Category: Chicken

Chicken and Broccoli Alfredo Stuffed Shells

If you like chicken and broccoli, you will LOVE these Chicken Broccoli Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum!Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

There are so many ways to enjoy pasta, and this recipe for chicken broccoli stuffed shells caught my attention.  How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?

My husband and I really enjoyed this fairly simple to prepare dinner.   We also enjoyed finishing off the leftovers the next day!  Here’s how to make these delicious chicken broccoli stuffed shells:

How To Make Chicken Broccoli Stuffed Shells

Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!
While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).

How To “Temper” The Eggs For The Sauce

Place the egg yolks in a small bowl, beat until blended, then temper the eggs. “Tempering” the eggs slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the hot Alfredo sauce.

To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs.

Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add.  Stir mixture well to combine, then remove pan from the heat.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Remove the pan from the heat and stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine.  Season the sauce to taste, with salt and black pepper, and set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Assemble The Chicken Broccoli Stuffed Shells

To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan.  Place a large spoonful of the chicken/broccoli mixture into each pasta shell.  Place filled shells on top of sauce in pan.

Divide the remaining alfredo sauce over the tops of the pasta shells, and then sprinkle with the rest of the mozzarella cheese (1/2 cup).

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Bake The Chicken Broccoli Stuffed Shells

Bake the chicken broccoli stuffed shells uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and the cheese will be melted on top of shells.

Remove the pan to a wire rack, and let the chicken broccoli stuffed shells cool for a minute or two, before serving.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Serve The Chicken Broccoli Stuffed Shells

Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top.  Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around).

Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting.  May God bless you.

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Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/

Chicken and Broccoli Alfredo Stuffed Shells
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Chicken and broccoli bake inside jumbo pasta shells atop a delicious creamy Alfredo sauce.
Category: Entree
Cuisine: Italian
Keyword: chicken broccoli stuffed shells
Servings: 5 servings (4 shells per)
Calories Per Serving: 561 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 (12 ounce) box of jumbo pasta shells
  • 3 cups cooked chicken , chopped (rotisserie chicken works well)
  • cups chopped/steamed broccoli
For Alfredo Sauce:
  • 3 Tablespoons butter
  • 3 cloves garlic , minced
  • 1 cup heavy whipping cream
  • cup whole milk
  • 2/3 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Mozzarella cheese
  • 2 large egg yolks , beaten
  • Salt and black pepper , to taste
Garnish:
  • 1/2 cup freshly grated Mozzarella Cheese
  • Dried parsley flakes
Instructions
  1. Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
  2. While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
  3. Add 1/2 cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
  4. In mixing bowl, combine chicken, cooked broccoli and 1/2 cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
  5. Spoon remaining sauce over the top of the shells; sprinkle with 1/2 cup mozzarella cheese.
  6. Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!
Nutrition Facts
Chicken and Broccoli Alfredo Stuffed Shells
Amount Per Serving (1 serving)
Calories 561 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 23g144%
Cholesterol 268mg89%
Sodium 525mg23%
Potassium 480mg14%
Carbohydrates 8g3%
Sugar 4g4%
Protein 41g82%
Vitamin A 1595IU32%
Vitamin C 29.3mg36%
Calcium 403mg40%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s another to pin on your Pinterest boards!Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

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One Pan Greek Chicken And Orzo

Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.
If you enjoy the convenience of one pot meals, and want something you can make in about half an hour, I’m sure you will LOVE this recipe for One Pan Greek Chicken And Orzo. It’s a delicious, one pan meal that is a delicious, and flavor-filled dish.

My husband and I just returned from a week’s vacation in Hawaii. Truthfully, I wasn’t too thrilled about preparing dinner, after being spoiled by eating out for a week!  BUT… I found this easy recipe for Greek chicken and orzo from Joanna Cismaru on Pinterest, and decided to try it!

I’m sure glad I did, because we loved this meal! Pan-seared, lightly seasoned chicken thighs cook alongside orzo pasta in white wine and chicken broth, then are topped with kalamata olives, crumbled feta cheese, fresh parsley, lemon wedges, and served. YUM!

Prepare And Brown The Chicken

  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl.
  2. Pat the chicken thighs dry using a paper towel.  Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  3. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add the chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet.
  4. Flip the chicken over and cook the other side for 3-4 minutes until crispy and well-browned.

Chicken thighs are coated in flour, then cooked until browned in skillet.

Remove the browned chicken to a plate and let it rest. Don’t worry if it’s not all the way done – the chicken will finish cooking later with the rest of the ingredients!

After browning in the skillet, chicken pieces rest on a plate.

Cook The Veggies And Orzo Pasta

Add 1 Tablespoon of olive oil back into the skillet you cooked the chicken in. Turn the heat to medium, and then add the chopped onion, minced garlic, red pepper flakes, thyme and oregano.

Stir, and cook for this mixture for 1 minute, then add salt and pepper to lightly season.

Chopped onion, minced garlic and spices cook in skillet before adding other ingredients.
Pour the uncooked orzo into the pan with the onions, etc..

Uncooked orzo pasta is added to the cooked onions in skillet.

Add White Wine And Chicken Broth To The Pan

Add the white wine and chicken broth and stir, to combine these ingredients.  Once the ingredients are stirred, bring the liquid to a boil, and reduce the heat down to medium.

White wine and chicken broth is added to the skillet.Add The Chicken Back Into The Pan

Place the chicken thighs into the skillet on top of the orzo, and cover skillet with a lid. Cook the chicken and orzo for 10 minutes (or until the orzo is fully cooked).

Garnish The Greek Chicken and Orzo Before Serving

Remove the skillet from the heat, and remove the lid. Add the kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the dish as a garnish.

The Greek chicken and orzo is finished cooking, then garnished with olives, lemon and parsley.

Serve The Greek Chicken and Orzo

Serve this delicious Greek chicken and orzo… and ENJOY!  This dish not only looks good, it tastes great!  The orzo is seasoned perfectly, and the chicken is juicy and delicious!

**Note:  The recipe as written, serves 4 (two thighs per serving). When I prepared this meal, I cut the recipe in half, since it was just my husband and I eating it!) 

