Tag: Chicken

Chicken Radish Sliders

Right now my garden is just starting to get it’s feet off the ground. I don’t have as much lettuce or radishes as I would need for this recipe, but soon I’ll have more than enough! The proportions I used were too small to taste the lettuce or the radishes. You could feel the texture, but it was mostly just chicken flavoring. I used some frozen dinner rolls I made several days ago, you can find the recipe here. I only used about half my chicken breast because I’m just cooking for my husband and I, and so I labeled and froze the other half. If you follow me regularly, you will notice I’m going to start freezing more stuff. That is because Josh and I finally got the upright freezer from my mom’s house, and we are trying to fill it to help it’s efficiency. So, I froze the extra chicken that day. Finally, the hot sauce really does help with the flavors of the sandwich, without it, the sandwich would need some other predominate herb or flavor to pair with the strong chicken flavor. If you plan to use your whole chicken, you can season it before baking, and that will help tremendously!

Despite how flavorful this was, I don’t think I’m going to be making this again. I never grew up with radishes, and I did have a mild allergic reaction that night, so I can only conclude it was from the radishes. I will likely be posting many more recipes with radishes though, because my garden is just full of them! I’m not allergic to anything else to my knowledge, so hopefully that’s the only food I’ll have to be wary of!

  1. Bake one chicken breast at 400 F for 30 minutes or an internal temp of 165 F is reached. Let rest for 10 minutes.
  2. In your serving bowl, tear about 2 hand fulls of lettuce, and dice up 8 radishes. Mix together in serving bowl.
  3. Place cooled chicken into a bowl, and using an electric mixer, beat until all you chicken is shredded, about 5 minutes. Add 1 cup of chicken to your serving bowl and mix.
  4. Throw some sweet pickles in a chopper and pulse till fine, or use sweet relish or tartar sauce. Add 4 Tbsp relish to 1/2 cup mayo, and add 2 drops of hot sauce. Mix together.
  5. Serve sauce and filling on rolls or sliders.
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Chicken Nugget Casserole

Casseroles are always fun to me, but I like the variety of different textures and flavors. This dish has good variety and tastes like chicken parmasean and pasta. The chicken has it’s own flavor, the pasta has it’s own texture, the cheese adds a bit more savory flavor to the dish, and the dices tomatoes added more fresh flavor and additional texture. My chicken nuggets are always precooked, but your best bet would be to bake them early if you are nervous about them being cooked through, or you can bake for double the recommended time on your package. My nuggets said to bake for 15-20 minutes, so I baked them for 40. This dish created 4 1/2 adult sized meals.

  1. Heat a large pot of water to a boil. Once boiling, add 8 oz Farfalle, and boil for 10-15 minutes until al dents. Strain and place into a 7 x 10 casserole dish.
  2. Heat oven to 350 F.
  3. Add to the pasta 10-15 frozen chicken nuggets and mix. In a large sauce pan, add 1 jar of pasta sauce and 1 can of diced tomatoes. Heat until hot and bubbling.
  4. Pour hot sauce over your pasta. Cover with 1 1/2 cup mozzarella, then bake for 40 minutes. Let rest 10 minutes before eating.
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One Pan Creamy Chicken Pasta

This one pan dish is full of flavor! Mustard and Italian dressing make up the base of this dish, so expect lots of flavors. Because these flavors are so different, every bite tastes different, and since these is no marinade on the chicken, it has a nature chicken flavor with the mustard Italian sauce. This dish is very flavor heavy. If you are like me and your taste buds can get over whelmed on a flavor after a while, be sure to serve this with a side. I would recommend a fresh salad with ranch dressing and topped with some shredded cheese. As with any dish, add the final ingredients slowly and make sure you taste to see if you like the flavor. For example, the white wine vinegar is to cut the sweetness in the Italian dressing, but if your Italian dressing is homemade or not sweet, then do not add the vinegar.

  1. Heat a large dutch oven over medium high heat.
  2. Dice up 1 chicken breast, or 2-3 chicken tenders.
  3. Add 3 Tbsp oil to the dutch oven and add your diced up chicken. Cook chicken for 3 minutes on the first side without touching until time to flip. Cook the chicken until there is no raw spots on the exterior.
  4. Once chicken is lightly cooked, add 1 small can of diced up mushrooms, and add 2 Tbsp Italian dressing. Stir and cook until mushrooms are hot.
  5. Add 4 cups water, 3 chicken bouillon cubes, 1 Tbsp red pepper flakes, and 1 Tbsp mustard powder. Bring to a boil and stir in cubes til dissolved. Add 1 1/2 cup of your pasta of choice. Stir and continue to cook for 15-20 minutes until noodles are cooked to al dente and there is only a little liquid left, you may have to adjust your heat while cooking.
  6. Once noodles are cooked, add 3 Tbsp Dijon mustard, 1/4 cup Italian dressing, 3 tsp white wine vinegar, and a splash of milk. Add any diced up fresh veggies if desired. Stir together and cook until just below simmer. Remove from heat, and let cool 5-10 minutes before serving. Serve with a side salad.
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Review: On-Cor Veal Parmesan

