Chicken rolls

Makes 6

Ingredients:
One 8 Oz package cream cheese
Chicken (we used thigh but I got the idea from someone who used chicken breasts)
Onions
Celery
1/2 green bell pepper
Green onions
One can mushroom soup
Uncooked bread (I tried both pillsbury crescent roll dough- 3 packages and frozen rolls for a smaller serving)
Butter
Italian bread crumbs

Directions:
1. Boil chicken. I did 6 tenderloin thighs, or 2-4 chicken breasts depending on size. Chop when finished (will end up in between chopped and shredded)
2. Chop onions. Saute onions in a little oil (maybe 1 T- just enough to coat the bottom of the pan). Chop and add in celery and then the chopped green pepper and continue to saute. Go until onions are ready. Turn stove off.
3. Add in sliced green onions and cream cheese and can of mushroom soup and chicken.
4. Use 2 crescent roll triangles and press seams together to make a square. Spoon filling onto dough and then pull up the sides of the dough, pressing sides together to seal shut. Flip over so that the seam side is down. For the roll option, I flattened the risen dough and spooned mixture in and sealed this as well. The first option gives bigger squares and the second, round rolls.
5. Melt butter and brush onto rolls and then sprinkle on Italian bread crumbs.
6. Cook rolls at designated temperature for the roll of your choice (should say on package) until golden brown.

Chicken Enchilada Casserole

I made the tortillas from scratch using Masa or Maseca and followed the directions for about 12 tortillas, then I split the dough in half and rolled them both out (one in the casserole dish I wanted to use) and one on a cookie sheet to about the same size.  Then I baked them for about 5-10 minutes at 350.  If you want to use pre-made tortillas, then skip this step.

Ingredients:
Masa or corn tortillas (enough to cover the bottom of the pan twice). 
One large can of enchilada sauce
One can of tomatoes with green chiles in it
About 1/2 lb block of cheddar cheese (shredded)
Chicken (breasts or thighs, or whatever you like)- I do 6-10 pieces depending on how many people I'm feeding and how filling I want it to be.
Cumin
Cilantro (I've used dried and a frozen cube of cilantro before, but whatever you have)

Directions:
1. Clean chicken and cut into pieces.  Throw in a saucepan and start to cook on med-low.
2. Add cilantro and cumin- sprinkle over the whole pan.  Then add tomatoes to saucepan. and about half the cheese and stir.
3. Lay half the tortillas in the bottom of the casserole dish you want to use (9x13?).  Then pour in the chicken, tomato and cheese mixture. (NOTE: chicken should not be completely cooked, that was just to give it a head start to ensure that it is fully cooked when the cheese melts in the oven.)  And then pour in most of the enchilada sauce.
4. Layer the remaining tortillas on top and pour remaining enchilada sauce on and remaining cheese on top.
5. Bake at 350 for 20-35 minutes (til the cheese is melted and a little brown)

Chicken Salad Panini

Ingredients

1.4 c mayonnaise

1 1/2 t honey

3/4 t snipped fresh dill

3/4 t Dijon mustard

Dash salt

Dash pepper

1 c cubed cooked chicken breast

3/4 c shredded Cheddar cheese

1/2 c chopped, peeled apple

1/4 c chopped pecans, toasted

6 slices white bread

4 t butter, softened

Directions

1. In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat.

2. Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Light Lemon-Dijon Chicken Salad

4 cups shredded romaine lettuce
2 cups shredded cooked chicken breasts
1/4 c sliced drained sun-dried tomatoes in oil
1 hard-cooked egg, chopped
2 medium green onions, sliced (2 T)
1/4 c shredded Parmesan cheese (optional)
Lemon-Dijon dressing (below)

Arrange romaine, chicken, tomatoes and egg on individual serving plates.  Spoon dressing over top.  Sprinkle with onions and cheese.

Dressing:
1/4 c mayonnaise or salad dressing (can use reduced calorie)
2 T lemon juice
2 t Dijon mustard
1 garlic clove, finely chopped

Beat all ingredients with wire whisk.

Summer Chicken Salad

5 Double chicken breasts- cooked- cubed
2 large cans mandarin oranges- drained
1 Large can pineapple chunks- drained
1/4 cup almonds- chopped or sliced
3 cups seedless grapes- (optional)

Mix and chill overnight

Dressing:
Mix together:
1 cup mayonnaise
1 cup sour cream
1 tsp salt
1 tsp curry powder
3 tsp grated onion

Mix dressing with chilled fruit an hour before serving.  Serves 4 generously.  Serves 6-8 as a side dish.

