I love pizza. I love tacos. Today I created a cool chicken taco pizza. Everything you love on a taco but made on a pizza crust served room temperature. Make the crust ahead or buy a premise crust and assemble in less than 10 minutes.
Pizza dough or use a pre-made crust
I purchased pizza dough at my grocery store bakery. I rolled it out on a lightly floured surface. I sprayed Pam on the pizza dough (or brush with oil) and baked it in a 400 degree oven on a stone for 15 minutes.
Cool completely. Make it the day or evening before.
1 8 ounce container of whipped cream cheese
2 Tablespoons of sour cream
1 Tablespoon of taco seasoning
Mix together and spread on cool pizza crust.
Shredded iceberg lettuce
Rotisserie chicken, shredded or cut in bite size pieces
Mexican cheese, grated
Pico de Gallo, I avoided adding the liquid
Chipotle Ranch Salad Dressing
Assemble pizza in layers, beginning with the shredded lettuce. Press down after adding each layer. Add chicken and Mexican grated cheese. I used fresh Pico de Gallo scattered on top of the cheese. I also added a drizzle of Chipotle Ranch Salad Dressing. This dressing some might consider spicy, you can substitute sour cream or guacamole or not use a topping on top of the Pico de Gallo. Enjoy!
I have enjoyed this recipe twice at my friend Georgia’s house. She makes it with chicken thighs, I made this recipe with chicken breasts. I have had several variations of this recipe, one being made with apricot preserves instead of cranberry sauce. I have also had this with orange marmalade instead of cranberry sauce. Both of the Jelly versions were sweet. The cranberry has a tang and is less sweet. That’s what I prefer.
The cast of characters
Cranberry Sauce Mixture
1 can of cranberry sauce, whole berry or jellied cranberry works, I used whole berry
1 envelope of Lipton’s Onion Soup Mix
1 8 ounce bottle of French or Russian dressing, Deluxe French is what I used and prefer
2 pounds of chicken thighs or breasts
Right before I covered the chicken and placed it in the oven.
In a large bowl, whisk cranberry sauce, onion soup mix and dressing together. Place chicken in a 9 x 9 pan. You might want to use a 13 x 9 pan if you use chicken thighs. Pour the cranberry mixture over the chicken and cover tightly with foil. Place in refrigerator for 24 hours.
Out of the oven.
Bake covered at 250 degrees for 2 hours or until sauce is hot and bubbly. Using 3 large chicken breasts, I baked mine for 2 hours 45 minutes. If I had pounded them flat, or flatter, they would have cooked faster. I served my chicken with brown rice and veggies. I will make mashed potatoes the next time. The sauce is delicious, not too sweet and has a great tang. The sauce is excellent on the chicken and mashed potatoes. I poured some over my rice. This is a delicious family recipe and perfect if you are entertaining company. Enjoy!
To be honest, I had never made white chicken chili and I had never eaten any. This was my first rodeo! I think I read 50,000 white chicken chili recipes before I came up with my own. I must say that I really enjoyed it both ways. The original crockpot version was more like a broth, tonight I thickened it with half and half and cornstarch. Both ways were delicious.
2 1/2 pounds of boneless, skinless chicken breast
2 teaspoons of cumin
2 teaspoons oregano
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon chili powder
3 cans white chili beans, great northern, I used Bush’s
2 small cans of chopped green chilies
1 32 ounce carton of chicken broth
I onion diced
1 bell pepper, diced, I bought a package of tri colored peppers already chopped
Corn chips, crushed, optional
Sour cream, optional
Lime juice, optional
Shredded Mexican Cheese, optional
Cook on high for 4 hours, shred chicken and return to crockpot.
1 cup of half and half
2 – 4 Tablespoons of corn starch
Blend together and add to the chili.
For thicker, creamier chili, add 2 – 4 Tablespoons in one cup of half and half.
These are a favorite of my Dad and Judy. If you have visited Carmelita’s Mexican Restaurant in Florida, this is combination plate #17. I made these mild for them but you could certainly increase the heat factor. The creamy sour cream sauce is delicious.
1 rotisserie chicken, shredded
2 teaspoons packaged taco seasoning
1 can of Rotel
1 can of green chiles, drained
1 can cream of chicken soup, divided
1 1/2 cups sour cream
1 cup whole milk
12 ounces Mexican Cheese, divided
1 package tortillas, taco/fajita size 10 count
Scallions for garnish, optional
Preheat oven to 350 degrees. Spray non-stick cooking spray in a 13 x 9 pan. In a large bowl, shred chicken. Add can of Rotel, 1/2 can cream of chicken soup, drained green chiles and combine. In a separate bowl, whisk the remaining cream of chicken soup, sour cream and milk together.
