Recipes for Split Chicken Breasts

From a previous post I said that casseroles are definitely the best way to make meat stretch. I have found this particularly useful when dealing with split chicken breats. It always goes on sale for .99/lb but recently I found it on sale at Harris Teeter for .88/lb so here are some great recipes that you can make with split chicken breasts.

For all of these recipes I boil the chicken first and then debone and "shred" it or just tear apart.

BURRITO CASSEROLE

Ingredients... 3 split chicken breasts cooked and shredded, soft flour tortillas (I make my own versus buying them because much cheaper), taco seasoning, enchilada sauce, two cups shredded cheese, and optional - can of rotel.

Preheat oven to 350. Take the chicken and cook in a skillet with the taco seasoning and as much water as the directions on the packet tell you and cook as directed. Add Rotel if you are using this. Take a casserole dish and spray with non-stick spray. Put a thin layer of enchilada sauce on the bottom to keep tortillas from sticking. Put a single layer of tortillas, add half the chicken, top with 1/3 of the cheese, another layer of tortillas, top with enchilada sauce, the other half the chicken, another 1/3 of the cheese, another layer of tortillas and top with enchilada sauce. Cover with foil and bake for 30 minutes. After 30 minutes, take foil off and top with remaining cheese. Bake uncovered until all melted. Cut and serve. Each person can top with whatever lettuce, tomatoes, sour cream, salsa, etc. as they'd like.

BUFFALO CHICKEN ENCHILADAS

Ingredients - 3 split chicken breasts cooked and shredded, soft flour tortillas, 1 cup hot sauce (frank's red hot sauce since I get this free with coupons and when on sale all the time), 1 packet of Italian dressing mix, 1 stick butter, 1 can cream of chicken soup, 2 cups shredded cheese.

Preheat oven to 350. In a small sauce pan combine the hot sauce, butter and italian dressing mix. Heat through until butter melted and then pour over chicken in a mixing bowl. Spray a casserole pan with non-stick spray. Take a flour tortilla and put a small layer of cream of chicken soup down the center, add some "hot chicken" mix, top with shredded cheese, roll and put in pan seam side down. Repeat this until all the chicken mixture is used. Then put cream of chicken across the top of each enchilada. Cover with foil and bake for 30-45 minutes until heated through and cheese melted. Then take foil off and top with remaining cheese (if you ran out of cheese, no big deal). Serve with whatever toppings you'd like and ranch dressing for dipping.

CHICKEN CASSEROLE

Ingredients - 3 split chicken breasts cooked and shredded, 1 cup of chicken broth or use 1 cup of the broth that was made when you boiled the chicken breasts, 1 can cream of mushroom soup, bag of stuffing (any will do), 1 stick butter and one bag of any frozen veggies.

Preheat oven to 350. Spray casserole pan with non-stick spray. Put the chicken on the bottom of the pan, making sure it's spread evenly. Then, spread the veggies evenly on top of the chicken. Mix the cream of mushroom with the chicken broth. Spoon this over the contents of the casserole dish. Next, melt the butter in a large bowl in the microwave. Mix this with about four cups of the stuffing mix. Top the casserole with the stuffing. Cover with foil and bake 30-45 minutes until heated through.

These are just a few of my favorites. I hope you enjoy!