Chris is a chicken lover. Me – not so much. There are a few exceptions though and buffalo chicken is one of them. This recipe looks impressive, however, its really easy and simple.
- 8 lasagna noodles
- 2 cups cooked and shredded chicken breast (I cooked mine in the crock pot all day and shredded that evening)
- 6oz cream cheese
- 1.5c shredded cheddar cheese
- 1/2c buffalo wing sauce
- 1c milk
- 1.5 teaspoon garlic salt
- 1.5 teaspoon onion powder
- salt and pepper to taste
Preheat oven to 375 degrees. Bring a large pot of water to a boil and cook noodles according to package directions. Drain and lay flat on prep surface.
While noodles are cooking, add cream cheese, milk, garlic salt,onion powder, salt, and pepper to saucepan over medium heat. Stir until combined and smooth. Drizzle about two tablespoons of sauce into bottom of 9×13 baking dish.
In separate bowl, mix chicken, buffalo sauce, and half of shredded cheese.
Begin assembling noodles by adding a spoonful of cream cheese sauce to cooked noodle, then add chicken mixture and roll up. Place each roll up into the 9×13 dish on top of the sauce. Once all roll ups have been assembled and placed into dish, pour remaining cream cheese sauce over rolls. Top with additional buffalo sauce if desired and remaining shredded cheese. Bake 20 minutes and enjoy.
Two weekends ago, Chris made last minute plans for us to go to a friends home to watch the Bama game.. I text my girlfriend to see what was on the menu and she told me that they were grilling ribs and wings and had everything covered. My mom has always taught me that you never show up anywhere empty handed so immediately panic set in about what I could throw together quick. Since they had most of the big stuff covered I thought a appetizer and dessert should suffice. (This was the same day I made my pumpkin bars!) I had recently been grocery shopping so I knew I had tortillas and cream cheese for pinwheels. I grabbed several items from the pantry and fridge and threw it all together and luckily it turned out delicious
- 3/4c black beans (drained, washed, and patted dry)
- 1c whole corn kernels (drained)
- 1c ro-tel (drained)
- 16oz cream cheese (softened)
- 2 cooked chicken breast shredded
- 1c. shredded cheese
- 4-5 green onions chopped
- 1 pack of taco seasoning
- 6-8 taco size tortillas (I used wheat but flour or spinach would work too)
Mix cream cheese and taco seasoning together until well blended. Add chicken. ro-tel, beans, corn, onions and cheese. Mix together being careful not to smash the beans. Spread onto tortillas and roll up. Place tortillas into freezer for about 20 minutes. Remove from freezer and slice. Store in fridge until serving.
tip: I did not have time, but I think if you set your cream cheese mixture in the fridge for a couple of hours before spreading onto the tortillas it would allow the flavors to really combine. Even without doing this, mine still got rave reviews!
tip: I got about 30 or so pinwheels out of this recipe.
Remember a few weeks ago when I had a great idea to make this chicken but it was a flop and we ended up with quesadillas? Well.. I tried again and it was perfect!
- 4 Roma tomatoes cored and chopped
- small jar of marinated artichoke hearts drained & chopped
- 1-2 tblsp. EVOO
- 1 tsp. sugar
- 2 tblsp flour
- 3 chicken breast
- salt and pepper
- shredded mozzarella cheese
- basil for garnish
Preheat oven to 350. Spray pan (I used a 9″ round pie dish) with non-stick cooking spray and set aside. In mixing bowl, combine tomatoes, artichokes, EVOO, sugar, and flour. Salt and pepper both sides of chicken and place in baking dish. Surround with tomato mixture. Bake at 350 for 25-30 minutes or until chicken is near done.
Remove from oven and sprinkle cheese over chicken breast. Return to oven and broil for 4-5 minutes or until cheese is melted. Top with basil and enjoy!
I first saw this recipe on Pinterest and knew it would be something that Chris would enjoy. I am not much of a chicken eater but it is one of his favorites so on nights I cook chicken for him, I make sure to cook an extra side or two for me. I followed this recipe exactly, however I just realized that I forgot the breadcrumbs. Oops!
- chicken breast (the pack I bought had 3)
- spinach (I thawed some spinach that I had in the freezer. I would estimate that I used about 3/4 cup)
- pepperjack cheese (I used 3 slices cut into 4 pieces each)
- Cajun seasoning (this is my favorite)
- Salt & Pepper
Preheat oven to 350. Prepare (tear off piece and fold up edges to hold breast) foil for number of chicken breast.
Make slits into chicken approximately 1inch apart. Be sure that the slits are cut width-wise and not too deep. You do not want to cut completely through the chicken. Once slits are cut, season with salt and pepper and begin stuffing. Place cheese in first and then spinach.
Season with Cajun seasoning and bake for 30 minutes or until done.
What an easy weeknight meal! I followed this recipe and substituted the “Fiesta Ranch” packet for the “Spicy Ranch” since the fiesta flavor was sold out in our local store.
Preheat oven to 350. Place chicken in baking dish. (I used 2 breast and baked in 9″ round. Mix together sour cream, ranch seasoning, and soup. Spread over chicken breast and bake for 30-45 minutes or until chicken is cooked fully.
tip: The remaining sauce is delicious served over rice. I served this over wild rice.