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Crispy Chicken Cutlets

  • 2 Chicken Breasts, sliced in half and pounded thin
  • Salt & Pepper
  • 1/2 Flour, or GF Flour
  • 1/2 Panko Breadcrumbs
  • 2 tsp. Italian Seasoning
  • 2 tsp. Garlic Powder
  • 2 Eggs, for egg wash
  • Oil for frying, such as Peanut Oil
  1. Preheat the oven to 400*F.
  2. Season the chicken with salt and pepper on both sides, set aside.
  3. Make your breading station. Put the egg wash with a few tablespoons of water in one bowl, flour in another, and panko in another. Season the flour with salt, pepper, Italian seasoning, and garlic powder.
  4. Bread the chicken. Dip the chicken into the egg wash, then coat in the flour, then back into the egg wash, and finally in the panko.
  5. Heat up a stainless steal pan or cast iron skillet, add a thin layer of avocado oil all over. Once hot, pan fry the cutlets, working in batches to not overcrowd the pan. Cook for 1-2 minutes per side, until golden brown and flip, do the same on the other side. Remove from the pan and place on a wire rack over a sheet tray. Do this with all the chicken.
  6. Transfer the sheet tray to the oven and bake for 5 minutes, until an internal meat thermometer reads 155*F. Remove from the oven and serve!

Source: Crispy Chicken Cutlets – GF – Kelly’s Clean Kitchen (kellyscleankitchen.com)

Chicken Philly

  • 1 package boneless skinless Chicken Thighs (about 2lbs.), cut into strips. (It will get chopped up more once on the grill)
  • 1/2 of a Red Bell Pepper, cut into small pieces.
  • Salt & Pepper
  • Paprika
  • Mozzarella Cheese, shredded.
  • Buns (we prefer “Steak Buns” like these from Kroger)
  • (This recipe will make about 6 sandwiches)
  1. After cutting up the chicken thighs, season generously with salt on both sides. Add a dusting of paprika and black pepper on both sides.
  2. Get Blackstone Grill hot, on medium high. A few clicks below the lighting position.
  3. Once grill is hot, add a little bit of neutral oil such as peanut or coconut oil.
  4. On one area of the grill add the chicken, and spread it out in a single layer. Let sit for a few minutes before stirring so that browning occurs.
  5. In a separate area, on medium high heat, add the peppers and stir as needed for even cooking.
  6. Once chicken has browned on one side and released from grill, begin tossing and chopping it up. Once it is chopped up pretty well, spread it out into a single layer again to get some more browning.
  7. Add buttered buns to the grill over medium heat to toast.
  8. Once chicken is cooked and peppers are soft, mix both together. Then spread into a single layer again and cover with cheese until cheese melts.
  9. Remove everything to a clean tray and assemble sandwiches at the table.

 

 

Tandoori Chicken & Coconut Rice

Marinade Ingredients:

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1.5 tsp garam masala
  • 3/4 cup nonfat plain greek yogurt
  • Juice of 1 small lemon
  • ¾ tsp salt
  • Freshly ground black pepper

For the Dish:

  • 1 can coconut milk
  • ½ tsp red pepper flakes
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • ⅛ tsp coriander
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 1 cup uncooked basmati rice
  • ¾ cup frozen green peas

Instructions

  1. Add chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon juice, garlic, ginger and salt and pepper to a large bowl; mix with a spoon to combine and coat the chicken and then cover with plastic wrap and place in fridge for anywhere from 1-8 hours to marinate the chicken.
  2. Place a large deep 10 inch skillet over medium high heat. Add in oil; once hot, add in chicken and season generously with freshly ground salt and pepper.

  3. Cook until browned 4-5 minutes, then flip and and cook an additional 2 minutes. Remove from pan and transfer to a plate.

  4. In the same skillet, add in coconut milk, red pepper flakes, turmeric, cumin, coriander and salt and pepper. Bring to a simmer, then fold in the uncooked rice and peas, making sure it is evenly distributed.
  5. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
  6. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with extra yogurt if you’d like.

