Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1¾ cups chicken broth
• ⅔ cup milk
• 2 (9 inch) unbaked pie crusts

Instructions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Chicken Taco Soup

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Instructions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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Slow-Cooker Chicken and Vegetable "Stir-Fry"

Ingredients

1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin
 

Directions

1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.

2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.

3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve. 





Yahoo Shine

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Broccoli, Rice, Cheese, and Chicken Casserole

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make.



Ingredients:

2 cups water

2 cups uncooked instant rice

2 (10 ounce) cans chunk chicken, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 (16 ounce) package frozen chopped broccoli

1 small white onion, chopped

1 pound processed cheese food

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

http://allrecipes.com/Recipe/Broccoli-Rice-Cheese-and-Chicken-Casserole/Detail.aspx?evt19=1

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Chicken Quesadillas - Campbell's

This is a recipe from Campbell's kitchen.


Ingredients:

• 1( 10.75 oz ) can Campbell's Condensed Cream of Chicken Soup 
• 1 teaspoon chili powder
• 1/2 cup shredded cheddar cheese
• 2 ( 4.5 0z) cans Swanson premium chunk chicken breast in water -drained
• 8 flour tortillas

Directions: 

1. Preheat oven to 425

2. Mix soup, cheese, chili powder, and chicken

3. Spread 1/4 cup soup mixture on half of each tortillas to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.

4. Bake 10 minutes or until hot.


 If you want to add a little kick, add red pepper or chopped  jalapenos. I also recommend adding some onion and garlic.









http://allrecipes.com/Recipe/Chicken-Quesadillas-4/Detail.aspx?evt19=1

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Sweet Chicken Bacon Wraps

Ingredients

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Paula Dean Sweet Chicken Bacon Wraps

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Barbecue Chicken Sandwiches in the Crock Pot

Ingredients:

Servings: 4-6

1 -2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion,
 sliced 4 -6 hamburger buns

Directions: 

1. Remove all visible fat from the chicken and toss it in the crock pot.
2. Place the onion slices on top of the chicken.
3. Pour the barbecue sauce over top.
4. You may not need the entire jar, just enough to cover the chicken.
5. Cook it on LOW for 8 hours or until the chicken is nice and tender.
6. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
7. Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
8. Voila!
9. An easy weeknight meal that doesn't heat up your kitchen in the summertime!
10. I love this with potato chips and a carrot and raisin salad.

Found this recipe on www.food.com

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Crockpot Chicken Tacos

Crockpot Chicken Tacos
Serves: ~12 people

1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own is my favorite)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc.

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Spicy Chicken Soup

Baked tortilla chips and a garden salad are excellent accompaniments for this soup.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1  (7-ounce) can chipotle chiles in adobo sauce
• 1  teaspoon  olive oil
• 1  cup  chopped green bell pepper
• 1/2  cup  chopped green onions
• 1  tablespoon  bottled minced garlic
• 1  teaspoon  ground cumin
• 2  cups  chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
• 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1  (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
• 1  (11-ounce) can whole-kernel corn with sweet peppers, drained

Preparation

Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

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Pecan Chicken Tenders

Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.

Yield: Makes 6 to 8 servings

Ingredients

• 1  cup  pecan halves
• 1 1/2  cups  all-purpose baking mix
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 1  (18.4-oz.) package boneless, skinless chicken breast tenderloins
• 2  large eggs
• 1/2  cup  buttermilk
• Vegetable cooking spray
• Garnish: green onion curls

Preparation

Place pecans in a single layer in a shallow pan.

Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.

Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.

Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.

Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.

