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.

Chicken Pesto Pasta

Ingredients:
11 ounces dry Fettucini pasta
1 TB butter
2 tsp balsalmic vinegar
1 cup sliced mushrooms
1/4 cup pine nuts
1 cup chopped, cooked chicken
5 ounces Pesto sauce (I use Classico Traditional Basil Pesto)

Directions:
Cook pasta according to package directions. Drain.

Meanwhile, melt the butter in a pan, add the vinegar, and sautee the mushrooms and pine nuts. Add the chicken when mushrooms become tender. Heat until the chicken becomes warm.

Toss the pasta, pesto sauce, and mushroom/chicken mixture together and serve.

Makes two large servings.

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.

Fettuccine Alfredo

Ingredients:
24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese


Directions:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.


In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.


Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. Serves 6.



This is a recipe I found on http://www.allrecipes.com/; it was submitted by ErinMarie

Easy Beef Stroganoff

Ingredients:
1 lb uncooked beef strips (I recommend buying beef for stir frying)
1 packet slow cooker stroganoff seasoning
1 cup sliced mushrooms
1 cup sour cream
1 cup water (or as directed on seasoning packet)

Directions:
Combine the beef, stroganoff seasoning, mushrooms, and water in a Crockpot. Stir until the seasoning is dissolved. Cook on low for eight hours.
Immediately before serving, stir in sour cream. Serve with noodles (I recommend egg or linguine noodles).

Breakfast Casserole

1 pkg Pillsbury crescent roll
1 lrg jimmy dean sausage
1 pkg hash browns
6 eggs
1/2 cup milk
Cheese grated

In 9x13 lightly greased glass pan flatten the crescent rolls together making a crust. Brown sausage crumble, drain place on top of crust. Layer uncooked hashbrowns on top of sausage. Blend 6 eggs and ½ c milk together pour evenly over hash browns. Bake 350 fr 30 min or until eggs are not runny. Sprinkle cheese over hashbrowns 15 mins prior to taking out of oven. Makes 12 good size servings. Freezes great.

4321 Potato Soup

4 cans potatoe soup
3 cups cheese
2 cups half and half
1 head of broccoli

Add all ingredients in pan, stir, once warm enjoy!

Taco Soup

1 can chicken broth
1 can black beans
1 can cannelli (white) or pinto beans
1 can canned corn
1 can diced tomatoes
2-3 boneless chicken breasts (cooked & shredded)
Optional: tortilla chips & 1-2 limes

I top the soup with crushed chips, and sour cream

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.

Chicken Salad Sandwiches

Chicken Salad Sandwiches:
2 cup chicken boiled or cooked in crock pot
2 Tbsp lemon juice
½ tsp salt
Add to chicken
1 c. sliced celery
1 c. sliced purple grapes
¼ c sliced almonds
Miracle whip or mayo
Add this to taste as well as salt and pepper, serve on croissant

Beer Marinated Chicken Taco's

Beer-Marinated Chicken Tacos
from Weber’s Real Grilling™ by Jamie Purviance
Prep time: 20 minutes
Marinating time: 2 to 4 hours
Grilling time: 8 to 10 minutes

Marinade
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, about 4 ounces each

Guacamole
2 ripe Haas avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

6 flour or corn tortillas (6 to 7 inches)

1. In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
2. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
3. Remove the thighs from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips.
4. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.
Makes 4 to 6 servings