Chili's Cajun Chicken Pasta

Ingredients:
4 Boneless, skinless chicken breast halves
4 tsp Cajun seasoning
4 tbsp Butter, divided
3 cups Heavy cream
1/2 tsp Lemon pepper seasoning
1 tsp Salt
1 tsp Black pepper
1/4 tsp Garlic powder OR 2 garlic cloves, crushed
8 ounces Penne pasta, cooked
2 Roma tomatoes, diced
Fresh shredded Parmesan cheese

Directions:

1. Slightly moisten chicken with water. In a large bag, shake the chicken with the Cajun seasoning until the chicken is evenly coated.
2. Saute the chicken in 2 tbsp butter.
3. When the chicken is halfway done, combine the cream 2 tbsp butter, and seasonings in a separate skillet over medium heat. Watch carefully to prevent it from boiling over.
4. When the sauce bubbles, remove it from the heat and toss with the pasta, stirring well.
5. When the chicken is cooked thoroughly, slice into strips and add to the pasta. Add the tomatoes and garnish with cheese.

Chicken Enchilada Casserole

Ingredients:

3 chicken breast, uncooked
16 ounces sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
7 ounces diced green chiles
1 medium onion, diced
1 TB oregano
1 TB garlic salt
corn tortillas
cheddar cheese

Directions:

1. Place the chicken breasts in a large pot and cover with water. Add the oregano and garlic salt. Bring the water to a boil and cook for about 20 minutes, or until cooked through.
2. Meanwhile, mix the sour cream, cream of mushroom soup, cream of chicken soup, and chiles together in a large pan. Simmer over medium heat for 15 minutes.
3. When the chicken cooked through, remove it from the broth and shred. Add the chicken and the onion to the cream mixture and stir until well mixed.
4. Place six tortillas on the bottom of a 9x13 pan so that the bottom of the pan is covered. Pour half of the chicken mixture over the tortillas, spreading evenly. Cover with another layer of tortillas. Pour the remaining chicken mixture over the top layer of tortillas. Cover with cheese.
5. Bake at 350* for 20 minutes.

Coq Au Vin

Ingredients:

1. 2 TB flour
2. 4 lb fresh chicken cut into 8 pieces (ask your butcher to do this, OR use 8 chicken joints or chicken breasts)
3. 2 TB olive oil
4. 2 TB butter
5. 8 oz fatty bacon, cut into strips
6. 1 lb pearl onions, peeled
7. 3 cups red wine
8. 2 garlic gloves, peeled and crushed
9. 1 bouquet garni
10. 4 3/4 cup white mushrooms
11. 2 TB chopped fresh parsley

Directions:

1. Preheat the oven to 350 degrees. Season the flour and put it into a large plastic bag. Add the chicken and shake well to coat it evenly.
2. Heat the oil and butter in the casserole dish. Cook the chicken over high heat for 5-6 minutes until browned. You will need to do this in two batches. Lift it out ofthe casserole and keep warm.
3. Fry the bacon in the casserole for 3-4 minutes until crisp and well colored. Lift it out and keep warm.
4. Cook the onions over high heat for 4-5 minutes until they begin to brown. Pour in the wine and stir well to remove any sediment from the bast of the casserole dish.
5. Return the bacon and chicken to the casserole dish and add the garlic and bouquet garni. Bring to a boil, cover, then cook in the center of the preheated oven for 1 1/4 hours.
6. Add the mushrooms and cook for another 15 minutes. Discard the bouquet garni and use a slotted spoon to lift out the chicken pieces, bacon, onion, and mushrooms. Put them in a serving dish and keep warm.
7. Return the casserole and its juices to low heat and check for seasoning. Boil rapidly until the sauce is thick and glossy. Pour the sauce over the dish and serve immediately, garnished with parsley.

White Chicken Chili

This recipe is so easy!!

