Chicken Fajita Dippers

Since going back to work almost a year ago, blogging has taken a backseat. Some recently asked about my blog and it made me realize how much I miss cooking and sharing recipes. So this week I have made Hot Ham & Swiss sliders, French Dip sandwiches, and tonight Chicken Fajita dippers. Recipes are forth coming, but pictures are on my Life of a Foodie and her Family Instagram account. Look me up and if you see this can you give it a lime so others may see it too. Happy eating!


This recipe, I pinned so long ago, it comes from I Heart Eating.

1 tablespoon vegetable oil

1 red bell pepper, seeded and diced

1/2 onion, diced

1 clove garlic, minced

1/2 tablespoon taco seasoning (I would change this next time and use my own fajita seasoning)

1 tablespoon lime juice (fresh or Nellie & Joe's)

Pinch brown sugar

2 cups shredded cooked chicken (you can make a full batch and use it for other meals)

1 cup shredded Mexican cheese blend

About 12 small (soft taco sized) flour tortillas

Add about 1 ½ - 2 tablespoons of filling to the bottom of each tortilla.

Preheat oven to 415 F. Use a cookie sheet and spray with cooking spray.

In a skillet over medium low heat, warm the vegetable oil. Add diced pepper and onion, and cook until veggies are soft 3 or 4 minutes. Add the garlic, and cook for about 30 seconds and don't let it burn. Add taco or fajita seasoning, and cook for 30 seconds. Add the lime juice and brown sugar and chicken. Mix well, but be gentle.

Remove skillet from heat and let cool for a few minutes.

Lightly spray tortillas with the cooking spray. Bake 15-20 minutes, or until crisp.

Sprinkle cheese evenly over chicken mixture.

Roll the bottom over the mixture, then tuck in the sides and then roll tortilla up. I like to press them down a bit so they stick. Place seam side down on prepared cookie sheet.

Serve with sour cream and salsa. I also served this with yellow rice and refried black beans.

Chicken Parmesan Casserole

I found this recipe on Pinterest and thought it looked interesting.  The original recipe can be found at Thriving Home Blog.  Again this is one of those "freezer meals" if you like to prep dinners ahead of time.  Me...not so much.

4 cups of shredded, cooked chicken (I roasted a few chicken breast the other night and used three chopped up for this recipe)

1 jar (23-28 ounces) of marinara sauce (I love Newman's Own Marinara) 

1/2 cup Parmesan cheese

1-2 cups shredded mozzarella cheese

1 cup panko 

1-2 tablespoons olive oil

Italian dried herbs

salt and pepper

Preheat oven to 350 degrees.

Grease an 8x8 casserole dish with cooking spray.

Layer the chicken in the bottom. Pour on the marinara sauce and gently wiggle the pan so that the sauce and chicken combine.

Top with cheeses until all the chicken and sauce mixture is covered.

In a small bowl, mix the breadcrumbs, olive oil, herbs, salt and a bit of pepper.

Sprinkle the seasoned breadcrumbs on top.

Bake for about 20-25 minutes or until golden on top and bubbling on the sides. (I let it bake for 30 minutes so the top would be good and crispy)

This came out pretty good.  I think I would double this and make it in a 9 x 13 pan for our Alpha Course this spring.  I am glad that I baked it a bit longer.  The Panko was nice and toasty.

Chicken Cordon Bleu Pasta

I am back on a mission to try lots of new recipes this year.  I found this yummy looking recipe on Pinterest of course.  The original recipe can be found at Lovely Little Kitchen.  I did kind of tweak it and here is what I did.

1 12 oz box of medium size bow tie pasta

2 tablespoons unsalted butter

2 tablespoons all purpose flour

2 1/2 cups whole milk

1 teaspoon Better Than Bullion Chicken Base

1 teaspoon Dijon mustard 

1 1/2 teaspoons Worcestershire

1/2 teaspoon kosher salt

1 chicken breast, cooked  and cubed (I roasted 4 or 5 the other night)

3/4 cup cooked cubed ham (I just used some sliced deli ham and chopped it up)

6 slices swiss cheese

1 cup of Panko Bread Crumbs

Preheat oven to 350 degrees.

Prepare a 13 x 9  baking dish by spraying with nonstick spray. Set aside.

Boil your pasta in salted water according to directions on the box.  Drain, return pasta to the pot and set aside.

In a medium pan, melt butter over medium high heat.  Whisk in flour and cook until the roux is a light brown color, about 4 or 5 minutes. 

