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CHICKEN MUSHROOM AND SPINACH LASAGNA

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INGREDIENTS 2 1/2 Tbsp. olive oil 1 cup chopped onion 2 Tbsp. minced garlic 8 oz. white mushrooms, thinly sliced 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. red pepper flakes 1 1/2 tsp. kosher salt, divided 1 (6 oz.) bag fresh baby spinach 2 cups shredded cooked chicken 2 1/2 cups low-sodium chicken stock 1 1/2 cups milk (I used whole milk) 1/4 tsp. nutmeg 1/4 cup all-purpose flour 1/2 cup shredded Parmesan cheese 8 no-boil lasagna noodles 1 1/4 cups shredded mozzarella cheese INSTRUCTIONS Preheat the oven to 375 degrees F. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid has evaporated from the mushrooms before going to step 3. Stir in spinach and cook until the spinach wilts. Then remove the
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Chicken Broccoli Rice Casserole

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Ingredients 3 Tablespoons unsalted butter, separated 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken 1 teaspoon Italian Seasoning Salt/Pepper, to taste 2 1/2 cups chicken broth, low sodium 1 1/4 cups white long grain rice, uncooked 2 cups fresh broccoli florets, uncooked 10.75 oz. Condensed Cream of Chicken Soup ½ cup milk ½ cup sour cream 2 cups shredded cheddar cheese, separated Optional Seasonings 1 teaspoon dried thyme 1/2 teaspoon garlic powder Casserole Topping 1 cup Ritz crackers, crushed 2 Tablespoons melted butter  Instructions Preheat the oven to 350 degrees. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper. Heat 2 tablespoons butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a co
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EASY HONEY GARLIC CHICKEN RECIPE

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INGREDIENTS 6 chicken thighs, bone in or out, with or without skin* Salt and pepper, to season 2 teaspoons garlic powder, to season 6 cloves garlic, crushed 1/3 cup honey 1/4 cup water (or chicken broth) 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar) 1 tablespoon soy sauce INSTRUCTIONS Season chicken with salt, pepper and garlic powder; set aside.  Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through. FOR BONE IN THIGHS: Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour. FOR SAUCE: When chicken is done and cooked through, arrange chicken skin-side u
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CREAMY AND CHEESY CHICKEN AND RICE

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INGREDIENTS 4 Tbs butter 1 tablespoon fresh chopped thyme optional 1/2 tablespoon fresh minced garlic 1/4 cup all purpose unbleached flour 1/4 cup white wine or additional chicken stock 2 cups chicken broth 2 cups shredded cooked chicken breast 4 cups cooked brown rice 1 tsp kosher salt 1 tsp black pepper 3 1/2 cups shredded cheddar cheese divided INSTRUCTIONS Preheat oven to 350 degrees F. Lightly butter a 2 quart or 9x13 baking sheet. Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute. Whisk in flour, chopped thyme, salt and pepper and cook for 1 minute to cook off raw flour taste. Slowly pour in wine and chicken broth whisking continuously. Whisk until thick and nearly boiling. Reduce heat to medium low and then stir in 2 cups of cheese until melted. Turn off heat and stir in cooked rice and chicken. Transfer to a 9×13 inch baking dish. Top with remaining cheddar cheese and bake for
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BAKED CAESAR CHICKEN RECIPE

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INGREDIENTS  4 chicken breasts boneless, skinless 1 cup Caesar salad dressing (click for homemade recipe) ½ cup sour cream (optional) 1-1½ cup Parmesan cheese grated INSTRUCTIONS Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.  Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F. Turn the oven to broil and broil the breasts an additional 2-4
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Biscuit Chicken Pot Pie

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Ingredients 1 can Pilsbury Grands Biscuits 8 biscuits 2 tablespoons butter 1 small package frozen veggie mix: carrots, peas, corn and green beans 2 chicken breasts cooked and shredded 1-2 cups chicken broth adapt to your preference 1 can Cream of Chicken Soup regular size salt and pepper to taste  Instructions Preheat the oven to 400 degrees. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste. Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste. Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth. On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Tak
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One Pan Sour Cream Chicken Enchilada Skillet

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Ingredients  3 tablespoons butter 3 tablespoons all purpose flour 2 cups chicken broth 1/2 teaspoon kosher salt 1/8 teaspoon chipotle chili powder optional 1/4 teaspoon oregano 4 ounces chopped green chiles 4 ounces chopped black olives 3 whole boneless skinless chicken breast halves 1 cup sour cream 12 whole corn tortillas cut into bite-sized pieces 2 cups colby-jack cheese grated Instructions In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.  Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces. Stir sour
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