Good Ole' Comfort Food Chicken Casserole

This is one of those impossible to photograph, good ole' comfort food meals. My kids especially like this one. I love the crunch that the water chestnuts add. It makes a lot but never has a problem getting eaten in our house.


Ingredients:
2 cups chicken, cooked & cubed
1 8oz. can water chestnuts
1 cup diced onion
1 cup chopped celery
1 cup mayo
1 10.75oz. can cream of mushroom
12oz. wild riced, prepared


Directions:
Mix all ingredients together in a medium sized bowl. Pour mixture into a lightly greased casserole dish or 9x13 pan. Cook for 30-40 minutes at 350 degrees, or until warmed through.
*adapted from a church activity recipe

White Grape Juice Chicken

I haven't made this one yet but plan too. I had this over at a friends house the other day and it was pretty good and sounds really easy to make.

   5 lg. chicken breasts
   Italian salad dressing

Fry chicken in salad dressing until it turns white, put in crock pot.

Mix in sauce pan until smooth and creamy.

   8 oz. cream cheese, softened
   1 can cream of mushroom soup
   1 cup white grape juice

Pour over chicken. Cook for about 3 hours.

Southwestern Egg Rolls

1 chicken breast fillet, diced *
½ red bell pepper, minced *
2 T. green onion, minced
¼ c. white onion, minced
1 can corn (or frozen about 1 c.) *
1 can black beans, rinsed and drained *
2 T. spinach, sliced very thinly (optional)
1 small can green chilies *
½ T. parsley *
½ t. cumin *
½ t. chili powder *
¼ t. salt *
dash cayenne pepper *
1 c. Ceddar Cheese, shredded*
Flour Tortillas *

Avocado-ranch dipping sauce:
1 c. ranch (any style) *
1 whole avocado, mashed (Or more if you like it!)
1 tsp. minced onion *
Salt & Pepper *
Blend together with blender.

Cook chicken and dice. In large bowl mix all ingredients together.
Sauté all ingredients (including chicken) until warm. Remove from heat and add shredded cheese. Mix well. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together so mixture can not escape. Place inside a panni grill or George Forman to grill and melt cheese. You can also make like a grilled cheese sandwich, just put something heavy on top of burrito to grill. Serve with dipping sauce.
From: www.myfoodstoragedeals.blogspot.com

Chicken Pot Pie

2+ cups frozen mixed vegetables, thawed (our favorites are corn, peas and carrots)
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1/4 cup milk

Crust:
1 cup Original Bisquick
½ cup milk
1 egg

Heat oven to 400. Mix vegetables, chicken, soup and 1/4 cup milk in casserole dish. **If I haven't thawed my veggies I'll stick it in the microwave for a few minutes at this point. If the mixture is too cold the biscuit crust doesn't get cooked in the middle** Stir remaining ingredients until blended for crust. Pour on top of veggie mixture. Bake about 30 minutes or until golden brown.

Imperial Chicken

Mix all together:
2 c. bread crumbs
3/4 c. parmesan cheese
1/4 c. chopped parsley (fresh)
1 clove garlic, minced
2 tsp. Salt
1/8 tsp. Pepper

Melt 1 cube of butter. Roll 8 chicken breasts in melted butter (I usually cut them smaller - more like chicken strips) and then in bread crumb mixture. Place in greased baking dish. Bake at 350 for 1 hour.

I love serving these with pasta and alfredo sauce - or with a good potato dish.

Mama's Chicken Salad

One bag frozen boneless skinless chicken tenderloins
One 16 oz jar Mayo
5 tsp fresh or dried basil
1 cup finely chopped cashews
1 cup coarsely cut celery
2 dashes of Montreal steak seasoning
2 dashes garlic powder
salt and pepper to taste


Boil chicken. Chop to preferred size. Combine and serve on rolls, fresh bread, or fresh lettuce leaves. (She is the kind of cook who doesn't measure anything. . . . so these are all guest-a-mates, and she says you have to TASTE everything to know if it is right.)

from Eva Shultz, Lakenheath England

Chicken with Potatoes and Arugula

Serves 1 | Prep Time: 5 minutes | Total Time: 35 minutes



Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees
Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.


ingredients
1 tablespoon butter, room temperature
¼ teaspoon dried oregano
¼ teaspoon grated lemon zest, plus 1 to 2 teaspoons fresh lemon juice
4 new potatoes, scrubbed, halved (quartered if large)
1 bone-in, skin-on chicken breast half (10 to 12 ounces)
coarse salt and ground pepper
½ bunch arugula (about 4 ounces), stemmed and coarsely torn

Chicken Salad Croissants

2 C. diced chicken

2 stalks celery, diced

1/2 red onion, diced

1/2 c. slivered almonds

juice of 1 orange

1/2 c. Mayo

1/4 c. sour cream

salt & pepper to taste

red grapes

mandarin oranges

Combine all ingredients & serve on crescent rolls.

