1 of 3 Chicken Enchiladas - Tiffany C.

Chicken Pot Pie -

Chicken Enchiladas - Heather W.

Chicken Enchiladas

8-10 flour tortillas

4-5 chicken breasts, cooked and cubed or shredded

4-5 green onions, sliced

small can mild green chilies, diced

1 can cream of chicken soup

4-6 oz sour cream (to taste)

shredded cheddar cheese (can also add mozzarella or use cheddar jack)

Sliced olives (optional)

Spray a 9X13 pan, or two 8X8 pans. Preheat oven to 350 degrees.

Mix together onions, chilies, soup and sour cream. Place approximately 1/2 of a chicken breast across an outer edge of a tortilla. Place a spoon-sized dollop of soup mixture on top of chicken and roll. Place end down in pan. Repeat until you have 8-10 enchiladas per 9X13 or 4-5 enchiladas per 8X8 pan. Spread remaining soup mixture evenly over top of enchiladas. Cover generously with shredded cheese. Sprinkle olives on top, if wanted. Cover tightly with foil and bake in oven for approximately 30- 40 minutes, or until heated through. Freezes really well. If baking after freezing increase cooking time to 60-70 minutes, or defrost first.

Chicken Quesadillas - Charlene M.

Parmesan Chicken - Debi W.

Chicken Pot Pie - Tiffany C.

Chicken Broccoli Casserole - Debi W.

Cream Cheese Chicken - Heather W.

1 envelope Italian Salad Dressing Mix

1 stick butter

6 boneless, skinless chicken breasts, cubed

1 can cream of chicken or mushroom soup

1 8 oz. cream cheese

Melt butter and add italian dressing.  Cut chicken into cubes or strips.  Place in crock pot and pour butter mixture over and stir to coat.  Cover and cook on high for 2 hours.  Add soup and cream cheese.  Stir to melt and mix until creamy.  Serve over noodles, mashed potatoes, baked potatoes or rice.  Yum.  Freezes well.

Broccoli-Chicken Casserole - Johna J.

1       Rotisserie Chicken (about 2 ½ to 3#), or you can use left over chicken

3      lbs. Broccoli cooked and drained

1       Fat-free Cream of Chicken Soup

1       Can Cream of Celery Soup

2       Cups Light Sour Cream

4       Tablespoons butter

¾      lb grated cheese (I like the medium chedder)

Topping:

3            Shredded Wheat Biscuits

1/3      Cup Parmesan Cheese

3       Tablespoons Butter

 

Make sauce by melting butter over medium heat.  Add soup until warm and then stir in sour cream.

Line bottom of 2 casserole dishes  (makes two 8X8 casserole dishes or one 9X13 and one small casserole)

Spoon half of the sauce over broccoli

Layer half of the chicken pieces

Spread the cheese

Repeat with Broccoli, Chicken and sauce

Topping:

Melt butter in microwave.  Break up shredded wheat biscuits and add to butter along with Parmesan cheese. 

Sprinkle over casserole.

Sprinkle Paprika for color

Bake at 325 degrees just until heated through.            

Chicken Cordon Bleu Casserole - Heather G.

Chicken Cordon Blue Casserole

4 cups chicken, chopped in chunks
2 cans cream of chicken soup
8 oz sour cream
2 cups ham chunks
1 ½ cups grated Monterey jack cheese

Mix together and put in crock pot for 1 – 2 hours until warmed. Serve over cooked rice.

Chicken Noodle Casserole - Kristi D.

1 pkg. egg noodles (cooked)
3-4 cooked chicken breasts cubed
1 can cream of mushroom soup
1 can cream of chicken soup

Combine soups and add 1/2 to 1 cup milk

Saute in 2 T. butter: 2 celery stalks chopped and 1/3 onion chopped

Cubed cheddar cheese

Mix everything together and place in a 9 x 13 pan. Top with crushed potato chips and grated cheddar cheese mixture. Bake at 350 degrees for 30-40 minutes. *I always make a few recipes and freeze for later.

White Chicken Chili - Jenni B.

3 can great northern or pinto beans, drained

3-4 chicken breasts cooked and shredded

1 medium onion chopped

1 green pepper chopped

2 jalp peppers stemmed and chopped or small can dived green chilies

2 minced garlic cloves

2 tsp cumin

½ tsp salt

½ tsp oregano

3.5-4 cups chicken broth

Combine all ingredients in slow cooker on low 8 hours or high 4-5 hours.

 

Top individual servings with Monterey jack cheese

 

Garlic Chicken Farfelle - Ginger G.

GARLIC CHICKEN FARFALLE

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**I like to use the pre-cooked bacon and just warm/crisp it in the oven at 350 degrees fro about 10 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part).

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart - I wear disposable gloves for this too). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

*This is great for a party because it makes a big bowl*

Coca Cola Chicken - Heather W.

Coca Cola Chicken

Chicken, can use legs, wings, thighs and breasts
Ketchup
Can of regular Coke
Diced Yellow onion
Salt & Pepper
Brown Sugar
Oil

This can be done in a dutch oven outside, or in a dutch oven in the oven. It can also be done in an electric skillet. Brown the chicken pieces in a little bit of oil, I think it gives a little more flavor to use chicken still on the bone. I usually skin the chicken though. (Tip: to easily skin a chicken, grab the skin with a paper towel and pull off, it sticks to the paper towel and comes off very easily). Salt & pepper chicken. Make a single layer of chicken in the dutch oven, sprinkle with onions, cover generously with ketchup. Put another layer of chicken on top and repeat other ingredients. Pour Coke over layers, cover and cook approximately 30-45 minutes, or until chicken is done (350 degrees in oven). Baste the chicken with the sauce a couple times during cooking. When the chicken is cooked, add 1/4 cup of brown sugar to the sauce and mix in and again baste the chicken with it, let sugar cook through for about 5 minutes. Serve. It is really yummy to pour some sauce over the chicken.

Super Saturday Chicken Croissants - Debbie H.

Chicken Salad

5 C. Chicken Chopped (Can use canned chicken)
Mix and poor over chicken
2 TB Orange Juice
2 TB Vinegar
2 TB Salad Oil
Then add
3 C Cooked rice
11/2 C Chopped Celery
11/2 C grapes cut in half
1 or 2 cans Mandarin Oranges
11/2 C Mayonnaise
1 can pineapple tidbits
Sliced Almonds

Chicken & Stuffing - Sherry W.

I need to get her recipe...