Thai Ginger Lime Chicken (chelsea backman)

Thai Ginger Lime Chicken

1 T oil
1 1/3 lb boneless chicken breasts
1 1⁄2 t ginger
1-2 garlic cloves, minced
1⁄2 t pepper
1⁄4 cup lime juice
3 T brown sugar
2 T sweet Thai chili sauce
3⁄4 cup water

Heat oil in skillet. Cut chicken into bite size pieces and cook in the oil. 

Add ginger, garlic, and pepper. Stir. Add lime juice, brown sugar, sweet chili sauce and water. Stir and reduce heat to a low simmer. Cook about 5 minutes. Serve chicken and sauce on rice.

Aussie Chicken (chelsea backman)

AUSSIE CHICKEN

6 chicken breasts-sprinkle with seasoning salt
10 slices bacon-diced and cooked (not too done)
1 c. Sliced mushrooms-I buy the ones already cut & cut them smaller (optional)
2 c. Colby-Monterey Jack cheese- shredded
1/2 c. Mustard
1/2 c. Honey
1/2 c. Light corn syrup
1/4 c. Mayonnaise
1 T. Onion diced very fine. Can use onion flakes but fresh is better

Brown chicken in frying pan until almost done
Put in dripper pan
Spoon 1/3 of the sauce over chicken breast -saving about 1/3 for dipping
Top each breast with bacon, mushrooms, & cheese.
Put another 1/3 of sauce over each chicken breast.

Cover & bake at 350 degrees for 30 minutes

Use extra sauce for dipping

Mango Chicken

4 chicken breasts (thawed)
1/2 mango salsa from costco
1 tsp salt
little agave drizzled on top

mix salsa, salt, agave in crockpot.  Lay chicken on top.  Cook on high for 4 hours.  Take chicken out at 3.5 hours and shred then place back in to cook for the last 30 minutes.  If you use frozen breasts cook for 5 hours. 

Creamy Chicken Vegetable Soup {talkin' chow playin' house blog}

Ingredients:

1/2 lb. baby carrots, sliced 2-3 times for bite size

1 medium red onion, diced

2-3 celery stalks, sliced to bite size

3 tablespoons chicken bouillon

1/2 tablespoon dried basil

4 red potatoes, cut into bite sized cubes

1 cup frozen broccoli florets

1/2 cup frozen peas

2 cups milk

1/2 cup flour

1 cup shredded rotisserie chicken

8 oz Velveeta cheese, diced (I only used 4 oz)

Put carrots, onion and celery in a soup pot. Fill the pot with water until it is just covering the vegetables. Boil until the vegetables begin to get tender. About 15 minutes. Toss in the bouillon and basil as it boils. Add potatoes. Boil for another 10-15 minutes until potatoes begin to get tender. Add frozen broccoli florets and peas. In a separate bowl, whisk the milk and flour together until smooth. Pour and stir the milk mixture into the soup pot. Allow the soup to thicken, stirring constantly, over medium high heat. Once thickened, reduce heat to low. Add the cheese and chicken. Simmer and stir until cheese melts and potatoes are perfect!

Chicken and Wild Rice {talkin' chow playin' house blog}

In a crockpot on high for 2 hours mix:

1 16 oz pkg Lundberg wild rice (obviously other brands could work as well)

2 medium white onions, diced

7 medium carrots, diced

7 medium celery sticks, diced

1 32 oz carton kitchen basics chicken stock

In a large saucepan combine:

6 chicken breasts

1 qt chicken stock

6 bay leaves

Bring to a boil, turn breast over and turn heat down to simmer for 2 hours.

Once rice and chicken are done, in a large stock pot combine:

3 cups chicken stock

1/4 cup cornstarch

Whisk and boil til thickened. Add 2 teaspoons dried parsley and 2 teaspoons tarragon. Add cooked rice and veggies from the crock pot. Strain the leftover stock and juices from the cooked chicken into the stock pot. Shred the chicken breasts and add them as well. Mix altogether and add salt and pepper to taste!

Honey Lime Enchiladas {sisters cafe blog}

1.5 pounds pork or chicken, cooked and shredded.
Sauce:
1/3 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder

2 (10 ounce) cans green enchilada sauce
flour tortillas
equal parts mixed together of:
mozzarella cheese, shredded cheddar cheese


Mix sauce ingredients then add to shredded pork or chicken.  Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas).  Pour green enchilada sauce into pans to coat the entire bottom.  Fill tortillas with shredded meat and desired amount of cheese.  Roll in place and dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top.  Bake uncovered at 350 degrees for 30 minutes.  Then turn on broiler and place enchiladas nearer to the top of the oven  Let it brown until cheese is slightly brown and crispy. 

Ranch Crusted Chicken

8 chicken breasts
3/4 cup crushed corn flakes
3/4 cup shredded Parmesan cheese
1/2 cup melted butter
1 packet Ranch Dressing mix

or

4 chicken breasts
2 cups corn flakes
1 cup Parmesan cheese
3 tablespoons butter
1 packet of Ranch Dressing mix

Preheat oven to 350.  Mix together corn flakes, cheese and ranch mix in a medium size bowl and set aside. In a separate bowl melt butter.  Dip chicken breasts in melted butter then into dry mixture.  Place in greased baking dish and cook uncovered for 45 minutes.

