Taylor is no stranger to the kitchen either. “ I've always helped my Nana and mom in the kitchen growing up,” shares Taylor. ”My Nana has been the biggest cooking influence.” Taylor recalls making homemade biscuits with her Nana and cutting the biscuits in the perfect shape by using cups. “Even now when I visit I help her cook and help set the table.”
Although Taylor was taught to cook at an early age, it wasn't until she and her fiancé, Jazz, moved in together that she really started cooking. Taylor says she enjoys cooking because she feels like she has accomplished something when she’s finished. Taylor admits that she still uses her Nana as a recipe resource but often finds a lot of recipes on Pinterest and will add a little something extra if needed.
Taylor says that her favorite dish to make is Chicken Salsa because she can easily start it before work and there is always enough left over to bring to work the next day. “Jazz is obsessed with it,” shares Taylor. “Even his friends request it when they come over.”
When Taylor isn't busy with work and playing with her pups, she finds herself attending concerts and going to the movies with her significant other.
Today, Taylor is sharing her recipes of “Chicken Salsa” and “Chicken and Dumpling Casserole.”
Chicken and Dumpling Casserole:
3 boneless skinless chicken breast, boiled and shredded
2 cups of chicken stock (from boiling the breast above)
1 stick of butter (1/2 cup)
2 cups of Bisquick or self-rising flour
2 cups of milk
1 can of cream of chicken soup
3 t. Wyler’s chicken granules or 3 bouillon cubes
½ t. dried sage (optional)
1 t. black pepper and salt
Preheat oven to 350 degrees. Place boneless skinless chicken breast in sauce pan with enough water to
cover the chicken. Bring to a boil, then turn off the heat: place a lid on your pot and allow to sit for 10-
15minutes to finish cooking. Remove the chicken from stock (reserve the stock) and allow to cool, then
shred the chicken.
*When building the layered casserole, DO NOT mix the layers!!!*
Layer 1- in 9x13 casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle
black pepper and dried sage over this layer.
(if you want to make this into a pot pie you would need to add the veggies now)
Layer 2- In a small bowl, mix milk and Bisquick. Slowly pour over chicken.
Layer 3- In medium bowl, whisk together 2 cups of the chicken stock, strain if needed, chicken granules
and soup. Once blended, slowly pour over the Bisquick layer.
Tip: add some of the hot stock to the soup can to help melt the soup and get it all out of the can.
Bake casserole for 25-30 minutes, or until the top is golden brown.
1lb boneless, skinless chicken breast
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
Mix soup, salsa and taco seasoning in the bottom of your crockpot. Sink Chicken breasts into the
mixture, covering completely. Cook on low for 5-6 hours depending on the size of the chicken breast. (
I normally mix everything together and put the chicken in the crockpot and then pour the mixture over
1. Remove chicken, shred and return to the crockpot. Add sour cream and mix well. Heat until
everything is warmed through.
2. I put the chicken salsa over chips and then add some cheese to the top of the chicken salsa****