Easy Parmesan Crusted Chicken

½ cup mayonnaise

¼ cup grated parmesan

4 boneless, skinless chicken breast halves (I flatten to even thickness with mallet)

4 tsp Italian panko

Arrange chicken on baking sheet. 

Combine mayonnaise and parmesan and spread on chicken. 

Sprinkle with panko.

Bake at 425 until thoroughly cooked, 15-20 minutes depending on thickness of chicken. 

Dump and Bake Chicken Orzo with Spinach and Sun Dried Tomatoes

Prep time: 5 minutes
Cook time: 40 minutes

2 cups orzo
3 ½ cups low sodium chicken broth
½ cup heavy cream
1 lb rotisserie chicken
¼ tsp salt
¼ tsp pepper

1 tbsp Italian seasoning
8 oz sun dried tomatoes
2 cups fresh pinach
1 cup shredded parmesan

Preheat the oven to 425.
Wash and chop spinach.
To a greased 9x12 baking dish, add dry orzo, broth, heavy cream, chicken, seasonings, spinach, and chopped sun dried tomatoes with oil from jar.
Mix and make sure the orzo is completely covered by the liquid.
Bake at 425 for 40 minutes.
When it's done, add in the parmesan cheese and stir.

Adapted from recipe by Brooke Stepp

Chicken and Rice

3 cups diced rotisserie chicken or any other cooked chicken

1 can cream of chicken soup (or any other cream soup)
2 cups cooked rice
½ cup sliced almonds or slivered almonds
½ cup mayonnaise or Greek yogurt
1 cup broccoli (if frozen, thaw and drain) *

salt and pepper to taste

Preheat oven to 350 degrees.
Combine all ingredients and pour into a greased baking dish.

Top with choice of:

    crushed ritz crackers mixed with a bit of butter

    breadcrumbs and cheddar cheese mix

    crushed cornflakes mixed with a bit of butter

Bake for 30 to 40 minutes or until casserole is heated through.

* or any other vegetable desired (original recipe calls for ¾ cup chopped celery)

Adapted from this recipe.

Chicken Enchilada Soup

 

Ingredients

• 2 large chicken breasts raw and thawed
• 1 10 oz can red enchilada sauce
• 1 14 oz can black beans rinsed and drained
• 1 14 oz can corn drained
• 1 4-7 oz can diced green chiles
• 1 14 oz can diced tomatoes or Rotel with juice*
• 1 14 oz can chicken broth
• 1 TBS minced garlic
• 1 tsp salt

Optional Toppings:

• chopped cilantro
• tortilla strips
• sour cream
• shredded cheese
• avocado

Instructions

• Add all the ingredients to the slow cooker and stir to combine.
• Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
• Use two forks to shred chicken.
• Serve hot with toppings, if desired.

Nutrition (6 servings)

Calories: 246kcal | Carbohydrates: 30g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1768mg | Potassium: 796mg | Fiber: 7g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 3mg

https://lmld.org/slow-cooker-chicken-enchilada-soup/?fbclid=IwY2xjawNxrDFleHRuA2FlbQIxMABicmlkETEzWnM4dm55VDlER0c3aXYwAR7TdEAJjyXueR9gb46kg-KGqNhOLYpdRN_v-gO8mJa5LnMgkc5v5ziYLPFVbw_aem_oH2mWdtYlYsQwTSMihKzSg

Tuscan Chicken & Pasta

Anti-inflammatory Tuscan Chicken & Pasta

12 oz uncooked orzo
½ tsp salt
2 tbsp olive oil
1 tbsp oil from a jar of sundried tomatoes
1 8 oz jar sundried tomatoes in oil, drained
3 C chicken broth
3 C spinach
3 cloves garlic, minced
1 small onion, diced
½ C olives, I used kalamata
4 C cooked chicken, diced -you could also use 1 rotisserie chicken

