Cream Cheese Chicken Enchiladas

 1lb boneless skinless chicken meat, cut into bite size pieces
1 medium onion, chopped
1t minced garlic
2T olive oil
8oz cream cheese, cut into chunks and softened
Milk, to thin sauce
2t chili powder
1t cumin
1 cup salsa
12 corn tortillas
2 cups shredded cheese
1 cup cream
 In a large frying pan cook chicken, onion, and garlic in olive oil.  When the chicken meat is fully cooked and the onions are soft add the cream cheese and stir around a bit to melt and mix up with the chicken and onions.  Add a little milk to make a sauce that is about the consistency of gravy.  Add chili powder, cumin and salsa.  You can taste and add a little salt and pepper to your liking.

Spray a 9x13 pan with non-stick spray.  Lay half of the corn tortillas in the pan.  Spread half of the chicken enchilada sauce over the tortillas.  Sprinkle half the cheese over the sauce.  Repeat layers. Pour cream over the top.

Bake at 375 for 30 to 45 minutes, until enchiladas are golden brown on the top.  Serve with Spanish rice and refried beans and a big green salad.

Cranberry Chicken

1 small onion, sliced thinly
1 cup fresh or frozen cranberries, if frozen do not thaw them
2 ½ lbs. boneless, skinless chicken thighs
¼ cup ketchup
2 T sugar
1 t dry mustard
2 t cider vinegar

Place onion slices and cranberries in the bottom of your crockpot.  Arrange chicken on top.  In a small bowl mix together the ketchup,sugar, dry mustard and vinegar.  Pour this over the chicken.  Cover and cook on low setting 6 to 7 hours or until the chicken is tender.

To serve, lift the chicken out and set on serving platter (you can cover it and keep it warm in your oven on a warm setting) and mix 1 ½ T cornstarch with 2 T cold water.  Turn the crock pot to HIGH and add mixture. Cover and cook this for about 15 minutes more or until the sauce thickens.  Season to taste with salt and pour this over the chicken.  This tastes good with brown rice pilaf and a spinach salad.

Teriyaki Chicken

8 to 10 pieces skinless chicken – I use legs, thighs, breasts
½ cup soy sauce
2 T.  brown sugar
1 ½ t. ginger
1 or 2 spoonfuls of chopped garlic, I use the kind from the jar

First thing to do is lay your chicken pieces into the crockpot.  Next, mix the sauce ingredients in a small bowl. Pour these over chicken pieces.  Cook this on High for 1 hour and then turn down to low and continue cooking for another 6 or 7 hours.  I have served this with rice along with steamed snap peasor sugar peas  and a salad or broccoli.

Santa Fe Chicken

1 tbsp butter in fry pan.
Add one chopped large onion.
Saute till tender.
Add 1-1/4 c. chicken broth to pan with one cup of salsa.
Bring it to a boil.
Add 1 c. long grain rice.
Add 4 boneless chicken breasts and 1/8 tsp. garlic powder.
Cover and simmer for 10 minutes. (I used the already cooked chopped chicken breasts and added it later since it is already cooked).
Simmer for 10 minutes then turn over the chicken breasts, and cook another 10-15 min.
(At this point, add in cooked breast meat if you are taking that route)
Add a cup of pinto and black beans (1/2 c. of each).
Stir it up, turn off the heat. Add green onions, cilantro and 3/4 c. of cheddar cheese. Let rest for 5 minutes. ENJOY!
  You can do this in the crockpot

• 24 oz. (1 1/2 lbs) chicken breast
• 14.4 oz can diced tomatoes with green chilies *Or a jar of salsa 
• 15 oz can black beans, drained and rinsed
• 8 oz frozen corn (*We use canned.)
• 14.4 oz can fat free chicken broth
• 3 onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste
  
  

Directions:

1. Combine chicken broth, beans, corn, tomatoes, onions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot.
   1. Season chicken breast with salt and lay on top.
   2. Cook on low for 10 hours or on high for 6 hours.
   3. A half hour before serving, remove chicken and shred.
   4. Return chicken to slow cooker and stir in.
   5. Adjust salt and seasoning. 
   6. Serve over rice with cilantro, sour cream, and shredded cheddar cheese.

Ranch House Chicken Casserole

4 to 5 cups cooked, cubed chicken
2 cups cheddar cheese
12 corn tortillas
2 T olive oil
1 medium onion, chopped
5 large mushrooms, chopped

Sauce
6 T butter
6 T whole wheat flour
1 cup water
2 ¼ cups milk
2 chicken bullion cubes
½ t seasoning salt
½ t pepper

In a frying pan heat olive oil and cook onions and mushrooms until soft.  Add cooked chicken and set aside.

In a saucepan over medium high heat melt butter.  Add ww flour and stir with whisk until any lumps are broken up and the mixture is smooth.  Add water, milk and bullion cubes.  Turn up heat a little and whisk and stir until the sauce is thick and bubbly. Remove from heat.

