Contributed by: Kelly Brown, Lisa Rice
1 bunch fresh cooked broccoli
3 cups cooked de-bonded chicken pieces (I boil 4 Costco chicken breasts for 1 hour then break apart)
2 cans cream of chicken soup
1 cup mayonnaise (Best Foods)
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup grated cheese
1/2 cup buttered bread crumbs (optional)
Cook broccoli, drain, and arrange in 9x13 baking dish. Lay chicken pieces on top of broccoli. Combine cream of chicken soup, mayonnaise, lemon juice and curry powder and pour over broccoli and chicken. Top with cheese and bread crumbs. Bake at 350 for 30 minutes. Serve over rice.
Saturday, February 28, 2009
French Onion Crock Pot Chicken
Contributed by: Abby Trapp
1 can Cream of Chicken Soup
1 can French Onion Soup
6-8 Boneless/Skinless Chicken Breasts (I use the tenderloins and put about 12 in)
Pam
Spray slow cooker with pam. Place chicken in bottom and pour soups over chicken. Cook on low 6 hours or on high 3 hours.
Serve over rice.
1 can Cream of Chicken Soup
1 can French Onion Soup
6-8 Boneless/Skinless Chicken Breasts (I use the tenderloins and put about 12 in)
Pam
Spray slow cooker with pam. Place chicken in bottom and pour soups over chicken. Cook on low 6 hours or on high 3 hours.
Serve over rice.
Peanut and Salsa Chicken
Contributed by: Brooke Kane
4-6 chicken breasts, thighs, etc
1/2 cup hot water
1/2 cup creamy peanut butter
1/2 cup chili sauce
1/4 cup soy sauce
2 T. oil
2 T. vinegar
2-3 cloves minced garlic
2 tsp grated ginger
1/2 tsp ground red pepper
Combine all marinade ingredients and pour over chicken that has been placed in a large bowl (I like to double the marinade and keep some out for extra "sauce" later when it's served). Marinade chicken for several hours. Grill.
Serve chicken with rice, extra sauce and peanuts (if desired) and the following salsa:
1 cup chopped fruit: peaches, plums or pears
1 cup chopped seeded cucumber
2 T chopped green onion
2 T parsley or cilantro
1 T sugar
1 T vinegar
1 T oil
Combine and chill 1-2 hours before serving.
4-6 chicken breasts, thighs, etc
1/2 cup hot water
1/2 cup creamy peanut butter
1/2 cup chili sauce
1/4 cup soy sauce
2 T. oil
2 T. vinegar
2-3 cloves minced garlic
2 tsp grated ginger
1/2 tsp ground red pepper
Combine all marinade ingredients and pour over chicken that has been placed in a large bowl (I like to double the marinade and keep some out for extra "sauce" later when it's served). Marinade chicken for several hours. Grill.
Serve chicken with rice, extra sauce and peanuts (if desired) and the following salsa:
1 cup chopped fruit: peaches, plums or pears
1 cup chopped seeded cucumber
2 T chopped green onion
2 T parsley or cilantro
1 T sugar
1 T vinegar
1 T oil
Combine and chill 1-2 hours before serving.
Baked Chicken
Contributed by: Katie Anderson
4 chicken breasts (boneless, skinless)
4-8 slices swiss cheese
1 can cream of chicken soup
1/4 c. melted margarine
1 c. stuffing mix (crushed)
Arrange chicken in a lightly greased 9 x13 baking dish
Put cheese on top. Put soup on top of that. Next add bread crumbs.
Drizzle butter on crumbs.
Bake at 350 for 45-55 minutes.
4 chicken breasts (boneless, skinless)
4-8 slices swiss cheese
1 can cream of chicken soup
1/4 c. melted margarine
1 c. stuffing mix (crushed)
Arrange chicken in a lightly greased 9 x13 baking dish
Put cheese on top. Put soup on top of that. Next add bread crumbs.
Drizzle butter on crumbs.
Bake at 350 for 45-55 minutes.
Chicken Club Pasta
Contributed by: Stacy Hughes
1- lb. bacon, diced
1&1/2 c. half-and-half
2-3 T. dried parsley
3/4 c. grated Parmesan cheese
1- lb. boneless, skinless chicken breasts, cooked and cubed
Optional: sliced mushrooms
garlic salt and pepper to taste
12-16 oz. pkg. pasta, cooked
Fry bacon until almost crisp; drain. Return bacon to skillet; add half-and-half, parsley, cheese, chicken and mushrooms. Season to taste. Reduce heat; stir and heat for about 4 minutes. Spoon over pasta; toss to coat. Makes 6-8 servings.
