Chicken Alfredo Bake

Well it may come as a surprise to some, but this recipe did not, I repeat, did NOT come from Pinterest. At least that’s not how I got ahold of this recipe. My coworker mentioned that her roommate made this and absolutely loved it, so I texted her and asked for the recipe. The original recipe came from The Plaid & Paisley Kitchen, what a cute sounding kitchen. Anyways, as I was looking to upload and edit the pictures I took on my ‘big’ camera I noticed that the pictures didn’t come out! Super sad, I’m going to have to go and get it fixed, so I must apologize for the state of the picture before hand, this was just one I snapped mid meal with my iPhone.

Chicken Alfredo Bake  The actual dish is to the top right hand corner. If you were wondering what wine I had it was Millanova’s Brandon’s Blend. Millanova is a local Kentucky winery and to be honest it’s my favorite winery, I’ve tried several different wines from them and none has been a disappointment.

Alright now on the the actual recipe:


Chicken Alfredo Bake


1 rotisserie chicken, pull and shred the chicken
3/4 box of your favorite pasta shape
1 jar alfredo sauce
2 cups mozzarella cheese
salt, pepper and garlic, to taste


1. Cook the pasta until al dente. Preheat oven to 350 degrees
2. Shred the chicken and place in a medium size mixing bowl. Sprinkle the chicken with salt, pepper and garlic powder, add 1 cup of mozzarella cheese.
3. Once the pasta is cooked, drain it, and I like to run it under some cool water. Add the pasta to the bowl with the chicken, now pour the jar of alfredo sauce over everything, and toss to coat. When everything is coated place in an 8×8 cooking dish, sprayed with some Pam. Add the second cup of mozzarella cheese on top.
4. Last but not least place in the oven and bake for 30 minutes at 350 degrees. Take out and ENJOY!!

*You can substitute 3 chicken breasts in place of the rotisserie chicken if desired. Make sure to cook the chicken prior to placing in the bowl to mix with the other ingredients.



Chicken chili in the crockpot

I was never a fan of any kind of ‘Chicken Chili’ for some reason it just didn’t seem to jive with me. I don’t know why, but I’m sure glad I got over that! The chicken chili recipe in this post is delicious, and since it uses the slow cooker it’s a cinch as well. The first time I tried this was when a coworker brought it in for lunch, yes you better believe I mooched and tried some of her lunch, she offered! It was so yummy that I had to ask for the recipe, I found a recipe of it online with just a couple of modifications.

Cream Cheese Chicken Chili
Original here


3 chicken breasts*
2 cans Rotel tomatoes
1 can whole corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 tbsp cumin
1 tbsp chili powder
1 tsp onion powder
1 (8 oz.) pkg cream cheese

1. Place all ingredients into the slow cooker, and place the cream cheese in last.
2. Cook on high for 4-6 hours or low for 8-10 hours.
3. Right before serving shred chicken, replace and stir until mixed.

You can eat it just plain, over rice, or with tortilla chips!

*I use 3 because that is what is comes in the package of chicken breasts, I do try to make it close to 1 pound of chicken.

Fajita mix and fajitas!

I grew up on Mexican food and have loved it since I was a little girl. Unfortunately my grandmother is no longer around, so now that I am exploring more with cooking I cannot ask her for advice, and how she made her wonderful food that I remember from my childhood. I have been slowly trying to get away from packaged mixes, so I hit the internet and decided to try this I didn’t have everything on here, so I made some adjustments. One of the things I like about cooking is that there is a lot of freedom to it, you can make a couple of changes to suit your tastes.

1 tbsp cornstarch
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
¾ tsp crushed chicken bouillon cube
½ tsp onion powder
½ tsp red pepper flakes
¼ tsp garlic powder
¼ tsp cumin

2 lbs chicken
1 tbsp vegetable oil
1 bell pepper, sliced
1 onion sliced
2 tbsp fajita mix

1. To create the mix, add each of the ingredients into a small bowl and whisk together. Set the mix aside.
2. Cut the chicken into stripes, pour 1 tbsp vegetable oil onto a large skillet and cook the chicken until it is no longer pink.
3. Add in bell pepper (I used a mixture of red, yellow, and green) and onion to the chicken, cook 3-4 minutes. Add ¼ cup of water to the skillet, and 2 tbsp of fajita mix. Stir to coat and let cook for an additional 1-2 minutes.
4. Scoop the cooked chicken and vegetables into waiting lettuce wraps, or you could use tortillas.

