Muenster Chicken

This is one of our favorite recipes! When Teenblock was younger I would refer to it as Monster chicken. ;)

Oven-Baked Muenster Chicken via biz and giggles
3-4 skinless, boneless chicken breasts

6-8 slices of Muenster cheese
Plain or seasoned bread crumbs
1/4 c. dry white wine
Salt and pepper, to taste

Preheat oven to 350 F. Wash and pat chicken breasts dry. salt and pepper chicken. Dredge both sides of chicken in bread crumbs. Place in greased, foil-lined pan. Bake at 350 F for 16 min. Remove from oven and pour wine in bottom of pan. Place 2 slices cheese over ea breast. Return to oven and bake 16 min, til done. (This can take 30-40 min if the breasts are touching)

Cheesy Chicken and wild rice casserole

Cheesy Chicken and Wild Rice Casserole via Picky Palate
3 T EVOO
1 med onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 C shredded, cooked chicken breast
2 C steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic

cheese sauce
4 T butter
1/4 C flour
1/4 t kosher salt
1/4 tblack pepper
2 C chicken broth
2 C shredded cheddar

Top with 1 1/2 C shredded cheddar

350  F.  Heat oil in med pot over med heat.  Saute onion, celery and carrots til soft, 10 min.  Stir in garlic and cook 1 min.  Stir in chic, both rices, salt, pepper and garlic.  Reduce heat to low.

To prepare cheese sauce: melt butter in med pan over medhigh heat.  Whisk in flour, salt and pepper then slowly pour in broth whisking continuously.  Whisk til thick and nearly boiling then stir in cheese til melted.  Pour cheese sauce into cooked rice mix then transfer to a 9×13 dish. Top w additional cheddar and bake 25-30 min til cheese is melted through. 

Chicken Parm Meatball Casserole

CHICKEN PARMESAN MEATBALL CASSEROLE via Buns in my oven
 1 pound lean ground chicken
 1 cup panko bread crumbs
 1 egg
 1/2 cup grated Parmesan cheese
 1/4 cup milk
 1 pound campanelle pasta (any small shape is fine, such as ziti)
 1 jar (24 ounces) marinara sauce
 2 cups grated mozzarella cheese
 1 teaspoon Italian seasoning

Cook pasta 1 min less than package directions. Preheat oven to 450F. While pasta is cooking, prepare  meatballs. Add all ingredients to large bowl and use hands to mix. Form into 1" diameter and place on a parchment lined sheet.Bake 10 min til cooked through and no longer pink. Remove from oven and reduce oven temp to 350 F. Add sauce to large bowl and stir past and meatballs. Stir gently to coat everything in sauce. Spread half pasta and meatballs into 9x13 dish. Top w half mozzarella. Repeat layers. Sprinkle w Italian seasoning. Bake 20 min til cheese melted. Serve immediately.

*To freeze: stop just short of baking casserole, cover tightly w foil, and freeze til ready to bake. Bake at 350F for 45 min til hot and bubbly.*

slow cooker cashew chicken

This one is my favorite out of all the asian crockpot chicken recipes ive tried.   Big hit with mrblocko and teenblock.  You can't hardly go wrong with cashew anything.

Crockpot cashew chicken via The recipe critic
2 lbs boneless skinless chicken breasts (About 4 pieces), cut into 1 inch pieces
3 T Cornstach
½ t black pepper
1 T canola oil
½ c  low sodium soy sauce
4 T rice wine vinegar
4 T ketchup
2 T sweet chili sauce
2 T brown sugar
2 garlic cloves, minced
1 t grated fresh ginger
¼ t red pepper flakes
1 c cashews

Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat w cornstarch mix. Heat oil in skillet over med-high heat. Brown chicken 2 min on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. ( if you want more crunch, add right before serving) Cook on LOW for 3 to 4 hours. Serve over rice. Makes 4-6 servings.

unstuffed chicken breasts with broccoli

Sheet Pan Unstuffed Chicken Breasts with Broccoli via Number 2 pencil
4 chicken breasts, 6 to 8 oz each
Non stick cooking spray or coconut oil spray
Kosher salt and freshly ground pepper
Garlic powder
2 tablespoons of olive oil mayonnaise or regular mayo
8 slices of prosciutto
4 slices of reduced fat provolone cheese, cut in half
1/2 cup of panko bread crumbs
2 heads of broccoli, cut in half
8 oz of grape tomatoes
Olive oil
Flat leaf parley for garnish

