Creamy Chicken Noodle Soup (Steph's Recipe)

1 Family size Chicken Noodle Soup
1 Family size Cream of Mushroom Soup
1 "Family" size can milk
1 "Family" size can water
4 stalks celery sliced
4 carrots diced
1 onion diced
1- 2 cans mushrooms (optional)
2-3 cups chicken cooked
pinch of oregano
8 oz. or less country style noodles (or whatever noodles you like)

Saute celery, onion & carrots in a pan. Add soups, milk, water oregano and mushrooms. Bring to a boil and add chicken and noodles. Cook until noodles are tender.

This is a really good soup suprisingly.

Chicken Salad

3 cup diced Chicken
1 1/2 cup diced celery
3/4 - 1 cup mayo
4 stalks of green onions
1/2 tsp. pepper
2 T. parsley
1/3 cup whipping cream, whipped (I use a whole small one)
1 tsp. salt
1 t. Lemon juice
1 cup sliced purple grapes

*optional: pecans or almonds, 1 cup each

Mix all together and chill before serving.

Chicken Enchilada Casserole

24 small corn tortillas
1 (24oz) sour cream
2 bags of shredded cheese (I used one cheddar one mozzarella and mixed them together)
1 can of black olives
1 can of black beans
1 can chopped green chilies
1 can of corn
2-3 chicken breasts, cooked and shredded
1 28 oz can of green enchilada sauce

Simply layer the tortillas, spread (1/3) of each--sour cream, chicken, black beans, corn, cheese, then add the can of olives, repeat the layers but one one of the layers use the chilies, and end with tortillas. Pour sauce over top and finish with rest of cheese.

Bake at 350 for 35 minutes.

Honey Mustard Chicken

8 chicken breasts, split
olive oil
2-3 fresh garlic cloves
Honey mustard sauce (recipe down below)
1 cup grated cheddar cheese
3-4 slices of crisply cooked bacon (you can substitute bacon bits if you would like)

Heat olive oil and garlic in large skillet. Add chicken and saute over medium high heat until chicken is browned and just a little bit crispy looking. Transfer to a baking dish and pour half of the honey mustard sauce evenly over the chicken.
Bake at 350 for 1 hour. Sprinkle with cheese and bacon and return to the oven for 5 minutes or until the cheese is melted.
Serve with remaining honey mustard sauce.

Honey Mustard Sauce

1 cup Dijon mustard
1 cup honey
1/2 cup corn syrup
1/2 cup mayonnaise

Mix well in sauce pan and heat through.

Poppy Seed Chicken Casserole

This is super yummy and I usually double it so that there are left overs. I also cheat on the chicken sometimes and I use the canned stuff, 1 large can for a regular recipe, 2 if you double it.

2 large Chicken breast, cooked and shredded
1 can of cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz crackers
1/2 stick of butter
2-3 T. poppy seeds

Preheat oven to 350 degrees. Mix the cream of chicken soup and the sour cream in a bowl. Add the shredded chicken to the sour cream/soup mixture and stir well.

Place in a casserole dish (stone if you have one), sprinkle with poppy seeds on top. Crush Ritz crackers, melt butter and mix with the crackers. Spread over the top of the chicken and press down lightly.

Cook for 20 minutes and serve over rice.

You can substitute low fat sour cream and cream of chicken soup.

Chicken Enchiladas Suizas

Ingredients:
6 skinless, boneless chicken breast halves
1 Tbs. butter
1 C. chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 C. shredded cheddar cheese
1 (4oz) can diced green chiles
1 C. green salsa
1 C. chopped fresh cilantro
4 tsp. ground cumin
2 chipotle peppers in adobo sauce, chopped
salt and ground pepper to taste
12 (7 inch) flour tortillas
10 oz. shredded Monterey Jack cheese
1 C. whipping cream
1/2 C. chicken broth

Directions:
1. Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15-20 minutes; drain cut up into small pieces and set aside.

2. Preheat oven to 350 degrees. Lightly grease a 10x15 baking dish.

3. Melt the butter in a skillet over madium heat. Cook the onion, green bell pepper and red bell pepper in the melted butter until just soft, 5-8 minutes; transfer to a large bowl. Add the chicken, cheddar cheese, green chiles, salsa, cilantro, cumin and chipotle peppers to the bowl. Season with salt and pepper; mix well.

4. Place about 1/3 cup of the mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle monterey jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiliadas. Cover the dish with aluminum foil.

5. Bake in preheated oven for 30 minutes. Remove foil and continue baking until cheese is melted completely (about 10 minutes).

