Teriyaki Chicken

I got this recipe from my MIL!  It is my FIL's sisters recipe though!  Seriously delish and the kids eat it sooo good!

4 6 chicken thighs
1 Cup Soy Sauce or Teriyaki Sauce
2/3 cup brown sugar
3 cloves garlic
1 cup water
1 slice ginger

There are two ways to cook this.

1.) Soak chicken thighs or pieces in the above sauce for a few hours and then grill them on BBQ.  Then take the sauce and thicken it on the stove using cornstarch.  Serve chicken w/ rice and top both with the thickened sauce.

2.) The other way to cook it is to mix the above sauce and pour it over the chicken pieces in a 9x13 glass pan and cook in the oven at 350 degrees for approx 1 hour (or until chicken is cooked through).  Remove thighs from pan and pour sauce out of your 9x13 and into a saucepan.  Using cornstarch thicken the sauce.  Serve chicken w/ rice and top both with the thickened sauce.

Crockpot Pineapple Chicken

My friend, Kendra, told me about this recipe.  She got it from Mindika Moments!

1 ¼ C. white sugar
4 T. soy sauce
½ C. pineapple juice
½ C. ketchup
2 T. red wine vinegar
2 T. prepared mustard
4-6 boneless, skinless chicken breasts (2 or 3 large Costco breasts)
1 16 oz. can pineapple tidbits or crushed, drained (use drained juice for above)
1 C. sticky or whole grain rice, uncooked

1. In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.
2. Place chicken in the crock pot and pour the sauce over top.
3. Cook on high for 4 hours or low for 6 hours
4. One hour before the chicken is done, add pineapple and rice.

*If using minute rice, add the pineapple at 1 hour but add the rice just 10 minutes before serving.

Creamy Hawaiian Haystacks

This sauce recipe came from my friend, Lisa's, SIL!  Super yummy!
3 Tbs butter
3 Tbsp flour
2 c whipping cream
1 c milk
1 can cream of chicken soup
2 c cubed chicken
Garlic salt to taste

Whisk butter and flour together in saucepan. Add cream and milk and stir until thickened. Add soup, chicken and season to taste. You can always add more milk to thin it out if you would like.

Serve over rice with pineapple, green onions, cheese, tomatoes, sliced almonds, chopped celery, coconut, and chow mein noodles!

Creamy Chicken Italiano

I got this recipe from Ms. Lisa!  It was so easy to throw everything in the crockpot and come back to dinner ready!  We ate with rice the first time, but I think I'm going to serve it with noodles this time!  Enjoy!

1/4 Cup water
1 pkg dry Italian Seasoning (It will be by the dry packets of ranch)
1-8 oz pkg cream cheese
1 can cream of chicken soup
2 boneless chicken breasts

Put the chicken in Crock pot. Mix together dressing and water and pour it over the chicken. Cook on low for 2-3 hours. Add soup and cream cheese and let warm and then stir. Cook another 1-2 hours or until its all nice and creamy. We eat it over noodles.

French Chicken

There are two ways to make this - in the oven or via crockpot. I generally do it in the crockpot on days that I have busier afternoon/evenings!

6 regular sized Chicken Breasts
Can of Cranberry Sauce (I like mixed berry)
1 packet of Lipton Onion Soup Mix
8 oz of French Dressing

Oven:

Mix
1 Can of Cranberry Sauce, the Lipton Onion Soup Mix and 8 oz of French Dressing.  Grease a baking pan, lay out the chicken breasts and pour over the mixure over the chicken.

Bake at 350 for 1 1/2 hours!

Crockpot:

I generally start it around lunch time - noonish or so.  I put the chicken in frozen, add all the other ingredients and start it on high for the first hour or two.  That is mainly to help the chicken thaw!  Then I turn it to low until it's time to eat!  We eat around 6:00 usually.  The chicken has always been good - never dry!

I serve it with rice and a veggie or a green salad!  We call it Candy Chicken to the kids and they totally believe us!  It's that good!  Seriously delish!

Enjoy!

Fiesta Chicken Enchiladas

I got this recipe from my friend, Brenda's, cooking blog.  I changed a few minor things.  This was seriously good!  I loved the little kick that it brought with each bite!  Thanks Brenda and enjoy everybody!  


I totally forgot to snap pictures, but you can click over to Brenda's site to see her pictures!  I'll take some next time I make them and add pictures!


*Note:  I like a lot of sauce, so I generally 1 1/2 times the topping recipe.


