Chicken

Caesar Chicken Wraps (Stefanie)

½ cup creamy Caesar dressing (Kraft Caesar Vinaigrette has less calories)

½ cup parmesan cheese

1 tsp. lemon juice

1 clove garlic

¼ tsp. pepper

4 oz. cream cheese, softened

3 cups romaine lettuce, chopped

½ cup red peppers, sliced

Handful of olives, sliced (or one small can of sliced olives)

5 flour tortillas (I use Costco’s uncooked tortillas and bake them fresh)

2 chicken breasts, cooked and sliced

Combine Caesar dressing, parmesan cheese, lemon juice, garlic and pepper.  In a separate bowl, beat cream cheese until smooth and add a fourth of the dressing mixture; mix well.  In a large bowl, combine lettuce, red pepper, olives and any other veggie you want.  Add remaining salad dressing to lettuce and toss to coat.  Spread a layer of cream cheese mixture on each warm tortilla.  Top with lettuce mix, wrap up and serve. 

Try a simplified version for lunches.  Mix the chicken, lettuce, and whatever veggies you want together with Caesar dressing.  Spread cream cheese on the tortilla and put a few drops of dressing on top of that for flavor and fill with the chicken mixture.  Very yummy!

Chicken Baked in Sour Cream (Grandma Morgan)

4 to 6 chicken breasts

1 can cream of chicken soup undiluted

1 can cream of mushroom soup, undiluted

1 pint sour cream

Arrange chicken in single layer in shallow roasting pan.  Mix together the undiluted soups and sour cream.  Heat and pour over chicken.  Bake at 350° with pan tightly covered with foil.  Roast for 1 hour.  Take off foil and roast an additional ½ hour to brown.  Makes a delicious gravy.  Serve with rice or potatoes.

BBQ Chicken (Stefanie)

Chicken (bone in and skin on are best)

Salt

Pepper

Garlic Salt

BBQ Sauce (See Homemade recipe below)

Salt, pepper and garlic salt chicken and bake in oven until nearly done (Almost an hour for bone-in).  Add homemade BBQ sauce and grill until done!

Homemade BBQ Sauce (Stefanie)

2 cups Ketchup (Del Monte or Hunt’s)             

¼ cups Mustard                                           

1/8 cup Vinegar                                            

¾ cups sugar (You can use less to taste or     

Honey, agave, or sugar substitute)                

Garlic Powder

Salt & Pepper

onion powder

Hickory Smoke Flavoring

¼ cup Worcestershire Sauce

Mix all together.  Enjoy! 

BBQ Chicken Pizza (Debbie)

KC Masterpiece BBQ Sauce                                     

Mozzarella cheese                                       

BBQ Chicken                                                         

Sliced red onions

Fresh cilantro

Roma tomatoes

Spread pizza dough into a circle.  Add BBQ sauce, chicken, cheese, red onions, cilantro, and tomatoes.  Bake at 425° until crust is golden brown and cheese is bubbling.

Café Rio Chicken (Andrea)

1 small bottle Kraft zesty Italian dressing

1 TBS. chili powder

1 TBS. cumin

3 tsp. garlic

4-5 frozen chicken breasts

Put all in a crock pot on high for 4-6 hours, then shred and serve.

Cashew Chicken (Melodie)

3 chicken breasts (about 1 ½ lbs.)                          

1 cup cashews                                                       

3 green onions, cut into 3/4 inch strips                             

¾ cup cubed celery                                              

¾ cup cubed carrots                                             

¼ tsp. ground ginger

Dash accent

½ tsp. sesame oil

1 ½ TBS. soy sauce

1 TBS. cornstarch

¼ tsp. salad oil

Mixture: 1 tsp. cornstarch, ¼ tsp. salt, 3 TBS. water

Cut chicken into ½” cubes and marinate in ginger, cornstarch, salt, soy sauce, sesame oil and accent.  Mix well.  Soak carrots, celery and onion in boiling water and drain.  Heat pan, add 3 TBS. oil, even chicken in pan with lid on and brown each side for 2 minutes.  Add vegetables and mixture.  Mix well.  Remove from heat.  Mix in cashews and serve over rice.  Serves 6

Chicken Chalupas (Melodie)

4 large chicken breasts.  Bake for 1 hour.  Pull apart into pieces.

