Dutch Oven Chicken Pot Pie

1/2 c butter
1/3 c all purpose flour
1/3 c. chopped onions
salt and pepper to taste
1 3/4 c chicken broth
2/3 c. milk
16 oz frozen vegetables ( any combo of corn, green beans, carrots and peas)
2 cups cut up cooked chicken
already-made pie crust for a 2 pie crust

preheat oven to 425 degrees. Over low heat, melt the butter in a saucepan. add the flour, onion, and salt and pepper. cook until the mixture is smooth and bubbly (is very thick), for about 3-5 minutes. remove from heat. Slowly add broth and milk to the flour mixture, stirring constantly to avoid lumps.
Return to the burner, turn the heat to medium high, and heat to boiling, stirring constantly until the mixture begins to thicken and fat bubbles roll to the surface. Boil and stir for a couple minutes more. Remove from heat and mix in frozen vegetables and chicken.  Line the bottom of a 10 inch dutch oven or chicken fryer with one pie crust. Sprinkle flour on the crust to cover lightly. Pour the chicken mixture into the crust. Top with the second pie crust, dust with flour, and crimp edges. Cut slits in the top.  Place the pie in the center of the oven and back for 45 minutes or until the crust is golden and the insides bubbling.

Creamy Swiss Chicken Bake

4 Boneless Skinless Chicken breasts
4 slices swiss cheese (Mozzarella works too)
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup grated parmesan cheese divided
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
Cooked Rice to serve over

Preheat oven to 375.  Pat chicken dry and place in a greased 9x13 pan.  Add sliced cheese on top of chicken breasts.  In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.  Bake for 1 hour. Serve over rice if desired or serve alone

Chicken Bacon Ranch

3-4 Chicken Breasts
6-8 Tablespoons Ranch Dressing
6-8 Slices Bacon (partially cooked)
4 Ounces Cheddar Cheese or Colby Jack Cheese

Place your chicken breast in a baking dish  Spread 1-2 tablespoons of ranch dressing on each chicken breast  Slice bacon to fit chicken breast and layer on top of ranch  Bake in oven preheated to 400?F on top rack for 25-35 minutes or until chicken is no longer pink.  Top with cheese and return to oven for 3-5 minutes or until cheese is melted.  Serve with rice or over greens.

Mississippi Chicken

3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Add chicken breasts to the bottom of the slow cooker.
Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.
Cover and cook on low for 6-8 hours.
The chicken will produce its own juices so you don't have to add any other liquid to this.

Crock Pot Chicken and Gravy

2 packets dry chicken gravy mix
1 10.5 oz can cream of chicken soup
2 cups water
1 lb boneless, skinless chicken breasts
garlic powder, salt & black pepper to taste
1/2 cup sour cream
rice, mashed potatoes or noodles for serving

Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy.
Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork.
Stir in sour cream (if using).

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

6 boneless skinless chicken breast
12 tablespoons cream cheese (Chive and Onion)
12 pieces bacon (partially cooked)

Pound out Chicken breast so it is about 1/4" thick.  Spread cheese mixture over 1 side of chicken breast.  Roll chicken breast up to conceal cream cheese.  Wrap partially cooked bacon around chicken breast and secure with toothpick.  Place on a greased baking sheet and bake for about 35 minutes at 375.  Broil for about 5 minute to crisp bacon.

Panda Express Orange Chicken

2 lb boneless, skinless chicken breast, chopped into bite sized pieces
1 egg
1 1⁄2 tsp salt
1 white pepper, to taste
2 tbsp oil, divided, plus more for frying
1⁄2 cup corn starch, plus 1 tbsp
1⁄4 cup flour
1 tbsp ginger root, minced
1 tsp garlic, minced
1⁄2 tsp hot red chili pepper, crushed
1⁄4 cup green onion, chopped
1 tbsp Shaoxing rice wine
1⁄4 cup water
1⁄2 tsp sesame oil
1 1⁄2 tbsp soy sauce
1 1⁄2 tbsp water
5 tbsp sugar
5 tbsp white vinegar
1 orange, zest grated

Orange Sauce:
In a bowl, combine soy sauce, 1 1/2 tablespoons water, sugar, white vinegar, and orange zest. Set aside.
Chicken:
In another bowl, mix egg, salt, pepper and 1 tablespoon oil.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a third small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.
Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
Working in small batches, dip chicken pieces in the egg mixture, then the corn starch mixture and fry for 3 to 4 minutes or until golden and crisp. Transfer to a paper towel lined plate and repeat with remaining chicken.
Discard oil and clean wok. Heat for 15 seconds over high heat. Add 1 tablespoon oil, ginger root, and garlic and stir fry until fragrant, about 10 seconds. Add chili peppers and green onions, then stir fry for a few seconds. Add rice wine and stir for 3 seconds. Add orange sauce and bring to boil. Add cooked chicken and stir until well mixed. Stir water and corn starch mixture if it has separated, then add to the pan. Heat until the sauce has thickened. Stir in sesame oil.

