White Chicken Chili

This recipe comes from my good friend, Kristen. I modified it to my own tastes! Enjoy! :o)

1-2 tbsp. olive oil
1 sweet onion, chopped
4 cloves garlic, minced
7 cups chicken broth
2 7 oz cans diced green chiles
2 tsp. ground cumin
1 tsp. dried oregano
5 cans great northern beans (white beans), drained and rinsed
4 chicken breasts, cooked and chopped
1 1/2 cups monterey jack cheese, shredded

In a large soup pot, saute onion and garlic in olive oil until onions are tender. Add chicken broth, chiles, cumin, oregano, beans and chicken to the pot. Bring all ingredients to a boil; reduce heat and simmer on low heat for 2 hours, or more. Just before serving, add cheese to the pot and stir until thick & melted.

Crockpot Chicken Cordon Bleu

4-6 thin slices of ham
4-6 slices of mozzarella
4-6 boneless, skinless chicken breasts, flattened to aout 1/4 in. thickness
2 cans cream of chicken soup
1 cup milk
1/2 - 1 cup bread crumbs

Place a slice of ham and a slice of mozzarella on each chicken breast; roll each chicken breast and secure with a tooth pick. Place chicken rolls in a greased crockpot. Mix soup and milk and pour over chicken. Sprinkle bread crumbs over soup mixture. Cover and cook for 6-8 hours on low. Remove toothpicks before eating. Serve with rice or potatoes.

Chicken in the Crockpot

I know...it's not super descriptive...but that's what we've always called it!

4-6 boneless, skinless chicken breasts
4-5 carrots, cut up
4-5 celery ribs, cut up
1 can cream of chicken
1 can cream of celery
1 can water
1 tbsp. poultry seasoning
salt & pepper to taste

Place all ingredients in a crockpot. Cook on low 8 hrs. Before serving, make sure chicken is broken into bit size pieces. Serve over mashed potatoes, or cooked rice.

Chicken Taco Soup

3 cooked and cut up chicken breasts
2 cans chicken broth
2 cans refried beans
1 can black beans
1 can corn
1 can green chiles
1 tbsp. taco seasoning (more if you want it spicier)

Heat all ingredients in pan on the stove or in a crockpot until refried beans dissolve. Serve warm, with sour cream, cheese and corn chips on top.

Chicken with Creamy Italian Sauce

4-6 skinless, boneless chicken breasts
1/4 cup butter
1 (.7 oz) pkg. Italian salad dressing mix
1/2 cup chicken broth
1 can golden mushroom soup
4 oz. chive & onion cream cheese (this usually only comes in an 8 oz. tub, so just scoop out half)
salt & pepper to taste

Place chicken in a prepared 9x13 pan. In a small saucepan, melt butter. Then add dressing mix, chicken broth, and soup; stir. Blend in cream cheese until smooth. Pour mixture over chicken. Bake for 60 minutes at 325 degrees. You can serve chicken and sauce over hot pasta.

Mozzarella Chicken

4-6 boneless, skinless chicken breasts
4-6 slices mozzarella cheese
1 can cream of chicken soup
1/4 cup water
1 cup herbed stuffing mix, crushed
1/4 cup melted butter/margarine
salt & pepper to taste

Place chicken breasts in greased 9x13 pan and sprinkle with salt & pepper. Place a slice of cheese on each chicken breast. Combine soup & water and pour over cheese slices. Sprinkle crushed stuffing mix over soup, spreading evenly. Drizzle melted butter over stuffing crumbs. Bake 55-60 minutes at 375 degrees.

The Best Darn Chicken Salad

When I moved to The Woodlands, TX many years ago, there was a tradition amongst some of the girls in the neighborhood. When it was somebody's birthday, we would all get together at someone's house and serve this chicken salad on croissants!! It is SO tasty.

2-3 chicken breasts, cooked and shredded
2 Gala apples, chopped
3-4 celery ribs, chopped
1/2 red onion, chopped
1/2 cup pecans, finely chopped
1 tbsp. sweet pickle relish, to start (you can add more if you like)
1/2 - 3/4 cup mayo, to start (add until it is the consistency you want)
A couple dashes of celery seed or celery salt (whatever you have)
Salt & pepper, to taste

Mix all ingredients together. Serve on bread of choice, though I prefer croissants! :o)

Chicken Noodle Soup

4-6 chicken breasts
10 cups water
4-5 chicken bouillon cubes
3/4 cup chopped onion, divided
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup chopped celery
1 cup chopped carrots
2 cups wide egg noodles

In a heavy pot, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Skim off anything that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, and pepper. Simmer, covered for an additional 35-45 minutes or until chicken is tender. Remove chicken from broth and cut into bit size pieces (I actually shredded mine, because it was tender enough). Skim fat from top of broth. Return chicken to broth. Stir in celery, carrots, and 1/4 cup onion. Bring to a boil, reduce heat, cover and simmer 15 minutes or until carrots are crisp-tender. Bring back up to a boil. Drop noodles into boiling soup. Cook, uncovered for 5-10 minutes until noodles are tender, stirring occasionally.

