Super Easy Chicken Stir Fry

This stir fry can be made in about 20 minutes if you have already made the rice to serve it with and you know I have, because I love my rice cooker. Below I'm going to talk a little about my undying love for my rice cooker, but right now let's talk stir fry. This recipe is from Lauren's Latest and it is fabulous. It is a family pleasing, 20 minute meal and that makes it a total winner. The stir fry sauce is a little sweet and a little spicy. Yum! I highly recommend this one and I know I'm gonna have lots of requests for it in the future - especially from my husband and my 4 year old that loved the baby corn.

Rice cookers! This is a link to mine, the Zojirushi Neuro Fuzzy, on Amazon *link*. It is just wonderful. It cooks rice perfectly and starts and ends with cute little songs. It really is adorable and highly functional. I bought mine at a local Asian grocery store about 6 years ago and I have used it at least once or twice a week since. I am not great at making rice on the stove top and this really has made my life so much easier. If I'm making a dinner with rice in the evening I start the rice in my rice cooker in the morning and it keeps the rice hot and perfect until dinner time. It says it keeps it hot and ready to eat for up to 2 days set on the "keep warm" cycle. That's amazing though I never have tried to keep it that long. I have tried quite a few other rice cookers over the years that were much less expensive and none of them worked all that well. This one does. It's awesome. I'll stop now. :)

Super Easy Chicken Stir Fry

2 tablespoons oil (I used avocado, but canola or olive oil work great too)
1 medium onion, chopped
4 boneless skinless chicken breasts, chopped into bite size pieces
2 teaspoons minced garlic
2, 12 oz bags frozen Asian stir fry vegetables (Bird's Eye has a good one I like)
1/2 cup chicken broth
1/4 cup sweet Chili sauce (found in Asian section of grocery store)
1/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon sesame oil
1/2 teaspoon ginger powder
1 heaping tablespoon cornstarch

In a large skillet heat oil. Add onions and chicken and cook for 3-5 minutes or until onion is translucent and chicken has cooked through. Add garlic and cook another minute. Add in frozen stir fry veggies and heat through.

In a bowl whisk together: chicken broth, chili sauce, soy sauce, brown sugar, sesame oil, ginger, and cornstarch. Pour this over the cooked chicken and vegetables. Bring to a boil, stirring, and heat until sauce is thickened. Serve over rice.

Tortellini Chicken Noodle Soup

I've seen this soup all over Pinterest and I can tell you why - it's great! The tortellini ends up tasting a lot like dumplings. Everyone in my family had seconds and raved about how yummy it was. I got the recipe from Cooking Classy and modified it slightly, but I think there are a lot of different blogs with similar recipes. I served it with the Perfect Dinner Rolls recipe I posted last week and it was a great dinner.

Tortellini Chicken Noodle Soup

3 tablespoons butter
1 1/2 cups chopped carrots, about 5 medium carrots
1 cup chopped celery, about 3 stalks
1 cup chopped onion
4 teaspoons minced garlic
2, 1 quart boxes chicken stock
1 1/2 teaspoons Italian seasoning
1 teaspoon dried parsley
2 teaspoons chicken bouillon
19 oz frozen cheese tortellini
3 cups cooked and chopped chicken (I used rotisserie chicken)
salt and pepper to taste
2-3 tablespoons Ultra Gel (or you can use cornstarch mixed with a little water), optional

In a large soup pot melt the butter. Saute carrots, celery, and onion in the melted butter until tender, about 4-5 minutes. Add garlic and cook another minute. Add chicken stock, Italian seasoning, parsley, bouillon, tortellini, and chopped chicken. Bring to a boil and  cook until tortellini is cooked through. Add Ultra Gel or cornstarch just to thicken up the broth a little bit (totally optional). Season with salt and pepper to taste.

Chicken Pot Pie Soup

Here's another lovely soup recipe. We really love soup around here and usually have it once a week with homemade rolls or bread. It is definitely one of my kids' favorite dinners. This soup was ranked right up there with chicken noodle and corn chowder so it was a hit. It tastes so much like chicken pot pie filling in soup form. I served it with some wheat rolls and it was seriously delicious.

