Chicken Broccoli Casserole

2 cans Cream of Mushroom soup
1 C. Mayonnaise
1/3 C. Lemon Juice
2 lb. bag of Broccoli
4 Chicken breasts, cooked and chopped
 4 C. Rice, cooked
1 C. shredded Cheddar Cheese

Mix soup, mayo, lemon juice, broccoli, rice and chicken all together in a bowl.  Put in the bottom of a casserole pan.  Top with grated cheese.  Bake for 30 minutes at 350.

Sticky Finger Sauce

1/3 Cup Franks red hot sauce
1 1/2 Cup brown sugar
1 T. Water

Mix together and heat until sugar disolves. Coat chicken wings, nuggets, or my favorite, mix with ranch dressing.

Creamy Ranch Pasta

8 ounces penne pasta
1 T. butter
1 T. flour
3T. dry ranch dressing seasoning mix
2 Cups milk
1 Cup shredded cheddar cheese
1/3 Cup cooked, chopped bacon
2 Cups cooked chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta.  Stir to coat.

Asian Lettuce Wraps

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (Blake wanted way more than this and actually just started putting it right on his wraps. This didn't give it much spice at all, Vance was able to eat it fine.)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  (*At this point, sometimes I have some extra liquid in the pan from the chicken.  If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.

Easy Chicken Marsala

2 boneless, skinless, chicken breasts
salt and pepper
1/2 cup flour or corn starch
up to 1/2 cup olive or vegetable
8 ounce container of mushrooms, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons heavy cream
Garnish with chopped parsley or oregano

• Split each chicken breast through the middle to make 2 pieces.  Place plastic wrap over them and pound each one flat using a meat tenderizer until they are about a quarter inch thick.  Season a good amount of salt and pepper on both sides of each piece.  Place some flour on a plate and dredge each piece of chicken in it.
• Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in two batches).  Remove chicken and place them on your serving platter covering them with foil.  Carefully soak up any remaining oil with paper towels and discard.
• Reduce the heat to medium and add butter and mushrooms.  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly.  Add Marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly - approx. 3 minutes.  Pour mushrooms and sauce over chicken and serve.

Chicken Cordon Bleu

8 chicken breasts
8 slices ham
8 slices Swiss cheese

Fry chicken in pan until done. Place one slice of ham and one slice of cheese on each piece of chicken.

Sauce:
2 cups water
2 chicken bullion cubes
1/2 t. basil
1/2 t. onion salt
1 T. dry mustard

Boil together until bullion is dissolved.  Mix in:

1 can evaporated milk
2 T. flour
2 egg yolks

Pour sauce over chicken and rice.

Chicken Lettuce Wraps

I have been packing Blake lunches lately as we are both trying to drop a few pounds and this is probably his favorite thing so far. Instead of using tortillas I just omit the shredded lettuce and make them lettuce wraps instead. It has been great and keeps well. I usually make it the night before.

1 tomato, diced
 1 tablespoon minced onion
1-2 tablespoons fresh minced basil or 1 teaspoon dry basil
1 teaspoon balsamic vinegar
kosher salt
black pepper
1 tablespoon light mayo
1 tablespoon light sour cream
2 tablespoons pesto
1 teaspoon fresh lemon juice and a little zest
1 cup shredded or diced cooked chicken breast
1 tablespoon pine nuts, toasted
1/2 cup shredded romaine lettuce or spinach leaves
2 torillas, flat breads, rolls, pitas, etc.
Combine diced tomato, onion, basil, and balsamic vinegar.  Add a pinch of salt and pepper to taste.  Set aside.
Combine mayo, sour cream, pesto, lemon juice and a few grates of the lemon zest.  Stir mixture and combine it with chicken and pine nuts, stirring until combined.  Layer lettuce on torillas (or carb of choice), top with chicken mixture, and then bruschetta.

Serves 2 tortillas, or 12 mini pitas.
Nutritional Info (calculated using a 50 Calorie Tortilla Wrap)
calories: 290  protein:23 g  fat:15 g  carbs: 15 g

Poppyseed Chicken

5 cups chicken, cooked and cubed
1 cup sour cream
2 cans cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 sleeves)
1/2 cup melted butter
1 T poppyseeds
1 tsp minced garlic
pepper to taste

Preheat oven to 350 degrees.

Placed cubed chicken in a 9x13 casserole dish.