One Pan Greek Chicken And Orzo is served, garnished with kalamata olives, parsley and lemon slices.

The one pan Greek chicken and orzo is served!

We really, really enjoyed this dish, and I know it will be made again and again in our home. It truly did only take 30 minutes, from start to finish!

What a perfect dinner for those crazy busy evenings when you want something delicious for dinner, but don’t want to take too long (or are too tired) to fuss over it!

The chicken and orzo, served on a plate with fresh cantaloupe and blueberries on the side.

I really hope you will consider trying this wonderful chicken “one pan wonder” recipe! My hope is that you find it just as delicious as we did!  Have a wonderful day, and make the most out of each minute you’ve been given!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: http://www.jocooks.com/recipes/one-pot-greek-chicken-orzo/

One Pan Greek Chicken And Orzo
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.
Category: Entree
Cuisine: Greek
Keyword: Greek chicken and orzo
Servings: 8 servings (1 thigh per serving)
Calories Per Serving: 484 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup all purpose flour
  • 1 Tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt & Pepper , to taste (approx. 1/4 teaspoon of each)
  • 8 chicken thighs (boneless, skinless)
  • 2 Tablespoons olive oil , divided
  • 1 large white onion , chopped
  • 3 cloves garlic , minced
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon fresh thyme , chopped
  • 1/2 Tablespoon dried oregano
  • cups orzo pasta (uncooked)
  • 1 cup white wine
  • 2 cups chicken broth
  • 3/4 cup kalamata olives (pitted and drained - room temp)
  • 1/4 cup feta cheese , crumbled (room temp)
  • 2 Tablespoons fresh parsley , chopped
  • 1/2 lemon , sliced into wedges
Instructions
  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Pat chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  2. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned. Remove chicken to a plate and let rest. (Don't worry if it's not all the way done - the chicken will finish cooking later!).
  3. Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium. Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute. Add salt and pepper to lightly season.
  4. Pour in the uncooked orzo. Pour in the white wine and the chicken broth, then stir to combine ingredients. Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium. Place the chicken thighs into the skillet on top of the orzo. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
  5. Remove skillet from heat; remove lid. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish. Serve, and enjoy!
Recipe Notes

Don't have boneless chicken thighs? Use chicken thighs with bones, but cook chicken about 1 minute longer per side when pan-searing.

Nutrition Facts
One Pan Greek Chicken And Orzo
Amount Per Serving (1 thigh)
Calories 484 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 114mg38%
Sodium 558mg24%
Potassium 445mg13%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 24g48%
Vitamin A 735IU15%
Vitamin C 11.8mg14%
Calcium 70mg7%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.

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Grilled Chili & Lime Chicken Fajita Salad

Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today.

This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream.

If that’s not enough, it is drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!).  If you like Southwestern food, chances are you will LOVE this filling salad.  We sure did!  It is one of my new favorites… will DEFINITELY make this chicken fajita salad again and again.

The chicken will need to marinate for a couple hours (at least), so plan ahead (the marinating time is not included in the prep time on printable recipe). I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.

When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

How To Cook This Chicken Fajita Salad

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill.

You can also cook it in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Marinating The Chicken

In a small bowl, whisk the ingredients for the marinade together until fully blended.  Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish.

Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results!

Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Marinade for chicken fajita salad, in small metal bowl

Chicken thighs marinating in glass dish

IMPORTANT SAFETY TIP:

TIP: When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding meat. Once very hot (but not smoking), add chicken and cook until done.

When cooked fully, remove chicken. Let rest for a few minutes, then cut chicken into thin slices.

Grilled chicken thighs for salad

Grilled marinated chicken, cut into thin slices for salad

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add the sliced red and yellow bell peppers and onions.

Cook until tender (4-5 minutes), stirring occasionally. Remove from heat and set aside.

Yellow and red bell pepper slices with onions grilled in skilletTime To Assemble The Salad

To assemble the salad, fill each serving dish with torn romaine leaves. Evenly distribute the black beans, peppers and onions over lettuce. Add some sliced avocado and crisp tortilla strips.

TIP: I made my own tortilla strips – to see how to make them, check notes section of printable recipe.

Sprinkle the salad with extra cilantro leaves.  Place a dollop of sour cream on top, and add a lime wedge (for garnish).  Finish it by drizzling reserved marinade over the top.

Enjoy This Delicious Chicken Fajita Salad

Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

Grilled Chili and Lime Chicken Fajita Salad on white serving plate.

I’m not kidding… this chili lime chicken fajita salad really is one delicious dinner!  I hope you will give it a try. My husband loved it, too.  One of his first comments after tasting it was, “wow, this has to be one of the best looking salads I’ve ever eaten”.

Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of this juicy chicken fajita salad!  YUM!

Close up photo of chicken fajita salad

Have a wonderful day! Thanks for stopping by. I hope you find some delicious recipes, (including this one for chicken fajita salad) to fix for those you love and cherish!

There are a lot of wonderful recipes available in my Categorized Recipe Index at the top of this page! Hope you’ll check it out!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From:  https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

Grilled Chili & Lime Chicken Fajita Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Category: Main Course Salad
Cuisine: Southwestern
Keyword: chicken fajita salad
Servings: 2 Main Course Servings
Calories Per Serving: 544 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Marinade:
  • 4 Tablespoons olive oil
  • 1/3 cup (+ 1 Tablespoon more) fresh squeezed lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 cloves minced garlic
  • 1 teaspoon brown sugar
  • 3/4 teaspoon red chili flakes
  • 1/2 teaspoon ground Cumin
  • 1 teaspoon salt
For Salad:
  • 2 boneless , skinless chicken thighs (can substitute chicken breasts)
  • 1/2 yellow bell pepper , sliced thin (seeds removed)
  • 1/2 red bell pepper , sliced thin (seeds removed)
  • 1/2 medium onion , thinly sliced
  • 5 cups Romaine lettuce , roughly chopped
  • 1 avocado , sliced (divided)
  • 1/2 cup black beans (rinsed, drained)
For Garnish (Optional):
  • Sour cream and extra cilantro leaves
  • Crisp tortilla strips (see Notes section for "how to make" these).
Instructions
  1. In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
  2. Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
  3. In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.
To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!
    Recipe Notes

    Caloric calculation does not include sour cream or tortilla strip garnish. Prep Time does not include marinating time for chicken.

    TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

    Nutrition Facts
    Grilled Chili & Lime Chicken Fajita Salad
    Amount Per Serving (1 serving)
    Calories 544 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 4g25%
    Cholesterol 72mg24%
    Sodium 1329mg58%
    Potassium 1561mg45%
    Carbohydrates 35g12%
    Fiber 14g58%
    Sugar 7g8%
    Protein 32g64%
    Vitamin A 11655IU233%
    Vitamin C 123.8mg150%
    Calcium 85mg9%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!

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    Chicken And Veggie Stir-Fry

    Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious, 20 minute dish.Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice.
    Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken Veggie Stir Fry using the same process and “recipe” for over 20 years.

    This dish couldn’t be simpler to make! I came up with a simple Asian sauce after experimenting years ago, then simply added chicken and fresh veggies, cooked it together, and have been making chicken veggie stir fry like this ever since!

    The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious!

    How To Make Chicken Veggie Stir Fry

    TIMESAVING TIP: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).

    The first thing you will need to do is cook rice according to package directions, and prep the veggies and chicken while the rice is cooking.

    Make sure the veggies are cut into bite sized pieces. Cut boneless, skinless chicken breasts into 2 inch cubes.

    Fresh veggies are cut and prepped to add to chicken veggie stir fry.

    Chicken breasts are cut into cubes to cook for the chicken veggie stir fry.

    Make The Sauce For Chicken Veggie Stir Fry

    Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in a small bowl. Stir in the corn starch and mix well to dissolve any lumps.  Set it aside when done.

    Asian sauce is made to coat the finished chicken veggie stir fry.

    Cook the Vegetables

    In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until the veggies are crisp-tender.

    The veggies are cooked in a large skillet for the chicken veggie stir fry.

    Cook The Chicken

    In a separate medium skillet, heat the remaining half of the oil on medium-high until very hot, but not smoking.  Add the chicken pieces and cook, turning pieces over to cook through on all sides (about 3-4 minutes).

    To save time, I cooked the chicken at the same time the veggies were cooking. Multi-tasking at it’s finest!

    Chicken breast is cooked before adding to the chicken veggie stir fry.

    When the chicken is finished cooking, add the pieces to the cooked veggies in the large skillet.

    The cooked chicken is added to the vegetables in large skillet.

    Add Sauce To Chicken Veggie Stir Fry

    Give the reserved sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

    An Asian-inspired sauce is added to the skillet full of chicken veggie stir fry.

    Once sauce has thickened and coated everything, add the cashews, and stir to combine. Cook just for a minute, just until the chicken veggie stir fry is heated through.

    Cashews are added to the chicken veggie stir fry, after sauce thickens.

    Serve The Chicken Veggie Stir Fry

    Serve the chicken veggie stir fry hot, on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

    Chicken veggie stir fry is served on a bed of white rice.White rice serves as the bed for the chicken veggie stir fry.

    Can I Change The Veggies OR Make This Dish Vegetarian?

    While you can adjust the veggies according to your taste and what you have available (I’ve done this many times), the basics you should have in this dish are onion, carrots, broccoli, and red peppers, because they add so much color (and flavor) to the dish. Any other veggies you choose to add will enhance the dish with additional flavor and color!!!

    If you are a Vegetarian, no problem! Simply omit the chicken from the dish!  Be creative… make it your own… and enjoy every bite! Have a wonderful day!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Chicken And Veggie Stir Fry
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     
    Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious dish.
    Category: Entree
    Cuisine: Asian
    Keyword: chicken veggie stir fry
    Servings: 4 servings
    Calories Per Serving: 483 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Stir-Fry
    • 3 boneless skinless chicken breasts , cut into 2 inch cubes
    • Ground ginger (to lightly season chicken with before cooking)
    • 6 cups (total) Fresh veggies (I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash) See NOTES section.
    • 1/4 cup vegetable oil , divided
    • 1/3 cup roasted cashews
    For Stir-Fry sauce:
    • 1 cup chicken broth
    • 1/4 cup soy sauce
    • 2 Tablespoons corn starch
    • 1 teaspoon ground ginger
    For Serving: Cooked rice (prepared according to package directions)
      Instructions
      1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
      2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
      3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
      4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
      5. Add cooked chicken to the veggies in large skillet.
      6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
      7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
      Recipe Notes

      Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

      Nutrition Facts
      Chicken And Veggie Stir Fry
      Amount Per Serving (1 serving)
      Calories 483 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 12g75%
      Cholesterol 54mg18%
      Sodium 1253mg54%
      Potassium 1034mg30%
      Carbohydrates 45g15%
      Fiber 11g46%
      Protein 30g60%
      Vitamin A 13890IU278%
      Vitamin C 33.5mg41%
      Calcium 84mg8%
      Iron 4.2mg23%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions, etc. in an Asian-inspired sauce, is served on rice.

       

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      Chicken and Asparagus Risotto

      Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, “all in one” Italian inspired dish!Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

      I recently made Chicken Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!

      I couldn’t get enough of this chicken asparagus risotto! Even the leftovers for lunch the next day were wonderful! If you love risotto, you might also enjoy my recipe for Mushroom Risotto with Pan-Seared Shrimp!

      What Kind Of Rice Is Used To Make Chicken Asparagus Risotto?

      Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice?  Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish.

      To put it into very basic terms, risotto is rice which has been cooked in broth or stock with other ingredients to a creamy consistency.  It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

      The recipe for making chicken asparagus risotto is pretty straightforward. If you do the prep work right at the beginning, then this chicken asparagus risotto is a breeze to put together.  I used some baked chicken leftovers, which also saved some prep time!

      Prepare The Asparagus

      The first thing you will need to do is remove the woody ends of the asparagus stalks, and discard. Cut each of the stalks into 2″ pieces.

      Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Once cooked, you will need to drain the asparagus.

      Prepare the Mushrooms And The Chicken

      While the asparagus cooks, lightly sauté sliced the mushrooms in butter until tender, in a separate pan.

