White Chicken Chili

*Allison Allen


4 chicken breasts
1 garlic clove
1 lb great northern beans, cooked
2 tsp cumin
1 tsp salt
1/4 tsp pepper

1 med onion, chopped
3 cans chicken broth
1 tsp oregano
1 small can green chilis, chopped
1/4 tsp cayenne pepper

1/2 cup whipping cream(optional)
1 cup sour cream (optional

avocado
mozzarella or jack cheese
tortilla strips or chips

In a pot saute onion, garlic and chicken in oil.
Add beans and everything but sour cream and whipping cream.

If you want a creamy soup add whipping cream and sour cream.  If not, don't add these items.  Another option would be to let people add their own sour cream.

Garnish with diced avocados, cheese and chips.

**This can also be cooked in the crock pot, if the chicken isn't cooked and shredded.

Chicken Salad Sandwiches

(Makes 10 c. of salad, 1/2 if you need less) 

8 c. of cooked and cubed chicken
2 1/2 c. mayonnaise

Mix the chicken and mayo together in a large bowl. (I use some canned chicken and some grilled - I like the texture when there are some diced pieces)

To the chicken & mayo mixture add:
1 c. green onions, sliced (I use chives)
add 1 c. celery and 1/2 white onion, chopped very fine.
1/2 t. dried dill
1 t. basil
2 tsp. coarse ground mustard
1 t. white vinegar
1 1/2 t. Worcestershire sauce
Dash cayenne pepper
1/2 t. paprika
2 t. dried parsley (I am sure fresh would be even better)
1/2 c. sour cream (enough to make the chicken as moist as you want it)

Sandwich bread
Provolone cheese, sliced
Tomatoes, sliced
Lettuce leaves, torn 

Mix the mixture together until well combined. Keep refrigerated until ready to serve.  Serve on sandwich bread with provolone cheese, sliced tomatoes and lettuce leaves. 


http://www.dealstomealsblog.com/2012/06/village-baker-chicken-salad-sandwiches.html

Chicken Broccoli Rice Casserole

• 2-3 cups cooked rice
• 1 - lb. fresh broccoli Break in pieces, and steam for 2 minutes.
• 3 cups cooked chicken breasts  - Break up in small pieces
• 1 1/2 cups Grated Cheddar Cheese
• 1 tube Ritz Crackers
• 1/2  stick melted butter
• 1/2 tablespoon poppy seeds

SAUCE:

• ⅓ cup Butter- melted
• ¼ cups Cornstarch, dissolved in ½ cup COLD Water
• ⅓ cup Chicken Broth
• ¼ tsp. Salt
• ¼ tsp Pepper
• 2 Cups Milk
• 1½ cups of the above Cheddar Cheese

Instructions

1. In greased 13x9 pan, layer the rice, broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
4. Pour over the chicken and broccoli.
5. Top with 1- ½ cups grated cheddar cheese.
6. Melt the butter, and add the poppy seeds, and stir well.
7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don't crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

http://www.justgetoffyourbuttandbake.com/chicken/chicken-broccoli-supreme/

Chicken Gyros

Precooked chicken, deboned (Great for leftovers or roasted chicken)

*I often just cook seasoned chicken breast in the george forman

Pita bread (or flour tortillas if in a pinch)

Diced tomatoes

Lettuce, washed and cut into shreds

Crumbled feta cheese (optional)

1 recipe Cucumber garlic sauce

Spray pitas with cooking spray (like Pam) and heat on hot skillet for 30 seconds each side.  Spread cucumber sauce on, then add chicken pieces, tomatoes and lettuce on top.  Roll up gently and eat with more sauce. 

Cucumber Garlic Sauce

8 oz plain yogurt

1-2 cloves of minced garlic (You can use garlic powder, but it won’t be as yummy)

¼ cup shredded or minced cucumber

salt and pepper to taste

Combine all ingredients and let set 15 minutes.  Better the next day!  Use as sauce for gyros or dip for left over pita.  

