Chicken Noodle Soup

Chicken Noodle Soup:

6 Chicken tenders or 3 breasts, cubed
1 stalk Celery, sliced
1 small bag of Baby Carrots, sliced
1 medium Onion, diced
1 bag of Egg Noodles
Salt and Pepper to taste
8 cups chicken broth.

Mix ingredients and cook on the stove in a large pot, until chicken is done and vegetables are soft and heated through. 

Chicken Stir Fry

Chicken Stir Fry:

6 chicken tenders or 3 chicken breasts, cut into cubes
3 tbsp soy sauce
1 bag frozen vegetables
2 tbsp vegetable oil
1 1/2 cup minute rice, cooked

Heat wok to 350 degrees with vegetable oil.  Add cubed chicken and cook until sides are no longer pink.  Lower temperature to 300 degrees.  Add frozen vegetables and cook until soft and heated through.  Add rice and mix all together.  Add soy sauce to taste.  Serves 4.

Hawaiian Hula Chicken

4 boneless chicken breasts
salt and pepper
4 pieces of bacon, cooked
1 can crushed pineapple, drained
1 cup barbecue sauce
1 1/2 cups cooked rice

Wrap the bacon around the chicken and place in greased crock pot.  Sprinkle with salt and pepper.  Top with pineapple and barbecue sauce.  Cook on low for 8 hours, stirring occassionally.  Serve over rice.

Chicken and Corn Casserrole

1 cup of minute rice, cooked
4 chicken breasts, boiled and diced
1 can corn, drained
1 bag tortilla chips
1 can cheddar cheese soup
1/2 cup milk
1 bag shredded cheddar cheese

Cook minute rice as directed on the box.  Cook chicken on stove in water on high for 20 minutes, or until there is no pink in the middle and dice.  Cook cheddar cheese soup with milk until smooth on the stove.

In a 9 by 12 pan, cover bottom of pan with tortilla chips.  Add diced chicken on top of chips.  Add rice on top of chicken.  Add drained corn on top of rice.  Add soup mixture and smooth over all ingredients with spoon.  Sprinkle cheddar cheese on  top of soup mixture.

Bake at 350 degrees for 15 minutes, until warm all the way through.  

Cheesy Chicken Risotto

2 cups Minute rice, cooked
1 can of cream of chicken
1 can of milk
1/2 cup shredded cheddar cheese
salt and pepper to taste

Cook rice as directed on the box.  In a separate pan, prepare cream of chicken as directed on box, including 1 can of milk as requested on the can.  Heat until hot, as directed.  Sprinkle cheddar cheese and salt and pepper over top of soup and mix together.  Mix cream of chicken mixture into rice.  Heat on stove for 2 minutes and then remove from heat.  Let the rice mixture thicken.  Serve with chicken breasts or chicken cordon bleus.  

Crock Pot Pineapple Chicken

I found this recipe on Pinterest.  It tasted like being at a luau.

Cheesy Bacon Chicken and Rice

8 slices of pre cooked bacon, diced
3 chicken breasts, boiled and diced
1 cup shredded cheese
1 large sour cream
1 can cream of chicken soup
2 cups of corn flakes, crushed
2 tbsp butter, melted
1 cup of minute rice, cooked.

In a buttered baking dish, mix together diced chicken and cooked rice.  Top with diced bacon.  In a separate bowl, mix cream of chicken, sour cream, and cheese.  Spread on top of chicken mixture.  In a separate bowl Combine corn flakes and melted butter.  Sprinkle corn flakes over soup mixture with a spoon.  Bake at 350 degrees for 30 minutes.

Chicken and Veggie Casserole

Chicken and Veggie Casserole

16 oz bag of frozen vegetables

3 chicken breasts, boiled and diced

1 cup shredded cheese

1 large sour cream

1 can cream of chicken soup

1 box stovetop stuffing

Prepare stuffing as directed on the box.  In a buttered baking dish, mix together diced chicken and vegetables.  In a separate bowl, mix cream of chicken, sour cream, and cheese.  Spread on top of chicken/veggie mixture.   Sprinkle stuffing over soup mixture.  Bake at 350 degrees for 30 minutes.

