Chicken and Rice - Amy

This is super easy to make and takes almost no time to prepare. It does take a while to bake, however, so be prepared! :) 1 1/2 cup rice, uncooked 1 or 2 fryers (or 6 to 8 chicken breasts), cut up 1 can mushroom soup 1 can milk 1 pkg Lipton Onion Soup Mix 1 can water Line pan with aluminum foil. Spray foil with pam. Pour rice into the bottom of pan. Mix mushroom soup, milk and half the package onion soup. Pour over the rice. Lay chicken pieces in and sprinkle the rest of the onion soup over top. Bake for 2 hours at 350 degrees. Cover with aluminum foil the last hour.

Speedy Chicken Stir Fry - Stef

I got this recipe from my sister Jess and it is now Matt's all time favorite meal. It is fast and delish!

8 oz angel hair pasta, uncooked
2 C broccoli florets
1 package boneless skinless chicken breasts cut into bite size pieces
1/2 C Kraft Asian Toasted Sesame Dressing
2 Tbsp soy sauce
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp crushed red pepper

Cook pasta as directed on the package, adding broccoli to the boiling water for the last three minutes. Meanwhile spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic, and crushed red pepper. Cook for one minute stirring occasionally. Drain pasta mixture and add to the chicken mixture mix lightly.

Chicken Tortilla Soup- Emily

2 Chicken breast cooked and shredded
1 can chicken broth
1 can corn
1 can stewed tomatoes
1 can black beans
1 cup sour cream

Combined all ingredients in soup pot. Season with seasoned salt, onion powder, garlic powder, and chili powder to taste. Heat through until desired temp is reached. Top with cheese and tortilla strips. (I cut up two tortillas in thin strips and put on a baking sheet. Broil in oven until crispy.)

Ramen Noodle Stir-Fry -Emily

We did a Relief Society Luncheon with 100 different ways to use Top Ramen. This was my recipe. If there are other good ones I will post them later!

2 packages chicken Ramen Noodles
1 package Stir-Fry Vegetables (I use a Mediterranean blend)
1 can chicken or 1 chicken breast diced and sautéd
Chow Mein noodles or uncooked Ramen noodles crumbled

Cook noodles (don’t add seasoning). Drain off water. In a sauté pan, cook vegetables and add in chicken. When vegetables are cooked through add noodles to pan. Season with the seasoning packets and stir. Top with crunchy Chow Mein noodles and serve.

Chicken in a Pot-Amy

I LOVE this recipe! It is so simple and flavorful, especially if you opt to use the chicken broth. It takes no time to make and is really easy to adjust for 2 people. Easy to make into a Chicken Noodle Soup without the "noodle" part.

3 pound chicken, whole or cut up (I like to use chicken breasts)
2 celery stalks with leaves, cut into one inch pieces
2 carrots, sliced
2 onions, sliced
1/2 tsp pepper
1/2 tsp basil
2 tsp salt
1/2 cup water or chicken broth

1) Put vegetables in the bottom of a crock pot. Add chicken and sprinkle with remaining ingredients.
2) Cover and cook until done. Low for 7-10 hours. High for 2.5 to 3.5 hours using an extra 1 cup water.
3) Remove chicken and vvegetables from juice and serve!

Chicken and Apple Curry-Amy

So, this recipe sounds absolutely gross, but it is so good. It's great to use up old apples and awesome if you have people in your house who don't like onions. While this uses lots of onions, you really can't taste them. Obviously, you can cut this recipe by half or even in four.

3 TBS butter
2 small onion, chopped
2 apples peeled, cored and finely chopped
3 TBS all-purpose flour
1 TBS curry powder
8 skinless, boneless chicken breast halves
1 cup hot chicken broth
1 cup milk
Salt and pepper, to taste

1) Preheat oven to 350 degrees F (175 degrees C).
2) Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
3) Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Sweet and Sour Drumettes-Amy

These are so yummy and so easy!

8 chicken drumettes (I used 4 chicken breasts, cut up)
2 eggs, beaten
1/4 cup all-purpose flour for coating
Sauce:
3 TBS soy sauce
3 TBS water
1 cup white sugar
1/2 cup vinegar

1) Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
2) To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
3) Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear. (I love that you can let this cook as long as you want. It never dries out because there is so much sauce. I had to cook it longer with the chicken breasts.)

