Ritzy Chicken

Original Recipe found here.


Ritzy Chicken

Ingredients

• 4 chicken breasts, each cut into thirds
• 1 1/2 sleeves Ritz crackers, crushed into crumbs
• 1/4 tsp salt
• pepper to taste
• 1 clove garlic
• 2 cups shredded cheddar cheese
• 1/4 cup melted butter
• 1 (10 3/4 oz) can cream of chicken soup
• 2 Tbsp light sour cream
• 1 Tbsp butter
• 1/8 cup of milk
• chopped chives or green onion, optional for garnish

Instructions

• Preheat oven to 400 degrees.
• In a bowl, combine the Ritz cracker crumbs, salt, pepper, garlic, and shredded cheddar cheese.
• Spray a 9 x 13 pan with cooking spray.
• Dip pieces of chicken in the 1/4 cup melted butter, followed by coating them in the cracker mixture and place them in the sprayed baking dish.
• Bake at 400 degrees for 35 minutes. Remove the foil and bake another 10 minutes or until the chicken is golden brown and the edges are crispy.
• While chicken bakes, place the cream of chicken soup, sour cream, butter, and milk in a sauce pan. Cook over medium heat until heated through and well combined. This will be a sauce used to serve over the chicken.
• To serve, place 2 pieces of chicken on each plate and top with the sauce and sprinkle with chopped chives or green onion if desired. Serving suggestion is to serve with mashed potatoes. Serves 6.

Slow Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken


This chicken tasted great with fried rice! Originally found here.


Ingredients:

• 4 boneless, skinless chicken breasts (thighs would be fine too)
• Salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil (could also use olive oil or canola oil)
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• Sesame seeds

Directions:

1. Season both sides of chicken with lightly with salt and pepper, put into crock pot. 
2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. 
3. Pour over chicken. 
4. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. 
5. Remove chicken from crock pot, leave sauce. 
6. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. 
7. Stir to combine with sauce. 
8. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. 
9. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. 
10. Sprinkle with sesame seeds and serve over rice or noodles.

Creamy Italian Chicken with Philly cooking cream

Ingredients:

• 1lb Chicken- I used a canned chicken, but fresh would work too
• 1 tub Philadelphia Italian cheese and herb cooking creme
• 1 can of Cream of Celery or Cream of Chicken
• 1/2 cup of milk
• 1 bag of bow-tie pasta
• 1 sleeve of crushed Ritz crackers 

Directions:

1. Cook chicken if using fresh chicken
2. Add the cooking cream, cream soup, and milk to the chicken. And warm throughly.
3. Cook pasta
4. Mix pasta and sauce/meat together and pour into baking dish.
5. Add crushed Ritz crackers on top of mixture
6. Bake for 10-20 minutes at 350 until warm.   

Cheesy Chicken and Broccoli Pot Pie

Quick & Cheesy Chicken Pot Pie

Ingredients:

• 2 cups chopped cooked chicken (or turkey, or ham)
• 2 cups leftover, fresh or frozen vegetables

Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• salt & pepper to taste
• 1 cup shredded cheese

Biscuit Topping

• 1 cup biscuit mix 
• 1/2 cup grated cheese
• 1/3 cup milk

Instructions

1. Place meat and vegetables in a 9 inch round or 8×8 square baking dish.
2. Make the sauce: Melt butter over medium heat, add flour and cook 1 minute to take out the raw flavour. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables. Mix well.
3. Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread thinly over mixture in casserole dish. (Don’t worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.)
4. Bake at 400ºF for 25 minutes or until topping is golden and filling is bubbly.

Makes: 4 servings

*if using fresh chicken, simply chop 2 chicken breasts into bite size pieces and saute until cooked through.

Hawaiian Haystacks

This recipe is simple to put together and great for large groups.

1- Put some rice on to cook.  
2- Cook up chicken and cut into bit size peices
3- Put chicken gravy ingredients in a pot and add chicken.  Heat thoroughly.
4- Get out toppings (choose as many as you like)
5- Assemble.  Rice, gravy/chicken, toppings 



Chicken Gravy 

• 2 cans cream of chicken soup 
• 1 can chicken broth

Topping Ideas

• Pineapple tidbits
• Mandarin Oranges
• Chopped green onions
• Chopped green pepper
• Chopped celery
• Diced tomatoes
• Sliced water chestnuts
• Grated Cheddar cheese
• Chow mein noodles
• Coconut 
• Toasted almonds (slivered)
• Cashews

Creamy Chicken and Rotini Primavera

This substitute sauce is as good as the real deal, but better for you and less expensive, about $1.35 per serving. Add whatever vegetable combination you like and feel free to use cheaper chicken cuts to make this even more budget-minded.

 

Hands-On Time: 10 minutes
Ready In: 30 minutes
Yield: 4 servings

 

Ingredients

• 1/2 pound dry rotini
• 2 Tablespoons vegetable oil
• 1 pound boneless skinless chicken breast - cubed
• 1 pound frozen vegetable mix - thawed
• 4 ounces Neufchatel cheese (reduced fat cream cheese)
• 1/2 cup lite Italian dressing
• 1/2 cup  milk

Directions

1. Cook rotini per package directions to desired doneness. Drain well and keep warm.
2. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
3. Combine cream cheese, dressing and milk and whisk until smooth.
4. Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.