 

To assemble casserole, layer half of the chicken on the bottom of a 9x13 pan.  Cover with half the cheese, half the tortillas, and half the sauce.  Repeat for second layer only ending with cheese on top. 

 

Bake at 350 for one hour. 

Quick and Easy Coca-Cola Chicken

1 large fryer, cut up
1/2 tsp. garlic powder
1 c. ketchup
1 c. Coca-Cola
1 T. worcestershire

Wash chicken and pat dry. Season with garlic powder, salt and pepper to taste. Place in large fring pan. Combine ketchup, Coca-Cola and worcestershire sauce and pour over chicken. Simmer, covered, 55-60 minutes, turning once. Serve with rice.

Minute Chicken

1-1/2 lbs. boneless skinless thighs
cut into bite sized pieces and dredge them in flour. Let them sit for 10 minutes.
Meanwhile make the sauce!
1 Tbsp. sugar
1/4 tsp. pepper
1/3 c. oyster sauce
1/3 c. water
1/2 c. green onions
Mix and set aside.

In skillet, add 2 Tbsp. oil heat and add 1 clove crushed garlic. Cook chicken until brown and done. Lower the heat add the sauce and keep it on low for a few minutes for sauce to thicken up just a bit. Done! Enjoy with  rice.  If you want to do this for OAMC you can  have your chicken all cut and your sauce mixed and just have to add your green onions  at the last  minute  ..

Korean Chicken

8 boneless skinless chicken thighs (or 2 lbs. chicken drumettes)
2 eggs, beaten
3/4 c. flour mixed with 3/4 c. cornstarch
Oil for frying.
Cut chicken thighs into bite-sized pieces and toss in beaten egggs. Dredge chicken in flour/cornstarch mixture and shake off excess. Deep fry in oil until golden brown and cooked through. Dip in Korean Dipping Sauce before serving.

Korean Dipping Sauce
1 c. shoyu (soy sauce)
3/4 c. sugar
1 Tbsp. garlic, minced
1 Tbsp. sesame oil
2 Tbsp. sliced green onions
2 tsp. toasted sesame seeds

Heat shoyu, sugar, garlic and sesame oil until sugar dissolves. Cool, then add green onions and sesame seeds.

*NOTE: I just thought it was okay. HOWEVER, the next day it was WAY WAY WAY better. The sauce needs to be made the day before, definitely.

Crockpot Lemonade Chicken

 6 boneless skinless chicken breast halves (4 ounces each) *
 3/4 cup thawed lemonade concentrate *
3 tablespoons ketchup *
2 tablespoons brown sugar *
 1 tablespoon cider vinegar *
 2 tablespoons cornstarch *
2 tablespoons cold water

Directions * Place chicken in a 5-qt. slow cooker. In a small bowl, combine the lemonade concentrate, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook on low for 2-1/2 hours or until chicken is tender.(Adjust to 4-5 hours..or perhaps it is supposed to be set on high) * Remove chicken and keep warm. For gravy, combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Return chicken to the slow cooker; heat through. Yield: 6 servings.

Chicken Parmesan

1/3 c. all purpose flour
Kosher salt and freshly ground pepper
2 eggs
3/4 c. Italian style bread crumbs
3/4 c. grated Parmesan cheese
4 skinless boneless chicken breast
2-3 T. olive oil
2 c. tomato pasta sauce from 24-oz. jar
1 c. shredded mozzarella cheese
Cooked spaghetti, optional

Preheat oven to 375 degrees. Place flour in a shallow bowl; add 1/2 tsp. salt and 1/4 tsp. pepper. In another bowl, beat eggs. Combine breadcrumbs and Parmesan in third bowl.

Pound chicken to 1/4 inch thickness. Sprinkle both sides of breasts with 1/2 tsp. salt and 1/8 tsp. pepper. Lightly dredge in seasoned flour, shaking off excess. Next dip chicken into egg to coat completely, letting excess drip off. Then dredge chicken in breadcrumb mixture, evenly coating on both sides.

In large ovenproof skillet, heat oil over medium-high heat. Place chicken in skillet; cook until golden on both sides, about 3 minutes per side. Transfer to oven. bake until cooked through, 10-15 minutes. Spoon tomato sauce over chicken; sprinkle with mozzarella. Return to the oven until cheese is just melted, about 2 minutes. Serve with spaghetti, if desired.

Chicken Nacho Bake

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup  Salsa
1/4 cup  Sour Cream
1/2 cup crushed tortilla chips
1/2 cup  Mexican Style Finely Shredded Four Cheese


HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.

TOP chicken with salsa, sour cream and crushed chips.

BAKE 20 min.; sprinkle with cheese. Bake 10 min. or until chicken is done (165ºF).

