White Chicken Chili

Stovetop - 30 minutes. Serves 6

Ingredients:

1 lb boneless chicken breast, 1/2" cubes
1 medium onion, chopped
1.5 tsp garlic powder
1 T oil
2 cans Great Northern Beans (15.5 oz each), rinsed/drained
1 can chicken broth
2 cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne
1 c sour cream
1/2 c whipping cream

Directions:

Saute the chicken, onion and garlic in oil until no longer pink. 

Add the beans, broth, chilies and seasonings.  Bring to a boil.

Reduce heat and simmer 30 minutes.  Remove from heat and stir in sour cream and whipping cream.

Notes:

I use dried beans that I soak overnight, fresh garlic, and homemade chicken broth. 
I have used olive oil, veggie oil, and coconut oil. 
I always add way more water when I make the chicken broth so it's more like a soup to serve a larger amount of people. 
Very good as a chili and won an award at the town Heritage Days Chili Cook-off.

Try adding tomatillos.

My family LOVES this recipe.

source: Menan Newsletter, changes by Sara Carney

Enchiladas with green chili sour cream

350° - 22 minutes. Serves 5

Ingredients:

10 tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies


Directions:

1. Preheat oven to 350 degrees.
2. Mix chicken and 1/2 cup cheese. Roll up in tortillas and place in baking pan.
3. Melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil (you don't want curdled sour cream)
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Notes:



source: Joyful Momma's Kitchen

Creamy White Chicken Chili

400° - 30 minutes. Serves 6

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream


Directions:

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Notes:


source: My Kitchen Cafe

Chicken Wellington

450° - 20 minutes. Serves 4

Ingredients:

4 boneless skinless chicken breast halves ( I actually use chicken tenders)
1 tablespoon olive oil
4 tablespoons butter, softened, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/4 teaspoon each salt and pepper
2 packages (15 ounces) refrigerated pie pastry
1 egg, lightly beaten
1-1/4 teaspoons chicken bouillon granules
1-1/4 cups hot water
3 tablespoons all-purpose flour
2 tablespoons white wine

Directions:

Flatten chicken to 1/4 inc. (if you're using the tenders don't bother LOL). In a skillet, cook chicken in oil and1 tablespoon butter 4-5 minutes on each side until juices run clear.

Meanwhile, combine rosemary, sage, salt and pepper and 1 tablespoon butter. Unroll pastry sheets; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture.

Fold pastry over chicken. Trim off excess pastry; pinch seams to seal. Place on a greased baking sheet; brush with egg. Bake at 450º for 18-20 minutes or until golden brown. Let stand 10 minutes before serving.

Meanwhile, dissolve bouillon in hot water. In a saucepan melt remaining butter; stir in flour until smooth. Gradually stir in bouillon and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Notes:


source: Full Bellies, Happy Kids!

Ranch Chicken

350° - 45 minutes. Serves 6

Ingredients:

2/3 c crushed corn flakes
2/3 c grated parmesan cheese
1 (.6 oz.) pkg Ranch dressing (the powdered mix packet type)
6 to 8 boneless, skinless chicken breasts
2/3 c butter or margarine, melted


Directions:

Heat oven to 350. Mix corn flakes, cheese and dressing mix in a shallow bowl or pie plate. Dip chicken in butter, then roll in Ranch dressing mixture. Place chicken in 9x13 inch pan. Bake uncovered for 45 minutes.

Notes from Source:

I used boneless skinless chicken tenders and baked them on a pizza stone. To make these a little healthier next time I might use egg white with a little water rather than butter (not that I didn't enjoy the butter!)

source: Mommies with Cents

Chicken Artichoke and Rice Casserole

350° - 25-27 minutes. Serves 8

Ingredients:

1 (6.2 oz) pkg fast-cooking long-grain and wild rice mix
1 red bell pepper
14 oz artichoke hearts in water
3 c chopped cooked chicken
1/4 c sliced green onions
12 oz chicken gravy
1/2 c sour cream
1 c cheddar cheese, shredded

Directions:

Prepare rice mix according to directions. Remove from heat when finished. Slice bell pepper to make three rings for garnish; set aside. Chop remaining bell pepper. Drain artichokes, cut into bite size pieces.