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Rosemary Chicken Salad Sandwiches

Ingredients

• 3  cups  chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
• 1/3  cup  chopped green onions
• 1/4  cup  chopped smoked almonds
• 1/4  cup  plain fat-free yogurt
• 1/4  cup  light mayonnaise
• 1  teaspoon  chopped fresh rosemary
• 1  teaspoon  Dijon mustard
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 10  slices whole-grain bread

Preparation

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

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Chicken and Biscuits Casserole

INGREDIENTS

• 
  
• 2 cups cubed cooked chicken
• 10 oz. cooked broccoli
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/4 cup chopped onion
• 1/4 cup sour cream
• 1/2 cup shredded Cheddar cheese
• 1 1/2 tsp. Worcestershire sauce
• 1 dash curry powder
• 8 oz. refrigerated biscuits
• 1/4 sour cream (for topping)
• 1 egg (for topping)
• 1 tsp. celery seed (for topping)
• 1/2 tsp. salt (for topping)

DIRECTIONS

PREHEAT oven to 375 degrees.

COMBINE first 9 ingredients and pour into a lightly greased 1 1/2 quart casserole dish.

BAKE for 20-25 minutes, or until hot and bubbly.

SPRINKLE top of hot mixture with cheese.

CUT biscuits into halves and arrange over the top.

MIX sour cream, egg, celery seed, and salt to make topping; sprinkle over top of biscuits.

RETURN to oven, and continue baking 25-30 minutes, until biscuits are cooked and browned.

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White Chicken Chili

A delicious chicken chili for the slow cooker, made with chicken, beans, and other ingredients.

Ingredients:

1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
1 cup chopped onion
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannellini), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)

Preparation:

In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.

Now here is the important part if you don't want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.

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Mediterranean Stuffed Chicken Breasts

                                                                                                                                















Yield: 8 servings (serving size: 1 stuffed chicken breast half)

Ingredients


1 large red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon minced fresh basil
8 (6-ounce) skinless, boneless chicken breasts

Preparation

Directions:
Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

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Chicken Soft Tacos

Prep Time: 10 minutesCook Time: 5 minutesYield: Serves 4Cost per Serving: $2.32

Ingredients

• 1  small red onion
• 1  large tomato
• 1  avocado
• 1  pound  precooked boneless, skinless chicken breast
• 1/4  teaspoon  chili powder
• 1/4  teaspoon  garlic powder
• 1  tablespoon  olive oil
• 4  6- to 8-inch flour tortillas
• 1/4  cup  low-fat shredded Cheddar
• 1/2  cup  salsa

Preparation

Dice onion, tomato and avocado; toss together in a bowl. Cut chicken into strips. Sprinkle chicken with chili powder and garlic powder. Warm olive oil in a large skillet and sauté chicken until heated through, about 2 minutes. Remove chicken from skillet and divide among tortillas. Top chicken with onion mixture, Cheddar and salsa. Serve immediately.

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Easy Cheesy Slow Cooker Chicken

Ingredients:

6 boneless chicken breast halves, without skin
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup

Preparation:

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours.

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2-Step Creamy Chicken and Pasta

Ingredients

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (16 ounce) bag frozen pasta and vegetable blend
1 (10.75 ounce) can your favorite Campbell's® Cream Soup*
1/2 cup water

Directions

Heat oil in skillet. Add chicken and cook until browned, stirring often.
Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

Footnotes

Tip: *Delicious with Campbell's® Cream of Chicken, Cream of Mushroom or Cream of Celery Soup.

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Tea Smoked Chicken

An exotic Asian recipe that uses tea as the main ingredient for smoking chicken. The tea leaves lend their rich brown color and aroma to make this a truly unique dish. 

Ingredients: 
2 lbs. chicken 
½ cup china black tea leaves 
2 tablespoons brown sugar 
2 tablespoons rice wine 
2 scallions 
1 tablespoon minced fresh ginger 
2 teaspoons salt 
1 ½ teaspoons crushed Szechwan peppercorns 
Sesame oil 

Directions: 
Cut the scallions into 2 inch long pieces and flatten with the side of a cleaver. 
Combine wine, salt, brown sugar, scallions and ginger and peppercorns in a large bowl. Place the chicken in the bowl and rub the mixture all over the chicken. 

Marinate the chicken overnight in the refrigerator. Discard the marinade and tuck the scallions and ginger inside the chicken. 

