Cheesy Chicken Skillet Dinner

Ingredients
1 tsp oil
1 1/4 lb chicken cut up into pieces
2 cups carrots (sliced)1 medium zucchini (sliced)
2 TBSP soy sauce
8 med green onions (sliced, 1/2 cup)
2 cups cheddar cheese

Directions
Heat 12 inch skillet over med-high heat. Add oil and chicken- stir fry 4-5 minutes or until no longer pink in center. Remove from skillet.

Add carrots & zucchini to skillet, stir fry 4-5 minutes or until crisp tender. Add chicken & soy sauce; toss until chicken & veggies are coated with soy sauce.

Sprinkle with onions & cheese. Cover skillet until cheese is melted.

Chicken Cordon Blue Casserole

Layer the following ingredients in this order in a 9x13 dish:
-Chicken breasts
-Swiss cheese
-Ham
-2 cans of cream of chicken mixed with 1/4 C water
-Stove top chicken flavor made with 1 1/4 C water
-1/3 C butter on top

Bake 50-60 minutes at 350 degrees

Chile Verde Chicken

6 boneless chicken breasts, flattened

1 small chopped onion

1 cup celery

1/3 cup chopped green chili peppers

¼ cup chicken stock or bouillon

2 cups dry bread crumbs

1 can green salsa verde

Grated cheddar cheese

Lightly brown one side of chicken in a small amount of butter

Remove. Saute onion in butter, add celery, chilies, chicken stock. Simmer about 3 minutes. Toss mixture with bread cubes. Add more stock if necessary to hold together. Divide into portions. Wrap a chicken breast around a portion of stuffing. Secure with skewers. Brush all sides with melted butter. Bake 325* for one hour. Brush with butter and continue to bake another 30 minutes. Remove from oven, cover with salsa and sprinkle with cheese. Bake at 400* for 10 minutes or until cheese melts and sauce is bubbly.

Creamy Chicken and Rice

This is a great Sunday dinner. I love using the crockpot!

INGREDIENTS:
2 cans (10 3/4 oz) Cream of Chicken soup
1 1/2 cups water
1 package seasoned rice mix (chicken flavor) about 6 oz.
4 large carrots, thickly sliced (I use frozen crinkle-cut carrots and just use as many as I want.)
3-5 chicken breasts.

1) Mix the soup, water, rice, and carrots in the crock-pot. Add chicken and turn to coat.

2) Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours, or until done.

This is a great comfort food meal.

Salsa Chicken

This is a SUPER easy recipie that you can put in the crock pot in the morning and enjoy in the evening. You can eat this like burritos, and add beans and rice. It is a yummy fast meal!

Salsa Chicken

In crock pot combine: 3-4 chicken breasts
1 large bottle of salsa
1 taco seasoning mix (I would use a bit less than the entire thing.)

Cook in crockpot for 6-8 hours on low. Shred chicken and mix together.
ENJOY!

Breaded Fried Chicken

Here is a really easy breaded chicken recipe. Casey loved it, and he is picky about his breaded chicken.

Dip the chicken in eggs. Then, dip the chicken in seasoned flour mixture.

Then, dip the chicken back in the egg mixture
Cook in hot oil for about 15 minutes, rotating on each side.

Chicken Pot Pie

This is the only recipe I am ever remembered for. I hope my children will love it as much as my friends do.

First, the ingredients...don't be surprised if these are things you already have laying around your kitchen...

1 pie crust
3 chicken breasts
5 red potatoes
2 can Cream of Chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced
butter
egg

1. Heat oven to 450
2. Heat two large pans of water - these are for the chicken and potatoes
*I usually add some chicken bullion to the water for taste - and we could all use a little more sodium right?
3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course
4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - I cook mine for 9 minutes. Make sure you set the timer. After cooking, turn the oven down to 400 to cook the pie
*this isn't a one crust pie of course but I do not like having a soggy pie bottom. noboby does. you'll add the top crust later. this is what it should look like after it has cooked for the 9 minutes

5. saute the onion in butter until it is translucent and tender - it can even be a little golden

*if you do not like onions than dice them large enough you can pick them out or small enough you can swallow them whole, but do not leave them out entirely. they add wonderful flavor

6. when the chicken is done shred it into bite size pieces
7. the potatoes are done when they break apart by being stabbed with a fork - strain them
8. combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of Cream of Chicken soup in a large bowl

9. pour the glorious mixture into the already-cooked pie crust

10. now add the top crust and trim to fit the pie plate.
11. whisk the egg in a small bowl and baste over the top crust
*the egg is strickly for cosmetic purposes, it helps the pie keep it's color and provides a shine when cooked
12. make 4 slits in the top of the pie with a knife to provide steam release while the pie is baking

13. bake for 40 minutes and then let the pie cool for a few minutes on top of the stove
14. serve!

Alfredo Chicken

I thought I would introduce myself. I signed up a couple months ago. I am going to Utah State University and majoring in Family & Consumer Science Education. I graduate next semester! I love my major and everything that is associated with it, such as cooking. I have been married for three years and my husband graduates in December.

