BBQ Chicken Sandwich

 

Ingredients

4 chicken breasts
1 bottle BBQ sauce
1 bag coleslaw
1 bottle coleslaw dressing
1 package cheddar cheese, sliced
1 package bacon, cooked
1 bag buns

Notes / Directions

Place chicken in a crockpot and cover with BBQ sauce. Cook on high for 4 hours. Check after 3 hours to see if you can start shredding it by using 2 forks and pulling apart. If it's a little dry, add more BBQ sauce and finish cooking till chicken is done. It may not need a full 4 hours.

Put coleslaw and some coleslaw dressing in a bag and shake it up.

Cook bacon.

Layer chicken, cheese, bacon, and coleslaw onto buns and enjoy!

 

 

Poppyseed Chicken

One of my room mates in college introduced this dish to me and I was left wondering where it had been all my life. I served it to my mom and she felt equally ripped off. Don't deprive yourself of this goodness. There is something about those Ritz crackers that just make me want to jump up and down or something.

Ingredients:
5 cups chicken breast, cooked and cubed
1 can cream of mushroom soup
1 cup sour cream
2 packages ritz crackers
1 teaspoon poppy seeds
1/2 cup butter, melted

Notes / Directions:
Preheat oven to 350. In a sauce pan, heat cream of mushroom soup and sour cream on medium heat while stirring constantly. Make sure to scrape the bottom to prevent burning. Remove from heat and add poppy seeds. Set aside. In a greased 9x13 pan, spread cooked chicken evenly. Pour cream of mushroom mixture over the chicken. You may want to stir it a little to make sure the chicken is evenly coated.

Before opening the crackers, place a hand on each end of the package and firmly and slowly smash the crackers. Pour cracker crumbs into a bowl and pour melted butter over the top. Toss around until butter is well incorporated. Sprinkle over the top of the chicken.

Cook for 25 minutes until hot and bubbly.

Chicken Divan

I grew up eating this stuff.  I know, weird.  Kids don't like broccoli.  But this one did!!!  This was a family favorite and every kid ate it and rejoiced.  It had been a long time since I had made this stuff so I decided it was time to cook some up with my left over rotisserie chicken from Costco.  It was a good call.

My 2 year old is one of the world's pickiest eaters, especially when it came to green things.  He used to eat a LOT of eggs.  He just loved them!  Until the day I used food coloring to make them green....  He would have NOTHING to do with them once they were green so I felt like this meal might be a long shot.  Broccoli is just scary.  And chicken is weird, unless it DQ chicken and then that's all he ever wants.

He tried a bite, and another, and another, and another!!!  SUCCESS!!!  I can die happy now.  My kid likes Chicken Divan.

Ingredients
3 large broccoli heads (3-5 cups of florets)
1 large chicken breast (I use rotisserie chicken)
2 small cans cream of chicken soup
1 cup mayonnaise
1 cup shredded cheddar cheese
2 tablespoons lemon juice (you can use less, I like the tang)
2 dinner rolls or 1 cup cornflakes

Notes / Directions
Cut broccoli into bite sized florets, using the stems as well, and steam for 5-6 minutes.  Put broccoli into a 9x13 pan.  Tear chunks of chicken and layer on top of the broccoli.  In a sauce pan, combine cream of chicken soup, mayonnaise, and lemon juice and heat up on medium high heat.  Stir constantly to prevent it from burning and sputtering everywhere.  Once the sauce is nice and hot, add cheese and stir up.  Pour ontop of broccoli and chicken.  Break up dinner rolls over the top of the casserole or sprinkle corn flakes on top.  Cook for 20-25 minutes at 425, until hot and bubbly.

French Onion Rice

Ingredients
3/4 cup butter
2 cups rice
1/4 cup wild rice
2 cans french onion soup
1 teaspoon salt
3 cans water
chicken tenders

Notes / Directions
Preheat oven to 350.  In a skillet, melt butter and add white rice.  Stir over medium heat until the rice is browned.  Dump into a large dutch oven.  Add wild rice, french onion soup, salt, and water.  Place chicken tenders on top and cover with lid.  Cook in the oven for an hour or until rice is fully cooked.

Clean Eating - Chicken, Asparagus, and Potatoes

I love this because it's so simple and quick.  From start to finish is about 10-15 minutes.  There is practically no food prep and it's a healthy clean eating meal.  It avoids common food allergies like gluten and dairy.

