PECAN CHICKEN SALAD

4 cups chicken breast chopped
1 1/2 cups sliced seedless grapes (red or white)
1/2 cup chopped celery
1 Tbs sugar
1 Tbs Worcestershire sauce
1 Tbs lemon juice
3/4 cup pecans
1 cup mayonnaise

METHOD:
Mix all ingredients and stir together, enjoy!

Baked Chicken with Spinach Surprise

4 thin, boneless chicken breast
2-3 good handfuls of fresh baby spinach
1 T. butter
1/4 tsp. my house seasoning (equal parts onion powder, garlic powder and black pepper, store in an airtight container)
4 slices deli ham
shredded Italian blend cheese
1/2 C. Italian bread crumbs
1 T. grated parmesan cheese

Combine the bread crumbs and parmesan cheese on a plate, set aside. Melt the butter in a pan over med. high heat. Add in the spinach and house seasoning and cook until the spinach has wilted. Remove from heat and set aside. Take the chicken, one breast at a time and place in a Ziploc bag and using a mallet, pound out just a bit...not too thin. Remove to a plate and repeat with remaining chicken. Top each breast with a slice of ham, then a little of the spinach and the add a little bit of the cheese. Roll up (I did not use toothpicks, mine held together pretty well, use toothpicks to secure if you desire) and dredge through the breadcrumbs to coat. Place in a tin foil lined baking dish, lightly sprayed with cooking spray. Repeat with remaining chicken. Bake in a 450 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes.
Janet's Appalachian Kitchen 

To DIE for Chicken Marsala

Ingredients

4 boneless skinless chicken breasts
4 -5 tablespoons flour
2 tablespoons olive oil
8 -10 ounces sliced mushrooms
4 cloves garlic, sliced
2 cups marsala wine
3 cups chicken stock
salt
pepper

Directions

Place chicken breasts between two pieces of plastic wrap.
With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
Dredge breasts in flour until all sides are coated.
Heat olive oil in a large skillet or frying pan.
Cook breasts until almost done, about 3-4 minutes on each side.
Remove from pan being sure to keep warm.
(I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
Add broth, mushrooms and garlic.
Cook on medium/high for 10 minutes or until reduced by half.
Add breasts back to pan and cook for another 10 minutes.
(Sauce should have reduced more and thickened some) Serve over angel hair pasta.

Chicken Bacon Ranch Pasta

Ingredients

1 lb uncooked rotini pasta 
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)

1 Cook and drain pasta as directed on package.
2 In large microwavable bowl, mix pasta and remaining ingredients.
3 Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming.
4 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40 to 50 minutes or until instant-read thermometer inserted in center of mixture reads 165°F. If baking from frozen, bake 60 to 75 minutes.

Keto Cordon Bleu casserole

• 1 rotisserie chicken
• 7 oz. smoked deli ham
• 8 oz. cream cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar 
•  shredded cheddar cheese about 4 oz
• salt and pepper
• 
  

1. Preheat oven to 400°F (200°C).
2. Chop the cooked chicken and smoked ham into bite-sized pieces.
3. Mix cream cheese, mustard, vinegar, and 2 oz of the shredded cheese in a greased baking dish. Add chicken and ham. Mix well.
4. Season to taste and top with the remaining cheese.
5. Bake for 20-30 minutes or until the casserole is golden brown on top.
6. You can eat alone or add to some lettuce and use as a spread :) Enjoy it was super good!!

Chicken Cacciatore One Pot

What You'll Need:

• 1/2 cup all-purpose flour
  
  
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 1/2 pounds boneless, skinless chicken breasts, cut into cubes
• 4 tablespoons vegetable oil, divided
• 1 pound fresh mushrooms, quartered
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 3/4 cups beef broth
• 1 (28-ounce) jar spaghetti sauce
• 1 (28-ounce) can diced tomatoes, undrained
• 1 teaspoon Italian seasoning

What To Do:

1. In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper. Roll chicken in flour mixture, coating completely.
    
2. In a soup pot over high heat, heat 3 tablespoons oil until hot; brown chicken on all sides 5 minutes. Remove chicken from pot; set aside. Add mushrooms, green pepper, onion, garlic, and remaining oil to pot and cook 5 minutes, or until onions are tender, stirring occasionally.
    
3. Add remaining ingredients, including remaining salt; return chicken to pot and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chicken is fork-tender, stirring occasionally.

