Barbecue Chicken with Cornbread Topper

Submitted by Jessica Guinan
From 100 Best Chicken Recipes

1 1/2 lbs boneless skinless chicken breast
1 can (15 oz) red beans, drained & rinsed (I like light red kidney beans for this)
1 can (8 oz) tomato sauce
1 cup chopped green bell pepper
1/2 cup barbecue sauce (I use Famous Dave's Rich & Sassy sauce)
1 envelope cornbread mix & ingredients

Cut chicken into small cubes. Heat non-stick skillet over medium heat. Add chicken; cook and stir 5 minutes or until no longer pink. Combine chicken, beans, tomato sauce, bell pepper & barbecue sauce in an 8x8 square baking pan. Preheat oven to 375 degrees. Loosely cover chicken mixture with plastic wrap or waxed paper & microwave on MEDIUM HIGH 8 minutes or until heated through, stirring after 4 minutes. (You could also combine everything in your skillet & warm up.) While chicken mixture is heating up, prepare cornbread mix according to package directions. Spoon batter over chicken mixture. Bake 15 to 18 minutes or until toothpick inserted in center of cornbread layer comes out clean.

Crunchy Taco Bake

Submitted by Tiffany Gallehugh

11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)

Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil

Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.

Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.

Bake uncovered,15 min or until bubbly.

Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!

Chicken Tetrazzini

Submitted by Lisa Mariani-Hackney

From the Collection Plate
6 servings

2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese


Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.

Unhealthy Chicken Casserole

Submitted by Elizabeth Whitaker

Boil 4-5 chicken breast in seasoned water (garlic salt, pepper, oregeno)
2 cans cream of chicken soup
3 tb spoons mayo
salt pepper, garlic salt to taste
few small cut up cubes of cream cheese
1 cup cooked rice, white or brown
lemon juice
1 small bag , steam in bag peas and carrots
15 ritz cracker crushed with 1 teaspoon melted butter
1/2 cup milk


cut up chicken in cubes
mix together soup, seasonings, peas and carrots, cream cheese, rice, milk in 9x13 pan
basically everything.

Let chicken cool a bit, then cube and mix in.
Top with crackers, crushed and butter ( i do this in a plastic bag, add butter toss)
sprinkle on top of casserole.

Bake 350 for 45 minutes..