Chicken Shepherd's Pie

This was one of Mandi's choices for this week and it was perfect for what I had in the kitchen!  It's originally from here.  I had canned succotash on hand so two cans of that made the vegetables and I added cheddar cheese before the mashed potato layer.  Out of a 9x13 pan there was one small serving leftover that Hunter(13) had for breakfast today!

• 3 carrots, peeled and chopped
• 1 1/2 cups chicken broth
• 1 cup frozen peas
• 1 can cream of chicken soup
• salt and pepper to taste
• 2-3 cups cooked, chopped chicken
• 3 cups mashed potatoes (I used instant)

Boil carrots in the broth till tender.  Stir in peas, cream of chicken soup, salt & pepper and cooked chicken.

Pour into a greased 9×13 casserole dish.  Top with mashed potatoes.  Dot with butter.  Bake 400 degrees for 15-20 minutes.

Spicy Chicken Lasagna Roll-ups

This is another Kraft recipe found here.  I made it with whole wheat lasagna noodles and to make it again I'd use regular plus lots more sauce.

what you need
1 jar (26 oz.) spaghetti sauce
1 tsp.  Italian seasoning
1 tsp. Crushed red pepper
3 cups  shredded or chopped cooked chicken
2 cups KRAFT Shredded Mozzarella Cheese, divided
1/2 cup  KRAFT Grated Parmesan Cheese
2 Eggs, beaten
12   Lasagna noodles, cooked, rinsed and drained
make it
HEAT oven to 375ºF.

MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

SPREAD 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish; cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella.

BAKE 25 min. or until heated through.

Cheesy Chicken & Salsa Skillet

Another kraft recipe.  This one can be found here.  I used more pasta and tomatoes than called for just because the little ones love noodles and will pick out green peppers so it made the balance better for us:)

what you need

2 cups multi-grain penne pasta, uncooked

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

1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup  Frozen corn, thawed

1 large Green pepper, cut into short thin strips

1 cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

make it

COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Crunchy Onion Barbecue Chicken

This recipe came through from Tee on recipe challenge just in time for me to be starving and come on to find a quick dinner.  I didn't bother with crushing the onions but it would have made a finer "crust".  This was SO good!!

Ingredients

• 1/2 cup barbecue sauce
• 1-1/3 cups french-fried onions, crushed
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves (6 ounces each)

Directions

• Place barbecue sauce in a shallow bowl. In another shallow bowl, combine the onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then one side in onion mixture.
• Place chicken, crumb side up, on a baking sheet coated with cooking spray. Bake at 400° for 22-27 minutes or until a meat thermometer reads 170°. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half equals 286 calories, 10 g fat (3 g saturated fat), 97 mg cholesterol, 498 mg sodium, 9 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Crunchy Onion Barbecue Chicken published in Healthy Cooking April/May 2010, p53 

Creamy Chicken Pot Pie

We had this twice last week...sooo easy!


PREP 10 min.
TOTAL 40 min.
MAKES 8 servings
COST PER SERVING = $0.90*
what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
½ cup chicken broth
1 lb. cooked Tyson® boneless skinless chicken breasts, cubed (about 3 cups)
16 oz. frozen mixed vegetables, thawed
½ tsp. garlic salt
1 egg
½ cup milk
1 cup all-purpose baking mix
make it
HEAT oven to 400°F.
COOK cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.
SPOON into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on baking sheet.
BAKE 25 to 30 min. or until golden brown.
* Cost per serving is based on approximate costs of ingredients

Crispy Salsa Chicken

4 small boneless skinless chicken breast halves (1 lb.)
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Shredded Monterey Jack Cheese
Make It!
HEAT oven to 400ºF.

COAT chicken with coating mix as directed on package. Place on baking sheet.

BAKE 20 min. or until chicken is done (165°F).

TOP with salsa and cheese. Bake 5 min. or until cheese is melted.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp

Mediterranean Mozza Chicken

This was soooo good! I'd been craving zucchini too:)

What You Need!
4 small boneless skinless chicken breast halves (1 lb.)
1 red onion, halved, sliced
1 zucchini, chopped
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/2 cup halved grape or cherry tomatoes
1/2 cup pitted black olives
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Make It!

