Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
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I had some chicken breasts the other day that I wanted to use up, but I didn't necessarily want to eat them as chicken breasts. Know what I mean? I was wanting to make a kind of a casserole with them. I am a huge fan of the casserole!
I love making and eating casseroles. They are a fabulous opportunity to get rid of the bits and pieces in your refrigerator or larder!
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I had been eyeballing a recipe for a Chicken Enchilada Bake casserole that I had seen in a book I have by Taste of Home, entitled 201 Recipes You'll Make Forever.
How could you possibly resist a cookery book with a name like that. If its a recipe that you'll awnt to make forever, I'll have a piece of that one please!
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I love the Taste of Home Cookbooks. I fell in love with their magazine when it first came out way back when. The recipes were in the form of recipe cards and I used to religiously clip out the ones I liked and popped them into a little metal recipe box I had.
Sadly, I had to leave that behind me in the UK. Kind of a shame really because that small tin recipe box was one that I had had since I was 19 years old. It was a wedding gift from the older woman I used to board with when I had my first job away from home.
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Her name was Mrs. Boates and she lived in an old Victorian house at the top of a steep hill. I rented a bedroom and board in her house when I had my first away from home job. She was such a good cook and made the best Corn Chowder.
She would make me homemade sandwiches for my lunch every day using the loveliest homemade bread. I remember thinking she was a really old lady, but in all reality, I am probably older now than she was then! Funny how that goes!
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Anyways, I digress. This recipe comes from that cookbook. It was posted by Melanie Burns of Pueblo West, CO. The original recipe made enough for 10 people.
I am only one person and so I adapted it to make enough for just two to three hearty servings. I love Tex Mex, and I am sure I could have frozen some of it, but I don't have a lot of space in my freezer at the moment either. If you are wanting to have the full recipe, just ask me and I will be happy to oblidge.
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WHAT YOU NEED TO MAKE CHICKEN ENCHILADA BAKE
Five simple ingredients simply layered. It doesn't get much easier than this!
- 2 boneless, skinless chicken breasts, poached and shredded
- 8 ounces (227g) green enchilada sauce
- 1/3 cup (40g) dairy sour cream
- 3 corn tortillas cut into 1 1/2-inch pieces
- 1 1/4 cups (163g) shredded Monterey Jack Cheese
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It is very easy to poach your own chicken breasts to use in a recipe such as this one, or you could just use the equivalent of leftover cooked chicken breast meat. To poach them, I just pop them into a saucepan and cover with a mixture of half chicken stock and half water.
Bring to the boil, then reduce to a simmer. Cover and simmer for about 10 minutes, then take off the heat and leave to cool in the liquid. Always tender and juicy and perfectly cooked, ready to cube or shred or whatever and really tasty.
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The Green Enchilada Sauce I had was Frontera Green Chili Enchilada Sauce. It comes in just the right size of pouch for this recipe. I buy it at Foodland/Sobey's. Its delicious.
I used pre-grated Jack cheese for expediency. Full fat sour cream, and some corn tortillas I had in the cupboard. I don't think flour tortillas would work that well and might get soggy in the long cook time. I do think that you could use crushed tortilla chips however!
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HOW TO MAKE CHICKEN ENCHILADA BAKE
Nothing could really be easier! I know I say that a lot, but it's true! I am rather lazy and if I can find something that is not only quick and easy to make but delicious, I'm making it!
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 4 by 8-inch baking dish.
Whisk the enchilada sauce and sour cream together in a bowl.
Layer half of each of the following into the dish: chicken, sauce mixture, tortillas, cheese. Repeat the layers.
Cover tightly and bake in the preheated oven for 35 minutes. Uncover and bake for 10 minutes longer.
Let stand for 15 minutes and then serve.
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I enjoyed mine with a kale salad that I had purchased at the shops. It was the steakhouse flavor with a blue cheese dressing. Ideally it should have been the Mexican one, but I had to use what I had!
It was really tasty. Hearty, cheesy, not overly spicy, rich and delicious. I will make this again sometime in the full version when I am having my sister and Dan over for supper. My father wouldn't like it as he doesn't like anything that is out of the ordinary!
I really hope you will want to give it a go and like I said, if you want the full recipe just let me know! E-mail me or whatever!
