Chicken Stirfry

1 1/2 lbs boneless/skinless chicken

1 Cup grape jelly

3/4 Cup white vinegar

1/2 Cup Brown Sugar

2 TBS honey BBQ sauce

1 TBS lawrys teriyaki Sauce

1 TBS  lawrys Hawaiian Sauce

1/2 tsp Ginger

1/2 Tsp garlic

You can do in crokpot for 3-4 hrs or in skillet on stove for 30 min (cook Chicken before)

Add stirfry vegetables the last hour or last 15 mins on stove, serve over rice. 

Sprinkle chow mein noodles and coconut on top.

Lemon Herb Chicken

½ C lemon juice

¼ C Vegetable oil (I used Canola)

¼ C minced fresh parsley or 1 teaspoon dried parsley

1 teaspoon diced tarragon or ¼ teaspoon dried tarragon

¼ teaspoon pepper

Chicken tenders or breasts.

Combine all ingredients in a Ziploc bag and seal.  Refrigerate for 4 hours or overnight.  Drain and discard marinade. Grill for 10 to 15 minutes.

Crock Pot Pesto Ranch Chicken

6-8 boneless, skinless chicken thighs
6 oz jar of pesto (3/4 cup)
1 pkg ranch dressing seasoning mix
1/2 cup chicken broth

Turn crock-pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours. Serve with a side of mashed potatoes and a simple salad.

Rotini and Chicken Casserole

1 (16 oz) pkg rotini pasta
2 Tbs butter
1 lb. boneless, skinless chicken breats, cut into bite-size pieces
1 (6.5 oz) canned mushrooms
1 onion, chopped (small about 1-2 cups)
1 (10 oz) pkg frozen green peas, thawed and drained
1/3 cup milk
1 (10.75 oz) can condensed Cheddar Cheese Soup
2 cups shredded cheddar cheese, divided
1/2 tsp salt
1/4 tsp pepper
1 tsp chicken seasoning

Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain. Preheat oven to 350 F (175 C).
Melt butter and seasoings in a large, deep skillet over med-high heat. Saute the chicken, onion, and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 qt baking dish or a 9x13 and sprinkle with remaining 1 cup of shredded cheese.
Bake for 20-25 minutes, or until sauce is bubbly.

Honey-baked Chicken

Boneless skinless chicken

1 cup honey

½ cup chicken broth

¼ cup soy sauce

Place chicken in glass baking dish.  Mix remaining ingredients together.  Pour over chicken and bake at 350 degrees for one hour.  This works well with chicken tenders, breasts or thighs.  Use whatever you have available.

Salsa Chicken

1 pound boneless skinless chicken breasts

1 can cream of chicken soup

1 cup salsa

1 taco seasoning packet

1 cup sour cream (I would start out with less and add to your liking)

1 can black beans, rinsed

shredded cheese

green onions

cilantro

rice

 

Put chicken, soup, salsa and taco seasoning in slow cooker.  Cook on low for 6 hours.  Shred chicken, if desired.  Stir in sour cream and heat until everything is combined. Serve over rice, top with cheese, black beans, green onions, and cilantro. Works great as a burrito, rolled in a tortilla shell or  served with tortilla chips.

Parmesan Chicken Fingers

2 1/2 - 3 lbs Chicken breasts cut into strips

1/2 cup sour cream (I use low-fat)

2 c. crushed cracker crumbs (I use Club crakers)

1 tsp. powdered garlic

3 Tbls parmesan cheese

1/4 c. melted butter

Mix cracker crumbs, garlic and parmesan cheese.

Coat chicken with sour cream.  

Dip chicken in crumb mixture.

Put single layer in baking pan and drizzle with melted butter.

Bake at 450 degrees until they are cooked through and golden brown, about 12 minutes.

Chicken Pot Pie Casserole

32 ounce bag of hash-brown potatoes

1 cube of butter

¾ tsp salt

¼ tsp pepper

½ cup diced onion

1 tsp Worchestershire Sauce

2 tsp chicken bouillon granules or 2 bouillon cubes

¼ tsp dried basil

½ Cup flour

2 Cups milk

2 Cups cooked, diced chicken

1 Cup peas

 

Directions: Place hash-browns in a greased 9x13 casserole dish.  Place butter slices (1/2 cube) over the hash-browns. In a separate frying pan, saute together (1/2 cube) butter, diced onions and Worchestershire Sauce.  When the onions are transparent, slowly stir in the spices.  Add two cups of milk while stirring and bring to a boil.  Boil for 2 minutes to allow sauce to thicken.  Add in the chicken and peas.  The chicken is already precooked, the peas can just be added in frozen and will cook within the casserole.  Pour sauce over the hash-browns and place in a preheated oven at 375 degrees for 30-35 minutes.