Stir together the soup, sour cream, garlic, and pepper.  Pour over chicken.

In seperate bowl, stir together the melted butter, crackers and poppyseeds.  Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, or until the top is brown and sauce is bubbly.  Serve over rice or potatoes.

*Since it makes quite a bit sometimes I divide it in two and put frozen hash browns, then chicken, sauce and cracker topping and bake for about 45 minutes.  Makes an easy one dish meal and one to freeze or give away.

Crockpot Italian Chicken

4 Chicken breasts, frozen or thawed
1 8 oz. pkg. cream cheese
1 can cream of chicken soup
2 pkgs. dry Italian dressing mix

Place chicken in crockpot and top with Italian dressing mix.  Cook 6-8 hours on low.  About an hour before being done, heat soup and cream cheese and mix together well.  Shred chicken and add cheese and soup mixture.  Continue cooking for another hour.  Serve over rice or pasta.

Scrumptious Chicken Casserole

3 Chicken breasts, cooked and cubed
12 oz. Angel hair pasta, cooked
16 oz. Sour cream
1 can Cream of mushroom soup
1 can Chicken broth (2 Cups)
1 package stuffing mix

Preheat oven to 375.  Mix the chicken, pasta, sour cream and soup in a large bowl.  Add about 1/4 of the dry stuffing and mix well.  Place in greased 9x13 baking dish.  Bring 1 can of chicken broth to a boil and add remaining stuffing mix.  Cover and remove from heat.  Let sit for 1-2 minutes.  Fluff with fork and place on top of pasta and chicken mixture.  Cover with foil and bake for 30 minutes or until it begins to bubble.

White Chicken Enchiladas

10 flour tortillas
2 C. cooked, shredded chicken
2 C. shredded monterey jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 C. chicken broth
1 C. sour cream
1 4 oz. can diced green chilies

1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

Fruited Pasta Salad

1 1/2 C. cashews
12 oz. bowtie pasta
12 oz. rotini pasta
4 C. cooked, cubed chicken
1 1/2 C. celery chopped
1 1/2 C. red grapes, halved
1 small pkg. craisens
1 15 oz. can pineapple tidbits
2 cans mandarin oranges
16 oz. Kraft coleslaw dressing
1/2 C. mayonnaise

Cook pasta according to directions. In a small bowl mix coleslaw dressing and mayonnaise.  In a large bowl add all ingredients except cashews and dressing.  Right before serving add dressing and cashews.

Crockpot Nachos

4-5 frozen chicken breasts
1 can drained black beans
1 can drained whole kernel corn
1 15 oz. jar of salsa (I would recommend medium)
1 8 oz. pkg. cream cheese
1 bag tortilla chips

Take 4-5 frozen boneless chicken breasts, put in crockpot.

Add corn, black beans, and jar of salsa.  Dump right on top of chicken.

Cover and cook on high for 4-5 hours or until chicken forks apart.

Fork chicken apart.

Add 1 package of cream cheese (just throw on top) and let sit for about 1/2 to 1 hour.

Serve over or as a dip for tortilla chips.

Mushroom Chicken in Wine Sauce

1 lb. boneless skinless chicken breasts
1/4 C flour
2 Tbsp. vegetable oil
1 can (6 oz.) sliced mushrooms, drained
1/2 C honey mustard
1/2 C white wine or chicken broth if you don't want to use wine
2 Tbsp. chopped fresh parsley

Coat chicken with flour, shaking off excess.  Heat oil in a large skillet.  Add chicken and brown on both sides, about 3 minutes per side.  Stir in mushrooms, mustard and wine.  Bring to a boil, reduce heat. Cover and simmer 20 minutes or until chicken is done.  Sprinkle with parsley.

We usually serve this over rice and I sometimes double the "sauce" part to have a little extra for the rice.

Crockpot Cashew Chicken

I love....love....love cashew chicken.  This is a great easy recipe for an everyday meal.  Not as good as my mom's but not bad.

2 lbs. boneless skinless chicken thighs, tenders or breasts, cubed*
1/4 C. flour
1/2 tsp. pepper
1 Tbsp. vegetable oil
1/4 C. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. ginger
1/4 tsp. red pepper flakes
1/2 C. cashews

Combine flour and pepper in a large Ziploc bag.  Add chicken.  Shake to coat with flour mixture.  Heat oil in skillet over medium-high.  Brown chicken about 2 min on each side.  Place chicken in crockpot.   Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl.  Pour over chicken.  Cook on low 3-4 hours.  Add cashews and stir.  Serve over rice. 4-6 servings.

