Cheesy Chicken Pepper Pasta

INGREDIENTS:

• 1 Tbs olive oil
• 1 lb skinless, boneless chicken breast halves, cut into strips
• 1 red bell peppers, sliced
• 2 cups milk
• 1/2 cup butter
• 16 oz shredded Muenster cheese
• 1 clove garlic, minced
• 1/4 tsp garlic powder
• 2 Tbs cornstarch
• 1 lb linguine pasta

DIRECTIONS:

1. In a large skillet over medium heat, warm olive oil and add chicken. Saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp, cover and simmer.
2. In a medium saucepan over high heat, combine milk, butter, cheese and garlic. Stir constantly for about 10 minutes to avoid burning.
3. Sauce should now have a thickened sauce-like consistency. If not, add cornstarch in 1 tsp increments until desired consistency is reached.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
5. Once the sauce is complete, combine it with the chicken and peppers mixture. Add garlic powder to taste.
6. Pour sauce over hot pasta and serve.

Whole Slow Cooker Chicken

INGREDIENTS:

• 1 (3 lb) whole chicken, skin removed
• 1/2 cup chicken broth
• 1/3 cup soy sauce
• 1/4 olive oil
• 1/4 honey
• 1 tsp Worcestershire sauce
• 2 tsp balsamic vinegar
• 2 tsp lemon juice
• 1 tsp sesame oil
• 2 Tbs minced garlic

DIRECTIONS:

1. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken.
2. Cook on low for 8 hours or high for 4 hours.

*Note: I would cook it breast side down the entire time - it kept it more moist this way.

Chicken Piccata

INGREDIENTS:

• Frozen boneless/skinless chicken breasts
• Badia Mexican seasoning
• Capers (amount is up to you)
• Mushrooms, sliced
• 1 qt. Chicken stock
• Fettuccine noodles
• Extra-virgin olive oil
• Butter
• Lemons
• Fresh garlic, chopped

DIRECTIONS:

1. Preheat oven to 375°. Sprinkle frozen chickens with the Badia seasoning and put in the oven for 50 minutes. Wait about 30 minutes and then start the rest of the steps.
2. Put a little olive oil in a skillet and heat up. Add chopped garlic and cook until just softened - be careful not to burn. Then turn down the heat a little and add about half or so of the chicken stock and turn back up to high. Whisk occasionally until it has thickened up. It will reduce down a lot. If you lose too much, add the rest of the stock and reduce until thickened.
3. Get your noodles started.
4. In the meantime, get a second skillet and add some butter - about a dollop - and a little olive oil and heat the skillet until the butter melts. Add the sliced mushrooms and cook until browned. Set aside.
5. After the chicken stock has reduced a good bit and thickened up, add about 3-4 dollops of butter, a little at a time, whisking in each dollop until melted. The result will be a slightly thick sauce.
6. Drain your capers and add them to it, as well as some lemon juice, to taste preference. Add some salt/pepper to taste, as well.
7. Serve noodles next to the chicken, top with mushrooms and then pour sauce all over. Also can be served with French bread/rolls.

Chicken and Broccoli Casserole

INGREDIENTS:

• 3 Tbs unsalted butter
• 3 Tbs all-purpose flour
• 2 cups chicken broth
• 1 shallot (or onion), minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbs fresh lemon juice
• 1/2 cup sour cream
• 2 cups grated parmesan cheese
• 3 cups frozen broccoli florets, thawed
• 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
• 1 cup cracker crumbs (I like Ritz, but use your favorite)

DIRECTIONS:

1. Preheat oven to 325°. In a saucepan, melt butter over low heat and add the flour. Cook for about 3 minutes. Add the broth and shallot (or onion), and increase the heat to bring the mixture to a boil. 
2. Reduce to a simmer, stirring occasionally until the mixture thickens (about 10 minutes). Add the salt, pepper and lemon juice. Remove from heat, and stir in the sour cream and 1/4 cup of the parmesan.
3. Arrange the broccoli in a 2-quart gratin dish, and pour half the sauce over it. Arrange the chicken on top of the broccoli and pour on the remaining sauce. 
4. Top with cracker crumbs and remaining cheese. Bake for 20 minutes. Then put the dish under the broiler until the cracker crumbs are golden brown (about 1 minute).

Easy Cheesy Chicken

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 1 can cream of chicken soup
• 1 cup frozen (or fresh) broccoli
• Cheese of your choice (I use sharp cheddar for the extra kick)
• A little olive oil

DIRECTIONS:

1. In a skillet with a little olive oil, cook the chicken.
2. In a separate sauce pan, combine the can of cream of chicken with 1/2 can water. Bring to a boil, reduce heat and add broccoli.
3. To serve, place one chicken breast on a plate. Top with some cheese, then a little of the sauce, then more cheese.
4. Serve with rice to make a little more filling.

