Yummiest SweenN'Sour Chicken

This is one of my MOST favorite chicken recipes and for sure my favorite sweetN'sour!

• 3 large chicken breast
• corn starch
• 1 egg beaten with tbsp. water
• 1 cup sugar
• 1/3 cup vinegar
• 1/3 cup ketchup
• 1/4 cup chicken broth
• 1 tsp. garlic salt
• 2 tbsp. soy sauce

Cut chicken into pieces. Dip in corn starch then into beaten egg. Fry in hot oil until golden brown. Place in a casserole dish. In bowl combine sugar, vinegar, ketchup, chicken broth, garlic salt, and soy sauce. Microwave for a few minuets. Pour over chicken.

BAKE at 350 for 30-40 minuets

Crispy Ranch Chicken

This is my go to recipe when I don't have a lot of time but want a lot of flavor from the same old lame chicken!

• 2 cups Frosted flakes (don't be shy by the frosted-ness, it adds tons of FLAVOR)
• 1/2 C grated Parmesan Cheese
• 1 pkg. ranch dressing mix
• garlic salt
• 2 egg whites beaten
• 8 chicken thighs

Sprinkle garlic salt over chicken a hour to right before assembling. Combine the cereal, Parmesan, and ranch dressing in a bowl. In another bowl place egg whites. Dip chicken in egg whites and then in cereal mix and coat evenly. Arrange chicken on a baking sheet.
BAKE at 350 for 25-30 min.

Chicken Taco Soup

I LOVE this taco soup recipe. It's easy, full of FLAVOR, very yummy, and everyone in the family will love it!

• 4-5 Chicken Breast
• 1 med. onion
• 1 pkg. taco seasoning
• 1 tsp. cumin
• S&P to taste
  
• 1 8 oz. can tomato sauce
• 3-4 Cups chicken broth
  
• 1 can of corn
• 1 can diced tomatoes
• 1 can green chilies
• 1 can kidney beans
• 1 can black beans
• Grated cheese and sour cream for topping.

Now here is the hard part... you put it all in a crock pot and cook it on low for 5-6 hours or until chicken is cooked. Shred the chicken with about a hour left so it's moist and absorbed all the good flavor!
This soup goes a long way so if you have LOTS of leftovers, freeze it and when you want to feed it to your family again, put in a large pot and let cook till thawed and bubbling.

Chicken salad sandwiches

This is a family favorite. I like to make this for almost any occasion. Lunch, dinner, showers, luncheons, picnics etc. It is oh so yummy!


2 large or 3 medium chicken breasts; cooked and cubed. (I think this way tastes much better than the canned chicken!)
1 cup red grapes, cut if half
1 cup chopped celery
*1/2- 3/4 cup toasted slivered almonds (opt.)
1 cup Craisens
1- 1 1/2 cups mayo (or enough to coat)

Mix all together in a bowl and refrigerate 2-3 hours. Serve on butter croissants, rolls or your favorite sandwich bread.

*To toast your almonds place them in a small pan with 1 tbsp. sugar on medium heat. Stir continuously until golden brown. Remove immediately and let them cool on a paper towel.

Chicken Siesta Stew

I found this recipe somewhere? Then lost it... then came up with my own similar version. It's easy and full of flavor.
What you will need:

• 2 cups chicken broth
• 4 boneless, skinless, chicken breast
• 1 can stewed tomatoes, drained
  
• 1 can diced green chilies
  
• 1 can pinto beans, drained
  
• 1 can corn, drained
• 1 Tbsp. Orange juice
• 2 Tbsp. crushed garlic
• 1 Tbsp. cumin
• 1 tsp. red cayenne pepper (use only 1/2 tsp. if your family doesn't like it spicy)
• S & P
  

Add everything into crock pot and cook on low for 4-6 hours. Shred chicken before serving.

*** If you like your stew chunky add 2 cans instead on one for veggies and beans.

Thai Chicken

Even if your not a fan of Thai inspired cooking, this is a great recipe to open your horizons to a different dish. My family, yes even Jackie, has loved it.

What you will need:

• 1 1/2 lbs. chicken breast cut into 1 inch peices
  
• 2 Tbsp. Thai seasonings (I have only found this at Smith's in a paste, worked just as well)
• 1 tsp. crushed garlic
• 1 cup sauteed mushrooms
• 1 (16 oz.) pkg. frozen cut green beans
• 1/4 cup chicken broth stock
• 1 can coconut milk
• 1 lemon zested
• freshly chopped cilantro, garnish

season chicken with Thai seasoning, set a side.
in med-high heat skillet, add chicken, garlic, and mushrooms. Saute until chicken is cooked through, about 8-10 min.
Add green beans, chicken stock, coconut milk, and lemon zest.
bring to a boil then let simmer about 8 min., stir occasionally

Chicken Tacos

Super easy, full of flavor, and great left overs as well. This is a must have for your recipes.

What you will need:

• 4 chicken breasts
• 1 can black beans
• 1 can corn
• 1 package taco seasoning mix

Mix all together and throw it in a crock pot for 6-8 hours. Shred chicken before serving. Serve on top of tortillas with:

• Lettuce
• tomato
  
• sour cream
• cheese
• olives

whatever you can think of!!!

*** My families personal fav is those uncooked tortillas from Costco. It takes seconds to cook them and they are fresh and delicious. I know you can also get them at Macey's as well.

Easy Ranch Chicken

1 chicken breast per person. (I use 3 Kirkland brand chicken breasts and cut them lengthwise; they're pretty big. That will feed my family of four- with a little extra!!)
1-1/2 cups Ranch dressing
1-1/2 cups Italian seasoned bread crumbs

Put ranch in one bowl and bread crumbs in another. Dip chicken in ranch and then in bread crumbs. Place in a greased 9 x 13 in. baking dish. Place in a preheated 375* oven and cook for 25-30 minutes or until cooked through.

Super EASY and the ranch makes it very flavorful and DELICIOUS!!

Newlywed Chicken Casserole

For some they may refer to this dish as Poppy Seed Chicken. Well, not me. I like to call it Newlywed Chicken Casserole. Why, you might ask?
Well, when I was first married I didn't know how to cook a single thing. Okay, with the exception of scrambled eggs. That's it. So, I agonized at the thought of "fulfilling my newlywed roles" by having to cook anything. That's when I stumbled onto this recipe and it has become a family favorite that is a MUST have in everyone's recipe box. Still to this day, every time I make it, it reminds me of the newlywed times and how much we grew to love this dish. ENJOY!!

4-6 boneless, skinless chicken breasts boiled and cubed
1 (16 oz.) container sour cream
1 can cream of chicken soup
2 sleeves from a 16 oz. box of Ritz crackers crumbled (approx. 2 cups)
1/2 stick of butter, melted
1-2 tbsp. poppyseeds


In a medium bowl, combine cooked chicken, sour cream, and soup. Place in a casserole dish. In a small bowl combine crackers, poppyseeds, and butter. Sprinkle over top of chicken mixture.
Cook in a 350* preheated oven for approximately 30 minutes.

Creamy BBQ Chicken Pizza

I am normally not a BBQ pizza fan because I feel like the sauce overwhelms the rest of the pizza. But this BBQ sauce is really creamy and a perfect compliment to the chicken and cheese!
For the dough refer to Aunt Kay's Amazing Rolls recipe OR use a store bough dough works great too!
For sauce you will need:

• 1 Tbsp. butter
• 1 Tbsp. flour
• 1/2 cup milk or whipped cream
• 1 tsp. garlic salt
• 2 Tbsp. Parmesan cheese
• 1-2 cups honey BBQ sauce

In a med sauce pan melt your butter then add flour until you have a paste. Add milk and stir with a whisk until paste is dissolved and milk is bubbling. Add salt, Parmesan cheese, and BBQ sauce stir until bubbling. Let bubble for 2-3 min. then place on the pizza. This enough for 12 in pizza. Add more or less BBQ sauce depending on the size of pizza dough.

For the chicken I will use the costco canned chicken and shred it over the pizza and top with pizza seasoning. You can boil chicken and then shred it, I just do it my way because it's easier and taste just as good!

For topping go to town with your family favorites. Brandon loves mushrooms so sometimes I will saute those and then add some olives and tomatoes. Whatever sounds good to you, that's why I LOVE pizza!

Bake at 425 until crust is golden and cheese in bubbling. If you don't have a pizza stone I would suggest investing in one! It's the only way to cook a even crust!

Margarita Chicken

So full of flavor I just love it!
You will need:

• 4 chicken breast (I cut mine in half)
• 1 can (10 ounces) frozen margarita mix, thawed
• 1/2 cup fresh cilantro leaves, chopped
• 2 tablespoons chicken seasoning
• Lemon juice

In a small bowl, combine the ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours. The longer I marinate the more flavor I feel like it gets.

Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.

Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.

OR
Preheat oven to 350. Roast chicken breasts for 35 to 40 minutes.

Yummy White Chicken Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
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 (One can was plenty of spiciness for our family)
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

In a large saucepan, saute chicken, onion and garlic powder 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. Makes about 5 servings.

*recipe can be found on this website.

Chicken Poppy Seed Salad

Spinach leaves

Romaine leaves

Grilled chicken, sliced (grill with lots of lemon pepper seasoning) [I just used the frozen pre-grilled bag of chicken strips, warmed them in the microwave and added seasoning. Worked great!]

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

Dressing:
1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped (I just used the remainder of my red onion)

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

This makes alot of dressing, so I halved mine and it made it the perfect amount.


*This recipe was found here.

Easy Chicken Marinade

1 bottle Italian Dressing
1 packet "Crockery Gourmet" seasoning mix for chicken
6 chicken breasts

Place chicken in Ziploc bag. Mix dressing and seasoning in bowl with a wire whisk. Pour over chicken. Close bag and massage bag to cover the dressing over the chicken. Refrigerate for 1-2 hours and then grill. Very tender, juicy and flavorful!

Chicken Cordon Bleu

4 chicken breasts
(8) 1/4 inch slices swiss cheese
(8) 1/4 inch slices cream cheese (4 oz.)
8 slices ham
2 eggs, well beaten
1 1/2 cups Italian style bread crumbs

Take your chicken a half them lengthwise, so it will give you 8 total. (Almost like your butterflying them, except cut all the way through)
Pound them until they are flattened, with a meat mallet or a rolling pin.
On one of the chicken place the cream cheese, ham and then the swiss cheese; then roll up and stick toothpick through the center to hold in place.
Dip in the eggs until well coated, then roll in breadcrumbs until completely covered.
Bake in a greased 9x13 in pan at 400* for 45 minutes.
Enjoy!!

Chicken Tetrazini (fancy name, easy meal)

also given to me by my sister, also have not tried, but sounds great!!
Put in a 9X13 pan in this order:

10-12 oz spagetti, cooked and drained
1 4 oz can mushrooms, drained (of course this is optional:)
3 cups cooked cubed chicken

Pour this sauce on top:

3Tbsp butter melted, add 3 Tbsp flour
add: 2 1/2 cups chicken broth
1/2 tsp paprika
1/8 tsp nutmeg
1 tsp salt
pepper to taste

When thick (ok, it is actually pretty runny,but when it is hot) add 1 cup heavy cream (whipping cream)

This may be soupy but the pasta will soak up the liquid.
Top with 2/3 cup parmesan cheese.

Bake at 400 for 25 minutes till brown and bubbly.

Chicken Cordon Bleu

6 boneless skinless chicken brest halfs

6 pieces swiss cheese

12 pieces of sliced ham

sage

2 eggs

bread crumbs

Pound Chicken to make it flat. Put 1 piece of swiss cheese and 2 pieces of ham on top of chicken. Sprinkle sage on top of the ham. Roll up all together. Put 2 eggs in bowl and mix well. Dip each piece of chicken in the egg and then in bread crumbs until covered. Bake on cookie Sheet on 300 degrees for 1 hour.

Southwest Poppyseed Chicken Casserole

4-5 chicken breast (or meat from Costco chicken)

1 C sour cream

1 can Cream Of Chicken

1/4 C milk

3/4 t garlic salt

1/2 t pepper

1 t cumin (or to taste)

1 1/2 TBS dried onion flakes (or 2 TBS finely chopped onion)

1 can diced chilies (optional)

1 TBS poppy seed

1-2 C monterrey jack cheese - shredded

4 TBS butter

1 sleeve Ritz Crackers - crushed

Boil chicken, shredded or diced, and lay in baking dish. Mix together sour cream, soup, milk, spices, and poppyseeds. Top chicken with cheese and pour sauce on top to completely cover casserole. Melt butter and mix well with crushed Ritz crackers (I do this in a big ziploc). Spread crumb mixture on top. (Then I sprinkle LIGHTLY with poppyseeds.) Bake 350 for 40 minutes until golden and bubbly.* I like to serve over rice.

If you have a small chopper for small dicing or pureeing you can put your chilies in there to make them unnoticeable to the eye. These give great flavor and even though they are mild some kids have issues with these.

Creamy crock-pot chicken

2 cans cream of chicken soup

1 can milk

1/4 cube of butter (2 tbsp.)

8 oz. cream cheese

1 pkg. Italian dressing

6 chicken breasts (I use 3 and shred it towards the end of cooking)

White rice (We just use Minute Rice)

-Mix soup, milk, and dressing together

-Cut cream cheese into cubes, add with butter

-Add chicken (they can be frozen)

-Slow cook for 8 hours on low

-serve over rice

Variations/ Tips:

To make this a less-fat meal, use 98% fat free chicken soup, skim milk, omit the butter, and use fat free cream cheese. This still tastes great with these variations.

Chicken Enchiladas

2-3 boneless, skinless chicken breasts
1/2 small, white onion, sliced
1 tsp. salt
1 can cream of chicken soup
16 oz. sour cream
1 small can diced, mild green chiles
shredded cheese (Mexican or cheddar)
flour tortillas

Boil chicken together with onion and salt. After chicken is cooked, shred it and put in medium bowl. Mix green chiles in with chicken. In a separate bowl mix together cream of chicken soup and sour cream. Take 1/4 of the creamed mixture and add it to the chicken and combine.
Take 2-3 tbsp. of cream mixture and spread on the bottom of a 9x13 in. casserole dish. Add about 2 tbsp. of chicken mixture to the center of a tortilla and roll-up. Do this until all of your chicken is gone. It should give you 6-8 enchiladas. Spread your remaining cream mixture over the top of your enchiladas. Sprinkle with cheese. I like to add halved olives onto the top of each enchilada, so I know where to cut after they're done cooking.

Bake at 350* for 25-30 minutes, or until cheese is melted and bubbly.