Deep-Dish Chicken Pot Pie

Ingredients:

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup  KRAFT Light Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp.  flour

1/2 cup fat-free reduced-sodium chicken broth

3 cups  frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained

Ready-to-use refrigerated pie crust 

 

Directions:

HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.

Picture from my kitchen and recipe from Kraft.com

Easy Chicken Stir-Fry Skillet

This is an awesome recipe for days that you need something quick and good for dinner. It is so good. This is defiantly my go to recipe for days when I have a busy evening scheduled.

Ingredients:

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables, thawed
1/4 cup KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
2 Tbsp. soy sauce
1 Tbsp. honey
1/4 cup chopped PLANTERS COCKTAIL Peanuts
4 cups hot cooked instant white rice

Directions:

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
ADD vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
SERVE over the rice.

Recipe from Kraft recipes and picture from my kitchen.

Savory Crescent Chicken Squares

INGREDIENTS:

1	package (3 oz) cream cheese, softened
1	tablespoon LAND O LAKES® Butter, softened
2	cups cubed cooked chicken
1	tablespoon chopped fresh chives or onion
1/4	teaspoon salt
1/8	teaspoon pepper
2	tablespoons milk
1	tablespoon chopped pimientos, if desired
1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1	tablespoon LAND O LAKES® Butter, melted
3/4	cup seasoned croutons, crushed

DIRECTIONS:

1.	Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
2.	Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
3.	Bake 25 to 30 minutes or until golden brown. Recipe from Pillsbury.com and picture from my kitchen

“Citi’s Chicken”

Ingredients:
6 chicken thighs
6 chicken drumsticks (I did 6 chicken breasts)
1 egg
1 c. yogurt (I used vanillayogart)
1/8 c. olive oil
1/4 c. white wine (of chicken stock if you don’t use alch.)
2 tsp salt
2 tsp freshly ground pepper (I used lemon pepper)
1/4 c. flour
3 c. cornflakes
1 1/2 c. oatmeal
2 garlic cloves
1 tsp fresh rosemary
1/2 tsp fresh thyme
1 tsp fresh oregano

Directions:
-Clean and pat dry chicken pieces.
-Place chicken into a large freezer bag.
-In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together.
-Pour mixture over chicken and seal bag.
-Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade.
-Marinade chicken at least one hour and up to 24.
-Preheat even to 400 degrees.
-In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading.
-Remove from bowl of food processor and place in a shallow dish or wide-bottomed bowl.
-Line a baking sheet with heavy duty tinfoil and top with wire baking rack.
-Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture.
-Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack.
-Repeat with all pieces of chicken.
-Reduce oven temperature to 350 degrees and place baking sheet in oven.
-Bake until internal temperature reaches 170 degrees, about 50-60 minutes.

Recipe from Good Things Catered picture from my kitchen

White Bean and Chicken Chili

Ingredients:

3 tbsp. olive oil
2 boneless skinless chicken
1 med. onion, chopped
4 cloves garlic minced
1 med. jalapeno pepper seeded and chopped
2 tsp. dried oregano
1 tsp. ground cumin
2 15-oz cans white kidney beans, drained and rinsed under cold water
3 C canned low sodium chicken broth
½ c minced cilantro leaves (optional)
2 C shredded sharp cheese
Directions:

Lightly spray 4 to 6 qt slow cooker with vegetable oil cooking spray. Heat 2-tbsp. olive oil in a large nonstick skillet over med. high heat. Add chicken breasts and cook until no longer pink on outside, about 5-6 minutes. Remove and place in slow cooker. Add remaining 1 tbsp. oil to skillet and cook onion, garlic, jalapeno pepper, oregano and cumin 7 to 8 minutes or until soft. Place in slow cooker.

Add white kidney beans and broth. Stir to combine. Cover and cook on low heat setting 7 to 8 hours or until the chicken breasts are very tender and shreds easily. Shred chicken breasts using two forks; this can be done in the slow cooker and removed and added back in the slow cooker. To thicken chili, mash some of the beans against side of pot with back of a large spoon. If desired, garnish with cilantro and cheese and serve with crackers or tortilla chips. Makes 6 servings.

Recipe from "Slow Cookers for Dummies" picture from my Kitchen.

Sweet BBQ Chicken Kabobs

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cups 1 1/2 inch fresh pineapple chunks
1 each: red and green pepper, cut into 1 1/2 inch chunks
1/2 cup original BBQ sauce
3 Tbsp. frozen orange juice concentrate, thawed

Directions:

PREHEAT grill to medium-high heat. Using eight long wooden skewers (two, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers, to make four kabobs.

MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.

