CHEESY CHICKEN CHILAQUILES ~ BLOG 365.219

This Mexican classic gets an update as a layered casserole.

CHEESY CHICKEN CHILAQUILES

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon Pampered Chef Southwestern Seasoning Mix or taco seasoning
1 tablespoon butter
1 3/4 cups salsa verde
3/4 cup homemade chicken broth
3/4 cup chopped FRESH cilantro
12 cups authentic restaurant-style tortilla chips (see notes) OR**
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco (4 ounces)
Sour cream or crema (optional)

  • Preheat oven to 350°.
  • Melt butter in stoneware baker for 2-3 minutes while you are preparing chicken.
  • Cut chicken into 1 inch pieces.
  • Combine chicken and seasoning; mix well.
  • Spread chicken evenly over bottom of stoneware baker.
  • Bake 10-15 minutes until cooked through, stirring to separate chicken occasionally. Drain WELL and set chicken aside.
  • Whisk salsa and broth together.
  • Arrange half of the tortilla chips over bottom of the baker, breaking chips; top with half each of the chicken, salsa mixture and Jack cheese.
  • Sprinkle with 1/2 cup of the cilantro.
  • Repeat layers one time ending with Jack cheese.
  • Return to the oven covered for 10-15 minutes or until cheeses are melted and most of the liquid is absorbed.
  • Let stand, covered, 5 minutes.
  • Sprinkle with remaining 1/4 cup cilantro and Cotija cheese.
  • Serve with sour cream, if desired.

NOTES:

  • Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. I used 2-2 cup bags of Fresh Gourmet Tortilla Strips.

PEPPERONCINI CHICKEN & RICE ~ BLOG 365.217

This is a quick weeknight version of Mississippi Chicken that is normally done in the slow cooker. The rice is creamy, yet sweet and vinegary from the pepperoncinis. This is my favorite way of infusing a ton of flavor into rice. The rice makes a wonderful side dish even if you don’t make the chicken.

PEPPERONCINI CHICKEN & RICE adapted from delish.com

4 (6 ounce) boneless, skinless chicken breasts, pounded evenly thin
2 tablespoons FRESH chopped oregano
1 teaspoon garlic powder
FRESH ground sea salt & black pepper, to taste
1 tablespoon neutral oil
1 + 1 tablespoon unsalted butter
1 LARGE shallot, chopped 
4 cloves garlic, finely chopped
1 cup long-grain Jasmine rice, rinsed
1/2 cup pepperoncini liquid from jar
2 cups chicken broth
1 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1 cup shredded mozzarella
1/2 cup sliced pepperoncinis

  • Melt avocado oil and 1 tablespoon butter in a large skillet.
  • Season chicken pieces all over with garlic powder, FRESH ground sea salt and black pepper.
  • Add chicken pieces to skillet, cooking 3-4 minutes per side until golden brown.
  • Transfer to a plate and set aside.
  • Add remaining butter to pan and stir until melted.
  • Add onion and garlic, cooking and stirring 5-6 minutes until onions are softened and beginning to caramelize.
  • Add rice, stirring 1-2 minutes until warmed.
  • Add pepperoncini liquid and sauté a 2-3 minutes until most of the liquid is evaporated.
  • Add broth, half-and-half, oregano and red pepper.
  • Return chicken and any accumulated juices to skillet.
  • Bring to a SLOW boil.
  • Reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and cooked through. 
  • Transfer chicken to platter.
  • Stir in mozzarella and pepperoncinis until cheese is melted.
  • Return chicken to skillet and serve immediately.

HAPPY HOMEMAKER MONDAY, MENU & RECIPE LINKS week 31 of 2025 ~ BLOG 365.216

Good morning dear friends. The estate sale is going slow! I believe that the economy and all that is going on is affecting it because we live in such a depressed county. The people who want and need things can’t afford them and those that can already have what we’re selling. I’ve only sold one piece of furniture in a week. The men’s clothes in particular are just not selling.

