Chicken Caesar Pasta Salad

Ingredients

6 oz penne pasta
2 cups cooked, chopped chicken
4 cups Romaine lettuce, chopped
1/2 (medium size) cucumber, chopped
1 carrot, shredded
1/4 cup green onions, thinly sliced
2 cups cherry tomatoes, halved
1/3 cup shredded Parmesan cheese
1/2 cup croutons (optional)
Caesar salad dressing, to taste

Instructions

Cook pasta according to package directions. Drain water and set aside to cool.

Chop the grilled chicken breasts into small chunks. In a large bowl toss together chicken, cooked penne pasta, lettuce, cucumber, carrot, green onion, cherry tomatoes, Parmesan cheese and croutons.

Drizzle with desired amount of Caesar salad dressing and toss to coat.

Bourbon Style Crack Chicken (crock pot style)

Ingredients:

2-3 lbs. boneless skinless chicken breasts, cut into bite sized pieces
2 tbls. cornstarch
2 tbls. extra virgin olive oil
2 large cloves garlic, crushed
1/4 tsp. ground ginger or more if you like a stronger ginger flavor
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper - or more if you like it spicy
2 tbls. applesauce, sweetened or not
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 tbls. ketchup
1 tbls. cider vinegar
1/2 cup water
1/3 cup lite soy sauce

DIRECTIONS:

Whisk all ingredients into a crockpot. Add chicken and coat with mixture.
Cook on low for 8 hours or high for 4 hours.
Serve over rice.

Chicken Tetrazzini

Ingredients:

1 (7oz) package spaghetti (I broke into 2 inch before boiling to help out with less cutting for the kids)
3 cups cooked chicken (I used 3 large cans)
1 cup grated parmesan cheese
1 can cream of chicken
1 (16oz) jar Alfredo sauce
1 cup frozen peas
3/4 cup chicken broth
1/4 teaspoon black pepper

Directions immediately:

Preheat oven to 350. Cook pasta according to directions. Meanwhile, stir together chicken, 1/2 cup parmesan cheese, and rest of the ingredients; stir in pasta. Spoon mixture in 9x13 pan or 2 - 8x8 pans. Sprinkle with remaining parmesan cheese. Bake for 35 minutes or until bubbly.

Freezer:

I split mine into 2 - 8x8 pans and covered with foil and then added the lid (throw away aluminum pans). Freeze.

Defrost in fridge overnight and bake according to above directions.

Chicken Lo Mein - One Pot Wonder

Ingredients:

½lb boneless skinless chicken breast, cut into small chunks
12oz whole wheat linguini or fettuccini, broken in half
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
½ cup water
2 teaspoons extra virgin olive oil

Instructions:

Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.

Baked Chicken (tastes like it's fried)

Ingredients:

1/2 cup flour
1 teaspoon salt
1/4 teaspoon garlic
1/3 teaspoon paprika
1/4 teaspoon pepper
6 chicken legs
1/2 cup butter, melted
Red Pepper Flakes (your discretion)

Directions:

Heat oven to 425.

Mix the flour, salt, garlic, paprika, red pepper flakes and pepper in a bowl.

While you are mixing your coating, you'll want to have the butter melting. Melt the butter in the microwave.

Dip the drumsticks into the butter, coating them completely. Then roll in flour mixture to coat them completely. Then, dip them in the butter again and back once again into the flour mixture. You want them to be double coated so as to be extra crispy.

Put the drumsticks in an ungreased or foil lined square pan.

Bake, uncovered, until done. It usually takes about 45-50 minutes.

Yields 6 drumsticks.

Homemade Hot Pockets

Ingredients:

3 cups flour
1/4 cup dry milk
1/4 cup sugar
1 teaspoon salt
2 1/2 tablespoons yeast
1 cup warm water (not hot)
Diced meat (your choice)
Cheese (shredded)
Parmesan Cheese
Garlic Powder

Directions:

1. Combine the flour, dry milk, sugar, salt, yeast, and water in a stand mixer and knead well.
2. Divide dough into 10 equal portions.
3. Take each portion, roll it into a rectangle and top with cheese and meat.
4. Fold sides and ends up to create a pocket.
5. Place seam side down on a sprayed cookie sheet. Top liberally with parmesan cheese and garlic powder.
6. Bake in preheated 350 degree oven for 20 minutes or until lightly brown.
7. Serve while warm, or cook completely, wrap individually in saran wrap and store in a freezer bag in freezer.