PoppySeed Chicken

4-6 boneless, skinless chicken breasts
1 bottle of poppyseed dressing
1 pkg Lipton dry onion soup mix

Place chicken breast in a 9x13 pan. Poor the bottle of poppyseed dressing over the chicken. Sprinkle the onion soup mix around. Bakke at 350 for 50-60 minutes or until chicken is cooked through. Serve with mashed potatoes.
* the gravy from the chicken is heavenly with the potatoes

Hawaiian Haystacks

2 cans cream of chicken soup

1 C. chicken broth (water, salt, dried onions, shredded carrots & parsley used to boil chicken)

2 C. shredded chicken

Rice

Chow Mein Noodles

Grated cheddar cheese

Diced tomatoes

Chopped celery

Chopped green pepper

Sliced green onions

Pineapple tidbits, drained

Slivered almonds

 

Boil Chicken with salt, dried onions, shredded carrots, and parsley until done.  Shred Chicken and set aside. Combine 2 cans cream of chicken soup and 1 cup of broth that the chicken was boiled in (I include the onions, carrots and parsley for added flavor in the gravy), stir to blend.  Add a scoop of sour cream if desired.  Add shredded chicken and simmer about 8 to 10 minutes or until heated through.  Serve over rice and top with cheese, chow mein noodles and desired veggies.

Cranberry Chicken

1 ¼ pounds boneless skinless chicken breast, cubed into bite-size pieces

1 Cup diced onion

½ Cup Ketchup

1 Tablespoon Worcestershire Sauce

¾ Cup Brown Sugar

1 teaspoon grated orange peel

1 Can jellied cranberry sauce or whole cranberry sauce (whichever you prefer)

Cook chicken and onion together until the chicken is cooked all the way through.  Add in the next five ingredients and simmer for 5 minutes over medium heat.  Serve over rice or noodles.

Crispy French Onion Chicken with Rice Pilaf Salad

2 Tbs of butter
1 tsp garlic
2 Tbs Worcestershire sauce
2 cups onion crisps
6 pieces of chicken breast (I used MASSIVE chicken breasts and cut them to the size of a normal size chicken breast)

Preheat oven to 350
Melt butter, then mix in garlic and Worcestershire sauce
Crush onion crisps
Dip chicken in butter sauce, then gently press chicken in plate of crushed onion crisps (Just dip one side.  If you have leftover onions at the end, sprinkle them over the top of the chicken in the pan.)
Place in LIGHTLY greased 9x13 casserole dish (or larger if it doesn't all fit!)
Bake @ 350 for 20-25 mins
Broil on High for 5 mins 

Crockpot Chicken Taco Chili

1 can black beans (drained and rinced)

1 can kidney beans (drained and rinced)

1 can corn kernels (corn only, no juice)

16 oz tomato sauce

28 oz diced tomatoes

packet taco seasoning (3 table spoons)

1/2 tbsp chili powder

3-4 boneless chicken breasts.

 

Put everything in crockpot and cook 6 hours high or 10 hours low in the crock pot.

Sweet & Sour Chicken

2-3 lbs raw chicken, cut into cubes

Sauce

¾ cu sugar

½ c vinegar

1 Tbs soy sauce

½ c water

1 chicken bouillon cube

3 ½ Tbs ketchup

1 Tbs cornstarch (for sauce, you will need extra see below)

2 eggs, beaten with a little water

• Dip chicken pieces in cornstarch and then in egg. Then brown chicken pieces in non-stick frying pan (outside will brown slightly and inside will be raw).
• Put chicken pieces in 9 X 13 baking dish.
• Boil sauce ingredients (mix in cornstarch first) for 1 minute and then pour over chicken.

To cook
• Bake at 325 degrees for 1 hour. Spoon sauce over chicken once during baking time. (If you are baking this after it has been in the freezer - plan on longer for baking time.)

Serve over rice. The sauce is really good – I always double the sauce recipe so you can spoon it over your rice.

Chicken Stuffed Crescent Rolls

1 pkg crescent rolls

3 oz soft cream cheese

1 ½ chicken breasts, cooked & shredded

1 onion, chopped fine

Dash of salt and pepper

1/2 tsp seasoning salt

1 Tbsp parsley flakes

1 clove garlic, minced

Gravy:

½ cup milk

1 can cream of chicken soup

Optional:

Stove Top dry mix

2 tbsp Butter, melted

Mix cream cheese, chicken, onion and seasonings together. Roll out rolls, fill with chicken mixture (approx. ¼ cup) and roll up.

