Category Archives: Chicken

Creamy Bacon and Chicken

This is a simple go to meal whenever you haven’t planned in advanced. I made this last week and it is ALWAYS a hit in our family. Simply place frozen chicken in the crockpot and begin to cook throughout the day with a little help along the way. :)

This was a day I had the kids and was extremely exhausted between the three little munchkins and planning for my dad and sons birthday get away. This meal couldn’t have been more appropriate.


  • 3 chicken breasts (frozen works great)
  • 1 Italian Sausage Link (Bratwurst works great too)
  • 1 can cream of chicken
  • 1 cup sour cream
  • ½ lb bacon
  • Rice

In a crockpot place frozen chicken and sausage on medium-high heat for 1-2 hours. Once chicken has begun to thaw, season to desired taste.


Once fully cooked, remove meat from crockpot and slice into decent size chunks.

IMG_4698 IMG_4703

Return to crockpot.


Add cream of chicken soup and turn to low heat or if your crockpot has a “keep warm” button, use that.


1 hour before dinner, broil bacon until fully cooked and crisp. Cut bacon into medium chunks and stir into crockpot. I do this an hour or so before serving to help release the bacon flavor into the cream sauce.


Right before cooking, add in sour cream and mix well. Serve over rice.


Simply and delicious! Enjoy!

BBQ Chicken Quesadilla’s

Do you ever have those moments when you can’t think of any good dinner ideas? I often do and those days are the days I hate looking in my fridge. All the random items that have compiled throughout the week but nothing to do with them. I decided this concept must not be true otherwise dinner will never get made tonight.

As much as I get stuck in a rut of the same ol’ same ol’ routine of chicken, burgers, pasta and so forth, I was out to make something great from these items. I had leftover rotisserie chicken and lots of vegetables longing to be eaten. After much thought, I decided to add BBQ sauce to the chicken to spice it up a little and then saute mushrooms as we have plenty of them. Prepping these two items was less than ten minutes and brought me to the glorious idea to turn it into quesadilla night. We all love quesadilla’s and with everything on hand it made for an easy, quick dinner.

Chopping my vegetables during nap time and setting them aside as well as prepping the chicken with BBQ sauce was anything but hard. These few minutes passed immediately and now I am ready and waiting for dinner time.


  • 2 cups mushrooms, chopped
  • ½ onion, chopped
  • 6-8 Brussels sprouts, chopped (optional)
  • 1 tsp Garlic salt
  • Freshly ground better
  • 1 tsp Italian Seasoning
  • 1 cup chicken
  • 2 tbsp BBQ sauce
  • 1/2-1 cup shredded Kerrygold cheese (optional)

Chop mushrooms, onion and Brussels sprouts. Toss with garlic salt, pepper and Italian seasoning. Begin to cook on medium-low heat.


Meanwhile, in a medium bowl add chopped chicken and barbecue sauce. Mix and set aside.


Once vegetables are nice and tender, add chicken and heat through.


On a griddle, lay tortillas one at a time and spoon mixture onto tortilla and top with cheese.


Add cheese.



Fold over and cook each side until golden brown.


Top with sour cream, salsa, avocado and chives.


Creamy Chicken Taquitos

I love Taquitos but these are even better because they are not fried but BAKED. Sometimes I long for a simple meal not only for one night, but for the entire week. Sometimes cooking dinner after a long day of chasing kids, doing household chores and running errands is the last thing I want to do. If many of you are in the same boat, I hope you enjoy this easy recipe that the whole family will devour.


  • 2 large chicken breast, cooked and shredded (Canned chicken works great!)
  • 1 can diced chilies
  • 1 can olives, chopped
  • 1 cup mayo
  • ½ cup blue cheese dressing
  • Dash of Paprika
  • ¼ tsp garlic salt
  • Salt and Pepper to taste
  • 4 ounces cream cheese, softened
  • 6-8 flour tortillas

In a medium size bowl, combine chicken, chilies, olives, paprika, garlic salt and salt and pepper.


Mix well and add mayo.


In a small bowl add cream and soften in the microwave.

