Shredded Chicken

Ingredients:

3-4 chicken breast

1 large jar of favorite salsa

1/4 cup brown sugar

Instructions:

Mix together and place in a crock pot 3-4 hours on high or 6-8 hours on low.   

Chicken and Dumplings

 1 Rotesserie Chicken 

32 oz. low sodium chicken broth

small onion, diced

2 cups frozen mixed veggies

2 cups bisquick 

2/3 cups mild

 2 T. dried parsley

Add the shredded rotisserie chicken, chicken broth, diced onion, frozen mixed veggies and bring to a boil in a pan on the stove top.  Make the dumplings by mixing the bisquick, milk and parsley together.  Drop the dumplings into the boiling stew.  Cook for 10 minutes uncovered and an additional 10 minutes covered for until done. 

Summer Salads

 Yellow bell pepper

Red bell pepper

Green bell pepper

Cucumber

Red onion

Tomato avocado

Sunflower seeds

Salt and pepper

Light Italian dressing

Diced chicken 

Instruction

Mix all together.

Orange Chicken

 3-4 Chicken Breast

1 cup BBQ sauce

1 cup orange marmalade

1-2 tsp soy sauce (optional)

Cut up chicken into cubes and put in crock pot.  Mix together ingredients and pour over chicken.  Cook on low 6-8 hours or on high 2-3 hours. Serve over rice.  

Chili Lime Chicken Tostadas

 Ingredients

1 can diced green chilies

4 cloves of minced garlic

1 1/2 T chili powder

3 T lime juice

1 diced medium onion

2 lbs boneless chicken breasts

1 can fat free refried beans, warmed

10 tostada shells

Instructions

Desired toppings such as, shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, and guacamole

Add chicken and onion to slower cooker that is at east 3 1/2 quarts

In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken.

Cover and cook on low for 5-6 hours

Remove chicken from slow cooker and shred.  Mix in 1/2 of juice remining in slow cooker to the shredded chicken. 

Spread warmed refried beans on tostada shells.

Top with hot chicken mixture and any other desired toppings.  

One-Pot Cheesy Italian Pasta and Chicken

 Ingredients

8 ounces baby spinach leaves, divided

1 cup (7 ounces) sundried tomatoes packed in oil and italian herbs 

1 large yellow onion, sliced

1 pound uncooked boneless, skinless chicken breast ( cut into 1/2 " bite size pieces)

6 garlic cloves, sliced

1 pound dry linguine

2 t. dried Italian seasoning

2 t. kosher salt

1 t. fresh ground pepper

1/2 t crushed red pepper flakes

5 cups chicken broth

4 ounces fresh parmesan cheese, shredded

Instructions

Combine 1/2 of the spinach with the tomatoes. onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, and crushed red pepper in a 5 quart dutch oven over medium high heat.  Pour chicken broth over the top. Cover and bring to a boil. 

Cook 7-9 minutes until pasta is al dente (with bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking.  This is going to make the base for out delicious cheese sauce. 

Turn of the heat and add the cheese tot he pasta.  Toss pasta with tongs until the cheese melts into the pasta.  Toss in remaining spinach.

Serve and enjoy.  

French Onion Chicken and Rice

Ingredients:

2 cups long grain white rice
2 cups milk
2 10 ounce cans cream of chicken soup
1 packet french onion soup mix
1 pound chicken tenderloins
1/2 cup grated Gruyere cheese ( don't use the cheese)
1 teaspoon parsley


Directions:
1.  Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick spray.

2 Add rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine.

3.  Pour rice mixture into the baking dish and place chicken tenderloins over the top.

4.  Cover with foil and back for 60 minutes, stirring one halfway through cooking.

5.  Remove the foil and top with grated cheese.  Cover and return to oven for 15 minutes or until rice is tender.

6.  Sprinkle with parsley just before serving.



by buns in my oven

Chicken Burrito Bowls

Ingredients:
2 cups cooked chicken, shredded (I used this Slow Cooker 3 Ingredient Chicken)
2 cups rice, cooked (you can use white rice, brown rice, or even quinoa)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 roma tomatoes, diced
1 green pepper, diced
1 onion, diced
1 avocado, diced
4 cups Romaine lettuce, shredded
(You could also top with your other favorite ingredients: green onions, olives, banana peppers, jalapenos, sour cream, guacamole, salsa, etc)
Homemade Greek Yogurt Chipotle Dressing

Directions:
To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with the chipotle dressing or your other favorite dressing (I sometimes mix salsa with ranch salad dressing and it’s yummy too!). It doesn’t get any easier than that!

