Asian BBQ Chicken

http://ourbestbites.com/2011/05/asian-bbq-chicken/

Asian BBQ ChickenAdapted from Cooking Light

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.  Optional:  garnish with sliced green onions

*Tip:  When I make this I usually make 1 1/2 times the marinade.  I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Slow Cooker Cheesy Chicken and Rice

http://www.sixsistersstuff.com/2015/12/slow-cooker-cheesy-chicken-and-rice.html#comments

Slow Cooker Cheesy Chicken and Rice

Recipe type: Main Dish

Prep time:  10 mins

Cook time:  6 hours

Total time:  6 hours 10 mins

Serves: 4-5 servings

With a handful of ingredients, you have a delicious all-in-one meal that your family will love!

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 onion, diced
• 1 green bell pepper, diced
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) box Zatarain's Yellow Rice Mix (or your favorite yellow rice)
• 1 cup cheddar cheese, shredded
• 1 (15 oz) can whole kernel corn, drained

Instructions

1. Spray slow cooker with non-stick cooking spray. Place chicken in the bottom, then top with diced onion and green pepper. Spoon soup on top of vegetables and place lid on top of slow cooker.
2. Cook on low for 5-6 hours or on high for 3-4 hours.
3. While chicken is cooking, prepare rice as directed on package.
4. When chicken is finished cooking, remove chicken from slow cooker and shred using two forks. Return shredded to chicken to slow cooker, then add in cooked rice, cheese, and corn. Mix all together and serve.

Chicken Parmesan Sliders

http://www.sixsistersstuff.com/2015/11/chicken-parmesan-sliders.html

Chicken Parmesan Sliders

Prep time:  10 mins

Cook time:  18 mins

Total time:  28 mins

Serves: 12 sliders

Take your sandwiches to a new level with this delicious recipe from the new cookbook: Sandwiched!

Ingredients

• 2 lbs. ground chicken
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 tablespoons fresh parsley
• ¼ cup grated Parmesan cheese
• ½ cup Italian-style bread crumbs
• 12 slices fresh mozzarella cheese
• 1 (26 oz) jar marinara sauce (or use homemade recipe below)
• 12 slider rolls

Homemade Marinara Sauce:

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon dried basil
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400 degrees.
2. In a bowl, combine chicken, herbs, parsley, Parmesan cheese, and bread crumbs. Mix by hand until blended. Shape chicken mixture into 12 patties. Place on lightly greased baking sheet.
3. Bake for 15 minutes, turning once. Top each slider with mozzarella slice and bake an additional 3 minutes or until cheese is bubbly and melted.
4. When sliders are ready and cheese has melted, place one slider on each roll. Divide marinara sauce among each slider (if using homemade sauce, see instructions below). If desired, sprinkle fresh basil over sliders just before serving.
5. To make homemade marinara, heat saucepan over medium heat. Heat oil, add garlic, and cook for 1 minute. Stir in pepper flakes and dried basil. Heat an additional minute. Reduce heat and stir in crushed tomatoes and tomato paste. Add salt, then continue to heat on low until warm.

Parmesan Tortellini Bites

• 1/2 cup vegetable oil
• 1 (9 ounce) package refrigerated three cheese tortellini
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup marinara sauce

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

Heat vegetable oil in a large skillet over medium high heat.

Season chicken with salt and pepper, to taste.

Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Serve immediately with marinara sauce, garnished with additional Parmesan, if desired

Buffalo Chicken Dip Recipe

Ingredients:

Two 8 ounce packages cream cheese, room temperature
16 oz. precooked chicken pieces (such as Tyson brand Chicken Breast Strips)1 cup buffalo wing sauce1 cup ranch dressing1 ½ cups shredded cheddar cheeseTortilla chips

Directions:1. Preheat the oven to 350 degrees.2. Spread the cream cheese on the bottom of a 9×13” pan or similar sized casserole dish.3. Mix the chicken, wing sauce, ranch dressing and 1 cup of the cheese in a bowl. Spread the mixture on the top of the cream cheese. Top with the remaining ½ cup cheese.4. Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbling. Serve warm with tortilla chips or celery sticks.

