Salsa Chicken and Rice

(picture courtesy of http:..chefmommy-brandao.blogspot.com)

1 lb chicken breasts

1 can cream of chicken soup

1 c. salsa

1 pkg taco seasoning

1 c. sour cream

(I also add shredded cheese and sometimes black beans)

Put chicken, soup, and salsa into slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred and then return to slow cooker. Stir in sour cream and heat just until everything is combined. Serve over rice.

Sweet and Sour Chicken Stir Fry

1 T cornstarch
1/4 c. cold water
1 (8oz) can of pineapple chunks, drained and juices saved
3 T ketchup
1 T soy sauce
1 t. rice vinegar
2 T brown sugar
3-4 t. vegetable oil, divided
1 lb chicken diced into bite sized pieces (also could use pork tenderloin.. or sliced pork chops)
1/2 t. salt
1/4 t. black pepper
2 cloves of minced garlic
1 T minced fresh ginger (or just a little of powder if you don't have fresh ginger)
3 c. broccoli florets
1/2 medium bell pepper seeded and stemmed and cut into squares (1/2 inch) (i like red pepper)
1/2 diced onion
hot cooked rice

First off start your rice cooking so it will be ready at the same time.  Combine your corn starch and water in a medium sized bowl and stir it until it is dissolved. Stir in your pineapple juice, ketchup, soy sauce, brown sugar, and vinegar. Stir.

Heat 2-3 t. of the oil in a wok or a nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and not pink any more, 3-4 minutes. Remove the chicken from the pan and keep warm (cover.)

Add the remaining 1-2 t. oil to the pan and add the broccoli, bell pepper, and onion. Stir-fry over medium high heat until the vegetables are tender but "crisp" and the broccoli has turned a bright green color (roughly 3-5 min)

Return the chicken to the pan and add the pineapple chunks and the sauce mixture. Bring to a simmer and cook until everythign is heated through and the sauce has thickened (about 1-2 minutes). Season with additional salt and pepper to taste. Serve over hot cooked rice. Also good topped with sesame seeds.

Serves roughly 4.

BEST Italian Chicken and Rice

BEST chicken rice I have ever had! I've made this for dinner parties and there have never been leftovers, even picky children request it! Very creamy!

4 chicken breasts
1 block of cream cheese
1 dry packet of Good Seasons Italian dressing
1 can chicken broth (or 1 3/4 c. water + 2 chicken bouillon cubes)

In a crock pot place the chicken broth, whole thawed chicken breasts, and Italian dressing mix. Cook on low for 4 hours. Remove the chicken and shred. Place the chicken back in the crock pot, and mix the room temperature cream cheese into the crock pot. Stir until thoroughly mixed in with the chicken broth and chicken.

Serve over top of rice, noodles, or potatoes--all are incredibly delicious!

Creamy Chicken Enchiladas

1/4 c. butter
1 c. onion
1/4 c. flour
2 1/2 c. chicken broth
8 oz. sour cream
3 c. chopped chicken
1 can green chiles
1/2 t. chili powder
2 c. cheese (white, yellow, or both)
8-10 small tortilla shells

For the sauce:
Cook the butter and onion together in a saucepan. Add the flour and stir until thick. Add the chicken brother and take off of the heat. Add the sour cream and stir.

For the filling:
In a bowl mix 1 c. of the sauce, the chicken, chiles, chili powder, 1 c. of cheese together. Spoon the filling inside of the tortilla shells and roll up. Place rolled tortillas into a sprayed 9 x 13 pan. Pour the remaining sauce over the top of the enchiladas. Sprinkle the rest of the cheese onto the top of the enchiladas. Cover with tin foil. Bake at 350 degrees for 25-25 minutes. (Remove the tin foil for the last 5 minutes of baking)

Crock Pot Buffalo Chicken Wraps

2 lb chicken
1/2 t. salt
3/4 c. buffalo wing sauce
3/4 c. ranch dressing
8 flour tortillas
3 c. shredded lettuce

In a 1 1/2 quart crock pot place the chicken, and sprinkle with salt. Cover. Cook 6-7 hours on low. Remove the chicken from the slow cooker onto a cutting board. Dump juices out of crock pot. Mix the buffalo wing sauce and 1/4 c. ranch dressing and pour it into the crock pot. Shred the chicken (I use 2 forks to do this.) Return the chicken to the crock pot and stir. Spread each tortilla with remaining ranch dressing. Place chicken onto tortillas and lettuce. Secure with toothpicks. (Cheese is also good in here :) )

Easy Baked Chicken Cordon Bleu

6 chicken breast halves pounded to 1/2 inch thickness
6 string cheese sticks (or other cheese)
6 slices of ham
1/2 cup butter melted
1 c. seasoned dry bread crumbs
toothpicks

Sauce:
1 can cream of chicken soup
1/2 c. sour cream
1 T lemon juice

Preheat the oven to 350 Degrees. Lay the pounded chicken breasts out. Place a slice of ham on each piece and then the cheese on top as well. Roll the chicken up around the.. innards and secure with toothpicks. (Should be all rolled up like a cinnamon roll.) (If you dont want to roll them up you can also slice a little pocket into the chicken and put the ham and cheese inside the pocket, and then secure that with a toothpick.) Dip each roll or pocket into melted butter, and then directly roll in the bread crumbs. Place in a baking dish. Bake for 35-40 minutes in the oven, or until the chicken is browned and the juices are clear.
For the sauce: In a small sauce pan mix together the soup, sour cream and lemon juice. Heat over low hear stirring occasionally until hot, and then pour over the (already baked) chicken rolls. Makes roughly 2 cups of sauce.

