Crock Pot Chicken Cacciatore

From: Skinnytaste.com

• 8 chicken thighs, with the bone, skin removed
• 28 oz can crushed tomatoes (Tuttorosso my favorite!)
• 1/2 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1/2 large onion, sliced
• 1 tsp dried oregano 
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh herbs such as basil or parsley for topping

Directions:

Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep:  Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

Remove bay leaf, adjust salt and pepper and enjoy! 

Chicken Ranch Tacos

From: Pinterest...
3 chicken breasts cut up
1 pkg. of taco seasonings
1/2 cup ranch salad dressing
taco shells (soft are the best)
lettuce
cheese
salsa
olives cut up
sour creme
avocado's
Cook chicken in vegetable oil with the taco seasoning  Once it is cooked through add the ranch dressing, toss to coat and warm.  Serve with toppings.  The is so fast and so so good!

Satay Chicken

From: Pinterest/Real Simple...

• 1  cup  rice
• 2  tablespoons  peanut butter
• 2  tablespoons  soy sauce
• juice of 2 limes
• 1/3  cup  chicken broth
• 3  tablespoons  light brown sugar
• 1/2  cup  coconut milk
• 4  boneless, skinless chicken breasts (6 ounces each)
• 2  tablespoons  vegetable oil
• 1  long red chili, thinly sliced
• 1  1-inch piece fresh ginger
• 1  clove garlic, crushed
• 2  cups  snow peas
• 2  cups  broccoli florets
• 1/2  cup  fresh cilantro leaves

Directions

1. Cook the rice according to the package directions.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk; set aside.
3. Cut the chicken into 1-inch-wide strips. Heat the oil in a large skillet over medium-high heat.
4. Add the chicken, chili, ginger, and garlic to the skillet. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.
5. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute.
6. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Serve over rice, sprinkled with cilantro.

This is so delish, I LOVE it!!!!

Best baked chicken

From: Allrecipes...
5-6 chicken breasts
1 cup sour creme
2 T fresh lemon juice
2 t. soy sauce
2 t. celery salt
2 t. garlic salt
pepper to taste
1 package of stuffing mix (6 oz.)
1/2 cup melted butter

Pound chicken till it's all about the same thickness, mix together sour creme, lemon juice, soy sauce and the seasonings.  Dip chicken in the sour creme batter to coat.  In a bag crush up the stuffing mix and place on a plate.  Cover the chicken with the stuffing, place on an oven safe cooling rack that is over a cookie sheet. Drizzle with the melted butter.  Place in a pre-heated oven at 375 degrees, bake for 40 minutes or until it finished (if the chicken is thinner it may only need 25-30 min) 

Chicken Wild Rice Soup

From:  Taste of Homes...

2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely sliced celery
1 cup shredded carrots
1/2 cup finely chopped onion
1t chicken bouillon granules
1t dried parsley flakes
1/4 t garlic powder
1/4 t dried thyme

1.4 cup butter
1/4 cup flour
1 can condensed cream of chicken or mushroom soup, undiluted
1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cooked, shredded chicken

In a large saucepan combine the first nine ingredients.  Bring to a boil. Reduce heat; cover and simmer for 30 minutes.  In a soup kettle or Dutch oven, melt butter.  Stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and additional broth.  Add rice and chicken; heat through. Yields 3 1/2 quarts

Chicken Diane

From: Marci Wentz...

4 boneless chicken breasts-pound thin
1/4 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
2 T oil
2 T butter
3 T green onions
juice from 1/2 lime
3 T parsley
2 tsp. dijon mustard

Cook chicken in oil & butter for 4 minutes, or until done, on each side.  Remove from pan and keep warm. Add remaining ingredients to the pan and stir well.  Pour over chicken and serve.

Meat loaf

From: Shelly...
2 eggs
1 lb. hamburger
1 green pepper chopped
1/2 yellow onion chopped
1 jar of chili sauce (I prefer homemade)
salt & pepper to taste
slosh of Worcestershire sauce
1/2 package of saltine crackers
Mix together smooth into a sprayed 9X13 baking pan top with ketchup cook at 350 degrees for 45 minutes

Zucchini Sausage Pasta

From: Taste of Homes...