2 cans cream of chicken soup

1 pint sour cream (2 cups)

¾ cup or more jack cheese grated

1 can chopped olives (black)

1 small can green chili peppers (chopped)

¼ cup green onions (chopped)

Mix above ingredients together except for chicken.  Take out 2 cups.  Set aside.  Add chicken pieces to remaining mixture and roll into flour tortillas and put into pan.  Spread 2 cup mixture that was set aside over rolled tortillas and add grated cheddar cheese on top.  Bake 40 minutes at 350°.

{Easy} Chicken Cordon Bleu (Andrea)

Bread crumbs

Chicken tenders

Salt and pepper

Deli style ham (best to use fresh deli meat)

Swiss cheese

Ham

Swiss cheese

Chicken tenders

Salt and pepper

Bread crumbs

Melted butter

Layer all ingredients in order listed.  Drizzle melted butter on top.  Can cover and freeze or bake thawed uncovered at 400° for 30-45 minutes.

Chicken Cordon Bleu (Stefanie)

Chicken breasts                                           

Ham, sliced thin                                           

Cheese slices                                                       

Butter                                                        

Seasoned breadcrumbs

1 egg

Cream of chicken soup

Sour Cream

Pound chicken until desired thinness.  Put in a slice of ham and a slice of cheese.  Roll. Secure with toothpick.  Dip in beaten egg and roll into breadcrumbs.  Brown in butter.  Place in greased casserole dish. Bake uncovered 20-30 minutes at 350° degrees.   Mix soup and sour cream and pour over top.  Simmer another 15-30 minutes.  Eat and Enjoy!

Chicken Curry (Sam and Anna)

Boneless skinless chicken

3 garlic cloves

1 large onion

1 inch long fresh ginger (can add less if want to)

(Gracious amount) vegetable oil

2 tsp. coriander powder

1 ½ tsp. cumin powder

1 TBS. chili powder - to taste

1 tsp. turmeric

4-5 tomatoes

1 tsp. paprika

¼ cup cilantro

2 tsp. curry powder

In food processor combine garlic, onion, and ginger. Grind until a paste is formed. In a Large frying pan add vegetable oil, cook until hot.  Add garlic paste, cook on medium, stirring frequently for approx. 5 minutes.  In separate bowl add coriander, cumin, chili powder, and turmeric powder. Mix well; add to garlic paste in frying pan.  Stir well.  In food processor chop tomatoes into a paste. Add tomatoes to frying pan.  Mix well and allow to simmer for at least ten minutes.  Add paprika to tomato mixture.  Cut raw chicken into cubes, and add to pan.  Mix gently.  Simmer for 30-40 minutes or until chicken is fully cooked.

If desired cut potatoes into cubes, boil until soft and add to curry when adding chicken. (Cook potatoes before or they won’t be soft when chicken is done.)  When chicken is cooked chop Cilantro and add to curry, serve and ENJOY.  Delicious plain or over rice.

Chicken Divine (Grandma Morgan)

(Good for leftover chicken or turkey)

2 pkgs. cooked broccoli or asparagus spears

4 cups cut up turkey or chicken (salt if necessary)

2 cans cream of chicken soup

1 cup mayonnaise (real, not light)

Sliced or slivered almonds

Grated cheese

Layer broccoli, asparagus spears, and turkey/chicken in casserole dish.  Mix soup and mayonnaise together and pour on top of turkey and broccoli.  Top with cheese and almonds.  Bake at 350° for 30 minutes until cheese is bubbly.

Rotisserie Chicken Enchiladas (Leisa)

1 small Costco rotisserie chicken (or 3 baked chicken breasts)

1 can cream of chicken soup

1- 8 oz. carton sour cream

1 can diced green chili’s

1 cup Mexican blend cheese

1 package corn or flour tortillas

Shred cooked chicken.  Mix together all ingredients in large bowl.  Spoon mixture onto tortillas and roll up.  Place in baking dish, and then sprinkle extra cheese on top.   Cook at 350° for 30 minutes.

Chicken Enchiladas (Stefanie)

Chicken Breasts                                                     

Onion – chopped                                                   

Salt and Pepper – to taste                           

Garlic Salt – to taste                                             

1 Can chopped green chilies

Peppers (red or green)

Tomato – chopped

1 can cream of chicken soup

Sour Cream

Tortillas

Cheese

Cut chicken breasts up into bite sized pieces.  Sauté in pan with chopped onion and season with salt, pepper, and a little garlic salt.  Add green chilies, peppers, tomatoes and cook until tender.  Add cream of chicken soup and some sour cream.  Let Simmer.  Put some of mixture on the bottom of a casserole dish.  Fill one tortilla at a time in casserole dish, add cheese, and roll-up until dish is full.  Pour remaining mixture over tortillas, and top with cheese.  Bake at 350° for about 30 minutes or until cheese is melted on top!

Chicken Enchilada Casserole (Grandma Morgan)

1 medium onion chopped                              

2-3 TBS. butter                                             

½ tsp. cumin                                                        

1/8 tsp. garlic powder                                 

1 can cream of chicken soup

1 cup chicken broth          

1 small can chopped green chiles                

1 small chicken or 3 breasts  

1 pkg. of 12 corn tortillas

1 lb. Monterey Jack cheese

              

Brown onion in butter.  Combine with cumin, garlic powder, soup, broth, green chiles, chicken pieces and mix well.  In large baking dish, place half of corn tortillas, half of chicken sauce, and half of grated cheese.  Repeat layer.  Bake at 350° for 30 minutes.

Chicken Nuggets (Stefanie)

Boneless Skinless Chicken                                                

1 cube butter                                                                   

1 pkg. Ritz crackers crushed                                             

2-3 drops of Worcestershire sauce

Garlic salt

Melt butter and add a 2-3 drops of Worcestershire sauce and garlic salt.  Cut chicken into nugget size and dip into butter mixture and then crushed crackers.  Place on foil lined and greased baking sheet.  Cook 350° for 15-20 minutes or until chicken is done!  Enjoy!

Chicken Parmigiana (Grandma Morgan)

1 lb. chicken                                                

1/3 cup fine dry bread crumbs                      

1/3 cup grated parmesan cheese                             

Big pinch oregano                                        

1 egg beaten                                                

½ cup cooking oil                                        

1 can mushrooms  - or fresh mushrooms                

1 onion chopped

1 tsp. salt

½ tsp. pepper

½ tsp. sugar

½ tsp. powdered marjoram

1 can 6 oz. tomato paste

2 cups hot water

½ lb. Mozzarella cheese, sliced

             

Pound chicken.  Trim off excess fat.  Cut into serving pieces.  Mix together bread crumbs and parmesan cheese and oregano.   Dip chicken in egg then roll in bread crumb mixture.  Heat oil in large skillet.  Brown chicken on both sides over medium heat.  Remove chicken, leaving drippings.  Arrange chicken in one layer 13x9 inch pan.  Sauté onions in drippings and mushrooms until soft.  Blend in salt, pepper, sugar, marjoram and tomato paste.  Gradually add hot water stirring constantly.  Boil 5 minutes, scraping browned bits from bottom and sides of pan.  Pour most of this sauce over chicken in baking dish.  Top chicken with slices of mozzarella cheese.  Add remaining sauce.  Cook in oven at 350° for about 1 hour.  Makes 5-6 servings.

Chicken Quesadillas (Stefanie)

Chicken Breasts

Onion – chopped

Salt & Pepper – to taste

Garlic salt – to taste

1 Can chopped green chilies

Peppers (red or green)

Tomato

Tortillas

Cheese

Cut chicken breasts up into bite sized pieces.  Sauté in pan with chopped onion and season with salt, pepper, and a little garlic salt.  Add green chilies, peppers, tomatoes and cook until done.  Cook tortilla (Costco pre-made ones) add cheese and chicken mixture on one side and fold over! Warm on both sides and then cut into strips with pizza cutter and serve with all the fixings; sour cream, guacamole, salsa, black beans, etc.

