Cajun Chicken

This is one of our family favorites.  It tastes like the Cajun Chicken Pasta at Chili's.  Okay not exactly like it but pretty close :)  And it's way easy!

• 1/2 pound penne pasta
• 1 jar alfredo sauce
• 5 chicken tenders
• 1 tomato
• Cajun Seasoning--a little goes a long way. I use Tony Chachere's Original Creole Seasoning that I got at good old Wal-Mart.

Cook pasta according to package directions. While pasta is cooking, sprinkle chicken tenders on both sides with seasoning and grill them. (for my kids I just leave the chicken plain so they'll eat it) You can grill it on a George Foreman Grill or just your outside grill. Drain pasta and put it back into pot with the jar of alfredo sauce and I sprinkle a little of the cajun seasoning to give it a little kick. After in is heated, place pasta on plate top with chicken cut into strips and diced tomatoes. Enjoy!

Cranberry Chicken

I haven't actually tried this one yet but a friend of mine said it was good and I wanted to try it out.  So instead of writing it down and trying to remember where I put it when I want to make it I decided to post it here.

• 2 lbs chicken breasts 
• 1 (16 oz) can whole berry cranberry sauce 
• 1 cup creamy french dressing (can be substituted with favorite dressing)
• 1 (1.25 oz) envelope onion soup mix. 

Cut chicken into strips, place in greased baking dish, bake 20 mins at 350, drain off juices. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken, bake uncovered for 30 mins at 350. Serve with rice OR  for a quick meal for another day remove from oven and allow to cool.  Place in freezer baggie and label. (6 servings). To serve: thaw, heat until hot throughout.

Blackened Chicken Tacos

• 4 boneless, skinless chicken breasts (about 1 lb)
• 1-2 tsp. ground black pepper (depends on how much of a kick you want it to have)
• 1-2 tsp. paprika (same as black pepper)
• 3/4 tsp. dry mustard
• 1/4 tsp salt
• 3/4 tsp ground red pepper
• finely shredded spinach or lettuce
• shredded cheddar or Monterey Jack cheese
• sour cream & guacamole (optional)
• tortillas of your choice or scoop-shaped tortilla chips

Cut chicken breats into 3/4 inch wide strips.  In a plastic bag combine black pepper, paprika, dry mustard, red pepper, and salt.  Add chicken to the bag, shaking to coat.  Arrange coated chicken in a single layer in a shallow baking pan.  Bake, uncovered, for 20-25 minutes or until chicken is done, at 350 degrees.  Using two forks, pull chicken apart into pieces.  Fill tortillas with chicken, lettuce, cheese, sour cream and guacamole.

Chicken Lasagna Alfredo

Yep, I'm done with pictures.  My pictures just aren't doing to recipe justice.  I got this recipe from my friend Staci.  It's SOO yummy!

• 10 uncooked lasagna noodles
• 1 jar (16oz)  white Alfredo pasta sauce (I use Classico sundried tomato alfredo sauce)
• 1/4 cup milk
• 1 1/2 tsp. dried oregano leaves
• 3 cups coarsely chopped cooked chicken
• 1 can (14 oz) artichoke hearts in water, drained and chopped
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped onion
• 1 garlic clove, pressed
• 3 cups (12 oz) shredded mozzarella cheese
• 1 pkg. (4 oz) crumbled feta cheese
• 2 cups packed fresh baby spinach leaves (about 4 oz)--I use a whole 9 oz bag

1.  Preheat oven to 375 degrees.  Cook noodles according to package directions, using shortest cooking time; drain.  In small bowl, combine Alfredo sauce, milk, and oregano.  Whisk until blended; set aside.
2.  Chop artichokes, bell pepper, and onion; plave in large (4 qt) bowl.  Press garlic and add to bowl.  Add mozzarella and feta cheeses.  Add cooked chicken and mix well.
3.  To assemble lasagna, spread 2/3 cup of the Alfredo sauve mixture over bottom of  a 9x13 baking dish.  Top with half of the noddles, overlapping to fit.  Layer half of the spinach leaves over noodles; top with half of the chicken mixture.  Repeat layer, starting with half of the remaining sauce.  After layering, pour remaining sauve over top of lasagna.
4.  Cover pan with aluminum foil.  Bake for 45 minutes.  Carefully remove foil.  Continure baking 10-15 minutes or until bubbly.  Remove from oven; let stand 15 minutes for easier serving.  Cut into squares and enjoy!

Swiss Stuffing Chicken

Okay so I don't have a picture of this, but it was really easy and pretty tasty. We had it for dinner last night, and I forgot to take a picture.

4-6 Chicken Breasts(raw)
Swiss Cheese
2 Cans Cream of Chicken Soup
1/2 C. Milk
1 sm Box Chicken flavored Stove Top Stuffing (dry, don't make it)
1 Cube of butter

Preheat oven to 350. Spray 9x13 Pan. Place Chicken Breasts in Pan top with slices of swiss cheese. Mix Soup and Milk and Pour on top. Sprinkle box of stuffing on top. Melt butter and pour on Top of stuffing. Cover with tin foil and bake for 30 min. Uncover and cook another 30 min.
I served chicken with rice and broccoli. It was very tasty.