• 1 pound Italian turkey sausage links, casings removed
• 2 medium zucchini, sliced
• 1 can (15 ounces) tomato sauce
• 1 cup picante sauce
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon Italian seasoning
• 2 cups cooked small shell pasta
• 1/4 cup grated Parmesan cheese
• 3/4 cup shredded part-skim mozzarella cheese
• • In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes.
  • Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted. Yield: 7 servings.

Garden Pitta Pizza

From: ?...
3 whole wheat pita bread
1 T olive oil or vegetable oil
1 1/2 cups fresh broccoli florets
3 medium carrots thinly sliced (about 1 cup)
1 large green pepper chopped
1 medium green onion chopped
1 cup pizza sauce
1 cup mozzarella cheese grated
-Split pita bread into two flat round making a total of 6 rounds.  Place on baking sheets, bake at 400 degrees for 5 minutes or until lightly toaster.
-In a large skillet over medium high heat add oil, broccoli, carrots, green peppers and onion. Stir and cook until tender crisp.  Set aside.
-Spread pizza sauce on each pita bread, spread over each one equally the cheese and the vegetables. Bake 5 minutes at 400 degrees, just till cheese is melted.

Fettuccine Alfredo Sauce

From: Shelly...
4 T butter
1 cup whipping cream
4 egg yolks
1/3 cup freshly grated Parmesan cheese
1/4 lb. smoked salmon (this is optional and can be used instead of chicken)
salt and pepper to taste
In a medium sauce pan melt butter and add your cream, simmer uncovered stirring over low heat for about 15 minutes (until it has reduced some).  Add a couple of tablespoons of cream to your egg yolks and whisk vigorously, then add this to your hot cream.  Add your parmesan cheese and salt and pepper, allow to thicken (continually stirring).  At this point you could add grilled chicken (my favorite) or salmon.  Serve over hot Fettuccine noodles.

French Dip Sandwiches

From: Me...
1 lb. roast beef (sliced from the deli)
hogi buns
4oz. cream cheese softened
2 green peppers sliced
1/2 onion sliced
mozzarella cheese grated or sliced
1 T butter
Saute together your green pepper with your onion and butter.  Add the meat and heat till warm.  Cut the hogi buns in half and spread over each one 1oz. of cream cheese and sprinkle this with mozzarella cheese.  Toast hogi buns and top with meat mixture.  Serve with Campbell's beef consomme soup.

Cream Cheese Chicken Braid

From: Pantry Secrets...
2 1/2 cups cooked shredded chicken
1/4 cup chopped onion
8 oz. cream cheese
4 T butter
1/2 t. season salt
1/4 t. pepper
Combine all ingredients, spoon the filling down the center of dough that has been rolled out into a rectangle.  Using kitchen scissors cut into the sides of the rectangle length wise about an 1" apart and 1 1/2 to 2" deep.  Braid the dough putting one piece of dough over another until you have covered all of your filling and it is braided to the bottom.  Bake at 350 for about 20 minutes, check for doneness, depending on your oven it may need a little less time or more time.
Sauce:
1/2 can cream of chicken soup with 1/2 soup cream. Heat and serve.

Chicken Balls

From: Angi
3 chicken breasts cooked and chopped
8 oz. cream cheese softened
4 T butter softened
1/2 cup green onions chopped
1/2 t. pepper and dehydrated onions
2 tubes of refrigerated biscuit
melted butter
croutons, crushed & Parmesan cheese.  Mix this together.
1 can cream of chicken soup


Mix the first 5 ingredients, form into balls (about 1 T).  Put this into the middle of a bisquit, fold over the edges adn press, dip into the melted butter and roll in crushed croutons and Parmesan.
Space on a baking sheet and bake at 375 degrees for 15 to 20 minutes.  Serve with cream of chicken soup thinned with 1/2 can worth of milk or water.

