Chicken 'N Dumpling Soup

12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
Salt and pepper
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
1 14-ounce can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
1 cup water
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.

2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.)
 
Makes 4 servings.  (Small servings.  I double for my family.  Sometimes triple.)
 
Tip:  If you have extra batter, bake in mini muffin tins while the dumplings are cooking in the soup.  They'll get done about the same time and will be a nice extra.

Chicken in a Pot

Quantity can vary - just depends on how much you want and how much you've got..

Boneless, skinless chicken breasts
Sliced onions
Sliced peppers
Canned diced tomatoes (I like the Italian seasoned kind)

Put all ingredients in crock pot and cook on low heat for a few hours. Or you can cook it on high for an hour or two.

Serve over steamed rice.

Mmmmm. And super easy!

Asparagus Stuffed Chicken

My friend shared this recipe with me last week. We tried it last night and really liked it! It's super easy, too!

6 chicken breasts

18 asparagus

2 cups shredded mozzarella cheese

pepper to taste

grated parmesan cheese

Preheat oven to 400 degrees. Spray 9x13 pan with cooking spray. Slice breasts to within about 1/2 inch of the end. Put 3 asparagus inside chicken. Stuff with about 1/4 cup mozzarella cheese, place in pan. Sprinkle stuffed breasts with black pepper, remaining mozzarella cheese, and parmesan cheese. Bake until cooked through and juices run clear, about 40 minutes.

Chicken Fajitas

1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon chili powder
1 clove garlic, minced
2 dashes hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
Flour tortillas
Sour cream, optional
Shredded lettuce, optional

1. In a large Ziploc bag combine Worcestershire sauce, vinegar, soy sauce, lemon juice, chili powder, garlic and hot pepper sauce. Place chicken and vegetables in bag, and turn to coat. Marinate for 30 minutes at room temperature, or refrigerate for several hours.
2. Spray large skillet with nonstick spray. Empty the bag into the pan, and saute over high heat until chicken and vegetables are cooked through.
3. Serve with warm tortillas. Garnish with sour cream, lettuce, as desired.

Ritz Chicken

This is another recipe I got from a friend.


4 boneless skinless chicken breasts or 1 whole chicken
1 can cream of chicken soup
8 oz sour cream
40 ritz crackers (1 pkg basically), crushed
1 stick margarine, melted ***I only used 1/2 stick

Boil and debone chicken; tear into small pieces and line bottom of baking dish (or just cook some and rip it up...or buy a precooked rotiserrie chicken and rip that up- or use leftover chicken). Mix together soup and sour cream. Pour over chicken. Put cracker crumbs on top; pour melted margarine over crumbs. Bake 30 minutes at 350 until bubbly. Good reheated in the microwave too.

***I intentionally served it with rice and broccoli so I could try it all together and know if next time I'd like to add the rice and broccoli when baking to make it a casserole. And I do believe I will do that next time! I think this recipe will be an easy one to play with like that. Other variations could be to add frozen hash brown, or change the topping to corn flakes or potato chips, or add a different kind of frozen veggie. The flavor of the sauce will work well with many things and that versatility makes this a great recipe. This would also be a great freezer meal; just defrost and bake as directed. :)

Tempting Turkey Tetrazzini

1 package (7 ounces) spaghetti
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)

1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350ºF.
3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.

We tried this last night and really liked it! I used chicken, and actually, I used canned chicken - for convenience mostly. I would probably like it even better with regular chicken. I also think this would be a good freezer meal, but I haven't tried freezing it yet so I won't label it as such until I do.

Vegetarian Variation: Omit Turkey/Chicken, use vegetable broth instead of chicken broth, and add broccoli.

Hearty Chicken Enchiladas

1 pound boneless skinless chicken breasts
60 ounces enchilada sauce
2 cans (4 oz each) chopped green chilies
2 cans black beans, rinsed and drained
16 – 20 flour tortillas
2 cups shredded Mexican cheese
Sour cream, optional

In a slow cooker, combine chicken, enchilada sauce, and chilies. Cover and cook on low for 8 hours.

Remove chicken and shred with two forks. Reserve 3 ½ cups cooking juices. Pour remaining cooking juices into a large bowl. Add beans and shredded chicken. Coat two 9x13 pans with cooking spray; add ¾ cup reserved juices to each pan.

Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining juice over top; sprinkle with cheese.

Cover both and freeze one for up to 3 months. Bake the other at 350 degees for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.

To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed.

Foolproof Chicken

1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup barbecue sauce
3 tablespoons raspberry jam
1 (1 ounce) package dry onion soup mix

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the barbecue sauce, jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.

Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.

