Chicken Artichoke Casserole

My mother-in-law made this on Sunday and it was so good that I had to share!

Chicken Artichoke Casserole

½ lb. fresh mushrooms, sliced

2 Tbsp. butter

14 oz. chicken broth

3 lbs chicken breast tenders

1 (14 oz.) can artichoke heart quarters, drained

¼ cup butter

¼ tsp. salt

⅛ tsp. pepper

¾ cup half & half

½ cup Parmesan cheese

2 Tbsp. cooking sherry

½ tsp. dried rosemary, crumbled

View full recipe

Saute mushrooms in 2 Tbsp. butter until golden brown. Set aside.

Place chicken in simmering broth in single layer. Cover. Cook 20 minutes. remove from broth. Save ¾ cup broth.

Arrange chicken slightly overlapping in a 8“ x 12” casserole dish. Top with artichokes.

Melt ¼ cup butter. Stir in flour, salt & pepper until smooth. Gradually stir in ¾ cup chicken broth and half & half. Cook & stir as mixture boils and thickens. Blend in Parmesan, sherry and rosemary. Pour over artichokes. Sprinkle mushrooms on top.

Bake at 325° for 30 minutes.

***Great with Garlic Mashed Potatoes!

Crock Pot Chicken w/Black Beans and Cream Cheese

I like to search recipezaar when I'm in the mood to try something new. I always search by rating. If 900 people give a recipe and average of 4 1/2 out of 5 stars it must be pretty good. I was looking for something easy because I had a busy Saturday ahead of me and the missionaries coming over for dinner at 5:00. Enter Crock Pot Chicken w/Black Beans and Salsa.
It's not the most appetizing to look at, but you won't care once you taste it. And it's so easy!

4-5 frozen boneless, skinless chicken breasts
1 (15.5 oz.) can black beans, drained
1 (15 oz.) can corn, drained
1 (15 oz.) jar salsa, any kind
1 (8 oz. ) package cream cheese

Place FROZEN chicken breasts in crock pot.
Add beans, corn and salsa.
Cook on high for 4-5 hours or until chicken in cooked.
Add cream cheese (just throw it on top) and let sit until melted.
Stir & enjoy!

This is excellent with sweet corn bread.


***Note: Someone on recipezaar commented that using hot salsa would give this more flavor. I used wal-mart's Great Value brand of hot salsa and it was excellent. The next time I made it, I used Pace's Picante Hot Salsa. It was SO HOT that we couldn't eat it. We tried. We really hate to throw away food, but we simply couldn't eat it. So, if you're sensitive to heat, be careful of the salsa you choose.

Honey Chicken

I got this recipe a few weeks ago and have already made this chicken 3 times!  My kids LOVE it and it's SO easy!

Honey Chicken
1/2 C honey
1/2 C melted butter
1/4 C mustard
1 tsp salt
1 tsp curry powder
Mix together and pout over an 8x8in pan full of chicken breasts.  Bake on 350 for 50-60 min or until chicken is cooked through.  Serve on rice.

I have to double this for my family and use a 9x13 pan of chicken, and I use chicken tenders instead of chicken breasts.

Sweet and Sour Chicken

I love this recipe. It is easily one of my favorite dinners and it is pretty easy to make. The first time you make it, you might want some help just because they are so many things going on at once. After one time of needing help while I made it, I was ready to make it by myself. It has a great taste but be careful about breathing in the sauce while it is cooking on the stove. It is pretty pungent stuff.

This dinner also reheats pretty well, so I make extras and my husband takes it to work the next day for lunch.


This meal is easiest made in an electric skillet.

Chicken Ingredients :
2- 3 lbs of chicken
cornstarch
3 eggs
Cut chicken into pieces. Make a bowl of cornstarch and add a little bit of garlic salt. Make a bowl of the eggs whisked. Dips the chicken into the eggs and then into the cornstarch. Put in at pan at 375 , pretty hot with oil. Brown in sections, set aside on paper towel. Add oil each time each time you add a new batch.

Sauce –

3 cups of sugar

1 ½ c. vinegar

1 ½ c. chicken broth (or water and a bouillon cube)

3 tbs ketchup

3 tbs soy sauce

3 teaspoons garlic salt

Simmer 5-10 minutes

Turn down electric to 240

Pour liquid in pan

Stir in thickening of 2-3 tablespoons cornstarch with water, then stir in pan.(in a thickening all you do is add the right amount of cornstarch and then add enough water to make a small paste. This will help thicken your sauce up.)

