Chicken Broccoli Alfredo

1/2 of a 16 oz pkg linguine or your choice of pasta
1 cup fresh or frozen broccoli florets
2 Tbs butter
1 lb boneless skinless chicken, cut into pieces
1 can cream of mushroom soup
1/2 cup of milk
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper

Directions

Heat butter in skillet on medium heat. Add chicken and cook until well browned, stirring often.

Meanwhile prepare pasta according to package. Add broccoli during last 4 minutes of pasta cooking time. Drain Pasta and broccoli well.

Stir soup, milk, Parmesan, pepper, pasta and broccoli into skillet. Cook until mixture is hot and bubbling.

Serve with additional Parmesan.

sidenote: my family loved this. I think the kids even ate a little broccoli without realizing! {not all of course, but some!}

Chicken Tetrazzini

1/2 lb spaghetti/Alfredo noodles/ linguine etc.
1 lb boneless skinless chicken - cubed
2 cups sliced fresh mushrooms
4 oz cream cheese - cubed
1/4 cup flour
1 can chicken broth
3 Tbs Parmesan
1/2 cup shredded Mozzarella

Directions


In a large skillet add chicken and mushrooms, cook for 8 minutes stirring frequently. Remove mixture from skillet, put in bowl, cover and place in microwave to keep warm.

Start cooking pasta according to package.

Place cream cheese, flour and broth in skillet. Turn heat on medium high and whisk until boiling. Reduce heat and simmer 5 minutes.

Drain pasta and add chicken mixture, cream cheese mixture and 2 Tbs of the Parmesan. Mix well. Heat through and serve topped with remainder of Parmesan & Mozzarella.

sidenote: or just forget to save some cheese to serve on the top and cook it all in, tastes good to me!

White Chicken Chili

2 cans white beans with juice
1 can chicken broth
2 cups cheese {Pepper Jack or Monterrey Jack}
1/2 an onion - minced
2 chicken breasts cut into bite size pieces
1 can mild green chilies
1 Tbs cumin
2 garlic cloves minced
1/2 Tbs chili powder
1/2 tsp sugar
1/2 tsp salt
1/8 tsp crushed red pepper

Directions

Combine ingredients in slow cooker and cook on low for 4-5 hours or on high 2 -3 hours.

sidenote: not my favorite.  I didn't like the taste the green chilies gave, they kind of took over, do you have a favorite white chili recipe you can share with me??  ALTHOUGH! My kids and husband loved this.

Heavenly Chicken Pasta

4 oz Cream Cheese, softened
1 can cream of mushroom soup
1/4 cup Italian Dressing
1 can sliced mushrooms
1-1/2 lb. boneless skinless chicken, cut into bite-size pieces
1/2 lb. linguine, uncooked
2 Tbsp. chopped fresh parsley

Directions

Mix cream cheese, soup, dressing and mushrooms until well blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

Cook pasta as directed on package about 15 minutes before chicken is done; drain.

Serve topped with chicken mixture and parsley.

Garlic Creamed Chicken

2 boneless skinless chicken breasts
1 can cream of mushroom soup
1 cup sour cream
4 oz cream cheese - softened
2 cloves garlic - minced

Directions

Combine ingredients in slow-cooker and cook for 3-4 hours on high.

Serve over rice or noodles.

side note: I shredded my chicken once it was cooked to serve more people!

Panda Express Mandarin Chicken

2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder

Optional-
1 can water-chestnuts
1 zucchini sliced and diced

Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon ginger
¼ cup water
4 teaspoons cornstarch

Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.

In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil.

Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.

Add grilled chicken, zucchini and water-chestnuts to the wok and coat with the sauce. Simmer until heated thoroughly.

Serve over cooked rice.

sidenote: I just used my pre-prepared chicken out of the freezer... easy peasy.

Mich's Crockpot

2 boneless skinless chicken breasts cut in strips
1/4 package cream cheese
pepper, onion salt & garlic salt
1/4 cube margarine
2 cans cream of chicken soup
shredded hash browns {as many as I can fit}
1 cup grated cheddar cheese
chives

Directions

Combine chicken, cream cheese, pepper, onion salt, garlic salt and margarine in crock pot. cook on high for 1 hour.

