Couscous and Cranberries

"Get in my Belly" Good Food

Loaded Potato-Barbecue Chicken Casserole


2 (24-oz) pkg refrigerated mashed red potatoes
1 rotisserie chicken, meat shredded
1 cup barbecue sauce 1 (8-oz) pkg shredded Cheddar cheese
10 slices fully cooked bacon, chopped
4 green onions, sliced


Preheat oven to 350°F.

Heat potatoes according to package directions. Spread potatoes in a greased 13×9-inch baking dish; top with chicken, barbecue sauce, cheese and bacon.

Bake 20 minutes or until heated through. Sprinkle with green onions, if desired.

Chicken Stroganoff


1 (12-count) pkg frozen biscuits
3 Tbsp butter
1½ lb boneless skinless chicken breast, cut into ½-inch pieces
1 (8-oz) pkg sliced mushrooms
1 cup chopped onion
2 tsp bottled minced garlic
1 (10.75-oz) can cream of mushroom soup
1 (12-oz) pkg frozen peas
½ cup milk
½ cup sour cream


Bake biscuits according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat. Add chicken, and cook 5 minutes. Add mushrooms, onion, and garlic; cook, stirring frequently, 5 minutes or until tender.

Stir in soup, peas and milk; cook 2 minutes. Stir in sour cream, and cook until heated through.

Halve biscuits, and place on serving plates. Spoon chicken mixture over.


Cheesy Honey Mustard & Bacon Chicken


1/4 cup butter
6 boneless, skinless chicken breast, pounded to 1/2 inch thickness
1/4 cup honey mustard
1 pkg sliced mushrooms
1 pkg real bacon pieces
6 slices Monterey Jack cheese


Melt butter in a large nonstick skillet over medium high heat.  Season chicken with salt and pepper; add to skillet, and cook about 6 minutes per side or until done.

Place on a baking sheet and brush with honey mustard.  Add mushrooms to skillet; cook about 6 minutes or until tender.

Preheat broiler.  Top chicken with mushrooms, bacon and cheese.  Broil 2 to 3 minutes or until cheese is melted.

Lemon Chicken With Veggies



6 TB Olive Oil
2 lemons, 1 thinly sliced, 1 juiced
4 tsp minced garlic
1 tsp kosher salt
½ tsp freshly ground black pepper
¾ pound trimmed green beans
8 small red potatoes, quartered
4 boneless skinless chicken breasts


Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.

Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.

Cook at 350 for 1 hour – 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.

recipe & photo @ Lil Luna

Chicken & Broccoli Casserole



Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)


Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.

Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.

Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

recipe @ Food Network

Spicy & Cream White Bean Chicken Chili


Photo: A Hint of Honey


1 pound chicken, cooked and cubed
1 medium onion
1-1/2 t. garlic powder
1 Tablespoon vegetable oil
2 (15 oz) cans white beans, drained and rinsed
1 (14 oz) box chicken broth
2 (4 oz) cans green chili
1 t. salt
1 t. cumin
1 t. dried oregano
1/2 t. pepper
1 (8 oz) container sour cream
1/2 cup heavy whipping cream (can use half- &-half for a thinner consistency)


Cook chicken, onion and garlic powder in oil until no longer pink and nicely browned.  Add remaining ingredients (except sour cream and cream) and heat until boiling.

Reduce heat and simmer uncovered 30 minutes.

Remove from heat and add sour cream and cream.

This is spicy and delicious!  Enjoy!

Roasted Chicken, Apples, and Onions


6 clove garlic
2 small Gala or Pink Lady apples
1 bulb fennel
1 lemon
2 sprig fresh rosemary
2 small onion
3 tbsp. olive oil
kosher salt
4 small Chicken Legs


Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the garlic, apples, onions, fennel, lemon, and rosemary with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer half the vegetables to a second large rimmed baking sheet and roast the vegetables for 10 minutes.

Rub the chicken with the remaining tablespoon oil and season with 1/2 teaspoon each salt and pepper. Nestle the chicken pieces among the vegetables and roast for 15 minutes. Switch the positions of the baking sheets and roast until the chicken is cooked through and the vegetables are golden brown and tender, 15 to 20 minutes more.