Gradually whisk in the milk and be careful it does bubble up quickly.  Cook your sauce until it is thicken up, about 5 minutes.

Whisk in chicken base, Dijon mustard, Worcestershire Sauce, and salt.

In the large pot that the pasta is in, stir in the sauce, chicken, and ham. Stir gently to combine.

Pour half of the pasta mixture into your prepared baking dish. 

Place slices of Swiss cheese evenly over the pasta. Pour the rest of the past over the cheese and spread evenly.

Sprinkle the Panko breadcrumbs over the top.

Bake for 20-25 minutes until it is bubbly and the Panko is starting to brown.

Remove from oven and allow to cool for about 5 minutes.

This came out FABULOUS!!!!  I will definitely make this one again!!!

Swiss Cheese Chicken

So now that we are trying to get back into our regular routine and making dinner more, I found this recipe on Pinterest.  The original comes from Or So She Says.  This is supposed to be a pre-made freezer dinner.  Which means it is meant to be made in a smaller than 13x9 dish.  Luckily I do have a glass 11 x 7 pan.  If you do want to make these as freezer meals, the original blogger has links to the correct size foil pans and lids.

4 Chicken Breasts cut into bite sized cubes
6 Slices Swiss Cheese or 2 cups of shredded Swiss Cheese
1 can Cream of Chicken Soup
1/2 tsp poultry seasoning
1/4 cup milk
Chicken Stuffing mix (about 1/2 box)
¼ cup unsalted butter melted

Preheat oven to 350.

Lightly spray an 11x7 pan with cooking spray.

Place the cut up chicken in the pan.

Next layer the cheese over the chicken.

In a bowl nix 1 can cream of chicken soup, poultry seasoning and milk.

Pour mixture over chicken.

Top with 1/2 bag (or more to your liking) of Chicken stuffing mix

Drizzle 1/4 cup butter on top.

Bake at 350 for 45-60 minutes.

The original recipe calls for this to be served over rice and I chose not to do that last night.  I served it with steamed broccoli.  This came out really well and I would definitely make this again.  I think if you wanted to make it for a crowd and use a 13x9 pan, I would double the ingredients.

Chicken Enchiladas

While menu planning this week I thought of my nephew Mikey joking about my Chicken Enchiladas.  I haven't made them in years, I think maybe 4 or 5 years.  He would always request them when he was hanging out at house during Christmas break or summer time.  So I came here to get the recipe and I couldn't believe it!  I never blogged it!!!  Well that has to change, because it is yummy and one of my favorite comfort food things.

1 3/4 cup sour cream
1/2 cup chopped green onion, white and green parts
1/3 cup minced cilantro, if you don't like it use parsley
1 tbs minced fresh jalapeno
1 large clove of garlic, minced
1 tsp ground cumin

1 pound boneless chicken breasts, cut into strips
Vegetable Oil

8 (8 inch) flour tortillas

1 cup shredded cheddar cheese (mild or sharp)
1 cup bottled salsa (totally forgot this last night)
1 chopped tomato

Preheat oven to 350.

Spray a 13x9 pan with cooking spray.

In a small bowl mix together sour cream, green onion, cilantro, jalapeno, garlic and cumin.  Set aside.

In a large skillet add the vegetable oil and cook the chicken breast strips over medium high heat until browned on both sides and no longer pink.

Lay out the 8 tortillas and divide the chicken evenly.

Spread the sour cream mix on top of the chicken breast strips.

Roll the tortillas and place seam side down in the baking dish.

Sprinkle with the cheese.

Cover with foil and bake for 30 minutes.

Uncover and broil for a few minutes until the cheese starts to bubble and the edges of the tortillas start to brown.

Remove from oven and spoon the salsa  in a strip down the center and sprinkle on the chopped tomato.

You can serve this with salad or rice.

These always come out great!  I need to put them back on the menu more often.

Chicken and Dumplings - Updated

I made this for dinner tonight and it was soooo good!

1.5 pounds boneless chicken breasts, cut into bite size pieces
2 tbs olive oil
3 or 4 large russet potatoes peeled and diced
3 large carrots peeled and diced
1 large sweet onion
3 ribs of celery
3 bay leaf, fresh or dried
kosher salt and black pepper
2 or 3 tsp poultry seasoning
4 tbs flour
2 boxes of Kitchen Basic chicken stock
1 box of Jiffy biscuit mix
1/2 cup of warm water
2 tbs flat leaf parsley chopped
1 small bag of frozen peas

Cut chicken breasts into bite size pieces and put aside.
Heat a large pot over medium high heat and add oil, butter, veggies and bay leaf and cook -10 minutes stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pot and cook for another 2 minutes. Stir in stock and bring to a boil. Add chicken and stir.  Let boil for 10 - 15 minutes until potatoes are fork tender.

