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Pantry Pickin's

Main Dish- Chicken & Seafood Recipes

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 soup

1 cup mayo

1 TB lemon juice

½ cup or so of French Fried Onions


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.  Enjoy!

Chicken Rolls


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 onion

1 small can mushrooms

Salt & pepper to taste

2 packages refridgerated crescent rolls

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 breasts

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 tomatoes

½-3/4 cup El Pato or your favorite salsa

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 cubes.

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.

Chinese Crock Pot Chicken

thanks Tina S. on the CS Message Board!


1 whole chicken*
1/4 cup soy sauce, low sodium
1/4 cup orange marmalade
2 tablespoons ketchup
6 cloves garlic
1 onion, sliced
Salt and pepper

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.

Chicken Pita Pockets


8 oz sour cream

1 red onion chopped

2 tomatoes diced

1 avocado diced

2 cups grated cheese

2 cups cooked chicken, diced or shredded

1 head iceberg lettuce chopped

½ bag tortilla chips crumbled

pita pockets


Combine all ingredients and spoon into pita pockets!

Turkey Pasta Soup

from Light and Tasty magazine 


1 cup uncooked small pasta shells

1 lb lean ground turkey

2 medium onions, chopped

2 garlic cloves, minced

3 cans (14.5 oz each) reduced sodium chicken broth

2 cans (15 oz each) white kidney or cannelloni beans, rinsed and drained

2 cans (14.5 oz each) Italian stewed tomatoes

2 tsp dried oregano

2 tsp dried basil

1 tsp fennel seed, crushed

1 tsp pepper

½ tsp salt

¼ tsp crushed red pepper flakes


Cook pasta according to package directions.

Meanwhile, in a Dutch oven or large soup pot, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain. 

Stir in broth, beans, tomatoes and seasonings.

Bring to a boil and then reduce heat; simmer, uncovered for 10 minutes. 

Drain 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. 
Serves 6

Southwest Chicken Chili
from 3TV and Sprouts Farmers Market
1 cup onions, chopped
1 medium-sized green bell pepper, chopped
3 cloves garlic, minced
3 Tbsp. cornmeal
2 Tbsp. chili powder
3 tsp. dried oregano
1 tsp. dried cumin
1/2 tsp. salt
1-1/4 lb. chicken thighs, boneless, skinless and cut into 1-inch pieces
16 oz. medium heat picante sauce
1 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!

Rice-a-Roni Casserole

submitted by Angela Lawson


1 box of Mexican Rice-a-roni ( or 2 if you like)

2 cups cooked diced or shredded chicken

1 can diced green chilies

1 can diced tomatoes

1 can corn

1 cup salsa


Cook rice-a-roni as directed on package.

Stir in cooked chicken, chilies , tomatoes and corn. Place in a glass dish. Garnish with salsa on top.

Place in 325 degree oven for 15-20 min to reheat.



Try Teriyaki Chicken Rice-a-roni with chicken and frozen stir-fry vegies

Or Country Cheddar Rice-a-roni with ham, onions and frozen peas

Or southern style- Red beans and rice Rice-a-roni with kidney beans and Kielbasa or Polish Sausage


Crockpot Chicken Tacos:


4 chicken breasts (frozen)

1 can jalapenos

2 cans green chilies

1 or 1/2 bunch green onions finely chopped

1 can chicken broth

1 can kidney beans

1 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 chilies

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 it.

Hawaiian Haystacks


2 cups cooked chicken, cubed or shredded

2 cans concentrated cream of chicken soup

½ cup water

½ cup milk

½ cup sour cream

pepper to taste

3+ cups cooked rice




crushed pineapple


green onions

chow mein noodles

shredded coconut

bell peppers

whatever else you can think of


Combine cooked chicken* with soup, water, milk, sour cream and pepper. 

Heat in crock pot for 1-2 hours. (or just heat on stove) 

Serve over rice and sprinkle with desired toppings.


*I 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
submitted by Donna Manning from www.realfood4realpeople.com

Serving Size  : 8    

1 cup  Onions -- diced
1 cup  Green Bell Peppers -- diced
1/2 pound  Mushrooms
1/8 cup  Butter or Margarine
1 can  Cream of Mushroom soup, condensed
1 can  Cream of Chicken soup, condensed
1 pound  Cheddar Cheese -- shredded
2 cups  Chicken, white meat -- cooked and diced
1 can  Tomatoes -- with Green Chilis
1 clove  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 of tortillas. 

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
serves 4
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
1 Tblsp vinegar
Tabasco sauce (optional)
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.
One 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 (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.
Serves 4

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 Juice

2 tsp Celery Salt

2 tsp Garlic Salt or Pwd

½ tsp Salt

¼ tsp Pepper

1 ¾ C. Dry Bread Crumbs

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.


Chicken Cacciatore

basically this is a slow cooker chicken recipe that is great on spagetti!


2 tsp olive oil

6 boneless skinless chicken breast halves

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

Enchilada Casserole con Crockpot

From the CS newsletter 12/02 


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 sauce

12 oz low fat cheddar cheese


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.

Chicken Enchilada Soup


3 boneless chicken breasts

2 cups water

1 packet Taco Seasoning Mix

½ cup chopped onion

½ cup corn starch

1 Tb minced garlic

1 cup canned diced tomatoes (or fresh)

1 tsp chili powder

4 cups chicken broth

½ tsp ground cumin

1 cup enchilada sauce (or salsa)

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 or whatever! 

This makes a lot- Good leftovers!


Clam Chowder
submitted by Krista Stuart

2 small cans minced or chopped clams with liquid
1/2 onion
1/2 pound bacon chopped
2 lbs potatoes cubed
2 cans evaporated milk
Boil potatoes in as little water as you can until just done.
Saute onions and cook the bacon, separately, while the potatoes are
Add all ingredients to potatoes. (don't drain water)
Heat and stir until thickened but do not boil.
Serve with corn bread.

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