Creamy Chicken Enchiladas

3TB butter
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup salsa
1/2 cup sour cream
2-3 cups shredded chicken
shredded cheese

Preheat oven to 350. Lightly grease baking dish. In medium saucepan over medium heat, saute onion in the butter. Add garlic, and continue to saute. Add flour and mix until bubbly. Add chicken broth and salsa. Cook until thickish. Remove from heat and add sour cream. Mix some sauce and cheese with the chicken. Spread thin mixture of sauce in bottom of pan. Fill tortillas with chicken mixture and place in pan. Pour remaining sauce over filled tortillas, top with cheese, and bake for 30-35 minutes.

Balsamic Bruschetta Chicken

Another pinterest discovery with a link that no longer works.

2 boneless skinless chicken breasts
pinch of salt
1/8 cup balsamic vinegar
1/8 cup olive oil

4 slices mozzarella cheese

2 Roma tomatoes, seeded & diced
4 fresh basil leaves, stacked rolled, and thinly sliced
1-2 cloves fresh garlic, minced
pinch of salt
1/2 TB balsamic vinegar

Preheat grill pan to medium. Spray with cooking spray.

Combine balsamic and olive oil in a bowl.

Season both sides of chicken with salt, and place on grill.

Brush top sides of chicken with balsamic mixture.

Cook for 4-5 minutes, and flip. Brush with additional balsamic, and cook for additional 4-5 minutes, or until cooked through.

During the last 2 minutes of grilling, place 2 slices of cheese over top of each chicken breast.

In bowl combine tomatoes, basil, garlic, salt, and balsamic. Toss gently to combine. Place Chicken breasts on a serving plate and top with tomato mixture.

Serve warm.

Fajitas

I've tried a lot of fajita recipes, and probably have several posted on this blog.  But this is the recipe I keep going back to.  I guess it's my favorite.

Our Best Bites Fajitas

Alfredo Sauce

from a Relief Society cookbook

I've only made this once, but Adam said it's a keeper so I figured I better put it on the blog before I forget which recipe I used.

4 TB butter
4-8 cloves garlic
2 cups heavy cream
1 TB dried parsley flakes
salt & pepper to taste
6 oz shredded parmesan cheese

Saute butter and garlic together for one minute.  Add cream, seasonings, and parsley, stirring often until beginning to bubble.  Gradually add cheese, stirring constantly.  Serve over cooked noodles.

Sweet and Sour Chicken

I already have a sweet and sour chicken recipe on here, but I think I like this recipe better and dipping the chicken in the egg after the cornstarch is easier.

Mel's Kitchen Cafe Sweet and Sour Chicken

Chicken Rice Bake

from my mom

I usually avoid canned soups, but this is easy and my husband likes it.  The original recipe calls for 4 chicken breasts, but my kids don't eat much meat so 2 is plenty for us.  If I remember correctly, doing a larger batch of this recipe doesn't work (the rice doesn't cook).

1 can cream of mushroom soup
1 cup water
3/4 cup uncooked long grain white rice
1/4 tsp paprika
1/4 tsp pepper
2 boneless skinless chicken breasts

Combine soup, water, rice, paprika, and pepper in 8x8 baking dish.  Place chicken on rice mixture.  Sprinkle with additional paprika and pepper.  Cover.  Bake at 375 for 45 minutes, or until rice and chicken are cooked.

Fajita Seasoning

Combine the following ingredients and store in an airtight container:
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
1/2 tsp cumin
2 tsp paprika
1/2 tsp salt
4 tsp chili powder
2 tsp sugar
2 tsp chicken bouillon

To make Fajitas:
Heat 1 TB oil in large skillet.
Add 1 pound chicken or beef & cook through.  Drain.
Add 1/2 cup water & 2-3 TB seasoning and stir well.
Add 1 sliced bell pepper, and 1 sliced onion.
Cook 2-3 minutes.

Creamy White Chicken Chili

from a Relief Society Newsletter

1 lb boneless skinless chicken
1 medium onion
1 1/2 tsp garlic powder
1 TB oil
2 cans Great Northern beans, rinsed and drained
1 can chicken broth
2 cans (4 oz) green chilies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream (or half & half)

Saute chicken, onion, and garlic powder in oil.  Add beans, broth, chilies, and seasonings.  Bring to a boil. Reduce heat.  Simmer uncovered for 30 minutes.  Remove from heat.  Stir in sour cream and cream.