Bourbon Orange Glazed Chicken

1/3 cup Bourbon
1/3 cup Fresh Squeezed Oranges
1/3 cup Brown Sugar
2 TB Garlic Infused Olive Oil
2 tsp Salt
1/2 tsp Black Pepper
1 package chicken thighs.

Whisk all ingredients together. Put chicken thigs in a Ziplock bag and pour in the mixture. Let it marinate for at least an hour. Remove chicken from the bag and reserve the juices. Grill chicken over a hot grill looking for char. Meanwhile, bring reserved juices to a boil then reduce to a low simmer until reduced and slightly thickened. Serve alongside the grilled chicken.

Moroccan Chicken

  • ¼ cup garlic-infused olive oil
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 ½ tsp salt
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper, optional
  • 1 package boneless skinless chicken thighs
  1. In a small bowl, whisk together all ingredients except chicken. Transfer mixture to a gallon Ziplock bag. Add chicken and mix to coat. Seal and marinate the chicken in the refrigerator for at least an hour. (We did about 4 hrs. and it was perfect.)
  2. When ready to eat, preheat grill. Remove chicken from marinade, discarding any leftover marinade. Grill chicken thighs until internal temp reaches 165.

Coconut, Sweet Potato, and Rice Stew

Ingredients

  • 3 Tbsp. EVOO
  • 2 sweet potatoes, peeled and cubed
  • 2 tsp. garam masala
  • 1 tsp. turmeric
  • 1/4 tsp. cayenne pepper
  • 1/3 cup fresh cilantro, chopped
  • salt and black pepper
  • 1 (14 ounce) can coconut milk
  • 3 cups chopped kale or spinach
  • 2 cups cooked basmati rice
  • 1 package of chicken thighs cup up into chunks

Spiced Chili Oil

  • 1/3 cup EVOO
  • 1 Tbsp raw sesame seeds
  • 2–3 teaspoons crushed red pepper flakes
  • 1 tsp. cumin
  • 1 tsp. paprika

Instructions

  • Heat the olive oil in a large pot over medium heat then add the chicken and cook until starts to look brown but is not fully cooked yet. Remove the chicken to a plate. Then add a little more oil to the pan, add the sweet potatoes, and cook a few minutes.
  • Stir in the garam masala, turmeric, and cayenne.
  • Add 3 cups water. Add back the chicken. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
  • Stir in the coconut milk and cook 5 minutes. Remove from the heat and add the spinach and cilantro.
  • Meanwhile, make the chili oil. Heat the olive oil in a small saucepan over medium-low heat. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
  • To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side.

Papa’s Baked Chicken Wings

Break down and season chicken wings. Cover a cookie sheet with aluminum foil and place a rack on top. Spray the rack with cooking spray and lay out the chicken wings. Bake at 375 convection for one hour. Flip half way through to brown the other side. Finish by broiling for a couple of minutes until the skin gets nice and golden brown.

Butter Chicken

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into bite-size chunks
  • 2 Tbsp.  Garam Masala
  • 2 tsp. Cumin
  • 1 tsp. Turmeric
  • 1/4 tsp. Cayenne Pepper
  • Salt and Black Pepper
  • 4 Tb Butter
  • 1/4 tsp. Red Pepper Flakes
  • 1/4 cup Tomato Paste
  • 1 can full-fat Coconut Milk (or sub 1 cup cream)
  •  fresh cilantro roughly, chopped
  • steamed rice and naan, for serving

Instructions:

2. Heat oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned. Remove the chicken to a plate and set aside.

2. To the same pan, melt the butter. Add the garam masala, cumin, turmeric, and chili flakes. Stir until fragrant.

3. Add the tomato paste and incorporate it with the butter and spices. Stir for about a minute or so.

4. Add back in the chicken, 1 cup water, and the coconut milk. Stir to combine, bring the sauce to a simmer, cook until the sauce starts to thicken.