Preheat oven to 450 degrees. Spray rimmed baking sheet w pam. Pat chicken dry and season w salt, pepper and 1/4 t garlic powder. Arrange chicken breasts on one side of sheet pan and spread 1/2 T mayo on top of ea breast. Top ea breast w 2 slices prosciutto followed provolone. Spray provolone slices lightly w pam and sprinkle bread crumbs on top.Season again w salt and pepper. Spray top of breadcrumbs again lightly w cooking spray to help them brown. Add broccoli to other side of pan.
Drizzle broccoli w 2 t olive oil and season w salt, pepper and a sprinkle of garlic powder. Toss tomatoes w 1 t olive oil, salt, pepper and a sprinkle of garlic powder and set aside. Bake 20 min.
Add tomatoes to sheet pan half way through cooking time. Sprinkle with fresh parsley.

Sweet chili Asian sesame crockpot chicken

Yet another chicken crockpot recipe with asian flavors.

Asian Sweet Chili Sesame Chicken via Carlsbad cravings
2 pounds chicken breasts (thawed. Frozen will make the sauce more liquidy)
1 1/2 tablespoons cornstarch
1/4 cup water

Sweet Chili Sesame Sauce
2-4 tablespoons Asian sweet chili sauce
1/3 cup low sodium soy sauce
1/3 cup ketchup
1/3 cup packed brown sugar
2 tablespoons quality hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons garlic powder or 3-4 garlic cloves minced
1/2 teaspoon onion powder
1/2 teaspoon ginger powder or 2 teaspoons freshly grated ginger
1 teaspoon salt
1/4 teaspoon pepper

Add chicken to bottom of crockpot. Whisk Sauce ingredients in med bowl. Pour over chicken.
Cook on low 5-7 hrs or high  3-4 hrs. Shred chicken and add 1 1/2 T cornstarch mixed w 1/4 c water to crockpot. Stir. Cook high 20-30 min til sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.

crockpot honey garlic chicken

Crock Pot Honey Garlic Chicken adapted via Diethood
3-4 chick breasts
4 garlic cloves , minced
1/3 c honey
1/2 c l ketchup
1/2 c tamari
1/2 t oregano
2 T fresh parsley
1/2 T toasted sesame seeds (or not if you feel lazy)

Arrange thighs on bottom crockpot. In a bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour over chicken. Cook 4-5 hrs on LOW, or 3-4 hrs on HIGH. You can either leave the breasts whole but i prefer to shred them and stick them back in the sauce for an hr or so on low so the chicken absorbs the goodness of the sauce.  Sometimes i will put green onion on the top and serve over rice.

Crockpot enchilada soup

 I've been a bad blogger and not posted for years.  This recipe is a compilation of several different recipes I saw on pinterest.  I didn't want to forget what I did because we all really enjoyed this soup.

Enchilada Soup
3 small diced onions, sauteed
2 cloves garlic, also sauteed for 30 sec at the end of cooking the onions
1 10oz can green enchilada sauce
1 can drained, rinsed and pureed white beans
2 c chicken stock added to the beans when you stick them in the blender
1 lb boneless chicken
8oz can of green chilies
1-2 c salsa
1T chili powder
1T cumin
3/4 t smoked paprika
1t salt (if stock is salt free)
1/4t pepper
3T cilantro
8 oz softened cream cheese (cube and nuke 15-30 sec)
1-2c rice
1-2 c pepper jack cheese
juice of 2 limes

in large crockpot add onions through pepper. cover and cook low 5-7 hrs or high 3-5 hrs. Remove chicken and shred. Return chicken to crockpot. add cream cheese and rice.  cook on high 20 min.  Add lime, cilantro and cheese.

