Creamy Chicken and Rice Bake
5 cups cooked rice
1 cup grated cheddar cheese
1 can chicken (or about
1 ½ cups diced cooked chicken)
1 can cream of chicken
1 cup mayo
1 TB lemon juice
½ cup or so of French Fried
Mix together cheese, chicken
soup, mayo, lemon juice and cooked chicken.
Spread half of the rice
in the bottom of baking dish and layer half of the creamy chicken mixture, then the other half of the rice, and the rest of
the chicken mixture.
Sprinkle fried onions over
the top and bake in 350 degree oven for 15-20 minutes to heat through and melt cheese.
8 oz cream cheese softened
4 TB melted butter
4 cups cooked shredded
chicken (about 6 breasts)
2 TB milk
¼ cup finely chopped green
1 small can mushrooms
Salt & pepper to taste
2 packages refridgerated
4 TB melted butter (to
brush on top)
½ cup seasoned bread crumbs
1 can Cream of Chicken
soup prepared according to package directions
Combine first 7 ingredients.
Separate crescent rolls
and fill each with a scoop of chicken mixture. (about 2 TB)
Stretch and fold dough
to cover filling. Pinch corners together and seal edges.
Brush rolls with melted
butter and top with bread crumbs.
Bake at 350 degrees on
lightly greased cookie sheet according to crescent roll package directions. (until lightly browned)
Just before serving, spoon
Cream of Chicken soup over top.
Chicken Tortilla Soup
3 boneless skinless chicken
1 cup chopped onion
1 chopped green pepper
2 cloves garlic, minced
2 Tb oil
1 14oz can stewed tomatoes
1 14oz can petite diced
½-3/4 cup El Pato or your
1 tsp cumin
1 15 oz can kidney beans
1 tsp chili pepper
1 tsp salt
1 chicken bullion cube
dissolved in ½ cup water
Cut chicken into 1-inch
In skillet cook chicken
in oil along with onion, pepper and garlic till done.
In the meantime, add all
remaining ingredients to a crock-pot.
When chicken mixture is
cooked through, add to crock-pot.
Cook everything in crock-pot
together for 1 1/2-2 hours on high until heated through (or for however long you want on low).
You can also cook the chicken
mixture in a stock pot and once that's done add all the ingredients to the stock pot and simmer for 20 minutes.
Top with tortilla chips
and cheese before serving.
*This is even better if
you use fresh corn tortillas, fried till crispy in place of the chips.
Spicy Oriental Chicken
Thanks Tina S. from the CS message board!
4 boneless skinless chicken
breasts, cut into bite size pieces
½ cup soy sauce
2/3 cup sugar
2 cloves minced garlic
½ tsp red pepper flakes
(more or less depending on how hot you like it)
1 cup flour
1 TB pepper
1 small onion, chunked
½ cup oil
Mix soy sauce, sugar, garlic,
& red pepper flakes in a small bowl and set aside.
Mix flour and pepper in
a zip lock bag. Add chicken and shake till well coated.
In a skillet, heat oil
until it’s almost smoking, and brown the coated chicken.
Remove to paper towels
to drain, then place in 2 quart baking dish.
Pour sauce mixture over
chicken, stirring to coat well, and stir in onion.
Bake at 350 for 15 minutes
uncovered. Remove and stir, then bake another 15 minutes uncovered. Serve over rice.
thanks Tina S. on the CS Message Board!
1 whole chicken*
1/4 cup soy sauce, low
1/4 cup orange marmalade
2 tablespoons ketchup
6 cloves garlic
1 onion, sliced
Rinse chicken inside and out; place in a crock pot.
Combine soy sauce, marmalade and ketchup and pour over the
top of the chicken.
Then add garlic and onions, a teeny bit of salt (won't need
much because of the soy sauce) and pepper.
Put the lid on the crock pot and cook on low for about 10
to 12 hours.
Chicken should be falling off the bone when ready.
