Delicio Recipe List

This Chicken Divan is the BEST ever with no canned soups or mayo! Just layers of juicy chicken and tender broccoli in the most flavorful rich, creamy cheese sauce all topped with golden crispy panko. This Chicken Divan is a quick and easy casserole perfect for all those busy nights and you can prep it entirely ahead of time and bake until warm and bubbly at dinner time!  There is just something so satisfying, so comforting, so outrageously delicious about Chicken Divan. I personally think it�s a texture thing. Chicken Divan hits all the right notes. You have tender broccoli and juicy chicken blanketed in a creamy sauce with crispy buttery panko all over a bed of fluffy mashed potatoes to cradle every bite. So that�s, tender, juicy, creamy, crispy and fluffy. I�m drooling all over again. INGREDIENTS : 1 1/2 lbs. chicken breast chopped into bite size pieces 1/4 tsp EACH salt, pepper, paprika 1 16-20 oz. bag broccoli florets 3 tablespoons unsalted butter divided 2 tablespoon ol...

This is my absolute favorite kind of slow cooker recipe � one that takes less than five minutes to pull together and then rewards you with a delicious, healthy dinner at the end of the day.  These burrito bowls are full of chili-spiced brown rice, black beans, corn, and yes, tender bites of shredded chicken. Everything gets cooked right in the pot, so all you need to do is dish yourself a bowl and sprinkle with cheese. This recipe t�kes less th�n five minutes to pull together �nd then rew�rds you with � delicious, he�lthy dinner �t the end of the d�y. Read Also :  Cheesy Buffalo Stuffed Chicken Breast CABBAGE WRAPPED CHICKEN ENCHILADAS AMAZING FORGOTTEN CHICKEN Ingredients : 1 to 1 1/2 pounds boneless skinless chicken bre�sts, chicken thighs, or � mix  1 (14.5-ounce) c�n diced tom�toes  1 cup low-sodium chicken broth, divided, plus more if needed  2 te�spoons chili powder  2 te�spoons s�lt  1 te�spoon ground cumin  1 cup brown rice  1 (15-oun...

These Chicken Parmesan Sliders are an easy recipe made with fried chicken tenders, tomato sauce, and lots of cheese! Sliders are one of my favorite things to make because you can take almost anything and turn it into a simple bite-sized sandwich that is perfect for feeding a bunch of hungry guests�.or just one hungry family!  I have a list a mile long of awesome slider ideas and so far I�ve made Philly Cheesesteak Sliders, and easy, cheesy, Meatball Sliders. Both were huge hits with my friends and family so the bar was set pretty high when I came up with my latest slider creation, Chicken Parmesan Sliders. Ingredients : 1 Slider buns 1 lb Breaded Chicken Tenders * *These should be cooked already** (weight is approx.) 2 c Pasta sauce 2 c Mozzarella cheese , shredded 1/2 c Parmesan cheese , shredded 3 tbsp Butter , melted 1 tsp Garlic powder (more to taste) 1 tsp Italian seasoning Instructions : Preheat oven to 350�F. Place the bottom half of the slider buns in a greased casserole di...

Yesterday, my goofball of a hubby hacked my Facebook page and left this post... " I just want everyone to know how much I love my husband. He is the sexiest, most compassionate, caring, loving man I have ever meet. I am truly  blessed to be able to call myself his wife. I live to make his life better in what ever way I can." He should have posted it on my business page because it got more hoots and hollers than any food post I've ever made. I was even laughed at when I walked into the local bait, tackle and grill shop! I'm still getting comments and jokes! LOL Well, he had the guts to ask for a special meal of the Bacon Wrapped Teriyaki Chicken Bites. I'm not sure he deserves them! What do you think?  Bacon Wrapped Teriyaki Chicken Bites 4 chicken tenders, cubed 1 package Bacon (not thick cut), cur in half Kikkoman  Teriyaki marinade Kikkoman   Teriyaki  Baste and Glaze toothpicks Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secur...

