Chicken Cordon Bleu Casserole

Ingredients:

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk

Directions:
1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Sent in by fan Siohban Armer

Crock Pot Chicken Tortilla Soup

Ingredients

4-6	chicken breasts, cooked & diced
1	large (28 oz) can of diced tomatoes
1	(14 ounce) can enchilada sauce
	(I use medium, but you can use mild or hot)
1	medium onion, chopped
	(Or, if you are a cheater like me, I buy the pre-diced onion. My eyes are SO sensitive to onion & my eyes water so badly. The pre-diced stuff is the best invention since sliced bread!)
1	can chopped green chilies
1	tablespoon of minced garlic
1	(32 ounce) container chicken broth
1	teaspoon cumin
1	teaspoon chili powder
	Salt & Pepper (to taste)
1	(10 ounce) package frozen corn
For the garnish:
	Corn Tortillas
	Avocado
	Shredded Cheese
	Sour Cream
	Green Onions Directions 1. Boil your chicken breasts until fully cooked. Then, dice them up! 2. Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot. 3. Pour in chicken broth, add cumin, chili powder, salt, pepper. 4. Stir. 5. Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours. About 30 miutes before you are going to serve the soup, you need to get the tortillas ready! Preheat oven to 400 degrees. Lightly brush both sides of tortillas with olive oil (or vegetable oil, whatever you have on hand!) Cut tortillas into strips (I use a pizza cutter) then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, put tortilla strips over soup. Then, I garnish that with sour cream, shredded cheese & sliced up avocado (you can garnish with green onions also, I just didn’t have any) It looks this pretty for about 10 seconds & then I stir it all together and eat it!

Crock Pot Orange Chicken

Crock Pot Orange Chicken

First off, I apologize that I don't know where this recipe came from. If it's yours, please let me know and I'll give you credit.

Ingredients:
• 3-4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

Pour the flour in a small bowl.
Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.

The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot.
Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice and even add veggies if you want a healthier meal.
Enjoy!

Pollo Fundido

Ingredients:
Chicken Breast (cut in half lengthwise to make them thin)
Onion
Mexican Dipping Cheese (I use the jalapeno flavor)
6 ounces milk (just add enough to get to the consistency you prefer.) 
Chili Salt (recipe here )

Directions:

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.

Mexican Dipping Cheese (I wanted to include a picture of what I use so you would know what to look for).
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!

Chicken Pot Pie

Ingredients:
1 pound skinless, boneless chicken breast halves - cubed

• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purposed flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9inch) unbaked pie crusts

• Preheat oven to 425 degrees F (220 degrees C.)

Directions:
1. In a saucepan, combine chicken, carrots, peas, and celery.

2. Add water to cover and boil for 15 minutes.

3. Remove from heat, drain and set aside.

4. In the saucepan over medium heat, cook onions in butter until soft and translucent. 

5.Stir in flour, salt, pepper, and celery seed. 

6. Slowly stir in chicken broth and milk. 

7. Simmer over medium-low heat until thick.

8. Remove from heat and set aside.

9. Place the chicken mixture in bottom pie crust. 

10. Pour hot liquid mixture over. 

11. Cover with top crust, seal edges, and cut away excess dough. 

12. Make several small slits in the top to allow steam to escape.

13. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. 

14. Cool for 10 minutes before serving.

Whole Cooked Chicken

*Easiest way to cook a whole chicken *

*Also the cheapest way to buy chicken*

Ingredients:

whole chicken

1 onion

5 stalks of celery

Directions:
1. Place whole chicken in a large soup pot, chop one onion and 5 stalks celery and add to pot

2.  Fill with water about 3/4 way full cover and cook on med heat about 1 1/2 hr to 2 hrs 

3. If it starts to boil over just lower the heat. 

-Keep the liquid as homemade chicken broth for soups. you can then shred the chicken when it cools for LOTS of other recipes (freeze what you don't use in ziplock bags of 1 cup chicken-

