Poultry – Page 3 – Kristen's Recipes

The Rubber Chicken Recipe!

February 21, 2026 Kristen

The Rubber Chicken Recipe!

Rubber Chicken is one of the recipes I’m most famous for—and yet, it’s not really mine. I just named it Rubber Chicken because it allows you to stretch one measly chicken into 3 days worth of meals!

Rubber Chicken was originally published 20 years ago in my newspaper column (The Manic Housewife) that I wrote for the Daily Courier in Rutherfordton, NC. Hard to believe it’s been that long!

My mother made Rubber Chicken, her mother made it (with the second day meal slightly different) and I’m sure, women across this continent and abroad have been passing this well loved frugal recipe down to their kin for generations.

Besides the fact that you can get three real meals out of this recipe, you also get the benefit of some pretty fabulous bone broth as well! Let’s not forget how transformative this stuff is, plus favorwise, you just can’t beat it.

If you buy organic chickens and cringe at the price, this is one way to make your purchase go well beyond just one meal.

Enjoy!

Leanne Ely’s Famous Rubber Chicken

Serves 4 for 3 days

1 chicken — washed and patted dry (get a nice sized one)

1/2 celery rib — cut in pieces

1 onion — quartered

1 carrot — cut in 2″ pieces

salt, pepper, garlic powder to taste

Day One: The adventure begins–Preheat oven to 400 degrees. In the cavity of the chicken, season with salt, pepper and garlic powder and place cut up vegetables inside. Sprinkle the outside with salt and pepper and a little garlic powder, too, if you like. Cook for about an hour or longer (depending on the size of the bird) till the juices run clear. Let sit a minute and then remove the vegetables. In the meantime, if you were smart, you boiled the neck with some celery, onion and carrot and have that broth, too. To further cut down on the grease from the chicken, you could take the cooking juices and put them in a C. and refrigerate while you make the rest of the meal. This will get rid of a significant amount of chicken fat which will all rise to the top. Make a nice gravy by deglazing the pan with a little water and thicken it up with a flour/water mixture (about a T. should do) Serve your wonderful chicken with Just Like Mama’s Mashed Potatoes and lots and lots of veggies. Remember, you want leftover chicken.

Day Two: Let the adventure continue! Take your time and pull every last itty bitty bit of chicken off them bones. You want that chicken skeleton to look like a science project. Toss the chicken in pot with a can of black beans and season with a little cumin, some garlic powder and serve it up with lots of salsa, tortillas, some cheese–whatever turns your key! A great big salad will give you a perfect dinner.

Day Three: The adventure ends–with the skeletal remains finally hitting the stock pot. Throw in the same veggies: onion, carrots and celery, season it with salt, pepper and garlic powder and throw about 3 quarts of water over the top, adding 1 T. of apple cider vinegar to pull the minerals from the bones (don’t worry, you won’t taste it!). Cook the daylights out of it and strain. Now make soup or store appropriately.

Chicken Noodle Soup

February 20, 2026 Kristen

Chicken Noodle Soup

Chicken carcass (everything left: bones, skin, bits)

1/2 onion

1–2 carrots, chopped

1–2 celery stalks, chopped

2 cloves garlic (smashed)

3-4 slices fresh ginger

1 bay leaf (if you’ve got it)

6-10 peppercorns

Water (enough to cover everything by about an inch)

Salt (to taste, later)

A splash of soy

1 T. chicken soup base or 1 bouillon cube

1 C. wide egg noodles

Throw everything into a pot. Cover with water. Bring it to a boil, then immediately turn it down to a gentle simmer. Let it go at least 1 hour, ideally 1 1/2 to 2. Skim anything weird off the top if you want, but don’t obsess. Strain it. That liquid is gold – but keep the veggies. Put the strained broth back in the pot. Add the soy & bouillon, and mix in well. Then add the noodles, and simmer until softened, 6 – 7 minutes. Add a handful of whatever chicken you’ve got left and some of the veggies.

Chicken Burritos

February 19, 2026 Kristen

Chicken Burritos

1 1/2 C. cooked rotisserie chicken, shredded

1 C. cooked rice

1/2 C. canned beans (black or pinto), drained

1/2 C. shredded cheese

2 large flour tortillas

1 T. oil

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. kosher salt

Optional: Salsa, Sour cream, Hot sauce

Heat a pan over medium-high with the oil. Add the chicken, chili powder, cumin, and salt. Toss and let it get a little color in spots. Add the beans and rice, stir until everything’s hot and combined. If it feels dry, add a splash of water or broth. Warm the tortillas so they’re flexible. Divide the filling between them, add cheese, and any extras like salsa or sour cream and roll up. Put the burritos seam-side down in a dry pan and toast until golden and crisp.

Chicken Dumpling Bowl

February 18, 2026 Kristen

Chicken Dumpling Bowl

1 1/2 C. cooked rotisserie chicken, finely chopped or shredded

2 C. green cabbage, thinly sliced

2 green onions, sliced

2 cloves garlic, minced

2 tsp. grated ginger

2 T. soy sauce

1 tsp. sesame oil

1 tsp. rice vinegar

1/2 tsp. sugar

1 T. neutral oil

Rice

Chili crisp

Heat a large pan over medium-high and add the oil. Add the cabbage and let it cook a couple minutes until it starts to soften and get a little color. Add garlic and ginger, cook about 30 seconds until fragrant. Add the chicken and toss everything together. Let it sit a minute so some bits get a little crispy. Add soy, sesame oil, vinegar, and sugar – toss well and cook another 1–2 minutes until everything is hot and slightly glossy. Turn off heat and stir in most of the green onions

Crispy Chicken Melt

February 17, 2026 Kristen

Crispy Chicken Melt

1 C. cooked chicken, finely shredded

4 slices bread (sourdough, white, whatever you’vegot)

4 slices cheese (cheddar, provolone, or mozzarella)

