Marinated and Grilled Chicken

1 lb. Chicken Breasts
1 c. 7-up
1/2 c. Vegetable oil
1/2 c. Soy Sauce
1/4 tsp. Garlic Powder
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Cut chicken into 2" strips.  Combine remaining ingredients into a bowl.  Place chicken in a bowl and cover with marinade.  Refrigerate for 1 hour.  Grill chicken until thoroughly cooked.

Chicken Chimichangas

Flour Tortillas

3-4 Cooked Chicken Breasts, Shredded

2 cans Cream of Chicken Soup

Vegetable Oil for cooking chimichangas

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Heat the vegetable oil in a heavy skillet.

Mix chicken with cream of chicken soup.

Scoop mixture into a tortilla.

Roll up and close ends.

Place chimichangas in the hot oil.

Turn quickly to cook both sides until golden brown.

Sprinkle cheese on top.

Garnish with your favorite topping.

Easy Chicken Roll Ups

1-2 cans of canned chicken (or roughly the same amount of shredded chicken)
1 8 oz. package cream cheese
2 Tbsp. milk
salt and pepper to taste
2 cans crescent rolls
2 c. crushed croutons (you can also use the Parmesan Shake n' Bake)

Blend together first four ingredients. Separate crescent rolls into triangles. Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up. Lightly roll in melted butter then roll in crushed croutons. Place on un-greased cookie sheet and bake at 350 for 20 min. If desired serve with cream of chicken soup diluted with 1/2 cup milk over the crescent rolls (I also like to add salt, pepper, parsley, cayenne, and curry to the sauce)


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Picture and recipe found here.

Ritzy Chicken

2 Chicken Breasts

1/2 c. Plain Yogurt

10 Ritz Crackers(crushed)

1/4 c. Parmesan Cheese

1 tsp. Garlic Powder

1 TBSP Parsley Flakes

1/4 tsp. Salt

1/2 can Cream of Chicken Soup

1/2 c. Milk

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Mix cracker crumbs with parmesan cheese, garlic powder, parsley, salt, and pepper.  Put in a shallow dish.  Dip chicken into yogurt and then into the crumb mixture to coat the chicken.  Place chicken in a baking pan.  Bake at 450 for 50-60 minutes.  Mix soup and milk.  Heat and pour over cooked chicken.

Poppy Seed Chicken

4-6 CHICKEN BREASTS BOILED AND CUBED
1 CAN CREAM OF CHICKEN SOUP
1 C. SOUR CREAM
RITZ CRACKERS
½ CUBE BUTTER
1 TBSP. POPPY SEEDS

IN CASSEROLE DISH ,PLACE CUBED CHICKEN. HEAT SOUP AND SOUR CREAM TOGETHER BUT NOT TO BOILING. POUR OVER CHICKEN. MIX BUTTER, POPPY SEEDS AND CRACKERS TOGETHER AND SPRINKLE ON TOP OF SOUP MIXTURE. BAKE UNCOVERED AT 350 DEGREES FOR 30 MINUTES. SERVE OVER RICE.

 

*Recipe found here.

Baked Chicken-Bacon Alfredo

• 8 oz. penne or bowtie pasta
• 1 16-oz. jar alfredo sauce
• 2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
• 6 oz. (1/2 package) cooked bacon, chopped
• 1/2 c. chopped green onions (about 1 decent-sized bunch)
• 1 c. shredded mozzarella cheese, divided
• Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

*Recipe and picture by Our Best Bites

Chicken Nicoise

You will need...
1 1/4 c. chicken broth
1 lb. of boneless skinless chicken breasts
3 cloves garlic, finely chopped
1 TBSP Italian seasoning
2 medium bell peppers, sliced
2 cups hot cooked rice
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In a nonstick skillet, heat1/4 c. of the broth to boiling. Cook chicken in the broth for about 5 minutes, turning once, until outside of chicken is white.
Add garlic, Italian seasoning, bell peppers, and remaining chicken broth to the skillet. Heat to a boil and let boil for 5 minutes.
Add chicken to skillet. Reduce heat to medium. Cook 10-15 minutes or until juice of the chicken is clear when the center of the thickest part is cut. Serve over rice.