Szechuan Chicken Noodle Toss

I just made this for my family a couple days ago and we all loved it. Plus it was really easy, so I loved it even more.

Szechuan Chicken Noodle Toss

4 quarts of water
6 oz thin spaghetti
1 pkg (16 oz) frozen oriental vegetables
1 T margarine
1 lb boneless skinless chicken breasts, cut into 2-inch strips
2 garlic cloves, minced
1/8 t crushed red pepper flakes
1 T canola oil
1/3 c stir fry sauce
3 green onions, chopped

Bring water to a boil, add spaghetti; cook for 4 minutes, then add veggies; cook 3-4 min longer until spaghetti and veggies are tender. Drain. Toss with margarine; set aside and keep warm.

In nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until chicken is no longer pink. Add stir fry sauce; heat through. Add onions and spaghetti mixture; toss to coat.

Yield: 4 servings

Pasta!!

We had this at a friends house recently and it was SO yummy, I'm planning on making it for dinner tonight!

CHICKEN, GARLIC & SUNDRIED TOMATO PASTA   

INGREDIENTS

1 (16 ounce) package farfalle pasta
1/2 cup butter
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces (what I usually do is 2 or even 2 ½ large chicken breasts – a little more chicken than what this asks for, and a little less pasta – maybe 12-13 ounces pasta so it is more meaty but the “sauce ratio” is still the same)
1/3 cup sun-dried tomatoes, rehydrated in water and chopped into pieces
2 tablespoons grated Romano cheese (I use more, probably about ¼ cup or so)

DIRECTIONS
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.

Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add bite size chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese.

Toss cooked and drained pasta with chicken sauce. Serve warm.

Sesame & Ginger Chicken

So this has lime, not lemon. But close enough, right?
I just tried this the other day and it was delicious! And super healthy too. And of course easy!

Sesame & Ginger Chicken Lettuce Wraps
1 lb boneless, skinless chicken breasts, cut in bite-size pieces
1/4 c Asian-style dressing with sesame and ginger
2 c julienned carrots
1/8 tsp crushed red pepper
1 head butterhead lettuce, leaves separated
1/4 c honey-roasted peanuts, chopped
Lime wedges

Sprinkle chicken with salt and peppers. Lightly coat a large skillet with nonstick cooking spray; heat over med-high heat. Add chicken; cook and stir for 3 min or until browned. Add 1 TBSP dressing and the carrots to skillet; cook and stir for 2-3 more min or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper.
Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges.
Serves 4
(231 cal, 7 g fat, 436 mg sodium, 3 g fiber)

Chicken Salad

I love chicken salad sandwiches and my cousin, AKA Super Mom (the one with the quints!), gave me this recipe! It has some weird ingredients but is SO good!

My Favorite Chicken Salad Recipe

6 cups cubed cooked chicken breasts (you can also use one big can of chicken from Sam's Club)
1 cup sliced water chestnuts (towel dry from the can)
2 cups chopped celery
1 (20 oz) can crushed pineapple (towel dry)
2 cups red seedless grapes, halved
2 cups slivered almonds
1/2 cup chopped green onion
1/4 cup chutney (this looks like orange marmalade, it's usually in the section with the oriental sauces and salad dressings at the grocery store)
3 cups mayo
2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 teaspoon curry powder (don't leave it out!)

Mix all together in BIG bowl. Serve on bed of lettuce with chow mein noodles on top or in croissants as sandwiches.

Chicken Marinade

I love that the ingredient of the week is soy sauce.  I think soy sauce is a great way to add some flavor to marinades and homemade chinese food.  Here's a good chicken marinade:

Chicken Marinade

1 ¼ c. 7-up

½ c. soy sauce

½ c. peanut oil

¼ t. garlic powder

¼ t. horseradish

lemon juice 

Combine and marinate 3 lbs. chicken overnight.  Grill.

