for it to thaw, rolled it out and cut it into squares with my pizza cutter. After I scooped the chicken mixture into individual ramekins, I placed a puff pastry square on top. Then I adorned them with little designs I cut with little cookie cutters.

Finally, I bushed them with a beaten egg, and cooked at 350 for about 20 minutes (or until the pastry looked golden brown. De-lish.

This is a great dish to make when you are having people over. The recipe serves 6-8 people plus it has spaghetti noodles (who doesn't like those) and a nice cream sauce and to add great flavor, artichoke hearts and tomatoes. I have just decided that marinated artichoke hearts are from the gods. I can sit and eat them out of the jar. Mom, aren't you proud of me that my palate is maturing? This recipe is from my friend Ree. She doesn't know who I am but I own her cookbook and read her blog daily so I feel like we're friends. I hope you love this meal as much as I do. (even if your kids pick out the tomatoes and artichoke hearts they will still love this dish)
Spaghetti with Artichoke Hearts and Tomatoes
*adapted from Pioneer Woman

2 chicken breasts
Lowry's Season Salt
2 Tbs. Olive Oil
2 Tbs. butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 oz quartered) drained
1 can diced tomatoes with juice (14.5 oz)
1 cup half and half or heavy cream
1/2 cup chicken broth
1/2 tsp nutmeg
salt and pepper to taste
1 pound thin spaghetti
1 cup Parmesan cheese, freshly grated
2 Tbs. fresh basil

Directions: Cook spaghetti till al dente. Drain and set aside.

Sprinkle Lowry's Seasoning Salt on chicken breasts and grill until done. Slice chicken lengthwise and place on plate; set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Place chicken on cheese and pour sauce over the top. Add fresh basil. Toss lightly to combine and coat; add additional chicken broth if sauce seems too thick. Delicious! Printable recipe

This is a great recipe for all of you sticking to your New Year's Resolution of eating healthy. My friend got it from her personal trainer so it's got to be good for you...It's also delicious!


Annie's Corn Tortilla Casserole

1 lb chicken tenders
1 can black beans, drained
1 lg can diced tomatoes
1 can corn, not drained
chili powder
salt
pepper
6-8 corn tortillas
2 cups shredded cheddar cheese

Grill tenders and season with chili powder, salt and pepper. Cut tenders into cubes and mix with black beans, diced tomatoes, and corn.

Tear 3 corn tortillas and place in 9x13 baking dish. Layer with 1/2 chicken mixture and 1 cup cheese. Repeat layers.

Bake at 350 for 30 minutes .

Serve with sour cream, salsa, avocado and sliced olives. Printable recipe

Bonus:
I love this website because it will analyze ANY recipe you have and tell you the good, bad and dirty details. (You may think twice about that cheesecake you were planning to make)

For one serving of Annie's Corn Tortilla Casserole there is:
307 calories
5g fat
31.3g carbs
6.6g fiber
Calorie Counter gave this recipe an A!

I love Chili's Chicken Enchilada Soup. I crave it. I dream about it. I went to Chili's with my friend a few nights ago salivating for a delicious bowl of their soup. The waiter came back and told us there was no more Chicken Enchilada soup. We were so bummed out we ordered and ate a large platter of cheese fries between the two of us but that is a story for another day. You can imagine my surprise when I was looking through a few of my favorite blogs and this one had a copycat recipe for...get this...CHILI'S CHICKEN ENCHILADA SOUP. I made it the same day. I loved it. It was everything I craved and more. It takes a little time but it is well worth the wait.

Clawson's Chicken Enchilada Soup

3 carrots chopped
2 ribs celery chopped
1 onion chopped
2 Tbs. oil
Saute veggies until clear. Add the following:

8 cups chicken broth
1 can Rotel tomatoes (a must! Regular tomatoes don't cut it)
1 pkg. taco seasoning
10 small corn tortillas, torn
Bring all ingredients to a boil and boil gently for 20 minutes. Puree the mixture in batches in blender or use a wand blender. Then add:

2 Tbs. corn starch stirred into 1 cup cold water.
Bring soup to a boil and add:

1 cup cream or half and half
1 lb Velveeta cheese cut in cubes (don't skimp on the brand. Other brands don't melt as well)

Don't boil the soup again once you add the cream and cheese. It will curdle. Then add your mix ins. I added 3 cups chopped rotisserie chicken
1 can black beans rinsed
1 can corn rinsed
Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado and chopped cilantro. Delicioso. Printable recipe

Tyler this is for you and Marie. I love making this meal when I only have a little time to prepare dinner. I have made it with frozen chicken tenders before and it still turns out great. You cannot mess this recipe up and it is stinking good!