Veal Parmesan is a classic Italian staple. Full of flavor, the juicy and savory meat is complimented further by the cheese and tomato sauce. This On-Cor frozen Veal Parmesan is just that, frozen. Your expectations would be too high if you expect a 5 star restaurant quality meal. Beyond that, I’ve been eating On-Cor’s Chicken Parmesan and Salisbury Steak since I was a child.

This Veal Parmesan doesn’t have any of the crispy texture you’d get at a restaurant. The patties are coated in sauce that removes any chance of texture. The veal is also a veal patty that is compacted meat, and the cheese is a small square that you can see under the top breading. Beyond that, this veal parm is good for a frozen meal. The sauce it thick and tastes like real tomato sauce, but there is only a small excess in sauce. The breading and veal have good flavor and texture, not bland, rubbery, or gelatinous. The cheese is stringy and isn’t over powdered. This meal is also cooked on a sheet pan in it’s container, so you don’t even have to wash the pan. I usually serve chicken/veal parm with buttered noodles, and serve the protein on top.

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Quarantine Chicken Divan

This is a recipe I received from my mother-in-law several months ago. Josh grew up eating this dish and I’ve been able to make it for Josh a time or two according to the recipe. However, with this pandemic, I’m not able to get to the store as much as normal, and things with short shelf lives are used up very quickly in my house because I don’t want them going bad. So, things this recipe would usually call for, like sour cream, I didn’t have.

There are many things I did differently with this recipe, or should have done differently. First, I didn’t microwave my broccoli before baking. Though the broccoli did cook in the oven, there was water in the bottom of the casserole dish. Cooking and straining the broccoli would help this, you could also use fresh broccoli if you have some. I baked my chicken breast for 40 minutes since it was still half frozen. I took the internal temperature and it was up to 170 F, so though the juices from the chicken have some color, it isn’t dangerous, I also had to bake it again in the casserole, so even if there were under temperature spots, they would be cooked again in the casserole. I made a lot of alteration to the sauce. The recipe called for less mayo and sour cream. I don’t usually have sour cream on hand, and I also had no vanilla yogurt for that tangy flavor. So, I added in ranch for a bit of that dairy tang, and I really enjoyed the extra flavor from it. I didn’t realize the onion and garlic flavor would taste so good in this recipe! I also added lots more curry powder than original, and I added some cumin for even more flavor. The sour cream and curry powder made me think this recipe has an inspiration from Indian cuisine, so I added the cumin to add a bit more of the Indian spice without the heat. I also didn’t add all of the spice into the sauce mix like I should have. I tasted the sauce and it was lacking, so I gave the sauce a dusting of curry powder and cumin once it was already spread in the casserole dish. It’s an inconsistent way of measuring so it’s best to put it in the sauce and mix it in evenly. Then I shredded a block of sharp cheese. I keep them in the freezer because they tend to go bad in my fridge, and shredding frozen cheese is so much easier! I then grabbed a loaf of homemade bread I made last week, crumbled it over the top of the casserole, then sprinkled it with the standard stuffing herbs, sage and thyme. I dusted very lightly over the top, because you don’t want too much stuffing flavor, you want more of the Indian spice flavor. This dish made 6 serving for us.

  1. Bake a 1 lb chicken breast at 400 F for 30-40 minutes until an internal temperature over 165 F is reached. Spray an 9 x 13 casserole dish with non-stick spray.
  2. Grab a 12 oz bag of frozen broccoli and microwave it as directed. Strain any excess water from your broccoli and make one even layer in your casserole dish.
  3. Let your baked chicken cool for 5 minutes, transfer into a large bowl and shred the chicken using a hand or stand mixer. Evenly spread the shredded chicken over the broccoli.
  4. In a medium sized bowl, mix together 3/4 cup mayo, 1 can of condensed cream of chicken soup, 3 Tbsp ranch dressing, 3 tsp of curry powder, and 2 tsp cumin. Stir until mixed, then spread in an even layer over the shredded chicken.
  5. Reduce oven to 375 F
  6. Shred 8 oz of sharp cheese and spread evenly over sauce. Cube about 2 cups of bread (use stale bread if you have any) and spread evenly over your cheese layer. Sprinkle over the top a dusting of sage and thyme.
  7. Bake for 30 minutes. Let cool for 5 minutes before serving.
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