      Cut the chicken into small bite sized pieces and cook. You can boil, broil, or grill it OR use rotisserie chicken or  leftovers. I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). Set aside the cooked asparagus, mushrooms and chicken pieces.

      See NOTES section of printable recipe (below)for a quick way to cook chicken for this recipe.

      Asparagus is cooked for risotto

      Make The Risotto

      Start the risotto by melting butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring the onions frequently.

      Chopped onion is cooked in butter and olive oil for risotto

      Add the Arborio rice to the cooked onions; stir frequently and continue cooking until the rice begins to turn a light golden brown color.

      Arborio rice is added to cooked onions for risotto

      Pour the white wine into the pan. Let this liquid come to a boil, then cook, stirring occasionally, until it has been absorbed into the rice.

      White wine is added to risotto mixture in skillet

      “Building In The Flavor” To The Risotto

      Yes… the flavor is slowly “built in” to the risotto! Pour 1 cup of chicken stock (or broth) into pan. Stir the risotto frequently, and keep the heat at a medium simmer.  Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well.

      Repeat this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.  This should take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

      Chicken broth is added to risotto mixture cooking in the skillet

      Finishing The Chicken Asparagus Risotto

      After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the risotto.

      Continue cooking the risotto, letting the liquid finish being absorbed into the rice. When finished, the risotto should be creamy and tender.

      Cooked asparagus and mushrooms added to risotto in skillet
      Remove the pan from the heat.  Add the cooked chicken pieces to the creamy risotto. Now the chicken asparagus is looking good, and is close to being done!

      Chicken breast chunks added to asparagus in creamy risotto
      Now add the freshly grated Parmesan cheese to the chicken asparagus risotto. Stir well, to combine all the ingredients fully.  Take a bite, and lightly season with salt and pepper, to suit your taste.

      Fresh grated Parmesan cheese is added to risotto

      Serve The Chicken Asparagus Risotto!

      Make sure everything is fully heated through, then dish up the chicken asparagus risotto onto individual plates or into bowls.

      Garnish each serving with some finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. There you have it… chicken asparagus risotto!

      Grab a fork, and prepare to be delighted! I really think you will love this creamy, flavor-filled chicken asparagus risotto!

      Chicken asparagus risotto is served in white bowl

      Chicken and asparagus risotto is garnished with Parmesan cheese and chives

      Enjoy the creamy rice, chunks of chicken, Parmesan cheese, and the wonderful fresh asparagus in this comforting, filling dish. It truly tastes wonderful!  Sure hope you will consider trying this recipe for chicken asparagus risotto. We LOVE it, and hope you will, too!

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Have a great day!

      Author's signatureRecipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

      Chicken and Asparagus Risotto
      Prep Time
      15 mins
      Cook Time
      30 mins
      Total Time
      45 mins
       
      Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!
      Category: Entree
      Cuisine: Italian
      Keyword: chicken asparagus risotto
      Servings: 3 -4 servings
      Calories Per Serving: 539 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Add-ins:
      • 6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
      • 2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
      • 8 oz. package sliced mushrooms , (sautéed in 2 teaspoons butter)
      For risotto:
      • 2 Tablespoons butter
      • 2 Tablespoons olive oil
      • 1 cup diced white onion
      • 1 cup Arborio rice (no substitutes)
      • 1/3 cup dry white wine
      • cups chicken stock (or broth)
      • 3/4 cup finely grated Parmesan cheese
      • Salt and Pepper , to taste
      For garnish:
      • Additional Parmesan cheese
      • Fresh chives , sliced thin (may substitute chopped parsley, if desired)
      Instructions
      Do prep work first:
      1. Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
      2. While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
      3. Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.
      To Prepare Risotto:
      1. Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
      2. Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more broth, stirring well. Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
      3. After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
      4. Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
      5. Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy this chicken asparagus risotto!

      Recipe Notes

      If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

      Nutrition Facts
      Chicken and Asparagus Risotto
      Amount Per Serving (1 serving)
      Calories 539 Calories from Fat 189
      % Daily Value*
      Fat 21g32%
      Saturated Fat 8g50%
      Cholesterol 72mg24%
      Sodium 623mg27%
      Potassium 729mg21%
      Carbohydrates 52g17%
      Fiber 3g13%
      Sugar 6g7%
      Protein 29g58%
      Vitamin A 535IU11%
      Vitamin C 6.4mg8%
      Calcium 230mg23%
      Iron 3.7mg21%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

       

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      Homemade Shake And Bake Chicken

      Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!

      Anyone remember the catch-phrase “It’s Shake n’ Bake… and I helped!”?  I sure remember those TV commercials for shake and bake chicken. Years ago, I used this mixture for baked chicken.

      Today I’d like to share with you a copycat version of how to easily make your own Homemade Shake and Bake Chicken! This copycat recipe for the spice mixture uses ingredients you probably already have in your kitchen!

      The original shake and bake chicken mix was a packet you could buy to help season chicken or pork.  All you needed to do was shake it on the chicken, then bake it! Talk about convenience!

      Well, why not make it yourself, and save some money?  The spice mix is so easy to throw together, the chicken pieces are coated with it, then it’s baked until done. That’s it!

      How To Make Quick and Easy Shake And Bake Chicken

      To make the spice mix, flour, paprika, salt, garlic powder, thyme, and black pepper are mixed in a small bowl  until combined.

      The shake and bake chicken mix, as written, will coat 8 pieces of chicken. Once mixed, place the spice mixture in a gallon sized, resealable bag.

      Spices are mixed together in bowl, for shake and bake chicken.

      Take the skin off the chicken (optional, but healthier). When I make the shake and bake chicken for these photos, I used chicken thighs and legs.

      Dip each of the chicken pieces, one at a time, in milk. Cover all sides with the milk.

      Shake and bake chicken is first dipped in milk.

      After dipping the chicken piece in milk, shake the excess off.  Place the chicken (one piece at a time) into the large resealable bag with the spice mix.

      Close and shake until the piece of chicken is coated on all sides. Repeat this process for each piece of chicken.

      Shake and bake chicken is then tossed in the dry spice mixture to cover.