*Someone suggested useing 3 large boneless chicken breasts
and doubling the sauce ingredients.
oz sour cream
red onion chopped
cups grated cheese
cups cooked chicken, diced or shredded
head iceberg lettuce chopped
bag tortilla chips crumbled
Combine all ingredients
and spoon into pita pockets!
and Tasty magazine
cup uncooked small pasta shells
lb lean ground turkey
medium onions, chopped
garlic cloves, minced
cans (14.5 oz each) reduced sodium chicken broth
cans (15 oz each) white kidney or cannelloni beans, rinsed and drained
cans (14.5 oz each) Italian stewed tomatoes
tsp dried oregano
tsp dried basil
tsp fennel seed, crushed
tsp crushed red pepper flakes
pasta according to package directions.
in a Dutch oven or large soup pot, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain.
in broth, beans, tomatoes and seasonings.
to a boil and then reduce heat; simmer, uncovered for 10 minutes.
pasta and add to soup. Cook 5 minutes or until heated through. Makes 10 servings- 1 1/3 cup
Fiesta Tortilla Stack
this is a Pampered Chef recipe
1 can refried beans
1 TB plus 1/4 cup sour cream (divided)
1 TB plus 1/2 tsp taco seasoning mix (divided)
2 cups cooked chicken
1 med red bell pepper
1/2 cup thinly sliced green onions
3/4 cup sliced pitted ripe olives (divided)
1/4 cup fresh cilantro (divided)
5 flour tortillas (10 inch)
8oz mild cheddar cheese, shredded (2 cups)
vegetable oil spray
2 medium plum tomatoes seeded and chopped
salsa to garnish- optional
Preheat oven to 375 degrees
In a small bowl, combine beans, 2 Tb sour cream and 1 TB of the taco seasoning and mix well.
Chop chicken and bell pepper and place in another bowl. Add
green onions, 1/2 cup olives and 2 Tb chopped cilantro and mix gently.
Place one tortilla on baking sheet and top with 1/4 of the bean mixture, 1/2 of the chicken/veggie
mixture, and 1/4 of the cheese.
Stack with another tortilla and repeat layers 3 more times.
Top with the remaining tortilla, and spray with vegetable oil.
Bake 25-30 minutes or until the top is golden brown.
Mix remaining 1/4 cup sour cream with the 1/2 tsp remaining taco seasoning. Spread evenly
over top of warm tortilla stack. Sprinkle with tomato, remaining 1/4 cup olives, and cilantro. Cut into wedges
and serve with salsa if desired.
Southwest Chicken Chili
from 3TV and Sprouts Farmers Market
1 cup onions, chopped
1 medium-sized green bell pepper,
3 cloves garlic, minced
3 Tbsp. cornmeal
2 Tbsp. chili powder
3 tsp. dried oregano
1 tsp. dried cumin
1-1/4 lb. chicken thighs, boneless, skinless and cut into 1-inch pieces
16 oz. medium heat picante sauce
15-oz. can pinto beans, undrained
1 14-1/2-oz. can diced tomatoes, undrained
Green onion, sliced, to taste (Optional)
In a 3- to 4-quart slow cooker, combine onions, bell pepper and garlic. In a large bowl, combine cornmeal, chili powder,
oregano, cumin and salt; stir to incorporate. Add chicken; toss to coat.
Add chicken & remaining seasoning mixture to the slow cooker.
Gently stir in the picante sauce, beans and tomatoes.
Cover and cook on the low setting for 6 to 8 hours.