Mix the biscuit mix with water and parsley. Drop tablespoonful (or medium cookie scoop) of mix into the pot spacing the dumplings evenly. Cover pot and reduce heat to medium low. Steam dumplings for about 10 minutes. Stir in frozen peas and cook for a few more minutes.

Remove pot from heat and serve in shallow bowls.

Herby Roast Chicken with Onion Garlic Mashed Potatoes

Since it was Potterhead weekend on ABC Family, Miss V picked out a yummy recipe from her Unofficial Harry Potter Cookbook.

For the Chicken

1 medium onion
6 cloves garlic, peeled
1 3-pound chicken
2 Tbsp softened butter or margarine
1/4 tsp ground thyme
1/4 tsp ground sage
1 Tbsp chopped fresh parsley
salt and freshly ground pepper
1/2 cup water

For the potatoes
2 1/2 lbs (about 6) Yukon gold potatoes, peeled and quartered
2 Tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup vegetable oil (subbed unsalted butter melted)
1 cup chicken broth
salt and freshly ground pepper to taste

Preheat the oven to 375 degrees and lay the onion slices and garlic cloves in a baking dish. Rinse the chicken and pat it dry. Mix the butter or margarine with the thyme, sage and parsley and spread it under the skin of the breasts and thighs; you will need to loosen the skin first by lifting up the flap of skin and sliding your fingers under it. Lay the chicken in the pan, breast-side up, on top of the onions and garlic and sprinkle with salt and pepper. Pour the water into the pan.

Bake for 50 minutes. Rotate the pan, raise the temperature to 450 degrees and bake for another 30 minutes or until an instant read thermometer inserted into the thigh reads 170 degrees.

While the chicken is roasting, prepare the mashed potatoes. Cover the potatoes with water in a large saucepan and bring to a boil. Reduce the heat and let it simmer until tender, about 25 minutes. Heat 2 Tbsp oil in a skillet and add the onions. Cook the onions over medium heat, stirring frequently, until nicely browned, about 10 minutes. Add the garlic and cook until fragrant, about 15 seconds. Remove from the heat.

Drain the potatoes. Add the onion-garlic mixture, 1/2 cup oil (subbed unsalted butter), chicken broth, and salt and pepper. Mash with a potato masher.

Now....unfortunately when we went out shopping at Walmart after lunch, they did not have a single whole chicken.  So....we picked up a rotisserie chicken.  Next time I go grocery shopping I will pick up a whole chicken so that Miss V can try the herby chicken.  She was very disappointed.

The potatoes were pretty good!  I think next time we will make them with russets though.  I like a really starchy potato for mashed potatoes.

Crispy Onion Chicken and Parmesan Garlic Quinoa

Woops, March got away from me...I made a fantastic dinner and totally forgot to blog it.

The main dish is called Crispy Onion Chicken and can be found at Six Sisters Stuff.

Ingredients:

4 boneless, skinless chicken breasts
3/4 cup honey mustard
2 cups French Fried Onions, crushed

Directions:

Preheat oven to 375 degrees.  Dip each chicken breast in honey mustard then coat in crushed french fried onions.  Place in a baking dish lined with foil and sprayed with nonstick cooking spray.  Cook for 30-35 minutes, or until cooked through.

How easy is that?

1 cup quinoa
2 cups chicken stock

Cook the quinoa according to package instructions but substitute chicken stock for the water.

 1/4 cup butter
 2 tablespoons minced garlic
 1/4 cup Parmesan cheese
 2 tablespoons milk
 1/2 teaspoon salt and ground black pepper
 1 tablespoon chopped fresh parsley

Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir quinoa into garlic mixture and mix in Parmesan cheese, milk, salt, black pepper, and parsley.

This was a bit thick at first so I added some chicken stock to thin it out.

This was a very yummy dinner.

Buffalo Chicken Mac and Cheese

This week's Alpha dinner is Mac and Cheese.  So the other day I was looking for some sort of different mac and cheese to make for Friday night.  I made the "Panera" version last time and it got so grainy in the crock pot on the warm setting.  It was so disappointing.

