Chicken Taco Soup

Ingredients:

4 - large chicken breasts
1/2 gallon salsa (I use Pace Picante)
1 - 40oz can chicken broth
2 - cans slightly drained corn
2 - cans kidney beans
1 - small can chopped olives
1 - small can green chiles (drained)
1 - pkg taco seasoning
Salt & Pepper to taste

Directions:

Clean and trim chicken breasts. Combine chicken and salsa in crockpot and cook on low for 3-4 hours. Remove chicken and add remaining ingredients. Shred chicken and add to mixture. Allow to cook until warmed all the way through. Serve with shredded cheese, sour cream, salsa, guacamole, and tortilla chips.

Creamy Chicken Pasta

Easy, flavor-packed recipe for the entire family!

Ingredients:

3-4 Large Chicken Breasts, cleaned and cut into strips
1/2 cup butter
2 pkgs dry italian-style dressing mix
1 cup chicken broth
2 cans condensed golden mushroom soup
8 oz cream cheese, softened
2 Tbsp butter
1 tsp minced garlic
1 lb pasta of choice (I prefer penne)

Directions:

Preheat oven to 325 degrees. Saute 2 Tbsp butter with minced garlic until melted and slightly browned. Pour into bottom of baking dish. Place pre-sliced chicken strips on bottom of dish, stacking if necessary. Bake for 10 minutes, turn chicken pieces, and bake an additional 10 minutes. In the meantime, melt 1/2 cup butter in saucepan over low heat. Stir in dressing mix. Blend in broth and mushroom soup. Mix in cream cheese and stir until smooth. Heat through, but do not bring to a boil. Pour over chicken, evenly coating, and bake an additional 20 minutes. Bring pot of water to a boil and cook pasta as directed on package. Mix all together or serve seperately. Would also be great over rice!

Chicken Rollups

Ingredients:
Grilled or Fried Chicken Strips
Lettuce
Tomato
Avocado
Bacon Bits
Ranch dressing
Shredded Cheese
Flour Tortillas

Directions:
Load flour tortillas with above ingredients, roll up, and enjoy!

Pan-Fried Chicken

INGREDIENTS
1/2 - 3/4 sleeve saltine crackers, crushed
2 Tbsp flour
2 Tbsp dry potato flakes (experiment w/ flavored potatoes)
1 tsp garlic powder
1 tsp seasoned salt
1/2 teaspoon ground black pepper
1 cup flour
1 egg
1 Tbsp vegetable oil
1 Tbsp butter
3 boneless, skinless chicken breasts, pounded


DIRECTIONS
Place crackers in a large ziploc-type bag; seal bag and coursely crush crackers. Add flour, potato flakes, garlic powder, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil and butter in a large skillet over medium high heat.
Place flour in another plastic bag and coat chicken. Next, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 12 to 18 minutes, turning frequently, until slightly past golden brown and juices run clear.

Chicken Pecan Enchiladas

1/4 cup chopped pecans
1/4 cup chopped onion
2 tablespoons margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas

Sauce:
1 can cream of chicken or cream or mushroom soup
1 8-ounce carton sour cream
1 cup milk
3/4 cups shredded Monterey Jack or cheddar cheese (3-ounces)
2 tablespoons chopped pecans

1- In a skillet cook the 1/4 cup pecans and the onion in margarine or butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 tablespoon of the canned green chili peppers.

2- In a medium mixing bowl combine softened cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir till combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near the edge; roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangle baking dish.

3- In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for approximately 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and 1 tablespoon of pecans. Return to oven and bake about 5 minutes more or till cheese melts. Makes 6 servings.

Wonton Chicken Salad

5-6 chicken breasts - cooked & cubed
1/2 to 3/4 pkg won ton skins - cut into 4 strips & fried in peanut oil
1 can water chestnuts - sliced
1 large head romaine lettuce

Mix all ingredients together. Toss. Add fried won ton skins right before serving. Toss with dressing at the last minute.

DRESSING

6 Tbsp oil (peanut oil is best)
6 Tbsp rice vinegar
6 Tbsp soy sauce

Mix together. Make sure to mix well right before pouring on salad.

Poppy Seed Chicken

4-6 chicken breasts boiled/cooked
2 cans of cream of chicken soup
1 16 oz container of sour cream
2 sleeves ritz crackers
3 Tbl butter
poppy seeds

Mix cooked chicken with soup and sour cream. Place in 9x13 pan. Then melt butter and smash ritz and mix together. Then put desired amount of poppyseeds on top. Bake 350 for 30 min or until bubbly. Serve over rice.

Slow Cooker Chicken Zing

I tried a new recipe last night, with some alterations of my own, and it was a hit! Here's what I came up with:

Ingredients:

4 boneless/skinless chicken breasts
Seasoning to taste (I used seasoning salt, onion salt, garlic salt, and Mrs. Dash)
1 can cream of chicken soup
1 can cream of celery soup (I used mushroom, but cream of anything would probably work)
1 Tbsp minced garlic
1/4 - 1/2 cup salsa (I used salsa verde/green salsa)
Chopped Onion (optional)
1/2 cup sour cream

Directions:

Wash and trim chicken. Season to your liking. Put in crockpot. Dump additional ingredients over chicken, except for sour cream. Stir slighty to mix. Cook on high for 4-6 hours or on low for 6-8 hours. The longer it cooks, the more tender the chicken! Stir in sour cream right before serving. Serve over rice or egg noodles. Yum!