Garlic Ranch Chicken

4 chicken breast halves
garlic
1 1/2 T. butter
Ranch salad dressing mix (the powder)
1 T. olive oil

Thaw the chicken breasts. Spray the bottom of an 8 x 8 glass baking dish. Place the chicken in the pan. Drizzle the chicken with the olive oil, and then evenly spread the ranch dressing mix and garlic (both to taste- I loaded both on mine and it was great). Take the butter and cut it into several pieces and then layer evenly across the top of the chicken. Cover with tin foil. Bake at 400 for about 30 minutes until finished. Can serve it on top of vegetables, salad or pasta..... but I just generously dipped those babies into REAL ranch salad dressing :)

Costa Vida Chicken Copy Cat

1 bottle Italian Dressing (low fat or light)
1 T chili powder
1 T cumin
3 cloves minced garlic
5 chicken breasts thawed
1 recipe for Cafe Rio Lime Rice (found here)
1 recipe for Cafe Rio Black Beans (found here)
Lettuce
Cheese
Sour Cream
Tortilla Shells

Cook the Italian Dressing, chili powder, cumin, garlic, and chicken breasts on low in the crock pot for 4 hours. Shred the chicken, and replace in crock pot. Cook for 1 additional hour. While the chicken is cooking that last hour begin the lime rice and beans so that they will all finish at the same time. When all are finished, warm the tortillas in the microwave for 30 seconds, and then layer on the tortilla the rice, beans, chicken, sour cream, lettuce and cheese. I even threw in some homemade hot salsa (found here) in mine. This made a lot of chicken, we ate these for 3 days straight they were so good :)

Enchilada Pie

Corn Tortillas
4-5 chicken breasts cooked and shredded
Cheddar cheese
1 Large can of Las Palmas green enchilada sauce

Boil the chicken until done, and then shred. In a 13 x 9 pan spread a little bit of the enchilada sauce, just enough to coat the bottom. Layer corn torillas on top of the sauce (I rip the shells into 1/2's before I layer them). Once you have a full layer add a layer of chicken. Then add a layer of sauce. Then add a layer of cheese. Then repeat all over again with more tortillas, chicken, sauce and cheese until the pan is full and you've used all your chicken and sauce. Make sure the top layer has some sauce on it and cheese on top of that. Preheat the oven to 350 degrees and cook until the cheese on top is all bubbly.  Serve with sour cream.

Chicken Salad Croissants

2 c. cooked chopped chicken
1 stalk Celery
2 stalks Green onion
3/4 c, Mayo
2 T minced onion
2 splashes lemon juice
1/2 c. sliced purple grapes (optional)
grated cheese (optional)
lettuce (optional)
Croissants (or bread if you dont have croissants..)

Mix ingredients together and place on sliced croissants. If you are using bread it is REALLY good to butter the bread and throw it on a george foreman until its crispy before putting the chicken mix onto it. Eat right away or refrigerate.

BBQ Chicken Pizza (CPK's Copy Cat)

1 Pizza Dough Recipe (here)

10 ounces chicken breast 

1 T olive oil
2 T BBQ sauce
1/2 c. BBQ
2 cups Gouda cheese
1/4 small red onion - diced 

2 tablespoons cilantro

For the Chicken:
In a large frying pan, heat the olive oil on medium high heat. add chicken pieces. saute until cooked (6 minutes). Chill. Coat chicken with 2 tablespoons barbecue sauce. Set aside in the refrigerator. 

For the Pizza
Punch the dough down, and roll out into a circle. Spread barbecue sauce over the surface of the dough. Distribute cheese over the sauce. Distribute chicken over the cheese. Place the onion rings over the chicken pieces. Preheat oven to 400 degrees. Place the pizza in the oven. Bake until crust is crispy and cheese is bubbling Remove pizzas from the oven and sprinkle with cilantro.

Chicken Ranch Pizza (Craigo's Copy Cat)

1 pizza dough recipe (here)
Ranch Dressing
Monterrey Jack (or Mozzarella)
1 Can Chicken
Tumarik
Garlic Powder
Lemon Pepper
Green Peppers
Tomatoes
Purple Onions
Italian Seasoning

Flatten the dough, then pick it up and gently stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, just piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.
Spray a pizza pan with cooking spray, and sprinkle cornmeal over the top. Transfer the pizza dough to the pizza pan. With a fork poke holes over the entire dough (to keep air pockets from forming). Spread the ranch dressing over the pizza dough (your sauce.) Put cheese over top of the ranch and spread evenly. In a bag mix the chicken, tumarik, lemon pepper, and garlic powder (to taste, a little stronger is better, it evens out after its cooked I promise :) ). Spread chicken & seasonings over cheese. Top with tomato slices, green peppers, and onions. Sprinkle Italian Seasoning over the top and bake at 350 degrees until cheese is melted and bubbly.

