Random Chicken Casserole

This recipe is originally came from...somewhere. I actually cannot find the website where I found it, but it was written out to make 4 single portion servings in foil packets. The recipe was quite intriguing, so I decided I would try it out for teacher lunch. The results blew my expectations away! I got more feedback on this dish than any other dish to date! Only one other dish came close, and it was the homemade brownies I made to go with this meal. If you are looking for an all-in-one meal, that tastes delicious, this is it! Enjoy!

Random Chicken Casserole

Ingredients:

* 1 box stuffing mix, any flavor

* 1 1/4 cup warm water

* 1.5 lbs. shredded rotisserie chicken, skin/fat removed

* 4-5 cups frozen broccoli cuts, thawed

* 1-1 1/2 cups sharp shredded cheese

* 5 slices of pre-cooked bacon

* Ranch dressing (for drizzling)

Directions:

Prep: Pre-Heat oven to 400 and spray a large pan with olive oil spray.

1. Combine stuffing mix with water and let sit about 2-3 minutes (so the bread can soak in some of the water.

2. Press stuffing into bottom of pan.

3. Top stuffing with chicken.

4. Top chicken with broccoli.

5. Sprinkle cheese over broccoli.

6. Using kitchen shears (or hands) cut bacon and scatter over cheese.

7. Drizzle ranch over top.

8. Top with foil and place in oven for 45-60 minutes, or until heated thoroughly and cheese is melted.

9. Enjoy!

Poppy Seed Chicken Casserole

Another teacher lunch recipe! I've never made this, but it's always a crowd pleaser. I decided to try out the recipe in the Puffy Muffin cookbook I have (p.80), since that is one of their signature dishes and the results were AMAZING! The recipe on this page is for the actual recipe, but the photos go along with the bulk recipe I used from Pinterest that can be found here. Also, the original Puffy Muffin recipe has you add the poppyseeds into the creamy mixture, sprinkle the ritz on top, then add butter. I do it a little different below...

Poppy Seed Chicken Casserole

Ingredients:

* 2 cups chicken, cooked & shredded (I use rotisserie)

* 1 cup sour cream

* 2 (10.75oz) can cream of chicken soup, undiluted

* 1 Tbsp. Poppy Seeds

* 12-15 ritz crackers, crumbled

* 1/2-1 stick of butter, melted

* Rice, prepared

Directions:

Prep: Grease a 9" dish & preheat oven to 350F.

1. Combine the 1c. sour cream and both cans of cream of chicken soup in a 9" dish.

2. Add the chicken and mix.

3. In a separate bowl, mix the crumbled ritz crackers (I crumbled carefully in the package) and poppyseeds. Add the butter and mix until combined.

4. Sprinkle the cracker mix over the chicken.

4. Bake 40 min or until bubbly.

5. Serve over rice and enjoy!

Creamy Rotel Soup

This was a pinterest recipe! I got it from here. I changed it up just a bit, but it was reallllllly good!! Probably one of the better crockpot chicken recipes I have ever made! It has a good, spicy flavor. Yumm-O! I even have leftovers for lunch tomorrow (barely)!

Creamy Rotel Soup

Ingredients:

* 1/2 lb. chicken breast, frozen

* 8 oz. reduced fat cream cheese

* 1 can of rotel

* 1 packet of ranch seasoning

* 1 can of corn, juices included

* 1 can black beans, drained and rinsed

* 1 Tbsp. cumin

* 1 tsp. onion powder

* 1 tsp. chili powder

* Chicken Broth (optional, save for the end)

Directions:

1. Place frozen chicken in the crock pot. Top with remaining ingredients.

2. Cook on low 8-10 hours.

3. Shred chicken and mix in. Add stock and mix until desired consistency is achieved.

4. Serve and enjoy!!

HG BBQ Chicken Cornbread Casserole

It's been a long day since I made a real Hungry Girl meal! (The original recipe can be found here). I decided to stop with my crash dieting and go back to the WW lifestyle, which meant I got to cook in the kitchen again! It's hard now that my commute is an hour, but today was a PD day so I got done at 3:30 andddd I was only 10 minutes from my house! I had enough time to make this and serve it with sweet potato fries and salad, and finish the meal with healthy apple crisp. This was a yummy and VERY filling recipe! (I only had half of a portion and I was definitely satisfied!)

HG BBQ Chicken Cornbread Casserole

Ingredients:

* 1 lb. raw chicken breast

* 1 cup diced onion

* 1 cup green bell pepper

* 1 cup frozen golden sweet corn

* 1 cup BBQ sauce (with 45 cals or less per 2T.), I used Jack Daniels Original No. 7

* 1/2 cup all-purpose flour

* 1/3 cup yellow cornmeal

* 2 T. Truvia (I ended up using sugar and it was fine)

* 1/2 Tbsp. baking powder

* 1/8 tsp. salt

* 3/4 cup cream-styled corn

* 1/3 cup liquid egg substitute

* 1/3 cup fat free plain greek yogurt

Directions:

Prep: Preheat oven to 375 and spray an 8x8 (or I used a 9x9) baking pan

1. Bring a pot of water to boil and add chicken to cook for 10-12 minutes.

2. Remove from water and shred chicken (in this case I used my stand alone blender, but you can use forks too).

3. Spray a large skillet and bring to medium/high heat. Add 1c. onions, 1c. peppers and 1c. frozen corn and cook until soft (~8-10 minutes).

