Sweet Salsa Dump Chicken

This is a go to recipe for a quick meal. You can make it ahead and freeze it or bake it right away. I have even made this in the crockpot I got this recipe from Tish on the Recipezaar website. Serve over rice with a veggie on the side. A quick and easy, tasty meal. I only use 1/2 pkg. taco seasoning mix and if I don't have apricot jam I have used peach jam or orange marmalade and it was just as good. Enjoy!

Sweet Salsa Dump Chicken

1 (1 1/4 ounce) package taco seasoning mix (I use only 1/2 pkg.)
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)
Directions
1For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
2Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3For freezing: Place all ingredients into a 1 Gallon freezer bag.
4Lay flat in freezer.
5To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
6Place the Bag on a refrigerator shelf to thaw.
7Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Top Secret "Shake and Bake" Chicken

My grocery store had bone-in chicken breasts on special this week so I stocked up on them.  This recipe is better made with the bone-in variety than the boneless, skinless.  It just has more flavor.  Serve this up with Easy Rice Pilaf, cooked veggie of choice and a salad and you have yourself a meal.

"Top Secret Shake N Bake Chicken"

2 1/2 # bone-in chicken pieces, (I use breasts)

1/2 c. plus 1T. cornflake crumbs

2 t. all purpose flour

1 t. salt

1/4 to paprika

1/4 t. sugar

scant 1/4 t. garlic powder

scant 1/4 t. onion powder

Combine all ingredients but chicken in a gallon ziploc bag.  Preheat oven to 400 degrees.  Wash and pat dry chicken pieces. Dip chicken in milk and then add to bag.  Shake until coated and remove to foil lined jellyroll pan.  Bake 45 minutes. ( 40 minutes for drumsticks)

Chicken Alfredo Lasagna

My oldest daughter and her husband had us over for dinner the other night.  I must say it was delicious!!!  I am very impressed with her culinary skills as she was never much interested in the kitchen while growing up.  I had always wanted to share my love of cooking with my kids and had wanted them to get as excited about cooking as I always was.  It didn't really happen until they were out on their own.  Now occasionally one or the other might call for a family favorite recipe or to share a new recipe with me.  This is one she came upon on  the Food Network site I believe and made for us the other night.  I can't wait to impress friends with this one!

Chicken Alfredo Lasagna


10 lasagna noodles
16 oz. jar alfredo sauce (lite)
1/4 c. milk
1/2 t. oregano
3 c. chopped cooked chicken
1 can artichoke hearts, drained and chopped
1 chopped red pepper
1 finely chopped onion
1 garlic clove, minced
3 c. mozzarella cheese
4 oz. pkg. lite feta cheese
2 c. baby spinach

Preheat oven to 375 degrees.  In a small bowl, mix alfredo sauce, milk and oregano.  Whisk, set aside.
Coarsely chop chicken and artichokes, pepper, onion, mince garlic and add to med. sized bowl.  Add mozzarella and feta cheese.  Stir this up to mix.  In sprayed 13 x 9 pan, spread 2/3 c. alfredo sauce mixture.  Top with 5 uncooked noodles overlapping to fit them in. Layer 1 c. spinach leaves over noodles, top with 1/2 of chicken mixture, sauce.  Repeat layers ending with remaining sauce.  Pour in 1/2 c. water around sides; try not to disturb layers.  Cover with aluminum foil.  Bake 45 minutes.  Remove foil and bake 10-15 minutes longer.  Let sit 10 minutes, cut and serve.