Chicken Tortilla Soup

Ingredients:
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes, drained
1 can cream of chicken soup
1 can chicken broth
1 can chicken
1 can green enchilada sauce
1 package taco seasoning

Toppings:
Grated Cheese
Sour Cream
Salsa
Tortilla Chips

Directions:
Combine all ingredients into a pot and cook over medium heat (stirring occasionally) until hot. Or combine all ingredients in a crock pot, mix till blended and cook till hot (or until you're ready to eat). To serve, top the soup with any toppings you want and enjoy!

Time to Make: about 20 minutes (or a few hours in the crock pot)
Difficulty: Easy
Recipe Origin:

Honey Chicken

Ingredients:
10 boneless, skinless chicken thighs OR 8 breasts, chunked
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2-3 cloves garlic, crushed
1 tsp. ginger
1/2 cup pineapple juice
2 Tbsp. cornstarch
1/4 cup water

Directions:
Place all ingredients in a crock pot and cook over low heat for 8 hours or high heat for 4-6 hours. Serve over rice.

To Freeze:
Label freezer bags with a name, date, and directions. Divide the chunked chicken between 2 quart sized freezer bags. Mix together remaining ingredients for the sauce and divide between the two bags. To reheat, thaw ingredients overnight in the fridge, or under warm water and then cook in a crock pot (low heat for 8 hours or high heat for 4-6 hours). Serve over rice.

Time to Make: 4-8 hours depending on heat of crock pot
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/06/crockpot-freezer-cooking-101.html
Number of Servings: makes 2 quart sized bags of 4 servings each.

Chicken and Rice Dinner

Ingredients:
4-6 Chicken Breasts, skinless and boneless
2 Cans Cream of Chicken Soup
1 Can Cheddar Soup
Salt and Pepper (to taste)
1 tsp. garlic powder
6 cups cooked rice

Directions:
Wash the chicken and trim the fat from the breasts. In the slow cooker, combine the chicken, chicken soup, cheddar soup, salt and pepper, and garlic powder. Cook over low heat for 4-6 hours. Cook your rice according to the directions on the package. Once cooked, place the chicken mix over the rice and serve warm.

Tip: You can also cook vegetables to add to the chicken dish just before serving such as broccoli, carrots, or any other vegetable you want to try.

Difficulty: Easy
Time to Make: about 6 hours
Recipe Origin: allrecipes.com

Chicken Taco Dish

Ingredients:
1 package Taco Seasoning
1 can black beans
1 can chili beans
4 chicken breasts, boneless, skinless

Directions:
Place all ingredients in a crock pot and cook on high for 4 hours (stirring occasionally). After 4 hours, shred the chicken, stir and continue cooking on low for 2 more hours. Serve hot over rice or chips.

Difficulty: Easy
Time to Make: about 6 hours
Recipe Origin: Annette Gardner

Chicken Pot Pie

Ingredients:
1 pound skinless, boneless chicken breasts, cubed
1 cup carrots, sliced
1 cup frozen green peas
1/2 cup celery, sliced
1/3 cup butter
1/3 cup onion, chopped
1/3 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed (optional)
1 + 3/4 cup chicken broth (save the water you boil the chicken and veggies in)
2 tsp. chicken bouillon powder
2/3 cup milk
2 - 9 inch unbaked pie crusts

Directions:
Preheat your oven to 425 degrees. In a large pot, combine the chicken, carrots, peas, and celery. Add enough hot water to cover the ingredients. Bring to a boil and boil for 15 minutes. Remove from heat, drain (save the water) and set aside. Meanwhile, melt the butter in a medium saucepan and saute the onions until they are translucent. Add the flour to the onions and mix well, then slowly add the chicken broth (using only 1 + 3/4 cup of the broth) and milk and chicken bouillon. Add the salt, pepper, and celery seed and heat until thick. Once thickened, pour the chicken and veggies into a pie dish lined with one of the pie crusts. Pour the onion/chicken broth mixture onto the top and cover with the top crust. Cut slits into the top crust to let out the steam and bake the pot pie for 30 to 35 minutes. Let stand 10 minutes before eating.

Difficulty: Easy
Time to Make: about an hour
Recipe Origin: allrecipes.com by Robbie Rice

Alice Springs Chicken

Ingredients:
3-4 chicken breasts
8 pieces of bacon
mushrooms
2 Tbsp. butter
1 cup monterey jack cheese, grated
1 cup cheddar cheese, grated

Chicken Marinade:
1/2 cup Dijon Mustard
1/2 cup honey
1 + 1/2 tsp. vegetable oil
1/2 tsp. lemon juice

Directions:
Whip all ingredients for 30 seconds with an electric mixer and continue with the recipe below.

