Chicken alfredo lasagne roll ups

 https://pin.it/7LKuf9tRg

Ingredients 

▢8 Lasagne noodles

▢2 cups chicken cooked and shredded, I used rotisserie

▢1 pound bacon cooked and crumbled

▢2 cups mozzarella cheese shredded

Garlic Alfredo Sauce:

▢1/2 cup butter

▢1 pint heavy whipping cream 2 cups

▢4 ounces cream cheese

▢1/2 teaspoon garlic minced

▢1 teaspoon garlic powder

▢1 teaspoon italian seasoning

▢1/4 teaspoon salt

▢1/4 teaspoon pepper

▢1 cup parmesan cheese grated

Busy day casserole

 https://ohsweetbasil.com/quick-and-easy-dinner-idea-rice-casserole/#recipe

She has changed the recipe on the blog, so i'm just putting the old recipe here.

 

1 c rice

2 c water

1 can cream of mushroom or cream of chicken soup

1 c carrots (sliced)

1 lb hamburger (or chicken), cooked and shredded

Cheese

1 heat oven to 350  degrees 

2 stir the water, rice, meat, soup and carrots together. Place in a 9x9 inch baking dish and back for 1 1/2 hours. (she usually stirred hers in the middle)

3 remove from oven and place cheese over the top and place back into the oven until melted.

Chicken Marsala

 https://www.foodnetwork.com/recipes/chicken-marsala-3644736

Chicken Marsala by Emeril Lagasse 2003

1/2 cup all-purpose flour

1 tablespoon Essence, recipe follows

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

1 tablespoon olive oil

4 tablespoons butter

3 cups sliced mushrooms (cremini, oyster, shiitake)

3/4 cup Marsala

1 cup chicken stock

Salt and freshly ground black pepper

Chopped chives, for garnish

 

Directions

1. In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

 

 

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

 

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup

1. Combine all ingredients thoroughly and store in an airtight jar or container.
2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

 

Baked Sweet and Sour chicken

 https://life-in-the-lofthouse.com/baked-sweet-and-sour-chicken-with-fried-rice/

 

Ingredients

• 3 to 4 chicken breasts
• salt and pepper
• 1 cup cornstarch
• 2 eggs beaten
• 1/4 cup canola oil

Sweet and sour sauce ingredients

• 3/4 cup sugar
• 4 Tablespoons ketchup
• 1/2 cup distilled white vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Instructions

• Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
• Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
• Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
• Serve immediately.

Asian Chicken salad

 small bowl mix together:

2 c mayo

1 c sugar

1/2 c white vinegar

large bowl combine:

2 bags of coleslaw

1/2 red onion

1 can la choy chow mein noodles

1 bag breaded chicken strips

1 bottle of real bacon pieces

1 bag Colby/Monterrey jack cheese (shredded)

mix together, stir well, serve

(from Alicia Sainbury)

 

Chicken Salad

 1/4 c vinegar

1 1/4 c mayo

1 1/4 c sour cream

4 celery, diced

green onion, diced

4-6 chicken breasts

salt & pepper

Mix together and put on fridge for a couple hours.  Serve on croissants.

IP chicken enchilada soup

 https://www.favfamilyrecipes.com/instant-pot-chicken-enchilada-soup/

 

• Put into the Instant Pot
• 2 tablespoons olive oil
• 1 onion diced
• 1 red bell pepper diced
• and saute; then add:
  
• 10 ounces red enchilada sauce
• 10 ounces green enchilada sauce
•  16 ounces chicken broth
• 15 ounces diced tomatoes
• 15 ounces black beans drained
•  15 ounces chili beans NOT drained
• 15 ounces corn drained
•  4 ounces diced green chiles
•  8 ounces cream cheese (cut into chunks)
  
• 3 chicken breasts
• 2 tablespoons taco seasoning
• After cooking:
  
•  2 cups cheese shredded
• cilantro (optional)
  
 tortilla chips (optional)
Pressure cook for 10 min; natural pressure realease for 10 min; shred the chicken

 

 

Sheet pan fajitas

 https://ourbestbites.com/sheet-pan-fajitas/

 

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro

1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Crescent Chicken Pockets

 Crescent Chicken Pockets 

Ingredients 

6 oz cream cheese, softened 

4 tbsp melted butter 

2 cups cooked chicken breasts, diced 

1/2 tsp salt 

1/4 tsp pepper 

4 tbsp milk 

2 tbsp onion, chopped (optional)

1 tbsp parsley (optional) 

2 packs crescent dinner rolls  

 

Mix all ingredients together (except dough). Divide and roll out biscut dough into 8 sections or separate scresent rolls. Spoon chicken filling onto center of sections and oull up the ornerss to seal edges. Brush tops w/ 2 tbsp of melted butter. Bake on greased cookie sheet at 350° for 20-25 min or until browned. 

