Chicken Croquettes

This is a little piece of heaven. They have a ton of flavor and the creole sauce just adds a little tang that I love. Perfect little snack!

Ingredients:
2 tbsp. butter or olive oil
1/2 red bell pepper chopped
2 celery stalks chopped
1/2 onion chopped
3 cups cooked chicken chopped
1 1/2 cups panko breadcrumbs
1/2 cup mayo
2 eggs beaten
2 tbsp dijon mustard
1 clove garlic
1 tbsp worchester sauce
1 tsp. creole seasoning or seasoned salt

Sauce
1 clove garlic minced
1/4 cup mayo
1/2 cup sour cream
1 tbsp dijon mustard
1 tbsp lemon juice
1/2 tsp creole seasoning

Directions
Saute peppers, onion, celery, and garlic in butter/oil. When cooked add chicken and remove off heat. Add all the wet ingredients and panko and form patties.  Cook in shallow olive oil just until golden on each side. Top with the sauce.

Smoky Chicken Flautas

These were just delicious! They are packed with flavor but not spicy. If you want something easy, quick, and with a Mexican flare these are perfect. Definitely one of my personal favorites!

Ingredients:

4 oz. cream cheese (1/2 cup)
1/4 cup homemade chipotle ranch
2 tbsp. chipotle salsa cremosa (found at Walmart)
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika
1/2 tsp. fajita seasoning
1 tbsp. chili powder
3 tbsp. cilantro or 1 tbsp. dried cilantro
2 tbsp. green onions chopped
2 cups grilled chicken cooked with fajita seasoning
1 pkg flour tortillas
1 cup cheddar and monteray jack cheese mix

Directions:

In a small bowl heat the cream cheese for 20 sec in the microwave. Add all ingredients and mix together fill each warmed tortilla with the cream cheese mixture, add the chicken and cheese separately to each one. Place on a foil lined sheet pan with the seam side down. Sprinkle with kosher salt and chili powder and bake at 425 degrees for 17 minutes.

Dipping sauce:

1/2 cup sour cream
3 tbsp. chipotle ranch
1 tbsp. chipotle salsa cremosa

Its also really good to serve with guacamole and use that to dip in. Delicious!

Jamaican Jerk Chicken

This Jerk Sauce has all the flavors you could want in a jamaican sauce. Super tasty!
Ingredients:


2 green onions chopped
1 jalapeno seeded and minced
1 tbsp. ginger minced
2 tbsp. white wine vinegar
2 tbsp. worcestershire sauce
3 tsp. oil
1 tsp. allspice
1 tsp. thyme
1/2 tsp. salt
juice of 1 lime
4 chicken breasts

Directions: In a food processor blend all ingredients together and pour over chicken in a conatiner to marinade for 24 hrs. Cook chicken and baste with remaining sauce. Serve with rice and vegetables.

Buffalo Wings

These wings are kinda sweet with a little kick. I am not a big fan of wing sauce but this recipe tasted yummy.


12-16 chicken wings

Tempura Batter Ingredients:

1/4 cup flour
1/4 cup cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
1 egg
1/3 cup cold water or, club soda for a lighter batter

Mix all the dry ingredients in a bowl. Add the egg and enough water or soda to make it a thick batter. Let sit for 5 minutes. Heat a skillet with an inch of oil on med heat. Drench each wing in the tempura batter and cook each side until brown on each side. Remove from oil and place on a sheet pan covered with aluminum foil.

Buffalo Wing Sauce Ingredients:

1 1/4 cup brown sugar
1 1/2 tbsp. light corn syrup
3 tbsp. Louisiana hot sauce
1/2 tbsp. apple cider vinegar
1/4 cup water

Bring all ingredients to a simmer in a saucepan for 10 minutes. Stirring until sugar is dissolved. Pour over tempura fried wings and finish cooking in the oven at 350 degrees for 17-20 minutes. Serve with Ranch or blue cheese dressing.

Chicken Pesto Linguine

This recipe is from our good friends and neighbors. Each weekend either they make dinner or our family does, and this is what she brought one day. I had never really had pesto like this before but it was so delicious! She has requests for this recipe all the time, that's how yummy it is.

Ingredients:

1 pkg. Wheat Linguine Pasta (you don't even taste the difference if you've never tried it)
4 chicken breasts, diced
1 can Artichoke hearts, drained (not marinated)
2 Roma tomatoes, diced (or grape tomatoes, halved)
1-2 tbsp. minced Garlic
1 jar "Classico" Pesto sauce

Directions:

In a pan cook your pasta noodles according to pkg. In a saute pan cook Chicken on med heat in some olive oil and the minced garlic. When chicken is just barely done add artichokes and tomatoes just to warm through, remove from heat. Drain pasta noodles and add the chicken-artichoke mixture. Mix pesto first and then add 6 tbsp. of Pesto sauce and toss together. Serve with green salad, and bread. You have to try this it's delicious!