Mix chopped pepper, artichokes, chicken and green onions to rice. Mix well and spoon into casserole dish.

Mix gravy and sour cream until blended then add shredded cheese. Spread gravy mix over rice. Garnish with bell pepper rings and additional sliced green onions, if desired.

Notes:

I use Colby-Jack cheese instead of Cheddar. Additional cheese on top is good. Regular brown rice is also good instead of rice mix.

source: Pampered Chef

Pecan Chicken

400° - 8 minutes. Serves 6

Ingredients:

* 6 boneless, skinless chicken breasts, or 2 lbs. chicken tenders
* 1/2 tsp. salt
* 1 tsp. pepper
* 1/2 cup pecans, finely chopped
* 1/2 cup cornmeal or gluten-free breadcrumbs
* 1/2 cup buttermilk
* 3 Tbsp. olive oil
* Honey for drizzling (optional)


Directions:

Rinse and pat chicken dry.
In a wide flat-bottomed dish mix pecans, cornmeal or breadcrumbs, salt, and pepper. Pour milk in a separate wide, flat-bottomed dish.

In a large oven proof skillet, heat olive oil to HOT, but not smoking.

Dip chicken in milk then dredge in pecan cornmeal/GF breadcrumb mixture, and place in skillet. Using tongs, carefully flip chicken to brown on both sides (about 4 minutes per side). Transfer skillet to preheated oven and bake until juices from chicken run clear (about 8 minutes).

Let chicken rest for approximately 10 minutes before serving. Drizzle about 2 Tbsp. of honey over the chicken as soon as pulled from the oven. We served this with lemony broccolini and sweet brown rice.

Notes:


source: Ginger Lemon Girl

Crockpot Parmesan Chicken

Crockpot. Serves 6

Ingredients:

6 tablespoons butter
1 (1 ounce) package dry onion soup mix
1 cup long-grain white rice
1/4 cup grated Parmesan cheese for topping
6 skinless, boneless chicken breast

1 1/2 cups milk
2 cans condensed cream of mushroom soup
salt and pepper to taste

Directions:

1.	Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
2.	Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
3.	Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

source: Allrecipes.com

Chicken n' Gravy

Stove Top. Serves 6

Ingredients:

4 cups cooked and diced chicken
4 cups chicken broth ( made with bouillon cubes or homemade)
2 cups milk
3/4 cup flour

Directions:

Heat chicken broth on stove. Mix flour and milk together well. Add to chicken broth and bring to a boil and simmer until thickened. Add cooked chicken. Serve over biscuits, mashed potatoes or noodles.

Notes:

Amount of chicken can be decreased depending on desire or budget!

source: The Family Homestead

Chicken Supreme

425° - 25 minutes. Serves 5

Ingredients:

4c cooked, diced chicken
1 can cream of chicken soup
1 cup mayo
2 T lemon juice
1/2 t salt
1/4 t pepper
1 c chopped celery
1 small diced onion
1 can water chestnuts, drained (I don't have any, so I'll leave these out)
Crushed crackers or Rice Krispies

Directions:

Mix all ingredients, put in 9x13 pan. Sprinkle top of casserole with Rice Krispies. (I don't have any, so I will use crumbled crackers). Bake at 425 for 20 minutes covered. Cook it uncovered for a few more minutes to brown the top.

Notes:

*I've also seen this recipe using sour cream instead of mayo. I have some leftover sour cream that I could use, so I might substitute that.

From source: My grandma gave me this recipe. She got it from an old Campbell's soup can, or in a newspaper, or somewhere. I think this is the recipe, though it might be a little off. Whatever--with a casserole, you have a bit of freedom.


source: Sense to Save

Chicken Biscuit Pot Pie

400° - 30 minutes. Serves 6

Ingredients:

• 1 2/3 cup frozen mixed vegetables, thawed
• 1 1/2 cup cubed cooked chicken (from freezer)
• 1 can cream of chicken soup
• 1/4 tsp dried thyme
• 1 cup biscuit mix
• 1/2 cup milk
• 1 egg

Directions:

Combine vegetables, chicken, soup and thyme. Pour into a 9 inch pie pan. Combine biscuit mix, milk and egg. Pour over top. Bake at 400 for 25-30 minutes. Prep time for this is short - not more than 10 minutes!

source: Menus 4 Moms

Marmalade Curried Chicken

Crock Pot - 5-7 hrs. Serves 4-6

Easy crockpot chicken recipe made with chicken breasts, marmalade, and curry powder, along with other seasonings.

