Chinese Chicken Salad

1 lb chicken breasts

10-12oz farfalle pasta (optional, I use about 3/4 of a 1 pound box)

6-8oz wonton squares (I use about 1/2-3/4 of a 12oz package)

canola oil for frying

1 head romaine lettuce

6 stalks green onions, thinly sliced

2 Tablespoons toasted sesame seeds

DRESSING

1/2 cup canola oil

2 Tablespoons sesame oil

6 Tablespoons vinegar

1/4 cup sugar

2 teaspoons salt

1 teaspoon pepper

INSTRUCTIONS

Preheat oven to 400 degrees. Place raw chicken on a cookie sheet. Sprinkle with salt and pepper. Bake for about 25-40 minutes (depending on size of chicken) or until chicken is baked through. Let rest for about 5 minutes and then shred or dice. Set aside. (or just use rotisserie chicken, like me!)

In the meantime, if you are adding the farfalle pasta, cook according to package directions. Drain and set aside.

Fill a saucepan up to 1 inch, with canola oil. Heat over medium-high heat. Slice wonton squares into 4 strips, about 1/2 inch wide. When oil is heated, carefully place a few strips into the oil, not overlapping. Wontons should immediately start to bubble and cook. If they don't, your oil is not hot enough. Carefully cook in oil until strips are bubbly and cooked through, and barely starting to turn golden on the edges. Wontons will cook really quick if your oil is super hot. Using tongs or a slotted spoon, remove to a paper towel to cool and drain. (Make sure to remove wontons before they turn golden, they will continue to cook once removed from the oil.) Repeat until all wonton strips are cooked. If wontons start browning too quickly, turn down heat to medium or medium-low.

Wash and dry lettuce and shred. Set aside.

Pour cooked pasta, diced chicken, sliced green onions, and toasted sesame seeds into a large bowl.

Pour all dressing ingredients into a shaker bottle or large glass measuring cup. Shake or whisk dressing until combined and sugar dissolves.

Pour about 1/4 cup of dressing over the pasta and chicken mixture. Stir to combine.

When ready to serve add lettuce and wontons, reserving some wontons to garnish on top. Drizzle with dressing and toss until coated. Garnish with reserved wontons. Serve immediately.

NOTES

Toasted sesame seeds can be found at the grocery store on the asian isle. You can also use regular sesame seeds and toast them in a pan over the stove or use them un-toasted. Add wontons at the very end so they stay crunchy. This makes a big salad, perfect for a crowd when serving with other items. Half the recipe if you are making it for dinner for 4-6 people. Maybe just make some extra wontons if you are making half a recipe, everyone always likes extra wontons.

Coconut White Chicken Chili

 6 chicken tenders

1 (10 oz) can Coconut Milk

1 (12 oz) jar Salsa Verde

2 (14 oz) cans White Beans, drained

2 (14 oz) cans white corn, drained

1 (4 oz) can diced green chilis

1 1/2 tsp cumin

1 tsp garlic

salt and pepper

juice of one fresh lime

Delicious (probably not authentic) Indian Butter Chicken

INGREDIENTS

1 Tablespoon Olive Oil
1 sweet onion (diced)
1 jalapeño (seeds removed and diced)
2 cloves garlic (minced)
1 Tablespoon minced ginger
2 Tablespoons Garam Masala (I bought mine from Penney’s spices)
1 tsp turmeric
1 tsp salt
1/2 cup chicken broth
2 Tablespoons tomato paste
1 14 oz can diced fire roasted tomatoes
1 14 oz can coconut milk
1-2 Tablespoon corn starch
2 cups shredded rotisserie chicken

In a pan sauté the onions and jalapeño in olive oil until the onions are soft. Add garlic and ginger and sauté for 1 minute. Add seasonings, broth, tomato paste, tomatoes and coconut milk and bring to a simmer. In a separate Bowl add 1/4 cup of sauce with 1-2 T of cornstarch and then add to pan. Use and immersion blender to blend then add chicken. Serve over potatoes or rice!