Chicken Casserole with Red Sauce

2/3 cup oil
1/2 cup flour
1/4 cup chili powder
1/4 tsp. salt
1 to 2 tbsp. minced garlic
6 cups chicken broth
4 cups cooked chicken breasts, chopped
1 cup sour cream
4 cups shredded Colby/Jack cheese, divided
1 can corn, drained
12 corn tortillas, cut into bite size pieces
1 small can chopped olives, drained

In a skillet, heat oil over medium-low heat. Add flour, chili powder, salt and garlic and cook 5-7 minutes. Add broth and stir to combine. Simmer over low heat for 30 minutes, stirring occasionally, until thickened. While sauce is simmering, combine chicken, sour cream, 2 cups of cheese and corn in a large bowl. Mix well. In a greased 9 x 13 pan spoon half the sauce, tortilla pieces and chicken mixture. Repeat layers. Sprinkle remaining 2 cups of cheese and olives over top layer. Cover with foil and bake for 30 minutes at 350 degrees. Remove foil and bake an additional 5 minutes.

Chicken and Creamy Rice Casserole

So, years ago, when someone had brought in a meal to our house for one reason or another, they brought a wonderful rice and chicken dish. Because I never asked for the recipe from the woman who brought it in, we've been on the search for a recipe that duplicated it. We have had no luck in our search....until now:

1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 3/4 cup instant rice, uncooked
1 pkg. dry onion soup mix
2 cups water
4-6 boneless, skinless chicken breasts

In a bowl, combine all ingredients, except for the chicken. Pour into a prepared 9x13 pan. Gently push chicken breasts into the mixture until they are partly covered. Cover pan with foil, bake at 350 degrees for 1 1/2 hours. Uncover and bake for an additional 30 minutes.

Chicken & Biscuits

Now, this one comes from the Kraft Food & Family magazine, but it was totally worth posting here!!

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken (I boiled and shredded mine for a change of pace)
1 16 oz. pkg frozen mixed vegetables, thawed (I really only used half a bag or else it would have been veggie overload for my kids)
1 cup shredded cheese
1 cup baking mix
3 tbsp. milk

Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream. Add chicken, vegetables and cheese; mix. Pour chicken mixture in a prepared 8x8 pan. In a separate bowl, place baking mix. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop dough by heaping tablespoonfuls into 6 mounds over chicken mixture. bake 35 minutes until biscuits are golden brown and chicken mixture is hot and bubbly.

Chicken and Dumplings

This recipe was given to me. It belongs to my brother-in-law's grandmother, Mary Francis Hill. In fact today (Sept. 19th) was her birthday! Enjoy!

3-4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 pkg. chicken bouillion (i've never seen them in pkgs, so I'm assuming I used 1-2 tsp. of the granules last time I made this)
1 cup milk

Boil chicken breasts in a full pot of water for about 25-30 minutes. Remover chicken from pot, cool, and rip into bite size pieces. Return chicken to pot with remaining chicken water, over med-low heat. Add to the pot the soup, chicken bouillion, and milk.

Dumplings:
3/4 cup shortening
3/4 tsp. salt
3 cup flour
3/4 cup water

In a large bowl, put shortening, salt, and flour. Cut with pastry cutter until coarse crumbs. Add wather and mix with a fork. Them form into a ball and roll out on a floured surface. Cut dough into about 2-3" strips. Add dumplings to chicken mixture and increase heat to a boil. Cook about 30 minutes and serve.

Sour Cream Chicken

1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. lemon pepper
4-6 chicken breasts
1 can cream of chicken soup
1 cup sour cream
1/2 cup chicken broth

Place chicken in a slow cooker. Combine first four ingredients; sprinkle over chicken. In a separate bowl, combine soup, sour cream, and broth. Pour over chicken. Cover and cook for 6-8 hours on low. Serve over rice or cooked egg noodles.

Chicken Divan

(this may not be your 'traditional' chicken divan because of the lack of broccoli. Oh, and I should mention this NOT a fat free meal)

4-6 skinless, boneless chicken breasts
salt, pepper, paprika, onion salt, garlic salt
2 cans cream of chicken soup
1 1/2 cups sour cream
1 1/2 cups shredded cheese
1 1/2 cups mayo
2 tsp. lemon juice
2 tbsp. dried onions

Place chicken in a prepared 9 x 13 pan. Season with salt, pepper, paprika, onion & garlic salts. In a separate bowl, combine remaining ingredients; mix well. Pour over chicken. Bake for 2 hours at 275 degrees. Serve chicken with sauce. Sauce goes well over potatoes too.

