King Ranch Chicken Casserole

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

In case I didn’t have enough ways to spend my time on (like 2 jobs and nursing school), I have found yet another website to obsess over. The website is foodgawker.com and it is a truly amazing place where food bloggers can showcase their best pictures and get a link back to their blog. The pictures are very inspiring in two ways. First, it inspires me to work on my photography, something I have grown passionate over in the last year or so. Second, it inspires me to try new food. In fact, I found a gorgeous picture just last night that took me to a new recipe and I couldn’t get it out of my mind, so I decided to try it for dinner tonight! It did not disappoint me! This is an awesome recipe. So if you get a chance, take a look at foodgawker.com, just have a napkin ready incase you drool 😉

King Ranch Chicken Casserole
Adapted from Don’t Forget Delicious

Ingredients

1 medium red onion, chopped
1 orange bell pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 cup low sodium chicken broth
2 tablespoons cornstarch
1/3 cup milk (or half and half if you’re feeling frisky)
1 pound cooked chicken breast, chopped
10 ounces diced tomatoes with green chiles (1 can)
1 1/2 cups light sour cream
1 teaspoon chili powder
1 teaspoon thyme, minced
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
5 10″ wheat tortillas
1 1/2 cups cheddar cheese or colby jack, shredded

Directions

Preheat oven to 350 degrees. Lightly grease a baking dish and set aside.

Heat the vegetable oil in a large nonstick skillet over medium heat. Saute onion and bell pepper 3-4 minutes or until tender. Add garlic and saute briefly, until golden. Add the cornstarch and let it cook for a minute.

Add the chicken broth and milk (or half and half) to the skillet and bring to a simmer. Add next 8 ingredients (through pepper) to skillet and mix well.

Tear the tortillas into 1″ pieces and layer bottom of baking dish. Pour half of chicken mixture into dish and top with half of the shredded cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Bake for 20-30 minutes or until bubbly.

Garlic Herb Chicken

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

We really love chicken. I think we could probably eat chicken every night and be perfectly fine. Actually, once I was making a weekly meal plan to grocery shop and I realized that every single meal I had planned used chicken. Sometimes though, I feel like I run out of fun ways to use it. You can only have chicken parmesan, chicken calzones, and chicken pasta so many times. That’s why I was so excited to see this recipe in my friend Amber’s blog. It’s such a simple concept and yet I have not made anything similar, at least in a long time. Amber said that she wanted to tweak the sauce a little bit so I made a few changes of my own. With this chicken I served roasted Yukon gold potatoes and peas.

Garlic Herb Chicken
Source: Amber’s Delectable Delights
This version is with my changes, Amber’s original recipe can be found here

Ingredients
1/3 cup of flour
1/2 tsp poultry seasoning
1/2 tsp garlic powder
salt and pepper
2 boneless skinless chicken breasts
1 tablespoon olive oil
4 cloves garlic, minced
1 1/2 cups vegetable broth (or chicken I used vegetable because that’s all I had)
1.5 teaspoon parsley
1/2 tsp poultry seasoning
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste

Directions
Pound chicken breasts so they are thin and even. Mix together flour, garlic powder, 1/2 teaspoon poultry seasoning, salt and pepper. Dredge the chicken breast in the flour

Preheat sauté pan to medium heat and add in olive oil and garlic. Add chicken to pan and cook until done. Remove chicken from pan and place on a plate, tent with foil to keep warm. Sprinkle some of the left over flour into the pan and cook for a minute to dissolve flour. Add the broth and deglaze the pan. Simmer until thickened. Add in remaining seasonings and stir to mix. Drizzle the garlic herb sauce over the chicken and potatoes.

Mmm, mmm, Marsala

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Chicken Marsala has been one of my favorite recipes since I was a kid. I can even remember the first time my Mom made it. The power went out right as it was finishing so we had to eat by candle light. Which is probably why I ate the mushrooms, haha. Anyway, I’m not sure if this is a “traditional” chicken marsala recipe but I always enjoy it and I hope you do too!

Chicken Marsala
(Source: It’s a Darne Good Cookbook, with lots of adaptions by me)

Ingredients

4-6 thin chicken breast pounded out to 1/8 inch thickness
1/2 cup flour
1/3-1/2 cup butter
salt and pepper to taste
2 cups mushrooms, sliced (I used baby bellas)
1-2 cloves garlic minced
3/4 cup Marsala wine
1/2 cup chicken stock
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
1/2 box angel hair pasta

Directions
Dredge the chicken in flour. Place 2 chicken breasts at a time in the skillet with 2 tablespoons melted butter (add more with each addition if needed) in skillet. Cook over low heat for 3 to 4 minutes on each side. As each one is done place it in a 9×13 baking dish and sprinkle with salt and pepper. Repeat until all chicken is cooked.

Adding more butter if needed, saute mushrooms and garlic in the same skillet. When the mushrooms are done use a slotted spoon to remove the mushrooms and place them on top of the chicken.

Use the marsala wine to deglaze the pan then stir in the chicken stock. Bring to a boil then reduce the temperature. Spoon 1/2 of the sauce over the chicken. Top the chicken with cheese and bake at 425 degrees for 10-12 minutes.

While the chicken is baking prepare angel hair noodles. When the noodles are done drain the water and dump the noodles into the pan with remaining sauce.

Serve chicken and mushrooms over top of angel hair pasta.

**Recipe note** If you are concerned with the amount of butter in this recipe you can substitute olive oil for half of the butter. Some butter is required to give it a rich flavor but it is perfectly okay to use half butter and half olive oil.

Cajun Chicken Pasta and Paula Dean’s Cheese Biscuits

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** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

My friend was raving about this delicious dinner she had, so, of course I asked for the recipe. The funny thing was that when I was making my weekly menu and writing out my grocery list I realized that I had the EXACT recipe in my “to try” folder. Great minds think alike I guess. Her liking it was the kick in the butt I needed to make it.

Cajun Chicken Pasta
Recipe from allrecipes.com-

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped [I used orange bell pepper instead]
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops]
1 green onion, minced
1 1/2 cups heavy cream [I used half and half]
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.

Paula Dean’s Cheese Biscuits (from The Lady and Sons cookbook)

2 cups self rising flour
1 tsp baking powder
1 tsp sugar
1/3 cup crisco [I used butter flavor]
3/4 cup grated cheddar cheese
1 cup buttermilk

Preheat oven to 350 degrees. Mix flour, baking powder and sugar together with fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over stir. Drop by tablespoonfuls (or and ice cream scoop, I used my Pampered chef scoop) onto well greased baking sheet. Bake for 12 to 15 minutes.