Makes 4 servings.

Slow Cooker Santa Fe Chicken Salad

Author: Six Sisters Stuff

Prep time:  10 mins

Cook time:  6 hours

Total time:  6 hours 10 mins

Serves: 8

Ingredients

• 2 lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies, not drained
• 15 oz can black beans, drained
• 1 cup frozen corn
• 1 medium zucchini, diced
• ¼ cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• salt to taste
• 8 cups spinach or your favorite kind of lettuce
• 1 Avocado

Instructions

1. Place your chicken breasts on the bottom of the slow cooker. On top of the chicken dump in the chicken broth, beans (drained), corn, tomatoes, cilantro, zucchini, garlic powder, onion powder, cumin, and salt in the crock pot.
2. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over spinach or lettuce. Serve with avocado slices on top.
3. (You can add our favorite dressing if you want.)

Fajita Salad

Author: Six Sisters Stuff

Recipe type: Main Dish, Side Dish

Cuisine: Mexican

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 4-6

Love fajitas, but not the calories? This fajita salad is for you!! Fresh romaine, corn, olives, chicken, tomatoes, red onions and peppers make it delish!

Ingredients

• 1-2 cups diced chicken
• 1 tablespoon olive oil
• 1 green pepper, sliced
• 1 red pepper, sliced
• ½ red onion, sliced
• ½ 1.25-oz package taco seasoning
• 1 fresh bunch romaine lettuce, chopped (or 1 bag)
• 1 cup corn (I used fire-roasted canned corn, drained)
• ½ cup sliced olives, drained
• 2 roma tomatoes, diced
• Chipotle Southwest Dressing or Chipotle Ranch for topping (I used the low fat version)

Instructions

1. In a large skillet over medium heat, brown chicken in olive oil.
2. Add in peppers and onion until they start to get a little bit tender (you don't want mushy peppers on your salad).
3. Remove from heat and stir in taco seasoning.
4. In a large bowl, combine lettuce, corn, olives, and tomatoes. Add in the chicken and peppers.
5. Serve with Chipotle dressing.

Notes

*Serving suggestion: top with crunchy tortilla strips

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.

(Recipe adapted from Kraft Recipes)

Chicken Taco Casserole

Chicken Taco Casserole

Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free) – or use our favorite homemade cream of chicken soup recipe
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese

Directions:
Preheat oven to 350 degrees.  Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, diced tomatoes (Ro-tel), black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Recipe adapted from Plain Chicken

BBQ Chicken Pizza

BBQ Chicken Pizza in 10 minutes:(Makes 2 servings)

Ingredients:2 soft pitas (I found mine in the bakery section at Walmart)
1/4 cup BBQ sauce
2 Tablespoons of red onion, chopped
1/2 cup of mozzarella cheese, shredded
1/2 cup of Tyson’s pre-cooked grilled chicken (found in the frozen section at walmart)

Directions:Microwave your chicken until thawed. Then cut it into small pieces.  Next spread your BBQ sauce on both Pitas.  Put 1/4 cup of cheese on one pita and the other 1/4 of cheese on the other pita.  Add your onions and chicken on both pitas and place on a microwaveable plate.  Microwave one pita at a time for about 1 minute or until the cheese is melted.  Using a pizza cutter, cut the pita into 4 slices. Serve it Hot!

Chicken and Black Bean Enchilada Skillet Recipe

Author: Camille

Recipe type: Main Dish

Cuisine: Mexican

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 5

Have dinner on the table in a matter minutes with this easy one-skillet meal!