Baked Provencal Chicken and Rice Casserole

Baked Provencal Chicken and Rice Casserole

Ingredients

·           1 cup USA Arborio rice

·           1/2 cup pitted Nicoise olives

·           1 clove garlic minced (optional)

·           1 pint cherry tomatoes halved

·           2 tablespoons olive oil

·           1/2 teaspoon red chili flakes

·           4 sprigs of fresh oregano thyme or rosemary (or a combination)

·           1 1/2 cups chicken stock

·           1 cup white wine

·           Sea salt

·           1 pound whole chicken thighs

Instructions

1.    Preheat the oven to 400 degrees F.

2.    In a large mixing bowl, combine the Arborio rice, olives, garlic, cherry tomatoes, olive oil, chili flakes, oregano, chicken stock, wine and 1/2 teaspoon sea salt. Fold the ingredients together until well-mixed. Transfer to a 10-inch oven-proof skillet or a 9 x 13 casserole dish and arrange in an even layer. Nestle the chicken thighs, skin-side up in the rice mixture and season generously with salt and pepper.

3.    Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Serve warm with a green salad on the side.

“Tom Kha Gai” Thai Chicken and Rice Casserole

“Tom Kha Gai” Thai Chicken and Rice Casserole

Ingredients

·           1 pound boneless skinless chicken thighs or breasts, cut into 2-inch pieces

·           1 cup arborio or bomba rice (though any short grain white rice will work)

·           1 large leek, white and light green parts only, halved and thinly sliced (see note)

·           1 bunch scallions, cut into 2-inch pieces

·           1 tablespoon finely chopped fresh ginger

·           2 medium garlic cloves, minced

·           One 14 ounce can full fat coconut milk

·           1 cup chicken stock or water

·           2 tablespoons fish sauce

·           2 tablespoons fresh lime juice

·           1/2 teaspoon sea salt

·           1 stalk lemongrass, cut into 3-inch pieces (optional)

Instructions

1.    Preheat the oven to 375 degrees.

2.    In a large mixing bowl, combine the chicken, rice, leek, scallions, ginger, garlic, coconut milk, stock or water, fish sauce, lime juice and salt. Fold the ingredients together until well-mixed. Transfer to a 9 x 13 casserole dish and arrange in an even layer. Nestle the lemon grass stalks in the chicken mixture, if using.

3.    Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Then, discard the lemongrass stalks, and serve hot.

Recipe Notes

Make sure your leek doesn’t have any grit. Cut in half lengthwise and fan out under the faucet to wash away any sand. Then thinly sliced into half moons. I like using arborio rice in this recipe because the extra starch helps thicken it without a béchamel. But you can use regular short grain white rice. It just might be a slightly wetter/soupier casserole.

Burmese Chicken Soup

Burmese Chicken Soup

Ingredients:

1 T oil

3 garlic cloves

1 inch piece of ginger, peeled and minced

1 shallot finely diced

1 T ground ginger

1 T turmeric

1 T ground coriander

½ tsp red pepper flakes

1 tsp salt

2 medium sweet potatoes, peeled and cut into ½” dice

2 cups chicken broth

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces

1 13.7 oz  can unsweetened coconut milk

Juice of 1 lime

1 bunch of cilantro, roughly chopped

Heat medium oil in stockpot or dutch oven. Saute the garlic, ginger and shallot until aromatic (about 3-4 minutes). Add spices and salt and saute another minute, stirring. Lower heat to medium, add the sweet potatoes and cook for about 6-8 minutes, stirring occasionally.  Deglaze pot wth ½ cup of chicken broth, scraping up any brown bits from the bottom of the pot. Add remaining chicken broth, chicken and coconut milk; bring to a simmer. Cover pot and simmer until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes. Add lime juice and desired salt. Stir in half the cilantro. Spoon into bowls, garnish with remaining cilantro and serve. Makes 8 cups.

Mango Salsa Chicken Tortilla Soup

1 jar Mango Peach Salsa (from Costco)

1/2 jar Jack’s Special Salsa (also from Costco)

1/4 c. olive oil

Simmer for 10 minutes, then add:

1 1/4 tsp. cumin

2 1/2 qts (80 oz) chicken stock or broth

5-6 chicken breasts chopped up (or just use rotisserie chicken meat from Costco!)

Add one large package of frozen corn close to when you want to serve soup so it doesn’t overcook (equivalent of about 3 cans of corn drained)

Bring all ingredients to a low boil, stirring as it heats up.  Simmer for a few minutes before serving.

