Chicken Soup (Crockpot)

2 lb chicken breast
3 medium carrots, cut into 1/2 inch pieces
2 c celery, cut into 1/2 inch pieces
2 garlic cloves, peeled and smashed
thyme
sage
rosemary
bay leaf
1-1/2 tsp salt
1 tsp pepper
8 c chicken broth
2 c wide egg noodles

Place chicken with everything else (except noodles) in crockpot. Cover and cook 6 hours or until chicken and vegetables are tender.

Dice the chicken. Stir in noodles. Cover and cook on high 15 to 20 minutes or until noodles are tender.

Garnish with parsley.

Chicken Crescent Roll Ups

Rotisserie chicken
2 cans cream of chicken soup
2-1/2 c milk
1 c shredded cheese
2 (8 oz) cans crescent rolls

Preheat oven to 350 degrees.
In large saucepan, heat soup, milk and 4 oz cheese over low heat.
Separate crescent rolls into triangles.
Place chicken on large end of each roll and top with a little cheese.
Roll up and place in sprayed 9x13 baking dish.
Pour 1/2 soup mixture directly into dish (not on top of crescent rolls).
Bake for 10 to 15 minutes, until rolls rise slightly and lightly brown.
Pour remaining soup mixture into dish. Sprinkle with remaining cheese.
Return to oven a few minutes, until cheese has melted.

Ritz Baked Chicken

2 lb chicken tenders or 4 chicken breasts, cut into strips
2 sleeves Ritz crackers
1/4 tsp salt
1/8 tsp pepper
1/2 c milk
3 c cheddar cheese, grated
1 tsp parsley

Sauce:
1 can cream of chicken soup
2 TBS sour cream
2 TBS butter

Crush crackers.
Pour milk, cheese and cracker crumbs into 3 separate small pans.
Toss salt and pepper into cracker crumbs and stir around to combine.
Dip each piece of chicken into milk, and then cheese.
Press the cheese into the chicken with your fingers.
Place the coated chicken into cracker crumbs and press it in.
Spray 9x13 baking dish and place chicken inside pan.
Sprinkle with parsley.
Cover with foil and bake at 400 degrees for 35 minutes.
Remove foil, bake additional 10-15 minutes, or until edges of chicken are golden brown and crispy.

Make sauce: In medium sauce pan, combine soup, sour cream and butter with whisk. Stir over medium-high heat until sauce is nice and hot. Serve over chicken.

Malibu Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 4 chicken breasts
• 5 egg yolks
• 3 Tablespoons minced garlic
• 1 cup panko bread crumbs
• 1 cup parmesan cheese
• 1 Tablespoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 thinly sliced peices of ham
• 4 slices of swiss cheese

Malibu Dipping Sauce

• 2 Tablespoons Grey Poupon mustard
• 3 Tablespoons mayo
• 1 teaspoon yellow mustard
• 1 teaspoon honey

Instructions

Chicken

1. Combine egg yolk and garlic and pour into plastic bag. Place chicken inside bag, seal shut making sure no extra air is inside, and make sure the chicken gets coated with egg yolk/garlic mixture. Place in fridge and marinate chicken for 4 hours.
2. In a medium bowl, mix panko, parmesan cheese, garlic powder, salt and pepper and dump evenly in the bottom of a 9x13 baking dish.
3. Remove chicken from bag place chicken in baking dish. Coat the chicken with mixture and bake at 350 degrees F and depending on the size of your chicken breasts cook for 40 minutes to one hour or until chicken is cooked through. Monitor it starting at about 40 minutes.
4. Place one slice of ham and once slice of swiss cheese over the top of each piece of chicken and bake addition two minutes until cheese is melted.

Malibu Dipping Sauce

1. Combine Grey Poupon mustard, may, yellow mustard and honey in a small bowl. Stir to make sure all ingredients are evenly combined. Use to dip chicken in.