After 1 hour - Mix together soup, hash browns & cheese seasoning with pepper, onion salt, garlic salt and chives. Add to crock pot.

Set crock pot on low for 3-4 more hours or high for 2.


side note: I like to add any leftover rice, mashed potatoes and gravy as well.

*special thanks to my friend Michelle for her ingenious recipe!

Stewed Chicken & Vegtables

6-8 red potatoes
1 lb baby carrots
3-4 boneless, skinless chicken breasts
1 medium onion, thinly sliced
1 envelope onion soup mix

Directions

Place chicken in slow cooker.
Layer potatoes, carrots and onions over chicken.

Mix soup mix with ¼ cup water, then drizzle over veggies and chicken.
Put lid on slow cooker and set it on low.

Go amuse yourself with your favorite show.

Come back after a few hours... EAT!

sidenote: this recipe was originally called Roasted Chicken and Vegetables out of '101 Things To Do With A Potato'.  I decided to try it 'stewed' very yummy both ways.

BBQ Chicken & Rice

Chicken breasts
Bottle of your favorite BBQ sauce
1 cup rice

Directions

Place chicken breasts in slow cooker.
Pour bottle of BBQ sauce over chicken.
Put lid on slow cooker and set it on low.

Go to work, play or naptime.

Return 3 or so hours later and cook rice. Bring 2 cups of water to a boil. Add rice. Cover and set on low heat for 20 minutes. {don't remove your lid till the 20 minutes is up!}

EAT!

Chicken & Rice Enchiladas

1 box Rice-A-Roni {I like the cheese kinds best}
2 Large chicken breasts cooked and chopped
2 cups sour cream
1 can mild enchilada sauce
2-3 cups grated cheddar cheese
6 tortillas

Directions

Preheat oven to 350° F.

Grease bottom of 9x9 baking dish. Pour a few tablespoons of enchilada sauce on the bottom of the dish.

Prepare Rice-A-Roni according to package.

Add cooked shredded chicken, sour cream & half of cheese to rice.

Divide mixture into even amounts and place on tortillas. Roll tortillas and place in dish.

Cover with remaining sauce and cheese.

Bake uncovered for 30 minutes.

Malibu Chicken

Frozen Breaded Chicken Breast Patties
Sliced Ham or Turkey Sandwich Meat
Sliced Swiss Cheese {or whatever kind you want!}


Directions

Preheat oven to 400 F. Place frozen chicken patties on a baking sheet. Bake for 13 minutes. Place meat and cheese on top of patties and bake for an additional 5 minutes.

Serving Suggestions

I like mine with fry sauce {half mayo half ketchup.} Jason likes his with pizza sauce.  At Sizzler it is served with a half mayo half mustard sauce with a tiny bit of sugar in it.

I usually bake a potato to go with it.  It can also be served as a sandwich on a hamburger bun.

Chicken Crescents

1 1/2 cup cubed cooked chicken (about 2 breasts)
1 package crescent rolls {8 count}
4 oz cream cheese softened
2 Tbs. melted butter/margarine
3/4 cup bread crumbs/crushed croutons/cracker crumbs
1/3 cup mushrooms chopped & sauteed
White Sauce

Directions

Preheat oven to 350 F. Combine cream cheese, mushrooms & chicken. Mix well. Separate crescent rolls into 8 triangles. Spread each with chicken mixture. Roll and seal filled rolls. Dip rolls in butter and then coat with crumbs. Bake 15-20 minutes until golden.

While crescents are baking use remaining melted butter to make your white sauce.

Stovetop Chicken & Veggies

6 oz pkg Stuffing Mix {Chicken or Turkey}
2 boneless skinless chicken breasts; cut into 1 inch pieces
1 can cream of chicken soup
1/3 cup sour cream
1 bag frozen mixed vegetables

Directions

Preheat oven to 400 F. Prepare Stuffing mix as directed on package. Set aside.

Mix chicken, soup, sour cream and vegetables in 9x9 inch baking dish. Top with stuffing.

Bake 30 minutes or until chicken is cooked through.

side note: I used 1/2 a bag of frozen peas & carrots, half a can of corn and half a can of green beans. Works wonderfully to use left over vegetables out of the fridge as well.