Slow Cooker Honey Sesame Chicken

Ingredients:

4 boneless, skinless chicken breasts (thighs would be fine too)

Salt and pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 tablespoons vegetable oil (could also use olive oil or canola oil)

1 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Directions:

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html

'Dutch Oven' Chicken in Crock Pot

4 boneless, skinless chicken breasts
2 ribs celery, sliced (opt)
1 tsp chicken bouillon salt and pepper
1 lb baby carrots
2 cans cream soup*
6 potatoes, peeled and chopped
1 cup sour cream
1 onion, chopped
1 cup milk

Place chicken in slow cooker, sprinkle bouillon over top. Add remaining ingredients in order given. Cook
on high 4-5 hrs or low for 7-8 hrs.

*Use this recipe instead of canned soup  (http://bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/#)

Hawaiian Haystacks- no creamy soup

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

INGREDIENTS:
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
1-1/2 cups milk
2 cups chicken broth

DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.  Remove the chicken from the pan to dice.

Sprinkle the flour into the pan,  stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper.Add the diced chicken. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, peas, celery, carrots, pineapple, shredded  cheese, green onions, mandarin oranges and chow mein noodles.

Original Recipe found at 

http://www.melskitchencafe.com/2010/02/hawaiian-haystacks-chicken-sauce-reinvented.html

Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
1 cup diced celery 

Mix the broth, water, carrots,  chicken and rice (and the seasoning packet) in the slow cooker.

Cook on low for six to eight hours or on high for four hours.

Once chicken gets tender (couple hours in), break it up into pieces while cooking.

At the end of the cooking time, get a small bowl and mix the salt, pepper and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.

Then, while still on the heat, whisk in the half and half, a little at a time, into the roux until mixed completely and smooth.

Stir  mixture into the soup in the crock pot then let it cook on low for 15 more minutes.

http://thriftydecorchick.blogspot.com/2011/09/comfort-foods.html

**make sure to use the large crock pot.
*next time try using about half as much flour, butter and half and half.  Would be healthier and probably doesn't need to be so creamy.
*tried using milk in place of half and half.  Worked great.  Would probably still suggest using half as much butter/flour/milk.
*4 tbsp butter, 1/4 c flour, 2 cups milk worked well.

BBQ Chicken Marinade (Mom)

15 oz. Oil

15 oz. Soy sauce

2 T. Lemon juice

2 T. Horse radish

Sprinkle garlic

32 oz. 7-up, sprite, etc.

Marinade 4 hours or overnight.

**This recipe makes a lot, so it definitely can be halved!

Sweet and Sour Chicken (Brighton)

Sauce:

3/4 C. Sugar

4 T. Ketchup

1/3 C. Vinegar

1/4 C. Pineapple Juice

1 T. Soy sauce

1 t. accent

½ t. salt

Heat until sugar dissolves.

Chicken:

Cut chicken into pieces (about 1 in cube) sprinkle with garlic salt.  Let sit 15 minutes.  Dip in beaten egg, then coat in cornstarch (or bisquick).  Fry in oil until golden brown.  Put in casserole dish.  Pour sauce over chicken.  Bake 45 min ‑ 1 hour, uncovered @ 350.

Rice Casserole

1 ½ c. cooked, shredded chicken

1 C. Chopped celery

½ bunch chopped green onions

2 C. Cooked rice

1 can cream of chicken soup

3/4 C. Mayonnaise

1 can water chestnuts, sliced (opt)

1 small pkg sliced almonds (opt)

½ t. salt

½ t. pepper

1 cup chicken broth

Combine all Ingredients. Cook in casserole dish @ 350 for 30‑45 minutes or until heated through.

*This was Dallin's favorite growing up.

Chicken Vegetable Stir Fry

2 T. Cornstarch

1 can chicken broth (14 ½ oz.)

1 T. Soy sauce

1 T. Stir fry sauce

1 lb. Chicken breast, cut into strips

1/4 tsp ground ginger

1/8 tsp garlic powder

5 cups fresh or thawed veggies

Mix cornstarch, 1 cup broth ‑ set aside.  In nonstick skillet stir fry chicken until browned ‑ set aside.

Add remaining broth, ginger, garlic & veggies ‑ cover & cook 5 minutes.

Stir cornstarch mixture & add.  Cook until mixture boils and thickens, stirring constantly.  Return chicken to pan and warm. 

Serve over rice.

Chicken Caesar Pita Sandwiches

Pita bread

chicken, cooked and cubed

Mozzarella cheese

Parmesan cheese

Romaine lettuce

Caesar Dressing

Combine chicken, mozzarella cheese, parmesan cheese, lettuce an caesar dressing, just like you are making a salad.  Put salad on pita bread and fold in half for a sandwich.

