Creamy Chicken and Wild Rice Soup

3 cups cooked wild rice (Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe)
3 chicken breasts cooked and diced
2-4 carrot stalks, diced
2 celery stalks, diced
1/2 onion, chopped
1/4 cup butter
1/2 cup flour
8 cups chicken broth
1 can cream of mushroom soup
Grated cheese

Saute onion and vegetables in butter, add flour and stir. Then add broth and cook until broth begins to thicken and vegetables become tender. Add 1 can cream of chicken soup, stir until dissolved. Add cooked chicken and cooked rice and simmer on low for approximately 15 minutes. Serve topped with grated cheese.

Lemon Chicken 2

1 Tbsp lemon juice
1/2 cup grated lemon peel
1/4 tsp pepper
4 boneless chicken breasts
2 egg whites
1/2 cup bread crumbs
3 Tbsp parmesan cheese
1/2 tsp garlic salt
1/4 tsp salt

Combine the first 3 ingredients and coat the chicken in it front and back. Cover the pieces and let them marinade for a few hours. In a bowl, beat egg whites and then take the dry ingredients and mix them on a wax paper. Take the chicken and dip in in the egg and then the crumbs. Place on a baking sheet.

White Sauce Chicken Enchiladas

1 chicken breast per person
1 can cream of chicken soup
1 cup sour cream
1 cup mayo
1 package tortillas
1 to 1 ½ cups shredded cheese
(Any seasonings you want to cook your chicken in)
A 9x13 pan
Tin foil

Step 1: Preheat the oven to 350o.

Step 2: Skillet cook or grill the chicken breasts with any seasonings you prefer. Cut the chicken into small pieces when thoroughly cooked.

Step 3: In a medium bowl, mix the cream of chicken soup, sour cream, and mayo. You can add more of each ingredient if it doesn’t look like enough to fill your tortillas. (Optional: You can add any additional seasonings you want to the mixture. Also, if you prefer the cheese inside the tortillas, add it in the mix too).

Step 4: Once mixed, remove about a cup of the mixture and set aside in a small bowl. (This will be used to coat the pan and to coat the top of the tortillas for baking).

Step 5: Spread a light layer of the sauce (that was set aside) on the bottom of your 9x13 pan with a spoon—(to prevent the tortillas from sticking and burning.) Make sure you leave enough to spread on top of the tortillas for baking.

Step 6: Now add the diced chicken to the mixture (not the one set aside). Spoon a small amount of the mixture into the center of each tortilla and wrap up. Place the enchiladas in the pan. Cover with the remaining sauce that was set aside.

Step 7: Sprinkle the cheese over top of the enchiladas (if you did not mix it in the cream of chicken soup mixture already). Cover with tin foil.

Step 8: Bake at 350o for about 40 minutes, or until the cheese is bubbling.

Chicken Ole

Tiffanie Dunlap

4 boneless chicken breasts
1 package taco seasoning
1 can cream of chicken soup
Water
1 diced onion
1 can diced green chilies
1 small can of corn, drained
Flour tortillas
1 cup grated cheddar cheese
Shredded lettuce, diced tomatoes


Cut chicken breasts into bite size pieces. Coat chicken with taco seasoning. Mix and cook till done. Dilute cream of chicken soup with water to consistency of medium gravy. Add cooked chicken, onion, diced green chilies and corn (drained). In baking dish, layer flour tortillas torn in pieces to cover bottom, then ½ soup mixture, then cheese. Repeat layer. Bake at 350 for 30 minutes. Serve with shredded lettuce and diced tomatoes.

Southwest Chicken Wraps

Tonya Rollins

3 cups chopped cooked chicken
8 Flour tortillas
8 ounces picante sauce
1 medium tomato
1 ½ tsp chili powder
1 cup shredded lettuce
¼ tsp garlic powder
2 Tbsp chopped green onions
1 cup shredded cheese
1 can black beans drained
½ cup guacamole and sour cream


Combine chicken, picante sauce, chili and garlic powder in large skillet and mix well. Cook over medium heat until heated through - about 3 minutes.

Remove from heat. Add ¾ cup cheese and beans to chicken mixture mix well. Spoon chicken into warm tortillas. Top off with remaining cheese, tomato, onions, lettuce and guacamole and sour cream.

