Szechuan Chicken

Super fast and easy!

2 Tbls Oil
1 pound chicken breasts cubed
Red Pepper flakes
1 10oz package of frozen stir fry veggies (I use california bled with broccoli, cauliflower and carrots)
1/4 cup Teriyaki sauce
2 packages oriental flavored ramen noodles

Bring 4 cups water to a boil and add noodles with seasoning packets (do not break noodles).  Boil 3 minutes, till done, and drain.

Meanwhile brown chicken in oil, sprinkled with red pepper flakes, in a skillet. 
Stir fry 3 minutes.
Add veggies and teriyaki sauce and stir fry 5 minutes until veggies are tender and chicken is done.
Serve over noddles in a bowl with chop sticks.

YUMMY!

Chicken Broccoli Casserole

2 cans cream of chicken soup
1 c. mayo
20 oz pkg frozen brocoli cuts
1/4 tsp curry powder
1 Tbls lemon juice
7-8 Chicken breasts - cooked and cubed

Mix all ingredients together and put in casserole dish, top with cheese, bake til cheese is bubbley.
I add some rice or pasta to make it more substantial or make it go farther.

Chicken Taco Soup

1 can each: black, kidney and pinto beans - rinsed and drained
28oz can diced tomato
16oz frozen corn
1 pk taco seasoning
4 chicken breasts frozen
1 can water

Add everything but corn to crock pot.
Cook on high 3-4 hours.
Remove chicken and shred, add back to crock pot with corn.
Cook 15 min.
Serve with chips, cheese and sour cream

Chicken Fried Rice

4 egg whites
1/2 c. scallions/green onion chopped
2 med. cloves minced garlic
12 oz. diced chicken
1/2 c. diced carrot
2 c. cooked brown rice
1/2 c. frozen peas thawed
3 Tbsp soy sauce

Scramble egg whites and set aside.
Saute scallions and garlic. Add chicken and carrots till chicken browned (5min.)
Add egg, rice, peas, soy sauce.
Heat Through

Mexican Chicken Corn Chowder

One of my FAVORITES! 

1 1/2 lb chicken, cut in bite size pieces (you can use the canned chicken too)
1/4 clove minced garlic
1 cup hot water
2 chicken bullion cubes
2 cups 1/2 and 1/2 or fat free milk
2 cups (8 oz) monterey Jack cheese - shredded
1 can green chilis
1 med. tomato - chopped
1 med. onion - chopped
1/2 tsp cumin
1 can cream style corn
fresh cilantro to garnish

Brown chicken, onion, garlic in a sprayed fry pan
Dissolve bullion in water adn add to pan with the Cumin
Bring to a boil, reduce heat, cover adn simmer 5 min.
Add cream (milk), cheese, corn and chili's.
Cook and stir over low heat until cheese is melted.
Add fresh tomatoes, serve and garnish with fresh cilantro

No Time Crock Pot Chicken

4 chicken breasts
1 can cream of chicken
1 can cream of celery
1/2 cup sour cream

Place chicken in slow cooker.
Mix soups until smooth and pour over chicken.
Cook on low 8 hours.
Stir in sour cream for the last 30 min.
Serve over rice or pasta.

Mexican Shredded Chicken

3-4 Chicken Breasts
1 can Green chilis
1 pack Taco seasoning
1/2 tsp. minced garlic
1 cup chicken broth
Salsa
Cilantro

Combine and pour over chicken in crock pot.
Cover and cook on low 7-10 hours or on high 4-5 hours.
Shred the chicken and return to pot to mix with the juices.
Serve in tacos instead of ground beef.

Creamy Italian Chicken

1 1/2 lbs. Chicken
1 pack Italian dressing mix
1/4 cup water
8oz. cream cheese
1 can cream of chicken soup

Put chicken in crock pot.
Mix seasoning and water and add to crock pot.
Cook all day (6 hours low or 4 hours high).
Take out the chicken  and cut up or shred.
Mix cheese adn soup with the drippings from crock pot.
Add the chicken back to crock pot and heat through.
Serve over rice, pasta or broccoli.

Crock Pot Taco Soup

1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
28oz. can diced tomato
16oz frozen corn
1 package taco seasoning
4 chicken breasts - frozen OR 1 lb. browned ground beef
1 can water

Add everything but the corn to crock pot.
Cook on high 3-4 hours.
Remove chicken and shred, then add it back with the corn.
Cook for 15 more minutes to heat through.
Serve with tortilla chips, cheese and sour cream.

*Can also use ground beef instead.  Brown the beef and make taco meat. Add to crock pot instead of chicken and taco seasoning.

