Cottage Chicken Recipes

COTTAGE CHEESE SPINACH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
• Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
• Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

COTTAGE CHEESE CHICKEN ENCHILADAS

Steps:

• To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
• To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
• Preheat oven to 350 degrees F (175 degrees C).
• To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

COTTAGE CHEESE CHICKEN ENCHILADAS

Steps:

• 1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
• 2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
• 3. Preheat oven to 350*F.
• 4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
• 5. Bake at 350*F. for 30 minutes or until cheese is melted and bubbly.
• My Note: This was a big hit at my house! I would serve this meal for family and friends. Here are some changes I made based upon other family reviews and my own taste. 1) Instead of boiling chicken, I bought an herb-roasted chicken from the grocery store. I sauteed the onions and peppers alone and added about 2 teaspoons of taco powder at the end. After shredding the hot chicken, I added it to that pan. 2) I put some refried beans in each enchilada. 3) For a beautiful look, I sprinkled the top with sliced black olives. 4) I used about 2 cans of enchilada sauce. Very important! Spray the bottom of the pan and pour some sauce on it before adding the rolled enchiladas. 5) I used flour instead of corn tortillas. I moistened each tortilla with the enchilada sauce before putting it together. (Pour some sauce in a deep bowl and wipe the tortilla on both sides.) This helped keep the enchilada moist and tasty. This is beautiful! Let stand about 5 minutes before serving.

CHICKEN, BROCCOLI, AND COTTAGE CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine broccoli and 1/2 cup water in a saucepan over medium heat. Cover and cook until tender, about 10 minutes. Drain.
• Transfer broccoli to a 9x13-inch casserole dish. Add chicken, condensed soup, cottage cheese, Cheddar cheese, salad dressing, and lemon juice and mix until well combined.
• Mix crushed crackers and melted butter together; sprinkle over the casserole.
• Bake in the preheated oven for about 30 minutes.