Chicken Fried Rice

Ingredients

1 cup chicken, diced and cooked 1 tbsp soy sauce 1 cup long grain rice, uncooked 1/3 cup salad oil 2 1/2 cup chicken broth or Homemade chicken stock 2 1/2 cup onion, coarsely chopped 1/4 cup green pepper, finely chopped 1/4 cup celery, thinly sliced 2 eggs, slightly beaten 1 cup lettuce, finely shredded

Directions

1. Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. 2. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth. 3. Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery. 4. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. 5. Stir in lettuce and serve at once.

Chicken and Bell Peppers

Ingredients

2 to 3 tablespoons vegetable oil 2 cloves garlic, chopped 1 red bell pepper, seeded and sliced lengthwise into 1/2- inch strips 1 green bell pepper, seeded and sliced lengthwise into 1/2-inch strips 1 yellow bell pepper, seeded and sliced lengthwise into 1/2-inch strips 1 yellow onion, sliced crosswise into rings 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil 1 chicken (3 to 3 1/2 pounds), cut into serving pieces 1/2 teaspoon salt Freshly ground pepper to taste

Directions

1. PREHEAT oven to 350°F. In a large skillet over medium heat, warm 2 tablespoons of oil. Add garlic, peppers, and onion and sauté until tender-crisp, about 6-8 minutes. 2. ADD seasonings and sauté until flavors are blended, 2 to 3 minutes longer. Remove to a plate and set aside. 3. IN same skillet over medium-high heat, warm remaining 1 tablespoon oil. Brown chicken about 5-7 minutes on each side. Season with salt and pepper. 4. PLACE chicken in a 7 1/2-by-11 3/4-inch baking dish lightly coated with cooking spray or oil. Cover and bake 45 minutes. Uncover and top chicken with pepper mixture. Bake, uncovered, until chicken is no longer pink in the center, 15 to 20 minutes longer.

Crock Pot Honey Squash Chicken

Ingredients

3 carrots, peeled and chopped 2 parsnips, peeled and chopped 1/2 teaspoon garlic salt 4 chicken breasts, boneless and skinless 1 (14.5 oz) can chicken broth or Homemade chicken stock 1 acorn squash, peeled and chopped 1/4 teaspoon pepper 1/4 teaspoon nutmeg 1/4 Cup honey

Directions

1. In the bottom of the crock pot place the carrot and parsnips. Sprinkle in the garlic salt to cover all the vegetables. 2. Place the chicken pieces over the vegetables. Pour the broth over the top of the chicken and vegetables. 3. Lay the squash into the crock pot. Sprinkle in the nutmeg and pepper. 4. Pour the honey over the top to completely cover the other ingredients. Cook covered 7 1/2-8 hours on low setting.

Chicken With Feta And Tomatoes

Ingredients

1 Cup Long-Grain Rice 1 1/4 Cups Chicken Breast Halves Without Skin and Boned 1/2 Cup Paprika 1 Teaspoon Oregano 1/4 Teaspoon black Pepper 1/4 Cup Butter 1 Medium Onion; Chopped 2 Cloves garlic; Finely Chopped 1 1/2 Cups Milk 1 (14 Oz Can) Tomato; Drained 6 Oz Feta Cheese

Directions

1. Cook rice in 2 cups boiling water for 20 minutes. 2. Cut chicken into bite-sized cubes. 3. Combine flour with paprika and oregano. Dust chicken cubes with flour mix lightly, reserving remaining flour mixture. 4. In a large deep skillet, melt half of the butter. Cook chicken until lightly browned. Remove and reserve. Add remaining butter to pan. Add onions and garlic. Cook 3-4 minutes. 5. Sprinkle on 2 tablespoons remaining flour. Cook 2 minutes. Stir in milk. 6. Bring to a boil. Add chicken pieces and cook 8-12 minutes. 7. Cut tomatoes into chunks. Drain and dice Feta cheese. Add tomatoes and cheese to chicken. Cook 1-2 minutes. Serve over Rice.

Crock Pot Coconut Curry Chicken

Ingredients

4-6 boneless, skinless chicken thighs 1 med. onion, diced 2 tablespoons curry powder 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon red pepper 1 (14-ounce) can coconut milk 1 cup chicken broth or Homemade stock 1 cup instant rice, rinsed

Directions

1. Place the chicken in the crock pot with the diced onions. 2. Sprinkle the curry,pepper and salt over the top of the chicken. 3. Add the broth and coconut milk and stir , mixing well. 4. Cover, and cook on low for 5 to 6 hours. 5. Remove the chicken thighs to a covered dish. Add the rice and cook on high for 12-15 mins. or until tender.