Ingredients:
· 1-2 lbs. chicken breasts, boiled and shredded
· (can use canned chicken or turkey chunks but I think the chicken breast is better)
· 4 15 oz. cans Northern White Beans, do not drain
· 2 14 oz. cans of chicken broth
· 4 4oz. cans chopped green chilies
· (can add or subtract depending on spiciness desired)
· 1 T. dried minced onion
· 2 tsp. Garlic powder
· 2 tsp salt
· 2 tsp. Cumin
· 2 tsp. Oregano
· 1 tsp. Black pepper
· can also add ½ tsp cayenne pepper if desired
· 2 c. sour cream
· 1 c. milk, half and half or whipping cream

Method:

Pour all ingredients into a large pot. Bring to slow boil, add sour cream and milk, half and half or whipping cream.
This makes a lot! Usually half of this feed a family.

Sorry there isn't a picture, I'll have to make it again and take a picture.

Chicken Tortilla Soup---SUPER easy

Things you will need:

2 Chicken Breasts

1 tsp Garlic Powder

1 T Ground Cumin

1/2 tsp Chili Powder

4 Cans Chicken Broth

16 oz jar of Salsa (any salsa will do, I used Medium Pace Picante Chunky Salsa)

15 oz Canned Corn (drained)

15 oz Canned Black Beans (drained and rinse well)

Sour Cream, Tortilla Chips, Shredded Cheese to Garnish

Empty the cans of Chicken Broth into a large pan

Put Chicken Breast in hole in with the Chicken Broth. (I used chicken tenders so they would cook faster)

Turn the burner on High

Add all of your ingredients

Cook until the chicken is done

Once the chicken is done take it out of the soup and shred it. You can cube it or cut it into little pieces but I found that if you shred it, there is more to go around and you get a piece of chicken in every bite.

Next time I make this I am going to make it with 3 cans of Chicken Broth because the soup is very soupy and I like a "thicker" soup.

I put a dallop of sour cream and some shredded cheese on top. I also garnished it with chips, however you can crush them up and put them in the soup too.

Easy Chicken Parmesan

Ingredients:

4 boneless skinless chicken breasts

1 cup plain yogurt

2 cups ritz crackers (crushed)

3Tb. parmesan cheese

1 and a 1/2 tsp. garlic powder

1tsp. seasoning salt

2/3 cup melted butter (I used 1 cube instead of 2 cubes of butter)


Combine crushed ritz crackers, garlic, seasoning salt, and parmesan cheese in a flat dish. Dip the chicken breasts in the yogurt, then in the cracker mixture.

Place in a pan. pour melted butter over the top.

Bake at 350 degrees for 45 minutes to an hour.

Lemon Herb Chicken Ring

This recipe is from a Pampered Chef cookbook - it is delicious!

Ingredients:
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Italian Seasoning
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls

Preheat oven to 375°F. Coarsely chop chicken and dice bell pepper. Place chicken and bell pepper in a bowl. Chop parsley. Zest lemon to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.

Add 2 tablespoons of the parsley, lemon zest, pressed garlic, mozzarella cheese, mayonnaise and seasoning to bowl; mix. Grate Parmesan cheese. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.

Unroll crescent dough; separate into 16 triangles. Arrange
triangles, slightly overlapping, in a circle on a pizza stone/pan with
wide ends 4 inches from edge of baking stone. (Points will extend off
the edge of the baking stone.)

Spoon chicken mixture evenly over dough in a continuous circle.
Bring points of triangles up over filling and tuck under dough at
center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese
over ring. Bake 28-30 minutes or until golden brown. Remove from oven;
garnish with lemon slices and remaining parsley.

Chicken and Rice

4 chicken breasts
10 ounce can cream of chicken soup
10 ounce cream of mushroom soup
1 c uncooked rice
1 envelope Lipton’s onion mix soup

Preheat oven to 350 degrees. Mix the rice, cream of chicken, and cream of mushroom soup together. Spread the rice mixture evenly in the bottom of a casserole dish. Place the chicken breasts over the rice mixture and sprinkle the onion soup mix over the chicken and rice. Cover, bake for 2 hours at 350 degrees.