Crunchy Chicken

I am not sure where I got this one.  :(  I'm sorry that I can not give credit where credit is due.

Ingredients

2 cups original or cheddar french fried onions
2 tbsp flour
4 boneless skinless chicken breasts (or tenders)
1 egg beaten

Crush french fried onions with flour in plastic bag.  Dip chicken into egg; then coat in onion crumbs.  Bake at 400 for 20 minutes or until cooked thru.

My 2 Cents Worth

• I always need more egg.
• I like using tenders better than breasts.

BBQ Chicken

I got this one from my very good friend Rebecca Andrews!

Ingredients

• 2 pkgs of chicken tenders
• 1 bottle of your favorite BBQ Sauce

Place chicken in a 9x13 dish.
Pour sauce over chicken.
Fill BBQ Bottle about 3/4 with water, put top on, and shake.
Pour water into dish.
Cover with foil.
Bake 350 for 45 minutes.

Chicken Cordon Blue Casserole

I got this one from Pinterest

Ingredients
2 cups cooked rice
3 cups cooked chicken pieces
6 slices swiss cheese
10 slices of ham cut up
2 cans cream of chicken soup
1/2 cup milk
1/2 cup sour cream
10 saltine crackers
1/2 tsp paprika
1/4 tsp garlic salt
1/2 tsp parsley

Coat 9x13 baking dish with cooking spray
Spread cooked rice in bottom of baking dish
Arrange chicken pieces on top of the rice
Layer swiss cheese on top of chicken
Layer ham on top of cheese
Mix soup, milk and sour cream together
Spread mixture on top of ham
Crush crackers and then add seasonings, mix together
Sprinkle cracker mixture on top
Bake 350 for 30 minutes

Oven "Fried" Chicken

I got this one from my very close friend Rebecca Andrews!

Ingredients
2 packages of chicken tenders
2 sleeves Ritz crackers, crushed
1 stick melted butter
Salt and Pepper

Crush crackers in a large Ziplock bag.  Dip tenders in melted butter and place in bag.  Shake until coated.  Place in single layer in a large baking dish.  Cook at 350 for 45 minutes.

Chicken Dinner in a Dish

I got this one from Pinterest

Ingredients
Canned green beans drained and rinsed
Boneless Skinless Chicken strips
Potatoes cut into chuncks
1 pack Dry Italian Dressing mix
1 Stick Melted Butter

In 3 separate lines in a 9x13 greased dish put green beans, chicken, and potatoes.  Sprinkle dressing mix over all.  Drizzle butter on top.  Cover with foil.  Bake at 350 for 45 minutes to 1 hour. 

Chinese Fried Rice

I got this one from cooks.com

Ingredients
4 cups cooked rice
3/4 cup thinly slices green onion
2 scrambles eggs
1 box frozen peas
1/2 cup chopped meat (pork tenderloin, diced chicken breast or popcorn shrimp - I used shrimp)
Soy Sauce
3 Tbsp butter

Melt butter in wok or large frying pan.  Saute onion and meat in butter until onion is tender and meat is cooked.  Add frozen peas, cooked rice, scrambled eggs and soy sauce to taste.  Lightly toss or stir until heated thru and peas are tender, about 5 minutes, on low to medium heat.

My 2 cents worth

• My crew said it had too many peas so I will go lighter on those next time.
• Very good and very good for leftovers too!

Mexican Chicken

I think I got this one from pinterest but I am not completely sure.  If you find out where I got it let me know so I can credit them.  I definitely did NOT make this up myself.

Ingredients:
1 pound boneless skinless chicken breasts
1 teaspoon taco seasoning
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese
3 green onions chopped

Sprinkle the chicken on both sides with taco seasoning, then grill or saute it.

Cut chicken into cubes and place in a greased 8x8 baking dish.  Season with salt to taste.

Add enchilada sauce and toss to coat the chicken.

Sprinkle with cheese over the chicken.

Bake at 350 for 10-20 minutes until hot and bubbly.

Scatter the green onions over top.