It’s been a long week and I’m physically and mentally exhausted so will just jump into today’s categories.

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Friday and Saturday were HOT AND HUMID for the beginning of the estate sale, but yesterday was GORGEOUS!! This week is starting out just as nice as yesterday, but we’ll be in the triple digits by Friday! Fortunately, the evenings are still getting down into the 50’s making the day times tolerable.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
  • LAUNDRY & CLEANING Cleaning will wait until after the sale is over next week and people aren’t tramping in and out of the house, but I’m actually up to date on the laundry.
  • GROCERIES & ERRANDS I’m going to town today for just a few things and drop off a couple of boxes of donations. I have a pedicure and facial scheduled for this week also. I also need to make some phone calls that will require sitting down and spending a chunk of time.
  • RECIPE RESEARCH & MENU PLANNING I really need to work on this, but have enough to skate by until next week.
  • DVR/TV We’ve been watching CHEERS to go to sleep by, but not much else. We did watch a couple of old John Wayne movies – Donovan’s Reef and Rio Bravo.

READING TIME

I’m STILL trying to finish THE GUEST LIST by Lucy Foley, but keep falling asleep 2 paragraphs in 🙂 not because it’s not good, but because I’m so tired!!!

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
 8/4 MONDAY
 8/5 TUESDAY
 8/6 WEDNESDAY
 8/7 THURSDAY
 8/8 FRIDAY
8/9 SATURDAY
 8/10 SUNDAY
DINNER
CHICKEN PARMESAN SOUP & CRUSTY BREAD
CIDER GLAZED CHICKEN THIGHS
CORN/YOYO clean out refrigerator night or you’re on your own
BURRITO BAKE
LINGUINI & CLAMS with GARLIC BREAD
 CHICKEN WINGS and POTATO SALAD
OUT WITH FRIENDS
DESSERT
 
BANANA BREAD CINNAMON ROLLS
 

FAVORITE PHOTOS FROM THE CAMERA

We have been having amazing sunsets this past week. And my neighbor’s daughter brought Mr. Beary White to visit the estate sale. He’s virtually blind and deaf, but oh so sweet and worth so much more than the tag says!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

MORTON’S CHICKEN CHRISTOPHER ~ BLOG 365.212

MORTON’S CHICKEN CHRISTOPHER adapted

Buttery rich garlic sauce over crispy tender boneless chicken makes this the PERFECT recipe that’s as delicious for company as it is a weeknight family dinner.

SCRUMPTIOUS is the only word necessary to describe this recipe. I’ve only slightly adapted their original recipe to our likes.

CHICKEN
4 boneless, skinless thin cut chicken breasts
1/2 cup WONDRA flour
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
1 cup FINE breadcrumbs
3 tablespoons butter
3 tablespoons avocado oil

  • Generously season both sides of chicken with salt, pepper, garlic powder, and onion powder.

  • Dredge chicken in flour, followed by beaten eggs and then bread crumbs.
Heat the oil and butter in a large skillet over medium heat.
  • When butter is melted and sizzling, add the chicken breasts to the pan, cooking 4–5 minutes on each side until golden brown and fully cooked through.
  • Remove the chicken and set it aside, keeping it warm.

SAUCE
4 tablespoons butter
1/2 cup thin sliced green onions
3 garlic cloves, minced
½ cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons heavy cream
1 tablespoon chopped parsley, for garnish

  • 
In the same skillet, melt the remaining 4 tablespoons of butter.
  • Add the sliced green onions, minced garlic and sauté 1–2 minutes until fragrant.
  • Stir in the chicken broth and lemon juice, simmering 2–3 minutes.
  • Add the heavy cream and stir until the sauce thickens slightly.
  • Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top.
  • Garnish with fresh parsley for a pop of color and flavor.
  • Serve immediately over mashed potatoes or buttered noodles to soak up the sauce.