Crock Pot Chicken Burrito Bowl

I found this recipe on Pinterest, and changed some of the cooking methods.

1 cup of minute rice, cooked
3-4 flour tortillas
2 chicken breasts
1 red bell pepper
1 green bell pepper
1 can of black beans, drained
1 avocado, diced
1 cup sour cream
1 bunch of cilantro
4 tablespoons of lime juice

Dice peppers, cilantro, avocados, and tomatoes.  Mix peppers, cilantro, tomatoes, beans together.  Spray Pam into crock pot and place chicken breasts.  Add veggie and bean mixture on top of chicken and spread out.  Cook on low for 7 hours, shredding chicken midway through.  On a plate or a bowl, place a tortilla, then rice, then chicken mixture.  Top with sour cream and avocados.  Serves 4.

Chicken and Ham Casserole

Chicken and Ham Casserole

3 chicken breasts, boneless
6 pieces of ham
2 cups of minute rice, cooked
1 package of Ritz crackers, smashed
1 can of Cream of Chicken soup
2/3 cup of milk
2 cups of shredded cheddar cheese
1 tablespoon butter, melted

Preheat oven to 350 degrees.  Thaw chicken and boil in water on stove for 25 minutes.  Dice chicken into pieces. Prepare minute rice as directed on box.  In a buttered 9 by 13 pan,  spread out rice at the bottom.  Top with ham slices, evenly spread out.  Spread chicken pieces on top of ham.  Add mixture of Cream of Chicken soup and milk.  Sprinkle cheese over soup mixture. Add mixture of ritz cracker crumbs and melted butter.  Bake for 40 minutes.  

Chicken Parmigiana

1 bag of Spinach
1 bottle of Marinara Sauce
4 chicken breasts
1 bag Shredded Mozzarella Cheese
1 cup grated Parmesan Cheese
1 tbsp Olive Oil

Preheat oven to 350 degrees.  In a butter baking pan, spread half of the marinara sauce.  Sprinkle half of Spinach over the sauce.  Place chicken breasts over Spinach.  Sprinkle olive oil and Parmesan cheese over chicken.  Sprinkle the other half of the spinach over the chicken.  Bake for 35 minutes.  Take out of oven.  Spread remaining Marinara sauce over spinach and Sprinkle Mozzarella cheese over the top of the sauce.  Bake for 10 minutes, until the cheese is melted and the sauce on top is warm.  Serves 4.  

Italian Chicken

4 chicken breasts
1 bottle of Italian Dressing
1 cup grated Parmesan Cheese
4 Potatoes
1 bag of Baby Carrots
Italian Seasoning

Spray crock pot with butter spray.  Add Chicken.  Spread 1/3 Italian dressing over chicken.  Add baby carrots.  Spread 1/2 of the remaining Italian dressing over carrots.  Spread the remaining Italian dressing over potatoes.  Sprinkle Italian seasoning and cheese over all.  Cook on low for 6-8 hours, stirring halfway through and before serving.

Ranch Chicken Enchiladas

3 chicken breasts, thawed
1 can black beans, drained
1 cup milk
8 oz sour cream
1 package of Ranch seasoning
1 cup of Mayo.
4 tortillas
2 cups shredded cheese
Salsa (optional)

Cut chicken into bite size pieces and cook in a pot with canola oil for 5-10 minutes on medium high heat, or until chicken is done.  Add black beans and continue cooking for 2 minutes.  Let cool.  In a separate bowl, combine sour cream, ranch seasoning, milk, and mayo.  Mix together for 2 minutes.  Then pour sauce mixture of chicken and beans and stir until well mixed.  In a buttered 9 X 13 baking pan, spread out two tortillas,  Then add half the chicken and sauce mixture and sprinkle half the cheese over it.  Then top with remaining tortillas, chicken, and cheese.  Bake at 375 degrees for 25 minutes.  Serve with salsa, if desired.  Serves 4.

Chicken Salad Sandwiches

2 chicken breasts, cooked and shredded
4 hard boiled eggs
3/4 cup mayo
1 tbsp lemon juice
Celery Salt, to taste
Salt and Pepper, to taste

Peel eggs and dice.  Add to shredded chicken.  Mix in lemon juice and mayo.  Sprinkle with salt, pepper, and Celery salt, and mix in well.  Chill for 2 hours.  Serve on bread.