Optional - Roll in melted butter and in dry Stove Top mix.

Bake at 375 for 12-15 minutes.

Mix milk and soup in pot over low heat. Pour over cooked chicken rolls.

This would be great to do with your leftover Turkey after Thanksgiving.

Island Teriyaki Chicken

1 cup soy sauce 

1 cup white sugar

1 cup water

3 cloves garlic

1 teaspoon ground ginger (more to taste), or a 1-inch piece of ginger root

2 pounds boneless, skinless chicken breasts, or 3 pounds any type bone-in chicken

Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight.

(For a quick-cook method, you can skip marinating, but the flavor of the meat won’t be as strong.)

To Bake: Arrange chicken breasts and marinade in 9x13 pan. Cover pan with foil. Bake at 350 degrees for 40 minutes. 

To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired.

Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours.

Serve with white rice.Serves 6.

Note: To make shoyu chicken, a Hawaiian version of teriyaki chicken, add the following ingredients to the marinade, then follow the rest of the directions as stated:

1 teaspoon black pepper

1⁄2 teaspoon oregano

1 teaspoon crushed red pepper flakes

1 teaspoon paprika

1 teaspoon cayenne pepper

Broccoli Chicken Casserole

1 1/2 cups chopped or pulled chicken breast
1 chopped onion
1 1/2 cups diced celery
1 cube butter
1-2 cups frozen broccoli
Slivered almonds (optional)
Sliced mushrooms (optional)
1 can cream of chicken soup
1 cup sour cream (sometimes I add more)
1 tsp thyme
1 tsp basil
1/2 tsp rosemary
3/4 cup milk
1/4 cup chicken broth (if needed)
2 cups cooked rice
salt/pepper to taste
1 Box Stove Top Stuffing

In a pan melt butter and cook celery and slivered almonds for 5 minutes. Add onion, seasonings, salt & pepper to taste. Cook an additional 3-4 minutes. Add cream of chicken soup, sour cream, cooked rice, diced chicken and combine until done and warm. Add chicken broth or additional milk if the mixture is too dry. Combine with frozen broccoli and pour into a 9x13 dish. Cook stove top stuffing according to mix and sprinkle on top. Cook 400 degrees for 25 minutes or until stove top stuffing is lightly browned.

**If cooking an already prepared freezer meal let casserole thaw out, remove plastic wrap and cook with tin toil at 375 degrees for 1/2 hour or so. Pull from oven, add stove top stuffing mix on top and cook uncovered at 400 degrees for an additional 25 minutes or until done.

Chicken Tostada Upside Down Bake

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
2 sm cans sliced olives
1 packet ranch dressing seasoning packet (optional, but really tasty)
1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 Cup shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil in dutch oven or other large pot over medium heat.  Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute.  Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper.  Stir and cook for 5 minutes, until heated through, then stir in cilantro.  Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray.  Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt.  (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken).  Bake for 20 minutes, until just starting to brown.  Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through.  Remove and let cool for 10 minutes before serving.
2.  Serve with shredded lettuce and sour cream if desired (not pictured, but really good!)
8 servings

Cilantro Lime Chicken

Ingredients:
4 pieces chicken (strip or breast - boneless, skinless)
1 lime - juiced
1/2 - 1 cup cilantro
2 cups frozen corn
1 garlic clove - minced
1/2 red onion - chopped
1 can black beans -rinsed
1 tsp cumin
Salt & Pepper to taste

To Store:
Place all ingredients in freezer safe container/bag.
Shake it up and freeze flat.

To Cook:
Cook frozen in crock pot. Low 8 hours or high 4 hours.
Once cooked, shred chicken and return to pot.

To Serve:
Serve with/over Spanish rice

Optional:
Can serve with sour cream, shredded cheese, guacamole,
tortillas or tortilla chips etc.

Chicken Scampi

Saute the following in a large skillet until chicken is cooked:
2 Chicken breasts, cut into bite size pieces
1 Tb each butter & olive oil
2 tsp Sicilian seasoning
2 tsp Parmesan blend
(These are both bread dipping spices in a big cylinder labeled Dean Jacob’s or Delallo)

Remove chicken from pan and sauté the following until tender/crisp:
1 of each red, orange & yellow bell pepper, sliced thin
1 tsp minced garlic
1 tsp each butter & olive oil

Add the following to the peppers and stir until hot:
½ C heavy cream
½ C water
1 Tb chicken bullion
1 Tb fresh lemon juice
¼ tsp garlic salt

Toss with:
12-16 oz Pkg Linguine or Angel Hair pasta
1 ½ C Parmesan