GRILL 8 to 10 min. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

Recipe from Kraft Food and Family Magazine Picture from my kitchen

Crockpot Salsa Chicken

Ingredients

4 chicken breasts - put in frozen if you’re worried about overcooking

1 can cream of mushroom soup

1 packet reduced sodium taco seasoning

1 16 oz jar salsa

1 can corn (I didn’t use corn)

1 can rinsed and drained black beans

1 cup reduced fat sour cream
1 Bag of Nachos

Directions

Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.

Asian Style Grilled Chicken

I have never made many spicy recipes, but I found this recipe when I first started looking for new a different recipes to make I found this one. It was on Katie's Blog which always has amazing stuff on there.

Ingredients:
1/2 c. soy sauce
1/4 c. brown sugar
2 Tbsp rice vinegar
2 Tbsp lime juice
1/2 tsp fresh grated ginger
1/4 tsp toasted sesame oil
1/4 tsp hot chili oil
4 medium chicken breasts, pounded to even thickness

Directions:
-Combine all ingredients but chicken in large bowl and stir to combine.
-Add chicken and toss to coat and submerge.
-Place in fridge and marinate for about 30 minutes to an hour.
-Heat grill or grill pan to medium heat.
-Take chicken out of marinade and place on grill breast side down.
-Cook without moving until grill marks have formed on the breast.
-Flip chicken and brush top with more of the marinade mixture.
-Cook breast side up until grill marks have formed.
-Brush chicken one more time and flip breast side down.
-Turn grill to lower setting and continue cooking until done.
-Remove from grill and cover with foil for 10 minutes before serving.

Baked Chicken Romano

We received Lenny's brothers wedding invitation and needed to decided what we wanted for dinner. Our choices were Prime Rib (usually rare) and Baked Chicken Romano. I decided that I wanted to try the Chicken Romano before selecting it. I knew that I would be eating this because just thinking about rare meat makes me sick.


Ingredients:
4 skinless, boneless chicken breasts (5 ounces each)
1/4 cup all-purpose flour
2 tablespoons olive oil
3/4 cup chicken broth
1 package (10 ounces) frozen broccoli, thawed
1/4 cup sliced almonds

For the Sauce:
3 tablespoons butter or margarine
3 cloves garlic, minced
2 1/4 cups chicken broth
3 tablespoons all-purpose flour
1 cup grated Romano cheese, divided

Serves 4

1. Preheat oven to 350F. Grease a large, shallow baking dish.

2. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Add chicken; cook, turning once, until golden, about 10 minutes. Stir in broth. Reduce heat to medium-low. Cover; simmer for 15 minutes.

3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat. Add garlic; sauté for 1 minute. Reduce heat to low. Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes.

4. Drain pan juices from chicken; combine with sauce. Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes.

5. Arrange broccoli in prepared dish; pour half of sauce on top. Place chicken over broccoli; top with remaining sauce. Sprinkle with almonds. Bake for 25 minutes. Remove from oven; sprinkle with remaining Romano. Bake for 5 minutes longer.

Chicken Cordon Bleu

This is a recipe that my Foods Committee for 4-H used for their County Officials Dinner. I thought that it turned out amazing! Everyone there loved it.

Ingredients:

4 chicken breasts
4 slices Provolone cheese
4 slices dried beef
8 slices bacon*
1 cup sour cream
1 can cream of chicken soup
¼ teaspoon seasoned salt

Directions:
- Pound each chicken breast to ¼ inch thickness. Place 1 slice of cheese and one slice of dried beef on top. Roll chicken, tucking in sides to secure cheese and beef. Wrap one piece of bacon* around the chicken roll.
- In a small bowl, mix sour cream, chicken soup and seasoned salt. Put a few spoonfuls in bottom of greased dish. Place chicken rolls seam side down in dish. Spoon remainder of soup mixture over chicken rolls.
- Cook in oven for approximately 3 hours at 300 degrees or 45 minutes at 350 degrees, then microwave for 10 minutes.

4 servings.

* I cook bacon slightly before wrapping around the chicken.

Source: Lena Osborne (4-H Volunteer)

Ultimate Chicken Fingers

I got this recipe off the back of the Bisquick box. It was much better than I expected. Very easy and tasty!

Ingredients:

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika (I left this out because I did not have any)
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Directions:

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Alfredo Pasta Bake

This is something that I have seen in several blogs and decided that I wanted to try it. I changed it up a bit so my recipe is a little different from the others, but it was really good. DH was heading to my parents house so I sent some to my mom and she loved it.

Ingredients:

8 oz pasta, cooked and drained

4 cups broccoli florets

1.5 cups chicken, cooked and shredded or diced

1 jar alfredo sauce

1 cloves garlic, minced

4 cups Italian Cheese Mixture

2 Tbls butter

Directions:

- Preheat oven to 350 degrees

- Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Garlic Cheddar Chicken

I was looking for something different to make for dinner. I found this on April's blog and thought that it looked good. I changed a couple things because I did not have enough. My changes are in red.