Hawaiian Haystacks

2 cans cream of chicken soup

1 cup chicken broth

2 cups chicken or turkey pieces

4 cups cooked rice

Chow mein noodles

Diced tomatoes

Grated cheese

Slivered almonds

Peas

Dried cranberrys

Diced ham

Chopped celery

Green pepper, chopped

Green onions

Pineapple chunks

coconut

Combine cream of chicken soup, chicken broth and chicken pieces in small saucepan.  Heat until warmed through for gravy.

Serve rice topped with gravy and your choice of toppings.

Chicken Salad Croissants

2 C. diced chicken

2 stalks celery, diced

1/2 red onion, diced

1/2 c. slivered almonds

juice of 1 orange

1/2 c. Mayo

1/4 c. sour cream

salt & pepper to taste

red grapes

mandarin oranges

Combine all ingredients & serve on crescent rolls.

Imperial Chicken

Mix all together:
2 C bread crumbs
3/4 C parmesan cheese
1/4 c chopped parsley (fresh)
1 clove garlic, minced
2 tsp salt
1/8 tsp pepper

Melt 1 cube of butter.  Roll 8 chicken breasts in melted butter and then in bread crumb mixture.  Place in greased baking dish and pour remaining butter over the top.  Bake at 350 for 1 hour.

**I also like to use this recipe to do chicken fingers, instead of the full breasts.

Chicken Noodle Soup

Cook 2 or 3 chicken breasts in 1/2 pot of water.  Take out chicken and shred or dice.

Add:

1 can cream of chicken soup

1 onion diced

2-3 carrots, thinly sliced

2-3 celery stalks, sliced

Egg Noodles

Season With:

onion salt

lemon pepper 

parsley

salt and pepper

Chicken Enchiladas

2 lbs chicken breast shredded	1 cup water
1  can condensed cream of chicken soup	1 teaspoon lime juice
1 1/4 cups sour cream	½ teaspoon onion powder
1/4 teaspoon chili powder	½ teaspoon garlic powder
1 tablespoon butter	5 (12 inch) flour tortillas
1 small onion, chopped	3 cups Cheddar cheese, shredded, divided
4 ounce can chopped green chilies, drained	1 (10 ounce) can enchilada sauce
1 (1.25 ounce) pkg taco seasoning mix	1 (6 ounce) can sliced black olives
1 bunch green onions, chopped, divided

Combine cream of chicken soup, sour cream, and chili powder in saucepan.  Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. 

Heat the butter in a skillet over medium heat.  Stir the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.  Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water.  Allow to simmer for 10 minutes.  Stir in the lime juice, onion powder; simmer for an additional 10 minutes.

Preheat an oven to 350.  Stir 1 cup of the soup mixture into the skillet with the chicken mixture.  Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture.  Sprinkle cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas.  Fold tortillas over the filling and place seam-side down in the pan. 

Pour enchilada sauce evenly over the enchiladas.  Cover with the remaining 1 ½ cups of cheese.  Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.  Bake in preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Chicken and Spinach Alfredo Pizza

1 recipe Alfredo Sauce
1 chicken breast, cooked and shredded
1 bunch fresh spinach
1 recipe pizza dough
gated mozzarella cheese
2 diced tomatoes

Roll dough onto pizza pan.  Cover with Alfredo Sauce, spinach, chicken, tomatoes and cheese.  Bake @ 350 for 20 minutes, or until crust is golden brown.

Chicken Veggie Stir Fry

2-3 grilled chicken breasts, cooked and cut into one inch pieces
1 medium zucchini, cut into bite size pieces
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
8 oz. mushrooms, quartered
1 recipe for homemade teriyaki sauce (or use store bought)
3 c. cooked rice

In a large saute pan, saute each vegetable separately with a little drizzle of olive oil or butter until the vegetables are tender, but not over cooked. Season each vegetables with salt/pepper or Montreal Steak Seasoning. Place each vegetable in a large bowl as they finish cooking. Cooking the vegetables separately will insure they are not over cooked or turn mushy. In the same pan, make the teriyaki sauce and when the sauce is thickened, add back to the pan the sauteed vegetables and diced chicken. Remove from heat, stir together, and serve over cooked rice.

http://dealstomeals.blogspot.com/2011/08/lime-chicken-fajitas-garden-vegetable.html