      Spray a 13×9 inch baking sheet with non-stick spray.

      Place each of the coated shake and bake chicken pieces onto pan. Be sure to leave a bit of space between each of the pieces.

      Pieces of shake and bake chicken are placed onto baking sheet.

      Time To Cook the Shake And Bake Chicken!

      Cook the shake and bake chicken in a preheated 375 degree oven for 40 minutes. Large chicken breasts will need to cook a little bit longer to be fully cooked through.

      Shake and bake chicken turns a golden brown color while baking.

      Shake and bake chicken has finished cooking and is served, hot from the oven!

      When the chicken is finished cooking, remove the pan from oven.  If any of the spice mix is still “dry” on top of the shake and bake chicken, simply brush some of the pan drippings onto the mix. This should wet the spice mix enough for a uniform look.

      Serve, and enjoy this delicious shake and bake chicken with a side dish you enjoy!  It’s a completely SIMPLE and flavorful way to serve those you love a tasty dinner without a lot of fuss! Have a wonderful day, and may God bless you!

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe Source: unknown (found on 3×5 index card written on years and years ago)

      Homemade Shake And Bake Chicken
      Prep Time
      5 mins
      Cook Time
      40 mins
      Total Time
      45 mins
       
      Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!
      Category: Entree
      Cuisine: American
      Keyword: shake and bake chicken
      Servings: 8 servings
      Calories Per Serving: 60 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Spice Mixture:
      • 1 cup all purpose flour
      • 2 teaspoons paprika
      • 1 teaspoon salt
      • 1/2 teaspoon black pepper
      • 1 teaspoon garlic powder
      • 1 teaspoon dried thyme
      For Chicken:
      • 8 pieces chicken (thighs and legs)
      • 1/2 cup milk
      Instructions
      1. Preheat oven to 375 degrees F.
      2. Combine spice mix ingredients; stir well. Place into a plastic, gallon sized resealable bag.
      3. Dip one piece of chicken in milk at a time, and fully coat on all sides. Let excess drip off.
      4. Place piece of chicken into resealable bag with spice mix. Close top of bag and shake until chicken piece is completely coated. Place coated chicken onto a 13x9 inch baking sheet that has been sprayed with non-stick spray.
      5. Repeat process for rest of chicken, leaving a bit of space between each piece on baking sheet.
      6. Bake chicken at 375 degrees for 40 minutes (a bit longer if using chicken breasts-bone in). When done, remove from oven, and serve immediately.
      Recipe Notes

      NOTE: Caloric calculation is only for spice mix, since there are different pieces of chicken that may be used, all with differing caloric counts.

      Nutrition Facts
      Homemade Shake And Bake Chicken
      Amount Per Serving (1 portion spice mix)
      Calories 60
      % Daily Value*
      Sodium 291mg13%
      Potassium 32mg1%
      Carbohydrates 12g4%
      Protein 1g2%
      Vitamin A 245IU5%
      Calcium 5mg1%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!

       

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      Chicken, Parmesan & Spinach Gnocchi

      Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian dish with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach! Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!
      What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken Parmesan Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree!  If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!

      I found the original recipe on Pinterest, and decided to fix it for dinner recently.  It was sooooo good!  This chicken parmesan spinach gnocchi recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!

      Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, the chicken breast chunks provide protein, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make even Popeye proud!

      How To Make Chicken Parmesan Spinach Gnocchi

      Here’s how simple this recipe is to prepare:  Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder.  Heat olive oil in skillet on medium high heat.

      Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through.  Remove chicken from skillet; keep warm.

      Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Cook The Gnocchi

      Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done.

      This typically takes only a few minutes.  Drain the gnocchi. Set aside.

      Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Prepare The Sauce

      Place the empty pan back on the stove. Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well.  Add flour; stir well to remove lumps and form a roux (thick paste).

      Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

      Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
      This is what the sauce will look like as it begins to thicken.

      Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
      Add chopped fresh spinach; stir well.  Cook for 3-4 minutes until the sauce has thickened and spinach has wilted.  Add Parmesan cheese, then cooked chicken into sauce. Stir well to combine.

      Add a bit more milk if the sauce is too thick. (I added about 1/4 cup additional milk).  Taste sauce, then season with additional salt and pepper, if necessary.

      Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

      Add The Gnocchi And Serve

      Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined.  If necessary, reheat through on low.

      Serve the chicken parmesan spinach gnocchi immediately upon reaching desired heat.

      Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
      Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
      I dished up the gnocchi onto individual serving plates, then garnished with a bit more grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

      If you enjoy this chicken parmesan spinach gnocchi, you will LOVE my “copycat” recipe for Olive Garden’s Chicken Gnocchi Soup or a recipe for Creamy Italian Sausage Gnocchi. They are both delicious, also!

      Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
      I really hope you will consider making this chicken parmesan spinach gnocchi recipe. I think you will be surprised at just how simple it is to make, in such a short time.  Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:
      Facebook page: The Grateful Girl Cooks!
      Pinterest: The Grateful Girl Cooks!
      Instagram: jbatthegratefulgirlcooks

      Author's signature

      Recipe Adapted From:  http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

      Chicken, Parmesan & Spinach Gnocchi
      Prep Time
      10 mins
      Cook Time
      20 mins
      Total Time
      30 mins
       

      Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!

      Category: Entree
      Cuisine: Italian
      Keyword: chicken parmesan spinach gnocchi
      Servings: 4 servings
      Calories Per Serving: 478 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 chicken breasts (boneless, skinless)
      • Salt , pepper and garlic powder (to lightly season chicken)
      • 1 Tablespoon olive oil
      • 16 ounces potato gnocchi (found in pasta section)
      • 2 Tablespoons butter
      • 1 clove garlic , minced
      • 2 Tablespoons all purpose flour
      • cups milk
      • 3 cups fresh spinach , chopped
      • Additional salt/pepper and milk , if necessary
      • 1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)
      Instructions
      1. Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
      2. Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
      3. Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
      4. Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
      5. Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
      6. Serve, garnishing each portion with grated Parmesan cheese. Enjoy!
      Nutrition Facts
      Chicken, Parmesan & Spinach Gnocchi
      Amount Per Serving (1 serving)
      Calories 478 Calories from Fat 162
      % Daily Value*
      Fat 18g28%
      Saturated Fat 9g56%
      Cholesterol 71mg24%
      Sodium 950mg41%
      Potassium 468mg13%
      Carbohydrates 48g16%
      Fiber 3g13%
      Sugar 4g4%
      Protein 29g58%
      Vitamin A 2640IU53%
      Vitamin C 7.3mg9%
      Calcium 436mg44%
      Iron 5.3mg29%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!

