Cream Cheese and Green Chile Chicken

CREAM CHEESE and GREEN CHILE CHICKEN

This is a recipe that I took from the Lion House cookbook and modified it a little. We like it more runny so we can eat it over rice. Honestly we made this a while ago so hopefully I remember everything I did differently. This is another one of my favorite dishes that has very few ingredients. It's easy to throw together last minute and my family loves it!

3-4 boneless skinless chicken breasts, cubed

12 oz cream cheese, softened

1 (7oz) can diced green chilies

1/8-1/4 C milk

Salt and pepper to taste

Cornflake crumbs (optional)

*Preheat oven to 350 degrees. Spray 9x13 baking dish with non-stick cooking spray. Place cubed chicken breast in prepared dish. In a medium bowl combine cream cheese, chilies, milk and a little salt and pepper. We like ours a little more runny, but it depends on how you like it. Bake for about 30-40 minutes or until chicken is done and cream cheese mixture is bubbling. As an option the last 5-10 minutes you can add some cornflake crumbs on top of the dish to give it a little crunch.

Buffalo Chicken Dip

BUFFALO CHICKEN DIP

1 (8oz) pkg cream cheese, softened
1/2 C ranch salad dressing
1/2 C Frank's Redhot Buffalo Wing Sauce
1/2 C shredded mozzarella cheese, plus a little more on top
1 (12.5 oz) can chunk chicken breast in water, drained

*Heat oven to 350. Combine cream cheese, ranch and wing sauce in medium bowl. Stir together until combined. Stir in cheese and chicken. Sprinkle with a little more cheese if you would like. Bake 20 minutes or until dip is heated. Serve with crackers or vegetables.

Marinara Chicken

MARINARA CHICKEN

This is a quick and easy meal for the crockpot.

3 boneless skinless chicken breasts, cubed
1 (26.5 oz) can of your favorite marinara sauce
1 C mushrooms, sliced
1/2 C onions, chopped
1 TBSP garlic, minced
1/2 C parmesan cheese, shredded
1 C mozzarella cheese, shredded

*Place chicken in crockpot and turn it on high. In a small skillet saute the mushrooms onions and garlic. Pour over chicken, then sprinkle with parmesan cheese. Cover with marinara sauce. Cook for a couple hours then top with mozzarella cheese and cook for another hour.

I put this over rice, but I think I prefer it on top of noodles instead.

Cubed chicken

Covered with parmesan cheese

Ready for the last layer of cheese.

Honey Mustard Chicken

HONEY MUSTARD CHICKEN

This is a recipe I got from my sister, but I didn't have all the ingredients so I improvised.

3 boneless chicken breast halved, cut into 4 pieces
garlic salt and lemon pepper to taste
3/4 C honey
1/2 C prepared mustard
1/2 lb bacon, cut into 1 inch pieces
1 C shredded cheese

*Preheat oven to 375 degrees. Place chicken in baking dish and sprinkle with garlic salt (I use garlic salt in just about all my cooking, if you couldn't tell) and lemon pepper, set aside. In small mixing bowl whisk together honey and mustard. Bake for 30 minutes. Remove from oven. Turn oven to Broil and add bacon to chicken. Broil for about 7 minutes, or until bacon starts to crisp. Remove from oven. Sprinkle with cheese and put back in oven to broil for about 5 minutes until bacon is crisp and cheese is melted.

Just before going in the oven

There was a lot more sauce than I was expecting. So next time I could cut down the amount of honey and mustard or I think it would be good on top of rice. I think I would like the bacon crispier so next time I would partially cook the bacon before adding it to the chicken. That way the bacon is crisp and you can cook some of the fat out before adding it to the chicken. The original recipe also calls for mozzarella cheese. I think that would taste better.