Chicken Vesuvio

Chicken Vesuvio via 52 ways to grill
3 LARGE Chicken Breasts, bone in, skin on (I used boneless and skinless)
Salt and Pepper to Season
2 T Not Your Grandmother's Herbs de Provence divided
4 Russet Potatoes Cut into wedges, skins on
4 c Chicken broth*
1 c Red Wine Vinegar*
12 cloves Garlic
1 c frozen Peas

Season chicken with Salt, Pepper and 1T Herbes de Provence. Coat bottom of  skillet with thin layer of Oil, brown chicken. Remove chicken and add potato to brown in the oil and fat While browning, add the Garlic.Once potatoes browned, deglaze pan with red wine vinegar and add chicken stock.
Add potatoes and garlic to stock, top those with chicken breasts, sprinkle on remaining T  Herbs de Provence and cover. Continue to cook over med heat til chicken reaches 150F, then add peas. When the chicken reaches 160F, remove and allow to rest for 5 min.

*I doubled the amt of stock and vinegar because I wanted extra sauce.  Feel free to use less if you are not a fan of sauce.

Crockpot Chicken Parm Soup

Chicken Parmesan soup for the crock pot via Baked by Rachael

Soup:
3/4 C carrots, chopped
3/4 C onion, chopped
3 cloves garlic, minced
30 oz petite diced tomatoes, drained
1 1/2 t salt
1 t  pepper
1 t orgeano
7 1/2 C chicken broth
6 oz spinach
3/4 C pasta

Meatballs:
1 lb gr chicken (or turkey)
1/2 C Parmesan cheese
1/2 C plain breadcrumbs
1/4 t salt
1/4 t pepper
1/2 - 1 t red pepper flakes
1 egg

Mozzarella, shredded

To crockpot add carrots, onions, garlic, drained tomatoes, salt, pepper, oregano and chicken broth. Cover and cook on high for 4 hrs. Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment. In large bowl, combine meatball ingredients. Using sm cookie scoop, shape balls. Place on prepared baking sheet, bake for 10-15 min. Add meatballs to slow cooker, replace cover and continue cooking. When 4 hrs are up, gently stir in pasta and spinach. Cover and cook for 30 min.

Divide soup between oven safe bowls. Sprinkle with mozzarella. Bake until cheese is fully melted. If using broiler safe containers, broiler may be used to brown cheese. (I just added the cheese to the soup in the crockpot and let it get all stringy and melty as I did not have oven safe bowls.)

crock pot buffalo lasagna

Buffalo Chicken lasagna for the crock pot adapted slightly from A kitchen addiction
9 lasagna noodles
3 C chicken, cooked and shredded
12 oz buffalo sauce
1½ C spaghetti sauce
1 bell pepper, chopped
14 oz can diced tomatoes, drained
15 oz cottage cheese
1½ C shredded mozzarella cheese
¾ C shredded cheddar cheese, divided
¾ C feta cheese crumbles, divided

In large bowl, stir chicken, sauces, peppers, and tomatoes. In small bowl, stir cottage cheese, mozzarella , ½ c cheddar , and ½ c feta. Spread about 1½ c chicken mix in bottom of  5-6 qt slow cooker. Layer with 3 noodles (may need to break noodles to fit). Top with 1½ c chicken mix. Top with ⅓  cheese mix. Top with another 3 noodles. Repeat with another layer of chicken mix, cheese mix and 3 noodles. On the top of the last noodles, top with remaining chicken mixture and remaining ⅓ of cheese mix. Sprinkle with remaining ¼ c cheddar and ¼ c feta. Cover and cook on low for 4-5 hr or high for 2.5-3 hrs. Turn off heat and allow to sit 15 min before serving.

Bang Bang Shrimp or Chicken

BANG BANG SHRIMP or CHICKEN via Damn Delicious
1/2 c veg oil, or more, as needed
1 c buttermilk (I used powdered)
3/4 c flour
1/2 c cornstarch
1 large egg
1 T hot sauce
Kosher salt and freshly ground black pepper, to taste
1 c Panko
1/2 t onion powder
1/2 t garlic powder
1/2 t basil
1/2 t  dried oregano
1 lbmedium shrimp, peeled and deveined, or 1 lb chicken cut into bite size pieces

sauce
1/4 c mayo
2 T sweet chili sauce
1 T honey
1 t rice vinegar

To make sauce, whisk mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside. Heat oil in large skillet over med high heat. In large bowl, whisk buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside. In another large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside. Working one at a time, dip shrimp or chicken into buttermilk mixture, then dredge in Panko mixture, pressing to coat. Working in batches, add shrimp or chicken to skillet and cook until evenly golden and crispy, about 2-3 min. Transfer to a paper towel-lined plate.