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      Teriyaki Chicken with Homemade Sauce

      Here it is… the middle of a freezing winter in Oregon, but on one clear, cold, yet beautiful evening last week, we grilled Teriyaki Chicken With Homemade Sauce OUTSIDE on our BBQ! It was fun, and made us anticipate the hot days of summer which, thankfully, are coming SOON!Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!
      I got this simple recipe for an “enhanced” Teriyaki sauce marinade from my sister Julie many years ago. I usually cut the chicken into cubes, marinate them then place chicken on skewers and grill, but this time, I left chicken breasts whole (thin ones) and grilled them, with the same delicious results!  The sauce is ridiculously easy to make, and the chicken is full of flavor. See the Tips section of printable recipe for info. on using this marinade for steak).

      Here’s how you make the sauce:

      In a medium sized bowl, mix together teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic. Stir well until ingredients are fully combined.  Lightly season chicken pieces with salt.

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      Place chicken into a covered container (or heavy duty gallon sized resealable plastic bag) and pour the marinade over the top. Turn to coat all pieces with marinade sauce.

      Cover container; refrigerate chicken and marinade for at least 6 hours for best flavor (overnight is the best!). Turn chicken occasionally to fully coat.

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      When chicken has finished marinating, place chicken onto hot BBQ grill (outdoor or indoor grill) and cook until done.

      If desired, you can baste the chicken while it cooks with the sauce. (Do NOT use the leftover sauce once the chicken is fully cooked- discard).

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      That’s it! See how very easy that was?  The teriyaki chicken has a wonderful flavor, and can be served as an entree.

      It can be used to make teriyaki chicken sandwiches (with some grilled pineapple rings- yum!), or can be used in salads or teriyaki rice bowls. The possibilities are endless, and the flavor is wonderful!

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      I love recipes that can be made up ahead of time (like marinading the chicken all day), then cooked at the last minute without a lot of fuss. It sure makes an easy main dish for the family!

      Have a great day. May you have eyes to see beauty all around as you go through your day.  Whether in a stunning sunset, the eyes of a friend or family member, or a kindness shared or observed… be the kind of person that seeks to find true beauty in it all; be grateful and kind.

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:
      Facebook page: The Grateful Girl Cooks!
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      Author's signature

      Recipe Source:  My sister Julie M.

      Teriyaki Chicken with Homemade Sauce
      Prep Time
      5 mins
      Cook Time
      22 mins
      Marinating (inactive time)
      6 hrs
      Total Time
      6 hrs 27 mins
       
      This enhanced teriyaki sauce marinade will add additional flavor to grilled chicken (whole boneless breasts, thighs, or kebabs) OR thinly sliced steak.
      Category: Dinner, Entree
      Cuisine: Asian
      Keyword: teiyaki chicken with homemade sauce
      Servings: 6 servings
      Calories Per Serving: 226 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 cup teriyaki sauce
      • 1 cup sugar
      • 1/4 cup cooking sherry
      • 1/4 teaspoon ground ginger
      • 4 minced garlic cloves
      • 1 pinch salt (to season meat with)
      • 6 boneless skinless chicken breasts or thighs
      Instructions
      1. In medium sized bowl, combine teriyaki sauce, sugar, sherry, ginger, and minced garlic. Stir until sugar has dissolved and sauce is fully combined.
      2. Season chicken lightly with salt. Place chicken pieces into a large covered container (or gallon sized resealable plastic bag. Add marinade. Turn to fully cover all pieces of chicken with sauce. Cover container and place in refrigerator for at least 6 hours (overnight is the best!) to marinade.
      3. Once meat is done marinating, grill (on outdoor or indoor grill) until done. Serve, and enjoy!
      Recipe Notes

      NOTE: Caloric content calculated using 6 boneless, skinless breasts.
      TIPS:Chicken can also be cut into 1-2 inch chunks, marinated then placed on skewers for grilling (kebabs).
      Top sirloin steak can also be used if sliced very thin, then marinated. Place strips onto skewers, then grill. If you use round steak, meat must be marinated for a longer amount of time.

      Nutrition Facts
      Teriyaki Chicken with Homemade Sauce
      Amount Per Serving (1 breast)
      Calories 226 Calories from Fat 18
      % Daily Value*
      Fat 2g3%
      Cholesterol 72mg24%
      Sodium 1058mg46%
      Potassium 487mg14%
      Carbohydrates 21g7%
      Sugar 20g22%
      Protein 25g50%
      Vitamin A 35IU1%
      Vitamin C 2mg2%
      Calcium 15mg2%
      Iron 0.9mg5%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

       

       

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      Alice Springs Chicken (Outback Steakhouse Copycat)

      Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat recipe is delicious!Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat restaurant recipe is delicious!

      Do chicken breasts, covered with bacon, mushrooms, Jack and Cheddar cheese in a honey mustard sauce sound good? If so, you will enjoy this Alice Springs Chicken (Outback Steakhouse Copycat) recipe, a popular menu item at this nationally known restaurant.

      I found the recipe for Alice Springs Chicken in a cookbook I have had for years, which features kitchen clones from famous restaurants, and decided to make this one.  It really tastes wonderful! The recipe itself is very easy to prepare, and the end result is fantastic! Here’s how to make this dish at home:

      Scroll Down For A Printable Recipe Card At The Bottom Of Page

      Make Sauce To Marinate Chicken

      Combine Dijon mustard, honey, oil, and lemon juice in a small bowl. Blend well with a fork until combined.  Place chicken breasts in a resealable plastic food storage bag.

      Pour about 2/3 of the sauce over the chicken. Make sure chicken gets coated with sauce, then place in refrigerator and let marinate for 2 hours.  Cover and refrigerate the remaining 1/3 of the sauce until time to serve the meal.

