Crockpot Rotisserie Chicken

I love using rotisserie chicken. It is very flavorful and has so much meat, but at about $7.00 a piece, it's not always a practical option....until now!!! I made this one in my crockpot for $3.80! That's almost half the price! Plus- the meat is so versatile. This week I used it in Chicken and Borracho Bean Burritos, but I also  use it in pasta, as a main dish, in salads, tacos, etc.

I bought:

1 whole fryer chicken ($3.00)

1/2 cup dry white wine or chicken broth (wine; $.80) 

I had on hand:

Olive oil

2 tbsp minced garlic

2 bay leaves

1 tsp dried rosemary

Cavendar's Greek Seasoning

Salt and pepper to taste 

 

1- Remove giblets from chicken and dispose. Rinse chicken and pat dry. 

2- Place chicken in crockpot and sprinkle well with salt, pepper and Cavendar's seasoning. Then drizzle with olive oil. 

3- Drizzle heated saute pan with olive oil.  Add garlic to pan and saute for about 30 seconds, or until fragrant. 

4- Add wine (or broth) to pan, along with all seasonings and stir. 

 

5- Pour wine mixture over chicken in crockpot. Cook over high heat for 3-4 hours or low for 5-6 hours, turning chicken over periodically. I try to keep the breast side down for the majority of the time so that it gets the most moisture. COOK TIME WILL VARY ACCORDING TO SIZE OF CHICKEN.

6- Remove chicken from bone and serve as desired. I made chicken and borracho bean burritos.

Chicken Enchiladas with Red Sauce

I originally saw this recipe on Pinterest, but was skeptical because I have never made a really good red enchilada sauce from scratch. Add to it, this recipe is fast and has few ingredients...really skeptical. I was wrong. It is THE BEST and Ross (who is obsessed with my green enchiladas) said that these are his new favorite! Do yourself a favor and make these asap!

I straight up copied this recipe and the pictures from Pink Parsley and I didn't change a thing, except for using flour instead of corn tortillas.

Chicken Enchiladas with Red Chile Sauce
adapted from Tide and Thyme, orginally from America's Test Kitchen

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
  
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
  
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas (I used flour)
  
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Chicken Gnocchi Soup

Have you ever had the chicken gnocchi soup from Olive Garden? It's good. Mine is better. I think that it's the Italian version of chicken 'n dumplings.

Ingredients:

1 rotisserie chicken, remove

meat and shred into strips
4 tablespoons butter
4 tablespoons flour
1 quart half and half
32 ounce chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach
1 tablespoon extra virgin oil

1 pack of potato gnocchi (Italian potato dumplings)

1 teaspoon thyme
1 teaspoon parsley

1/2 teaspoon celery salt

1 tsp basil

Crushed red pepper to taste

Salt and cracked black pepper to taste

Directions: Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat. When the onion becomes translucent, add the flour to make a roux. Let the butter and flour mixture cook for about a minute before adding chicken broth. Stir and let cook until well incorporated. Add the gnocchi and bring to a boil for about 2 minutes. Then add the half and half and remaining ingredients and simmer until ready to serve. Be careful not to boil again; gnocchi will get mushy.

Image Source

Chicken-chile emPIEnadas

I was looking through my kitchen a few days ago, trying to come up with a dish that didn't require a trip to the store. This is what I came up with and they were amazing...so good, in fact, that Ross wants them again this weekend! They are kind of like empanadas made with pie crust and baked.


2 refrigerated pie crusts
2 cooked chicken breasts, cut into tiny bites
3/4 block of cream cheese, softened
2 tsp chopped green chiles (adjust amount to taste)
1/4 cup shredded cheddar
1 tsp beef fajita seasoning
1 egg
Coarse sea salt (optional)

-Mix together chicken, cream cheese, green chiles, cheddar and fajita seasoning.
-Cut pie crusts into circles. I used a large cup to cut the circles. It made about 12 empienadas.
-Spoon about a tablespoon of chicken mixture onto each pie crust circle. Fold crust over mixture to form a half circle shape. Press the edges of each closed firmly with a fork.
-Place onto a lightly greased baking sheet.
-Scramble the egg and brush over each empienada. This makes them beautifully brown and crispy in the oven.
-Sprinkle tops with sea salt. This is purely decorative :)
-Bake for about 10 minutes, or until golden brown, at the temperature on the pie crust box. It varies by brand.

