Let’s be honest. Chicken is the real MVP. High in protein, flavorful with the right seasonings and low cal. This week’s meal plan Monday is inspired by a dish we made during our recent cooking class via Zoom and is comprised of some of our favorite chicken recipes. The second recipe I haven’t made in awhile but is SO good … so now it looks like I’ll be making it this week. The last two are in our regular rotation so bon appetite!
Chicken & Broccoli Casserole
10 – 14oz chicken tenderloin (raw) , breast or thigh, cut into bite size pieces
Salt and pepper
1 tsp dried thyme (or other herbs and/or spices of choice)
8 oz spiral pasta, uncooked
1 1/2 cups chicken broth/stock
2 cups milk
1 large garlic clove, minced
1 – 2 tbsp butter (optional)
1 large broccoli or 2 medium broccoli, broken into small to medium florets (or use a [steamer] bag of fresh broccoli found in the produce section)
1 – 1.5 cups shredded cheese
1/4 cup flour (all purpose / plain)
Preheat oven to 390F (standard) or 350F (convection).
Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
Spread pasta in a baking dish. Sprinkle over flour.
Pour over milk and broth, add garlic and butter. Stir.
Spread chicken over the top, then broccoli.
Cover with foil, bake for 20 minutes.
Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
Return to oven. Bake for 15 – 20 minutes until top is golden and sauce is thickened.
Stand for a few minutes then serve immediately!
Fajita Stuffed Chicken
2 tbsp olive oil
1 onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
Salt, to taste
Pepper, to taste
1/2 cup shredded cheddar cheese
4 oz pepper jack cheese, cubed
4 oz cream cheese
3 boneless, skinless chicken breasts
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
Salsa, sour cream & guacamole, to serve
Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
Heat pan over medium heat. If needed, add olive oil.
Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
Serve with salsa, sour cream, and guacamole!
Chicken Sloppy Joes
1 pound chicken, shredded
1 10oz can cream of mushroom soup
1 10oz can cream of chicken soup
1 10oz can Ro-Tel tomatoes, drained
2 tbsp chili powder
1 box Jiffy cornbread mix, prepared (you’ll need an egg & milk)
Cheddar cheese for garnish, shredded
Green onions for garnish, chopped
Prepare chicken by placing in a crock pot. Add about 6 cups of water and 2-3 bouillon cubes. Cook on high 3-4 hours or low 5-6 hours.
About an hour before you’re read to eat, discard the liquid in the crock pot, shred the chicken, place the shredded chicken back into your slow cooker and turn it on high.
Stir in the cream soups, tomatoes and chili powder.
Cover and cook on high for 30 minutes to an hour.
Bake cornbread as directed on the box.
When you’re ready to serve, place a piece of cornbread on each plate. Then add a big dollop of the mixture on top. I like to break our cornbread muffins in half and put the chicken on top of both pieces (and eat with a fork). Garnish with cheese and some green onions. (We rarely add the cheese and green onions and it’s still super yummy!)
1 pound chicken, shredded
2 10oz cans enchilada sauce
8 flour tortillas
2 cups corn kernels, fresh or frozen
About 8 green onions, chopped (reserve some for garnish)
About 2 cups Cheddar cheese (reserve some for garnish), shredded
Prepare chicken in crock pot as directed in the Chicken Sloppy Joes recipe several hours before dinner time.
Once ready to cook dinner, preheat oven to 350 degrees.
Lightly grease an 8×8 baking dish. Set aside.
In a mixing bowl, toss together chicken with one can of enchilada sauce (or eyeball your desired amount).
Now, take each tortilla and spoon some of this meat mixture across the center of each one.
Next, add the corn, green onions and cheese.
Roll up each tortilla and place it seam side down in your baking dish.
Once all of the enchiladas have been rolled up and placed in the dish, pour the second can of enchilada sauce over the tops of them.
Bake for about 15 minutes or until the edges of the enchiladas are nicely browned and the sauce is bubbly.
Sprinkle cheese on top (optional) and bake for 5 more minutes or until melted.
Remove from oven and serve with a garnish of green onions.