Ingredients

• 4 to 6 boneless, skinless chicken breasts
• 3/4 cup orange marmalade
• 1/4 cup water
• 1 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• salt and pepper, to taste

Directions:

Combine all ingredients in the slow cooker. Cover and cook on low for 5 to 7 hours. Serve chicken breasts with juices over hot cooked rice. If desired, thicken juices with a tablespoon of cornstarch mixed with a small amount of water.

source: About.com

Stuffed Zucchini Chicken

375° - 50 minutes. Serves 8

Ingredients:

8 - 10 chicken pieces (with skin on)
3 Eight Ball squash, washed and shredded
4 cups bread, shredded
2 eggs, beaten
2 Tbs. Chicken powder seasonings (pepper, salt, garlic powder, onion
powder)
1 large onion
1 - 2 cups water


Directions:

Wash and clean chicken. Mix all stuffing ingredients well then add water, a little at a time, until mixture is soft but a fairly firm consistency.
Place 2 - 3 Tbs. of mixture under the skin of each chicken piece and place on baking tray. Bake at 375 for 40 - 50 minutes Drain off fat and serve.

source: Hollar Seeds

Maple Baked Chicken

350° - 40 minutes. Serves 6

3/4 c. dry bread crumbs
1/2 c. grated Cheddar cheese
Salt and pepper
1 frying chicken, cut up (or chicken breasts)
6 tbsp. butter, divided
2 onions, sliced
2 apples, cored and sliced
1/3 c. maple syrup

Combine crumbs, cheese, salt and pepper. In a separate dish melt 4 tablespoon butter. Roll chicken in butter then crumbs. Melt remaining 2 tablespoon butter in a 9 x 13 inch baking dish. Spread onion and apple slices on bottom of dish. Place chicken on top and drizzle with maple syrup. Bake at 350 degrees for 40 minutes or until chicken is tender and golden.

source: Tater Tots and Ladybug Love

Chicken and Broccoli over Rice

350° - 20 minutes. Serves 4


1 bag of frozen broccoli florets (regular sized bag, I sometimes use two bags)
4 cups cooked, chopped chicken
1 10 3/4 can cream of chicken or celery soup ( I use campbell's chicken gravy instead because of MSG)
1/2 cup mayo
1/4 teaspoon curry ( I use a little more)
1/2 cup Parmesan

* Cook broccoli according to package directions. Drain broccoli and spread in 9x13 pan. (I mash it a little with a fork once it's in the pan) In a separate bowl, mix chicken, soup, mayo, curry, and Parmesan cheese. Spread chicken mixture over the broccoli. Bake at 350 degrees. Cover it for 20 minutes and uncover it for the last 10 minutes. We serve this over hot rice.
* I have substituted fresh broccoli many times in this recipe. You just have to judge what you think will fit in the 9x13 pan. The broccoli should be about an inch thick on the bottom of the pan after you mash it a little.

source: Jenna's Fare

Sweet and Sour Chicken

325° - 45 minutes. Serves 6

Sweet and Sour Chicken(or pork or beef)

2 lbs chicken
1 1/2 tsp. salt
1 1/2 Tablespoons sugar
2 tsp. Worcestershire sauce
1 Tablespoon cornstarch
1 can tidbit pineapple, drain and save 1/2 liquid
1/2 small green pepper, cut in strips

Mix first 5 ingredients together, and fry until brown. Place in baking pan. Add pineapple, pineapple juice, and green pepper.

Heat to boiling:
1 1/2 cup brown sugar
3/4 cup vinegar
1 1/2 cup water

Thicken with cornstarch. Pour over meat mixture. Cook slowly in 325 degree oven for 45 min-1 hour. Serve with rice and vegetable of your choice.
(My family likes fried rice and peas with this.)

source: Lori's Stitch in Time

Mysti's Pink Chicken

Stove top - 60 minutes. Serves 4

Basically take about 4 boneless, skinless chicken breasts. Put the frozen breasts into your skillet (all of mine are non-stick). Take about a cup or so of raspberry walnut vinaigrette dressing and pour it over the the chicken. Then sprinkle about a teaspoon or two of Worcestershire sauce over it. Sometimes I've also cut up a few cloves of fresh garlic over them as well - especially in summer when I'm trying to prevent being eaten alive by skeeters.

