Hot Chicken Salad Dip

Today's #SummerGrilling recipe has been sponsored by Farmer's Pantry, however, all opinions are my own. #ad #SPONSOR #SummerGrilling #CornbreadCrisps 
 

This week, we're sharing the best grill recipes and celebrating the start of summer with an amazing giveaway, sponsored by BBQGuys, Farmer's Pantry, Joy Jolt, The Spice House, and Torani. Learn more about our sponsors HERE. 

My last contribution is this Hot Chicken Salad Dip.  It is a cheesy, creamy, warm, yummy appetizer that you can't resist.  Combined with many unique flavors, you will want to take it to all of your family gatherings and backyard BBQs this summer.  

I served it with Farmer's Pantry Cornbread Crisps.  Do you love cornbread?  Then, these crisps are what you are craving.  All of the taste of cornbread baked into a buttery treat.  And they have 4 amazing flavors.  Go check them out!  

Ingredients:

2 large cans  (12.5 oz) of chicken breast drained

1 can (8 oz.) sliced water chestnut, diced

1 c. mayo or Miracle Whip

1/2 c. sliced almonds

2 T. lemon juice

1 1/2 c. cheddar cheese

crushed plain potato chips

crackers (or Farmer's Pantry Cornbread Crisps)

Directions:

1. Spray 9x13 pan with cooking spray. 
2. Spread potato chips on the bottom of pan. 
3. Mix all other ingredients together using only 1/2 cup of cheese. 
4. Spread over potato chips. 
5. Top with remaining cheddar cheese. 
6. Bake at 375 degrees for 20 minutes.  Serve with crackers or cornbread crisps.

Official Rules and Conditions for the #SummerGrilling Giveaway: Official Rules and Conditions for the #SummerGrilling Giveaway: One grand prize winner will receive a prize package including:

• iGrill Mini Grilling Thermometer from BBQGuys
• Case of Cornbread Crisps from Farmer's Pantry
• Indoor Searing Grill from Hamilton Beach
• Stella High Ball Glassware from Joy Jolt
• Best Seller Collection from The Spice House
• 1 Year Supply of Syrups from Torani
• $100 via PayPal

Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 5/18/2019. Enter using the widget below. Comment each day for even more chances to win!
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Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Crockpot Ranch Chicken

This recipe is one of our family favorites.  It is easy and delicious, a real comfort food for any time of year.  Serve it over rice, noodles, or as a sandwich.  Everyone will be happy!!

Ingredients:
4 lbs. chicken breasts, not frozen
2 packages of dry ranch dressing mix
2 packages of cream cheese
1 package of bacon bits
Rice or noodles, cooked 

Directions:

1. Place chicken into bottom of crockpot.
2. Sprinkle dressing mix over the top.
3. Add cream cheese on top of chicken and dressing mix.
4. Cook on low for 4-6 hours until chicken is done.
5. Cook rice or noodles as directed on package.
6. Take chicken out of crockpot and shred, add back to crockpot and mix all ingredients together to melt cream cheese completely.  
7. Serve over rice or noodles.
8. Sprinkle with bacon bits.

  Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Lemon Chicken Pasta {with gluten free option}

As you may know, my hubby needs to be gluten-free.  That can be a challenge sometimes trying to make something tasty that the whole family will eat.  Thankfully this recipe meets all of the categories.  It is not only tasty, but can be made gluten-free if needed, and is easy for all of those crazy weeknights. 

Ingredients:

2 Tbsp. olive oil
2-3 boneless, skinless chicken breasts, cut into 1" pieces
salt and pepper
1/4 c. fresh lemon juice
2 c. low-sodium chicken broth
16 oz. package of pasta (gluten free if needed)
8 oz. cream cheese
1 c. peas, thawed if frozen
2 tsp. lemon zest
1/2 c. finely grated Parmesan

Directions:

1. Cook pasta as directed on package.
2. While cooking pasta, heat oil in a large pan on medium-high heat. Season chicken with salt and pepper and cook until golden brown on all sides; transfer to a large bowl. 
3. Add lemon juice to pan, scraping up any brown bits, then pour over chicken in the bowl.
4. Add chicken broth to the skillet and bring to a boil. Reduce heat and simmer.
5. Return chicken (and any juices) to the skillet, add cream cheese, stirring until melted.
6. Add pasta, peas and lemon zest.  Stir until well coated with sauce. 
7. Top with Parmesan cheese and serve.

