Creamy Baked Chicken Taquitos

3 oz cream sheese, softened
1/3 cup salsa verde
juice of 1/2 lime
1 tsp chile powder
1/2 tsp ground cumin
pinch of cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
3 Tbs chooped scallions
2 cups cooked and shredded chicken
1/2 cup extra sharp cheddar cheese
1/2 cup shredded Pepperjack cheese
8-12 corn tortillas (I have used flour and like them better and they are easier to use!)
salt and ground pepper
cooking spray

Directions:
In a large bowl, combine all ingredients.  Add salt and pepper to taste.  Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.  Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower thrid of each tortilla, and roll tightly.  Place seam side down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Bake 15-20 minutes or until the tortillas are crisp and golden brown.  Serve with salsa, sour cream, and/or guacamole.

Submitted by: Alison Preas

Chicken - Sausage Gumbo

1/2 pound smoked sausage, cut into 1/2 inch thick slices
1 to 3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 large garlic cloves, pressed
1 medium-size green bell pepper, chopped
2 cups chicken broth
1 (28 ounce) can diced tomatoes
1 to 2 teaspoons Creole seasoning
4 cups chopped cooked chicken

Directions:
Cook sausage over high heat in pan 5 minutes, stirring often.  Remove sausage with a slotted spoon.  Drain on paper towels.

Add enough oil to drippings in pan to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.  Add onion and next 3 ingredients; cook 5 minutes, stirring often.  Stir in broth and next 2 ingredients.  Bring to boil; cover, reduce heat, and simmer 5 minutes.  Add sausage and chicken; simmer, covered, 5 minutes.  Serve over rice.

Submitted by: Alison Preas

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onions
1-2 cups heavy whipping cream
2 tomatoes, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Directions:
Place chicken and cajun seasoning in a bowl and toss to coat.  In a large skillet over medium heat, saute chicken in butter until chicken is tender.  Reduce heat add green onions, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.  Pour over hot linguine and toss with Parmesan cheese.

Submitted by: Alison Preas

Confetti Chicken

 

Ingredients

2 T. Olive Oil

1½ - 2 lb Chicken, cubed

1 Med. Onion, diced

1 x Red Pepper, diced

1 T. Minced Garlic

1 x can Creamed Corn

1 ½ C. Frozen Peas

1½ C. Half & Half (may also use milk)

Salt & Pepper, to taste

(Cornstarch to thicken, if needed)

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken, onions, and red pepper in the oil until chicken just begins to turn white.

2.     Add the garlic and sauté 1 minute.

3.     Stir in the creamed corn and peas.

4.     Add the half & half and heat through.  Season according to taste and thicken if necessary.  Serve over rice.

Submitted by: Ruth Elam

Creamed Chicken and Peas

Ingredients

2 T. Olive Oil                                                    

1½ - 2 lb Chicken, cubed                                  

½ Med. Onion, diced                                        

1 Italian Dressing packet                                               

1 t. Italian Herb Seasoning                    

1 t. Parsley

1 x 8oz pkg. Cream Cheese

1 x can Cream of Chicken Soup

1 ½ C. Frozen Peas

¼-¾ C. Milk (enough to make sauce into desired consistency)

 

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken (until just white) and onion in the oil.

2.     Add the Italian dressing, Italian seasoning, and parsley.  Cook for 1 minute.

3.     Add the cream cheese and stir until melted.

4.     Add the soup and peas and heat through.

5.     Add milk until sauce is the desired consistency, heat through and serve over rice.

Submitted by: Ruth Elam

Chicken Curry

Ingredients

2-3 T. Olive Oil

1 x med. Onion, diced

2 lb. Chicken Breasts, cubed

1 T. Minced Garlic

2-3 T. Madras Curry Paste (Pataks make a good one- available at Target)

1 x (13 oz.) can Petite Diced Tomatoes or 2/3 C. Chicken Broth

1 x (13-14 oz.) can Coconut Milk

½ C. canned Tomato Sauce

1-2 T. Lime Juice

1-2 T. Cornstarch

 

