Chicken Series: Jalapeño Popper Chicken Casserole

Mrs. Field Secrets Jalapeno Popper Chicken Casserole
Get your taste buds revved and ready for this delicious chicken dinner, part of our Chicken Series (try Spicy Honey Chicken and Cheesy BBQ Chicken too). This is our third installment to get you out of a dinner rut and this Jalapeño Popper Chicken will do just that! If you’re a sucker for jalapeño poppers as an appetizer, you’ll love this dish. It’s got all the great Tex Mex flavors you love with a rich, creamy cheese sauce on top. My family loves this meal served nacho-style over chips, but you could try it over rice or even noodles. It could also work as a great party dip!

Jalapeño Popper Chicken Casserole
adapted from Cinnamon Spice & Everything Nice

1 tablespoon olive oil
1 small onion, diced
4 jalapeño peppers, diced (keep some seeds, according to your preferred spice level)
2 cloves garlic, minced
coarse salt and fresh black pepper
1 1/2 pounds boneless chicken breasts, cut into bite size pieces
1 cup fresh tomatoes, diced (seeds removed)
1 1/2 cups corn kernels
2 cups crushed tortilla chips
4 tablespoons butter, plus more for greasing the pan
4 tablespoons flour
2 1/2 cups whole milk
8 ounces cream cheese
2 cups sharp white cheddar, shredded
3/4 cup crushed tortilla chips, plus more for serving
Preheat oven to 400 degrees. Sauté onion, jalapeño and garlic in oil until tender and translucent. Season with salt and pepper. Season the chicken well with salt and pepper. Add chopped chicken and cook until browned on all sides, then stir in corn and tomatoes. Butter a 9×13 baking pan. Add the chicken mixture and evenly spread out and top with 1 cup of crushed tortilla chips. In a large heavy-duty saucepan melt the butter over medium-low heat, stir in flour and cook 3 minutes, stirring often. Slowly whisk in milk, turn up heat and bring to a simmer for about 3-5 minutes. Add cream cheese and stir until completely melted. Stir in 1 1/2 cups of the cheddar cheese and stir until completely melted then remove from heat (reserving 1/2 cup for topping). Pour cheese sauce over top of the chicken. Sprinkle the remaining tortilla chips and cheese over the top. Bake 40-45 minutes. Serve over chips, rice or noodles!

Chicken Series: Spicy Honey Chicken

Mrs. Fields Secrets Spicy Honey Chicken
We’re helping you climb out of your regular dinner rut with our chicken series, and today’s recipe is just about guaranteed to become a family favorite! This Spicy Honey Chicken recipe is easy to throw together on a weeknight, but tasty enough to serve at your weekend dinner party. Chop it up on a salad, serve it over rice, or stick it in between two slices of your favorite bread. It’s spicy enough to keep it exciting, and sweet enough to put a smile on your face. This is best cooked on an outside grill (the glazing process gets very smoky), but you can cook it however you like. Give it a try!

Spicy Honey Chicken
adapted slightly from Our Best Bites

2 lbs. boneless, skinless chicken thighs
2 tablespoons canola oil

1 1/2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder

1/2 cup honey
2 tablespoons apple cider vinegar

1 ripe mango, diced
1 bunch green onions, chopped

Combine all rub ingredients in a bowl and mix well. Heat grill or cooking source. Trim excess fat from chicken and pat dry with a paper towel. Drizzle canola oil over chicken and use your hands to coat it evenly. Sprinkle the rub over all the chicken and toss it together to get it evenly coated. Add chicken to the hot grill and cook for 3-5 minutes per side. While the chicken is cooking, heat the honey in the microwave for 30 seconds to thin the texture. Whisk in the apple cider vinegar, then reserve 2-3 tablespoons of the glaze for serving. Brush the rest of the glaze on the chicken during the last minutes of cooking. (Get ready for a lot of smoke!) Flip the chicken over and glaze the other size thoroughly. Remove from grill and top with mango, green onion and reserved glaze.

HINT: This recipe works with chicken breasts, but is MUCH better with dark thigh meat. Trust me.

Chicken Series: Cheesy BBQ Chicken Sandwiches

Mrs. Fields Secrets Cheesy BBQ Chicken If you’ve found yourself in a dinner rut, this series is just for you! We’ve got three fun chicken recipes to kickstart your creativity in the kitchen. This chicken recipe is a perfect transition recipe from summer into fall—bright, fresh flavors plus all the benefits of warm comfort foods. It’s just as perfect for a Wednesday night dinner as a Sunday afternoon football watch party. Savory grilled chicken slathered in tangy barbecue sauce and topped with melted smokey cheddar cheese, bacon crumbles, fresh tomatoes and green onions. It’s a masterful mouthful!

Cheesy BBQ Chicken Sandwiches

2 lbs. boneless, skinless chicken breasts
2 tomatoes, diced
1 bunch green onions, chopped
1 cup shredded sharp, smokey cheddar cheese
1 cup cooked, crumbled bacon
2 cups honey barbecue sauce
6 deli rolls
garlic powder

Preheat oven to 325 degrees. Prepare chicken breasts by pounding flat until each breast is an even half-inch thick. Season with salt, pepper and garlic powder, then cook until just done, either on the grill or pan fried. Cut chicken into large pieces that will fit the deli rolls. Prepare a cookie sheet with crumpled aluminum foil and place chicken on top. Liberally coat each piece of chicken with the barbecue sauce, followed by the cheddar cheese, bacon crumbles, tomatoes and green onions. Heat in the oven for 10-12 minutes, or until cheese is melted. Remove from oven and serve chicken on fresh deli rolls. Makes six sandwiches.

HINT: This is also a great recipe for leftover chicken, or rotisserie chicken. Speeds things up even faster!

HINT: Instead of a sandwich, serve this with rice or potatoes for a more formal meal.

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