I had pinned a couple different versions of Buffalo Chicken Mac and Cheese.  I wanted to make a small batch to test it out, but none of them really stood out so I made my own up.

1/2 pound small pasta (I used pasta ruffles)
2 tbs unsalted butter
1 1/2 tbs flour
1/2 tsp salt
1/8 tsp pepper
2 tsp garlic powder
1 1/2 cups whole milk
3/4 cups of shredded sharp Cheddar Cheese
3/4 cups of shredded mild Cheddar Cheese
1/2 cup sour cream
1 large chicken breast, roasted and chopped
6 tbs Franks Red Hot sauce (not the wing sauce)
3/4 cup Panko Bread Crumbs

Preheat oven to 350.

Cook pasta to al dente according to the package instructions.

Melt butter in a large heavy sauce pan over medium heat.  Stir in the flour, salt, pepper, and garlic powder.  Cook for 2 minutes.  Whisk in the milk and cook over medium heat until thickened and bubbly.  Whisk constantly!

Reduce heat to low and stir in cheeses and sour cream until melted.  Add in the Franks Red Hot sauce and chicken.  Stir well to combine.  Taste for seasoning.  (I started with 3 tbs of Red hot and went up to 6 since we like it spicy.  I would probably use less for church).  Stir in the hot pasta.

Spray a baking dish with cooking spray.  (I can't remember what the size is, but it is a bit smaller than a 13x9 dish).  Spoon the mac and cheese into the dish.  Sprinkle the Panko on top and bake for 25 to 30 minutes.

Remove from oven and allow to cool for about 5 minutes.

This was spicy and we loved it!  When I make a full batch I think I will end up by using about 1/4 cup of Franks Red Hot so that it isn't to spicy.  I do have a small bottle to bring along just in case anyone wants to add more to their own servings.

Shredded Chicken

I may not look like I have been making "dinner" food in a few weeks.  I have been, but nothing new.  With the cooler temps here in SW Florida, I have been making some favorites that have already been blogged.

The other day I made a crockpot full of shredded chicken.

6 large boneless skinless and can be frozen Chicken Breasts

1 can of diced tomatoes, not drained

1 jar of salsa

1 tbs chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp pepper

1 tbs brown sugar

 

Put the chicken in the bottom of your crock pot.

 

In a bowl combine the rest of the ingredients and pour over chicken.

 

Cook on low for about 8-9 hours.

 

Take the chicken out and shred with two forks.  Place back in the crock pot to keep warm.

We like making what I call Tex-Mex Bowls with it.  The first night was white rice, black beans, kidney beans, corn, shredded chicken, shredded cheese and extra salsa.  

You can certainly adjust the bowls to what your family enjoys.  I usually like to add chopped avocado to mine.

Baked Honey Sesame Chicken

Here is a recipe that I tried recently.  Of course I found it on Pinterest.  You can find the original recipe at The Recipe Critic.   I love these kinds of Chinese style chicken recipes.  You can make a couple different versions at the same time depending on your families likes and dislikes.

4 chicken breasts
1 cup cornstarch
3 eggs
salt and pepper
¼ cup canola or vegetable oil
Sauce:
¾ cup honey
¾ cup soy sauce
½ cup ketchup
½ cup brown sugar
½ cup rice wine vinegar
1 tsp sesame oil
1 tsp minced garlic
1 tbs cornstarch
additional sesame seeds for garnish

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I do like to get the excess cornstarch off and gently shake it in a wire strainer.

Heat oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 T cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.

Stir the chicken every 15 minutes.  This made a lot of sauce for the amount of chicken.  I used 6 large breast and split them between two 13x9 pans.  I did end up by removing about half the sauce from this dish and it was perfect.

Salsa Chicken Cassrole

I spotted this on Pinterest recently and made it for dinner last night.  You can find the original recipe at Budget Bytes.  I don't know why, but I just dislike the word casserole, it always makes me think of soupy, runny, mushy meals.  I would happily just call this Salsa Chicken and Rice.

Anyway, I did change it a bit and this is what I did.

1 cup uncooked rice (not instant)
1 cup frozen corn kernels (thawed)
1 (15 oz.) can black beans
1 (16 oz.) jar salsa
1 cup chicken stock
1 Tbsp chili powder
½ tsp ground oregano
1/2 tsp cumin
2 large chicken breasts
1 cup shredded cheddar cheese or Mexican Blend Cheese
A couple corn tortilla chips broken into small pieces.