Mexican Chicken Burritos-Emily

2 cups diced grilled chicken
1 can corn (drained)
1-10 oz can Rotel (diced tomatoes with green chilies)
1 can black beans (drained)
1-8 oz can tomato sauce
1/2 cup salsa (Pace HOT is what I use)
2-3 cups cooked rice

Cook rice. While rice is cooking, cook chicken through. Add all other ingredients (except rice) to pan. Season with cumin, garlic, seasoned salt, and onion powder. Cover pan and simmer on 4-5 heat until rice is done. When rice is done add rice to pan and stir until well blended. Serve on tortillas with shredded cheese and sour cream! If you have left overs eat as a dip with tortilla chips for lunch the next day or you can freeze it and use for another meal.

Spinach Chicken Alfredo Pockets

2-3 cups cooked chicken-shredded
1 (16oz) jar Alfredo sauce
1 (10 oz) bag fresh spinach
1 tsp. salt
1 (8 oz) bag shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mushrooms (optional)
1/4 cup of sun dried tomatoes for more flavor, but it is completely optional
3 (13.8 oz) cans refrigerated pizza dough

Preheat oven to 375 Line a baking sheet with parchment paper and set aside.

Mix shredded chicken, alfredo sauce, spinach, salt, mozzarella cheese, Parmesan cheese, and mushrooms together in a large bowl.

Roll out the dough and cut to make rectangles for pockets. Place some of chicken mixture on one half of the rectangle dough leaving a 1 inch border. Fold the other half of dough over and press edges together until sealed.

After stuffing and folding each pocket, place on baking sheet. Whisk egg and 1 Tbsp. water together and brush over the top of each pocket. Bake at 375 for 15-18 minutes or until golden brown on top. Cool 10 minutes before serving.

Parmesan Chicken-Amy

This is a very yummy recipe. It's similar to the Italian Style Pork Chops but you have to try both. YUM! This recipe originally called to fry the chicken, but I think it's much easier to bake.

2 boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
2 TBS grated parmesan cheese
1/4 tsp dried basil
1 egg
1 1/2 tsp butter or margarine
1 1/2 tsp vegetable oil

1) Flatten chicken to 1/4 inch thickness.
2) In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
3) Bake at 375 degrees for about 20-30 minutes. Juices should run clear and coating should be lightly browned.

Creamy Chicken Pasta- Emily

2 Large Chicken Breast
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 large handful of shredded cheddar cheese
milk
pasta of your choice (I usually use spaghetti or macaroni)

Cook pasta as directed on package (I buy my noodles in bulk so I don't have specific package size sorry. Just cook however much looks like enough for the number of people you are cooking for.) Dice chicken breasts into bite sized chunks. In sauce pot season chicken with garlic, onion, pepper, and seasoned salt to taste. Brown chicken. Add in soups and sour cream. Stir until creamy. Add in milk until you have the thickness you want. Lastly, add in cheese. Heat until cheese is melted. You can mix all of your sauce with your noodles or you can dish it up separately. (Mixing it all together makes it go further.)

Chicken Stuffing Casserole

1 box chicken flavored stuffing
1 cube butter
1 cup milk
2 cans crm of chicken soup
onion powder
1 cup frozen mixed veggies (or 1 can mixed veggies drained)
1 package chicken cooked and shredded

Place dry stove top in bowl, pour melted butter over mix, set aside. Mix remaining ingredients with chicken.  In casserole pan cover bottom with 3/4 stuffing mix. Spoon on chicken mix, and cover with remaining stuffing. Cook at 350 for 30 minutes. (This filling freezes well.  So you can double it and freeze the filling, that way you just thaw it and do the stuffing part.)

Chicken Pot Pie

 (This will make 2 pot pies and they freeze AWESOME! So eat 1 and freeze 1)

1 can crm of chicken soup
1 can crm of mushroom soup
1 small package frozen mixed veggies (or 2 cans mixed veggies drained)
4-5 chicken breasts cooked and shredded
2 packages pie shells (We like the pillsbury brand.  The generic brand is REALLY sweet) you can find them by the cookie dough and biscuits at the store)
Seasoning. I throw onion powder, garlic powder, chicken bouion, pepper, parsley, and seasoned salt in there.
a little milk (if the mix is super thick)

In a large bowl mix all ingredients. Form shells along outer edges of pie pan, fill with mix and put second piece of shell on top. Cut holes in top to vent. Bake at 350 for 45 minutes or until golden brown.

Easy Chicken Enchiladas

Chicken Enchiladas

4-5 chicken breasts cooked and shredded
1 package sour cream
1 can cream of chicken soup
3 small cans of diced green chilie's (we like mild not hot)
2 handfuls mozz cheese
1 handful cheddar cheese
Tortilla's

Mix all ingredients and roll in tortilla's bake at 350 for 30-45 min
(you will need to smear some mix on the bottom of your baking sheet so the bottom doesn't burn.)