Directions

1.     In a large saucepan over medium heat, cook the onions until tender with the olive oil.

2.     Add the chicken and garlic and cook until browned, but not all the way through.

3.     Add the curry paste and mix until the chicken is evenly covered and continue to cook until chicken is just done.

4.     Add the tomatoes or broth, coconut milk, tomato sauce and lime juice; heat through.

5.     Mix the cornstarch in a small bowl with 2-3 tablespoons of cold water.  Stirring constantly, slowly add enough cornstarch mixture, until desired consistency.

6.     Serve with rice or Indian flatbread.

 

Note: May use beef, however, it is best to do it in the crockpot.  Follow steps 1-2 and place in crockpot.  Follow steps 3-4 and cook on high for 4-5 hours or low 7-8 hours or until beef is tender.  Finish with steps 5-6.

Submitted by: Ruth Elam

BBQ Chicken Legs

Ingredients

Chicken Legs

Your favorite BBQ Sauce

 

Directions

1.     Line a baking dish with aluminum foil.  Place chicken legs in the pan.

2.     Pour BBQ sauce over the chicken legs.  Lightly cover with aluminum foil.

3.     Bake at 450˚F for about 35-40 minutes.  Turn oven to broil and cook for a further 5 minutes or until well ‘browned’.

Submitted by: Ruth Elam

Parmesan chicken

Chicken breast breaded in a mixture of bread crumbs, parmesan cheese, basil, salt and pepper. 

Bake.

Submitted by: Marci Cannon

Chicken enchiladas

Filling- chicken, salso, 1/2 brick cream cheese, cumin for seasoning.  Wrap in tortillas and top with cream of chicken soup mixed with milk and sour cream.  Top with cheese.

Submitted by: Marci  Cannon

Crockpot barbecue chicken

Place 4 chicken breasts in crockpot with 1/2 bottle of favorite barbecue sauce and 1 can crushed pineapple.  Cook on low for 4-6 hours.  Serve over rice.
Submitted by: Marci Cannon

Grilled chicken cordon bleu

Grill chicken.  After chicken is grilled put 1 TBSP. barbecue sauce on top of chicken, top with a slice of ham then a slice of cheese.  Put in oven for a few minutes until cheese melts.
Submitted by: Marci Cannon

Chicken Croissant Wreath

chicken salad wrapped in croissants in the shape of a wreath. 

Baked in the oven.


Submitted by: Marci Cannon

Chicken Enchilada

 2 cups boiled chunk chicken (canned works as well

1 can cream of chicken

1 cup sour cream

3/4 cup milk (Approx) addmore if need to be thinner.

1 can diced tomatoes wiht chilles.

Cheese,

olives

onions

Anything else you like to add such as black beans, mushrooms, fresh tomatoes etc.

Tortillas

Blend the soup, sourcream milk and diced tomatoes.

Place some of the sauce on the bottom of a 9X13 dish.  THen in a tortilla place the chicken, cheese, more sauce, onions and any other fun things you can think of. Roll it and repeat until the pan is full.

reserve some sauce for the top.

Bake at 350 for 45 minutes or until hot through.

Submitted by: Brenda Raccuia

Sweet and Sour Chicken

Ingredients:

3 Boneless, Skinless checken breasts cut into chunks

2 eggs, beaten

1 Tbsp water

Garlic salt to taste

1 1/2 cup cornstarch

oil

Sauce: 1 cup sugar  2/3 cup vinegar, 2/3 cup water, 3 Tbsp soy sauce, 1 cup ketchup

Put garlic salt on chicken, mix beaten eggs and water.  Dip chicken in egg mixture, then roll in cornstarch.  Brown chicken in oil.  Put in 9X13 dish.  Pour sauce over chicken.  Bake 375 for 45 min- 1 hour.   Do not cover.