Get the smoker up to a temperature of about 250 deg. F. Place the chicken inside and leave about a ¼ of the tea leaves on the embers. Allow it to smoke. After every hour, add a ¼ of the tea leaves. Take out the chicken from the smoker once it has cooked through. Just before serving, brush the chicken with sesame oil. Cut into pieces and serve. 

Tips: 
Insert a thermometer into the thickest part of the chicken breast to check if it has cooked. Remove the chicken from the smoker when the thermometer reads 170 deg. F.

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Beef and Chicken Kabobs

1 pound beef sirloin steak
1 14 1/4-oz. can pineapple slices
1/2 cup catsup
3 tablespoons vinegar
2 tsp. instant beef bouillon granules
1/4 cup finely chopped onion
1 tsp. celery seed
1/2 tsp. ground cinnamon
1 bay leaf
12 small whole chicken wings


Cut beef in 1 inch pieces. Drain pineapple; reserve syrup. Cover and refrigerate pineapple. Add water to syrup, if necessary, to measure 3/4 cup liquid; combine with catsup, vinegar, bouillon, onion, celery seed, cinnamon, allspice, and bay leaf. Add meat pieces to marinate. Cover; refrigerate several hours, stirring occasionally. Drain meat, reserving marinade. Quarter each pineapple slice; place 2 pieces together. Thread on skewers alternately with beef and chicken. Grill over hot coals until done, about 20 minutes, turning and brushing occasionally with reserved marinade. Heat remaining marinade; pass with kabobs. Makes 6 servings.

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Brown-Bag Barcelona Chicken

Amaze your family and friends with this succulent, moist chicken and tender vegetables baked in a brown paper bag! This bag-o-chicken recipe, inspired by author and columnist Jeanne Jones, bakes chicken, carrots, and potatoes to perfection, seasoned with the sunny flavors of Spain—tomatoes, olives, dry sherry, marjoram, almonds, and red bell pepper. Allow 1-1/4 hours of unattended cooking time and just 25 minutes to actually prepare the bird. The effort is minimal and the result divine.

Prep time: 25 minutes
Cook time: 1 hour, 15 minutes; plus 10 minutes standing time
Yield: 6 to 8 servings.

Ingredients:
1 frying chicken (about 4 pounds)
3 cloves garlic, minced
2 tablespoons dry sherry
2 teaspoons paprika
1 teaspoon dried marjoram
1 teaspoon salt
1 red bell pepper, cut into 1-inch chunks
1/2 red or yellow onion, cut into 1-inch chunks
1 carrot, cut into 1-inch chunks
2 russet potatoes (about 1 pound),
   cut into 1-inch chunks (leave skin on)
1 cup pitted green salad olives with pimiento
1/4 cup blanched whole almonds
1/2 cup oil-packed sun-dried tomatoes,
   chopped, drained, and oil reserved

Place the oven rack in the lower third of the oven. Be sure to allow plenty of space so that that the brown bag doesn't come in contact with the sides, top, or bottom of the oven.

Heat oven to 450 degrees F.

Fold the wing tips back and under the bird. Place the chicken in a 13x9x2-inch baking dish.

In a large bowl, mix the garlic, sherry, paprika, marjoram, and salt together to create a spice mixture. Rub the spice mixture all over the chicken and in the chicken cavity, leaving about 1 tablespoon in the bowl.

Toss the red bell pepper, onion, carrot, and potatoes in the bowl with the remaining spice mixture. Add the olives, almonds, and sun-dried tomatoes with a spoonful of the oil from the tomatoes, and mix all to coat thoroughly.

Lift the chicken and spoon the vegetables around and under the bird.

Carefully slide the pan into a clean, brown paper grocery bag. Today's markets are using shorter bags. If the bag isn't long enough to fold over the end, carefully turn the pan around 90 degrees in the bag and then fold and staple the end shut.

Place the bag in the oven (make sure the bag doesn't rest against the top or sides of the oven.) Bake for 1 hour and 15 minutes.

Carefully remove the bag from oven. Cut open the bag. Let the chicken stand for 10 minutes before serving. Spoon the vegetables on a platter and top with pieces or slices of the chicken.

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