Jalapeno Popper Chicken Chili

Jalapeno Popper Chicken Chili via Real Housemoms
3 T EVOO
1 sm onion, diced
4 jalapeno peppers diced, seeds removed
3 cloves garlic, minced
salt and pepper
4 boneless chicken breasts, cut into bite-sized pieces
2 t chili powder
1 t ground cumin
1 t oregano
pinch of crushed red pepper
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1  ½ c chicken broth
1 (14 oz) can cannelloni or navy beans, drained (1 1/2 c cooked)
1 (14 oz) can corn, drained
8 oz cream cheese
1 lb bacon, cooked crispy and crumbled, divided
cheddar cheese

In a large soup pot heat 2 T EVOO over med heat and sauté onion, jalapeno, and garlic until tender
Season chicken with salt and pepper, then add to pan, adding another T EVOO.  Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides. Stir in  tomatoes, broth, corn, and beans and bring to a boil.  Boil 30 min. Stir in cr cheese and stir until completely melted. Add ½  crumbled bacon. Remove from heat. Season with salt and pepper as needed. Add more chicken broth if too thick. Serve and garnish with cheddar cheese and rest of bacon.

Beer Chicken Tacos

Crockpot Beer Chicken Tacos via Tablespoon
2 pounds boneless skinless chicken thighs

1 beer (use your favorite)

1 red onion, diced

4-5 jalapeno peppers, diced, seeds removed

3 cloves garlic

1 packet  taco seasoning mix or 3T your favorite taco spice blend

1 (4.5-ounce) can  chopped green chiles

taco shells

Shredded cheese

Salsa

Sour cream

Lettuce

Add chicken, beer, onion, jalapeno, garlic, taco seasonings, and green chiles into a slow cooker. Mix well and turn on low for 6 hrs.Once meat fully cooked, shred meat right in slow cooker with a fork.
Serve in either soft or hard taco shells and top with cheese, salsa, sour cream, and lettuce.

Poppy Seed Chicken

Poppy Seed Chicken Casserole via Six Sisters Stuff
2 c chicken, cooked and diced
2 c Ritz crackers, crushed
1 T poppy seeds
1 (10.75 oz) can cream of chicken soup
1 1/2 c sour cream (I've used 3/4c and it's turned out fine)
1/2 c butter, melted
1 t Worcestershire sauce (optional)
1 t minced garlic (optional)
1 T lemon juice (optional)

Preheat oven to 350 F. Mix chicken, soup and sour cream in a large bowl. Add  Worcestershire, garlic, and lemon juice. In another bowl, mix crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.Spray a 9×13″ pan with non-stick cooking spray. Spread chicken mix on bottom and top with cracker mixture. Cover pan with foil and bake 15 min. Remove foil and bake 15 min.

Chipotle Peach Chicken Tacos

Chipotle Peach Chicken Tacos via Sugar Dish Me
 Chicken:
1 lb boneless skinless chicken breast
1 c peach preserves
2 chipotle peppers in adobo sauce, chopped (be sure to scrape the seeds out to avoid TOO much heat)
½ c orange juice
1½ T chili powder
½ t cumin
½ t paprika
salt to taste
½ c chicken broth or water, as needed

Rice (optional):
1 c jasmine rice
½ c chopped cilantro
juice of ½ a lime

 Peach Salsa:
1 c ripe but still slightly firm peaches, coarsely chopped (I used chopped frozen peaches)
¼ c red onion, finely diced
2 T sweet red bell peppers
1 jalapeno pepper, finely chopped
2 T  chopped fresh cilantro
1 T rice wine vinegar (optional)

 Tacos:
8-10 flour tortillas (taco-size)
1 c shredded white cheddar or mex blend cheese

