Cracked Out Chicken Bubble Up

Our 95 degree days of sunshine have made way for more clouds, rain and thunderstorms this week. 

Another dreary event has been one of our little guys, Theo recently had surgery to remove a skin tag on his eye, teeth cleaned and a lump removed from his thigh...poor guy.  Between that and the noise of fireworks, he's had a tough couple weeks around our house.

It's time for warm comfort food again and this one definitely does the trick!  Super easy, delicious and makes great leftovers.

Cracked Out Chicken Bubble Up
Courtesy of Plain Chicken

2 cups chopped or shredded chicken
1 (10.75oz) can Cream of Chicken Soup
8 ounces sour cream
1 cup shredded cheddar cheese
1-1/2 Tbsp Ranch dry dressing mix
1/4 cup cooked, chopped bacon
1 (12oz) can refrigerated Grands Jr biscuits

Preheat oven to 350 degrees.

Lightly spray a 9x13 inch pan with cooking spray.  Set aside.

Combine chicken, soup, sour cream, cheese, Ranch mix and bacon.  Cut each biscuit into 4 pieces. Toss with chicken mixture.

Pour chicken mixture into prepared pan. (Make sure the biscuit corners are separated from each other and placed throughout the pan.  Bake for 25-30 minutes, until bubbly and biscuits are golden brown.

One Year Ago: Quick Marinated Cherry Tomato Salad

BBQ Chicken Fiesta Salad and Touring The Big South

Well, we successfully made it to Atlanta yesterday.  Our first visit to the South and home of the Georgia Peach.  Everyone here has been so incredibly nice and hospitable.  I love the South!!!!  My girls and I have been non-stop with the subway, walking and being the ultimate tourists before our tournament starts tomorrow.

The final stop at World of Coca Cola - The Gift Shop!!

 Last night we were all craving Mexican food and ended it finding this great place called Martha's Mexican Restaurant downtown.  I had my first Peach Margarita - delish !!  Then this morning I searched out breakfast near the Coca Cola Museum and came across the Atlanta Breakfast Club.  Oh dear heaven, BEST breakfast ever!!!  I don't know what else to say, other than if you find yourself in Atlanta, you must find the Atlanta Breakfast Club.

Martha's Peach Margarita and Soft Tacos -
perfect end to a long travel day!!

So as I had my Italian Chopped Salad at California Pizza Kitchen by myself with a nice glass of Pinot Noir, I thought of my husband home alone with the boys, Angus and Theo and am willing to bet that he is also having salads this week, while we are away.

I made this salad for my friend Toni, during her brief visit with us...it is one of our go to favorites that we just love!!

BBQ Chicken Fiesta Salad

3 Cooked Chicken Breasts
1/2 cup Pre-made BBQ Sauce
1 small head Romaine lettuce
3 roma tomatoes, diced
1/2 small jicama, peeled and diced
1 can black beans, drained and rinsed
1 can mexican blend corn and peppers, drained and rinsed
4 slices cooked bacon, chopped
1/2 cup ranch flavored salad dressing
corn tortilla chips

Chop the diced chicken and toss with bbq sauce and set aside.

Wash and chop the romaine lettuce and put in large serving bowl.  Add the diced tomatoes, diced jicama, black beans, mexican corn/pepper blend, chopped bacon and chopped bbq coated chicken.

Add ranch dressing and toss salad well.

Plate salad and top with crushed corn tortilla chips.

Makes (4) dinner sized servings

One Year Ago:  Chinese Chicken Salad - Ramen Style

BBQ Ranch Grilled Chicken

Well we did it...we have survived the first week of school.  To say it has been a whirlwind is an understatement.  Non-stop schedules all week, both day and night, but we made it.

My mantra, next to our coffee maker...enough said.

To help keep my sanity (especially during school and volleyball season), I always plan our dinners one week in advance and keep a monthly calendar on the refrigerator to help with the planning.  It's a good thing because I need to refer to it several times a month when I am writing my blog.

I typically photograph and keep about two weeks of meal and/or specialty photos stocked and ready to go for the postings.  The problem is when I go back to write and download the photos, sometimes I cannot recognize the dish.  My sister-in-law who was the Marketing Director for Bristol Farms taught me that food is one of the most difficult things to photograph to capture the true colors and textures of a dish...she was spot on.

So as I was going through my photos this week I came across this one and it took me about a day and referring to my meal calendar to figure out what it was.  I can't believe I forgot about it because it was one of the most amazing chicken dishes we have had...served with a caesar salad and parmesan-garlic couscous. The moistness and flavors of the chicken was outstanding. This is by far a keeper...now if I can only remember it for the future!

BBQ Ranch Grilled Chicken
Courtesy of Plain Chicken

1/2 cup olive oil
1/2 cup prepared Ranch dressing
3 tablespoons Worcestershire sauce
3 Tbsp BBQ seasoning
1 teaspoon white vinegar
4 skinless, boneless chicken breast halves

In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, BBQ seasonng, and white vinegar.

Pound chicken breast to 1/4" thickness.  Place chicken in the gallon size ziplock bag.  Pour marinade over chicken.  Refrigerate for at least 8 hours (all day).

Preheat the grill for medium-high heat.  Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.