Chicken Broccoli Alfredo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 12 oz. penne pasta
• 1½ cups cooked and chopped chicken
• 1½ cups cooked and lightly chopped broccoli, I steamed some frozen broccoli
• ¼ cup butter
• ¼ cup flour
• 2½ cups fat-free half and half
• ½ tsp. garlic salt
• ½ tsp. onion powder
• ½ tsp. salt, more if needed TT
• ½ cup Parmesan cheese

Instructions

1. Cook Pasta according to package directions.
2. Steam broccoli until fork tender. If you are using frozen broccoli, steam according to package's directions.
3. Once pasta is cooked, drain water out.
4. Add cooked and lightly chopped broccoli and cooked and chopped chicken to pasta. Gently toss to evenly distribute ingredients. Dump contents into a 9x13-inch baking dish.
5. Melt butter completely over medium heat in large skillet or pan.
6. Add flour and stir to form a roux. Allow roux to cook for 1-2 minutes, stirring constantly.
7. Slowly add fat-free half and half and cook and stir continuously until sauce has thickened.
8. Remove pan from heat and stir in garlic salt, onion powder, salt and Parmesan cheese until throughly incorporated.
9. Evenly pour and distribute alfredo sauce over pasta/broccoli/chicken. Gently incorporate all over if needed.
10. Bake at 350°F for 10-15 minutes or until heated through.
11. Top with additional parmesan cheese if desired.

Cheesy Chicken, Bacon and Tater Tots

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• One 32 ounce bag frozen tater tots
• 6 slices thick-cut bacon
• 3 large boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cups (8 ounces) shredded cheddar cheese or Colby jack cheese blend
• 2/3 cup 2% milk (whole milk would be fine too)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Cook bacon in a large skillet over medium heat until crispy. Remove to a paper towel lined plate to drain. Once bacon cools, crumble it into small pieces, and set it aside.
2. Coat the inside of your crock pot with non-stick cooking spray.
3. Dump half the frozen tater tots into the crock pot, and spread into an even layer. Top tots with 1/3 of the cheese and 1/2 the crumbled bacon.
4. Place uncooked chicken on top of the tater tot layer. Sprinkle chicken with salt and pepper. Top chicken with 1/3 of the cheese.
5. Spread remaining tater tots over the chicken layer. Top with remaining bacon and cheese. Pour milk over the top of the dish.
6. Cover your crock pot and cook on HIGH on 3 hours, or until chicken is no longer pink in the center. Serve warm.

Brunswick Stew

WARNING - THIS MAKES ABOUT TWO GALLONS. But it's good and pretty easy.

Put all this in a BIG POT (I had to use my water bath canner):

About 4 chicken breasts, cooked in crock pot, shredded, then covered with barbeque sauce

About 1 pound pork (I used some of a pork loin), cooked in crock pot, shredded, then covered with barbeque sauce

About 4 large potatoes, peeled and cut into chunks

10 oz pkg frozen lima beans

16 oz pkg frozen whole kernel corn

1 tube frozen creamed corn

28 oz can tomatoes

Cook in skillet for a few minutes with butter and add: 1 onion, 4 celery ribs, and 2 carrots (cut up)

Season with salt and pepper, hot sauce, catsup, barbeque sauce, Worcestershire sauce, possibly a little sugar.

Heat to boiling and then simmer until potatoes are tender.

Chicken & Dumpling Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 3 Tablespoons olive oil
• ¾ cup chopped onion
• 1¼ cup chopped carrots
• ¾ chopped celery
• 3 cups chicken broth
• 3 Tablespoons flour
• 2½ cups chopped rotisserie chicken
• 1¼ cup frozen peas
• ½ teaspoon salt
• ½ teaspoon pepper

Dumplings

• 1 cup flour
• 2 teaspoons baking powder
• ¼ teaspoons salt
• 1 egg
• ⅓ cup milk

Instructions

1. In a large skillet heat oil and add onion, carrots, and celery. Cook until tender. Add flour and ¼ cup broth. Stir until thickens and then slowly add the rest. Cook over medium heat until it thickens, about 3 minutes. Add chicken, peas, salt and pepper.
2. Pour into baking dish.
3. Preheat oven to 400.
4. To make dumplings: In a medium mixing bowl add flour, baking powder, and salt. Wisk together. Add egg and milk and mix with a wooden spoon until just combined. Drop dough over chicken mixture with a spoon. (Makes about 8 dumplings) Bake for 15 minutes or until the dumplings are golden brown.

