Chicken and Dumplings


3 Boneless, skinless Chicken Breasts

2 pats (about 2 tsp) butter

2 cans cream of chicken soup

1 can chicken broth

4 carrots sliced

4 stalks of celery, sliced

1 small can peas

1 can of grands fluffy buttermilk biscuits (8 biscuits) cut into quarters

In slow cooker add butter and chicken breasts at the bottom. Spoon cream of chicken soup over chicken breasts. Pour in can of chicken broth. Place carrots and celery on top. Cook on high 6 hours.

Carefully shred chicken and then add can of peas. Place quartered biscuits on top and continue to cook on high for 1 more hour.


Chile Jack Chicken

Preheat oven to 350 degrees. Lightly spray a baking dish with nonstick spray.

3 boneless, skinless Chicken Breasts

1 can or fresh roasted Whole Hatch Chile’s or Ortega green chile’s

6 slices pepper Jack cheese

1 (14 oz) can green enchilada sauce or verde sauce

First you are going to need to butterfly your chicken breasts, cutting them 3/4 of the way through to make a pocket. Stuff each chicken breast with a couple chile’s and a piece of peperjack cheese.

In your Baking dish pour about half of your green enchilada sauce in the bottom. Place stuffed chicken breasts in your baking dish on top of the sauce. Top with the remaining enchilada sauce and remaining piece(s) of cheese.

Bake at 350 degrees 45-60 minutes or until chicken is cooked through and is no longer pink. Serve with a side of Spanish Rice and ENJOY!! 🙂

Crispy Veggie Cheesy Chicken


Adapted from

Preheat oven to 400 degrees. Spray one 9×13 baking dish with nonstick spray

3 skinless, boneless chicken breasts, each breast cut into 3 pieces

2 sleeves of veggie ritz crackers, crushed

1/2 cup milk

1-1/2 cups shredded Monterey Jack cheese

1-1/2 cups shredded sharp cheddar cheese


1 (10-oz) can cream of chicken soup

2 Tbsp sour cream

2 Tbsp butter

In 3 shallow dishes place in one milk, In the second cheeses mixed together and  the third veggie ritz crumbs. Dip each piece of chicken first in the milk, then dip in the cheese sort of pressing it on the chicken piece and lastly in the crumbs set in prepared baking dish. Continue process until all 9 pieces of chicken are coated. Cover baking dish with foil and bake at 400 degrees for 35 minutes. Remove foil and continue to bake another 10 minutes or until chicken is cooked through and edges are brown and crispy.

For the sauce place chicken soup, sour cream and butter in a small sauce pan and heat until warm.

When chicken is done baking drizzle each chicken piece with your creamy chicken sauce and ENJOY!

Grandmas Chicken Cacciatore


1 pound pasta, cooked and drained

8 Chicken thighs, skin on

salt and pepper to taste

1/2 cup flour

4 Tbsp olive oil

2 Tbsp butter

1 yellow onion, halved and sliced

2 Red bell peppers, sliced

2 green bell peppers, sliced

1 can green olives

5 cloves of garlic, diced

1-1/2 cups white mushrooms, sliced

2 sprigs fresh rosemary

3/4 cups white wine

28 ounce can diced San Marzano tomatoes with their juice

Good Parmesan cheese for sprinkling on top

Preheat oven to 350 degrees

Cook Pasta to desired consistency and drain, set aside

Salt and pepper your chicken thighs, then dredge in flour. In a  dutch oven  heat olive oil and butter on stove top over medium high heat, Place chicken skin side down, 4 pieces at a time, and brown both side of your chicken thighs, remove and place chicken on a clean plate. Repeat with remaining four chicken thighs.

After your chicken is browned and on a clean plate, Add onions, peppers and garlic to your pan you used to brown your chicken, cook for a couple minutes and then add mushrooms and olives and cook for another couple minutes.Add sprigs of rosemary and then pour white wine into pan and let come to a gentle boil. Add in tomatoes to pan and stir to combine. Add your chicken back to your dutch oven, and place lid o,  Bake at 350 degrees for 45 minutes, remove lid and turn oven up to 375 degrees and cook for an additional 15 minutes.