Crock Pot Sweet and Sour Chicken

1 pound chicken breasts (frozen or thawed)
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tbls. vinegar
2 Tbls. worschershire
3 Tbls. soy sauce

Place chicken in the crock pot.
Combine remaining ingredients and pour over chicken.
Cook on High for 4 hours.
Serve on rice and top with pineapple

Chicken Dippers

1/2 cup seasoned bread crumbs
3/4 oz parmesan cheese
1 tsp garlic powder
3 med. eggs
1 pound chicken tenders
1 cup marinara sauce

Combine crumbs, cheese and garlic powder in shallow dish.
Whip eggs till fluffy and place in seperate shallow dish.
Dip chicken in the egg then the crumbs and coat.
Place on a greased 9x13 baking dish.
Bake at 400 for 25 minutes until crispy.
Serve with warmed sauce.

Curry Chicken

1 1/2 Tbls Vegetable oil
1 medium onion thinly sliced
1/4 tsp. salt
2 tsp. curry powder
1 can coconut milk
1 small can (14 oz) diced tomatoes
1 small can (4oz) tomato paste
1 pound chicken breast cubed
3 cups fresh spinach

In a large skillet heat the oil over medium heat.
Add the onion and salt and cook till tender.
Add curry powder, cook 2 min. stirring constant.
Add coconut milk, tomatoes and tomatoe paste.
Cook 5 minutes until thick, stirring constant.
Add chicken and cook 10 minutes (until chicken is done).
Add spinach and cook an additional 3 minutes until well wilted.
Sea salt to taste and serve over rice.

Chicken Artichoke Casserole

1 pound boneless skinless chicken breasts, cut into 2 inch cubes

4 Tbls. butter or margarine, divided

salt and pepper to taste

1 9oz package frozen artichoke hearts, thawed or 1 14oz can water-packed artichoke hearts, drained and halved

1/4 cup all purpose flour

1/8 tsp ground nutmeg

2 cups chicken broth

1 cup (4oz) shredded cheddar cheese

1/4 cup dry bread crumbs

1 Tbls minced fresh savory or 1 tsp dried savory

1 Tbls minced fresh thyme or 1 tsp dried thyme

Hot cooked noodles or rice

In a skillet, saute chicken in 1 Tbls butter until no longer pink.  Season with salt and pepper.  Place chicken and artichokes in a greased 11in x 7in x 2in baking dish; set aside.  In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth.  Gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Stir in cheese until melted; spoon over chicken.  combine bread crumbs, savory and thyme; sprinkle over chicken.  Bake uncovered, at 350 for 25-35 minutes or until golden brown. Serve over noodles or rice yields 4-6 servings.

Chicken Capri

1 cup low fat ricotta
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
4 chicken breasts
1/2 tsp garlic powder
2 Tbsp olive oil
1 cup crushed tomotoes
4 slices mozzarella

Blend ricotta, oregano, salt, and pepper in a blender
Rub chicken with garlic
Warm oil in a skillet and add the chicken.  Cook 12 min. per side. Remove from heat to a 9x13 dish
Spoon 1/4 cup cheese mixture and 1/4 cup crushed tomatoe on each chicken piece
Top each breasts with a slice of cheese
Bake at 350 degrees for 20 min.

Yields 4 servings

377 calories, 17g fat, 9g carbohydrates, 45g protein

Chicken Spinach Casserole

This is ALWAYS a hit at potlucks!

4 cups cooked diced chicken
2 10oz boxes frozen spinach - thawed and drained well (squeeze)
1 cup fat free or light sour cream
1 cup mayo
1 tsp garlic powder
1 tsp pepper
1 1/2 cup parmesan
1/2 cup mozzarella

Mix chicken and spinach.
Combine the rest of the other ingredients.
Add 1/3 of mixture to chicken and spinach in 9x13 dish
Top with the rest of the mixture
Bake at 350 degrees for 40 min. until dark and crusty brown.  The darker the better... just before it is burnt)

Yields 8 servings

284 calories, 16g fat, 23g carbohydrates, 21g protein

Ranch Baked Chicken

6 chicken Breasts
1 cup ranch dressing
2 tsp Johnny's seasoning salt
1 tsp basil
1 tsp pepper

Mix chicken and seasonings and place in 9x13 dish.
Pour dressing over the top and cover with foil.
Bake at 425 degrees for 45 min.

Yields 6 servings

191 calories, 16g fat, 1g carbohydrates, 9g protein

Chicken Enchilada Casserole

When I'm pregnant I often create or twist dishes that I normally make into something a bit new and this is just such an occasion.