Chile’ Rellenos’ Casserole (Melodie)

2-3 cans whole green chiles

6 eggs

1 cup milk

3 TBS. flour

Pinch of salt

1 lb. Jack and cheddar cheese

Grease 9 x 13 pan.  Place chiles in pan.  In blender mix eggs, milk, flour and salt.  Pour over chiles and top with cheese.  Bake at 350° for 55-60 minutes.

Chicken Roll-ups (Grandma Morgan)

3 chicken breasts - boiled and cut-up.  Save 1 cup broth for gravy

8 oz. cream cheese

1/3 cup butter softened

3 green onions, chopped

6 shakes of pepper

2 cans Pillsbury crescent rolls (8 in each)

1/3 cup melted butter

Bread crumbs

Blend first 5 ingredients.  Spoon chicken mixture (size of walnut) on each crescent roll and roll up starting at big end.  Dip in melted butter, then roll into fine bread crumbs.  Bake 350° for 18 minutes.  Top with Gravy.

Gravy:

1 can cream of chicken soup

1 cup chicken broth.

Mix together and heat slowly so gravy won’t be lumpy.  Pour over roll-ups when you serve.

Chicken Stroganoff (Leon)

1 ½ lbs. to 2 lbs. boneless, skinless chicken breast

¾ cup Chicken Marinade (Stubbs Chicken Marinade 12 oz. jar)

2 TBS. butter

½ lb. mushrooms, washed, trimmed, and sliced

1 medium onion—minced (about ¾ cup)

2 TBS. Vidalia Onion Vinaigrette Salad Dressing

1 small garlic clove-minced

1 tsp. salt

½ tsp. curry powder

1 ½ tsp.  Hickory Smoke Liquid

1 can (10 ½ oz.) chicken broth—condensed

1 can (10 ½ oz. ) Cream of Chicken Soup

4 TBS. flour

1 cup sour cream

3 to 4 cups hot cooked egg noodles

Preparation:  The day before, trim any fat from meat and cut across the grain into ½ inch strips about 1 ½ inches long.  Place meat in zip lock bag and pour in ¾ cup chicken marinade.  Marinade chicken in refrigerator overnight.  Turn bag over 3 to 4 times.

Cooking Instructions:  Melt butter in large skillet, add mushrooms and onions.  Cook and stir until onion and mushrooms are tender.  Then remove from skillet.  In same skillet cook meat with marinade juice until light brown.   Reserving 1/3 cup of broth, stir in remaining can of broth.  Add vinaigrette salad dressing, garlic, salt, curry powder, liquid hickory smoke and simmer for 10 minutes.  Stir in Cream of Chicken Soup.  Blend reserved broth with flour and stir into meat mixture.  Add mushrooms and onions.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low and stir in sour cream.  Simmer for 1 hour, or put in crock pot and cook for 4 to 5 hrs.  Serve over hot cooked egg noodles.

{David Letterman’s Mother’s}

Hot Chicken Salad (Grandma Morgan)

1 cup cooked rice                                         

1 cup chopped cooked chicken                      

1 cup chopped celery

2 TBS. chopped onion                                  

1 can cream chicken soup, undiluted

¾ cup real mayonnaise (not low fat)

¾ cup sliced almonds or water chestnuts

crushed cornflakes

melted butter

Mix first 7 ingredients.  Put in 8” pan.  Crush cornflakes.  Mix with melted butter.  Sprinkle over casserole at 350° for 45-55 minutes.

Mock Veal (Melodie)

5 boneless chicken breasts

5 Monterey jack cheese sliced into 1” cubes

5 strips long bacon

1 can sour cream

1 can cream mushroom soup

Pound chicken breasts.  Wrap chicken around cubed cheese.  Put bacon around outside of chicken roll.  Mix sour cream and soup together.  Pour over chicken which is in casserole dish.  Cover.  Bake at 275° for 3 hours.