Cream Ranch Chicken - 20 minutes

Ingredients
6 slices bacon
4 skinless boneless chicken breast halves (cut into bite-size pieces)
2 tablespoons all-purpose flour
2 tablespoons dry ranch dressing mix
1 1/4 cups whole milk
3 cups dried medium noodles
1 tablespoon parmesan cheese, finely shredded
Directions
1Cut bacon into narrow strips.
2In large skillet, cook bacon over medium heat until crisp.
3Drain bacon on paper towels, discard all but 2 T drippings.
4In same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.
5Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.
6Stir in milk.
7Cook and stir until thickened and bubbly.
8Cook and stir for 1 minute more.
9Stir in bacon.
10Meanwhile, cook noodles according to package directions.
11Serve chicken with noodles, sprinkle with Parmesan.

Cranberry Chicken - Slow Cooker

Scroll down to see more chicken recipes.
Ingredients:
4 to 6 boneless chicken breast halves, skin removed
1 can whole cranberry sauce
2/3 cup chili sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 package dry (Lipton) golden onion soup mix
Preparation:
Place chicken breasts in the slow cooker/Crock Pot. Combine remaining ingredients; add to the slow cooker/Crock Pot, coating chicken well. Cover and cook on low 6 to 8 hours.
Serves 4 to 6.

Grilled Brushetta Chicken

Everyone who tries this recipe says it tastes like something you get at a restaurant. It is so good!

Prep Time:
5 minTotal Time:
30 minMakes:
4 servings

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

Chicken Marinade

15 oz. oil

15 oz. soy sauce

2 T. lemon juice

2 T horse radish

sprinkle garlic

32 oz. 7-up, sprite, etc.

Marinade 4 hours or overnight.

**This recipe can be halved - it makes a ton!

Amy's Chicken

1 Whole Chicken or Chicken Pieces (I like the breast meat cut into chicken-tender sizes, or chicken-nugget sizes the best)
1 Cube (½ Cup) Margarine
1 Cup Corn Flake Crumbs
1 t. Salt & PepperCut up the whole chicken. (For healthier meal, remove the skin and fat.)

Preheat oven to 350 to 375 F, and set to middle oven rack. Prepare a 12" x9" x 1½" or larger baking pan by lining it with aluminum foil (for easyclean-up). Melt the margarine either in a pan or microwave, until liquid,and place liquid in a shallow bowl or pie tin. Place corn flake crumbs into a separate shallow bowl or pie tin, and stir in salt and pepper. Dip chicken pieces in liquid margarine until thoroughly coated, then dip coated chicken into the corn flakes. Place coated corn flaked chicken into baking pan linedwith aluminum foil, trying not to allow pieces to touch each other. Bake forbetween 50-55 minutes if skinned - 55-65 minutes if un-skinned - 40-45minutes if you use chicken tenders.

Inexpensive Cranberry Chicken

6 to 8 chicken thighs, skin removed
1 (16 oz.) can whole cranberry sauce
1 envelope dry onion soup mix
1 (8 oz.) bottle low-calorie Russian dressing
Place chicken in baking dish. Make sauce by combining remaining ingredients. Heat and pour over chicken. Bake at 350 degrees for 1 hour. Deboned chicken breasts can also be used.

Easy Chicken Enchiladas

INGREDIENTS
• 1 (8 ounce) package cream cheese
• 1 cup salsa
• 2 cups chopped cooked chicken breast meat
• 1 (15.5 ounce) can pinto beans, drained
• 6 (6 inch) flour tortillas
• 2 cups shredded Colby-Jack cheese
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Chicken N Biscuits - Super Easy

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken -- I typically use the canned chicken you can buy already cooked from Costco or I'll use hotdogs instead of chicken - kids love it.
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 slices bacon, cooked and crumbled (optional)
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions


In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 for 15 minutes.
Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
Yield: 6 servings

California Chicken Marinade

California Chicken Marinade

Ingredients:

1 cup soy sauce
1 cup brown sugar
1/2 cup melted butter
1 tsp. dry mustard
1/4 cup water


Directions:
Marinate chicken strips all day. Broil for 10 minutes or so, depending on how thick you cut the strips. This also works great on chicken breasts on the grill.

Easy Chicken Cordon Bleu

Easy Chicken Cordon Bleu

2 pkg thin sliced chicken breasts


1 (15 ounce) can plain bread crumbs
8 slices deli ham
8 slices swiss cheese
1 cup sour cream
1 can cream of chicken soup


Dip chicken in bread crumbs. Place a slice of ham and a slice of cheese on top of chicken breast. Roll chicken up and secure with a toothpick. Place in greased baking dish. Mix sour cream and soup - pour over chicken. Bake at 350 for one hour.

Chicken Cashew

Chicken Cashew

Ingredients:

2 chicken breasts
4 oz. cashews
3 green onions, cut into pieces

Cut chicken into strips. Set aside.


Sauce:
2 TB Soy sauce
1/4 t sugar
1 TB cornstarch


Instructions:
Heat wok to 375 (high). Pour in 2 TB veg oil. Add green onions. As they turn darker green add chicken and sauce and cook for about 2 minutes. Serve hot with rice.

Brushetta Chicken Bake

Bruschetta Chicken Bake


1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water or chicken broth
2 cloves garlic, minced
1 ½ lb. chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
2 cup Shredded Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken (I brown my chicken first) in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.