If you want extra sauce for your rice, double sauce ingredients

*You will have more flavor if you use chicken thighs and you can't tell much difference between the thighs and breasts.

Chase's Chicken Casserole

I like to cube my chicken up to make it more casserole like than whole pieces of chicken.

6 boneless skinless chicken breasts
Salt and pepper
Garlic powder
Onion Powder
2 C. grated swiss cheese
2 C. ham, cubed

Sauce:
1 C. sour cream
1 can cream of chicken soup
1/2 C. milk or cooking wine

Topping:
1 sleeve ritz crackers, crushed
1/4 C. melted butter

• Arrange chicken in large greased pan.  Lightly season with salt, pepper, garlic powder and onion powder. 
• Cover with cheese
• Cover with ham
• Cover with sauce - mix sour cream, soup and milk/wine
• Toss crushed crackers  in melted butter. Sprinkle on top.
• Bake at 350 for 1 hour.
• Serve over rice or pasta

Copycat Rumbi's Chicken Teriyaki Bowl

Coconut Rice
2 2/3 C. long grain white rice
2 2/3 C. water
1 can coconut milk
2 tsp. sugar

• Combine water, milk, sugar and rice in a sauce pan over medium heat bring to a boil.  Cover, reduce heat and simmer for about 18-20 minutes.

Hawaiian Teriyaki Sauce
3/4 C. Yoshida's sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce
1 tsp. ginger
1/4 tsp. salt
1/2 Tbsp. of brown sugar
1 Tbsp. cornstarch
2 Tbsp. water

• Combine Yoshida's, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small sauce pan.
• Bring to a boil over medium heat.
• Meanwhile combine cornstarch and water.
• Simmer for a couple of minutes.
• Set aside. 

Vegetables and Chicken
1 Tbsp. vegetable oil
3/4 C. grated carrots
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 C. chopped broccoli florets
2 chicken breasts

• Spice chicken breasts slightly with garlic powder, salt, pepper and onion salt.
• Grill chicken breasts until thoroughly cooked.
• Meanwhile put vegetable oil and vegetables in a large pan over medium heat.
• Saute for 6-7 minutes.
• When chicken is done cooking cut chicken breasts into small cubes.
• Top coconut rice with vegetables and chicken.
• Drizzle with Hawaiian teriyaki sauce.

Spinach Artichoke Pasta

8 oz. pasta, cooked according to package (I like to use rotini)
1 large or 2 small chicken breast, cubed
2 tsp. vegetable oil
1/2 C. onion diced
2 cloves garlic, minced
salt and pepper
1 Tbsp. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1 pkg. cream cheese, softened
1/2 C. sour cream
1/2 C. chicken stock
1/2 C. half and half
6 oz. Parmesan cheese
2 Tbsp. hot sauce

• Cook pasta, drain and set aside.
• In a large skillet heat oil over medium high heat.  Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
• Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
• Add the butter and cook until melted.  Add the artichokes, spinach and tomatoes.
• Stir in cream cheese and sour cream.  Cook until they are melted and incorporated into the mixture.
• Add the chicken stock, half and half, Parmesan cheese, and hot sauce.  Simmer for about 5 minutes or until heated through.  Salt and pepper to taste.
• Pour the mixture into a large casserole dish, top with additional Parmesan cheese and bake at 350 for 15-20 minutes.

Chinese Cabbage Salad

This is a little variation of the "normal" ramen salad. We like both of them.

2 1/2 pounds napa cabbage
A bunch of green onions
3 packages ramen noodles
1/2 C butter or margarine
1/4 C sliced almonds (I usually put a lot more)
1/4 C sesame seeds
Diced cooked chicken (optional)

Dressing:
3/4 C peanut oil (I found that peanut oil was more expensive than I wanted to pay and not easy to find so I put 2 to 3 Tablespoons peanut butter and filled the rest of 3/4 cup oil and whisked it up)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce

Crush ramen noodles.  In skillet heat butter and add ramen, almonds and sesame seeds.  Cook until toasted brown.  Let cool.

Shred cabbage. Slice green onions.   Mix all ingredients in large bowl.  Add dressing just before serving.