Southwestern Chicken and Rice

4 chicken breasts (or 9 tenders)
1 cup salsa
1 pkg taco seasoning
2 cups water
2 cups minute rice, uncooked
1 can black beans, drained
1 cup cheddar cheese (shredded)
sour cream and black olives, optional

Bring Chicken, salsa, taco seasoning and water to a boil in large skillet; cover. Simmer 10 minutes. Stir in rice and beans, sprinkle with cheese. Cover, cook on low heat for 5 minutes. Top with sour cream if desired. Enjoy! Printable recipe

My kids love chicken fingers, chicken tenders, chicken strips or whatever you call them. Basically they are chicken tenders breaded and deep fried. They are hot and delicious but I have not been very impressed with the chicken strips I buy in the frozen aisle at my grocery store. They are more soggy than crispy after I nuke them in the microwave. When I came across this recipe I was a little apprehensive. But Pioneer Woman has never steered my wrong. I tried making these homemade chicken strips and we loved them! Try them for yourself. If you make these, your kids will do the dishes for a week.

My family hasn't been feeling well lately. Maybe it's the changing seasons or maybe it's because school is back in session. Whatever the reason I know exactly what my family needs to feel some love. Chicken Pot Pie. I made this the first time years ago when my in-laws were visiting. It was delicious and I knew it was a keeper. There is something about comfort food that warms your heart and your belly. Whether you use a ready-made crust or make one from scratch, this dish is delicious.


Chicken Pot Pie
adapted from Betty Crocker's Cookbook

1 pkg (10 ounces) frozen peas and carrots
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cups milk
2 1/2 - 3 cups cubed cooked chicken or turkey
Pastry for 9-inch two-crust pie

Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in 2-quart sauce-pan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Heat oven to 425 degrees. Prepare pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9X9X2 inches. Pour chicken mixture into pastry-lined pan. roll remaining pastry into 11-inch square. Cut out designs with cookie cutter. Place square over filling. Turn edges under and flute. *please note, I buy a two-crust package of frozen pie dough and pour the chicken mixture in one pie shell, cut shapes in the other pie shell and invert over filled pie. Then I turn the edges of both pie shells to seal.* Bake about 35 minutes or until golden brown. I hope your family enjoys this as much as we do! Printable recipe

Aloha! I have three children that are very picky when it comes to dinner. This is one of our favorite meals because my kids can each choose what they want to put on their haystack. My daughter likes just chicken and cheese but at least the rest of us have options. You can add other topping that sound good...that's the beauty of a layered dish. I hope you love it as much as we do!

Awesome! Hawaiian Haystacks
adapted from Bekeur at recipezaar.com

1 cube butter
3/4 cups flour
3 cups milk
1 tsp salt
1 can cream of mushroom soup
3 cooked chicken breasts
1 can sliced mushrooms
pineapple tidbits
chopped green onions
grated cheddar cheese
coconut
slivered almonds
chow mein noodles
cooked rice
celery

Cook chicken and cut into bite sized pieces. Melt butter in large pan. Add flour salt and milk; stir well. Add cream of mushroom soup and can of mushrooms (optional) and chicken. Let simmer. Cook rice for amount of people needed. Layer on plate: Rice, chow mein noodles, gravy mixture, pineapple cheese, celery, green onions, coconut, almonds and soy sauce. Mix and match toppings to suit your taste. Mahalo! Printable recipe

Yesterday was a beautiful day with the tiniest chill in the air. We took advantage of the weather and ate dinner outside. The perfect meal was fresh veggies from the garden and delicious Cilantro Lime Chicken and for dessert, peach cobbler. It was a meal to remember. Thanks for the recipe Jill.

Cilantro Lime Chicken Marinade

5 chicken breasts
4 Tbsp. vegetable oil
1/4 cup fresh cilantro, chopped fine
2 Tbsp. dried parsley
1 tsp. Thyme
2 Tbsp honey
zest of lime
3 Tbsp lime juice (approx. 1 1/2 limes)
5 cloves garlic
2 tsp. salt
1 tsp. pepper

Mix marinade together, then add chicken. Let marinade for at least 1 hour (I marinate over night). Grill or bake. Printable recipe