Picnic Chicken Pitas

This is so good, great for a meal on the go, and made even easier by using rotisserie chicken. It's one of those meals I hadn't made for awhile, and when I finally made it again I wondered why it had been so long. Everyone absolutely loved it.

Picnic Chicken Pitas
1 pkg (10 oz) frozen broccoli florets, cooked and drained (I always use fresh broccoli - about 2 good-sized bunches)
2 c shredded cooked chicken (or diced)
1 medium onion, chopped
1/4 c mayonnaise
2 Tb prepared mustard
1/2 tsp salt, optional
1/8 tsp pepper
4 pita pockets (6 inches), halved
4 bacon strips, cooked and crumbled (I do more)
Optional Ranch dressing

In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine the mayonnaise, mustard, salt if desired, and pepper; pour over the broccoli mixture and toss to coat. Spoon about 3/4 c into each pita half; top with bacon. I like to add Ranch dressing to the mayo mixture, probably about the same amount as mayo.

Chicken Cordon Bleu Casserole and Good Potatoes

My kids absolutely LOVE this meal, and the adults enjoy it a lot, too. Chicken Cordon Bleu is a favorite dish in my house, but it's not a recipe I turn to when I need something quick and easy. This casserole, however, is awfully quick and easy, and delicious, too.

Chicken Cordon Bleu Casserole
Approx. 4 chicken breasts cut into large pieces
6 slices provolone or swiss cheese
1-1/2 c cubed ham
1 can cream soup (I use cream of chicken)
1 box of stuffing

Spray casserole dish. Layer chicken pieces on bottom followed by the ham and the cheese slices. Spread can of soup over the cheese. (If you wanted to freeze it, you would do so right now.) Bake at 350 for 25 minutes. In the meantime, make stuffing. Spread over casserole and bake another 15 minutes. As you can see in the picture, sometimes I cook the casserole for the entire 40 minutes and serve the stuffing on the side. I think the stuffing can be overpowering in the casserole, so Mrs. Cubbison's Corn Bread Stuffin' is another yummy option. For the cheese I usually use a shredded 3-cheese blend of provolone, mozzarella and cheddar, and I often used sliced deli ham instead of cubed. You can sprinkle parsley over the top.


I love potatoes just about any way they come, and this version is no exception. Onion soup mix makes this a simple and convenient way to dress up potatoes.

Good Potatoes
Cube enough potatoes to fill a cookie sheet in a single layer. Toss with 1/3 c oil and 1 package Lipton onion soup mix, crushed. Spread on cookie sheet and bake at 450 degrees for 40-60 minutes until golden and tender.

Perfect, Creamy Fettuccine Alfredo

I must admit, I've never been a huge fan of fettuccine alfredo. Honestly, pasta is not really my thing, but this is delicious! The chicken is especially yummy and has become my latest favorite chicken recipe. You can find step-by-step instructions here complete with photos. Go ahead and make it for dinner -- you won't be sorry.

Perfect, Creamy Fettuccine Alfredo
1 lb skinless, boneless chicken breasts
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
2 tbsp butter
2 tbsp oil
1 lb linguine noodles
1 tbsp salt
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped

Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.

Photo and recipe courtesy of Kevin and Amanda's recipes.

Bacon Cheeseburger Chicken

One of these days I really ought to post something a little healthier, but not today. This dish is SO delicious. It's from one of my favorite recipe blogs, Kevin and Amanda's recipes. You can find her complete step-by-step tutorial complete with pictures here.

Bacon Cheeseburger Chicken

2 Tb oil

2 Tb butter

6 skinless, boneless chicken breasts

1/4 c teriyaki sauce

1/2 c Ranch dressing

1 c shredded Cheddar cheese

1/2 lb bacon (or bacon bits)

Preheat oven to 350. In a large skillet, heat oil and butter over medium-high heat. Add chicken breasts and saute 4-5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25-35 minutes or until chicken is no longer pink and juices run clear.

Notes: I have been known to forget to brown the chicken on occasion and it still turns out just fine. If you use bacon bits, make sure you get the ones that are real bacon.

Recipe and photo courtesy of Amanda Buttons of Kevin & Amanda's recipes.

Texarkana Chicken Spaghetti

Chicken spaghetti is a dee-licious dish from the deep South!

We were introduced to it shortly after moving to Texarkana, and after a great deal of searching and experimenting we created this recipe that has become a family favorite. We hope you enjoy it!

Texarkana Chicken Spaghetti
2-3 skinless, boneless chicken breasts
1 (16 oz) package angel hair pasta
1 (10.75 oz) can condensed cream of chicken soup
1 (10 oz) can diced tomatoes with green chilies
1/4 lb Velveeta cheese
2 cups shredded colby jack cheese
1/4 cup finely chopped black olives (optional)
1 pinch garlic powder

Boil chicken in a large pot of water. When cooked thoroughly, remove from pot, keeping water at a boil. Shred chicken and set aside. Add pasta to the boiling water and cook according to package directions until al dente. Drain water. Return pot with cooked pasta to stove over low heat. Add remaining ingredients and cover, stirring occasionally. When cheese is melted, dinner is ready!

Suggested sides: Salad and french bread