Chicken Pot Pie Soup

3 tablespoons butter
1 cup chopped onion
3 stalks celery
2 large carrots, chopped
1 tablespoon minced garlic
4 cans or about 7 cups chicken broth, divided
3-4 cups chopped cooked chicken
1 large potato, peeled & small dice
1 can corn, drained
1 cup frozen peas
1 cup frozen green beans
1/2 cup butter
1/2 cup flour
2 cups heavy cream
1/2 teaspoon salt
2 teaspoon chicken bouillon granules
1/4 teaspoon onion powder
1/2 teaspoon Mrs. Dash
pepper to taste

In a large soup pot melt 3 tablespoons butter. Saute onions, celery, and carrots until cooked, about 5 minutes. Add garlic and cook another minute. Add 2 cans chicken broth, chicken, potatoes, and vegetables and bring to a boil. Turn down heat to medium and cover and boil 10 minutes or until potatoes are tender.

In another saucepan melt 1/2 cup butter, add flour and cook, whisking for a minute. Add heavy cream and 1 can chicken broth and whisk and cook until smooth and thickened. Just before it begins to boil add to the soup pot and stir. Thin the soup to desired consistency with the last can of chicken broth. Season with salt, chicken bouillon, onion powder, Mrs. Dash, and pepper to taste.

Hawaiian Pineapple Chicken

Winner, winner, chicken dinner! We've been having a lot of new chicken dishes lately! And fruity ones too! Any saucy chicken over rice is a hit at this house so I keep trying new recipes that have that basic theme. My family loves it. This pineapple chicken is fantastic. It is pretty much pineapple sweet and sour chicken. The recipe is again from Jamie Cooks It Up - I love her recipes. I served it with some humble green beans and everyone loved this dinner. This one is definitely worth a try if you need a new chicken recipe.

Hawaiian Pineapple Chicken

5 chicken breasts
1/2 cup flour
1 tablespoon lemon pepper
3 tablespoons oil (avocado, canola, etc.)
1 can pineapple chunks or tidbits
1 1/4 cup pineapple juice (the juice from the can plus enough water to equal 1 1/4 cups)
3/4 cup apple cider vinegar
1/2 tablespoon soy sauce
1/4 teaspoon ground ginger
1 teaspoon chicken bouillon
1 cup sugar
2 tablespoons cornstarch
sliced green onions, optional for topping

In a dish mix together the flour and lemon pepper. Cut the chicken breasts into strips. Dredge the chicken strips in the flour mixture and place on a plate.

In a hot skillet heat 3 tablespoons of oil. In batched brown the chicken in the oil on both sides. Place browned chicken strips in a non-stick sprayed 9x13 baking dish.

In a saucepan combine pineapple juice (set the pineapple chunks from can aside for now), apple cider vinegar, soy sauce, ginger, bouillon, sugar, and cornstarch. Whisk until combined. Heat and bring to a boil and let boil for 2 minutes, stirring constantly. Remove from heat and pour 2/3 of the sauce over the browned chicken in the baking dish.

Bake uncovered at 375 degrees for 30 minutes. Take the chicken out of the oven and spread pineapple chunks evenly over the chicken. Pour the rest of the sauce over all and return to the oven. Bake for an additional 10 minutes. Garnish with sliced green onions if desired before serving over rice.

Skinny Orange Chicken

This delicious orange chicken recipe is from Gimme Some Oven and it's a lot healthier than the orange chicken at Panda Express and I think my kids liked it just as much (well maybe not my 12 year old who is obsessed with Panda Express). I thought the sauce was just a little too thick so I cut down the amount of cornstarch - if you like a thick sauce add another tablespoon. This was a fast dinner to get on the table if you cook your rice ahead. Yay for fast tastey recipes!

Skinny Orange Chicken

5 chicken breast, cut into bite size pieces
salt and pepper
2 tablespoons oil (avocado, canola, olive oil...)
3 cloves garlic, minced
1/2 cup orange juice
zest of 1 orange
1/2 cup honey
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons cornstarch
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
pinch red pepper flakes
sliced green onions, optional for topping
toasted sesame seeds, optional for topping

To make orange sauce: In a bowl whisk together garlic, orange juice, orange zest, honey, soy sauce, vinegar, cornstarch, pepper, ginger and red pepper flakes. Set aside.