Optional: add feta

Directions:
1. Preheat oven to 400F
2. In a 13 x 9 Baking pan add all your ingredients. (After making this a few times during the testing stage I realized I should’ve put the spinach in first but didn’t film it)
3. Stir the ingredients gently. Cover the dish with aluminum foil
4. Bake for 45 minutes, stirring every 15 minutes. You can add more broth if needed

SOURCE

This one is a little different: https://www.facebook.com/TheJoshElkin/videos/421423530427321/

Poppy Seed Chicken

3 (or 4) cups cooked chicken, chopped 

1 can condensed cream of chicken soup

16 ounces sour cream

1 tablespoon poppy seeds

½ stick melted butter (more or less)

one sleeve Ritz crackers, crushed

Combine chicken with cream of chicken soup, sour cream, and poppy seeds. 

Spoon into lightly greased casserole dish.

Mix melted butter and crackers together and sprinkle on top.

Bake at 350 for 20-30 minutes or until hot and bubbly. 

Serve with rice and a salad. 

Cheese and Spinach Stuffed Chicken Breasts

Ingredients
4 small chicken breasts skinless and boneless
salt & pepper
smoked paprika
8 oz. cream cheese
⅓ cup parmesan cheese

⅓ cup goat cheese
1 cup baby spinach, chopped
¼  cup sun dried tomatoes packed in oil
1 tablespoon butter to cook

Instructions
Butterfly chicken breasts, pound into cutlets. 

Sprinkle the outside with salt, pepper, and smoked paprika.
In a small bowl, mix together cream cheese, parmesan cheese, goat cheese, baby spinach, and sun dried tomatoes.
Stuff the chicken breasts with the filling and use toothpicks to hold everything in place.
Place a skillet over medium heat. 

Add the butter and once hot, add the chicken and brown all sides of it. 

Cook until it reaches an internal temperature of 165.

Nutrition
Serving: 1chicken breast | Calories: 327kcal | Carbohydrates: 9g | Protein: 33g | Fat: 17g | Sodium: 1177mg | Potassium: 832mg | Fiber: 1g | Vitamin A: 1485IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 2mg | NET CARBS: 8g

Creamy Tuscan Chicken

Ingredients

4 thin sliced chicken breasts
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons butter
1 cup heavy cream (no substitutes)
½ cup oil-packed sun-dried tomatoes
2 cloves garlic, minced
1 cup chopped spinach

Instructions

• Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the chicken to coat. 
• Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
• When the butter has melted add the chicken breasts and cook 5 minutes per side or until cooked through.
• Remove the chicken to a plate and set aside.
• Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat. 
• Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes. 
• Return the chicken to the skillet and coat with the sauce. 
• Serve immediately.

Original Recipe

Ashley's Crunchy Lemon Chicken

Serves 4-6

Ingredients
1½ lb chicken cutlets
3 Tbsp fresh lemon juice
2 cups Italian-seasoned panko breadcrumbs
2 tsp lemon-pepper seasoning
2 Tbsp olive oil

Instructions
Preheat oven to 425°F.
Season chicken with salt and pepper.
Pour lemon juice in a shallow dish.
Stir together panko, seasoning and oil in a separate shallow dish.
Dip chicken in lemon juice; dredge in panko mixture, pressing gently to adhere.
Place chicken on a greased rimmed baking sheet; bake 15 to 20 minutes or until done.

Chicken Enchilada Rollups

2 8-oz pkg cream cheese

1½  cups shredded Mexican cheese

2 T Old El Paso original taco seasoning mix

2 cups shredded chicken (rotisserie works well) 

1 10 ounce Rotel, drained (but I didn't drain)

8 burrito sized tortillas

Combine all ingredients until well blended.

Spread about ½ cup of mixture over entire surface of tortilla and roll tightly. 

Refrigerate until firm, at least 30 minutes.

Slice into ½ inch slices and serve. 

Chicken and Dumpling Casserole

1 stick of melted butter (can use half stick)
boneless chicken breasts, boiled
1 cup self-rising flour
1 cup milk
1 can cream of chicken soup
2 cups chicken broth or one 14.5 ounce can

Preheat the oven to 350 degrees. 