Serves 6-8

Chicken Bake

I had this dish at my Uncle and Aunts house. They served it with a fresh green salad and a baked potato. It was yummy!

Ingredients:

4 chicken breasts cut in half
1 can cream of chicken soup
1/3 cup sour cream
1 pkg. Chicken stove top
1 bag frozen mixed veggies of choice (opt)

Directions:
Mix all ingredients together and pour in a 9x13 baking dish. Top with Stufing mix and bake at 400 degrees for 30 minutes.

Chicken-Etti

My Mom tried this recipe that she saw on, "19 kids and Counting". It was a fun dish to try. She made one with bowtie pasta and no green peppers, and one like this. I liked the other version better but didn't get a picture. Here is the original recipe off of the Duggar family blog.

Ingredients:

1 package spaghetti noodles
3 cups diced, cooked chicken
1/4 cup chopped green pepper
1 cup chicken broth
1 pound cheese (Velveeta)
1 can diced tomatoes
1 can cream of chicken soup

Directions:

Boil spaghetti noodles, and put them into a large bowl.
Add chicken, green pepper, and chicken broth.
In a smaller bowl, combine the cheese, diced tomatoes, and cream of chicken soup. Stir, and melt mixture in the microwave.
Pour the cheese mixture into the large bowl, and mix.
Pour the mixture into a casserole dish.

Bake at 350 degrees for 30 minutes.

Chicken Salad

I love this stuff. I'm not a fan of grapes in my chicken salad so this is a good alternative.

Ingredients:

4 chicken breasts boiled and shredded (or rotisserie chicken shredded)

2 cups mayo

1 cup whipping cream

4 cup celery, chopped

1 tsp. salt

1/2 tsp pepper

1 cup slivered almonds, chopped

Directions:

Combine celery, salt, pepper, mayo almonds, and chicken. Whip the cream until very stiff almost butter-like then fold half of it into the chicken salad. Add more if needed. Fill croissants or a scoop onto a lettuce cup.

Creamy Chicken Enchiladas

I was looking online for a new and easy enchilada recipe i could try, and I came across this recipe from here. They turned out super delicious and were quite easy to make. Troy really liked them too, so we'll be making these again!

Ingredients:

1 tbsp. butter

1 can tomatoes

1 can green chili's

1 pkg. cream cheese

2 cups chicken (I used 2 cans instead, drained)

12 Tortillas

2 cup Monterey Jack cheese

1/2 pint whipping cream

Directions:

In a saucepan, melt butter. Add the tomatoes and green chili's, saute for 1 minute. Stir in cream cheese & chicken. Fill Tortillas. I made 10 flour tortillas in a 9x13 pan and 8 corn tortillas in a small dish. Sprinkle cheese on top and pour the whipping cream over it. It will make it creamy a good. Cover and cook at 350 degrees for 30 minutes then uncover and change to Broil to brown the top for approx 5 minutes.

Poppyseed Chicken

This is the exact recipe that we had at our wedding luncheon. The caterer was so nice she gave us the recipe for it and i really loved it.

Ingredients:

4 cups diced chicken

2 cans cream of chicken soup

3 cups sour cream

2 sleeves Ritz crackers, crushed

2 sticks butter

2 tbsp. Poppy seeds

1 cup Parmesan

salt and pepper

Directions:

Mix together and save some crackers, and cheese to sprinkle on top before baking. Bake at 350 degrees for 30 minutes. Serve over Rice. It is really really good.

Chicken Breast with Rice

Ingredients:

1 can mushroom (not drained)

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken

1/2 cup water

1 1/2 cup uncooked rice

6 chicken breasts

1 cube melted butter

Directions:

Mix soups, mushrooms, juice and water. Pour over rice in buttered baking dish. Place chicken breast on top, pour melted butter over top and salt and pepper. Bake 3 hrs. at 275 degrees. uncovered.

This is great for a Sunday. It can be baking while you are at church.

Chicken Taco Rice

Ingredients:

1 lb. Chicken, cut into strips

1 can chicken broth

1 8 oz. tomato sauce

1 pkg. taco seasoning

1 12 oz. can corn

1 med. green or red pepper cut into thin strips

1 1/2 cups minute rice

1/2 cup shredded cheese

Directions:

Cook and stir chicken in a pan. Add broth, tomato sauce, and seasoning mix, bring to boil. Reduce heat and cover and simmer for 5 minutes. Add corn and peppers and bring to boil again. stir in rice and then cover and remove from heat. Let stand for 5 minutes. Serve with cheese, tortilla chips, and sour cream. Serves 4

Cranberry Chicken

Ingredients:

8 pieces Chicken breasts

1 pkg. dry onion soup mix

1 8 oz. bottle french salad dressing

1 can whole cranberry sauce

Directions:

Bake at 375 degrees for 1 hour. You can also use chicken tenderloins in the dutch oven and it's really good. Recipe can be doubled.

