Summer's Best Chicken Marinade

Summer and grilling are almost one in the same!  It's hard to imagine going through this hot season of outdoor activity and long days without eating a grilled hamburger, chicken or pork chops.  Here's my first marinade recipe on the blog, and I know y'all will love this one!

That tantalizing picture of hot and juicy grilled chicken should tell you just how delicious this marinade recipe is.  Gah.... I think I'm going to make some of this chicken over the weekend, in fact!  I have already been asked by a couple of friends for this recipe after we cooked up this grilled chicken for them, so I knew I had to share it with you all!

My husband actually discover the recipe on the web and ever since we've dubbed it most definitely one of the best things to marinade chicken in.  If you're wondering, my quick go-to marinade that I really like is zesty Italian dressing, but if you have the ingredients this one is worth the extra mile.  This marinade is so full of savory and fresh flavors!! From the lemon juice to the Worchestershire sauce and the herbs, it all really infuses flavor all the way through the meat.  It's a strong enough marinade to soak only 30 minutes or you can leave it overnight (especially for large pieces of meat) and it will tenderize and flavor immensely!!  The key is keeping some of it (that hasn't been used to marinate the raw meat) to baste the chicken a couple of times while on the grill.  It keeps the meat moist and uber flavorful!  This recipe makes a large enough batch to marinade several chicken breast.  I think we used it once for about 8 large ones, and we still had some left over.

I hope this amazing grilled chicken marinade is something you will try this summer since we're still in the peak of grilling season!  It doesn't matter if it's chicken, pork chops or anything else you're grilling, I promise you'll be sharing this delicious recipe soon, too!

Summer's Best Chicken Marinade

Originally from: Food.com

1 c. Oil (We use extra virgin olive oil.)

1/2 c. Vinegar (We used apple cider vinegar)

2 Tbsp. Miracle Whip Light (or mayo)

3 Tbsp. Worchestershire sauce

2 Tbsp. Lemon juice

1 Tbsp. Salt (to taste)

1 Tbsp. pepper

2 Tbsp. Dried Thyme

1 Tbsp. Garlic Powder

Approx 1/3 c. Fresh flat leaf parsley, chopped (I added this for freshness and color.)

Mix all together in a medium bowl.  Reserve about 1/4 c. in a bowl and cover in the fridge.  

Put your meat in gallon bags and divide the marinade up between however many bags you have.  Close up air tight and smoosh it a little bit.  Place the marinating meat in the fridge for 30 minutes or up to 24 hours.

When about to put the meat on the grill, strain off the excess marinade like you would any other time you marinade chicken.  Once the chicken is cooking you can use the unused marinade you have setting aside in the fridge to baste the chicken regularly.  This part is essential.

Once cooked through, transfer meat to a plate or bowl and cover with aluminum foil to let the juices setting in.  Just before serving sprinkle extra parsley on top.

 Delicious!  

Props to Mr. Cozy for this beautiful grilled chicken!

I had to add this adorable Fourth of July snapshot at my parent's big family picnic!  Sweet memories made!

Creamy White Chicken Chili and An Eventful Week

I don't know about yours, but we've had a good fall season so far!  Even though Mr. Cozy has had no less than a crazy work schedule being on and off nights, he's had several weekends to enjoy the family, praise the Lord!  The children and I have had fun days playing outside and enjoying chilly mornings cuddling by the fire.

Last week my Mom came (aka, Grammy) to watch the kids a few days, because I had surgery in my mouth.  My first surgery ever and I had a very tricky impacted wisdom tooth laying on a facial nerve to take out and an old baby tooth that had to get pulled and replaced with an implant.  :/. Meaning the last week hasn't at all been fun and games for me. My mouth is still sore and I have some strange tingling that I pray will go away very soon!  You know, as a Mommy, every little discomfort seems to be magnified.  Instead of being able to lay around with a ice pack and ice cream all day.... there are lots of things to take care of with two little people on your own!  I always have heard that parenting is very sacrificial, but until I became one, I had no idea how true that is!

Thankfully my own sweet Mom was here last week.  Mr. Cozy couldn't take off even one night shift, so she was here to take care of me and the children.  She brought us a chocolate chip pie, hummingbird bread, made creamy potato soup, and brought gifts for the kids and us!  It was wonderful!!!  Mom was the biggest blessing in this whole process.  Last week, I was able to lay around with my cotton packed mouth with ice packs since I knew the kids were in Grammy's loving hands.