Here is one of my favorites.

Alfredo Chicken

Sauce:
1/2 c butter
2 c heavy cream
1/8 tsp garlic powder
1/8 tsp pepper
Mix everything together over medium heat until desired thickness.

12oz pasta, cooked
1/4 c parmasan cheese
Chicken
opt. bacon, mixed veggies
Mix everything in a casserole dish and enjoy!

Pineapple Chicken

4 chicken breasts, cubed
4 green onions, chopped
3 tbsp EVOO
2 cans pineapple
1 can water chestnuts
slivered almonds

Saute chicken and green onions in oil. Once chicken is seared, add drained pineapple and chestnuts. Continue to cook until chicken is done. Sprinkle almonds on top.

Serves 4. (Served above with brown rice and snow peas.)

UPDATE: I just had it for lunch here at work and it reheats wonderfully!

Swiss Chicken

I'm not sure what you all mean when you talk about "Hump Day" recipes, but if it means Wednesday night, which is the night of the week I find myself most tired - It's as far into the week as you can get, without being able to see the light at the end of the tunnel (weekend) quite yet. If a "Hump Day" meal means it's the perfect meal for one of those nights where you hardly have enough energy to climb into bed after work, let alone make dinner, then THIS, my friends, is a Hump Day Dinner! This one is so easy, and very simple to adjust for more or less servings. I made it all by myself (which I'm challenging myself to do for all the recipes I post here) and Steve was impressed! This one's from my mom, so here goes:

Ingredients:
6 chicken breasts
6 slices swiss cheese
1 can Cream of Chicken soup
1/2 cup water
1 cup bread crumbs
1 stick melted butter

Directions
1. Clean and arrange chicken breasts in a casserole dish.
2. Place one slice of swiss cheese on each breast.
3. Mix the Cream of Chicken soup with the water and pour/spread it over the chicken.
4. Sprinkle bread crumbs on top.
5. Drizzle butter on top of bread crumbs
6. Bake 1 hour at 350 degrees, or until chicken is done (juices run clear in middle) The swiss cheese, cream of chicken, and butter make the gravy.

I served it with rice (whatever kind I had in the pantry). When the rice was done, I rolled in a bag of heated-up frozen veggie medley. Easy! And the chicken turns out very tender (I am picky about chicken!)

Hump Day- Grilled Bruschetta Chicken

1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).

Chicken Cordon Bleu...sort of

Casey loves Chicken Cordon Bleu, but it can be such a pain to make, I rarely make it. I found this really easy recipe that tastes just like Chicken Cordon Bleu.

1 loaf of bread (I got the Rhodes white bread loafs in the freezer section)
8 oz Ham deli meat
1/2 cup swiss cheese
5 oz chicken deli meat

1. Roll out the bread dough until it is about 10 inches by 8 inches.
2. Spread butter all over the dough
3. Lay out the Ham, then the swiss cheese and then the chicken on top of the bread.
4. Roll up the dough starting at the long edge.
5. Lay it out on a cookie sheet, with the seam down.
6. Let dough rise for 20 minutes
7. Cook at 350 degrees for 25-30 minutes.

Creamy Broccoli-Stuffed Chicken Breasts

This chicken looks so fancy, but it is actually very easy to make! So don't be scaried off because you have to pound and roll the chicken. I loved how moist the chicken was. I did add some of the Grill Creations Chicken and Rib Rub because I didn't have paprika. ENJOY!

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat free milk
1 tsp. paprika
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.

PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.

BAKE 30 min. or until chicken is cooked through (170ºF).

Cafe Rio Recipes

A cooking lady come to our Enrichment with these recipes. She has studied it out and feels these are as close as she can come to the actual dishes. I ate the salad & salad dressing, and I must say, she is pretty darn close!

Chicken Garlic Lime Marinade
*1/4 c. olive oil
*6 Tbl soy sauce
*1/4 c. red wine vinegar
*6 Tbls Worcestershire sauce
*juice from 2 fresh limes
*1 tsp salt
*1 1/2 tsp black pepper
*cloves of crushed fresh garlic
*6 boneless skinless chicken breasts

In a large resealable bag, blend all in bag. Place the chicken breasts in and shake. Marinade for at least 6 hours. Try not to leave in longer, as the citrus juice will toughen the chicken. Rotate the bag often to get complete sides of chicken.

Cafe Rosie Chicken Salad
1 pkg lettuce salad
1 pkg Romaine salad
1/2 bunch fresh cilantro (optional)
1 1/2 cups of Romano cheese
Zaterain's Black Bean Rice Mix (prepared as directed)
2 cans black beans, rinsed
Fresh lime slices (optional)
Grilled chicken breasts
Avocado (optional)
Deep fried CORN tortilla chips
Tomatillo dressing
Flour tortillas

Warm or lightly fry the flour tortilla, place warm tortilla in a large serving bowl & layer as follows:
-Cooked rice
-Black beans
-Grilled chicken.
-Lettuce/Romaine mixture.
Place corn tortillas strips on top. Sprinkle generously with Romano cheese. Add a few limes, cilantro, and avocado slices around blow. Allow guests to pour their own dressing.