2 T. butter or mayonnaise (for the bread)

2 T. mayo

1 tsp. mustard or chili sauce

Pickles or thin sliced onion

Chips

Heat a pan over medium-high with a little oil or butter. Add the shredded chicken and leave it alone for a couple minutes so it can get crispy in spots. Stir, let it go another minute, and season lightly with salt and pepper. Drop the cheese right onto the chicken in the pan and let it melt into it. Meanwhile, spread butter or mayo on one side of each slice of bread. Put two slices, buttered side down, into another pan (or move the chicken aside and use the same one). Pile the cheesy chicken onto the bread, top with the remaining slices (buttered side up), and cook until golden and crisp, about2 to 3 minutes per side. Press lightly so everything melts together. Add pickles. Mix mayo with chili sauce and spread inside before closing

Stretch a Rotisserie Chicken

February 16, 2026 Kristen

Stretch a Rotisserie Chicken

Old School Chicken & Mash

1 1/4 lb. Yukon Gold potatoes (about 3 medium), peeled and cut into chunks

3 T. butter

1/3 to 1/2 C. half & half

1/2 tsp. kosher salt (plus more for water)

1/2 tsp. coarse ground black pepper

1 T. butter

1 T. all-purpose flour

3/4 C. chicken broth

1/4 tsp. kosher salt

1/4 tsp. coarse ground black pepper

1/2 tsp. soy

1 1/2 C. frozen peas

1 T. butter

1 small shallot, finely chopped

Pinch kosher salt

Little lemon zest

1–2 tsp. fresh lemon juice

Fresh black pepper

Put the potatoes in a pot, cover with cold water, and salt it so it tastes like the ocean. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain well, then let them sit in the pot for a minute so excess moisture cooks off. Add the butter and start mashing. Once mostly smooth, add the milk a little at a time until you get the texture you like. Season with salt and pepper Melt the butter in a small pan over medium heat. Add the flour and cook, stirring, for about 1–2 minutes until it smells a little nutty but not browned. Slowly pour in the chicken broth while whisking so you don’t get lumps. Let it simmer gently for a few minutes until it thickens to a smooth, pourable gravy. Season with salt and pepper. Add soy Melt the butter in a small pan over medium heat. Add the shallot and a pinch of salt, and cook 2–3 minutes until soft and slightly sweet, not browned. Add the frozen peas (no need to thaw) and cook, tossing, until heated through, about 3–4 minutes. Turn off the heat and add the lemon juice and a little zest. Toss to coat. Finish with black pepper and taste

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

February 13, 2026 Kristen

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

2 boneless skinless chicken breasts pounded thinly (can also use chicken thighs but will have to adjust cooking times to 40 minutes)

4 T. lemon about 1 lemon

1 tsp. lemon zest

3 T. olive oil

1 tsp. honey or maple syrup

2 tsp. sea salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1/2 cup cherry tomatoes cut in half

1/2 red bell pepper cut into 1″ chunks

1/3 cup chopped carrots

1/2 orange bell pepper cut into 1″ chunks

1/3 yellow bell pepper cut into 1″ chunks

1/3 cup snap peas

1/3 cup broccoli florets

1/3 cup chopped zucchini

1/2 cup baby potatoes cut in half

1/2 cup purple baby potatoes cut in half

1/2 cup radish

Preheat oven to 400 F. Grease a large baking sheet with oil or line with parchment paper or aluminum foil for easier cleanup. In a medium bowl, combine the lemon juice, lemon zest, olive oil, honey, and seasonings. Pour 1/2 into a large resealable zip-top bag and add chicken. Seal tightly and rub marinade into chicken. Add chopped vegetables separately (according to the colors of the rainbow if you want to arrange them like I did – if not just add them all together) to the bowl with the remaining marinade (reserving 1-2 tsp. for topping chicken at the end). Toss vegetables and arrange onto the prepared sheet pan, either in separate rows according to colors of the rainbow, or any way you like. Add chicken to the pan and bake in the oven for 8 minutes. Toss vegetables and flip chicken, then return to the pan to bake for another 10-12 minutes, or until the chicken is cooked through (depending on how thick your chicken is – I pounded mine to pretty thin pieces so they cooked fast). Drizzle with reserved marinade. Serve hot with your favorite side

Creamy Garlic Herb Chicken

February 11, 2026 Kristen

Creamy Garlic Herb Chicken

6 pieces of chicken, salt and peppered (I used thighs)

3 T. olive oil

¼ cup butter

16 ounces sliced mushrooms

2 T. minced garlic

3 tsp. thyme

1½ tsp. rosemary

1 tsp. salt

¼ tsp. pepper

1 cup chicken broth

2 cups heavy cream

Heat large skillet over medium high heat. Add olive oil and chicken. If using boned chicken cook chicken for 8 minutes per side. Remove chicken from skillet. Wipe skillet clean with a paper towel. Melt butter over medium high heat and add mushrooms. Cook for about 5 minutes. Add garlic, thyme, rosemary, salt and pepper and cook for another minute. Add chicken broth and heavy cream and bring to a boil.

Lower heat to medium low and add chicken back in. Cook for about 20 minutes. Chicken should reach and internal temperature of 165 degrees F. Serve

Salsa Verde Enchiladas

January 30, 2026 Kristen

Salsa Verde Enchiladas

1 T. olive oil

½ onion, diced

2 cloves garlic, minced

6-8 tomatillos, skins removed, diced

1 can diced green chilis

2 C. cooked shredded chicken

2 tsp. cumin

1 tsp. salt

1 tsp. pepper

1 tsp. chili powder

8 flour tortillas

1 T. olive oil

2 T. flour

1 C. chicken broth

1 C. salsa verde

½ C. sour cream

½ tsp. salt

1 C. shredded Monterey jack cheese

Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 (a slightly smaller dish works too!) baking dish with nonstick cooking spray and set aside. In a large nonstick skillet, heat the olive oil for the enchilada filling. Add onions, garlic, and tomatillos and cook until fragrant. Add green chilis, chicken, cumin, salt, pepper and chili powder. To assemble your tortillas, add some of the filling to a tortilla, fold in the ends, then roll up. Place the seam side down in the bottom of the preparing dish and repeat until all 8 enchiladas are done. In the same skillet, heat the olive oil for the sauce. Add the flour and whisk to combine. Then add the chicken broth, salsa verde, sour cream, and salt. Simmer until thickened, then pour over the enchiladas. Top with shredded cheese and bake for 25-35 minutes until the cheese is melted and the sauce is bubbling. Enjoy!

