by Editor | Feb 19, 2017 | Chicken, Main Dishes
Ingredients
- 1 Tablespoon olive oil
- 2-3 large boneless skinless chicken breasts, cut in half
- 1 package taco seasoning
- 1 jar (15oz) salsa con queso
- 3/4 cups half and half
- 1 can (4.5 oz) chopped mild green chiles
- 1 medium red or yellow bell pepper, seeded, chopped
- 2/12 cups cooked whitel rice
- 1 cup shredded Mexican cheese blend (or 2 cups)
- Chopped tomatoes and cilantro, if desired
Instructions
- Heat oven to 350 degrees F. Spray 13 x 9 inch baking dish or 2 1/2 quart casserole with cooking spray.
- In 12 inch skillet, heat oi over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chick in oil 6-8 minutes, turning once, until golden brown on both sides. depending on thickness of chicken. It may not be cooked all the way through at this point but will finish baking in the oven.
- In large bowl, stir together salsa con queso, half and half and chopped green chilies; stir in bell pepper. Reserve 1/4 of the sauce mixture. Stir rice into remaining sauce mixture.
- Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
- Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165F)
- Cool 10 minutes. Garnish with tomatoes and cilantro
3.1
https://throwtogethermeals.com/2017/02/570/
by Pam Tarver | Mar 1, 2013 | Chicken
Chicken, Asparagus and Prosciutto Roll-Ups
My husband and I really loved this. He says it looks like a nice dish for a dinner party. I believe this is a good dish if you are watching your carbs or a diabetic. It sounds kind of time consuming but if you prepare everything before you start rolling then it goes smoothly. If you have any ideas for alternative items to put in rolls you can comment on this recipe and we'll see what other roll-ups we can make.
Ingredients
- 2 Chicken Breasts sliced 1/4" thick (I bought 4 thin sliced already)
- 4 slices of Prosciutto
- 16 - 20 thin stalks of Asparagus (depending on size of breasts or what you have on hand)
- 1/2 cup shredded cheese or 4 slices of your favorite cheese (I used shredded Montery & Colby)
- 1/2 cup Planko Bread Crumbs (Pre-seasoned or season yourself)
- 1 egg, beaten
- 1/2 cup chicken broth or maybe wine
- Some olive oil for drizzling and some for browning
-
Instructions
- Preheat oven to 350 degrees
- Lay a piece of saran wrap on counter for easy clean-up and ease of rolling
- Flatten chicken breasts so they are 1/4" thick
- Place one slice of Proscuitto on flattened chicken
- Place one slice of cheese or about 2 TB of cheese depending on size of your breasts
- 4-5 stalks of Asparagus layed across short side of chicken
- Roll up breast as tight as possible and secure with a toothpick (colored preferably to see better)
- Do same to all 4 breasts
- Pour egg on plate (I used a styrofoam plate for easy clean-up)
- Pour bread crumbs on another plate
- Roll chicken rolls in egg and then in bread crumbs
- Heat olive oil in fry pan and brown rolls on all sides
- Spray 8 x 8 casserole and place rolls in them
- Pour broth or wine in frypan and scrape pan. Pour over chicken
- Sprinkle rolls with some olive oil.
- Bake for 20-25 minutes, till meat is no longer pink
- This goes great with mashed potatoes (or as my friend, Linda calls them, creamed potatoes)
3.1
https://throwtogethermeals.com/2013/03/chicken-asparagus-and-prosciutto-roll-ups/
by Pam Tarver | Oct 16, 2012 | Chicken, Dips and Sauces, Side Dishes
As you see there isn’t a picture of this recipe because it is not very photogenic. It tastes great but the pictures don’t do it justice so I left them off. Simple and delicious, what more could you ask for?
1/4 cup margarine
1 medium green bell pepper, chopped (about 1/2 cup)
1 medium yellow onion, chopped (about 1/2 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original diced tomatoes and green chilies, undrained
2 cups chopped, cooked chicken breast (smaller pieces for dip)
12 CORN tortillas (6 in.) torn into bite-size pieces
2 cups shredded cheddar cheese
Preheat oven to 350. Melt margarine in a large saucepan over medium heat. Add bell pepper and onion. Cook and stir about 5 minutes or until tender.
Stir in both soups, tomatoes with liquid and chicken, blend well.
Spray 13×9 baking dish with cooking spray. Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered for 40 minutes or until hot and bubbly.
This is great for a casserole but I found that if you cut the chicken up into small pieces it makes a great dip for scoops. Just make sure the pieces of tortillas are small too. Corn tortillas are important in mixture for flavor. Also reheats well for leftovers.
by Pam Tarver | Jun 17, 2012 | Chicken, Pasta, Vegetable
1 package (16 ounces) angel hair pasta (I used leftover pasta)
2 cups heavy whipping cream
1 tablespoon butter
2 cups (8 ounces) shredded Mexican cheese blend
1 bunch green onions, sliced
1 garlic clove, minced
5 tablespoons olive oil, divided
2 medium yellow summer squash, julienned
1 red pepper, julienned
5 to 10 stalks of asparagus
1 handful of fresh mushrooms, sliced
1-1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, sliced
Cook pasta according to package directions (or heat leftover pasta). Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.
In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add chicken and brown. 1/4 teaspoon salt. Remove chicken from pan.
Add squash and red pepper to skillet; cook until not quite tender, then add mushrooms and asparagus. Cook for just a few minutes (too long and asparagus will over cook). Add 1 teaspoon of salt and pepper. Add Chicken and stir.
Place pasta to pasta bowls; top with chicken and veggies and serve.
by Pam Tarver | Jul 25, 2011 | Chicken, Main Dishes
Quick and easy dish that can be made just a little spicy or very spicy, depending on style of Rotel you enjoy. I used the original because that is what I always buy. This recipe should be a good one for diabetics because it contains only one serving of starch if you stick with the 1/2 cup and plenty of protein. The tomatoes and mushrooms are good fillers. I’m not sure about the soup but if you want lower fat content, use the lower fat version.
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by Pam Tarver | May 9, 2010 | Chicken, Main Dishes
Chicken Casserole
Almost forgot about this recipe I use to make years ago. It was very good then as I remember but changing it up a little with combinations of soup and flavored onions took it up a notch for sure. It’s one of those meals that is easy for after work.
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