Garnish with green onions. Makes 6 1-1/3 cup servings
Cream Cheese Chicken
from Jenny Yazzie off the message board
2 TB butter or marg
1 packet Good Seasons Italian Seasoning
1 can condensed cream of chicken soup
8 oz cream cheese
3-4 boneless skinless chicken breasts
Melt butter in crock pot
add chicken breasts and sprinkle Seasoning Mix over them
Cover and cook for 6 hours on low
Add cream cheese and soup and cook for another hour on low. (soup and cheese will melt over
top, or you can wisk them together before pouring over chicken)
Serve over rice or pasta!
by Angela Lawson
box of Mexican Rice-a-roni ( or 2 if you like)
cups cooked diced or shredded chicken
diced green chilies
can diced tomatoes
rice-a-roni as directed on package.
in cooked chicken, chilies , tomatoes and corn. Place in a glass dish. Garnish with salsa on top.
in 325 degree oven for 15-20 min to reheat.
Teriyaki Chicken Rice-a-roni with chicken and frozen stir-fry vegies
Country Cheddar Rice-a-roni with ham, onions and frozen peas
southern style- Red beans and rice Rice-a-roni with kidney beans and Kielbasa or Polish Sausage
chicken breasts (frozen)
cans green chilies
or 1/2 bunch green onions finely chopped
can chicken broth
can kidney beans
can black beans
Put everything except the 2 cans
of beans in the crockpot and cook on high for 4-6 hours. (The chicken should fall apart with a fork when it's done.)
When cooked, drain the chicken mixture
and add the two cans of beans.
Spoon onto flour tortillas and top
with cheese, sour cream and salsa if desired!
Chicken Enchilada Casserole
Submitted by Jennifer Pizer
2 Cups cooked* & shredded chicken
2 Cups of Monterey Jack
Cheese, shredded and divided
1 1/2 Cups of
Enchilada Sauce (I like green)
1 Cup of Sour Cream
1/2 Cup of cream cheese
1 4oz can of diced green
12-15 small corn tortillas
In a large bowl, mix together
chicken, 1 cup of cheese, sour cream, cream cheese, green chilies, and about half of the enchilada sauce. Slowly continue
to add more sauce to your liking. The consistency should be lumpy, but also very creamy and juicy! Spray a 13
X 9 in. baking dish with cooking spray. Next, begin to rip or cut the tortillas into sizes that are no larger than a
business card. Layer them on the bottom first, and then continue layering them alternating with chicken mixture until
pan is full. Top the pan with the remaining cup of cheese. If there is any leftover, you could even choose to
add any remaining enchilada sauce at this time if you want.
Bake for 30 minutes (just
to melt the cheese) in the oven at 350 degrees.
*I cook 3-4 chicken breasts
in the oven at 400 degrees on a cookie sheet for 30 minutes. Take them out and cool. Then finely chop or shred
cups cooked chicken, cubed or shredded
cans concentrated cream of chicken soup
cup sour cream
cups cooked rice
else you can think of
cooked chicken* with soup, water, milk, sour cream and pepper.
crock pot for 1-2 hours. (or just heat on stove)
over rice and sprinkle with desired toppings.
put frozen chicken pieces in the crock pot in the morning and cook it with some water for 6 hours, then drain and cut it up
and add the other ingredients. SUPER easy!
King Ranch Chicken Casserole
by Donna Manning from www.realfood4realpeople.com
Serving Size : 8
1 cup Onions -- diced
Green Bell Peppers -- diced
1/2 pound Mushrooms
1/8 cup Butter or Margarine
Cream of Mushroom soup, condensed
1 can Cream of Chicken soup, condensed
1 pound Cheddar Cheese
2 cups Chicken, white meat -- cooked and diced
1 can Tomatoes -- with Green Chilis
Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 large Corn
Tortillas -- torn into quarters
In a large pan, saute onion, bell pepper, and mushrooms in butter.
Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces
Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese.
Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers.
Bake at 350 degrees F for 30 minutes or until bubbly.
***This recipe freezes well. To use, thaw overnight
in refrigerator and bake as directed above.
Parmesan Chicken Skillet
submitted by Jessica Millican
1 pound bonless, skinless chicken breast, cut into thin strips
1/2 teaspoon Italian seasoning
2 tablespoons margarine
2/3 cup milk
1 cup frozen or canned peas, drained
1 package Pasta Roni Angel Hair Paste with Parmesan Cheese
1 medium tomato, chopped
Toss chicken with Italian seasoning. Saute chicken with margarine
in large skillet on high heat 5 minutes or until no longer pink inside.
