Creamy Chicken Rice

Just saw this recipe and I can't wait to try it.  Sounds super good!

Make homemade Creamy Chicken Rice for a classic supper side dish.

Ingredients (serves 6-8 as a side dish)

• 2 cups low sodium chicken broth
• 1 cup water
• 1 1/2 cups medium grain brown rice
• 2 large shallots, minced (or 1/2 medium onion)
• 1 1/2 teaspoons dried oregano leaf
• 1/2 teaspoon salt
• 3/4 cup finely shredded Italian cheese blend

Instructions

• Preheat oven to 350 degrees. Bring chicken broth and water to a boil in a saucepan. Meanwhile, combine rice, shallots, dried oregano and salt in a 2 quart casserole or baking dish.
• Pour chicken broth and water into rice mixture, and stir gently to mix. Bake, covered, for 40-50 minutes, or until rice is tender. Add in cheese and stir until melted. Let rice sit for 5 minutes to thicken before serving.

Three Cheese Chicken Alfredo Bake

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Slow-Cooker Salsa Chicken

Because I am a working woman, I use my slow-cooker a lot!  This recipe is so good and so easy.  Since my husband and I are big fans of Mexican cuisine, I usually have all these ingredients on hand.  This recipe is one of our favorites.

4 boneless, skinless chicken breasts
1/2 package taco seasoning
16 oz salsa (2 cups)
1 can green chilies
1 can cream of chicken soup
1 can black beans
1 can corn
1/2 8oz package cream cheese

Place the chicken in the slow-cooker.  Sprinkle the taco seasoning over the chicken.  Add the soup, salsa, chilies, black beans, and corn.  Cook on low for 8-10 hours.  Add the cream cheese for the last 1/2 hour.  This is good served over rice, on a burrito, or on nachos.  If you want a little more heat, try adding a jalapeno, or some extra chili powder.  

Honey Crusted Chicken

 

 

 

 

 

 

Easy, yummy, and quick.....  3 things that make a recipe good...

Ingredients

8 saltine crackers, each about 2 inches square 

1 teaspoon paprika 

2 boneless, skinless chicken breasts, each 4 ounces 

4 teaspoons honey

Directions

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Crush the crackers on a cutting board, using the back of a knife. Place crackers in a small bowl and add paprika. Stir to mix well.

In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.

Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Apricot Chicken

Just had this for lunch at work.  

Yes, we do have a cook that makes lunch for everyone.  

I know, I'm spoiled.  :0) 

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 1/2 (1 ounce) packages Lipton dry onion soup mix
• 1 (10 fluid ounce) bottle Wishbone Red Russian salad dressing
• 1 cup apricot preserves

Directions

1. Preheat oven to 350 degrees.
2. Place the chicken pieces in a 4 quart casserole dish. 
3. Mix the soup mix, dressing and jam together, and pour over the chicken.
4. Cover dish and bake for 1 hour in preheated oven.

Slow-Cooker Lemon Garlic Chicken

 

 

 

 

 

Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 cup low sodium, low fat chicken broth
• 1/3 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh parsley

Directions

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
2. Put broth, lemon juice, and garlic over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Slow-Cooked Orange Chicken

 

 

 

 

 

 

 

Ingredients

• 1 (3 pound) broiler-fryer chicken, cut up and skin removed
• 3 cups orange juice
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 (4 ounce) can mushroom stems and pieces, drained
• 4 teaspoons dried minced onion
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Hot cooked rice

Directions

1. Combine the first nine ingredients in a slow cooker. Cover and cook on low for 4 hours or until meat juices run clear. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30-45 minutes or until thickened. Serve over rice if desired.

Slow-Cooker Chicken Tortilla Soup

Ingredients

• 1 pound shredded, cooked chicken
• 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 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. 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.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Wingers Sticky Fingers

For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves.


For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a zip-lock bag with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch or blue cheese dressing.

Panda Express Orange Chicken

I love Panda Express Orange Chicken and this recipe is pretty darn close.  Yum!

45 min | 15 min prep

SERVES 6

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper
• oil (for frying)
• 1/2 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon ginger root, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili pepper
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine
• 1/4 cup water
• 1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar
• 1 orange, zest of

1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together.
4. Add chicken pieces, stirring to coat.
5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
6. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
7. (Do not overcook chicken).
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
9. Clean wok and heat 15 seconds over high heat.
10. Add 1 tablespoon oil.
11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
12. Add and stir-fry crushed chiles and green onions.
13. Add rice wine and stir 3 seconds.
14. Add Orange Sauce and bring to boil.
15. Add cooked chicken, stirring until well mixed.
16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
17. Heat until sauce is thickened.
18. Stir in sesame oil and orange zest if desired.
19. Serve over jasmine rice.

Sour Cream Chicken Enchiladas

I love this recipe!  It's also good with that left-over turkey from Thanksgiving!

1 chicken
4 cans Cream of Chicken soup
1 white onion, chopped
6 jalapeno pepper slices, chopped
1 small can mushrooms, drained and chopped
1 pkg. flour tortillas
16 oz. sour cream
1 large package Mexican-style shredded cheese

Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Sauté in a skillet until flavors are mixed well. Set onion mixture aside.In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9'x13" baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).

Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.

Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.

Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.

Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.

Feeds family of 4.