Chicken and Stuffing in a Skillet

Here is what you need:

2 tablespoons Oil
4 boneless Chicken Breast halves
1 box Chicken Flavored Stuffing (6 ounce box)
1 can Cream of Something Soup
1/2 cup Milk
1/2 cup shredded Cheddar Cheese


Here is what you do:

1. Heat oil in skillet. Add chicken and cook until done (roughly 12-15 minutes). Then remove chicken from the skillet.

2. Prepare stuffing mix in the skillet as stated on the box. When you let it stand, reduce time to only 2 minutes. Meanwhile, combine the soup and milk in a bowl or measuring glass.

3. Top stuffing with chicken, then pour milk and soup over the chicken. Sprinkle cheese over the top. Cover and heat through to melt cheese (about 3 or 4 minutes).

This dinner was so easy and so good and serves about 4 people.


**The Cream of Something Soup can be anything. I used Cream of Broccoli and loved it! You can also try Cream of Chicken, Cream of Mushroom, or Cream of Celery depending on the flavor you are looking for.

**When melting the cheese at the end, pull the stove top temperature back up to about medium high.

**Enjoy!

Creamy White Chicken Chili

Creamy White Chicken Chili

1 lb chicken breast, cut into small cubes
1 medium onion, chopped
2 cloves garlic, minced
1 T olive oil
2 cans great northern beans
1 can chicken broth
2 cans green chilies, chopped
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
½ c. whipping cream
1 c. sour cream

Sauté cut up chicken, onion and garlic in oil until chicken is no longer pink. In a large pot add cooked chicken, beans, broth , chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

Teriyaki Chicken

 

Here is what you need:

2-3 pounds chicken pieces
1 cup teriyaki sauce
1 20 ounce can pineapple chunks
dash of ginger

rice


Here is what you do:

1. Place chicken pieces at the bottom of the slow cooker.

2. Cover chicken with teriyaki sauce, pineapple juice, and ginger. Cover the chicken as best you can with the sauce (the suce will cover the rest as it cooks). Then pour the pineapple on top of everything.

3. Cook on low for 6-8 hours (or on high for 4-5 hours).

Serve over rice.  Serves 5-6 people.


**This recipe turned out so great! I only used enough chicken to equal about 3-4 chicken breasts (so I would not have too many leftovers). If you leave the pineapple on top of the chicken, it will keep it's flavor better.

**I cooked it on low for 6 hours. The house smelled great and the chicken was SO tender!

**There was plenty of sauce leftover to use on the rice.

Enjoy!

Crock Pot Chicken Tortilla Soup

This is really easy & really good. I got this recipe from 'Real Mom Kitchen'



Crock Pot Chicken Tortilla Soup

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
1 C milk
2 boneless chicken breasts

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

That is how the original recipe reads. I did it a little different. I put my chicken Breast in first & let them cook for about an hour. Then I added everything else, mixed it together, & let it cook (I cooked it on high for only 3 hours).

Poppy Seed Chicken

I love this dish!! it is soooo yummy!

its my favorite right now, and I crave it all the time!

2 cans cream of chicken

16 oz sour cream

3-4 chicken breast

3 cups cooked rice

3 tablespoons poppy seeds

1 roll of ritz crackers

1 cube of melted butter

Cook the 3-4 chicken breast.

In a large bowl combine, the chicken, the cream of chicken soup,

the sour cream, and the poppy seeds.

Now there are two ways you can do the rice,

either line the bottom of a 9x13 pan, OR

add it to the mixture above.

Make sure you spray the 9x13 pan.

Then add mixture, and crush the roll of ritz crackers on top

drizzle the butter on top to make it crisp.

Bake at 375 until crackers turn brown

and ENJOY!

Chicken and Rice

What you need:

1/2 cup long grain rice
1 can cream of celery soup
1/4 cup water
2 chicken breasts
seasoning

non-stick cooking spray


Here is what you do:

1) Spray slow cooker with non-stick cooking spray. Pour rice, cream of celery soup, and water into the bottom of the cooker and stir.

2) Place chicken breasts on top of rice mixture and season.

3) Cook on low for 4-6 hours. Serves 2.


** This recipe is so easy and so delicious. I am sure you double it and serve 4 people. I have not tried it myself, so if you do, please let me know if it changes the cook time.

**The chicken does not have to be thawed, but it does cook faster if it is. I have used chicken tenders instead of breasts and it works just the same.