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CHICKEN CON QUESO BAKE - A tasty casserole bake loaded with plenty of spicy chicken, cheese and rice in a spicy rich cheesy sauce. Delicious!
EASY MEXICAN CORN CHOWDER - Corn Chowder was something I made frequently for my family when they were growing up. For this recipe, I updated it with some fresh and lively Tex Mex Flavors with most delicious results!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Yield: 2-3
5-Ingredient Chicken Enchilada Bake
Prep time: 10 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 10 M
A simple, cheesy southwestern casserole bake. If you like Tex Mex, you will love this!
Ingredients
- 2 boneless, skinless chicken breasts, poached and shredded
- 8 ounces (227g) green enchilada sauce
- 1/3 cup (40g) dairy sour cream
- 3 corn tortillas cut into 1 1/2 inch pieces
- 1 1/4 cups (163g) shredded Monterey Jack Cheese
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 4 by 8 inch baking dish.
- Whisk the enchilada sauce and sour cream together in a bowl.
- Layer half of each of the following into the dish: chicken, sauce mixture, tortillas, cheese. Repeat the layers.
- Cover tightly and bake in the preheated oven for 35 minutes. Uncover and bake for 10 minutes longer.
- Let stand for 15 minutes and then serve.
Thanks so much for visiting. Do come again!
I took what I thought was some chicken breast out of the freezer the other day only to discover when it had thawed out that it was boneless, skinless chicken thighs. I often buy larger packages of chicken and divide them into smaller packages and freeze to use at a later date.
I had to do a quick rethink about what I was going to make for my dinner. I had bookmarked a recipe for some baked chicken thighs on Bunny's Warm Oven, and decided to adapt it to what I had on hand.
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Her original recipe used bone in, skin on thighs, for which she removed the skin. Not a problem. I have enough knowledge and experience to be able to make substitutions like that with no problem.
I also am not a huge fan of American mustard, much preferring Dijon mustard for its mellowness, color and flavor. Its just not as harsh and I like it better. I just find American mustard to be too sharp and vinegary. I also find the color a bit off putting. Neon Yellow.
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Finally, I only had half the amount of chicken meat required. Thankfully I am also very adept at reducing full sized recipes to feed fewer people, so you will find that this version I am sharing with you today is enough for only two people.
I have been cutting most of my recipes down to sizes to feed only one or two people these days. I find that a lot less food gets wasted that way, and I don't end up having to eat the same thing for days and days on end. It only makes sense.
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The end result was succulent juicy chicken thighs with a beautifully flavored crisp bread crumb coating. Because it is baked in the oven it is a lot healther than regular fried chicken.
Also removing the skin from the chicken also helps it to be healthier. I did spritz the top of it with a bit of oil spray before baking to really ensure a crisp finish.
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WHAT YOU NEED TO MAKE CRISPY BAKED CHICKEN THIGHS (FOR TWO)
I know I say it all the time, but nothing here is out of the ordinary, with the exception perhaps of the dry Italian Salad Dressing mix, and I have given you a very suitable substitute for that in the recipe notes.
- 4 boneless, skinless chicken thighs
- 1/4 cup (60g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 cup (60g) fine dry bread crumbs
- 2 TBS grated Parmesan Cheese
- 1 tsp dry Italian salad dressing mix (see note)
- 1/4 tsp freshly ground black pepper
- low fat cooking spray
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The mustard and mayonnaise in this recipe really help create a moist and delicious finish. I have not tried using low fat mayonnaise so I cannot say if that type of mayonnaise would work or not.
Additionally lower fat mayonnaise includes an extensive list of additional ingredients which are used to replace the flavor of the fat, including additional sugar and other additives.
For myself, I say just use regular fat mayonnaise and reduce the additives and chemicals.
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I used regular, unseasoned dry breadcrumbs, but I think Panko would also work well. I think you might also get away with using Italian seasoned dry breadcrumbs, but in that case, I would cut back on the Italian seasoning in the coating.
I usually like to grate my own cheese. Whatever you do, use real cheese and not that stuff from the green can.
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HOW TO MAKE CRISPY BAKED CHICKEN THIGHS (FOR TWO)
This really was very easy to make. I love that the end result with a nice and crisp coated chicken which didn't involve frying at all.
Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper. Set aside.
Whisk the mustard and mayonnaise together in a small bowl.