First, I sear the chicken thighs, then add all the other ingredients, cover and bake for 50 minutes = absolute perfection with crispy, moist chicken and heavenly seasoned rice! Servings: 3-4 Prep: 5 Mins. Cook   10 Mins. Bake: 50 Mins. Rest: 10 Mins. INGREDIENTS Spice blend (divided): 2 teaspoons Creole seasoning (I use Tony Chachere's in the green container) 1 teaspoon Lawry's seasoning salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1/2 teaspoon poultry seasoning 1 teaspoon dried oregano 1/2 teaspoon freshly-ground black pepper Chicken: 3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs) 1/2 of above spice blend mixture (reserve other 1/2 for rice, below) 1 teaspoon Mazola oil Plus, 1 tablespoon Mazola oil for searing Rice: 1 cup raw Calrose rice (short-grain) Remaining 1/2 of spice mixture 1 tablespoon Worcestershire 2 tablespoons ketchup 2 cups low-sodium chicken broth 1 teaspoon lemon juice METHOD ...

All are cooked at the same time in your Instant Pot; an easy recipe to learn to cook three things at the same time... Servings: (4) Prep: 10 Mins. Pressure build: 10 Mins. Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer Pressure release: 10 Mins naturally, then 1 Min. quick release INGREDIENTS Spice Rub Mixture 1/2 tsp Onion Powder 1/2 tsp Freshly Ground Black Pepper 1/4 tsp Poultry Seasoning 1/2 tsp Garlic Powder 1 tsp Paprika 1tsp Johnny's Seasoning Salt For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep 2 Tbsp Olive Oil 4 Chicken Thighs (I use skin on, bone in) 1 1/2 cups low-sodium Chicken Broth 4 Medium Russet Potatoes peeled, and cut in fourths 3 Medium Carrots scrubbed, and cut in thirds 1 teaspoon dried rosemary 1 Tbsp Lemon Juice For Gravy (slurry) 2 Tbsp cornstarch 1/4 cup cold water METHOD Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs. Press the Saut� button on the Inst...

An amazingly delicious alternative to a ketchup-based BBQ sauce!  This makes a large batch of sauce and is the marinade as well.  Use whole chicken breasts, or cut into small pieces for kebabs. 3 cups mayonnaise 1/2 cup oil 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 T. black pepper 2 T. salt 1/2 cup sugar 1/2 cup minced onion 3/4 tsp. crushed dried chili 1/2 tsp. garlic powder Mix all ingredients.  Marinate 6 lbs. of chicken breasts all day in part of the sauce, and save the rest for serving with the grilled chicken. Another scrumptious idea from a friend: Fry chicken in small chunks and add this sauce to make a filling for a French bread chicken sandwich.  Cut the French bread open, fill with chicken filling, add shredded mozza and bake until hot and bubbly.  Slice and serve.

At our house, we love tacos, burritos, enchiladas and fajitas! I have never made fajitas, and we don't care for bell peppers. I decided to try making some and substitute mushrooms for the peppers. It was delicious! Filling: 1 large chicken breast, cubed 1 large onion, thick slices 2 garlic cloves, minced 8oz mushrooms, thick slices butter Fajita Seasoning Saute the chicken in butter until no longer pink in the middle. Add onions and mushrooms and saute  until tender crisp. Add garlic and stir. Pour in about a 1/2 cup of water to lift any bits stuck to the pan. Stir in the seasoning and simmer until thickened. For the fajitas: Chicken mixture Flour tortillas Cheese, such as a Mexican blend Sour cream Fajita sauce Heat the tortillas. Add the filling mixture, cheese and sauce. Add sour cream or serve it on the side. 

This is an easy and tasty meal to pull together. It is great for a family, and it looks visually appealing. 1 tablespoons olive oil 3 boneless, skinless chicken breasts, cut into 1" chunks (I used 4 to 5 cups pre-cooked, shredded rotisserie chicken so I could skip over that initial step below) kosher salt freshly ground black pepper 1/2 onion, chopped 2 medium carrots, peeled and chopped (I used frozen peas and carrots) 2 stalks celery, chopped 2 teaspoons fresh thyme (I used dried) 3 tablespoons flour 1 large potato, peeled, cubed, and cooked 1 1/2 cups frozen peas 2 cups chicken broth 4 tablespoons heavy cream 1 can refrigerated biscuit dough 1 egg, lightly beaten Preheat oven to 350�. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and remove from skillet. Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add ...

