Chicken Taco Soup

2 tsps vegetable oil
2 lbs boneless skinless chicnken breasts cut into bite size pieces
1 1 oz packet taco seasoning mix
2 med green bell peppers diced
2 32 oz containers chicken broth
3 10 oz cans mild tomatoes and green chilies
2 cans pinto beans rinsed and drained
1 can corn with green and red bell peppers
2 c shredded sharp cheddar cheese

In a stockpot  heat veggie oil over med-high heat. Add chicken and taco seasoning, tossing to coat. cook, stirring frequently, for 5 mins or until browned. Stir in bell peppers and cook stirring often for 5 mins. Stir in broth and next 3 ingredients. Bring soup to a boil, reduce heat and simmer for 30 mins or until chicken is done. Remove from heat and stir in cheese.

Chicken and Wild Rice Casserole

2 boxes long grain and wild rice mix
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2 in pieces
1 c chopped onion
1 tsp minced garlic
2 pkg frozen green beans w/ almonds thawed
1 can reduced fat cream of chicken soup
1 c reduced fat sour cream
1 tsp salt
1 tsp ground black pepper
1 tsp dried crushed rosemary
1/2 c shredded Parmesan cheese

Preheat oven to 350 degrees. Spray 2 qt baking dish with nonstick cooking spray. Prepare rice according to package directions. Spray a large skillet with cooking spray heat over medium heat. Add chicken, onion and garlic. Cook 6-8 mins or until chicken is done. Remove from heat, stir in cooked rice,green beans and next 5 ingredients. Spoon mixture into baking dish and sprinkle with cheese. Bake 30-40 mins or until heated through.

Oven fried Chicken

2/3 c fine dry breadcrumbs
1/3 c grated parm cheese
1/2 tsp garlic salt
6 check breast halves
1/4 c Italian salad dressing

In small bowl, combine breadcrumbs, cheese and garlic salt. Dip chicken in salad dressing, then dredge in crumb mixture. Place chicken in sprayed casserole dish. Bake uncovered at 350 for 50 mins.

Dijon Chicken in a Skillet

1/4 c prepared ranch salad dressing
1 tbsp dijon mustard
4 boneless, skinless chicken breast halves
2 tbsp butter
3 tbsp white whine or chicken broth

In bowl, combine salad dressing and mustard and set aside  In skillet cook chicken in butter and simmer for 10 to 15 mins. Add wine or broth and simmer another 20 mins. Whisk in mustard mixture, cook and stir until blended and heated through. Serve over instant long grain and wild rice.

Best Ever Fried Chicken

2 c all purpose flour

1 tbsp dried thyme

1 tbsp paprika

2 tsp salt

1 tsp pepper

1/2 c whole milk

1 egg

2 tbsp lemon juice

1 broiler/fryer chicken cut up

Oil for deep fat frying

In shallow bowl mix the first 5 ingredients. In separate shallow bowl wish milk, egg and lemon juice. Coat chicken pieces one at a time with flour mixture, dip in milk mixture then coat with flour mixture again. In an electric skillet or fryer, heat oil to 375. Fry pieces a few at a time 6-10 mins until juices run clear. Drain on paper towels.

Chicken and Corn Chowder

1 can (10 3/4 ounces) cream of potato soup

1 can (10 3/4 ounces) cream of chicken soup

1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken

1 can (12 to 15 ounces) whole kernel corn, drained

1 cup chicken broth

1/4 cup diced red bell pepper or roasted red bell pepper

1 can chopped mild green chile

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried leaf thyme

1 cup milk

Preparation:

Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.

Shortcut Chicken Cordon Bleu

1 tablespoon butter

1 1/4 pounds skinless, boneless chicken breast halves

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 tablespoons water

2 tablespoons Chablis or other dry white wine

1/2 cup shredded Swiss cheese

1/2 cup chopped cooked ham

1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained

• Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the noodles.