** You can use your choice of meats, cheese, or ingredients **

** Common Ingredients For Variety of Hot Pockets **

Ham & Cheese
Chicken & Cheese (we added onions & bell peppers)
Pepperoni & Cheese
Sausage & Cheese
Egg & Cheese
Turkey & Pepper Jack
Baked Chicken, Broccoli, & a small amount of alfredo sauce

Sausage Jambalaya

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell peppers
4 cloves garlic, minced
4 tablespoons oil
4 cups chicken broth
2 (14.5oz) cans diced tomatoes, undrained
16oz sausage in 1/2" slices
Cooked rice
2 tsp thyme, crushed
1 tsp dried  basil, crushed
1/2 tsp cayenne pepper
2 bay leaves
optional: 1/2lb baby shrimp or 1 cup shredded chicken

Directions:

Put all ingredients in crock-pot except rice. Cook on LOW for 6 hours. Cook rice separately and serve jambalaya over rice.

Bourbon Street Chicken

Ingredients:

2 lbs boneless chicken breast, cut into bite size pieces
1 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch

Directions:

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned. Remove chicken and drain. Add remaining ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Serve over hot rice.

Jalapeño Cream Cheese Stuffed Chicken Breasts

Ingredients:

6 chicken breast halves, defrosted and fat trimmed
2 tablespoons extra virgin olive oil
2 jalapeño peppers, finely chopped
3 cloves garlic, minced
8 oz package cream cheese
1/4, cup shredded cheddar cheese

Directions:

1. Preheat oven to 359 degrees F. Coat a 9x13 inch baking dish with cooking spray and set aside. In each of the chicken breasts, cut a slit horizontally without going all the way through to the other side.
2. Heat olive oil in a skillet over medium heat. Add jalapeños and garlic and cook, stirring, for 2-3 minutes.  Add cream cheese to skillet and stir until cheese is melted. Add cheddar cheese and stir until melted.
3. Divide the mixture between the 6 breasts and spoon into openings. Seal the ends and secure with toothpicks. Place the chicken in the prepared baking dish and bake in preheated oven for 30-35 minutes, or until chicken is cooked through. Remove toothpicks and serve warm.

Chicken Cordon Bleu Casserole

Ingredients:

2 cups cooked rice
3 cups cooked chicken,  chunks
6 slices swiss cheese
10 slices cut-up ham
2 cans cream of chicken soup
1/2 cup milk
1/2 cup sour cream
10 saltine crackers
1/2 teaspoon paprika
1/4 teaspoon garlic salt
1/2 teaspoon parsley

Directions:

Spray a 9x13 inch baking dish with cooking spray.

Spread 2 cups cooked rice in bottom of baking dish.

Arrange 3 cups cooked chicken pieces over top of rice.

Layer 6 slices swiss cheese on top of chicken.

Then layer 10 slices cut-up ham on top of swiss cheese.

In separate bowl mix together both cans of cream of chicken soup, milk, and sour cream and spread on top of ham.

In another bowl crush 10 saltine crackers and add paprika, garlic salt, and parsley and mix together and sprinkle on top of soup mixture.

Bake at 350 degrees for 30 minutes.

Cajun Chicken Pasta

Ingredients:

3 while boneless, skinless chicken breasts, cut into cubes
3 teaspoons Cajun spice (I used Creole seasoning), more to taste
1 pound fettuccine noodles
2 tablespoons olive oil
2 tablespoons butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 of a large red onion, sliced
3 gloves garlic, minced
4 whole Roma tomatoes, diced
2 cups chicken broth
1/2 cup white wine
1 cup heavy cream
Cayenne pepper to taste
Black pepper to taste
Salt to taste
Chopped fresh parsley, to taste

Directions:

Cook pasta according to package directions. Drain when pasta is done. Do not over cook the pasta.

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Best 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do NOT stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook and additional minute. Remove with slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spices, then add salt if needed. Cook over very high heat for several minutes, stirring gently and trying to get the vegetables as dark/black and tender as possible. Add tomatoes and cook for an additional minute stirring gently. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add pepper, cayenne paper, and/or salt to taste. Sauce SHOULD be spicy.