Garlic Chicken Zucchini Stir Fry

Oil

Garlic, minced

Chicken, cut up

Zucchini, sliced

Onion, sliced

Soy Sauce

Saute garlic and chicken in hot oil, add soy sauce, and and saute until chicken is cooked through. Remove from pan and set aside. Heat more oil in pan, and saute onion and garlic for a few minutes. Add zucchini and soy sauce. Saute until cooked, add chicken, and heat through. Serve over hot rice.

Chicken a la King

1/2 cup butter

1 small bell pepper (1/2 cup)

1/4 cup chopped onion

1 cup sliced mushrooms

1/2 cup flour

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups milk

1 1/4 cups chicken broth

2 cups cooked chicken or turkey

1 jar (2 oz) diced pimientos, drained (optional)

Melt butter in saucepan over medium-high heat. Cook bell pepper, onion, and mushrooms in butter, stirring occasionally, until pepper is crisp-tender.

Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Stir in chicken and pimientos. Cook until hot.

Serve over rice, toast, biscuits, or in individual pie crusts.

Chicken Asparagus Bow Ties

8 oz bow-tie pasta

3 tsp olive oil

1 lb boneless skinless chicken cut into 1" pieces (I used 1 large chicken breast)

1/2 tsp salt

2 cups asparagus cut into 1" pieces

1 TB unsalted butter

1 TB flour

1 1/2 cups milk

1/4 cup grated parmesan cheese

Black pepper to taste (I used 1/4 tsp)

• Cook the pasta.
• While the pasta is cooking, heat 2 tsp oil in large saucepan over medium heat. Add the chicken, sprinkle with 1/4 tsp salt, and cook, stirring, until chicken is cooked through. Set aside (in separate bowl).
• In same pan, heat the remaining 1 tsp oil over medium heat and add the asparagus. Cook, stirring until softened, but not soggy. Set aside with chicken.
• Remove the pan from the heat and add the butter. On medium-low heat, add the flour and stir for a minute. Slowly add milk and bring to a boil. Cook, stirring, until thickened.
• Remove the pan from the heat and stir in the parmesan cheese, pasta, remaining 1/4 tsp salt, and pepper. Stir in the chicken and asparagus.

Chicken Avocado Sandwich

I got this recipe from "The Healthy Family Cookbook" that I checked out from the library. I halved the recipe to make 2 sandwiches instead of 4 because Adam and I are the only ones that eat sandwiches, chicken, avocado, and tomatoes. I still used 1 (smallish) avocado for only 2 sandwiches.

2 boneless skinless chicken breasts, trimmed, halved, & flattened to 1/3 inch thickness

salt

pepper

1/2 cup all-purpose flour

4 rolls

1 TB canola oil plus 1 TB

2 oz Monterey Jack cheese, sliced or grated

1 avocado, peeled, pitted, & sliced

1 tomato, sliced

Sprinkle the chicken breasts on each side with salt and pepper. Dredge the breasts in the flour and shake off the excess. Set them aside.

Cut the rolls in half.

Heat 1 TB of the canola oil in a skillet over medium-high heat. When the oil is hot, carefully place 2 breast halves into the pan. Sear them until golden and slightly crisp, approximately 2 minutes (I did mine for about 4 minutes because I didn't think I flattened them enough). Turn them over, and sprinkle with 1/2 oz cheese. Continue cooking them until they are just cooked through, approximately 2 more minutes.

Place each of them in a roll. Repeat this procedure with the remaining oil, chicken, cheese, and rolls.

Garnish each sandwich with avocado and tomato slices and serve at once.

Hawaiian Haystacks

1 can cream of chicken soup

1/2 cup chicken broth

1 cup chicken

2 cups cooked rice

Toppings:

Chow mein noodles

tomatoes

green pepper

green onion

pineapple

grated cheddar cheese

slivered almonds

coconut

celery

mandarin oranges

water chestnuts

Combine soup and broth in saucepan. Add chicken. Simmer.

Layer ingredients starting with the rice, then chicken sauce, and then whatever toppings you want.

BBQ Chicken Salad

Amy's BBQ Chicken Salad

I don't really follow this recipe, but it's a good base. I like the BBQ Ranch dressing (1/2 BBQ sauce, half ranch dressing).