Turkey Taco Skillet

January 29, 2026 Kristen

Turkey Taco Skillet

2 T. olive oil

1 lb. ground turkey

½ yellow onion, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and chopped

1 C. chopped mushrooms

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

1 can diced tomatoes

2 tsp. salt + more to taste

½ tsp. pepper

2 tsp. garlic powder

2 tsp. chili powder

2 T. cumin

½ T. oregano

1½ C. shredded Mexican blend cheese for topping

Optional extra toppings: avocado, cilantro, salsa, sour cream, extra cheese, crushed tortilla chips

Heat olive oil in a large skillet and brown turkey, breaking into pieces with a spatula as it cooks. Add the onion, bell pepper, jalapeno, and mushrooms and cook for a few minutes until tender. Add the black beans, corn, and diced tomatoes and stir to combine. Add the salt, pepper, garlic powder, chili powder, cumin, and oregano. Stir to combine. Once the mixture begins to bubble, top with the shredded cheese. Let it sit for a few minutes to allow the cheese to melt or transfer to a warm oven for it to melt. Top with your favorite toppings and enjoy!

Baked BBQ Chicken with Sweet and Sticky Glaze

January 22, 2026 Kristen

Baked BBQ Chicken with Sweet and Sticky Glaze

8 bone-in skin-on chicken thighs

¾ C. BBQ sauce, divided

Place the chicken in a bowl and pour ½ C. of the BBQ sauce over top. Mix to combine then set aside while your oven heats. Or leave it to marinate in the fridge for up to 4 hours. Preheat your oven to 425 degrees. For easy cleanup, line a baking sheet with parchment paper. Place the chicken on the baking sheet skin side down. (Reserve any extra BBQ sauce left in the bowl.) Bake the chicken for 25 minutes. Flip the chicken over and baste the top with the BBQ sauce that was in the marinating bowl. Return to the oven and bake for another 25 minutes. Turn your oven to broil. Baste the top of the chicken with the remaining ¼ C. of BBQ sauce and broil for 3-5 minutes until the top is dark and caramelized. Keep a close eye on it and remove the chicken sooner if it starts to get too dark.

Apple Chicken Recipe with Bacon and Potatoes

January 20, 2026 Kristen

Apple Chicken Recipe with Bacon and Potatoes

4 strips bacon (cut into ½ inch slices)

2 large crispy apples (diced)

8 bone-in chicken thighs (skin on or off – your choice)

½ tsp. EACH: salt and pepper

1 C. chicken stock

2 T. EACH: dijon mustard, grainy mustard, and honey

1 lb. nugget potatoes (quartered)

2 C. spinach

Preheat your oven to 375 degrees Fahrenheit. Cook the bacon in a large, ovenproof frying pan over medium heat until it’s crispy, about 10 minutes. Remove it from the pan with a slotted spoon. Turn the heat up to medium-high. Add the apples to the pan and let them cook until they turn golden brown, about 5 minutes. Remove them from the pan and put them with the bacon. Season the chicken thighs with salt and pepper and add them to the pan skin side down. When they are golden brown, remove them from the pan. Add the chicken stock, Dijon mustard, grainy mustard, and honey to the pan and whisk well. Add the potatoes and stir them through the sauce. Nestle the chicken thighs into the potatoes, browned side up. Cover the pot and put it into your oven to cook for 30 minutes. Remove the cover from the pot and let it cook for 15 minutes more. Remove the pot from the oven and add the bacon, apples, and spinach. Pop it back in your oven for 5 minutes to wilt the spinach.

Sheet Pan Chicken Fried Rice

January 19, 2026 Kristen

Sheet Pan Chicken Fried Rice

2 T. sesame oil

3 C. cooked long grain white rice

1 lb. boneless skinless chicken breasts, diced

1/2 C. diced onion

1/2 C. carrot, diced or cut in rounds

2 cloves garlic, minced

1/4 C. soy sauce

2 T. rice wine vinegar

2 large eggs, beaten

1/2 C. frozen peas

Chopped green onion, for garnishing

Sriracha sauce, for serving

Preheat the oven to 400°F. Coat a 16×12-inch rimmed baking sheet pan with 2 T. sesame oil. In a large bowl, toss together the rice, chicken, onion, carrots, minced garlic, soy sauce and rice wine vinegar until well combined. Spread the rice mixture evenly across the prepared sheet pan. Place in the middle rack of the oven and bake until the rice begins to crisp, about 25 minutes. Toss the rice on the sheet pan, scraping up any stuck-on pieces. Drizzle the beaten eggs over the rice and toss to coat again. Arrange the rice mixture back into an even layer and sprinkle the peas evenly across it. Return the sheet pan to the oven and continue baking until the eggs are cooked, about 10 minutes. Toss the rice on the sheet pan again. Garnish with chopped green onions just before serving. Serve with sriracha and soy sauce.

Hibachi Chicken and Rice Bake

January 16, 2026 Kristen

Hibachi Chicken and Rice Bake

5 tablespoons soy sauce low sodium

2 tablespoons brown sugar

1 tablespoon rice wine vinegar

1 teaspoon black pepper

1/2 tablespoon grated ginger or 1 teaspoon ground

5-6 large boneless skinless chicken thighs about 2 1/2 pounds

2 tablespoons olive oil

1 cup onion diced

1 1/2 cups jasmine rice

2 garlic cloves minced

2 cups chicken broth low sodium

Yum Yum Sauce

In a large bowl add the soy sauce, brown sugar, rice wine vinegar, pepper and ginger and mix until combined. Add the chicken thigh into the marinade and give it a toss. Place it in the refrigerator for 1 hour or for best flavor 12 hours. Preheat the oven to 400 degrees. Heat a large 12 inch skillet on medium high heat and add the olive oil. Remove the chicken thighs from the marinade but don’t discard the remaining marinade. Place the chicken thighs into the skillet and cook 2-3 minutes, flip and cook another 2-3 minutes. Remove to a plate and set aside, the chicken will not be cooked through at this point. Add the diced onion to the skillet and cook 2-3 minutes just to soften a bit. Add in the jasmine rice and garlic and cook another minute. Pour in the chicken broth and remaining marinade into the rice and bring to a simmer, turn off the heat and place the chicken thighs on top of the rice, cover and bake for 30 minutes. Serve with yum yum sauce drizzled on top.