      Dijon mustard sauce in bowl

      Chicken marinating in plastic bag

      In a small skillet, sauté sliced mushrooms in butter until cooked through (approx. 4-5 minutes). Set aside.

      Mushrooms cooking in skillet

      Time To Cook The Chicken

      Heat oil in a large OVENPROOF skillet (If you don’t have an ovenproof skillet, sear the chicken breasts as directed in regular skillet, then transfer them to a baking dish). When oil is hot, add the chicken breasts.

      Cook them for 3-4 minutes per side. until golden brown. Once done, move the skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).

      ***Here’s my TIP... make SURE the chicken breasts are thin. I took 2 really thick chicken breasts and sliced them horizontally when I made this dish. The very first time I made this recipe, I was cooking this for 6 people and used a couple large/thick chicken breasts in the mix.

      Even with the pan-searing AND the baking time in the recipe, the really thick ones did not fully cook all the way through (about 85 percent), so I had to take their plates back and microwave the chicken for our good friends who were over for dinner. Ugh. That sure was embarrassing.  We laughed about it, but I was mortified!  Have not ever repeated THAT mistake since, thankfully!

      Chicken breasts cooking in skillet

      Pan-seared chicken browned on one side in skillet

      Assembling The Alice Springs Chicken

      Brush each chicken breast with a bit of the reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle the chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast (can cut to fit).

      Evenly place cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).

      Bacon strips on top of cooked chicken breasts in skillet

      Cooked mushrooms on top of bacon and chicken

      Grated cheddar cheese on top of bacon, mushrooms and chicken

      Cook the chicken breasts, uncovered,  in a preheated 375 degree oven for 9-10 minutes. When done, the cheese should be fully melted and should have begun to bubble.

      Garnish And SERVE!

      Remove hot skillet from oven. Top each chicken breast with a sprinkle of fresh chopped parsley.

      Melted cheese on top of cooked dish

      Serve the reserved honey mustard sauce in a bowl on the side, OR place a spoonful onto the dinner plate and place the chicken on top of the sauce (that’s how I serve it!).

      Serve while hot, and enjoy this delicious restaurant-cloned Alice Springs Chicken dish! 

      Alice Springs Chicken on a dinner plate, ready to eat.

      At times it’s fun and economical to be able to re-create popular restaurant menu items in the comfort of your own kitchen. Sure hope you will consider trying this one for Alice Springs Chicken… and sincerely hope you and your loved ones enjoy it!  Have a wonderful day.

      Looking For More CHICKEN Recipes?

      You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have a LOT of them you’re gonna love, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur. Pages 200-202.  Published by The Penguin Group. Published 1997

      Alice Springs Chicken (Outback Steakhouse Copycat)
      Prep Time
      2 hrs
      Cook Time
      10 mins
      Total Time
      2 hrs 10 mins
       
      Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat restaurant recipe is delicious!
      Category: Entree
      Cuisine: American
      Keyword: Alice springs chicken
      Servings: 4 servings
      Calories Per Serving: 785 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For the Honey Mustard Marinade:
      • 1/2 cup Dijon mustard
      • 1/2 cup honey
      • 1 1/2 teaspoons vegetable oil
      • 1/2 teaspoon lemon juice
      For Chicken:
      • 4 chicken breasts , boneless, skinless (or slice 2 thick breasts in half horizontally lengthwise)
      • 1 Tablespoon vegetable oil
      • 2 cups sliced button mushrooms (approx. 10-12 mushrooms)
      • 2 Tablespoons butter
      • Salt , Pepper, Paprika (to lightly season chicken with)
      • 8 slices bacon , cooked
      • 1 cup grated Jack cheese
      • 1 cup grated Cheddar cheese
      • 2 teaspoons fresh parsley , finely chopped
      Instructions
      1. Combine Dijon mustard, honey, oil, and lemon juice in small bowl. Blend well with fork until combined. Place chicken breasts in a resealable plastic food storage bag, Pour 2/3 of the sauce over chicken. Make sure chicken gets coated with sauce, then place bag in refrigerator; marinate for 2 hours. Cover and refrigerate remaining sauce until later.
      2. In a small skillet, sauté sliced mushrooms in butter until cooked (approx. 4-5 minutes). Set aside.
      3. Heat oil in large OVENPROOF skillet (If you don't have an ovenproof skillet, sear chicken breasts in regular skillet, then transfer to baking dish). When oil is hot, add chicken breasts. Cook for 3-4 minutes per side. until golden brown. Once done, remove skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).
      4. Brush each chicken breast with a bit of reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast. Evenly spoon cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).
      5. Cook chicken, uncovered, in a preheated 375 degree oven for 9-10 minutes. When done, cheese should be fully melted and should have begun to bubble. Remove skillet from oven. Top each chicken breast with a sprinkle of fresh chopped parsley.
      6. Serve with reserved sauce on the side, or place a spoonful of sauce onto dinner plate, top with chicken. Enjoy!
      Recipe Notes

      PREP TIME reflects 2 hours for marinating chicken breasts.

      Nutrition Facts
      Alice Springs Chicken (Outback Steakhouse Copycat)
      Amount Per Serving (1 serving)
      Calories 785 Calories from Fat 450
      % Daily Value*
      Fat 50g77%
      Saturated Fat 25g156%
      Cholesterol 171mg57%
      Sodium 1156mg50%
      Potassium 773mg22%
      Carbohydrates 39g13%
      Fiber 1g4%
      Sugar 36g40%
      Protein 46g92%
      Vitamin A 745IU15%
      Vitamin C 3.3mg4%
      Calcium 441mg44%
      Iron 1.9mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat restaurant recipe is delicious!

       

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      Chicken Divan

      Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.
      Over 39 years ago, just before getting married, a friend gave me this recipe for Chicken Divan. At this point in my life it would be difficult to count how many times I have made this fantastic casserole recipe over the years. It has been a family favorite!

      According to Wikipedia, Chicken Divan was named after the Divan Parisienne Restaurant in New York City where it was created for a contest their Chef entered. His recipe for a chicken casserole, with broccoli, in a creamy Mornay sauce won the contest and became the restaurant’s signature dish!