Season chicken with salt and pepper. Heat oil in a large saute pan. Add chicken and stir fry for 4-6 minutes or until browned and nearly cooked through. Pour in the orange sauce and stir to combine. Let the sauce come to a boil, turn down heat to a simmer and let simmer, stirring, for a few minutes or until chicken is cooked through. Serve immediately over rice and garnish with green onions and sesame seeds.

Crispy Cheddar Chicken

This recipe is from Jamie Cooks It Up and it's great! My kids loved it, especially my 4 year old who thought it was cheesy chicken nuggets - which it basically is. The chicken is moist and the cream of chicken sauce is yummy. I served it with a brown rice quinoa blend from Costco and broccoli. I will definitely be making this again.

Crispy Cheddar Chicken

5 chicken breasts
2 sleeves Ritz crackers, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cups shredded cheddar cheese
1 teaspoon dried parsley

Sauce:
1 can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
1/2 cup milk

Cut each chicken breast into 3 large chunks. Pour the milk, cheese, and cracker crumbs into 3 separate bowls (or loaf pans work well). Toss the chicken chunks with salt and pepper and then dip each piece into the milk, then the cheese. Press the cheese as well as you can into the chicken. Then coat it in the cracker crumbs and press them into the chicken also. (This process is messy and cheese will end up in the cracker crumbs, but it's ok.)

Place coated chicken pieces into a non-stick sprayed 9x13 pan. Sprinkle parsley over the chicken. Cover with non-stick sprayed foil and back at 400 degrees for 35 minutes. Remove foil and bake for an additional 10 minutes or until the chicken is golden and crispy.

Prepare sauce by  combining cream of chicken soup, sour cream, butter, and milk in a saucepan. Heat stirring until smooth and hot. Serve over chicken.

Chicken Salad for a Crowd

I recently helped out with the food at my good friend's daughter's wedding. They had this chicken salad on croissants and I made two big batches of it. It was so yummy! It's a very simple chicken salad, but that's what makes it so good. You could add in some halved grapes or Craisins for a little sweetness, but just like this it is delicious. Thanks Kimberly for a great recipe!!

Chicken Salad for a Crowd

5 lbs chicken breasts, cooked* and chopped
4 cups diced celery
2 cups chopped green onions
1 cup slivered almonds
2 cups mayonnaise (or more)
salt & pepper, to taste

Combine chopped chicken with celery, green onions, and almonds. Add enough mayonnaise to moistened but not make too mushy. Season with salt and pepper to taste (I used probably 1/2 - 3/4 teaspoon of salt). Serve in croissants or prepared puff pastries.

*To Cook Chicken Breasts:
Place chicken breasts in a 5 quart crockpot and add about 1 cup chicken broth. Cover and cook on high for 4 hours. Remove chicken, cool, and then chop/dice the chicken.

Chicken Gloria Casserole

I didn't realize how blurry this picture was! Oh well. Anywho, this is a fantastic, creamy, chicken and mushroom casserole. I served it over rice, but you could also serve it over pasta or mashed potatoes (YUM). It really was awesome! The chicken turns out so moist and tender. Better yet, it's a casserole with out any condensed soups. I definitely recommend this casserole! I got this recipe from the blog Natasha's Kitchen.

Chicken Gloria Casserole

5 boneless, skinless chicken breasts, but into 1 inch thick strips
salt & pepper
1 cup flour
6 tablespoons avocado (or olive) oil, divided
1 lb mushrooms, sliced (baby bella or button)
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
1 tablespoon lemon juice
1 cup half & half
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
salt & pepper

Season chicken pieces with salt and pepper. Then dredge chicken pieces in flour. Heat 3 tablespoons oil in a large skillet. Once oil is hot, add chicken and saute on both sides until golden. Work in batches to not over crowd pan. Once chicken is browned (you do not need to cook through) place in a non-stick sprayed 9x13 baking dish.

Wipe down skillet with a paper towel. Add 3 tablespoons oil  and heat. Add mushrooms and onions and saute until soft and golden. Add garlic and cook another minute. Spread this mushroom and onion mixture over the chicken in the baking dish.