 

Recipe found here

Chicken Dinner in a crock pot

Crockpot Chicken Dinner

Ingredients:

• chicken (boneless or with bones)
• potatoes, chopped
• carrots, chopped
• onion, sliced
• about 2 cups (or 1 can) of chicken broth
• 1 can cream of chicken soup
• salt and pepper

Directions:

1. Place the chicken on the bottom of the crockpot. 
2. Put the veggies on top of the chicken. 
3. Stir the broth and soup together with the salt and pepper.  
4. Pour over the veggies and chicken.  
5. Cook on high for 5-6 hours or low for 7-8 hours.

GRAVY:
You can thicken the broth to make gravy.  Remove the chicken and veggies from the pot.  Turn the heat to high.  In a container with a tight fitting lid, add several Tbs. of flour.  Add some water and shake to make a thick paste.  You want it to pour, but still be thick.  Slowly whisk the flour mixture into the broth.

Original recipe found here

Creamy Chicken Pockets

Creamy Chicken Pockets

Yield:  16 pockets, 6-8 servings

INGREDIENTS:

• 2 tbsp olive oil
• 2-3 small chicken breasts, diced
• 1/2 cup minced onion
• 2 cloves garlic, minced
• 1 tablespoon butter, softened
• 3 ounces cream cheese, softened
• 2 tablespoons milk
• 2 (8 ounce) package refrigerated crescent rolls
• 1 tablespoon butter, melted
• 1/4 cup Italian seasoned bread crumbs, optional

DIRECTIONS:

1. Preheat oven to 350˚F.
2. Heat the olive oil in a large skillet over medium heat.  Cook the chicken with the onions and garlic.
3. Meanwhile, in a medium bowl, beat the cream cheese and melted butter (1 TBS) until smooth.  
4. Stir in the cooked chicken, onions and garlic.  Add milk.  Mix well.
5. Separate the crescent roll dough into the eight triangles.  Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal.  Press and seal firmly.  
6. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. 
7. Brush the tops with the melted butter (1 TBS) and sprinkle with the bread crumbs (optional).
8. Bake for 11 – 13 minutes, or until golden brown. 
   
   
   Recipe Note:  To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.
   
   

Recipe adapted from Pennies on a Platter

Taco Salad in Homemade Bowl

Taco Salad in Homemade Bowl

Homemade Tortilla Bowl:

• Burrito-size flour tortillas
• Olive oil or Canola oil
• Oven-safe cups or canning jars (I used my some of my corningware bowls that were the right size)

 Directions:

1. Pre-heat the oven to 400 degrees
2. Place your cup/jar/small bowl upside down on a cookie sheet
3. Heat the tortillas in the microwave for about 25 seconds to get them soft and pliable
4. Coat each tortilla is about a teaspoon of oil.  It doesn't have to be thick, just make sure it all gets coated.  
5. Gently press the sides down to form a bowl shape
6. Bake in the oven for about 7 minutes

 Taco Salad (adapt to personal preferences and what is in the cupboard):

• Rice flavored with salsa
• Season Meat (ground beef/shredded chicken/steak) 
• Corn
• Beans (pinto, black, refried)
• Onion
• Lettuce
• Cheese
• Salsa
• Sour Cream

Place all ingredients into the fresh made tortilla bowl and enjoy!  

PHILADELPHIA Cooking Creme Creamy Chicken & Broccoli Casserole

Creamy Chicken & Broccoli Casserole

Recipe found at here.  My adjustments noted in Italics.

• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (14 oz.) frozen broccoli florets, thawed, drained or approx 1-1/2 cups of fresh broccoli.
• 1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
• 1/2 cup milk
• 1 Cup of rice
• 2 Cups of water 
• 24 RITZ Crackers, crushed (about 1 cup)
• 1 Tbsp. butter, melted

Directions

1. Heat oven to 400ºF.
2. Combine first 5 (or 7 if adding rice) ingredients in 13x9-inch baking dish; cover.
3. Bake 25 min (or 45 minutes if using rice). Meanwhile, mix cracker crumbs and butter.
4. Stir chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown. 

It takes longer to cook the rice in the casserole.  So if you are short on time, just make the rice as a side dish and serve the chicken over the rice. 

