Chicken Laredo Food

CHICKEN ALFREDO!

Chicken Alfredo! image

Quick and Simple! My jusband and I love to make this recipe together. He sautées the chicken while I do the sauce! Everyone I have ever made this for raves about it for days!

Provided by kimberlie14

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless chicken breasts, cut into strips
olive oil
garlic powder
parsley (fresh or dry)
pepper
salt
tony creole seasoning
1 (8 ounce) package Philadelphia Cream Cheese
1/2 cup butter
1/2 cup milk
3/4 cup parmesan cheese or 3/4 cup any Italian cheese
1 teaspoon white pepper
1 (16 ounce) package cooked angel hair pasta (drained and not sticking together) or 1 (16 ounce) package pasta, of your choice (drained and not sticking together)

Steps:

Cook your pasta, while your chicken sautes, then add a little olive oil or butter to pasta to prevent sticking, lay on large platter or casserole dish; set aside.
Coat the bottom of a skillet w/olive oil,and heat on med-high heat.
Add chicken strips or chunks, lower heat to med.
Sprinkle seasonings over meat to your liking.
Saute meat until chicken is no longer pink.
Pour chicken and pan drippings over pasta.
In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk.
Stir until all clumps are out, add cheese, continue to stir, then add pepper.
Once all is melted and hot, pour over pasta and chicken.

CHICKEN LAREDO

Chicken Laredo image

Make and share this Chicken Laredo recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 52m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups shredded cooked chicken, seasoned with
salt and pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1 (15 ounce) can chili with beans (I use Wolfe brand)
1 (15 ounce) can pinto beans, drained
1/4 cup canned tomatoes and green chilies (I use Rotel brand, either mild or hot)
8 ounces Velveeta Mexican cheese (mild or hot)

Steps:

Distribute the chicken evenly over the bottom of a 13x9 inch baking dish (glass or ceramic); set aside.
In a skillet, heat the oil over medium heat.
Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
Distribute the onion/pepper mixture evenly over the chicken.
Spread the chili evenly over the top.
Distribute the pinto beans and then the tomatoes evenly over the top.
Cut the Velveeta into thick slices and place them over the tomatoes.
Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.

Nutrition Facts : Calories 350.2, Fat 16.4, SaturatedFat 6.8, Cholesterol 70.8, Sodium 768.7, Carbohydrate 25.9, Fiber 7.7, Sugar 4.4, Protein 25.9

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