We ate them all and didn't take a picture. Here's the site where I got it.

Rotisserie Chicken- My new BFF

I had never really considered cooking with rotisserie chicken before. Then, Giada did it on her show and if it's ok for Giada, it's ok for me. It's my new kitchen bff. I can buy an entire cooked chicken for less than $5.00 and it's usually enough meat for one or two meals for us. Plus, the best part is that it's already cooked and I don't have to handle nasty, raw chicken! I have been using it for all sorts of recipes...yummy!

Image Source

I'm in LOVE with this recipe: Veggies and Noodles with Thai Coconut Curry Sauce

I got this recipe from Our Best Bites and I'm absolutely, totally and utterly in love with it. First of all, I love curry. Secondly, I love noodles....So, curry noodles are HEAVEN.

Veggies and Noodles with Thai Coconut Curry Sauce {aka Kate's Noodles & Company Bangkok Curry Semi-Knockoff from Our Best Bites}

Recipe heavily adapted from The Colorado Connection

1 lb. linguine (**Next time I'd use a little over half of the noodles so that there is more sauce.)

1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots
**I added 2 cups of cooked chicken

1/2 c. green onions

1 medium red, orange, or yellow pepper, thinly sliced

1 c. sliced mushrooms

1 Tbsp. fresh, minced ginger

1 Tbsp. fresh, minced garlic

1 Tbsp. curry paste (**I used closer to 2 tbsp because I really like the flavor.)

Juice of 1 lime, plus more limes for garnish

2-3 Tbsp. olive oil

1 can of lite coconut milk

2 Tbsp. soy sauce

2-3 Tbsp. sweet chili sauce (available at Asian markets and Wal-Mart)

Black sesame seeds for garnish

Cook pasta according to the package directions. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time--you still want them to be quite crunchy. If you're using fresh veggies, blanch them in boiling water for 1-2 minutes or until they're tender-crisp.

In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic and cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.

Add the sliced red peppers and the half-cooked (formerly frozen) vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again and serve with a sprinkling of black sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating).

Asian Chicken Salad

This is a yummy, cool dish for a hot summer night.


Ingredients
Salad
* 1/2 bag of cole slaw cabbage mix
* 1/2 bag of lettuce shreds
* 1/4 red bell pepper, chopped into bite sized pieces
* 1 sliced cucumber
* Chopped cilantro
* Chopped green onions
* 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)

Dressing
* 1/4 cup vegetable oil
* 2 tablespoons low-sodium soy sauce
* 2 tablespoons rice vinegar
* 1/4 tsp minced ginger
* Sprinkle of garlic powder
* Sriracha chili sauce to taste
* 1/2 teaspoon granulated sugar
* Kosher salt and freshly ground black pepper, optional
* 1/2 pack of crumbled ramen noodles, for garnish

Directions
For the salad, mix all salad ingredients and chicken.

For the dressing- In a small bowl, whisk together the oil, soy sauce, vinegar, ginger, garlic powder, chili sauce, and sugar until smooth. Season with salt and pepper, to taste.

Pour the dressing over the salad and toss well. Garnish with the ramen noodles and serve.

Chicken Salad #3: Waldorf Style

Here's my twist on a classic Waldorf Chicken Salad.

Ingredients
* 1/2 cup chopped walnuts
* 3 cups chopped cooked chicken (leftovers work great)
* 1 cup seedless red grapes, halved
* 1 large apple, diced
* 1 cup diced celery
* 1 handful of dried cranberries
* 1/4 cup mayonnaise
* 1/2 cup honey mustard (dressing works great)
* 2 tbsp lemon juice
* 2 tbsp dijon mustard
* 2 tbsp yellow mustard
* Sprinkle of paprika
* Sprinkle of cayenne pepper
* Salt and pepper to taste

Directions
1. Place chicken, nuts, grapes, apples, celery and cranberries in large dish and mix.
2. Mix mayo and lemon juice until smooth.
3. Add mustards and mayo to chicken mixture and stir until combined. I like to add the mustards first and then add mayo, little by little, so that it doesn't get to be to heavy with the dressing.
4. Sprinkle in paprika and cayenne. Add salt and pepper to taste.
5. Chill for 30 min- 1 hr before serving. This lets the ingredients get to know each other for a while.

