Caesar Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing
2-3 cloves garlic
Parmesan cheese

Place chicken into freezer bag and press garlic into bag using Garlic Press. Add 1/2 bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese and set aside.

SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and 1/2 bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad.

SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.

Mexican Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins

1/2 c. finely chopped onion

2-3 cloves garlic

1 jar (16 oz.) mild or medium salsa

1 can (2 oz.) sliced black olives

sliced Monterey Jack cheese

Place chicken into freezer bag and store in freezer while prepping other ingredients. Chop onion using Food Chopper. Press garlic using Garlic Press. Open salsa using Jar Opener. Open can of olives using Smooth-Edge Can Opener and drain using Can Strainer. Add ingredients to freezer bag, except cheese. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken and bake 10 minutes. Serve with corn bread, along with rice and steamed vegetables cooked in Rice Cooker.

Italian Pillows

brown 1 lb. hamburger w/onion soup mix
let cool a little add 2 eggs
1 1/2 c. mozz. cheese
1/2 tsp. Italian Seasoning

Mix, Place in crescent rolls and roll up (I used big ones)
Bake as directed on pkg.
Can make double and freeze leftovers.

Kaylin Fillmore (Facebook comment)

TIP: Try rolling chicken bundles in crushed stove-top stuffing before baking for added crunch.
Laura New Westwood (Facebook comment)

Chicken Roll-ups

Shred Chicken. Mix with Cream Cheese and a little butter.
Put in crescent roll and bake until golden.
Heat Cream of Chicken Soup (mixed w/water) and drizzle on top.
Sauteed Mushrooms (optional)

Amber Ekker Golden (facebook comment)

Slow Cooker Chicken

One Pkg. Dry Ranch Dressing Mix
16 oz. Cream Cheese
2 cans Cream of Chicken Soup

Put chicken in slow cooker with stuff on top for 4 or 8 hours.
Serve over rice. (with Broccoli)

Joan G. White (Facebook comment)

Mexican Chicken "Lasagna"

A fun twist on lasagna starts with enchilada sauce and corn tortillas.

¼ cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey
Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)


Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH
30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.


Yield: 8 servings
Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg,
Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g

Cook’s Tip:
This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. Proceed as recipe directs.

Spicy enchilada sauce can be used for more kick.

copyright The Pampered Chef, Ltd., 2009

This is SOOOOOO Yummy! I love the Deep Covered Baker and cook almost everything in it!! in the microwave! I have also adapted this recipe for regular enchiladas maybe I will post that too!

The combination of potatoes in this dish make for a very tasty treat. Kids who have not yet discovered a taste for sweet potatoes seem to be able to enjoy this dish. This is also an excellent dish to prepare for someone you want to take a dinner to.

Chicken Potato Bake

- 2 envelopes onion soup mix (I use Lipton.)
- 1/2 cup olive oil
- 1 tsp garlic powder or granules
- 8 thighs, breasts, or a combination, (cut large breasts into thirds)
- 2 small sweet potatoes peeled and cut into large chunks (Look for the white/yellow colored - sweet potatoes. These are easily found at Winco or other stores that have a good produce section.)
- 2 small yams peeled and cut into large chunks
- 2 medium red potatoes unpeeled and cut into large chunks
- 2 Yukon gold potatoes unpeeled, and cut into large chunks
- 12 or more baby carrots

* Combine all ingredients and toss well until chicken and vegetables are well coated with oil.
* Bake uncovered in a 9" x 13" pan at 450 degrees for 25 minutes.
* Stir, and bake 20 minutes longer.

YUM!