My 2 cents worth:

• I never measure cheese - just cover!  :)
• The first time I made this everyone loved it but wished they had a taco to put it in.  Now I make this on taco night when I don't want to do beef (or in addition to).
• I think this is perfect for a chicken taco salad!  yummmmmmy!

Poppy Seed Chicken Casserole

I got this one from my very close friend Rebecca!  She has great easy quick recipes!

Ingredients:
2 chicken breast on the bone
1 cup sour cream
2 cans cream of chicken soup
1 Tbsp poppy seeds
1 sleeve Ritz crackers, crushed
1/2 stick of butter, melted
6 servings of rice prepared

Boil chicken breasts for 1 hour.  Shred chicken.

Prepare Rice.

Combine chicken, sour cream, soup, rice, and poppy seeds and pour into 9x13 casserole dish.  Sprinkle the cracker crumbs over top and pour butter over the crumbs. 

Bake 350 for 40 minutes.  Allow casserole to set for 5 to 10 minutes. 

My 2 Cents Worth:

• I use canned chicken.
• I do not add the rice.
• I serve the poppy seed chicken and rice separate.
• Yummmmmmmmmmmy!

Mexican Chicken Casserole

I can not remember where I got this one.  If someone knows where it came from I will be happy to credit them.  I think it may have been on pinterest.  ??

Ingredients:
1 cup chicken broth
2 (4.5oz) cans chopped green chilies
1-3/4 lbs skinned boned chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated milk
1 cup shredded Monterrey jack cheese
1/4 cup tub style cream cheese
1 (10oz) can enchilada sauce
12 (6 inch) corn tortillas
Cooking Spray
1/2 cup cheddar cheese
1 oz tortilla chips crushed

Combine broth and 1 can of chilies in a large skillet, bring to a boil.  Add chicken; reduce heat, simmer 15 minutes or until chicken is done.  Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.  Shred meat with two forks and set aside.

Preheat oven to 350.

Heat oil in a large non-stick skillet over medium high heat.  Add 1 can of chilies and onions; saute 3 minutes or until soft.  Add reserved cooking liquid, milk, Monterrey jack, cream cheese, and enchilada sauce; stir well.  Stir in shredded chicken and cook 2 minutes.  Remove from heat.

Place 4 tortillas in the bottom of a 2 quart casserole dish coated with cooking spray.  Spoon 2 cups chicken mixture over tortillas.  Repeat layers twice, ending with chicken mixture.  Sprinkle with cheddar cheese and chips. 

Bake 350 for 30 minutes or until thoroughly heated.  Let stand 10 minutes before serving.

My 2 Cents Worth:

• This is a huge favorite!
• I like it but the texture of the corn tortillas in it bothers me.  It does NOT bother anyone else though.  :)
• I use canned chicken.  So I just put the broth and chilies in a little pot and boil then add that when called for.
• I definitely use more tortilla chips...  I almost cover the whole thing.
• I use a 9x13 casserole dish.
• I have never had tub style cream cheese on hand and have always just softened the regular block cream cheese and it works fine!
• ENJOY!

Rosemary Chicken Pockets

I got this from the Tasty Kitchen website.

Ingredients

8oz cream cheese
1 9 oz can chicken
2 Tbsp dried rosemary
1 tsp black pepper
2 dashes salt
1 dash poultry seasoning
1 package croissant dough

Preheat oven 350

Soften cream cheese. Add Chicken and seasonings. Mix well.

Unroll croissant dough triangles. Place dollop (approx 1/4 cup) onto each triangle.

Fold over edges and pinch shut to close completely. Place on backing sheet. Repeat for all.

Bake as directed on croissant package.

My two cents worth:

• Yummmy. But I am not use to the Rosemary taste and I didn't even put as much as it called for.
• I didn't have anything called "poultry" seasoning so Chris put in a little Mrs. Dash, maybe would just skip it all together next time.
• I just used Crescent rolls dough.
  

Chicken Cordon Bleu Toppers

I got this one from a magazine thingy from Kroger or Publix that I got in the mail.

