White Cheddar Chicken Pasta

1 lb boneless skinless chicken breasts
1 teaspoon dried mustard
1 tablespoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 lb rotini pasta
2 tablespoons butter
2 tablespoons flour
2 garlic cloves (minced)
1 onion (diced)
1/4 cup chicken stock
1 tablespoon Dijon mustard
8 ounces white cheddar cheese (grated)
2 cups milk
1/2 tablespoon thyme
1/2 tablespoon oregano
crushed red pepper flakes (to taste)
Parmesan cheese

Step 1: In a small bowl mix together mustard, thyme, salt and pepper. Sprinkle evenly over both sides of the chicken breasts. Heat oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until golden brown and the internal temperature has reached 165 degrees. Remove from the pan and slice into strips.

Step 2: Cook rotini pasta according to package directions. While pasta is cooking melt the butter in a large skillet over medium heat. Add flour and mix well with the butter to combine. Add wine, garlic, onion, and Dijon mustard. Cook about 5 minutes. Reduce heat to low and slowly add milk stirring to combine. Cook until the mixture begins to chicken. Add white cheddar cheese and stir in into it has melted.

Step 3: Drain noodles and transfer them to a large serving bowl. Mix in white cheddar cause, add the chicken and toss until well combined. Season with thyme, oregano, and crushed red pepper flakes. Top with parmesan cheese while serving.
(Makes 6 Servings)

Breaded Parmesan Chicken

1/2 cup finely crushed herb-seasoned stuffing mix or Italian Bread Crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
3 tablespoons butter
6 skinless, boneless chicken breast halves (or two breast fillets, cut thinner)

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
3.In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
4.Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Top with slice of Mozzarella Cheese and let melt in oven a few minutes. Serve with Pasta and spaghetti or marinara sauce. Enjoy!

Sweet & Sour Chicken

6 boneless skinless chicken breasts (cut into 1” cubes)
Flour
4 egg yolks
2 Tablespoons soy sauce
Oil
3 firm tomatoes (cut into 1 inch chunks)
2 onions (cut into 1 inch chunks)
1 green pepper (cut into 1 inch chunks)
1 can pineapple chunks (reserve juice for sauce)

Sweet and Sour Sauce-
1/2 cup white distilled vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup ketchup
2 tablespoons cornstarch

Step 1: Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.

Step 2: Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.

Step 3: Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.

Step 4: Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken. Pour your peppers and onions on and serve. (best served while chicken bits are crispy and vegetables are crunchy still)

Orange Chicken

Orange Sauce-
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (or white wine vinegar)
2 1/2 tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
1/2 teaspoon ginger root (minced)
1/2 teaspoon garlic (minced)
2 tablespoons green onion (chopped)
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 1/2 cups all purpose flour
1 eggs (beaten)
1/4 teaspoon salt
1/4 teaspoon pepper
Oil (for frying)

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Creamy Italian Chicken

4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1/2 cube butter
½ cup water
4 oz. cream cheese (room temperature)
1 can condensed Cream of chicken or mushroom soup
1 4 ounce can mushroom stems and pieces drained (if you don’t like mushrooms, drain and chop finely or put in food processor – can’t taste them!)

Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over chicken. Cube butter into crock pot. Cover and cook on low for 3 hours. Pull chicken out of crock pot and cut into bite size pieces (might be able to cut chicken up before putting in crock pot – haven’t tried that, and recipe didn’t say.) In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices run clear.
Serve over whole wheat pasta. (delicious!)

Creamy Italian Chicken

4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1 cube butter
1/2 cup water
8 ounces cream cheese
1 can condensed cream of chicken or cream of mushroom soup undiluted
1 - 4 ounce can mushroom stems and pieces drained

Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over the chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices tun clear. Serve over pasta.

Swiss Chicken YUM-YUM!!!

5 Chicken breasts, split, skinned and boned
Salt
1 cup fine bread crumbs
2 beaten eggs
oil
3 Tbsp. butter
1 tsp. salt
1/4 cup flour
2 1/2 Milk
1/4 cup lemon juice
1 cup shredded Swiss cheese
1 avocado, sliced
1 tomato, sliced

Pound chicken 1/4 inch thick between waxed paper with mallet. Sprinkle with salt. Dip in beaten eggs and bread crumbs. Brown in 2 Tbsp. oil for two minutes on each side, (add more oil if needed) then set chicken aside. In pan melt butter. Add salt, pepper, and flour. Add milk, all at once and cook until thick. Remove from heat and add lemon juice. Pour half of sauce into 9 x 13 pan. Add chicken. Cover with remaining sauce. Bake, covered at 350 degrees for fifty minutes. Sprinkle with cheese, avocado, and tomato then cook for two minutes longer. Makes about ten servings.