Add 3 tablespoons of butter to the skillet and melt. Add flour and whisk until lightly golden, about 2 minutes. Add chicken broth, whisking constantly. Add half & half, basil, rosemary, sage, and salt and pepper to taste. Pour this sauce over the chicken and mushrooms. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake another 5 minutes. Serve over rice, pasta, or mashed potatoes.

Indian Butter Chicken

Oh my goodness, this recipe is so good!! I've mentioned my love for butter chicken at Indian restaurants before and now being able to make it at home makes me so happy! This really is a great at-home version. My whole family really loved it too and I have kids ranging in age from 3 to 16 - so don't be afraid of the spice level - it's actually quite mild. The sauce is smooth, creamy, and has such a great mixture of Indian spices. And it's not hard to make! If you make the rice ahead it's certainly a 30 minute meal. I served it over jasmine rice this time with naan on the side. It was a great weeknight meal. Thanks to Mel's Kitchen Cafe for another great Indian recipe.

Indian Butter Chicken

2 tablespoons oil (I used avocado oil, but olive or canola works too)
1 medium yellow onion, chopped
1 jalapeno, seeded and finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1/2 teaspoon black pepper
1, 14.5 oz can chicken broth
1, 6 oz can tomato paste
1/2 cup cream
5 boneless, skinless, chicken breasts, cut into 1 inch cubes
1 teaspoon kosher salt
3 tablespoons butter
hot cooked rice for serving

Heat oil in a large deep skillet. Add onion and jalapeno and saute over medium high heat until the onion is translucent, about 4 minutes. Stir in ginger and garlic and saute another minute. Add in garam masala, chili powder, cardamon, and black pepper. Stir around for about a minute just to cook those spices a little. Remove from heat.

In a blender combine chicken broth and tomato paste and blend until smooth. Pour this mixture into the skillet and put back on the heat. Add cream and bring to a simmer. Add chicken pieces and salt and bring to a boil, turn down heat, and simmer for 15 minutes, until the chicken is cooked through and the sauce has slightly thickened - stirring frequently.

Cut the 3 tablespoons of butter into chunks and stir into the sauce until melted. Serve immediately over rice.

Basil Coconut Curry Chicken

We really love Indian food around here. My kids love any kind of saucy chicken over rice so Indian dishes go over really well and I love the mixture of flavors. This dish is not as spicy as the list of ingredients would lead you to believe. The coconut milk really counters the heat of the spices and jalapenos so even my 3 year old loved this one. I served it over basmati rice with naan. Yum. And again this recipe is from Mel's Kitchen Cafe. Thanks for another great recipe, Mel!

Basil Coconut Curry Chicken

5 boneless, skinless chicken breasts, cubed (about 2 lbs)
2 teaspoons Hot Madras Curry powder
1 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 teaspoon chili powder
1 tablespoon coconut oil
1 medium red onion, chopped
1 tablespoon dried basil
5 teaspoons minced garlic
2 jalapenos, seeded and finely chopped
14 oz can coconut milk
1 tablespoon cornstarch
1 teaspoon fresh grated ginger

In a bowl combine raw, cubed chicken, curry powder, 1/2 teaspoon salt, pepper, and chili powder. Toss to coat the chicken well. Cover and refrigerate for 1-2 hours.

In a large skillet melt coconut oil. Add onions, basil, garlic, and jalapenos. Cook over medium high heat for 3-4 minutes or until onion is translucent. Add chicken and 1/2 teaspoon salt and cook for 5-6 minutes or until chicken is no longer pink.

Combine coconut milk and cornstarch, whisking well to combine. Add to the skillet whisking well. Cook and stir until slightly thickened and just beginning to boil. Stir in the ginger. Cook and stir for another minute. Serve immediately over rice.

Crock Pot Chicken Tikka Masala

This recipe is for real! It actually tastes like restaurant chicken tikka masala and I'm so happy about it!! I really love Indian food and chicken tikka masala and butter chicken are my top faves to order at Indian restaurants. The one thing about this recipe is that it requires quite a number of spices. I was able to find all of these spices and spice blends at my local grocery store, but you can also find good Indian spices on Amazon (love Amazon Prime!). This made my house smell fantastic as it was cooking all day. I served it with basmati rice and naan. Yum!!

