CHICKEN-BACON RANCH CRESCENT ROLLS

1/2 cup chive and onion cream cheese spread

2 tbsp milk

1 1/2 tsp ranch salad dressing & seasoning mix

1 cup shredded deli rotisserie chicken

1/2 cup shredded cheddar cheese

1/4 cup chopped cooked bacon

2 tbsp sliced green onions

1 can (8-oz) refrigerated Pillsbury Original Crescent Rolls (8 count)

Heat oven to 375-degrees. Line a large cookie sheet with parchment paper.

In a medium microwavable bowl, mix cream cheese, milk, and ranch seasoning mix. Microwave, uncovered, on high 20-40 seconds or until heated slightly. Beat with a whisk until smooth. Stir in the chicken, cheese, bacon and green onions. 

Unroll the dough and separate into 8 triangles. Top each triangle with about 3 tablespoons of the chicken mixture. Carefully roll up each triangle ending at the tip. Place with tips down on the prepared cookie sheet.

Bale 13 to 16 minutes or until deep golden brown and baked through. Serve warm.

Yield: 4 servings of 2 each

Pillsbury recipe and photo

 

HONEY MUSTARD CHICKEN SALAD

This is a recipe from Bozeman, Montana.

1 1/2 lbs boneless, skinless cooked chicken breast, cooled
1 1/2 cups celery, chopped into 1/2-inch pieces
2 tbsp onion, minced

Dressing:
1/2 cup honey mustard
3/4 cup mayonnaise
4 tsp celery seed
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp salt

Hand tear the chicken into bite-size pieces; put into a mixing bowl.  Add the celery and onion; toss.

To make the dressing, stir the mustard, mayonnaise, celery seed, garlic powder, pepper, and salt together until mixed well.

Fold the dressing into the chicken mixture.

file photo for reference

SOUTHERN LIVING'S CHICKEN ENCHILADAS

I have had this recipe for a around 10 years. I got it from a Southern Living magazine.

• 5 tablespoons butter, divided 
• 1 medium onion, chopped 
• 1 medium-size red bell pepper, chopped 
• 2 cups chopped cooked chicken 
• 3 (4-oz.) cans diced green chilies, divided
• 3 cups (12 oz.) shredded Colby-Jack cheese blend, divided 
• 8 (8-inch) soft taco-size flour tortillas 
• 2 tablespoons all-purpose flour 
• 3/4 cup chicken broth 
• 1/2 cup milk 
• Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce 

1. Preheat oven to 350°. 
2. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and saute 5 minutes or until tender.
3. Stir together onion mixture, chicken, 1 can diced green chilies, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.
4. Bake at 350° for 10 minutes.
5. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chilies.
6. Remove enchiladas from oven. Pour green chili mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
7. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.

SL Photo

GINGER CHICKEN STIR-FRY

3 tbsp canola oil, divided

1 lb boneless skinless chicken, cut into strips
4 cups cut up vegetables (broccoli, carrots, celery, or your choice)
1 garlic clove, minced
1 can 10 1/2-oz) condensed low-fat chicken broth
2 tbsp cornstarch
1 tbsp soy sauce
1/2 tsp ground ginger
Hot cooked Chinese rice noodles
Toasted sliced almonds for garnish

In a wok (or large skillet) over medium-high heat, heat 2 tablespoons of the oil until hot.  Add half of the chicken and stir-fry until browned and no longer pink in the center.  Remove from skillet and repeat with the other half of the chicken. Remove and add to the other chicken.

In the same wok, add the other tablespoon of oil, the vegetables and the garlic; stir-fry until crisp tender.

In a small bowl, stir together the broth, cornstarch, soy sauce, and ginger until smooth.  Add the skillet along with the chicken and cook until the mixture boils and thickens.  Stir constantly during this time.

Serve over the noodles and garnish by sprinkling the almonds over the top.

file photo

POLLO CON COMINO

It seems the readers of this blog continually search for chicken recipes.  So today I will oblige you with a chicken recipe with a bit of a Mexican twist.

2 whole chicken breasts, split
2 tsp ground cumin
1/2 tsp oregano
1/2 tsp garlic salt
2 tbsp canola oil
1/2 cup your favorite picante sauce
1/4 cup water
1 tsp instant chicken bouillon

Remove the skin and any excess fat from the chicken.

In a cup, combine half the cumin with the oregano and garlic salt; mix well and rub onto the chicken pieces.

Heat the canola oil in a large nonstick skillet, add the chicken and brown lightly; drain off fat.

In a glass measuring cup combine the picante sauce, water, and bouillon; mix well.  Pour the picante mixture evenly over the chicken in the skillet.  Bring the mixture to a boil over medium-high heat.  Reduce the heat to simmer, cover with a tight-fitting lid, and simmer 30 to 40 minutes until chicken is tender and cooked through.

Yield: 4 servings

clip art

ROBIN'S SAUSAGE BALLS

My cousin Robin gave me this recipe.  I like it because it also uses taco cheese blend.

1 lb bulk sausage
3 1/2 cups Bisquick
4-oz shredded taco cheese
6-oz shredded cheddar cheese

Combine all ingredients and mix well - may even have to use hands.  Shape into balls.  Bake at 350 degrees for 15 - 20 minutes.  Makes 40 balls about the size of a walnut.

file photo