***I use boneless, skinless chicken breasts and bake for about 40 minutes.
****Also, you can substitute with different jams, the original recipe called for plum but I didn't have any plum and found that we liked the raspberry very much.

Chicken Potato Casserole

6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups (16 ounces) sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs

Directions:

Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.

Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.

Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. Cover and freeze the remaining casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Yield: 2 casseroles (6 servings each).

Chicken Parmesan with Potatoes

1/4 cup Parmesan Cheese (the kind you use on Spaghetti- NOT freshly grated)
1/4 cup bread crumbs (or crushed ritz crackers)
1 Tbs Parsley flakes
2 Tbs Butter
3-4 boneless chicken breasts cut in half
1 to 2 cans whole potatoes (you can use the cannery ones OR store bought)

Using a ziplock bag, combine parmesan cheese and bread crumbs and parsley. Coat chicken a few pieces at a time in the bag. Melt butter in frying pan. Place chicken in pan and brown both sides. Place whole potatoes in pan with the chicken. Sprinkle the remaining crumbs OVER the potatoes. Add the liquid from one can of potatoes to the pan. Cover and simmer for 15-20 minutes or until chicken is cooked thru.

Chicken Lasagna Roll Ups

18 lasagna noodles, uncooked
1 pound Italian Style Chicken Breast, chopped
2 cup Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 egg, lightly beaten
1 1/2 teaspoon Italian seasoning
5 cups spaghetti sauce, divided
4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Cooking Directions

Preheat oven to 375 degrees F. Cook noodles as directed on package. Rinse with cold water; drain well.

Mix chicken, ricotta cheese, Parmesan cheese, egg, seasoning, 1 cup spaghetti sauce, and 2 cups mozzarella cheese; add garlic salt and pepper to taste; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in baking dish. Pour remaining spaghetti sauce over roll-ups; sprinkle with remaining mozzarella cheese.

Bake 30 minutes or until heated through.

Yield: 6 servings

***I have not tried freezing this yet, but I think it would freeze well. Just defrost completely and bake as usual.

Vegetarian Variation: Omit Chicken

Chicken in a Pot

I got this recipe from my mom. I think she cooks it in a pot on the stove or in the oven, but I usually use the crock pot.

Quantity is variable, depending on how much you want or how much you have on hand...

Boneless, Skinless chicken breasts
Onion, chopped or sliced or quartered (your preference)
Green pepper, chopped or sliced
Canned diced tomatoes (I like the Italian seasoned kind.)

Stick it all in the crock pot and let cook for at least 4 hours - just make sure the chicken is cooked through.

Serve with steamed rice or cooked pasta.

Chicken Enchiladas

I have a few recipes for chicken enchiladas, here are our three favorites. The first one is the one we use the most.

Chicken Enchilada (Recipe #1)

4 or 5 chicken breasts, cooked, and cubed
3 cans Cream of Chicken soup
1 container of Sour Cream
1 can Mild Green Chilies
1 onion, chopped
Salt and pepper to taste
16-20 Flour Tortillas
2 cups shredded cheese
1 or 2 more cans cream of chicken soup

Combine the first six ingredients. Spread in each flour tortilla, along with some shredded cheese. Place seam side down in greased 9x13 pan. Top with more cream of chicken soup and sprinkle with extra cheese, if desired.

Bake at 350 for 30-40 min.

This will make a large batch, so I freeze what I don't need to use at a later time. To use frozen enchiladas: defrost, then bake at 350 for about 45-50 minutes.


Chicken Enchiladas (Recipe #2)

1 1/2 lbs. diced and cooked chicken breasts
1 can cream of chicken soup
12. oz. sour cream
1 C. grated Cheese
1 sm. can of diced chilies
1 pakg. burrito-size flour tortillas

Mix cream of chicken soup, sour cream and cheese in a bowl. Put 1/4 of the micture in seperate bowl and set aside. Add chicken and chilies to larger micer and stir. Fill tortillas with chicken mix, roll like a burrito and line up in casserole dish. When all burritos are rolled, spread 1/4 mixture (without chilies or chicken) over the tops. Grate cheese over mixture. Cook at 350 degrees for 20 minutes or until cheese bubbles!


Chicken Enchiladas (Recipe #3)

2 Tbsp butter
¼ cup flour
2 ½ cup chicken broth
1 tsp. Dried coriander
1 can (4 oz) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar cheese

Melt butter in large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey jack cheese and remaining chilies.

Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9 pan. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted.

***I find enchilada recipes make great freezer meals. Just make sure to completely defrost and then bake as usual (or maybe just a tad longer).

