This Cheesy Chicken Taco Casserole from MyRecipes.com would make a great group recipes to share with friends or roommates. It’s very easy to make, and only costs $2.29 per serving.
Here is the original recipe:
- 1 1/2 pounds skinless, boneless chicken breasts
- Salt and pepper
- 1 (24 oz.) jar pasta sauce
- 9 (5-inch) corn tortillas
- 1 cup chopped cilantro
- 2 cups shredded Monterey Jack (8 oz.)
- 1 small tomato, sliced
- Preheat oven to 400°F.
- Season chicken with salt and pepper.
- Place in a small skillet and add cold water to cover.
- Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes.
- Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
- Spread one-third of sauce over bottom of a 7-by-11-inch baking dish.
- Arrange 3 tortillas, slightly overlapping, on top.
- Sprinkle one-third of chicken and cilantro over tortillas.
- Top with a third of cheese.
- Make two more layers of sauce, tortillas, chicken, cilantro and cheese.
- Arrange tomato on final layer of cheese.
- Cover with foil and bake until bubbly, about 20 minutes.
- Remove foil and cook until top is lightly browned, 10 minutes more.
Reviews were generally positive, though some reviewers had suggestions for improvements:
This dish from Favorite Family Recipes may require a little more time than typical college student dinners, but it looks absolutely delicious. I would save this one for a night when you have a little more time to cook!
Here is the recipe (serves four):
- 3/4 c. balsamic vinegar
- 1/2 c. olive oil
- 2 tsp. brown sugar
- pepper (to taste)
- 2 Tbsp. vegetable oil
- 2 c. fresh mushrooms, sliced
- 1 c. balsamic vinegar
- 1 can (about 2 c.) beef broth
- 1 Tbsp. butter
- pepper (to taste)
- 12 asparagus spears
- 4 slices provolone cheese
- 4 slices mozzarella cheese (go to the deli section, they will give you 4 slices of each cheese. It’s less expensive this way)
- Place chicken between 2 pieces of Saran Wrap and pound until it is about 1/4″ thick.
- Place chicken in a ziploc bag, place bag in a bowl big enough to hold the chicken.
- Combine marinade ingredients and pour in the bag.
- Squeeze all the air out of the bag and refrigerate for about 2 hours. About 20 minutes before chicken is done marinating, heat oil in a large skillet.
- Add mushrooms and saute for a couple minutes.
- Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it’s original volume (when it is done, the sauce should be dark brown in color).
- While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through).
- While chicken is baking, prepare the asparagus.
- Bring a saucepan, filled about half-way with salted water, to a boil.
- Toss in the asparagus and boil for about 4 minutes.
- Quickly remove the asparagus and drop in an ice-water bath.
- Remove chicken from the oven (when it’s finished) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken.
- Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little.
- Right before serving, spoon some of the sauce over each piece of chicken.
The recipe is definitely not quick, but it uses very cheap ingredients, making it a good option for a college student.
Here are two reviews of the recipe:
This recipe from Neagle’s Nest offers a homemade version of a popular Mexican Restaurant favorite. I have never tried Pollo Fundido, but it looks like a different take on the typical Mexican dish.
Here is the original recipe:
- Chicken Breast (cut in half lengthwise to make them thin)
- Mexican Dipping Cheese (try the jalapeno flavor)
- 6 to 8 ounces milk (just add enough to get to the consistency you prefer.)
- Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.)
- Saute your onions in a lightly greased skillet and set them aside.
- Sprinkle your chicken with chili salt and begin cooking it in the skillet.
- Grate the Cheese and melt according to directions. I add the milk a little at a time until it gets to a consistency I like. You don’t want it to be so thick you can’t pour it, but so thin it’s like water either.
- After you have all your chicken cooked through, put the onions back in the skillet and turn the burner off. Now you are ready to pour your cheese over the top and it is ready to serve!
- Of course, you can pair this with your favorite sides and it is absolutely excellent rolled into a tortilla.
Reviewers loved this recipe! Several had issues finding a Mexican Dipping Cheese, and chose to use alternatives. Here are a few examples of reviewer comments:
I can’t wait to try this one out myself.
This grilled chicken dish from Favorite Family Recipes looks delicious, cheap and easy! I personally don’t own a grill (I don’t know if many college students do), but this recipe could also work well if you baked or sauteed the chicken instead.
