Country Chicken

4 – 5 Boneless Skinless Chicken Breasts, thawed

1 can Campbell’s Chicken Gravy {14.5 oz.}

1 packet Lipton’s Onion Soup Mix {dry}

1/8 tsp. Pepper

Instructions:

1. Cook chicken in crockpot on high for 3 hours {covered}
2. After 3 hours, drain juices from crockpot
3. Mix together gravy, dry onion soup mix, and pepepr.
4. Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.
5. ENJOY!

**Serve over rice of mashed potatoes.**

Baked Fried Chicken

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:  

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Chicken Avocado Salad Stuffed Pitas

 

• 6oz chicken breast (I use rotisserie chicken)
• 1 whole wheat pita
• 1.5 tbsp Greek yogurt
• 1/2 avocado
• 1/4 cucumber
• 1/4 cup red onions
• tomato slices, lettuce
• Seasonings: garlic, cumin, sea salt & pepper to taste

Steps:

1. Season chicken breast and cook in a nonstick skillet.
2. Once it is finished, chop chicken into pieces.
3. In a bowl, mix Greek yogurt,  chopped avocado, cucumber and red onions.
4. Add chicken to the bowl and mix.
5. Add tomato slices and lettuce to the pita and stuff with the chicken salad.

Approx macros: 452 calories, 46g protein, 38g carbs, 15g fat  (1-2 servings)

Mom's Best Chicken Tacos

 

2 cans black beans, drained and rinsed

2 cans corn, drained

1 package taco seasoning

4-5 chicken breasts

1 cup salsa

3/4 cup water

 

Optional garnish toppings:
shredded cheese
sour cream
avocado (diced)
lettuce (shredded)
tomatoes (diced)
hot sauce

Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 4 hours. Shred meat and serve however you want. Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

This is such an easy freezer meal to make! I just made it with 5 chicken breasts and ate half of it for dinner and froze the other half (in a gallon-sized freezer Ziploc bag) for another night. Make sure you let the food cool before freezing it. On the day that you are ready to eat it, let it thaw and then cook on low in your crock pot for 2-3 hours.

Sweet and Sour Chicken (Better than Take Out)

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white 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.  

Forgotten Chicken

Boneless skinless chicken breasts

Minute rice, 

1 pkg. onion soup mix,

Can of cream of chicken soup,

Can of cream of celery soup,

Water.

 

Mix together “cream of” soups, 1 can of water

 and 2 cups of minute rice (uncooked.)

  Pour into a buttered casserole dish.

Lay chicken breasts on top of rice mixture

 and sprinkle onion soup mix on top.

 Cover with tin foil. Don’t forget that important step!

cook it at 350-375  for one to one and a half hours

 

Green Chicken Enchiladas

 

Ingredients:

• Enchiladas
• 12 6" Flour Tortillas
• 3 c. Cooked Chicken Meat(shredded, rotisserie chicken works great)
• 4 c. Cheese(jack, mozzarella, or cheddar)
• Sauce
• 1 c. Shirley J Universal Sauce
• 4 c. Water
• 6 Tomatillos(medium size, husks removed and washed)
• 2 ea. Jalapeno(stems removed)
• 2 Garlic Cloves
• 1/4 Yellow Onion(about 1/3 c.)
• 1/2 c. Fresh Cilantro(chopped)

Directions:

Sauce Directions:
In a sauce pan combine 2 cups of the water, tomatillos, jalapenos, garlic and onion, cover and boil until the water is almost gone (approximately ¼ cup remaining). Add the remaining water, cilantro and the Shirley J Universal Sauce and using a stick (submersible) blender, or food blender, blend until smooth. Return sauce to heat and bring to a simmer.

Enchiladas Directions:
Mix together the chicken, 2 cups of the cheese, and 1 cup of the sauce mixture to make the filling. Then individually, lay out the tortillas and place approximately 1/4 c. of the meat mixture in the center of each tortilla and roll and place in a greased 9x13 baking dish. When all the enchiladas are rolled, cover with the remaining sauce and cheese and bake at 350 degrees F. for 15-20 minutes

If you have never tried Shirly J Universal Sauce it is a must have in every kitchen:

Stir Fry (Healthy and Easy)

This is a tasty and versatile recipe. Feel free to substitute another meat for the chicken and use different veggies. The secrets in the sauce!

