White Chicken and Artichoke Lasagne

From Tasty Tidbits

Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained chopped
1 pkg (8 oz) Shredded Mozzarella Cheese, divided
1/2 cup grated parmesan cheese
1/2 cup chopped drained oil packed sun-dried tomatoes (or just tomatoes)
2 pkg (8 oz each) cream cheese, softened
1 cup milk
1.2 tsp garlic powder
1/4 cup tightly packed fresh basil, chopped,divided
12 lasagna noodles, cooked




Directions
Heat oven to 350
Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cram cheese, milk and garlic powder with  mixer until well blended; stir in 2 Tpsp basil.  Mix half with the chicken mixture
Spread half the remaining cream cheese mixture onto bottom of 13x9 inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture.  Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 min or until heated through. Sprinkle with remaining basil. Let stand 5 min before cutting to serve

Wingers sticky fingers

6 sisters

Ingredients

• 1 package frozen breaded chicken strips
• 6 tablespoons Frank's Hot Sauce
• 4 tablespoons water
• 1 1/2 cups brown sugar

Instructions

1. Prepare the chicken strips as directed on the back of the package.
2. Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.
3. Pour sauce over chicken, and enjoy!
4. Serve with celery and ranch dressing for dipping.

White Chili

Got this from my friend Evelyn - it's fantastic!

1 chicken breast
1 can chicken broth
1 med onion
2 garlic cloves
2 15oz cans white beans
2 4oz cans chopped green chilis
1 Tbsp chopped jalapeno
1 tsp salt
1 tsp ground cumin
1tsp pepper
1/4 tsp cayenne pepper (I have never used this)
1 cup sour cream
1/2 cup whipping cream

Cook chicken breast in broth, shred chicken. In a large pot, strain chicken broth, add onion, garlic, beans, chills, spices.  Bring to a boil, reduce heat, simmer uncovered 30 min, remove from heat, stir in sour cream and whipping cream and eat.

Cowboy Chow

Quick, easy and DELICIOUS.

Ingredients:
2lbs chicken (does not need to be exact)
1 cup salsa
1 cup bbq sauce
1 can corn
1 can black beans
1 can kidney beans

Directions:
Using a crock pot, place the chicken on the bottom, then layer on the beans and sauces. Choose a time setting depending on when you need it to be done. after it is cooked remove the lid and shred the chicken

Serve over Fritos and top with shredded cheese and a dollop of sour cream!

Chicken Curry

Ingredients: 

1 Tbs of canola oil

1 inch piece of cinnamon

10-20 curry leaves (2 bay leaves)

3-4 cloves

3-4 pods of green cardamom (1/2 tsp = 3 pods)

1 onion chopped

1 Serrano or jalapeno chilies sliced (seed if you want it not so spicy)

2 inches of ginger grated

3-4 garlic cloves grated 

1lb of ground chicken (of course you can substitute any ground meat here)

Salt and pepper to taste

1 Tbs of curry powder (I used American curry powder by McCormick)

1/2 tsp of turmeric

1 small can of tomato sauce, crushed tomato or diced tomato

1 tsp of vinegar

1 cup of water

 1 cup of coconut milk (or half a can)

Squeeze of lime juice (optional)

Directions:

In a large skillet or pan heat your canola oil on med-high heat.  Add your cinnamon stick, curry leaves, cloves and cardamom and saute for about 30-45 seconds.

Add your onions and green chilies and saute for another minute.

Add your garlic and ginger and saute for another minute.

Add your ground chicken.

Now add your ground spices, salt and pepper.  Saute for another 2 minutes.

Next add your tomato (I recommend crushed tomato because it has both the pieces and the sauce).  Also add your tsp of vinegar.

Finally add 1/2 to 1 cup of water (depending on how much gravy you want in the dish).  Simmer for 5 minutes.

