Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.


Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Honey Sauced Chicken

3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes


Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.


To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9X13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Don not bring to boil. You don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

7 up Chicken

1 can 7up (or sprite)
1/2 cup soy sauce
1/4 cup canola oil
1 Tb horseradish sauce
1 tsp minced garlic
6 boneless skinless chicken breasts

Blend all ingredients and add chicken. ( I usually do this in a big zip loc bag) Let marinate over night or at least 6 hours, in your fridge. You can also marinate chicken then slice it into strips. Fry with onions and sweet peppers for fajitas

Chicken Cordon Blue Casserole

1 cup chicken, cooked and cubed
1 cup shreaded cheese
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup milk
1/4 tsp. garlic salt
1 cup rice

Cook rice.  Heat soup, sour cream, milk and garlic salt.  Make layers with soup, meat, cheese, and rice.  Repeat.  Bake at 350 for 30-40 minutes.  Top with croutons before serving.

Chicken Tacos (Crock Pot)

4-6 Chicken Breasts
1 can pinto beans
1 can black beans
1 can corn
1 pkg. taco seasoning mix
1/2 can water
Barbecue sauce

Add all ingredients in crock pot and cook all day.  I just dump some barbecue sauce in.  Before serving use a fork to break up chicken and mix all together.  Serve in tortillas with cheese, lettuce, sour cream, guacamole, salsa, etc.

Cajun Maple Chicken

5 boneless, skinless chicken breasts
2 Tbsp Cajun seasoning (add more if you like it spicy)
1/4 cup melted butter
1/2 cup pure maple syrup
2 Tbsp. Brown sugar, packed
1 cup chopped pecans
Long grain and wild rice

Sprinkle chicken with Cajun seasoning.  In a skillet over medium heat, cook chicken in butter until golden.  Arrange chicken in crock pot.  Mix together syrup, brown sugar and pecans.  Pour over chicken.  Cover and cook on low 6-8 hours.  Serve with cooked wild rice.

Sweet and Sour Chicken

4 boneless skinless chicken breasts
      Cut chicken into chunks, dip in cornstartch and then egg (I don't always do this)
      Brown chicken and season with salt and pepper
      Place in a baking dish

Sauce: (simmer-don't boil)
1 1/2 cups sugar
1 cup vinegar
1/2 cup chicken broth
1/2 cup ketchup
2 TBSP. soy sauce
Mix all together with a wire whisk and simmer.  Pour over chicken and bake for 1/2 hour at 350 degrees

Chicken Swiss Bundles

1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1-1/2 tsp. butter
1 garlic clove, minced
1/2 cup chopped roasted sweet red peppers
1 Tbsp honey mustard
1/4 tsp. salt
1/4 tsp. lemon-pepper seasoning
1/4 tsp. Italian seasoning
2 cups shredded Swiss Cheese
12 frozen bread dough dinner rolls, thawed
2 Tbsp. butter, melted

In a large skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the chicken, peppers, mustard, and seasonings; heat through. Remove from the heat; stir in cheese.

Flatten each roll into a 5-in circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal.

Place on greased baking sheets; brush with butter. Bake at 350 degrees for 18-22 minutes or until golden brown. Cut bundles in half to serve.

Chicken Sonora

Layered chicken enchiladas with a chili cream sauce.

3 lb chicken breasts, baked and chunked

1 dozen flour tortillas, torn into quarters

1/2 lb. monterey jack cheese, shredded

1/2 lb. cheddar, shredded

olives and sour cream optional

Mix Sauce together:

1/2 c. mild taco sauce

1 can cream of mushroom soup

1 can cream of chicken soup

1 can chili without beans

1/2 c. milk

1 small can chopped green chili peppers

1 small onion chopped ( I use onion powder instead)

These ingredients will give you a bit more then you need. Use your best judgment when building this casserole so that it doesn't overfill your pan.