Baked Chicken with Orange Juice

1 chicken, quartered or 3 lbs parts (I prefer to use boneless skinless chicken breasts)
4 tsp Dijon mustard
1/2 c. finely chopped onions
2 Tbsp unsalted butter, cut into bits
salt and pepper
1 1/2 c. orange juice
1/4 c. firmly packed dark brown sugar

Preheat oven to 375. Smear chicken with Dijon mustard. Arrange in shallow baking dish or roasting pan just large enough to hold it in a single layer (skin down if it has skin). Sprinkle pieces with onion, butter, and salt and pepper. Pour orange juice around the chicken. Bake for 30 minutes, basting once. Turn over and sprinkle with brown sugar. Bake until chicken is tender and golden- 15 to 20 minutes more.

Add more orange juice if the pan seems dry. Remove chicken to a serving platter. Pour juices into a small saucepan and boil over high heat until syrupy. Spoon sauce over the chicken and serve.

Chicken Pasta Primavera

Submitted by Mallory Hayford

Ready in 30 minutes or less

2 cups uncooked spiral pasta
1 pound boneless skinles chicken breasts, cubed
2 garlic cloves, minced (optional)
2 tablespoons butter or margarine
1 package (16 ounces) frozen broccoli, cauliflower and carrots, thawed
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large skillet (seriously a LARGE skillet), saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, Parmesan cheese, salt and pepper to the skillet; cook and stil until heated through.

Yield: 4 servings.

Wild Rice Chicken

(Makes 8 servings, I use 4 now and freeze 4 for later.)

2 pkgs long grain wild rice mix
8 chicken breast halves
Red Pepper, chopped
1 Tbsp butter

Cook pepper in butter in a sauce pan until pepper is tender. Continue to cook the rice per package instructions in the same sauce pan.

Meanwhile, spray frying pan with Pam and cook chicken for 10 minutes on each side.

Serve chicken and rice together. Place remaining chicken in a casserole dish sprayed with Pam. Top with remaining rice. Cover and freeze for up to 3 months.

To use frozen: Thaw in fridge. Cover and bake at 350 degrees for 40 minutes or until heated through.

Speedy Layered Chicken Enchilada Pie

1 package flour tortillas for burritos (8 tortillas)
2 cups cubed cooked chicken
1/2 cup uncooked instant rice
2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
1 can (15 oz) black beans, drained, rinsed
1 can (19 oz) hot enchilada sauce
1 cup frozen corn, thawed
1 cup Thick 'n Chunky salsa
2 tablespoons thinly sliced green onions
Reduced-fat sour cream, if desired
Chopped green onions, if desired

1. Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.
2. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
3. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
4. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.

***I have found that I don't need to cut all of the tortillas, and I also don't use them all. I think it mostly depends on the size of your baking dish.

Spaghetti Diablo

One of my VERY FAVORITES!!!

2 T. olive oil
1 med. onion, chopped
2 mushrooms, chopped
3-4 garlic cloves, minced
28 oz can of crushed tomatoes
8 oz can of tomato sauce
1 T. sugar
1/2 t. salt
1 t. cayenne pepper (I like to add a little extra, you can put as much - or as little - as you like)
Dash of black pepper
3 c. cooked chicken, cubed
1 lb. vermicilli or spaghetti noodles, cooked and drained
Parmesan cheese

Preheat oven to 350 degrees. Heat the oil and cook the onion, mushrooms, and garlic until onion is tender. Add the crushed tomatoes, sauce, and seasonings. Adjust seasonings to taste. Combine sauce with chicken and pasta. Put in a casserole dish. Sprinkle with parmesan cheese. Bake for 20-25 minutes.

***This recipe does freeze well, just completely defrost and bake for about 25-30 minutes. :D

Vegetarian Variation: Omit Chicken, add extra mushrooms, and add one chopped zucchini to the vegetables.

Oriental Chicken Salad

6 cups Shredded cabbage and carrots
2 cups Cooked chicken, cubed
½ red onion, chopped
½ cup sliced almonds
1 can mandarin oranges
¾ cup chow mein noodles
½ - ¾ cup My aunt's poppy seed dressing

Mix. Chill. Yum!

Hawaiian Haystacks

I am always surprised when I hear that someone isn't familiar with this - it is such a great meal and perfect when you have a group or picky eaters because people just put on what they want and everyone's happy. :)


2 cans cream of chicken soup
1 - 1 1/2 cups milk, depends on how thick/thin you want it
2 cups cooked, cubed chicken
Garlic salt and pepper to taste

Heat soup and milk, make sure it's blended well. Add chicken and season to taste.

Cooked white rice
Chowmein Noodles
Shredded Cheese
chopped onions
chopped peppers
sliced olives
sliced celery
sliced almonds
coconut
mandarin oranges
pineapple tidbits
diced tomatoes

Spread some rice on your plate, top with chowmein noodles and chicken gravy, add whichever toppings you like!