** I used lettuce instead of tortillas just to try and cut down on calories, it turned out delicious! I would recommend adding a little Monterey cheese to top it off with. **


Chicken Tortilla Soup

The warm spike in the weather has ended, and it is back to the coldness of winter. There was freezing rain just the other day. Not to worry though, my crockpot came to the rescue when I was busy but wanted something warm and hearty to fill my stomach. The crockpot is so easy, easy to cook with, I mean you just put the ingredients in the pot and leave, it is also easy to clean if you get those handy liners they have at the store. I was a little nervous the first couple of times I used them, I didn’t want my food to taste funny but much to my relief it tasted just the same as without the liner. Possibly better because I knew that there would be almost zero clean up for me to do!

Chicken Tortilla Soup
found on Baked by Rachel

1 lb chicken breast
1 (15 oz) can sweet whole corn kernels, drained
1 (15 oz) can diced tomatoes, drained (I used one with green chilies to spice it up)
5 cups chicken broth, low sodium
¾ cup onion, chopped
¾ cup bell pepper (I used a mix of green, red, orange and yellow)
1 (4 oz) can diced green chilies
1 Serrano pepper, minced
¼ tsp chili powder
2 cloves garlic, minced
1 ½ tsp salt
1 tsp pepper
Monterey Jack cheese, shredded
season tortilla strips

1. Put the first 10 ingredients in the crockpot and cook on high for 4-6 hours or low 8-10 hours
2. Prior to serving, remove chicken, shred and return it to the slow cooker to mix
3. Serve with cheese and tortilla strips as garnish

It’s Soup Season

Winter is officially here! The weather has turned coder and we recently received our first snowfall. While I originally lived in the Chicagoland area, I moved south to avoid the harsh Chicago winters. While milder, winter in Kentucky can still get colder than what I prefer, thankfully I love blankets, hot coffee and soup, all perfect things to warm me up when the temperatures drop. Getting sick seems to accompany the cold weather, recently when I was sick I discovered the wonderfulness of chicken noodle soup. Now, now I’d eaten chicken noodle soup before, but when I was sick it was the ONLY thing that I could eat. I had a new appreciation for it, I’m not kidding either, I ate chicken noodle soup for two weeks straight. I started with just some canned Campbell’s, and I must have looked really pathetic at work because two different co-workers brought me homemade chicken noodle soup as well! Between the two of them they were my main source of my soup for that two week period. Once I had homemade soup there was no way I could go back to the canned stuff! That and I was looking for something that has less sodium and canned soup sure does have a lot of sodium.

Chicken Noodle Soup
by BHG

4 ½ cups chicken broth (I used low sodium)
1 cup chopped onion
1 cup sliced carrot
1 cup sliced celery
1 tsp dried basil
1 tsp dried oregano
¼ tsp ground black pepper
1 bay leaf
1 ½ cups dried egg noodles
2 cups chopped cooked chicken

1. In a 3 quart pan combine everything except the dried egg noodles and the chicken. Bring to a boil, reduce heat, and simmer covered for 5 minutes. For the onions I put them in a food processor so they were almost non-existent. The original recipe does not tell you what kind of chicken to use, again to try and go the healthier route I cooked my chicken in a saucepan with a little bit of water until the chicken was no longer pink. Once cooked, I cut up the chicken, and lightly seasoned with a pinch of salt and pepper.
2. Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetable are just tender. Remove and discard the bay leaf. stir in chicken; heat through.

I’ve made this recipe twice, the second time I doubled it and divided and froze the second half of the soup to have on hand in case I get sick again. Happy soup season! What’s your favorite soup to make?

Chicken Alfredo Roll Ups

With Halloween around the corner I have the perfect recipe that will repel vampires! For real though, if you are not a fan of garlic then this is not the recipe for you. A friend of mine is in her senior year of college and the sorority she is in just built their house on campus, so she is living there. Fun, because the pictures I’ve seen of the house look amazing, a little sad though because she won’t be able to cook anywhere near the amount that she normally does. She came over recently and we decided on cooking an Italian dish, a feast really! We choose this dish from mmmcafe. I was excited and nervous at the same time about preparing this meal, excited because it sounded amazing, nervous because it seemed very fancy and there is something intimidating to me about cooking Italian meals for some reason. Like I mentioned before, make sure you are a fan of garlic if you are making this, we could literally smell the garlic in the sauce in the other room. This is an awesome recipe, because not only it is simple, easy to make, comes out delicious, but it also has homemade alfredo sauce! The original recipe calls for 9 individual rollups, but I think that 10 would fit pretty well in the 8×8 dish (actually from experience I know that I can squeeze 11 in that dish). This is a great dish when it’s fresh and heats up well too, the sauce separated when I reheated it, but it didn’t affect the taste at all. I just realized that the reason the sauce may have separated was because I forgot one of the ingredients, sad, but it will be even more tasty the next time I make it! It was the parmesan cheese that I forgot to add. Below are the recipes for both the Alfredo Sauce and the Alfredo Chicken Roll ups