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Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Crockpot Chicken Fajitas

 

I go home from work for lunch quite often.  To be able to start dinner in the middle of the day to be ready when we get home is nice for a busy family.  This recipe is something I came up with after scouring our fridge and freezer for meal ideas.  My girls loved a Mexican alternative to cooking chicken in the crock pot.  I think you will too.  Give it a try!

Ingredients:

2 lbs. chicken
1 c. salsa of your choice
2 pkg. taco seasoning
1 red pepper, sliced
1 yellow pepper, sliced
4 green onions, diced

toppings of your choice: cheese, sour cream, olives, guacamole, etc...

Directions: 

1. Place chicken in crock pot.  
2. Cover with salsa.
3. Sprinkle with seasoning.
4. Lay peppers and onions on top.
5. Cover and cook on low for 4 - 6 hours.
6. Remove chicken from crock pot, leave juice.  
7. Shred chicken, return to crockpot and juices, stir all together.
8. Serve in tortillas, or over rice, with toppings of your choice.
   

 **** This recipe may be done with frozen.  Cook on high for 4-6 hours.
 

   

 Source:  an original created by Mandatory Mooch

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Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Quick-Fix Chicken Salad Wraps

Got leftover chicken breasts or rotisserie chicken?  Trying to use up leftovers can be a challenge.  However, these delicious and easy wraps are the perfect fit for a quick-fix meal.  My kids even liked them.  Now I encourage my husband to cook a few extra chicken breasts each time he turns on the grill.   Eat grilled chicken one night and have wraps another night of the week.

Ingredients:
1 c. mayo
1/2 tsp. garlic powder
2 c. chicken breast, cooked or grilled and diced
4 green onions, diced
1 c. pecans, chopped
1/2 c. raisins
Romaine lettuce

Directions:
1.  Mix mayo and garlic powder together in medium sized bowl.
2.  Add chicken, onions, pecans, and raisins.  Stir well.
3.  Chill in refrigerator for 1 hour.
4.  Spoon into lettuce leaves and wrap to eat.

Source: a Mandatory Mooch original recipe

I like linking my posts to THESE GREAT PARTIES!!!! 

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Thanks ~ Nichi

Creamy Chicken Enchiladas

Mexican food is definitely my favorite type of food...other than dessert!!  This is a recipe that has evolved over the years in my own kitchen.  And these are great right out of the oven, as leftovers the next day, or to take to a friend or family member for a special event.  Simple ingredients for a delicious meal!!

(printable recipe)

Makes 8-10 enchiladas

Ingredients:
2 lbs chicken, diced and cooked

1 large can (or 2 sm) of cream of chicken soup

2/3 c. salsa (whatever kind you like)

2 green onions, chopped

1 pint sour cream

shredded cheddar cheese

tortillas - medium size

Directions:

1. Cook chicken in a large skillet.  
2. While chicken is cooking, mix soup, salsa, onions, and sour cream in large sauce pan.  Heat through over medium heat, add cooked chicken and mix well.  
3. Use large serving spoon, scoop mixture into middle of tortilla, sprinkle with cheese.  
4. Roll up and place seam side down in greased 9x13 pan.  
5. Spread remaining mixture over the top of the enchiladas, sprinkle with cheese.  
6. Bake at 350 for 30 - 40 minutes. 

** If you have some of the mixture left, and I usually do, you can use it as dip with tortilla chips.

Source: a Mandatory Mooch original recipe 

Thanks ~ Nichi

 

 I like linking my posts to THESE GREAT PARTIES!!!!