White Chili

1 lb boneless, skinless chicken breasts

1 TBS vegetable oil

1 small white onion, diced

6 to 8 small garlic cloves, minced

1 (7-ounce) can diced green chilies, drained

2 (15-ounce) cans white beans, undrained

4 cups chicken broth

1 tsp chicken bouillon granules

2 tsp ground cumin

2 tsp dried oregano

1/2 to 1 tsp cayenne (or chili powder)

1 cup sour cream, plus additional for topping

3 cups shredded Monterey Jack cheese

Chopped cilantro

Chopped tomatoes

Cook the chicken by your desired method. Cool and tear into pieces. Set aside.

Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion is translucent, 2 to 3 minutes. Add the chicken, chilies, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes.

Add the 1 cup sour cream and cheese and continue cooking until the cheese is melted. Keep warm until serving.

Serve in bowls and pass cilantro, tomatoes, and additional sour cream. Serve with bread.  Makes 8 servings.

Chicken Croissants

8 oz cream cheese, softened

¹/₄ cup butter, softened

Chopped onion

4 cups chicken, cooked and cubed

4¹/₂ oz mushrooms

¹/₂ tsp pepper

Crescent rolls, 2 or 3 cans

Melted Butter

Seasoned bread crumbs

Cream of chicken soup

Combine first 6 ingredients.  Press edges of 2 croissant rolls together to form a triangle.  Place ¹/₄ cup of mixture in each triangle.  Fold over bottom corners and roll to top corner.  Dip in melted butter and roll in crumbs.  Bake for 20-30 minutes at 350°.  Heat cream of chicken soup and serve on top of croissant.

Chicken Tetrazzini

2 ½ cups spaghetti, broken in 2 inch pieces

1 ½  cups boiling salted water

3 tablespoons chopped onion

4 tablespoons butter, melted

½ teaspoon celery salt

dash of cayenne pepper

¼ cup grated Parmesan cheese

¼ teaspoon marjoram

¾  cup sliced mushrooms

1 can cream of chicken soup

1 can evaporated milk

2 tablespoons chopped pimento

2 cups cubed cooked chicken

½ cup shredded cheddar cheese

Cook spaghetti in boiling water until tender.  Drain; rinse with hot water. Sauté onion in butter; add seasonings and reserved mushroom liquid.  Blend in soup, stir until smooth. Add milk gradually, stirring constantly, until smooth and thick.  Mix spaghetti, mushrooms, pimento and chicken together in buttered 2-quart casserole dish.  Pour sauce over top; mix well.  Spread cheese over top.  Bake at 350° for 30 minutes, or until brown.

Contributed by GayLynn S.

Ham and Swiss Chicken

When I first made this, my husband said the recipe was a keeper. It reminds you of
chicken cordon bleu but is much easier to make.

 

2 eggs

2 cups milk, divided

1/2 cup butter, melted

1/2 cup chopped celery

1 teaspoon finely chopped onion

8 slices bread, cubed

12 thin slices deli ham, rolled up

2 cups (8 ounces) shredded Swiss cheese

2-1/2 cups cubed cooked chicken

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

In a large bowl, whisk eggs and 1-1/2 cups milk. Stir in the butter, celery and onion. Stir in bread crumbs. Place half of the mixture in a greased 3-qt. slow cooker; top with half of the rolled-up ham, cheese and chicken. Combine soup and remaining milk; pour half over the chicken. Repeat layers once. Cover and cook on low for 4-5 hours or until a thermometer inserted into bread mixture reads 160°. Yield: 6 servings.

 

Contributed by Amber H.

Sticky Fingers

1/3 cup brown sugar

1/3 cup Worcestershire sauce

1/4 cup ketchup

2 Tbsp.  honey

2 Tsp.  hot sauce

2 Tsp. apple cider vinegar

12-16 oz  frozen breaded chicken tenders

Prepare chicken as directed on package in the oven.  In a sauce pan over low heat, combine all ingredients, except chicken.  Warm sauce, stirring occasionally, while you cook the chicken.  Spray pan with cooking spray and place coated chicken back on pan.  Bake in a 350° oven for 5-7 minutes, or until sauce thickens and becomes sticky. 