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF), adding onions and zucchini after 5 min.

ADD dressing, tomatoes and olives; cover. Cook on medium-low heat 2 min. or until heated through.

STIR mixture. Top with cheese; cover. Cook 2 min. or until cheese is melted.

Swiss Chicken Casserole

LOVE this!!!  I used double the cheese...

Swiss Chicken Casserole

6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter

Preheat oven to 350 degrees F. Arrange chicken in a greased
12x8x2-inch baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over
chicken and sprinkle with stuffing mix. Drizzle butter over
crumbs. Cover and bake for 50 minutes. Makes 6 servings.

Tastin' is Believin' Chicken

Melissa's grandma used to make this and it's fantastic! Cooking it in the crockpot made it unbelievably easy too:) This will become one of our staple meals for sure!

4 - 8 boneless skinless chicken breats-depending on size
1 8-oz bottle of Russian salad dressing
1 can whole berry cranberry
1 Package Lipton Onion Soup Mix

Put chicken in the bottom of the crockpot, pour everything on top and cook on high for 4 hours until chicken is done.

Chicken Chowder

I decided to add a little extra creole seasoning to this and shoulda skipped it...talk about heartburn for the pregnant woman! This was good though:)

Ingredients:

• 6 slices bacon, diced


• 1/2 cup diced celery


• 2 cups potatoes, small dice


• 1 cup diced onion


• 1/2 cup diced carrot


• 3 tablespoons flour


• 2 1/2 cups chicken broth


• 1 teaspoon Creole seasoning or seasoned salt


• 1 cup corn kernels


• 1 1/2 cups half-ahd-half


• 1 1/2 to 2 cups diced cooked chicken


• 1 can (14.5 ounces) diced tomatoes


• salt and pepper, to taste

Fry bacon in a large saucepan or Dutch oven; remove to paper towels to drain. Add butter to bacon drippings, if necessary, to make 3 tablespoons. Add celery, potatoes, onion, and carrot. Saute, stirring constantly, until onion and celery are tender. Stir in flour until well incorporated. Add chicken broth and seasoning or seasoned salt, stirring to blend well. Cook, stirring, until thickened. Cover and simmer for 12 minutes. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half-and half and tomatoes. Heat through and taste. Add salt and pepper, as needed.
Serves 4 to 6.

Bacon Chicken

This is a recipe from Lissa's week. Turned out good! I wish I'd pounded the chicken first but that's the only regret I have:)

Bacon Chicken
Ingredients:
6 slices bacon
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 onion, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded cheddar cheese
Preparation:

Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12x8" baking dish.
Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted. Serves 6

Creamy Ranch Chicken

This is a recipe from Mandi and was soooo good! We'll have to double it next time for sure! Her post is here.

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles
1 tablespoon finely shredded Parmesan cheese
1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy

Chicken Stew

I was looking for a way to use up celery and carrots I bought last week so I looked up recipes and made this. It was quite good for a fall meal and I only wish I'd had the energy to make some fresh bread to go with it! 

My changes were...I used chicken thighs(dark meat has more iron and I am still fighting the anemia), I didn't do the dumplings and instead I threw in a box of vermicelli right at the end, I used a lot more celery and carrots because I didn't want them in the fridge anymore, I subbed my cream soup mix for the cream of potato since I couldn't find any without msg and I didn't cut up the chicken. Sounds like a lot of changes, huh? :)

Chicken Stew

1 onion, chopped

4-5 carrots, cut in one inch chunks

3-4 celery stalks, sliced

2 medium potatoes, chopped

4-6 skinless, boneless chicken breasts, cut in 1" pieces

2 cans cream of chicken soup

1 can cream of potato soup

1 cup frozen peas

1/2 to 1 cup chicken broth

pepper

1 cup Bisquick

1/3 cup water

Combine onion, carrots, celery, potatoes, chicken, soups, peas, broth and pepper in crock pot. Mix well. Cook on high till heated through. Cook on low 6-8 hours. Turn Crockpot to high. Mix Bisquick and water and drop by tablesppons onto hot stew. Cook on high 20-25 minutes.