Add 1 1/4 cups water, milk and peas. Bring to a boil.
Stir in pasta, special seasonings and tomato. Reduce heat
to medium. Gently boil uncovered 4 to 5 minutes or until paste is tender. Let stand 3 minutes before serving.
Chicken in Cola
submitted by Renata
1 fryer cut
up, salted /peppered ( can use breasts and/or thighs)
1 Tblsp butter
1/3 Cup onion, chopped
1/3 Cup green pepper, chopped
1 Cup catsup
1 (10oz) Coca – Cola
In the bottom
of a heavy saucepan, sauté onions and peppers till slightly limp in butter.
Add Coca Cola
and catsup: mix well and add vinegar.
Add chicken, which
have been salted and peppered. Turn several times to coat.
Cook on top of
the stove an medium heat covered for ½ hour. Stir occasionally.
Lower heat a little
and turn chicken. Cook another ½ hour uncovered until fork tender.
For thicker sauce,
remove chicken, bring to boil. Or add cornstarch to thicken quicker. Great over rice.
Honey Mustard Chicken
submitted by Renata
1 Can (20oz) Pineapple chunks or tidbits
4 boneless, skinless chicken breasts
2 tsp. Olive oil
2 cloves garlic, minced
1 tsp thyme, crumbled
¼ cup Dijon mustard ( can use Deli brown mustard also)
¼ cup honey
Drain pineapple, reserve juice.
Cut up chicken into bite sized pieces and sprinkle
with salt and pepper. Rub chicken with garlic and thyme.
Brown the chicken in oil over med heat.
Combine 2 Tbsp of reserved juice with cornstarch.
Combine honey and mustard and stir into chicken with remaining reserved juice. Simmer 10 minutes or until chicken is cooked.
Stir in cornstarch mixture into pan juices
and add pineapple. Cook a few more minutes until the sauce thickens.
hint. I marinated the chicken in a fruit drink. Any fruit juice will do, but I chose one with pineapple in it already. You
can also add some red or green pepper to increase the color. Just sauté it with the chicken.
Creamy Chicken and Rice with Herb Sauce
submitted by Renata
3/4 cup water
1/4 cup dry white wine
1 teaspoon chicken-flavored bouillon granules
(4-ounce) skinned, boned chicken breast halves
1 tablespoon water
1/2 teaspoon cornstarch
1/2 (6-ounce) tub light
cream cheese with garlic and spices
4 cups hot cooked long-grain rice
Chopped fresh parsley
Bring first 3 ingredients to a boil in a large skillet; add chicken. Cover, reduce heat, and simmer 15 minutes, turning
chicken after 8 minutes. Remove chicken from skillet. Set aside; keep warm.
Bring cooking liquid to
a boil; cook 5 minutes or until reduced to 2/3 cup.
Combine 1 tablespoon water
and cornstarch; add to skillet. Bring to a boil; cook 1 minute, stirring constantly.
Add cream cheese; cook
until well-blended, stirring constantly with a whisk.
Serve chicken over rice;
spoon sauce over chicken. Sprinkle with parsley.
Chicken Breast Supreme
from CS newsletter 3/03
6 Chicken Breasts
2 C Sour
Cream (plain yogert can be substituted for less fat etc)
¼ C Lemon
2 tsp Celery Salt
2 tsp Garlic Salt or Pwd
½ tsp Salt
¼ tsp Pepper
1 ¾ C. Dry Bread
¼ C. Butter or Margarine
¼ C Shortening
Combine all ingredients except for bread crumbs, butter and shortening and marinate overnight.
When ready to cook, roll chicken in breadcrumbs.
Melt butter and shortening together and spoon over breaded chicken.
