Creamy Chicken and Cheese Burritos
Need a quick dinner? This doesn’t have a lot of ingredients and doesn’t take long to make. Loved it!
- 1 (8-oz.) pkg. cream cheese
- 1 cup salsa
- 2 cups chopped, cooked chicken breast
- 1 (15.5-oz.) can pinto beans, drained and rinsed
- 8 (6-inch) flour tortillas
- 2 cups shredded Co-Jack cheese
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking dish.
In small saucepan over medium heat, combine cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with you favorite toppings such as lettuce and tomatoes or sour cream.
“Love people; love the truth.”
I had leftover cooked chicken so this was very easy to put together. This is real comfort food. You could easily use leftover turkey also. It would be a great casserole to take to a potluck, or a friend in need of a meal.
- 4 cups chicken broth
- 1 can cream of mushroom soup
- 1 1/2 teaspoons sage
- 2 tablespoons chopped onion
- 1 cup chopped celery
- 3/4 cup (1 1/2 sticks) butter
- 1/4 cup flour
Melt butter in large skillet. Add onion, celery and sage and cook until done. Add flour and cook. Then add soup and broth.
- 4 cups cubed cooked chicken
- 6 cups toasted bread cubes or croutons
Put layer of chicken in bottom of greased 9 x 13-inch baking dish. Cover with bread cubes. Pour gravy evenly over top. Work gravy down to chicken layer with a fork. Bake until dressing is slightly browned, about 35 minutes at 350 degrees.
Note: If you use flavored croutons, omit the sage in gravy.
“Let the redeemed of the Lord tell their story.”
Chicken Ranch Quesadillas
This is a quick and easy meal to get on the table asap. Yummm. Really, really good.
- 1/2 cup sour cream ranch dip
- 8 8-inch flour tortillas
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10-oz. can chicken, drained and flaked
- 1/3 cup bacon bits
- Salsa, optional
Spread 2 tablespoons dip on each of 4 tortillas. Top each with 1/4 each of the cheeses, chicken and bacon bits. Top with remaining tortillas. Place one tortilla stack in non-stick skillet. Cook over medium-high heat until lightly golden, pressing down gently with spatula. Turn carefully, cook until cheese is melted. Let stand for 2 minutes; slice into wedges. Repeat with remaining tortilla stacks. Serve with salsa, if desired.
“Brokenness can lead to wholeness.”
Scrumptious Chicken Sandwich
This sandwich is yummy! It reminds me of a sandwich at my favorite chicken restaurant.
- 1 egg, beaten
- 1 cup milk
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 1/2 tablespoons powdered sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 1/8 teaspoon allspice, optional
- Oil for frying
- 4 to 6 hamburger buns, split and lightly toasted
- Mayonnaise, dill pickle slices, optional
Whisk egg and milk together in a large bowl. Add chicken; turn to coat and refrigerate for one hour. In a separate bowl, combine flour, sugar and spices. Working in batches, drain chicken, reserving egg mixture, and lightly dredge in flour mixture. Dip back into egg mixture, then into flour mixture again. In a cast-iron skillet, heat one inch of oil to 375 degrees. Carefully add chicken to hot oil. Fry for 8 to 10 minutes, until done on both sides and juices run clear. Drain chicken on a wire rack. Assemble sandwiches on toasted buns; garnish as desired. Makes 4 to 6 sandwiches.
“Even when everything seems meaningless, God still has a purpose for your life.”
Crispy Onion Chicken
This is an oven-fried chicken that is breaded with French-fried onions. Great served with baked potatoes, macaroni salad or potato salad.
- 4 boneless skinless chicken breast halves (4-oz. each)
- 1/2 cup butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can (6-0z.) original or cheddar French-fried onions, crushed, divided
In a shallow bowl, combine melted butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, add 1/2 cup French-fried onions. Dip chicken in the butter mixture, then coat with onions.
Place in a greased 9-in. square baking dish. Top with remaining onions, drizzle with any remaining butter mixture. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until a thermometer reads 170 degrees.
“The Holy Spirit is our ever-present Teacher.”
Copycat Bob Evans Chicken & Noodles
We love Bob Evans Restaurant. Every time we went there to eat, we could never order anything but their chicken & noodles. We just love them. I don’t think there are many of their restaurants around anymore, so I’m thrilled to find this recipe. It’s soooo delicious!
- 9 cups hot water
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 1 cup chopped onion
- 1 1/2 tablespoons chicken bouillon (or soup base)
- 3/4 cup butter (1 1/2 sticks)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 lb. cooked boneless, skinless chicken breast, torn into large pieces
- 1 (16-oz.) bag Reames frozen noodles
In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, butter, salt, pepper and chicken pieces.
Bring to a boil, turn to low heat and simmer for 30 minutes.
Add noodles and simmer on medium-low heat for an additional 10 minutes. (I think cooked mine a little longer.)
Makes 6 – 8 servings.
“Dark fears flee in the light of God’s presence.”
Grilled Bacony, Cheesy Chicken
So, so good! Serve with baked potatoes and a salad. Or make a delicious sandwich.
- 6 whole boneless, skinless chicken breasts
- 1/2 cup honey
- 1/2 cup Dijon mustard
- Juice of 1 lemon
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 lb. thick-cut bacon, sliced in half and fried until chewy
- 3 tablespoons reserved bacon grease
- 2 cups grated sharp Cheddar cheese, or to taste
With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 2 chicken breast pieces that are thinner and more uniform in size.
In a large bowl, combine the honey, Dijon mustard, lemon juice, paprika and salt. Stir to combine.
Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge for 2 to 4 hours.
When you’re ready to cook the chicken, remove it from the marinade and grill it over medium-high heat, 3 to 4 minutes per side. Brush a little bacon grease on the chicken before placing it on the grill. (Or you can saute them in a skillet over medium-high heat if you prefer.)
When a couple of minutes of grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some grated Cheddar and allow it to melt on the grill. (If you need to remove the chicken, you can finish melting the cheese under the broiler.)
Serves 8 to 12.
“Christ, the Rock, is our sure hope.”