Shredded Chicken Enchiladas

* uber kid friendly *

4 c. cooked shredded chicken

1/4 c. flour3

cubes chicken bouillon

2 c. shredded cheese

1 can chopped green chilies

1/4 c. butter

2.5 c. boiling water

8 oz. sour cream

10 tortilla shellschives (to taste)

*I also add 5 oz. finely minced frozen spinach -- we love the texture, and I like to squeeze in as many veggies as possible*

*Boil water, add bouillon and dissolve.

*Melt butter, add flour -- add into water & bouillon, stir until thickened. Remove from heat, put into bowl, add sour cream.*

Set aside two cups of sauce.

*Add chives, chicken, cheese *& spinach*

*Roll into tortillas.

*Top with sauce, sprinkle with cheese.

*Bake at 350 for 25-35 min.

We love it

*This reheats well, too. I use this on busy days -- I like to make it early in the day, and then pop in the oven when we get home from whatever events we have. Enjoy! *

Chicken Danielle

This creamy, wine infused dish makes a romantic dinner. Served over pasta, and filled with tender chicken and sauteed mushrooms, it is a great all in one meal when served with a salad. It takes a bit of work, but tastes restaurant quality.


6 tablespoons butter, divided
1 (10.75 oz) can cream of mushroom soup
4 skinless, boneless chicken breasts
salt and pepper
¾ cup heavy cream
6 ounces button mushrooms, sliced
½ tsp chopped fresh rosemary
¾ cup Marsala wine, divided
¼ tsp chopped fresh thyme
1 (10.75 oz) can cream of chicken soup
1 (12 oz) box cooked linguini pasta

1. Melt 4 Tbsp butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4-7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
2. In a separate skillet, melt the 2 remaining Tbsp butter over medium high heat and sauté mushrooms. Add ¼ cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
3. Preheat oven to 375 degrees F.
4. Add both cream soups to reserved chicken drippings. Mix soups well with drippings till no lumps remain. Heat skillet back to medium high heat. Slowly add cream, stirring constantly. Add remaining wine and rosemary and thyme. Simmer till bubbly, then add mushrooms and stir.
5. Pour sauce over chicken breasts. Cover with foil and bake for 30-45 minutes.
6. Cook pasta according to package directions. Add a little butter or oil to prevent sticking.
7. Serve chicken and sauce over pasta.
Serves 4

Chicken Supreme

Yum! I got this recipe from my mom a couple months ago and it's so good! And it's perfect for Sundays because you can have it cooking while you're at church!

Chicken Supreme
2-3 (2 oz) pkgs thinly sliced lunch meat ham
8 slices bacon
8 boneless skinless chicken breasts
2 cups sour cream or plain yogurt
2 cans cream of chicken soup

Night before: Put layer of ham slices in a greased 9x13in pan. Roll strip of bacon around each breast and place on top of ham. Mix soup and sour cream together and put over top of chicken. Refrigerate overnight.
Bake covered (otherwise it will be dry!) 300 degrees 3-4 hours.
*Cook on top of a cookie sheet as sauce tends to boil over.

Chicken over Rice...with bacon

This is yummy!!!

In a 9x13 pan lay bacon in a single layer covering the bottom. Then add 2 cups rice top with enough chicken to cover. and add 4 cups water, then add 1 can cream of celery soup (without the water). However I like it with 1 can cream of..celery, chicken and mushroom. Yum yum yum!!! bake in a 350 oven for 1 hour or until rice is done and chicken is cooked.

Chicken Salad

It's a no-brainer, but we like to have a fresh salad topped with warm grilled or sauteed chicken. We eat this even though it's winter(technically). The best way I have to get my kids to eat salad is to put all the fixings in different bowls, like cheese, croutons, shredded carrots, lettuce, chicken, tomatoes. Then let them assemble their salads and choice of dressing. It takes just minutes to prepare and is good for you and a change from all those heavy meals. Serve with soup and bread if it's not filling enough(like for my husband, salad is just something he has to eat before the main dish is served).

Chicken and Wild Rice Salad with Strawberries

Okay, when you look at this recipe, you are going to think it sounds really gross. I thought that too. Then I tried it and I LOVE it. I ate this at a RS training meeting and everyone loved it so much they had to send out the recipe. They served it with a croissant, and it was delicious. It is a great summer salad or baby/wedding shower salad. I hope you enjoy it!