Chicken & Vegetable with Mustard-Herb Sauce

4 medium Red Potatoes, quartered
3 medium parsnips, cut into 1 in pieces
2 med leeks (white only), thinly sliced
3/4 c fresh baby carrots
4 chicken leg quarters, skin removed
1 can cream of chicken soup with herbs, undiluted
2 tbsp minced fresh parsley
1 tbsp snipped fresh dill or 1 tsp dill weed
1 tbsp dijon mustard

In 6 qt slow cooker place the potatoes, parsnips, leeks, carrots and chicken. Pour soup over top. Cover and cook on low 6-8 hrs. Remove chicken and veggies, cover and keep warm. Stir the parsley, dill and mustard into cooking juices, serve with chicken and veggies.

Au Gratin Chicken Chowder

6 bacon strips, diced
1 small onion, chopped
1 pkg au gratin potatoes
2 c hot water
1 1/2 c milk
1 1/4 c chicken broth
1 can whole kernel corn, drained
1 bay leaf
3 c cubed cooked chicken
2/3 c evaporated milk

In large saucepan, cook bacon over medium heat until crisp. Romve to paper towels with slootted spoon, drain, reserving 2 tbsp drippings. Saute onion in drippings until tender. Add teh potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 mins or until potatoes are tender, stirring occasionally. Reduce heat. Stir in the chicken, evaporated milk, bacon; heat through. Discard bayleaf.

Chicken Parm

Kind of easy recipe from the Food Network and SUPER good...

4 breasts of chicken, pounded thin
Salt/Pepper
2 c flour seasoned with Salt/Pepper
4 eggs beaten w/ 2 tbsp water, s/p
2 c bread crumbs (panko were suggested)
1 c vegetable oil
Tomato sauce
Shredded mozzarella cheese
1/4 c Parmesan Cheese

Heat oven to 400 degrees. Season chicken w/ salt and pepper. Dredge chicken in the flour, then egg, then bread crumbs. Put oil in saute pan and heat until smoking. Add Chicken to pan (usually 2 at a time) until brown - about 2 mins per side. Put on a baking sheet when done and top with sauce, mozzarella cheese and Parmesan cheese. Bake 5-7 minutes in the oven.

**This recipe is perfect as is :)**

Creamy Herbed Chicken

4 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 c milk
1 envelope garlic and herb pasta sauce mix
1 tsp dried thyme
1 tsp dried parsley
Cooked Fettuccine

Place chicken in crockpot. Combine soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook low 4-5 hours. Serve over fettuccine.

Chicken and Dumplings

1 lb boneless skinless chicken breasts, cut in to cubes
1 lb frozen vegetables of choice
1 med onion chopped
2 jars (12 oz) chicken broth
1 1/2 cups low fat buttermilk biscuit mix

Combine chicken, vegetables, onion, and chicken broth (reserve 1/2 c plus 1 tbsp of broth) in slow cooker. Cover. Cook on high 2 hours. Mix biscuit mix with reserved broth until moistened. Drop by tablespoonfuls over hot chicken and vegetables. Cover. Cook on high 10 mins. Uncover and cook on high 20 mins longer.

Wild Rice Chicken Soup

2 tbsp butter
1/2 cup dry wild rice
6 cups chicken broth
1/2 c minced onion
1/2 c minced celery
2 c cooked and chopped chicken
1/2 c browned slivered almonds

Melt butter in small skillet. Add rice and saute 10 mins over low heat. Transfer to slow cooker. Add all remaining ingredients except chicken and almonds. Cover. Cook on low 4-6 hours. One hour before serving stir in chicken. Top with almonds if desired.

Chicken, Rice, Cheese and Broccoli Casserole

I've been wanting to try to make a recipe like this for a while since the hubby isn't a fan of chicken I thought he might like it at least with the rice. And he did :) He is on a broccoli/cheese kick lately so here's the latest recipe!

1 pkg chicken (3-4 boneless skinless breasts)
3/4 c chicken broth
3/4 c rice
1 pkg frozen broccoli florets
1/4 c lemon juice
1 can cream of chicken soup
1 can cream of broccoli soup (or broccoli cheese)
Salt/Pepper

Mix all ingredients but the chicken and put in a square baking dish. Season chicken with salt and pepper (and anything else you might like). Put on top of rice mixture. Bake for 45 minutes at 375 degrees.