Contributed by Gaylynn S.

Sweet Barbecue Chicken Kabobs

1 lb boneless skinless chicken breasts

2 cups pineapple chunks

1 each of red and green pepper

1/2 cup barbecue sauce

3 Tbsp.  Frozen orange juice concentrate, thawed

Can use skewers to cook better.  Brush sauce and juice on kabobs.  Grill 8 to 10 minutes occasionally brushing with remaining sauce.

Contributed by GayLynn S.

Chicken Gordon Bleu

6 boneless, skinless chicken breasts

6 slices of fully cooked ham

6 slices of Swiss cheese

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1/2 cup chicken broth

1/4 cup parmesan cheese

1/2 tsp. sage

1/4 tsp. paprika

1/4 tsp. pepper

fresh parsley (optional)

 

Flatten chicken to 1/8 inch thickness.  Place a slice of ham and cheese on each breast.  Roll up and tuck in ends, secure with toothpick.

Combine soup, broth, parmesan cheese and spices.  Pour over chicken.

Sprinkle with parsley.  Bake 350° for 2 hours.

 

Contributed by GayLynn S.

Raspbery Glazed Chicken

 

¾ cup seedless raspberry jam

¼ c. cider vinegar

¼ cup soy sauce

3 garlic cloves, minced

1 tsp. pepper

3 lbs. chicken

 

Combine first five ingredients and bring to a boil for 1 minute.  Pour over chicken and refrigerate for 4 hours.  Bake at 375^° for 30 minutes, brush with sauce and then bake for 20-25 minutes longer.

Mushroom Chicken

1 lb. boneless, skinless chicken breast

1 pkg. dry chicken gravy mix

1-10 ¾ can cream of mushroom, or chicken soup

1 cup chicken broth

1 cup pasta, uncooked

 

Place chicken in skillet or slow cooker.  In separate bowl combine soup, broth and gravy mix.  Pour mixture over chicken.  Cover and cook on medium low until chicken is thoroughly cooked and noodles are tender.  Serves 4.

Parmesan Chicken

boneless skinless chicken breasts

1 can diced petite tomatoes
1 can tomato sauce
1/2 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1 can mushrooms (optional)
salt and pepper

Put chicken in 9 x 13 baking dish.  Add all other ingredients and mix in a bowl.  Pour over chicken.  Cover and cook for 30 minutes on 350°.  Uncover and cook for 10 minutes longer.Check for doneness.

Serve over rice.

Contributed by GayLynn S.

Chicken Biscuit Bake

1 can condensed cream of chicken soup, undiluted2/3 c. mayonnaise (no substitutions)2 to 3 tsp Worcestershire sauce4 c. cubed cooked chicken3 cups chopped broccoli, cooked1 medium onion, chopped1 c. shredded cheddar cheeseburger
2 tubes refrigerated buttermilk biscuits2 eggs½ c. sour cream2 tsp. Celery seed1 tsp. Salt

In a bowl, combine the soup, mayonnaise and Worcestershire sauce.  Stir in chicken, broccoli and onion.  Transfer to a greased 13x9 inch baking dish.  Sprinkle with cheese.  Cover and bake at 375° for 20 minutes.  Separate biscuits; cut each in half.  Arrange, cut side down, over hot chicken mixture.  In a bowl, combine remaining ingredients; pour over biscuits.  Bake, uncovered, 20 minutes longer or until golden brown. Makes 6-8 servings.

Chicken Curry in a Hurry

1 1/2 T vegetable oil

1 med onion, diced

salt

2 t curry powder

1 (12-14 oz) can unsweetened coconut milk

1 can diced tomatoes

1 lb boneless, skinless chicken breast cut into 1-inch cubes

3 c packed cups fresh baby spinach (or equivalent frozen spinach)

Heat oil, add onion and 1/4 tsp salt. Cook onion, stirring often, until soft (about 7 minutes). Add curry powder and continue stirring for 1 minute more.

Stir in coconut milk and tomatoes. Continue cooking mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.

Add chicken, stir well, and cook for 5-6 minutes or until the meat is cooked through. Add spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste.  Serve over rice.

Contributed by Brittany C.

Italian Chicken

8 boneless, skinless chicken breast halves

1 pkg. dry Italian salad dressing mix

1/4 cup water

8 oz pkg. cream cheese, softened

1 can cream of chicken soup

4 oz. can mushrooms, drained

Place chicken in greased slow cooker crock pot. Combine dry salad dressing and water.  Pour over chicken.  Cover.  Cook of low 4-5 hours. in saucepan, combine cream cheese and soup. Heat slightly to melt cream cheese.  Stir in mushrooms.  Pour over chicken, Cover and cook 1additional hour on low.  Serve over noodles or rice.  I usually cook 4 to 6 chicken breasts.  I put them in the crock pot frozen.  Because the chicken is frozen then I don't use the water it says to use in the recipe and I just sprinkle the salad dressing mix dry on the chicken.  I cook it for 4 hours on high and then I just pour the sauce in and mix it up with the water broth that came off when the chicken was cooking.  It's ready to serve.  It makes a nice sauce to go over the rice or noodles.  I also usually don't add the mushrooms because Braden doesn't like them.

Contributed by GayLynn S.

Sweet and Sour Chicken

3 lbs. Chicken
1/2 cup corn starch

garlic salt

1/2 cup flour

3 beaten eggs

1 large chopped onion

2 1/2 cups water

2 chicken bouillon cubes

1 cup ketchup

2 Tbsp. soy sauce

1 cup sugar

1/2 tsp. salt

cooked rice


 

Mix corn starch, garlic salt, and flour together.  Cut chicken in chunks.  Dip the chicken in the eggs and then the dry mixture.  Brown the onion in hot oil, then remove and set aside.  Brown the covered chicken in hot oil.  Put the chicken in a baking dish and set aside.  In a saucepan, dissolve the bullion in the water. Then add the onion, ketchup, soy sauce, sugar, and salt and heat until boiling.  Pour sauce over the chicken.  Bake for 1 hour at 350°.  Serve with rice. 

Contributed by GayLynn S.

Baked Chicken Dinner

6 pieces of skinless chicken thighs

2 medium potatoes quartered

2 large carrots, cut into pieces

½ cup fresh vegetables such as broccoli florets or peas, optional

1 envelope dry onion soup mix

1 can condensed cream of chicken soup or cream of mushroom soup, undiluted

Place chicken in a large casserole dish.  Place vegetables around the chicken.  Sprinkle with soup mix. Top with soup.  Cover and bake in a preheated 350^° oven for 55 minutes or until chicken juices run clear and potatoes are tender.

Comforting Chicken Noodle Soup

2 quarts water

8 chicken bouillon cubes

6¹/₂ cups uncooked wide egg noodles

2 carrots, peeled and chopped

2 cans condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

1 cup sour cream

Minced fresh parsley, optional

In a large saucepan, bring water and bouillon to a boil.  Add chopped carrots and noodles; cook, uncovered, until tender, about 10 minutes.  Do not drain.  Add soup and chicken; heat through.  Remove from the heat; stir in sour cream.  Sprinkle with parsley, if desired.  Makes 10-12 servings.

Contributed by Kim C.

Chinese Chicken Salad

2 cups chicken, cooked and chopped

¹/₂ cup slivered almonds

2 pkg. Ramen Noodles, chicken flavor—not cooked

1 bunch green onions

¹/₂ head green cabbage, shredded

1 medium can pineapple tidbits, drained

1 can mandarin oranges, drained

Dressing:

¹/₂ cup sugar

2 seasoning packets from Ramen Noodles

¹/₄ cup light rice vinegar

1 Tb peanut oil

Combine and pour over salad.  Let set at least two hours.