Mediterranean Style Chicken and Rice

Ingredients

4 boneless, skinless chicken breast halves 2 tablespoons olive oil 1 red onion, chopped 1/2 cup diced chorizo 1 red bell pepper, seeded and thinly sliced 2 garlic cloves, crushed 1 1/4 cups long-grain rice 2 cups plus 2 tablepsoons tomato puree 1 1/2 cups chicken broth or Homemade chicken stock 1 teaspoon balsamic vinegar 8 to 10 sun-dried tomatoes in oil, roughly chopped 1 1/4 cups green olives, pitted and halved 1 handful of basil leaves, chopped salt and ground black pepper

Directions

1. Heat the oven to 350°F. 2. Cut 2 or 3 deep slits in the chicken pieces and season lightly with salt and pepper. Heat the oil in a Dutch oven, add the chicken and fry over high heat a couple of minutes on each side until brown. Remove the chicken from the Dutch oven and set aside. 3. Add the onion, chorizo, red pepper and garlic to the pot and fry over medium heat 5 minutes, or until the onion is soft. Stir in the rice and, when it is coated in the oil, add the remaining ingredients. Season lightly with salt and pepper and bring to a simmer. 4. Return the chicken and any juices to the dish, pushing each piece into the sauce so they are partly covered. Cover the dish with a lid and bake 35 minutes, or until the chicken is cooked through and the sauce is rich, juicy. Serve hot. Thanks to Betty Walker for the recipe.

Cajun Chicken Bake

Ingredients

2 cans Cream of Celery soup 1 small bag frozen Spinach, thawed and drained 1 can whole Kernal corn 3/4 cup Cheddar cheese, shredded (sharp or mild) 1 lb boneless, skinless Chicken breast, cubed 1 1/4 teaspoon Cajun seasoning

Directions

1. Pre Heat oven to 375 degrees. 2. Mix all ingredients together, except cheese and put in a casserole dish. Sprinkle cheese on top. 3. Bake in oven for about 30-40 minutes. Serve over hot steamed rice.

Crock Pot Chicken with Artichokes

Ingredients

3 lbs. boneless, skinless chicken thighs salt and black pepper 14-1/2 oz. can diced tomatoes 14-oz. can artichoke hearts, drained 1/4 cup capers 3 cloves garlic, thinly sliced 8-oz. fresh sliced mushrooms 3 ripe tomatoes, chopped 16-oz. pkg. spaghetti, cooked

Directions

1. Season chicken with salt and pepper; place in a crockpot. 2. Spoon canned tomatoes with juice, artichokes, capers and garlic over chicken. 3. Cover and cook on high setting for 3 to 4 hours, until chicken juices are running clear. Stir in fresh tomatoes and mushrooms during the last 30 minutes of cooking time. 4. Serve chicken and sauce over cooked spaghetti.

Cajun Chicken Lasagna

Ingredients

1 lb andouille sausage (sliced) 1 lb boneless skinless chicken breast halves (cubed) 1 package lasagna noodles (16 ozs) 2 tsps cajun seasoning 1 tsp sage (dried) 1/2 cup onion (chopped) 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1 tbsp chopped garlic (chopped finely) 20 ozs alfredo sauce (divided) 1-1/2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese

Directions

1. Preheat oven to 325 degrees F. 2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 10 to 12 minutes, or until al dente; drain. 3. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8-10 minutes. Remove chicken meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce. 4. Lightly grease a 9×13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. 5. Bake in preheated oven for 1 hour. Let stand 10-15 minutes before serving.

Chicken Chili

Ingredients

 1 Green bell pepper, chopped
 1 Cup yellow onion, chopped
 2 garlic cloves, minced
 3 tablespoons cornmeal
 2 tablespoons chili powder
 3 teaspoons dried oregano leaves
 1 teaspoon cumin
 1 teaspoon sea salt
 1 1/4 lb boneless skinless chicken thighs, cut into 1" pieces
 1 jar (16 oz) medium picante sauce
 1 can (15 oz) pinto beans, undrained
 1 can (14 1/2 oz) diced tomatoes, undrained


       
 Directions

 1. Place bell pepper, onion and garlic in crock pot.

 2. In a large mixing bowl combine cornmeal, chili powder,
oregano, cumin and salt, mix well.

 3. Place chicken in bowl and coat well with seasoning mixture.

 4. Put chicken in crock pot and mix in any leftover
seasoning mixture.

 5. Next add picante, beans and tomatoes.

 6. Cover and cook on low 7-8 hours.

Honey Baked Chicken

  