Chicken and Rice Casserole

1-1/2 c cooked chicken, diced
2 c cooked rice
2 carrots, peeled and finely chopped
1-1/2 c milk
1 c chicken broth
1/2 c parmesan cheese
1/2 c bread crumbs
3/4 c frozen peas, thawed
1/4 c all-purpose flour
6 TBS butter, divided
salt and pepper

Preheat oven to 400 degrees. Lightly grease 9x13 dish.
In large sauce pan over medium heat, melt 4 TBS butter. Whisk in flour and cook 1-2 minutes until smooth.
While whisking continuously, gradually pour in milk and broth and stir until completely incorporated.
Add chicken, rice, carrots and peas to broth mixture.
Season with salt and pepper.
Transfer to baking dish and sprinkle parmesan cheese and bread crumbs evenly over top.
Cut up remaining butter into small pieces and dot over bread crumbs.
Bake 20-25 minutes until bubbly and golden brown.

Maw Maw's Should Be Famous Chicken Salad

I get asked to make chicken salad everywhere I go. Everybody thinks it's so hard. Here's how to make it:

Buy a rotisserie chicken and shred it. Then run it through a food processor or use a chopper to get it fairly fine, just to how you like it.

Add some pickle relish.

Add some salt and pepper.

Add some chopped-up pecans (maybe 1/2 a cup).

Stir in light Hellman's mayonnaise, a little at a time, so you don't make it too greasy.

Total time invested:  10-15 minutes.  Cooking:  None.

This is great made into sandwiches with croissants.

Chicken Cordon Bleu Pasta

10-12 oz. penne or ziti pasta

2 cups heavy cream
1 (8 oz) block cream cheese
½ tsp. onion powder, more or less to taste
½ tsp. garlic salt, more or less to taste
1½ cup shredded swiss cheese, separated
2 chicken breasts, cooked and cut into strips
¾ cup bacon, cooked and chopped
¾ cup diced ham
bread crumbs

 

Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.

 

Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.

 

In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with ½ cup cheese and bread crumbs.

 

Bake at 350 degrees F for 15 minutes or until heated through.

Southwest Chicken Casserole

 

4-6 boneless skinless chicken breasts (rinsed)

1 (14.5oz) can Rotel

1 (14.50z) can black beans

1 jalapeno, sliced (optional)

1 cup Shredded Cheddar Cheese

tortilla chips, crushed

green onion, chopped

Step 1: Heat oven to 350 degrees. Take a 9 x 13 dish and place chicken breasts along the bottom. I leave mine whole, but if you are serving a large group of people, you could always bake ahead of time and shred to make it go a bit further.

Step 2: Top chicken with Rotel, black beans, and sliced jalapeno. Place dish in oven and bake for 45 minutes.

Step 3: Sprinkle tortilla chips, green onion, and shredded cheese over chicken and bake for an additional 15 minutes.

Serve with rice if keeping them whole, or wrap in tortillas if you shred the chicken before baking!

Chicken Bacon Ranch Pasta (One Pot :))))

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 pound Oscar Mayer Butcher Cut Bacon chopped

1 pound boneless skinless chicken breast diced

1 clove garlic

2 cups chicken stock

1/2 cup milk

4 tablespoons Kraft Ranch Dressing

8 oz short pasta

1 cup plus 1/4 Kraft Natural Shredded Cheese

Brown the bacon in a large pot.

Remove bacon from pot and drain on paper towels.

Remove all but 1 tablespoon of grease from pot.

Add diced chicken to pot and season with salt and pepper.

Brown chicken, add in one clove of garlic. Chicken does not have to cook all the way through here.

Add in 2 cups of chicken stock, 1/2 cup milk, 4 tablespoons dressing.

Add in 8 oz short pasta.

Stir and bring to a boil.

Turn heat to low and cover for 20 minutes.

Remove from heat and stir in 1 cup shredded cheese.