Crock Pot Chicken Divan

From: Sonya...
4 chicken breasts
1/2 to 1 t. curry powder
2 can cream of chicken soup
1 cup mayonnaise
4 cup broccoli


Put chicken into the crock pot, top with broccoli.  Stir the remaining ingredients and pour over the top of the chicken and broccoli.  Cook on high for 3 to 4 hours.  Serve over rice.

Chilli Bread

From: My family...
1 loaf of french bread, sliced lengthwise
1 lb. of deli ham (I like black forest)
1 can of green chili's
mayonnaise
garlic powder to taste
2 cups mozzarella cheese
1 cup shredded cheddar cheese


Preheat oven to 350 degrees, line a cookie sheet with foil.  Put your cut french bread facing up on the cookie sheet.  Mix cheese, garlic, chili's and enough mayonnaise just to moisten (I don't like a lot).  Spread cheese mixture over the french bread, top with sliced ham (you may not need the entire pound of ham, use however much you like).  Bake for 30 minutes, serve with a green salad or watermelon..YUM!

Hot Chicken Salad

From: Shelly...
3-4 chicken breasts cooked and chopped
4 celery stalks chopped
1 can olives chopped
4 green onion stalks chopped
1 small can of crushed pineapples (drain very well)
1 t. vinegar
season salt
pepper
mayo just enough to moisten
1/2 cut roasted almonds or pecans
lemon juice just a little slosh
sugar about 1 T.
1 to 2 cups shredded cheddar cheese


Chop all ingredients very well, mix top with cheese and bake covered (removing the foil for the last 10 min) for 25 to 30 minutes at 350 degrees.
This is super yummy served on hot fresh homemade rolls (any roll will do)!  I love to eat this as left overs with saltine crackers, also good on crusty baguette bread that you have toasted in the oven with a little fresh garlic spread on top....come to think of it it would be a great party dish if you need snack type of a dish:)

Chicken Parmesan

From: Shelly...
4 chicken breasts
1 jar of spaghetti sauce
4 slices of mozzarella cheese
fresh shredded Parmesan
olive oil
salt and pepper to taste
grilling chicken flavoring (I like McCormick)


Place chicken in a glass baking dish, drizzle olive oil over each breast, sprinkle on the seasonings.  Bake at 350 degrees for about 25 to 35 minutes (check for doneness).  Mean while heat your spaghetti sauce and boil you noodles.  When chicken is finished, place the mozzarella on each breast turn off the oven and allow the cheese to melt.  To plate your dinner place a portion of noodles and then a chicken breast on the plate, cover with spaghetti sauce and sprinkle on the fresh Parmesan cheese.  This is super delish, our entire family loves it!  Serve with a green salad and fresh steamed green beans.

Honey Lime Chicken Enchiladas

From Lisa...

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 t. to 1T chili powder

2 large cloves of garlic, finely minced or 1/2 t. garlic powder

1 lb. boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

12 corn tortillas

2 cups Mexican cheese blend, shredded

1 14 oz. can of green enchilada sauce

1/2 to 3/4 cup of heavy cream

nonstick cooking spray

1 T chopped cilantro to garnish

Preheat oven to 350 degrees. Place the cooked and shredded chicken in a medium sized bowl, set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees). Spray the surface with non-stick cooking spray or a oil with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9X13 baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2T) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada it will be more of an overlap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side to the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas, you will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Hawaiian Hay Stacks

From: Me..
Sauce:
1 can of chicken
1 can of cream of chicken soup
1/2 cup sour cream
Juice of 1 can of pineapples (reserve the pineapple for a topping)
Salt & pepper to taste


Toppings:
Celery
Olives
Onions
Pineapples 
Shredded cheese
Tomatoes 
Chow mien noodles 


Serve over hot rice

Oven Roasted Chicken

From: Mandi F...

2 Chicken breasts, cut into tenderloin size pieces

10 Carrots stick, cut lengthwise

3 Potatoes, 1 inch cubes

1 packet French onion soup mix

1-2 tbsp oil

Add everything to a large Ziploc bag, or add half and half the seasoning

mix and do in two batches. Spray pan and add to 9x9 pan. Put in oven at

425* for 45 minutes.