1 Can Enchilada Sauce
1 Can Cream of Chicken Soup
*Noodles
1 Cup Cheese (I used both mozarella and cheddar)
1 Chicken Breast

*I don't know how much I used because I had a partially opened bag of shells that I just dumped some into the pot. If you're not good at guessing I can make up a measurement or you can make way too much and have leftovers! Also, if you don't have shells then use what you do have. This is a casserole, so spiral rotini noodles, elbow macaroni, or any fun shaped pasta would do the trick.

Cook noodles and then drain and rinse. While noodles are cooking, cook chicken, then cube or shred. In a bowl combine Enchilada Sauce and Soup, set aside. Grease 2 Qt baking dish lightly and pour a little sauce in the bottom of dish, add a layer of chicken, then your noodles. Add a layer of mozzarella cheese (about 1/2 cup), then pour in the rest of the sauce. Mix thoroughly. (If you want to do this in a bowl before you put it into the pan it might make less of a mess :) )

Bake @ 375 F for about 20 min or until edges start to bubble. Then top with approximately 1/2 cup cheddar cheese and put back in the oven for another 5 min or until cheese is melted. And enjoy!

The best part about this recipe is that you can take liberties. I didn't use all of my chicken breast in it, but I don't like that much meat. If you want more or less, just take some out or add some. The same thing goes with cheese. And if you're feeling very adventurous, try adding a little rice/corn to make this dish a little healthier!

Crock Pot Salsa Chicken

I don't remember where I found this recipe but it is one of my favorites because how fast and eay it is. Perfect for sundays when you don't want a big mess to clean up! Very yummy too!!!

1 lb Boneless Skinless Chicken Breast (can be frozen)
1 16 oz Jar Salsa
1 Can Cream of Chicken Soup

Place Chicken in the Crock Pot
Mix Salsa and Soup together and pour over Chicken
Cover and cook on low for 8 hours or high for 4-5 hours
Serve over rice with corn.

-Julianna

Creamy Chicken Lasagna

This recipe I got from Chelsi Biehl and I just love it! I'm not a big fan of ricotta cheese and most lasagnas have it in them, so I just love this one because it doesn't have it. I'm sure you could use this recipe and substitute hamburger for chicken, but I've yet to try that out.

3 chicken breasts
6 lasagna noodles
1 cube chicken bullion
1/4 c. hot water
1 (8 oz.) pkg cream cheese, softened
2 c. shredded cheese
1 (26 oz.) spaghetti sauce

Cook chicken in boiling water 20 min, or until done. Remove from water and shred. While chicken is cooking, cook lasagna noodles, set aside when done.

Preheat oven to 350. Dissolve bullion cube in hot water.

In bowl, mix chicken, bullion mixture, cream cheese, and 1 c. cheese. Spread 1/3 spaghetti sauce in bottom of 9x13 dish. Cover with half of chicken mixture and top with 3 lasagna noodles, Repeat. Top w/ remaining sauce and cheese. Bake 45 min. covered. Take foil off last 5-10 min. to brown cheese.

You can also add shredded spinach into the mixture and it acts as a little filler making the lasagna thicker and a little more healthy.

Pepper Lime Chicken

I have had a couple requests for this recipe. It's not actually mine, it's from my Better Homes and Gardens cookbook. Here it is:

6 boneless, skinless chicken brest halves
1 t finely shredded lime peel
1/3 C lime juice (doesn't matter if you buy lime juice or just squeeze limes until you have enough)
3 T oil
1 t dried thyme or basil, crushed
1/2 t coarsely ground black pepper
1/4 t salt
2 cloves garlic, minced
Bottled salsa (optional)
Lime wedges (optional)

1. Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour ober chicken; seal bag. Marinate in refrigerator for 30 min.

2. Preheat broiler. Drain chicken, reserving marinage. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 6 min or until light brown.

3. Turn chicken and bush lightly with reserved marinade. Discard any remaining marinade. Broil 6-8 minutes more or until chicken is no longer pink. If desired, serve with salsa and lime wedges.

For the dinner I made, I also used lemon juice and lemon zest because I didn't have enough limes. I like it either way. I also don't bother putting my chicken in a bag to marinade. I do however, use a sealable tupperware so that I can shake the marinade over my chicken. Also, regardless of how many chicken breasts I'm using, I always make the full marinade, it really doesn't make that much. Another note, make sure your chicken is completely unthawed or you'll have problems when you're trying to cook it. And if you have anymore questions let me know and I'll help where I can. Other than that, it's really delicious, so enjoy!