Serves 2

Ingredients
1 lemon
2 potatoes
4 frozen chicken tenders
1 bunch of asparagus
1 teaspoon fresh thyme
1 garlic clove, minced
salt and pepper
olive oil

Notes / Directions
Heat up a large deep dish skillet to medium high heat.  Cut up potatoes into small cubes and place in skillet.  Drizzle with olive oil and sprinkle with salt, pepper, thyme, and garlic.  Stir up and cover.  Stir every minute or two.  After about 4 minutes, push potatoes to the side of the skillet and place the chicken in their own little are. Sprinkle with salt and pepper and squeeze half of the lemon on top.  Replace lid.  When sides of the chicken begin to brown (after 3-5 minutes), turn over and stir the potatoes.  Add asparagus in their own corner.  Salt and pepper and squeeze remaining half of the lemon on top.  Replace lid.  Stir up potatoes and asparagus every once in a while.  Everything should be ready at about the same time.

Chicken could easily be replaced with fish and asparagus could be replace with broccoli.

Sweet and Sour Chicken with Fried Rice

This dish was delivered to me right after I had my first child.  It was so good that I just had to get the recipe.  Thanks Lori Carter!

Sweet and Sour Chicken Ingredients
4-5 chicken breast
1/2 cup flour
1/2 cup cornstarch
1-2 eggs, beated
sesame seeds
1/2 cup water
3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 chicken bouillon cube
1 cup rice, cooked
frozen vegetables, stir fried
teriyaki sauce

Notes / Directions
Sauce: Mix water, sugar, vinegar (less for less tang), ketchup, soy sauce, and bouillon cube and bring to boil. Boil 1-2 min. and keep warm. (Can add a little corn starch to thicken.)

Chicken: Put flour and corn starch in ziplock bad. Put in chicken and shake till evenly coated. In a bowl, beat eggs. Dip chicken in eggs and place in a heated skillet with some oil. Sprinkle sesame seeds on top. Brown both sides of chicken. Don't fully cook. Place chicken in a pan and coat with sauce. Cover with foil and bake at 350 degrees for 1 hour. After 30 min. flip chicken and continue to bake with foil. Remove foil for last 10 min.

Fried Rice Ingredients
1 cup rice, cooked and cooled
5 tablespoons butter
1 cup onion, chopped
1 cup frozen mixed veggies
2/3 cup green onions, chopped
1 garlic clove
ham, cubed
3 tablespoon sesame seeds
5 eggs
2-3 tablespoons soy sauce
salt
pepper

Notes / Directions
Cook the rice a day before. Bake sesame seed at 350 degrees for 10-15 minutes until browned. Melt butter in skillet and saute onions, mixed veggies, garlic, and ham. Add eggs and rice. Add a tablespoon of soy sauce at a time. Add green onions and sesame seeds. Salt and pepper to taste.

BBQ Chicken Salad

Adapted from Mel's Kitchen Cafe 

Ingredients 
For the Salad:
3 cups chicken, cooked and shredded
2 cups BBQ sauce
1/2 head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
1 1/2 cups frozen corn, thawed
1 can black beans, rinsed and drained
8 ounces mexican cheese blend
 
For the Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin

Notes / Directions
Cook chicken in a small crockpot with barbeque sauce on high for 2-3 hours until chicken is cooked through.  Shred and place in fridge to cool.

Place all dressing ingredients in a blender and blend till smooth.  Rerefrigerate to help thicken.

To serve, toss salad with 1/4-1/2 of the dressing and cilantro.  Gently toss in onion, beans, corn, and cheese, and barbeque chicken.  Or put everything on the table and let people build their own salad.

Fettuccine with Chicken and Herbed Veggies

Adapted from Pillsbury

Ingredients:
12 oz. fettuccine, cooked and drained
1 tablespoon vegetable oil
1 onion, chopped
1 chicken breast, cubed
1 green bell pepper, chopped
3 zucchini, chopped
1 tomatoe, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons basil
2 tablespoons dried oregano
1/2 cup parmesan cheese shavings 

Notes / Directions:

Cook fettuccine according to package.  Cut up all the vegetables. Heat oil in a skillet and cook onion and garlic for 2-3 minutes. Stir in chicken, bell pepper, garlic, salt, and pepper. Cook until chicken is browned. Stir in zucchini, tomatoes, basil, and oregano. Cook 5-6 minutes or until zucchini is tender. Place fettuccine on serving platter, spoon chicken mixture on top. Sprinkle with cheese.

