Category Archives: Chicken

Chicken Fajitas

Chicken Fajitas – submitted by Rochelle H.

Ingredients

1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
1 Tablespoon soy sauce
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/4 cup fresh cilantro
1 1/2 bell peppers, sliced
1 small onion, sliced
1 1/2 – 2 lbs of chicken, cut into small pieces
10 fajita-sized flour tortillas

Directions

In a large resealable plastic bag, mix together the lime juice, olive oil, garlic, soy sauce, salt, cilantro and liquid smoke flavoring. Stir in cumin, cayenne, and black pepper.
Place meat in the marinade, and refrigerate at least 2 hours, or overnight.
Fry or grill chicken and vegetables.
Serve on tortillas.

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Chicken, Broccoli, Bacon and Potato Bake

Chicken, Broccoli, Bacon & Potato Bake – submitted by Terri S.

INGREDIENTS:
• 4.5 cups diced red potatoes
• 2.5 cups diced boneless skinless chicken breast
• 2 cups broccoli florets
• 1/3 cup cooked, crumbled bacon
• 1/4 cup sliced onion
• 1.5 cups shredded cheddar cheese
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• ½ cup heavy cream, half & half, or milk (cream will make it thicker, milk = thinner)
• 2 Tablespoons butter

DIRECTIONS:
1. Grease an 8×8 foil baking pan.
2. Layer ingredients starting with half of potatoes, half of chicken, half of broccoli, half of bacon, onion and ½ cup of cheese.
3. Season with half of the salt, pepper, and half of the garlic powder.
4. Repeat the layers and seasoning. Then pour heavy cream over ingredients and cut pieces of butter all over the top.
5. Cover with foil and bake at 350 for one hour or until chicken is cooked through and potatoes are tender.
6. Sprinkle with remaining ½ cup of cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

Freezing Directions:
Assemble as directed above but do not bake. Make sure the potatoes are on the bottom, if possible (so they don’t blacken) Cover tightly with foil, label, and freeze with bag containing ½ cup of cheese.

TO SERVE: Thaw. Remove bag of cheese and recover with foil. Bake covered for one hour or until chicken is cooked through and potatoes are tender. Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

Stir-fry Chicken and Rice

Stir-fry Chicken and Rice – submitted by Deanna B.

Ingredients
• 4 cups fresh vegetables
• 2 large chicken breasts
• 1 batch of marinade

Instructions
1. Wash and prepare vegetables by chopping into bite sized pieces. Blanch veggies in a pot of generously salted boiling water. Remove blanched veggies from water with a slotted spoon or fine strainer. Spread out veggies on parchment lined cookie sheets and let cool completely. Place in a freezer for 2-3 hours or until frozen solid. Remove from freezer and break up frozen veggies with hands. Place in a gallon sized freezer safe bag.
2. Chop up chicken breasts into bit sized pieces. Place chicken, along with 3-4 tablespoons of marinade in a sandwich sized bag. Seal bag and place in gallon sized bag with the frozen veggies.
3. Pour remaining marinade in a sandwich sized bag and place in gallon sized bag with chicken and veggies. Remove as much air as you can and seal bag. Place back in freezer until ready to make.
4. To cook: Remove frozen chicken and marinade and let thaw completely. Stirfry meat with a little oil in a wok or large skillet for a few minutes until cooked through. Add in frozen veggies and the marinade and cook on high, stirring frequently for 3-5 minutes or until all the veggies are heated through and meat is no longer pink in the center.
5. Serve on its own or with a side of rice

Freezer stir-fry Marinade

Ingredients
• 3 tbsp. soy sauce
• 2½ tbsp. brown sugar
• 1 tbsp. sesame oil
• 1 tbsp. sesame seeds
• 2 tsp. ginger root, peeled and minced
• 3 garlic cloves, minced
• (optional) few drops of hot sauce
• ¾ c. chicken or vegetable broth
• 1 tbsp. cornstarch

Instructions
1. Place all ingredients in a bowl and whisk until combined.

Chicken & Bacon Lasagna Rolls with Alfredo Sauce

Chicken & Bacon Lasagna Rolls with Alfredo Sauce submitted by Rochelle H.

Ingredients

6 lasagna noodles, cooked
12 oz of cottage cheese
1 cup of shredded chicken
5 strips of bacon cooked and crumbled
Alfredo sauce (recipe below)
1 cup mozzarella cheese

Directions

Spread an even amount of cottage cheese onto each of the lasagna noodles.