Submitted by: Lydia Whitworth

Sweet & Sour Chicken

4 frozen chicken breasts

1 cup sugar

3 T. cornstarch

1/3 cup white vinegar

1/4 cup ketchup

½ tsp. salt

¼ cup pineapple juice

1 T. soy sauce

Combine sugar and cornstarch in pan; add white vinegar, ketchup, salt, pineapple juice and soy sauce. Heat sauce until thickens to boil. Place frozen chicken breasts in 9x13 dish. Pour sauce over chicken. Cover and bake at 375 for 40-50 minutes.

 

Submitted by: Christina Hilton

 

Yogurt Parmesan Chicken

 4-6 small chicken breasts

1 cup plain yogurt

3 T. Parmesan cheese

2 cups crushed Ritz crackers

1 tsp. garlic salt

4 T. melted butter

 

Coat chicken in yogurt then roll in Parmesan cheese, Ritz and garlic salt. Pour melted butter in bottom of pan and drizzle over chicken. Bake at 350 for 1 hour.

 

 

     Ingredients:

          8 oz. French dressing or Russian Dressing

          1 can whole cranberry sauce (16 oz.) or you can put in about a cup of apricot jam

          1 1/2 lbs. chicken, cut in bite size pieces

 

     Direction:  Mix sauces together then mix with chicken.  Bake at 350 degrees for 45 minutes.   Serve over rice. A variation of this recipe that I also like is mixing apricot jam with the dressing instead of cranberry sauce.

 

Submitted by: Christina Hilton

Chicken Wild Rice Casserole

Ingredients

2 cups cooked chicken cut up (or however much you want)

1 box of uncle Ben's Long Grain & Wild Rice

8 oz. can water chestnuts, drained

1 cup chopped celery

1 cup diced onions

 

Topping

1 cup mayo

1 can cream of mushroom soup

 

Directions

                Prepare rice according to directions on the box.  Mix with other ingredients (not the topping ingredients though). Put in pan.

           Mix mayo and soup then spread over the top.

Cook at 325 degrees for approx. 45 mins

Submitted by: Christina Hilton

Speedy Chicken Stir Fry

8 oz angel hair pasta- uncooked

3 cups broccoli florets

1 lb. boneless skinless chicken cut into strips

 

½ cup Kraft Asian toasted sesame dressing

@ TBS soy sauce

¼ tsp ground ginger

¼ tsp garlic powder

¼ tsp crushed red pepper

1/3 cup chopped peanuts

 

Cook pasta as directed on package, adding broccoli to boiling water for last 3 min. of the pasta cooking time

In a skillet: cook chicken strips 6 to 8 min. Stir in dressing, soy sauce, ginger, garlic and red crushed red pepper, cook 1 min. Stirring occasionally.

Drain pasta mixture.  Mix the two together. 

Submitted by: Christina Hilton

Swiss Cheese Chicken

8 chicken breasts, skinless and boneless ( I only use 4 chicken breasts and cut them in half)

¼ cup water

8 slices swiss cheese

2 cup seasoned stuffing mix

A can cream of chicken soup

1/3 cup melted margarine or butter

 

Arrange chicken breasts in shallow baking dish and place one slice of cheese over each piece. Stir soup and water together; spoon evenly over chicken. Crush coarsely the stuffing mix and sprinkle over top; evenly drizzle with melted margarine. Bake, uncovered at 350 degrees for 50-55 mins.

Submitted by: Christina Hilton

Super Easy & Quick Chicken Salsa Burrito

      Ingredients

          Cooked shredded chicken

          Salsa

          Grated Cheese

          Tortillas

   

      Directions

          Depending on how much you want to make depends on how much of each item you put in.  You basically mix the shredded chicken, salsa and shredded cheese together.  Then put inside tortillas and fold then shut and stick a toothpick in to keep them shut.  Pop them in the oven until they are crisp and enjoy!

Submitted by: Christina Hilton