This delectable chicken comes from the Koehn family's kitchen.  The ingredient list is long, but the moist, savory result is totally worth it. chicken legs or wings flour salt Salt the chicken pieces, dredge in flour, and fry in a small amount of oil until browned. Sauce: 1/2 cup yellow or orange jelly (apricot or pineapple) 1/4 cup cooking wine 1/4 cup oil 1/4 cup vinegar 1/4 cup water 1 T. soy sauce 1/2-3/4 cup chopped onion 1 T. chopped celery 2 tsp. beef bullion 1 1/2 tsp. garlic powder 1 1/2 tsp. oregano 1 1/2 tsp. parsley 1/2 tsp. basil 1/2 tsp. black pepper 1/8 tsp. thyme (opt.) Stir sauce ingredients together.  Add more water if needed.  Place fried chicken in slow cooker, pour sauce over, and bake on high for 2-3 hrs until done.

Just an awesome, easy meal.  Fresh and fabulous! 1 lb. chicken breasts, pounded to an even thickness 15 oz. can black beans, drained and rinsed 1/2 c. water 2 med.tomatoes, chopped 1 1/2 c. sweet corn kernels shredded Monterey Jack cheese, or cheddar cheese 1 small head romaine lettuce, sliced For the seasoning mix: 1 T. chili powder 2 tsp. garlic powder 1 1/4 tsp. salt 1/2 tsp. cumin 1/2 tsp. onion powder 1/4 tsp. dried oregano 1/4 tsp. cayenne pepper For the Cilantro-Lime Rice: 2 c. water 1 T. canola oil 1/2 tsp. salt 1 c. long grain white rice 1/4 c. chopped cilantro juice of half a lime For the Quick Guacamole: 3 ripe avocadoes juice from half a lime 2 T. chopped cilantro garlic salt, to taste Mix the seasonings together in a small bowl.  Brush chicken breasts with olive oil and season on both sides with seasoning mix, reserving 1 T. of mix for the beans.  Grill until cooked, let rest a few minutes, then chop and set aside.  (If it's not grilling weather, poach t...

I was looking for an easy meal to make pretty quickly this past Sunday. I basically wanted a one pot type meal with minimal effort or clean up. I hate doing a lot of dishes after a meal. These foil packets are an easy week night meal for the family or can be quickly thrown on the grill on the weekend. Super easy clean up is also a plus! 1 can (10 1/2 oz) cream of chicken soup 1 1/2 cups chicken stock 3 teaspoons Greek seasoning Salt, pepper and garlic powder, to taste 2 cups uncooked instant white rice � cup shredded carrot � cup fresh sweet peas � cup chopped onion 4 boneless skinless chicken breasts 4 slices cooked bacon, coarsely chopped 1 ? cups Colby Jack cheese 2 green onions, sliced (optional) Heat oven to 400 degrees. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with oil. Measure 1/2 cup of the condensed soup, and set aside. In 4- cup glass measuring cup, mix remaining condensed soup, the chicken stock and 1 teaspoon of the seasoning; beat with whisk to blend. Add instan...

This Chicken Pot Pie recipe from the Six Sisters' Stuff blog is very easy to put together, and it's good comfort food 2 tablespoons butter 2-3 celery stalks, diced 2-3 carrots, diced 1 onion, diced 2 red potatoes, diced 2 teaspoons minced garlic salt and pepper, to taste 1/4 cup flour 2 cups chicken broth 1 package (8 ounce) cream cheese 2 cups shredded rotisserie chicken 1/2 cup peas 2 tablespoons fresh parsley, finely minced 1 sheet puff pastry, thawed 1 egg Preheat oven to 350 degrees. Melt butter in a large saucepan over medium-high heat. Add celery, carrots, onion, and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften. Add garlic and season with salt and pepper. Mix in flour, chicken broth, and cream cheese. Let cook for 5 more minutes, stirring constantly. Fold in chicken and peas. Pour mixture into a 12-inch oven safe skillet. Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the ...