Top with equal amounts of chicken and bacon.

Roll up the noodle and place it in a square baking dish.

Top with Alfredo Sauce and mozzarella cheese.

Bake at 350 for 25 minutes.

Alfredo Sauce

Ingredients

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated Parmesan
cheese
I tablespoon of parsley flakes

Directions

Melt butter in a medium saucepan over medium low heat.
Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.
Stir in parsley and serve.

Freezer Chicken Enchiladas

Freezer Chicken Enchiladas – submitted by Terri S.

4 chicken breasts, cooked and shredded
2 (8 oz.) packages cream cheese, softened
16 oz. cheddar or jack cheese, shredded
2 (4 oz.) cans Ortega diced chilis
5 (10 oz.) cans enchilada sauce
2 packages of flour tortillas

Directions:
With a mixer, beat the cream cheese with the green chilis and 1 can of enchilada sauce.
Pour cream sauce over shredded chicken in a bowl.
And stir to combine.
In the bottom of 2 foil baking pans (I purchase these at Dollar Tree 2 for $1.00) pour 1 can of enchilada sauce and spread evenly to cover bottom of pan.
Now take your tortillas and fill generously with the creamy chicken mixture and roll up.
Place rolled enchiladas in pan seam side down and cover each pan of enchiladas with sauce – 1 can for each pan.
Sprinkle top of enchiladas with cheese.
Cover each pan with a double layer of aluminum foil.
To bake – Preheat oven to 350° and bake unfrozen for 45 minutes or 70-90 minutes if frozen.

Chicken Chili

Chicken Chili – submitted by Rochelle H.

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 (8 ounce) can chopped green chili
peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
2 (15 ounce) cans white beans
4 ounces of Neufchâtel cheese
1 cup shredded Monterey Jack cheese

Directions:

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chili peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the two kinds of cheese until melted. Serve hot.

Wild Rice Sidedish

Wild Rice Hotdish – Submitted by Sonia W

1 cup wild rice (raw cultured – not the cracked type, that gets mushy)
8 oz can sliced mushrooms (including liquid)
2 – 14.5 oz cans chicken broth
1/2 cup slivered almonds
2 T  funely chopped onion
1/2 cup melted butter
season to taste (I used 2 tsp Morton’s Nature’s Seasoning – yellow bottle, blue cap)
Cover
Bake at 350 for 2.0 – 2.5 hours (stir every half hour or so until liquid is absorbed)
May add cooked chicken, turkey or other meat to make full hot dish after rice is fully cooked (I used Tyson precooked chicken chunks but have used rotisserie chicken in the past – about 2 1/2 cups)

I usually make it the night before and then put in a crock pot until fully heated and rice is slightly more tender (4-6 hours on low) – great for pot lucks.

Chicken Barley Soup

Chicken Barley Soup – submitted by Mara O.

5 Servings Prep: 30 min. + cooling Cook: 1 hour

Ingredients
1 broiler/fryer chicken (2 to 3 pounds), cut up
8 cups water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon salt, optional
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon rubbed sage

Directions
In a large stockpot, cook chicken in water until tender. Cool broth
and skim off fat. Set chicken aside until cool enough to handle.
Remove meat from bones; discard bones and cut meat into cubes.
Return meat to pan along with remaining ingredients. Bring to a
boil. Reduce heat; cover and simmer for 1 hour or until vegetables
and barley are tender. Discard bay leaf. Yield: 5 servings (about
1-1/2 quarts).

Chicken Chile Corn Chowder

Chicken Chile Corn Chowder – submitted by Sonia W.

1/2 c. plus 2 Tbls Butter
2 c. Fresh Mushrooms
1 – Onion, chopped
1 Jalapeno Chile – chopped (or 2 Tbsp canned)
1 4oz can diced green chile
1 tsp. Ground Cumin
1/2 c. Flour
1/2 tsp. Red Chile Powder
3 1/2 c. Chicken Broth
3/4 c. Half & Half
1/2 c Whipping Cream
1 c. Grated Cheddar Cheese
2 1/2 c. Whole Kernel Corn
1/4 c. Red Pepper, chopped
2 1/2 c. Shredded Chicken

 

Brown mushrooms in 2 tbsp butter, set aside. Add 1/2 c. butter to the pan and cook onion, jalapeno, green chile & cumin until onion is soft. Add flour and Chile powder – stir for 3 minutes to make a roux. Stir in broth, half & half and whipping cream. Stir until smooth and thick. Add mushrooms, cheese, corn, red peppers and chicken. Cook an additional 3-5 minutes. Serve with tortilla chips.

 

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup – Submitted by Susan B.

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: About 5 servings

Ingredients
3/4 cup uncooked wild rice blend*
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 2 – 3 stalks)
7 Tbsp butter, diced, divided
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
1/4 tsp of each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb boneless skinless chicken breasts halves
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest
Directions
Prepare rice according to directions listed on package.
Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 – 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what’s left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
*I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
Recipe Source: Cooking Classy

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings – submitted by Sonia W.

INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (14.5 ounce) can low sodium chicken broth
1 small onion, finely diced
1 package Pillsbury Grands biscuit dough, cut or torn into pieces
DIRECTIONS:
1. Place the chicken, butter, soup, broth and onion in a slow cooker (fill with enough water to cover if needed).
2. Cover, and cook for 7 to 8 hours on low. Shred chicken to desired constancy, add biscuit dough and push under liquid. Cook for another hour on high. If sauce is too runny, add some sifted flour and stir (do not add flour prior to adding biscuits as they will absorb a lot of the liquid)

 

 

Slow Cooker Casserole

Slow Cooker Casserole – submitted by Chantelle G.

1/2 cup butter

1 (16 ounce) package frozen mixed vegetables, thawed

2 (10.75 ounce) cans condensed cream of chicken soup 2 (10.75 ounce) cans condensed cream of mushroom soup

3 teaspoons garlic powder

3 teaspoons onion powder

3 (3 ounce) packages chicken flavored ramen noodles

6 skinless,boneless chicken breast halves, cut into bite size pieces
Directions
Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.
Break each ramen noodle packet into quarters (4 ‘pieces’). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.

Hawaiian Pineapple Chicken

Hawaiian Pineapple Chicken – Submitted by Chantelle G

1/4 cup butter

1/3 cup ketchup

1/4 cup brown sugar

2 teaspoons cornstarch

1/4 cup vinegar

1 teaspoon salt

1 teaspoon soy sauce

1/2 teaspoon Worcestershire sauce

1 (9 ounce) can crushed pineapple

3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks

 

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
  3. Arrange chicken pieces in a 9×13-inch baking dish; pour pineapple sauce over chicken.
  4. Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Cilantro-Soy-Lime Chicken Legs

Cilantro-Soy-Lime Chicken Legs – submitted by Sonia W.

  • 12 chicken legs
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 tablespoon grated lime rind
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons olive oil

Place chicken legs in a large zip-top plastic freezer bag; whisk together cilantro, lime juice, lime rind, soy sauce, honey and olive oil. Pour marinade over chicken in bag; seal and refrigerate 1 hour. Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken legs 12 minutes or until done, turning occasionally.

Huli Huli Chicken

Huli Huli Chicken – Submitted by Susan B

TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.

MAKES: 12 servings

Ingredients

  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup sherry or chicken broth
  • 2-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons minced garlic
  • 24 boneless skinless chicken thighs (about 5 pounds)

Directions

  1. In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.

Nutritional Facts

2 chicken thighs equals 391 calories, 16 g fat (5 g saturated fat), 151 mg cholesterol, 651 mg sodium, 15 g carbohydrate, trace fiber, 43 g protein.

 

Read more: http://www.tasteofhome.com/recipes/grilled-huli-huli-chicken#ixzz3A8wB4A5r

BBQ Chicken Kebabs Recipe

BBQ Chicken Kebabs Recipe – submitted by Terri S

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 teaspoons kosher salt
  • 1 1/2 tablespoons sweet paprika
  • 2 teaspoons smoked paprika
  • 4 teaspoons sugar
  • 2-3 slices raw bacon, cut into 1/2-inch pieces
  • 1 cup of your favorite BBQ sauce

Instructions

  1. Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
  2. Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. 
  3. Place in freezer bags and freeze (you can also freeze the BBQ sauce and pre-soaked skewers)
  4. Defrost chicken.
  5.  Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.
  6. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast ). Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through.

Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.

 

 

 

Honey Lime Chicken Kabobs

Honey Lime Chicken Kabobs – submitted by Rochelle H.

• 2.5 lbs of boned, skinned chicken breasts
• 1/4 cup lime juice
• 1/2 cup chopped fresh cilantro
• 6 cloves garlic, chopped
• 2 tablespoons honey
• 2 tablespoons cooking oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• grilling vegetables optional

Cut up chicken into 2 inch pieces.
Combine the rest of the ingredients for marinade.
Marinade chicken in the refrigerator at least 30 minutes or overnight.
Get the grill ready. A high heat is ideal.
Drain marinade from the chicken. Thread chicken onto skewers. You may add vegetables, such as onions and pepper cut into 2 inch pieces, to the skewers if you like.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn frequently.

Skinny Cheesy Chicken and Broccoli-Rice Casserole

Skinny Cheesy Chicken and Broccoli-Rice Casserole – submitted by Susan B.

Add this recipe to ZipList!Serves 8

Ingredients:
2 cups long grain brown rice
4 cups chicken broth
4 cups broccoli florets (about 1 head)
2 green onions, chopped
1 teaspoon extra virgin olive oil
1lb chicken breasts, chopped into bite-sized pieces
salt, pepper, garlic powder
5 teaspoons flour
2 cups milk, divided (I used 1%)
1/3 cup light sour cream
8oz shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Directions: 

  1. Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice has 5 minutes left to cook add broccoli and green onions on top to steam.
  2. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic powder, and then sauté until no longer pink. Remove to a plate and set aside then very carefully wipe out skillet with a dry paper towel.
  3. Turn heat down to medium then whisk together flour and 1/2 cup milk in a small bowl. Pour mixture into skillet then add remaining 1-1/2 cups milk. Cook mixture, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and stir until smooth.
  4. Preheat broiler. Combine cooked rice and broccoli mixture with cheese sauce then scoop mixture into a nonstick sprayed 9×13 baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.

From: http://iowagirleats.com/2013/10/02/skinny-cheesy-chicken-and-broccoli-rice-casserole/

 

Chicken Fajitas

Chicken Fajitas – submitted by Jess L.

1 rotisserie chicken (debone)
2 Bell Peppers- sliced
1 lg onion- sliced
garlic salt, oil, and salt to taste

Heat large skillet add oil, saute peepers and onions until done to your likeness season with garlic and salt.  Add chicken to heat through.   I add no other spices, I love the flavor of the peppers and onions mixed with the rotisserie chicken!  YUMMY, try it this was I bet you will love it.

Use tortilla’s, lettuce wraps, or serve over lettuce with sour cream and salsa for an amazing fajita salad.   Top as you would like.

I just thaw overnight before cooking.

Chicken, Spinach & Artichoke Bread Braid

Chicken, Spinach & Artichoke Bread Braid – Submitted by Rochelle H

Ingredients
• 1 ½ cups of cooked chicken breast, diced
• 2 oz Neufchatel cheese, melted slightly
• 1 jar artichoke hearts, chopped
• ½ cup chopped spinach
• 1 tsp grated lemon rind
• ½ c Parmesan
• 1/2 cup of mozzarella cheese

Instructions
1. Let bread dough thaw overnight in refrigerator.
2. Roll bread dough into rectangle shape so it is ½” thick.
3. Arrange chicken evenly on the center of the dough, leaving edges clean.
4. Mix Neufchatel cheese, artichoke hearts, spinach, lemon rind, and Parmesan together and spoon evenly over chicken.
5. Top with mozzarella cheese.
6. Use pizza cutter to cut even number of strips down each side.
7. Start at the bottom and take each piece and cross them, braiding until you reach the end. Cross and twist to seal the end.
8. Wrap with plastic wrap and then foil.

Cooking Day: Thaw overnight in fridge. Place on lightly greased baking sheet and cover with greased plastic wrap. A couple hours before baking let rise on counter until double in size. Bake at 350 degrees for 25-30 minutes.

Crockpot Thai Peanut Chicken

Crockpot Thai Peanut Chicken – Submitted by Terri S.

Ingredients

 

  • 4 boneless, skinless chicken breasts
  • 1 red pepper, diced
  • 1 white onion, chopped
  • ½ cup creamy peanut butter
  • 1 lime, juiced
  • ½ cup vegetable broth
  • ¼ cup soy sauce
  • ½ tablespoon cumin
  • Brown rice
  • Chopped scallions
  • Crushed peanuts
  • Cilantro

 Instructions

  1. Place chicken in the base of crock pot. Top with red pepper and onion.
  2. Pour peanut butter, lime juice, vegetable broth, soy sauce, and cumin sauce over chicken and vegetables.
  3. Cook on low for 3-4 hours. Remove from slow cooker and serve over rice.
  4. Top with scallions, peanuts, and cilantro.

Curry-Citrus Chicken

Curry-Citrus Chicken – submitted by Michele D.

Ingredients

3 lbs of chicken pieces (I used thighs but wings, drumsticks, or breasts would work)
1/4 cup onion, finely chopped
2 cloves garlic, chopped
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup soy sauce
1 tsp curry powder
1 tsp ground cumin
1/2 tsp poultry seasoning

 

To cook: Take dinner out the night before and allow to thaw overnight in the fridge until ready to cook. Preheat oven to 375 degrees. Pour chicken and sauce in a baking dish and bake for 30-35 minutes until chicken is cooked through. Serve over rice.

Parmesan Chicken Manicotti

Parmesan Chicken Manicotti – submitted by Terri S.

Ingredients

7 pieces Manicotti, cooked according to directions
1 cup part skim ricotta cheese
1/2 cup shredded parmesan cheese
1 1/2 cups shredded cooked chicken
1 egg
1 teaspoon oregano
salt and black pepper
1 can Italian style crushed tomatoes
2 tablespoons grated parmesan cheese1 tablespoon chopped fresh basil
1 cup Italian blend shredded cheese
1/4 cup parmesan cheese
6-8 basil leaves

Instructions

1. In a medium bowl, combine cooked shredded chicken, ricotta cheese, parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
2. Stuff each cooked manicotti with about 1/4 cupful of the chicken and cheese mixture carefully so that the manicotti doesn’t tear.
3. Add the crushed tomatoes to a saucepan and cook over low heat. Add 2 tablespoons of grated parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.
4. Spray baking dish with cooking spray and place the stuffed manicotti in it. Pour about 1 cup of sauce over the manicotti. Sprinkle with Italian cheese blend and parmesan cheese. Place basil leaves on top.
5. Bake at 350 degrees F for 35 minutes or until hot and bubbly.

Chicken Parmesan

Chicken Parmesan – submitted by Rochelle H.

 Ingredients

For the sauce:

1 (28 ounce) can Italian stewed tomatoes

1 (28 ounce) can crushed tomatoes

1 yellow onion, chopped

1 green bell peppers, chopped

5 cloves garlic, chopped

1 T oil

2 tablespoons white sugar

1 tablespoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

 

For the chicken:

6 boneless skinless chicken breast halves

About 1 cup of Italian season bread crumbs

1 – 2 eggs, beaten

oil for frying

1 ½ cups of shredded mozzarella

 

Directions

In a stock pot or large kettle, sauté the onions, peppers, garlic in oil. Pour in tomatoes, and reduce heat. Add sugar, basil, oregano, salt and pepper and simmer about 40 minutes.  Blend the sauce in a blender.

Put eggs and bread crumbs in two separate bowls.  Dip chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.   Heat oil in a large skillet on medium-high heat. Cook chicken until golden brown and chicken is cooked through.

Pour the sauce into a 9” x 13” baking dish, reserving some for the top of the chicken.  Place the cooked chicken on top of the sauce.  Coat the top of the chicken with the remaining sauce.  Put ¼ cup of cheese on each chicken breast.

Bake at 350 until the cheese is melted.

Chicken Spaghetti

Chicken Spaghetti – Jessica B.

2 cups cooked chicken

3 cups dry spaghetti broken into 2 inch pieces

2 cans cream of mushroom OR cream of chicken soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/4 cup finely diced onion

4 oz diced pimentos, drained

2 cups reserved chicken broth from pot (I used swansons chicken broth)

1 tsp Lawrys seasoned salt

1/8 – 1/4 tsp cayenne pepper

Salt and pepper to taste

1 cup additional grated sharp cheddar (to top with)

Instructions: Boil chicken. Get 2 cups broth for use later. Cook spaghetti in same pot, in the chicken broth, until al dente. Do not overcook. Combine all ingredients EXCEPT 1 c cheese (for topping) and 2 cups chicken broth. Add just enough broth to make mixture easy to stir but not soupy. I usually add about 1.25 to 1.5 cups. Put mixture in casserole dish and top with remaining cheese. Cover and freeze for up to 6 months. Bake at 350 degrees for 45 mins until bubbly. If cheese on top starts to get to cooked, cover with foil. Enjoy!! Side note: if your family likes spicier meals, try adding jalapeños!

White Chicken Chili

WHITE CHICKEN CHILI – Submitted by Jess D.

2 cups shredded chicken

3 cups chicken broth

1 block cream cheese

1 cans chopped green chile

2 cans cannelini beans, drained

1 tsp. cumin

1/2 tsp oregano

1/2 tsp. garlic powder

1/2 tsp. black pepper

Simmer on stove top 30 minutes, or heat in crock pot on low 3-4 hours.

Chicken Enchilada’s

Chicken Enchilada’s – submitted by Jess L.

1 rotisserie chicken (de-boned)

1 onion chopped

1 can green chilies

1t. cumin (or to taste)

1 bag shredded cheese, divided

Salt and pepper

1 large can enchilada sauce, divided

1 package tortilla’s

Mix chicken, onion, green chilies, cumin, and 1 cup cheese together. Pour in enough enchilada sauce to make mixture wet.

Swip tortilla’s through enchilada sauce and put some filling in the middle of tortilla, fold tortilla.  Makes about 12 large enchilada’s.  Put enchilada’s in pan and pour remaining sauce over the top, and top with remaining 1 cup cheese.

Bake 350 for 1 hour covered

Chicken Alfredo Roll-ups

Chicken Alfredo Roll-ups – Submitted by Sonia W.

8 lasagna noodles
2 ½ cups Alfredo sauce (optional homemade recipe below)
2 ½ cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice (plus additional for topping-optional)

Spray an 8×8 pan with non-stick spray and pour ½ cup Alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Mix about 1 ½ cups of sauce, chicken and cheese together, add garlic salt an oregano to taste. Put about 1/3 cup of mixture on noodle and spread out. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with cheese (optional). Bake at 350 degrees for about 30 minutes, or until heated through.

The Best Garlic Alfredo Sauce

1/2 cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
1 teaspoon garlic powder
1/2  tsp. fresh minced garlic
salt and freshly ground black pepper
1/2 tsp dried oregano
2/3 cup Parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 ½ cups

Credit: adapted from MMM…CAFE

Greek Chicken

Greek Chicken – Submitted by Jess D.

Chicken: Empty contents of bag with chicken, tomatoes, and olives into crockpot. Add ½ c. water to keep chicken moist. Cook on low 6-8 hours. Thaw feta in refrigerator while meat cooks. When the chicken is done, and you are ready to serve, you can spoon olive and tomato mixture over chicken (or not, as you prefer). Sprinkle the top of the chicken with feta. OPTIONAL: I also sprinkle mine with some fresh ground black pepper.

Ingredients:

For chicken:

4 chicken breasts

2 tsp. Garlic salt with parsley

½ c. each tomatoes (fresh or canned), green olives, black olives

Feta cheese (as topping)

Rub chicken with garlic salt with parsley. Place in bag. Add 2 fresh chopped tomatoes (used here) or 1 c. canned chopped tomatoes. Seal bag until ready to cook. Cook in crockpot 6-8 hours on low. Garnish with feta once done.

Serve with Garlic Broccoli (10/8/2013)

*For us, this is very filling  so we do not add other sides. A salad would be good though, esp. with Italian dressing.

Chicken Pie

Chicken Pie – Submitted by Rochelle H.

Ingredients:

1 premade pie curst

2  T of butter

2 T of flour

½ C of half & half

½ C of chicken broth

½ tsp of chicken bouillon granules

8 oz Neufchatel cheese

¼ tsp oregano

Salt & pepper

1 – 1 ½ cups of cubed cooked chicken

½ a medium chopped onion

2 cups of frozen mixed veggies

Directions:

  1. Preheat oven to 425 degrees F
  2. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in half & half, stirring constantly as it thickens.  Then add broth, softened cream cheese, oregano and salt and pepper to tase. Mix until thoroughly blended.
  3. Stir in onion, vegetables and chicken.
  4. Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top.
  5. Bake in preheated oven for 35 to 40 minutes.

Tip: I cover the edges of the pie through the first 1/2 of baking so they don’t get too brown.

White Chicken Enchiladas

White Chicken Enchiladas – Submitted by Mara O.

Ingredients

10 large flour tortillas (I use La Banderita)

4 ounces reduced-fat cream cheese

1 tablespoon plus 1 cup fat-free milk, divided

1 tablespoon taco seasoning

4 cups cubed cooked chicken breast

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

1 cup (8 ounces) fat-free sour cream

1 can diced green chilies

1/4 teaspoon cayenne pepper

1/2 cup shredded reduced-fat cheddar cheese

Directions

In a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In another bowl, combine the soup, sour cream, green chilies, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.

Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

Serve with Chipotle’s Basmati Rice Recipe (10/8/2013) and Homemade Fresh Salsa (10/8/2013)