Rotisserie Chicken Casserole

Rotisserie Chicken Casserole

1. Recipe Type: Casserole, Dinner
2. Cuisine: American
3. Author: Trish – Mom On Timeout
4. Prep time: 5 mins
5. Cook time: 40 mins
6. Total time: 45 mins
7. Serves: 8-10

Ingredients

• 3 cups of diced rotisserie chicken {or any other cooked chicken}
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 1 cup uncooked rice, cooked {about 2 1/2 – 3 cups cooked rice}
• 1/2 cup sliced almonds
• 1/2 cup mayonnaise
• 3/4 c diced celery
• 1/2-3/4 crushed corn flakes
• 2 Tbls butter, melted

Directions

• Preheat oven to 350 degrees. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
• Mix up the ingredients right in the baking dish.
• Pour cornflakes into a bag and crush away. They don’t have to be crushed to dust or anything – just break them down into smaller pieces.
• Sprinkle the cornflakes over the top of the casserole.
• Drizzle melted butter over the top.
• Bake for 30- 40 minutes or until casserole is heated through.

Almond-Crusted Chicken Strips

Almond-Crusted Chicken Strips

Ingredients

• Canola oil cooking spray
• 1/2 cup sliced almonds
• 1/4 cup whole-wheat flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 4 large egg whites
• 1 pound chicken tenders

Directions

• Preheat oven to 475°F.
• Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
• Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor and process until the almonds are finely chopped and the paprika is mixed throughout.
• With the motor running, slowly drizzle in olive oil; process until combined.
• Transfer the mixture to a shallow dish.
• Whisk egg whites in a second shallow dish.
• Coat chicken tenders and transfer each tender to the almond mixture; turn to coat evenly.
• Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
• Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

1.     3 cooked chicken breasts, shredded
2.     ½ tsp seasoning salt
3.     1 cup ranch dressing
4.     ½ cup wing sauce, such as Franks
5.     5 green onions, white & green parts sliced
6.     1 cup shredded marble jack cheese
7.     10 flour tortillas, 6-inch size
8.     Cooking spray

 Directions:

•     Pre-heat oven to 450 degrees.
•     In a bowl, combine chicken and the next 5 ingredients. Stir until mixed well.
•     On a tortilla, place a small amount of filling onto each and roll tightly. On a cookie sheet lined with foil, spray with cooking spray. Place each taquito on the cookie sheet seam side down. When all 10 taquitos are on the cookie sheet, spray the top with cooking spray. (This will help them brown.)
•     Bake the taquitos at 450 degrees F for 10-15 minutes and serve.