Layer in a 9x13 un-greased pan:

1/2 chicken, 1/2 tortillas, 1/2 sauce, 1/2 cheese

Repeat layers. Place dish on a jelly roll pan lined with aluminum foil to catch any drips! Bake at 350 degrees for 40-60 minutes, until bubbles. Let sit for a few minutes before serving with sour cream.

Puff-Pastry Pot Pie

2 medium potatoes, diced (2 Cups) Puff Pastry (found in freezer section)

2 large carrots, sliced (1 cup)

3 TB. olive oil, divided

2-4 chicken breasts cooked and cubed

1/4 C. plus 2 TB. soy sauce

1/2 tsp. cayenne pepper divided

2 C. sliced mushrooms

1 large onion diced (2 cups)

2 cloves garlic, minced (2 tsp.)

1/4 cup all-purpose flour

2 C. chicken broth

1/2 C. milk

3 Tb. red cooking wine

1 Tb. chopped fresh thyme

1 tsp. hoisin sauce

1/2 tsp. worcestershire sauce

1. To make filling: Cook potatoes and carrots in large pot of boiling water 10 minutes, or until tender. Drain and set aside.

2. Heat 1 TB. oil in skillet over medium heat. Add chicken and cook until done. Stir in 2 TB. soy sauce, 1/4 tsp. garlic and 1/8 tsp. pepper and cook until liquid evaporates.

Add onion, broccoli and garlic and saute 6 to 7 minutes or until onions soften.

3. Push veggies to side, add reaming 1 TB oil to bottom of pot. Stir flour into oil with fork make roux. Stir until smooth. Stir roux into vegetables.

4. Stir broth into vegetables. Once gravy is smooth add chicken, potatoes, carrots, milk, remaining soy sauce and wine. Stir gently, then add thyme, sage, hoisin sauce, worcestershire sauce, remaining cayenne. Remove from heat set aside or transfer vegetables mixture to a large casserole dish.

5. Lay puff pastry on top, covering entire dish. Bake 45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Chicken Crescent Turnovers

(8 oz.) cream cheese 4 T. margarine (or spray with pam)

1 can cream of mushroom or chicken soup 1 c. seasoned stuffing mix crushed

1/4 tsp. pepper

2 c. chicken, cooked and cubed

2 pkgs. refrigerator crescent rolls (16)

Cream together cream cheese and can of soup, pepper and cubed chicken. For large turnovers, separate crescent rolls in 4 sections, leaving 2 triangles of dough attached for each turnover. Pinch the 2 triangles together at seam. Spoon mixture onto one end of flat dough and fold over the half. With tines of fork, crimp 3 sides of dough together. Brush or dip turnover with melted margarine or spray with Pam spray, then roll in crushed stuffing mix. Bake at 375* for 25-30 minutes. For small turnovers, use only 1 dough triangle and fold it in half after filling and sealing with fork. Bake at 375* for 20 minutes. Turnovers must be at room temperature before baking.

Poppy Seed Chicken

4-5 chicken breasts 1 TB. poppy seed

2 cans cream of chicken soup garlic salt

1/2 C. sour cream salt and pepper to taste

3/4 tube ritz crackers 2-3 cups egg noodles cooked

2 TB. butter

In a large ziplock bag crush ritz crackers and add garlic salt and 1/2 tbs poppy seed. Coat chicken with egg then put in bag and shake until coated with cracker mixture. Cook chicken in oil for 2-3 minutes each side. In a separate bowl mix together soup, sour cream, and salt and pepper. Put mixture in bottom of glass baking pan, add chicken then drizzle with melted butter. Top with any extra crackers and poppyseed. Cook covered at 350* for 25-30 minutes. Serve over cooked noodles.

Chicken Enchiladas

Ingredients:

- 4 to 6 pieces of boneless, skinless chicken breasts
- 8 oz. sour cream
- Family size cream of chicken soup
- 1 can rotel (or just plain green chili's if you would rather)
- 1 onion
- 1 package shredded cheese (Mexican blend)
- 1 can red enchilada sauce
- 1 can chopped olives (optional)
- 1 package of tortillas

Directions:

Cook chicken and shred. In a large bowl combine sour cream, cream of chicken soup and rotel. In another bowl combine shredded chicken and chopped onions. Spread cream mixture on tortilla, put chicken mix on top, sprinkle with cheese and roll and place in pan. Repeat with the next tortilla and continue until pan is full. Pour enchilada sauce over the top, spred chopped olives over that, and then put remaining shredded cheese on the top until completely smothered. Bake in oven at 375 degrees for 30-45 minutes or until heated all the way through.

Cheater Chicken Pesto Rolls

2 tubes buttermilk biscuits
3 Tablespoons pesto
1 80z package cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tablespoons red peppers, chopped
2 Tablespoons black olives, chopped
Fresh Parmesan cheese
Marinara or Alfredo Sauce

Make biscuits into 9x11 inch rectangle.  Blend pesto into cream cheese and spread over entire surface of dough.  Distribute chicken, peppers, and olives evenly over dough.  Roll up.  Slice into 12 equal sections.  Place on side and cook at 375 for 20-25 minutes.  Pour sauce over top before serving.

3 cans Chicken and Rice

Ingredients:

4 boneless, skinless chicken breasts
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1/4 cup of skim milk
1 1/2 cups brown rice

Directions:

Preheat oven to 350 degrees. Mix together all soups, rice, and milk in a casserole dish lightly sprayed with Pam. Lay chicken pieces on top. Dot chicken with spray butter and sprinkle with salt, pepper and paprika. Bake 1 1/2 hours.

Salsa Chicken Nachos

Salsa Chicken Nachos

4-5 Frozen Chicken Breasts
Can of Corn
Can of Black Beans
Jar Salsa Med

Cook 3 ½ Hours on High
Shred Chicken
Add 8 oz Cream Cheese and a touch of Lime
Cook additional ½ hour on high

Top over tortilla chips. Could also be eaten in a tortilla wrap.

Parmesan Chicken and Baked Rice

I serve these 2 dishes together-each in their own 9x12 inch pan, but baking at the same time.

1 tube Ritz crackers, crushed 1 TB. garlic salt

3 TB. Parmesan cheese 1 container plain yogurt

Spread yogurt on 8 chicken breasts then roll in cracker crumb mixture. Place in buttered pan. Drizzle with 2 TB. melted margarine. Bake at 350*, uncovered, for 1 hour.

Rice:

2 C. rice 2 TB. dehydrated onion

1/4 C. margarine 6 chicken bouillon cubes

4 tsp. dried parsley 4 C. water

Combine all ingredients except rice with 2 cups water until margarine is melted. Pour over rice. Add the other 2 cups water. Bake 45 minutes to 1 hour at 350*. (Fluff after baking with fork or spoon before serving.)

Swiss Cheese Chicken

6 chicken breasts
6 slices of ham
6 slices of Swiss cheese
1 carton of sour cream
2 cans of Cream of Chicken
1 package of chicken Stove Top dressing

Place chicken breasts in pan.  Cover each chicken breast with a slice of ham then Swiss cheese.  Mix together sour cream & soup.  Pour over chicken breasts.  Sprinkle dry dressing over soup mixture.  Bake at 350 for 45 minutes.  (I like to make it in my crock pot too.)

Carrot-Chicken Casserole

1 pkg Stove Top chicken flavored dressing
1 can Cream of Chicken soup
2 cups cooked chicken, cubed
3 carrots, grated
1/2 cup onion, chopped
1 cup sour cream
1/4 tsp sage
1/4 cup butter
Salt & Pepper to taste

Saute carrots and onions with the butter.  When tender, add chicken, soup, sage, salt & pepper.  Mix together.  Add sour cream.  Pour into casserole dish.  Prepare Stove Top as directed and top chicken mixture.  Bake at 350 for 20 minutes.