Top with bacon and 1/4 cup cheese.

Chicken Tetrazzini

16 oz thin spaghetti, cooked (or any of your favorite noodles)

½ cup butter (plus more for buttering pan)

4 chicken breasts, cooked, diced

2 cans cream of chicken soup

2 cup sour cream

½ cup dry white wine (I use Beringer, but you can also use cooking wine)

1 tsp kosher salt

1/2 tsp ground black pepper

2 Tbsp parmesan cheese

2 cup shredded mozzarella cheese

 

Comebine butter, cooked chicken, soup, sour cream, salt and pepper, and white wine. Add cooked noodles. Pour into buttered 13x9 pan. Sprinkle both cheeses on top.

 

Bake at 300 degrees for 45 minutes, covered with foil. Remove foil and bake another 15 minutes.

 

Chicken Brocolli Stuffed Alfredo Shells

 

1 jar (16 oz) alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked brocolli, chopped
1 cup shredded cheddar cheese
1/4 cup shredded parmesan
21 jumbo pasta shells, cooked
1 1/2 – 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)

Directions:

Pre-heat oven to 350 degrees.
In a large bowl, mix alfredo, chicken, broccoli, and cheeses. Spoon mixture into pasta shells.
Grease 13 x 9 baking dish with butter or cooking spray. Evenly spread spaghetti sauce on bottom of baking dish. Arrange shells in baking pan. Cover with foil and bake 35 minutes until heated thru.

Chicken Pot Pie (the best one)

 

1 pkg refrigerated pie crust (top and bottom)
2 cans cream of chicken soup
1 pkg frozen mixed vegetables
1 TBS sour cream
3 large potatoes
salt and pepper
2 or 3 chicken breasts, cooked and cut up (or rotisserie chicken, cut up)

Preheat oven to 400 degrees.
Cut potatoes into small cubes and boil in water for 10-12 minutes (fork tender, not mashed)
In separate pot, mix soup, chicken and vegetables and bring to low boil.
When potatoes are done, drain and add to chicken mixture.
Add sour cream.
Simmer a few minutes.
Unroll bottom pie crust and place in pie plate.
Spoon in filling and cover with top pie crust.
Make air vents with knife.
Bake 45 minutes.
Let stand 10 minutes.

Buffalo Chicken Dip

2 (8 oz) cream cheese, softened
1 c ranch dressing
3/4 c hot sauce
rotisserie chicken, shredded
small bag of shredded cheese (fiesta is best, whatever you have)
Fritos, scoop kind

Beat cream cheese, ranch dressing, and hot sauce with mixer.
Fold in chicken.
Spread into dish and bake at 350 until heated through.
Add more cheese on top and bake a little longer to let it melt.

Chicken Pot Pies

8 refrigerated biscuits (Homestyle is good)
1 c cooked chicken breast, diced
1 can cream of chicken soup
2/3 c shredded cheese
1-1/2 c frozen vegetables, thawed
1 tsp parsley flakes
1 tsp minced onion
salt and pepper

Preheat oven to 400 degrees.
Separate biscuits and place each in a greased muffin pan, pressing dough up sides of cups.
In medium bowl, combine chicken, soup, vegetables, cheese, parsley, salt and pepper.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake 12 to 15 minutes.
Remove from oven. Cool 2-3 minutes.

Chic fil A Sauce

 

 














1/2 c mayo
2 TBS mustard
1/2 tsp garlic powder
1 TBS vinegar
2 TBS honey
salt
pepper

Garlic & Lemon Chicken, Red Potatoes, and Green Beans

 

6 TBS olive oil
2 lemons, thinly sliced, one juiced
4 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
3/4 lb trimmed green beans
8 small red potatoes, quartered
4 chicken breasts

Preheat oven to 400 degrees.
Coat large baking dish or cast iron skillet with 1 TBS of olive oil.
Arrange lemon slices in single layer in bottom.
In large bowl, conbine remaining oil, lemon juice, garlic, salt and pepper.
Add chicken, green beans and potatoes. Toss to coat.
Pour into pan and spread around evenly.
Roast for 50 minutes.