Another thing that happened last week--on the 16, the day after surgery-- was our 9th wedding anniversary!!!  Oh, how I wish I could've spent more time with my wonderful husband that day.... Our anniversary is one of the most important, special days of the year to us!  This year was our first as parents to our children on earth, although Bailey Faith (our daughter in Heaven) made us mommy and daddy for the first time 4 years ago.... This anniversary is full of redemption!!

I. Love. This man!!!!

We have survived so much together, and because of Jesus, thrived despite so many obstacles in our way.  He knows my ins & outs more than any other person residing on the planet and loves me anyways.  I love him so deeply!  It's really wild how much we're one...he really is a part of me on every level.

I don't mean to glorify our marriage or make it seem struggle free, because we have seen seasons that have been particularly trying and down right hard. Marriage really takes work, but we both know we're in it 100%, and that God has a powerful way of mending the broken places when we trust Him!  We're committed no matter what, and part of that means making our relationship a priority even in our bustling, hectic lives.  Saturday night, we visited his family, and Meme and Grandad graciously kept the kids as we went out to one of our favorite restaurant Max's Brick Oven.  It's really hard to have a date night with children AND living so far from parents, but we decided to make it happen and I'm so glad we did!  It was magical!

I enjoy showing love to my family by cooking for them, you all know that!  This comforting creamy white chili is something Mr. Cozy loves, and I do too!  We all gobbled it up with mini Jiffy cornbread muffins last night.

It's filled with chicken and white beans and flavored with green chilis and cumin.  The creaminess from the sour cream is rich and delicious!  I used the breast meat of a rotisserie chicken from the grocery ( love those!) to make this an even faster meal to put together.  I think it's simple and easy to begin with, though since it's a one pot wonder!  Add more broth or milk if you want to thin it out. Topped with crunchy tortilla chips and Monterey Jack cheese, this soup is sure to satisfy your cozy meal craving!

If the next few nights are going to be as cold as ours, it would be the perfect time to simmer away creamy white chili while your family warms by the fire and catches up on one another's day!

Creamy White Chicken Chili

Gooseberry Patch's Autumn in the Country

1 Tbsp. olive oil

1lb. chicken breast, cooked and shredded

1 onion, diced (I used frozen chopped onion)

14 oz. can chicken broth

2 15 1/2oz. cans Great Northern white beans, rinsed and drained

1 or 2 small cans green chiles (I used one)

1 1/2 tsp. garlic powder

1 tsp. salt

1 tsp. aground cumin

1/2 tsp. dried oregano

8 oz. container light sour cream

1/2 c. Milk

1/2 c. Half n half

Toppings: corn or tortilla chips and shredded Monterey Jack cheese

Heat oil in a large soup pot over medium heat and add onion. Cook until soft.  Add the beans, chiles, and broth and seasoning.  Bring to a boil.  Add the chicken and reduce heat and simmer for 30 minutes.  Add sour cream and milks, and salt and pepper to taste.  Mix well and heat for a few more minutes.  Label into bowls and top with a healthy portion of chips and cheese.

Enjoy with loved ones on a chilly night!

Serves 4-6

Savory Herb Crusted Chicken with Tomato-Garlic Cream Sauce

 

In case this picture doesn't do the trick, let me explain to you just how amazing this chicken recipe is! 

 

This was actually the first time to make this recipe that I found on Pinterest and decided to make in the very last few minutes before starting to cook!  I just happened to have most all of the ingredients needed for this mouthwatering chicken that's covered with a veil of cream sauce filled with roasted tomatoes and garlic. 

 

Oh. my. goodness, I want seconds nooooow!!

(Sorry for channeling the bratty girl from Willy Wonka.)

 

 

Ahem.

 

The flavors in this dish are incredible!  The chicken is seasoned well and pan fried with a light breading.  The base of the sauce comes from the "good bits" from the pan, chicken broth, cream, garlic and tomatoes that I quickly oven roasted.  It all comes together and marries like any well done recipe really should!  I decided to make some spaghetti and toss a little of the sauce and use that as a bed for the chicken breasts that's smothered with the rest of the tomato cream sauce.I did make some changes from the original recipe.  Here are the main ones:  

 

I used EVOO instead of butter.  (Other than adding a tiny bit to the sauce.) 