Crock Pot Chicken Cordon Bleus

4 chicken breasts
4 slices of ham
4 slices of Swiss cheese
1 cup of milk
1 can of cream of chicken soup
2 cups of Parmesan Cheese

Brown chicken breasts on both sides and lay down in buttered crock pot.  Place ham and Swiss cheese slices on top or roll them with toothpicks.  Mix in a bowl, milk, cream of chicken, and cheese and pour over top of chicken breasts.  Cook on low for 6 hours.  Serve with mashed potatoes.

Crock Pot Chicken Stew

1/2 bag of Baby Carrots
6 potatoes, rinsed and cut into cubes
2 cans cream of Chicken soup
1 can of cream of Mushroom soup
2 cans of Chicken Breast, drained or 4 boneless chicken breasts.
1/2 tsp of Garlic Salt

Place carrots in bottom of crock pot.  Then cover with potatoes.  Add chunks of chicken breast.  Mix soups and garlic soul in separate bowl.  Cover the chicken with soup mixture.  Cook for 7-8 hours until vegetables are tender, stirring occasionally.

Crock Pots Barbecue Chicken Sandwiches

2 chicken breasts, boneless

1 bottle of barbecue sauce

1 bag on hamburger buns

Spray cooking spray into the crock pot and pour half the bottle of barbecue sauce into the pot. Place thawed chicken breasts on top of sauce and spread the remaining sauce on top of the chicken. Cook on low for 5 hours. Then take lid off and place chicken on a plate and shred it, placing it back in crock pot and mixing it into the barbecue sauce. Cook on low for 2 hours. Then serve with hamburger buns.

Crock Pot Chicken Parmesan

I found this recipe on Pinterest and made a few changes to it:

• 2-4 boneless, skinless chicken breast halves
• 1/2 cup Bread Crumbs
• 1/4 cup Parmesan Cheese
• 1/4 t black pepper
• 1/4 t kosher salt
• 1 TBSP olive oil
• 1 egg, beaten
• 2 cups of shredded cheddar cheese, mixed with grated parmesan cheese
• 3 cups of marinara or spaghetti sauce
• 1 lb penne

Spread the olive oil into the bottom of your crockpot stoneware insert. Beat the egg with a fork in a separate bowl. Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces in the bottom of the crockpot. Layer the shredded cheeses on top of chicken, depending on how much cheese you like. Cover chicken and cheese with sauce. Close lid and cook on low for 6-7 hours or high for 3-4. Serve with cooked penne, as instructed on bag or box.

Chicken Ranch Lasagna

I found this recipe on Real Mom Kitchen blog, and changed some of the ingredients and cooking methods. Overall, it was a pretty good lasagna. I may try it with penne next time:

2 (12 oz) cans evaporated milk

1 (1 oz) pkg. dry Ranch dressing mix

3 chicken breasts, cooked and cubed

1/8 tsp pepper1 (8oz) lasagna noodles, cooked

1 C cheddar cheese, grated

2 C mozzarella cheese, grated

Boil the chicken breasts for 20 minutes or until done in the middle, and cut chicken up into bite size pieces, then refrigerate. Boil lasagna noodles as instructed on the box. Rinse noodles with cold water and refrigerate. Combine evaporated milk and Ranch dressing packet in saucepan. Heat over low heat, whisking until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes whisking frequently. Layer a quarter of lasagna noodles, poultry sauce, and mozzarella cheese in greased 9×13 pan. Repeat layers again until you run out of ingredients. Top with sauce and cheddar cheese. Bake at 350 for 35-40 minutes or until hot and bubbly.

Malibu Chicken

I love the Malibu chicken at Sizzler and here's a recipe for something that tastes similar:

Roll the chicken breast in flour, egg, and breadcrumbs. Brown on both sides for 4 to 5 minutes in skillet with vegetable oil and butter. Place breasts in baking pan and top each breast with a piece of ham and a piece of swiss cheese. Bake at 350 degrees for 40 minutes.