Baked Chicken Lazagna Rolls

2 cups cottage cheese
1 ¼ cup mozzarella cheese
¼ cup Parmesan cheese
1 egg
1 tsp. garlic powder
¼ cup fresh parsley (I use 1 T. dry parsley)
½ tsp. salt
½ tsp. pepper
2 cups cooked chicken breasts, shredded
8 cooked lasagna noodles
1 ½ cup tomato sauce

Preheat oven to 375°. Mix first eight ingredients, reserving ¼ cup of mozzarella for baking, set aside. Lay a large piece of plastic wrap on counter top. Lay noodles flat atop wrap, top each noodle with a layer of cottage cheese mixture and ¼ cup chicken. Starting at one end, roll one noodle at a time. Fill bottom of baking dish with ½ cup tomato sauce. Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with rest of mozzarella cheese. Bake for 20 minutes. Let stand 5 minutes.

Italian Chicken (crockpot)

6 boneless, skinless chicken breasts
1 8 oz. bottle Italian style salad dressing
1 can of cream of chicken soup
1 cup of chicken broth
1 8 oz. cream cheese, softened
½ tsp. dried basil
½ tsp. dried thyme
salt & pepper to taste

In a slow cooker, combine chicken and Italian dressing. Cover and cook on low for 6-8 hours
Drain off all but ½ cup of juices and shred chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt and pepper. Pour over chicken in the slow cooker and continue cooking on low for 1 hour.

Serve over rice or noodles.

Broccoli and Chicken Casserole

Here is my favorite broccoli and rice casserole, I know most of you have this, but I had to share it with everyone else.

2 bunches of broccoli, cooked 1 (15oz.) can chicken broth
½ tsp salt 2 cups cooked chicken, cubed *optional
¼ cup butter +3 T. butter 1 sm. whipping cream
¼ cup Parmesan cheese 3 cups instant rice, cooked
¼ cup flour 4 chicken bouillon cubes
Shredded cheddar cheese ½ tsp pepper

Cook rice, using 3 cups water, 3 cups rice, 3 T. butter and 4 bouillon cubes. Set aside. Melt remaining butter, blend in flour; add chicken broth slowly keeping it thick. Add whipping cream slowly, salt and pepper and heat until warm through. Layer in a 9x13-baking dish rice, broccoli, Parmesan, and sauce. Top with grated cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.

Mini Chicken Pot Pies

So, I had these occasionally as a child and I made them the other day for dinner. I wanted to share the love. I think they are super yummy! I hope you like them too.

Mini Chicken Pot Pies

Ingredients:

1 lb. chicken breast cut in bite sized pieces
1 onion chopped
1 stick butter
1/2 C. flour
1 family size package frozen veggies (carrots, peas, corn, etc..)
4-6 C. milk (depending on desired thickness of sause)
salt & pepper to taste
2 packages Peppridge Farms Puff Pastry Shells

Directions:

Preheat oven and cook the puff pastry shells according to package directions. Meanwhile, saute chicken and onion until fully cooked. Set aside. Make a roux with the butter and flour. (Melt butter into a large (family sized) pan, add flour and whisk till completely incorporated. Continue to cook over low heat until it has a nice toasted smell.) Add milk in thirds and continue to cook over medium heat until thickened to desired texture. Add chicken mixture, frozen veggies and salt and pepper to taste. Cook until the veggies are done (about 5 min.). When the puff pastry is done remove from oven and gently remove top and set aside. Remove the innards of the pastry shells. Fill the puff pastry shells with filling and replace the tops. Enjoy!

Extra pastry shells can be filled with pudding, fruit, and whipped cream for an individual dessert!

Mexican Chicken Casserole

½ pound tortilla chips
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)

Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.

Parmesan Chicken by Mary

4-6 chicken breasts, cut in half
1 cube of butter, melted
1 clove garlic, minced
1 tsp. garlic salt, with parsley
1 ½ cup crushed Ritz crackers (or bread crumbs)
2/3 cup grated Parmesan cheese (I use the fresh kind)
½ tsp. black pepper
Shredded mozzarella cheese

Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. In one bowl combine the butter and garlic, in another bowl combine the crushed crackers, garlic salt, pepper and parmesan cheese. Dip chicken in butter and then in crackers and place on cookie sheet. Cook for 35-40 minutes, then add a little mozzarella to the top of each chicken and cook an additional 5 minutes. Eat as is or we love to cook up our favorite spaghetti sauce and noodles and eat it that way.