Chop up the boiled chicken breasts; place in a 13x9 dish that's been lightly sprayed with oil. 

Pour the melted butter over the chicken.
Whisk together the flour and the milk; pour over chicken.
Combine the cream of chicken soup and the chicken broth and pour over the chicken.

Bake at 350 degrees for 1 hour, longer if it's not browned as much as you'd like. The longer it cooks, the more crust-like the top becomes but it should still have liquid in it. 

Easy Green Chile Chicken Enchiladas

Ingredients

10 oz chicken breast cooked and shredded
16 oz green chile enchilada sauce
4 oz green chiles (1 small can), chopped
1 bag spinach, wilted on stovetop
12 oz Monterey Jack Cheese
1 cup sour cream
10 medium corn tortillas

Instructions

• Preheat the oven to 425 F degrees.
• Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
• In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
• Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
• Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
• Place the dish in the oven and bake for 25 minutes.

Serve with shredded lettuce, chopped tomatoes, and sour cream. 

Carolina Pulled Chicken

½ cup apple cider vinegar
2 tablespoons brown sugar
1 ½ teaspoons kosher salt
1 ½ teaspoons hot sauce (such as Frank's Red Hot)
⅛  teaspoon black pepper
1 ½  pounds boneless, skinless chicken breasts

Combine vinegar, brown sugar, salt, hot sauce, and black pepper in your slow cooker. Add chicken.
Cook in a 5-6 quart crock-pot, cook on low for about 6 hours. 
Just before serving, shred chicken (with two forks) and stir into sauce to incorporate.
Serve on buns with coleslaw on top or as an accompaniment on the side, and pass hot sauce as needed.

Recipe Notes

We do not recommend cooking this recipe on high in a 5-6 quart crock-pot because the chicken tends to overcook and become dry. At the end of cook time, the chicken should be cooked through and should shred easily but also still be really moist and dripping with a bit of vinegary sauce once shredded.

Adding more liquid will lead to an unpleasantly sharp-tasting sauce (we've tried it) ... the key is simply to control the cook time and temperature to yield the most juicy, fall-apart-tender result.

Recipe from Two Healthy Kitchens

Chicken Parmesan

Italian panko bread crumbs
freshly grated Parmesan

1 large egg, beaten with 1 tbsp. water
self-rising flour
boneless skinless chicken cutlets (chicken breast butterflied and flattened)
salt and pepper
vegetable oil, for frying
marinara (24 oz. jar)
pound fresh mozzarella

Preheat oven to 350º. 

Prepare breading station with three bowls: one with panko and Parmesan mixed, another with the egg mixture, and the third with flour. 

Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture and set aside on a plate.
Heat oil in skillet and cook chicken 3-4 minutes on each side then transfer to a paper towel-lined plate to drain.
Layer part of marinara, chicken, rest of marinara, then top with mozzarella and bake until cheese is melted, about 25 minutes.

No-fry version:

2 cups Italian panko bread crumbs
freshly grated Parmesan

2 T olive oil

boneless skinless chicken cutlets (chicken breast butterflied and flattened)
marinara (24 oz. jar)
pound mozzarella (fresh is best)

Preheat oven to 425°F.
Pour about a cup of marinara into a shallow bowl. 

Stir together panko, parmesan cheese, and oil in a separate shallow dish.
Dip chicken in marinara; dredge in panko mixture, pressing gently to adhere.
Place chicken on a greased rimmed baking sheet; bake 15 minutes.

While chicken is in oven, pour remaining marinara into a baking dish. 

After removing chicken from oven, transfer it to the dish with marinara. 

Top with mozzarella. 

Lower oven temperature to 325 and bake until  cheese is melted, 10-15 minutes. 

Chicken Mull

1 3-4 lb. chicken
1 16-oz. box of soda crackers, preferably salt-free
Kosher salt, to taste
Freshly ground black pepper, to taste
Red pepper flakes, to taste

Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 quarts of cooking liquid.

When chicken is cool enough to handle, remove skin and meat. Discard skin. Chop meat very finely, return it to the cooking liquid, and return the liquid to a simmer.

Crush crackers in their sleeves and slowly add them to the chicken and broth, one sleeve at a time, until the mixture reaches the consistency of a loose oatmeal. (Expect to use about 2 sleeves.) Season generously and serve.

Recipe adapted from Derwood Sadler, American Veterans Post 227

Chicken Spaghetti - Pioneer Woman

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). Serves 8.

Chicken and Spinach Lasagna

1 (10 ounce) package frozen spinach, thawed and drained
2 cups cooked chicken, shredded*
2 cups cheddar cheese, grated
1/3 cup onion, chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 (10 ounce) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup parmesan cheese, grated**
1 cup pecans, chopped

Directions:

Preheat oven to 350°F.

In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.

Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.

Spread half of the spinach mixture over noodles. Place another layer of noodles on top and cover with remaining spinach mixture.

Sprinkle parmesan cheese, then pecans on top.

Bake for 1 hour.***

Serves 8-10

Beth Bernard in Cooking With Grace

Changes I made:

* rotisserie chicken

** fresh

***45 minutes and wait 10-15 minutes before serving casserole.

Easy Chicken Parmesan

Coat boneless chicken cutlets in olive oil. Salt and pepper as desired.
Cook in electric skillet for about two minutes on each side.
Pour marinara sauce around cutlets.
Top chicken with fresh parmesan.
Cover skillet and simmer until cheese is melted.
Serve with pasta.

Buffalo Chicken Dip

Too easy...spread softened cream cheese (1 package) in a baking dish (I use a quiche pan, but 9x13 is fine)...spread chopped chicken (I use the fajita strips from the frozen food section at Wal-Mart - 1 bag), pour 1/2 to 3/4 cup of Fred's Buffalo Wing sauce over the chicken. Top with cheddar cheese and bake at 350 until bubbly...way too easy...and great with fritos...c

Country Captain Chicken

“This special way of preparing chicken was originated by a famous Columbus hostess, the late Mrs. W.L. Bullard, to be served to Franklin D. Roosevelt and his distinguished guests at the Bullard summer home at Warm Springs, Georgia. It has been served to a star-studded list, including Generals Bradley, Eisenhower, Marshall, Patton, and Pershing. When en route to Europe during World War II General Patton had to come back for a day at Fort Benning. He wired a well-known hostess in Columbus, ‘If you can’t give me a party, and serve Country Captain, meet me at the train with a bucket of the stuff’.” ~ Sara Spano, Food Editor, Columbus Ledger-Enquirer

3 ½ to 4 pounds chicken breasts
flour, seasoned with salt and pepper
shortening
2 onions, finely chopped
2 green peppers, finely chopped
1 small garlic bud, minced
1 ½ teaspoons salt
½ teaspoon white pepper
3 teaspoons curry powder
3 16-ounce cans tomatoes
½ teaspoon chopped parsley
½ teaspoon powdered thyme
¼ pound blanched almonds, toasted
2 cups cooked rice
parsley for garnish

Remove skin from chicken and roll pieces in flour, salt, and pepper. Brown in shortening. Remove chicken from pan but keep it hot (this is the secret of the dish’s success). Into the shortening in which the chicken has been browned, put the onions, pepper, and garlic. Cook very slowly, stirring constantly. Season with salt, pepper, and curry powder; add tomatoes, parsley, and thyme. Put chicken into roaster and pour mixture over it. If it does not cover the chicken, rinse out the skillet in which mixture was cooking and pour over chicken. Cover roaster tightly. Bake at 350 for 45 minutes, until chicken is tender. Place chicken in center of a large platter and pile hot fluffy rice around it. Pour sauce mixture over the rice. Scatter almonds on top. Garnish with parsley.