Place 3-4 Tablespoons of chicken mixture in the center of the tortilla. Add a couple tablespoons of cheese. Roll and place seam side down in your pan. Continue until 10 enchiladas are made. Pour sour cream sauce over the enchiladas. Top with cheese. Bake for 30 minutes or until hot and bubbly. Serve with your favorite side dishes, we had rice and refried beans. Enjoy!
Why is this Olive Garden Chicken? I marinated my boneless, skinless chicken breasts in Olive Garden Salad Dressing. Makes for moist, tender and yummy tasty chicken breast. I grilled these on my grill but you could bake them and shoot them under the broiler right before they are done.
I used a copper grill mat on my BBQ grill. I will remove it and the sauce/char will come right off. Keeps your grill clean too. My Dad is not a big fan of char on meat. I like it. ☺️
1 large bottle Olive Garden Italian Salad Dressing or your favorite Italian dressing
Boneless, skinless chicken Breasts
Look how juicy the chicken breast is.
Place chicken breasts in a container and pour dressing over the chicken. Make sure dressing covers the chicken. Cover and leave in refrigerator for a minimum of 4 hours. You can marinate longer, 6-8 hours or overnight. I prefer overnight. If you decide to use plastic bags to marinate, make sure you double bag or place in a bowl while they are marinating.
Grill, bake/broil until done. If you are grilling, grill over medium high heat. Check chicken with an instant read thermometer. Cooked chicken is 165 degrees. Remove your chicken about a minute before it’s done because it will continue to cook after it’s removed from the heat. You can also baste the dressing on your chicken near the end of cooking if desired. Pair with your favorite sides. These chicken breasts freeze and reheat well. Enjoy
I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours.
1 packages of chicken tenders
Garlic salt, season as desired
Pepper, season as desired
Smoked Paprika,season as desired
I/2 onion chopped
I 16.8 ounce can of chicken tortilla soup
1 10 ounce can of enchilada sauce
1 small can of green chilies chopped, do not drain
3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands
8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole
Garnish with your favorites, I used sour cream and Jalapenos. If you like black olives, use them.
Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours. Add cheese and cook for an additional 30 minutes. Enjoy!
I love chicken tenders. Perfect as an appetizer or great as a meal with a side salad or side dish. My recipe is inspired by one of my followers, who sent me a recipe on Nacho Fried Chicken by Tastemade. My recipe is tenders, used cool ranch chips and I baked, not fried these tenders. Enjoy!
1 package of chicken tenders, I had 8 in my package
1 cup of flour
1 teaspoon or more of chili powder (more will give it more heat), if you do not like heat, use paprika
1/2 teaspoon onion powder
1/2 teaspoon of garlic salt
1/2 teaspoon of oregano
2 eggs, beaten
1 bag of Cool Ranch Dorritos
Ranch dipping sauce or your favorite dipping sauce
Place chicken tenders in a ziplock bag and cover with buttermilk. Place in refrigerator for at least 8 hours or overnight.
Preheat oven to 375 degrees. Prepare 3 separate bowls, one with the eggs, one with flour and seasonings (whisk together) and one with Cool Ranch Dorritos, crushed.
Take tenders out of the buttermilk and shake off excess. Dip into eggs, dredge in flour, dip back into egg and roll in the Cool Ranch Dorritos. Place into baking pan, do not over crowd your pan. Bake for 25 -30 minutes until chicken has come to temperature. (160 degrees for white meat) Serve with Ranch Dipping Sauce or your favorite sauce. Pictured here with my homemade ranch dressing. Enjoy!
Homemade Parmesan Ranch Dressing
1 cup Buttermilk
1/2 cup Sour cream
1 Tablespoon of chopped chives, fresh is best
1 Tablespoon of parsley, I used dry
1/2 cup Parmesan cheese, the kind you shake
1/2 teaspoon Dill, dry
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/8 teaspoon Salt, taste after adding Parmesan cheese, you may not want any or you may want more
1/8 teaspoon Pepper, cracked fresh if possible
This dressing makes an excellent salad dressing or dipping sauce.