Feb 052016

Easier than regular Chicken Cordon Bleu with the added bonus of pasta! I really enjoyed this recipe.

I modified the recipe some. With our love of garlic, I added a bit more along with more ham, pepper and parsley. Due to the salt in ham, I took salt out of the ingredients, so you might want to salt to your taste.

If you don’t like swiss cheese, you can use a different cheese. I think it would taste pretty yummy with provolone.

One Pan Chicken Cordon Bleu Pasta
Write a review
  1. 2 Tablespoons olive oil
  2. 1 Tablespoon garlic, minced
  3. 2 chicken breasts, cut into 1" inch cubes
  4. 1/2 pound diced ham
  5. 3 cups rotini pasta
  6. 1 cup water
  7. 2 cups chicken broth
  8. 1 teaspoon onion powder
  9. 1/2 teaspoon pepper
  10. 8 ounces Swiss cheese, sliced or shredded
  11. 1/2 cup breadcrumbs
  12. 1 Tablespoon dried parsley
  1. Heat olive oil over medium heat. Add garlic and cook for 1 minute.
  2. Add chicken and cook until lightly browned. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add ham, pasta, water, chicken broth, pepper and onion powder. Stir
  4. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  5. Remove pan from heat and add Swiss cheese. Stir until melted.
  6. Top with breadcrumbs and place under the broiler for 5 minutes.
  1. If you don't want to use the broiler, toast breadcrumbs in a skillet before sprinkling over pasta.
Adapted from I Heart Naptime
Adapted from I Heart Naptime
Kryson's Kreations http://krysonskreations.com/

Apr 102015

We love alfredo, so I was super excited when I ran across this recipe. So much easier and faster! I love not having to boil the pasta separate and heat up the house even more during the summer months.

This recipe isn’t quite as rich as the old way I used to make alfredo, but it’s rich enough. I don’t think I’ll ever go back to the old way. I’m excited to try it with crab and see how it turns out.

One Pan Chicken Broccoli Alfredo
Serves 6
Write a review
Total Time
35 min
Total Time
35 min
  1. 3 Tablespoons Olive Oil
  2. 2 pounds boneless, skinless chicken breasts
  3. pepper to taste
  4. 12 oz bag frozen broccoli
  5. 3 cloves garlic, minced
  6. 2 cups chicken broth (I make mine with Better Than Bouillon if I don’t have some premade)
  7. 1 1/2 cups heavy cream
  8. 8 oz penne or other small pasta
  9. 2 Tablespoons Italian seasoning
  10. 2 cups fresh shredded real parmesan cheese or 1 cup pre-grated parmesan cheese
  1. Cut chicken into bite size pieces and season with pepper.
  2. Lightly brown chicken in olive oil over medium heat. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add broccoli and garlic. Cook for about a minute. Don’t worry about the broccoli still being frozen. It will cook while it simmers.
  4. Add chicken broth, heavy cream and uncooked pasta.
  5. Bring to a boil. Cover and simmer for 25 minutes or until pasta is tender.
  6. Remove from heat. Add parmesan cheese and Italian seasoning.
  7. Enjoy!
  1. Don’t like broccoli? Try a different vegetable or omit completely.
Adapted from Melissa’s recipe at No. 2 Pencil
Kryson's Kreations http://krysonskreations.com/

Nov 192011
2 Chickens, cut up 1/4 Cup Dijon Mustard
1/2 Cup Butter, cubed 1 Teaspon Curry Powder
1/2 Cup Honey 1/2 Teaspoon Salt
  1. Place Chicken in a large shallow baking pan.
  2. In saucepan, melt butter, stir in the remaining ingredients and heat through.
  3. Brush glaze over chicken.
  4. Bake @ 350 degrees for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce

Makes: 6-8 servings

Note: I use chicken breasts. I have also add 1T Spicy Spaghetti Seasoning – was good.

Oct 102011

This is a great recipe to make with the kids!

Shortening 8 oz pizza sauce
All-purpose flour 1-2 cups shredded cheese (mozzarella, cheddar, or other favorite cheeses)
1 package refrigerated biscuits Toppings: any combination of favorite pizza toppings (e.g. sliced pepperoni, chopped green peppers, onions, hamburger, Italian sausage, mushrooms, tomatoes)
  1. Heat oven to 425. Grease baking sheets with shortening.
  2. Sprinkle cutting board with flour.  Pull biscuits apart and use rolling-pin to flatten biscuits until about 4 inches across. Place on baking sheet.
  3. Spoon about 1 1/2 tablespoons pizza sauce onto each biscuit. Sprinkle with about 2 tablespoons of cheese. Let everyone top with favorite toppings.
  4. Bake until crust is brown, about 10-15 minutes.

Get creative!  Try BBQ sauce instead of pizza sauce with chicken, red onions, a slice of provolone and  jalapeños.  Alfredo sauce, shrimp, mozzarella, onions and chopped broccoli is very good, too.  Ketchup, mustard, american cheese, pickle relish, onions and hot dogs for the hot dog lover.  You can use Grands biscuits for thicker crust, or larger crust if you flatten it out more.  Bake for 15-20 minutes if you use Grands.

Comment and let us know what combinations you tried!

Aug 182011
1 skinless, boneless chicken breast 2 Tablespoons soy sauce
1 Tablespoon cornstarch 1/3 cup chicken broth
2 Tablespoons dry sherry 1/4 teaspoon sugar
2 Tablespoons cooking oil 1 cup sliced fresh mushrooms
1 8-ounce can sliced bamboo shoots, drained 1 6-ounce package frozen snow peas, thawed
  1. Slice chicken into bite-size pieces.
  2. Stir soy sauce into cornstarch. Stir in chicken broth, sherry, sugar, and 1/4 teaspoon pepper.
  3. Heat wok over high heat and add oil.  Stir-fry mushrooms and bamboo shoots 1 minute.  Remove from wok.
  4. Add snow peas and stir-fry 1 minute.  Remove from wok.
  5. Add more oil to wok if needed.  Stir-fry chicken 2 to 3 minutes or until done.
  6. Stir broth mixture; stir into wok.  Cook and stir until thickened and bubbly.  Cook 2 minutes more.
  7. Return all vegetables to wok.  Cover and cook 2 minutes.  Serve over hot cooked rice.

Makes 2-3 servings.

You don’t need a wok to make this recipe.  Works just fine in a skillet.

May 262011
whole chicken celery
onion salt
1 can tomatoes, cut up 1 can corn
2-3 T. chili powder avocado (optional)
lime or lime juice Monterey Jack cheese, grated
tortilla chips
  1. Cook chicken in water to cover with celery, onion and salt; until tender. Strain broth, cut up chicken. Set chicken aside.
  2. With broth in pot, add tomatoes, corn and chili powder to taste; let simmer. Add chicken.
  3. Peel avocado, then cut up. Squeeze lime juice over avocado.

To serve: In individual bowls, place a couple of pieces of avocado with lime juice, add broken tortilla chips, and grated Monterey Jack cheese. Pour soup over and top with cheese and chips. The amounts of everything can be varied…it doesn’t have to be exact. Also, the lime juice makes a difference so do not leave out.

Yields 6 to 8 servings.

%d bloggers like this: