Chicken Broccoli Casserole

6-8 cups cooked broccoli florets
4 cups cubed cooked chicken
2 10 oz cans Cream of mushroom or Chicken Soup or one of each
1 soup can of chicken broth
1 mayo
8oz shredded cheddar cheese
Boil chicken in water with some chicken bullion or chicken broth
bone the chicken save broth.
Cook broccoli  in broth, drain reserving 1 soup can of broth for sauce
Mix broth soup and mayo.
In a 9x13 pan spread about a cup of the sauce in the bottom.
Layer 1/2 of the broccoli  1/2 of the chicken 1/2 of the sauce and 1/2 of the cheese in that order.
do the second layer the same way ending with the cheese
back at 350 for 35-45 minutes
Serve with rice

Crunchy Corn Flake Chicken

Visit my friends at http://www.lifeinthegreenhouse.com  for more great recipes

Post by Cherie Solomon Zimmerschied.

Homemade Chicken Pot Pie

 MY OH MY this looks YUMMMMMY
from my friends @ http://rantsfrommycrazykitchen.com

Post by Cherie Solomon Zimmerschied.

Cheez-it Buffalo Chicken Tenders

1 lb. fresh boneless, skinless chicken breast tenders
3/4 c. buffalo wing sauce
2 c. Cheez-it crackers, crushed (can use Regular or Spicy)

Put chicken in a Ziploc bag with the buffalo sauce.
Marinate at least 30 minutes.
Coat chicken tenders with crushed crackers.
Place on cookie sheet or other baking pan and bake at 375 degrees for 25-30 minutes.

Mexican Chicken Ring

found this recipe here.... she has a great Picture tutorial showing how it is put together... http://jennasjourneyblog.blogspot.com/2011/05/mexican-chicken-ring.html can't wait to make this...I remember having this at a Pampered Chef party years ago...this is very yummy!!


Ingredients:
3 cooked & shredded chicken breasts
1 cup grated Cheddar cheese plus some for sprinkling on top
1 cup grated Monterey Jack cheese
¾ can of Rotel & all of the juice
3/4 cup light sour cream
1 package taco seasoning
2 rolls of regular sized crescent rolls
1 lime (juice)
2/3 cup finely crushed tortilla chips plus some for sprinkling on top

Combine chicken, Rotel, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.

Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside. Spread chicken mixture evenly into the center of the ring.
Fold the points of the crescents in and over. Sprinkle with remaining cheese and tortilla strips and bake at 375 for 20 minutes

Chicken Rice-A-Roni Casserole

found this here and can't wait to try it!!http://www.plainchicken.com/2011/11/chicken-rice-roni-casserole.html

Chicken Rice-A-Roni Casserole
1 box chicken flavor Rice-A-Roni

1 can cream of chicken soup (I use 98% fat-free)

1 cup sour cream (can use low fat)

3-4 cups cooked, chopped chicken (or 1 whole Rotisserie Chicken)

1 (6 oz) can French fried onions




Preheat oven to 350 F.




Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

Chicken Pillows

Found this here http://chef-n-training.blogspot.com/2010/08/chicken-pillows.html

1 can of 8 Pillsbury crescents
8 oz. block of cream cheese
1/4 cup butter
2-3 cups shredded chicken, cooked (I usually just buy a Rotisserie chicken and shred it up to make it even easier)
1 egg
saltine crackers, crushed




TOPPING

1 can cream of chicken
sour cream (a couple spoon fulls worth)
milk
shredded cheese


Preheat oven to 400 F

Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.

Lay out the 8 crescents on a cookie sheet.

Stretch the crescent out. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow"

In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.

Dip the "pillow" into the blended egg.

After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.

Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.


For the sauce topping:

Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

Chicken Tortilla Soup

Chicken Tortilla Soup

3 frozen chicken breasts
1 15 oz. can diced tomatoes
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 can black beans
1 can mild green chilis

Add everything to crock pot and cook on low for 8 hours. Remove chicken after 8 hours and shred. Return shredded chicken to soup and serve with cheese, sour cream and tortilla chips if desired.

crock pot chicken & rice

another good crockpot recipe..found here forkinit.blogspot.com

ingredients:


2-4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice

stir the cream cheese, cream of chicken, and seasoning together in the crockpot. i actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. cook on high 4-6 hour or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer i cut it up into strips for easier eating. how easy is that!?




cook the rice in a pot (or rice cooker if you're not dumb like me and know how to use the stupid thing) and smother with chicken mixture! the italian seasoning is the secret ingredient! so yum!

Cilantro Lime Chicken Soft Tacos

3lbs Bonless skiness chicken breasts (can be frozen, if you want!!)
1 jar (16oz) your favorite salsa
1 packet taco seasoning
1 lime ( juice from 1 lime)
2 tbls fresh cilantro- chopped
tortillas

In a slow cooker, mix salsa, taco seasoning, lime juice and cilantro. Add chicken and cook on low for 8-10 hours.

Remove chicken and shred.

Serve with tortilla. Add any favorite toppings (lettuce, onion, olives,cheese,etc).

Hot Wing Sandwiches

3-boneless (skinless)chicken breast
1 packet dry ranch powder
1 tbsp butter
1 Jar of wing sauce
cook on low for 6 hours.
Shred and place on sub rolls w/pepper jack cheese.
To Die for...

Crock Pot Chicken & Dressing

8" Pan Baked Cornbread
8 slices of Toasted Bread
4 Beaten Eggs
1 Chopped Medium Onion
1/2 cup Chopped Celery
1 1/2 Tablespoons Sage or Poultry Seasoning
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 cans Chicken Broth
2 cans Cream of Chicken Soup
2 Tablespoons Margarine
4 Boneless Chicken Breasts Cooked & Chopped
In a large bowl crumble cornbread and toasted bread. Add all remaining ingredients but margarine. Spray your crock pot with Pam and Pour dressing mixture in....Dot with margarine..Cover and cook on High for 2 1/2 hours or Low for 3 to 4 hours....Makes about 16 servings...

Easy chicken tacos

Easy chicken tacos:
4 frozen chicken breast
1 packet chicken taco seasoning
1 cup chicken broth
4 garlic cloves minced

Cook on low for 4 hours in crockpot, shread with fork, cook on low for 1-2 more hours! I serve it on corn tortillas with sauted red bell peppers and onions! YUM!

Slow-cooker Chicken Dressing

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/4 cup oil
1 tbsp sage
1 tsp poultry seasoning
8 slices cups white bread torn into pieces
8 cups corn bread
2 cans cream of chicken soup
2 14 oz cans chicken broth
4 eggs lightly beaten
4 cups cooked chicken
8 tablespoons butter (for dotting on top)

Directions:
cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.

Stir in the cooked onion, celery, salt, sage and poultry seasonings.

In a small bowl combine the soup, broth, eggs, and chicken. Combine with other ingredients in a large bowl, mix well. Pour into a 5 qt Crock-Pot and cook on low for 7 hrs or on high for 3-4 hours

if you want a crusty top, pour into a baking dish and bake in oven at 400 degrees until brown and crusty

Chicken Pillows

found thia here and it looks YUMMMMMY
recipeindulgence.blogspot.com

Ingredients:




1 (8 ounce) package cream cheese

1/2 cup sour cream

1/2 tsp salt

1/4 tsp pepper

1 1/2 tbsp dried chives

1 1/2 tbsp fresh onion, minced

3 chicken breasts, cooked and shredded

2 (8 ounce) cans crescent rolls

1/4 cup melted butter

Italian bread crumbs

1 (14.5 ounce) can cream of chicken soup

1 package chicken gravy mix




Directions:




1. Using a hand mixer, beat cream cheese and sour cream until well combined. Stir in salt, pepper, onion, chives, and diced chicken.


2. Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

3. Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

4. Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Mustard Chicken

"Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes."


Original Recipe Yield 4 servings
Ingredients

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.

Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Pesto Chicken Stuffed Shells

found this here http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.




* To make ahead/freezer meals - Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese

Cheddar & Cracker Chicken

found this here http://joelens.blogspot.com/2010/04/cheddar-cracker-chicken.html


16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted



Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.

Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 15 to 20 minutes.

* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness.

Coca Cola Fried Chicken

Coca Cola Fried Chicken
"From Our Home to Yours"
Ozark First Church of the Nazarene 2004


1 cut up fryer or approx 3 lbs Chicken Breasts
12 oz Coca Cola
1 cup Ketchup

Remove skin rom chicken and place in skillet. Mix Cola and Ketchup
together. Pour mixtures over chicken. Bring to a boil, then lower heat to simmer.
Let simmer until chicken is tender

Spinach and Mandarin Salad

Spinach and Mandarin Salad
INGREDIENTS

1 bag baby spinach � (I always rewash), go through and discard any tough stems
1 small can Mandarin oranges, drained
1/2 small red onion, halved lengthwise and shaved thin (optional)*
1/2 cup walnut halves, toasted
1/4 pound single piece pancetta, cut into 1/4" dice
Shaved Parmesan to garnish
Olive oil

Balsamic-Honey Dressing:
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
Pinch salt and pepper
Grated zest of one orange
Juice of 1/2 an orange
1/2 cup light olive oil

PREPARATION:
1.Preheat oven to 350�. Toast walnuts on a small baking sheet for 8-10 minutes, stirring halfway through until fragrant. Do not allow the nuts to burn. Turn onto a plate.
2.Heat a small saut� pan over medium heat. Glaze the pan with olive oil and add the pancetta dice and cook, allowing to brown and crisp. Remove with a slotted spoon to a paper towel-lined plate.
3.In large salad bowl, place the spinach, orange segments, walnuts, red onion and toss together. Pour in enough dressing to give a light and flavorful coat. Taste and correct seasoning, grind over some fresh black pepper to taste. Plate salad and top with reserved pancetta.
Alternately, sprinkle pancetta over top of salad in bowl

Balsamic-Honey Dressing

1.In a small bowl, whisk together all ingredients except olive oil until smooth. Slowly whisk in olive oil until emulsified. Check seasoning.