Rotisserie Chicken- Crockpot style

1 whole chicken (4-5 pounds)

2 tsp kosher salt (for more salty taste add an extra tsp)

1 tsp chili powder

1 tsp onion powder

1/2 tsp dried thyme

1 tsp italian seasoning

1/2 tsp cayenne pepper

1/2 tsp black pepper

1 tsp garlic powder

Place whole chicken in a crock pot. A 6 quart crockpot fits a 5 lb bird nicely! (don't forget to rinse your chicken and get the neck and other stuff out of the center!)

In a bowl, combine all of the dried spices. Rub the mixture all over the bird, inside and out. Place the chicken back into the crock pot, breast side down.

Do not add water!

Cover and cook on high for 4-5 hours or on low for 8 hours. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat!

One Dish Chicken Dinner

Jan Wolsey

4 chicken breast halves, skin removed
8 small potatoes (about 1 pound)
4 medium carrots (I use about a cup of baby carrots)
2 cups chicken broth
salt and pepper to taste
1/2 pound fresh green beans or 1 can green beans (optional)

Wash potatoes but do not peel. Cut in half and place cut side up in greased (cooking spray) 9x13 baking dish. Cut carrots in half crosswise, then lengthwise. Scatter among potatoes. Pour broth over vegetables. Place chicken on top. Sprinkle with salt and pepper. Cover with foil. Bake at 350 (325 if using glass) for 60 minutes. Remove foil. Baste chicken with broth. Add beans to dish. Bake 15 minutes or until beans are heated through.

Stir Fry

Chicken
Olive oil
Garlic cloves
teriyaki
soy sauce
vegetables (carrots, broccoli, sugar snap peas, yellow squash, cauliflower, etc.)
cooked rice

Cube thawed chicken. Cook in saucepan with a touch of olive oil. When chicken is browned, stir in 2 cloves minced garlic. Cook chicken well. Add 1 Tbsp teriyaki and a dash of soy sauce. While chicken is cooking, partially cook carrots, broccoli, sugar snap peas, yellow squash, cauliflower (they don't need to be fully cooked). Add vegetables to chicken mixture. Add 2 Tbsp teriyaki and another dash of soy. Saute vegetables with chicken until liquid is evaporated. Pour over rice or add cooked rice to mixture.

Chicken Strips

Chicken breasts cut into strips
2 cups flour
1/4 cup Season-All
2 tsp garlic powder
3 eggs
1/4 cup milk

Mix flour, Season-All and garlic powder in shallow dish. In separate dish, mix eggs and milk. Roll chicken in flour mixture. Dip in egg mixture. Roll back into flour mixture. Deep fry until golden brown (usually about 8 minutes but depends on oil temp). Drain on paper towels.

Oriental Chicken Salad

I think I actually got this one from Angie as well...

Salad greens (I usually use a bag of Dole Greener Selection)
Chicken breasts, cooked and diced (as many as there are people eating)
Italian dressing
Won tons

Optional:
Almond slivers
Mandarin oranges

Cut won tons in half and fry in oil until lightly browned. Drain and cool on paper towels. Mix all ingredients.

Lemon Chicken

As you can probably see from the picture, I use quite a bit of lemon pepper. I like the "kick" factor. If you don't like "kick" use less lemon pepper.

Warning: This lemon chicken is VERY lemony. I would only recommend it if you are a big fan of lemon!

Chicken breasts (as many as there are people eating)
Lemon pepper
1/2 cup lemon juice
1/4 cup water
Olive oil
cooked rice

Dice chicken (raw). Place enough olive oil in fry pan to lightly coat bottom. Add chicken. Sprinkle lemon pepper on chicken. Cook over medium high heat until outsides are almost all browned. Add lemon juice (the more juice you add, the more lemony it will taste) and sprinkle a little more lemon pepper. Cook until lemon juice boils out and chicken is done. Serve over rice.

Hawaiian Haystacks

Every person who has this recipe probably has a slightly different version but here is mine:

4 cups cooked rice
2 chicken breasts, cooked and diced
1 can cream of chicken soup
1/2 cup milk
1 can pineapple tidbits
1 can chow mein noodles
2 diced tomatoes
Grated cheese

Mix and heat chicken, soup and milk. To serve, start with rice. Cover with sauce. Add remaining toppings. Adding chow mein noodles last keeps them crisp.

