Ashley Allen's Chicken Cacciatore

This is a recipe that Ashley and I really like. We like it over rice.

Sauce:

2 Cups of Water

1 16 oz Can of Tomato sauce

1/2 Cup of Brown Sugar

1/4 Cup Worcestershire sauce

2 TB Ketchup

1 small chopped onion

1 TSP. Vinegar

2 TB Heinz 57

Chicken:

8-10 chicken tenders or chicken breasts cut into pieces

1 Cup of Flour

1 TSP salt

A little olive oil

Mix sauce together in a medium size mixing bowl.

Mix salt with flour and place in a large zip lock bag. Place chicken in bag and toss to coat.

Brown the chicken in a pan in olive oil.

Place the chicken in a 9x13 pan and pour the sauce on top. Cover with foil and bake at 350 for 1 hour or 325 for 2.

Chicken Taco Soup/Dip

• 4 - Chicken Breasts (Frozen works best)
• 2 - 15oz Cans Mexican Stewed Tomatoes
• 1 - cup Salsa (Based upon taste Mild-Hot)
• 1 - Small can Diced Green Chili's
• 2 - 15oz cans Tomato Sauce
• 2 - 15oz cans Black Beans

Combine all ingredients in a crock pot and stir, cook on low for ~6 hrs or high for ~3 hrs. Pull chicken breasts out and shred the chicken and stir it back into the crock pot.

Serve with tortilla chips, sour cream and/or shredded cheese. (Editors note - This feeds a large group or stores in the fridge to be reheated for days, and is probably Ryan's favorite meal, he will reheat it for lunch/dinner for a week straight)

Stuffed Chicken Casserole

Stuffed Chicken Casserole



3 boneless skinless chicken breasts

1 can Cream of Chicken soup

8 oz. sour cream

1 C grated cheddar cheese

1 box Stove top stuffing



Boil chicken until fully cooked.  Dice into bite size pieces.  Cream soup and
sour cream. (I usually add a pinch of salt and pepper as well.) Add diced
chicken to soup mixture. Prepare stuffing as directed on box.  In a 8x8 pan,
layer chicken mixture, grated cheese and stuffing.  Cover and bake @ 350 for
20-25 min. (Until bubbly)



I got this from a friend and its fablous.

(I usually  uncover it for the last 10 min. to brown the stuffing.)

Teriyaki Chicken Marinade

As I was looking through my recipes, all the quick and easy ones stood out. This is a definite favorite. It is great just served with rice or in fajitas or something like that.

½ c. chicken broth
¼ c. soy sauce
2 T. sugar
1 T. oil
2 t. minced garlic
1/8 t. ginger

Combine in a ziplock bag and marinade chicken for at least 3 hours. Grill and serve.

Barbecued Chicken Chopped Salad

Marinade:
1 large clove of garlic
1 large chopped onion
1 Bay leaf
1 C. brown sugar
1 C. ketchup
1 T. Worcestershire sauce
1 t. soy sauce
4-6 drops Tabasco sauce
1/4 C. lemon juice
½ C. olive oil
½ C. chicken stock
6-8 chicken breasts

In medium saucepan, heat oil over medium heat. Add onion and garlic and cook until translucent. Add rest of ingredients and boil 3-5 minutes. Lower to simmer for 5-8 minutes, then pour over chicken breasts. Refrigerate from 3 hour to overnight.

Place chicken breast on hot side of barbecue grill and cook until lines form. Make sure to reserve marinade for sauce. Once grill marks show on chicken, place them on cool side of the grill and close the lid. Cook until juices run clear. Take off grill and let sit 5 minutes before slicing chicken into long strips against the grain.

Place remaining marinade in small pan and simmer on medium heat until thickened.

Salad Dressing:
½ C. light mayonnaise
½ C. light Ranch dressing
1 T. chopped Cilantro
3-4 drops Tabasco sauce

Mix all together to make dressing.

Tortilla strips:
8-10 small corn tortillas cut into strips

Heat large pot of oil until a light smoke appears. Add strips one handful at a time and cook until light golden brown. Drain on paper towel and salt to taste while hot.

Salad:
4-5 large leaves Romaine lettuce (in bite size pieces)
2 cups Spinach (in bite size pieces)
1/3 of a medium red cabbage (chopped)
½ small Jicama (chopped)
1 green pepper (chopped)
1 lb. bacon, cooked to a crisp (chopped)
1 can (15oz) canned corn
1 can (15 oz) black beans, drained and rinsed

Add together all salad ingredients and toss in large bowl. To assemble: Layer salad, chicken, bacon, dressing, tortillas, barbecue sauce and serve! Our family really like this salad. If there are leftovers they don’t stay around long.

One Pan Meat and Noodle Dinner

While this recipe is not exciting it is a nice standby to have for one of those days that you just need to make something easy that your family will eat.

One Pan Meat and Noodle Dinner

1 lb. ground beef, chicken, or ham
1 ¼ cups macaroni
2 cups water
2 cups sauce (tomato sauce, cream soup, etc…)
1 tsp bouillon
1 tsp minced onion
For tomato add: ½ tsp basil, ½ tsp oregano, ½ tsp garlic powder
Optional: Top with 1 cup shredded cheese

Brown meat or simply add precooked meat. Add macaroni, water, choice of sauce, and choice of spices. Bring to boil; stir once to prevent sticking, cover and reduce heat to low. Simmer for 15-20 minutes, until macaroni is tender. Serves 5.

Chicken Cordon Blue Casserol

In the summer we love to make dinner in the crock pot. This recipe is my very favorite it is easy and only takes a minuet to put together but it tastes heavenly.

Chicken Cordon Blue Casserole

Adapted from: “What’s for Dinner” by Jana Schofield

4 boneless chicken breasts

4 slices Swiss Cheese

4 slices of Ham

1 can cream of chicken soup

½ cup sour cream

10 saltine crackers or bread crumbs

2 Tbsp butter

½ tsp Paprika

½ tsp Garlic salt

Place chicken in crock pot dish sprayed with cooking spray. Layer Cheese on top of chicken followed by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine cracker, melt butter. Toss the cracker crumbs in the melted butter and sprinkle on top of soup mixture. Cook for 6 hours on low. You can also cook in the oven at 350 for 45 minutes