Chicken Monterey

I got this recipe from a lady I went to church with as a kid. I made it for my husband when we were first married and it was a hit. Super easy to make and it tastes great.

Chicken Monterey
6 chicken breasts, boned and skinned
2 cans cream of chicken soup
12 slices Monterey Jack cheese
2-3 C. Stove Top stuffing
1/2 C. butter, melted

Place chicken in lightly oiled baking dish. I cut my chicken into bite size pieces so I don't have to cut it up later for my kids. Plus, by cutting it up I use less meat.
Top each breast with a slice of cheese.

Pour soup over chicken and cheese sprinkle with stuffing mix. Drizzle melted butter over stuffing.

Bake at 350 for 50 minutes.

Copy Cat Burrito

The other day I was craving a new flavor. One I could only go out to eat to get. Then I remembered a recipe I saw last week from Crystals Cozy Kitchen for Mexican Style Burritos.
Here recipe called for Beef Carnita but I didn't have any beef on hand. I wanted to use chicken. This led me to think some Cafe Rio chicken sure would be nice and then I remembered there were all sorts of knock off recipes for it online. So, I went to Kalyn's Kitchen and found the recipe for the Cafe Rio Chicken as well as the Cafe Rio Rice. She also has the recipe for the cilantro dressing but I didn't have all the ingredients to make that.

I was a little worried that the rice was going to be super spicy since it called for a can of chopped green chilis but it was perfect. My kids gobbled it up and I heard lots of "mmmm" and "yummmm". This dinner got me several high fives.

To make my copy cat burrito I used the Beans from Crystals Cozy Kitchen, the chicken and rice from Kaylyn's Kitchen, and some frozen corn. Since I didn't have dressing my husband put salsa on his. I like sweet more than hot so I decided to add a touch of Ken's Steakhouse Sweet Vidalia onion dressing to mine.

One of these days I should really learn to take great pictures that make the food look more appetizing.

Italian Chicken Filling

This recipe is so tasty. This filling can be used inside a Bistro twist or a crescent wreath.

Italian Chicken Filling

1 cup chopped cooked chicken
½ cup diced red bell pepper
¼ cup snipped fresh basil leaves
¼ cup plus 2 tablespoons grated fresh Parmesan cheese, divided
½ cup (2 ounces) shredded mozzarella cheese
¼ cup mayonnaise
1 garlic clove, pressed
1 egg white, lightly beaten
1 teaspoon Italian seasoning

1. Preheat oven to 375 degrees. Combine chopped chicken, diced red bell pepper, snipped basil, ¼ cup of the parmesan cheese, mozzarella cheese, mayonnaise and pressed garlic in a bowl and mix well.


2. Now prepare your dough for a crescent wreath or bistro twist and fill the dough with filling.

3. Combine egg white and seasoning mix; lightly brush over dough. Sprinkle remaining Parmesan cheese over the dough. Bake following the directions for the crescent wreath or Bistro Twist.
This is a finished Bistro Twist

Easy Chicken Pot Pie

My sister passed this recipe onto me. I'm sure there might be some other recipes that might be a little faster but this really is so flavorful and easy to make. It is semi made from scratch too which is always nice. It's a meal you'll be proud to make.

Chicken Pot Pie
1/3 C. butter or margarine
¼ C. chopped onion
1 tsp. salt
¼ tsp pepper
1/3 C. Flour
1 Can Chicken Broth
2/3 C. milk
16 oz bag of frozen mixed veggies
2 C. shredded cooked chicken
2 refrigerated pie crust rolls

Preheat oven to pie crust directions. Melt butter in large skillet over medium heat and sauté onion until tender. Add flour, salt, pepper and stir until bubbly. Add one can chicken broth whisk together well then add milk. Bring to a rolling boil stirring constantly until thickened. Remove from heat and add chicken and vegetables.

Place one pie crust in bottom of pie pan then fill with pie filling.

Place other crust on top and seal the edges. Cut 3 slits in the top and bake until crust is golden brown.

One day I was out of chicken but had some leftover ham. I used that instead of the chicken and my family actually prefers Ham Pot Pies now.

Chicken Supreme Recipe

This is one of my favorite recipe's my mother made. It is very simple to make and my family eats it up. The original recipe calls for regular Onion soup mix but I made it once with Golden Onion and fell in love. The pictures below is the Golden Onion version.

Chicken Supreme


1 C. non-instant rice
Lipton Onion soup mix (can be golden)
1 can cream chicken soup
1 3/4 cans water
2 1/2 lbs frying chicken, cut into pieces (4 chicken breasts)

Grease flat-bottomed 9 x 13 -inch baking dish; add rice.
Sprinkle soup over rice.
Place chicken pieces on top.
Beat chicken soup and water together and pour over chicken.
Sprinkle with paprika. Bake uncovered for 1 hour at 350.

Enjoy!

If you have a recipe you would like to share please email me the recipe or a link to your blog and I will feature it on Spice and all That's Nice

Creamy Chicken Italiano

I apologize for no pictures but this really is a fabulous meal. It is my oldests favorite and she does a little dance everytime I make it.

Creamy Chicken Italiano

4 boneless, skinless chicken-breast halves
1 envelope dry Italian salad dressing mix
¼ C. water
8-oz pkg. cream cheese, softened
10 ¾ oz. can cream of chicken soup
4 oz. can mushroom stems and pieces, drained

Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low 3 hours. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover. Cook on low 1 hour or until chicken juices run clear. Serve over noodles or rice.