Family's Favorite!

Mindy's Chicken Enchiladas

1 whole Chicken
or
2 to 6 chicken breasts
3 Med Onions
1 Bell pepper (grated)
1 can cream of chicken soup
1 small carton sour cream
1 small can mild diced chilies
1 pkg corn tortillas
1 pkg Monterey Jack cheese (grated)
1 envelope Enchilada sauce

Coarsely chop one onion, add 1 tsp. salt and cook chicken until tender. Shred chicken into bite sized pieces. Chop 2 onions and add to shredded chicken along with Bell pepper, soup, sour cream, chilies, and 2/3 of grated cheese. Mix together well.
Prepare Enchilada sauce as directed. Dip tortillas into Enchilada sauce one at a time, place 1/2 cup chicken mixture on each tortilla, roll up each tortilla and place into rectangular baking dish. Repeat until all the chicken mixture and tortillas are used.
Sprinkle the remaining cheese over the enchiladas, then pour the remaining enchilada sauce over the cheese. Bake uncovered in 350 degree oven for twenty minutes.

Hawaiian Chicken

4 to 6 Chicken breasts (or any section of chicken)
1 Can cream of chicken soup
1 small can crushed pineapple
1 green pepper (Bell) cut in rings
1/4 cup flour
1/2 to 1 tsp. salt
dried onion flakes to taste

Shake chicken and flour mixture together in bag. Brown chicken in small amount of hot oil. Place chicken in baking dish. Mix cream soup, onion flakes and pineapple, then pour over chicken. Cover and seal baking dish with aluminum foil. Cook in 400 degree oven for twenty minutes. The last ten minutes of cooking, stir in the green pepper rings and return to oven. You can use a second can of soup if you want more gravy. You can also use a larger can of pineapple if you like a stronger pineapple flavor. Serve over mashed potatoes or noodles.

Chicken Cacciatore

1/2 cup flour
2 tsp. salt
3 lb. chicken
1/2 cup oil
1/4 cup chopped onion
1 Clove chopped garlic
1/4 cup chopped carrot
1/4 cup sherry or white wine
Few sprigs parsley
1 bay leaf
1 can whole tomatoes (28 oz.)
1 pkg. Rotelle noodles (12 oz.)
Salt and pepper to taste

Dredge cut up chicken in flour with 1 tsp. salt. Brown in oil. Saute onions, garlic, carrot, parsley and bay leaf in large saucepan. Add cut up tomatoes and juice, pepper and 1 tsp. salt. Bring to boil. Add chicken and wine. Simmer thirty to forty minutes until chicken is tender. Cook Rotelle as directed (14 minutes) and drain. Pour sauce over Rotelle and arrange chicken on top, or stir all together. Serves 6.

Garlic Cheddar Chicken

Prep time: 15 minutes
Cook Time: 40 minutes
Ready in: 55 minutes
Yields: 8 servings

Ingredients:
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Directions:
1. Preheat oven to 350 degrees F (175 degrees C)
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9X13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Poppy Seed Chicken

Ingredients:
4 Cooked Chicken Breasts (cubed)
1 small can cream of chicken soup
1 cup of Sour Cream
2 pkg. Ritz Crackers
1 stick of Butter or margarine
2 Tablespoons poppy seeds

Instructions:
Pre-heat oven to 350 degrees.
Cook Chicken let cool and cut up into 1/2 inch cubes. In a 9 X 13 pan, put chicken in the bottom of the pan add cream of chicken soup and sour cream. Stir around in the pan. Cook for 20 minutes. In another bowl crunch up the Ritz crackers and leave small pieces. Melt butter. In a bowl combine poppy seeds, crackers and melted butter. Mix and place over the hot creamy chicken. Cook 10 more min. until golden brown.