My suggestions - not sure what size baking dish I was using, I think just a standard size one and the rice mixture didn't even coat the bottom of it barely so I might up the quantity of everything slightly next time. I also seasoned my chicken with garlic salt, onion powder, and pepper - I put it on the george foreman for about 4 minutes just to start it cooking although the recipe didn't call for it. Finally, I added some shredded cheddar cheese on top to make it even cheesier! :)

White Chicken Chili

Got this recipe from my co-worker Milena. She brought it in to one of our food days and I just had to have to recipe! Worked out well...see my suggestions at the end though!

3 cups diced onion
2 cups diced celery
5 garlic cloves, chopped
olive oil
1-2 lbs chicken breast, cubed
10 cups water
1 bay leaf
1 (7 oz) can chopped green chilies (find these by the mexican food!)
1 tbsp white pepper (black will do though)
1 tsp oregano
1 tbsp cumin
1 tsp dry mustard
1/2 tsp basil
1 tsp Old Bay seasoning
1/2 tsp cajun seasoning
1/2 of a 7 oz can of chipotle in adobo, chopped
4 tbsp chicken base
1 pickled jalapeno, chopped
3 cans of white beans (Great Northern)
1/2 c heavy cream

Saute onions and celery in 2 tbsps of olive oil for about 5 mins over medium heat. Add in chicken. Cook until chicken is about 1/2 done. Add garlic, all spices and peppers. Cook this together for about 2-3 minutes. Add the chicken base and then slowly add the water and crank the heat up. Once you bring to a slow boil, lower the heat to medium-low. Add the beans and cream and let simmer for at least an hour.

My suggestions:
1. I would add at least another can or two of beans and make sure you use the two pounds of chicken. I like mine with more stuff! Also, could have been a little thicker for me so next time I might add some corn starch towards the end.
2. My husband suggested maybe removing the beans and adding noodles to make it chicken noodle soup! It's a perfect broth for it!
3. As far as ingredients go - I didn't do the chipotle in adobo because that just adds more spice and my husband isn't a huge spicy person. I substituted the Old Bay seasoning and Cajun seasoning with seasoned salt and garlic salt. I used garlic powder instead of fresh because I didn't have any.

Chicken Marsala

This is probably one of my FAVORITE recipes! I love the taste of this....no mushrooms though because I don't like them but it's still awesome. You can add mushrooms if you would like :)

4 boneless, skinless chicken breasts
1 cup marsala wine
1 cup chicken broth
flour
majorum
salt
pepper
1 cup onion, chopped
1 T butter
1 t corn starch
1 t cold water
Pinch of sugar

Mix salt, pepper, flour and majorum. Coat chicken breasts in mixture. Melt butter in heavy bottom skillet, lightly brown chicken breasts in butter on medium heat. Remove chicken breasts from pan, add onions and cook until soft. Add chicken back in the pan, add marsala wine and chicken broth. You may choose to add a slight bit more of each to make more sauce. Bring to a boil for 1 min, then reduce heat and cover. Cook 10 minutes. Remove chicken from the pan, if you would like you can now thicken up the sauce by mixing the corn starch and water and then adding it to the pan. You can also add the sugar now too. Allow to boil for 1 min. Add the chicken back in and cover, cook 10 more minutes.

Note: I usually wait until the end to thicken up the sauce. I do add the sugar and cook for a minute but then take the chicken out at the end and thicken it up then.

Chicken and Rice Casserole

I haven't tried this one yet but it looks super easy and sounds good!

6 skinless, boneless chicken breasts, cut into bite size pieces
2 cups milk
2 cups uncooked rice
2 cans cream of chicken soup
Salt/Pepper

Combine all ingredients except for chicken and pour into a 9x13 in casserole dish. Add chicken pieces. Cover with foil and bake 350 degrees for 90 min, stirring every 30 min until rice is done. Cook uncovered 15 mins.