SOUTHERN-STYLE CHICKEN & DUMPLINGS

Ingredients

• 9 cups chicken stock
• 1 cup parsley, chopped and divided
• 4 celery sticks, largely chopped
• 4 celery stick leaves, chopped
• 5 carrots, largely chopped
• 1 medium onion
• 7 red potatoes
• 1/4 cup butter
• 1/3 cup flour
• 1 1/4 teaspoon sage
• 1 1/4 teaspoon thyme
• 1 dash teaspoon cayenne pepper
• 1 1/2 tablespoon garlic, minced
• 1 pound boneless skinless chicken tenders
• 1/8 teaspoon sage
• 1/8 teaspoon thyme
• 1 10 3/4 ounce can cream of mushroom soup
• 8 ounces baby bella whole mushrooms, halved
• 1 cup buttermilk biscuit mix

Directions

Preheat oven to 375 degrees. Lightly salt and pepper celery and carrots on cookie sheet and toss to evenly coat with salt and pepper. Roast in preheated oven for about 15 minutes, then toss the veggies to turn them, then return them to the oven for an additional 15 minutes. Remove veggies from cookie sheet and set aside.

Meanwhile, in a large pot, melt butter over medium heat. Whisk in flour. As flour starts to thicken, whisk in sage, thyme, garlic and cayenne pepper to taste. (This helps to cook off the raw flour taste and to release the flavors of the seasonings in the soup from the beginning.) Slowly whisk in chicken stock, 1 cup at a time, and allow to thicken before adding the next cup. After adding about 4 cups or so you can add the rest of the chicken stock at once.

Cut potatoes and onions into medium sized chunks and set aside until the next step. I like big chunks so my soup is hearty, but if you make them too large you’ll get all potato in one bite and they get too hot to eat if they’re too big.

Stir in celery leaves and chopped parsley reserving 2 tablespoons of parsley for dumplings. Bring to a vigorous simmer over medium heat. While waiting for the soup to get to a simmer, generously salt and pepper chicken on both sides and place on cookie sheet previously used for vegetables. On one side of chicken, sprinkle 1/8 t sage and 1/8 t of thyme. Bake for 15 minutes, or until chicken is cooked through and juices run clear.

Once the chicken is in the oven, and your pot is simmering, whisk in cream of mushroom soup until smooth. Add potatoes to the pot and simmer for about 7 minutes before adding the onions and mushrooms. Continue to simmer for an additional 7 minutes until potatoes are fork tender and onions are softened.

Shred or cut chicken into bite-sized chunks and add to soup.

1. ***Tip*** To get the most of the flavors remaining on cookie sheet, pour about a cup of the soup liquid onto cookie sheet, scrape bits off of the bottom, and pour soup back into pot. Reduce heat to med/ low and add carrots and celery. Mix biscuit dough according to package instructions, stirring in reserved parsley. Add heaping spoonfuls into soup, cover, and simmer for 10 minutes, gently turning them over halfway through. Grab the biggest bowl and spoon you own and gobble it up like there’s no tomorrow!

Lime Chicken Tacos

1 1/2 pounds boneless, skinless chicken breasts
3 T lime juice
1 T chili powder
1 cup frozen corn
1 cup chunky slasa
12 flour tortillas, warmed
Sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3 qt slow cooker. Combine lime juice and chili powder, pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 mintues or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired

Zesty Chicken Marinade

Ingredients
4-6 boneless chicken breasts
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper

Marinade chicken breasts and then grill until done. Was recommended to serve with pico de gallo (chopped tomato, onion, cilantro and jalapeno salsa)  and rice.  This could also be baked at 375 for about 35 minutes (or until juices run clear).

Brunswick Stew

Ingredients
1-3/4 (3 1/2) pound broiler-fryer chicken, cut up
1-2/3 cups water
6-3/4 medium potatoes, peeled and cubed
3-1/4 medium onions, sliced
1-3/4 (15 ounce) cans lima beans, rinsed and drained
1-3/4 teaspoons salt
3/4 teaspoon pepper
dash cayenne pepper
1-3/4 (15.25 ounce) cans corn, drained
1-3/4 (14.5 ounce) cans diced tomatoes, undrained
1/3 cup and 1 tablespoon and 1 teaspoon butter
3/4 cup and 1 tablespoon and 1 teaspoon dry bread crumbs

Directions
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.

Baked Garlic Parmesan Chicken Legs

3 lbs. chicken legs (thighs or other pieces will work too)
¼ c olive oil
2 to 3 t minced garlic from a jar
1 cup dry bread crumbs (can use homemade bread crumbs)
1 1/3 c parmesan cheese
1 t salt
½ t pepper

In a bowl, big enough for dipping chicken pieces in, combine olive oil and garlic.  In a separate bowl combine bread crumbs, parmesan cheese, salt and pepper.  Dip each chicken leg in oil mixture and then coat with bread crumb/cheese mixture.  Lay in an 11x15 baking pan or jelly roll pan that has been lightly sprayed with non-stick spray.  Bake 30 to 45 minutes at 375 until the chicken has cooked very well.  To check the chicken take a fork and stab at various pieces and make sure that any of the juices that run out are not pink but instead run clear.