PARMESAN RANCH CHICKEN

PARMESAN RANCH CHICKEN

From I {Heart} Nap Time

3/4 c. crushed tortilla chips (you could also use ritz, corn flakes, breadcrumbs…)

3/4 c. grated Parmesan cheese

1 1oz. package ranch dressing mix (dry)

4-6 boneless, skinless chicken breasts (pound to even thickness)

1/2 c. melted butter 

1. In a shallow bowl, combine the crushed tortilla chips, parmesan cheese and ranch. 
2. Dip chicken in melted butter 
3. Roll in cornflake mixture to coat. 
4. Place on a greased glass 9×13 casserole dish. 
5. Drizzle remaining butter and crumbs over all. You don’t have to drizzle the remaining butter, but at least a little of it… (Butter make EVERYTHING better!)
6. Bake, uncovered, @ 375 for 40 minutes.
7. Serve over brown or white rice or with pasta

The crumb mixture made plenty so I only used half and stuck the rest in the cupboard for next time.  I also didn't use a full 1/2 cup of butter.  The ranch flavor was pretty strong so next time I might not use a whole packet but it was still good and passed the husband test.  

Italian Chicken

This is the chicken that I usually make to go with the Alfredo sauce. Its quick and easy since the Sauce take a little more effort and the flavors mix nicely.  There are no measurements with this recipe so you can adjust it to your own serving needs.

- Chicken (I prefer the smaller tenderloins so they cook up fast but you can also use chicken breasts.  If you cut the chicken breasts into strips they will cook faster.)
- Italian Dressing
- Parmesan Cheese (optional)

1. Preheat oven to 350
2. Place chicken in a cooking dish.  Preferably, one that is just the right size for the amount of meat you are cooking up.
3. Pour dressing over the chicken.  Enough to give it a nice coat but it doesn't need to cover the chicken.  
4. Cover with foil and bake until cooked.  I usually let mine cook for 20-25 minutes.  It depends on the size of your meat though. 
5. Uncover and top with cheese if using
6. Cook uncovered for a few more minute to brown/melt the cheese

This chicken is great served with any type of pasta or rice. It has a nice hint of flavor that compliments many meals.  

Zangy BBQ Chicken

Zangy BBQ Chicken

A quick and easy sauce for chicken that you can use in so many ways. 

• 1/2 cup bbq sauce
• 1/2 cup Italian dressing
• 1 1/2 lbs. boneless chicken breast

1. Mix the BBQ and Italian dressing together.  Pour over the top of the chicken.  
2. Bake at 350 degrees for an hour.
   OR stick it in a crock pot for 5-6 hours on high or 7-8 hours on low.
   OR use it as a marinade and then grill it up on the BBQ

BBQ Chicken Salad

BBQ Chicken Salad

2 large chicken breasts, cooked and shredded

1 cup BBQ sauce

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped

1 can corn, drained

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped (optional)

4 Roma tomatoes, diced (optional)

2 Haas avocados, diced (optional)

shredded cheese, Mexican blend or cheddar

crispy tortilla strips (or chips)

1. Stir shredded chicken in with the BBQ sauce until well coated. I usually do this over heat so that flavor gets cooked into the meat.  Or cook the chicken with the BBQ sauce in a crock pot all day and then shred.

2. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. 

3. Top with shredded chicken, cheese and crispy tortilla strips. 

4. If desired, drizzle ranch or cilantro lime dressing over salad and enjoy!

Chicken Enchiladas

 Chicken Enchiladas

1lb chicken
1 packet of Enchilada Sauce Mix (I usually buy the store brand, it is cheaper)
1 can (8 oz) tomato sauce
1-1/2 cups water
1/2 cup shredded cheese
8-12 flour tortillas

1. Boil the chicken then shred using two forks
2. Make sauce as directed on mix packet (using mix, water and tomato sauce)
3. Mix shredded chicken with 1/2 cup prepared sauce
4. Coat each tortilla with sauce, spoon meat/sauce mixture into tortilla and roll up
5. Place rolled tortillas, seam side down, in baking dish
6. Top with cheese and left over sauce
7. Bake in preheated 350* oven for 15 minutes

Chicken Corn Chowder

This soup is easy to make and relatively healthy but still has good flavor.

CHICKEN CORN CHOWDER:

2 slices bacon (I usually use Turkey bacon because that is what we have)
1/4 c. chopped onions
3 T. water
2 c. low-sodium chicken broth
1 package (10 oz.) frozen corn
2 potatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. pepper
2 T. flour
2 c. skim milk
2 c. cooked chicken or turkey (light meat), chopped


Cook bacon till crisp in a large heavy saucepan. Drain bacon, wiping drippings from saucepan with a paper towel. Crumble bacon and set aside.
In same saucepan, cook onions in 3 T. water until tender. Add chicken broth, frozen corn, potatoes,  salt, and pepper. Bring to a boil. Reduce heat; cover and summer until vegetables are tender, about 15 minutes.

Stir flour into milk until smooth. Pour into vegetable mixture and cook, stirring constantly until thickened. Add chopped chicken or turkey and stir over heat 2-3 minutes more, until heated through. Top with crumbled bacon. Makes 6 servings.

NUTRITION (PER SERVING): 235 calories

Total fat: 3 g (11% of calories)
Protein: 28 g (48% of calories)
Carbohydrates: 24 g (41% of calories)
Cholesterol: 50 mg
Sodium: 515 mg

This recipe would be great with other veggies added (celery, carrots, etc) or some added Ham chunks.