Chicken, Cranberry, Pecan Salad Wraps

 

INGREDIENTS

o  3 cups cooked, shredded chicken (Rotisserie is great!)

o  ½ cup dried, sweetened cranberries - Craisins

o  ½ cup chopped pecans

o  ¾ cup diced celery

o  ½ cup mayonnaise

o  Salt and pepper to taste

o  1 teaspoon fresh Parsley, chopped

o  4 large tortillas

INSTRUCTIONS

1.  In a large bowl combine chicken, cranberries, pecans & celery

2.  Stir to combine

3.  Add mayonnaise, salt and pepper and mix well

4.  Place a spoonful of chicken mixture on tortilla, sprinkle with a pinch of fresh parsley

5.  Roll wrap, cut and enjoy

Rosemary Chicken and Little Potatoes

 Serves 6

2 TBS olive oil

1 TBS paprika

1/12 tsp dried rosemary leaves

1 tsp sea salt grinder

1/2 tsp black pepper

1/2 tsp garlic powder

6 bone-in chicken thighs, skin removed

1 1/2 LBS small red potatoes, halved

Preheat oven to 425°

Mix together: oil, paprika, rosemary, salt, pepper, and garlic powder in a large bowl.

Add chicken and potatoes and toss to coat well.

Arrange chicken and potatoes in a single layer on a foil lined baking pan sprayed with cooking spray.

Bake for 35 - 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes every 10 minutes.

OVEN-ROASTED CHICKEN THIGHS

 8 bone-in, skin-on chicken thighs.

preheat oven to 400 degrees.

pat chicken dry.

drizzle with oil.

Sprinkle with desired seasonings.

Place on parchment covered baking pan or a 9 X 13 baking dish, uncovered.

Bake at 400 degrees 30 - 40 minutes.

Turn oven to broil and broil skins, with rack at regular oven level, for approximately 3 minutes or until desired crispness is reached.

CHICKEN PICATA

 4 boneless skinless chicken breasts

1/2 cup AP flour

2 TBS olive oil

2 TBS butter

1 cup chicken broth

Juice of 1 lemon

2 TBS capers

2 TBS chopped fresh parsley

Place chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.

Place the flour in a shallow bowl and season with salt and pepper.  Dredge chicken breasts in the flour, shaking off excess.

Heat olive oil and butter in a large skillet over medium-high heat.  Add the chicken breasts and cook for about 3 minutes per side, or until golden brown and cooked through.

Remove chicken from skillet and set aside.

Add chicken broth, lemon juice, and capers to the skillet and bring to a boil, scraping up the cooked chicken bits.  Reduce heat and simmer for about 5 minutes until sauce has reduced and thickened.

Return chicken to pan and cook for an additional 2 minutes.

Serve chicken with the sauce and garnish with chopped parsley.

May serve over cooked, buttered spaghetti.

Chicken Parmesan

 1 to 2 whole chicken breasts, split in half (butterflied)

1/2 - 1 cup Panko bread crumbs

1/4 - 1/2 cup flour

1 - 2 eggs, whisked together

Spaghetti, marinara, OR pizza sauce - about 1/4 cup

1/2 - 1 cup shredded (or sliced) mozzarella cheese

Parmesan cheese to sprinkle on tops (Fresh or Green Can)

1 tsp Santa Maria's Seasoning

Oil for frying

Lightly pound out butterflied breasts to make 4 semi-thin pieces.

Mix panko crumbs with Seasoning

Set up breading station as follows:  1. Flour, 2. eggs, 3. Panko bread crumbs w/ seasoning.

Dip each breast portion in flour, then in egg, then in Panko crumbs.  Set aside.

Turn on broiler.

Heat frying pan and drizzle with enough oil to coat bottom of pan.

Place breaded breast pieces in heated pan with oil.

Fry on first side until nicely golden brown.

Turn over and fry on second side.

Reduce heat to low and cover.  Cook about 5 minutes until chicken is done.

Cover each piece with sauce, then with mozzarella cheese.

Sprinkle with parmesan cheese (to taste).