Yum Yum Sauce

1 cup mayonnaise

2 tablespoon ketchup

1 tablespoon granulated sugar

½ teaspoon salt

½ tablespoon paprika

2 teaspoons garlic powder

2 teaspoon rice vinegar

1-2 tablespoons water

In a small bowl whisk together except water until combined. Whisk in 1 tablespoon of water and add the second one if you want it thinner. Chill in the refrigerator for 1 hour or until ready to use.

One-Pot Chicken Alfredo Pasta

January 16, 2026 Kristen

One-Pot Chicken Alfredo Pasta

2 T. olive oil

1 lb. boneless skinless chicken breasts

2 tsp. garlic salt

3 T. all-purpose flour

2 C. low-sodium chicken broth

2 C. milk

12 oz. uncooked short pasta or any bite-sized pasta (I use Cavatappi)

1 C. freshly grated parmesan cheese

Salt and pepper, to taste

Cut chicken breasts into bite size pieces, about 1 inch, and season with the garlic salt. Add olive oil to a large deep skillet over medium high heat. Add chicken to the hot skillet and brown well on all sides for about 5-8 minutes. Add flour and stir until chicken is well coated in the flour. Stir in the chicken broth and milk and bring to a gentle boil. Add the uncooked pasta and stir well to combine. Reduce heat to a simmer and let simmer for 15-20 minutes or until pasta is tender, stirring occasionally. Remove from the heat and stir in the freshly grated parmesan cheese. Season with salt and pepper to taste.

Chicken Stuffing Casserole

January 15, 2026 Kristen

Chicken Stuffing Casserole

1 (6 ounce box) stuffing mix

2 tablespoons olive oil

3 tablespoons butter

1 cup onion, diced

1 cup carrots, diced

2 ribs celery diced

1 medium Russet potato, peeled and diced

3 garlic cloves, minced

2 tablespoons flour

1 1/2 cups low sodium chicken stock

1 cup half and half

2 1/2 cups cooked chicken, diced

3/4 cup frozen peas

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 sprigs of thyme

1 teaspoon fresh rosemary

Preheat the oven to 375 degrees. Make the stuffing according to the box instructions and set aside. Heat a large oven-safe skillet on medium-high heat add the olive oil, and butter and melt. Add in the onions, carrots, celery and potatoes and cook 3-4 minutes, then add in the garlic and cook another 30 seconds until fragrant. Sprinkle in the flour and cook another 30 seconds. Add in the chicken stock and turn up the heat a little to bring to a simmer for 1-2 minutes. Reduce the heat to medium-low and add in the half and half, chicken, peas, salt, pepper, nutmeg, thyme and rosemary and stir bring back to a low simmer for 2-3 minutes. Turn off the heat and spread the prepared stuffing on top of the chicken mixture. Bake for 20-25 minutes until golden brown and bubbly.

One-Skillet Blackberry Chicken

January 9, 2026 Kristen

One-Skillet Blackberry Chicken

2 cups fresh blackberries (about 8 ounces)

½ cup light brown sugar

2 tablespoons vegetable oil, divided

1 lb. boneless, skinless chicken thighs

Kosher salt and ground black pepper

¼ cup finely chopped sweet onion

½ teaspoon minced fresh rosemary

1 tablespoon apple cider vinegar

Juice from ½ of a lemon (about 1 tablespoon)

1 tablespoon Dijon mustard

Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil

In a small bowl, stir together the blackberries and brown sugar; set aside. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Pat chicken dry; season with salt and pepper to taste. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm. Do not clean out the skillet; add another 1 tablespoon of oil. Add the onion and rosemary; cook and stir for 1 minute. Add the blackberries and brown sugar, vinegar, lemon juice, mustard, and ¼ teaspoon kosher salt; cook for 10-12 minutes, or until the blackberries soften and the sauce starts to thicken. Scrape the browned bits from the bottom of the pan as you stir the sauce frequently. Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat. Taste and season with additional salt and pepper, if necessary.

Everything Chicken Puffs

January 3, 2026 Kristen

Everything Chicken Puffs

12 oz. cooked chicken, chopped (light and dark meats)

8 oz. cream cheese, room temperature

1/2 C. sliced green onions (white and green parts)

1/2 tsp. black pepper

1 tsp. kosher salt

1 tsp. roasted garlic powder (or garlic powder)

2 tubes of refrigerated crescent rolls (regular or giant size)

Topping

4 tsp. onion flakes

2 tsp. sea salt

4 tsp. poppy seeds

4 tsp. sesame seeds

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. Mix chicken, cream cheese, salt, pepper and garlic powder in a medium sized bowl. Unroll crescent rolls, divide into pre-cut triangles. Divide chicken mixture evenly amongst the 16 pieces of dough. Wrap up dough around chicken, pinching sides to seal seams, and shape into crescents. Dip or roll crescents into topping mixture. Place on baking sheets. Bake 15-18 minutes or until golden brown. Serve immediately. Notes: Use a store-bought roasted chicken. Can be prepared early in the day and baked when ready to serve. Regular size crescent rolls will make appetizer size puffs, while the large/giant sized rolls will create meal portion puffs. If you don’t want an ‘everything’ spice finish, use one C. of seasoned Italian bread crumbs.

Soy Garlic Chicken

December 22, 2025 Kristen

Soy Garlic Chicken

6 boneless skinless chicken thighs, about 1 ½ pounds

Salt and freshly ground black pepper, taste

⅓ cup cornstarch

3 tablespoons oil, neutral high smoke point oil like avocado, vegetable or canola oil

2 or 3 green onions, thinly sliced (for garnish)

Cooked white or brown rice, optional, for serving

4 tablespoons butter

1 tablespoon minced garlic

1 tablespoon ginger paste or minced ginger

4 tablespoons light brown sugar

4 tablespoons light soy sauce

Season the chicken with salt and pepper to taste. Place the cornstarch in a shallow bowl. Coat both sides of each piece of chicken in cornstarch, shaking off the excess, then set them aside in a single layer on a sheet of foil or other work surface. In a 12-inch skillet over MEDIUM-HIGH, heat the oil. Add the chicken and cook for 4 to 5 minutes, per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels and set aside. In the same skillet over LOW heat, melt the butter. Add the garlic and ginger and sauté for a minute or two, until fragrant. Add the soy sauce and brown sugar and cook, stirring, until it thickens slightly to a glaze-like consistency. Return the chicken to the skillet and spoon the glaze over the top. Remove from the heat and garnish with green onions. Slice and serve over cooked rice.