Ingredients:

1 1⁄2 pounds Chicken Breast, cut in strips

 5 cups raw vegetables, washed and cut into strips I recommend using bell peppers, red onion, squash, carrots and broccoli. 

To make sauce mix the following ingredients together in a large measuring cup.

Ingredients:

3 tablespoons Soy Sauce

1⁄4 cup Water

2 tablespoons Extra Virgin Olive Oil

1⁄2 packet dry Italian Seasoning

Pour 1 tablespoon sauce into a large skillet. Heat to medium high heat

 

Add chicken to skillet and cook all the way through. Add veggies,remaining sauce and cook until tender. Serve chicken and veggies over brown rice. (I use Uncle Bens 90 second Brown rice) You can serve it over barley if you want something that is low glycemic.

3 Envelope Chicken

1 packet Ranch Salad Dressing mix
1 packet Italian Salad Dressing mix
1 packet chicken gravy mix
1 cup of water
4-6 boneless skinless chicken breasts

Place thawed chicken breasts in a cold Crockpot.
Combine the Ranch Dressing Mix, Italian Dressing Mix, and Chicken gravy mix with 1 cup of cold water. Stir to combine. Pour over chicken and cook on low for 4-6 hours or on high for 2-4 hours. Make sure and cook up some mashed 'taters, egg noodles, or rice to pour some of that fabulous sauce on!

Sticky Coconut Chicken and Rice

Chicken Marinade:
3-4 boneless chicken breast (sliced in half)
3/4 cup coconut milk
3/4 tsp ground ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour.  Grill on barbecue.
Chili Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened.  8-10 minutes depending on the size of your pan.  Glaze both sides of chicken and serve. Using remaining glaze to pour over rice.
(Watch the sauce closely as it thickens –   I usually cook it in a frying pan so the liquid level is shallower and it cooks faster that way.  You want it thick but not so thick that you can’t spread it easily –)
Coconut Rice:

1 1/2 cups Minute Rice

1 cup coconut milk

1/2 cup water

Cook as directed on the rice box but substituting the coconut milk for part of the water.

Chicken and Rice Casserole

Campbell's soup

1 pkg Lipton's Onion Soup
1 can Cream of Mushroom
2 Soup cans of Water
1 cup uncooked Rice
1 pkg Lipton's Chicken noodle soup
3-4 Boneless Chicken Breast

Mix all ingredients together. Put in casserole dish and lay chicken breast on top of mixture. 1 Tbsp of Onion soup can be added to the mixture and the rest sprinkled on the chicken. Cover and bake at 350 for 1hour 30 minutes. (Optional: Season with ground pepper and paprika.)

Spicy Honey Chicken Thighs

8 chicken thighs (no bones and no skin)
2 tsp garlic powder
1/2 tsp salt
1 tsp cumin
1 tsp paprika
1/8 tsp red pepper flakes
6 tbsp honey
3 tbsp apple cider vinegar
cooking spray (for coating the pan)

Directions

Line a baking sheet with tin foil, and spray foil with cooking spray.

Combine the salt and spices in a bowl and rub on both sides of the chicken. Place the chicken on the baking sheet and broil for 5 minutes on each side. (We usually grill it on the BBQ)

While chicken is broiling, combine the honey and vinegar in another boil. Once the chicken has done both sides, remove from the oven and brush with the honey mixture; be sure to coat it very well! Broil for another minute or two. Remove the chicken from the oven once again and flip it over, brush this side with the remaining honey mixture and broil for an addition one to two minutes.

Check to be sure chicken is done, if not broil for another minute, be sure to watch it very carefully!

Cheesy Rice and Chicken

INGREDIENTS:
2 chicken breasts, cooked and shredded*
1 8oz box yellow rice (Zatarains & Mahatma are both good)
1 stick (1/2 cup) butter or margarine
1 10.5oz can cream of chicken soup
1 15oz can corn, drained
1 1/2 cup cheddar or mozzarella cheese, shredded

PREPARATION:
1. Cook rice according to package directions, except leave out the butter.
2. Combine rice & remaining in ingredients (minus 1/2 cup cheese) in large bowl.
3. Place in 9x13 dish and top with remaining 1/2 cup cheese
4. Bake at 350 x30 minutes, or until cheese is bubbly.