Rosie's Tomatillo Dressing
You will need:
1 hot pepper
2 medium tomatillo's, cut into bite size pieces
1/2 bunch fresh cilantro
Juice from 1 fresh lime
3/4 jar of Ranch dressing (Kraft Peppercorn ranch is good to use)
Salt to taste

Pour Ranch dressing in blender, add the tomatillo pieces and cilantro. Blend on high for about 1 minute, or until the sauce is smooth. Pour in the lime juice & blend again. Salt to taste. Keep any leftovers in the refrigerator.

*This dressing is better "aged" for at least 2-3 hours before serving, so the Ranch flavor has a chance to "chill out", and it also allows the tomatillo's flavor to come out.

Tres Leches Cake
Butter (to coat your pan)
6 large eggs
1 c. sugar
1 c. sifted flour
12 oz. can coconut milk
12 oz. evaporated milk
14 oz. sweetened condensed milk
1/2 tsp baking soda
1 tsp vanilla
Whipped cream
Optional: fresh coconut, strawberries, & kiwi with whipped cream for garnish.

Preheat oven to 350. Use a buttered GLASS 9x13 pan.
Beat whites to a soft peak. In a separate bowl, whip sugar & egg yolks to a froth. Gently fold in the egg whites to the yolk & sugar mixture, DO NOT mix or beat in completely. Sift flour & baking soda. Fold into egg mixture, mixing gently until mix is even and no flour is showing. DO NOT BEAT TO SMOOTH! Spoon into greased pan. Bake cake until golden brown & cake pulls from side... about 20-30 minutes. When cooked & slightly cooled, take a small knife & scrape a tiny layer of the cake off. Combine all the milks in a bowl, whisk to combine. Pour over cake & cover with plastic spoon. Allow cake to cool in fridge at least 2 hours, but 1 day is preferred. Serve with whipped cream & fresh fruit.

Ultimate Chicken Fingers

I found this recipie as I was frantically looking for something to make for dinner! It was super easy, doesn't require a lot of ingredients, and was a MAJOR kid pleaser.

Prep:15min Bake: 15min

3 boneless, skinless chicken breast halves (about 1 lb), cut crosswise into 1/2" strips
2/3 C Original bisquick mix
1/2 C grated parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 tsp butter or margarine, melted

Heat oven 450. Line cookie sheet with foil; spray with cooking spray. In 1-gal plastic resealable food-storage bag, mix Bisquick, cheese, salt, and paprika.

Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

Bake 12-14min, turning halfway through bake time with pancake turner.

Note: I didn't have enough paprika so I used the "Grill Creations chicken & rib rub" (which I absolutely LOVE)...it worked really well.

BBQ Chicken and Potato Wedges

Here's an easy summer BBQ menu. A lot of you probably already know this recipe, since it is a Utah classic.

7-Up Chicken

You'll need:

Chicken Breasts

Vegetable Oil

Soy Sauce

7-Up (or your carbonated beverage of choice)

This is a funny recipe because you don't really measure ingredients. But that does however make it easier to increase or decrease the amount you want to make.

1. Defrost chicken. Place in a glass baking dish. Pour about 2 T. Vegetable oil and 1/2 c. soy sauce into dish (for a 9x13 casserole dish). Fill dish with 7-Up so that the chicken is covered. Marinate 3-15 hours in the fridge.

2. Cook chicken on grill (or broiler pan) until golden brown and juices run clear. Serve with potato wedges.

Over the years my family has made this chicken using Coke and Cherry 7-Up. Any kind of pop will work...but NEVER use Diet Sodas!!! It's the sugar that makes the chicken taste so good.

Grilled Potato Wedges

You'll need:

6 large baking potatoes

Tabasco sauce (we used "Louisiana Hot Sauce")

1 stick Butter

1. Cut potatoes into eighths...like you would an apple.

2. Melt butter and mix with desired amount of Tabasco sauce. We used a little more than 1/8 cup. Brush potato wedges with butter mixture. Grill (or broil) until brown and crispy.

For a lower fat/cal option, use Pam "Butter Flavor" spray to coat the wedges and season with red pepper or other hot spices.

Parmesan Chicken

I have this recipe on my blog but I want to post it here because it's SO EASY, especially if you don't know what to do with that frozen chicken in your freezer.

I love this chicken even more than the one at that Italian restaurant we all know...

Ingredients1 tsp crushed garlic
1/4 C olive oil
1/2 C Italian style bread crumbs
1/4 C fresh grated Parmesan cheese
1/4 C grated mozzarella cheese
2 chicken breasts

1 - Heat oven to 425
2 - Warm the garlic and olive oil to help blend the flavors (I do this in a bowl and heat it on low in the microwave)
3 - Combine the Parmesan cheese and breadcrumbs in separate bowl
4 - Dredge chicken thru olive oil and then bread crumbs so it is fully covered and place in glass pan
5 - Bake for about 30-35 min, until chicken is cooked thru
6 - Place mozzarella cheese on chicken and broil until cheese is brown and bubbly
7 - Serve with steamed vegetables or pasta