Preheat the oven to 375 degrees.

Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, oregano, and cumin to an 8×8 inch casserole dish. Stir until everything is evenly combined.

Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish.

Cover the casserole dish tightly with foil. Bake for one hour.

Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. (Mine was still crispy and I increased the temp to 400.  I should have added a bit more stock)

When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Serve hot and sprinkle tortilla crumbs on top for a little crunchy texture.

The rice was a bit dried out, and I really should have added just a bit more stock when I increased the temperature.  Other than that, it was pretty good.

Balsamic Chicken

I pinned this idea recently and made it on Monday night.  You can find the original recipe at Blackbird Ideas.

I do have to say the recipe is a bit choppy and confusing.  So that I why I am thinking mine turned out like a gelatinous mess.  It tasted good if you didn't actually look at the "glaze"

2-3 chicken breasts, pounded thin
1 tbsp olive oil
Sea salt and fresh cracked pepper to taste
1 tbsp flour
1 tbsp butter, softened
3 cloves of garlic, minced
1/3 cup of balsamic vinegar
1 cup of chicken stock (this wasn't in the original list of ingredients but further down in the instructions and comments)

Preheat oven to 375.

Preheat a skillet over medium  high heat and add olive oil.

Coat the chicken with salt and pepper.

Place in the heated pan.

When the chicken is brown on one side (about 4 minutes), turn the chicken breasts over.  Let cook for another couple of minutes until nicely browned.  Place the chicken on a cookie sheet and place into the oven.  Cook for about 8-10 minutes.

Add garlic to the skillet and cook for one minute then add balsamic vinegar.  Stir with a wooden spoon and scrape up all the browned bits from the bottom of the pan.

Then add the chicken broth to the pan. Bring to a boil.

Then, mix the butter and the flour together in a separate bowl. Add the butter/flour mixture to the pan and whisk. Let the sauce come to a boil and continue to whisk the sauce until it thickens up approx 1 or 2 minutes. Then, pour the sauce over the chicken and serve!

Now....do you see the problem?  That whole last paragraph.  I think is wrong.

I may have to try this recipe again....BUT after cooking the garlic add the butter and flour to make a roux.  Then add stock and vinegar.   Let it thicken a bit and then pour over the chicken.

I served this with baked potatoes and roasted Butternut Squash.

Chicken Parmesan

Yesterday on the way to school, Miss V and I were talking about what I could make with chicken and she said Chicken Parm with fresh bread.

Well I didn't have enough time yesterday to make bread, but did make the Chicken Parm last night.

Jarred Marinara 

4 thin chicken cutlets (about 1 1/4 pounds total) (I used 3 breasts and slightly pounded the thicker part)

Salt to taste 

2 eggs

6 tablespoons dry Italian bread crumbs or Panko bread crumbs and a bit of Italian Seasoning and Garlic Powder 

2 tablespoons grated Parmesan 

4 to 5 teaspoons olive oil 

1/2 cup part-skim shredded mozzarella cheese or sliced mozzarella

Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the eggs in a medium bowl. Combine the bread crumbs and Parmesan on a plate. Working with 1 piece of chicken at a time, dip each piece into the egg, shaking off excess, and then press both sides into the breading to coat. 

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.

Miss V wanted ruffled pasta, so I that is what I served this with.

Impossibly Easy Mini Chicken Pot Pies

Well after the just "ok" chicken and broccoli pies, I went back to the Betty Crocker site yesterday and decided on another version.  I picked the Impossibly Easy Mini Chicken Pot Pies.  I did do things a bit differently from the original recipe and it worked for me.



1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (I actually  had a leftover cooked breast that I chopped up)
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1 cup shredded Cheddar cheese (4 oz)

1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Saute onion until soft, about 5 minutes and add poultry seasoning and cook for about 1 minute add chicken broth; heat to simmering. Add frozen vegetables, cooked chicken, salt and pepper. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve

(Mine only baked for 25 minutes and were perfectly done)

This version is so much better and the flavor of the poultry seasoning is perfect.  I will definitely make these again!

Impossibly Easy Mini Chicken and Broccoli Pies

I spotted this on Pinterest a while ago and thought it would be a great little dinner for Miss V to make.  The recipe is from Betty Crocker.

Chicken-Broccoli Mixture

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup Green Giant® frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

These were ok, but very bland.  Miss V thinks we could have used some spice/herbs for the chicken mixture and I think next time we make this version a little poultry seasoning would be great.

There are other versions that she would like to try.