 

I didn't have any canned Italian tomatoes, but I did have Roma tomatoes that I needed to use.  I seeded and chopped them, tossed with EVOO, minced garlic, dried Italian seasoning salt & freshly cracked pepper and roasted them at 425 degrees for about 12 minutes.  Easy and incredible.  This could even be done ahead of time. 

 

Unfortunately I didn't have fresh basil , so I did use dried Italian seasoning.

 

All of the changes were scrumptious.  I think either way this dish is perfection.

My mouth is seriously watering as I type!

 

I mean look at how the hot piece of chicken is soaking up the warm herb cream sauce?

The camera was loving this dish, but a girl can only take so many pics when she's drooling!!

 

 

To be honest, I knew the recipe looked good, but it tasted even better than I expected .... Way better!  This chicken is restaurant quality.  This would be a perfect meal to treat family and friends with!  It may look like it would be difficult, but it's really not.  It didn't take me long at all to make this and it came together so beautifully with the French green beans (haricot verts) I roasted.  You can substitute the pasta for mashed potatoes for a more home style option that would be a really comforting meal!

 

Please, for the love of your taste buds make this recipe!!   The whipping cream does put it in the very infrequent rotation of recipes for us, but you know that makes this dish even more special.  I'm already trying to think of a reason to make it again.  If you need a new chicken dish to try out, this is the recipe to make!   

 

 

Herb Crusted Chicken in Tomato-Garlic Cream Sauce

  Adapted from Our Kind of Love

Serves 2

 

2 Boneless Skinless Chicken Breasts, pounded thin

1/4 c. Milk

6 dashes of Hot Sauce

1/2 c. Italian Dried Bread Crumbs

1 tsp. Paprika

1 tsp. Garlic Salt

1 tsp. Freshly Cracked Black Pepper

3 Tbsp. Extra Virgin Olive Oil

2-3 cloves Garlic, minced

1/2 c. Chicken broth

2/3 c. Whipping Cream, I didn't use "heavy" 

1/4 can of Italian diced tomatoes, drained and finely chopped

That is where I substituted for fresh roasted ones. Instructions above.

1/2 c. Parmesan cheese, freshly grated

Salt & Fresh Cracked Pepper to taste

Fresh Basil

(Please note that this is the recipe after I tweaked it to make it my own, other than the canned tomatoes.  The seasonings may not be precise, but they are very close.  I love the taste of hot sauce in the milk and please feel free to play with the sauce adding more less cream or additional spices if you like doing that!)

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 

Pour milk in a shallow dish and add the hot sauce and salt and pepper.  Go ahead and put your chicken in there to soak while you're preparing the rest of the ingredients.

 

Place breadcrumbs, paprika, garlic salt and pepper in another shallow bowl or plate.

 

In a large skillet, heat EVOO on medium heat. 

 

Using tongs, remove the chicken from the milk and place directly into the breadcrumb mixture.  Make sure it's thoroughly coated with crumbs.

 

Cook the chicken until brown and cooked through.  Since your cutlets will be thin, it won't take too long.  Remove and keep warm in aluminum foil.

 

In the same skillet, add garlic (I also added a smidgen of butter) and saute for almost a minute.

 

Add chicken broth and bring to a boil.  Using a wooden spoon, scrape the pan to loosen all the good bits.

 

Stir in the cream and tomatoes.  Bring to a simmer for 1-2 minutes.

 

Reduce heat to low and add the cheese.  Reserve some for plating if you wish.  Add fresh basil, pepper and stir the sauce until heated through and thickened.  This will just take 3-5 minutes.

 

I served the chicken by slicing it on a cutting board first.  Plate the chicken--I did this over pasta--and generously pour the sauce over the chicken. 

Divine!  You're ready to eat!

 

 

Linking up with:

 

 

 

 

 

 



Warm Winter Wonder & Thai Chicken-Coconut Curry

 

It's was a cool, cloudy morning.  I woke up and lit some new candles to make things cozy as I got my first cup of coffee.

 

 

 After I put my Christmas away, I decided to leave out some snowmen and winter greenery at least for the next few weeks!  While I really like for there to be less clutter and to reorganize things at the beginning of the year, I think it's fun to have out some cute cold weather decor to brighten the house on these dark days.

