Creamy Ranch Chicken

Woohoo...another chicken crock pot recipe means another simple recipe with tender chicken! Besides grilled chicken, crock pot chicken is my favorite way to cook it.

I found a website (blog) that I love. They have much more than recipes, but I decided to try one of theirs out. Thanks to Six Sisters' Stuff for this wonderful recipe that will be on our rotation list for dinner.

Ingredients:

4 boneless, skinless chicken breasts

1 can of cream of chicken soup

1 oz. dry ranch dressing packet

14.5 oz. chicken broth

1/4 tsp. garlic powder

1/4 tsp. parley flakes

1/8 tsp. paprika

1/8 tsp. oregano

8 oz. cream cheese

egg noodles

What To Do:

• Spray crock pot with cooking spray
• Place chicken in the bottom
• In a bowl, mix together all of the ingredients EXCEPT for the cream cheese and noodles
• Pour over chicken breasts
• Cook on low for 4-5 hours or high for 2-3 hours
• Remove chicken & stir in cream cheese until smooth (it helps if you warm up cream cheese first)
• Serve over egg noodles!

Spaghetti Bread

Okay, so I know the name throws you off & you might be thinking ummm..I can't do spaghetti inside bread. I was thinking the same thing and was really iffy about making this recipe, but hey, why not try it.

This recipe turned out really really good!! I served it with a side of extra marinara sauce (spaghetti sauce) because the spaghetti sauce soaked in to the bread and left the spaghetti a little dry.

Recipe came from the actual Rhodes website! However, I did add in some of my own ingredients (like meat to my sauce)

Ingredients:

1 loaf Rhodes bread dough or 12 Rhodes dinner rolls, thawed to room temperature

6 oz. spaghetti, cooked

1 cup thick spaghetti sauce

8 oz. mozzarella cheese, cut into cubes (I just used grated mozz. cheese)

1 egg white

Parmesan cheese

parsley flakes

*I added:

meat for the sauce (I made my own sauce)

garlic powder

crushed red pepper flakes

What To Do:

• Preheat oven to 350F
• Spray counter top with cooking spray or use parchment paper
• Roll loaf into a 12x16 rectangle
• Cover with plastic wrap and let rest for 10-15 minutes
• Cook spaghetti and drain
• Add sauce to spaghetti and mix
• Remove wrap from dough and place the spaghetti lengthwise down the center of the dough
• Top with cheese cubes (or grated cheese)
• Make cuts along the sides of dough (see picture 1)
• Begin braiding the dough by folding top and bottom strips toward filling. Then braid strips left over right, right over left and finish by pulling last strip over and tucking under braid
• Lift braid with both hands and place on large sprayed baking sheet, or just transfer parchment paper to baking sheet
• Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder and crushed red pepper flakes)
• Bake for 30-35 minutes until brown
• Slightly cook and slice to serve!

Crescent Chicken

Yum...who doesn't like crescent rolls. I have seen more and more recipes calling for crescent rolls and stuffing them with food items. I decided to go ahead and try one...my first of many probably.

Thanks to Comfy in the Kitchen for this wonderful recipe! It calls for simple ingredients....plus whatever side you would like. It was perfect with mashed potatoes!! If you want to reheat, we simply placed the dish in a 350F oven and cooked for 8-10 minutes.

Ingredients:

1 package crescent rolls (either 6 or 8)

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

What To Do:

1. Preheat oven to 350F
2. Prepare soup using milk (directions on soup can)
3. Separate crescent rolls
4. Spoon chicken and cheese onto each roll
5. Roll and seal to enclose the filling
6. Place in a 9x13 baking dish
7. Pour soup over rolls
8. Bake uncovered for 30 minutes

Jalapeno Ranch Chicken Tenders (Spicy Ranch Chicken Tenders)

I know it's not always the healthiest of choices when you bread food, but I just can't get enough of Panko bread crumbs. This recipe called for it so how could I not try it!! 

Simple and easy chicken tenders that were so tender & juicy! Thanks to Real HouseMoms for this recipe. She called hers Jalapeno Ranch Chicken Tenders. I took the easy way out and instead of making my own jalapeno ranch (which I will next time), I decided to use bottle (I am not a big fan of ranch from a bottle..I usually will not eat it). I couldn't find the Jalapeno that I have seen before so I decided to go with Spicy Ranch instead.

I also decided to bake mine in the oven instead of using the stove top!

Ingredients:

3-4 boneless chicken breasts

1 cup grated Parmesan cheese

2 cups Panko bread crumbs

Italian seasoning to taste

1 cup jalapeno ranch dressing

oil for cooking (rack & pan if you use the oven)

What To Do:

• Pour oil to cover the bottom of your skillet & set to medium-high heat
• **If you decide to use the oven, preheat oven to 400F
• Pour some jalapeno ranch dressing on a plate
• Mix bread crumbs, cheese and seasonings in a shallow bowl
• Dip chicken in the dressing and then coat in the bread crumbs (I also sprinkled kosher salt on the chicken before hand to give some more flavor and to help keep chicken juicy)
• Place in pre-heated skillet
• Turn halfway through cooking & cook until no longer pink in the middle
• **Place on a wire rack on top of a pan (Spray the wire rack)
• Cook for 25 minutes in the oven, flipping chicken halfway through
• 
  

Salsa Chicken Casserole

Leave it to Budget Bytes to have another simple yet good recipe! I barely made any changes on this one and know I really wouldn't need to if I could find one of my favorite salsa's, but the store was out.

Ingredients:

1 cup uncooked rice

1 cup frozen corn kernels, thawed (I just used regular canned ones)

1 (15 oz.) can black beans

1 (16 oz.) jar salsa

1 cup chicken broth

1/2 Tbsp. chili powder (I put more in)

1/2 tsp. oregano

2 large chicken breasts

1 cup shredded cheddar cheese

2 whole green onions, sliced (store was out)

**I also marinated my chicken in kosher salt for the day and added in cayenne pepper

What To Do:

• Preheat oven to 375F
• Drain and rinse black beans
• Add the dry rice, black beans, corn, salsa, chicken broth, chili powder and oregano (cayenne pepper also) to an 8x8 casserole dish
• Stir everything together
• Cut the chicken breasts into 3 pieces each
• Push the chicken pieces down into the rice salsa mixture. Try to push them down as far into the liquid as they will go
• Cover the dish with foil
• Bake for 1 hour
• Take the foil off and sprinkle the cheese all on top
• Return to oven for just a few more minutes until the cheese is melted
• Add the sliced green onions on top and serve

Pumpkin Fluff Dip

I absolutely LOVE this dip & I do not like pumpkin flavored foods. Thanks to my friend Angie for making this one b/c now I am hooked on it!!

Plus, who doesn't like graham crackers!!

Ingredients:

16 oz. Cool Whip

Small instant vanilla pudding package

1 can pumpkin

1 tsp. pumpkin pie spice

*Graham crackers for dipping

What To Do:

• Mix all ingredients together
• Dip with graham crackers & ENJOY!!