Once cooked, remove chicken and set on a clean plate, also remove veggies and set on another clean plate, remove your sprigs of rosemary and discard. On a platter place cooked pasta, add your veggies on top of your pasta then place chicken on top of veggies, pour pan juices over the top of everything. Sprinkle with Parmesan Cheese and ENJOY 🙂



Individual Chicken Pot Pies


Preheat oven to 425 degrees.

2 sheets puff pastry thawed

4 (6inch) pie tins

3 chicken breasts, cooked and shredded or 1 rotisserie chicken

2 cans cream of chicken soup plus 1 can of water

1 bag frozen peas and carrots, thawed

1 can diced potatoes

1 egg

1 tsp water

In a sauce pot place cooked chicken meat, 2 cans of soup plus 1 can of water, and veggies. Heat over medium heat until warmed through. Once your filling mixture is warm fill your pie tins with your filling. Cut your puff pastry to cover each of your pot  pies  with about 1/2 inch hangover, crimp the puff pastry dough over the edge of the pie tin. Brush each pie with egg wash ( 1 egg beaten with 1 tsp water) and then make a few small slits on top of each pie. Place on a cookie sheet and bake at 425 degrees for 25 minutes or until tops are golden flaky brown. Remove from oven and ENJOY!! 🙂

Peach and Brown Sugar Bbq Sauce


1/2 cup packed light brown sugar

1 Tbsp onion salt

2 tsp black pepper

1 tsp garlic powder

1/4 tsp ground cloves

1/4 tsp mace

1/3 cup white vinegar

2 cups ketchup

3/4 cup peach preserves, pureed with one fresh peach peeled (about 1/4 cup, so you should have 1 cup peach when finished)

2 Tbsp Worcestershire sauce

2 Tbsp honey

4 Tbsp butter, cut into cubes

In a large sauce pan place all the ingredients except the butter and with a wooden spoon stir to combine, bring to a boil stirring to make sure the brown sugar has dissolved. Once it reaches a boil, place lid on your pot, turn down heat and let simmer for 25 minutes stirring occasionally. With a whisk, a couple cubes at a time add butter and whisk until the butter cubes have melted, remove from heat and let cool. ENJOY!! 🙂



Honey and Stone Ground Mustard Chicken


Adapted from

1/2 cup stone ground mustard

1/2 cup pure honey

1/2 of a lemon juice

1/2 tsp diced garlic

1/2 tsp Hungarian paprika

1/2 tsp kosher salt

1/4 tsp cayenne powder

1/4 tsp Red chili flakes

2 boneless skinless chicken breasts

In a small bowl add everything except the chicken and whisk together.


In a casserole dish place chicken, reserve 4 Tbsp of your honey mustard sauce in a small bowl. Pour remaining sauce over chicken, to coat. Cover with plastic wrap and let sit on your counter for 30 minutes.

In the meantime start your coals or let your gas Grill get warmed up on your bbq. Once your grill is ready grill your chicken until cooked. Ours took about 20-25 minutes. Remove from grill and place on a plate pour your remaining sauce over each of the chicken breasts and let rest about 5 minutes. ENJOY!! 🙂

Buffalo Blue Chicken


Preheat Oven to 350 degrees.

4 Boneless skinless chicken breasts

3/4 cup blue cheese crumbles

Seasoning salt and pepper to taste

1/2 cup Franks Buffalo wing sauce

Cut 5-6 slits in each chicken breast, stuff each slit with blue cheese crumbles and then place in a baking dash. Sprinkle with seasoning salt and pepper. Bake at 350 degrees for 30 minutes. Brush each breast with buffalo wing sauce and continue to bake at 350 degrees for another 15 minutes or until chicken is cooked. Enjoy!! 🙂10383637_900139470016943_4697536966473562883_n