CRAZY GOOD CHICKEN CASSEROLE

 

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup...
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste
Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.
While chicken is cooking, prepare pasta according to directions. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.
Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Chicken Lasagna

 

From Jan Bouma
1/2 cup chopped onion
3 T butter/margarine
2 cans Cream of Chicken Soup (may use half mushroom soup)
1 small can or jar chopped green chilis
2 cups shredded cheddar cheese
9 lasagna noodles, cooked
2 cups cottage cheese (may use 1 cup ricotta, 1 cup cottage cheese)
3-4 cups cooked chicken breast, chopped or shredded
3-4 cups shredded mozzarella cheese

Spray 9 x 13 pan with Pam.  Preheat oven to 350º.  Saute onions in butter, stir in soup and chilis.  Stir in cheddar cheese until melted.  Layer 3 cooked noodles, 1/2 of chicken, 1/3 (1-1/3 cup) of sauce, 1/2 of cottage cheese, 1/3 mozzarella.  Repeat. Top with layer of noodles, sauce and mozzarella cheese.  Bake at 350º for 45-60 minutes.  Cool for 15 minutes, to thicken, before serving.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

SLOW-COOKER SALSA CHICKEN!

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

SWEET HAWAIIAN CROCK-POT CHICKEN

 
SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!
2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

Chicken Enchilada Dip Roll-Ups

Ingredients:
2 - 8 oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.
Roll and cut into slices.

Sesame Chicken for slow cooker

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

MELT IN YOUR MOUTH CHICKEN

This Chicken is TO DIE FOR!!! You Gotta Try it!!! Sooo Tender & Juicy!

And it's Healthy...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

Crock Pot Cashew Chicken

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Bacon Wrapped Chicken

From Gloria

6 boneless skinless breast halves-4 oz. each
1 carton (8 oz.) spreadable chive and onion cheese
1 tablespoon  butter
6 strips of bacon

Flatten chicken to 1/2 inch thickness.  Spread 3 tablespoons crean cheese over each.  Dot with butter and sprinkle with salt.  Roll up. Wrap each with bacon strip.  Place,seam side down in a greased 13 x 9 baking dish.  Bake uncovered at 400 degrees for 35-40 minutes.  Broil 6 inches from  the heat for 5 minutes or until the bacon is crisp.

Yields: 6

Garlic Lime Chicken

from Ellie (Farmville Friend!!!)

Garlic Lime Chicken

4 boneless/skinless chicken breasts
1/2 cup low sodium soy sauce
1/4cup fresh squeezed lime juice
1Tbl Worcestershire sauce
2 cloves minced garlic
1/2 tsp dry mustard
1/2 tsp fresh ground pepper

Marinade at least 30 mins, longer to taste

Chicken Chalupas

6-8 flour tortillas
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp. garlic powder
diced jalapeno chilies, optional or to taste
1/2 cup milk
4 chicken breasts, cooked and diced
1 medium onion, diced
16 oz. Monterey Jack cheese
Additional sour cream, salsa, and guacamole to garnish.

Preheat oven to 350º. Spray bottom and sides of 9 x 13 pan. Mix together soup, sour cream, garlic powder and chilies. Add enough milk for creamy consistency (not too runny). Set aside.
In center of each tortilla, place some of the chicken, onions and cheese. Spoon some sauce over the cheese and roll up tortilla. Place in baking dish. Continue until all ingredients are gone, reserving some sauce and cheese for the top. Spoon remaining sauce over chalupas and sprinkle remaining cheese over top. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15-20 minutes.

Hot Chicken Salad

2 cups cold chicken, cubed
1 cup mayo
2 cups diced celery
1/2 cup chopped slivered almonds
2 TBSP lemon juice
2 TBSP minced onion
Salt and pepper to taste

Mix and place in 8 x 8 pan. Top with crushed potato chips and grated cheese. Bake 15 minutes at 450º.