Crispy Cheesy Chicken

Original Recipe Courtesy 12 Tomatoes (although significantly altered)

Photo Courtesy of 12 Tomatoes

I got the bones of this dish from a recipe but altered it quite a bit. I'm not usually into condensed creamy soups and found making my own was much yummier. And quick too!

30 MINUTES TO PREPARE, SERVES 4-6

INGREDIENTS

• Thin-sliced boneless, skinless chicken breasts
• 1 - 2 sleeves ritz crackers, crushed
• 1 cup cheddar cheese, grated
• 1/4 cup milk
• 1 large egg
• Sauce:
• 1 can chicken broth
• 1 1/2 cup milk
• 3/4 cup flour
• 1/2 tsp each of garlic powder, onion powder, and dried parsley 
• Kosher salt and freshly ground pepper, to taste
• 2 tablespoons unsalted butter 

PREPARATION

1. Preheat oven to 400º F
2. Combine egg and 1/4 milk in a small, shallow bowl and whisk together until fully incorporated.
3. Place grated cheddar cheese in a second, shallow bowl, then place crushed ritz crackers in a third. (Or combine the cheese/crackers in the same bowl for even more efficiency!)
4. Take your (seasoned) chicken breasts and dip them in egg wash, making sure to coat both sides.
5. Shake off excess egg, then coat chicken in grated cheddar cheese.
6. Transfer chicken to crush ritz crackers, make sure to coat all sides. Press firmly so cracker crumbs adhere to meat. 
7. Transfer chicken to a lightly greased baking sheet and bake for 20-25 minutes, or until chicken is cooked through.
8. While chicken is baking, combine all sauce ingredients (except butter) over medium heat and cook, stirring frequently, until smooth. You will need to whisk quickly and firmly when adding the flour to ensure there are no lumps.
9. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes, or until thickened, stiring frequently. Add butter.
10. Taste and adjust seasoning, if necessary.
11. Remove chicken from oven and serve hot, with creamy sauce drizzled over the top.
12. Enjoy!

Chicken and Rice Soup

Recipe Courtesy of Lisa Roubicek*
Photo Courtesy of Taste of Home

INGREDIENTS:
1 1/2 tsp lemon pepper (or more if needed)
1 Tbls chicken bouillon
1 cup long-grain rice
2 cooked chicken breasts, shredded**
1 12oz can of milk
1 can chicken broth
1 Tbls dried onion
1 cup chopped celery
2 peeled and chopped carrots
1/4 cup butter

DIRECTIONS
Add chicken broth and enough water to measure 6 cups in pan.  Add rice, onion, celery and carrots.  Bring to a boil, cover and cook for 20 minutes.

Add milk and butter, mix well.  Cook 5 minutes.

Wisk in lemon pepper and bouillon.  Taste for flavor, adding more lemon pepper or bouillon if needed.  Cook 5 minutes.

Add chicken and heat through.  The longer it simmers, the better.

*I altered the recipe somewhat to suit my taste.

**I like to cook the chicken during the day in the crockpot.  Put chicken breasts in the crockpot.  Sprinkle with lemon pepper and cook on low all day.  Shred and add to recipe as outlined above.  The chicken will be very tender and moist.

Lemon Ritz Chicken

Recipe Courtesy of Robin Carter

Ingredients
8 Thin-Sliced Chicken Breast Fillets
3 Tubes of Ritz Crackers
3/4 c Parmesan Cheese
Garlic Powder
Pepper
Salt
1 to 1 1/2 cubes Butter
Lemon Juice


Directions
Season both sides of chicken fillets with salt and pepper.

Crush Ritz crackers and place in shallow dish.  Mix in cheese, a healthy sprinkling of garlic powder and pepper and a little bit of salt.  In another dish, melt butter.

Dip a chicken piece in butter, then in cracker mixture.  Roll the chicken piece up, stuffing some cracker mixture in the middle as you go.  Place in greased baking dish.  Repeat with all chicken pieces.

Drizzle lemon juice over chicken rolls.  Pour rest of cracker mixture over and around chicken rolls.  Drizzle any remaining melted butter on top.

Bake at 350 degrees for 40 minutes, or until chicken is cooked through.

Baked Chicken-Bacon Alfredo

Recipe and photo by Our Best Bites

 

Ingredients:
8 oz. penne or bowtie pasta
1 recipe alfredo sauce (Guiltless Alfredo Sauce works for a low-fat alternative) OR 1 16-oz. jar prepared sauce
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste

Instructions:

Preheat oven to 350.

