Chicken Chili Cornbread Pie

Here I go roaming the internet on the day of grocery shopping to find something new to make for dinner.  Kraft foods site has been really good for me in finding new meals to try!

I saw this recipe and thought to myself….self…this could either be really good or really bad!  You’ll have to get through to the end of the post before you find out the results.  Unless you’re impatient and you decide to scroll to the end and see who did and didn’t like it!!  Ok, I’m impatient so I’ll give you a little hint…I loved it!!

This is truly a great comfort food!  March is here.  It may be really nice out today (tomorrow will be snow for sure) but this hit the comfort zone spot!

What You Need:

1 Tbsp. oil

1-1/2 lb. boneless skinless chicken breasts, chopped

1 pkg. Chili Seasoning Mix

3/4 cup water

1 cup KRAFT Shredded Cheddar Cheese – I used fat free

1/2 bag of frozen corn

1 pkg. (8-1/2 oz.) corn muffin mix

Make It

HEAT oven to 400°F.

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in seasoning mix and water and corn. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.

SPOON into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.

BAKE 20 min. or until golden brown. Let stand 5 min. before serving.

kraft kitchens tips

KEEPING IT SAFE

Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.

SUBSTITUTE

Prepare using your favorite variety of KRAFT Shredded Cheese.

Craig really liked it.  Had seconds.  Caleb ate his all, but said he only liked the bread.  Brooklyn said she was full after half of it was gone.  Don’t finish dinner, no snack.  She chose no snack!!  I loved it!!

Have a great rest of your Tuesday!

Patricia – Two Girls Cooking

Source

Kraft Foods

Pulled Chicken Sandwiches

Pulled Chicken Sandwich

What a great dinner this was last night.  I love a great hardy sandwich!  I can say that I haven’t made any kind of pulled sandwich before, so this was a good one to start with.

I thought about doing a pulled pork or even beef, but honestly felt that chicken would taste better for the people in our house!  Need I say more?  If you’ve read the blog from the past, you’re aware of the picky people eaters!

I asked a friend from work if she’d ever shred chicken breasts before and the best way she thought to do it.  My first thought was to boil it.  But she told me she baked hers first and let it cool then used a fork to pull it apart.

Here’s what I used:

4 boneless, skinless chicken breasts

1/2 cup BBQ Sauce – I used Famous Dave’s Sweet and Zesty (If I were just eating it, I’d prefer Devils spit for the heat!!)

1/4 cup water

1tbsp brown sugar

4 Kraft Singles slices – I used fat free

3 baguettes (I found 3 med sized ones and cut one in half for the kids to share).

Directions:

Bake chicken at 400 degrees for 20-25 minutes (until cooked through).

Add barbecue sauce, water, chicken and sugar to a skillet.  Stir to coat both sides of chicken. Cover; cook on medium heat 7 min. or until chicken is done (165ºF).

Remove chicken from skillet. Shred with fork or chop into small pieces (after chicken has cooled). Return to skillet; stir to coat with sauce. Cut baguette into 4 pieces; cut each piece lengthwise in half. Fill with chicken mixture and Singles.  I added some sliced onions and pickles to mine!

Pulled Chicken

I’m not a fan of winter in MN, but I am a fan of the comfort food that can be cooked during this time of the year!

Share with us your favorite sandwich that you enjoy making.

Have a great rest of the week.

Patricia – Two Girls Cooking

BBQ Chicken Fingers

Thanksgiving is over and I have no left overs to make turkey this or turkey that.  Which, I guess is ok.  I didn’t have to cook or clean up yesterday.  I enjoyed a good meal cooked by my uncle and his wife, saw family I haven’t seen in years and didn’t have to clean up a thing.  (I suppose I should have offered, and maybe I did, but it was nice not to have to fuss and get things done).

So today I had chicken in the freezer.  The last meat until grocery shopping.  I planned on making chicken fingers as I normally do.  Coat it with panko bread crumbs and cook them in the oven.  Craig was possibly supposed to bowl in Bayport.  When we go there, we usually eat their BBQ chicken fingers.  Not that I’m comparing their food to what I just made, because you can’t.  But it did give me the idea of making them this way instead of the “normal” way.    The chicken was nice and tender. I used two kinds of Famous Dave’s Sweet and Zesty and then for my hot taste buds, I used Devils Spit!

Here’s what you need:

4 chicken breasts, cut into strips (I had lemon pepper flavored)

whole wheat flour

Egg substitute (Egg Beaters)

All Season Salt

Garlic Salt

Nutmeg

Smart Balance Omega oil

Here’s what you need to do:

Heat oven to 375 degrees.

Put the flour (mixed with all of the seasonings) on a plate and the egg substitute in a bowl.  Put each piece of chicken in the flour, in the egg, then back into the flour mixture again.

Heat frying pan with the oil just enough to cover half of the chicken pieces.  Place chicken in the oil and cook on each side until browned.  After the chicken is browned, remove from pan and set aside on a plate.  Pour the BBQ sauce in a bowl and coat each piece and place on a cookie sheet.  Bake for 20 minutes or until chicken is cooked through.

I served this along with some Jiffy corn bread muffins!

Not quite so quick, but sure is easy and and tastes even better.  A great after the holiday dinner to try for sure.

Have a great rest of the weekend…

Patricia – Two Girls Cooking