Almost Wingers Sticky Fingers

This is so Good and so easy!
For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping).
That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.

Aztec Chicken

(Makes 10-12 servings) I usually half the amounts.

2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
Tortilla Chips for dipping.
shredded cheddar cheese

Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Top with cheese. Eat with Tortilla Chips.

Garlic Chicken Farfalle

Ingredients:

16 oz of Farfalle Pasta

1 Cup Heavy Whipping Cream

3-4 Chicken Breast

2-3 Cloves of Garlic, crushed

1/2 Tablespoon Pepper

1/2 Cup of Butter

1 lbs of Bacon Crumpled*

1/2 Cup of Parmesan Cheese Shredded

12 oz bottle of Lawery Mesquite with Lime. Marinade

Put marinade and chicken in Crock Pot for 4-6 hours on low. When chicken is done, shred and set aside. About 1/2 hour before serving boil pasta. In a small sauce pan, melt butter, add garlic, pepper, whipping cream and Parmesan cheese. Whisk together on low heat for 3-4 minutes. In a large bowl combine cooked drained pasta, chicken and cheese mixture. Sprinkle with extra cheese before serving

*Try cooking bacon in oven. Place in a baking dish and bake at 400 for approx. 30 minutes. Turns out crispy every times and is less messy.

Recipe from Becky Higgins

Chicken Strips

Ingredients:

Buttermilk (about 1/2 quart)

1 1/2 cups Flour

3 teaspoons Lawery Seasoning Salt

Salt/Pepper to taste

Vegetable Oil

1 package Chicken Tenders

Rinse chicken under cool water. Then fill a bowl with buttermilk and submerge chicken in the buttermilk for 15-20 minutes. Next in a separate bowl combine flour, seasoning salt, pepper and salt. Slowly mix in 1/4 -1/2 cup of buttermilk into the flour mixture.

Heat 1 inch of oil in a heavy skillet on medium low-medium.

Remove chicken from the buttermilk and coat in the flour mixture thoroughly.

When oil is hot begin cooking chicken. (Oil is hot enough when you drop some flour in and the oil bubbles) Cook chicken for 1 1/2 minutes on each side or until golden brown and crispy. Cook a few tenders at a time, do not over crowd.

Remove chicken and drain on a paper towel.

Sticky Chicken & Rice

Ingredients:

• 3-4 Chicken Breasts
• 1 Cup Apricot Jam
• 1 Cup Bar-B-Q Sauce
• 1 Packet Lipton Onion Soup Mix

Directions: Cut chicken breasts in strips. Pour a small amount of olive oil in a skillit and begin browning the chicken. Mix together the remaining ingredients and then pour over the chicken. Let cook untill the chicken is fully cooked and the sauce is thick and bubbly. Serve over rice. I love the sticky rice!

Cream Cheese Chicken Enchilada

1 T. butter
1 T. fajita seasoning
½ cup finely chopped onion
½ cup finely chopped celery
2 cups cooked and chopped chicken
1 (8 oz.) pkg. cream cheese, cubed and softened
10 (or so) regular sized flour tortillas
½ lb. grated Colby cheese
½ lb. Velveeta
2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
¼ cup milk
Melt butter in large skillet; add fajita seasoning, onions and celery. Saute for 5 minutes over medium high heat. Remove from heat and mix in chicken and cream cheese, stirring to blend well. In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy. While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up. Place in greased 9x13 inch pan, seam side down until pan is full. Pour sauce over enchiladas. Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired. Bake at 350 degrees for 30 minutes or until heated through. Serve with salsa, sour cream and a green salad on the side.

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Chicken Rolls

1 small pkg cream cheese
1 small pkg cream cheese w/ chives ( can always use regular if dont have it)
1/4/ c butter
1/8 tsp pepper
Soften cream cheese and add peppper
fold in: 1 cup cooked chicken
1/2 c celery
1/2 c onion

UNROLL:
2 pkgs crescent rolls
Spread: 1/4 cup misture on each roll
start at wide end and roll up and seal
roll in melted butter
place on ungreased bakin sheet and bake according to crescent roll package