Chicken and Strawberries over Mixed Greens

2 c chopped chicken breast
2 c quartered strawberries
1/3 c chopped celery
1/4 c chopped red onion
2 T golden raisins
1 T sesame seeds, toasted
1 T extra-virgin olive oil
1 T fresh tarragon
1 T balsamic vinegar
1/2 t paprika
1/8 t salt
1/8 t black pepper
4 c gourmet salad greens

Combine first 5 ingredients chicken breast through raisins in a large bowl.  Combine sesame seed through pepper in a small bowl, stirring until mixed with a whisk.  Pour over chicken mixture and toss.  Cover and chill for 1 hour.  Serve over greens

Sour Cream Chicken

(super easy and yummy)

4-6 chicken breasts, skinless and boneless
1 can cream of mushroom soup
1/2 lb bacon
1 c sour cream

Wrap chicken breasts with bacon.  Place in 9x13 baking dish.  Mix sour cream and soup and spread over chicken.  Bake at 325 for 2 hours

Chicken Parmesan

4-6 Boneless, skinless chicken breasts
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Place each of the following in its own separate bowl:
2 beaten eggs
1/2 cup flour
1 cup Italian Bread Crumbs

Coat each piece of chicken first with flour- next with beaten egg and lastly with Italian Bread Crumbs.

Brown chicken on both sides in hot olive oil only until golden brown- do not cook through- set aside.  Pour 1/2 jar of your favorite spaghetti sauce (8 oz) in the bottom of a 9x13 baking dish.  Layer chicken breasts in the sauce.  Sprinkle with shredded mozzarella cheese to taste- (Approx 1 cup) plus 1/2 cup shredded Parmesan Cheese.

Cover with tin foil. Bake at 375 for 45-50 minutes.  Remove tin foil the last 10 minutes of baking.

Linda's Sweet and Sour Chicken

1 pkg lipton onion soup
1 bottle Catalina french dressing
1 jar Kearn's apricot- pineapple preserves
mandarin orange slices and pineapple chunks
Chicken

Bake 1 hour at 350 degrees

Chicken A La Chardon

Ingredients

6 boneless, skinless chicken breasts

2 eggs

salt and pepper

2 t garlic powder

1 c Italian bread crumbs

1/2 c Parmesan cheese, grated

1/2 lb. butter

1 t parsley, chopped

Juice of 1 lemon

1/2 lb sliced mushrooms

Directions

Beat eggs with salt and pepper and 1 teaspoon garlic. Combine bread crumbs, 1/2 teaspoon garlic and cheese in another bowl. Dip each piece of chicken in egg mixture; roll in crumb mixture. Repeat. Arrange in shallow pan. Melt butter, 1/2 teaspoon garlic, parsley, andlemon juice. Pour 1/2 mixture over chicken. Bake at 350 for 40 minutes. Sprinkle mushrooms and remaining butter over chicken. Return to over for 5-10 minutes.

Serves 4-6

Thai Chicken

by Pampered Chef
 
2 in piece of ginger root
Creamy poppy seed dressing (bottled)
4 cloves of garlic
2 medium cucumbers
2 red bells peppers (or yellow, orange)
2 (12 oz) pks- broccoli slaw
2 (6 oz) bags baby spinach leaves
(or rice if you want to serve over rice instead of spinach)
2 lbs boneless chicken breasts
1/2 c fresh basil leaves
1/2 c peanuts (optional)

Chicken Roll-ups

2 large cans of crescent rolls
Crushed herb seasoned stuffing mix
Melted butter
Combine the following ingredients for the filling:
2 T melted butter
2 T chopped onion
1/2 t pepper
1/2 c diced mushrooms
1 stalk chopped celery
6 oz softened cream cheese
1 c. chopped cooked chicken breast

Preheat oven to 325 degrees.
Fill each crescent roll with a spoonful of filling.  Roll it and tuck in the ends.  Dip in melted butter and roll in crushed stuffing.  Place on lightly greased cookie sheet.  Bake at 325 degrees for 15 to 20 minutes.  Makes 16 roll ups, which serves approximately 8 people.