Smothered Chicken

Ingredients:

6 boneless chicken breasts

12 pieces of bacon

6 slices Swiss or Provolone cheese

2 cups cheddar cheese, shredded

1/4 cup soy sauce

1/ 4 cup Worcestershire sauce

1 cup barbeque sauce of your choice

seasoned salt

black pepper

garlic powder

Directions:

1. Cook the bacon in skillet until is is just almost done, but not completely crisp. 

2. Remove from pan.  Sprinkle chicken with salt, black pepper, and garlic powder.  

3. Brown chicken breasts in the bacon drippings in the skillet on each side.  

4. Do not cook   through, just brown for about 5 minutes. 

5. Remove chicken to a baking dish you have sprayed with nonstick cooking spray.

6. Pour a little soy sauce and Worcestershire sauce on each breast.

7. Brush each chicken breast with barbeque sauce.  

8. Use about 1/2 of the barbeque sauce and save the other half.  

9. Place 2 strips of bacon on each piece of chicken.  

10. Wrap the dish tightly with foil and place in a 350 degree oven for about 40 minutes.  

11. Remove foil and brush each piece with more barbeque sauce to your taste. 

12. Place a slice of cheese on each breast and sprinkle with some of the cheddar cheese.   

13. Turn the oven up to 425 degrees and place back in the oven until the cheese melts and  bubbles, about 10 minutes or so.  

14. Don't let it stay in too long or the cheese will melt and disappear. 

Cheesy Buffalo Chicken Pasta Bake

Ingredients:
3 cups diced chicken breast
1/2 -3/4 cups hot wing sauce, depending on your tastes 
1 lb. box of penne pasta (can use rotini or any other type you might have on hand)
1 8 oz. block of cream cheese, softened
1 can evaporated milk  (12 oz,)
2 cups milk
2 Tbs. butter
3 cups shredded cheddar cheese
1/2 cup bleu cheese crumbles (optional)
2 Tbs. Ranch dressing mix
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. celery salt

Directions:

1. Cook the pasta in salted water as directed on the package.  

2. Under cook by about 1 minute or 2 to get al dente pasta.  Drain well, but do not rinse.   

3. Chop the chicken in to bite size pieces and then toss with 1/2 cup buffalo sauce.  

4. Use more buffalo sauce if you like more spice. I used some chicken breasts I had baked the day before. You could also use a rotisserie chicken for convenience. 

5. Place the cream cheese, cubed in the warm pan you cooked the pasta in.  

6. Add the canned milk, the 2 cups milk, the butter and the seasonings, including the ranch dressing mix.  

7. Whisk together over low heat. Stir often because this will stick.  

8. Bring it up to almost a boil, but don't let it boil.  

9. Turn the heat down and whisk in 2 cups of the cheddar cheese. 

10. Blend until it melts.  Also stir in 2 Tbs. of additional buffalo sauce.  

11. At the very end add in the bleu cheese if you using it.  

12. The bleu cheese is optional, because so many people do not care for it. 

13. Once this all bakes, you don't really taste it that much though. Fold in your pasta and the buffalo chicken and toss until it is all well coated.

14. Pour the mixture into a large baking dish or casserole that has been sprayed with nonstick spray.  

15. A 9"x13" works well for this.  Sprinkle the top with the 1 cup shredded cheddar cheese you have left.  

16. Place in a preheated 350 degree oven for about 40 minutes until hot and bubbly and starting to brown.   

17 . Garnish the top with sliced green onions or chives.



