Tag Archive | Barbecue chicken

Chicken and Bacon Pasta


Chicken and Bacon Pasta
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2 cups pasta (dry measure) cooked to Al Dente
2 lbs chicken (approximately)
1 lb bacon cooked and crumbled
1 onion, diced and lightly sauteed
2 sweet peppers, color of your choice
2 jars of spaghetti sauce
Lots of cheese for on top – you choose!

This is a great way to use leftover chicken, or a precooked if you are in a rush!

Combine al dente pasta (it will cook more in the oven so don’t overcook it), cooked chicken in bite size pieces, crumbled bacon, sweet peppers diced, and spaghetti sauce in a 13 x 9 casserole dish (I mixed it in the pasta pot after draining then put it in the casserole dish). Top with cheese (I used Mozzarella but Sharp Cheddar or a mix with Parmesan or just about any other cheese would also be great!) and bake at 325 F for 45 minutes, until cheese is bubbly and starting to brown.

This is a great basic recipe that is really good as is, or perfect for customizing to what you have or what you like. If you are eating low carb, use spaghetti squash. Don’t have peppers, use peas, asparagus or broccoli, whatever’s on hand. Leaving out the bacon would still be good, and if you are vegetarian use Portobello mushrooms instead of the chicken. Throw in some hot peppers or more herbs to flavor it the way your family likes. Enjoy!

If it won’t all fit in the 13 x 9 you can freeze some for later!

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Chicken Broccoli & Cheese Casserole


Chicken Broccoli & Cheese Casserole

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1 1/2 pounds of chicken (tenderloins are easiest)
a box or bag of stove top stuffing (i usually have half the stuffing left for the next time i cook this)
1 can of cream of chicken soup
1 can of cream of mushroom soup
~(you can use any kind of soup
as long as you use two cans)
1 bag, or two bundles, fresh or frozen broccoli
1 cups of cheese ( or more if you love cheese)
2tbs. real butter
S&P to taste


boil your chicken til done…..cool… then.. shred or cut into pieces
while you are doing that , steam or boil you broccoli til tender
Mix both cans of soup with your chicken and add S&P to taste

melt your butter
layer stuffing on the bottom of a 9×13 square or round(whatever ya got)
pour half the butter over the stuffing and mix til moist (flatten out once mixed)

Layer chicken on stuffing and broccoli and cheese
( I usually get two layers of each..
Top with the remaining stuffing and butter mixture

Bake in a 350 degree oven for 25-30 mins or until golden brown
Nutrition Facts
User Entered Recipe

8 Servings

Amount Per Serving
Calories 174.8
Total Fat 6.6 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.7 g
Cholesterol 59.0 mg
Sodium 510.4 mg
Potassium 163.9 mg

Total Carbohydrate 5.7 g
Dietary Fiber 0.5 g
Sugars 0.7 g
Protein 21.1 g

The World’s BEST Homemade Chicken Strips!


Going to do this with low carb baking flour… You can even try almond flour…hmmmmm– Thanks Ruthie for sharing!

The World’s BEST Homemade Chicken Strips!
~~~~~ REALLY, my family would rather eat these than restaurant ones! …… ruthie

4 Boneless, Skinless Chicken Breasts
4-5 C Self Rising Flour (to be adjusted as needed! )
Onion Powder

Cut the chicken breasts into 3 strips each. Then cut the thickness of them in half.

You will need 2 separate bowls. One will be your wet mix. One will be your dry mix.

Dry Mix:
Pour approx 3 C flour in one bowl. Shake a heavy layer of onion powder across the top. Shake light layer of salt over onion powder. Mix together.

Wet Mix:
Pour approx 1 1/2 – 2 C flour in second bowl. Shake light layer of salt over flour. Shake light layer of pepper over salt. Mix together. Turn faucet on a steady stream. With fork in one hand & bowl of flour in other, move bowl under stream of water. Mix together. (Move out from under water as needed to not get too much water in mixture!) Batter needs to be about the thickness of cake batter.

Place strips of chicken in wet mix first. Using fork, move battered piece of chicken into dry mix. You will want to repeat this, one step at a time for several strips, so you can cook a ‘batch’ at a time.

Once you have a ‘batch’ battered in bot wet & dry mixes, place chicken strips in hot oil. (Deep fryer works best for this; HOWEVER, you CAN just fry it in oil in a pan on the stove, too. Just like before there was fryers. ) If using deep fryer, temp should be 350*.

Cook for 6-8 minutes. You will be able to hear a difference when the chicken is done! It ‘hisses’ until it’s done. HONEST!

Repeat process through all batches.