One Pot Chicken and Noodles Skillet

December 19, 2025 Kristen

One Pot Chicken and Noodles Skillet

4 cups chicken stock low sodium

2 teaspoon chicken Boullion

1 (10 oz can) Cream of chicken soup (do not add water)

10 ounce egg noodles

8 tablespoon butter

3 cups rotisserie chicken diced

Fresh chopped parsley

Salt and black pepper to taste

In a large 12 inch skillet or pot add the chicken stock, chicken bouillon and soup and whisk until combined, and bring to boil. Add in the dried noodles and stir, cover the pot and reduce the heat to low allow the pasta to cook for 8-9 minutes. Remove the lid and add in the butter and chicken and stir until the butter is melted. Garnish with fresh chopped parsley, salt, and pepper to taste and serve!

Chicken Wings in Honey Garlic Sauce

November 23, 2025 Kristen

Chicken Wings in Honey Garlic Sauce

3 lb. chicken wings

Salt and pepper

2 C. honey

1/2 C. ketchup (maybe a dab more)

1 C. soy sauce

1/4 C. oil

2 cloves minced garlic

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at the joint. Sprinkle w/ S&P and place on broiler pan. Broil 4-5 inches from heat for 20 minutes, turning halfway, or until chicken is browned. Transfer to crock pot. Combine honey, ketchup, soy sauce, oil and garlic. Pour over wings. Cover and cook on low for 4-5 hr or high for 2-2 1/2. Looks nice sprinkled with sesame seeds for garnish.

Rotisserie Chicken Fried Rice with Frozen Vegetables

November 3, 2025 Kristen

Rotisserie Chicken Fried Rice with Frozen Vegetables

1 T. Avocado Oil

1 (10-ounce) bag frozen mixed vegetables (like peas, carrots, onion)

1/4 cup frozen peas

12 ounces cooked and cooled white rice

8 ounces shredded rotisserie chicken

2 1/2 tablespoons tamari

1/4 teaspoon ground black pepper

1 tablespoon toasted sesame oil

Optional, scrambled egg

Heat a wok or 12″ skillet over high heat. Once hot, add avocado oil, mixed vegetables, and peas. Cook 4 minutes, stirring frequently to defrost the vegetables and allow any water to evaporate. Add rice, chicken, tamari, pepper, and egg if using. Continue cooking 4 minutes, tossing pan and stirring to mix ingredients together. Remove from heat, drizzle with sesame oil, and serve hot.

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

November 2, 2025 Kristen

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

4 (6-ounce) boneless skinless chicken thighs

2 tablespoons mild paprika

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1/2 teaspoon garlic powder

1 tablespoon avocado oil

1 cup grape tomatoes

1 medium yellow onion, peeled, halved, and thinly sliced

4 ounces fresh baby spinach leaves

2/3cup full-fat canned coconut milk (shaken before opened)

In a large bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Set aside. Heat a 12″ skillet over medium heat. Once hot, add oil, then chicken thighs in a single layer. Sauté undisturbed 5 minutes. Flip each chicken thigh and cook 5 more minutes. Add tomatoes and onion, toss to coat, and continue cooking 5 minutes until tomatoes are soft enough to easily burst under the weight of a spatula. Smash all tomatoes so the juices release. Add spinach and coconut milk. Continue cooking 5 minutes, mixing well so that spinach wilts, sauce coats everything, and sauce thickens. Remove from heat and serve hot. Tips, Substitutions, Time-Savers, and More: Swap heavy cream for coconut milk. If using heavy cream, lower the heat to medium-low after you add the cream so the sauce doesn’t break as it thickens. For a pop of heat, add 1/4 teaspoon cayenne pepper to the chicken along with the other spices.

Pollo Con Le Cipolle

October 29, 2025 Kristen

Pollo Con Le Cipolle

6 cups Walla Walla Sweet Onions sliced very thin

3 Tablespoons extra dry virgin olive oil

Salt and black pepper

2 ½ to 3 pound chicken, cut into 6 pieces

¼ cup olive oil

½ cup flour spread on a plate

2 Tablespoons cognac or other grape brandy

2 Tablespoons chopped parsley

Choose a skillet or pan that can subsequently accommodate all the chicken pieces loosely. Put in the onion and olive oil, cover the pan and turn on the heat to low. Cook the onion slowly, until very soft, for no less than 1 hour. When the onion is soft, uncover the pan, add salt and generous grindings of pepper, turn up the heat, and sauté the onion until it becomes colored a pale nut brown. Remove from the heat. Wash the chicken pieces in cold water and pat them thoroughly dry with kitchen towels. Put the vegetable oil in a smaller skillet and turn on the heat to medium high. When the oil is hot but not smoking, turn the chicken pieces in the flour, one at a time, shake loose excess flour, and slip the chicken into the pan, as many pieces as will fit comfortably without being crowded. Cook until a fine golden crust forms on one side, then turn the pieces over and do the other side. When the chicken has formed a crust all over, transfer it with a slotted spoon or spatula to a platter, sprinkle with salt and pepper, and do another batch. When all the chicken is done, return the pan with the onion to the burner, turning the heat to medium height and keeping the pan uncovered. Add the chicken, turning it in onions 2 or 3 times. Add the brandy, turn the heat down to very low, and cover the pan. Cook for about 45 minutes, turning the chicken occasionally. The meat is done when it feels tender when is pricked with a fork.