Fiesta Chicken Enchiladas

2-4 large boneless skinless chicken breasts
1 packet Fiesta Ranch dip (by the Hidden Valley Ranch packets), divided
2-3 tbs butter, melted
1 small can green chilies ( I didn't use the whole thing)
1/2 - 1 onion, finely chopped (to preference)
1 garlic clove, minced
1 cup Monterrey Jack Cheese, divided
1/2 cup Sharp Cheddar Cheese
1 can green enchilada sauce
1/3 cup half and half or heavy whipping cream
8-10 tortillas
sour cream (optional)

Chicken:
Mix melted butter with 1/2-3/4 fiesta ranch dip packet.  Pour over chicken in crock-pot.  Cook on low for 6-8 hours or on high for 3-4 hours.  Shred chicken.  Save the extra butter/fiesta ranch mixture.  

Filling: 
In a small pan, saute onion and garlic for 1 minute, until fragrant.  Add green chilies and warm.  Add reserved butter/fiesta ranch mixture you used to cook the chicken in..  It will look a little runny, but turn the stove to medium-high heat and add the shredded chicken.   


Topping:
Mix green enchilada sauce and half and half in same pan used to saute onion to grab the remaining bits of flavor.  


Assembly:
Poor about 1/4 cup of the topping onto the bottom of the greased pan.


Pour a tablespoon of topping into the center of the tortilla.  Add chicken filling, then sprinkle on some cheese and roll up.  Put open side down in the pan to hold the roll.  Repeat.


Pour remaining topping over enchiladas.  Sprinkle with Cheddar and rest of the Monterrey Jack Cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and sauce is bubbling.  To get a slightly crisp and browned top, broil for 3-4 more minutes; watch carefully so it doesn't burn.  

Sour cream topping:
1/4-1/2 cup sour cream
1/4 cup fiesta ranch packet


Sprinkle sour cream with fiesta ranch packet.  Keep tasting and adding to get it as strong of a flavor as you like. Refrigerate until ready to serve. Serve on top of enchiladas.

Chicken Lasagna

I referenced a couple different recipes and combined the parts I liked to come up with this little version.  I loved it.  I think next time I'm going to try to add a vegetable, probably asparagus.  This wasn't as much work as I thought it would be.  I prepared it in the afternoon and then just popped it in the oven 30 minutes before we wanted to eat!  Enjoy!

Ingredients:

8 Lasagna Noodles

1 cup chicken broth
1 can of cream of mushroom or cream of chicken soup

1/2 teaspoon poultry seasoning

1 cup Colby Jack Cheese (or whatever you have on hand)

8 oz package of cream cheese

1 cup cottage cheese

1/2 cup sour cream

1/2 cup mayo

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1/4 cup chopped parsley

3 cups diced, cooked chicken meat (I used rotissiere this time and it worked great)

1 1/2 cups seasoned dry bread crumbs

Directions:

1.  Cook noodles in a large pot of boiling water until done.  Drain.

2.  Mix soup, broth, and poultry season in a saucepan.  Heat through.

3.  Beat together the cheeses, sour cream, and mayo.  Stir in olives, onions, green pepper and parsley.

4.  Place half the noodles in a 9x13 inch pan.  Layer with 1/2 cream cheese/cottage cheese mixture, 1/2 cheese, 1/2 chicken, and 1/2 soup mixture.  Repeat.  Top with bread crumbs.

5.  Bake at 375 dgrees F for 30 minutes, or until heated through.

Creamy Pesto Crockpot Chicken

Thank you to my friend, Jaesi, for this little beauty!  


1 pound chicken tenders or breast
1 can cream of chicken or mushroom
1 cup prepared pesto (Im sure you could use a dry mix, but prepared is what I had on hand)
1 can of artichoke hearts drained and quartered (I used Hearts of Palm, cause it's what I had on hand)
1/2 cup sundried tomatoes cut into small bits
1/2 cup milk or cream (more or less to desired sauce thickness)
salt
pepper
garlic powder
a handful of pine nuts

Add to crock pot and cook on high for 3 hours. Serve over pasta and along side a vegetable. 

Enjoy.

