Cashew Chicken Salad

2 cups cooked shredded chicken 

Red grapes, halved
Green onion, to taste
Cashews, to taste

1 cup mayonnaise
3/4 teaspoon celery seed
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon tarragon

1. Mix all sauce ingredients together until well blended and then mix in the chicken grapes,onion and cashews.

Green Chili Chicken Enchiladas

2 lbs chicken breast, cooked and shredded
1 can of Cream of Chicken Soup
1 1/4 c. milk
1 c. sour cream
8 oz. jar tomatillo salsa verde
1 tsp. cumin
1/2  brick of cream cheese, softened
8 lg soft taco shells
2 c. shredded or 8 slices of pepper jack cheese

1. Whisk together soup, milk, sour cream, taco sauce and cumin in a large saucepan. Heat on low for 10-15 minutes until mixture is smooth and warm, stirring occasionally. 

2. Meanwhile, spread a strip of cream cheese on each shell with a little of the shredded cheese.Top with chicken and roll up.
4. Place enchiladas in a 9x13 baking dish. 

5.  Cover with sauce, top with the rest of the cheese and bake at 350 degrees for 35 minutes.

* We liked these I liked that different taste that the Salsa Verde gave it I would give them a 4 

30 min Chicken Cordon Bleu Skillet Pasta

1 (12 ounce) package bowtie pasta
2 T butter
1 C chicken broth
2 C half and half
2 (10 ounce) cans cream of chicken soup
2 tsp honey mustard
1/4 tsp onion powder
salt and pepper
3 Tb sour cream
2 C cooked rotisserie chicken, chopped
2 C deli ham, chopped
8 slices Swiss cheese
1 1/4 C Italian Panko bread crumbs

1.Pour hot water into a medium-sized sauce pan. Bring it to a boil and cook  noodles according to the package directions.
2. Grab a deep skillet  Heat it up over medium high heat.
3. Add 2 tablespoons butter and allow it to melt completely.
4. Add 1 cup chicken broth, 2 cups half and half and 2 cans cream of chicken soup. Whisk it all together to combine.
5. Add 2 teaspoon honey mustard 1/4 teaspoon onion powder and some salt and pepper. Stir and bring the sauce to a simmer, stirring occasionally. Allow it to simmer for 4-5  minutes or until slightly thickened.

5. Chop 2 cups of cooked rotisserie chicken 2 cups of ham. Add the chicken, ham and 3 tablespoons sour cream to the skillet.
6. Add the cooked and drained noodles and stir everything together. Taste it and add more salt and pepper according to your own personal taste.

7. Lay 8 slices of swiss cheese over the top of the saucy noodles.

8. Grab some Italian Herb Panko Bread Crumbs. Sprinkle 1 cup of the Breadcrumbs over the top of the cheese.
9. Turn your oven to broil and put pan in the oven. Allow the cheese to melt and the breadcrumbs to get golden brown. This will only take a couple of minutes in the oven.


* I got this recipe from jamiecooksitup It was really easy to put together and tasted great I needed to add a little more salt and im not sure if I would use the panko next time but that was just personal preference I give it a 4

Creamy Chicken Casserole

2 cups uncooked egg noodles
2 cups cooked cubed chicken
1/2 pk frozen 16oz peas and carrots
1 cup milk
1 can 10oz cream of celery soup
1 can 10 oz cream of chicken soup
1/2 cup chopped onion
1 T butter
1/4 tsp salt
1/4 tsp pepper



1 Preheat oven to 350. Cook noodles according to package. Meanwhile in a large bowl combine all remaining ingredients. Drain noodles and add to chicken/soup mixture.
2. Transfer to a greased pan. Cover and bake 30 min then uncover and bake 10-15 min longer until heated through.

* I thought that this was super easy to make and tasted great. Its just like a pot pie without the crust. Would make again.

Chili Lime Chicken Fajitas

1 Lb. chicken breasts, sliced into 1 inch strips

1/2 bottle Lawry's Sante Fe Chili Marinade

1 small - medium onion, sliced

1 green bell pepper, sliced

2 tsp. olive oil

6-8 flour or corn tortillas (depending on the size you use)

shredded cheese, for serving

salsa
sour cream, for serving, opt.

chopped cilantro, for serving, opt.

1.Place sliced chicken, onion and green pepper in a gallon-size zip-lock bag.  Pour in marinade. Seal bag shut Refrigerate at least 1 hour.  

2.Heat olive oil in a large skillet over medium-high heat.  Dump the entire bag of ingredients into the skillet.  Cook and stir for 10-15 minutes or until chicken is done.  Serve on toasted flour or corn tortillas with desired toppings. 

* I got this recipe from eatcakefordinner I added some red peppers and corn to the mix and I thought that they were great. My kids thought that it was a little spicy but me and my husband loved them.

Amish Baked Chicken

1/2 cup flour
1/2 Tablespoon paprika
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons onion powder
2 teaspoons garlic powder
Chicken legs and thighs 3-4lbs

In a shallow pie pan combine flour and spices. Blend well!

Dredge chicken in flour mixture and then place on baking sheet skin side down.

Bake at 375 degrees for 45 to 60 minutes or until chicken is cooked through Flip chicken once, half way through cooking.

* I used a mix of thighs and legs and I skinned the thighs before I cooked them. We all loved this chicken it came out super moist and had a great crisp to the chicken. Make sure that you flip it over once half way thru. I will for sure make this again. So easy and makes plenty of food.

Chicken Chimichangas with Sour cream sauce

2 Large skinless boneless chicken breasts
3 Cups water
1/2 tsp salt
1/2 tsp cumin
1T chili powder
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1 7oz can green chilies divided
1/2 cup onion
3 lg cloves garlic

Sour cream sauce
2T butter
2T flour
1 C water
1 Cube chicken bouillon
1/2 C sour cream


Oil for frying
8 Tortillas
8oz Monterrey jack cheese

1. Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F
2. Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
3. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

* These were so good and so easy to make. We even added some Spanish rice to the filling of the chimichangas and topped with some pickled jalapenos. Would make again and the sour cream sauce was great we added some of it to our rice as a side dish as well.

Baked Chicken Legs

2 1/2 pounds chicken legs
3/4 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2-3 cloves garlic, minced
salt and pepper

1.Preheat the oven to 350 degrees. Lay the chicken legs out and give them a good sprinkling of salt and pepper on both sides. Put them in a foil-lined baking dish with high sides (the foil is to make clean up easier and is not essential). In a glass measuring cup measure out the honey, soy sauce, and ketchup. Add the minced garlic and stir. If the mixture doesn’t combine well microwave it on high for thirty seconds and stir again. Pour the honey mixture over the chicken legs.

2.Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven and rotate it so that the bottom that was in the sauce is now on the top out of the sauce. Put the legs back in the oven. Raise the heat to 425 degrees and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before serving.

* I got this recipe from blessthismessplease I doubled the recipe and used 4 lbs of legs and doubled the sauce. We all loved the sauce. It was messy and sticky with the honey but the taste was great. I think that next time I will just make the sauce and pour it onto boneless chicken breasts and just cook it longer. But this was a great and simple recipe.

Chicken Yakisoba

½ head green cabbage 
1 medium yellow onion 
2 medium carrots 
1 small crown broccoli 
2 inches fresh ginger 
1 large chicken breast 
2 Tbsp vegetable oil 
2 (3 oz.) packages ramen noodles
seasoning packets discarded 
1 tsp sesame oil
¼ cup soy sauce 
¼ cup worcestershire sauce
2 Tbsp ketchup 
(up to) 1 Tbsp sriracha hot sauce
1 Tbsp sugar

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. Add the chicken strips and cook until they are no longer pink (about five minutes).

1. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

1. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

* I got this recipe from budgetbytes We added more hot sauce to our own bowls and also some cashews tasted great and was simple to make.

Rotisserie Chicken in the Slow Cooker

1 broiler/fryer chicken (3.5-4 lbs)

2 Tbsp Paprika

1/2 tsp. cayenne pepper

1 1/2 tsp onion powder

2 Tbsp garlic powder or 3 cloves garlic

1 tsp salt

1/2 tsp black pepper

1T garlic

onion

foil balls optional

1.Place all of your ingredients except the onion and 1T garlic in a small bowl and stir in water by the teaspoon until a paste forms.
2. Crumble up foil into 3-4 balls and place in the bottom of a sprayed slow cooker for the chicken to cook on.
3. place the chicken on top of the foil balls breast side up. 

4.Coat the chicken inside and out with the paste. place the sliced onion and 1T garlic in the cavity of the chicken Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees 

Chicken and Green Chili Pasta

1lb Penne Pasta
3 Chicken breasts cooked in cumin and onions shredded (2cups)
2 cups shredded monteray Jack Cheese
3T Butter
3T Flour
2 C Chicken Broth
1 C Sour Cream
4oz can green chilis



1. Cook pasta acoording to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, melt butter.  Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

4. In 9×13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

* I got this recipe from joyfulmommaskitchen I used a mix of pepper jack and cheddar cheese and thought that this was really good. I will say that it was best the day it was made. The leftovers didn't heat up as well. But you could always add some more sour cream to it after its reheated.

Chicken Broccoli Casserole

3 cups cooked shredded chicken
2 cups cooked and chopped broccoli
2 cans cream chicken soup
1/2 cup sour cream
pepper
2 1/2 cups shredded cheddar cheese
1 1/2 cups bread crumbs (I used crushed up ritz)
1/2 stick butter, melted

1.Combine chicken, broccoli, cream soup, sour cream and pepper (to taste) in a bowl. Add in 1 cup cheddar cheese. 
2.Pour into a 2 qt baking dish. Top with remaining cheese. 

3.In a bowl combine butter and and bread crumbs. Sprinkle over casserole. 

4.Bake at 375 for 30-35 minutes, until bubbly and cheese is melted.

* I got this recipe from mynameissnickerdoodle I thought that it was pretty good. It was really rich and heavy tasting. You can serve it on noodles,rice or just eat it by itself. I used ritz crackers instead of bread crumbs also.

Sour Cream Chicken

4 chicken breasts, thawed (slice in half if very thick)

1/2 cup sour cream
4 Tbsp Parmesan
pinch of garlic salt and pepper
Italian breadcrumbs for sprinkling (I used panko)

1.Place chicken breasts in a baking dish lined with foil.
2.Mix sour cream, Parmesan, garlic salt and pepper in a small bowl.
3.Slather over chicken breasts and sprinkle Italian breadcrumbs over top, I used maybe 2 tsp.

4.Bake at 350 for 25-30 minutes for a thinner breast, up to 45 minutes for a thick one.

Cream Cheese Chicken Enchiladas

5	ounces cream cheese, softened
¼	cup sour cream
2	cups prepared salsa
1	cup shredded cheddar cheese, divided
1	cup shredded pepper-jack cheese, divided
2	cups cooked shredded chicken
1	cup frozen corn kernels, thawed
½	teaspoon chili powder
¼	teaspoon cumin
	Salt and pepper
4	scallions, thinly sliced
8	8-inch flour tortillas 1. Preheat oven 325 degrees. 2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese. 3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine. 4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. 5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. 6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm. * We all loved these I was a little worried that they were going to be dry with only using salsa as the topping but it turned out perfect. I will for sure make these again.