Malibu Chicken

(scroll down for healthy alternative)

Breaded chicken breasts
Thinly sliced ham
Sliced Mozzarella or Swiss

Dip:
1/2 cup mayonnaise
1/4 cup mustard
1/4 cup honey
1 tsp onion powder


Bake chicken breasts. Top with ham and cheese during last 5 minutes of cooking. Serve with dip.

Healthy alternative:
Use plain chicken breasts baked or grilled on an indoor grill. Replace sauce with French's Honey Mustard.

Cordon Bleu Sandwiches

Breaded chicken patties
Hamburger buns
Sliced ham (thin)
Sliced swiss cheese
Mayo, Miracle Whip or other desired condiments

Bake chicken patties. Place on bun with one slice ham and cheese. Add condiments. Enjoy!

Chicken/Tuna and Rice Casserole

2 cans tuna, drained or 2 cups cooked, diced chicken
4 cups cooked rice
2 cans cream of chicken soup
1/2 cup milk
1 tsp garlic salt
1 tsp onion salt
Salt to taste

Optional:
grated cheese

Combine all ingredients. Bake in greased casserole dish at 350 for 20-30 minutes. Top with grated cheese if desired before serving.

Chicken Enchiladas

Angie Nelson

4 boneless chicken breasts cooked and chopped
1 can cream of chicken soup
1 can diced chilies
1 pint sour cream
Shredded cheese
Tortilla shells

Put first four ingredients in fry pan and simmer. Take flour tortillas and put 1 scoop in the middle, add some shredded cheese. Roll them up and put in 9x13 pan. Leave enough filling to put on top. Top with cheese and bake at 350 for 30 minutes.

Chicken Cordon Bleu

Angie Nelson

4 boneless chicken breast halves
4 thin slices ham
4 thin slices swiss cheese
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 egg beaten slightly
1/2 cup bread crumbs
3 Tbsp water
3 Tbsp shortening

Beat chicken until it is 1/4 inch thick. Place a slice of ham and cheese on each piece. Begin at most narrow end and carefully roll up and secure with a toothpick.

Mix flour, salt, pepper, and allspice. Coat the rolls with flour mixture. Coat rolls in egg and roll in bread crumbs. Melt shortening in a large skillet and brown rolls about 4 minutes. Turn them once in a while so that all the sides get brown. Remove the lid the last few minutes of cooking so the chicken will be a little bit crisp. (I usually just bake mine).

Fox Man's Yogurt Parmesan Baked Chicken

6-8 boneless chicken breasts
1 cup plain or lemon yogurt
2 cups Ritz cracker crumbs
3 Tbsp grated Parmesan cheese
2 tsp garlic powder
1 tsp seasoned salt
1/4 cup melted butter (or butter spray)

Combine crumbs, Parmesan, garlic powder and seasoned salt. Lay out breasts. Coat each with yogurt. Sprinkle mixture over breasts and place in single layer in 9x13 pan. Drizzle with melted butter. Bake in preheated 350 oven, uncovered for 45 minutes.

Kathy's Casserole

Debbie Price, Kathy Jenkins

4 cans green beans, drained or cooked broccoli (I use broccoli)
2 cups cooked chicken or turkey
2 cans cream of chicken soup
1 (8 oz) cream cheese
1 can evaporated milk
1/4 cup Parmesan cheese
Garlic powder to taste
Salt and pepper to taste

Optional:
Parmesan
Season-All

In 9x13 pan, put green beans or broccoli. Top with cut up chicken or turkey. To make sauce: Combine last six ingredients in saucepan. Heat until bubbly. Pour over beans and chicken. Top with a little more parmesan and Season-All if desired. Bake at 350 for 30 minutes or until bubbly.

Poppy Seed Chicken

Jennifer Miller

Place 3-4 chicken breasts in buttered frying pan and sprinkle with season salt, onion salt, pepper. Cook through and then remove chicken from frying pan and in the same pan mix together 1 cup sour cream, 1 can cream of chicken soup and 1/2 can milk.

In dripper pan, layer chicken and then cream of chicken mixture. Top with the following:
1 pkg Ritz crackers (crushed)
1/4 cup butter
1 Tbsp poppy seeds

Bake at 350 for 45 minutes covered; cook 10 more minutes uncovered and serve over rice.