Broil until cheeses are melted and golden.

Mini Chicken Chimichangas

INGREDIENTS

·         1 (8 ounce) package cream cheese, room temperature

·         1 Tablespoon Old El Paso taco seasoning

·         8 ounces Pepper Jack , shredded (about 2 cups)

·         3 cups shredded cooked chicken (rotisserie works well)

·         16-20 Old El Paso™ Flour Tortillas, street taco size

·         1 tablespoon butter , melted

·        Toppings: sour cream, guacamole, and pico de gallo or salsa

   

INSTRUCTIONS

1.   Preheat oven to 350 degrees and line a baking sheet with parchment paper

(or spray with cooking spray).

2.   In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

3.   Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

4.   Bake for 15-20 minutes or until chimichangas are golden brown and crispy.

5.   Top with desired toppings such as sour cream, guacamole, and pico de gallo.

Baked Chicken Chimichangas

INGREDIENTS

·         2 cups cooked chicken, chopped or shredded

·         1 cup of your favorite salsa

·         1 teaspoon ground cumin

·         1/2 teaspoon dried oregano leaves, crushed

·         1 cup shredded cheddar cheese

·         2 green onions, chopped (about 1/4 cup)

·         6 (8 inch) flour tortillas

·         2 tablespoons butter, melted

·         diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping

INSTRUCTIONS

1.   Preheat oven to 400°F.

2.   Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

3.   Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.

4.   Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.

5.   Garnish with desired toppings and serve with salsa on the side.

Chicken Soup with Homemade Noodles

SOUP
2 TBS butter
1 medium onion, diced
3/4 cup celery, diced
1 cup sliced carrots
2 cloves garlic, minced
9 cups chicken broth  (or Better Than Bouillon w/ added water)
2 cups uncooked homemade egg noodles ( or Aunt Mae's recipe, or store bought)
1/2 tsp dried basil
1/2 tsp dried oregano (optional)
1/4 tsp poultry seasoning
Salt and Pepper to taste
2 cups cooked and shredded chicken  (rotisserie is easy!)

In a large pot over medium heat, melt butter.
Cook and stir onion, celery, and carrot in butter until just tender, about 5 minutes
Add garlic and cook an additional minute.
Pour in chicken broth and bring to a boil.
Stir in noodles and seasonings.
Return to boiling; reduce heat and simmer 20 minutes.
Stir in cooked chicken and heat through.
Serve.


HOMEMADE NOODLES (This is not Aunt Mae's recipe - it was with the soup recipe)
1 -1/4  cups all-purpose flour
1 pinch salt
1 egg, beaten
1/4 cup milk
1/2 TBS butter, softened

In a large bowl, stir together flour and salt.
Add the beaten egg, milk, and butter.
Knead dough until smooth, about 5 minutes.
Let rest in a covered bowl about 10 minutes.
On a floured surface, roll out to 1/4" - 1/8" thickness.
Cut into desired length and shape.
Separate and allow to air dry before cooking.
**For best results, allow to dry about 2 hours, but if in a hurry, 30 minutes will do.

Aunt Mae's Egg Noodles

1 cup flour (she uses whole wheat, but white is fine too)
1 tsp salt
1 egg
water, cold

Stir together flour and salt.

Add egg and mix in.

Add enough cold water to form a soft dough.  She said she "sprinkles" in the water.

Form dough into a ball.

Place dough ball in a bowl and cover with plastic.

Allow to rest at room temperature at least 20 minutes, but may rest longer.

Roll dough out as thick or thin as you want it.  She rolls hers out fairly thin.

She says the trick to rolling the dough out is to make sure you use enough flour since it is a soft dough.  Generously flour the board and also put flour on top of the dough to be rolled out.

Noodles may be cut with a knife or a pizza cutter or a "fancy tool".  She sometimes loosely rolls the floured dough up cinnamon roll fashion and then cuts noodles with a knife.  But only roll up an inch or two of dough if doing this.  (Not having made them yet, I didn't exactly understand this part so I'll
probably just cut mine while flat.)