Ingredients

• 8 (6-8") corn tortillas, cut into bite-size strips
• 3 cups cooked chicken, shredded
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 (10 oz) can Rotel (diced tomatoes and green chilis), undrained
• 1 (10 oz) can enchilada sauce
• 1 (15 oz) can black beans, rinsed and drained
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 1 cup shredded cheddar cheese, divided

Instructions

1. Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
2. Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
3. In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
4. Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).

Chicken Bacon Ranch Pasta

Ingredients

• 1 lb. penne pasta
• 6 strips of bacon, diced
• 2 T. all purpose flour
• 1 packet of ranch seasoning mix
• 2 c. milk
• 1 T. butter
• salt and pepper
• 2 boneless skinless chicken breast (cut into pieces)
• 1 c. shredded chedder cheese

Directions

• start by cooking your pasta, draining it, and stetting it aside
• While you are making your noodles; cook your bacon in a skillet, drain, the grease but keep 1 T of bacon drippings in the pan.
• Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook util no longer pink/browned)
• Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk.  Stir until it is bubbly an thick.
• Add the cheese an half of the diced bacon pieces to the pan; stir until melted.
• Combine the sauce and pasta noodles together-add salt and pepper to taste.
• Top off the dish with the extra bacon pieces.

One-Pot Chicken Alfredo

Ingredients

• olive oil
•  chicken breast
• garlic cloves

cook the above all together

• 14 oz chicken broth
• 1 c. heavy cream
• 1/2 lb. uncooked penne

reduce heat and cook 15-20 minutes
stir and add 1 1/2 cups grate Parmesan cheese, serve

~Swiss Cheese Chicken

INGREDIENTS:

• 4 Chicken Breasts (or enough to fill pan)
• 6 Slices Swiss Cheese
• 1 can Cream of Chicken Soup
• ¼ cup milk
• Stove Top Turkey Stuffing (about ½ box)
• ¼ c butter

DIRECTIONS:

1. Cover bottom of pan with chicken.
2. Lay Swiss Cheese over chicken.
3. Mix 1 can cream of chicken soup and ¼ cup milk.
4. Pour mixture over chicken.
5. Top with ½ bag (or more) of Stove Top Turkey Stuffing.
6. Drizzle ¼ cup butter on top.
7. Bake at 350 for 45-60 minutes.
8. Serve over rice.

NOTES:

FREEZER INSTRUCTIONS - After pouring cream of chicken mixture over chicken go ahead and freeze. When you are ready to cook it, pull it out of the freezer and let it thaw in the fridge (preferable overnight). Then complete the rest of the instructions (top with stuffing/butter & bake).

~No name chicken dinner

4 boneless, skinless chicken breast

1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 pkg taco seasoning
1 cup sour cream
cilantro, for serving

 

Put chicken, soup, and salsa in slow cooker.  Sprinkle taco seasoning over everything.  Cook on low for 6 hours.  If shredding chicken, shredding the chicken and reheat for about on hour.  Stir in sour cream and heat just until everything is combined

~Almond Chicken

Almond Chicken

 

4 boneless skinless chicken breast

1 can cream of chicken soup

1 c. sour cream

1c . crushed Ritz crackers

3 T. butter melted

1/2 c. almond slivers

 

Place the chicken in a 9 x 13 greased baking dish.  Mix the soup and sour cream together and pour over the chicken.  Mix the melted butter and crackers together and sprinkle over the chicken cream mixture.  Sprinkle the almonds slivers on top.  Cover and bake for 45 minutes at 350.  Serve with mild rice.  Yummy!

~Costa Vida Chicken

Costa Vida Chicken

 

1 16 oz bottle Zesty Italian Dressing

1 T. chili powder

1 T. cumin

3 cloves garlic, minced

5 skinless, boneless chicken breast

 

 

Add Chicken to crock pot, mix the 4 ingredients together and pour over the frozen chicken.  Place crock pot on high for 6 hours, shred meat and cook an additional hour or longer if desired.  This recipe makes a lot so you can have leftovers or freeze it for another day.