Ingredients 

 1 (2 1/2 to 3-lb.) whole chicken, cut up 

 1/3 cup honey 

 1/3 cup butter or margarine, melted 

 2 tablespoons prepared mustard 

 1 teaspoon curry powder 

 1 teaspoon salt 

         

  

  

         

                             

Directions  

 1. Preheat oven to 350 degrees F. 

 2. Place chicken in a shallow baking dish.

 3. Mix together honey, butter or margarine, 

mustard, curry powder and salt; pour honey 

mixture over chicken.

 4. Bake 1 1/4 hours, basting every half hour, 

until chicken is tender and nicely browned. 

Yield: 3 to 4 servings 

Orange and Cinnamon Crock Pot Chicken

Ingredients


 3-4 lb chicken cut into serving pieces
 1 cup chicken broth or  Homemade chicken stock
 1/4 lb butter
 2 cups orange juice
 1 cup raisins
 salt and black pepper to taste
 1/4 tsp cinnamon
 2 Tbs flour
       


       
                           
Directions

 1. Heat butter in large skillet, and brown chicken.
Remove chicken pieces to slow cooker as they brown.

 2. Combine all other ingredients, except flour, mix
well and pour over chicken.

 3. Cover and cook on LOW for 4-6 hours, or until
chicken is tender.

 4. Remove 1 cup of sauce from the pot and combine
with flour, mixing well. Return sauce - flour mixture to pot.
Turn pot on HIGH, and cook additional half hour.

Creamy Corn and Chicken Soup

Ingredients 

 1 pound boneless skinless chicken breasts 

 4 cups low-sodium chicken broth or  

 4 cups corn kernels, fresh, or frozen, thawed 

 1 cup thinly sliced leeks white and pale green part only

 1 cup peeled and diced russet potato 

 1/2 cup dry white wine

 1 medium celery ribs, chopped 

 2 tablespoon Worcestershire sauce 

 1/2 teaspoon dried thyme 

 3/4 cup heavy cream      

  

  

         

                             

Directions  

 1. Place the chicken breasts in the a 4-6 qt. slow cooker. Add the broth, 

corn, leeks, potato, white wine, celery, Worcestershire sauce, and thyme. 

Stir well.

 2. Cover and cook on low for 5 hours, or until the meat is cooked through 

and the potato is tender.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. Keep the 

slow cooker covered and on low. 

 4. Transfer the chicken breasts to a cutting board. Puree the remaining soup: 

use an immersion blender right in the cooker; or ladle the soup in batches into 

a large blender, cover, and blend until smooth, pouring the soup back into the 

slow cooker. Keep the slow cooker set on low.

 5. Chop the chicken into bite-size bits; stir these into the soup along with the 

cream. Cover and cook on low for 15 minutes to blend the flavors.

Crockpot Chicken Santa Fe

Crockpot  Chicken Santa Fe


Ingredients

 1 can (15 oz) black beans, rinsed and drained
 2 cans (15 oz) whole kernel corn, drained
 1 cup thick and chunky salsa
 5 or 6 skinless, boneless chicken breast halves
 1 cup shredded Cheddar cheese  


       
                           

 Directions

 1. In a 3-1/2- to 5-quart slow cooker, mix together
the black beans, corn, and 1/2 cup of the salsa.

 2. Top with the chicken breasts, then pour the remaining
1/2 cup salsa over the chicken. Cover and cook on HIGH for
2 1/2 to 3 hours, or until the chicken is tender and white
throughout; do not overcook or the chicken will be dry .

 3. Sprinkle cheese on top; cover and cook until the cheese
melts, about 5 to 15 minutes.

Chicken and Pasta Soup

Ingredients 

 3 1/2 cups reduced-sodium fat-free chicken broth 

 1 can (14 1/2 ounces) diced tomatoes, undrained

 8 ounces boneless, skinless chicken breast, cubed

 1 cup chopped onion

 1/2 cup each: diced green and red bell pepper

 1 clove garlic, minced

 3/4 teaspoon each: dried basil and oregano leaves

 1 cup uncooked ditalini 

 1/4 cup chopped parsley

 Salt and pepper, to taste   

  

  

         

                              

 Directions

 1. 1. Combine all ingredients, except pasta, parsley, salt, and 

pepper, in slow cooker; cover and cook on high 4 to 6 hours, 

stirring in pasta and parsley during last 20 to 30 minutes. 

