Cajun Pasta

This is the most popular dinner at my house right now.

1 pkg. bowtie pasta (or any pasta)

2-3 boneless, skinless chicken breasts, cut in chunks

Cajun seasoning

1¼ t. salt, divided

¼ C. butter

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 C. sliced mushrooms

2 green onions, sliced

1½ C. cream (I have used whole milk in a pinch)

¼ t. lemon pepper

¼ t. dried basil

¼ t. garlic powder

Boil pasta according to package directions. Sprinkle chicken generously with Cajun seasoning and 1 t. salt. Melt ¼ C. butter in a large skillet over medium-high heat. Add chicken and sauté until done; remove chicken. Add to the skillet and sauté until tender and liquid evaporates. Add red and green peppers and green onions and saute a couple more minutes. Return chicken to skillet. Stir in cream, lemon pepper, basil, garlic powder, and remaining ¼ t. salt. Cook, stirring often, over medium-low heat until heated. Add pasta; toss to coat. Serve immediately.

Club Cracker Chicken

This has become one of our favorite family quick-fixes!! The whole family is crazy about it, and we NEVER have leftovers!! Even the boys get excited to eat this dish...and for anyone who knows our Dryden...that is really saying something!! Enjoy!

Defrost desired number of chicken tenderloins, boneless and sprinkle lightly with baking soda (to maintain moisture).

Completely smash up a single pack of club crackers.

Immerse tenderloins in melted butter and then cover in cracker crumbs.

Place breaded tenderloins in greased bakind dish in a single layer.

Sprinkle remaining crumbs over entire dish, salt and pepper to taste.

(we usually drizzle a little melted butter over top entire dish as well!)

Bake at 375' for 30 minutes.

Easy and delicious!!!!

Taco Chicken

Cheryl - here is a yummy easy dinner that my kids actually like.

12 chicken tenderloins
1 can cream of chicken soup
1/2 cup salsa
1/2 cup milk
1 cup cheese (I like cheddar)

Place chicken in 9x13 pan. Mix all other ingredients and pour over chicken. Top with broken taco shells (or tortilla chips), then sprinkle with a bit more cheese. Bake at 350 until chicken is done.
Serve over rice with broccoli or a side salad.

White Chicken Chili

This is my one of my favorite soups.

1 Tbsp Vegetable oil
2 chicken breasts, cubed
1 small onion, chopped
1 tsp. garlic powder
1 (14oz) can chicken broth
2 (4oz) cans green chilies
1/8 tsp cayenne pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp cumin
1 tsp. oregano
2 cans great northern or white beans, drained and rinsed

1/2 c. sour cream

1/2 c. whipping cream or heavy cream

green onions

shredded cheese

Heat oil, add chicken and onions with garlic powder. Cook 4-5 min. Stir in chicken broth, green chilies, cumin, oregano, cayenne, salt, and pepper. Simmer 5 min. Stir in drained rinsed beans. Simmer uncovered for 30 min. Remove from heat and add sour cream and whipping cream. Garnish with green onions and cheese on top and serve with tortilla chips.

If your family can't take a little spice then omit the cayenne pepper. If you need a little more, use jalapeno cheese. I think the recipe has the perfect amount of spice – you can taste it, but it doesn’t hurt.