 

 

 I really love this picture that my hubby and I took of us 3 years ago on a very snowy day!  I keep it in this frame my parents gave us a couple of years ago and put it out every winter!

 

 

 I decorated my large shelves that I usually have trouble knowing what to fill with.  They're so tall and deep and, well, awkward!  I kept things fun and simple here, and I like how it's turned out.  I just need a little candle to bring life to my old lantern!

 

 

 This is one of my favorite pillows!  With red and cream plaid and homemade looking snowmen, it's just so country cozy!   It's like the sweet snowmen are giving a winter greeting to those in the room!

 

This pillow a Christmas gift from Mom a couple years ago. 

 

 

You know, I welcome every change of season and each new holiday as they come.  Like I've shared before, I look for and find the joy in them all!  I know that January in my part of the country isn't a time to be outside to garden, grill, or relax on the patio, so I think it's that much more important to keep inside my home a place where we love being.  Just with the help of a few simple things like having yummy candles lit, the fireplace cracklin, new books on hand to read and a well stocked pantry for new recipes or a batch of cookies on the fly, it's easy to be inside!!!

 

One of my favorite things about winter is that it's quite okay to have sparkly lights here and there to give a warm glow inside the house.  I decided to keep out this sparkly sprig that's so pretty, especially at night!

 

 

 

Another favorite photo of us with our best friends in front of the Louvre in Paris!  I think it's appropriate to keep in this Parisian frame by the Eiffel Tower.

 

Oh!  How I wish to go back some day....

 

 

 

Underneath the shelving I keep a big basket --I love this basket!--with snugly throws and blankets in year round.  We love curling up around here under soft throws, and we have them everywhere!  I have my favorite one kept on the couch.  This new grey one is Mr. Cozy's and it's incredibly soft!!  (Haha, we "claim" certain ones as our own, although I did give him this one!) As you may remember, the quilt here is a family heirloom. :)

 

 

Last night for supper I made some delicious chicken & coconut curry filled with tender chicken breasts, sweet basil, red and orange bell pepper and broccoli.  We LOVE Thai food, and this is one of our favorites.  I thought I'd surprised my husband by making it since I rarely cook Thai at home.  This recipe is extra simple because it uses ready made red curry paste that you can find any almost any grocery in the Asian food.  This mixed with succulent (light) coconut milk makes a creamy base for this recipe.

 

Last night on Facebook I mentioned that I was cooking it and posted a picture and there was quite a response for the recipe.  Because this picture was a quick one taken with my phone, it's not "styled" the way I like to present my food on the blog, but I want to share with recipe with you all anyways! This is a wonderfully easy recipe for anyone who loves Chinese or Thai food!   

( I have another Thai recipe, Thai Chicken & Mango Curry, that I posted a while back that you should check out, too!) 

 

Perfect on a winter night, we ate a bowl of this over some whole grain Jasmine rice to satisfy our body and give a little comfort to the soul. :)

 

 

 

Chicken Coconut Curry or Kai Kang Dang

Slightly adapted from Allrecipes.com

 

1 can coconut milk

1 heaping Tbsp. red curry paste

1 lb. boneless, skinless chicken breasts cut in 1 in. pieces

2-3 Tbsp. fish sauce

1 Tbsp. Brown Sugar

1/3 c. Red Onion, sliced thinly

1/2 Red Bell Pepper, chopped

1/2 Orange or Yellow Bell Pepper, chopped

1 1/2 c. ( or 1 medium head) Broccoli

3/4 c. Fresh Basil Leaves, torn

1/4 tsp. Cayenne Pepper

Squeeze of 1/2 Lime

 

Before I proceed with the recipe, note a few things:

  You can add more coconut milk if you want more soup to your curry.  If you do this, you'll probably want to add more curry paste.  Also, I added a few dashes of reduced sodium soy sauce and didn't put in quite as much brown sugar.   Add whatever vegetable you love in this kind of food, like carrots, snow peas or bamboo shoots.  Feel free to play around with the recipe like I do.

 

 

Bring 1/4 can of the coconut milk to a simmer and whisk in the red curry paste in a heavy bottomed pot.  Cook until fragrant, about 5 minutes. 

 

Add the chopped chicken and cook until slightly golden or at least cooked just on the outside, about 5 minutes. 

 

Stir in the rest of the coconut milk,vegetables, fish sauce, sugar, cayenne pepper and basil leaves.  Allow to simmer for about 15 minutes or until chicken is cooked through. 

