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Monday, July 5, 2010

Salsa Chicken Casserole

"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."
submitted by Carrie

1 1/3 cups uncooked white rice

2 2/3 cups water

4 skinless, boneless chicken breast


2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese 1 (10.75 ounce) can condensed cream

of chicken soup

1 (10.75 ounce) can condensed cream

of mushroom soup

1 onion, chopped

1 1/2 cups mild salsa

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

5. Bake in preheated oven for about 40 minutes, or until bubbly.

Sunday, July 4, 2010

Pulled BBQ Chicken roll ups

(very healthy!)
submitted by Timara
1 lb boneless skinless chicken breast

white vinegar

balsamic vinegar

brown mustard

brown sugar



flour tortillas

shredded cheese (optional)

Place chicken, both vinegars, mustard, sugar, ketchup and worcestershire sauce in a crockpot and allow to cook on low to medium heat until chicken is completely cooked (about 3-4 hours). Pull chicken apart while still in crockpot and all the sauce will be absorbed (the chicken should be falling apart!). Roll chicken into tortillas, sprinkle with cheese and bake for 20 minutes at 350 degrees.

Saturday, July 3, 2010

Bruschetta Chicken Bake

 (this freezes great and tastes just like it's name!)
submitted by Kate

1 can diced tomatos w/ basil and garlic

1 pkg. Stove Top stuffing (chk flavor)

1/2 c. water

2 cloves garlic, minced

1 1/2 lb. chk breast, bite size pieces

1 tsp. dried basil

1 c. shredded mozzerella (for topping)

Mix all together and put into greased 9x13 or 3 qt cass. dish. Top w/ the cheese.

Bake 400 for 30 min or til chk is cooked thoroughly.

Friday, July 2, 2010

Chicken Enchiladas

submitted by Brooke

2 tablespoons of olive oil

1 onion, green pepper, red pepper chopped

2 cups shredded chicken

4 oz cream cheese

10 oz enchilada sauce (GREEN was used)

8 tortillas

2 cups of Monterrey jack and sharp cheddar cheese

Saute veggies in olive oil for 10 minutes add chicken and cream cheese.

Heat enchilada sauce in pan and dip tortilla in sauce and fill will mixture. Roll and place seam side down in a greased 9x13 pan.

Sprinkle cheese and extra sauce over enchiladas.

Bake 30 minutes at 350 degrees.

Top with Salsa and sour cream if desired.

Thursday, July 1, 2010

Creamy Spinach Sausage Pasta

submitted by Leigh

3 cups uncooked rigatoni or large tube pasta

1 lb bulk Italian sausage

1 cup finely chopped onion

1 can (14.5 oz) Italian diced tomatoes, undrained

1 pkg (10 oz) frozen creamed spinach, thawed

1 pkg (8 oz) cream cheese, softened

2 cups (8oz) shredded mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, and 1 cup mozzarella cheese. Transfer to a greased 11 X 7 baking dish.

Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted