Chicken Tortilla Dippers

Found this recipe at Sunday Baker.  It's fabulous and super easy.  The original recipe calls for using the oven, but we made these in our quesadilla maker.  My toddler actually ate spinach (and for that matter, so did my husband!) with these!

Ingredients:

2 whole wheat tortillas

1 boneless, skinless chicken breast, cooked and shredded

Finely chopped spinach

1/4 c. shredded mozzarella

1/8 c. shredded Parmesan

1 T. olive oil

1 clove minced garlic

1/2 c. marinara sauce

What to Do:

1. Preheat the quesadilla maker (or your oven to 400*F).  Spread 1/2 T. of the olive oil on the top of a tortilla.  Sprinkle with half of the minced garlic.  Top with the chicken, spinach, and cheese.  Spread the remaining garlic and olive oil on the bottom of the other tortillas and put over the top.

2.  Close into the quesadilla maker and cook until done (or cook in oven for 10 - 12 minutes, or until the tortilla is crispy golden and the cheese is melted).

3.  Serve with a side of warm marinara dipping sauce.

Spicy Oven-Fried Chicken

The original recipe is from Elizabeth Hinlely, from allrecipes.com. On that site it's called Oven Fried Chicken III. However, using a few of the comments left by others, I adjusted this recipe to how it appears below.  We served it for company the other night, and we all enjoyed it.  It has just enough bite to be interesting, but it's not overpowering.  

Ingredients:

2 - 3 lbs. of chicken (can be white or dark meat, with or without bones)

1 c. dried Italian bread crumbs

1 tsp. garlic powder

1 tsp. salt

1 tsp. ground black pepper

1/2 tsp. cayenne pepper

1 tsp. dried thyme

1/2 tsp. paprika

1/2 c. Miracle Whip

1/4 c. Milk

Directions:

1.  Preheat oven to 350*F.  Lightly grease a 9x13 inch baking dish.

2.  In a medium bowl mix together the bread crumbs and spices.

3.  In another small bowl mix together the Miracle Whip and milk.  Coat the chicken pieces with the Miracle Whip mixtures.  Place chicken pieces in the bread crumb mixture and turn until well coated.  

4. Place in baking dish and bake for 45 - 60 minutes (until juices run clear).

Clubhouse Chicken Squares

We came across this recipe in the Higbee Family Cookbook (on my husband's side), contributed by Kyle Deal. It's a great recipe for a hot day when you don't feel like a heavy hot meal.  Careful though, they can become addicting, and then you'll eat more than you meant to!

What You'll Need:

2 pkg. crescent rolls

2 Tb. mayonnaise (we used Miracle Whip)

1 tsp. dill mix

1/2 small cucumber, diced

1/2 c. cheddar cheese, shredded

6 slices bacon, cooked and crumbled (or abt. 1/3 c. bacon bits)

1 pkg. cream cheese, soft

1 sm garlic clove, pressed

1 can (10 oz) white chicken, drained

2 plum tomatoes, diced

What to Do:

1.  Preheat oven to 375*F.  Unroll the crescent rolls across a baking sheet.  Roll dough to seal perforations and press up sides to form crust.  Bake 12-15 minutes or until golden brown. Remove from oven:  cool completely.

2.  In mixing bowl, combine cream cheese, mayonnaise, garlic and dill, mix well.  Spread cream cheese mixture evenly over crust; top with chicken.  Place cucumber, tomatoes, cheese and bacon over chicken. Refrigerate 30 minutes.  Cut into squares.

Italian Chicken

This is my go-to recipe that I have been making for years (with many variations).  When you're totally out of ideas, this is where to look!  

What You'll Need:

Frozen Chicken Breasts (1/2 - 1 per person - depending on age and appetite of person)

Fat Free Italian Dressing (the kind in the bottle - not the powder)

Italian Bread Crumbs 

Cooking Spray

What to Do:

1.  Preheat oven to 350*.  Spray the bottom of a baking dish (size will depend on how many breasts you are cooking) with cooking spray.

2.  Place chicken breasts (still frozen) in baking dish.  Cover in Italian dressing (you might just use the entire bottle!).  Sprinkle with bread crumbs (this is totally to your taste and preference here) until each breast is coated.

3.  Bake in 350* oven for 1 hour.  Check to make sure the chicken is cooked through by cutting through thickest part of largest breast - if it's not pink, you're good to go!

Nacho Cheese Chicken Chowder

Found this yummy soup recipe in the 2011 Diabetic Living Magazine.  We all enjoyed it!  

What You'll Need:

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

1 (14.5 oz) can Mexican-style stewed tomatoes, undrained

1 (14.5 oz) can no-salt-added stewed tomatoes, undrained

1 (10.75 oz) can condensed nacho cheese soup

1 (10 oz) package frozen whole kernel corn (2 cups) 

Shredded cheese (optional)

Crushed chips (optional)

What to Do:

1.  In a 3 1/2 - or 4- quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.

2.  Cover and cook on low-heat setting 4-5 hours or on high-heat setting 2-2 1/2 hours.  If desired, sprinkle each serving with cheese.

3.  Top with cheese and chips, if desired.

Nutritional Info (for just the soup) per serving (1 1/3 c.):  213 cal, 5 g. fat (2 g. sat. fat), 630 mg. sodium, 23 g. carbs, and 21 g protein

Chicken Enchilada Casserole for Diabetics

Have I ever mentioned how awesome my husband is?!!?  When we discovered that I had gestational diabetes, he spent hours online finding websites, recipes, and other resources to make sure that I would be happy and healthy.  It's hard to tell someone who loves to cook to cut out carbs -eek!  I especially love Mexican food, but tortillas are just not that great for me.  So, when he found this recipe we both agreed that we needed to give it a try.  It was actually quite good, and I would definitely serve it again.  This recipe was posted by Annacia here.

What You'll Need:

3/4 c. water

1/2 c. chopped onions

1/2 tsp. chicken bouillon, instant granules

2 garlic cloves, minced

1/8 tsp. ground black pepper

1/2 c. fat free sour cream

2 Tb. nonfat dry milk powder

1 Tb. all-purpose flour

1 1/2 c. chicken breasts, shredded cooked (abt. 8 ounces)

1 (8oz) can no-salt-added tomato sauce

1 (4oz) can diced green chili peppers, drained

2 Tb. fresh cilantro, snipped (or 1/2 tsp. ground coriander)

nonstick cooking spray

4 corn tortillas, 6-inch, cut into 1-inch wide strips

1 c. black beans, rinsed and drained

1/2 c. reduced-fat Monterrey jack cheese, shredded

Fresh cilantro leaves (optional)

What to Do:

1.  Preheat oven to 350*F

2.  In a medium saucepan, combine the water, onion, bouillon granules, garlic, and black pepper.  Bring to boiling; reduce heat.  Cover and simmer about 3 minutes or until onion is tender, DO NOT DRAIN.

3.  In a small bowl, combine sour cream, nonfat dry milk powder, and flour; add to onion mixture.  Cook and stir until thickened and bubbly.  Remove from heat; stir in chicken.  Set filling aside.

4.  In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro, set aside.

5.  Coat a 2-qt baking dish with nonstick cooking spray.  Arrange tortillas strips in the baking dish.  Top with chicken filling, then top with beans, and finally top with tomato sauce mixture.

6.  Bake for 25-30 minutes, or until heated through.

7.  Sprinkle with cheese.  If desired, garnish with cilantro leaves.  Let stand for 5 minutes before serving.

Nutritional Note:  This recipe makes 6 1-cup servings, with each serving having 151 calories, 1.7 grams of fat, 8.8 grams of protein, and 25.9 grams of Carbs - quite impressive!

Chicken Cordon Bleu

This recipe is based on one that I found at allrecipes.com, but altered a bit using many of the user suggestions.  We really enjoyed it, and homemade Chicken Cordon Bleu is actually a lot healthier for you than the stuff you buy premade.  

What You'll Need:

4 skinless, boneless chicken breast halves

1/4 tsp. salt

1/8 tsp. ground black pepper

6 slices Swiss of Provolone cheese, divided in half

4 slices cooked ham (possibly more!)

2 eggs, beaten

1/2 c. seasoned bread crumbs

Butter

1 can Cream of something soup (can be mushroom, chicken, celery....  whatever you prefer)

1/2 c. sour cream

1 Tb. lemon juice

What to Do:

1.  Preheat oven to 350*F.  Coat a baking dish with nonstick cooking spray.

2.  Slice the chicken breasts through the center to create 1/4 inch thick chicken fillets.  (Or, if you prefer to take your aggressions out on the chicken, pound it down to that depth instead!)

3.  Sprinkle each piece of chicken on both sides with salt and pepper.  Place 1 cheese slice and 1 ham slice on top of each breast.  Roll up and secure with a toothpick.  

4.  Take each chicken roll and cover it with the egg wash, then place in baking dish and sprinkle evenly with bread crumbs.  Place a small pat of butter on top of each chicken roll.

5.  Bake for 30-35 minutes, or until chicken is no longer pink.  Remove from oven, and place 1/2 cheese slice on top of each breast.  Return to oven for 3-5 minutes, or until cheese has melted.  Remove toothpicks, and serve immediately with sauce.

To Make the Sauce:

Heat together the Cream of Something soup, sour cream and lemon juice.  Serve on top of the chicken cordon bleu!  Yummy!

Here's an inside peek at what your roll should look like when finished!

Cheesy Chicken and Salsa Skillet

You can find the original recipe here. Below you'll find how I made it. We loved it!

Ingredients:
1 box whole wheat penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 c. medium salsa
1 c. frozen corn, thawed
1 c. bell pepper strips (fresh or frozen)
1 1/2 c. shredded cheese

What to do:
1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat for 10 minutes, or until chicken is done, stirring occasionally.
3. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 minute, or until cheese is melted.

Lion House Creamy Chicken Noodle Soup

This recipe (and the picture) are from my friend Shelly Sutton. She made this yummy soup for a lunch we had together once, and it was scrumptious! With fall and winter coming up, I know I'll be using this recipe often. Thanks Shelly!

Ingredients:

2 teaspoons (or cubes) chicken bouillon

4 cups canned chicken stock/broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/2 cup whole milk
2 cups cooked diced chicken
4 cups cooked egg noodles

What to Do:
Heat chicken stock/broth and bouillon together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts or 10 one cup servings.

Oven-Fried Chicken

This is a very basic, simple, and delicious recipe I found on the side of a cereal box, by Marlene Sorosky Gray. Highly recommended!

Ingredients:
3 1/2 lbs. chicken pieces - rinsed and patted dry
2 eggs
1/4 c. milk
2 1/2 c. crushed cornflakes
2 tsp. salt
1/2 tsp. ground black pepper
3 Tb. melted butter

What to do:
1. Position rack in upper third of oven. Preheat oven to 350*. Line a baking sheet with heavy foil and grease the foil.
2. In a pie dish or shallow bowl, whisk together eggs and milk. In another shallow dish, stir together cereal, salt and pepper.
3. Dip the chicken into the egg mixture and then into the cereal mixture, patting with your hands to make the crumbs adhere. Arrange chicken on prepared baking sheet. Drizzle with melted butter.
4. Bake until crisp and golden, 40-50 minutes.
Makes 4 servings

Chicken Enchiladas

A lot of people serve chicken enchiladas with a sour cream style sauce. Although I think that's yummy, I much prefer this version of chicken enchiladas with a tomato sauce base. My mother would make these enchiladas (using beef or chicken) all the time while we were growing up and I have always loved them. Now I make them for my husband and daughter who both equally love them. Even better - they're super easy!

What You'll Need:
1 pkg. tortillas (I get the burrito size ones)
2 cups shredded cheese (any flavor you prefer)
1 pkg. Enchilada seasoning (and the tomato paste/sauce and water to make it)
1 lb. cooked and shredded chicken

What You'll Do:
1. Preheat oven to 375*. Using a saucepan, follow the instructions from the envelope (I prefer Lawry's) to make the enchilada sauce.
2. In a bowl combine cooked and shredded chicken and 1-1/2 c. cheese.
3. Pour half the enchilada sauce in the bottom of a 9x13 pan. Coat each tortilla in the sauce from the pan (refilling as often as needed). Then place 1/3 c. chicken/cheese filling inside. Roll up and place seam side down in pan.
4. Once pan is full pour remaining sauce over the enchiladas and sprinkle the remaining cheese on top.
5. Bake at 375* for 20 minutes.

Chicken and Rice Casserole

So easy and so yummy!

Ingredients:
1 box Rice-a-Roni Herb and Butter
1 c. brown rice
4 chicken breast halves, cut in strips
2 cans cream of chicken soup
1 c. milk
3 c. water
1 c. shredded cheese
1 c. crushed cornflakes

Instructions:
1. Preheat oven to 350*
2. In a 9x13 pan mix together the Rice-a-Roni rice and herb packet with brown rice, chicken strips, cream of chicken soup, milk, and water. Stir. (It will be very full.)
3. Cover with aluminum foil and bake for 60 minutes.
4. Remove aluminum foil and stir. Spread layer of cheese over top and then layer of cornflakes on top.
5. Bake, uncovered, for 30 minutes.

Chicken Noodle Casserole

This recipe is from the Frei Family at Blogger Buffet. Very easy to throw together quickly with things already in the house.

Ingredients:
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 c. Milk
1/4 tsp. Black Pepper
1/2 tsp. Salt
1/4 c. Parmesan Cheese
1 1/2 c. Frozen Vegetables (any kind you want)
2 c. Cooked Cubed Chicken
2 c. Medium Egg Noodles, cooked and drained*
1 c. shredded cheese

What to Do:
1. Stir soup, milk, pepper, salt, Parmesan cheese, vegetables, chicken and noodles in 1-1/2 qt. casserole dish.
2. Bake at 400* for 25 minutes, or until hot. Stir.
3. Top with cheddar cheese. Cook for 3-5 more minutes, until cheese melts.

*You could really use any kind of noodles!

Chicken Broccoli Braid

This is my take on a recipe I found by Holly L.
at Creative Cook Book.

Ingredients:
2 c. cooked chicken, cut up
1 1/2 c. broccoli, chopped
1 clove garlic, minced
1 c. cheddar cheese, grated
1 can Cream of Chicken soup
1/2 c. mayonnaise
1/2 tsp. salt
2 pkgs (8 oz.) refrigerated crescent rolls
1 egg, lightly beaten

What to do:

1. Preheat oven to 375*. Mix chicken, broccoli, garlic, cheese, soup, mayo and salt together.

2. Unroll the packages of roll dough width wise on cookie sheet. Use a rolling pin or your hands to seal perforations. Use a pizza cutter to cut dough on the long sides into strips, 1 1/2 inches apart and 3 inches deep (there will be 6 inches in the center for the filling).

3. Spread mixture evenly over the middle of the dough.

4. To braid, lift strips of dough across mixture to meet in the center. Continue alternating strips to form a braid. Tuck end under to seal at end of braid. Brush egg over dough.

5. Bake for 25-30 minutes or until deep golden brown.

Ranch Chicken

Found this on Blogger Buffet, posted by Shelly. It's really simple and good.

Ingredients:
3/4 c. crushed cornflakes
3/4 c. grated Parmesan cheese
1 envelope Ranch Salad Dressing mix
1/2 c. butter, melted
8 boneless, skinless chicken breasts (or use tenderloins)

Instructions:
1. In a shallow bowl, combine cornflakes, Parmesan cheese, and salad dressing.
2. Dip chicken in butter, then roll in cornflake mixture to coat.
3. Place in greased 9x13 inch baking dish.
4. Bake uncovered at 350* for 40-45 minutes, or until chicken is done.

Chicken Taco Pasta Salad

We found this recipe on kraftrecipes.com. After reading a few of the reviews, I made some modifications, and we were really pleased with our meal. Here's my way of making this yummy pasta dish.Ingredients:
1 pkg. (12 oz.) bow tie pasta (farfalle)
2/3 c. Miracle Whip Light
1 pkt. Taco Seasoning Mix
1 1/2 c. Salsa
1 can (2.25 oz.) sliced black olives, drained
1 c. 2% Milk Shredded Cheese
1 1/2 lbs. chicken, cooked and cut into strips
1 can corn, drained

Instructions:
1. Cook pasta as directed on package; drain.
2. Mix Miracle Whip, taco seasoning packet, and salsa together in a large bowl, microwave for 45 seconds to warm through.
3. Add pasta and remaining ingredients; mix lightly.

*The recipe says it can be served cold as well*

Chicken Salad Sandwich Filling

Ingredients:
4 chicken breasts, cooked and shredded
1 1/2 c. Miracle Whip
1 6 oz. container Plain Non-Fat Yogurt
1 tsp. yellow mustard
1 c. grapes, chopped
2 sticks celery, diced
2 Tb. dill relish (or chopped dill pickles)
Dash Salt
Dash Pepper
Dash Onion Powder
Dash Paprika

Instructions:
Mix all ingredients together, chill, serve on croissant rolls

Creamy Chicken Pasta

Ingredients:

1 box of Penne Pasta (I used whole wheat pasta)
2 chicken breasts, cooked and diced
1/2 c. Zesty Italian Dressing (I use fat free)
1 c. baby carrots cut in strips
1 c. frozen peas
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 c. Chicken Broth
1/2 tsp. Garlic Powder
1/2 tsp. Onion Salt
1/2 tsp. Black Pepper
Grated Cheese

Directions:

1. Cook pasta according to package directions. In last three minutes of pasta cooking, add in carrots and peas.
2. Take cooked and diced chicken and, in a large skillet, cook with Italian Dressing/Marinade for a few minutes. Then add all remaining ingredients into the skillet. Mix well and let boil.
3. Drain pasta and vegetables. Add the chicken mixture to the pasta/veggies mixture.
4. Serve with grated cheese on top.

*Note: You may add more cans of Cream of Chicken or Mushroom soup to get the desired consistency of sauce. *

Chicken Broccoli Casserole

Even my husband, who does not like broccoli, took seconds on this casserole!

You Will Need the Following Ingredients:

3 chicken breast halves, cooked and cut up

1 lg. head of broccoli, cooked and chopped
2 cans Cream of Chicken Soup
1/4 c. milk
1/4 c. Miracle Whip
1 c. shredded cheese
1 c. dry stuffing mix
Dash of Garlic
Salt and Pepper to taste

Directions:

Preheat oven to 350*F. Mix all ingredients together EXCEPT the dry stuffing mix. Spread evenly in a 9x13 casserole dish. Sprinkle stuffing mix on top. Bake in preheated oven for 25-30 minutes. Great over rice!

Easy Chicken Pot Pie

This is seriously the easiest recipe ever! I throw it together all the time and my whole family loves it.
I originally found it on the side of the Bisquick box!

You will need the following ingredients:

2 cups frozen mixed vegetables, thawed
1 c. cut up cooked chicken (or 1 large can chicken, drained)
1 can Condensed Reduced Fat Cream of Chicken Soup
1 c. Bisquick
1/2 c. Milk
1 Egg

Directions:

Heat Oven to 400*F. Mix chicken and soup in an ungreased 9" pie plate.

Add in 2 cups vegetables

Mix Well

Stir remaining ingredients together until blended.

Pour into pie plate and spread evenly on top.

Bake 30 minutes or until golden brown. Serves 6.