Healthy Baked Chicken Nuggets

2 large boneless, skinless chicken breasts, cut into bite sized pieces
salt and pepper to taste
2 tsp. olive oil
6 T. bread crumbs (whole wheat if you can find it)
2 T. panko
2 T. grated parmesan cheese
Olive oil spray

Preheat oven to 425. Spray baking sheet.

Put olive oil in one bowl. Mix bread crumbs, panko and parmesan in another bowl.

Season chicken with salt and pepper and put in bowl with oil. Mix so all chicken pieces are coated with oil. Put a few pieces at a time into the bread crumb mixture and then onto the baking sheet. Lightly spray with Pam and bake for 8-10 minutes. Turn over and bake til done, about another 4-5 minutes.

Chicken Noodle Soup

Chicken Noodle Soup

4 c water

1 can chicken broth

2 Costco cans cooked chicken (1 1/2 c), drained

1 can cream of chicken soup, undiluted

3/4 c sliced celery

3/4 c sliced carrots

1 small onion, chopped

1 1/2 tsp parsley flakes

1 tsp chicken bullion granules

1/4 tsp pepper

3 cups uncooked egg noodles

Add all but egg noodles.  Cook until tender, then add noodles at the end and cook until noodles are done.

Chicken Puffs

PUFFS:

1 8 oz pkgs Pillsbury crescent rolls

5 chicken breasts (boil and cut into small pieces0

Cream together the following and add to cooked chicken:

8 oz cream cheese

½ cup margarine

Salt and Pepper as needed

*Put a couple of Tbsp of filling on each triangle roll.  Roll up roll to cover the chicken mixture.  Place on a cookie sheet and bake at 300 degrees for 30 minutes.  Serve hot with gravy.

GRAVY:

1 can creamy chicken soup (Campbells)

½ cup chicken broth

2 T margarine (Optional)

(I also add the excess puff cream to the gravy J)

Poppy Seed Chicken
From Kathy Davis

2 c. cooked, shredded Chicken
1 can Cream of Chicken Soup
1 ½ c. sour cream
2 tubes Ritz crackers, crushed
1 stick butter, melted
1 T. poppy seed

1. Combine chicken, soup, and sour cream.
2. Combine crackers with butter and poppy seeds.
3. Mix half of #2 with #1.  Spread in greased 2 qt. casserole dish.  Top with remaining #2.

Bake 30 min. at 350 degrees.  Serve over rice.  Enjoy!

Chicken Cordon Bleu Casserole

 

Grease a 9 x 13 pan, then layer the following ingredients beginning with the rice:

 

2 cups cooked rice

3 cups cooked chicken

6 slices Swiss cheese

10 slices ham, diced

 

Mix together:

2 cans cream of chicken soup

1/2 cup milk

1/2 cup sour cream

Pour over the rice, chicken, cheese and ham.

 

In a ziplock bag crush 10 saltine crackers and add:

1/2 tsp. paprika

1/4 tsp. garlic salt

1/2 tsp. parsley

 

Sprinkle over soup mixture.  Bake at 350 degrees for 30 minutes.

 

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

 

Chicken Tortilla Soup

Serves 8-10

Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
1 clove garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

In your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

 

Won Ton Salad

Dressing:

2 tsp. salt

2 tsp msg or accent

2 tsp pepper

1/2 c. sugar

1/2 c. rice vinegar

1/4 c. white vinegar

1 c. oil

Mix in a mason jar and store in fridge until ready to serve.

2-3 cans water chestnuts

1 1/2 packages silvered almonds

2-3 heads of chopped lettuce

1 whole chicken (4-5 breasts) cooked

mix the above and set aside

1 package of won ton skins.  Cut these in 1/3 and deep fry them until golden brown (or bake in the oven at 350 until browned).  Put them in a paper grocery bag and crush into small/medium sized pieces.  Mix with the lettuce mixture, then add dressing.  **Caution!!  Won tons will be soggy if it sits in the salad and dressing before serving!!**

Creamy Black Bean Salsa Chicken

By Chef in Training May 10, 2012

·         Yield: 4-6 Servings

·         Cuisine: Mexican

·         Skill Level: Easy

A easy and delicious Crock Pot Recipe

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup chicken broth
• 1 cup salsa
• 1 cup frozen corn
• 1 (15 oz) can black beans drained and rinsed
• 1 (1.25 oz) envelope taco seasoning
• 1/2 cup sour cream
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• tortillas
• grated cheddar cheese
• diced tomatoes

Instructions

1. Place chicken breasts in the slow-cooker and cover with the broth, salsa, corn, beans and taco seasoning.
2. Cover and cook on LOW for 4-6 hours.
3. Remove the chicken and either shred it or cut it up into bite-size pieces.
4. Stir in the sour cream.
5. In a small bowl, combine the cornstarch and water; stir until smooth. Stir cornstarch mixture into the slow-cooker mixture.
6. Put the chicken back into the slow-cooker.
7. Keep lid off; turn to HIGH and let the mixture thicken for about 30 minutes.

Spoon the chicken mixture over tortillas and sprinkle with

Crockpot Chicken Tacos
Recipe from Tasty Kitchen

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Parmesan Chicken Bake
(adapted from Food.com)
6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.
3.  Bake for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!