Crunchy Chicken

INGREDIENTS:

• Boneless, skinless chicken breast, cut into 3-4 inch pieces
• Seasoned bread crumbs
• Butter
• Any seasoning to add to the seasoned breadcrumbs

DIRECTIONS:

1. Melt butter. Dip chicken pieces in butter. Then dip into seasoned breadcrumbs. Dip back into the melted butter, and back into the breadcrumbs.
2. Place chicken onto a baking sheet. 
3. Bake at 350° for 35-45 minutes, until golden brown.

*For a twist, add Parmesan cheese to the breadcrumb mixture

Chicken Salad

INGREDIENTS:

• 4 chicken breasts
• 1/2 cup mayo
• 1 cup (or more) of Marzetti slaw dressing
• 3/4 cup of grapes, cut in fourths
• 1/2 cup celery
• 1/4 cup of pecans
• 2 Tbs onion, minced
• 1 tsp celery seed

DIRECTIONS:

1. Cook chicken in crockpot for 6-8 hours. Pull apart when finished cooking.
2. Mix all the ingredients and add the pulled apart chicken.

Cajun Chicken Pasta

INGREDIENTS:

• 4 oz linguine pasta
• 2 skinless, boneless chicken breast halves
• 2 tsp Cajun seasoning
• 2 Tbs butter
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 fresh mushrooms, sliced
• 1 green onion, chopped
• 1 cup heavy cream
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp ground black pepper
• 1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5-7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2-3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

(Another) Chicken Tortilla Soup

INGREDIENTS:

• 2 Tbs extra virgin olive oil
• 1 small onion, diced
• 2 Tbs minced garlic
• 2 jalepenos, finely diced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (14.5 oz) can black beans, rinsed and drained
• 3 chicken breasts, boneless and skinless
• 2 limes, juiced, plus wedges for garnish
• Salt
• Freshly ground black pepper
• 1 cup roughly chopped fresh cilantro leaves
• 1 (8 inch) flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted and sliced
• 1 cup shredded Monterrey cheese

DIRECTIONS:

1. In a large saucepan, heat the extra virgin olive oil. Add the onions and cook for 2 minutes.
2. Once the onions have softened, add the garlic and jalepenos - cook for another minute.
3. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your chicken breasts.
4. Cook the chicken for 20-25 minutes. Once chicken is cooked, remove from pot.
5. When cool enough to handle, shred it and set aside.
6. Add lime juice and fresh cilantro to the pot. 
7. In a serving bowl, add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge. Add grilled tortilla strips, avocado slices and cheese.

Spiced Orange Chicken

INGREDIENTS:

• 1 cup orange juice
• 1 cup white wine
• 1/3 cup honey
• 4 garlic cloves, pressed
• 1 Tbs coriander
• 2 tsp cumin
• 2 tsp turmeric
• 1 lb chicken breast
• 1 bag frozen broccoli florets
• Whole wheat orzo

DIRECTIONS:

1. Combine first 6 ingredients in the crockpot and mix together.
2. Add chicken breasts and coat with mixture. Add broccoli.
3. Cook on high for 3 hours. Serve with whole wheat orzo.

Chicken Curry

INGREDIENTS:

• 1 tsp grated ginger
• 1 onion, finely chopped
• 5 cloves garlic, pressed
• 1 Tbs ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground fennel
• 1/2 tsp turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 can diced tomatoes
• 1/2 tsp cinnamon
• 1/2 tsp ground cardamon
• 1/4 tsp ground cloves
• 1 lb chicken breasts

DIRECTIONS:

1. Mix together the first 11 ingredients (ginger thru tomatoes) in the bottom of a slow cooker
2. Add chicken and coat with mixture. Cook on low for 4 hours.
3. Shred chicken and mix in the remaining ingredients.

Chicken Tortilla Soup

INGREDIENTS:

• 4 chicken breast halves
• 2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes (I buy Rotel tomatoes and green chilies in the can together)
• 1 cup salsa
• 1 (14 oz) can chopped green chilies
• 1 (14 oz) can tomato sauce
• Grated cheese
• Tortilla chips

DIRECTIONS:

1. Combine all ingredients, except chips and cheese, and place into the crockpot
2. Cook on low for 8 hours (I make it at lunchtime and cook for 5 hours and it is great)
3. Put chips in bowl and ladle soup on top. 
4. Top with cheese.

Chicken Ring

INGREDIENTS:

• 2 cans crescent rolls
• 2 cans chunk chicken, drained and shredded
• 1 cup cheddar cheese
• 1/3 - 1/2 cup mayonnaise
• 1 small can sliced black olives
• 1 small jar pimentos
• 1 small onion, chopped
• 1/2 cup broccoli, chopped

DIRECTIONS:

1. Preheat oven to 350°
2. Mix all ingredients, except the crescent rolls.
3. Unroll the croissants and arrange them on a circle, with the bases overlapping and the points towards the outside on a round pizza stone. (Use a regular pizza pan if you don't have the stone)
4. Scoop the mixture onto the largest part of the crescent roll. Pull the points of the crescent roll over the filling into the center of the circle. (Not all the filling will be covered)
5. Bake 20-30 minutes until inside is warm and crescents are golden brown.