Season to taste with salt and pepper. 

Cajun Chicken and Shrimp Jambalaya

Ingredients

1 tbs olive oil
 4 (4 oz) skinless, boneless chicken breast halves, cut into 1-inch pieces
 1 large onion, diced
 1 medium green pepper, diced
 2 tsp Cajun seasoning
 1 (10.75 oz) can Campbell's® Condensed Tomato Soup
 2 cups water
 1 cup uncooked regular long-grain white rice
 1/2 lb fresh or thawed frozen medium shrimp, peeled and deveined
 1 large tomato, chopped
 Chopped fresh parsley


Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally

2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

4. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Easy Chicken Pot Pie Casserole

     Ingredients

 4 skinless chicken breasts boiled until tender, cut into small pieces

 2 (15-ounce) cans mixed veggies

 2 (10¾-ounce) cans cream of chicken soup

 1 cup flour

 1 cup milk

 1/2 cup butter      

                              

                       

                                 

 Directions

 1. Coat a 9-x13-inch casserole dish with non-stick spray.

 2. Combine all ingredients except butter directly in casserole dish 

and mix well.

 3. Drizzle butter over the top and bake 20 to 30 minutes at 

350 F. until golden brown and bubbly. 

Greek Chicken and Rice

Greek Chicken and Rice


      Ingredients


 2 tablespoons olive oil
 1 1/2 pounds skinned and boned chicken breasts cut into large bite-size pieces
 1 cup chopped yellow onion
 1 cup chopped green bell pepper
 1 cup long-grain white rice
 2 1/4 cup Chicken Stock or chicken broth
 Juice of 1 lemon
 1/2 cup kalamata olives, pitted
 3/4 teaspoon dried oregano
 1/2 teaspoon salt
 Freshly ground pepper to taste
                           

                     

                               
 Directions

 1. Preheat oven to 350°F. In a large Dutch oven over medium heat,
warm 1 tablespoon oil. Add chicken and brown, about 5 minutes on each side.
Remove to a plate.

 2. Add remaining 1 tablespoon oil and sauté onion and green pepper until
tender, about 5 minutes. Stir in rice. Add remaining ingredients.

 3. Return chicken to pan, cover, and bake until rice is tender and liquid is
absorbed, about 50 minutes.

Spicy New Orleans–Style Wings

  

  

      Ingredients

24 chicken wings 

3 tablespoons extra-virgin olive oil 

½ pound spicy sausage meat 

1 yellow onion, chopped 

6 cloves garlic, minced 

2 tablespoons chopped fresh oregano leaves

2 cups chopped vine-ripened tomatoes chopped

1 cup heavy cream 

2 tablespoons Worcestershire sauce 

1 tablespoon your favorite hot sauce 

½ teaspoon salt 

1/3 cup chopped parsley

                              

                       

                                 

 Directions

 1. Cut off the wing tips.  Cut the wings in half through the joint.

2. Place a deep 12-inch pan over medium heat. Add the olive oil. 

When hot, add the sausage and onion. Cook until the onion browns, 

about 12 minutes, stirring occasionally. 

3. Meanwhile, in a large bowl, combine the garlic, oregano, tomatoes, 

heavy cream, Worcestershire sauce, hot sauce, and salt.

4.  Add the wings and the tomato sauce to the onions. Bring to a low boil. 

Cover, turn the heat to low, and simmer until the chicken wings become 

very tender, about 30 minutes. Stir occasionally.

5.  To serve, bring the wings and sauce to a low boil. Cook until nearly all 

the sauce evaporates and forms a glaze around the wings. Stir in the parsley 

just before serving.

Toasted Pecan Chicken

      Ingredients

 4 boneless chicken breasts
 1/4 tsp pepper
 1/4 tsp salt
 3 Tbsp butter
 1 1/2 cups whipping cream
 2 Tbsp orange marmalade
 1 Tbsp Dijon mustard
 3/4 cup chopped toasted pecans                          

                     

                               
 Directions

 1. Pound chicken thin between wax paper.
Season with salt and pepper.

 2. In a large skillet, melt butter. Cook chicken
 over medium-high heat for 3-4 minutes per side.
Remove chicken from skillet.

 3. Reduce heat to medium, add whipping cream,
 marmalade, and mustard, stir well. Add chicken,
sprinkle with pecans, and cook 8 min or until
sauce thickens.

 4. Serve over rice, if desired.