Add your coconut milk and simmer for another 2-3 minutes.   Taste for salt and seasoning here.  Your dish is done; you can turn off the stove.  After I turn off the stove, I like to add a squeeze of fresh lime juice. (about 1-2 tsps.) and stir it in for a fresh taste and kick.  This step is optional.   

white chicken enchiladas

6 sisters stuff

Ingredients

• 8 soft flour tortillas
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chillies
• 1 tsp dried cilantro
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp Chili powder (optional)

Instructions

1. Preheat oven to 350 degrees.  Grease a 9x13 pan using non-stick cooking spray.
2. Mix cooked chicken, chili powder (optional) and 1 cup of cheese together.  Roll up in tortillas and place in pan.
3. In a medium sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
4. Stir in sour cream, can of chilies, cilantro, black pepper, onion powder, and garlic powder.  Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
5. Pour over enchiladas and top with remaining cheese.
6. Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

Chicken Pot Pie

Ina Garten's recipe 
For less work use Costco's rotisserie chicken and store bought crust. If you have the time though, its definitely worth it!

Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Spicy (not spicy) Chicken soup

I took the chili powder out of this recipe....if you like spicy add some tobasco :)

Ingredients

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped

• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, corn, chili beans, shredded chicken and 5 cups broth. Simmer 30 minutes. Add sour cream. 

Chicken Cordon Bleu

YIELD: SERVES 6

 Note: fresh bread crumbs here make all the difference. I save the heels of my bread stashed in the freezer for just a recipe like this when I need to grind up fresh bread crumbs quickly in my blender or food processor. Also, try to find really thick chicken breasts – it makes it easier to cut them in half lengthwise and still have a good-sized portion.

 INGREDIENTS for cordon bleu:
3 large chicken boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
12 slices deli ham
1 cup bread crumbs
2 tablespoons butter, melted 1/3 to 1/2 pound thinly sliced swiss cheese

For the Parmesan-Dijon Cream Sauce: 
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese

DIRECTIONS 
 Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden. While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Serve each chicken cordon bleu portion with warm sauce.

Sweet and Sour Chicken

YIELD: SERVES 4-6

 Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

INGREDIENTS
Chicken: 3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola, vegetable or coconut oil

Sauce:
1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS 
Preheat the oven to 325 degrees F. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Creamy White Chili

YIELD: SERVES 6

INGREDIENTS 
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)

DIRECTIONS 
 In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Chicken Tetrazzini

INGREDIENTS:
-1 package of 7 oz spaghetti broken into thirds
-1/4 c butter
 -1/4 c all purpose flour
-1/2 t of salt
-1/4 t of pepper
-1 c chicken broth
-1 c of whipping (heavy) cream
-2 T of water
-2 c of cubed chicken or turkey
-1 jar (4.5oz) of mushrooms drained
-1/2 c of grated parmesan cheese

INSTRUCTIONS:
1.heat oven to 350*
2.cook and drain spaghetti as directed on package
3.meanwhile, in 2 quart sauce pan, melt butter over low heat.Stir in flour, salt, and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir spaghetti, chicken, mushrooms, and water into sauce. pour mixture into uncreased 2-quart casserole. sprinkle with cheese. bake for 30 minutes or until bubbly in the center.

Chicken Marinade

INGREDIENTS:
1/2 cup soy sauce
1/2 cup water
2 tablespoon lemon juice
1 tablespoon brown sugar
2 tablespoons vegetable or canola oil
1 clove garlic or garlic powder
1/4 teaspoons pepper
1/4 teasspoon liquid hot pepper sauce (optional)

INSTRUCTIONS:
Combine and let marinate as long as possible. Great on chicken, beef or pork Make extra for chicken salad the next day. Grill or bake

Chicken Chalupas

INGREDIENTS:
- 4-5 large chicken breast halves
- 2 cans (10.5 oz each) cream of chicken soup
- 1 small can green chili peppers- diced or chopped
- 1 small can ripe olives - sliced
- 1 pt. (2 cups) sour cream
- 3 or 4 green onions sliced (optional)
- 2 cups (8 oz) shredded Monterey Jack Cheese
- 1 dozen flour tortillas
- 2 cups (8 oz) shredded cheddar cheese

INSTRUCTIONS:
Cook chicken breasts, skin, bone and dice; set aside (may be done in advance and refrigerated, covered) In large bowl combine soup, chili peppers, olives, sour cream, and green onions. Add Monterey Jack Cheese. Remove 2 cups of mixture and add diced chicken. Place chicken mixture into tortillas, not too full, and roll-up. Place in 2 large dripper pans so they are somewhat separated, spoon remaining soup mixture over top-sprinkle with cheddar cheese. Cover, bake at 350 degrees for 40-50 minutes.

Creamy Wild Rice Soup

Ingredients:
4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice (I usually add 1.5 boxes)
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half
2 cups diced carrots
2 cups diced celery

Directions:
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

BAKED CHICKEN

INSTRUCTIONS:
 2 pints sour cream
2 Tbsp lemon juice
1 Tbsp Worcestershire Sauce
2 tsp salt
1 tsp pepper
1 crushed clove of garlic
1 Tbsp chopped parsley
Chicken pieces

 Dip chicken pieces into mixture and place in buttered dish. Fresh bread crumbs paprika Sprinkle generously with crumbs, dust with paprika

CHICKEN ENCHILADA

INGREDIENTS: 
1 whole chicken or 3 lbs chicken breasts
2 cans Cream of Chicken Soup
1 pint sour cream
1 ½ tsp minced onion (or more)
1 or 2 cans (4 oz) mild green chilies
1 doz flour tortillas
2 cups sharp grated cheese

INSTRUCTIONS: 
Cook and cut chicken into bite-size pieces. Combine and Mix: Chicken soup and 1 cup sour cream. Add onions and half of cheese and chillies Soften tortillas in oven and place 2 heaping Tbsp chicken mix and roll up Place in 9x13” pan Add remaining cheese and sour cream to remaining chicken. Mix. Spread on top. Bake for 30 minutes at 350⁰

Baked Ritz Chicken

Easy and yummy.  (no picture...didn't know we would like it so much. I will get one next time.)

1 cup flour (I used whole wheat)
1/2 tsp garlic salt
pepper to taste
1/4 tsp paprika
1 pkg crushed ritz or other buttery cracker
2 eggs, beaten
3-4 (pending size) chicken breasts
1/4 cup butter cut up into small pieces

I cut my  chicken breasts in half because they were huge (costco) but you could leave them whole or you could also use tenders.  Combine the flour, garlic salt, pepper, and paprika in one bowl.  Then beat two eggs in another, and have your crushed crackers in a third.  Dredge chicken into eggs, then flour, then back to egg and finally the crackers place in foil sprayed 9x13 pan.  Continue until all chicken is done.  Then place the cut up butter throughout and around the chicken in the pan.  Bake at 375 for 20-30 min (pending size or cut of chicken..bone-in?? you get what I am saying) . Enjoy!

Southwest Chicken

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Directions

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chili peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Note-I cut up the chicken into bite size pieces then cooked in oil. I also used about 1 1/2 cups of frozen corn instead of a can, and I served it over brown rice with possible toppings like cilantro, cheese, sour cream.

Baked Teriyaki Chicken

This gets on the menu cause it meets my criteria of yummy and easy!

Ingredients

1 T cornstarch

1 T cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic minced

1/2 tsp ground ginger

1/4 tsp ground black pepper

6 skinless chicken thighs (I have also used 3 lg chicken breasts cut in half)

Directions

1. In small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens, and bubbles.

2. Preheat oven to 425.

3. Place chicken in a lightly greased baking dish. Brush chicken with the sauce. Turn pieces over and brush again.

4. Bake in the oven for 30 min. Turn pieces over, and bake for aother 30 min. until no longer pink and the juices run clear. Brush the sauces every 10 min during cooking.

I served over brown rice with vegtables

my notes...Mine only need to cook about 40 min, if you leave longer it will probably become a bit more crispy on the outside, but maybe more dry. If you use the thighs try to trim as much fat off as possible. Also, when they were about done I took out and cut into strips and put them back in to the pan allowing more sauce to cover the chicken. You could serve whole if you guest eating them are old enough to cut the meat themselves ;).

Let me know what you think.