Parmesan Crusted Chicken

What You'll Need:

• 1 cup Russian dressing (see Options)
  
  
• 2 1/2 cups crispy rice cereal, coarsely crushed
• 1 cup grated Parmesan cheese
• 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
• 2 tablespoons butter, melted

What To Do:

1. Preheat oven to 350 degree F. Coat a baking sheet with nonstick cooking spray.
    
2. Place the Russian dressing in a shallow dish. In another shallow dish, combine the crushed cereal and Parmesan cheese; mix well.
    
3. Dip the chicken in the dressing then in the cereal mixture, coating completely. Place on the baking sheet. Drizzle the butter over the chicken and bake 20 to 25 minutes, or until no pink remains in the chicken.

Unforgettable Chicken Casserole

What You'll Need:

• 3 cups chopped cooked chicken
• 2 cups finely chopped celery
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (4-ounce) can water chestnuts, drained and chopped
• 1 (10-3/4-ounce) can cream of chicken soup
• 1/2 cup slivered almonds
• 1 (6-ounce) can French-fried onion rings

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnut,
   
3. soup, and almonds. Spoon into prepared baking dish.
    
4. Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Buffalo Chicken Tot Casserole

What You'll Need:

• 3/4 cup Buffalo wing sauce, divided
• 3 cooked chicken breasts, cut into 1/2-inch chunks (about 1-1/2 pounds)
• 1 cup crumbled blue cheese
• 1/2 (32-ounce) package frozen potato tots
• 1 cup grated mozzarella cheese
• 3/4 cup diced celery

 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large bowl, combine 1/2 cup wing sauce and chicken; toss until evenly coated. Place chicken evenly in baking dish, then sprinkle with blue cheese. Place potato tots over blue cheese, and drizzle with remaining wing sauce.
3. Bake 35 minutes, then top with mozzarella cheese and bake 5 additional minutes, or until cheese is melted. Sprinkle with celery and serve.

 

Cheese-Stuffed Bacon-Wrapped Chicken Breasts

2 tablespoons butter

1/2 cup chopped onion

1 cup chopped fresh mushrooms

2 teaspoons chopped fresh thyme leaves

4 boneless skinless chicken breasts (about 20 oz)

1 cup shredded Gruyère cheese

1 package (2.5 oz) precooked bacon slices (12 slices) 

 

Directions

1. Heat oven to 350°F. In 8-inch skillet, melt butter over medium-high heat. Add onion, mushrooms and thyme; cook 2 to 3 minutes, stirring occasionally, until tender. Set aside.
2. Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
3. In medium bowl, mix mushroom mixture and Gruyère cheese until well blended. Place heaping 1/4 cup mushroom mixture on center of each chicken breast. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary. Carefully wrap each chicken breast with 3 bacon slices. Place in ungreased 8-inch square (2-quart) baking dish.
4. Bake 40 to 45 minutes or until chicken is no longer pink in center.

 

Chicken Cobbler Pie

What You'll Need:

• 1 (16-ounce) package frozen mixed vegetables (see Note)
• 1 (10-3/4-ounce) can cream of chicken soup, undiluted
• 1 (10-3/4-ounce) can cream of potato soup, undiluted
• 2 cups chopped cooked chicken
• 1 cup milk
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 1 1/2 cups biscuit mix
• 1 tablespoon sugar
• 3 tablespoons butter
• 1 (8-ounce) container sour cream

What To Do:

1. Combine first 7 ingredients in a 4- to 5-quart slow cooker.
   
2. Combine biscuit mix and sugar. Cut in butter with a pastry blender or 2 forks until crumbly; add sour cream, stirring until dry ingredients are moistened and a soft dough forms. Drop dough by large spoonfuls on top of chicken mixture.
3. Cover and cook on LOW setting 6 hours or until topping is lightly browned.
   

Orange Chicken Packets

What You'll Need:

• 1/2 pound sliced fresh mushrooms
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1 1/2 teaspoons minced garlic
• 6 boneless, skinless chicken breast halves (about 1-1/2-pounds total)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 12 orange slices
• 2 tablespoons butter, melted
• 6 tablespoons frozen orange juice concentrate, thawed

 

 

What To Do:

1. Preheat the grill to medium-high heat. Cut six 12- x 16-inch rectangles of aluminum foil.
    
2. Layer mushrooms, pinto beans, and 1/4 teaspoon garlic in center of each rectangle. Top with chicken breasts and season with salt and pepper. Top with orange slices; drizzle with butter and orange juice concentrate. Bring edges of foil together and seal ends of foil well.
   
