Stephanies Kitchen

Chicken Noodle Casserole

May 26, 2008 By Steph 12 Comments

So last week, like so many other nights soon before the husband gets home, I’m trying to come up with dinner. Now, I do plan ahead my meals for 2 weeks. I do all the shopping. I put the menu on the calender. And then night comes, and whatever I put up on that calender of course does not sound good to me… So I look at all the other nights, hoping to swap dishes. Nothing. Anyways, I decided to use some egg noodles and come up with a mock tuna casserole. Of course, without tuna, because we are not tuna lovers in our house. So I will call it a chicken noodle casserole. I usually use canned cream of chicken soup in my casseroles, but I decided to try and make my own. It was as easy as pie. Well easier, because pie isn’t that easy for me. But it was delicious! Very tasty and I will definitely make it again. It was very light and delicious!

Chicken Noodle Casserole

12 oz. wide egg noodles, cooked according to pkg directions.
3 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
1 1/2 cup chicken broth
2 breasts of chicken, chopped and cooked (I used half of a costco rotisserie chicken)
1/2 of a small onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
fresh parsley, chopped

For the topping:
2 tablespoons melted butter
1/3 cup italian seasoned breadcrumbs

Cook pasta according to package directions, set aside. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, just a few minutes. Add flour and whisk together and let it brown a bit. Slowly add the milk and chicken broth. Cook on medium low until bubbling and the mixture starts to thicken. Add salt and pepper, chicken and noodles. Combine well.

Pour into a greased casserole dish. Mix the melted butter and breadcrumbs until well combined. Sprinkle on top of the noodles. Cook in a 375 degree oven for about 15-20 minutes or until breadcrumbs are nice and toasted. Top with fresh parsley. Enjoy!

Filed Under: casserole, chicken, pasta

Sweet and Sour Chicken

April 11, 2008 By Steph 10 Comments

I’ve been trying to perfect this dish for years. I’ve used and combined several recipes and added some ingredients, subtracted ingredients and it has eventually ended up like this. It is delicious and tasty and exquisite all in the same bite. Not so sweet that it makes your mouth pucker, but just sweet enough to be called ‘sweet and sour’ chicken. I like to make my chicken a little crunchier, so I flour it and fry it in just a bit of olive oil before adding it to the sauce. I think it adds a better texture this way. ÂAlthough you can omit the flour and just brown the chicken if you choose and let it finish cooking while simmering in the sauce. I normally like to add a red bell pepper mostly for the flavor and color, but this particular time, I only had an orange pepper on hand, and it worked just fine. There’s no need to go to a Chinese restaurant, just make it at home. It is just as tasty if not tastier!

Sweet and Sour Chicken

serves 4

4 boneless, skinless chicken breasts, cut into cubes

6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper

1/4 cup olive oil

1/8 cup cornstarch

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup brown sugar

1/4 cup vinegar

1 20 oz. can pineapple tidbits (reserve juice)

1/2 pineapple juice (use reserved juice)

1/2 cup chicken broth

1 tablespoon soy sauce

1 red bell pepper, sliced

1/4 cup onion, sliced

Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!

Filed Under: chicken, main dishes

Simple Parmesan Herb Crusted Chicken Breast

April 1, 2008 By Steph 10 Comments

I’ve been making this chicken or years now, and every time I make it, it just gets better and better. It’s definitely one of my favorite chicken dishes. It’s much healthier than a fried chicken, but it still has the crunch that you get from frying, yet it is baked. I sometimes make it with bone in chicken, but it’s much easier to eat in my opinion with boneless chicken. So you can choose, but either way you will get a tasty, tender chicken dinner! I make mine with a side of good old buttermilk mashed potatoes and a simple salad.

Parmesan Herb Crusted Chicken Breast
4 servings

4 boneless, skinless chicken breasts
2 cups crushed Stove Top Stuffing Mix (I use my food processor, much easier)
1 cup grated Parmesan Cheese
2 eggs
1/2 cup milk

In a shallow dish, mix together stuffing mix and parmesan cheese. In a separate dish, whisk together the eggs and milk. First coat the chicken in the egg mixture, than liberally coat the chicken in the stuffing mixture. Place on greased pan and spray the top of the chicken with a Non-Stick spray. Bake at 375 degrees for about 20 minutes or until cooked through. Enjoy!