Baked Chicken Chimichangas

8oz pkg. cream cheese

8oz. Pepperjack cheese, shredded

1 1/2 Tbsp. taco seasoning

1 lb. cooked chicken, shredded

8 flour tortillas

cooking spray

shredded cheddar cheese

green onions, for garnish

sour cream

salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.  Fold in chicken.  Divide among flour tortillas.  Tuck in sides, and roll up each tortilla.  Lay seam side down in a sprayed 9x13" baking dish.  Spray tops of tortillas with cooking spray.  Bake at 350 for 15 minutes.  Turn chimi's over, and bake an additional 15 minutes.  Serve with cheddar cheese, green onions, sour cream, and salsa.

Chicken Alfredo Roll Ups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic
salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel. Spread about 2 Tbs. alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream. Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Recipe from mmmcafe.blogspot.com
 

 

Crock Pot BBQ Chicken

4 Chicken Breasts

Bottle of BBQ Sauce

6 oz. Cherry Coke

1/2 C. Brown Sugar

 

Place everything in the crock pot on low for about 5 hours. An hour before serving, take the chicken out and shred it with a fork and put it back in the crock pot til ready to serve.

Baked Sweet and Sour Chicken

Coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

 

Sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup vinegar

1 tbs soy sauce

1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Crock Pot Italian Chicken

4 chicken breasts
1 packet Zesty Italian dressing seasoning
1 8 oz. cream cheese (softened)
2 cans cream of chicken soup

Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.

Chicken Enchiladas

2 tablespoons butter

1/4 cup all-purpose flour

2-1/2 cups chicken broth

1 teaspoon dried coriander

1 can (4 oz) chopped green chilies, divided

2 cups cubed cooked chicken

1 cup (4 oz) shredded Monterey Jack cheese

8 flour tortillas (8 inches), warmed

1 cup (4 oz) shredded cheddar cheese

Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.

Chicken Nuggets

Chicken, cubed

1/3 C. Flour

¼ tsp. Salt

1 ½ tsp. Vinegar

¼ tsp. Baking Soda

1/3 C. Water

Mix all ingredients except chicken together. Dip chicken in batter and deep fry until golden brown.

Little Chickies*

Chicken, cooked and cubed

1 can Cream of Chicken

1 box Stuffing mix (make according to directions)

Mix cooked chicken and soup together over medium low heat. Place prepared stuffing over chicken soup. Cover and heat for 5-10 minutes, until heated through and bubbly.’

*can also be made with pork.

Chicken Casserole

Chicken, cooked and diced

2 cans Cream of Chicken

Egg Noodles, cooked and drained

Cheese, grated

Salt and Pepper to taste

Combine all ingredients together in baking dish. Bake at 350 for 30-35 minutes.

Chicken Puffs or Pitas

Puffs:

1 C. Water

1 C. Flour

½ C. Butter

4 Eggs

 

Chicken Salad:

Chicken, cooked and diced

Miracle Whip

Lemon Juice

Almond Slivers

Salt and Pepper to taste

Pitas (if using them)

Mix chicken salad ingredients together and chill. (If using pitas, fill and serve.) If using puffs: Boil water, butter and a dash of salt in medium saucepan. Add flour. Stir until it forms a ball, remove from heat. Let set a minute. Add eggs, beat until smooth. Drop onto greased baking sheet, bake at 400 for 30-35 minutes. Cool completely. Cut tops off puffs and fill with chicken salad, replace tops. Serve cold.

Hawaiian Haystacks

1 C. rice

2 C. Water

Curry sauce:

2 C. Chicken Broth

½ tsp. Curry Powder

Chicken, cooked and diced

Cornstarch or Rue for thickening

Toppings:

Chopped green onions

Chopped Tomatoes

Pineapple tidbits

Hard boiled eggs, chopped

Peanuts

Celery, chopped

Almonds, slivered

Chow Mein Noodles

Coconut

Cheese, grated

Olives

Cook rice and water over low heat until done, about 20-25 minutes. Bring broth, curry powder and chicken to a boil. Thicken with cornstarch or Rue. Top the cooked rice with the curry sauce and toppings of your choice.

Chicken Tacos

Tortilla Shells

Sliced Cheese of your choice

Bacon, cooked and crumbled

Chicken Fingers

Lettuce

Ranch dressing, or dressing of your choice, BBQ sauce is good

Heat taco shells, place chicken, cheese, lettuce and sauce in the shell. Wrap and enjoy.

Chicken Fingers

4 Chicken breasts

1 C. Flour

½ tsp. Salt

¼ tsp. Pepper

¾ C. Milk

1 C. Oil for frying

Cut chicken into strips. Mix flour, salt and pepper in shallow bowl. Dip chicken into milk, roll in flour to coat well, then fry in oil at 350. Fry until golden brown on each side. Drain on paper towels. Serve with sauce of your choice.  I like to use these to make Chicken Tacos