Place chicken breasts in bottom of med saucepan and cover them plus 1" water. Bring to boil and  reduce heat to simmer at med high for 10 min (longer if you have thicker pieces of meat). Turn off burner and let  chicken sit in water 5 min. Cut to be sure no pink remains in the middle, drain water, and shred chicken with forks. Place it back in the saucepan.Add peach preserves, chipotle peppers, orange juice, chili powder, cumin, paprika, and salt (if needed). Stir to coat chicken. Bring it to a simmer and cook, stirring occasionally, while prepare rice and salsa. Add broth or water as needed. Cook rice according to package instructions. Stir cilantro and lime juice into  cooked rice
To make salsa toss peaches, onion, red bell peppers, jalapeno, and rice wine vinegar.To serve tacos add rice to each tortilla, Top with chicken, salsa, and a little shredded cheese. I like to add more chopped cilantro.

Chicken maranara-alfreado rigatoni

Chicken maranara-alfreado rigatoni via Gloriously Made
2 boneless chicken breasts cut into thin strips
1 T minced garlic
1 T  crushed red pepper flakes
½ t black pepper
3-4 T olive oil
1 jar Alfredo sauce
1 jar Marinara sauce
1 lb Rigatoni noodles
Grated Parmesan cheese & red pepper flakes for garnish

Sauté garlic, red pepper flakes, and pepper 2-3 min in EVOO,  right before your garlic turns brown.
Add sliced chicken to the oil, garlic, and peppers and cook over med heat til  strips are no longer pink in middle.While  chicken cooking, cook pasta until al dente. Once chicken is done, add the Alfredo and Marinara sauces and let simmer 10 min. Add cooked pasta to chicken and sauce and mix together. Garnish with Parmesan Cheese and red pepper flakes for garnish.

Sweet potato chicken quinoa stew

 SWEET POTATO, CHICKEN, AND QUINOA SOUP via Chelsea's Messy Apron
1 1/2 lb boneless skinless chicken breasts
1 c quinoa
2 large sweet potatoes
1 can (1.5 c cooked) black beans
1 can (14.5 ounces) petite diced tomatoes
1 t minced garlic
1 packet (3T) chili seasoning mix
5 c chicken broth
Optional: fresh parsley

Spray slow cooker with nonstick spray. Remove fat from chicken and put into slow cooker along with rinsed quinoa. Remove sweet potato skins and cut into bite size cubes. add to crockpot. Drain and rinse black beans and add. Add undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth. Cook on high for 3-5 hrs. Shred chicken and stir.  Add salt, pepper and parsley to taste.

Crockpot Creamy Taco Chicken

This is a great way to make chicken for tacos!

3 Ingredient Crockpot Taco Chicken via The Pinning Mama
3 Boneless skinless chicken breasts
1 Can Original Rotel Tomatoes with Green Chilis
4 oz Philadelphia Cream Cheese (can sub light)

Place chicken in slow cooker and cover with Rotel . Cook on low 6-8 hrs. 30 min before end of cook time,  shred chicken. Place cream cheese on top of chicken (do not stir). When final timer goes off, stir cream cheese into meat. Serve as tacos, on a salad, in quesadillas, over rice, in a casserole, as enchilada filling, etc.

Spinach Dip Pasta Bake

I made this dish with cooked bulk sausage.  I would recommend sticking with the suggested chicken or even ground turkey/chicken.  The sausage made for a meal that was too salty for my tastes.  Mrblocko and Blockette loved it though!

Cheesy Spinach Pasta Bake adapted from Crunchy Creamy Sweet
1 box tube pasta like penne or cavatappi
2 chicken breasts or 1 lb ground chicken/turkey-cooked
salt and pepper
2 T flour
1/2 c sour cream
4 oz. cream cheese, softened
1/4 c half and half or whole milk (I used skim)
1 pkg dry Ranch mix
5 oz. frozen spinach or half of a batch of fresh (I used a bag of fresh spinach)
1.25 c shredded mozzarella

spray 9x13 dish. Cook pasta per box. Drain. Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat. Heat olive oil in a large skillet. Add chicken and cook until no longer pink. Meanwhile, in lg bowl, mix sour cream, cream cheese, Ranch mix, milk and spinach. Add cooked pasta and chicken to the spinach mixt and stir all together. Transfer to prepared dish. Top w cheese, bake 375F 10 min.  Broil 2-3 min to brown cheese.  Let stand at room temp 10 min before serving.