Raman Noodle Chicken Salad

2-3 chicken breasts cooked and shredded
1/2 head cabbage or bag of coleslaw
2 teaspoons sunflower seeds
1/2 cup slivered almonds
1 Ramon noodle pkg (broken up)

Dressing: mix the night before or several hours before

2-3 Tablespoons oil
2 Tablespoons sugar
2-3 Tablespoons Vinegar
Raman Noodle seasoning pkg

Mix dressing into salad right before serving- Do not mix in early or it will go soggy.

Creamy Chicken Noodle Soup

Onion chopped
Sliced carrots fresh or 1 bag frozen (can do frozen peas & carrots instead)
3 Cooked and shredded chicken- (can use Costco rotisserie chicken)
2 cans cream of chicken soup
2 cans chicken broth
Garlic pepper
1 block cream cheese
Egg noodles

Place all ingredients except the egg noodles in crock pot and cook on high 3-4 hours. About 1 1/2 hour before serving add egg noodles. Serve once they are cooked all the way through.

Chicken Cordon Blu

Chicken breasts
Deli ham
Swiss cheese
1-2 cups Stove top stuffing mix (in the can already pre mixed)
2-4 Tablespoons melted butter

Place chicken in greased 9x13 pan.  Place ham on each chicken breast. Place 2 slices of Swiss cheese on each chicken breast. Combine melted butter and stuffing mix together. Sprinkle over chicken. Bake at 350 for 35-40 minutes.

Parmesan-Dijon Cream Sauce

2 Tablespoons butter
2 Tablespoons flour
1 Cup milk
1 Teaspoon chicken bouillon granules
1 Tablespoon Dijon mustard
1/2 Worcestershire sauce
1/2 cup fresh grated Parmesan cheese (in the bag)

Melt butter, stir in flour stirring constantly. slowly pour in milk. Stir in bouillon. Stir constantly until it begins to bubble and thicken. Remove from heat and add mustard, Worcestershire sauce and Parmesan cheese. Keep warm and serve with chicken.

Dr. Pepper Chicken

4-6 Boneless chicken breasts
1/2 cup Dr. Pepper
1/2 cup BBQ sauce
1/2 cup Ketchup
1 T brown sugar

Place chicken in 9x13 baking dish. Pour remaining ingredients over chicken. Bake 350 for 1 hour or until chicken is done.

Can also do in crockpot.

I like to make a separate batch of the sauce to dip the chicken in as I am eating.

Honey Sesame Chicken

• 4 boneless, skinless chicken breasts 
• 2 cup honey (not quite 2 bottles)
• 1 cup soy sauce
•  diced onion
• 1/2 cup ketchup
• 4 tablespoons vegetable oil (could also use olive oil or canola oil)
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor) or add a couple dashes of red pepper (cayenne)
• 8 teaspoons cornstarch dissolved in 12 Tablespoons water
• Sesame seeds
• 
  

1. Spray crock pot with non-stick cooking spray.
2. Season both sides of chicken with lightly with salt and pepper, put into crock pot.
3. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
4. Cook on low for 3-4 hours or on high 1½ – 2½ hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 8 teaspoons of cornstarch in 12 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
5. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
6. *You can also sprinkle more red pepper flakes on top if you want more heat.

Chicken Cordon Bleu

4 chicken breasts
1/2 pkg Panko bread crumbs seasoned to taste with Wild bills garlic pepper & season salt
1 egg (beat in a bowl with a dash of water to make an egg wash)
Sliced ham
Sliced swiss cheese

Place each chicken breast in a ziplock baggie and pound out until about 1/4 inch thick. Dip in egg wash then in seasoned bread crumbs. Place on greased cookie sheet and bake in oven for 35-40 minutes @ 350*. Take out of oven and place ham and swiss cheese on top. Put back in oven until cheese is melted.


Copy cat Chick Fil A Dipping Sauce

1/2 cup mayo
2 teaspoons prepared mustard
2 teaspoons lemon juice
2 tablespoons honey
1 tablespoon smokey BBQ sauce

Mix together and enjoy!

Monterey Chicken

4 chicken breasts
1/4  cup BBQ sauce
3 slices bacon (cooked)
Sauteed red onion
Shredded Colby jack/cheddar cheese
1 tomato chopped
Season Salt

Place thawed chicken breasts in electric skillet with just a little bit of olive oil. Sprinkle with season salt.  In a separate pan chop bacon and cook. When bacon is cooked place on paper towel to soak up the grease. Place onion in the pan you used to cook the bacon, cook until soft. When chicken is browned on both sides and cooked all the way in the middle, add a small amount of BBQ sauce to each breast. Sprinkle with cheese and place lid on top of skillet to melt the cheese. After cheese is melted top with bacon, onion and tomato. Serve with mashed potatoes, country gravy and corn on the cob!

White Chicken Chili

2 chicken breasts cooked & diced
1/2 small onion chopped
2 cans white beans
1 can corn
1 can green chilies
16 oz half & half (may not need all of it)
1 pkg white chicken chili seasoning

Place all ingredients in crock pot except for the half and half, heat until it starts to boil a little bit on the sides. Add half & half a little bit at a time until desired consistency is reached. Serve with shredded cheese and Frito scoop chips.

Chicken Alfredo Pizza

1 pkg jiffy pizza dough mix
1 jar Alfredo sauce
1 Roma tomato (chopped)
2 green onions (chopped)
2 chicken breasts cooked and shredded
shredded cheese


Mix pizza dough as directed on box. Bake for a few minutes before you put on your sauce and toppings. Spread Alfredo sauce over pizza dough and then sprinkle on your toppings. Bake for the remaining minutes it says on dough box instructions. I like to add a little bit more seasonings to my sauce- I usually add a little salt, pepper and more garlic- I just keep tasting it until it tastes just right for me!

Chicken Alfredo "Mummy Wraps' By Jani

1 pkg Pepper ridge puff pastry sheets (in the frozen section by the desserts) Pillsbury crescent dough would work great too.

2 or 3 chicken breasts cooked and shredded (adjust according to your family size)

1/2 bag frozen peas and carrots

chopped onion

1 jar Alfredo sauce --use 1/2 the jar in chicken mixture and reserve the rest for dipping. (I like Bertolli)

1/2 to 1 cup fresh Parmesan cheese

Mushrooms fresh or canned

Garlic pepper --to taste

Salt--to taste

Garlic bread sprinkle

Place all ingredients except garlic bread sprinkle and Parmesan cheese in bowl and mix together.

Thaw out dough according to the package. Place on parchment paper on small cookie sheet. (this picture looks like a full size cookie sheet but really it is 1/2 the size of a regular one) Cut 1 inch strips about 1/4 of the way in on both sides. Sprinkle with garlic bread seasoning.

Place chicken mixture in the center. Sprinkle a little more garlic bread seasoning on top. Then sprinkle on some of the Parmesan cheese.
Starting at the bottom, fold over the strips of pastry dough to the center, alternating sides. This will create a bandaged look. Place two peas on the top to look like eyeballs. Sprinkle with remaining Parmesan cheese and a little more garlic bread seasoning. Bake @ 375* for 16 to 18 minutes or until lightly browned and puffy. Serve with the remaining warmed up Alfredo sauce for dipping. (I always add a little salt and garlic pepper to mine to season it up a bit)
This recipe works really good for picky kids because it makes two mummy's, One you can just put the stuff your kids like in it and the other one you can fix how the adults like it. I have never tried it but, I was thinking this would be really yummy with pizza sauce and pizza toppings inside. I like to serve this with a garden salad and Italian dressing from Olive garden (you can buy it at the restaurant for about $5.00 a bottle)

Chicken Salad Wraps- By Jani

Approx. 1 small chicken breast per person
Chopped red onion
Green or red seedless grapes cut in half
1/2 to 1 cup slivered almonds
Lettuce
Flat out wheat flat bread wraps
Mayo (approx 1/4 cup?)
Pepper
Garlic powder or fresh garlic
Season salt

You will just need to add the amount of ingredients to suit your taste.

Boil frozen chicken breasts with some season salt, and garlic for 30 minutes. Cool then shred.
Chop onion and slice grapes. Stir in with chicken and then add mayo, seasonings and almonds. Chill in refrigerator.

Place wrap on counter, put lettuce on wrap and then chicken mixture. Roll up and enjoy.

Smothered Chicken- By Jani

Chicken breasts
Mushrooms
Onion
Green pepper
Tomato
Swiss cheese or whatever you prefer
Olive oil
Season salt

Flatten out chicken breasts in a zip lock baggie using a kitchen mallet or whatever you have. Place in saucepan with a little olive oil and sprinkle a little season salt on top. Cook until chicken breasts are cooked all the way through. In a separate sauce pan place a little olive oil and chopped veggies and cook until they are almost done. Place slice of cheese on top of each chicken breast and then pour veggies on top. Put lid on pan until cheese is all the way melted.