Monterey Chicken (Stefanie)

Chicken (bone in and skin on are best)         

Salt                                                              

Pepper                                                       

Garlic Salt                                                  

BBQ Sauce (See Homemade recipe)

Thinly sliced tomato

Sliced cheese

Cooked bacon

Chopped green onions

Salt, pepper and garlic salt chicken and bake in oven until nearly done (Almost an hour for bone-in).  Add homemade BBQ sauce and grill!  Top with tomato, cheese, cooked bacon, and chopped green onions.  Grill until cheese is melted!

Orange Juice Chicken (Stefanie)

Chicken Thighs (bone in and skin on are best)

Chopped Onion

Brown Sugar

Orange juice

Brown chicken thighs and onions in Dutch oven.  Add handful of brown sugar and orange juice and let simmer about 45 minutes until juice cooks down and thickens.  Serve over brown rice!

Paella (from Dan’s mission in Spain)

2 cups rice                                                   

1 tsp.colorante/saffron                                 

pork ribs, cut in small pieces                        

olive oil                                                        

Salt                                                              

frozen green beans                                        

5-5 ½ cups water                                          

chicken chopped and de-skinned  

1 tsp. paprika

shrimp

1 small can tomato sauce

frozen peas

red pepper, cut in strips

2 cloves garlic

With fire at medium, circle outside edge of pan with salt, a few pinches full, it shouldn’t be piled, but don’t be afraid to put it in. Then pour olive oil into pan until it almost completely covers the pan. Cook the meat in the center of the pan. When the meat is done and golden brown, push it to the outer edge of the pan. Cook the red pepper strips in the oil and then remove them for later.

Re-pile the meat in the center of the pan and dump in the bag of vegetables and mix with the meat, add the garlic, cook for 5 min. and then add the tomato sauce.  Mix it up really well.  Add paprika and stir and let the mixture reach a boiling point.  Then add water.  Get water to boil then lower the heat.  Boil on low for 15-20min. The water line should be two fingers below the top of the pan, before the rice is added. Add more water if needed. Add colorante.  Pour rice evenly in the pan.  Use a spatula to spread it around.  Cook for approximately 20 minutes on very low heat. When the rice is almost done, add the cooked red pepper strips. Lay them on top for appearance.  Do not stir in.  If the rice on top is almost done but the rice on bottom will burn, turn off heat and cover for a few min.  If the rice burns on pan, pour vinegar on a towel and set the pan on the towel. This helps take away the burnt flavor.

Ritz Poppy Seed Chicken (Katrina and Leisa)

4 chicken breasts

1 can cream of chicken soup

8 oz. sour cream

1 1/2 TBS. poppy seeds

1/4 cup of butter

1 sleeve of Ritz crackers - crushed

rice (about 1 1/2  cups uncooked)

Boil chicken until cooked all the way through. Cut chicken it into bite size pieces and set aside.  Mix the soup, sour cream, and poppy seeds in a bowl, add chicken. Then put the mixture into a 9x13 pan.  Melt butter in the microwave, crush the Ritz crackers and mix them in with the butter. Spread the crackers/butter on top of the chicken mixture.  Put in the oven at 325° for about 30 minutes (or until heated all the way through).  Serve over rice.

Quinoa Stir-Fry with Vegetables and Chicken (Leisa)

3/4 cup quinoa, rinsed
¾ cup water
1/2  tsp. salt, divided
1 TBS. vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper (cored, seeded and chopped)
2 tsp. grated ginger
2 cloves garlic, sliced
1 small red chile, chopped (opt)
2 cups snow peas, trimmed

1/4 tsp. black pepper
3 eggs, beaten
2 grilled chicken breast, chopped
2 scallions, chopped
1/4 cup cilantro
1 TBS. soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with eggs.  Cook, stirring constantly, until eggs are evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.   Makes 3-4 servings.