Chicken Strawberry
Wild Rice Salad
This serves about 6-8 people

2 cups cooked diced chicken
1 cup halved strawberries
¾ cup cooked wild rice
½ cup crumbled feta cheese
½ cup blanched (not cooked) broccoli (small) flowerets
½ cup chopped green onions
½ cup slivered almonds
½ cup crumbled bacon
1 tablespoon white onion, very thinly sliced (I don't add this, there are onions in the dressing and I'm not a huge onion fan, so this is a little overwhelming to me)

Dressing
Using a blender, blend the following together:
1 bunch of chopped green onions
½ cup sugar
¾ cup canola or vegetable oil
(do not use olive oil, it is too strong a flavor)
1 tablespoon prepared honey mustard
¼ cup white wine vinegar
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon orange zest (sometimes i don't have this so I just leave it out)
1 tablespoon lime juice

Once blended, add in:
1 heaping tablespoon poppy seeds
Pour prepared dressing over top just before serving. Pour to
moisten, do not drench.

Chicken Salad Sandwiches

This easy chicken salad makes the classic bridal/baby shower sandwich. Just serve on cresent rolls(like from Sam's/Costco). Tasty and saves so much money when you don't have to buy it pre-made.

4 cups cubed, cooked chicken meat (buy a fresh rotisserie chicken)
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper (I leave this out, but you don't have to)
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

DIRECTIONS
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on cresents.

Apricot Jalapeño Glazed Chicken

I tried a new yummy and healthy recipe the other day that I thought I would pass on. It isn't spicy even though it has a jalapeño in it, I guess if you wanted it to be spicy you could add more. It is kind of like a sweet and sour chicken, try it out! I am all over one skillet meals that are easy to make.

Apricot Jalapeño Glazed Chicken

4-6 Chicken breasts, cut into chunks (I used 4 big Sam's club breasts and it was perfect)

1 (10.75 oz) can Chicken broth

3/4 cup Apricot preserves1 Jalapeno, remove stem and seeds and chop (my jalapeño was kind of small I might add more next time)

1 Tablespoon Soy sauce

1 Tablespoon Cornstarch

1 Tablespoon Water

Chopped pecans for topping (optional) I might toast mine next time.

1. Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.

2. Add chicken broth, jam, soy sauce, and jalapeño. Simmer for 20 minutes or until chicken is done.

3. Remove chicken from skillet. Add mixture of cornstarch and water to thicken the sauce(I doubled this to make my sauce thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

4. Serve over rice, top with pecans.

We made this with a side of peas and a garden salad, what a yummy well rounded meal it made!

Oriental Chicken Salad

This is a really tasty and filling salad. I leave out the onions and oranges, but that's just us. I love the red wine vinegar dressing. Tangy and sweet. Everything can be made during naptime, too!

Ingredients:
1 large pkg. Coleslaw mix (shredded cabbage and carrots)
1 head romaine lettuce
3 green onions, chopped
2 pkg. Ramen noodles, broken into small pieces
1 pkg. Slivered almonds
1 small can mandarin oranges, drained
½ - 1 pound boneless chicken breasts
½ cup plus 2 Tbsps vegetable or olive oil
¼ cup red wine vinegar
4 Tbsp soy sauce
¼ cup sugar
garlic powder
pepper
3 Tbsp butter or margarine

1. Cut chicken up into bite-sized pieces. Place in a large plastic bag with 2 Tbsp oil, 2 Tbsp soy sauce, dash garlic powder, and a dash of pepper. Mix in bag and marinate 30-45 minutes in the fridge.
2. Cook chicken over medium heat in a skillet, stirring till cooked through. Remove from pan and place in large bowl.
3. Wipe skillet with a paper towel to remove chicken drippings and add 2 Tbsp butter, a dash of garlic powder and the Ramen noodles. Brown lightly. Then place noodles in the bowl with the chicken.
4. Using the same skillet and the remaining butter, toast the almonds till light brown. Place in bowl also.
5. Make dressing by whisking together ½ cup oil, the red wine vinegar, 2 Tbsp soy sauce, sugar and a dash of pepper.
6. Add chopped romaine to coleslaw mix and add oranges in a large bowl. Top with chicken/noodles/almond mixture and serve with dressing.