Filed Under: chicken, main dishes

Spike Chicken Filets and Cheesy Orzo

March 12, 2008 By Steph 4 Comments

Yes, I do make dinner on occasion, something other than Monkey Bread, cupcakes and cookies. I do like to cook, and ever since I found this spice (thank you Mom), I have actually enjoyed cooking chicken again. I was so bored for so long, same old marinade day in and day out. But wow, Spike…if you’ve never heard of it before, it pretty much just has every spice known to man mixed together just perfectly. It is an absolutely beautiful spice. Chicken will never be the same again. I can only find it at the specialty health stores, Good Earth, here in Utah, but I would imagine Whole Foods stores, or something similar would carry it as well. But once you find it, my advice to you is- Stock up. I go through Spike like you wouldn’t believe. It’s not only for chicken though, any meat really, salads, eggs, popcorn, potatoes, pizza. It goes with everything and the flavor is unbelievable. Okay, if I haven’t made you want to jump in your car and go buy a bottle, than I’m sorry, but I’m very passionate about Spike….enough said. So, tonight I made of course, Spike Chicken and Cheesy Orzo. I’ve never had orzo before, but have wanted to try it for sometime now. I found a really easy recipe from none other than Rachael Ray. It was actually very good! Very simple flavors, and very easy to cook. Dinner was ready in a flash, which in my house is very important. Here are the recipes…

Spike Chicken

Chicken cutlets

Spike seasoning

Olive oil

Very simple… place olive oil in hot pan, place chicken in pan, sprinkle with Spike, cook until center is cooked through. It doesn’t get any easier than that, does it?

Cheesy Orzo

2 tbl olive oil

1/2 small onion, chopped

2 garlic cloves, chopped

2 (14 oz.) cans of chicken or vegetable broth

2 cups orzo pasta

1/2 cup grated parmesan cheese

salt and pepper to taste

Preheat 8 inch pot with a tight fitting lid to moderate heat. Add oil, onion and garlic and saute for 2-3 minutes. Add chicken broth and bring to a boil. Stir in orzo and return to a boil. Cover pot and reduce heat to a simmer. Cook for 15 minutes, stirring occasionally, or until pasta is tender and liquid is absorbed. Remove lid and stir in cheese. Season with salt and pepper to taste. Your favorite herbs may be stirred in as well to strengthen the flavor to your liking. I added fresh parsley.

Filed Under: chicken, pasta

Potpourri Pasta

February 19, 2008 By Steph 1 Comment

This pasta is delicious! You can pretty much add whatever vegetables you have on hand. Use chicken or Italian sausage, or even make it without the meat. I use marinated grilled chicken breasts and make it into dinner with a side of crusty bread. It’s filling and healthy and you never get tired of it, because it’s different every time! You can make it according to your own tastes. These are the very best kinds of recipes, easy, convenient and tastes even better the next day!

Potpourri Pasta

1 lb of your favorite pasta
3 boneless skinless chicken breasts
Italian dressing
1 cup cubed cheddar cheese
1 cup cubed mozzerella cheese
1 cup grated parmesan cheese
2 cups of your favorite vegetables
(I use yellow bell peppers, grape tomatoes, broccoli)

Marinate chicken breasts in Italian dressing for about 15-30 minutes. Cook pasta according to package directions. When pasta is done, let cool completely or run cold water over until cool. Place pasta in a large bowl. Cube cheese and cut up vegetables, and add to pasta. Grill chicken and cube, let cool, and add to pasta. Add enough Italian dressing to coat all of the pasta. I usually use about 1 1/2 cups, but just add enough until the taste is right for you. Add parmesan cheese and mix all together. Enjoy!

Filed Under: chicken, pasta, side dishes