Chicken Pitas

Slice of pita bread (Costco)
smear it with spicy avocado hummus (Costco)
fill with sliced rotisserie chicken (Costco)
then stuff it with fresh garden veggies.
My favorites: cucumber, raw zucchini, bell peppers, tomatoes

Crock Pot Chicken Cordon Bleu

I got this recipe from this blog. It has a ton of great crock pot recipes. This is what I'm making for dinner tonight. I hope it's good!

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
Layer chicken breasts over the sauce.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup over the layers, stirring a little to distribute between layers.
Sprinkle the stuffing on top, an ddrizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Chicken Cordon Bleu Pasta

I made this up. Actually I was trying to copy the Firehouse version. It tastes pretty close, I think.

12 oz pkg penne pasta, cook
While it's boiling make this sauce:
Whisk together 1/2 c. sour cream with 1/4 c. flour. Add to 2 c. milk. Cook on med heat until thick. Then add 1/2 grated swiss cheese and 2 T. grated parmesan cheese.
In a 9x13 pan put the following:
2 c. diced cooked chicken (I used a rotisserie, but you can George Foreman your own)
6 slices deli ham, cubed
The penne pasta that you cooked.
Pour the sauce over the top.
Then top with 1 c. more grated swiss cheese and 1/4 c real bacon bits.
Broil on high until cheese is browned and crispy. Serve.

Grilled chicken teriyaki pasta salad (Janine Rogers)

Make the dressing first and sit it out at room temperature so the sugar can dissolve.
Dressing:
1 T. fresh garlic, grated
3/4 c. vegetable oil
1/2 c. sugar
1 t. salt
3 T. soy sauce
1 T. sesame oil
2 T. rice vinegar

Salad:
1 small bag baby spinach
1 (12 oz) pkg. bow tie pasta - cooked and cooled
2 - 4 T toasted sesame seeds
1/2 c. sunflower seed (salted)
1 can chopped water chestnuts
3 grilled chicken breasts, seasoned w/ lemon pepper ( or rotisserie chicken)
1 can bean sprouts

Don't pour the dressing until ready to serve or spinach will wilt.

Chicken Enchilada Nachos

This recipe was on Studio 5, I think.

1 can chicken breast
1 can enchilada sauce
1 can cream of mushroom soup
1 can of corn
1 can of black beans
1 small can diced green chilies

Heat in a saucepan and serve over tortilla chips. Garnish with cheese, olives, sour cream. (And I put some diced tomatoes on mine, too)

Best part of this, it can be made in minutes. And it is actually great as a main dish or a snack.

Italian Chicken Pasta Bake

Olive oil cooking spray
1/4 c frozen chopped onion
2 garlic cloves, crushed
8 oz sliced mushrooms
2 small zucchini, diced
2 cans crushed tomatoes
1 Tbsp Italian seasoning
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp sugar
1 rotisserie chicken, deboned/chunked (I used the leftover chicken legs we cooked on the smoker)
8 oz mozzarella or Italian cheese, divided
9 oz whole wheat pasta, cooked al dente

Preheat oven to 400. Spray 13x9 baking dish with cooking spray. Heat large skillet over medium-high heat, spray with cooking spray. Add onion and garlic, saute one minute. Add mushrooms and zucchini and saute for 5 min. Add crushed tomatoes, Italian seasoning, salt, pepper and sugar, stir. Remove from heat, add chicken and 1 cup cheese, stir. Spread pasta evenly in bottom of baking dish. Top with chicken/veggie mixture, making sure all pasta is covered. Sprinkle remaining cheese over top. Bake uncovered for 20 min until cheese is bubbly. Let stand 5 min before serving.

Easy Chicken Pie Bisquick Style

1 to 2 c. cooked chicken , chopped or shredded .(I used a rotisserie chicken from Costco)
2 cans cream of chicken soup
3 potatoes, cubed
1/2 c. chopped carrots
1 small can mushrooms
1 cup frozen corn
2 cups Bisquick
1 cup milk
2 eggs

Boil the potatoes, carrots and corn till tender. Spread in a 9x13 pan, along with the chicken pieces. Spread soup over top ( can sprinkle with a little onion salt if wanted). Mix the bisquick, milk and eggs in separate bowl and spread over other ingredients. Bake at 350 for 30 minutes.

The Nasty Sandwich

This delectable sandwich was on Man Vs Food. Mmm, that show always makes me hungry.

You take a biscuit, put a piece of fried chicken in between with a little mozzarella cheese and country gravy. You just can't go wrong with it. But have some napkins handy.

For the chicken, I used chicken tenders dipped in egg, rolled in some saltine cracker crumbs and a little bit of potato flakes, salt and pepper and cooked them in a skillet with a few tablespoons of vegetable oil on medium heat for about 15 minutes, turning frequently.