Cut the dough into whatever shape or length you want.

Allow cut noodles to dry for a few minutes.

After rolling & cutting, and before drying, transfer to flour-sprinkled parchment paper to dry.  Make sure there is PLENTY of flour on both sides.  You'll shake it off before cooking.  When I left them on the counter to dry without moving them, they were sticky and stuck together, so they turned out good, but fairly ugly.  There's gonna be a learning curve here!

When you're ready to use them, shake off excess flour and add to boiling stock (for chicken soup, for example).  Leave a little flour on them if you want your soup to be thicker.

Cook noodles in boiling liquid for about 20 minutes.

She said if you are making soup, you would make your broth and season it how you want it, then add vegetables, and lastly, the noodles.  She likes her vegetables not so soft, so she actually adds the veg and the noodles at the same time.

Easy Chicken Cordon Bleu

Preheat oven to 375 degrees

4 TBS butter, melted
2 cups crushed corn flakes
4 boneless, skinless chicken breasts OR 8 chicken tenders
4 slices deli ham
4 slices Swiss cheese

Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 TBS lemon juice
1 tsp Dijon mustard

Dip chicken pieces in melted butter.
Press 1 side into crushed corn flakes and layer in a 13" X 9" baking dish, corn flake side down.
If using chicken tenders, place 2 pieces close together, as this will make 1 serving.
Place 1 slice of ham on each breast or 2 tenders,
Place 1 slice of cheese on top of each slice of ham.
Mix sauce ingredients well and spread evenly over chicken/ham/cheese, making sure that all meat is covered.
Sprinkle remaining cornflakes on top of sauce.
Bake 20 - 30 minutes or until chicken is done.

Serves 4
(Served at the 2019 R1 Ward Adult Christmas dinner along with rice pilaf)
Baked chicken freezes well - just thaw and re-heat
Recipe from Suzanne Manutai

Easy Green Chili Chicken Casserole - KETO

3 cups shredded or diced cooked chicken
8 oz cream cheese, softened
3/4 cup sour cream
1 7-oz can diced green chilies
1/2 tsp cumin
1/4 tsp each salt and pepper
1 1/2 cups shredded cheese of choice, divided

Preheat oven to 350.
In a large bowl, mix all ingredients together, reserving 1/2 cup shredded cheese.
Spread mixture into an 8" X 8" casserole dish.
Sprinkle reserved cheese over top.
Bake for 35 - 40 minutes until hot and bubbly and cheese is browned.

Chicken Baking Dish Supper

ALFREDO SAUCE - Chicken Fettuccini Alfredo

1 stick butter (1/2 cup)
8 oz cream cheese, softened
2 cups heavy cream
1 cup shredded parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder

Fettuccini noodles or spaghetti
Cooked chicken, cut into chunks - optional

In a saucepan over medium heat, melt butter;
Add cream cheese, cream. and parmesan cheese.
Add garlic powder and salt.
Stir with whisk over medium low heat until melted and smooth.
If too thick, thin with milk.
Add chicken chunks if desired, and warm through.
Serve over Fettuccini noodles or spaghetti

(Karen Steinhour's recipe)

Hot Chicken Salad (casserole)

3 cups cooked, cubed chicken
1 1/2 cups diced celery
1 cup diced green pepper
1/2 cup diced onion
1 cup shredded cheddar cheese
3 cups cooked rice
2 cans cream of chicken soup
1 cup mayonnaise
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
Topping:
3 cups bread crumbs tossed with 1/4 cup melted butter

Toss together:
chicken, celery, green pepper, onion, cheese, rice

Mix together:
soups, mayo, milk, salt & pepper

Pour soup mixture over chicken mixture and stir to combine.
Place in a 13 X 9 sprayed baking dish.
Spread buttered crumbs evenly over top.
Bake at 350° about 30 minutes or until hot and bubbly.
Serves 9 - 12

Chicken Pan Pie

5 - 6 boneless, skinless chicken breasts - cooked and cubed
1 can cream of chicken soup
1 can chicken broth
1 cup sour cream
2 - 3 cups frozen mixed vegetables - no need to thaw
1 1/2 cups Bisquik
1 1/2 cups milk

Preheat oven to 400°
Place chicken in bottom of a 13" X 9" baking dish.
Sprinkle vegetables on top.
Add pepper to taste.
Mix together soups and sour cream and pour over chicken and vegetables.
Mix together Bisquik and milk and pour evenly over all.
Bake 1 hour until top is golden.