Now - cover the skillet and turn it on low - I mean really low. Like 2 or 3 low. Then go read a book or break up a fight between your kids, or watch House Hunters, or whatever it is you enjoy doing. Check back every now and then and turn your chicken so the sauce coats the chicken well.

After about 45 minutes, I usually take a spatula and start breaking the chicken into smaller pieces, then stir it up so that even more chicken surface is covered with the raspberry walnut vinaigrette goodness.

The last 5 minutes (it rarely takes more than an hour to cook, but since you can go off and do other things, like change out of your work clothes, or fold that last loud of laundry, or read your new People magazine, it doesn't seem that long), I take the lid off the skillet, and let the chicken brown up a bit.

Serve over your favorite kind of rice, and voila! Pink Chicken. Too easy to even be called a recipe, but most kids will eat the tar outta it. Add a veggie or two and you've got a meal.

source: Living in Hicksville, TX

Chicken Wraps

400° - 50 minutes. Serves 4

Ingredients:

2-3 Lbs. Boneless Skinless Chicken

Salt

Pepper

1 Small Onion, sliced

1 Pint Salsa

1 8oz. pkg. Cream Cheese, softened

1/4 C. Milk

Flour Tortilla Shells

Directions:

Season Chicken with Salt and Pepper. Cook chicken in a lightly oiled skillet until cooked through. Remove chicken from pan to cool.

Cook onions in skillet over medium to low heat until the onions are transparent and soft. While onions cook, pull the chicken into shreds with fingers or with two forks.

When onions are cooked through, add the chicken and salsa. Warm cream cheese in microwave for a few seconds until it is melted; add milk and whisk lightly with a fork; add to the chicken mixture and heat through.

Warm tortillas in microwave. Fill tortillas with chicken mixture and serve.

Tips

~ I didn't have any salsa, so I used canned diced tomatoes, threw in some chili powder and cooked a sliced medium-hot Hungarian pepper with the onions.

~Use your favorite type of tortillas if you don't like flour.

~You can also add shredded lettuce or shredded cheese if you like.

~You can use whatever type of chicken you have on hand and prepare it any way you prefer. I think these would be fabulous with grilled chicken!

source: The Fat Bottomed Girl

Mrs. Weasley's Roast Chicken Dinner

Crockpot - Serves 4-6

Ingredients:

1 whole chicken
Salt and pepper, to taste
1 yellow onion, quartered
Fresh herbs, such as rosemary, thyme and sage
1 pound carrots, cut into large chunks
Red new potatoes

Rinse chicken and pat dry with paper towels. Season with salt and pepper and stuff cavity with onion and fresh herbs. Place vegetables in the bottom of a 5-quart slow cooker. Place in slow cooker and cook 6 to 8 hours.
Makes 4 to 6 servings.

source: SLtrib

Chicken Breasts Stuffed with Pesto Butter

350° - 35-45 minutes. Serves 6

Ingredients:

6 boneless chicken breast halves
1/2 cup Fresh basil leaves, washed and dried
1/4 cup Grated parmesan cheese
1 clove Minced garlic
1/2 cup butter
1/3 cup Flour (seasoned with salt and pepper)
1 eggs
3/4 cup breadcrumbs

Directions:

1. In food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Place in small pan lined with plastic wrap and freeze. Once frozen, continue.

2. Cut a small slit in the side of the chicken breast with a boning knife, from that slit form a "pocket" in the chicken to stuff the butter into. (Can also pound the chicken out relatively flat and just roll it around the butter).

3. Stuff all chicken breasts.

4. Dredge them in the flour (very lightly, I usually skip the flour), dip them in the egg, dip them in the breadcrumbs. (I always need more egg and breadcrumbs)

5. Either place on wax paper lined pan to freeze, or on pan to cook (make sure it has sides)

6. To cook, thaw chicken completely, place in pan and cook at 350F for about 35-45 minutes.

source: Mrs Pear