Russian Chicken

 

Chicken Breasts Gala

 

Chicken Almondine

 

Chicken with Artichokes

 

Hard Boiled Eggs

 

Chicken Francese

 

Rotel Chicken

 

Chicken Pillows

3 or 4 chicken breasts, cooked and chopped ( or 2 cups)

1 c. shredded cheese

3 oz. Softened cream cheese 

I can of refrigerator crescent rolls

1 can cream of chicken soup

1 c. milk

Garlic powder to taste

Salt and pepper to taste

Combine chopped chicken with cheese in a mixing bowl.

Separate the crescent dough into 8 triangles.

Place a scoop of chicken/cheese mixture on the dough. Pinch the ends of dough together around the chicken making a bundle and set in casserole dish.

Combine soup and milk in a bowl and microwave for 2 minutes.

Whisk until smooth. Pour over the 8 crescent bundles.

Bake at 350 for 25 - 30 minutes....make sure dough is cooked.

PF Changs Chicken Lettuce Wraps

 

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

• Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
• Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

White Chicken Enchiladas

Ingredients
8 soft taco size flour tortillas 
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish 

Directions
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

Karen's Creamy Baked Chicken

8 boneless skinless chicken breasts
8 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk or white wine
1 cup stuffing mix
1/4 cup butter, melted


Arrange chicken in greased baking dish. Top with cheese slices. Combine soup and milk (or wine). Heat slightly to combine well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle butter over stuffing. Bake at 350 for 1 hour.

Chicken 'n Dumplins

by Juli Norman Lamberth 

3-5 boneless chicken breast halves*
2 T. butter, melted
2 cans cream of chicken soup
2 soup cans of water
1/4 tsp pepper
1 (12oz) can refrigerated biscuits

Place chicken in crock pot. In a bowl, combine butter, soups, water, and pepper. Pour over chicken. Cover and cook on low for 6-8 hours. An hour before serving, tear chicken with a fork into bite size pieces and add back to crock. Cut biscuits into quarters and add to crock. Cover and cook on high for 40 to 45 minutes or until biscuits are done in the center. Gently stir to cover dumplins with sauce.

*Your chicken can be frozen when you put it into the crock...mine was and turned out great :)

Creamy Italian Chicken Pasta

by Christol

Here's your ingredients 
1 pkg boneless chicken breast 
1 pkg Italian Dressing Mix 
1 pkg Cream Cheese~I use reduced fat 
1 can Cream of Chicken Soup~I use 98% fat free 

Put 1/2 cup water in bottom of crock pot. Place chicken in bottom. Sprinkle chicken with Italian Dressing Mix. Cover and cook on low for about 4 hours. I will use frozen if I want to cook for 6. 

When the chicken is cooked, shred. Throw in cubed cream cheese and soup. Cover and cook for another hour.

Chicken Almondine

In a large sauce pan combine:

3 cups cooked and cubed chicken, 1 can of cream of chicken soup, 1 small can sliced mushrooms (drained), 1 8 oz. can sliced water chestnuts (drained), 2/3 cup mayo, 1/2 cup sour cream, 1/2 cup chopped celery, and 1/2 cup chopped onions. Cook over medium heat until hot and bubbly. Pour into ungreased 9x13 pan. Layer a can of crescent rolls over the top of the chicken. 

Combine 2/3 cup shredded Swiss cheese, 1/2 cup slivered almonds, 3 T. melted butter and salt and pepper. Spread over the dough. Bake at 375 for 20-25 minutes. Yummy!

Chapel Hill Chicken

1 T. Worcestershire sauce
1/2 t. salt
8 boneless chicken breasts
2 C. stuffing mix
1/2 C. melted butter
1/2 C. sour cream
Dash of pepper
1 T. lemon juice

Combine Worcestershire sauce, sour cream, pepper, salt, and lemon juice. Dip chicken into mix, roll in stuffing mix. Arrange on baking sheet. Pour butter over chicken. Bake at 350 for 45 minutes.

Continental Chicken

4 boneless chicken breasts
16 oz. sour cream
1 can cream of mushroom soup
1 small jar dried beef

In casserole, line with dried beef. Place chicken on top. Combine sour cream and soup and pour over chicken. Bake at 350 for 50 minutes.

Chicken Almondine

3 C. cooked, cubed chicken
10 3/4 oz. can cream of chicken soup
4 oz. can mushrooms, drained
8 oz. can water chestnuts, drained and sliced
2/3 C. mayonnaise
1/2 C. chopped celery
1/2 C. chopped onions
1/2 C. sour cream
1 pkg. crescent rolls, refrigerated
2/3 C. shredded Swiss cheese
1/2 C. slivered almonds
3 T. butter, melted
salt and pepper

Combine first 8 ingredients in large pan. Cook over medium heat until hot and bubbly. Pour into 9x13 dish. Separate rolls into 2 rectangles. Place over hot chicken mix. Combine remaining ingredients. Spread over dough. Bake at 375 for 20-25 minutes.

Mom's Chicken with Artichokes (Company's Coming Chicken)

3 chicken breasts, pounded
1 jar marinated artichoke hearts 
2 cans cream of mushroom soup
1/2 C. white wine
8 T. butter
salt and pepper to taste

Brown chicken in 4 T. butter. Place in 9x13 pan with artichokes. Combine remaining butter, soup, and wine in frying pan and bring to a boil. Pour sauce over chicken and cover. Bake at 350 for 1 hour.