Prepare pasta according to package directions. While pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

 

If you don’t plan on eating it immediately, cover tightly with plastic wrap and aluminum foil. If you cook it from the refrigerator, preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through. If you’re cooking it from the freezer, bake at 400 for about 90 minutes.

Chicken Parmesan

Recipe and Photo Courtesy of Jane Maynard

Serves 4

INGREDIENTS
- 1 pound boneless, skinless chicken breasts, pounded very flat
- 1 cup plain bread crumbs
- 1/2 cup fresh shredded parmesan
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. paprika
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 2 eggs
- slices of fresh mozzarella

DIRECTIONS
Preheat oven to 350 degree F.

Whisk the eggs in a large, shallow dish. In another large, shallow dish, mix together the bread crumbs, parmesan cheese, salt, pepper, paprika, oregano and basil. Dip each raw chicken breast in the egg to coat, then place in bread crumbs and coat well. Place on lined cookie sheet.

Cook for about 20 minutes, until they are JUST cooked through. Top with mozzarella cheese sliced and cook until cheese is melted, about 2-3 more minutes.

Serve on top of pasta noodles and cover with marinara sauce.

Chicken Salad

Recipe Courtesy of allrecipes.com via Amy Nielson
Photo Courtesy of globalviews.com

4 Servings

Ingredients

• 2 1/2 cups diced cooked chicken
• 4 bacon strips, cooked and crumbled
• 1 (8 ounce) can sliced water chestnuts, drained (I sub sliced almonds)
• 1/2 cup thinly sliced celery
• 1 cup halved green grapes
• 3/4 cup mayonnaise or salad dressing
• 1 tablespoon dried parsley flakes
• 2 teaspoons finely minced onion
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1 dash Worcestershire sauce
• salt and pepper to taste

Directions

1. Combine chicken, bacon, water chestnuts (or almonds), celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Chicken Tortilla Soup (Can be Slow Cooker)

Recipe and photo courtesy of allrecipes.com
Modified

Ingredients

1 pound shredded, cooked chicken
(Uncooked chicken breasts for slow cooker method)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1/4 cup chopped cilantro
vegetable oil

Directions
1.  Saute onions with vegetable oil in a large pot until translucent.  Add garlic and saute another minute.

2.  Add tomatoes, enchilada sauce, onion, green chiles, and garlic. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
3.  Simmer on low at least 30 minutes.  It tastes even better if you simmer a long time.

4.  Serve topped with crispy tortilla strips and a dollop of sour cream.

Slow Cooker Directions

Place uncooked chicken breasts in bottom of slow cooker.  Add tomatoes, enchilada sauce, onion, green chiles, and garlic. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken and serve topped with crispy tortilla strips and a dollop of sour cream.
 
Serves 8.

Slow Cooker Chicken & Dumplings

Recipe and Photo Courtesy of Allrecipies
Modified

I have come to the realization, as a new mom, that there are some days you just don't have time to make dumplings from scratch.  So I am beginning to compile easy, low-prep dishes.  This one is a great start!

Ingredients

3 skinless, boneless chicken breasts
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
Frozen mixed veggies (corn, peas, etc)
Chicken broth
2 (8 ounce) packages refrigerated biscuit dough, torn into pieces

Directions
1.Place the chicken breasts on the bottom of a large slow cooker.  Season well with pepper and onion powder. Top with butter, veggies and soup.  Fill slow cooker with enough chicken broth to cover the mixture.

2.Cover slow cooker, and cook for 4 hours on High or until chicken breasts are done.  Shred chicken and return to pot.

3. Place the torn biscuit dough in the slow cooker. Add more chicken broth, if needed (the dumplings will soak up some of the liquid as they expand).  Cook about 2 more hours on high or until the dough is no longer raw in the center.

This is my easy prep Chicken and Dumplings. For an awesome homemade dumpling recipe, click here.

Lisa's Chicken Vermicelli

Recipe Courtesy of Ryan's Mom

INGREDIENTS
24 ounces vermicelli
1 cube butter
1 purple onion
3-4 chicken breasts
2 large cans diced, stewed tomatoes
1 small can diced, stewed tomatoes
4 - 5 Tbsp chili powder
Longhorn block cheese, grated

DIRECTIONS
Saute onion in butter. Add canned tomatoes and chili powder. Simmer.