Chimichangas

1 1/2 cups boneless skinless chicken breasts; cooked and shredded
Vegetable oil
Flour tortillas
Grated cheddar cheese
Warmed re-fried beans
Guacamole
Chopped Tomatoes
Sour cream

Directions

Place re-fried beans, chicken and cheese on each tortilla.

Fold envelope style (like a burrito). 

Fry, seam side down, in hot oil, until mildly crispy and browned.

Turn and brown other side.

Serving Suggestions

Place on plate and top with guacamole, sour cream, tomatoes and cheese.  This amount of chicken made 2 1/2 chimi's perfectly!

side note: I cook and shred my chicken then divide it up into freezer bags and freeze it.  I warmed my chicken seasoning it with onion & garlic powder, salt and chili powder.

Jambalaya

2 boneless skinless chicken breasts cut into 1 inch pieces
1 package {6.8 oz} rice and vermicelli mix with Spanish Seasoning {I found WF brand to be yucky}
2 cups water
1 can tomatoes
1/2 pound fully cooked Polish sausages, cut into 1/2 inch pieces

Directions

Cook chicken in skillet for 3-5 minutes, stirring frequently until light brown.

Cook rice and vermicelli mix {without seasoning} in skillet over heat, stirring frequently, until golden brown. Gradually stir in water, tomatoes and seasonings from rice mix. Heat to boiling. Stir in sausage and chicken; reduce heat to low.

Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed and chicken is no longer pink in the center.

sidenote: I don't always add chicken. It's good without :)

Oriental Style Chicken Noodle Soup

3 cups water
2 cans chicken broth
2 packages chicken-flavor ramen noodles
2 cut up chicken breasts
2 stalks chopped celery
1 cup chopped carrots
1/2 cup chopped onion

Directions


In a large pot, saute celery and onion in olive oil.  Add chicken, carrots, water and broth.  Bring to a boil then simmer on medium low heat for 20 minutes.  Stir in noodles and seasoning packets. Cook for 3 more minutes {or till noodles are done how you like em.}


Serving Suggestions

In a bowl!

Cheesy Chicken & Broccoli

2-3 cooked boneless skinless chicken breasts, cut into bite size pieces
4 cups frozen broccoli cuts {next time I'll just use fresh broccoli}
1 can cream of chicken soup
3/4 cup sour cream
1 tsp lemon juice
1 tsp curry powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 cup grated cheese

Directions

Combine soup, sour cream, lemon juice, curry, onion and garlic powders. Spread broccoli in a 2 quart baking dish. Evenly distribute chicken over broccoli and cover with soup mixture. Top with cheese. Bake 1 hour at 350 F


Serving Suggestions

Serve Hot!

Creamy Bacon & Ranch Chicken

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
3 Tablespoons flour

3 Tablespoons ranch dry salad dressing mix
2 cups milk
3 cups dried medium noodles

1 Tablespoon finely shredded Parmesan cheese

Directions

Start your water for your pasta. Cook noodles according to package directions.

Bake bacon until crisp. Drain bacon {discard all but 2 Tablespoons drippings} on paper towels and cut into bite size pieces;

Cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Stir in bacon. 

Serving Suggestions

Ladle chicken over noodles and  sprinkle with Parmesan cheese. Served with a side of veggies.

SW Crock Pot Chicken {SW Chicken Wraps}

2-3 boneless skinless chicken breasts
1 can corn {drained}
1 can black beans {drained}
2 cups salsa {I use a one pint jar of my canned salsa}
Taco Seasoning to taste {optional}
Tortillas
Sour cream
Grated Cheese


Directions

Layer salsa, chicken, corn, beans & salsa in crock pot. Cook for 2-3 hours on high.


Serving Suggestions

The first couple of times I made this we ate it just how it came out. Chicken with corn/bean mixture on the side; not bad. Then one time I took the chicken out, shredded it and put it back in and mixed everything really well. Then we served it on tortillas with cheese and sour cream; YUM!!

If you are 2 years old and don't do well with a 'wrap' OR if you are not 2 and just don't want to deal with the mess... it's yummy to eat like soup with pieces of tortilla ripped up and stirred in with your cheese and sour cream.

side note: makes delish leftovers!