Chicken & Mushrooms in Garlic Sauce

http://www.skinnytaste.com/2011/03/chicken-and-mushrooms-in-garlic-white.html

Ingredients:

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Chicken Cordon Bleu

Chicken Cordon Bleu

 

http://www.chef-in-training.com/2012/05/chicken-cordon-bleu/

Ingredients

• 8 boneless, skinless chicken breasts
• 8 slices Swiss Cheese
• 8 thin slices ham
• 8 (1/2 inch) slices cream cheese
• 8 slices bacon

Instructions

1. Pound both sides of chicken to about ½ inch thick. This helps tenderize the chicken and helps to make rolling it up easier.
2. Layer 1 slice Swiss cheese, 1 thin slice of ham and ½ inch slice of cream cheese onto each piece of chicken.
3. Roll up each piece of chicken and wrap each chicken roll with a slice of bacon.
4. Bake at 350 degrees F for approximately 1 hour. (until chicken and bacon are both cooked through)

I love to serve this with mashed potatoes that have garlic and cheese in them.

Cheesey Chicken and Rice

CHEESEY CHICKEN AND RICE (SLOW COOKER)

from: www.southernplate.com

4 boneless skinless chicken breasts
1 large onion, chopped
1 - 8 oz box Zatarain's Yellow rice mix, cooked according to directions
1 cup cheddar cheese
1 - 10 oz cream of chicken soup
1 cup sour cream
1 - 15 oz can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that.
Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, sour cream and cheese.
Stir to combine and serve hot.

Buffalo Dip

BUFFALO DIP

Recipe from - Chris Syme

2 cans chicken
2 bag shredded cheese
1/2 cup hot sauce
1 cup ranch
1 tbsp butter – melted
2 cream cheese

Spread cream cheese in bottom of casserole dish. Mix hot sauce, butter, ranch and chicken; then spread on top of cream cheese. Sprinkle cheese on top.

Bake on 350 for 20 minutes.

Chicken Parmesan

Ingredients:
Seasoned Bread Crumbs (4C brand was recommended)
Parmesan Cheese (grated)
Mozzarella Cheese
egg
olive oil
chicken breasts
Marinara sauce (Francesco Rinaldi is my favorite)
Pasta (Garlic Basil Linguine pasta from Trader Joes is my fav.)

Place all the sauce in 13 x 9 pan. Mix the egg is a shallow bowl. Place 1/2 c Parmesan cheese and 1/2 c bread crumbs into another shallow bowl. Dip the chicken in the egg, then coat in the crumbs and cheese. Add to hot fry pan that has olive oil in it. Cook until browned on each side (does not have to be cooked through). Place the chicken on top of the sauce in the pan. Cook at 375 for 30-40 minutes or until the chicken is cooked all the way through. The last few minutes of cooking, add a little more Parmesan cheese and the mozzarella cheese to top of the chicken. Serve over pasta.

Breaded Ranch Chicken

3/4 c crushed cornflakes
3/4 c grated parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (2 pounds)
1/2 c butter or marg., melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13x9x2 baking dish. Bake uncovered, at 350 degrees for 45 min. or until chicken juices run clear.

Taste of Home Collector's Edition

Homemade BBQ Sauce for chicken

1/2 c ketchup
1/4 c soy sauce
1/4 c vinegar
3 tbsp brown sugar
2 tbsp veg oil
dash of lemon pepper seasoning

Marinate strips of chicken in sauce for a few hours and then put on the grill or broil (basting often while it cooks).

From Megan Depaoli

Chicken Pasta Salad

Chicken Pasta Salad

2 lbs cooked, cubed chicken
12 oz. bowtie noddles (cooked)
12 oz. tri-color spiral noodles (cooked)
1 1/2 cups of celery, chopped
3-6 green onions, sliced
2 c. red or green grapes, sliced long
1 bag of craisins
1 lg. can pineapple tidbits
12-16 oz cashews or almonds

1 c. mayo
16 oz Kraft Coleslaw dressing

Mix the mayo and coleslaw together and add to the rest of the ingredients.