Recipes

[Sooner]

My favorite casserole with chicken is King Ranch Casserole. I use the Southern Living version--and google it. It gets eaten up every time! I use chicken breast meat for the chicken!

How about White Chicken Chili? There are lots of recipes out there, and I've made it so often I don't use a recipe! It is a good lighter something. And pot pies are great with bought crusts or with biscuits cooked on top--even canned is ok in a pinch!

[Sooner]

Or how about a good taco salad with chicken on top? I like it with salsa, but some people put other dressings or sour cream on top. You can add beans, whole kernel corn or lots of good things to it!

One deli here used to make wonderful taco salads, but instead of the shell that isn't very good they put Frito chips on it at the last minute.

[oceantown]

I made Salsa Verde Chicken Casserole tonight for the first time. It was very good, and I will sure be making it again.

I did not follow the recipe exactly. I think this is a recipe which you can make according to your taste and what you have on hand.

I read through all of the reviews which I always find helpful. Instead of using corn tortillas and layering them, I used only 4 Mission Artisan Corn & Whole Wheat Blend tortillas, and I rolled them with filling rather than layering flat. I wanted to scale it down a little because there are only two of us. I cheated and used a large can of Kirkland Chicken Breast. Of course it would be delicious with home-roasted chicken.

I happened to have on hand Casa Martinez Tatemada Fire Roasted Salsa. It is medium on the spicy meter, so I only used 1/2 cup stirred into the chicken mixture, and just a tad more than 1/4 cup on the bottom of the casserole dish. It really was perfect spiciness. I used less cheese, I guess about 6 oz. I did not use cilantro.

I made 4 enchiladas, and it was filling. We still have 1 1/2 enchiladas left-over.

http://www.tasteofhome.com/recipes/salsa-verde-chicken-casserole

Salsa Verde Chicken Casserole

6 Servings

Prep/Total Time: 30 min.

Ingredients

2 cups shredded rotisserie chicken

1 cup (8 ounces) sour cream

1-1/2 cups salsa verde, divided

8 corn tortillas (6 inches) (or flour)

2 cups chopped tomatoes

1/4 cup minced fresh cilantro

2 cups (8 ounces) shredded Monterey Jack cheese

Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Directions

Combine the chicken, sour cream and 3/4 cup salsa in a small bowl.

Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.

Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese.

Repeat layers with remaining tortillas, chicken mixture and cheese.

Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings.

NOTES:

(I made 4 enchiladas rather than the layers. For the filling I mixed the chicken, sour cream, most of the grated cheese, and 1/2 cup of the green salsa. Filled and rolled 4 tortillas, placing seam side down in the casserole which had been lightly greased and spread with about 1/4 cup salsa.

Then I spread the rest of the filling mixture over the top of the enchiladas and then topped with the tomatoes (I used cherry tomatoes cut in half) and the rest of the grated monterey jack.)

[beach-mom]

This one from iamMrsG is easy but not messy. It calls for small nugget-like pieces, but we like it so much, now I use regular boneless breasts! The dip is amazing!

Pretzel Chicken Bites With Mustard Chipotle Sauce

2 ounces low fat unsalted pretzels (I use salted)

1/3 cup fat free mayonnaise

2 Tablespoons whole-grain Dijon mustard

2 teaspoons chipotle pepper sauce (Tabasco makes one)

1 teaspoon red-wine vinegar

¼ teaspoon ground pepper

¾ lb skinless boneless chicken breasts, cut into 24 chunks

Preheat oven to 400. Spray a shallow baking pan w/ Pam.

Finely chop pretzels—in food processor, or in a plastic bag & pound w/ a rolling pin.

Combine mayonnaise, mustard, pepper sauce, vinegar & pepper in small bowl.

Put chicken in medium bowl, toss with 2 Tablespoons of the sauce to coat. Add to the plastic bag with the pretzel bits, coat evenly.

Put chicken in pan in 1 layer. Spray lightly with Pam. Bake about 15 minutes. Serve with the remaining sauce.

Note: I make an extra ½ recipe sauce, ‘cause we like it, and make it a bit spicier.

[Zhills]

Artichoke Chicken

Cut up chicken 3 or 4 pounds

2 6 oz jars marinated artichokes drained

Paprika

Salt and Pepper

Fresh Mushrooms 4 or 6 oz package, sliced

Chicken broth about a cup

Dry white wine or Vermouth to deglaze the pan about 1/3 cup

1/4 t rosemary (crushed or dried)

Butter, olive oil and a couple Tablespoons of flour

Use the paprika, salt/pepper to coat the chicken and brown in the olive oil/butter combination.

After it's browned put it in a casserole, single layer, with the marinated artichokes in between.

Saute the mushrooms in the pan you used to brown the chicken

Then sprinkle the flour over the mushrooms and stir, add the chicken broth, wine, and rosemary stirring until smooth.

Pour this over the chicken, cover and bake for 35-40 minutes @ 375 degrees.

[Vamp]

On 9/29/2014 babybecky said: I bought a bunco game but never opened and never played .... Do you have fun with the group of friends?

It is a very easy game to play. It's a little bit like Yahtzee. We play with three tables of four, 12 players total, three dice on a table. There are two teams of two players at each table, and players on the same team sit across from each other. You add up the scores of the two players on each team. One person from each team keeps score for those two people.

Each table rolls ones until the head table reaches 21. Then you roll twos, threes, etc. until you get through sixes. Let's say you are rolling twos. If you roll a 2, 4,& a 5, you get one point because you are rolling twos. You keep going until you don't get anymore twos. So if you were playing twos and rolled a 1,3, & 6, then you pass the dice to the next player. You just keep going around the table like that until the head tables reaches 21 and rings the bell.

You get a "bunco" by rolling three of the same for whatever number you are rolling. For example, if you are rolling fives, and you get 3 fives, that's a bunco and is worth 21 points. If you are rolling fives and you get 3 ones, that is a "baby bunco" and is worth 5 points.

Once you have played ones and twos, the two teams add up their totals and the team with the lowest score moves to another table. However, when you move to a new table, you are not on the same team with the player you just played with. You switch players with the team you just joined. This way, you mix up the teams and tables so you get to visit with different people all evening. Then you play threes and fours, add up your totals, and the teams move again. Same thing for fives and sixes.

It takes very little concentration and no strategy since it is all luck, so it is easy to play and visit with the others at your table. If you are looking for a way to get a group of friends together, it is a very nice way to visit.

In my group, we all pitch in $5 at the beginning of the night. At the end of the night, the person with the high score and the person with the low score split the pot, $30 each. But you can set it up however you like.

[Still babybecky]

To vamp: thank you so much for explaining all about bunco to me! I was so happy to see a reply! I might try having a bunco party after all

[Sammijo10]

I love this recipe from Rachel Ray, make it at least twice a month. It's impressive and a little special but so easy to prepare.

Whatever you make I'm sure it will be incredible.

[3threecats]

Thank you, All, for the great suggestions. I do appreciate everyone responding to my post. I've been involved with my bunco friends for about 8 years now (12 of us) and it is SO much fun. I call it a "brainless" dice game. You can socialize and not have to think. We have a BLAST. We all look forward to our monthly game. We pay $10 at the start. We play for money (used to be gifts). The winnings are $50, $40, $20, and $10. We have dinner, dessert, drinks, and snacks. Everyone takes a turn hosting once a year.