Cream Cheese Chicken

Ingredients
Chicken breast halves
1 package cream cheese
1 package Italian salad dressing mix
3 cans cream of chicken soup
1/4 cup butter

Notes / Directions
Put everything in a crockpot and cook on low for 8 hours or on high for 4.  Serve over Rice.

Chicken Waldorf Pasta Salad

Ingredients
2 12.5 oz. cans of cubed chicken breasts, drained and shredded 
3 tablespoons green onions, chopped
1 20 oz. can pineapple tidbits, drained (save juice to soak apples in)
1 apple (fuji), chopped and soaked in pineapple juice
2/3 cups celery, chopped
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
1/2 tablespoon salt
1 teaspoon pepper
2 cups red and white grapes 
1 cup pecans, coarsely chopped
1/2 cups craisins
crescent dinner rolls

Notes / Directions
In a large bowl combine all ingredients except for grapes, pecans, and craisins. Marinate mixture for several hours or overnight in refrigerator. Add grapes, pecans, and craisins just before serving. Serve in crescent dinner rolls.


Makes about 15 sandwiches.  (If you want to make it for a really large group like for a relief society activity,  3 times it.)



Other Options:
Serve over spinach
Add cooked and cooled bowtie noodles and have as pasta salad
Or add noodles and eat over spinach for a super pasta salad

Chicken and Spinach Stuffed Shells

I'm so excited because my mom flew in for the weekend so we are going to party!!  Literally.  We have some random girl's birthday party tomorrow.  But her being in town also means that I have to make something delicious and take a picture of it.  One, because I've gotta serve my best stuff to my guests, and two, because she can keep little hands from snatching up my projects as I try to photograph them.  So here's what we had for dinner.  Absolutely divine.  There are not any left overs, except for the extra pan that is in my freezer for a later occasion!

Adapted from The Girl Who Ate Everything

Ingredients
1 (12-ounce) box jumbo pasta shells
2 cups cooked chicken, chopped
2 cups fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced 
4-8 large basil leaves, chopped
1 15oz container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package Parmesan cheese (about 1 2/3 cups), shredded
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier, use more.)

Notes / Directions
Cook shells for two minutes less than the recommended time.  Carefully separate shells and place on a lightly greased cookie sheet.  Grease two 9x13 baking dishes and spread spaghetti sauce on the bottom of each pan.

Cook chicken and chop up into small chunks.  I did this by chopping it up as I cooked it in a skillet.  Set chicken aside.

Mix together ricotta cheese, cream cheese, garlic, and egg till almost smooth.  I did this in my kitchen aid.  Add 1 cup mozzarella cheese, Parmesan cheese, parsley, Italian seasoning, salt, and pepper.  Stir together.  If using a kitchen aid, continue the rest of the process with a spoon.  Stir in chicken and onions.  Gently fold in basil and spinach.  Avoid stirring too much or the mixture will turn green from the spinach.  Spoon mixture into a gallon sized Ziploc bag and seal it shut.  Cut a 1/4-1/2 inch corner off and carefully pipe mixture into the shells.  Fill each 9x13 pan with filled shells.  Top with remaining sauce and mozzarella cheese.

Cover both dishes with foil.  Place one pan in the freezer and bake the other for 40 minutes at 350 degrees.

Chicken Giardino

I love this dish.  It's quick and easy!  It only takes about 20 minutes from start to finish, not to mention the delicious simplicity of it.  You can easily customize this for your own taste buds and nutritional needs.  If you don't like zucchini, use squash instead!  If you have left over spinach in the fridge, chop it up and add it.  Need to use up that broccoli before it goes bad?  Throw it in!  Add whatever veggies you want!

Ingredients  
1 cup bowtie pasta
1 pound chicken breast 
1 tablespoon olive oil
1 red bell pepper, sliced
1 zucchini, sliced
1/2 onion, chopped
2 garlic cloves, minced
1/2 cup frozen peas, thawed
2 tomatoes, chopped
1 teaspoon ground italian seasoning
salt and pepper
1/4 cup parmesan cheese shavings

Notes / Directions
Bring  pot of water to a boil.  Cook pasta according to package.  In a large, non-stick skillet, add chicken and olive oil.  Salt and pepper the chicken heavily.  After about 3 minutes, add the onions and garlic.  When chicken is almost finished cooking, add red bell pepper and zucchini.  When chicken is done, add peas and tomatoes (don't seed the tomatoes, the juices add a delicious flavor to the dish) and heat through.  Stir in drained pasta and italian seasoning.  Sprinkle cheese on top.