Shredded Chicken Sandwiches II

4-5 skinless, boneless chicken breasts
6 tbsp. butter
6 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/2 cup celery, thinly sliced
12 sandwich rolls*

Place chicken in a large saucepan, cover with water (I used chicken broth for more flavor...took about 6 cups of liquid to cover the chicken) and bring to a boil. Reduce heat and simmer one hour, or until juices run clear when chicken is pierced. Reserve 2 1/2 cups chicken broth, from simmering. Allow chicken to cool and then shred. Place shredded chicken aside in a mixing bowl. In a sauce pan, melt butter; whisk in flour until smooth, over low heat. Stir in reserved broth; boil one minute. Add salt and pepper; stir in celery. Heat thoroughly. Pour sauce over chicken in the bowl and mix well. Serve on toasted rolls.


*I used Rhodes rolls. Allow rolls to bake and cool before splitting and filling with chicken mixture.

Chicken Dip

2-3 cans cream of chicken soup
2 (8 oz.) pkgs. cream cheese
1 sm. can diced jalapenoes, drained or undrained (depending on how hot you want your dip)
2 sm. cans diced chiles
1 can chicken, drained
tortilla chips

Place all ingredients, except tortilla chips, in a crock pot. Cook on low for several hours. The longer it cooks, the better it is. Serve with tortilla chips.

Crispy Parmesan Chicken Strips

This recipe comes from HERE! Enjoy!

10+ chicken tenders, thawed and rinsed
1 cup flour
1 tsp. salt
1 tsp. pepper
2 eggs
1 tbsp. water
1 cup bread crumbs
1 cup parmesan cheese, shredded
olive oil

In three shallow bowls combine the following: bowl #1-- flour, salt, pepper; bowl #2 -- eggs (beaten), water;
bowl #3 -- bread crumbs, parmesan cheese. Take your chicken and coat it in the flour mixture first; shake off excess. Then dip in egg mixture; coat completely. Last, dip it in the bread crumb mixture; coat completely. Set aside. Heat olive oil in a non-stick skillet and brown chicken strips about 30-45 seconds on each side. Place browned chicken in a 9x13 pan and bake the rest of the way through at 350 degrees for 15-20 minutes. Serve with choice of pasta or other side.

Shredded Chicken Sandwiches

4 T. olive oil
4 boneless, skinless chicken breasts
1 onion, chopped (I only did about 1/4 of an onion)
1 can cream of musroom soup
1 1/2 cups chicken broth
2 t. soy sauce
2 t. Worcestershire sauce
salt and pepper in taste

8 multi-grain or wheat buns, split
optional: pickle slices

Heat oil in a skillet over medium-high heat. Add chicken; brown for 5 minutes on each side. Arrange chicken in a slow cooker; set aside. Add onion to skillet; saute until golden brown. Add remaining ingredients, except buns and pickles, to skillet; stir well and pour over chicken in slow cooker. Cover and cook on low setting for 6-8 hours. Remove chicken from slow cooker and shred with a fork. Return to slow cooker, stir well, and spoon chicken onto buns and garnish with pickles if desired. Makes 8 sandwiches.

Cafe Rio Chicken

(disclaimer: I've never actually been to Cafe Rio, so I really have no idea if this even tastes the same! But I thought it was good, nonetheless!)

6 chicken breasts
1 small bottle of italian dressing
1 Tbsp. chili powder
1 tsp. garlic powder
2 pkg. Ranch dressing mix
1 cup water
1 Tbsp. cumin

Mix all ingredients together in a slow cooker. Cook on low 6-8 hours. Remove chicken and shred with fork. Return to liquid in crock pot. Serve in flour tortillas with grated cheese.

Tasty Onion Chicken

4 boneless, skinless chicken breasts
1/2 cup melted butter
1 tbsp. Worcestershire sauce
1 tsp. ground mustard
6 oz. French's Fried Onions, crushed

In one shallow bowl, combine butter, Worcestershire sauce, and ground mustard. In another shallow bowl, place crushed onions. Dip each chicken breast in the butter mixture and then roll in crushed onions. Place chicken breasts in a greased 9x13 pan. Bake at 400 degrees for 20-25 minutes, or until juices run clear. (I had to cook mine about an extra 10 minutes because my chicken breasts weren't completely thawed when I went to cook them.)