Ingredients

2 Tbsp ranch dressing
2 tsp fresh chives, chopped
4 thin slices of swiss cheese
24 Ritz crackers
6 slices thin chicken deli meat, quartered
6 slices thin ham deli meat, quartered

Heat oven to 350.

Mix dressing and chives. Cut cheese slices crosswise in half; cut each half into 3 pieces. Place crackers on baking sheet; top with chicken, ham, and cheese. Bake 4 to 5 minutes, or until cheese is melted. Top with dressing mixture.

My two cents worth:

• This is great for an appetizer or a light lunch.
• This is not good left over. Only fix what will be eaten relatively immediately.
• Very good.
• Easy.
• Kids could help stack.
• Chris asked me to make more!
  

Two-Step Chicken

I got this one from Tasty Kitchen.

Ingredients:

4 Chicken Breasts
1-½ cup Picante Sauce Or Salsa
3 Tablespoons Packed Light Brown Sugar
1 Tablespoon Mustard

Place chicken in 2 quart baking dish. Mix picante sauce or salsa, sugar, and mustard, and pour mixture over chicken.

Bake at 400° for 20 minutes, or until chicken is done.

My Two Cents Worth

• We all loved this one and it is simple simple.
• I would have never imagined putting these things together but it was great!
  

Rotel Chicken

I got this one from one of my friends Mrs Sandy!

Ingredients:

2 cups chicken, cooked and shredded
12 oz spaghetti noodles
1 onion, chopped
1 bell pepper, chopped
1 stick butter
1 can cream of chicken soup
1 can Rotel
1 cup shredded cheddar cheese
2 tbsp salsa

Saute onion and bell pepper in butter. Mix chicken, noodles, onion, and pepper with remaining ingredients. Put in 9x13 baking dish. Top with cheese. Cover with foil and bake at 375 for 30 minutes.

My 2 cents worth:

• I cheated and used canned chicken and it was good.
• I think I put in too much noodles so I felt like I wanted more chicken so next time I will actually measure the noodles.
• It is GOOD. A little spicy. Yummmy!
  

Chicken Parmesan Alfredo

I got this one off of a Ragu Alfredo Sauce label.

Ingredients:
4 boneless skinless chicken breasts
1 egg beaten
3/4 cup Italian seasoned dry bread crumbs
1/4 tsp paprika (optional)
1 jar cheese classic Alfredo sauce
1/2 cup shredded mozzerella cheese
1 medium tomato, chopped

Preheat over to 400. Dip chicken in egg, then bread crumbs combined with paprika, coating the chicken well.

In 13x9 inch baking dish, arrange chicken. Bake uncovered 20 minutes.

Pour 1 cup sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is cooked thru. Serve with remaining sauce heated and sprinkle, if desired, with grated Parmesan cheese.

My 2 cents worth on this:

• I am not a tomato person, my husband is, so this was perfect, he could have it and I could easily not eat them.
• We used the paprika but I am not sure it really made a difference.
• I put the rest of the sauce in some cooked Ziti pasta and served the chicken over the pasta.
• As soon as my husband ate this, he said - "we are having this again!"
• We did not sprinkle any Parmesan cheese on but I could see how it could be good.

Catalina Chicken Stir Fry

I got this one from Kraft Foods!!

Ingredients:
1/2 cup Catalina Dressing
3 Tbsp soy sauce
1/4 tsp garlic powder
1 lb boneless skinless chicken breast cut into bitesize pieces
1 pkg frozen mixed veggies, thawed, drained
4 cups hot cooked white rice

Mix dressing, soy sauce, and garlic powder in large skillet until well blended. Add chicken, mix lightly. Cook and stir on med-high heat for 5 minutes or until chicken is cooked thru.

Add mixed veggies; cover/ Reduce heat to med-low. Simmer 5 to 7 minutes or until veggies are crisp-tender, stirring frequently.

Serve over the rice.

My 2 cents worth on this:

• I am not a fan of Catalina dressing except in Taco Salad. However, that is why I had it in the house and since I had all the ingredients in the house is why I tried this. This was yummy.
• It does have a little kick. Not necessarily spice. Just kick.
• I had to modify a little. I used frozen fajita chicken and fresh copped veggies but it still worked out great.
• I could definitely do this again for a stir fry night!
  

Bruschetta Chicken Bake

I got this one from Kraft Foods.

Ingredients:
1 can diced tomatoes, undrained
1 pkg stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1.5 lbs boneless skinless chicken breasts, cut into bite size pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat oven to 400. Place tomatoes in medium bowl. Add stuffing mix, water, and garlic; stir just until stuffing mix is moistened. Set aside. Place chicken in 13x9 inch or other 3 quart baking dish; sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked thru.

My 2 cents worth on this:

• Honestly, this was none of our favorites but it was something different.
• AND, I was a little distracted when I did it the first time so we definitely wanted to try it again.
  
• I think I used too little cheese the first time.

Crunchy Onion Chicken

I got this one from French's foods. I think I might have to explore this website some more to get some more recipes - this was GOOD!

Ingredients
2 cups original or cheddar French Fried Onions
2 tbsp flour
4 boneless skinless chicken breasts
1 egg beaten

Crush french fried onions with flour in plastic bag. Dip chicken into egg; then coat in onion crumbs. Bake at 400 for 20 minutes until cooked thru.

My 2 cents worth on this:

• I used original french fried onions and it was good but I bet the cheddar would be wonderful too.
• I had some big chicken breasts and it took mine about 30 minutes to cook.
• This is yummmy!
• I didn't think 1 egg was enough so I used 2.
  

One-Dish Chicken Skillet

I got this one from Kraftfoods.com. I know everyone is so surprised about this.

Ingredients:
1.5 cups hot water
1/4 cup butter, melted
1 package of stuffing mix for chicken
1.5 lbs boneless skinless chicken breasts
1 can cream of mushroom soup
1/3 cup sour cream

Mix hot water, butter, and stuffing mix; set aside.

Spray nonstick skillet with cooking spray. Add chicken; cook on med heat for 5 minutes on each side.

Mix soup and sour cream; pour over chicken. Top with the prepared stuffing. Reduce heat to low; cover. Cook 10 minutes or until chicken is cooked thru.

My 2 cents worth on this:

• It's easy, but then again, I wouldn't be making it if it wasn't easy.
• I don't like how many dirty dishes I have after this one.
• Everyone in the family likes it.
• You have 2 dishes in one - chicken and stuffing.

Chicken Tetrazzini

I got this one from a blog called the Happy Housewife. I was directed to this blog from my friend Kathy's blog.

Ingredients:
1 box of noodles
2 cooked and chopped chicken breasts
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup chopped onion
3 tablespoons butter
1 tablespoon minced garlic
1 can of chicken soup
1/2 cup sour cream
1/2 cup milk
1/2 cup Parmesan cheese
salt and pepper to taste

While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic, onion, zucchini, and carrots. Saute for about 3 minutes. Add soup, sourcream, milk, cheese and chicken. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.

My 2 cents worth on this:

• We had large elbow noodles available and so I used those and they were great. However the picture had spaghetti noodles.
• I did not use the carrots and it was still good.
  
• This make a lot of food.
• Yummy!
  

Italian Chicken and Tomato Pasta Toss

I got this one from Kraft Foods! Surprise, Surprise!

Ingredients:
3 cups curly egg noodles
1 tbsp olive oil
1 lb boneless skinless chicken breasts cut into bite size pieces
2 cups grape or cherry tomatoes halved
1/4 cup balsamic vinaigrette dressing
3 cloves garlic minced
1/2 cup chopped fresh basil
1/4 cup grated parmesan cheese

Cook noodles as directed on package

Meanwhile, heat oil in large nonstick skillet on med-high heat. Add chicken; cook 6 minutes or until cooked thru, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 minutes or until heated thru.

Drain pasta. Toss with chicken mixture and basil; sprinkle with cheese.

My 2 cents worth on this one:

• I am NOT a tomato person but my hubby is. This is a good compromise because I can easily pick out the tomatos and not eat them.
• I didn't use basil and it was still good.
• This is yummy and pretty quick to make.