Serve with any variety of these:  

shredded cheese, small tortilla strips, sour cream, avocado chunks, chopped cilantro, black beans

Julie's Ghost Chili (White Chicken Chili)

Ingredients:
Chicken (I use the pre-cooked rotisserie chicken from Costco, but you could cook your own)
1 large jar of green tomatillo salsa (I use the La Victoria Thick and Chunky Salsa Verde)
1 bag of dried white navy beans
1 onion
1 clove of garlic
1 small can of green chilis
1 block of cream cheese
chicken bouillon (I use the Knorr Caldo Con Sabor De Pollo)

Method:
Soak the beans overnight (per directions on the back of the bag). In the morning, drain the beans and put them in the crockpot along with the onion (diced), garlic (minced), and the can of green chilis. Add water (per directions on the bag - 6-8 cups) and 1 Tablespoon of chicken bullion. Cook on Low for 8-10 hours. Add the cooked chicken and the jar of green salsa and cook on high for 30 minutes. Microwave the cream cheese for 1 minute, then add to the soup and stir to combine.

Mexican Lasagna

Ingredients

• 1 lb boneless skinless chicken breast, cooked and shredded
• 1 cup sour cream
• 1 1/3 cups fire roasted salsa, divided, recipe follows
• 1 (4 oz) can diced green chiles
• 2 Tbsp chopped fresh cilantro
• 1 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 8 (6-inch) white corn tortillas, cut into quarters**
• 1 cup fresh corn (or frozen and thawed)
• 4 oz finely shredded Monterey Jack cheese (1 cup)
• 4 oz finely shredded Cheddar cheese (1 cup)

Directions

• Preheat oven to 350 degrees. In a large mixing bowl blend together sour cream, 1 cup salsa, green chiles, cilantro, chili powder, paprika, cumin, onion powder, and season with salt and pepper to taste. Fold in shredded chicken. Spray an 11 by 7-inch baking dish with cooking spray and spread 1/3 cup salsa evenly in bottom of dish. Layer 15 tortilla quarters evenly over salsa, slightly overlapping each other (the flat cut sides of tortillas should be facing the rim of dish and rounded sides facing inward). Spread 1/2 of the chicken mixture evenly over tortilla layer the sprinkle 1/2 cup corn evenly over chicken mixture layer. Spread 1/2 cup Monterey Jack and 1/2 cup Cheddar evenly over corn layer, the repeat this process once more (tortillas (you'll have 2 quarters left over), chicken mixture, corn, cheeses. Tent with foil and bake in preheated oven 40 minutes, then remove foil and bake 20 minutes longer. Remove from oven and allow to rest 5 minutes then cut and serve with fresh tomatoes, avocados (or guacamole), additional sour cream, fresh cilantro, lime juice and hot sauce as desired.
• 
  
• **Don't use flour tortillas, corn is a must for this. Also look for some that are fairly stiff and sturdy, not delicate and flimsy.
• Recipe Source: Adapted lightly from Food Network

Marilyn's Chicken Pasta Salad

Cook according to package directions:
12 oz. Bowtie Pasta
12 oz. Spiral Colored Pasta
2 Cups Chopped Celery
4 Green Onions, chopped
1 Cup Cashews
1 Cup Red Grapes, halved
20 oz. can Pinapple tidbits
4-6 Chicken Breasts, boiled and cubed

Dressing Mixture:
1 Bottle Kraft Coleslaw Dressing
1 Cup Mayonnaise
Lemon Juice to taste
Salt & Pepper

Crockpot Curry Chicken

 6 TO 8-5oz. pieces of chicken (breast or thigh)

2 cans cream of chicken soup

1/2c. water

1/2 tsp. chicken bouillon

2 T. Butter

1 T. Dry minced Onion

2-3 green onions, chopped

2 T. Curry Powder

Combine all ingredients in 4Q slow cooker. Cook 3-4 Hrs. on high. Serve over rice. P

Lemon Tomato Chicken Pasta

Ingredients:

8 oz. Rotini Pasta (or your choice), uncooked

1 Tbsp. Olive Oil

1 Lb. boneless skinless chicken breasts, cut into bite-sized pieces

3 cloves garlic, finely chopped

1 - 14.5 oz can Hunt's Petite Diced Tomatoes, undrained

1 - 8 oz. can Hunt's Tomato Sauce

2 Tbsp. fresh lemon juice

1/2 cup soft cream cheese spread

1 - .75 oz. package fresh basil, coarsely chopped

1/4 tsp. shredded lemon peel

Cracked black pepper (optional)

Directions:

Cook pasta according to package directions, omitting salt.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.

Stir together undrained tomatoes, tomato sauce, and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.

Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.

Variation: Sprinkle garlic salt on the chicken while it's cooking if you don't want to use actual cloves. Add dried basil when combining the tomatoes, sauce, and lemon juice if you don't have fresh basil.

