Hot Wing Dip

After discovering a version of this recipe in the Moms League of Birmingham cookbook, I altered it to suit our family's tastes. It's become one of my most-requested recipes, even from one friend who works in the hotel and restaurant industry! If you're as big a fan of hot wings as we are, this dip is sure to quickly become one of your favorites.

1 12.5 oz. can chicken in water, drained
1/2 cup hot sauce (We use Frank's or Crystal)
1/2 cup ranch dressing
1 8 oz. block cream cheese, softened
1 cup shredded cheddar cheese

In a small skillet, combine the drained chicken and hot sauce and heat over medium. Break the chicken up with a fork, and cook until thoroughly combined and heated through. Meanwhile, soften cream cheese in the microwave. When chicken/hot sauce is hot and bubbly, pour it over the cream cheese and stir in ranch dressing and shredded cheddar. Mix to combine, and turn into a small crock pot (dip size). Serve with celery sticks or assorted crackers.

Foodie Friday - Chicken Stuff

I'd thought I'd posted this before, but since it was mentioned in the Husband MeMe I posted on my other blog, I figured I'd better put it in this one. It's also my Foodie Friday post, so check out Gollum's blog for more tasty recipes!

2-3 boneless, skinless chicken breasts, cut into cubes
1 10 oz. package frozen broccoli flowerets
2-3 cups shredded cheddar cheese
1 cup mayonnaise (you can use heavy or lite mayo, just not fat free)
1 can cream of chicken soup
1.5-2 cups bread crumbs
black pepper

Preheat the oven to 350. Boil the chicken cubes in water until done. While chicken is cooking, cook the frozen broccoli in the microwave for 3-5 minutes until defrosted and slightly cooked. Drain the broccoli and layer it in the bottom of a square baking pan. Chicken will probably still be cooking, so go ahead and mix up the cheese, mayo and soup in a mixing bowl and add black pepper to taste. After chicken is done, drain it and create a layer of cooked chicken on top of the broccoli. Spread the cheese/mayo/soup mixture over the chicken to create the final layer. Top with bread crumbs and squirt the top of the casserole with some spray butter or margarine if you have any. Bake for 30-35 minutes until crumbs are toasted and casserole is bubbly around the edges.

Since this is a rich one-dish meal, side dishes (if you choose to serve them) should be light and refreshing - good choices are a crisp green salad, congealed salad, or fruit.

Joelle's Spicy Chicken with Spaghetti

A friend of mine from work passed along this recipe with the warning that it is SO GOOD, but makes a ton of food. WOW, I thought – that’ll make it a lot easier when I make casseroles for my pregnant friends this spring! BTW, frozen casseroles are one of the BEST gifts to give a pregnant woman – she won’t have to cook when she gets home from giving birth, and if hubby can turn on the oven and timer they’re set! Anyway, here’s the recipe from Joelle:

2 cans cream of chicken soup
1 can cream of mushroom soup
¾ of the big block of Velveeta (you can use Lite, but not fat-free)
4-6 Chicken breasts, boiled and shredded
garlic salt and black pepper, to taste
1 can EACH regular and spicy Ro-tel (or 2 cans regular if you prefer)
1 pkg. spaghetti noodles, cooked and drained

Combine all ingredients in a gigantic bowl, then divide into 2 9x13 casserole pans or several 9x9 square pans for freezing. When ready to cook, thaw overnight and bake for 45 minutes on 350.