IMG_4364Mix blue cheese with softened cream cheese. Mix with chicken. 


Add enough mixture to tortillas and roll up. I fill them pretty full as this is our main dish.

Bake at 400 degrees until golden brown and crispy. If you want them extra crispy, turn on the broiler and broil each side until it’s reached desired crispness. :)

Bacon Pot Pie

My husband was craving my chicken pot pie but requested it with bacon this time. So, I took my creativity and put a twist on this to help make an entirely delicious pot pie with bacon.

He was fully satisfied by this pot pie that he actually ate leftovers more than once. He is not a leftover man, so when he eats leftovers multiple times that’s when I know he is in love.

What makes this dish so incredible is the bacon mixed with the beef flavor. If you are a bacon lover, you couldn’t ask for a better dish!


  • 1-2 cup chopped chicken ( used rotisserie)
  • 3 cups vegetables choice (or frozen vegetables)
  • ½ lb bacon
  • ¼ cup chia seeds
  • 1 TBSP flax seed
  • 1-2 TBSP Beef Broth Better Than Bouillon
  • 2-3 cups milk
  • 1-2 TBSP flour
  • Pie Crust

On a broiler pan lined with foil, bake bacon at 400 degrees for 10-12 minutes or until reached desired crispness.


Chop chicken into large chunks and place in a large sauce pan.


Add mixed vegetables. I used carrots, corn, beans, peas, edamame and lima beans.


Add bacon.


Add chia seeds.


Begin to cook mixture until heated through. Once vegetables are cooked add in 1 large TBSP of Better Than Bouillon Beef Base.


Add in 2-3 cups milk and heat thoroughly until beef mixture is melted.

In a small dish mix 1 tbsp flour with the cream mixture and whisk until no lumps remain. Pour into vegetables and allow to thicken. If mixture isn’t thick enough repeat process with flour until thick. Remove from heat and set aside.


For the crust follow this recipe:

Pie Crust

In a greased pie plate add the crust and filling. 

Top with pie crust and pinch edges together.


Bake at 375 for 18-22 minutes or until crust is golden brown and middle is bubbly.




Gorgonzola Pecan Chicken Pizza

That’s right ladies, I just said Gorgonzola Pecan Chicken pizza with a delicious garlic cream sauce. This pizza is deliciously “gourmet” but it is definitely Delightfully Doable. 

My husband and I were going to take Cooper to the park after he got off work on Friday but due to his tardiness we opted for a long walk to the store and back to rent a movie. Cooper has been begging for walks on a daily basis so we take advantage of it as much as we can. We were going to pack a picnic and eat at the park and while that didn’t happen, my husband was still very pleased with the pizza I had made. He said he would eat that everyday because it’s that good. I was very pleased with his response to this dish.


  • 1 chicken breasts, chopped
  • Paprika
  • Garlic Salt
  • 1 tsp taco seasoning (optional)
  • 4 oz cream cheese
  • 2-3 cups milk
  • 2 tbsp minced garlic
  • 1-2 tbsp flour
  • ½ cup pecans, chopped
  • ¼ cup chives, chopped
  • Crust- homemade or store bought

Preheat oven to 375 degrees. Season raw chicken breast with paprika, garlic salt and taco seasoning. Bake for 15-20 minutes or until juices run clear.


Once chicken is cooked, turn oven to 425 degrees.

Meanwhile, add garlic and cream cheese to sauce pan and begin to melt on low heat.


While garlic is cooking and cream cheese is melting add in butter.


Heat until fully melted on low heat still.


In a separate bowl combine 1/2 cup milk with flour and whisk until no lumps are found. Add flour mixture and remaining milk to cream cheese and heat on med-low heat until mixture begins to thicken.

If mixture is too thick, add a little more milk. If mixture is too runny, repeat the whisking of flour in a separate bowl to prevent lumps. It will thicken as it continues to heat through, so make sure not to add too much flour.


Once thickened, add in Gorgonzola cheese and stir.


Chop chicken.


Add chicken to cream sauce and heat through.


