ANGEL RICE CHICKEN

Mix together and put into a greased 9x13 pan
1 cup long grain rice
1 lb. boneless skinless chicken breast cut into bite size cubes
1/2 cup chicken broth
1/2 cup sour cream
2 cans cream of . . . . .
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp season salt

Top with
1/2 cup grated parmesan
2 TBL melted butter

Bake covered for 35 minutes at 375 degrees

Remove foil
Add 1 cup mozzarella


Bake uncovered 10 minutes.

To cook in crock pot

Add all to the crock except mozzarella and cook on low 6 hours.

Top with mozzarella cook 10-15 minutes for cheese to melt.

TACO CUPS

Tostitoes Scoops
All your favorite taco toppings --

Taco Meat
Shredded Lettuce
Diced Tomatoes
Cheese
Olives
Sour Cream
Salsa
Etc.

Set it up salad bar style and have fun customizing your perfect bite.

SHEET PAN ENCHILADAS

2lbs Taco Meat of your choice
16oz queso quesadilla shredded cheese
8oz Mexican blend shredded cheese
18 Corn Tortillas, cut into triangles or squares
28oz Enchilada Sauce
10oz Enchilada Sauce
18 Corn Tortillas cut into triangles or squares

Optional:
Sliced black olives
Sliced pickled jalapenos

Preheat oven to 375 degrees.
Spray a jelly roll pan.
In a large bowl combine meat, half of each cheese, 28oz enchilada sauce. Mix well.
Stir in tortilla pieces and evenly coat.
Pour onto baking pan
Sprinkle on Remaining Cheese and optional toppings, if using
Drizzle with 10oz Enchilada Sauce
Bake for 25 minutes

Garnish with Lettuce, tomatoes sour cream

BEEF WITH RED SAUCE
CHICKEN WITH GREEN SAUCE AND A CAN OF GREEN CHILIES

ORANGE CHICKEN - COSTCO FROZEN KOPYKAT

Serves 4

NUGGETS

Frozen or . . .

4 boneless, skinless chicken breast cut into bite sized pieces
3 large eggs whisked
⅓ cup cornstarch
2 tablespoons all purpose flour
½ teaspoon salt
Oil for frying

SAUCE
1 cup orange juice
2 tablespoons brown sugar packed
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
¼ teaspoon sesame oil
2 tablespoons water
1 tablespoon cornstarch

Optional garnish
1 teaspoons sesame seeds
1 orange zested
1 tablespoon green onion sliced

Cook frozen nuggets or . . . .

Heat 3 inches of oil in a large pan to 360°.

Place the chicken breast pieces in a large bowl. Combine the eggs, cornstarch, flour and salt and pour over the chicken and toss to coat well.

Fry some of the chicken in the oil, making sure not to overcrowd the pan. When the chicken is golden brown, remove and place on a paper towel lined plate.

Continue until all the chicken has been fried.

In another pan, simmer the orange juice, brown sugar, vinegar, soy sauce, garlic, ginger and sesame oil for 3 minutes. Stir the cornstarch into the water and whisk into the sauce. Continue to cook until the sauce begins to thicken.

Add the chicken to the sauce and toss to coat.

Serve with a sprinkle of zest, green onions and sesame seeds.

GOLDEN MUSHROOM CHICKEN

2 lbs chicken
8 oz mushrooms
1 can gold mushroom soup
1/2 can water
4 oz cream cheese

Put all in crock pot low 6-8 hours.
Or bake at 350 degrees covered for 50 minutes.

MISSISSIPPI CHICKEN

SERVES 6

2 pounds Chicken Breast frozen or fresh

1 1-oz package Ranch Seasoning Mix or 1 ½ Tablespoons

1 0.87-oz package Chicken Gravy Mix or turkey gravy mix

5-6 medium Pepperoncini

4 Tablespoons Butter cut into pieces

Instructions

Place chicken breasts in the bottom of a crockpot.

Add the ranch dressing mix and gravy mix, making sure it covers all sides of the chicken.

Place the pepperoncini and butter on top of the chicken, then cover with a lid.

Cook chicken on high for about 4 hours, or on low for 6-7 hours.

Once the chicken is easily shreddable, shred using two forks and use as desired. Enjoy!

DUMP AND BAKE KOPY KAT KFC BOWL

In a 9x13 layer

Mashed Potatoes

Cheese

Corn

Popcorn Chicken

Chicken Gravy

A little more cheese

Bake 350 degrees for 25 minutes

BUSY NIGHT CHICKEN RANCH CASSEROLE

2-3 cups cooked chicken

1 can cream of . . . soup

1 packet Ranch Seasoning

1/2 - 1 cup sour cream

1 1/2 cups shredded cheese

Mix together in a casserole dish

Top with tater tots

Sprinkle with 1 cup cheese

Bake at 375 35-45 minutes or until those tater tots are golden

CREAMY GARLIC PARM CHICKEN

4 boneless, skinless chicken breasts

2 tablespoons olive oil

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

1 cup grated Parmesan cheese

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Season the chicken breasts with pepper and salt on both sides.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are cooked through and have a golden-brown color. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant.

Pour in the chicken broth and stir with a wooden spoon to scrape up any bits from the bottom of the pan. Let the broth simmer for about 2-3 minutes.

Reduce the heat to medium and stir in the heavy cream (or half-and-half). Let the mixture simmer for a few minutes until it thickens slightly.

Add the grated Parmesan cheese to the skillet and stir until it melts into the sauce. If the sauce is too thick, you can add a little more chicken broth or cream to reach your desired consistency.

Stir in the dried thyme and season the sauce with salt and pepper to taste.

Return the cooked chicken breasts to the skillet, along with any juices that have accumulated on the plate. Simmer for another 2-3 minutes, allowing the chicken to heat through and soak up some of the creamy sauce.

Garnish with chopped fresh parsley before serving.

Serve the Creamy Chicken with Garlic and Parmesan Cheese over rice, pasta, or with your favorite side dish. Enjoy the deliciousness!

CHEESY CHICKEN FAJITA BAKE

2-3lbs chicken slied into strips
8oz cream cheese
1/3 cup sour cream
2env fajita seasoning
1 cup grated jack cheese
Mix all but cheese.
Put in 8x8 baking dish.
Top with cheese.
Bake 375 degrees 35-45 minutes.
Serve with rice or tortillas.

CHEESY GARLIC CHICKEN BAKE

4 Boneless Breast cut into 1” cubes
8oz cream cheese
1/2 cup sour cream
4 TBL minced garlic
1/2 tsp each: salt, pepper, garlic powder
1 cup grated parmesan
1-2 cups grated mozzarella

Mix all together in a 9x13 baking dish.
Bake at 375 degrees 35-40 minutes.

BUFFALO WILD WINGS CROCK POT CHICKEN AND PASTA

3-4 Boneless Breasts
1 Bottle Buffalo Wild Wings Sauce of Your Choice
1/2 Bottle Cream or Milk
8oz Cream Cheese
1 C Parmesan or Mozzarella
1lb. Small Pasta Cooked as instructed.

Put all but pasta into crock pot.
Cook on low for 6-8 hours.
Shred chicken.
Stir in pasta and enjoy.

SWEET AND SOUR CHICKEN - CROCK POT

2 lbs. chicken breasts cut into 1” cubes
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Brown the chicken

Put all ingredients into crockpot.
Cook on low 6-8 hours.
If desired thicken sauce with a cornstarch slurry.
Serve over Rice

ONE DISH CHICKEN AND RICE

1 can cream of . . . . soup
1/2 can of water ( use a soup can )
1 cup white minute rice uncooked
2 cups cooked and shredded chicken
1/2 packet onion soup mix
1/2-1 cup shredded mozzarella

Can garnish with parsley or green onions if you want.

In a 8x8 baking dish combine all but cheese. Now add in the cheese on top. Cover with foil and bake at 350 for 25 mins

Double the recipe in a 9x13

GOLDEN MUSHROOM CHICKEN BAKE

4-6 Chicken Breasts
8 oz Mushrooms (whole or sliced)
1 can Golden Mushroom Soup
1/4 can of water
1 Env. onion soup mix (can be plain, beefy onion or mushroom onion)

Place chicken in baking pan.
Put mushrooms on top.
Mix soup, water and soup mix together and pour over top.
Cover and bake at 350 degrees for 35-40 minutes until chicken reaches 165 degrees.

CHICKEN AND DUMPLINGS (CRACKLE BARREL)

8 Servings

2 cups flour

1/2 teaspoon baking powder

1 pinch salt

2 tablespoons butter

1 cup buttermilk

6-8 cups chicken broth

3 cups cooked chicken

Combine the flour, baking powder, and salt. 

Cut the butter into the dry ingredients with a fork or pastry blender. 

Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. 

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

Bring broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15 to 20 minutes or until they don't taste doughy.

Add the cooked chicken to the pot and serve.

MELT IN YOUR MOUTH CHICKEN

4 boneless chicken breast halves
1 cup mayonnaise or 1 cup Greek yogurt
1⁄2 cup parmesan cheese, freshly grated
1⁄2 teaspoon seasoning salt
1⁄2 teaspoon ground black pepper
1 teaspoon garlic powder

Mix mayonnaise or yogurt, cheese and seasonings.

Spread mixture over chicken breast and place in baking dish.

Bake at 375°F for 45 minutes.

BAKED CHEDDAR RANCH CHICKEN

4 boneless, skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/3 cup shredded cheddar cheese
1/3 cup panko
cooking spray


Preheat the oven to 425 degrees.

Place the chicken in a large baking dish.

In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts.

Sprinkle the panko on top and spray lightly with cooking spray.

Bake for 30 minutes or until chicken is cooked through.

Serve it up with BAKED RANCH RICE from this blog.

BUTTER RANCH CHICKEN

4-6 Boneless breasts

1 pkt. ranch dressing mix

1 stick butter

Cook on low 8 hours

PAN FRIED CHICKEN WITH CREAMY LEMON PASTA SAUCE

12 oz fettuccini pasta or spaghetti

1 lb boneless skinless chicken breast (cut into 4 even pieces and pounded thin)

1 egg

1 Tbsp milk

1 cup panko bread crumbs

1/2 tsp salt

1/8 tsp black pepper

2 Tbsp olive oil

Lemon Cream Sauce

1 large lemon, zested and juiced

2 Tbsp unsalted butter

2 garlic cloves minced

1/4 tsp onion powder

2 cups heavy whipping cream

1/2 tsp salt

1/3 cup parmesan cheese

OPTIONAL INGREDIENTS:

1 Tbsp parsley optional garnish

2 Lemons (serve 1/2 lemon on plate for squeezing over plate)

Instructions

Cook Pasta:

Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)

Make Lemon Chicken:

While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1-2 tsp lemon zest, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.

Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. 

Make Lemon Cream Sauce:

In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.

Add 2 cups heavy cream, 1-2 tsp lemon zest and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.

Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt and pepper.

Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with the chicken.