Chicken and Rice Casserole

Chicken and Rice Casserole

Ingredients

• 1 to 1½ lbs. boneless chicken breasts, sliced lenghtwise into 4 to 6 pieces
• 1 (10 oz. can) Cream of Chicken and Mushroom
• 1 cup mixed vegetables
• 1 cup uncooked Jasmine or long grain rice
• 2 cups water
• ¼ envelope French onion dip mix
• ½ teaspoon sea salt
• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat the oven to 375F.
2. Lightly salt the chicken breast. Set aside for 10 minutes.
3. In a large bowl, combine Cream of Chicken and Mushroom, water, and French onion dip mix. Stir to mix.
4. Add-in rice and mixed vegetables. Gently stir to distribute all the ingredients.
5. Pour the rice mixture on a baking dish. Top with the chicken pieces.Place inside the oven and bake for 30 minutes.
6. Remove the baking dish from the oven and gently stir the rice mixture so that it will be cooked equally.Place it back in the oven and continue to bake for 20 to 30 minutes or until the rice is about done. Remove from the oven and top with shredded cheese.
7. Put it back in the oven for 5 minutes or until the cheese melts.
8. Take the baking dish from the oven and serve.
9. Share and enjoy!

Nutrition Information

Serving size: 4

Chicken Pastel in a Cup

Chicken Pastel in a Cup

Ingredients

• 1 lb. boneless chicken breast, cut into cubes
• 3 beef franks or hotdog, chopped
• 2 boiled eggs, chopped
• 1 cup button mushroom, chopped
• 1 medium carrot, chopped
• 1 medium potato, cut into cubes
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cup chicken broth or stock
• ½ cup shredded cheddar cheese
• 12 slices of loaf bread, dark edges removed
• Salt and ground black pepper to taste

Instructions

1. Preheat oven to 350F
2. Make the bread cups by flattening the bread slices. Do this by placing each slice on a clean flat surface. Use a rolling pin or a clean bottle to flatten the bread. Do this by rolling it over the bread slices. Arrange the flatten bread slices on a cupcake pan. Make sure to press it against the pan to form a cup shaped figure.
3. Put the pan with bread slices in the oven. Bake for 5 to 6 minutes. Remove and let it cool. Set aside.
4. Melt butter in a pan.
5. Sauté the mushroom, chicken, and hotdogs for 5 minutes
6. Add potato and carrot and pour half of the chicken broth. Let boil. Cover and cook in medium heat for 5 to 7 minutes. Add more broth if needed.
7. Sprinkle the flour all over the pot a tablespoon at a time. Stir and make sure that all ingredients are well blended.
8. Add the chopped boiled eggs and remaining chicken broth. Stir and cook until the desired thickness is achieved.
9. Sprinkle salt and pepper to taste.
10. Scoop the chicken pastel and put it in the bread cups. Top with grated or shredded cheese.
11. Serve. Share and enjoy!

Nutrition Information

Serving size: 8

Oven Roasted BBQ Chicken Recipe

Oven Roasted BBQ Chicken Recipe

Ingredients

• 1 whole chicken, cut into quarters
• ¼ cup light soy sauce
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons canola oil
• juice from 1 small lemon
• 1¼ cups barbecue sauce (use your preferred brand)

Instructions

1. Prepare the marinade by combine soy sauce, oil, garlic powder. paprika, lemon, salt, and pepper in a bowl. Stir until all the ingredients are well blended.
2. Arrange the chicken quarters in a resealable bag. Pour-in the marinade. Let the air out of the bag, seal, and marinate the chicken overnight. Place the bag in the fridge and let it stay for 12 to 16 hours. This will let the chicken absorb the flavor.
3. Preheat your oven to 375F.
4. Top a baking tray with aluminum foil and geese it with 1 tablespoon of cooking oil or spray with a cooking oil spray. Arrange the chicken on top of the greased foil. Bake in the oven for 18 minutes.
5. Baste the chicken with half of the barbecue sauce. Continue to bake for 12 minutes.
6. Baste the chicken with the remaining half of the bbq sauce. Bake for 8 to 10 minutes or until the chicken is completely cooked. You can also use a meat thermometer to ensure that the chicken is done. The internal temperature of the chicken should be at least 165F.
7. Remove the oven roasted bbq chicken from the oven. Arrange in a serving plate.
8. Serve with either of the following: cornbread muffins, cornbread, rice, or potato wedges. Share and enjoy!

Nutrition Information

Serving size: 4