Hawaiian Haystacks

2 cans creme of chicken soup
2 c. cooked chicken (or 2 cans cooked chicken)
6 c. cooked rice
2 chicken bouillon cubes
1/2 c. sour cream

Toppings:
green peppers, cheese, diced tomatoes, pineapple tidbits, chow mein noodles, celery, green onions, corn, mandarin oranges, peppers, etc.

Start your rice cooking on the stove. Once that is started cooking in a medium saucepan mix your bouillon cubes with 2 cups of boiling water and dissolve. Reduce heat. Stir in the creme of chicken soup, and cooked chicken. 5 minutes before serving stir in 1/2 c. sour cream to thicken the mixture. Serve over the top of rice.

Chicken Broccoli

4-5 chicken breasts, cooked & cubed
10 (oz) frozen broccoli steamed
1/2 c. mayo
1/2 T lemon juice
1 can creme of chicken soup
1/2 c. cheese
1/4 t. curry powder
cornflakes
butter

Mix the creme of chicken soup, mayo, lemon juice, curry powder and cheese. Layer the chicken, broccoli, and soup in a 9 x 13 pan. Crunch the cornflakes and mix with butter. Put cornflakes on top of chicken in pan. Bake at 350 degrees for 30 minutes.

Flautas

Chicken Breasts
Corn Tortillas
Oil
Shredded Cabbage
Cheese
Salsa
Sour Cream

Boil the chicken breast in water until it is cooked. Shred the chicken. Roll the shredded chicken into the corn tortillas (with desired seasonings.) Fry the tortillas in a frying pan until light brown on both sides. Top with cabbage, cheese, salsa, and sour cream to serve.

Lemon Chicken

4 large or 6 small lemons
2-3 chicken breasts
rosemary
olive oil
cooking oil
salt and pepper to taste

Sprinkle the bottom of a 13 x 9 pan with cooking oil to keep the chicken from sticking. Cut chicken into smaller pieces and place in pan. Grate the rinds of lemons, and then juice them. Pour the juice and grated rinds over the chicken. add water until chicken is covered with liquid. Sprinkle with olive oil, rosemary, salt and pepper. Cover and bake at 400 degrees for 40 minutes. Goes well with potatoes, rolls and broth

Garlic Chicken Pizza

1 Pizza Dough Recipe (here)

1/2 of a red onion, sliced and caramelized (put in a small fry pan and sprinkle with a little sugar, cook until transparent and slightly brown)
1 tomato chopped
2 cups Monterey Jack cheese
5 strips of bacon cooked and crumbled
1 cup chicken, grilled/cooked and cubed (or 1 can cooked chicken) + garlic to taste
1/2 cup ranch dressing


Flatten the dough, then pick it up and gently stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, just piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.
Spray a pizza pan with cooking spray, and sprinkle cornmeal over the top. Transfer the pizza dough to the pizza pan. With a fork poke holes over the entire dough (to keep air pockets from forming). Spread the ranch dressing over the pizza dough (your sauce.) Put cheese over top of the ranch and spread evenly. top with chicken/garlic + bacon + onion + tomato. Sprinkle with some Italian seasoning and bake at 400 until cheese is bubbly.

BBQ Chicken w/ Sweet Chili Sauce

4 boneless skinless chicken breasts
4 T sweet chili sauce (from asian market)
2 T soy sauce
4 t. olive oil

Marinate the chicken with the chili sauce, soy sauce and olive oil for 15 minutes. Grill over medium high heat until cooked through, 4-5 minutes on each side.

Chicken Parmesan

4 boneless/skinless chicken breast halves
1 egg, slightly beaten
1/2 c. seasoned bread crumbs
2 T butter
1 3/4 c. spaghetti sauce
1/2 c. mozzarella
1 T grated parmesan
1/4 c. chopped fresh parsley
flour

Using the palm of hand or a meat pounder, flatten the chicken to an even thickness. Roll chicken in flour on both sides and then dip the chicken into the egg, and then the crumbs to coat it. In a skillet over medium heat, let the butter melt. When melted and hot, brown the chicken on both sides. Add the spaghetti sauce. Reduce heat. Cover. Simmer for 10 minutes. Sprinkle with cheeses and parsley. Cover, simmer 5 more minutes, or until the cheese melts. Can serve over pasta. Serves 4.

Chicken Pasta Salad

1 (12 oz) pkg bowtie pasta (cooked)
1 (12 oz) pkg spiral pasta (cooked)
6 chicken breasts cooked and diced
4 green onions chopped
1 (8 oz) can drained mandarin oranges
1 (16 oz) can drained pineapple tidbits
2 diced celery stalks
craisins
2 c red grapes, halved
1 c. mayonnaise
1 (16 oz) jar Krafy Coleslaw Dressing

Mix all ingredients together, chill. Serve!