Cowboy Chicken Cheese Muffins Food

COWBOY CASSEROLE WITH CORNBREAD AND CHICKEN

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish (about 8 or 9-inch square) with cooking spray and set aside.
• In a large bowl, combine cornbread, green bell pepper, onion, celery, and cheese.
• Place half of the cornbread mixture in the prepared baking dish.
• Spread chicken in an even layer over the cornbread mixture.
• Whisk together soup and broth until completely combined. Pour soup mixture over the chicken. Spread remaining cornbread mixture over the chicken and gently press down to form a top crust.
• Bake, uncovered, for about 30 minutes, or until hot, bubbly, and golden brown on top.

COWBOY CHICKEN-CHEESE MUFFINS

Steps:

• Preheat oven to 350.
• In a medium bowl, stir together the chicken, pesto, and melted butter until chicken is evenly coated.
• Place English muffin halves, cut sides up, on a baking sheet. Divide the chicken mixture evenly among the muffin halves. Bake about 10 minutes or until chicken mixture is heated through.
• Top muffins with the bacon pieces; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until the cheese is melted and bubbly.

COWBOY CHICKEN CASSEROLE

Steps:

• Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
• Preheat the oven to 350 degrees F.
• Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
• Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
• Combine all ingredients thoroughly.

COWBOY CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar and mustard; pour over the chicken. Cover the dish with aluminum foil.
• Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.

FARMHOUSE BARBECUE MUFFINS

Steps:

• Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside. , In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling beef; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well., Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.