The show recommended frying the chicken in bacon fat, but I didn't have any of that lying around. They also used sausage gravy.

I used cheater refrigerated biscuits and a packet of country gravy. Yum. Seriously.

Thai chicken

Kathleen gave me this recipe that called for beef, but I substituted chicken. (I also added some potatoes and a can of chicken broth) It tastes a lot like Tom Ka Gai.

2 - 4 boneless, skinless chicken breasts

A handful of baby carrots

1 red potato, diced

1 can chicken broth

1 bottle of peanut sauce (found in Asian section of grocery store)

1 can coconut milk

Put everything in the crockpot except the coconut milk. Cook on low for 8 hours, adding the coconut milk the last 30 minutes. You can squeeze a bit of lime on it as you serve it over rice, if you wish.

Cilantro Lime Chicken

I found this recipe in the newspaper, it's way good!

3/4 of 10 oz bag of tortilla chips
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/2 c. honey
zest of 2 limes and juice of of one lime, divided
6 chicken breast halves
3/4 c. sour cream
1/2 c. cilantro, finely chopped
3/4 c. mango salsa
6 slices Monterey Jack cheese

Crush tortilla chips in bag with a rolling pin; add garlic powder and black pepper, then shake bag to mix. In a bowl, mix together honey, zest of one lime and half the juice of one lime. Pound chicken breasts generously in honey-lime mixture, then coat well in crushed tortilla chips. Place chicken breasts on a baking sheet and bake at 400 degrees for 15 to 20 minutes, or until chicken is almost, but not thoroughly, cooked. Remove from oven and turn broiler to low. Mix together sour cream, cilantro, the zest of the second lime and remaining lime juice. Place evenly atop chicken breasts: sour cream mixture, then mango salsa, and finally the slices of monterey jack cheese. Place chicken in middle rack of oven and broil until cheese is golden brown and chicken is thoroughly cooked, about 5-7 min.

(I don't like mango salsa so I didn't use it, and we also put them in tortillas and it was delish!)

Enchilada Soup

2 cans Enchilada sauce (I use old El Paso because it's a little spicier than La Victoria- the hotter the better!)
1 can Cream of Chicken soup (if you like it a little thicker- Jared does- use one more can)
3 cans chicken broth
1 large can chicken
1/2 cup crushed tortilla chips
Heat and serve with sour cream, cheese, and more tortilla chips!

(This is also very easy to do in the crockpot, which Mom does a lot)

Lettuce Wraps

4 Tablespoons soy sauce

4 Tablespoons brown sugar

1 teaspoon rice vinegar

3 Tablespoon vegetable oil

4 boneless, skinless Chicken breasts

1 small can water chestnuts, chopped

1 small can mushrooms, chopped

3 green onions, chopped

1 clove garlic, minced

You can either cook the chicken in a pan until done (about 10 minutes) or cook it in a George Forman grill until done. Remove from pan, cool, and chop into pieces no bigger than small peas. Keep the oil in the pan, heat and saute the onion and garlic for a minute, until tender. Mix the soy sauce, brown sugar and rice vinengar in a small bowl and add this and the chopped chicken, water chestnuts and mushrooms to the pan. Heat. Serve with lettuce cups. (I made the chicken mixture earlier in the day, when I had time and put it in the crock pot on "keep warm" setting until we were ready to eat it later in the day.)

One-Dish Chicken with Vegetables

1 envelope onion soup mix

1/2 tsp. garlic powder

1/4 c. olive oil

4 boneless skinless chicken breast halves

4 medium potatoes, cut into chunks

4 medium carrots, cut into slices

Preheat oven to 425.

In small bowl, combine the soup mix, garlic powder and oil. Spoon half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Spoon the remaining marinade into another large bag and add potatoes and carrots. Seal bag and turn to coat.

Arrange chicken and vegetables in a n ungreased 9 by 13 pan. Cover and bake for 15-20 minutes. Uncover, bake 15-20 more minutes or until chicken is done and veggies are tender.

Quick Chicken Risotto

1/2 lb skinless boneless chicken breast halves, cut into 1/2 in. pieces

1 can chicken broth

1 cup uncooked regular medium or long grain rice

1/2 lb asparagus, cut into 1 1/2 in. pieces

1/4 lb fully cooked ham, diced (you can buy small packages of already diced ham in the meat section that are pretty cheap)

1/4 teaspoon dried basil leaves

1/4 cup shredded Parmesan cheese

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.

Stir in broth; heat to boiling. Stir in rice; reduce heat to low. Cover and simmer 10 minutes without stirring.

Stir in asparagus, ham and basil. Cover and simmer without stirring 8 to 10 minutes or until chicken is no longer pink in center and rice is tender; remove from heat. Stir in cheese.