(One day I will learn to take decent pictures. Until then, I will continue to google. I found this great one on the Southern Living site.)

Creamy Chicken and Bacon Pastry Pockets

I served these beside a nice wedge salad, although, Ross had eaten a handful of them before dinner was ever on the table.

1 box puff pastry, defrosted (2 sheets)
1 8oz container Philadelphia Chive and Onion flavor Cream Cheese
1/2 C shredded mozzarella cheese
1 1/2 C cooked shredded chicken breast
1/3 C cooked crumbled bacon
3 Tbs finely chopped sun-dried tomatoes
Red pepper flakes to taste (my addition)
1 egg
1 Tbs water

**I defrosted the puff pastry dough in the fridge overnight before using it.

Preheat oven to 400 degrees.

Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with mozzarella cheese, chicken, bacon, red pepper flakes and sun-dried tomatoes. Stir to combine and set aside.

Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3" each.


Place about 2 teaspoons of cream cheese mixture onto each square. With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together and crimp with a fork to seal.

After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry. Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving. Can also be served at room temperature. Recipe by Our Best Bites.

Freezer instructions: Follow directions through egg wash. Place baking sheet in the freezer. When pastries are solid to the touch, transfer to an airtight container and store in the freezer. When ready to bake, place frozen pastries directly on a baking sheet in preheated 400 degree oven and bake for 15-20 minutes or until puffed and golden.

Chicken and Green Chile Taquitos

I found this idea on this website and changed it up to my liking. I used her pictures because they were way more pretty! We liked the flour ones better and yes, they get super crunchy when you bake them! They would be great with queso or guacamole!!

I'm so glad that I learned about how to make them crunchy without frying them! I can make all sorts of cool little taquitos now! They were great for watching a movie on a cold day with the hubs!

Ingredients
3 chicken breasts
1 block of cream cheese
Green chile salsa
Hot sauce (we like Cholula)
Adam's Beef fajita seasoning
Salt and pepper to taste
Corn or flour tortillas
Cooking spray


Directions:
Boil chicken breasts until fully cooked. Remove from water and shred with fork and knife. Soften cream cheese in microwave for about 30 seconds. Mix chicken, cream cheese, several tablespoons green chile salsa, hot sauce to taste, fajita seasoning, salt and pepper. Cover tortillas with damp paper towel and warm in microwave for about 45 seconds. Spoon a few tablespoons of chicken mixture into warm tortilla and roll very tightly.
Place on lightly sprayed cooking sheet. Spray with cooking oil and sprinkle with salt (I like using sea salt here because it is bigger). Bake at 425 for about 15 minutes or until golden brown. Enjoy!!

Chicken Cordon Bleu

This recipe made Ross literally do a dance in the kitchen...he then called it the "Hubby Approved Dance." I need to keep track of this recipe!


**WARNING- This is not one of the lighter meals on my blog, but it sure is yummy***

Ingredients:
1 lb skinless, boneless chicken breasts
3 slices Swiss cheese
3 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules or a bouillon cube
1 tablespoon cornstarch or flour (for thickening the sauce)
1 cup heavy whipping cream **yikes**
toothpicks

Directions:
1- butterfly your chicken breast and place slices of ham and swiss in the middle. fold over the top flap of the chicken breast and secure with toothpicks.
2- mix together flour and paprika. coat chicken in mixture.
3- melt butter in pan and let it get nice and hot...like, bubbley, golden brown hot...place your chicken in pan and cook for 2-3 minutes on each side or until golden brown.
4- while the chicken is cooking, mix up your chicken broth and bouillon granules. turn chicken to low heat and sloooowly pour broth into pan. cover and let simmer for about 15 minutes, or until chicken is done.
5- remove chicken and pour cream into pan. whisk in cornstarch and stir until thickened.
6- pour a good amount of the sauce over the chicen when you are ready to serve.
**this recipe is from the amazing site, www.kevinandamanda.com**

Bacon wrapped asparagus

i kinda made this up as i went along and it turned out pretty dang good! i made mine with ham (b/c i do not like bacon one tiny bit) and ross' with bacon. yum, yum!

blanch your asparagus...only like 2 minutes max....remove from water and sprinkle with salt and pepper. tightly wrap a few in bacon to make a little pack. cook in skillet, turning as each side of bacon gets cooked.