      How I Received This Recipe For Chicken Divan

      Many years ago I was given the recipe by my friend Elnora when I was getting married. I worked for Elnora’s husband in the Music Department at the church I attended, and that is how we met.

      Now, over 40 years later, I am so grateful she gifted me with her recipe, because we truly LOVE this chicken divan.  The recipe makes a phenomenal tasting casserole that serves 8-10 people, and is VERY easy to prepare!

      Here’s how you make this: (by the way… when I took these photos I only made HALF the recipe, which is reflected in the photos).

      How To Make Chicken Divan

      Before assembling the casserole, cook boneless chicken breasts in boiling water (can add onion, celery, and carrots to water for additional flavoring if desired) until done. Remove and let cool. Once chicken is cool, cut it into bite-size pieces, and set aside.

      Spray a 9×13 baking pan with non-stick spray. Arrange thawed broccoli across bottom of baking pan. Sprinkle generously with grated Parmesan cheese.

      Broccoli and Parmesan in casserole dish

      Arrange the chicken cubes on top of the broccoli.  Sprinkle again with Parmesan cheese.

      Chicken breast cubes placed on top of broccoli

      In a medium bowl, combine cream of mushroom soup, sour cream, mayonnaise, grated Cheddar cheese, lemon juice, curry powder, and salt and pepper. Mix until fully combined. The sauce will be fairly thick.

      Sauce is mixed together for chicken divan.

      Spoon or pour the sauce evenly over the top of the casserole, spreading it out, to cover.  Generously sprinkle with additional Parmesan cheese, then lightly sprinkle with paprika.

      Chicken casserole is sprinkled with Parmesan cheese and paprika.

      Time To Bake The Chicken Divan!

      Place several small pads of butter on the top of the chicken divan casserole. Bake, uncovered, in a 350 degree oven for 35-40 minutes, until golden in color. The cheese sauce should be bubbly around the edges of the pan.

      Pads of butter placed on top of casserole before baking

      When the chicken divan is done, remove the pan to a hot pad, and let it sit for 5-6 minutes. This will allow the casserole time to firm up a bit (the sauce is VERY hot!).

      Chicken casserole will be golden brown and bubbly when done baking

      Time To Serve It And Eat!

      When ready, serve hot over fluffy rice, and ENJOY this delicious chicken divan casserole! It’s wonderful, because you’ve got chicken, rice AND broccoli all in one dish. The leftovers are fabulous, as well.

      Chicken and broccoli casserole is served over white rice

      Chunks of chicken breast taste magnificent with the sauce and broccoli. Placing it on a bed of rice provides a great medium to soak up some of the delicious sauce! It’s SOOOO delicious!

      Chicken divan over rice, on plate with fork

      While I know this is not the most “health-conscious” or calorie-conscious meal, sometimes ya just gotta go for it and enjoy a great meal! Everything in moderation, right? Sure hope you will try this recipe… it’s a definite KEEPER!

      Looking For Other CASSEROLE Recipes?

      You can find all of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my recipes for:

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You can also follow me on social media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Have a wonderful day, friends.

      Author's signatureRecipe Source: Elnora Hall

      Chicken Divan
      Prep Time
      30 mins
      Cook Time
      40 mins
      Total Time
      1 hr 10 mins
       
      Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.
      Category: Entree - Casserole
      Cuisine: American
      Keyword: chicken divan
      Servings: 10 servings
      Calories Per Serving: 482 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 boneless , skinless chicken breasts
      • 2 small packages frozen broccoli spears
      • 2 cans cream of mushroom soup
      • 1 cup mayonnaise
      • 1 carton (8 ounces) sour cream
      • 1 cup grated sharp cheddar cheese
      • 1 Tablespoon fresh squeezed lemon juice
      • 1 teaspoon curry powder
      • Salt and pepper , to taste
      • Parmesan cheese (fresh grated OR can use "green shaker can")
      • Paprika (to sprinkle on top of casserole prior to baking)
      • Butter (enough for small pads of butter on top of casserole)
      • Rice , prepared according to instructions on package
      Instructions
      1. Cook chicken breasts in water (enough to cover); bring to a low boil, cook until chicken is done (about 25-30 mins.). See *NOTES. When done, remove chicken from water. Let cool, then cut into bite-sized cubes.
      2. Spray a 9x13 baking pan with non-stick spray. Place thawed broccoli evenly on bottom of baking pan. Sprinkle generously with Parmesan cheese. Evenly arrange the chicken pieces over the broccoli. Sprinkle again with Parmesan cheese.
      3. In a medium bowl, fully combine (with a spoon) cream of mushroom soup, sour cream, mayonnaise, grated cheddar cheese, lemon juice, curry powder, and salt and pepper (to taste). Pour or spoon sauce evenly over top of casserole. Spread out, to cover entire casserole. Generously sprinkle with Parmesan cheese, then lightly sprinkle with paprika. Dot the top of casserole with small pads of butter.
      4. Bake casserole, uncovered, at 350 degrees for 35-40 minutes, until casserole is bubbling all around the edges and is golden brown in color. Remove casserole. Let it sit for 5-6 minutes to allow time to firm up just a bit.
      5. Serve casserole hot over a bed of fluffy rice... and ENJOY!
      Recipe Notes

      Original recipe says to cook chicken with onion, celery & carrots for flavor. I have never done this, but include it in case you wish to do so. The original recipe also said to cook the frozen broccoli, but I find that if I thaw it out completely, then pat it dry, there is no need to cook it.

      Nutrition Facts
      Chicken Divan
      Amount Per Serving (1 serving)
      Calories 482 Calories from Fat 261
      % Daily Value*
      Fat 29g45%
      Saturated Fat 9g56%
      Cholesterol 61mg20%
      Sodium 734mg32%
      Potassium 433mg12%
      Carbohydrates 36g12%
      Fiber 1g4%
      Sugar 1g1%
      Protein 17g34%
      Vitamin A 605IU12%
      Vitamin C 41.7mg51%
      Calcium 156mg16%
      Iron 1.4mg8%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.

       

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