Crock Pot Chicken Tikka Masala

6 boneless, skinless chicken breasts, cubed
1 large onion, diced
4 cloves garlic, minced
2 tablespoons fresh grated ginger
1, 29 oz can tomato puree
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons Garam masala
1 teaspoon tumeric
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoon kosher salt
3/4 teaspoon cinnamon
3/4 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper (can increase this for a spicier dish)
2 bay leaves
1 cup heavy cream
3 tablespoons cornstarch

In a large bowl combine chicken and onion. In another bowl mix together garlic, ginger, tomato puree, yogurt, olive oil, Garam masala, tumeric, cumin, paprika, salt, cinnamon, pepper, and cayenne; pour this mixture over the chicken and onions and toss well. Spray the interior of a crockpot with cooking spray. Pour the chicken and sauce mixture into the crockpot and add the 2 bayleaves to the top. Cover and cook on low for 6-7 hours. In a medium bowl whisk together the cream and cornstarch; pour into the mixture in the crockpot and stir well. Let cook an additional 20 minutes to let it thicken. Remove bay leaves and serve over cooked rice.

30 Minute Chicken Cordon Bleu Casserole

This is a kid pleasing version of chicken cordon bleu. More like a chicken cordon bleu macaroni and cheese. It's creamy and cheesy and good. I got this recipe from Jamie Cooks It Up and changed it just slightly. If you are in the mood for an easy comfort food casserole this is right up your alley. And the best part about it is that it's a fast weeknight dinner that will make your whole family happy.

30 Minute Chicken Cordon Bleu Casserole

1, 12 oz package bowtie pasta
1 cup chicken broth
2 cups half and half
2 cans cream of chicken soup
1 teaspoon dijon mustard
1/4 teaspoon onion powder
salt and pepper
3 tablespoons sour cream
2 cups cooked and cubed chicken
2 cups chopped ham
1-2 cups shredded swiss cheese
1 cup Italian panko bread crumbs

Heat oven to 400 degrees.

Cook pasta according to package directions, drain, and set aside.

In a large skillet combine chicken broth, half and half, cream of chicken soups, mustard, onion powder, and salt and pepper to taste. Bring the sauce to a simmer and allow to simmer for 4-5 minutes. Add sour cream, chicken, ham, and cooked and drained pasta. Toss to coat well. Pour into a 9x13 baking dish. Top with shredded swiss and then panko bread crumbs. Bake in the oven for about 20 minutes or until bubbly and hot and the crumbs on top are starting to brown.

Short Cut General Tso's Chicken

Have you watched the documentary In Search of General Tso? It is fascinating! All about the origins of General Tso's chicken, which is such a popular American Chinese take-out dish. Well here is a great short cut version of this ubiquitous dish and my family thought it was so good! We loved the sticky, sweet sauce. Of course this is not a super healthy dish, but it tastes so much like the take-out version and can save you some money by making it at home. Hope you enjoy it too.

Short Cut General Tso's Chicken

2 lbs frozen popcorn chicken (I used Tyson's)
1/2 cup ketchup
3/4 cup honey
1/2 cup sugar
1/4 cup white vinegar
1/4 cup soy sauce
sesame seeds for garnish

Bake popcorn chicken according to package directions.

Meanwhile, in a saucepan combine ketchup, honey, sugar, vinegar, and soy sauce. Bring this mixture to a boil, whisking. Turn down heat and let simmer, still stirring, until it thickens slightly. Remove from heat.

Toss baked popcorn chicken with the sauce and garnish with sesame seeds, if desired. Serve over prepared rice. Yummy.

Crock Pot Creamy Ranch Chicken

So this easy crockpot dinner is just like creamy Italian chicken, but using a ranch dressing mix instead and it's great! My family really liked it with the ranch taste, just as much as the Italian version. It's creamy and good and you can serve it over rice or pasta like bowties or vermicelli. I served it with corn and green beans and it was such an easy dinner that was very family pleasing.

Crock Pot Creamy Ranch Chicken

4 chicken breasts (can use frozen)
1 packet ranch dressing mix
8 oz cream cheese
2 cans cream of chicken soup
cooked rice or pasta for serving

Place chicken breasts in slow cooker and sprinkle with dry ranch dressing mix. In a saucepan combine cream cheese and cream of chicken soup and heat, stirring, until cream cheese is melted and combined. Pour this soup mixture over the chicken. Cover and cook on low for 6 hours. Remove chicken breasts and shred with 2 forks. Put shredded chicken back into the sauce and stir. Heat through for another 10 minutes or so and serve over rice or pasta.

My Favorite Slow Cooker Creamy Italian Chicken

So I have a couple of different versions of this recipe on this blog. This one is my favorite. I think it's because it is the easiest. I use frozen chicken breasts and serve it over rice cooked in my rice cooker. It's just fast, easy, delicious, and my whole family looks forward to this dinner every time they see it on the menu. To top it off I usually serve it with canned green beans or steamable frozen mixed veggies. So the actual prep time involved in this meal is about 10 minutes. It doesn't get much easier than that.

My Favorite Slow Cooker Creamy Italian Chicken

5 chicken breasts, frozen is great
1 packet dry zesty Italian dressing mix
1, 8 oz package cream cheese, softened
2 cans cream of chicken soup
cooked rice or pasta for serving

Place chicken in slow cooker and sprinkle the Italian dressing over it. In a small saucepan combine cream cheese and soups and cook until combined and cheese is completely melted. Pour this soup mixture over the chicken in the slow cooker. Cook on low for 4-6 hours. Once chicken is cooked through, remove and shred with two forks; place back in crockpot and stir. Serve over cooked rice or pasta.

Crock Pot Creamy Chicken Tomato Basil Soup

I have a lot of tomato basil soup recipes on my blog and they are all just a little different, but all also wonderful and delicious in their own ways. This one is a chicken tomato basil soup and its also a crockpot recipe. I love crockpot soups. It just makes it so easy. This recipe if from Jamie Cooks It Up. I changed it just a little, served it with some french bread, and my family loved it. Thanks for another great recipe Jamie!

Crock Pot Creamy Chicken Tomato Basil Soup

4, 14 oz cans Italian stewed tomatoes
2 cups chicken broth
1 1/2 tablespoons dried basil
1/2 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
1/4 teaspoon onion powder
1/8 teaspoon red pepper flakes
3 chicken breasts (frozen is fine)
2 tablespoons cornstarch
1 cup cream
1/2 cup grated Parmesan
salt and pepper to taste

Pour the 4 cans of stewed tomatoes into the slow cooker. Using an immersion blender, blend until smooth (or you can blend the stewed tomatoes in a blender and then add to slow cooker). Add 2 cups of chicken broth. Add basil, thyme, oregano, garlic powder, salt, pepper, sugar, onion powder, and red pepper flakes. Add in the chicken breasts (I used frozen), cover, and cook on low for 7 hours. When chicken has cooked through, place on a plate and shred with two forks. Place back in crockpot. in a measuring cup, combine the cup of cream and cornstarch, stirring until smooth. Pour this mixture into the crockpot and stir well. Add in grated Parmesan and cook on high for about 20 minutes or until soup has thickened slightly. Season with salt and pepper to taste and serve with grated Parmesan on individual servings.

Creamy Chicken Fajita Pasta

This yummy chicken pasta dish is from Picky Palate. It's a great 30 minute meal for a busy night and it uses rotisserie chicken so it's fast to put together. I really loved the fajita veggies in this, it just made it so different and fresh tasting, but if your family would prefer another vegetable mix, feel free to use that. I served this with watermelon and French bread and it was a great weeknight dinner.

Creamy Chicken Fajita Pasta

1 pound fusilli pasta (or other curly dry pasta)
2 cups milk
1 packet dry Ranch Dressing mix
8 oz cream cheese, softened
2 tablespoons olive oil
2 cups chopped fajita vegetables (I used 1 yellow bell pepper, 1 red bell pepper, and 1/2 an onion sliced)
3-4 cups cooked and cubed or shredded chicken (meat from 1 rotisserie chicken)
1/4 teaspoon salt
pepper to taste

Cook pasta according to package directions.