Baked Chicken Cordon Blue

6 boneless, skinless chicken breasts
6 slices deli ham
6 slices Swiss cheese (may substitute mozzarella)
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup Parmesan cheese

Carefully pound breasts flat.
Cover with ham and then cheese slices.
Roll up and secure with toothpicks.
place seam side down in a 13" X 9" baking dish.
Sprinkle with salt & Pepper and Parmesan cheese.
Make a sauce with the soup and sour cream - heat gently.
Pour sauce over chicken and bake at 350° for 1 hour.

Honey Barbecued Chicken

4 lbs chicken thighs and / or drumsticks
1/2 tsp each salt and pepper
1 onion, chopped
1 15-oz can tomato sauce
1/2 cup cider vinegar
1/2 cup honey
1/4 cup worcestershire sauce
1/2 tsp hot sauce (optional)

Place chicken, skin side down, in a 13" X 9" baking dish.
Sprinkle with salt and pepper.
Mix together all other ingredients and pour over chicken.
Bake, uncovered, at 375° for 30 minutes.
Turn pieces over and bake for an additional 20 minutes, or until juices run clear.
Baste with sauce occasionally during baking.

Quick Chicken Broccoli (and Vegetable Rice VARIATION) Casserole

2 cups cooked, diced chicken

4 cups fresh or frozen broccoli cuts

1 can cream of chicken soup

3/4 cup mayonnaise

1 tsp lemon juice

1 cup shredded cheese

Bread crumbs or crushed potato chips for topping (optional)

Cook broccoli until just crisp-tender.

Place in bottom of a 13" X 9" casserole dish.

Evenly scatter diced chicken on top of broccoli layer.

Mix together soup, mayo, and lemon juice...

Pour over layers.

Top with cheese (and crumbs, if desired)

Bake at 350° 35 - 45 minutes until hot and bubbly.

Variation:

2 cups cooked rice (Minute or regular)
12 - 16 oz. frozen California Medley vegetables, thawed, but not cooked
(I use the Aldi steamable brand - veg pieces are a smaller size)
2 cups cooked, diced chicken
1 can cream of chicken soup
3/4 cup mayonnaise
1 tsp lemon juice
1 cup shredded cheese

Place cooked rice in bottom of an 8" X 8" casserole dish.
Layer vegetables evenly on top.
Layer chicken on top of vegetables.
Mix together soup, mayo, and lemon juice.
Pour evenly over layers.
Top with cheese.
Bake at 350° 35 - 45 minutes until hot and bubbly.

Chicken Almond Salad Sandwiches

3 cups cooked, cubed chicken breast meat
1 1/2 cups diced celery
1/2 cup raisins (or more, to taste)
2 TBS diced green onion
3/4 cup slivered almonds, toasted
1 1/2 cups mayonnaise
1/4 tsp black pepper
1/2 tsp salt
2 TBS heavy cream (if mixture seems dry)

Mix together all ingredients.  Best made the night before.
3 batches makes about 40 mini (Costco) croissants.
Use leafy green lettuce when assembling sandwiches.
(Karen Steinhour's recipe)

Chicken & Rice

1 can Cream of Mushroom soup
1 cup water
3/4 cup uncooked, long grain white rice
1/4 tsp paprika
1/4 tsp pepper
Mix the above ingredients in a shallow baking dish.
Place 4 1/2 chicken breasts on top of soup/rice mixture.
Season with additional pepper.
Cover with foil.
Bake at 375 for 45 minutes.
Let stand 10 minutes before serving.

(From Mom's recipe box - hand-written on the back of a Publix grocery store receipt.)