Three Cheese Chicken Penne Pasta-By Jani

Three Cheese Chicken Penne Pasta

1 box penne pasta

1/2 pkg fresh spinach leaves (chopped fine)

2 or 3 chicken breasts

1/2 onion chopped

1 teaspoon minced garlic

1/2 teaspoon dried basil leaves

1 jar spaghetti sauce (I like Bertolli olive oil & garlic)

1 can diced tomatoes (drained)

4 oz cream cheese

2 cups mozzarella cheese (reserve 1 cup)

(I like the Italian blend cheese that has several mixed together)

1 cup grated Parmesan cheese (reserve 1/2 cup)

Pre-heat oven to 375*

Cook pasta in salted boiling water until almost done. Drain and set aside.

In a separate pan, add 1 tablespoon olive oil, chicken, onion, garlic and basil and cook until chicken is cooked through. Add spaghetti sauce, spinach, tomatoes and cream cheese. Heat until cream cheese is all melted in. Add chicken mixture to pasta and stir in 1 cup mozzarella cheese and 1/2 cup Parmesan cheese.

Place in greased 9x13 pan and bake in oven for about 15 minutes or until heated through.

Sprinkle remaining cheese on top and place back in oven until cheese is melted.

Serve with warm garlic bread!

(no one in my family likes spinach... I chopped it up real fine and none of us even noticed it) This is a great way to ad those extra veggies that we all need to eat more of.

Orange Chicken-By Jani

3 chicken breasts cut into pieces

3 eggs (mixed well)

1/2 cup corn starch

1/2 cup flour

garlic pepper

salt

Bring to boil and simmer for 1 minute.

1/2 cup chicken broth

1 cup vinegar

1 1/2 cups sugar (or just a little less)

2 tablespoons soy sauce

8 tablespoons ketchup

Dip chicken in eggs then in corn starch & flour mixture. Place in fry pan with a little olive oil and brown on all sides. Place in 9x13 pan. Add sauce mixture and bake at 350* for approx 35 minutes. Serve with rice.

Buffalo Chicken Chip Dip-By Jani

2-3 chicken breasts cooked and shredded or 2 large cans of canned chicken
8 oz cream cheese
1/4 cup Franks Buffalo wings sauce (find it by the ketsup, steak sauce etc.)
1/4 cup ranch or blue cheese salad dressing
1 cup mozzarella cheese

Mix cream cheese and salad dressing together. Add chicken and buffalo sauce. Spread in 8x8 pan. Bake at 350* until warm and bubbly. Top with mozzarella cheese.

Serve with tortilla chips.

Teriyaki Chicken- By Jani

Chicken tenders

 1/4 cup soy sauce 

1/4 c vinegar

 3/4 cup brown sugar

 1 can pineapple chunks

Flour- approx 1 cup

 Season salt-approx 1 teaspoon

 Pepper- approx 1/4 teaspoon

olive oil

 Mix flour, season salt and pepper. (I just mix some together and dip my finger in to taste it to see if it tastes seasoned enough) if not keep adding until it tastes good to you. Roll chicken tenders in flour mixture until they are completely covered. Place in fry pan with a little olive oil and brown each side. Add the remaining ingredients and simmer until all the chicken is cooked. The sauce will get a little thicker as it cooks. Serve with rice.

Poppy Seed Chicken-By Jani

 Chicken Breasts
1 can cream of chicken soup
1 cup sour cream
chopped onion
1 1/2 stacks ritz crackers
1 1/2 cubes margarine
1 1/2 tablespoons poppy seeds

Boil chicken then cut up into bite size pieces. Place in greased 9x13 pan. Mix together soup, sour cream, onion and poor over chicken. Melt butter and combine with mashed up ritz crackers and poppy seeds. Pour on top of soup mixture. Bake at 350* for 30 minutes

Souvlakia-By Jani

3/4 cup olive oil
1/2 cup lemon juice
1 Tablespoon oregano
1 teaspoon salt
2 teaspoons garlic powder
1 teaspoon pepper

Marinate chicken for several hours or overnight. Cook on grill basting with a little lemon juice.

Chicken Enchilada Chip Dip-By Jani

2 chicken breasts (cooked & shredded)
1 small can green chilies
1 can cream of chicken soup
1 8 oz pkg cream cheese
Chopped onion
Dash of cayenne pepper
Shredded cheese

Mix all together--except the cheese. Place in 9x13 dish. Bake @ 350* for approx. 20 minutes or until bubbly. Add shredded cheese and let melt on top. Serve with tortilla chips. You can make this as spicy as you want. You can also use Jalapenos instead of green chilies and cayenne pepper.