Meanwhile, heat oil in a medium skillet. Add fajita vegetables and saute until vegetables are softened, about 5 minutes. Remove from heat and set aside.

Heat milk and ranch dressing mix in a dutch oven or large pan over medium heat, for about 5 minutes, until hot.

Microwave the cream cheese in a bowl for about 45 minutes and then whip it with a whisk, slowly stir this whipped cream cheese into the milk until combined. Stir in cooked pasta. Stir in cooked fajita vegetables. Heat and stir for a few minutes until all combined and hot. Season with salt and pepper. Makes 6-8 servings.

Chicken Alfredo Rotini Casserole

This is just a great casserole that my whole family loved. In fact, my 2 middle kids loved this so much they asked me to put the leftovers in their lunch boxes the next day. It's pretty much a creamy alfredo macaroni and cheese casserole. Yum! I jotted down this recipe while I was at my parents house last Thanksgiving and it's taken me this long to finally make it, but I'm so glad I put it on my to-try list. I served it with a Caesar salad and French bread and it was a great meal.

Chicken Alfredo Rotini Casserole

1 lb box rotini pasta
16 oz jar Alfredo sauce (I used Emeril's)
4 cups of cooked and cubed chicken (I used rotisserie chicken)
1/2 cup chicken broth
1/2 cup grated Parmesan
2 1/2 cups shredded mozzarella
1 1/2 teaspoons minced garlic
salt and pepper to taste

Cook pasta according to package directions. Drain.

Preheat oven to 350 degrees.

In a large bowl combine pasta, Alfredo sauce, cooked chicken, broth, Parmesan, 2 cups of the mozzarella, garlic, and salt and pepper to taste. Spread this mixture evenly into a non-stick sprayed 9x13 baking dish. Sprinkle with remaining 1/2 cup of mozzarella cheese. Bake uncovered for 30 - 35 minutes or until bubbly, hot, and just starting to turn golden in spots on top. Remove from oven and allow to cool for about 10 minutes before serving.

Crock Pot Creamy Chicken and Broccoli

This is the crock pot version of chicken & broccoli casserole and it's a great, easy dinner. We had this for a Sunday dinner recently and everyone loved it. My family loves pretty much any version of chicken and rice and I love having another go-to crock pot recipe that pleases everyone. This recipe is from Picky Palate and I changed it just a little to suite our tastes.

Crock Pot Creamy Chicken and Broccoli

5 boneless, skinless, chicken breasts (fresh or frozen)
1 can cream of chicken soup
1 can cheddar cheese soup
14 oz can chicken broth
1/2 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
1 cup sour cream
6 cups cooked, steamed broccoli florets
2 cups shredded cheddar cheese

Place chicken breasts in the bottom of your slow cooker. In a bowl combine the soups, broth, Cajun seasoning, and garlic salt; pour over the chicken. Cover and cook on for for 6 hours. When chicken is cooked, use 2 forks to shred it into bite size pieces. Stir in the sour cream, broccoli, and shredded cheese. Cover and cook on low for 1/2 hour. Serve over steamed rice.

Crock Pot Cranberry Chicken

I found this recipe in the cookbook 365 Days of Slow Cooking. So far I have loved every recipe I've tried from this cookbook and this is no exception. The chicken turns out moist and flavorful and it was perfect over brown rice (I use short grain brown rice). The taste reminded me a little of sweet and sour chicken. My whole family loved it. Also, it uses chicken thighs instead of breasts, so the chicken has more flavor and it's cheaper. Nice.

Crock Pot Cranberry Chicken

8 boneless, skinless, chicken thighs, trimmed of fat
1/2 cup flour
1 envelope dry onion soup mix
16 oz can jellied cranberry sauce
1 cup Russian salad dressing

Dredge the chicken in the flour, tapping off excess flour, and place in slow cooker. In a medium bowl, combine soup mix, cranberries, and Russian dressing and pour over chicken. Cover and cook on low for 4-6 hours. Using 2 forks, break up chicken into large chunks. Stir chicken chunks into the sauce in slow cooker. Serve chicken and sauce over rice.