Shredded Chicken Nachos (burritos)

Never took a picture of this one – but it was pretty good and the kids ate it as left overs the next day too.

 

INGREDIENTS
Nachos
2    lb. (about 10) boneless skinless chicken thighs
1    (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1    (15-oz.) can pinto beans, drained
1    (14.5-oz.) can diced tomatoes, undrained
1    (4.5-oz.) can Old El Paso® Chopped Green Chiles
2    tablespoons lime juice
10    oz. restaurant-style tortilla chips

 
Toppings
4    oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4    cup sour cream
3/4    cup Old El Paso® Thick ‘n Chunky Salsa
1/4    cup sliced green onions
1/4    cup sliced ripe or green olives
2    tablespoons chopped fresh cilantro
1    lime, cut into 12 wedges

 

DIRECTIONS
1.    Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2.    Cover; cook on Low setting for 7 to 8 hours.
3.    Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
4.    To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

Slow Cooker Chicken and Noodles

Ingredients

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped (optional)
salt and pepper to taste
1 (12 ounce) package frozen egg noodles

Directions

Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

 

Perfect Pan-Roasted Chicken Thighs

* 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
* Kosher salt and freshly ground black pepper
* 1 tablespoon vegetable oil

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Preparation

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

 

Three-Cheese Chicken Penne Pasta Bake

What You Need
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. Dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Three Cheese Penne Pasta Bake

What You Need
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. Dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Tomato and Cheese Baked Chicken

4 chicken breasts
salt and pepper to taste
1/2c oil packed sundried tomatoes – drained
6.5oz garlic-herb spreadable cheese, softened
2tbls sliced green onion
1tbls grated parmesan cheese

Oven set to 375 degrees.

Coat 13×9 baking pan with spray. Sprinkle chicken with salt and pepper and place in pan.

Pat tomatoes dry with paper towels, chop coarsley. Place softened chese in small bowl, stir in tomatoes, green onion, and parmesan cheese. Spread mixture over chicken.

Bake 35-45 min. Serve over rice with mixed vegetables or with pasta marinara and a tossed salad.

Stuffed chicken breasts with feta, spinach, and ham

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8 skinless boneless chicken breasts
salt and pepper to taste
3oz reduced fat cream cheese
1/2c reduced-fat feta cheese
1/2c baby spinach leaves
8 thin slices ham

with a knife, make a split along one side of the chicken breast to form a pocket. Season chicken breast with salt and pepper.

In small bowl, mix cream cheese and feta with a fork. Stuff each chicken breast with the cheese mix, spinach and ham.

preheat oven to 350, place chicken on baking dish coated with nonstick spray, cover with foil, and bake 40-45 minutes until done.

You can freeze these for later!!! Don’t bake, wrap individually, label and freeze 4-6 months. To re-cook – 350 degree oven, bake covered with foil for 1 hour or until tender. Or defrost first and cook for 45-50 minutes covered.

 

Crispy Chicken 15 Minute Meal

4 boneless chicken breasts
1 egg
1tsp ground cumin
1c panko breadcrumbs
3tbl olive oil
tomato
red onion
avocado
lime

whisk egg and cumin in bowl. Dip chicken in egg and then coat in breadcrumbs.

heat oil in large nonstick skillet over medium heat. Cook 10 min turning every few min until crispy.

Serve chicken with salad of tomato, avocado, red onion drizzled with olive oil and fresh lime juice

Bruschetta Chicken Bake

prep time
10 min
total time
40 min
makes
6 servings, 1 cup each
What You Need
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Make It
HEAT oven to 400ºF.

1
MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

2
LAYER chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish.

3
TOP with stuffing. Bake 30 min. or until chicken is done.

Serve with steamed Italian-style vegetables.

Chicken Scaloppine With mushrooms and Tarragon

4 boneless chicken breast halves
2tbl olive oil
1/4c flour
2tbl diced shallots
2c sliced mixed mushrooms (oyster, cremini, portobello or button)
4tbl marsala wine
1/2c diced tomatoes
1tbl chopped tarragon
2c chicken stock
1/2 tbl salt
1/4tsp pepper
Pound chicken breast between wax paper until 1/2 inch thick cut each in half.

Heat oil in large pan over med heat. Dust chicken with flour and saute in oil until lightly browned on both sides and cooked through. Remove from pan. Add shallots and mushrooms. Add wine and cook until almost evaportated, 1-2 min.

Add tomatoes, tarragon, chicken stock, salt and pepper. Bring to a simmer and cook until sauce is reduced by half. Place chicken on plates and spoon sauce over top.