Favorite Chicken Florentine

3 Tbsp. Zesty Italian dressing
4 cups FRESH baby spinach leaves
4 small boneless skinless chicken breasts
8 slices of smoked ham
4 slices of Swiss cheese

Heat 1 Tbsp. of the dressing in a large skillet on medium heat. Add
spinach, cook and stir for one minute or until spinach is just wilted.
Remove from skillet; cover to keep warm. Add remaining 2 Tbsp. of
dressing and the chicken to a skillet; turn chicken over to evenly coat
both sides with dressing. Cook 5-6 minutes on each side or until chicken
is cooked through. Top with ham and cheese slice’ cover. Reduce heat to
low and cook until cheese is melted. Spoon spinach mixtures evenly onto
four plates and top each with a chicken breast and serve.

Chicken Enchiladas

1 sm. onion, chopped
1/2 clove garlic
Cook until tender in olive oil.

Then add 2 T flour, stir until mixed in with onion and garlic and add 1 can chicken broth, or 2 cups chicken bullion cook to thichen slightly.

Remove from heat and add 1 can diced green chiles and 2-4 cut up chicken breast.
Dip flour tortilla in mixture, then place spoonful of mixture in center of tortilla, roll up and place in greased 13 x 9 pan. Continue until all of mixture has been used. Sprinkle with cheese and place in 350° over and bake for 20 minutes.

BBQ Chicken Sandwiches

1 c. ketchup
1/2 c. maple syrup
2 T. mustard
2 T. Worcestershire Sauce
2 t. lemon juice
1/2 t. chili powder
1/2 t. garlic

Heat above until boiling and add 4 chopped chicken breast. Cook until chicken
is heated through. Place on sandwich rolls.

Wedding Chicken

1 lb of chicken (white or dark is fine)
2 cups of Olive oil
1 cup of packed brown sugar
1/2 of a large onion chopped
1 tablespoon of salt
1 tablespoon of pepper

Place all of the ingredients in a plastic zip lock bag. Put in the refrigerator for overnight or for 2 hours.

You can cook the chicken in a pan, grill, or bake it. Cook until done. Plate it with the juices of the chicken and then sprinkle with sun dried tomatoes.

Makes 4 serving

Biscuit-Topped Spinach Chicken Pie

This is one of our family favorites!

Filling:
2 c. cooked, shredded chicken
1/2 c. (1 medium) onion, chopped
10 oz. package chopped spinach, thawed and drained
2 oz. jar of chopped pimentos, drained
1 c. sour cream
1 egg, slightly beaten
1/2 t. salt
1/4 t. pepper
pinch of nutmeg
1 tsp. minced garlic

Biscuits:
1 2/3 c. flour
1/4 c. butter or margarine, melted
3/4 c. cup buttermilk (may substitute 1 Tbsp. of vinegar in 1 cup of milk)
2 t. baking powder
1/2 t. salt

Heat oven to 350. Mix all the filling ingredients together. Spread in a 9" pie pan. Set aside. Stir together all the biscuit ingredients. Drop by tablespoonsful onto spinach mixture. Bake for 30-40 minutes or until biscuits are golden brown and pie is heated through.

Italian Crock pot Chicken

1 pkg dry Italian seasoning packet
3-4 frozen chicken breast
1/4 c melted butter

1.Pour butter and seasonings over chicken; Cook in crock pot on high for 4-5 hours.

2. 30 min before eating make rice

3. 15 minutes before eating, cook 8 oz cream cheese with 2 cans cream of chicken soup on stove top.

4. Shred chicken from crock pot and pour soup mixture over it; leave in crock pot until ready to serve.

Pour over rice and enjoy.

Chicken Parmesan - No Frying

4 boneless skinless chicken breast
2 eggs beaten
3/4 cup Italian seasoning bread crumbs
1 jar of favorite pasta sauce
1 c shredded mozzarella cheese

1. Preheat oven 400 degrees
2. Dip chicken in egg and then in bread crumbs
3. Arrange chicken in 9"13" dish. Bake 20 minutes.
4. Pour pasta sauce over chicken and top with cheese, bake an additional 10 min. or until chicken is thoroughly cooked.
5. Serve over hot pasta

Roasted Chicken in a Crock Pot

1 3-4 lb chicken
garlic powder, onion powder (equal amounts)
salt and pepper to taste
butter
basil to taste

Thoroughly rinse chicken. Pat dry. Sprinkle cavity and outside of bird with garlic powder, onion powder, salt and pepper. Place in slow cooker. Dot with butter. Sprinkle with basil.
Cook on high for 1 hour. Then low for 8-10 hours.