Chicken & Stuffing Casserole

Ingredients:

2-3 chicken breast

4-5 heads of broccoli

1 pkg. stove top chicken stuffing (with more bread added to it)

2 can cream chicken soup

1/2 cup milk

1/4 cup mayo (opt)

1 16 oz. sour cream

1 cup grated cheese

Directions:

Mix all ingredients in a 9x13 baking dish. Sprinkle cheese on top and bake at 350 degrees for 45 minutes. Let cool for 10 minutes and serve. We always had this casserole and the chicken and rice casserole together growing up. They are both yummy.

Chicken, Rice, & Broccoli Casserole

Ingredients:

2-3 chicken breast

2-4 heads of broccoli

2 can cream chicken soup

1/2 cup milk

1/4 cup mayo (opt)

1 16 oz. sour cream

5 cups uncooked white rice

1 cup grated cheese

Directions:

Combine all ingredients in a 9x13 baking dish mixing well. Bake at 350 degrees for 1 hr. and let cool for 10 minutes. If you are using a glass baking dish reduce heat to 325 degrees. This is a really good family favorite. We love it.

Chicken Crunch

Ingredients:

1 can Cream of Chicken, divided

4 Boneless, Skinless Chicken Breasts

2 tbsp. flour

1 1/2 cup Chicken Stove Top Stuffing, crushed

2 tbsp. Butter Melted

Directions:

Preheat oven to 400 degrees. Combine 1/3 of soup with milk in a shallow dish. Lightly dust chicken with flour then dip into milk mixture, and then into the stuffing mix.

Spread the reserved soup on the bottom of the baking dish. Arrange chicken and drizzle with butter. Bake at 30-35 minutes.

My Momma's Chicken Rolls

This is one of my all time favorite meals to have. This is my Mom's recipe and everyone who gets their hands on one of these, begs to have another. They take a little more time to prepare , but it's well worth it!!

Ingredients:

5 chicken breasts cooked, then shredded

3 pkg. of Cream Cheese at room temp.

1 can. Original Breadcrumbs

2 tbsp. Rubbed Sage

3 tbsp. Melted Butter

3 cans of Crescent Rolls (24)

salt & pepper to taste

Directions:

After you have cooked and cooled the chicken add it to the cream cheese in a mixer. Mix well so it's creamy and add salt & pepper. Roll out the crescent rolls onto a work surface and place a heaping amount of the chicken filling in each one and wrap it up making sure there are no holes. In a gallon size bag mix bread crumbs and sage and set a side. In another bowl melt the butter. Next take each chicken roll and dip into the butter and then into the bread crumbs to cover the outside. Place on a large cookie sheet and bake at 350 degrees for 35-40 min. Until golden brown. For the gravy my Mom has experimented with it a lot and she has found that Western Family has the best Chicken Gravy. That is the only one she will use. I hope you enjoy this dish as much as we all do!!

Serve with Mashed Potatoes, Gravy, Corn and Carrots.

Chicken Chimichangas

I love Chimichangas. These are easy, and really so yummy (especially on day two for leftovers...and I don't like leftovers)

Ingredients:

2 cloves of minced garlic (i'm not a garlic fan so i skip this)

2 medium onions, diced

2 tomatoes, diced

1 tsp. cumin

2 cup cooked chicken, chopped

1 (4 0z) can chopped green chilis

salt to taste

grated cheese

refried beans (optional)

Directions:

Saute all ingredients and put 2 spoonfuls in center of flour tortilla along with some grated cheese. Fold in 4 sides. Spray generously with Pam. Bake at 375 for 15-20 minutes. You can also fry on both sides and drain on paper towels, but i like the healthier version.

Serve with Sour cream, and salsa

Chinese Cabbage Salad

This is one of my favorites. So I had to make sure i put it on the recipe blog!

Ingredients:

salad:

1 package top ramen, broken

1 head of green cabbage finely chopped

1/2 head of chopped red cabbage or shredded carrots ( i like both)

2 green onions, chopped

4 tbsp. sesame seeds

1 cup of chicken shredded or chopped fine(opt)

1 cup almond slivers

dressing:

1 cup olive oil

6 tbsp. red wine vinegar

4 tbsp. sugar

1 tsp. salt

1 tsp. pepper

1 chicken flavor packet from the top ramen

Mix the dressing and pour over the salad.

Enchilada Pie Casserole

Ingredients:

8 (6”) corn tortillas
12 oz salsa
1 can (15.5 oz) kidney beans, drained & rinsed
1 cup shredded cooked chicken
1 cup shredded Monterrey Jack cheese with jalapeno peppers

Directions:

Prepare foil handles for slow cooker (see below); place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken, & cheese. Continue layering using remaining ingredients, ending with cheese. Cover; cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Pull out by foil handles.Foil Handles: Tear of three 18x2” strips of heavy foil, or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier. This can also be prepared as a casserole in a 9x13" pan. Bake at 350 for 30-40 minutes