Creamy Chicken Tacos

Misha

3-4 chicken breasts
16 oz jar salsa
1 pkg cream cheese
tortillas and taco fixings

Put chicken and salsa in crock pot. Cover and cook on low for 6-8 hours (or high for 4 hours). Remove chicken and shred. Return to crock pot and stir in cream cheese. Cook until cream cheese has melted.
Use as filling for tacos.

Chicken Pot Pie

Misha

2 cans cream of chicken soup
2 pkgs frozen mixed veggies, thawed (or boil some carrots, celery, onion, peas, whatever you want)
2 cups chicken, cooked and cubed

Mix together and pour in 9x13 pan. Top with biscuit recipe and bake 450 for 10-15 min or golden brown.

Biscuits
2 cups flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup oil
3/4 cup buttermilk

Combine flour, baking powder, salt, and soda. Mix. Stir in oil. Add buttermilk and stir until blended. Drop by spoonfuls on top of soup/chicken mixture.

Sanpete Chicken Marinade

Rachel

1 cup sprite (or other lemon-lime soda)

1/2 cup soy sauce

1/2 cups canola/olive oil

1/2 tsp garlic salt

 

Stir together.  Put in a sealable container with 2-3 chicken breasts or more tenderloins.  

Allow to sit overnight or all day.  

Barbeque!

Chicken Broc-Broc

John

4-5 chicken breasts
broccoli
2 cans cream of chicken soup
2/3 c. mayo
1-2 T. lemon juice
cheddar cheese
lemon pepper to taste

Cook (fry) the chicken and cut up into cubes (can season with lemon pepper).  Cut up and boil the broccoli.  Mix together soups, mayo, lemon juice, chicken, broccoli together in a 9X13 pan.  Top with shredded cheddar cheese.  Bake at 350 for 20 min or untill cheese is melted.  Turn up the heat for a couple of min at the end if you want the cheese crispier.  Top with yummy lemon pepper to taste.

Fall-Apart Chicken

2 cans cream of chicken soup

8 oz cream cheese

1 pkg. dry Italian salad dressing mix

chicken breasts or tenderloins

Mix all ingredients in crock pot.  Cook on low for 5-6 hours or until chicken is tender.

Serve over red potatoes or rice.

Easy Apricot Chicken

Ida

1 c. Russian dressing (similar to Catalina)
1 c. apricot jam (or preserves)
1 pkg. onion soup mix
4-5 chicken breasts or 10+ chicken tenders

Mix together dressing, jam, and soup mix in 9x13 pan.  Arrange chicken in single layers in pan- make sure to cover the chicken in the sauce.  Bake at 350 for 60 min (or less if using tenders)

Serve with Rice!

Chicken Tikka Masala (Yummy Indian Food)

Ida

1 cup yogurt

1 T. lemon juice

2 tsp. cumin

1 tsp. ground cinnamon

 ¼ tsp. cayenne pepper

½ tsp. black pepper

1 T. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-sized pieces

   

1 T. butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt

1 (8 oz.) can tomato sauce

1 cup heavy cream

¼ cup fresh cilantro, chopped

basmati rice

Directions:

In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon,

cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and

refrigerate for 1 hour (or longer).

Discard marinade. Cook chicken on frying pan.  Continue to discard marinade until chicken is cooked.  Set chicken aside.

Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno

for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato

sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add chicken and simmer for 10+ minutes. Transfer to a serving platter and

garnish with fresh cilantro. Serve with basmati rice.

Wild Rice & Baked Chicken

2 Boxes Uncle Ben's Long Grain & Wild Rice (Original Recipe)

2 cans cream of mushroom soup

2 cans milk (fill up the empty soup cans)

1 pkg. Onion Soup Mix

Chicken Breasts

Mix ingredients together in 9X13 casserole dish, cover chicken slightly with sauce.

Cover with tin foil, bake at 350 for 1 hour.

Remove cover and bake an additional 15-20 min. or until done.

*Make sure chicken is defrosted before baking.

Tortilla Casserole

Selma

2-4 chicken breasts, cooked & cut in small pieces      1 cup milk

2 Tbs. chicken broth (bouillon cubes)                         1 small onion, chopped

1 dozen tortillas, cut into squares (flour)                    grated cheese

1 can cream of mushroom                                           8 oz. sour cream

1 can cream of chicken                                               4 oz. chopped green chilies (opt)

Mix all ingredients except cheese and pour into 9x13 pan.  Top with cheese.

Bake at 350 F for 60 min.  Serves 8-10.

Broccoli Casserole

Selma

Make 1 box stove top stuffing as directed and place on bottom of 9x13 pan. 

Cut up 2 chicken breasts and cook in small frying pan with 1 Tbs. oil.  Place over stove top.

Place chopped up broccoli (2-4 cups) or frozen package over chicken. 

Combine: 1 can cream of chicken soup

            1 cup sour cream

            1 Tbs. lemon juice

Pour over all ingredients in pan.  Sprinkle grated cheese on top.

Bake at 350 F for 30 min-2 hours depending on how well done you like the broccoli.

Chicken Crescent Rolls

Misha

Filling: 8 oz. cream cheese

            2-2 ½ cups cooked diced chicken (boiled 1 hour and shredded)

Optional: 1 cup chopped celery

            ¼ cup diced onion

2 cans crescent rolls (or make your own)

Put one spoonful on large end of roll and roll up.  Roll in melted butter and then in crunched up Stove-top.  Bake at 375 F for 20-25 min. 

Gravy: 1 can cream of chicken soup

            1 large spoonful sour cream

            milk to desired consistency (a few Tbs.)

Chicken and Rice

Teresa

2 cups instant rice

2 cups milk

Place 2-4 chicken breasts on top (not cooked)

Stir in bowl: 1 can cream of chicken

            1 can evaporated milk

Pour over chicken and rice.  Sprinkle one envelope dry Lipton Soup Mix of choice (onion is good) all over chicken and rice.  Cover with tinfoil.  Bake at 350 F for 45-60 min. if chicken is frozen in 9x13 pan (30 min. if chicken is thawed).

Sweet and Sour Chicken

Selma

Cut chicken breasts into strips.  Dip into pancake batter and fry in hot oil until browned. 

Boil: ¾ cup sugar                                                        3 ½ Tbs. ketchup

            ½ cup vinegar                                                  1 Tbs. soy sauce

            ½ cup chicken broth (bouillon)                       1 tsp. accent salt

Serve with rice.  Pour sauce over chicken and rice, but if leftovers save sauce and only pour on chicken when ready to eat or chicken gets soggy.  Enough sauce for 2-3 chicken breasts if more chicken used, double sauce recipe.  (Can add pineapple to sauce).

Sweet and Sour Chicken

Selma

3 eggs                                                                         

cornstarch                                                       

chicken tenders or chicken breasts     

           

Beat 3 eggs together in a bowl.  In another bowl pour in some cornstarch.  Coat chicken tenders or cut up chicken breasts in eggs and then in cornstarch.  Repeat one more time.  Fry in hot regular oil until brown, then put in baking pan and pour the following sauce over chicken.

Boil: ¾ cup sugar                                                        3 ½ Tbs. ketchup

            ½ cup vinegar                                                  1 Tbs. soy sauce

            ½ cup chicken broth                                        1 tsp. accent or 1 ½ if double sauce

After boiling stir in 1-2 Tbs. cornstarch to thicken. 

Bake at 325 F for 1 ½ hours. 

Chicken Stove-Top Stuffing Casserole

Brenda

4 chicken breasts                                                         1 can cream of chicken soup

1 box Chicken rice-a-roni                                            1 box chicken Stove-top stuffing

                                                                                             

Bake chicken at 400 F for 1 hour.  When cool, shread it.  Prepare rice-a-roni and stuffing.  Layer the rice-a-roni, chicken, soup, and stuffing in a 9x13 pan.  Bake at 275-300 F for 30 min.

Chicken Pillows

Kathy

2-3 chicken breasts, cooked & chopped up                1 small onion, chopped

8 oz. cream cheese                                                      1 pkg. butter flavored biscuits

1-2 celery stalks, chopped                                                       (big ones that aren't buttermilk)

Soften cream cheese and mix in chicken, cream cheese, celery, and onion.  Cut biscuits almost in half and put a scoop of mixture inside.  Pinch sides together.  Bake at temp and time on biscuit can.  Good hot and cold.

Spicy Cashew Chicken

Selma

1 Tbs. oil                                                         Sauce: ¼ cup chicken broth (bouillon cube)

2-4 chicken breasts                                                      1 Tbs. cornstarch

1 small onion                                                               1 Tbs. sugar

½ tsp. garlic powder                                                   2 Tbs. soy sauce

                                                                                    1 Tbs. white vinegar

                                                                                    ¼ tsp. ground red pepper (cayenne)

Cook chicken, onion, and garlic in oil.  Pour in sauce and cook until thickened.  Add cashews.  Serve over rice.  (Can add broccoli and cauliflower when cooking chicken before sauce is added).

Quick Chicken Parmesan

Brenda

1 pkg. (10-14 oz.) frozen or refrigerated fully cooked breaded chicken patties or cutlets

1 jar Prego (28 oz.) Traditional Pasta Sauce

2 Tbs. grated Parmesan cheese

½ cup shredded mozzerella cheese

4 cups hot cooked spaghetti (whole wheat)

Place patties in 2-qt. shallow baking dish.  Top each with about ¼ cup pasta sauce.  Sprinkle with Parmesan cheese and mozzarella cheese.  Bake at 400 F for 15 min. or until done.  Heat remaining sauce and serve with chicken and spaghetti.  Serves 4.

Hawaiian Haystacks

Martha

rice                                                                              almonds-slivered

chicken (with cream of chicken soup)                        chow mien noodles

olives                                                                           celery

pineapple                                                                     carrots-shredded

coconut                                                                       cheese

                                                                                    cilantro

Heat chicken with cream of chicken soup.  Cut up vegetables.  Pile on top of cooked rice.

Chicken Enchiladas

Teresa

Use large flour tortillas (Around 8)

Mix together in a medium bowl:

3 cans cream of chicken soup                                     1 can olives, sliced                 

1 pkg. sour cream                                                        1 medium onion chopped and fried 

2 cups cooked chopped chicken                                 1 small can red or green pimento (optional)

*In a hurry:  use canned chicken and dry onion bits

Heat oven to 375 degrees.  Place two spoonfuls of mixture into each tortilla.  Roll tortillas and place side by side (touching) in greased 9x13 baking dish.  Add ¾ to 1 cup milk to remaining mixture in bowl (enough to make soupy) and stir in.  Pour over the rolled tortillas.  Top with grated cheese.  Cover with baking lid or aluminum foil.  Bake 40 minutes.  Serves 6-8 people.