The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Baked Ranch Chicken with Bacon (Chicken Bacon Ranch)
Ingredients:
4 boneless, skinless chicken breasts
1 packet (about 1 ounce) ranch dressing mix
8 slices of bacon
1 cup shredded cheddar cheese
1/2 cup chopped green onions (optional)
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, and about half of the ranch dressing mix.
Wrap each chicken breast with two slices of bacon, securing them with toothpicks if needed.
Place the bacon-wrapped chicken breasts in a baking dish.
Sprinkle the remaining ranch dressing mix over the chicken.
Bake in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy.
In the last few minutes of baking, sprinkle shredded cheddar cheese over the chicken, allowing it to melt.
Once the chicken is cooked through and the cheese is melted and bubbly, remove it from the oven.
Garnish with chopped green onions if desired.
Let it rest for a few minutes before serving.
Enjoy your delicious Chicken Bacon Ranch.
Note: Remember to remove toothpicks before serving.
Creamy White Chicken Chili
Ingredients:
1 pound boneless, skinless chicken breasts, cooked and shredded
2 cans (15 ounces each) white beans, drained and rinsed
1 can (4 ounces) diced green chilies
1 medium onion, finely chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (adjust to taste)
4 cups chicken broth
1 cup frozen corn kernels
1/2 cup heavy cream
Salt and pepper to taste
Optional toppings: shredded cheese, chopped cilantro, lime wedges
Instructions:
In a large pot, sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute.
Add the shredded chicken, ground cumin, dried oregano, ground coriander, and cayenne pepper. Stir well to combine and coat the chicken with the spices.
Pour in the chicken broth, add the drained white beans, diced green chilies, and frozen corn. Bring the mixture to a simmer.
Let the chili simmer for about 15-20 minutes, allowing the flavors to meld. Stir occasionally.
Pour in the heavy cream and continue to simmer for an additional 10 minutes.
Season the chili with salt and pepper to taste. Adjust the cayenne pepper if you prefer more or less heat.
Serve the creamy white chicken chili hot, garnished with shredded cheese, chopped cilantro, and lime wedges if desired.
Enjoy your delicious and comforting creamy white chicken chili.
Chicken Breast Crockpot Recipe
Ingredients:
4 boneless, skinless chicken breasts
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Place the chicken breasts in the slow cooker.
In a bowl, mix together the chicken broth, garlic powder, onion powder, oregano, basil, salt, and pepper.
Pour the mixture over the chicken breasts in the slow cooker.
Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Optionally, you can shred the chicken with two forks before serving.
Enjoy your easy and flavorful crockpot chicken.
Creamy Chicken Soup Recipe
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups chicken broth
1 pound boneless, skinless chicken breasts, cooked and shredded
1 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, and chopped celery. Cook until vegetables are softened.
Add minced garlic, dried thyme, and dried rosemary. Cook for an additional minute until fragrant.
Pour in chicken broth and bring the mixture to a simmer.
Add shredded chicken to the pot and let it simmer for about 10-15 minutes.
Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
Garnish with fresh parsley before serving.
Enjoy your creamy chicken soup.
Coconut Chicken Curry
Ingredients:
1.5 lbs (700g) chicken, cut into bite-sized pieces
1 onion, finely chopped
2 tomatoes, chopped
1/2 cup coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ginger, minced
3 cloves garlic, minced
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
Add minced ginger and garlic, cook for another minute until fragrant.
Add chicken pieces and cook until they are browned on all sides.
Add curry powder, turmeric, cumin, and coriander. Mix well to coat the chicken evenly.
Stir in chopped tomatoes and cook until they break down and become pulpy.
Pour in coconut milk, season with salt and pepper, and let it simmer for about 15-20 minutes until the chicken is cooked through and the flavors meld.
Garnish with fresh cilantro before serving.
Serve the coconut chicken curry over rice or with your favorite bread.
Enjoy your coconut chicken curry.
Cordon Bleu Casserole Recipe
Ingredients:
2 cups cooked and shredded chicken
1/2 lb ham, diced
2 cups shredded Swiss cheese
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup breadcrumbs
Instructions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, diced ham, 1 cup of Swiss cheese, mayonnaise, Dijon mustard, garlic powder, and black pepper. Mix well until all ingredients are evenly combined.
Transfer the mixture to a greased casserole dish, spreading it evenly.
Sprinkle the remaining 1 cup of Swiss cheese over the top of the mixture.
In a small bowl, toss the breadcrumbs with a bit of melted butter to moisten them slightly. Sprinkle the breadcrumb mixture evenly over the cheese.
Bake in the preheated oven for about 25-30 minutes or until the casserole is hot and bubbly, and the top is golden brown.
Allow the casserole to cool for a few minutes before serving.
Enjoy your Chicken Cordon Bleu Casserole.