White-ish Enchiladas

I made these tonight for dinner. They still have room for improvement, but they are pretty good for just mixing random things together and hoping for the best! Ross went back for seconds...

INGREDIENTS
8 small flour tortillas
2 large chicken breasts
1 can cream of mushroom soup
1 cup sour cream
1/4 cup chopped onion
1/2 can rotel
shredded cheese (your choice of kind...I use Mexican blend)
olive oil
chopped jalapenos to taste
Adam's Beef Fajita Seasoning

DIRECTIONS
1- Cut chicken into small bite sizes and cook in olive oil until thoroughly cooked. Season with Adam's Beef Fajita Seasoning.
2- Mix together cream of mushroom soup, sour cream, onion, rotel, 1/2 cup shredded cheese, some Adam's Beef Fajita Seasoning.
3- Stir a few tablespoons of sauce in with chicken over low heat until well mixed.
4- Spray baking dish with non-stick spray. Spoon about 2 tbsp chicken/sauce mixture into each tortilla. Roll tightly and place crease down in dish. Do this to all tortillas and pour remainder of sauce evenly over tortillas.
5- Bake in oven for 15 minutes uncovered. Sprinkle with cheese and continue baking until cheese is melted.
6- Let cool a little before serving. This goes well with my White Girl Mexican Rice.

Verde Chicken Enchiladas

These are in Ross' top 3 favorite dishes that I make. Lucky for me, they are yummy and easy!

Ingredients:
4-6 large flour tortillas
1 can Hatch green chile enchilada sauce
1 cup (or so) shredded cheese
2 large chicken breasts, cut into small bites
Adam's Beef Fajita Seasoning
Olive oil

Directions: Sautee chicken pieces in olive oil and sprinkle with fajita seasoning. Cook thoroughly. Roll up 1 tbsp sauce, 1/4 of chicken and some cheese inside of each tortilla. Roll each tortilla tightly and place crease down in 9x9 square cooking pan. Pour rest of sauce from can over enchiladas and sprinkle with cheese. Bake in oven until warmed through and cheese is melted. (about 10 minutes on 375)

Bacon-Jalapeno-Grilled Chicken

Picture is from BlogChef.net- I can not take pictures that are that beautiful!


This recipe is a twist on one that the men in my family make while hunting. It is one of the yummiest ways to cook chicken ever! Plus, Ross grills it, so all I have to do is prepare it! Perfecto!

Fresh or pickled jalapenos
Cream cheese or Laughing Cow cheese
Bacon
Thawed out chicken breast cut in 1/2
Toothpicks

Put cream cheese and jalapenos on chicken breast and roll up. (Or chop the jalapenos and mix them into the cream cheese. It's wonderful either way.) Wrap chicken with bacon tightly. Secure with toothpicks. Have your man grill them while you relax :)

Quesadillas- Just Glorified Grilled Cheese Sandwiches

So this is more of an idea than a recipe.

I love making quesadillas. They are so versatile and easy. Just butter some tortillas, stuff with whatever you have and brown it in the skillet! It's great for leftover meat!

The only "rule" is to include cheese. It's the glue that sticks the tortillas together.

Ideas
*American cheese, lunch meat, salsa
*Feta or mozzarella cheese, spinach, sun dried tomatoes, chicken
*Cooked chicken or beef, salsa, shredded cheese

Chicken Pesto Panini

This is just a sandwich, but it turns out looking so fancy!

Ingredients
Chicken breast
Olive oil
Salt and pepper (or your favorite all purpose seasoning)
Pesto (again, I recommend Classico brand)
Butter or margarine
Mozzarella cheese
Sun dried tomatoes packed in olive oil
Thickly sliced bread (I like sourdough or french bread)

Thaw your chicken breast partially. (It is easier to slice when kinda frozen, kinda thawed) Slice it horizontally so that it is in two thin layers. Cook chicken in olive oil in a skillet. Season with salt and pepper (or your favorite all purpose seasoning). Be positive it is fully cooked!!

