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Cheesy Chicken Crescent Bake

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Ingredients: Filling  5 ounces cream cheese, room temperature 1/4 cup butter, room temperature 1/2 teaspoon garlic powder 3/4 teaspoon seasoned salt 3 cups cooked, cubed chicken (or Rotisserie) 3/4 cup grated cheddar cheese 2 tablespoons heavy cream 2 (8- ounce/8 count) cans crescent rolls  Sauce   1 (10.75 ounce) can cream of chicken soup 3/4 cup grated cheddar cheese 1/2 cup heavy cream  1/2 teaspoon seasoned salt 1 cup grated cheddar cheese  Instructions: Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside. Prepare the filling. In a large bowl combine the cream cheese, butter, garlic powder, and seasoned salt stirring until smooth. Add in the chicken and cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined. Open the cans of crescent rolls. Place about 2 tablespoons of the filling onto the larger end of each crescent roll. Roll up and pinch the dough closed,
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BUFFALO CHICKEN NACHOS

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INGREDIENTS 1 tbsp olive oil 1 lb chicken breast Salt and pepper to taste 1/2 cup buffalo sauce 1/2 cup ranch dressing 1 bag Corn tortilla chips 10-15 ounces 1 cup shredded colby jack cheese 2-3 green onions sliced INSTRUCTIONS Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional) In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken. Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes. On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through.  Top with green onions and serve warm! Read Full Recipe >>>> Click Here
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CREAM CHEESE CHICKEN TAQUITOS

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INGREDIENTS 2 boneless skinless chicken breasts 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon cumin salt + pepper 8 ounces cream cheese ⅓ cup water 1 to 1 ½ cups shredded colby or Mexican blend cheese 12 6 inch corn or flour tortillas optional: cilantro, salsa, sour cream, or other toppings as desired INSTRUCTIONS   Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken. Cover and cook on low 8 hours or high for 4 hours. Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer. Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortil
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Crock Pot Chicken and Noodles

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Ingredients 4 chicken breast 2 10.5 ounce cans of Fat Free Cream of Chicken Soup 1 14.5 ounce can of low sodium Chicken Broth 1 12 ounce bag of Egg Noodles Instructions Place chicken breast in crock pot, cover with chicken soup and chicken broth. Cook on high for 5 -6 hours (low on 8) until chicken is easily shredded. I took the chicken out and shredded it and placed it back in crock pot. Add noodles to crock pot chicken and cook for about 30 minutes until done. I stirred mine a few times to make sure all the noodles were soaking up the juice. It may look like the noodles won’t fit, but just keep working them into the chicken and juice mixture. Read Full Recipe >>>> Click Here
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SHREDDED CHICKEN PARMESAN SANDWICH

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INGREDIENTS 1 cup shredded chicken 8 ounces tomato sauce 1 teaspoon minced garlic 1/4 teaspoon basil 1/4 teaspoon oregeno pinch of onion powder pinch of salt 1/2 cup shredded Mozzarella cheese divided 1/4 cup shredded Parmesan cheese divided 4 slices cheesy Texas Toast store bought, frozen INSTRUCTIONS Preheat the oven and bake toast according to package directions. Heat a teaspoon of olive oil in a small saucepan and cook garlic for 30 second; until fragrant. Add tomato sauce and seasonings and bring to a boil. Reduce heat and simmer for 5-7 minutes. Stir in chicken and cook until heated through. Stir in half of cheeses until melted. Divide chicken mixture over two slice of cheese toast. Sprinkle remain cheese on top and place under the broiler for 2-3 minutes, or until cheese is melted.  Garnish with fresh parsley or basil (if desired) top with another slice of toast and serve hot. Read Full Recipe >>>> C
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CREAMY TUSCAN GARLIC CHICKEN

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Ingredients 1½ pounds boneless skinless chicken breasts thinly sliced 2 Tablespoons olive oil 1 cup heavy cream 1/2 cup chicken broth 1 teaspoon garlic powder 1 teaspoon italian seasoning 1/2 cup parmesan cheese 1 cup spinach chopped 1/2 cup sun dried tomatoes Instructions In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired Read Full Recipe >>>> Click Here
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CREAMY GARLIC BUTTER CHICKEN

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INGREDIENTS 1 1/2 lbs chicken quarters, cut and separate the thighs and drumsticks Salt Ground black pepper 4 tablespoons unsalted butter, melted 15 cloves garlic peeled and top trimmed off 1 cup chicken broth 1/4 cup heavy whipping cream 2 tablespoons grated Parmesan cheese 3 dashes cayenne pepper 1/4 teaspoon salt or more to taste 1 tablespoon chopped parsley INSTRUCTIONS Season both sides of the chicken with salt and pepper. Pan fry the chicken on a skillet, skin side down on medium heat until both sides turn crispy and golden brown. Set the chicken aside and discard the oil from the skillet. Add the melted butter and to the skillet and add the garlic and saute. Add the chicken broth, heavy whipping cream and Parmesan cheese. Stir to combine well. Add the chicken, cayenne pepper, salt and lower the heat to simmer, turning the chicken a couple of times so they are completely cooked through. Add the chopped parsley. Stir, turn off
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