Curried Chicken

(In the Microwave)

Ingredients

1 small Red onion, cut into 1/2 inch chunks (1 c)

1 green apple, quartered, cored, and cut into 1 inch chunks (1 1/4 c)

2 garlic cloves, sliced

2 T ketchup

2 t curry powder

Salt and Pepper

4 boneless, skinless, chicken breast

1/4 c low fat plain yogurt

1/4 c chopped cilantro

Directions

In a 2 qt. microwave dish with lid, stir together onion, apple, garlic, ketchup and curry. Add 1/4 c water. Season with salt and pepper. Add chicken; season with salt and pepper. Cover and microwave on high for 5 minutes. Turn chicken over. Cover and cook 5-10 minutes longer until chicken is done. Lift chicken out. Stir yogurt into onion-apple mixture in dish; spoon sauce over chicken and sprinkle with cilantro. Serve with rice or noodles.

Almond Chicken Pasta Salad

5 Chicken Breast, cubed Chicken
2 medium apples, cored and coarsely chopped 2 (2 cups)
8 oz Corkscrew noodles cooked and drained
1 8 1/2 oz. can pineapple chunks drained
2 cans mandarin oranges
3 cup halved seedless grapes- purple
1 cup bias-sliced celery (about 1 stalk)
1/2 cup thinly sliced green onion
3/4 cup mayonnaise
1 low-fat plain yogurt
1 Tbsp sesame seed
1 tsp finely shredded lime peel
3 Tbsp lime juice
1 Tbsp honey
1 tsp fresh gingerroot (grated)
1/4 tsp salt
Lettuce Leaves (optional)
1/2 cup toasted sliced almonds

In a large bowl toss together the cooked chicken, apples, cooked pasta, pineapple, grapes, celery and onion.  For dressing, in a small bowl combine the mayonnaise, yogurt, sesame seed, lime peel, lime juice, honey, gingerroot, and salt.  Pour over the pasta mixture; toss gently to combine.  Cover and chill.  To serve, if necessary, add several tablespoons of milk to moisten.  Toss gently.  Serve on lettuce-lined plates.  Top with almonds.  If desired garnish with lime slices, avocado, and red peppers

Mexican Chicken Soup

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed

2 t vegetable oil

1/2 c water

1 envelope taco seasoning

1 can (32 ounces) V8 juice

1 jar (16 ounces) salsa

1 can (15 ounces) black beans, rinsed and drained

1 package (10 ounces) frozen corn, thawed

6 T cheddar cheese

6 T sour cream

2 T chopped fresh cilantro

Directions

In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transfer to a slow cooker. Add V8 juice, salsa, beans and corn; mix well. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro.

Yield: 6 servings

Hot Chicken Salad

Ingredients

4 c cold chopped chicken (6 chicken breasts)

2 c celery finely chopped

4 eggs hard boiled chopped

2 t lemon juice

2/3 c chopped almonds

2 whole pimentos

1 1/2 c mayonaise (Best Foods)

1 t salt

1/2 t accent

1 T minced onions

1 c grated cheese - medium sharps

1 1/2 c crushed potatoes chips

Directions

mix– top with cheese and potatoes chips

Bake 400 degrees for 20-25 minuets

Tortilla Soup

Yield: 5 cups (1.2 l)

3 cups (720 ml) low sodium chicken, beef, or vegetable stock

1 Roma tomato, halved

1 carrot, halved

1 rib celery, halved

1 thin slice of onion, peeled

1 garlic clove, peeled

1 thin slice of yellow squash

1 thin slice of red bell pepper

1 thin slice of cabbage

1 mushroom

1 teaspoon taco seasoning

dash cumin

salt and pepper, to taste

OPTIONAL INGREDIENTS: 1/2 cup (70 g) cooked chicken, breast meat; 1/2 fresh jalapeno; 1/4 cup pitted olives; 1/4 cup (50 g) canned corn, unsalted; 2 ounces (60 g) tortilla chips

1. Place all soup base ingredients into the Vitamix container in order listed and secure lid. 

2. Select Variable 1. 

3. Turn machine on and quickly increase speed to Variable 10, then to High. 

4. Blend for 5-6 minutes or until steam escapes from the vented lid. 

5. If adding optional ingredients, reduce speed to Variable 2. Remove the lid plug. 

6. Drop in chicken, jalapenos, olives, corn and chips. Blend for an additional 10 seconds.

Calories 36 Serving Size 1 cup