Here’s the original recipe:
- 4-6 boneless, skinless chicken breasts
- 1 pkg bacon (we like to use the thick bacon, it doesn’t fall apart as much on the grill)
- 1 bottle Caribbean Jerk Marinade/sauce (any brand will work, we used KC Masterpiece)
- Grilled pineapple (optional)
- In a large Ziploc bag, combine chicken breasts and about 3/4 of the bottle of Caribbean Jerk Sauce.
- In a separate Ziploc bag, add the bacon and remaining Jerk Sauce.
- Put in fridge overnight (or at least 6-8 hours).
- Take out the chicken, discard marinade and grill turning only once if possible.
- Add bacon to the grill.
- When the bacon seems cooked through (watch it closely, don’t overcook), place the chicken on top of 4 bacon pieces and lay the remaining bacon over the top of the chicken.
- Grill on low for another few minutes. Serve with grilled pineapple.
There weren’t many reviews of the recipe, but those who commented had positive things to say:
This recipe from Six Sisters’ Stuff is different from most that I have posted before, because it requires a crock pot. The dish is definitely not quick to make, because it is a slow-cooker dish. However, the recipe does not need to be monitored during this time, so students could go to class, do work, or study during the cooking time.
Here is the recipe:
- 3-4 boneless chicken breasts
- 1/2 cup BBQ sauce
- 1-2 apples, peeled and grated
- 1 lemon, juiced
- 6-8 slices bacon
- 2-3 sweet potatoes
- 1 cup chopped frozen broccoli
- In small bowl, combine BBQ sauce with grated apple and lemon juice.
- Wrap 2 pieces of bacon around each chicken breast. Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Set to low and cook for 8 hours.
- Slit sweet potatoes with knife or vent with fork. Bake sweet potatoes at 350 degrees for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.
- Cook frozen broccoli as directed on package.
- Serve yummy chicken breast with side of broccoli and sweet potatoes.
The preparation time is pretty quick for this recipe–however, the crockpot cooking will last all day. Be prepared to make this recipe in advance!
The comments on the recipe were positive overall, but did not suggest any changes or additions to the dish. Here are two positive reviews:
I love quesadillas–they’re so simple to make, and they always taste amazing. This quesadilla recipe from A Kitchen Addiction adds a twist on the classic recipe, and I can’t wait to try it out!
Here’s the recipe for 4 servings:
- 4 flour tortillas
- 1 C cooked and shredded chicken, about 1/2 lb
- 1/4 C hot sauce
- 2 tbsp blue cheese or ranch dressing
- 1/4 C green pepper, chopped
- 1/4 C tomatoes, chopped
- 1 C shredded cheese, I used reduced-fat cheddar and monterrey jack
- sour cream and salsa
- Stir together chicken, hot sauce, and dressing until well-combined.
- Spray skillet with olive oil (use a Misto bottle) or non-stick cooking spray.
- Place a tortilla shell in the skillet. Spread a 1/4 C of the cheese evenly on top. Spread 1/2 of the chicken over the top. Sprinkle with 1/2 of the peppers and tomatoes. Spread another 1/4 C of the cheese on top. Top with another tortilla.
- Cook over medium heat for 3-5 minutes or until tortilla turns light golden brown and cheese is melted, flipping the quesadilla halfway through the cooking time to insure even heating. Repeat with remaining tortillas and filling.
- Cut into wedges and serve with sour cream and salsa.
Here is what reviewers had to say about the recipe:
This meal is very easy to make, and can be adapted in many different ways. I think that cutting the recipe in half would make for a great weeknight meal–I would love to try adding jalapenos and bacon!
This recipe comes from Skinny Taste, a blog with the goal of creating low-fat, healthy meals. The recipe is very easy to make, and feels healthier than many easy chicken dishes.
Here is the recipe:
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 1/4 cup chopped red onion
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 3 oz part skim mozzarella, diced
- 1.25 lbs (8 thin sliced) chicken cutlets
- Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
- Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
- Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.
Reviewers raved about the recipe, and some added comments about possible additions, sides or substitutions:
As a health-based site, Skinny Taste also includes nutrition facts for their recipes:
I made this dish over the summer, and it was incredible. I was living in New York City and did not have access to a grill, so I sauteed the chicken instead. Here is a picture of my take on the recipe, which I served with couscous and a simple mango-avocado-red onion-feta spinach salad: