Chicken Broccoli Supreme

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:
In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncover at 350 for about 30 minutes or until hot and bubbly.

Green Chili Chicken and Rice Soup

This soup was done in about 20 minutes and was really tasty!

2 Tbs. Extra Virgin Olive Oil
1 onion, chopped
4 cloves garlic, minced
10 c. chicken broth
2 10 oz. cans Rotel tomatoes with Green Chili's (or a couple cans diced tomatoes and one can mild green chili's)
2 1/2 cups cooked rice
1/4 c. fresh lime juice
1 1/2 tsp. ground cumin
2 cups chicken cooked and shredded
pinch of Kosher salt, fresh cracked pepper, and Lawry's garlic salt with parsley to taste
1 bunch fresh chopped cilantro
Diced avocados, drizzled with lime juice
shredded cheese
tortilla chips

Place oil in a large stockpot/dutch oven over medium heat. Saute onion for 5 minutes then add garlic; cook 1 minute. Stir in broth, tomatoes, chicken breast, rice, lime juice, and seasonings. Cook 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.
Serve soup with avocado, cheese, and chips if desired. 10-12 servings

(I like to buy the rotisserie chicken's at Sam's Club for 4.99, shred and freeze it in a couple bags. It works out perfectly for recipes like this!!)

Chicken Breast Gourmet

I found this recipe on Get Off Your Butt and Bake and it was really good!

6 medium boneless, skinless Chicken Breasts
1 tsp. salt
1 cube butter or marg.
*I use half marg. half butter, so it doesn't burn
1 (4 oz.) can mushrooms, drained (opt)
3 Tbsp. seasoned flour
1 1/2 Tbsp. fresh squeezed lemon juice
1/2 C. flour
Pepper
1/2 onion, chopped (opt)
1 chicken bouillon cube
1 Cup water
1/2 pt. cream (1 cup)

DIRECTIONS:
Flour chicken; Melt butter in skillet over medium heat. Add floured chicken, and fry slowly, until golden brown on both sides. Remove & arrange chicken to 9x13 " glass pan & season with more Salt & pepper. Brown onions and mushrooms in remaining juices in skillet; stir in seasoned flour. Add bouillon cube, and 1 cup hot water; add lemon juice and finally the cream very slowly.
Let sauce simmer until thickened. Pour sauce over chicken. Cover with tin foil. Bake at 300 degrees for 2 hours. Enjoy! (This is also great the next day warmed up and served over fettuccine noodles)

Tomato and Cheese Baked Chicken

4 chicken breasts
1/2 c. oil-packed sun-dried tomatoes, drained, patted dry
1 container (6.5 oz) garlic-herb spreadable cream cheese
2 T. sliced green onion
1 T. parmesan cheese

Season chicken breasts with salt & pepper (or whatever your favorite seasonings are), place in 9 x 13 pan (coated with cooking spray or lined with tin foil). In a small bowl combine cheese, tomatoes, onion and parmesan cheese. Spread mixture evenly over chicken breasts.

Bake chicken at 375 degrees for 35- 45 minutes or until juices of chicken run clear.

I found the cream cheese at Wal-Mart but it was called Parmesan, Garlic & Herb Cream Cheese Cracker Spread. It worked just fine even though it was called a cracker spread. This was really tasty and I'll definitely be making it again.

Chicken Tortellini Spinach Casserole

5 c. cubed chicken breasts
1 package frozen cheese tortellini
1 pound sliced fresh mushrooms
1 t. garlic powder
1/4 t. onion powder
pepper to taste
1/2 c. butter, divided
1 can evaporated milk or 1 c. regular milk
1 block mozzarella cheese, grated
1 package frozen chopped spinach, thawed and squeezed dry.

Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in seasonings in 1/4 c. butter until almost done, then add mushrooms, cook until chicken is done and mushrooms are tender. Remove from heat and keep warm.

In the same skillet, add milk and remaining butter. Bring to a gentle boil; stir in most of mozzarella, cook and stir until cheese is melted and smooth. Drain tortellini. Add chicken mixture, tortellini, and spinach to cheese mixture. Stir until all combined. Transfer to a grease 9 x 13 baking dish; sprinkle with remaining mozzarella. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Catalina Chicken

This is a very very simple recipe! Place enough chicken breasts in a crockpot to feed your family, cover with catalina dressing and cook 4-5 hours. The chicken has good flavor and is very moist!

Breaded Parmesan Ranch Chicken

I just made this for dinner. It was really simple, but very moist and flavorful...

3/4 C. Italian bread crumbs
1/4 C. grated parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 C. butter or margarine, melted

In a shallow bowl, combine the bread crumbs, parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in bread crumbs to coat. Place in a greased 9 x 13 baking pan. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear.

I actually left mine in for a little longer than 45 minutes and it was perfect!

Chicken Enchilada Casserole

1 10 oz enchilada sauce
1 can cream of mushroom soup
4 tortillas
1 lb chicken breasts cubed
1 1/2 c. monterey jack cheese, shredded
1 can sliced olives
1/4 c. green onion, chopped

Mix together enchilada sauce with soup, add chicken. Layer in a 8x8 casserole dish: tortilla, chicken mixture, sprinkle with cheese, olives, and green onion. Repeat ending with tortilla top with cheese. Bake at 350 degrees for 45 minutes covered.

Chicken & Rice

4 Chicken breasts
1 can cheddar soup
1 pkg Uncle Ben's long grain rice and seasonings
1 can cream of mushroom soup, plus
1 1/2 cans water

Mix soup, water, and rice with seasonings. In a 8x8 casserole dish lined with tin foil, pour rice mixture over chicken and bake 350 degrees for 1 1/2 hours uncovered.

Oven Chicken Fingers

1 cup. italian bread crumbs
2 Tbs. grated parmesan cheese
1 garlic clove, minced
1/4 c. vegetable or oil oil
4 large chicken breasts

In a plastic bag mix crumbs and cheese, set aside. In a small bowl combine oil and garlic. Cut chicken into 1 inch wide strips, dip chicken in oil, then coat with crumb mixture. Place on a greased baking sheet. Bake 375 25-30 until no longer pink. Cook longer if you like them crispy. Serve with honey mustard or BBQ sauce.

Honey mustard sauce:
2 Tbs. cornstarch
1 c. water, divided
1/2 c. honey
1/4 c. prepared mustard

Dissolve cornstarch in 1 Tbs. water in saucepan. Add honey, mustard, and remaining water bring to a boil over medium heat. Boil 1 minute stirring constantly.

Ritz Chicken

2 cups Ritz crackers, crushed
1 tsp seasoned salt
3 t. parmesan cheese
plain yogurt or buttermilk
skinless chicken breasts

Mix crushed crackers with cheese and salt in a ziplock bag. Dip chicken in yogurt of buttermilk then in cracker mixture and shake until covered. Place in a baking dish and sprinkle remaining crumbs over chicken. Pour 1/4 c. melted butter over chicken. Bake 350 for 45 minutes.

Cheesy Chicken & Salsa Skillet

from Kraft Food & Family

2 cups multigrain penne pasta, uncooked
1 lb. chicken breasts, cut into bite-sized pieces
1 1/4 c. thick 'n chunky salsa
1 c. frozen corn, thawed
1 large green pepper, cut into short thin strips
1 c. Mexican Style cheese

Cook pasta as directed on package. Heat large skilled sprayed with cooking spray on med-high heat add chicken, cook and stir 2 minutes. Stir in salsa, corn, and peppers. Bring to boil. Simmer on med-low 10 minutes or until chicken is cooked through, stirring occasionally. Add pasta to chicken mixture, mix lightly and sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted. 4 servings

Firehouse BBQ Chicken

6 thawed boneless skinless chicken breasts
½ Cup Frank’s Red Hot Sauce
¾ Cup of your favorite BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worstershire sauce

1. Place all ingredients in a large ziplock bag and marinate for at least an hour. Preheat outdoor grill. Grill chicken for 5-6 minutes each side or until chicken is cooked through.

Creamy Chicken Enchiladas

1 pkg cream cheese, softened
2 T. water
2 t. onion powder
2 t. ground cumin
1/2 t. salt
1/4 t. pepper
5 C. cooked, diced chicken
20 (6 inch) flour tortillas
2 cans condensed cream of chicken soup
2 C. sour cream
1 C. milk
2 cans chopped green chilies
2 C. shredded cheddar cheese

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt & pepper until smooth. Stir in chicken. Place 1/4 cup of mixture down the center of each tortilla. Roll up and place seam side down in two greased 9x13 baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted.

This makes a huge batch of enchiladas so I cut the recipe in half, but these are really tasty!

Creamy Ranch Chicken

6 slices bacon, cooked
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
2 T. flour
2 T. dry ranch salad dressing milk
1 1/4 C. milk
3 C. medium egg noodles
1 T. shredded Parmesan cheese

Cook chicken in a small amount of butter in a large skillet until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken; stir well. Stir in milk. Cook and stir until thickened and bubbly. Add more milk if too thick. Stir in crumbled bacon.

Meanwhile, cook noodles according to package directions. Serve the chicken mixture with the noodles and sprinkle Parmesan cheese over the top.

Fajita Marinade

¼ c. fresh lime juice
1/3 c. water
2 Tb vegetable oil
2 large cloves garlic, minced
1 tsp salt
3 tsp vinegar
2 tsp soy sauce
½ tsp chili powder
½ tsp cayenne pepper
½ tsp liquid smoke
¼ tsp black pepper
1/2 tsp. onion powder
3-4 chicken breasts or top sirloin


Combine all ingredients and marinate at least 3 hours.

Chicken Salad

5 C. Chicken- chopped
1 C. Celery
1/4 C. Green pepper
1 tsp. Onion- grated
1 C. Mayo
2 T. Lemon juice
1 tsp. Salt

Mix mayo, lemon juice, and salt. Add remaining ingredients and chill.

Paneed Chicken Breast With Fresh Lemon

2 6 oz. boneless skinless chicken breasts
2 fresh lemons
2 eggs, whipped
2/3 C. Seasoned Italian bread crumbs
1/2 C. flour

Pound chicken until even in thickness, coat lightly with flour, coat evenly in egg mixture, place chicken in bread crumbs. Make sure to coat evenly and press the crumbs into the chicken

Preheat an (oven suitable) non stick saute pan to medium high with 3 T. of oil, place the chicken in the hot oil and cook until it is golden brown, turn it over and cook the other side until it is golden brown. Then place the pan in a preheated 350 degree oven, and cook for 4-5 minutes more. Be sure not to burn the chicken.

Remove chicken from the oven and serve with fresh cut lemons squeezed over the top

Spicy Romano Chicken Pasta

2 T. butter
2 boneless, skinless chicken breasts (cooked, thinly sliced)
1/2 C. sliced mushrooms
1/4 C. diced green onions
1/8 C. sliced sundried tomatoes
Alfredo sauce (made from recipe below or from a jar)
1/4 cup Grated Romano cheese
1 can artichoke hearts, drained and chopped
cayenne pepper to taste
bowtie pasta, cooked

In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.

Add Alfredo sauce and Romano cheese. Simmer.

Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!


Alfredo Sauce
1/2 C. butter
2 oz. cream cheese
2 C. heavy cream
3/4 tsp. garlic powder
salt
pepper
1/2 - 3/4 C. parmesan cheese

In saucepan, melt butter. Add cream cheese, heavy cream, garlic, salt, and pepper. Whisk constantly and bring to a boil. Simmer for 20 minutes, stir every few minutes. Remove from heat and stir in parmensan cheese. Cover and let it sit for 5 minutes.

Sweet and Sour Chicken

4-5 chicken breasts cut into small chunks
corn starch
eggs, beaten
oil
Dip chicken into cornstarch first, then into eggs and fry in oil. When done, place in a cake pan. Pour the following sweet and sour sauce over top.

Sauce: 3/4 c. sugar
1/2 c. chicken broth
1 Tbs. soy sauce
1/2 apple cider vinegar
3 1/2 T ketchup
Pour over chicken and bake at 350 degrees for 1 hour. Serve over rice. I double the sauce because we like extra.