Lemon Chicken

Ingredients:

1. 1/2 cup cornstarch
2. 3/4 cup water
3. 2 egg yolks
4. 2lbs (aprx 4) skinless, boneless chicken breast halves
5. 2 cup cooking oil
6. 3 tablespoon brown sugar
7. 1 tablespoon fresh ginger, minced
8. 1 cup chicken broth
9. 1/3 cups fresh lemon juice
10. 1/2 cups diced scallions

Directions:

1. Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl, whisk until smooth. Dip the chicken breasts and coat each piece thoroughly.
2. Heat 2 cups oil in a wok. Fry chicken breasts until brown then place the chicken in a paper towel.
3. Stir in 1/2 cup water and broth in medium saucepan, place 2 tablespoon cornstarch, brown sugar and ginger.. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, add in lemon juice. Slice chicken into thin pieces.

http://www.holidayspage.net/lemon-chicken-recipe/

Chicken Pot Pie*

Ingredients:

•   2 Pie Crust
•   4 boneless skinless chicken breasts (or 3 cups of shredded cooked chicken)
•   1/2 cup butter, plus more for baking disk
•   salt
•   black pepper
•   2 large carrots, peeled and diced
•   1 medium onion, chopped
•   3 cloves garlic, minced
•   3/4 cup all-purpose flour
•   3 cups low-sodium chicken broth
•   1/4 heavy cream
•   1 cup green beans
•   2 Tbsp freshly chopped parsley
•   2 tsp freshly chopped thyme leaves
•   egg wash

Directions:

1. Cook Chicken in the crock pot with chicken broth, salt and pepper for about 4 hours on high. When finished cooking shred the chicken and use the juice's in the filling. *(Alternate in Oven: Preheat oven to 400 degrees. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken in cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.)
2. In a large pot over medium heat, melt butter. Add onions, carrots and green beans and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, shredded chicken, parsley and thyme. Season mixture with salt and pepper. 
3. Place one pie crust in dish then add filling then top with the second crust. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with sea salt.
4. Bake pie at 375 degrees until crust is golden, about 45 minutes. Let cook for at LEAST 15 minutes before serving (if you don't let it cool it will fall apart).

Delish Chicken Pot Pie Recipe

Chicken Roll Ups

Ingredents:

• 6 oz cooked chicken breast, chopped
• 1 can crescent rolls
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup cheese

Directions:

1. Preheat oven to 350.  Lightly spray a 9x13-inch pan with cooking spray. 
2. Mix together milk, soup and cheese - set aside. 
3. Separate crescent rolls into 8 triangles. 
4. Top the large part of the crescent triangle with the chopped chicken. 
5. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up.
6. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
7. Bake for 30 minutes or until bubbly.

http://www.plainchicken.com/2009/03/chicken-roll-ups.html

Creamy Chicken Casserole

Ingredients: 

4 c. uncooked egg noodles
4 c. cubed cooked chicken
1 pkg. (16 oz.) frozen peas and carrots
2 c. milk
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 c. chopped onion
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes (assuming it’s not in the foil pan), or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

http://triedandtasty.com/2010/11/creamy-chicken-casserole/

White Chicken Enchiladas

Ingredints: 

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

Directions:

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

Chicken Alfredo Roll-ups

Ingredients:

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Garlic Alfredo Sauce:

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

Garlic Alfredo Sauce:

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Roll UP:

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

https://www.facebook.com/photo.php?fbid=555222057847282&set=a.543060109063477.1073741837.100000784798154&type=1&ref=nf

Gluten Free Chicken and Dumplings

INGREDIENTS

Chicken

2 1/2

cups Progresso® chicken broth

1 1/2

cups cut-up cooked chicken

1

cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1

teaspoon seasoned salt

1/4

teaspoon pepper

1

cup milk

3

tablespoons cornstarch

Dumplings

3/4

cup Bisquick® Gluten Free mix

1/3

cup milk

2

tablespoons butter or margarine, melted

1

egg

1

tablespoon chopped fresh parsley

• 1) In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
• 2) In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
• 3) Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.

http://www.bettycrocker.com/recipes/gluten-free-chicken-and-dumplings/dac34321-1834-4357-b5ee-2e273fabab53

Loaded Potato and Buffalo Chicken Casserole

Ingredients:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce

Topping:
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

Directions:

1) Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
2) In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3) Add the potatoes and stir to coat.
4) Add the potatoes to a greased baking dish.
5) When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
6) Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
7) Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
8) Once the potatoes are fully cooked add the marinated chicken.
9) Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
10) In a large bowl mix all the topping ingredients together.
11) Top the raw chicken with the topping.
12) Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
13) Serve with extra hot sauce and/or ranch dressing.

http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413?oc=linkback

Chubby Chicken and Cream Cheese Taquitos

Ingredients

3 cups cooked shredded chicken (I like rotisserie)

6 ounces cream cheese, softened

1/3 cup sour cream

1/2 cup salsa

1 + 1/2 cups shredded sharp cheddar cheese

1 + 1/2 cups chopped baby spinach, stems removed

coarse salt and fresh black pepper, to taste

9 - 10 (6-inch) flour tortillas

vegetable or canola oil, for frying

your choice for serving:

sour cream/quacamole/salsa/taco sauce/ranch dressing

Instructions

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
2. Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.
4. Serve with your choice of dunking sauce.

Adapted from  Betty Crocker
http://www.cinnamonspiceandeverythingnice.com/chubby-chicken-and-cream-cheese-taquitos/

Chicken Cordon Bleu Casserole

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

Dip chicken into egg and milk mixture, then toss with the breadcrumbs, coating well.  Brown in a little oil until golden.  Place chicken in a baking dish and add cheese and ham.  Mix soup with 1 cup of milk and pour over all.  Bake at 350 degrees for 30-35 minutes or until tender and bubbly.

*Variations – Can add a lot more cheese than the 8 ounces the recipe called for.  Can also use turkey ham and add extra.

Spinach and Chicken Tortilla Bake

1 tablespoon extra-virgin olive oil
4 chicken cutlets (about 1 pound)
Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese
4 large (8″) flour tortillas
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound)
2 cups shredded pepper jack cheese

Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.

Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Yield:  4 servings

http://stylishcuisine.com/?p=1813 

Simply Sour Cream Chicken Enchiladas

Ingredients:

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

Directions:

1) In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
 

2) Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
 

3) Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
 

4) Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
 

5) Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
 

6) Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

http://mexican.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926?oc=linkback