Chicken Tortilla Soup

You will need...

3 boneless, skinless chicken breasts

1 tsp. oil

1 onion, chopped

1/2 tsp. minced garlic

1 tsp. ground cumin

3 (14.5oz) cans chicken broth

2 cans of corn, drained

1/2 tsp. chili powder

2 TBSP lemon or lime juice

1-2 c. salsa

1 c. tortilla chips

1/2 c. shredded Monterey jack cheese

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Cook chicken and shred. In a large skillet, cook onion and garlic in the oil and then add in the cumin. Cook until the onions become clear. In a large pot, pour chicken broth in and add in the onion mixture. Add in chicken, corn, chili powder, lemon or lime juice, and salsa to the broth and bring to a boil. Reduce heat and simmer for 30-40 minutes. Serve and top with tortilla chips and cheese.

*Recipe and picture found here.

Honey Mustard Chicken

4 Chicken Breasts
1/3 c. country style Dijon mustard
3 TBSP mustard
1 TBSP mustard seed
1/2 tsp. fresh ground pepper
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Heat oven to 375 degrees.
Place chicken in a greased 9 X 13 baking pan. In a small bowl, mix the remaining ingredients. Brush some of the mustard mixture onto the chicken.
Cover and bake for 30 minutes. Turn chicken over and brush with mustard mixture. Bake uncovered for 30 minutes longer or until juice of chicken is clear when the thickest part of the chicken is cut. If the chicken begins to brown too quickly, cover back up with foil.

Crescent Chicken

You will need...

2 c. cooked chicken, shredded

1 c. shredded cheese

1 can of refrigerator crescent roll dough

1 can cream of chicken soup

1 c. milk

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Place the chicken into a mixing bowl, add the cheese and mix well. Open the crescent rolls and spread open each triangle. Place about 1/3 c. of the chicken/cheese mixture onto each piece of dough. Pull the dough around the chicken mixture and pinch it until it kind of closes. They don't close perfectly....sloppy is ok on this one. You just don't want your chicken to fall out all over the place. In a separate bowl mix the cream of chicken soup with the milk. Pour the sauce over the chicken/dough bundles. Bake at 350 degrees for 30 minutes.

*Recipe and photo from here.

Green Chili Chicken Casserole

For this recipe, you will need...

5-6 chicken breasts, cooked

7 large flour tortillas

1 can cream of chicken soup

1 (4oz.) can diced green chilies

1 c. grated cheese

1 c. sour cream

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Chunk the chicken and then tear the tortillas into chip size pieces. Put all the ingredients into a large bowl and mix together. Put into a greased 9 x 13 inch pan and bake at 350 degrees for 30 minutes.

BBQ Crock Pot Chicken

This chicken recipe is so easy and so versatile.

You will need...

1 bag of frozen chicken breasts

1 c. bbq sauce

1/2 c. water

1 packet taco seasoning

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Fill your crock pot with frozen chicken breasts. Do not defrost your chicken. In a small bowl, mix bbq sauce, water, and taco seasoning. Pour over chicken. It won't really look like there is enough liquid, but there is. Cook on high for 6 to 8 hours. Chicken will fall apart when finished.

This chicken is great for tacos, salads, sandwiches, etc.

Chicken Squares

3-4 chicken breasts
1 brick cream cheese

3 TBSP melted butter

1/4 tsp. salt

1/8 tsp. pepper

1 1/2 TBSP chopped chives

2 pkg. of 8 crescent rolls

Bread crumbs
3 TBSP. milk Extra melted butter
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Cook chicken and cut into small pieces. Set the chicken aside. Mix together cream cheese, melted butter, chives, milk, salt, and pepper. Add chicken pieces. Unroll crescent rolls into rectangles (2 triangles together). Put a spoonful of chicken mixture on crescent roll rectangles. Fold sides together and pinch ends to seal. Dip into the extra melted butter and then the bread crumbs. Bake at 375 for 20 minutes.