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1-2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down.

Chicken & Broccoli Alfredo

Ingredients:

1/2 of 1lb package linguine
1 cup fresh broccoli
2 tablespoons butter
1 1/4 lb skinless, boneless chicken breast cut into 1 1/2 inch pieces
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper

Directions:

1. Prepare linguine according to package directions in saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine mixture.
2. Heat butter in skillet over medium-high heat. Add chicken and cook until well browned and cook through, stirring often.
3. Stir soup, milk, cheese, black pepper, linguine mixture, and chicken in pot and heat until mixture is hot, stirring occasionally. Serve with additional Parmesan cheese.

** I boiled my chicken until almost cooked while I was boiling the noodles, then took out and cut into chunks, and then cooked in butter until browned. **

Chicken Spaghetti

Ingredients:

8 oz spaghetti noodles
2 cups chopped chicken or 1 large can
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10oz) can rotel
8 oz sour cream
Sprinkling of shredded cheese of choice

Directions:

Preheat oven to 350.
Boil pasta as package directs and drain. Mix all ingredients (except cheese), add to cooked pasta and put it in 9x13 baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and retune to oven to melt.

San Francisco Chicken

Ingredients:

4 chicken breasts (I cut them in half length wise)
2 tablespoons olive oil
Salt & pepper for seasoning
2 cloves garlic
1/4 cup soy sauce
1/2 - 3/4 cup chicken broth
2 tablespoons brown sugar
1/4 teaspoon red pepper
1 tablespoon corn starch
1 tablespoon COLD water

Directions:

Cook chicken in olive oil until thoroughly cooked. Remove from pan. In same pan brown garlic. Then add all ingredients and cook on low heat for about 10 minutes.

Serve over rice.

Crockpot Chicken & Dumplings

Ingredients:

2 lbs chicken breasts (cut into chunks)
2 cups chicken broth
2 small onions (diced)
2 can cream of chicken soup
1 (8 count) can Grands Biscuit

Directions:

1. Put chicken in bottom of crockpot, add onions, cream of chicken, and chicken broth and cook on high for 2 hours.
2. Check to see if the chicken is done, if so cut up biscuits in 6 pieces and mix in with soup mixture.
3. Cover and cook on high for 30 minutes.

Shredded Chicken Tacos

Ingredients:

Chicken in the crock-pot... Starting to cook.

2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:

Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc

Chicken Spaghetti

Ingredients: 

• 8 ounces angel hair pasta
• 2 cups chopped, grilled chicken or 1 large can of chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 10-ounce can Rotel diced tomatoes and green chiles, undrained
• 8 ounces sour cream
• Sprinkling of Parmesan or Mexican-blend cheese

Directions:

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Slow Cooker Coke Chicken

Ingredients

• 1 Fryer
• 1 Lemon
• 1 Onion
• 1 Bottle BBQ Sauce
• 1 Can Coca Cola

Instructions

1. Peel onion and cut into quarters. Cut lemon into Quarters. Place fryer in crock pot. Toss in onion quarters and lemon quarters. Pour in entire bottle of BBQ Sauce and entire can of Coke. Cover and cook on low all day or high 3 to four hours.

Pan Roasted Chicken with Lemon-Garlic Green Beans

Ingredients

• 6  tablespoons  olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound  trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Stuffed Chicken

What you need:

1 pkg. (6 oz) Stove Top Stuffing Mix for Chicken

1 cup water

6 small boneless skinless chicken breast halves (1 1/2 lb.)

1 pkg. (10 oz) frozen chopped broccoli, thawed, drained

1 can Cream of Chicken Soup

1/2 cup fat free milk

1 tsp. paprika

2 Tbsp. Kraft 100% Grated Parmesan Cheese

What to do:

 

Preheat oven to 400 degrees. Combine stuffing mix and water in large bowl. Let stand 5 minutes. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly over chicken breasts.  Roll up each chicken breast from the short end. No picture of this it is a two hand job. I roll with one hand, and hold the mixture with my other hand. Place the chicken, seam side down, in 13X9-inch baking dish. Mix soup and mild and pour over the top. Sprinkle with paprika and Parmesan Cheese. Bake 30 minutes or until chicken is cooked through (170 degrees)