Sherreah--Lebanese Chicken & Rice (Stefanie)

1 whole chicken (You can half it with thighs or whatever chicken you have…it makes a lot)

1 ½ TBS. oil or melted butter

¼ package vermicelli or thin spaghetti (Normal size works great too)

3 cups rice

butter to taste (I use a couple TBS. or more)

salt and pepper to taste

Fill a pot with enough water to cover chicken. Boil chicken until meat is falling off bones.  Bone chicken.  Break spaghetti into small pieces and sauté in melted butter or oil. Brown spaghetti lightly.  Add rice and spaghetti to chicken broth.  Bring to boil and then simmer until rice is cooked through.  (You may need to add some more chicken broth if it is too dry.)  Serve with plain yogurt and sour cream and salsa.

{Slow Cooker} Southwestern Chicken (Debbie)

4-6 frozen chicken breasts

2 cups salsa

1 can black beans, rinsed/drained

1 can olives, drained (whole or diced)

1 cup frozen corn OR 1 can of corn, drained

* Dairy of choice:  

1 pkg. cream cheese, 1 cup sour cream, 1 cup plain yogurt or 1 cup cottage cheese

Place frozen chicken on bottom of crock-pot.  Add remaining ingredients, except the dairy of your choice, and cook on low for 6-8 hours (or on high for 4 hours).  Place your fatty, low-fat or nonfat choice of dairy into cooker about 20 minutes before serving.  Serving options: Serve with rice (jasmine preferably, yummy); shred chicken and use as a chip-dip; OR shred chicken and use as a taco filling (my recommendation: fry up corn tortillas).  It should be tasty as is (aka. cold) for a salad, with fried tortilla strips to top it off.

Summertime Chicken (Andrea)

Marinade:                                                              

2 TBS. soy sauce                                                 

1 ½ tsp. honey

Dash red crushed pepper

2 tsp. minced garlic

1 tsp. ginger

1 tsp. olive oil

4 chicken breasts

Pineapple rings

Mix all ingredients for marinade.  Marinate meat in for at least 3 hours.  Grill with pineapple rings.

Sweet and Sour Chicken (Tiffany)

2 chicken breasts                               

1 tsp. salt                                           

                                                          

Batter:                                               

½ cup flour                                        

¼ cup cornstarch                               

1 tsp. baking powder

½ tsp. baking soda                             

¼ cup cold water                                

                                                          

Sweet & Sour Sauce:

2 TBS. rice vinegar

3 TBS. ketchup

¼ cup water

2 TBS. cornstarch (mix w/sugar)

2/3 cup sugar

Garnish:

1 tomato wedged

1 small green pepper, wedged

½ cup pineapple chunks

1 tsp. toasted sesame seeds

Cut chicken breasts into ½ inch thick slices.  Heat oil in wok to 375°.  Rub salt into chicken pieces.  Dip into batter and deep fry in oil until golden brown (About 4 minutes.)  Bring sauce to a full boil stirring constantly.  Arrange tomato, pepper, and pineapple chunks on top of chicken.  Pour sauce over and sprinkle sesame seeds on top. 

Sweet and Sour Chicken Wings (Grandma Morgan)

2 lbs. chicken                                                        

Garlic salt                                                             

2 or 3 eggs

Corn starch

Sauce:

1½ cups sugar

¾ to 1 cup vinegar

4 TBS. ketchup

1 tsp. salt (taste before adding)

½ cup chicken stock

1 tsp. soy sauce

Sprinkle garlic salt sparingly on pieces, let set for 2 hour 15 minutes.  Roll chicken pieces into egg and then corn starch.  Brown in fry pan.  But in baking dish.  Pour sauce over chicken.  Bake at 350° for 40 minutes or until done.  Note: Thicken sauce if necessary with cornstarch. 

Teriyaki Marinade (Debbie)

2 TBS. salad oil

1/3 cup soy sauce

2 TBS. brown sugar

1 TBS. dry sherry

¼ tsp. ginger

1 clove ginger

Combine all the ingredients.  May need to double or triple depending on the size of meat.