In a large 9×13 greased baking dish, add pizza crust (for homemade, follow this recipe)


Top with chicken cream sauce. Add chopped pecans, chives and sprinkle with additional Gorgonzola cheese.


Bake at 425 degrees for 20-30 minutes or until golden brown.


Enjoy with a fresh garden salad!

Busy Day Chicken

I received this recipe from my sister as she had made this for me once a long time ago. I was shocked how simple it was and how yummy it was that when I made it this week, I knew I had to share it with you all.

I made this the other night as I wanted something basic but full of flavor. Something I could leave and let be as I had the kids all day and didn’t have time to cook dinner by 6:15. I had this meal prepped and ready for the oven.


  • 3 large chicken breasts
  • 2 cups brown rice
  • 3 tbsp butter
  • 3 ½ cups water
  • 1 packet onion soup mix
  • 1 can cream of mushroom (or cream of chicken)

Preheat oven to 325** (convection oven instructions below)

Add two cups rice and 2 tbsp butter to a greased 9×13 casserole dish.


Add 3 1/2 cups water and stir.


Lay chicken on top of rice and sprinkle with Onion Soup Mix.


Add 1 can cream of mushroom and stir.


Bake at 325 degrees for roughly 1 1/2-2 hours. 

Enjoy with a fresh garden salad.

**If using convection oven bake at 375 degrees for 40-50 minutes or until juices in chicken run clear.

Bacon Stuffed Chicken

Bacon Stuffed Chicken. Similar to Cordon Blue but way better, I took the initiative to grill this up as I have found a new enjoyment in barbecuing lately. Although there are only so many things you can grill without making chicken more than 3 times in a week the same way, I wanted to take the opportunity to spice it up a bit. I choose to stuff chicken breasts like you would Cordon Blue, but because I had no ham, I turned to bacon, our true friend! :)

The weather was impeccable! While the chicken grilled, Cooper and I would take time to step away and water the garden we’ve been working so hard on.

Still not gathering the concept that once we dug the hole, buried our seeds and recovered the hole, doesn’t mean to uncover the seeds again. Sweet baby makes me laugh. I’ve thoroughly enjoyed the attempt to grow our garden together.

After the chicken and garlic covered beans were done, Cooper and I sat on the back porch together enjoying the weather and eating our delicious meal. Michael got home late from work and was so happy to see such an amazing meal in front of him that looked as if I slaved over it for hours. Though it looks complicated, its is extremely easy to prepare and the grill does most the work.


  • 4 chicken breasts, sliced open
  • 8 pieces of bacon
  • 4 slices of Pepper Jack Cheese
  • Garlic Salt (optional)
  • Paprika (optional)
  • 1 lb Fresh Green Beans
  • EVOO
  • Garlic Salt

Prepare chicken by slicing open leaving one end still connected. Stuff with raw bacon and cheese. To hold shut pin together with three toothpicks. IMG_4168

Season the top of the chicken with garlic salt and paprika.


Grill until no juices flow clear. Be careful not to over cook.




Eating dinner with mama on the back porch on a beautiful evening.


Cooper still hating the fact I take pictures all the time

Serve with fresh grilled green beans!



Chicken Casserole

Chicken Casserole in less than 30 minutes. From mixing to baking you can serve your family incredibly quick and with delicious flavor the WHOLE family will love!

I made this in one of my rushed evenings lately and was thoroughly happy with the outcome. My whole family loved it and we all enjoyed the leftovers as well!


  • 2 cans of Pillsbury Biscuits
  • 2 cans Chicken (or 2 chicken breasts)
  • 1 can cream of chicken soup
  • 1 cup mayo
  • 2 tsp garlic salt
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 cup milk
  • 1 can diced olives
  • 1 cup shredded cheese

Preheat oven to 375 and split biscuits in half as shown below.

In a greased 9×13 baking pan, lay the biscuits close together, covering the entire bottom of dish. (reserve left overs)


Meanwhile, mix together all remaining ingredients and lay on top of the biscuits.

Top casserole with the reserve biscuits and bake at 375 degrees for 20-25 minutes or until biscuits are fully cooked.