Chicken Puffs

INGREDIENTS:

• 2 skinless, boneless chicken breast halves, cubed
• 3 Tbs chopped onion
• 3 cloves garlic, peeled and minced
• 3/4 (8 oz) package cream cheese
• 6 Tbs butter
• 3 (10 oz) cans refrigerated crescent roll dough

DIRECTIONS:

1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3. Preheat oven to 325°
4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tbs of the chicken mixture on each rectangle. Fold into balls.
5. Arrange balls on a large baking sheet. Bake for 12 minutes, or until golden brown.

Baked Barbecue Chicken

INGREDIENTS:

• 1 (8 oz) can tomato sauce
• 2 tsp vinegar
• 2 tsp chopped fresh parsley
• 1 tsp Worcestershire sauce
• 1 tsp ground mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp garlic powder
• 4 boneless chicken breasts
• 1 tsp extra virgin olive oil

DIRECTIONS:

1. To make the BBQ sauce, combine the first 8 ingredients.
2. Heat oven to 350°
3. Season chicken on both sides with salt and pepper. heat oil in large nonstick skillet over medium-high heat. Add chicken and cook until browned.
4. Place chicken, in single layer, in an ovenproof baking dish and spoon BBQ sauce evenly on top.
5. Bake for 18-20 minutes, until chicken is cooked through and sauce is bubbling.

Chicken Stir Fry

INGREDIENTS:

• 2 tsp oil
• 3 chicken breasts, cut into 1 inch pieces
• 1 tsp garlic
• 1 (8 oz) can tomato sauce
• 1/2 cup soy sauce
• 1 tsp sugar
• 1 bag frozen stir fry veggies
• White rice

DIRECTIONS:

1. Heat 2 tsp oil on medium high. Add chicken breasts and 1 tsp of garlic. Cook until chicken is done.
2. Add tomato sauce, soy sauce, sugar and frozen veggies. Cover and turn heat to low. Cook until veggies are tender.
3. Serve over white rice.

Chicken Stuffed Shells

INGREDIENTS:

• 2 cups cooked chicken, cut into small pieces
• 1 box Stove Top chicken stuffing
• 1/2 cup mayonnaise
• 1 box large shells, boiled
• 2 cans cream of mushroom soup (can also use cream of onion or cream of celery)
• 1 1/4 cups chicken broth
• Parmesan cheese

DIRECTIONS:

1. Cook stuffing. Mix chicken, stuffing and mayonnaise together.
2. Stuff the shells and put into 9x13 pan. Set aside.
3. Combine soup and chicken broth. Stir. Pour soup mixture over the shells and sprinkle with cheese.
4. Place in oven at 350° for 1 hour.

Crockpot Sesame-Seed Chicken

INGREDIENTS:

• 3 lbs skinless chicken thighs
• 1/2 cup soy sauce
• 2 Tbs sherry wine
• 1/3 cup packed brown sugar
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger
• 2 Tbs ketchup
• 2 Tbs toasted sesame seeds

DIRECTIONS:

1. Place chicken thighs in slow cooker.
2. Whisk together remaining ingredients on a bowl, then pour over chicken, making sure to get sauce on every piece.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Chicken Fiesta Chowder

INGREDIENTS:

• 3 Tbs all-purpose flour
• 1 (1.4 oz) package fajita seasoning, divided
• 4 skinned and boned chicken breast halves, cubed
• 3 Tbs vegetable oil
• 1 medium onion, chopped
• 1 tsp minced garlic
• 1 (15 1/4 oz) can whole kernel corn with red and green peppers, drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14 1/2 oz) can Mexican-style stewed tomatoes
• 1 (4.5 oz) can chopped green chilies
• 3 cups water
• 1 cup uncooked instant brown rice
• 1 (2 1/4 oz) can sliced ripe olives (optional)
• 1 (10 3/4 oz) can condensed nacho cheese soup
• 3 Tbs chopped fresh cilantro
• 1 Tbs lime juice
• Garnish: chopped fresh cilantro
• Breadsticks (optional)

DIRECTIONS:

1. Combine flour and 2 tbs fajita seasoning in a heavy-duty zip-top plastic bag. Add chicken - seal and shake to coat.
2. Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high. Add onion and garlic. Saute for 5 minutes.
3. Stir in remaining fajita seasoning, corn, next 5 ingredients, and if desired, olives. Bring mixture to a boil. Reduce heat to medium-low - cover and simmer for 5 minutes.
4. Remove lid and stir in nacho cheese soup, chopped cilantro and lime juice.
5. Garnish, if desired and serve with breadsticks (optional)

Chicken Stroganoff

INGREDIENTS:

• 4 skinless, boneless chicken breast halves, cubed
• 1/8 cup margarine
• 1 (.7 oz) package dry Italian-style dressing mix
• 1 (8 oz) package cream cheese
• 1 (10.75 oz) can condensed cream of chicken soup

DIRECTIONS:

1. Put chicken, margarine and dressing mix in slow cooker. Mix together and cook on low for 5-6 hours.
2. Add cream cheese and soup. Mix together and cook on high for 30 minutes or until heated through and warm.

*You can serve over egg noodles (optional)

**I also throw in some mushrooms sometimes