**The seasoning can be your own taste. The original recipe called for a 2 oz can of mushrooms with water to be added to the rice (instead of just water) and one packet of french onion soup mix on top of the chicken. I have used Mrs. Dash as seasoning and really liked it. The last time I used seasoning salt, salt, pepper, and Italian Seasoning. I hope you enjoy!

Chicken Enchiladas

3-4 chicken breasts

1 tub of the big sour cream

1-2 bags shredded cheese

1 can of green chilies

2 cans cream of chicken soup

8-10 soft flour shells (burrito or enchilada style)

Start out with cooking your chicken. While cooking put your sour cream, cream of chicken, chilies, and cheese into a bowl. Set aside enough mixture to cover the wrapped enchiladas.

Once chicken is cooked, either chop into little pieces or shred. After cutting the chicken into pieces, add to your bigger mixture. Mix, and then add a scoop to soft flour tortillas, and fold enchilada style. Once you are finished, spread the other mixture over the top.

Bake at 350 for 15-20 minutes.

Chicken Salad

Chicken Salad:

4 chicken breasts (shredded)
small shell noodles
1 C mayo
1 C Kraft coleslaw dressing
apples
grapes
pineapple
pimentos
1/3 C grated onion
1/3 C chopped green onion

Serve cold

I add shell noodles, you don't have to. This salad is so good in croissants. It is also good all by itself. This salad is even better the next day. YUM

Sweet-Sour Chicken

2-3 chicken breats, cut up
1 c. ketchup
3/4 c. white vinegar
1 1/2 tsp. mustard
1 1/2 c. brown sugar

combine everything but chicken in a small saucepan. Bring to a boil; reduce heat and simmer up to 30 min. {usually i'm in a hurry and don't do it that long, still good!}

place chicken in a sprayed baking dish. pour sauce over chicken and bake@ 350 for 35-45 min.

serve over rice.

Mandarin Chicken

I haven't actually made this, but I did eat it, and it was delish!! So you use Chicken Tenderloins (it didn't say how many, probably whatever your family will eat, or what will fit in a 9x13 casserole dish) Dip your chicken in a mixture of.......

2 eggs and
1 tsp. Garlic Salt

Then coat with cornstarch and brown in a pan of oil. After browning put in 9x13 pan and add sliced Green Peppers and Onions, set aside.

Mix Sauce
1/2 C. Sugar
1/2 C. Chicken Broth
1/2 C. Vinegar
1/2 C. Ketchup
2 Tbsp. Soy Sauce
2 tsp. Salt

Top Chicken, Peppers and Onions with Sauce. Cover pan with tin foil, and bake at 350 degrees for 1-1/2 hours. Serve over Rice!

Italian Chicken Pasta

This one may be a little popular but here it goes if you don't know this one. It is yummy and of course my favorite... easy!

1 pkt italian seasoning (dry)
1 block cream cheese
1 can cream of chicken soup
1/4 cup water
approx. 4 chicken breasts diced and left raw
Mix all and cook in crock pot for 5 hours on low
Serve over bow-tie noodles.

Honey Lime Chicken Enchiladas

I got these off of Good Things Utah and tried them last night. They are really good. Sweeter then I'm used to but the combination of honey and lime juice was so good.



Honey Lime Chicken Enchiladas



1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 tsp to 1 TB chili powder (depending on how spicy you like it)

2 Large cloves of garlic, finely minced or 1/2 tsp garlic powder

1 lb boneless skinless chicken breasts (about 2 Large breasts), cooked and shredded.

12 corn tortillas (or flour if you don't like corn)

2 cups of Mexican cheese blend, shredded.

1 14 oz can green enchilada sauce

1/2 to 3/4 cup of heavy cream (I used half and half)

cilantro, for garnish



Preheat oven to 350 degrees. Place the cooked, shredded chicken in a medium sized bowl. Set aside. In a small bowl combine honey, lime juice, chili powder and garlic. Pour over chicken and wrap in plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.



Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.


Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6

Chicken and Cheese Enchiladas

What you need:

1 can (10 3/4 oz) Cream of Chicken Soup
1/2 cup sour cream
1 cup Salsa
2 teaspoons chili powder
2 chicken breasts, chopped and cooked
1/2 cup shredded cheese
6 flour tortillas
1 chopped tomato
1 sliced green onion

11 X 8" Baking pan
Tin Foil


Here's what you do:

1. Preheat oven to 350 degrees.

2. Stir the soup, sour cream, salsa, and chili powder in a medium bowl.

3. Stir 1 cup soup mixture with chicken and cheese in a large bowl.

4. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in the baking pan. Pour the remaining soup mixture over the filled tortillas. Cover with foil.