   
3. Place packets on grill rack, cover, and grill 20 to 25 minutes, or until no pink remains in chicken and its juices run clear.

Chicken-Alfredo Baked Penne

Ingredients

24

oz uncooked penne pasta (1 1/2 boxes)

2

tablespoons olive oil

2

lb uncooked chicken tenders (not breaded), cut into chunks

Salt and pepper to taste

1

bag (12 oz) frozen broccoli cuts, thawed

2

jars (16 oz each) Alfredo sauce

2

cups shredded mozzarella cheese (8 oz)

Directions

1. In large pot of water, cook 24 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.
2. Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add 2 lb uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 minutes or until chicken is no longer pink in center.
3. Add chicken to drained pasta. Add 1 bag (12 oz) thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts; toss until all ingredients are evenly distributed. Pour 2 jars (16 oz each) Alfredo sauce over top; stir.
4. Pour mixture into ungreased 13x9-inch (3-quart) ceramic or glass baking dish; spread evenly. Sprinkle 2 cups shredded mozzarella cheese (8 oz) evenly over top.
5. Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly.

Slow-Cooker Shredded Mexican Chicken

Ingredients

1 package (28 oz) boneless skinless chicken thighs

1 pouch (1 oz) taco seasoning mix

1 jar (24 oz)  salsa

Directions

1. In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
2. Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is tender.
3. Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Chicken Cordon Bleu Casserole

Ingredients

• 2 lbs skinless chicken breasts, cut into bite-size chunks
• dry breadcrumbs
• 1/2 cup milk
• 1 egg, mixed with the milk
• 8 ounces swiss cheese, cubed
• 8 ounces ham, diced
• 1 (10 3/4 ounce) cans cream of chicken soup
• 1 cup milk

Directions

1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Buffalo Chicken Crescent Ring

Ingredients

4    oz cream cheese (half of 8-oz package), softened

1/4 cup hot sauce or red pepper sauce

2 1/2 cups chopped cooked chicken (1/2-inch pieces)

1 cup shredded Monterey Jack cheese (4 oz)

2 cans (8 oz each)  refrigerated crescent dinner rolls

1/3 cup crumbled blue cheese 

 

Directions

1. Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
2. Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
3. Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
4. Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5. Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

 

Creamed Chicken and Biscuits Casserole

Ingredients

• 1 small onion
• 1 1/2 teaspoons butter
• 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
• 1 (10 3/4 ounce) cans cream of chicken soup
• 1/2 cup mayonnaise
• 1 cup milk
• 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
• 1 1/2 cups shredded mild cheddar cheese
• refrigerated biscuit

Directions

1. Preheat oven to 350.
2. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3. Chop the onion.
4. Heat butter in a small nonstick skillet and saute until tender.
5. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6. Bake for 15 minutes and remove from oven.
7. Sprinkle 1 cup of the cheese over the baked mixture.
8. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.

Chicken Wings With BBQ Sauce for the Crock Pot!

Ingredients

• 3 lbs chicken wings ( about 14-16)
• 1 1/2 cups barbecue sauce
• 1/4 cup honey
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons Worcestershire sauce

Directions

1. Cut off and discard wing tips. Cut each wing at joint to make two sections.
2. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 15-20 minutes, turning once. Transfer chicken to slow cooker.
3. For sauce, combine bbq sauce, honey, mustard and worcestershire sauce, pour over chicken wings. Cover and cook on low for 3-4 hours or on high for 1 1/2- 2 hours.
4. Enjoy!

 

www.Phyt4Life.com

 

Chicken & Broccoli Rice Bake

What You Need

1Tbsp.  oil

1lb.  boneless skinless chicken breasts, cut into bite-size pieces

3cups  small broccoli florets

1 onion, chopped

1cup  fat-free reduced-sodium chicken broth

1-1/4cups  instant white rice, uncooked

1tub  (8 oz.) Cream Cheese Spread

2Tbsp.  milk

1tsp.  Italian seasoning

1cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Make It

HEAT oven to 375ºF.
HEAT oil in large skillet on medium-high heat. Add chicken, broccoli and onions; cook and stir 5 min. Stir in broth; bring to boil. Add next 4 ingredients; mix well.
SPOON into 8-inch square baking dish sprayed with cooking spray; top with shredded cheese. Cover.
BAKE 25 min. or until heated through, uncovering for the last 10 min.
adapted from Kraft