Chicken Tamale Casserole

 
Cooking Spray
2 1/4 Cup – Pre-shredded 4 Cheese Mexican Blend Cheese, Divided
1/3 Cup - Milk
1 - Large Egg
1 Teaspoon - Ground Cumin
1 (14.75 Ounce) Can - Cream Style Corn
1 (8.5 Ounce) Box - Corn Muffin Mix (I Used Jiffy)
1 (4 Ounce) Can - Chopped Green Chiles
1 (10 Ounce ) Can - Red Enchilada Sauce-I Used Mild
2 -3 Cups - Shredded, Cooked Chicken
1/4 Cup - Green Onions, Thinly Sliced
Instructions:
Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.
Combine 1/4 cup cheese and next 6 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;
read more:  http://www.gonnawantseconds.com/2013/02/chicken-tamale-casserole/

Chicken Cordon Bleu Casserole

1/2 Cup chopped onion
2 Tablespoon butter
3 Tablespoon flour
1-1/2 Cup half and half
3 Cup cooked chicken
2 Cup cubed ham
1-1/2 Cup shredded cheddar cheese
Topping:
1/2 Cup  dried bread crumbs  (panko)
1 Tablespoon  melted butter
1/2 Cup  grated Swiss Cheese

Sauté onions in butter. Add flour and mix until smooth. Stir in  half and half and bring to a boil until thick, stirring constantly.

In a separate bowl, mix together chicken, ham and cheese. Pour cooked sauce over the top and mix well. Mix together topping ingredients.  Taste for your salt/pepper preference.  Pour into 9x13 and sprinkle with topping. Bake at 350 for 30 minutes.

If freezing, cover with foil and freeze.

Layered Picnic Loaves

photo and recipe by Taste of Home

• Prep: 15 min. + chilling
• Yield: 12 Servings

• 2 unsliced loaves (1 pound each) Italian bread
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning, divided
• 1/2 pound deli roast beef
• 12 slices part-skim mozzarella cheese (1 ounce each)
• 16 fresh basil leaves
• 3 medium tomatoes, thinly sliced
• 1/4 pound thinly sliced salami
• 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
• 1 package (10 ounces) ready-to-serve salad greens
• 8 ounces thinly sliced deli chicken
• 1 medium onion, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
• Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
• Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly in plastic wrap. Refrigerate at least 1 hour before slicing. Yield: 2 loaves (12 servings each).

Chicken Enchilada

29 ounces tomato puree
1 can corn
1 can black beans
1 can diced tomatoes
2 packets of taco seasoning
1 chopped onion
4  chicken breasts cut into strips
grated cheese
queso
Put into crockpot on low for 4 hours, stirring occasionally. When done, mix a con of refried beans with queso and smear on tortillas with a spoonful of crockpot chicken mix (use slotted spoon to limit juice). Sprinkle grated cheese on top and wrap. Place in a baking dish and sprinkle with more cheese. Bake at 375 degrees until cheese is melted.
leftovers can be used as taco soup. add a dollop of sour cream and serve over Fritos.

Buffalo Chicken Mac and Cheese

13.25 ounce box Barilla Whole Grain Pasta (shells, penne or rotini)
1 pound cooked chicken,  cut into bite-sized pieces
2 small bell peppers, red and yellow, seeded and diced
1 bunch chopped green onions, divided
2 garlic cloves, roughly chopped
8 ounces cream cheese
1 cup GOOD blue cheese dressing
1/2 - 3/4 cup Buffalo Hot Wing Sauce
3 cups shredded cheese, divided (cheddar, mozzarella or a blend)
3/4 cup Panko bread crumbs