Ingredients

2 tablespoons butter
1 clove garlic, minced (I only used 1/2 of a clove)
3 tablespoons dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1/4 cup and 2 tablespoons shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano (I used Italian seasonings)
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves - pounded thin

Directions

Preheat oven to 350 degrees.
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Salsa Chicken

I saw this recipe on several different foodie blogs and decided that I need to try it. I think that if I make it again that I will probably not use the chili powder because it smelled too much like chili.

Ingredients

2 chicken breasts, skinless

1 cup salsa

1/2 cup low fat cheddar cheese

1 tbsp chili powder

1/2 tbsp cumin

1 green pepper, sliced (I used chopped up jalapeno pepper instead)

Directions

Preheat oven to 375. Brown chicken in skillet (no need to cook through). Toss chicken with seasonings, then add to casserole or baking dish. Add salsa and green pepper. Bake uncovered for 25-30 minutes. Add cheese and bake for an additional 5 minutes until cheese is melted.

I served this with Mexican Rice.

Chicken Casserole

I have not clue where this recipe came from. It has been around my family for quite a few years. We love it because it is so easy to make.

Ingredients:

3 chicken breasts, stewed

2 cups chicken broth

1 large pkg Pepperidge Farm stuffing mix

3/4 cup Milk

2 tbsp butter

1 can cream of mushroom soup

1 can cream celery soup

Directions:

Flake chicken into casserole dish; mix milk and soup together. Pour over chicken. Melt butter and add to broth, add stuffing mix. Sprinkle over chicken. Bake at 350 F for 30 minutes.

Dijon Rosemary Chicken

(Dijion Rosemary Chicken & Broccoli with Mustard Vinaigrette)

This is another recipe from the Holly Clegg "Trim & Terrific Cookbook" This is definatly a recipe that I will be making again.

Ingredients:
1 1/2 to 2 poounds skinless, boneless chicken breasts
2 tablespoons Dijon mustard
1/4 teaspoon garlic powder
1 teaspoon dried rosemary leaves
Pepper to taste
1/4 cup grated Parmesan cheese

Directions:
Preheat oven to 350 F
Line baking sheet with foil. Lay the chicken on the foil.
In a small bowl, mix the mustard and garlic powder, and spread on top of each chicken breast. Sprinkle with rosemary and pepper. Top with the cheese. Bake 45 to 50minutes, or until the chicken is done. Serve.

Cornflake Chicken

I got this recipe from Nina's Blog "Love-Sweet-Love" http://lovesweetlove.wordpress.com/2007/12/04/cornflake-chicken/

I changed Nina's recipe a little bit by using Chicken Breasts. I therefore uped my temperature and cooking time. This is a great I have not time to make dinner recipe.

Ingredients

Chicken Breasts
Melted Butter
Crushed Corn Flakes

Directions
Dip the chicken tenders into the butter, then coat with Corn Flakes.

Bake at 425 degrees for about 30 minutes (or until chicken pieces are fully cooked)

Buffalo Chicken Dip "Crack Dip"

INGREDIENTS
4 boiled chicken breasts
8 oz. Franks Red Hot Original sauce
8 oz. Ranch Salad Dressing
8 oz. shredded Cheddar Cheese
16 oz Cream Cheese

COOKING INSTRUCTIONS
Shred chicken, mix all ingredients, bake at 325 for 40 minutes, Serve with celery and tortilla chips

This Dip was amazing. We had 15 people over for a Holiday Open House and they went through this like it was a drug. Everyone asked for the recipe. I got this from the Nest Board "What's for Dinner"

Chicken Parmisan

Ingredients:
Boneless Chicken breasts or chicken strips
1 egg beaten
1/2 cup breadcrumbs
1/8 cup garlic powder
1/2 cup parmisan cheese
Italian Seasoning
marinara sauce
shredded mozzarella cheese

Cooking Instructions:
Preheat oven to 350 degrees.
Mix bread crumbs, parmesan cheese, garlic powder and Italian seasoning in a bowl
Rinse chicken breasts and dunk in beaten eggs
Cover with bread crumb mixture
Cook for 30 minutes
Top with sauce and put back in the oven for another 10 minutes
Add Mozarella and cook for five more minutes

Monterey Chicken

2 Chicken Breasts
4 pieces of Bacon
4 TBSP Barbecue Sauce
4 TBSP Monterey Jack Cheese
1 Tomato (Diced)
Oil

1. Turn Oven to Broil
2. Fry chicken breasts in a little bit of oil until cooked throughly.
3. Cook Bacon in Microwave (use directions on box)
4. Place chicken breasts in 9x9 glass dish
5. Put 2 TBSP of barbecue sauce on each chicken breast. Then place two pieces of bacon of each breast. Finally place the cheese on each breast.
6. Place chicken in the oven until cheese melts.
7. Put the tomato on top of the chicken and serve.