In the Kitchen: Part 2

UPDATED 2/10: I updated the ranch chicken pasta based on my experience with it last night, including a shot of it (just before it was finished off - everyone seemed to like it!)

I got some encouraging feedback on the last recipe post, so I've decided I might start posting recipes a little more often. Particularly those that are easy and kid-approved! As I start doing this, I'll try to remember to take pictures of our actual dinners, so I'm not having to share other people's photos with you!

This week, I took the crockpot once again. I had two recipes involving cubed or shredded chicken, so I decided to handle the chicken for both at one time. (Next time, I might try to come up with more than two recipes needing shredded chicken because it was really nice to have the chicken ready to go for more than one meal!)

I started with 6 large boneless skinless chicken breasts, and a little water. Cook on low for 6 - 8 hours, or until the chicken will shred easily. Shred the chicken, add a bag of frozen 3 pepper & onion blend and some garlic (plus any other seasonings you like), and cook on high for about an hour.

I dumped half of the chicken into a collander to drain. I drained all but an inch or two of the liquid from the chicken remaining in the crockpot. Added a packed of Hidden Valley Ranch dressing mix (I used store brand), stirred, and left on low for a while longer. Turned off, and placed the ranch chicken in a sealed container in the fridge for another night.

The mexican chicken is always a hit. I'm actually making the ranch chicken tonight, so the verdict is still out on it.

Recipe 1: Mexican Chicken
I wish I could remember where I got this recipe. It's really good, and really easy. Mix together two cans of cream of chicken soup, 1 can of chili (I had homemade chili left from Super Bowl Sunday, so I used it), 1 cup of salsa, and 1/2 cup of diced onion. Spray a 9 x 13 baking dish with cooking spray. Line bottom with tortilla chips. Top with half of soup/chili mix, then half of the chicken, then 1 cup of grated monterrey jack cheese (or any other cheese you prefer). Repeat layers: chips, remaining soup mix, remaining chicken, and finish with another cup of cheese. Bake at 350 for 30 minutes or until bubbly. I served it with some mexican style rice. It's also nice to put out sour cream, salsa, and jalapenos as toppings.

Recipe 2: Cheesy Ranch Chicken Pasta

This is based on Cheesy Chicken Ranch Lasagna by Rachelle from "Mommy? I'm Hungry" http://mommyimhungry.blogspot.com
So Rachelle's recipe is for lasagna, but I'm changing it up. Why? Well, regular pasta doesn't require cutting, so it's easier for kiddos. And I always have half-used boxes of pasta sitting around that need to be finished off!



I am NOT good at remembering to take pictures.
This was just before the last of it was scooped up!

 Take the ranch chicken from the fridge. Set aside.
In a saucepan, combine 2 cans evaporated milk and 1 package of Hidden Valley Ranch dressing mix (Rachelle says do not use the dip mix!). Oops, I was out of HVR dressing mix! Yes, it was already in the chicken, but I really wanted another packet in the sauce. And turns out, I needed that packet in the sauce. My sauce did not thicken like it should. I tried adding parmesan cheese and some other spices, but it just didn't work.
Bring milk & dressing mix almost to a boil, then reduce heat. Simmer about 25 minutes, until thickened, stirring often.
Cook pasta till ALMOST done (it will cook more in the oven). Drain. I used penne pasta.
Combine pasta, chicken, and sauce, and stir in 1/2 cup cheddar and 1/2 cup mozarella cheese. Place in a greased rectangular baking dish. Top with 1/2 cup cheddar and 1/2 cup mozarella cheese. I ended up mixing then chicken & cheese together. Then I dumped the noodles in the pan, topped them with the chicken & cheese, poured the milk/sauce over that, and topped with the extra cheese. I like the layers.
Baked at 350 for 20 - 30 minutes. As you would with lasagna, let rest (10 - 15 min) before serving.
So since the sauce didn't thicken enough, my dish was a little soupy. We just poured off the excess milk/sauce, and it was still really good.