Poppyseed Chicken Casserole

1/2 cup butter
1 up crushed ritz crackers
1 tablespoon poppy seeds
4 chicken breasts (cooked and cubed)
1 can cream of chicken soup
1 1/2 cup sour cream

Topping:
1/2 cup crushed ritz crackers
3 tablespoons parmesan cheese

Melt butter, add crackers and poppyseeds.  Stir in remaining ingredients.  Pour into 9x13 pan.  Top with ritz cracker topping.  Bake for 20 minutes at 350.

Captain Crunch Chicken Nuggets

6 boneless chicken breasts, cut into 1-2" cubes
2 eggs (beaten)
1/2 cup milk
1 cup flour
2 teaspoon salt
1/2 teaspoon pepper
5 cups of captain crunch cereal (crushed)

Pre-heat fryer to high 400 degrees

In a small bowl, combine flour, 1 teaspoon salt and pepper
Another bowl, mix milk and beaten eggs
Another bowl, mix cereal and remaining salt.

In small batches, dredge chicken in flour, egg, then cereal.
Place in fryer.  Don't put in too many at once.
Fry chicken until golden brown.
Remove from fryer and place on paper towel lined plate to dry.

Dip with honey mustard, or ketchup.

Honey Mustard:
1/2 cup Mayo
1/2 cup mustard
3 tablespoons honey

Lemon Pepper Chicken

1 pound chicken (cut into 1/2 inch pieces.  OR buy pre-cut chicken)
1 teaspoon lemon pepper
-bake at 350 degrees for 30 minutes-

1 can cream of chicken soup
1/2 cup milk
1 1/2 cup grated cheese
1 tablespoon lemon pepper
1/4 cup mayo
1 tablespoon parsley flakes

Pour sauce over cooked chicken. 
Bake at 350 degrees for 30 minutes.

Chicken Broccoli Casserole

4 chicken breasts
2 package broccoli or fresh
1 tablespoon lemon juice
1 cup mayo
1 cup grated cheese
1 can cream of chicken soup
bread crumbs
butter

Cook and dice chicken, set aside.  In a large bowl, add mayo, soup, lemon juice and cheese.  Cook broccoli until tender.  Add 2 tablespoons butter to bread crumbs.  Place broccoli and chicken in a baking dish.  Pour soup mixture over chicken.  Sprinkle with bread crumbs. 

Bake uncovered at 350 degrees for 30 minutes

Chicken Wraps

4 chicken breasts (cooked and diced)
1 package Zatarans Black Beans and Rice (make as directed)
1 can corn
1 can green chilies (diced)
1 small can olives (sliced)
1 can black beans
2 cups shredded cheese
1/2 cup green onions (sliced)
1/2 cup sour cream
1/2 cup salsa
uncooked flour tortillas (are best)

Cook rice.  Mix all ingredients.  Cook tortillas and place 1 cup mixture on warm tortilla.  Top with sour cream, salsa, cheese, etc.

Chicken Rollups

4 Large chicken breasts (cooked and cubed)
1 8 ounce cream cheese
1/2 cube margerine
2 cans of big Crescent Rolls

Put spoonful of mixture on crescent roll.  Roll up and pinch sides.  Dip in melted butter, and cornflake crumbs. 
Bake at 350 degrees for 20 minutes or so.

Gravy
1 can cream of chicken soup
3 tablespoons sour cream

Fajitas

Marinade:
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 red pepper (sliced)
1 green pepper (sliced)
1 small onion (sliced)
-marinate over night-

Slice 6 chicken breasts or roast beef.  Cook in frying pan.  Add peppers.  Put meat and peppers in flour tortilla.  Add cheese, shredded lettuce, and diced tomatoes.

Sour Cream Enchiladas

2 pounds hamburger or chicken
1 small can green chili peppers (chopped and peeled)
1 large onion diced
2 cans cream of chicken soup
1 pint sour cream
1 1/2 pound grated cheese
12 flour tortillas

Brown meat and onion. Add peppers.  In a bowl, mix soup and sour cream.  Save part of the mixture to go on top.  Fill tortilla with meat, soup mixture, and cheese.  Roll and put in pan (open side down).  Cover with remaining sour cream mixture and add rest of the cheese.  Sprinkle with paprika.
Bake at 350 degrees for 20 minutes.

Chicken Pasta Salad

1 12 ounce package bow tie pasta
1 12 ounce package Rigatore accordion pasta
1 20 ounce can tidbit pineapple
2 cups chopped celery
4 green onions (chopped)
1 cup cashews
red flame grapes
4 chicken breasts cooked and cut into small pieces

1 cup mayo
1 16 ounce bottle Kraft Coleslaw dressing
-mix and put on pasta-

Hot Chicken Salad

5 Chicken breasts cooked and cut into chunks
1 can cream of chicken soup
1 cup mayo
1 cup chopped celery
1/4 cup chopped onion
1/2 cup chopped almonds or water chestnuts

Bake at 325 degrees for 30 minutes
crushed potato chips on top (optional)

double for 9 x 13