4. Add cooked veggies to chicken, then add 1c. BBQ sauce.

5. Mix well, then add to the baking dish.

6. In another bowl mix 1/2c. flour, 1/3c. cornmeal, 2T. Truvia/sugar, 1/2T. baking powder, and 1/8t. salt.

7. Add in 3/4c. cream-styled corn, 1/3c. egg sub., and 1/3c. yogurt. Spread mix over the chicken.

8. Place in pre-heated oven and cook 30-45 minutes.

9. Enjoy!! 

Breakdown (1/6): 7WWPP

279 cal

2g fat

810g sodium

41.5g carbs

2.5g fiber

16g sugar

23.5g protein

BBQ Beer Crockpot Chicken

This is another....Pinterest find! Here is the link. I had to shrink it down because it was just for me and Brian, and I also forgot to add the seasonings, which I will try next time!

BBQ Beer Crockpot Chicken

Ingredients:

* 1 1lb. Chicken (I threw mine in frozen)

* 3/4 a bottle of 20oz. BBQ sauce

* 1/2--3/4 bottle of dark beer (I used Black & Tan)

* 1 tsp. Onion Powder

* 1 tsp. Paprika

* 1/2 tsp. garlic powder

* 1/4 tsp. Pepper

Directions:

1. Season chicken with the seasonings, then add to crockpot.

2. Add desired beer and BBQ sauce. 

3. Cook on low 8-10 hours.

4. Stir to shred and let sit on 'off' about 15 minutes, then enjoy!

HG Crispity Crunchity Drumsticks

This recipe came from a HG email and I just knew I had to try it. Luckily drumsticks went on sale at Kroger last week for 88 cents/lb.! So I ended up getting 12 drumsticks for only $3.30! The biggest and most painful part of this recipe was getting the skin off the drumstick. If I repeat this recipe I will need to figure out an easier way to get the skin off. You can find the original recipe here. 

HG Crispity Crunchity Drumsticks

Ingredients:

* 6 raw drumsticks, skin removed

* 1/2 tsp. salt, divided

* 1/2 cup fiber one cereal, grinded up (I pre-ground this stuff and keep it on hand, just use half the amount listed if it is already ground up)

* 1 1/4 tsp. black pepper

* 3/4 tsp. garlic powder

* 3/4 tsp. onion powder

* 3/4 tsp. ground oregano (I used italian seasoning)

* 1/4 tsp. chili powder

* 1/4 cup fat free liquid egg substitute

* Optional: any additional seasonings to taste

Directions:

Prep: Preheat oven to 400 and spray a cookie sheet with olive oil spray (I did the foil method).

1. Salt chicken drumsticks with 1/4t. salt.

2. Put crumbled Fiber One into a ziploc bag. Add remaining 1/4t. salt, then 1 1/4t. black pepper, 3/4t. garlic powder, 3/4t. onion powder, 3/4t. oregano, and 1/4t. chili powder. Shake to combine and set aside. 

3. In a bowl put the 1/4c. egg sub. Dip legs in the egg, then put in seasoning bag, shake, then place on cookie sheet. Repeat for remainder of legs. 

4. Bake in oven for 20 minutes, then carefully flip. Bake another 15-20 minutes or until crispy and cooked thoroughly. 

Breakdown per 2 drumsticks:

4WWPP

184 cal

4.5g fat

567mg sodium

10.5g carbs

5g fat

<.5g sugar

28g protein

Mexican Chicken Lasagna- Magic Pot

Yet agian...another FANTASTIC "magic pot" recipe! I kind of messed this one up when I was making it, but it still turned out really good! Can't wait until I do it again, the right way! It was a HUGE hit!

Mexican Chicken Lasagna--Magic Pot

Ingredients:

*1/4 cup lightly packed fresh cilantro leaves

* 1 (8oz.) pkg. cream cheese (I used fat free)

* 2 cups (8oz) shredded cheese, divided (I used part fat free cheddar and part 2% mexican)

* 1 medium onion (~2/3c.), chopped

* 1 can (28oz) enchilada sauce (I accidentally used only 10oz)

* 12 (6in.) corn tortillas

* 3 cups diced or shredded chicken

Directions:

1. Place cream cheese in microwaveable bowl and microwave on HIGH 30-45 seconds, until soft.

2. Chop cilantro.

3. Add cilantro and 1 1/2 cups cheese to cream cheese. Mix well.

4. Chop onion and set aside.

5. Spread 2/3 cup enchilada sauce over bottom of deep covered baker. Pour remaining sauce into mixing bowl and set aside.

6. To assemble lasagna, dip 4 tortillas into enchilada sauce and arrange in bottom of baker.

7. Spread half of cream cheese mixture over tortillas. Top with 1 cup of chicken and 1/3 of the onion.

8. Repeat the layer one time.

9. Dip remaining 4 tortillas into sauce and arrange over top layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with remaining cheese. (This is where I ran out of sauce. Luckily I had some salsa, so I used that on the top..although it wasn't much!)

10. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes.

11. Cut and serve. Soooo good!

Cranberry Chicken (Magic Pot)

I LOVE cranberry sauce on meat, and when I discovered this recipe in the Pampered Chef Magic Pot guide, I had to try it. It was actually really good and would probably appeal to those that are not crazy about cranberry sauce as well. It was VERY easy. I will definitely make it again!

Magic Pot Cranberry Chicken

Ingredients:

* 1lb. boneless, skinless chicken breast

* 1 can whole berry cranberries (I actually blended these to make a smooth consistency, but may try whole next time)

* 1 can cream of mushroom soup (I used heart healthy)

* 1 packet onion soup mix (I used half)

Directions:

1. Preheat oven to 425F. 

2. Place chicken in Deep Covered Baker.

3. Mix cranberries with the mushroom soup and onion soup mix. 

4. Pour over chicken in baker

5. Cover with lid and place in oven.

6. Bake 1 1/2 hours. (May try just 1 hour next time, the sides got a little burnt).

7. ENJOY!