I was looking for a casserole recipe using chicken and pasta. After looking through dozens of recipes and searching my freezer and pantry, this is what I came up with last week. It is very simple and the roasted vegetables add the perfect smokey flavor. 1/2 to 1 pound pasta, spaghetti or linguine 2 cups cherry tomatoes, halved lengthwise 4 cloves garlic, left whole 1 yellow onion, sliced thick 1/4 cup butter 1/4 cup all-purpose flour 2 cups milk 4 cups Colby Jack cheese, shredded 2 cups chicken broth 1/2 teaspoon ground cumin 1/4 teaspoon cayenne* Salt and black pepper, to taste 4 cups shredded cooked chicken Lightly grease a casserole dish, and line a baking sheet with foil. Cook the spaghetti in a large pot of salted water. Drain and transfer to casserole. Place the tomatoes, skin side up on the baking sheet, along with the whole garlic cloves and onion. Broil, for about 10 to 15 minutes, until the tomatoes, garlic, and onion are softened and have begun to blacken. Remove from the ov...

This recipe makes me think of cold winter evenings, slippers, games, candles, and all things cozy.  Serve with tortilla chips, shredded cheddar cheese, salsa, and as many other toppings as you wish.  Some more topping ideas: chopped avocado, chopped cilantro, guacamole, tomatoes.  3-4 boneless, skinless chicken breasts 1 1/2 tsp. chili powder 1 tsp. cumin 1/2 tsp. onion powder 1/2 tsp. garlic powder dash of cayenne pepper 14.5 oz. can chicken broth 4.5 oz can chopped green chiles 15 oz. can white corn, drained 2 15.5 oz. cans white beans, drained 3 T. butter 3 T. flour 1 cup milk 1 tsp. chicken bullion 1/4 tsp. white pepper 1/2 tsp. seasoned salt 1/2 cup sour cream Place chicken breasts on the bottom of the slow cooker, add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chilies, corn, and beans.  Cook on low for 6-8 hours. About an hour before serving:  In a saucepan melt butter over medium heat.  Whisk in flour, and ...

My foodie friend Stacey over at  Southern Bite  shared a recipe for  Fajita Chicken Casserole  back in February, and I like many people pinned it and forgot about it. I was looking for something different to cook for Tuesday's Casserole Day last week, and I remembered his casserole. I quickly got word out that this one was on the menu! It smells heavenly as it cooks and tastes delicious! Click on the link above for his recipe and gorgeous photographs of this yummy casserole! Also, check out my recipe for homemade fajita seasoning mix below! It is super simple and might save you a dollar or two! Mine is not as pretty as his,  but boy howdy is it good!!! I admit that I do not follow direction well, but I do play well with others! LOL I misread the recipe and used regular rice that I had cooked, so I had to change things up.  Follow his direction, and you will be fine! My seasoning mix! Homemade Fajita Seasoning � cup Chili Powder 2 tablespoons Kosher Sal...

It is that time of year! Time for graduation, end of the school year parties, bring on summer parties and picnics! These chicken drummettes are a  favorite for kids of all ages !  6-8 chicken drummettes  2 eggs 1 1/2 cups buttermilk 1 Tablespoon Hot Sauce 2 cups all-purpose flour 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons salt, or to taste 1/2 teaspoon black pepper, or to taste 1/2 teaspoon cayenne pepper, or to taste Oil for frying Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip drummettes in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in ...

I created this recipe using what I had on hand today, and I tell you... this Chicken and Fresh Vegetable Taco Soup  is quite phenomenal,  you truly must give this recipe a whirl... Servings: (4-6) Prep: 10 Mins. Cook: 30 Mins. INGREDIENTS --1 cup uncooked mini-macaroni, cooked according to pkg directions but only to par-cook for 5 minutes, reserve after draining to add back during 'finishing' below... Taco Soup: 1 tablespoon olive oil 1/2 medium white onion, chopped 1/4 red bell pepper, chopped 1 ear of fresh corn, kernels removed, reserving corn cob 1 stalk of celery, finely chopped 1/2 bunch fresh asparagus, cut in half and discard rough end sections; --Cut tips to 1" lengths, then thinly slice stocks - both are cooked separately 1 (14.5-oz. can) stewed tomatoes, undrained (break apart in a small bowl with masher) 1/2 cup bottled chili sauce 2 cup of cooked, roughly shredded chicken 1 tablespoon of taco seasoning 1/2 teaspoon granulated garlic 2 cups of low-sodium chicke...