Wash 3-4 chicken breast and trip off the fat. Marinade the chicken with 2/3 of the marinade for about 2 hours. Preheat your oven to 375 degrees. Heat a frying pan with a few tablespoons of oil until hot. Sear both sides of the chicken in the frying pan and then place the chicken in a baking dish. Saute some mushrooms in a pan with butter. Brush the chicken with some of the marinade (but save some for serving). Sprinkle the chicken with some salt, pepper, and paprika. Stack 2 pieces of cooked bacon on each chicken breast. Spoon mushrooms on chicken, spread 1/4 cup of monterey jack cheese and 1/4 cup cheddar cheese on each chicken breast. Bake chicken for 7-10 minutes or until the cheese is melted and the chicken is cooked completely. Serve with the remaining marinade.

Difficulty: Medium
Time to Make: about 30 minutes prep time + 10 minutes cooking time
Recipe Origin: online somewhere

Chicken Noodle Soup

Ingredients:
egg noodles
1 can canned chicken (the juice and the chicken)
1 chicken bouillon (can add another if it needs more flavor)
frozen peas
baby carrots
salt and pepper, to taste
celery salt, to taste

Directions:
Add the desired amount of egg noodles in a large pot and cook according to the directions on the bag. Once the noodles are cooked, add the carrots, chicken and the chicken bouillon. Stir until the chicken bouillon is dissolved. Then add the frozen peas, salt, pepper, and celery salt. Heat till the peas are done and serve warm.

Tip: You can cook the noodles in chicken broth, just dont add the chicken bouillon later.

Difficulty: Easy
Time to Make: about 25 minutes
Recipe Origin: Mom

Stir Fry

Ingredients:
broccoli
carrots
onion
celery
green pepper
zucchini
3 Tbsp. olive oil
1/4 cup water

Gravy:
1/4 cup water
2 Tbsp. cornstarch
1 chicken bouillon cube

cooked rice
cooked chicken

Directions:
Wash and chunk any of the vegetables you want to use in the stir fry. Set aside. Heat a large skillet with the olive oil over med/high heat. Add your vegetables and cook till slightly wilted (stirring often). Add 1/4 cup water and simmer vegetables until they are soft. Add the ingredients for the gravy and cook until the bouillon is dissolved. Serve hot over cooked rice.

Tip: Cook any type of meat in a separate skillet and add it to the vegetables once they are cooking to add flavor.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom

Hawaiian Haystacks

Ingredients:
3 cans Cream of Chicken Soup
1 can water
6 cups rice cooked
3 cups chicken, cooked and chopped

Toppings:
tomato, chopped
celery, diced
green onion, diced
cheddar cheese, grated
crushed pineapple
flaked coconut
slivered almonds
maraschino cherries
chinese noodles
black olives, sliced

Directions:
In a large pot, combine the soup, water, and cooked chicken and cook over med till hot. To make the haystacks, place the rice on your plate followed by the chicken gravy mixture, followed by any of the toppings that you want.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom

Chicken Quesadillas

Ingredients:
1 can Cream of Chicken soup
10 ounces chicken, cooked and chunked
1 cup cheddar cheese, grated
flour tortillas
salsa
green onions (optional)
cilantro (optional)

Directions:
Preheat the oven to 400 degrees. In a large bowl, combine the chicken soup, chicken, and 1/2 cup of the cheddar cheese. Mix together till blended. Spread 1/4 cup of the mixture onto 1/2 of a floured tortilla. Spread the mixture to within 1/2" of the edge of the tortilla. Fold over the tortillas and seal the edge with a little bit of water. Place the tortillas on a large baking sheet. Bake at 400 degrees for about 8 minutes (until the tortillas are hot). Remove the tortillas from the oven and top with the remaining cheddar cheese. Garnish with salsa, green onions, and cilantro if desired.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: campbell soups recipe book

Chicken in Creamy Pan Sauce

Ingredients:
4 small boneless, skinless chicken breasts
2 Tbsp. flour
1 Tbsp. olive oil
3/4 cup chicken broth
4 ounces cream cheese, cubed
2 Tbsp. fresh basil, chopped
1 cup cherry tomatoes, quartered

Directions:
Place a large skillet on the stove and add the olive oil. Heat the skillet over med/high heat while you prepare the chicken for cooking. Coat the chicken breasts with the flour and place them in the skillet. Cook each side for 5-6 minutes until the chicken is cooked through. Remove the chicken to a plate and cover it with foil to keep it warm. Add the chicken broth to the skillet and scrape the bottom to loosen the chicken drippings. Add the cream cheese and cook for 2-3 minutes (stirring constantly) until the cheese is melted and starting to thicken. Return the chicken to the pan and turn it to coat both sides. Cook it for a few more minutes to reheat the chicken through. Place the chicken and sauce on your serving dish and sprinkle with the basil and cherry tomatoes.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: online somewhere