Rice Noodles with Chicken

September 13, 2025 Kristen

Rice Noodles with Chicken

1/3 pound rice noodles

1/4 cup canola or corn oil

1/3 pound boneless chicken, shredded or diced small

1/2 to 1 cup bean sprouts

1/2 cup snow peas, slivered

1/2 cup shiitake mushroom caps, sliced

2 T. fish sauce

2 T. soy sauce

2 T. rice wine or white wine

1 egg, lightly beaten

3 or 4 scallions, trimmed and slivered, for garnish

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises. Put all but a T. of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn’t cook through. Remove with slotted spoon. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve.

Chicken Legs with Red Onions & Parsnips

August 14, 2025 Kristen

Chicken Legs with Red Onions & Parsnips

6 whole chicken legs with skin

1 1/2 tsp. salt

½ lemon

1 lb (450 g) parsnips, peeled and halved lengthwise

6 small red onions, peeled and halved

3 garlic cloves, unpeeled and crushed

10 to 12 sage leaves

2 T. (30 ml) olive oil

1/2 tsp. ground black pepper

With the rack in the middle position, preheat the oven to375°F(190°C). Line a sheet pan with foil. On a work surface, season the chicken with the salt and rub all over with the lemon half. Lay the chicken out on the sheet pan, skin-side up. Squeeze the lemon juice into a large bowl. Add the remaining ingredients and toss to coat the vegetables well. Arrange the mixture around the chicken on the sheet pan, placing the onions cut-side down. Bake for 1 hour 15 minutes or until the vegetables are tender and the meat falls easily from the bones, turning the parsnips over halfway through. Serve with a green salad, if desired.

Spicy Wonton Bowls

August 10, 2025 Kristen

Spicy Wonton Bowls

1 T. (15 ml) sesame oil

3 cloves garlic, minced

1 large shallot, sliced

2 bunches baby bok choy, cleaned and halved

2 T. (30 ml) water

1 to 2 T. (15 to 30 ml) soy sauce

12 oz (340 g) Frozen Chicken Cilantro Mini Wontons

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 T. (36 g) Trader Joe’s Crunchy Chili Onion

2 green onions, sliced thinly

Sesame seeds, to garnish

In a large nonstick skillet over medium-high heat, heat the sesame oil. Add the garlic and shallot. Cook until fragrant, 30 to 60 seconds. Place the bok choy, cut side down, in the pan and let cook undisturbed for about 11/2 minutes, or until the bottom begins to turn golden brown. Pour in the water and soy sauce, add the wontons to the pan and season with salt and pepper. Cover immediately with a tight-fitting lid. Lower the heat to medium-low and cook for 3 to 5 minutes, or until the bok choy is tender and the leaves are slightly wilted. Transfer the bok choy into two serving bowls while the wontons finish cooking, uncovered, for about 3 more minutes, or until they are fully heated through. When the wontons are ready, transfer them to the bowls of bok choy. Top with the Crunchy Chili Onion, sliced green onions and sesame seeds

Chicken Lettuce Wraps

August 5, 2025 Kristen

Chicken Lettuce Wraps

2 lbs. ground chicken, browned

4 cloves garlic, minced

1/2 cup minced sweet yellow onion

4 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., natural crunchy peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. kosher salt

1/4 tsp. red pepper flakes

1/4 tsp. black pepper

8-oz. can sliced water chestnuts, drained, rinsed, chopped

3 green onions, sliced

12 good-sized pieces of iceberg lettuce, rinsed and patted dry

In the crock, combine the ground chicken, garlic, yellow onion, soy sauce or liquid aminos, peanut butter, vinegar, sesame oil, salt, red pepper flakes, and black pepper. Cover and cook on low for 2-3 hours. Add in water chestnuts and green onions. Cover and cook 15 more minutes. Serve with a heaping spoonful in each piece of iceberg lettuce.

Chicken Pot Pie

July 6, 2025 Kristen

Chicken Pot Pie

4 T. butter

3 stalks celery, finely chopped

3 medium carrots, peeled and finely chopped

1 cup finely chopped onion

1⁄3 cup flour

2 cups chicken broth

1 cup heavy cream

2 cups chopped cooked chicken (or rotisserie chicken)

½ cup frozen green peas, thawed

1 tsp. ground thyme

1 tsp. salt, ½ tsp. pepper

1 refrigerated pie crust, softened as directed on box

Preheat oven to 400 degrees. Heat butter in a large skillet over medium-high heat. Add celery, carrot and onion; cook, stirring often, 7 minutes or until tender. Add flour; stir until smooth. Add chicken broth; bring to a boil, stirring constantly. Reduce heat, and stir in cream. Cook, stirring frequently, 5 minutes or until thickened. Stir in chicken, peas, thyme, salt and pepper. Pour chicken mixture into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie crust on a work surface. Cut small slits in center to vent, and place over filling. Fold edges under. Bake 30 minutes or until crust is lightly browned and filling is bubbly. Cool 10 minutes before serving.

Creamy Garlic Chicken Spanakopita Skillet

June 10, 2025 Kristen

Creamy Garlic Chicken Spanakopita Skillet

1 pound fresh baby spinach leaves, washed

6 T. unsalted butter, divided

1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into 1-inch chunks

Kosher salt and freshly ground black pepper

5 medium cloves garlic, minced

2 T. all-purpose flour

1/2 cup homemade chicken stock or low-sodium broth, plus more as needed

1/2 cup half-and-half

6 ounces feta cheese, crumbled

3 scallions, white and light green parts only, chopped

1 small bunch dill, chopped, plus more for garnish

6 to 8 sheets phyllo dough, thawed and covered with a towel

Heat a large cast iron skillet over medium heat. Add spinach, a handful at a time, until the pan is full; you may have to cook the spinach in batches to ensure that it cooks evenly. Turn the spinach often until just wilted, then transfer to a colander and press out as much water as you can. Continue until all of the spinach is wilted and pressed. Pour off any excess water in the skillet and place back over medium heat. Melt 2 T. butter in the pan and add chicken. Season with salt and pepper. Cook, turning once, until the edges are lightly golden, about 4 minutes. Remove from heat and set aside. Preheat oven to 425°F (220°C). Melt 2 T. butter in same skillet and add garlic. Cook until fragrant, about 1 minute, then mix in flour. Stir together until the mixture forms a golden paste. Whisk in 1/2 cup chicken stock. Cook, stirring often, until mixture is thickened and coats the back of a spoon. Whisk in half-and-half. Stir together feta cheese, scallions, and dill, allowing the feta to melt. Remove from heat. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven. Season with salt and pepper. Melt the remaining 2 T. butter in a small saucepan or in the microwave. Lay a sheet of phyllo on a work surface. Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet. Repeat with remaining phyllo until the skillet is completely covered. Bake until phyllo is golden and crisp on top, about 20 minutes. Remove from oven, garnish with additional dill, and serve warm.