Recipe from hunts.com

Mexican Casserole

Ingredients:

4 tsp. olive oil

6 Tbsp. sour cream

4 oz. shredded cheddar cheese

2 cups fresh sliced mushrooms

1 - 16 oz. jar salsa

2 cups cooked white rice

8 oz. boneless chicken halves, cooked and diced

Directions:

In a skillet, heat oil over medium heat. Saute mushrooms.

Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.

Bake at 350 F for 25-35 minutes

Recipe from allrecipes.com

Swiss Chicken

6-8 Boneless Chicken breasts
Sliced Swiss Cheese, even slices to cover chicken
1 Can cream of chicken soup
1/2 C. Milk
1 Cube butter, melted
2 C. Pepperidge Farm herb stuffing (blue bag)

Place chicken breasts in baking dish.  Cover with slices of Swiss cheese.  Make a sauce with soup and milk and pour over chicken.  Mix butter and stuffing and sprinkle over top of chicken and cheese.  Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and bake and additional 30 minutes  or until chicken is done.

Chicken and Potato Bake

Ingredients:

Desired amount of chicken tenders or bone-in chicken pieces

1 1/2 lb. baking potatoes (about 3) cut into thin wedges

1/4 cup Kraft Zesty Italian Dressing

1/4 cup grated parmesan cheese

1 tsp. Italian Seasoning

Directions:

Heat oven to 400 F

Place chicken and potatoes in 9x13 baking dish

Top with dressing; sprinkle with cheese and seasoning. Cover.

Bake 1 hour or until chicken is done (165 F), uncovering after 30 min.

Recipe from Kraftrecipes.com

BBQ Chicken Pizza

Ingredients:

1 can Pillsbury Pizza Dough (I used the thin crust)

1 cup BBQ Sauce

2 cups or so of left over chicken from BBQ Chicken Sandwiches

2 cups shredded mozarella cheese

1 red pepper

1 green pepper

1 Tbsp Italian Dressing (I use Kraft Free Zesty Italian)

Directions:

Prepare pizza dough as directed on package

Saute peppers until tender

Spread BBQ Sauce within 1 inch of edge of dough

Layer with cheese, chicken, and peppers

Bake according to package directions or at 450 for 18-22 min. if you make your own dough

Shredded BBQ Chicken Sandwiches

Ingredients:

1 (4 pound) bag frozen boneless, skinless chicken breasts

1 (16 oz.) bottle BBQ sauce (we like Sweet Baby Ray's Honey BBQ)

1 cup water

2 dozen hamburger buns or French rolls

Directions:

In the morning, place chicken breasts in crock pot, frozen. Pour barbecue sauce and water over top and cook all day on low heat. Before serving, shred chicken with two forks to pull it apart and mix in sauce well. Spoon onto buns or rolls.

Italian Crockpot Chicken

James chowed this down tonight. That's always a good sign :)

Ingredients:

4 to 6 boneless, skinless chicken breasts

1 (10 3/4 oz.) can cream of chicken soup

1 (8 oz.) package cream cheese softened

1 packet Good Seasons Italian dressing mix

Directions:

Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice.

Chicken Croissant Sandwiches

2 C. Cubed Chicken (cooked-I boil or bake it)
1 C. Celery (diced)
1 C. Toasted Slivered Almonds
2-4 C. Grapes (depending on how "grapey" you like it)
Mix the above together and then add the dressing:

Dressing:
1 C. Mayonnaise
3 T. Lemon Juice
3 T. Sugar
2 t. Pepper
1 t. Salt

Serve on Croissant Rolls.  Put mixture in rolls just prior to serving so rolls don't get soggy.

Pasta Primavera

Ingredients:

3 cups penne pasta, uncooked

2 Tbsp. Kraft Light Zesty Italian Dressing (I use enough to cover the bottom of the skillet.)

1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

2 zucchini, cut into bite-size pieces

1 1/2 cups cut-up fresh asparagus (1-inch lengths)

1 red pepper, chopped

1 cup chicken broth

4 oz. Neufchatel cheese (1/3 less fat cream cheese), cubed

1/4 cup grated parmesan cheese

Directions:

COOK pasta in large saucepan as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add vegetables; cook 10 to 12 min. or until *chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is melted, stirring constantly. Stir in Parmesan.

DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

*You can also bake the chicken sprinkled with Italian seasoning in the oven according to package directions, then add to vegetable mixture.

Notes:

For a creamier pasta you can once and a half the chicken broth (1 1/2 cups) and cheeses (6 oz. Neufchatel and a heaping 1/4 cup parmesan).