 

Pour lime juice over the dish and remove from heat.  Serve warm over rice.  Deliciousness!

 

 

I'm linking up with friends at:

 

Delicious Honey & Garlic Pineapple Chicken with Coconut-Basil Rice

Here's an incredibly delicious meal I actually kind of threw together last week.  I didn't follow a recipe for this one guys.  It's a "Leslie original"!  (If you follow me you probably know that also means a non-structured recipe. haha)   My husband and I really loved this one!  Mr. Cozy appreciates Chinese/Thai food even more than I do and with Asian inspired flavors in this dish, he really loved it!  He's been working so hard, and I want him to be able to come home to some of his favorite meals after a long day.  This is quickly becoming one of those meals!

I decided to marinade some chicken breasts in a garlic and lemon marinade and thought I'd just pan sear the chicken for dinner. Simple, but good.  After sorting through my little pantry, I found some ingredients that I thought would elevate this recipe!  Crushed pineapple, raw honey, Jasmine rice, coconut milk....

My mind was reeling, and I decided to just wing it and bring all of these flavors together with garlic and a little crushed red pepper to make a new delicious Caribbean meets Polynesian meets Asian dish!  (haha, Does that make sense??)  The next time, I will probably tweak it a little more towards the Asian influence because we like that so much.  I think that the sauce would be good to have a little soy sauce and ginger added to it.  Yum!  I like for those flavor to be used as undertones and not be overpowering.  Also, I think I added a dash of balsamic vinegar to the sauce....once again...I didn't write down the whole recipe as I was cooking. (I need to be better at that!)  The recipe I'm sharing with you serves as a good outline of what I did.  Feel free to use your creative liberties when cooking this! :)

These particular flavors marry together to make this chicken moist and incredibly flavorful.  A little savory and a little more sweet come together in this new favorite meal of ours.  I served the chicken over a bed of fluffy coconut-basil rice and poured lots of the honey pineapple sauce over the top!  We also ate a summer favorite, sauteed squash and zucchini on the side.  As I'm typing out this post, I'm thinking about when I can make this recipe again!  We love it so much and I hope you do, too!!!

Garlic Pineapple Chicken with Coconut-Basil Rice

Marinade

(Makes approx. 1/2 c. marinade)

1 1/2 cloves Minced Garlic

1/2 tsp. Chili paste (found in the Asian isle)

or red pepper flake

Juice of 1 large lemon

1 1/2 Tbsp. Raw Honey

1 1/2 Tbsp. Extra Virgin Olive Oil

Salt & Pepper

Honey & Garlic Pineapple Chicken

2 large Chicken breasts, pounded evenly

E.V. Olive Oil

Minced Garlic

1 cup Canned Crushed Pineapple

Raw Honey 

or whatever kind you have 

Crushed Red Pepper Flake

Balsamic Vinegar

 Brown Sugar

Salt & Pepper

Coconut Basil Rice

Jasmine Rice

E.V. Olive oil

Lite Coconut Milk

not cream of coconut!

Fresh Basil

Salt and Pepper

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Combine all the ingredients of the marinade and whisk together very well. 

Salt and pepper the chicken and place in a large plastic bag. 

Pour the marinade over the chicken and seal the bag well. 

Smoosh together and allow to marinade in the fridge for at least 4 hours or overnight.

Preheat oven to 350 degrees.

Take the chicken out of the marinade and dry off with a paper towel.  The flavors should be soaked through, and a dry piece of meat will crust much better than a wet one! 

In a large oven-proof skillet, swirl a couple of turns of olive oil around the pan. Over medium heat, sear the chicken on both sides until brown and crisp on the outside.  (About 3 minutes on each side without touching.)

Remove the chicken from the skillet and set aside.

Using the same skillet, add a little more olive oil.

Add about 1 clove of minced garlic to the pan and cook for just a minute.

Add the crushed pineapple with juice.  Use the juice and a wooden spoon to scrape up the good bits on the bottom.  (I did have to discard some of the black bits that had burned a smidgen.)

Add about a couple tablespoons of honey, couple of dashes of balsamic vinegar, teaspoon of brown sugar, pinch of red pepper flake and salt and pepper.  (Here's where the next time I may omit the salt and add the soy sauce and a bit of ginger.)