Preheat oven to 350° F
Boil the pasta in salted water according to package instructions. Drain and transfer to a 9 x 13 inch baking dish.
Add the cooked chicken, chopped bell peppers, 3/4 of the green onions, and 2-1/4 cups of shredded cheese to the baking dish. Mix well.
Place the garlic, cream cheese, blue cheese dressing and 1/2 cup hot wing sauce in a food processor. Puree until smooth. taste and add another 1/3 cup hot wing sauce if needed. Pour over the pasta and toss.
Mix the remaining 3/4 cup cheese and the Panko together. Sprinkle over the top of the pasta, then sprinkle with the remaining green onions.
Bake until golden, approximately 30-40 minutes.

Preparation time: 20 minutes
Cooking time: 40 minutes
8 servings

Easy Chicken Salad

1 pint canned chicken
1/4 cup Mayonnaise
1/8 cup sweet relish
1 tablespoon mustard
Pepper Jack cheese (as much as you like)

Combine ingredients and serve with yellow banana peppers

Mango Salsa Soup

1 48 ounce container of the Mango Salsa from Costco.  (Winco has Mango Salsa too.  Just get two 24 oz containers.  I just like Costco's better.)

2 cups regular salsa

2 quarts of chicken broth

2-3 chicken breasts cooked and cut into small pieces (equal to 4 cans chicken)

1-2 teaspoon cumin

1 can black beans

1 can white beans

Just dump it all in a pot, stir, and let it heat through.  It's especially good if it can simmer on low for an hour or more.  But it doesn't have to. 

Feeds A LOT of people and is so easy!

 

You can also serve it with chips and sour cream.  Yummy!

Chicken Tortilla Soup

Servings: 6-8

Poached Chicken:  ***(This will make the chicken more tender)
2 skinless, boneless chicken breasts
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
½ teaspoon salt

***My side note:  A quick trick would be to a store bought rotisserie chicken from the deli section and just shred or chop it up (without skin) and add it to the soup base towards the end of cooking just to heat through

Soup Base:​
4 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 -2 tablespoon lime juice
1 cup chunky salsa ***(I use a high quality fresh salsa – not bottled salsa)
1 can of diced tomatoes
***Optional:  You may also add a can of rinsed black beans and/or cooked rice

Condiments/Toppings:
Chopped Cilantro
Sour Cream
Tortilla chips
Shredded Monterey Jack cheese
Diced Avocado

DIRECTIONS:
Poaching Chicken Breasts:
Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Pour in just enough water or broth to cover the chicken. Add seasonings.

Bring to a boil, and then quickly reduce heat to low so that the water is barely at a simmer. Partly cover with a lid and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Remove from water/broth and allow to cool slightly before shredding or chopping it for desired recipe.

Making the Soup Base:
In a large pot over medium heat, add all listed soup base ingredients.  Bring to a boil and reduce heat to low and simmer for about 20 to 30 minutes.  After this is completed, add the precooked chicken.  Stir and serve with the optional toppings.  Enjoy – Freeze any left overs (without the toppings) for future meals.

Chicken Enchilada Soup

Serves 8-10.

3 cups chicken stock

2 skinless, chicken breasts

2 teaspoon ground cumin

2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 28 ounce can diced tomatoes

4-6 jalapeno peppers, minced

1 green bell pepper, diced

1 large onion, diced

4 cloves garlic, minced

1 15 ounce can black beans, rinsed and drained

2 cups frozen corn

1/2 cup tomato paste

8 ounce Pepper Jack cheese, divided

1 cup cilantro, chopped

Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

"Hot Hawaiian" Pizza

Use whatever pizza crust you want. (For recipe night I used the pop-open biscuits and flattened them out for the crust. Then just cook it according to the package directions.) Top with a thin layer of barbecue sauce of your choice. Then add toppings of cooked chicken, bacon, pineapple, jalapenos and cheese. Cook and eat!

