Category Archives: Chicken Dishes

Chicken Dishes

Buffalo Chicken Casserole

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I have seen this recipe posted on Facebook and Pinterest several times over the past few months.  I decided to make it two months ago and it was a hit with Mrs. Ninja.  I even had to make some the following weekend for her to take to a work potluck.  I’ve gotten tired of soup all week so I decided to make this casserole but I would chop the chicken up really small to make it easier to chew.  This is an all in one meal or you could add a few sides like peas or green beans.  Fresh rolls really go quite well with this dish.

 

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The first thing you want to do is chop up your chicken breasts in bite sized pieces and place them in a bowl with 1/3 cup of Frank’s Hot Sauce (I actually like 1/2 cup).  Mix it around well and let it marinate while you prep.

Set your oven to preheat at 350 degrees and spray a 13×9 baking dish with cooking spray.

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My twist to the recipe is to add onion.  I took a small onion and chopped it, then gave it a sauté for about 10 minutes.

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Excuse the mess but a ninja shreds without finesse.  I took 3 medium sized potatoes and grated them with my cheese grater.  Most of the recipes online have you use frozen hash browns.  Those are expensive when compared to grating these fresh.  You want about 5 cups of grated potatoes.

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Mix your onions up in the bowl with the chicken and then place in an even layer of your baking dish like above.

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In the same bowl, mix up your potatoes, dressing, cheese and soup. Spread over  the chicken.

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Sprinkle the top with panko bread crumbs.

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You want to bake it covered with aluminum foil for 30 minutes and then uncovered for 25 minutes.  Then you are in for some Good Eats that even Alton Brown would be jealous of.

Buffalo Chicken Casserole

2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 small onion, chopped
1/3 cup Franks Hot Sauce
5 cups potatoes, grated w/ box grater
1 cup ranch dressing
1/2 cup cheddar cheese, shredded
1 can condensed cream of chicken soup
1/2 cup panko bread crumbs

Preheat your oven to 350 degrees.

Cut your chicken into bite sized pieces and mix in a bowl with Frank’s hot sauce and allow to marinate while you prep.

Chop up the onion and sauté for 10 minutes.  Mix with chicken and hot sauce.

Place in baking bowl in an even layer.

Grate 5 cups of potatoes and mix in bowl with ranch dressing, cheddar cheese, and cream of chicken soup.

Spread potato mixture evenly over chicken.  Top with panko bread crumbs.

Bake covered with aluminum foil for 30 minutes and then bake uncovered for 25 minutes.

 

 

 

Chicken Dishes

Chicken Tacos

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I think that one of my favorite things to eat are quite simply, tacos.  I love a street style taco and will almost always try a new taco truck or stand that I drive by.  My favorite has to be lengua tacos.  Most Americans don’t like this and my family fits into that group.  So tonight as a part of my goal to eat cheap this week, I made chicken tacos out of the leftover rotisserie chicken from last night.

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Start off by sautéing some onion.  Man do I love some onion.

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Chop up your leftover chicken or if you are using fresh just chop it up bite sized.

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My secret ingredient to chicken tacos is adobo chipotle peppers.  I have one left over from chili night so here it is, all chopped up ready for chicken taco glory.

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Now take your package of taco seasoning, add a cup of water, and your adobo chipotle chili.  Simmer for about 15 minutes.

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I like beans and these were on sale for 50 cents.  I will be able to keep the fleas out of the bed tonight!

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Once your chicken is done, assemble your tacos.  I like some cheddar cheese and sour cream with my chicken tacos.  I also garnish with some green onion.  If I had cilantro on hand, I would have used that.  Enjoy!
Chicken Tacos

1 lb of fresh chicken cut into bite sized pieces OR
Leftover rotisserie chicken
1 package of taco seasoning
1 adobo chipotle chili
1 medium onion chopped
tortillas or taco shells to serve in

Sour Cream, cheddar cheese, and green onion for garnish

 

 

Chicken Dishes

Mexican Rotisserie Chicken

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Who doesn’t love rotisserie chicken?  I could eat this every single week.  It’s cheap and I can almost always make a second meal out of this the next day.  Just what, that’s just what I did to this chicken but more on that later.

 

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This is the chicken after I rubbed it down and tied it up and place it in my magical Ronco rotisserie.  I just love to set it and forget it.  I made up an injection which I will post down below and then rubbed the outside with olive oil and used taco seasoning as my rub.

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This is starting to look good after 45 minutes in the rotisserie.

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My wife went to a scratch and dent store and picked up this dressing.  It calls for a can of chicken broth.  I figured this would be a good meal to serve it with. As it turns out, this is pretty damn tasty.

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Here is the chicken after an hour and a half in the rotisserie.  Let it rest for about ten minutes before you carve it.

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My meal for the night.  Rotisserie chicken, cranberry stuffing, peas, and broccoli rice.

Mexican Rotisserie Chicken

Remove innards and wash chicken then pat dry.
Inject with your favorite injection (mine is below)
Truss the chicken for your type of rotisserie
Rub the outside with olive oil and taco seasoning
Wait patiently for the magic to happen

Marc Is A Ninja Chicken Injection

Half a cup of butter
6 ounces of apple juice
2 tablespoons of kosher salt
2 tablespoons of Worcestershire sauce
2 tablespoons of Tobasco sauce
1 tablespoon of soy sauce
2 teaspoons of garlic powder
2 teaspoons of onion powder

Melt the butter in a sauce pan but do not boil.  Add the remaining ingredients and heat just enough to dissolve the spices.  Let cool to room temperature and inject in your chicken or pork.