Candied Garlic Chicken Wings

We were hungry so as soon as these came out we dug in and I totally forgot to get a picture. This recipe came from Shar and she has a picture up on her blog here.
These were SO good!

INGREDIENTS
1 1/2 cups runny honey
6 tablespoons soy sauce
2 cloves garlic, minced
2 pounds chicken wings
DIRECTIONS
Mix honey, soy sauce and garlic together. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a cookie sheet for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.

Slow Cooker Chicken Cacciatore

I made this first in 2006 but when I was without internet last week I was forced to find recipes on paper so I ran across this print out and made it again:) I added a block of cream cheese at the end which gave it the odd orange color.

6 skinless, boneless chicken breast halves

1 (28 ounce) jar spaghetti sauce

2 green bell pepper, seeded and cubed

8 ounces fresh mushrooms, sliced

1 onion, finely diced

2 tablespoons minced garlic

1. Put the chicken in the slow cooker. Top with everything else.

2. Cover and cook on Low for 7-9 hours.

Oriental Chicken

This was a frugal recipe and was SO good! I ran out of soy sauce so I used the teriyaki I still had on hand. Definitely will make this again! The bamboo shoots I bought had a bunch that were tough so I need to keep track of what brand we like.

1 pound chicken, cut into small pieces for stir fry
1 can water chestnuts
1 can bamboo shoots
soy sauce
spices to taste, like garlic, ginger, pepper, salt
stir fry the chicken with a little oil and a little soy sauce and whateverspices you want. Just keep enough soy sauce in the pan so that it stays alittle wet, but not so much as it is sitting gin liquid.When the chicken is done add the bamboo shoots and water chestnuts.Serve over hot rice

Garlic Cheddar Chicken

This was sent in by Tee to the recipe group. Oh my gosh it is SO good!!! Definitely a keeper recipe!

Ingredients

1/2 cup butter

4 cloves garlic, minced

3/4 cup dry bread crumbs (I put Ritz through the food processor for a bit)

1/2 cup freshly grated Parmesan cheese

1 1/2 cups shredded Cheddar cheese

1/4 teaspoon dried parsley

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/8 teaspoon salt

8 skinless, boneless chicken breast halves - pounded thin

DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). 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 9x13 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.

Chicken and Dressing Casserole

We were so hungry when this came out of the oven and this was awesome! The kids liked it but Corrine gave it a 7 so I don't think she loved it.

Chicken and Dressing Casserole

1 can cream of celery soup
3 eggs, lightly beaten
2 1/2 cups chicken broth
1/4 tsp. pepper
1 box stove top cornbread stuffing mix
1 can cream of mushroom soup
7 chicken thighs
1/4 cup chopped onions
2 cup grated cheese

Mix all together, except cheese, and put into a 9x13 pan.
top with grated cheese. Bake at 350 for 45 minutes.

Chicken Enchiladas

More than 5 years ago my sweet friend, Kristine, gave me this recipe and I have made it over and over. We all love it so when I found it in with my plain printed recipes I decided to add it to my blog. Pics added 01-09

Chicken Enchiladas
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoons garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Directions
1. Preheat oven to 350 degrees(175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender(about 3-4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30-35 minutes, or until cheese is bubbly.

Garlic Cheese Chicken Rollups

This was fantastic! Definitely have to double this recipe if we make it again though!!! I messed up and mixed the butter and cheese together...then just melted more butter and it worked fine...can't have too much butter, right? LOL

Shar made this before and that's where I got the recipe. You can see hers here.

INGREDIENTS

4 skinless, boneless chicken breasts

1 cup dried bread crumbs, seasoned

1/2 cup grated Parmesan cheese

1/4 cup butter, melted

1 (7 ounce) package herb & garlic cheese spread

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.