Poppyseed Chicken

To make this you will need...
4 to 6 baked chicken breasts
2 cans cream of chicken soup
1/2 pt.(1 c.) sour cream
1 column Ritz crackers
2 TBSP poppy seeds
Noodles or rice
4 TBSP butter

Dice chicken; spread in a 9 x 12 dish. In a separate bowl, mix soup and sour cream. Spread over chicken. Crumble Ritz crackers and mix in a gallon size zip lock bag with melted butter and poppy seeds. Spread over mixture in the pan. Bake at 350 degrees for 30 minutes. Serve over rice or pasta.

Chicken and Rice Soup

You will need...
2 c. cooked chicken cut into pieces
3 c. chopped carrots
1 c. chopped celery
6 chicken bouillon cubes
3/4 c. uncooked rice
4 c. water
2 cans cream of chicken soup.
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Bring water to a boil. Add all of the ingredients except the chicken. Simmer until veggies and rice are tender, usually about 25-30 minutes. Add chicken and cook 5 to 10 more minutes. Serve with rolls.

Chicken and Dumplings

You will need...
3 c. cooked chicken cut into pieces
1/2 c. butter
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
3 c. chicken broth
1 can cream of chicken soup

Dumplings:

2 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 tsp. poultry seasoning

1/4 c. oil

1 c. milk

*Blend flour, salt, and pepper in a saucepan. Add chicken broth and cook until thickens. Stir in cream of chicken soup and cooked chicken. Put in a 9 x 13 inch pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop spoonfuls onto chicken and gravy. Bake for 20-25 minutes at 425 degrees.

*
recipe found here

Easy Chicken Cordon Bleu

You will need...
8 boneless chicken breasts
8 thin slices of ham
8 thin slices of Swiss cheese
1 1/2 cans cream of chicken soup
1/2 c. water
1 cube of butter
1 box stove top stuffing

In a sprayed baking dish, layer chicken, cheese, and ham. In a bowl, mix cream of chicken soup and water. Pour soup over chicken. In a saucepan melt butter. Mix stove top in with the butter and blend well. Sprinkle stove top over chicken. Bake covered at 350 degrees for 45 minutes. Uncover and bake for 15 minutes longer. *This recipe is way to much for just Mark and I, so we cut all the measurements in half and it turned out great. We also aren't huge fans of swiss cheese, so we used provolone.

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*found the recipe here

Ultimate Chicken Fingers

INGREDIENTS:
3 chicken breasts cut into 1/2 inch strips
2/3 c. Bisquick
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. paprika
1 egg, slightly beaten
3 TBL butter, melted

Heat oven to 450 degrees. Line cookie sheet with foil and spray foil with cooking spray. In a 1 gallon Ziploc bag, mix Bisquick, cheese, salt, and paprika. Dip half the chicken strips into the egg; place in the bag of Bisquick mixture. Seal bag and shake. Place chicken on cookie sheet. Repeat with the remaining chicken. Drizzle butter over chicken. Bake 12-14 minutes, turning the chicken over halfway through the bake time.

Johnny Carino's Bowtie Festival

You will need....
1 oz. melted butter
1 tsp. chopped fresh garlic
1/8 c. cooked bacon
1 c. sliced cooked chicken
1 oz. heavy whipping cream
8 oz. Alfredo sauce(recipe follows)
1/8 c. Asiago cheese
1/2 tsp. salt, pepper, and garlic salt
10 oz. precooked bowtie pasta

ALFREDO SAUCE:
1 quart heavy whipping cream
1 c. Parmesan cheese
1 TBL black pepper
1/4 c. whole milk

*Make the Alfredo sauce....Saute heavy cream, milk, and black pepper to a constant boil. Remove cream mixture from heat and fold in Parmesan cheese. Store completed sauce in the fridge until use.
*In a heated sauce pan combine butter, garlic, bacon, chicken, and spice mixture. Once it is mixed well and heated all the way through, add heavy cream and Asiago cheese. Once cream and cheese have reduced by half, add Alfredo sauce and bowtie pasta. Toss until well combined and remove from heat. Allow to sit for just a few minutes so the cheese and sauce will thicken.