Mexican Chicken Casserole in the Crockpot

5-6 boneless, skinless chicken breasts

15 oz. can black beans, drained and rinsed

2 (15oz) cans corn, drained

1 c. chunky salsa

1 c. shredded cheese

Place uncooked chicken in the Crockpot. In a large bowl, combine beans, corn and salsa. Mix well and pour over chicken. Cover and cook on high for 3 hours. Sprinkle cheese over the mixture, cover and cook for 10 more minutes. Makes 6-8 servings.

* You can also serve this over rice or with Tortilla Chips

Quick Chicken Piccata

This chicken recipe is perfect for those who want quick dinner recipes for kids. In under 20 minutes, you have a delicious dinner ready to go with this inexpensive and quick recipe.

Serves: 4

Ingredients
2 boneless skinless chicken breasts, split
Salt and pepper
3 tablespoons unsalted butter or margarine
1 cup mushrooms, sliced
2 cloves garlic, minced
1/4 cup dry white wine or vermouth, or chicken broth
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, minced
Instructions
1.Place each chicken breast half between two sheets of plastic wrap. Flatten to a uniform thickness of slightly less than 1/2 inch. Season with salt and pepper.

2.Melt half of butter or margarine in a large, non-stick skillet over medium-high heat. Add the chicken breasts and brown on both sides; remove from skillet and set aside.

3.Melt remaining butter in same pan. Add mushrooms. Cook over high heat until they begin to brown, 2 minutes. Sprinkle with garlic and cook 30 seconds.

4.Add wine and chicken breasts. Reduce heat and simmer until chicken is cooked through, about 7 minutes.

5.Just before they are cooked, add lemon juice, parsley and additional salt and pepper.

Cheesy Chicken Noodle Casserole

Ingredients
2 skinless boneless chicken breasts, cut into cubes
1/2 can cream of chicken soup
1 tablespoon olive oil
1/4 pound Velveeta cheese, cut into cubes
1/2 a bag egg noodles
1 can corn
1 tablespoon seasoned salt
1/2 tablespoon parsley flakes
1 teaspoon pepper
Instructions
1.Cook egg noodles in boiling water till chewy.

2.Cook chicken in olive oil, and salt till chicken is not pink in middle, then drain oil.

3.Combine cream of chicken soup, egg noodles, and chicken till boiling.

4.Reduce heat, and add Velveeta cheese, corn, and pepper. Cook until all of Velveeta is melted. Remove from heat and sprinkle with parsley flakes.

Serves: 4

Cooking Time: 30 min

Chicken Parmesan Bundles

Ingredients:
4 ounces PHILADELPHIA Cream Cheese, softened
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
divided 6 tablespoons KRAFT Grated Parmesan Cheese, divided
6 small boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed
1 1/2 cups spaghetti sauce, heated


Directions:
1. Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
2. Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
3. Bake 30 min. or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

Teriyaki Chicken

Ingredients
1 (4 pound) chicken, cut into pieces
1/2 cup soy sauce
1 (12 fluid ounce) can or bottle orange-flavored carbonated beverage

Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.

Chicken Lasagna

1 lb Chicken (cooked and shredded)
1 Box Lasagna Noodles (I use the No Boiling required ones)
1 15oz Container Ricotta Cheese
1 Egg
4 Cups Shredded Mozzarella
1/2 C. Grated Parmesan
1 1 1/2 Jars Marinara Sauce (I use Hunts)

Preheat Oven 375 degrees. Spray a 13x9 baking pan with non-stick spray. In medium bowl beat the egg. Stir in Ricotta, 2 cups Mozzarella and Parmesan.

Layers:
1: Spread 1 cup sauce in the bottom of baking dish
2: Layer 4 noodles, 1/3 ricotta mixture, 1/2 of shredded chicken, 1 cup Mozzarella, 1 cup sauce
3:Layer 4 noodles, 1/3 ricotta mixture, and 1 1/2 cup sauce
4:Layer 4 noodles, the remaining ricotta mixture, remaining chicken and 1 cup sauce
5:Layer 4 noodles, the remaining sauce, and remaining cheese.

Bake, covered with foil until bubbly. 50-60 minutes. Uncover and continue cooking until the cheese is melted. (about 5 minutes) Let stand 15 minutes before cutting.

Quick Braised Chicken with Rosemary and Potatoes

This is a great recipe in so many ways. It is quick, easy, healthy, and delicious. This recipe comes from "The Deen Bros. Take It Easy" (Paula Deen's sons) cookbook. We tried it last Sunday for dinner, and we were not disappointed. You won't be either.

Note: I am not a good photographer. This picture does not do the food justice.

Ingredients:
2 teaspoons salt, plus additional for seasoning
1 teaspoon ground black pepper, plus additional for seasoning
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
3 pounds chicken drumsticks and thighs (or one or the other)
1 pound red potatoes, cut into eighths


Directions:
1. Preheat the oven to 400 degrees.
2. In a small bowl, whisk together the 2 teaspoons salt, 1 teaspoon pepper, the olive oil, garlic, lemon juice, and rosemary.
3. Place the chicken in a large broiler-proof baking pan (I used a 9x13 glass pan with good results) and season with the additional salt and pepper.
4. Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan and transfer to the broiler. Broil, 4 inches from the heat, for 5 to 10 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve hot, with the pan juices spooned on top.

