ITALIAN CHICKEN

4 INGREDIENT CROCK POT CHICKEN

4-6 Chicken breasts
1stick of butter
1pkg. Italian dressing mix
1pkg cream cheese
1can cream of chicken soup

Cooked rice.

Place chicken in the crock pot  add butter and dressing mix on chicken. Cook on low 4-6 hours. About 30-40 minutes before it's finished add the can of soup and the cream cheese.  When melted, stir and shred the chicken. Can be served over noodles, rice or mashed potatoes.

CHICKEN CORDON BLEU CASSEROLE

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

CHICKEN CHILUPAS

A FAMILY FAVORITE

COOK 4 CHICKEN BREASTS,  CUBED.
MIX TOGETHER:                     1 CAN SLICE OLIVES (OPTIONAL)
                                                    CHOPPED MUSHROOMS  (OPTIONAL)
                                                    CHOPPED CELERY  (OPTIONAL)
                                                   1 SM CAN GR. CHILIES
                                                   1 CAN CREAM CHICKEN SOUP
                                                   1 CUP SOUR CREAM
                                                   1CUP GRATED MOZERELLA CHEESE
                                                      (YOU CAN USE WHATEVER YOU HAVE ON HAND)
                                                    2-3 CHOPPED SCALLIONS
MIX AND REMOVE 1 CUP
MIX REMAINING CUP WITH CHICKEN.  LAY OUT  6 FLOUR TORTILLAS
PUT EQUAL AMOUNTS ON EACH SHELL.  PUT IN 8X8 DISH SPRAYED WITH PAM.
PUT ON REMAINING ON TOP.
BAKE 350 FOR 30-40 MINUTES.

CHICKEN CURRY

3 LBS CHICKEN BREAST COOKED TILL DONE, CUT INTO PIECES.
2 PKGS FROZEN BROCCOLI.  PUT INTO CASSEROLE DISH AND MICROWAVE TILL BRIGHT GREEN. (I HAVE USED FRESH BROCCOLI WITH NO PROBLEM)   LAYER CHICKEN ON TOP OF BROCCOLI.  MIX THE FOLLOWING AND PUT ON TOP OF CHICKEN:
2 CAN CREAM CHICKEN SOUP
1 CUP MAYO
1 TSP LEMON JUICE
1/2 TSP CURRY POWDER
MIX TILL SMOOTH AND POUR OVER CHICKEN.  SPRINKLE WITH SHREDDED CHEESE AND TOP WITH SEASONED BREAD CRUMBS.
BAKE 350 DEG. OR TILL BUBBLY.
SERVE WITH HOT RICE.
THIS RECIPE CAN BE HALVED

Honey Sesame Chicken

So I found this recipe on Pinterest a while back and everytime I looked through my recipes that I had pinned, I wanted to make this but never did. Well I finally made it on Sunday! It was kind of a last minute decision, but this turned out so yummy! I used chicken tenders and I think cooked it for about an hour and a half and it was so tender and yummy! Brandon gave it the thumbs up, so that's good!
The recipe comes from the Six Sister's Stuff website HERE.

Slow Cooker Honey Sesame Chicken

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

ASIAN BBQ CHICKEN

THIS MARINADE IS A KEEPER. THANK YOU TO OUR BEST BITES
CLICK HERE FOR THE LINK TO SEE THE DETAILED RECIPE.
Asian BBQ Chicken
Adapted from Cooking Light

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions

CHICKEN ARTICHOKE ALFREDO

THIS IS A SUPER GOOD RECIPE AND EVEN BETTER THAN THAT, IT IS QUICK AND EASY TO MAKE
Sauce:
1/8 C butter
1/2 tsp garlic
1/2 C cream
1/2-3/4 C shredded Parmesan
salt and pepper to taste
Bring to boil reduce heat stir till cheese is melted
add fresh basil

1 chicken breast cooked (this was alot you can definitely use less)
chopped and half a can artichokes chopped
4 ounces cooked pasta
Cook pasta, drain and set aside. Heat chicken and artichokes (I do it in the pasta pot). Add sauce and pasta and toss (add more cream if you want it saucier)
(makes 2 large servings and can easily be multiplied)
I ADDED 1 TSP. OF PESTO. THIS ADDED EVEN MORE FLAVOR.
CLICK HERE FOR THE ORIGINAL RECIPE SITE

BASIL GRILLED CHICKEN

Courtesy of Paula Deen
3/4 tsp coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tbsp freshly mined basil leaves
1/3 cup (5 tblsp) butter, melted plus 1/2 cup (1 stick) butter at room temp
1 tblsp grated parmesan
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
fresh basil sprigs (optional)

press the ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl combine the softened butter, minced basil, Parmesan, garlic powder, salt and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
Grill the chicken 8-10 minutes each side, basting frequently with the remaining melted butter mixture.
serve the grilled chicken with basil butter mixture.

this is really good on warmed french bread.