5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.


***This one was such a hit that it not only got the label of "This one's a keeper," but the leftovers were actually eaten! Leftovers never get eaten at my house! So that says something!

***I put shredded cheese on top of the enchiladas before I baked them. The original recipe calls for Monterey Jack cheese, but cheddar worked just fine for me.

***The enchiladas are not as spicy as you would expect with chili powder. So if you are wanting a little more spice or a little more kick, try using medium or hot salsa. Also, this recipe is supposed to feed 6 people, but I would say it really only feeds 4 people. Enjoy!

Sweet N Sour Chicken

My friend made this for us after we had a baby, and I had to get the recipe - it is very good!!!

Sweet & Sour Chicken

◘ 4 boneless, skinless chicken breasts, cut into 1-inch chunks
◘ 1 red pepper, chopped
◘ 1 green pepper, chopped
◘ Flour
◘ 1 lg. can pineapple tidbits, with juice
◘ Salt & Pepper
◘ 1/2 c. brown sugar
◘ Oil for frying (3-4 Tbs.)
◘ 1/2 c. rice wine vinegar
◘ 1 c. chicken stock
◘ 2-3 Tbs. cornstarch, mixed with water

Salt and pepper chicken. Dust it with flour on all sides. Brown chicken in hot oil (med. To med-hi heat), about 8 minutes. Remove chicken from pan. Add red and green peppers and cook for 1 minute. Stir in pineapple (with juice), sugar, vinegar and chicken stock and bring to a simmer. simmer until sauce begins to reduce. stir in cornstarch mixture and bring to a simmer. stir in chicken and cook for 5 minutes. taste. don't be afraid to add more sugar or vinegar to taste, salt and pepper too. Serve over rice.

This is what the chicken looks like, and then the finished mixture. I forgot to take a picture when it was on our rice, but you get the idea I hope. We always add a little more b. sugar, because we like it more on the sweet side. The recipe also called for pineapple chunks, but we like the smaller pieces better. So it is up to you!

I buy my peppers when they go on sale, and then I cut them up and freeze them, that way it is cheaper to get the red peppers. I also doubled this recipe and froze it so that we can have it for dinner another night too - all I will have to do is cook up some rice.

Alice Springs Chicken

Okay here I am! I tend to be hard on most recipes....I rarely rate them 5 stars, so if I don't post a whole lot, then that is why. Now for this yummy recipe. If you have ever had the Alice Springs Chicken at Outback Steakhouse, you will find that this tastes JUST like it! I got this recipe from a recipe blog so I did not make it up myself.

ALICE SPRINGS CHICKEN

Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
2 tsp. vegetable oil
1 tsp. lemon juice

Chicken:
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10−12 mushrooms)
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley

Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about half of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.

Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).

Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.

Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.

Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

Oh yummy chinese chicken...

This is really, really yummy. I will put a picture up next time I make it...

Simmered Chinese Chicken
2 pounds boneless, skinless chicken breasts (cut into bite size pieces) and browned in olive oil.
**the recipe calls for boneless, skinless chicken thighs. So whatever you want to use would work**
Mix:
1/3 cup soy sauce
1/3 cup brown sugar
1/2 cup water
1 TB catsup
1/4 cup apple juice
1/4 tsp crushed red pepper
1 clove pressed garlic
1 green onion, sliced

Pour over browned chicken. Cover and simmer until done.

Mix:
2 TB cornstarch with 1 TB water.

Remove chicken from skillet. Stir cornstarch mixture into sauce, stirring constantly until thickened.

Serve over rice and sprinkle with toasted sesame seeds... IT'S SOOOO YUMMY!

Lemon Pepper Chicken (serves 4)

Here is a good, fun, different, and easy recipe to try.
3 chicken breasts diced and left raw
1/2 cup milk
1/4 cup mayo
1 cup cheddar cheese
1 can cream of mushroom soup
1 T lemon pepper seasoning
1 T parsley
Mix everything and pour in crock pot. Cook on low 4-5 hours. Serve over rice.

Street Chicken Tacos (spicy) - serves 4

1 can green chili sauce
1 can el pato (mexican tomato sauce)
1/2 cup chopped cilantro
1/2 cup diced onion
3/4 cup brown sugar
3 chicken breasts diced and left raw.
Mix everything together and put in crock pot on low for 4-5 hours. Scoop chicken into taco and pour sauce over top. Can add your favorite beans, cheese, lettuce, sour cream, guacamole, etc. Your first thought it sweet and then you see the spicy but mmmm... it is yummy...
Inside taco...



















The finished product...