Broccoli Stuffed Chicken Breasts

Ingredients:
1 pkg. Chicken Stuffing Mix
1 cup water
6 small boneless, skinless chicken breasts (halves)
10 ounces broccoli, cooked and drained
1 can cream of chicken soup
1/2 cup milk
1 tsp. paprika
2 Tbsp. parmesan cheese

Directions:
Preheat the oven to 400 degrees. In a medium bowl, combine the stuffing mix and water and stir till mixed, set aside. Pound the chicken breasts down to 1/4" thickness. Add the cooked broccoli to the stuffing mix and stir till blended. Spread the stuffing mix onto the chicken breast to just before the edge of the chicken. Roll up the chicken and place it seam side down in a 9x13 baking dish. Place any extra stuffing around the chicken. In a medium bowl, mix together the chicken soup and milk. Pour the soup mix over the chicken and sprinkle the chicken with the paprika and parmesan cheese. Bake at 400 degrees for 30 minutes (until chicken is cooked through). Serve warm.

Difficulty: Medium
Time to Make: about an hour
Recipe Origin: kraftfoods.com

Chicken Stuffing Casserole

Ingredients:
1 pkg stove top stuffing, chicken flavor
1/4 cup butter, melted
1 + 1/2 cups hot water
4 boneless skinless chicken breasts, halved
1 can cream of mushroom soup
1/3 cup sour cream

Directions:
Preheat the oven to 375 degrees. In a medium bowl, combine the stuffing mix, melted butter, and water. Stir just till blended and set aside. In a greased 9x13 pan, place the chicken breast evenly across the bottom. In a small bowl, mix together the cream of mushroom soup and the sour cream. Spread the mixture over the chicken breasts. Top the dish with the stuffing mix. Cover and bake at 375 degrees for 35 minutes (until the chicken is done cooking).

Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom

Chicken Chile Casserole

Ingredients:
1 medium onion, diced
1 can chicken soup with rice
1 can chopped green chilies
1 large can stewed tomatoes, drained
1 lbs. chicken or hamburger, cooked and drained
tortilla chips
3 cups cheddar cheese

Directions:
Preheat oven to 350 degrees. In a large skillet, saute the onion. Add the chicken soup, green chilies, and stewed tomatoes. Cook ingredients for a few minute and then add the meat. Stir till well blended. In a 9x13 pan, alternate layering the tortilla chips, the grated cheese, and the meat mixture. Top with cheese. Bake at 350 degrees for 30 minutes. Serve warm.

Difficulty: Easy
Time to Make: about 1 hour
Recipe Origin: Mom

Chicken Salad

Ingredients:
18 ounces cooked chicken, diced
1 + 1/2 cups cheddar cheese, grated
3 stalks celery, diced
1 bunch green onions, diced
1 cup mayonnaise
seasoned salt, to taste

Directions:
Combine all ingredients in a large bowl and stir till well blended. Serve over croissants, rolls, or by itself.

Tips: For variety, add sliced black olives, green grapes, or diced tomatoes.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Nancy Drury

Easy Chicken and Veggies

Ingredients:
4 chicken breast
1/4 cup pesto
1/4 cup water
3 cups vegetables
mozzarella or parmesan cheese (for topping)

Directions:
Heat a large skillet with non-stick spray over medium heat for 1 minute. Add the chicken to the pan, cover, and brown each side for 5 minutes each. Add the pesto, water, and vegetables and bring to a boil. Heat for 6-8 minutes, stirring occasionally, until your chicken is cooked thoroughly. Put chicken and veggies on a plate and sprinkle with mozzarella or parmesan cheese.

Tips: Steam your veggies for a few minutes before adding them to the chicken for a more tender vegetable.

Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: kraftfoods.com

Chicken Roll Ups

Preheat oven to 375 degrees.

Stuffing:
4 T. Butter or Margarine, melted
1/2 tsp. Pepper
2/3 c. Mushrooms, chopped (optional)
2 Celery Stalks, chopped
2-3 oz. pkg. Cream Cheese, softened
1/2 small Onion, diced
1 T. Pimento (optional)

Rolls:
2 cans Pillsbury Rolls
6 T. Butter or Margarine, melted
2/3 c. dry Herb or Chicken Stuffing Mix, slightly crushed
1/2 c. Walnuts, finely chopped (optional)

Sauce:
1 c. Turkey or Chicken Broth
1 can Cream of Chicken Soup

Combine 4 T. melted butter, pepper, mushrooms, celery, cream cheese, onion and pimento. Roll out crescent rolls until thin. Spoon cream cheese mixture into center for filling, fold roll over and seal edges. Roll in remaining 6 T. melted butter and then in dry stuffing mix. Bake in 9 x 13 inch pan at 375 degrees for 15-20 minutes. While baking, combine turkey or chicken broth and cream of chicken soup in sauce pan. Heat and serve over cooked rolls.

Difficulty: Easy

Time to Make: 30 minutes prep time plus 20 minutes cooking time.

Recipe Origin: Mom