Tuna Cruz Melt

1 can (12 1/2 ounces) water-packed tuna, drained
1 can (4 oz) diced green chilies
1 can (2.2 ounces) sliced olives
1/4 cup mayonnaise
1/2 teaspoon Lawry's Seasoned Salt
4 flour tortillas
1 cup grated cheddar cheese
1 green onion with top, chopped

In medium bowl, flake tuna. Add chilies, olives, mayonnaise, and seasoned salt; blend well. Spoon 1/4 mixture onto each tortilla. Top with equal portions of Cheese. Place on broiler pan and broil, 4 inches from heat, until cheese is hot and bubbly. Sprinkle each tortilla with green onion. Serve open-faced, or fold over soft-taco style

makes 4 servings

Chicken with Wild Mushroom and Balsamic Cream Sauce

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
photo by: Food Network

Barbecued Chinese Chicken Lettuce Wraps

also known as Chinese Tacos

1 large head iceberg lettuce - cored

2 cups mushrooms, cleaned and chopped small

1-1/2 pounds ground chicken

2 tablespoons vegetable or peanut oil

salt and pepper

3 cloves garlic, chopped

1/2- 1 inch ginger root finely chopped or grated

1 orange, zested

1 red bell pepper - diced or chopped small

1 6-8 ounce tin water chestnuts, drained and chopped small

3 scallions or 6 green onions, sliced or chopped small

3 tablespoons Hoisin sauce (Chinese BBQ sauce in Asian section)

Put lettuce in a bowl and cover with ice water. Place in fridge to crisp and cool. Add oil to pan and heat until HOT. (you want to cook fast and sear in flavor) You can use a wok or a big or skillet.

Add chicken to pan and sear by frying a couple minutes. Add mushrooms and cook for a few more minutes. Add salt and pepper to taste. Add ginger and garlic and cook an additional minute. Grate zest into pan then add red pepper, water chestnuts and scallions or onions and continue cooking and another minute. Add Hoisin sauce and stir to coat evenly. Transfer to a serving dish.

Drain lettuce and place on a plate.

To eat, pile spoonfuls into lettuce leaves (large leaves will need to be ripped into 2 or 3 smaller pieces) and add more Hoisin sauce if you wish. Wrap (as best you can) and eat. You will need napkins, it is messy!

Chicken Enchilada Casserole

4 boneless, skinless chicken breasts, cooked and cubed
2 10-¾ ounce cans cream of chicken soup
¾ cup milk
1 10-½ ounce package tortilla chips
4 ounce can green chilies, drained
1 cup shredded Cheddar cheese

Directions:
1. In a large mixing bowl, combine chicken, soup and milk together; set aside.
2. In a lightly greased 13"x9" baking dish, layer tortilla chips, half of chicken mixture, green chilies and cheese.
3. Repeat layers ending with cheese.
4. Bake, uncovered, at 350 degrees F for 25 minutes or until cheese is bubbly.
5. While casserole is baking, prepare a tossed salad to serve with dinner. Makes 8 to 10 servings.
(from www.momswhothink.com)

Buffalo Chicken Sandwiches

• 4 refrigerated breaded chicken patties
• 1/2 cup Louisiana-style hot sauce
• 4 teaspoons canola oil
• 4 tablespoons butter, softened
• 4 sandwich buns, split
• 4 slices provolone cheese
• 4 tablespoons blue cheese salad dressing
• 
  Lettuce, tomato and red onion slices, Additional hot sauce
• 
  
• Place chicken patties in a large resealable plastic bag; add hot sauce. Seal bag and turn to coat. In a large skillet, brown patties in oil over medium heat for 1-2 minutes on each side or until heated through. Remove and keep warm.
• 
  
• Spread butter over cut sides of buns. In the same skillet, toast buns, buttered side down, over medium heat for 1-2 minutes or until lightly browned. Top with a chicken patty, provolone cheese, salad dressing, lettuce, tomato and onion. Serve with additional hot sauce. Yield: 4 servings.
• 
  
• Photo by: Taste of Home