Serves 4-6

Chicken Enchilada Casserole

I've started a tradition in our home of "Mexican Monday" which just includes making Mexican food for dinner every Monday. It helps me focus in on what to make instead of having to think through 1000s of recipes to cook for that night. We could probably eat Mexican food 6 days a week (Italian on the other) but at least we have it on Mondays. Ohhh, I love Mondays!

Here's one of our favorite recipes...it takes a little work but it 100% worth it! The flavor is to die for!

1 1/4 pounds skinned and boned chicken breast halves
2 tablespoons olive oil, divided
1 large onion, chopped
4 garlic cloves, minced
1/4 teaspoon ground red pepper
2 (14 1/2-ounce) cans Mexican stewed tomatoes
2 (4.5-ounce) cans chopped green chiles
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 tablespoons fajita seasoning
2 cups half-and-half
9 (5-inch) corn tortillas, cut in half (I use as many as I want)
1 (8-ounce) package shredded Mexican cheese blend
Toppings: sliced green onions, sliced ripe olives, salsa, sour cream

Cook chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. Remove from pan; cool and shred chicken (or cook it in your crock pot at the beginning of the month, freeze some and pull it out of the freezer for this...saving you like 20 minutes and extra dirty dishes that your husband will do, of course.)

Saute onion and garlic in remaining 1 tablespoon hot oil until tender. Add red pepper and tomatoes; cook, stirring occasionally, 10 minutes or until most of liquid evaporates. Remove from heat, and stir in chicken and green chiles.

Melt butter in a heavy saucepan over low heat; whisk in flour and fajita seasoning until mixture is smooth. Cook, whisking constantly 1 minute. Gradually whisk in half-and-half, and cook over medium heat, whisking constantly, until mixture is thickened and bubbly.

Spread 1/2 cup white sauce in a lightly greased 13- x 9-inch baking dish. Arrange 6 tortilla halves over sauce. Top with half of chicken mixture and 2/3 cup shredded cheese. Repeat layers once. Spoon 1/2 cup sauce over cheese; top with remaining tortilla halves. Spoon remaining sauce over tortillas. Reserve remaining cheese.

Cover and bake at 350 for 40 minutes or until thoroughly heated. Sprinkle with remaining cheese, and let stand 10 minutes. Serve with desired toppings. Yield: 8 servings.
Taken from Southern Living Easy Entertaining

Mexican!!!

I LOVE Mexican food. I've also been really bad at posting recipes lately, sorry, but I've been out of town. So, I decided to post two of my favorites. Anyone who is from or has been to Utah, knows about Cafe Rio, right? Well, I love it, so I like to make Cafe Rio salad all the time, here's a recipe for their rice and their creamy tomatillo salad dressing. We even use the dressing as chip dip, we like it so much! I'm also posting a recipe for my favorite chicken marinade. The recipe says to marinade it then grill it, but I don't have a grill, so I just put the marinade and the chicken in my crockpot, cook it all together, then shred it for tostadas. Most of the time, I double the chicken so I can freeze a bag... this is by far my most favorite way to eat chicken and mexican food!!!!!

Chicken Tostadas

MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
Optional toppings: salsa, guacamole, sour cream, cilantro, green onions

CAFE RIO DRESSING
2 cups mayonaisse
2 cups sour cream
10 sprigs of cilantro
3 tomatillos (green tomatoes looking things. They have a husk on them, you just peel it off, half the tomato and throw it in the blender)
2 green onions (washed and chopped)
2 cloves of garlic
1 jalapeno pepper (seeds and all - if you like it spicy. Sometimes I leave this out completely, or I add a can of green chilis)
juice of 1 lime
1 or 2 tsp. of salt (depends on how much salt you like)

Place all ingredients in the blender and blend until smooth. Dressing lasts for 2 weeks in refrigerator.

Cafe Rio Rice:
4 tbls butter
2 1/2 cups rice
4 1/2 cups chicken broth
1 1/2 tsp salt
juice of 4 small limes or 4 tbls lime juice
4 tbsp chopped cilantro
1/2 tsp cumin

Put in a pot, bring to a boil, and simmer until rice is done. I had to add a little more water, and at the very end, I take it off the burner and I put the lid on to let it steam a little, that seems to make it just right. We eat this with any mexican food, put it on salad, and eat it with our tostadas.

Buen Provecho!