Oven Baked Chicken Tacos

May 28, 2025 Kristen

Oven Baked Chicken Tacos

2 1/2 cups shredded cooked chicken

1 cup salsa

1 ounce taco seasoning

12 hard taco shells

1 1/2 cups Mexican blend cheese

1 cup sour cream

2 avocados diced, optional topping

2 tomatoes diced, optional topping

15 ounces black beans optional topping

2.25 ounce sliced black olives optional topping

2 cups shredded lettuce optional topping

Preheat oven to 400 degrees. In a large 9 x 13 inch baking pan, line up all of the hard taco shells so they are touching without falling over. Combine shredded chicken, salsa, and taco seasoning in a bowl. Homemade taco seasoning or store-bought work great here. Spoon chicken mixture evenly into all of the taco shells and top with Mexican blend cheese. Bake for 10 minutes or until cheese has completely melted and chicken is heated through. Top with sour cream and your favorite taco toppings. We love avocado, tomatoes, black beans, olives, and shredded lettuce

One Pan Egg and Turkey Skillet

May 27, 2025 Kristen

One Pan Egg and Turkey Skillet

1 pound ground turkey

1 cup salsa

6 eggs

salt and pepper to taste

Spray skillet with non stick spray and add in ground turkey. Cook over medium heat until turkey is browned. Drain any grease. Add in salsa and mix well. Cook turkey and salsa for 2-3 minutes. Crack in eggs and cover skillet for 7 to 9 minutes or until eggs are cooked to your liking.

Chicken and Rosemary Lemon Dumplings

May 22, 2025 Kristen

Chicken and Rosemary Lemon Dumplings

2 T. ghee, extra virgin olive oil, or avocado oil, plus more as needed

8 boneless, skinless chicken thighs (about 2 pounds)

Salt and pepper, to taste

1 yellow onion, diced

2 carrots, diced

1 rib celery, diced

3 cloves garlic, minced

1 T. chopped fresh parsley

1 T. chopped fresh chives

½ tsp. dried thyme

¼ cup all-purpose flour

4 cups chicken broth

1 cup all-purpose flour

2 tsp. baking powder

½ tsp. salt

2 tsp. finely chopped fresh rosemary

Zest of 1 lemon (about 1 tsp.)

1 egg ¼ cup milk plus more as needed

Chopped fresh chives, for garnish

To make the soup: In a Dutch oven or heavy-bottomed pot, heat the ghee over medium-high heat. Season the chicken thighs with salt and pepper. When the ghee is hot, brown the chicken thighs. You may need to do this in batches, as loading the pot will decrease the temperature and the chicken may not brown properly. Transfer the browned chicken thighs to a plate and reserve. Add additional ghee to the pot if needed, and then add the onion, carrots, and celery and sauté until the vegetables are softened and onions are translucent, 5 to 8 minutes. Stir in the garlic, parsley, chives, and thyme and cook for 1 minute longer. Stir in the flour and continue stirring for about 30 seconds to 1 minute. Stir in the chicken broth and bring it to a boil. Once it reaches a boil, turn down the heat to a low simmer. Cube the browned chicken into bite-size pieces and add the chicken and any drippings back into the pot with the broth and vegetables. Let the mixture simmer on low while you prepare the dumplings. Season to taste with salt and pepper. To make the dumplings: In a medium bowl, add the flour, baking powder, salt, rosemary, and lemon zest. Mix to combine. Mix in the egg and the milk. You may need an additional T. or more of milk in order to achieve a somewhat sticky dough. With a muffin scoop or a T., drop dumplings gently into the simmering chicken and vegetable mixture. Try to evenly space the dumplings when dropping them into the pot. They will expand as they cook. Cover with a lid and simmer on low for about 10 minutes, letting the dumplings steam. The dumplings should be puffed up a bit and covering the top of the soup. If you like a little color on your dumplings or a bit of a toasty top, turn the oven on broil and place your Dutch oven or large pot in the oven, allowing the top of the dumplings to brown. Ladle into bowls, garnish with chopped fresh chives, and serve.

Alex Guarnaschelli’s Favorite Chicken

May 9, 2025 Kristen

Alex Guarnaschelli’s Favorite Chicken

2 T. Canola oil

6 chicken thighs and 6 drumsticks

2 tsp. whole cumin seeds

2 large yellow onions, thinly sliced

4 medium cloves garlic, peeled and “pressed”

1 ½ tsp. red pepper flakes

2 bay leaves

1 28-oz. can whole, peeled tomatoes

1 cup unsweetened coconut milk

1 T. freshly grated ginger

Brown the chicken: Heat a large skillet over high heat and add the Canola oil. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the pieces to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, 5-8 minutes. Use a metal tongs to turn the chicken pieces on their second side and brown the, 3-5 additional minutes. Transfer the chicken pieces to a tray and set aside. Make the sauce and braise the chicken: Add the cumin seeds to the skillet where you cooked the chicken and stir rapidly to give them a quick roast, 10-15 seconds. Add the onions and garlic. Season with salt and cook over medium heat, stirring frequently, until they turn light brown, 5-8 minutes. Add red pepper flakes and bay leaf. Add the coconut milk and tomato. Allow the tomato to cook and all the flavors to come together, 10 minutes. Add about 1 cup of water to the skillet and arrange the chicken pieces in the sauce. Keep the heat medium low and continue cooking until the pieces are cooked through, 30-35 minutes. Stir in the ginger. Remove the bay leaves. Taste for seasoning.