P.F. Chang’s Chicken Lettuce Wrap

Ingredients:

3 Tablespoons Oil
2 Boneless Skinless Chicken Breasts
1 Cup Water Chestnuts
2/3 Cup Mushrooms
3 tbsp. chopped onions
1 Tablespoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce:

1/4 Cup Sugar
1/2 Cup Water
2 Tablespoon Soy Sauce
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Ketchup
1/2 Teaspoon Sesame Oil

Stir Fry Sauce: 


2 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar
1/2 Teaspoon Rice Wine Vinegar

Directions:


Make the special sauce by dissolving the sugar in the water in a small bowl.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well and refrigerate this sauce until you’re ready.  Depending on how much sauce you like this may be WAY too much.  So, if you are not a "saucy" person, then you may want to 1/2 the Special Sauce recipe.

Bring oil to high heat in a wok or large frying pan.  Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool.  Keep oil in the pan and keep hot.  As chicken cools, mince waterchestnuts and mustrooms to about the size of small peas.  Prepare the stir fry sauce by mixing the soy sauce, brown sugar and rice vinegar together in a small bowl.  When chicken is cool, mince it as the mushrooms and water chestnuts are.  With the pan still on high heat, add another tbsp. of vegetable oil.  Add chicken, garlic, onions, waterchestnuts and mushrooms to the pan.  Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve it in the lettuce leaves.  Next time I may just chop up Romaine lettuce in a bowl and serve over the top of it.

Top with the special sauce.

Slow Cooker Chicken Cacciatore

Adapted from Diary of a Stay at home Mom!

INGREDIENTS

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce or tomato sauce
2 green bell pepper, seeded and cubed
1 zucchini
1 yellow squash
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

DIRECTIONS

1. Put the chicken in the slow cooker. Top with the spaghetti sauce, zucchini, yellow squash, green bell peppers, mushrooms, onion, and garlic (and any other veggies you like)!
2. Cover, and cook on Low for 6 to 8 hours.

Honey Mustard Lime Chicken Legs

From Finding Joy in my Kitchen

8-10 chicken legs
1/3 C spicy brown mustard*
3 T honey
2-3 large garlic cloves, minced
1 T soy sauce
4 T lime juice (and some lime zest, if you have some)

In a medium bowl, mix together the honey/mustard, garlic, lime and soy sauce.

Place the chicken breasts in the crockpot (I was lazy and left the skin on, which was easy to remove after cooking!).

Pour some of the sauce over the bottom chicken legs, then top with the remaining chicken legs and the remaining sauce.

Cook on low for 6-8 hours. The chicken gets super tender this way. I like it like this, but, if you don't want your chicken falling off the bone, then I might suggest cooking it for a little shorter amount of time, until the chicken reaches 180 degrees.

I served it with rice and veggies!

*You can also use 1/2 C honey mustard (either mustard or salad dressing varieties should be just fine)!

Parmesan Chicken Divan

This is from my mommy! She made it all the time for us growing up!

1 bag frozen broccoli
1/4 c. butter
6 Tbs Flour
2 C. Chicken Broth
1 C. Parmesan Cheese
1/2 pt Whipping Cream
3 Cooked Chicken Breasts, cubed
1/2 t salt and pepper


Melt butter in a large sauce pan. Blend in flour with a fork. Add salt and pepper. Add Chicken Broth. Cook and stir until mixture thickens. Stir in whipping cream.

Pull out a 13x9 pan. Layer the bottom of the pan with the broccoli. Pour about 1/2 of the sauce over the broccoli. Now make a layer of chicken.

With the remaining sauce add the Parmesan cheese. Pour over the chicken. Sprinkle top with Parmesan Cheese.

Cook for 20 minutes at 350 Degrees F.

Chicken Casserole

1 lb grated cheese (your choice - I like mixed)
2 lb chicken tenders (cooked & chopped)
8 tortillas

Sauce:
2 cans of Cream of Chicken
1 onion (chopped finely)
2 t salsa (or more if preferred)
1 c milk

Put 1 T water in the bottom of large casserole dish.  Put a layer or tortillas cut into 1 inch strips and layer chicken, sauce, cheese.

Bake at 300 Degrees F for 1 hour.

Mona's Chicken Tacos

This is how my mom always made chicken tacos for us growing up. Most people have not heard or had them this way. But, I LOVE them! When people try it they usually do to! Mmmmm.....

4 Chicken Breasts
2 - 8 oz cans of tomato sauce
1 t cumin
1 t garlic poweder
1 t pepper

Cook chicken breasts and cut into small cubes. Mix chicken, tomato sauce, and seasonings on the stove. Best served in Soft Flour Tortillas.

Chicken Taco Filling

This is a great chicken to shred for Enchiladas. I got it from Yolanda Almaraz.