Allow this to cook on medium heat for the flavors to meld and the juice thicken up. 

To ensure thickening, I added a slurry of cornstarch and cold water. I don't want a gelatinous consistency, but just a sauce that will sick to the chicken a little more.  It will bubble and look delicious!

Add the chicken back to the pan and top it with some of the bubbling pineapple sauce.

Put in the oven for about 20-25 minutes or so. 

Here is when you should cook your rice!  

When the timer goes off, check in the thickest part to makes sure the chicken is done.

For the rice:  In a medium sized pan, heat some olive oil over medium heat and pour in your rice.  I always cook 1 cup of rice for us two.  That way we have a little for leftovers. 

As your rice toasts for a few minutes, you're giving it a delicious nuttiness and enhancing the flavor.  After about 5 minutes, or when you start smelling the toasty goodness, add the normal amount of your liquid.  The liquid in this case, is the coconut milk!  Add some salt and cook the rice as normal.

When finished cooking and has sat for about 10 minutes, fluff with a fork and add chopped basil and salt and pepper.  Stir together.

This dish comes together beautifully!  Serve the chicken sliced over the rice and top with lots of extra sauce.  Like I said, it's really good with sauteed fresh vegetables on the side!  Enjoy!

I'm linking up with friends at:

 



Best Loved Mexican Chicken Casserole

Happy Sunday!!!  I love that God has given us a Day of Rest!
Since the last time I talked to y'all, we've had family come and stay with us for a great visit!  Mr. Cozy's parents came and later in the week his brother with his wife and little girl all came to stay with us, and it was such a great time.  I love when family come up, and we get to spend some quality time together around our home or out having fun shopping or exploring new, local restaurants!   We had a great time with them, and always are sad to see loved ones leave.  This recipe is one I made last Sunday for our family and we all loved it!

Here's a dish Mom has made-- and we've always gobbled down-- for most of my life!  A family favorite that's now been passed down to me to share in the making.  So easy, this casserole will satisfy kid's hearty appetite and your Mexican food cravings!  (Don't tell me I'm the only one that gets them...) 

Cheesy and spicy, creamy and a little crunchy, Mexican Chicken Casserole!

It starts with a bottom layer or "crust" of Doritos.  Layered back and forth with a spicy, creamy chicken mixture with a thick cheesy layer over the top.  Mom had the idea to make it prettier and more delicious by adding sliced tomatoes and peppers or black olives on the very top before baking.  I think it makes the casserole a little more appealing to the eyes! (Not like cheese isn't enough!)  My husband love to crush extra chips over the top for an even crunchier bite, so I think I might try to bake it that way the next time.  An extra layer of crunchy chips, every now and then, never hurt anybody!

I never said this was a healthy recipe, because it's not.  It's delicious and filling, and I think eating things like this from time to time is okay in moderation.  We've always used fat free canned soups and many times will serve this with salad.  Reduce the amount of cheese or use baked tortilla chips if you want to make it even better for you, but please don't cut out any of the ingredients for the delicious taste you want!!

This is one of my very favorite casseroles and meals for a comfort food night. I suggest serving it with sour cream and salsa or homemade guacamole along side cooked-down black beans, and you have a restaurant quality meal that's easy and so delicious for your family!

Mexican Chicken Casserole

Serves 6-8

6 Chicken Breasts, boiled or roasted, and shredded 

(I usually roast them with olive oil, salt and pepper at 350 for about 35 minutes.)

1 can Cream of chicken soup

1 can Cream of mushroom soup

1 can Rotel tomatoes

1 c. Milk

1 Small onion, finely diced

Salt & Pepper

Dash of Cumin

1 16 oz. Block cheddar or Colby jack cheese, shredded

(You can use pre-shredded, but I think it's not as good.)

1 large sack tortilla chips, crushed

(I like using Doritos)

Chicken Broth

Mix together shredded chicken, soups, tomatoes, milk, onion, and spices. 

Grease a large casserole dish and place 4-5 Tbsp. chicken broth in dish. 

Place a layer of crushed tortillas, then layer chicken mixture and repeat with chicken mixture and so on. 

Top with shredded cheese and if you like, garnish with freshly sliced tomatoes and green bell pepper or black olives.  .

Bake at 300 degrees for 1 hour or until cheese is completely melted and bubbling!

Allow to cool for 15 minutes until serving. 

I'm joining my friends at: