Chicken Cordon Bleu Casserole

 5 1/2 C Shredded Rotisserie Chicken

2 C Cubed Ham

2 C Rotini Pasta

Cheese Sauce:

4 T Butter

1/4 C Flour

2 C Milk

1 T Dijon Mustard

1 T Lemon Juice

1/2 tsp Garlic Powder

1 tsp Salt

1 1/4 C Shredded Mozzarella Cheese (or Swiss)

1/2 C Parmesan Cheese

Pank Topping:

1/2 C Panko Bread Crumbs

2 T Melted Butter

Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.

Boil pasta according to the package directions. Mix chicken, ham, and cooked pasta in baking dish. 

For the cheese sauce melt butter over medium heat in a sauce pan. Sprinkle the flour on top and cook for 1-2 minutes or until dry and clumpy. Slowly whisk in the milk. Add mustard, lemon juice, garlic powder, and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens. Remove from heat and stir in the cheese. Pour sauce evenly over the ham and chicken mixture. Mix if needed them sprinkle parmesan cheese over the top 

In a small bowl combine the pano and melted butter. Sprinkle over the top of the casserole. Bake uncovered for 30-35 minutes or until the breadcrumbs are golden brown and casserole is bubbly.

Chicken Noodle Soup

3-4  Chicken Breasts

1/2 Onion diced

2-3 Potatoes diced

3-4 Carrots sliced

3-4 Celery sliced

1 C Peas

1 large can Cream of Chicken soup

1 large can Cream of Celery Soup

Salt and Pepper to taste

2 Eggs

1/3 C Can Milk

1 tea Baking Powder

1 tea Salt

Flour

In a pot add 6 cups of water 2 T salt, onion, tops of celery and chicken bring to a boil for 5 minutes. Turn off heat and let sit until chicken is cook through. remove  celery tops and chicken from the water. Shred the chicken.

Steam the potatoes, carrots, and celery. 

In a bowl mix eggs, can milk, salt, and baking powder. Begin adding flour and mix until the mixture forms a dough. Roll out and using a pizza cutter cut into strips.

Bring water back to a boil and add the noodles to the boiling water. Add the Cream of Chicken soup and Cream of Celery soups to the water and noodles. Add the steamed veggies. Add salt and pepper to taste. You can also add thyme and turmeric.

Chicken Rolls

2 cups diced Chicken

1 pkg 8 ox Cream Cheese

2/3 cup Mushroom sliced

1/2 tsp Salt

1/4 tsp Pepper

2/3 cup Onion chopped

4 Tb Butter

Garlic Croutons

Crescent Roll dough

Sauce

1 cup Cream of Chicken Soup

8 oz Sour Cream

1/2 cup Milk

Salt and Pepper to taste

In a bowl mix chicken, cream cheese, mushrooms, salt, pepper, and onion and mix well. Roll out dough and cut in 6 inch circles. Place chicken mixture in middle and close. Mix melted butter and garlic crouton crumbs together and add to top of rolls. Cook at 350 for 25-30 minutes. 

Sauce in a medium sauce pan add cream of chicken soup, sour cream, milk and salt and pepper and stir together until well mixed and warm. Serve over chicken rolls.

Ginger Chicken

1 1/4 lbs Chicken Legs

1 small Onion diced

1 piece of fresh Ginger peeled and sliced

1/2 tsp Black Pepper

1/2 tsp Sea Salt

2 Tb diced Red Onion

1 stalk of Green Onion chopped

1 Tb Olive Oil

In a skillet over medium heat add oil, onion, and ginger cook for 3 minutes. Place chicken legs in skillet and add seasoning. Cover with lid. Turn the heat to low and cook covered for 35-40 minutes. Chicken will release juices creating a gingery sauce. Add red onion for the last 3 minutes. For more color on the chicken place under broiler for 3-5 minutes. Top with green onion and serve.

Crock-pot Mexican Chicken Tacos

Serves: 16 (approx. ½ cup per serving)

Warning: This dish can be habit forming. Please exercise moderation while consuming. Side effects can include: tight pants and weight gain, due to lack of sufficient will power to resist eating too many tacos.

Ingredients

• 1-2 16oz jars of Herdez Medium salsa
• 3½ cups water
• 1 lb. chicken breasts 
• 1 lb. dry pinto beans, rinsed but not soaked
• 1-2 packets chipotle taco seasoning
• 2 ounces or more cream cheese for creaminess (optional)
• Salt to taste

Instructions 

1. Place the pinto beans, salsa, and water in a slow cooker or Crock-pot. Stir to get the liquid in and around the beans. Place the chicken breasts on top. Cover and cook on high for 4-­5 hours or low for 7-­8 hours.
2. After about 3 hours, remove the lid and check on the mixture. Stir to keep the beans from sticking to the bottom and add a little more water if necessary. Don't open the lid more than once or twice ­ it adds to the cooking time.
3. When the beans and chicken are cooked, gently shred the chicken with two forks. It should shred easily. Add the taco seasoning and cream cheese and let the mixture sit for another 15-­30 minutes. Serve with rice, tortillas, taco shells or chips. Top with avocado, cheese, and cilantro.

Notes

If you use canned beans, omit the water and reduce the amount of cooking time. Also, the chicken usually cooks faster than the beans. To avoid overcooking the chicken, remove the chicken breasts when fully cooked after 2-3 hours, and store in the fridge.

Recipe adapted from Pinch of Yum at http://pinchofyum.com/crockpot-­mexican­-chicken

Chicken Teriyaki

2 Tb Sake or White Wine
1/4 c Mirin
1/4 c Soy Sauce
2 Tb Brown Sugar
1 Tb Fresh grated Ginger
4 Green Onions Sliced
Splash of Sesame oil
2 pounds Chicken thighs or breast cut into bite size pieces
1/2 Tb Olive oil
Pepper to taste

Combine sake or wine, mirin, soy sauce, brown sugar, ginger, green onions, sesame oil and mix well. Add chicken and let marinate for at least one hour. Heat olive oil in pan add chicken with juices and cook until no longer pink. Serve with rice.

*I like to slightly increase the mirin and soy sauce and use about 1-1 1/2 tsp sesame oil.

Cowboy Casserole

Don't be shy to try due to the steps and amount of ingredients with this one. Most ingredients you will already have in your pantry. It does take time but is worth the time you take to make it. I usually split it into two pans and freeze one for a meal at a later time. It freezes well! Recipe from Foodnetwork.com By Emeril Lagasse

2 lbs Boneless Skinless Chicken
2 1/2 cups Chicken Stock
1/2 cup White Wine
1/4 cup Coarsely Chopped Cilantro
1 1/2 tbs Lime Juice
2 Garlic Cloves, mashed
1 tsp Black Peppercorn
1 1/4 tsp Salt
1/4 tsp Oregano
2 Bay Leaves
6 TB Butter
1 lb Mushrooms washed and quartered
Pinch Black Pepper
4 TB Flour
1 1/2 cups Milk
12 cups Tortilla Chips
2 cups finely chopped Onion
1 cup finely chopped Bell Pepper
2 Jalapenos, seeds removed, chopped finely
8 oz Shredded Pepper Jack Cheese
8 oz Shredded Cheddar Cheese
1 TB Emeril's Southwest Seasoning, recipe below
2 tsp Chili Powder
1 tsp Cumin
1 can drained Chopped Tomatoes
1 (4 oz) can Green Chiles, drained

Emeril's Southwest Seasoning (I love to put this on chicken when grilling makes a great rub!) You can half this you will not use all of it for this.

2 TB Chili Powder
2 tsp Cumin
2 TB Paprika
1 tsp Black Pepper
1 TB Coriander
1 tsp Cayenne Pepper
1 TB Garlic Powder
1 tsp Crushed Red Pepper
1 TB Salt
1 TB Oregano

Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.

Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

Honey Lime Chicken Enchiladas

6 T Honey
5 T Lime Juice (about 1-2 Limes)
1 T Chili Powder
1/2 t Garlic Powder

1 Pound Cooked and Shredded Chicken (3-4 Chicken Breasts)
8-10 Flour Tortillas
2 1/2- 3 C Monterey Jack or Cheddar Cheese
16 oz Green Enchilada Sauce
1 C Heavy Cream

Mix honey, lime, chili powder, and garlic together and toss with the shredded chicken. Marinate at least one hour, the longer yo can marinate the better. Pour about 1/2 c of the enchilada sauce on the bottom of a 9x13 pan. Fill tortillas with chicken and cheese and roll up placing in backing pan. Reserve 1 cup cheese to top enchiladas. Mix remaining enchilada sauce, heavy cream, and left over marinade together and pour over enchiladas. Sprinkle cheese over top.

Bake at 350 for 30 minutes or until golden brown and crisp on top.

Thanks to Suzanne for this recipe!

Creamy Cajun Chicken Pasta

2 Boneless Chicken Breasts, cut into thin slices or small chunks
Linguine or any size pasta you like
2-4 T Cajun Seasoning (the more you use the spicier)
1 T Butter
2 T Olive Oil
1 C Whipping Cream
3 C Milk
4 T Chopped Sun-Dried Tomatoes
1/2 c Chopped Green Onion
1/2 tea Salt
1 tea Dried Basil (Fresh Basil boosts the flavor)
1/2 tea Black Pepper
1/2 tea Garlic Powder (I like to use fresh)
1/4- 1/2 c Parmesan Cheese
2-3 T Flour mixed with water to a smooth paste

Mix chicken and cajun seasoning in bowl. Heat pan and melt butter with olive oil. Add chicken to hot pan and cook for 5-7 minutes. Reduce heat add cream, milk, sun-dried tomatoes, green onions, salt, basil, pepper, and garlic. Let sauce heat up and stir in flour mixture to thicken. Mix with pasta and top with parmesan cheese.

Capellini Pomodoro

5 Roma Tomatoes

1/2 c Fresh Basil

Salt and Pepper

2-3 T Olive Oil

3-4 Cloves Garlic crushed

2-4 T Butter

1/3-1/2 c White Wine

1 c Reserve Water from Pasta

Angel Hair Pasta

2-3 Chicken Breasts

Oregano

Dice tomatoes, I find it easiest to cut in half and spoon out all seeds and discard. In a bowl mix tomatoes, basil, 2 T olive oil, and salt, and pepper to taste. Heat pan add 1 T olive oil and garlic let cook 1 minute add wine and boil for 1-2 minutes add tomato mixture cook for 3-4 minutes. add butter. pour over cooked pasta adding 1/2-1 c water from the pasta will help sauce adhere.

Place chicken on cookie sheet drizzle olive oil over chicken sprinkle salt and oregano over chicken and cook in oven at 350 until cooked through being careful to not over cook as this will dry out the chicken.  Serve on top of pasta.

Spicy Buffalo Chicken Sandwiches

4 Skinless Chicken Breasts
1 pkg Ranch Dressing Seasoning
1 bottle Buffalo Wing Sauce
2 T Butter

Place Chicken in Crock Pot pour buffalo sauce and ranch mix over chicken and put butter in. Cook on high for 4 hours or low for 6 hours until chicken can shred. Serve with coleslaw.

                                       **Recipe from Crockingirls.com

Balsamic Chicken

4-6 Boneless skinless chicken breasts
2 14.5 oz can Diced Tomatoes
1 Purple Onion thinly sliced (not chopped)
2 c Sliced Mushrooms (optional)
4 Garlic Cloves
1/2 c Balsamic Vinegar
2 T Olive Oil
1 tsp Thyme
1tsp each: dried oregano, basil, and rosemary
Salt and Pepper to taste

Pour olive oil on bottom of crock pot and place chicken at bottom, salt and pepper each chicken breast. Cover chicken with sliced onions, mushrooms, and all all herbs, garlic, diced tomatoes, and balsamic vinegar (in that order)

Cook on high for 4 hours or low for 6 hours. Serve over angel hair pasta (or favorite pasta)
**Recipe from Crockingirls.com