Use whatever pasta you have- I usually use bow tie.
1- lb. bacon, diced
1&1/2 c. half-and-half
2-3 T. dried parsley
3/4 c. grated Parmesan cheese
1- lb. boneless, skinless chicken breasts, cooked and cubed
Optional: sliced mushrooms
garlic salt and pepper to taste
12-16 oz. pkg. pasta, cooked
Fry bacon until almost crisp; drain. Return bacon to skillet; add half-and-half, parsley, cheese, chicken and mushrooms. Season to taste. Reduce heat; stir and heat for about 4 minutes. Spoon over pasta; toss to coat. Makes 6-8 servings.
Use whatever pasta you have- I usually use bow tie.
Karin's Enchilada Chicken Bake
Contributed by: Karin Brown
9-12 Flour tortillas
19 oz red enchilada sauce
1 cup frozen corn, thawed
1 can (15 oz) black beans, drained and rinsed
1 lb cooked, shredded chicken
2 cups shredded Mont.-Jack cheese (I probably use 3 but I like things cheesy)
Heat oven to 350 degrees
Combine
the corn, black beans, chicken, 1/2 cup of cheese and a little more than 1/2 of the enchilada sauce
In the bottom of a 9x13 pan (I also use my big, oval corning ware just so the layers are thicker), spread a little enchilada sauce (to help with sticking).
Line bottom of pan with tortillas and top with 1/2 of the chicken mixture. Sprinkle with cheese.
Top with tortillas, top with remaining chicken mixture and sprinkle with cheese.
Top with tortillas and cover with remaining enchilada sauce. Sprinkle with cheese.
COVER and bake for 20 minutes. Remove cover and bake 10 minutes more. (If using corning ware, it sometimes needs a few more minutes to be warm in the center)
Let sit for 5 minutes before cutting.
Can serve with sour cream.
9-12 Flour tortillas
19 oz red enchilada sauce
1 cup frozen corn, thawed
1 can (15 oz) black beans, drained and rinsed
1 lb cooked, shredded chicken
2 cups shredded Mont.-Jack cheese (I probably use 3 but I like things cheesy)
Heat oven to 350 degrees
Combine
the corn, black beans, chicken, 1/2 cup of cheese and a little more than 1/2 of the enchilada sauce
In the bottom of a 9x13 pan (I also use my big, oval corning ware just so the layers are thicker), spread a little enchilada sauce (to help with sticking).
Line bottom of pan with tortillas and top with 1/2 of the chicken mixture. Sprinkle with cheese.
Top with tortillas, top with remaining chicken mixture and sprinkle with cheese.
Top with tortillas and cover with remaining enchilada sauce. Sprinkle with cheese.
COVER and bake for 20 minutes. Remove cover and bake 10 minutes more. (If using corning ware, it sometimes needs a few more minutes to be warm in the center)
Let sit for 5 minutes before cutting.
Can serve with sour cream.
Oriental Cabbage Salad
Contributed by: Shaylyn Johnson
2 chicken breasts – cooked & shredded
1 head of cabbage – shredded
1 bag of salted sunflower seeds
1 bag of frozen peas – thawed
2 packs of ramen noodles – crush the noodles
Add all of the above ingredients in a large bowl and don’t add the dressing or crushed noodles until right before serving
Dressing: mix in a jar or bowl and add on top of the salad just before serving
½ cup oil
3 Tbsp Vinegar
2 Tbsp Sugar
1 tsp salt
½ tsp pepper
2 seasoning packets from Ramen noodles
2 chicken breasts – cooked & shredded
1 head of cabbage – shredded
1 bag of salted sunflower seeds
1 bag of frozen peas – thawed
2 packs of ramen noodles – crush the noodles
Add all of the above ingredients in a large bowl and don’t add the dressing or crushed noodles until right before serving
Dressing: mix in a jar or bowl and add on top of the salad just before serving
½ cup oil
3 Tbsp Vinegar
2 Tbsp Sugar
1 tsp salt
½ tsp pepper
2 seasoning packets from Ramen noodles
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