Bake at 350º for 1 hour covered with foil. Then uncover and cook an additional 10 minutes.
basically this is a
slow cooker chicken recipe that is great on spagetti!
2 tsp olive oil
6 boneless skinless chicken
1 (26oz) jar Ragu chopped
Tomato, Garlic and Olive Oil pasta sauce (or any pasta sauce)
1 4oz can mushrooms, drained
(or 1 cup chopped fresh mushrooms)
1 onion finely diced
2 Tb. Minced garlic
Handful of cherry tomatoes
cut in wedges
1 lb angel hair pasta
parmesan cheese (optional)
Pour the olive oil in
the bottom of the crock pot and place chicken on it. Pour pasta sauce over the
top and add mushrooms, onion, garlic and tomatoes.
Cook on low for 7-9 hours. Salt and Pepper to taste.
Serve over or beside cooked
angel hair pasta and top with Parmesan cheese if you want.
Makes 4-6 servings
From the CS
6 boneless, skinless chicken
breasts, cooked and chopped (can substitute 6 cups cubed turkey)
2 small onions
2 cloves garlic, pressed
2 tsp cumin
12 corn tortillas
1 (28oz) can green enchilada
12 oz low fat cheddar
In a skillet, sauté ½
the onion in about 1Tb oil. Cook for about 2 minutes and add garlic. Cook another 2 minutes and add chicken and cumin. Mix well
and set aside.
In a blender, add the
rest of the onion and the can of enchilada sauce. Blend well.
In a crockpot, pour
about ½ cup sauce on the bottom of the pan and begin building your casserole.
Starting with sauce then
tortillas, chicken mixture, a little cheese then repeat pattern until finished.
Pour remaining sauce
evenly over the top and cook on low for 7 hours (but check it often—newer crockpots sometimes cook faster)
Reserve a little cheese
to sprinkle on the top just before serving.
Chicken Tortilla Soup
submitted by Jessica Millican
4 (6 inch) corn tortillas
1/2 cup chopped onion
3 boneless, skinless chicken breast
1 garlic clove -- miniced
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans chicken broth
1 can diced tomatoes -- undrained
1 can (4 oz) chopped green chilies -- undrained
2 ounces shredded cheddar cheese
Preheat oven to 400*F. Cut tortillas into 1/2 inch strips.
Bake until crisp 7-8 min.
Cut chicken into 1/2 inch pieces. Heat a 4 quart pot over
med-high heat and spray with some cooking spray. Add chicken; cook and stir for 3 min. Add chopped onion,
miniced garlic clove, chili powder and cumin. Cook and stir for 2 min. Stir in chicken broth, tomatoes and green
chilies. Bring to a boil. Reduce heat and simmer for 10 min.
Divide tortilla strips among 4 bowls. Ladle soup over tortillas
and top with shredded cheese.
3 boneless chicken breasts
2 cups water
1 packet Taco Seasoning
½ cup chopped onion
½ cup corn starch
1 Tb minced garlic
1 cup canned diced tomatoes
1 tsp chili powder
4 cups chicken broth
½ tsp ground cumin
1 cup enchilada sauce
16oz Velveta Cheese (Velveta
Light tastes great in this)
Combine chicken, water,
taco seasoning and onions and cook in crock pot for 3-4 hours on high.
When cooked, take chicken out and shred. You can keep 2 cups of the
juice (to make it more spicy) or drain it and get 2 more cups of water. Combine
the water with the cornstarch and put back in crock pot with shredded chicken. Add
all other ingredients and cook for about 2 more hours on low. Serve with chips
This makes a lot- Good leftovers!
submitted by Krista Stuart
2 small cans minced or
chopped clams with liquid
1/2 pound bacon chopped
2 lbs potatoes cubed
2 cans evaporated milk
potatoes in as little water as you can until just done.
Saute onions and cook the bacon, separately, while the potatoes
Add all ingredients to potatoes. (don't drain water)
Heat and stir until thickened but do not boil.
Serve with corn