Chicken Challenge Day 6: Slow Cooker White Bean & Chicken Chili

Mmm, this recipe comes from 5 Heart Home, one of my favorite Weekend Potluck contributors.  If you are looking for delicious recipes, then head on over to Samantha’s site and have some fun going through her site. I have her …

Chicken Challenge Day 5: Swiss Chicken Bake

We are continuing this week with the final days of my Chicken Challenge!  I hope you are getting motivated so far to try some new chicken recipes for supper.

  My family enjoyed ALMOST everything about this dish!  They could’ve done without the top layer, you decide for your family which way to make it….

It is pictured without the topping.

Swiss Chicken Bake

{click title for easy printable}

Ingredients

FOR THE CASSEROLE:

• 13 ounces, weight Thin Whole Wheat Spaghetti, Cooked And Drained
• 12 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
• 2 cups Diced, Cooked, Seasoned Chicken
• ½ cups Half-and-half
• ⅓ cups Shredded Parmesan Cheese
• ½ teaspoons Salt
• ¼ teaspoons Pepper
• ¼ teaspoons Nutmeg
• 4 strips Bacon, Cooked And Crumbled
• 6 ounces, weight Sliced Portabella Mushrooms
• 1 cup {heaping} Swiss Cheese

FOR THE TOPPING:

• 4 whole Eggs, Lightly Beaten
• 1 cup Ricotta Cheese
• ¼ cups Chopped Onion
• 1 clove Garlic, Pressed

  In a large bowl, combine cooked spaghetti, spinach, chicken, cream, Parmesan cheese, salt, pepper and nutmeg. Place in a greased 2 qt. square baking dish. Top with cooked and crumbled bacon, mushrooms and Swiss cheese.
In a small bowl, combine eggs, ricotta, onion and garlic, spread over bacon, mushrooms and Swiss cheese layer. Sprinkle with additional Parmesan if you’d like.
Bake, uncovered, at 350* for 30-35 minutes, or until bubbling.

  ~T

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Chicken Challenge Day 3: One Pot Chicken Pasta Toss

    We are on day 3 of our Chicken Challenge!  This Chicken Pasta Toss did not call for mushrooms, but I ADORE them, especially portabellas, so I added them in.  I will note the changes though, in case you aren’t a mushroom fan.
This recipe is adapted from a Taste of Home Chicken Cookbook….

One Pot Chicken Pasta Toss with Portabella Mushrooms

{click the title for easy printable}

Ingredients

• 12 ounces, weight Bow Tie Pasta
• 2 Tablespoons Butter
• 2 cloves Garlic, Pressed
• 1 cup Sliced Portabella Mushrooms {optional}
• 2 cups Cubed Chicken Breasts, Uncooked
• ⅓ cups Chopped Green Onions
• 1 teaspoon Salt
• ½ teaspoons Thyme
• ¼ teaspoons Each Of Onion Powder, Rubbed Sage, White Pepper & Black Pepper
• 1 cup Heavy Whipping Cream
• ½ cups Shredded Parmesan Cheese
• 2 Tablespoons Fresh Parsley

Cook pasta according to package directions, rinse in cool water, drain and set colander aside.
In your now empty, large pasta pot, melt butter and saute garlic and mushrooms, if using, for 3 minutes. Add chicken, onions and all seasonings. Cook uncovered for 5 minutes, or until chicken is no longer pink.
Stir in cream and just bring to a boil, we don’t want it to scorch. Simmer on low, uncovered for 5 minutes.
Toss with cooked pasta and sprinkle with cheese and parsley before serving warm.

An easy one pot meal!

More Chicken Challenge tomorrow!

~T

Chicken Challenge Day 1: Basil Cream Chicken Noodles

  We have turned into BEEF eaters.  Once we found Grass Fed Beef, there was no turning back I guess. 

  3 years ago? I made chicken almost every night!  Now? I am MAKING myself find some new chicken recipes to put on here for you. 

Starting with this one:

Basil Cream Chicken Noodles

  I adore Basil, so I knew right away this was what I wanted to start my Chicken Challenge with.  And Cream sauce? HELLO. You know how I feel about anything creamy.

  This recipe came together really easily, we all adored it, even Dale who is anti creamy food!  {how in the world did I marry someone anti-creamy foods?}
He loved the CRUNCH the Panko Bread Crumbs gave the final dish.

   I served this all over Grandma’s homemade noodles, oh man, it was INCREDIBLE! If you can find homemade noodles, do it! Otherwise, try a whole wheat angel hair or something similar.

  I got this recipe from my Mother In Law’s Taste of Home Chicken Cookbook, and changed it around to my liking.

Basil Cream Chicken Noodles

{click title to print}

Ingredients

• ½ cups Milk
• ½ cups Panko Bread Crumbs
• ½ teaspoons Salt
• ¼ teaspoons Fresh Ground Pepper
• 6 whole Chicken Breasts (about 4 Oz Each)
• 3 Tablespoons Butter
• ½ cups Chicken Broth
• 1 cup Heavy Whipping Cream
• 18 ounces, fluid Can Of Progresso Creamy Parmesan Basil Recipe Starters Cooking Sauce
• ½ cups Grape Tomatoes Sliced
• ½ cups Grated Parmesan Cheese
• 1 Tablespoon Dry Basil (or 1/4 Cup Fresh Minced)
• 16 ounces, weight Angel Hair Pasta (buy Homemade If You Can, YUM)

Preparation Instructions

Place milk and bread crumbs mixed with salt and pepper, in separate shallow bowls.
Heat butter in a large skillet over medium high heat. Dip chicken in milk, coat with crumbs on both sides.
Cook chicken in butter for about 5 minutes on each side, or until a meat thermometer reads 170*. Remove chicken and keep warm in a low oven.
Add broth to skillet, bring to a bowl and stir to loosen browned bits from chicken. This will add wonderful flavor to your cream sauce!
Stir in the cream, Progresso cooking sauce and tomatoes. Bring to a gentle boil and stir for 1 minute. (we don’t want the sauce to scorch!) Reduce heat then add cheese and basil. Simmer for 10 minutes while you cook and drain your angel hair pasta.
To serve, heap plate with angel hair pasta, cover in sauce. Place a chicken breast on top of pasta and drizzle with more sauce.
Serve with a salad and garlic toast for a great and fast meal!

Chicken Challenge Day 1 is off to a GREAT start! Don’t you think?

~T