Chicken Tortilla Soup

I really liked this soup. I got it off of Cheryl's blog What's Cookin' Tew. And I had leftover chicken that I used so it was completely prepared in 5 minutes. Then I just let it simmer. That's my kind of recipe! ;)

CHICKEN TORTILLA SOUP

1 (28 ounce) can crushed tomatoes

2 (8 ounce) cans tomato sauce

2 cloves garlic, minced

4 cups water (may use chicken broth)

2 Tbs sugar

3 tsp chili powder

3/4 - 1 tsp ground cumin

1 tsp salt

1/2 tsp oregano

14 oz can or frozen corn (optional)

1 (4 ounce) can diced green chilies

2 cups cooked chicken, cut into bite-size pieces

**I didn't have any chilies soI just sprinkled in some crushed red pepper to give it a little kick. I also had some leftover cooked lentils that I threw in which added nutrition and texture without changing the taste.

Combine in large pot. Bring to boil and then simmer for 3o minutes. (You can also put this in a crock pot and let it simmer all day on low.)

Serve with:Sour Cream, Chopped avocado, Sliced olives, Grated Cheddar Cheese, Tortilla strips (Smith's carries these in their deli section)

White Chili

I heard that some of you wanted the White Chili recipe from the Halloween party...Well, here it is! It's one of my favorites. Enjoy!

1 lb. boneless skinless chicken, cubed
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 TB vegetable oil
2 cans great northern beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. whipping cream
1 c. sour cream

In a large saucepan saute chicken, onion, and garlic powder in oil until no longer pink. Add chicken broth, beans, chilies, and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered for 30 minutes. Remove from heat and stir in cream and sour cream. Serve immediately. Serves seven.

(When I made this the other night, I doubled the recipe and added only half as much garlic as the recipe called for and a little less than half the cayenne pepper. You can do what you like...experiment!)

Dorothy Chicken

We eat this chicken once a week. Seriously, you can ask my family. Cam gobbles it up too, so we just love it!

First you need some chicken. I use frozen chicken tenders, but breasts would work too.
Stick them in a crockpot, no need to thaw first. I use a whole bag of frozen tenders cuz we like the leftovers.
Then you pour Dorothy Lynch dressing over top. I use a generous amount cuz we like the extra sauce.....usually the whole bottle.
Cook on low all day.
Shred chicken about 30 minutes before eating to let flavor in. Serve over white rice.
That's it!
SOOO easy and yummy! You don't need any other seasonings or spices. We add a little s&p at the table and serve it with peas.

This is what the dressing looks like. It's on the dressing aisle with the ranch and such. It comes in regular or fat-free. We have been using the fat-free and think it tastes just as good.

Fiesta Chicken Empanada

This was a first time recipe we tried the other day and it turned out pretty yummy so I thought I'd share!














INGREDIENTS:
1 (15 oz) pkg. refrigerated pie crusts, softened
1 tablespoon olive oil
1 medium onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (10 oz) can chunk white chicken breast in water, drained OR
1/2 lb-1 lb chicken breasts cut into cubes (depending on how much chicken you want)
4 teaspoons dry fajita seasoning
1/2 cup Cheese 'n Salsa dip
1 egg, beaten

*If using non canned chicken, cook first. I just used a skillet and kinda shredded it as it cooked. Then add it when it calls for it in the directions.

1. Heat oven to 400 degrees. Roll out 1 crust, place on ungreased 14 inch pizza pan or cookie sheet.
2. Heat oil in large skillet, add onion and bell peppers. Cook 5 minutes, stirring occasionally. Add chicken and fajita seasoning; mix well.
3. Spoon chicken mixture onto crust to within 1 inch of edge. Spread cheese 'n salsa dip over chicken mixture. Brush edge of crust with water. Place remaining crust over filling. Press edges firmly to seal. Brush top with beaten egg.
4. Bake at 400 for 20-25 minutes or until deep golden brown. Cover edge of crust with strips of foil after 10 minutes of baking to prevent excessive browning. Cut into wedges. Garnish with sour cream and extra cheese 'n salsa dip.

Makes 6 servings.

Anniversary Chicken

This is such an easy recipe, it takes only about 5 to 10 minutes to prepare and then you just let it cook away. It's one of our favorite meals, especially when we are short on time to prepare things. It taste's like you spent all day in the kitchen making it, I make it for special occasions as well as for every day meals.

add equal parts of: ranch dressing from a bottle (not the dry mix)

Yoshida’s Teriyaki Sauce (you can get this at costco)

pour this mixture over boneless skinless chicken breasts in a baking dish (like a 9×13)

then top with

minced onions either green or white

crumbled bacon (the costco pre-cooked crumbled bacon works great)

then cover with Cheese.

Cover the baking pan with tin-foil

Bake at 350 for 1 hour (the last 30 minutes take the tinfoil off)

* just make sure that your chicken is cooked all the way thru before you eat it, if it’s thick frozen chicken you will need to adjust the cooking time to closer to 2 hours.