Finally, PERDUE® chicken is sold in the Denver area! I’m loving their “Short Cuts” chicken breast. These make dinner so fast an easy! To prove just how easy it is, I gave a couple of coupons to some friends to see what they could come up with short notice. Cara from Lakewood Macaroni Kid made a Green Chili Casserole and Tracee from the The Tenley Project™ made Baked Spaghetti with Chicken. You will find their recipes below.

ETA – In the Denver area we have three of their flavors – Original Roasted, Grilled, & Southwestern Style.

But first… You can win your own package of PERDUE® Short Cuts! I have 5 (FIVE!) coupons to give away! All you have to do is visit PERDUE® online and come back and leave a comment as to which variety of PERDUE® Short Cuts you would buy and what recipe you would use them in! Extra entries if you post a link or full recipe in your comment and even more entries if “like” them on facebook, just make sure you come back here and leave a comment that you did! (You can “like” us on facebook too. 😉 We don’t bite!) Contest ends June 5th, 2011. Five winners will be notified by email.

Green Chili Chicken Casserole
green chili casserole1 package of PERDUE® Short Cuts Southwestern Style diced or chopped
1 can cream of chicken soup
1 can of diced green chilies
1 small onion diced
1 can of Herdez salsa verde (or 8 oz of any salsa verde)
2 cups of shredded cheddar cheese (any type, we like a mexican mix)
8 flour tortillas (cut up into bite size pieces)
1 tbsp of olive oil
2 tbsp of southwestern or taco seasoning (we love Pampered Chef’s Southwestern seasoning but regular taco seasoning works well too)

Heat olive oil in bottom of pot. Add onions and cook until translucent. Add cream of chicken soup, salsa verde, diced green chilies, chicken and southwest seasoning to pot. Mix together well and let simmer for several minutes (5-10) to blend flavors.
Take a spoonful of chicken mixture and spread into the bottom of a 9×13 pan, just enough to cover bottom. Place a layer of flour tortillas. Spoon half of the chicken mixture over tortillas. Top with 1 cup of cheese. Repeat.
Place in a 325 degree oven and bake until cheese is nice and bubbly.

This is a great recipe to double and make one giant pan or make one for dinner and one for the freezer. It is a hit with our entire family!

EASY Baked Spaghetti with Chicken

1 package PERDUE® Short Cuts grilled chicken
1 box of whole wheat pasta (linguine, spaghetti, or rotini)
1/4 cup roasted peppers (chopped)
1 jar of spaghetti sauce
1 cup of nonfat or lowfat cottage cheese
1/2 cup chopped spinach
1/2 cup shredded mozzarella cheese
garlic salt and pepper to taste

Cook pasta as directed. Strain pasta and place in baking dish. Stir in spaghetti sauce, roasted peppers, chopped spinach, chopped chicken strips and season to taste. Spoon cottage cheese onto the pasta mixture and then sprinkle the mozzarella cheese on top. Bake at 325 degrees for 10-15 minutes until cheese is bubbling. Serves 6-8 people.

Perdue Short Cuts Southwestern Style

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disclosure: I was given coupons for myself, as well as some to giveaway. No monetary compensation was made for this post.

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Emily

Fueled by coffee and wine. Wife to a doc, mom to three boys (one with Autism), a puppy and a tortoise. I knit, I get crafty, I tweet.
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