Whisk the breadcrumbs, seasoning mix, cheese, and black pepper together in another bowl.
Pat your chicken pieces dry with some paper kitchen towelling. Roll the pieces (one at a time) in the mayonnaise mixture first, coating them completely.
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After coating them with the mayonnaise, drop them into the bread crumb mixture, one at at time and roll to coat generously.
Place onto the baking tray, leaving space in between each. Spray lightly with some low-fat cooking spray.
Roast in the preheated oven for 30 to 35 minutes until golden brown and the juices run clear. Serve immediately.
Notes
If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs.
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I was really pleased with the end result of this dish. The chicken was nice and moist and not dried out in the least. The crumb coating was lovely and crisp and the flavors were really delicious.
I served it simply with some buttered mashed potatoes and some garlic steamed spinach. To make garlic steamed spinach, wash your spinach and then drain lightly. You can trim off the stems if you find them bothersome.
Melt a small knob of butter in a skillet. Add a clove of garlic which you have peeled and given a good bashing to. Leave for several minutes and once the butter starts to foam and turn nut brown start adding the spinach by the handful, leaving it to wilt down before you add another handful. Season lightly with salt and pepper if desired.
It's really tasty done this way!
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Some other chicken recipes on The English Kitchen that you might enjoy are:
DELECTABLE MUSTARD BAKED CHICKEN - Chicken leg quarters are beautifully flavored by marinating them in a spicy marinade. I like to use a sharp knife and cut slashes into the chicken pieces so that those delicious flavors really penetrate the meat. Quick, easy and delicious.
APRICOT CHICKEN - All you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg. A very simple recipe, it's one of those meals that basically cooks itself, leaving your hands free to get on with the rest of the dinner.
Yield: 2
Crispy Baked Chicken Thighs
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A delicious and easy way to cook boneless, skinless chicken thighs so that they are crisp on the outside, tender inside and filled with lush flavors!
Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 cup (60g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 cup (60g) fine dry bread crumbs
- 2 TBS grated Parmesan Cheese
- 1 tsp dry Italian salad dressing mix (see note)
- 1/4 tsp freshly ground black pepper
- low fat cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper. Set aside.
- Whisk the mustard and mayonnaise together in a small bowl.
- Whisk the bread crumbs, seasoning mix, cheese, and black pepper together in another bowl.
- Pat your chicken pieces dry with some paper kitchen towelling. Roll the pieces (one at a time) in the mayonnaise mixture first, coating them completely.
- After coating them with the mayonnaise, drop them into the bread crumb mixture, one at at time and roll to coat generously.
- Place onto the baking tray, leaving space in between each. Spray lightly with some low fat cooking spray.
- Roast in the preheated oven for 30 to 35 minutes until golden brown and the juices run clear. Serve immediately.
Notes
If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs
Thanks so much for visiting! Do come again!!
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Creamy Chicken Hot Dish. What is a hot dish when it's not at home? The term hot dish is widely used out West to describe a tasty casserole, and that is what this dish is, an incredibly tasty casserole!
This delicious recipe I am sharing with you today has been adapted from a recipe I found in a cookbook entitled, The Best Casserole Book Ever by Beatrice Ojakangas.
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I used to have a hard copy of the book when I lived in the UK. Since moving back to Canada, I have purchased myself the Kindle edition. I am a person who loves casserole and had always found the book to be quite inspiring.
Today's recipe was adapted to use what I had on hand. The original recipe also fed six people. I have adapted it to feed just one person, me.
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I flavored the sauce with a pinch of garlic powder and some Asiago cheese, neither of which was in the original recipe. I have to say it worked beautifully, and I ended up with a most delicious casserole for my dinner today.
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WHAT YOU NEED TO MAKE CREAMY CHICKEN HOT DISH (FOR ONE)
Quantities are given for one single serving. If you would like to have the quantities to make the full recipe, just e-mail me and I will be happy to give them to you.
For the Creamy Sauce:
- 1 TBS plain all-purpose plain flour
- 1 TBS butter
- 3/4 cup (180ml) full fat milk
- pinch garlic powder
- salt and black pepper to taste
- 1 TBS grated Asiago cheese
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For the casserole:
- 1/2 cup (58g) uncooked rainbow rotini pasta
- 1 sun dried tomato half, chopped fine
- 1 small, cooked chicken breast fillet, cubed (about 3/4 cup)
- 1/4 cup (30g) dairy sour cream
- 1/2 cup frozen baby peas
- 4 round buttery crackers
- low fat cooking spray
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I am not sure what the purpose was in using rainbow rotini pasta, but I happened to have some in my cupboard and so I did use it. I think in a smaller serving such as this casserole, regular rotini would work just fine.