LIGHTLY spread butter on one side of each of your bread slices (the pesto has olive oil in it, so you don't want it to be too greasy). Spread pesto on other side of both pieces of bread. Layer up your sandwich with chicken, cheese and sun dried tomatoes. Place in skillet or on George Foreman grill! Cook until golden brown.

***ENJOY***

Chicken Salad #2

I love chicken salad, but sometimes you want to mix it up. Thanks to the culinary genius, Ina Garten (Barefoot Contessa), we have the perfect alternative!! The extra bonus---it's packed with healthy veggies!! **I have tweaked it a bit**

Ingredients

* 2 whole (4 split) chicken breasts
* Good olive oil
* Salt and freshly ground black pepper
* 2 cups broccoli florets
* about 3/4 cup good mayonnaise (I use low fat)
* 2 tablespoons dry white wine
* 1/4 cup Dijon mustard
* 3 tablespoons whole-grain mustard
* 2 tablespoons minced fresh tarragon leaves
* 1 cup cherry or grape tomatoes, halved

Directions

Chop chicken into small bite size pieces. Saute chicken with olive oil, salt and pepper until cooked through.

Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. ONLY ADD AS MUCH SAUCE AS YOU WANT. YOU DON'T HAVE TO USE IT ALL!!!

Chicken Fried Rice

This is one of Ross' top 3 recipes that I make....good thing it's so easy to make! It is also a great way to use leftover chicken or rice.



Ingredients
3 large chicken breasts thawed and cut into bite sized pieces
1 1/2 cup white rice (uncooked)
3/4 cup chopped onion
2 tbsp(ish) minced garlic
soy sauce- I would guesstimate about 1/4-2/3 cup--just to taste
Sunbird fried rice seasoning- 1 packet
2 or 3 eggs scrambled without butter or seasoning
2 tbsp(ish) olive oil
salt and pepper

Directions
I cook this in a wok, but any large dutch oven or skillet will work just fine. Cook rice and cool. (This is important so that it doesn't overcook later on.) Saute onions in olive oil for a few minutes and then add garlic. (You add the garlic later so that it doesn't burn) Add chicken and cook until done--season with a little bit of salt and pepper. Add rice, fried rice seasoning, soy sauce and scrambled eggs. Mix together gently so that the rice doesn't get mushed up. Cook just until thoroughly heated.

***Serving suggestion: I like to serve this with stir fried veggies in a Szechwan or sweet and sour sauce. I also top it with the sauces pictures below. I like the sweet chili sauce and Ross likes the spicy one.



Pictured from left: Sweet Chili Sauce (the kind I grew up eating, but any will be great), Chicken Man Sauce (That is, of course, not the real name, but we don't know what it is really called. It's spicy chili sauce), Sunbird Fried Rice Seasoning (I get it at WalMart)

Chicken Pesto Pasta Salad

This is a quick and easy meal great for hot summer days b/c it is served cold. It is also a great way to use left over chicken!

One box of your favorite short pasta cooked al dente (I like shells, penne or pinwheels)
3 cooked chicken breasts cut into bite sized pieces (left overs work great here)
Pesto (it's on the same isle as spaghetti sauce)
Red pepper flakes
Cherry tomatoes cut into halves

Once chicken and pasta are cooked, mix together with 3 or 4 tbsp of pesto. Add red pepper flakes to taste. We like it spicy, so I use a lot. Cool in fridge until ready to serve. Top with cherry tomato halves before serving.

Chicken Salad: Perfect meal for a hot summer day

This is one of my favorites for a hot day or if I have left over chicken. I'm sorry that this recipe doesn't have exact measurements. I kind of just make it up as I go along when I'm cooking it.



Ingredients~
about 4 cooked chicken breast
about 5 boiled eggs
2 or 3 tbsp dill pickle relish
2 or 3 tbsp sweet pickle relish
2 or 3 tbsp light mayo (NOT miracle whip)
Tony Chachere's Cajun seasoning to taste

Chop up chicken into small pieces and place in mixing bowl. Grate or chop (I prefer chopped) eggs and add to bowl. Add other ingredients and stir. Cool and serve with crackers or as a sandwich.