Cheesy Chicken Enchilada Casserole

This was a really good casserole. I used cream of potato soup which added a little heartiness to the dish. I also replaced the Velveeta cheese with Colby Jack shredded cheese. I didn't use an entire bag of chips and made this in an 8 x 8 dish.

4 bone-in chicken breasts
1 small onion, chopped
4 ounces chopped green chilies
10-1/2 ounce can cream of chicken soup
10-1/2 ounce soup can milk
Velveeta cheese
11-1/2 ounce bag tortilla chips
salsa or picante sauce

Boil chicken breasts, cool, debone, and coarsely chop.
Crush enough tortilla chips to cover bottom of a 9x13 pan. Layer chicken over the chips.

Mix together onion, green chilies, soup, and milk. Pour over the chicken. Place Velveeta slices all over the top. Crush enough tortilla chips to cover the cheese.

Bake at 350 degrees for 25 minutes. Garnish with salsa and sour cream.

[click here for printable version]

Chinese Crockpot Chicken

Another one of my favorite chicken recipes. Usually when I make this I shred the chicken and serve wrapped in a tortilla with rice and lettuce leaves. If I can't find a whole chicken on sale, I use chicken thighs and cut the recipe and cooking time in half.

1 whole chicken

1/4 cup soy sauce

1/4 cup orange marmalade

4 tbsp ketchup

6 cloves garlic

1 onion sliced

salt & pepper

Rinse chicken inside and out. Place in crockpot.

Combine soy sauce, marmalade and ketchup and pour over the top of the chicken.

Add garlic and onions, salt & pepper to taste (less salt because of soy sauce).

Put the lid on the crockpot and cook on low for about 10-12 hours. Chicken should be falling off the bone when ready.

Serve with steamed broccoli, brown rice and cooking sauce (degreased).
[click here for printable version]

Lemon Pineapple Baked Chicken

This is one of my favorite ways to make chicken. Super easy and the light flavors of lemon and pineapple make me think of warmer weather - perfect when it's 20 below outside.

20 oz. can pineapple chunks in juice
2 garlic cloves pressed (I mince)
1 tbsp cornstarch
1 tsp Worcestershire sauce
2 tsp dijon mustard
1 tsp dried thyme
salt and pepper to taste
1 lemon thinly sliced
6 chicken breast halves

Preheat broiler. Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and thyme. Set aside.

Arrange chicken in shallow pan. (I usually give them a very light drizzle of olive oil.) Sprinkle with salt and pepper. Broil until browned on both sides. Give the sauce another stire and pour over the chicken.

Bake at 350 degrees for about 25 minutes, depending on thickness of chicken. Arrange pineapple and lemon slices around chicken, baste with the sauce in the pan and continue baking for about 5 minutes longer.

Serving suggestions: serve on brown rice with veggies and baked potatoes on the side.

Recipe from: The Dinner Diva
[Click here for printable version]

Orange Chicken Rice Bowl

1 lb bonelss skinless chicken breasts cut into strips
1/4 cup Asian toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked rice
1/4 cup chopped peanuts [note: I used a few tbsp sesame seeds instead]

Heat large nonstick skillet on medium-high heat. Add chicken and stir fry until done.

Stir in dressing and juice. Bring to boil. Add vegetables and cook until heated through, stirring occasionally.

Serve over rice. Sprinkle with nuts.

[click here for printable version]

Diana's Curry

Taken from The Outlandish Companion by Diana Gabadon.

(with Lamb, Beef, Chicken or Tofu)
White onion
garlic
raisins (optional)
olive oil
meat or tofu (about 6 oz. [or one medium chicken breast] per person)
curry powder
cayenne pepper (optional)
V-8 juice cocktail

Mince a good handful of white onion and four or five buds of garlic. If you like raisins, add a handful or two. Saute the minced onions and minced garlic and the (whole) raisins in olive oil until the onions are transparent (the raisins will puff up). Add the Main Ingredient (cubed meat or tofu), and brown (or cook through, for shrimp or tofu), stirring frequently. Add curry powder and cayenne to taste and stir; I prefer enough curry powder to liberally coat the meat and four or five shakes of cayenne, but the proportions depend on personal taste and the type of curry powder you use; some brands are much hotter than others.

Add one medium can (12 oz.) of V-8 juice per two people. Simmer over low heat. Can be eaten in 15 minutes, but better if simmered for a couple of hours, then allowed to cool and stand overnight, reheated the next day. Add additional V-8 juice if sauce becomes too thick while cooking.

Serve over rice (basmati or jasmine rice is good, as is short-grain white rice). Garnish with chopped cashews, almonds or coconut; serve with mango chutney and/or fresh pineapple.

I used chicken and give this a huge thumbs up!

Lemon Chicken with Carrots and Potatoes (Crockpot)

Note to self: Learn how to quarter chicken or buy one already quartered the next time you make this!

The original recipe didn't call for carrots and was made in the oven. I added carrots for color andthrew this in the crock pot.

1 whole fryer chicken quartered and skinless
6 potatoes (I used 2 really large) peeled and quartered
1/8 cup olive oil
2/3 cup fresh lemon juice (3 lemons)
6 cloves garlic pressed or minced
2 tsp oregano (I used italian seasoning) crushed
1 bag baby carrots
14.5 oz. can chicken broth (I used 3/4 cup)

Whisk olive oil, lemon juice, garlic and oregano to combine.

In a large resealable plastic bag (1 gallon fit perfect), place chicken and potatoes and pour mixture over the top. Mush around to distribute and place in refrigerator. Move it around from time to time, when you remember. Marinate overnight for best results.

Empty bag into crockpot, add baby carrots (you don't need to use the whole bag) and pour broth over the top. Cover and cook on low for 6 hours.

To make in the oven: Preheat oven to 375 degrees. Empty bag into 13 x 9 baking pan and add carrotsand broth. Bake until chicken is cooked through and potatoes are tender, basting occasionally, about 1 hour and 15 minutes.

Hoisin Chicken

2-1/2 lbs. skinless chicken thighs or breasts
2 tbsp hoisin sauce
2 tbsp plum sauce (I used grape jelly because I couldn't find the plum sauce)
2 tbsp soy sauce
2-1/2 tbsp grated gingerroot (or 1-1/2 tsp ginger powder)
3/4 lime juiced
2-1/4 tbsp cornstarch

Mix all ingredients except chicken in a large bowl.

Add chicken, coat well, then put in a crockpot (dump any extra sauce in there too) to cook for 5-6 hours on low.

Serve with brown rice, sauteed green beans and raw baby carrots.

Chicken Enchilada Skillet

I like this recipe because each individual can add their own heat, which makes it kid friendly. Serve over bed of shredded lettuce.

1 Tbsp. oil
1lb. boneless skinless chicken breast cut into bite-size pieces
14-1/2 oz. chicken broth, full flavor or fat-free reduced sodium
1/4 cup ranch dressing
2 Tbsp. flour
6 flour tortillas cut into small pieces
1 cup mexican style or colby jack shredded cheese
1/2 cup salsa

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through, stirring occasionally.

Mix broth, dressing and flour until well blended; gradually add to skillet, stirring constantly. Add tortillas; stir to combine. Bring to boil. Reduce heat to medium-low; simmer 3 minutes.

Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.

Fiesta Chicken Pasta

2 cups rotini pasta, uncooked
1 tbsp oil
1 lb boneless skinless chicken breasts cut into bite-size pieces [I cut 2 large chicken breasts into thirds]
2 cups chopped red peppers [I used 1 green]
1/4 cup zesty italian dressing
1 tbsp chili powder
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Cook pasta as directed on package.

Heat oil in large skillet on medium-high heat. Add chicken. Cook and stir [flip] after 6 minutes. Add peppers, dressing and chili powder; cook until chicken is cooked through. [I added peppers to chicken pan but added dressing and chili powder to drained noodles.] Stir in salsa and sour cream. [I put salsa and sour cream into noodle pot.]

Toss pasta with chicken mixture. Sprinkle with cheese.

Honey Sesame Chicken

1 tsp sesame oil
1/2 onion diced
2 tsp ginger
2 chicken breasts, cubed
1 tbsp sesame seeds
4 tbsp soy sauce
2 tbsp honey

Heat oil in skillet (or wok) over high heat, add onions and ginger, stir fry until onions are soft.

Add chicken and stir fry until brown. Add sesame seeds, soy sauce and honey. Stir fry until chicken is tender.

Serve with rice and veggies.

Sweet & Sour Chicken

All of these measurements are guestimates. I don't really measure when I cook. Feel free to adjust to meet your tastes.

3/4 cup flour
2 tsp paprika
2 tsp cayenne pepper
2 tsp salt
4-6 chicken breasts, cut into bit-sized chunks
1/4 cup butter
2 tbsp olive oil (you can cut the qty of butter and use more olive oil, but I like the butter taste)
3/4 cup brown sugar
1 tbsp cornstarch
1 tsp ground ginger
1/4 cup vinegar
2 tbsp teriyaki sauce
1 20 oz canned pineapple bits (or chunks or rings)
1 green or red bell pepper cut into thin strips

Drain pineapple juice into separate container.

Combine flour, paprika, cayene pepper and 1 tsp salt in a resealable plastic bag. Add chicken and seal tightly. Shake until coated. Heat butter and olive oil in a large skillet. Add chicken, cook until lightly browned all over.

Mix brown sugar, cornstarch, ginger and 1 tsp salt in a sauce pan. Stir in pineapple juice, vinegar and teriyaki sauce. Bring to a boil, and simmer until chicken is done.

To chicken, add pineapple and green or red pepper. When pineapple is warmed through, add sauce. (I usually have to combine the two in a 9 x 13 baking dish because my skillet isn't big enough.)

I serve with brown rice and a big glass of milk. Although it is surprisingly tasty with a bloody beer. Oh, and a couple of tips: If you think the sauce is too sweet, add a tablespoon or so of soy sauce. If it isn't sweet enough add more teriyaki sauce or brown sugar. The coating on the chicken has a small kick to it, if you're worried about it being too hot, cut the paprika and cayenne pepper in half or use only paprika.

Apricot Chicken

This recipe is from Comfort Foods: Rachael Ray's 30 Minute Meals, I don't measure anything when I make it and it's always fantastic.

2 tablespoons extra-virgin olive oil (evoo)

2lbs chicken tenders (I use 3-4 chicken breasts)

salt and pepper to taste

1 large onion chopped

2 tablespoons cider vinegar or white wine vinegar

12 dried pitted apricots chopped

2 cups chicken broth

1 cup apricot all-fruit spread or apricot preserves

2 tablespoons chopped chives for garnish (I don't use)

Heat a large skillet with a lid over medium-high heat. Add evoo and chicken. Season with salt and pepper. Lightly brown the chicken on each side.

Add onions and cook, 5 minutes.

Add vinegar to the pan and let it evaporate.

Add apricots and broth. When broth comes to a bubble add preserves and stir to combine.

Cover pan, reduce heat and simmer, 10 to 15 minutes.

Serve chicken with a sprinkle of chives as garnish.

I like this with just a nice green salad or on rice.