Fajitas

Sliced Meat (I have used boneless pork ribs, beef steak, and chicken)

Bell peppers, sliced

Onion, sliced

Olive Oil

Mr. Yoshida's Original Gourmet Sweet & Savory Sauce (I bought it at Costco)

Heat olive oil in large skillet. Add everything else. Saute until meat is cooked, and onions and peppers are tender. Serve in tortillas.

Lemon Roasted Chicken

This wasn't our favorite chicken, but I think it was my first attempt at a whole chicken (pathetic I know- I've been married over 6 years!), it was easy, it's a crockpot recipe, and I can use the leftovers for other recipes. We thought it was on the dry side (Adam being the worst critic when it comes to dry chicken) but it was nice to throw it in the crockpot in the morning, forget about it, then put rice in the rice cooker, head off to run errands, and come home to a finished dinner (minus veggies). Next time I'll just decrease the cook time (which I would have done this time if I was home). That being said, when I tried to take the chicken out of the crockpot, it totally fell off the bone... that's a good sign right?

Lemon Roasted Chicken

3-4 lb chicken
½ cup onion, chopped
2 TB butter
Juice of 1 lemon
1 TB fresh parsley
¼ tsp salt
¼ tsp thyme
¼ tsp paprika

Rinse the chicken well and pat dry; remove any excess fat. Place the onion in the cavity of the chicken and rub the skin with the butter. Place the chicken in the Crock-Pot. Squeeze the lemon juice over the chicken and sprinkle with remaining seasonings. (Just a side note: I attempted to remove the seeds from the lemon, and squeeze the juice directly from the lemon onto the chicken, and discovred I missed about 20 seeds!) Cover and cook on Low for 10 hours or on High for 6 hours.

Ham and Chicken Casserole

Ham and Chicken Casserole- Perfect for Holiday leftovers!

from allrecipes

1 cup uncooked egg noodles
¼ cup butter
¼ cup flour
2 cups milk
1 cup cooked, cubed chicken
1 cup cooked, diced ham
½ tsp salt
½ tsp ground black pepper
6 oz shredded cheddar cheese
2 tsp paprika

1. Preheat oven to 400* Lightly grease a medium baking dish.
2. Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6-8 minutes, or until al dente. Drain.
3. Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat and mix in the noodles, chicken, ham, salt, and pepper. Spoon the mixture into the prepared baking dish.
4. Bake for 15 minutes. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot.

BBQ Chicken Sandwiches

Crockpot BBQ Chicken
3 boneless skinless chicken breasts
6 oz BBQ sauce
¼ cup Italian Dressing
2 TB brown sugar
1 TB Worcestershire sauce

Place chicken in crockpot. Mix BBQ sauce, dressing, brown sugar, and Worcestershire sauce together. Pour over chicken. Cover and cook on low 3 hours, or until ready to shred. Shred chicken and return to crockpot. Cook an additional hour.
click here for original recipe from allrecipes

Apricot Chicken

Apricot Chicken

4 chicken breasts
6 oz. Russian salad dressing (looks like French dressing)
1/2 package Lipton onion soup
1/2 cup apricot jam

Mix all ingredients. Bake at 350* for 1 hour. Serve over rice.

Similar Recipe that I haven't tried:

Crockpot Apricot Chicken
3 lbs chicken
1/2 cup French dressing
1/2 cup apricot jam
1 package dry onion soup mix

Mix dressing, jam, and soup mix. Brush each piece of chicken with sauce and place in slow cooker; cover chicken with remaining sauce. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Chicken Pot Pie

Chicken Pot Pie

1 package frozen peas & carrots (10 oz)
1/3 cup butter or stick margarine
1/3 cup flour
1/3 cup chopped onion
½ tsp salt
¼ tsp pepper
1 ¾ cups chicken broth
2/3 cup milk
2 ½- 3 cups cooked chicken or turkey
Pastry for 9 inch Two-Crust pie

1. Rinse frozen peas and carrots in cold water to separate; drain.
2. Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
3. Heat oven to 425*
4. Make pastry. Roll two-thirds of the pastry into 13 inch square. Ease into ungreased pan, 9x9x2 inches. Pour chicken mixture into pastry-lined pan.
5. Roll remaining pastry into 11 inch square. Cut out designs. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.

To Freeze:  Follow steps 1-5 as directed, cover, and freeze.  Thaw and bake as directed, or cook frozen pie for about 1 1/2 hours.   (I usually double the recipe when I make it and cook one that night and freeze one for later).