1 pkt taco seasoning
1 c. chicken broth
1 lb boneless skinless chicken breasts.

Dissolve taco seasoning into chicken broth. Place chicken breats in crock pot and pour chicken broth over.

Cover and cook on low for 6-8 hours.

Parmesan Chicken

Tenderize chicken breasts. Dip in beaten egg. Dip in season flour (salt, pepper, garlic salt). Dip in beaten egg again. Dip in Parmesan cheese. Saute in butter in medium fry pan.
Cook 4 to 5 min on each side. Enjoy!

By: Yolanda Almaraz

Chicken Crescent Rollups

Chicken Rollup:
6 oz softened cream cheese

1/4 c. melted butter

1/8 t pepper

2 cups cooked chicken (I also use the canned chicken from Costco when I am lazy)

1 - 4 oz can mushrooms (optional)

1/2 cup walnuts (optional, but a must for me)

1/2 cup chopped celery (optional)

2 cans crescent rolls

 

Sauce:

1 can Cream of Chicken soup

1/2 soup can of milk

 

Mix first 7 ingredients (up to celery).  Unroll crescent rolls (I just use my hand/fist to flatten out and make a little larger).  Drop a large blob (2 to 3 T) in the center of each roll and wrap the roll around the blob.  Place rolls in oven pan (9x13) and bake at 350 degrees until rolls start to turn golden brown on top.  About 15-20 minutes.  Heat Cream of Chicken and milk on stove.  Pour over rolls and serve.  

I generally serve with white steamed rice and a veggie!  Yummy!

Fiesta Chicken

I love this meal, because it seriously takes maybe 5 minutes to throw it all together and put it in the oven.

For a 9x9 (Makes approx 4 servings!)
1 can cream of chicken

1 can of corn

1 1/2 cup instant rice

1 1/2 cup water

1 1/2 cup salsa (I use medium salsa)

Approx 2-3 large uncooked chicken breasts (cut breasts in half or thirds)

For a 9x13
2 cans of cream of chicken
2 cans for corn
3 cups instant rice
3 cups water
3 cups salsa (I use medium salsa)
Approx 4-5 large uncooked chicken breasts (cut breasts in half or thirds)

Mix top 5 ingredients right in a glass baking dish. Then push chicken down into mixture. Sprinkle Paprika on top. Cook for about 45 minutes (until chicken is cooked) @ 375 degrees.

Left overs work great as a chip dip too! Yummy yummy!

Asian Toasted Chicken Stir Fry

This is a regular rotation on our dinner schedule. Both my husband, son, and I love it! We are major stir-fry people though!

4 medium boneless skinless chicken breasts, cut into strips
1/4 cup Kraft Asian Asian Toasted Sesame Dressing
1/4 cup orange juice
3 to 4 cups fresh or frozen stir-fry vegetables (just put in as much as you like)
3 to 4 cups hot cooked long-grain rice (again... as much as you would like)
1/4 cup chopped peanuts

Heat large skillet on medium-high heat. Add chicken; stir-fry 5-7 minutes. or until cooked through. If you would like to add a little kick then add 1/2 tsp of crushed red pepper (Cayenne Pepper). I don't like really hot things, but I loved the little bit of a kick the Cayenne pepper added!

Stir in dressing and juice. Bring to a boil. (The recipe calls for 1/4 cup of both liquids. Next time I will do 1/3 cup of both though. I would have preferred more dressing, so there was some on my rice. So, adjust this to your preference. Add vegetables; cook 5 to 7 minutes or until heated through, stirring occasionally.

Serve over rice. Sprinkle with nuts.

Honey Lime Chicken Enchiladas

I got this recipe off my friend, Brenda's, cooking blog and it was FAN-FREAKIN-TASTIC! The chicken had such a great taste!! I have amended a few things to clarify and to add one little step! ENJOY!

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I use 2-3 chicken breasts)
8-10 flour tortillas
1 pound Monterrey Jack and Colby Jack cheese, mixed and shredded
1 1/2 - 16 ounces cans green enchilada sauce
1 1/4 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce with 1/4 cup heavy cream on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese and drip about 1 tablespoon of the mixed sauce (green enchilada sauce and heavy cream) and roll. Fill pan with rolled enchiladas. Save about 1-2 cups of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the remaining cream. Pour sauce on top of the enchiladas and sprinkle with leftover cheese. Bake at 350 degrees for about 25 minutes.