Rio Chicken (and DIY Ranch Mix)

I first found the recipe for 'Cafe Rio' Chicken here and thought it sounded really good. I guess it's a copycat recipe from an actual restaurant but I've never tried the real thing so I don't know how it compares. The first time I made this chicken I followed the original recipe exactly. It was good but, in our opinion, it had too much garlic and the spices needed a little tweaking. Below you'll find our version of Crock Pot Rio Chicken. It's a family favorite around here (you know I don't post a recipe unless it is!) and I hope you'll enjoy it as well!

Cheesy Buffalo Chicken Dip

I don't have a picture to share with this recipe because it disappeared so quickly when I served it at my little fella's birthday party last week. I believe I'd better double the recipe next time! I intend to make it again ASAP (as in tomorrow!) and I might add a picture to this post later. But I thought some of you would want to make it this weekend as you host friends and family. It is kind of a big weekend for food and football. Or so I'm told anyway. I'll use any excuse to make and serve food. Especially when it means I can make this dip!

Cheesy Buffalo Chicken Dip

via fabhousewife

Ingredients:

 1 pound of boneless skinless chicken breast
 1-1/2 cup  red hot sauce (approximately 12 oz bottle)
 8 oz cream cheese
 1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)
 3/4 - 1 cup cup Ranch dressing.
 

Instructions:
Bake or poach the chicken breasts. Shred the cooked chicken.

In a bowl, combine shredded chicken with the hot sauce and set aside.

Spread 8oz block of cream cheese into the bottom of casserole dish.
Top with buffalo chicken.

Sprinkle on the cheese.
Drizzle some Ranch dressing, to taste.   

Bake at 350 degrees for approximately 25 minutes, until dip is melted and bubbling.

Serve with tortilla or pita chips and/or vegetables for dipping.

Notes:

I used two large chicken breasts. I baked them in the oven and then used my Kitchenaid with the paddle attachment to shred them. So easy! Of course two forks will do the trick as well, just not as fast. 

Use your favorite brand of hot sauce. I just grabbed whatever the store brand was at Aldi but I'm sure Franks Red Hot sauce would taste great as well.

Season the chicken with as much or as little hot sauce as your crowd can handle. 

Same goes with the Ranch dressing. I have some Ranch haters in my house but they didn't complain a bit about this dip. 

ENJOY!

Creamy Mexican Chicken Dip

Ingredients:
2 cans condensed cream of chicken soup (I used homemade, see notes)
1 cup shredded cheese
1 10-oz can of diced tomatoes and green chiles (Rotel)
chopped or shredded chicken

Instructions:
Preheat oven to 375 degrees.
Stir all ingredients together in 2-quart baking dish.
Bake for 20-25 minutes.
Serve hot over rice or with tortilla chips.

Notes

• It's not very often that I have any cans of condensed soups on hand so I typically just whip some up as needed. On this particular day I had recently skimmed over this recipe and went from there. I ended up with about 4 cups of the homemade cream of chicken. Here is another good source for cream of soup recipes.

• I used a heaping cup of shredded cheddar cheese but another great option would be the zesty mexican cheese. You can always add a little zest of your own by tossing a few pinches of taco seasoning in with the cheese.

• For the chicken I just grabbed a large chicken breast from the freezer, thawed it, seasoned it with homemade taco seasoning, baked it and chopped it up. This dip is a great way to use up your leftover meats. Any shredded chicken or pork, even cooked ground beef or Italian sausage would be great!
• Oh, and if you make this dip and find a way to photograph it to make it look at all appetizing...hook me up with a better photo, would ya? Just trust me when I tell you that this really does taste better than it looks! ;)  ENJOY!

Tender Baked Chicken, Potatoes, and Greenbeans

Here's a simple go-to recipe to throw together when you want a hot meal ready to dish up when you return from church or work. I'm a firm believer in having lunch ready or at least close to being ready when we return from church if I want to keep my sanity and my family happy!

Slow Cooker Barbecue Chicken

I am forever grateful to my friend Elizabeth for sharing this recipe with me! Just as I'm forever grateful that she shared the perfect apple muffin recipe with me. Great recipes are meant to be shared! That's a huge reason behind my starting this blog. So without further ado, here is a fantastic barbecue chicken recipe for you to try at your earliest convenience. Trust me, you'll be glad you did!