I decided to add the cheese to the sauce because I thought it would give it some additional flavor. I was right. It was the perfect addition, as was the pinch of garlic powder.
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The author specified sun-dried tomatoes packed in water, not oil. I did not have any packed in water, just the ones in oil. I used one half and rinsed it really well under hot water before chopping it up.
I wondered why it was needed at all, but I went with it, and I am glad I did because it does add a little special something to the finished casserole.
I used a leftover cooked chicken breast and cut it into 1/2-inch cubes. It was not a super large chicken breast; you will need about 3/4 cup of cooked chicken.
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HOW TO MAKE CREAMY CHICKEN HOT DISH (FOR ONE)
This was really simple to make and went together very quickly.
Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a single serving sized casserole dish. Set aside.
First make the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour. Cook, for about a minute, then slowly whisk in the milk. Cook, whisking constantly, until the mixture bubbles and thickens.
Stir in a hefty pinch of garlic powder and salt and pepper to taste. Str in the Asiago cheese. Whisk in the sour cream and set aside.
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Cook the pasta in a pot of lightly salted boiling water according to the package directions until al dente. Drain well. Stir this into the pot of sauce, along with the diced chicken, frozen peas and sun-dried tomato.
Spoon into your prepared casserole dish. Crumble the crackers over top and lightly spray with some low-fat cooking spray.
Bake in the preheated oven for 20 to 25 minutes, uncovered, until the casserole is bubbly and the crumbs have browned. Serve hot.
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I really enjoyed this tasty casserole today. It was actually quite substantial. I could not finish it, but then I have a smaller appetite.
If you have a larger appetite, you might want to add some crusty bread and a salad or vegetable on the side.
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I would make this again. I think it would also work very well with cubed cooked ham or even tuna. It was rich and delicious and perfect just as is.
If you are a small family/singleton and are looking for a way to use up some leftover cooked chicken, you can't really go wrong with this tasty dish!
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Some other delicious recipes in The English Kitchen for one are:
LEMON GARLIC CHICKEN FOR ONE - This delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven. As simple as it is this marinated lemon garlic chicken breast is truly delicious!
SEVEN LAYER SALAD FOR ONE - I like to make this tasty salad in a mason jar. It is filled with crunch and color and is perfectly sized for just one person. Seven layers of deliciousness, including a tasty lush and creamy dressing on top!
Yield: 1
Creamy Chicken Hot Dish
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
This creamy dish is as classic as a hot dish gets. Quantities given are for one serving, but it can certainly be multiplied to serve more!
Ingredients
For the Creamy Sauce:
- 1 TBS plain all-purpose plain flour
- 1 TBS butter
- 3/4 cup (180ml) full fat milk
- pinch garlic powder
- salt and black pepper to taste
- 1 TBS grated Asiago cheese
For the casserole:
- 1/2 cup (58g) uncooked rainbow rotini pasta
- 1 sun dried tomato half, chopped fine
- 1 small, cooked chicken breast fillet, cubed (about 3/4 cup)
- 1/4 cup (30g) dairy sour cream
- 1/2 cup frozen baby peas
- 4 round buttery crackers
- low fat cooking spray
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a single serving sized casserole dish. Set aside.
- First make the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour. Cook, for about a minute, then slowly whisk in the milk. Cook, whisking constantly, until the mixture bubbles and thickens.
- Stir in a hefty pinch of garlic powder and salt and pepper to taste. Str in the Asiago cheese. Whisk in the sour cream and set aside.
- Cook the pasta in a pot of lightly salted boiling water according to the package directions until al dente. Drain well. Stir this into the pot of sauce, along with the diced chicken, frozen peas and sun-dried tomato.
- Spoon into your prepared casserole dish. Crumble the crackers over top and lightly spray with some low-fat cooking spray.
- Bake in the preheated oven for 20 to 25 minutes, uncovered, until the casserole is bubbly and the crumbs have browned. Serve hot.
Thanks so much for visiting. Do come again!
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