Boil chicken in a large amount of water and remove. Do not drain. Remove chicken and cook vermicelli in chicken broth. Drain most of the water (but not all). Mix tomatoes and onions with noodles. Shred chicken. Add chicken and half of cheese. Mix well. Add the rest of the grated cheese on top.

White Chili

Recipe Courtesy of Erin Mercado


PHOTO CREDIT

Serves 5

Ingredients

3 boneless, skinless chicken breasts, diced small*
1 medium onion, chopped
1 ½ tsp garlic powder
1 Tbsp oil
2 cans (15 ½ oz each) great northern beans (white beans), drained and rinsed
1 can chicken broth
1 or 2 cans (4oz) chopped green chilies (depending on your preference)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne powder
1 cup sour cream
½ cup whipping cream
Cilantro

Directions

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.

Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for 30 minutes.

Remove from heat; stir in sour cream and cream. Garnish with fresh cilantro.

*Can sub an extra can of beans for chicken and veggie broth for chicken broth to make this vegetarian.

Chicken and Dumplings

PHOTO CREDIT

Serves 4-6

INGREDIENTS
4 T unsalted butter
1 large onion, chopped
1 c chopped celery
1 c chopped carrots
6 T all-purpose flour
6 - 8 c vegetable broth
1/2 c lowfat milk
1 c frozen peas
1 - 2 chicken breasts, cooked & shredded
2 T minced fresh chives
Salt and pepper to taste

Dumplings
2 c all-purpose flour
2 t baking powder
3/4 t salt
1/4 c minced fresh chives
2 T unsalted butter, melted
3/4 c lowfat milk

DIRECTIONS
In a large skillet, heat butter over medium-high heat. Add onion, carrots and celery sauté, about 8-10 minutes. Whisk in the flour, scraping any brown bits of the bottom of the pan. Add the vegetable broth, milk, salt, and pepper. Bring to a boil, reduce heat and simmer 20 minutes, until vegetables are tender. Season to taste.

In a large bowl, stir together flour, baking powder, salt and chives. Gently mix in melted butter and milk, until mixture just comes together (DO NOT over-mix or dumplings will be dense).

Drop dumpling batter into the simmering stew by heaping teaspoonfuls. Cover and simmer until dumplings are cooked through, about 15 minutes (DO NOT uncover while the dumplings are cooking, as steam will escape). Add peas, chicken and chives. Taste for seasoning one more time.

Vegetarian Korma

Although this recipe is for vegetarian korma, you could easily substitute chicken or white fish for the potatoes & carrots. Yum!

Recipe and Photo Courtesy of Allrecipes.com
Modified Slightly

Serves 4

INGREDIENTS
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
4 ounces canned tomato sauce
1 1/2 tablespoons curry powder (yellow), divided
1 cup frozen green peas
1 red bell pepper, chopped
1 cup heavy cream
milk, if needed
salt to taste
1 bunch fresh cilantro for garnish

DIRECTIONS
1.Microwave cubed potatoes and carrots to give them a head start on cooking. Meanwhile, heat the oil in a skillet over medium heat. Stir in the onion, sprinkle with 1/2 tbsp of curry and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and remaining curry powder. Cook and stir 10 minutes, or until potatoes are tender.

2.Stir peas, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Add milk if a saucier consistency is desired. Taste for seasoning, adding more curry powder or salt, if needed. Serve over white or basmati rice and garnish with chopped cilantro.

Herbed Chicken Parmesan

Recipe Courtesy of Cooking Light

4 Servings

INGREDIENTS
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (or your own homemade sauce)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded or sliced provolone cheese

DIRECTIONS
Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Serve with pasta.

Faux-tisserie Chicken

I don't think I'll ever poach a chicken breast again... Seriously.

Recipe and Photo Courtesy of Our Best Bites
Thank you Sara and Kate for letting me borrow your photo for just a bit! I will take my own next time, I promise. And next time will be soon... you can count on that!! :)


INGREDIENTS
1 whole chicken, small enough to fit in your slow cooker
Salt-based seasoning (Garlic salt, Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just make sure salt is one of the first ingredients on the label.)
Whole garlic cloves, peeled
OPTIONAL:
Fresh Herbs

DIRECTIONS
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it's not stewing in its own juices.

Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. Pull the skin up all around the chicken. Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of fresh herbs like rosemary, thyme, and/or sage under the skin. This makes a very pretty chicken when it's all cooked and adds a lot of flavor.

Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.

The meat will be so tender it will literally fall off the bone. Don't expect the skin to be too crispy. For people like me, who don't eat skin, the skin is just the wrapper for the moistest chicken ever!!

Use for any recipe that calls for cooked chicken.

Chicken Pot Pie

Recipe Courtesy of Dani
Modified

INGREDIENTS
2 pie crusts (store bought or homemade)
1/2 - 1 lb chicken (depending on preference), cooked and diced
5 red potatoes, diced
2 cans Cream of Chicken soup (or make your own!)
1 bag frozen peas and carrots - thawed
1 sweet onion - diced
butter
milk

DIRECTIONS
Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender.

Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and fragrant. Set aside.

In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Add milk as needed to get the consistency you prefer. Season to taste with salt and pepper.

Either build the pie traditionally (crust on top and bottom), or ladle into individual (oven-safe) bowls, mugs, or large ramekins and place crust on top only. Cook 40 - 45 minutes, or until crust is done and pie is golden-brown.

Chicken Noodle Soup

When you are sick, there is nothing like Chicken Noodle Soup. Sometimes, I choose to make my own. In the time it takes you to open a can, you can have homemade soup.

Okay, I lied. It takes longer to make homemade soup (obviously). BUT, it doesn't take as long as you think and it is SO much better. You can change up the ingredients according to what you like, in the portions you prefer!

When I am sick, if I have enough energy, I whip up a huge pot of this stuff and eat off it for several days. Warm, comforting, and just how I like it! Thank you to my mom, who taught me that there is nothing like homemade soup to make you feel better. Someday, I'll make it for my kids, just like she made it for me!

PHOTO CREDIT

INGREDIENTS
1 chicken breast, already cooked (or poach the chicken while you complete the rest of the soup)
3 stalks of celery
2 full size carrots
several green onions
chicken broth
egg noodles, or homemade noodles

DIRECTIONS
Chop celery, carrots, and onions. Bring a few cups of chicken broth to boil in a large pot. Add celery and carrots. Cook until almost tender. Add more broth to fill pot, and cook noodles until tender. Stir in onions and chicken and heat through.

When storing, make sure there is sufficient broth, as the noodles will absorb some broth in the fridge.

Sweet and Sour Chicken

This is soooo good. Mmmmm...

Recipe Courtesy of Melanie from My Kitchen Cafe

Chicken:
INGREDIENTS
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

DIRECTIONS
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through.

Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
INGREDIENTS
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS
I like to double the sauce recipe, FYI.  Personal preference. :)

Bake until all caramely and gooey (up to one hour) at 325 degrees. Turn chicken every 15 minutes.

Spicy Honey Chicken Salad

Recipe Courtesy of Our Best Bites

INGREDIENTS

Salad:
Romaine Lettuce
Ripe but firm mangoes, chilled
Ripe but firm avocados
Spicy Honey Chicken

Dressing:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
1T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

For Salad: While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the dressing.

For dressing: Place all ingredients in a tightly sealed jar and shake vigorously. Store in the fridge, and shake before dressing salad.

Spicy Honey Chicken

Recipe Courtesy of Our Best Bites

Thanks to www.ourbestbites.com for the awesome photo!

INGREDIENTS

2 t vegetable oil

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
8 boneless skinless chicken thighs OR
2-3 boneless skinless chicken breasts

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well.

Grill chicken a few minutes on each side, until cooked through (internal temperature of 165 degrees). You can also use an indoor grill pan and finish in the oven, or use your broiler. Just be sure to open a window in case you burn your glaze (which can and probably will happen - It's okay, the chicken will still taste good).

While chicken is cooking, add the vinegar to the honey and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Salsa Chicken

Throw the following in the crockpot:

- Chicken breasts (2-3 depending on your preference)
- Black beans (2 cans, rinsed)
- Corn (2 cans, drain most of the liquid, unless your salsa has a lot of moisture. You want a little bit of liquid in the crockpot.)
- Salsa
- A healthy sprinkling of some sort of Mexican seasoning (taco seasoning, cumin, etc)

Cook 6-8 hours on low, or until chicken is done. Remove chicken and shred. Return chicken to pot and stir to mix. Fill tortillas with mixture and top with choice of toppings (avocado, cheese, guacamole, sour cream, etc). It's all about the toppings.