Alfredo sauce:
½ cup butter
2 oz cream cheese
2 cups heavy cream
2 tsp garlic powder
½ tsp fresh minced garlic
Salt and pepper, freshly ground
½ tsp dried oregano
2/3 cup parmesan cheese

1. In a medium to large sauce pan melt the butter over medium heat. Add the freshly minced garlic and cook for about 1 minute.
2. Add the cream cheese and whisk until smooth and melted.
3. Whisk in heavy cream, season with garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes.
4. Stir in both the cheeses and when melted remove from heat and serve.

Roll Ups:
10 Lasagna noodles
2 ½ cups alfredo sauce (the above recipe makes just that amount!)
2 cups cooked shredded chicken
Garlic salt
3 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees
2. Spray a 8×8 pan with non stick spray pour just enough sauce on the bottom to cover it
3. Boil 8-10 cups of salted water in a large pan, cook noodles until al dente. Drain and rinse the noodles with cold water to prevent them from sticking to one another. Then lay out each noodle individually and blot dry with a paper towel (Make sure to remove any noodles that may be laying on a paper towel otherwise they will stick to it…)

4. Cook chicken, I season mine with salt, pepper, rosemary and a bit of poultry seasoning. Once no longer pink remove from heat, take two forks and shred
5. lay out the cooked noodles and prepare to assemble. Leaving about ¾ an inch of space on each side of the noodle, spread about 1 ½ tbsp of sauce onto each noodle. Sprinkle with oregano and garlic powder on top of the sauce. Divide your chicken into 10 even piles and place one pile of chicken per noodle, then to p with about 2-3 tbsp cheese.

6. Once all assembled, pour any remaining sauce over the top, and put cheese on top of that. Bake at 350 for 30 minutes.


Lemon Pepper Chicken

Lemons are by far my favorite citrus fruit. I may have mentioned this before, but since moving farther south, from my original Chicagoland area, I have fallen in love with sweet tea and lemons. I had my first Arnold Palmer earlier this year and it was amazing! An Arnold Palmer for those who don’t know what it is it is half sweet tea half lemonade. I previously made cilantro and lime chicken in parchment paper and since I love lemons and that recipe came out great, I wanted to try that same concept but with lemons. Now depending on how thick the chicken is will depend on how long the cooking time will be. I layered the lemons, added some pepper and then the chicken and more pepper so that both sides could have pepper on them.

Lemon Pepper Chicken in Parchment


Per package
1 lemon, thinly sliced
Fresh ground salt and pepper to taste
1 boneless skinless chicken breast
Olive oil

1. Preheat oven to 400 degrees
2. Thinly slice the lemon and place two rows of them in the middle of a piece of parchment paper, add pepper on top of the lemons, then your chicken breast, finally topped with salt and pepper to taste. I spray mine with some olive oil, and fold up the parchment paper
3. Place in the oven for 30 minutes or until cooked through.

Cilantro Lime Chicken in Parchment

Oh my! This chicken was not only flavorful, but juicy too! Trying to eat healthy can sometimes be a challenge for me, but I am getting better at finding food that tasty and healthy. I like chicken a lot, but most marinades call for like 2 lbs of chicken at a time, that is a bit much for me to eat within a couple of days. This is a great fix for that and it’s super easy because there is no time that is needed to marinade it. I have made this a couple of times over the last week, and even made it for a friend while she was over. As soon as I saw the idea for Lemon Herb Fish in parchment I knew that I wanted to use that method of cooking for chicken! The possibilities for this are exciting; I am going to try lemon pepper chicken cooked like this next. This recipe is made in individual packets, so if you are making this for a dinner party there can be different types of chicken made at the same time.

Cilantro Lime Chicken in Parchment

Per packet:
1 lime sliced thinly
1 chicken boneless skinless chicken breast
Pinch of salt
Olive oil

1. Preheat oven to 400 degrees
2. Make cure to place the ingredients in the middle of the parchment paper. Layer: parchment paper, limes, cilantro, chicken, cilantro, salt, and a bit of olive oil, or olive oil spray.

3. Then gather two of the sides above the chicken and fold down twice, making sure to crease the paper. Then repeat with the two sides. Cook for 20-30 minutes depending on how thick the chicken is, make sure it’s no longer pink!

To round off the meal I make some brown rice and add the juice of ½ a lime and chop up a little cilantro to mix into the rice.