Chicken Paprikash’s Tomatoey Cousin

May 7, 2025 Kristen

Chicken Paprikash’s Tomatoey Cousin

4 (8 ounce) skin-on bone-on chicken breasts

Salt

2 T. Canola Oil

2 Medium Yellow Onions (Thinly Sliced)

4 Large Garlic Cloves (Thinly Sliced)

1 Large Red Bell Pepper (Thinly Sliced)

3 T. Sweet Hungarian Paprika

1/2 TSP Cayenne Pepper

2 Medium Plum Tomatoes (Cored and roughly chopped)

2 C Chicken Stock

1 T. Red Wine Vinegar

Preheat the oven to 350°F. Position a rack in the center of the oven. Season the chicken breasts with salt. Heat the canola oil in an ovenproof medium sauté pan set over medium heat. When the oil begins to smoke lightly, after 2 to 3 minutes, remove the pan from the heat and add the chicken breasts, skin-side down. Return the pan to the heat and cook until the skin is browned, 5 to 8 minutes. Remove the chicken from the pan (you’ll use the pan again), transfer it to a plate, cover with foil, and keep warm. Add the onions, garlic, bell pepper, paprika, and cayenne to the pan you used to brown the chicken. Cook over medium heat until the onions are translucent, 5 to 8 minutes. Stir in the tomatoes, chicken stock, and vinegar and cook until the sauce comes together, 12 to 15 minutes. Taste for seasoning. Arrange the chicken breasts, skin-side up, in the sauce. Place the pan in the oven on the center rack and bake the chicken until the skin is golden brown and the juices run clear when the thickest part of a breast is pierced with the tip of a knife, 20 to 25 minutes. (Alternatively, an instant-read thermometer should read 165°F when inserted into the thickest part of the breast.) Remove the pan from the oven and let the chicken rest for 10 to 15 minutes in the sauce. SERVE: Taste the sauce for seasoning. Arrange the chicken breasts on a platter and serve topped with the sauce. Note: Needed much longer cooking time for chicken

Chuckwagon Turkey and Bean Skillet

May 2, 2025 Kristen

Chuckwagon Turkey and Bean Skillet

2 cups dry multigrain elbow macaroni, uncooked

1 pound lean ground turkey

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1 can (15 oz each) Van Camp’s® Pork and Beans

1-1/2 cups Birds Eye® Sweet Kernel Corn

1 can (4 oz each) diced green chilies, undrained

1 cup shredded reduced fat Colby Jack cheese

Cook macaroni according to package directions, omitting salt. Meanwhile, cook turkey in 12-inch skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot and bubbly, stirring occasionally. When macaroni is cooked, stir into turkey mixture. Top with cheese; cover and let stand 3 minutes or until cheese is melted. Tips: Canned whole kernel corn (one 11-ounce or 15.25-ounce can, drained) may be used in place of frozen corn. Use no salt added corn to keep nutrition similar.

Saucy Baked Chicken

May 1, 2025 Kristen

Saucy Baked Chicken

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

2 T. firmly packed light brown sugar

1 T. Gulden’s® Spicy Brown Mustard

1/2 tsp. salt

1/4 tsp. paprika

PAM® Original No-Stick Cooking Spray

3 large (8 oz each) boneless skinless chicken breasts, cut in half lengthwise

Preheat oven to 350°F. Combine Sloppy Joe sauce, brown sugar, mustard, salt and paprika in small saucepan. Cook over medium heat 10 minutes or until slightly thickened. Meanwhile, spray 13×9-inch glass baking dish with cooking spray; place chicken in dish. Spoon 1/4th of sauce mixture on chicken; turn chicken over. Spoon remaining sauce on top. Bake 30 minutes or until chicken is no longer pink in centers (165°F). Serve chicken with additional sauce from baking dish.

Manwich® Slow Cooker Pulled Chicken Sandwiches

April 29, 2025 Kristen

Manwich® Slow Cooker Pulled Chicken Sandwiches

No-Stick Cooking Spray

2 pounds boneless skinless chicken thighs

1 cup sliced onion

1/4 cup chopped nacho jalapeño peppers

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1/4 tsp. salt

8 Kaiser rolls

Spray inside of 4-quart slow cooker with cooking spray. Place chicken, onion, jalapeno peppers and Sloppy Joe sauce in slow cooker. Cover; cook on LOW 8 hours or until chicken is tender. Transfer chicken to cutting board; shred. Return chicken to slow cooker. Sprinkle with salt; stir. Reduce heat to WARM. Serve in rolls.

Chicken Cordon Bleu French Bread Pizza

April 9, 2025 Kristen

Chicken Cordon Bleu French Bread Pizza

1 loaf french bread

1 (16 ounce) jar Alfredo sauce (or homemade Alfredo sauce)

1 teaspoon garlic salt

1 teaspoon Italian seasoning

4 cups shredded Mozzarella cheese

1 cup shredded swiss cheese

2 cups cooked breaded chicken (diced)

½ cup cooked ham (diced)

¼ cup bacon bits

4 green onions (thinly sliced)

Preheat oven to 400 degrees. Cut loaf of French bread lengthwise and place on a large baking sheet (I just used a cookie sheet). Spread alfredo sauce evenly over bread (as much or as little as you like). Sprinkle garlic salt and Italian seasoning on top of sauce. Top with mozzarella cheese, swiss cheese, cooked chicken pieces, ham, bacon bits and green onions. Cook for about 10 minutes, or until cheese starts to melt. Cut into slices and serve

One Pan Italian Pasta

April 7, 2025 Kristen

One Pan Italian Pasta

2 Tablespoons Olive Oil

½ cup onion diced

3 boneless skinless chicken breasts diced

1 teaspoon garlic powder

12 ounces rotini pasta

3 cups chicken broth

1 ounce Italian dressing mix packet

1 cup grape tomatoes halved

1 cup shredded mozzarella cheese

1 teaspoon dried basil

Sauté the onions in olive oil on medium heat until they are soft. Add in the chicken and garlic powder, and cook until browned. Add pasta, chicken broth, dressing mix, and tomatoes. Bring to a boil, and let it cook for about 10 minutes (or until the water has evaporated). Top with Mozzarella cheese and basil, letting it sit for just a minute so the cheese is melted.