Chicken Noodle Soup

                                                                

Ingredients:
2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
2 cups cooked chicken
                                                                                        parsley
Directions:
1. Melt butter in large pot.
2. Sauté the celery, carrot and onion for 2 minutes.
3. Add potato, thyme, poultry seasoning, chicken broth and bouilion.
4. Bring to a boil.
5. Add noodles and chicken and cook on low for 20 minutes.
6. Sprinkle with parsley

Serving Size: 1 (433 g)

Servings Per Recipe: 6
Amount Per Serving 

(% Daily Value): 

Calories 247.1

Calories from Fat 6225% 

Total Fat 6.9 10% 

Saturated Fat 2.3g 11%

Cholesterol 54.3mg 18%

Sodium 958.4mg  39%  

Total Carbohydrate 23.5g 7%

Dietary Fiber 2.3g 9% 

Sugars 3.3g 13%

Protein 21.1g 42%

Stuffed Chicken Supreme

 Ingredients:

 4 Chicken Breasts    

 Garlic        
 Pepper            

 Cream Cheese              

 Green Onion               

 Minced Garlic

Directions:

Take boneless, skinless chicken breast and butterfly cut it open 

sprinkle garlic powder and pepper inside

take cream cheese (i found Philadelphia cream cheese to be good for this!) 

and mix with cut up green onions then spread it over half of the open faced chicken

close chicken and sprinkle again with garlic powder and pepper and then take minced garlic (in the jar) and spread on top (more or less to taste- im a fan so i put a good amount on there)

pop in the oven at 375 degrees for 45 minutes (adjust for oven abilities)

                                            -ENJOY!-

-I had this for dinner last night and took one of the pieces of chicken with me for lunch and it even tastes great heated up the next day!-

 Recipe From http://sensiblyslendering.blogspot.com/

Chicken Pizza (Low Carb)

Ingredients:

Chicken(breast or tenderloin)

Low Carb Marinera

Garlic Salt

Low fat cheese 

Turkey pepperoni

Directions: 

1. Grill Chicken

2. Spread on marinera, garlic salt, favorite cheese, and pepperoni

3. Place on baking sheet until cheese is melted

4. Enjoy your low-carb meal

                                     

Recipe from http://sensiblyslendering.blogspot.com/

Chicken Nacho Dinner

Ingredients:
6 cups baked corn tortilla chips
4 cups shredded or cubed cooked chicken (such as rotisserie chicken or leftover roasted or grilled chicken)
1 (15 ounce) can black beans, rinsed and drained
1 cup prepared salsa
2 cups shredded Cheddar cheese, mild or sharp

Directions:
1. Preheat oven to 350°F.

2. Arrange the chips in the bottom of a shallow roasting pan.

3. Top the chips with the chicken, beans, salsa and cheese.

4. Bake for 10 minutes until the cheese melts.

Coca-Cola Chicken

Ingredients:
4 skinless boneless chicken breast halves, flattened to ¼ inch thickness
1 12-ounce can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce

Directions:
1. Place all ingredients in a medium saucepan and bring to a boil.

2. Cover and turn heat to medium.

3. Cook for 20 minutes, stirring occasionally.

4. Uncover, and cook an additional 10 minutes until done. Serves 4.

Click here for a good side dish for this chicken.

Cream Cheese Chicken and Broccoli

 Hands-On Time: 15 minutes

 Ready In: 4 hours

    Yield: 10-12 servings

Ingredients:
4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted 1 bag (10 ounces) frozen broccoli florets,
thawed
1 package (8 ounces) low-fat cream cheese, cubed
1⁄4 cup dry sherry
Hot cooked pasta

Directions:
1. Toss chicken with olive oil. 

2. Sprinkle with Italian salad dressing mix. 

3. Place in 5-quart Crock Pot. 

4. Cover; cook on LOW 3 hours.

5. Set aside to cool

6. place in refrigerator until sauce is done.

7. Coat large skillet with nonstick cooking spray. 

8. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.

9. Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. 

10. Transfer to 4 1⁄2-quart CROCK-POT or larger. 

11. Cover; cook on LOW 1 hour. 

12. Add chicken to crock pot with sauce and heat until warm

13. Serve chicken and sauce over pasta.