Since this recipe is comfort food, I choose to steam some vegetables and get some yummy nutrients that way. :) It is actually an incredible recipe, my husband and I ate as usual, almost half the pan. Cooper, being the picky eater that he is, also loved this recipe. He usually hates his food mixed together and prefers plain food without cream sauce but tonight, he was loving this recipe and made his mama proud!


Don’t judge by the look of it, it has amazing flavor and is a really easy recipe to conquer!

Buffalo Chicken Tacos

Today while I had all three kids, I wasn’t sure how to prepare a meal that was worthwhile while the kids scampered around playing. I resorted to the crockpot as that produces tasty meals while doing the majority of the work. I laid all three kids to sleep and began chopping my veggies and placing them into the pot.

As the kids awoke the smell filled the home and brought smiles to many faces.


  • 2 chicken breasts
  • 1 cup sliced mushrooms
  • 3 green onions, chopped
  • 3 celery stalks, chopped
  • ¼ cup buffalo wing sauce
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp Backyard BBQ (optional)
  • Blue Cheese dressing (for topping)
  • Grated Cheese (for topping)
  • Lettuce (for topping)
  • Olives (for topping)
  • Tomatoes (for topping)

In the crockpot, place chicken breasts and mushrooms.

Chop onions and celery. Place on top of chicken.


In a small bowl mix together: wing sauce, soy sauce, garlic, cumin, paprika and Backyard BBQ seasoning.


Drizzle on top of chicken and cook on low heat for 6-8 hours.

Once cooked, shred chicken and mix well with veggies and sauce. Scoop into flour tortilla with spinach, tomatoes, olives and blue cheese dressing. Enjoy!

Shrimp and Chicken Fajitas

I made these for dinner in a pinch not really wanting to make dinner as I have been thoroughly exhausted lately. So much so, that I honestly hate to even mention it. It’s pretty ridiculous how tired I’ve been and how long it’s lasted. I know emotionally and physically I am worn out, but when pushes comes to shove and I have to have coffee all day long and that still doesn’t accomplish my tired soul, I’m not sure what to do. We went on vacation for three days to San Francisco and returning home was a quick reality check on how quickly vacation is over. Once you return home, vacation has left 100%.

Paying for the fact that I left my son at home without us for three days brought him to be cranky with me for the entire day. Thinking he would be so excited to see us, he was thankful we were home and than instantly gave me an attitude that would make me never want to leave him behind again if this is what happens. It was a rude awakening to wake up yesterday morning with no downtime before he woke up. My husband rushed to retrieve him from his crib as he wanted to see him before work. Not thinking this through and the reality that I would be left with this earlier riser was clearly not a priority to my husband.

My gracious parents were here tending to his every need while we were gone. Thankful for them and their amazing help, they took off pretty quickly to return home. In the meantime I had volunteered to help out a gal with her two kids three days a week and today was the official start day; the day I got home from vacation. Oh how quickly my vacation was taken from me. My cranky child along with two more little rug rats kept me from accomplishing ANYTHING all day long. Children are exhausting and if anyone tells you otherwise, than they don’t have any.

In the midst of the chaos dinner quickly approached but with nothing to serve… I literally wracked my brain for anything and everything. After traveling I did not want something unhealthy as eating out three meals a day becomes tiring very quickly so I resorted to Fajitas.


  • 2 chicken breasts, cooked
  • ½ lb shrimp, tail off
  • 1 large red pepper
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 2 tbsp. fresh chopped cilantro
  • 1/4 cup lime juice
  • 2 tbsp. evoo
  • blue cheese dressing, for topping (optional)
  • Sriracha sauce, for topping (optional)
  • 4 flour tortillas

Cook chicken to desired taste. In a large sauce pan add EVOO, peppers, onions and garlic. Begin to sauté for 3-4 minutes on medium heat.

Add cumin, salt, paprika, and lime juice. Mix well and add raw shrimp. Cook until shrimp is fully pink.

Add cooked chicken and cilantro. Heat through!

 Scoop into a flour tortilla and eat as is, or add dressing, sour cream and/or hot sauce. :)