* I use McCormick italian herb seasoning grinder.  I do have italian seasoning that you can just shake but it's just not as good!  The herbs taste more potent with the grinder and there's just a little bit of red pepper in there that is just delicious!  It adds the perfect amount of zing to the dish.

Herbed Chicken and Cheese Panini

Ingredients
1 tablespoon butter, softened
1 tablespoon fresh herbs, chopped
2 chicken breasts, pounded thin (about 1/2 lb)
1 tablespoon olive oil
1/2 cup red onion, sliced
2 (7-inch) pocketless pita breads or flatbreads, each cut in half
4 slices cheddar cheese
1 medium tomato, thinly sliced

Notes / Directions
1. In small bowl, mix butter and herbs until blended; set aside.

2. Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.

3. Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.

4. Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.

Sweet and Sour Chicken

Ingredients
4-5 chicken breast
1/2 cup flour
1/2 cup cornstarch
1-2 eggs, beated
sesame seeds
1/2 cup water
3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 chicken bouillon cube
1 cup rice, cooked
frozen vegetables, stir fried
teriyaki sauce

Notes / Directions
Sauce: Mix water, sugar, vinegar (less for less tang), ketchup, soy sauce, and bouillon cube and bring to boil. Boil 1-2 min. and keep warm. (Can add a little corn starch to thicken.)

Chicken: Put flour and corn starch in ziplock bad. Put in chicken and shake till evenly coated. In a bowl, beat eggs. Dip chicken in eggs and place in a heated skillet with some oil. Sprinkle sesame seeds on top. Brown both sides of chicken. Don't fully cook. Place chicken in a pan and coat with sauce. Cover with foil and bake at 350 degrees for 1 hour. After 30 min. flip chicken and continue to bake with foil. Remove foil for last 10 min.

Serve with rice and vegetables with teriyaki glaze.

Rosemary Roasted Chicken and Potatoes

Ingredients
1 chicken (3 pounds)
6 oz. cream cheese
2 teaspoons dried rosemary, divided
6 tablespoons Italian salad dressing mix, divided
2 pounds red potatoes, chopped
green onions (about 2), chopped
6 carrots, sliced

Notes / Directions
Shake 1 Tlbs. flour in oven bag.

Mix cream cheese, 1 T. rosemary, and 1/2 t. pepper. Starting at heck of chicken, use handle or fingers to separate skin from meat of chicken. Don't tear. Spoon mixture under skin. Spread to butt and thighs and legs. Brush with 2 T. dressing.

Toss potatoes and carrots with remaining dressing, rosemary, and pepper in oven bag. Put the chicken in the bag and tie shut. Cut 6 slits 1/2 inch long in bag. Bake at 350 degrees 1 hour and 20 minutes or until chicken is done (180 degrees). Transfer chicken to serving dish, reserving juices. Let chicken stand 10 minutes. Sprinkle bacon bits (optional) and onions on top of vegetables.

I recommend adding carrots and cooking everything in a bag.

Crunchy Garlic Chicken

Ingredients
6 chicken breast halves
2 cups corn flakes, crunched
2 tablespoons butter, melted
2 tablespoons milk
1 tablespoon chives
1/2 tablespoon salt
1/2 teaspoon garlic powder
3 tablespoons parsley
1/2 teaspoon paprika
1/2 tablespoon pepper

Notes / Directions
Heat oven to 425 degrees. Grease 13x9 pan. Mix butter, milk, chives, salt, and garlic. In another bowl, mix cornflakes, parsley, and paprika. Dip chicken into milk then coat with corn flakes. Place in pan. Drizzle with 2 T. butter. Bake uncovered 20-25 minutes.

BBQ Chicken Crescents

Ingredients
10 oz. canned chicken, drained
1-2 packages crescent dinner rolls
sweet Baby Ray barbeque sauce

Notes / Directions
Heat oven to 375 degrees. In a bowl, shred chicken and add a good amount of barbeque sauce. Remove dough from container and press the edges of 2 rolls together to make a pocket. Stuff chicken inside and seal shut. Cook 9-12 minutes on a cookie sheet.