5. Stir in 1 tablespoon butter. Season to taste with salt and pepper.

5. Serve the chicken and sauce over bowls of rice with fresh naan.

(This is a VERY modified version of this recipe from: Half Baked Harvest)

Mimi’s Chicken Pot Pie

Start with the chicken:

Option 1: I often use meat from a rotisserie chicken, Sam’s has the best ones. Just pull the chicken off the bones, discard the skin, and chop into bite sized pieces.

Option 2: Use chicken thighs or breasts and boil in salted water until cooked through. Then, remove chicken from the pot and chop into small pieces. 

Option 3: We love to brine and roast a whole chicken AND it is not much more work to make two. We often eat one for dinner and use the second one for another meal. Whether it’s for a pot pie, soup, quesadilla’s, etc, it is worth the extra effort to make two! The meat can be precut and portioned out and frozen for later use 🙂

Boil the veggies for the filling:

Roughly chop up one carrot, one celery stalk and one potato into cubes. Boil in salted water along with one half small can of English peas, corn, and green beans. Be sure to rinse the canned veggies before cooking to improve the flavor.

While that boils:

Make the filling by sautéing about 1/2 medium onion in 6 Tbsp of butter. Stir in 1/2 cup of flour and 1 tsp. of salt, and 3 cups chicken broth. Whisk until the sauce is boiling and starts to thicken. (You can use two cans of broth or 3 cups of water with 3 chicken bouillon cubes)

Once veggies are soft:

Remove veggies and drain. Add to the thickened broth/filling. Add the chicken. Taste to make sure it has enough salt. It often needs quite a lot more. Plus, some pepper. 

Assemble the pie:

Divide the filling into pie pans. I usually make two or three from one batch. You can cook one that night and freeze the rest for later. If you think you might want to give some away, assemble the extra pot pie’s in toss away aluminum foil containers. 

Add pie crust to the top, bake at around 350-400 until hot and bubbly. Cover the edges of the crust with aluminum foil if they start to brown too fast. 

Spicy Chicken & Rice Soup

Ingredients:

1 Tbsp. coconut oil
1 onion, diced
4 garlic cloves minced
2 celery sticks, chopped
2 jalapeño peppers, seeded and membranes removed, diced
1½ lbs. of skinless, boneless chicken thighs
1 Tbsp. cumin
2 tsp chili powder
1 tsp oregano
1tsp paprika
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 can diced green chilies, 4oz
1 can full fat coconut milk, 14oz

Additional Ingredients: We added white rice and Mexican corn. The rice could cook in the soup or you could cook it separately in a rice cooker then add it in the soup before serving. This would also be good with white beans instead or rice. Use some fresh cilantro and avocado slices for garnish.

Instructions:

1. Heat coconut oil in a large pot over medium high heat.
2. Add onion, celery, garlic, and jalapeños and cook until softened.
3. Remove veggies from pan and set aside. Mix all spices in a bowl and season both sides of the chicken thighs. Place chicken in the pot and cook until chicken is browned on both sides. About 5 min.
4. Add back in the veggies, chicken broth, and diced green chilies. Bring to a boil.
5. Lower heat and let simmer for 15 min.
6. Remove chicken and shred it with two forks. Then return chicken to the pot.
7. Add the can of coconut milk and bring it back to a boil.
8. Let it boil about 10 minutes until the soup is slightly reduced and thickened.
9. Season to taste. (We had to add a lot more salt!) Then garish and serve.

Cajun Chicken Pasta

Ingredients:

Cajun Seasoning:
2 tsp. smoked paprika
1 tsp. oregano
1 tsp. thyme
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
(Optional to add 1/2 tsp. garlic and onion powder)

For chicken pasta:
1 lb. chicken thighs
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
1/2 cup coconut cream (use heavy cream if you eat dairy)
(Optional to add diced onion)

Directions:
1. Combine ingredients for the cajun seasoning in a large medium sized bowl. Cut the chicken thighs into small pieces and add to the bowl with the seasoning. Toss to coat.
2. Heat oil in a deep skillet over medium heat. Add chicken and cook for 1-2 minutes on each side. It does not have to be cooked through yet.
3. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
4. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done.
5. Add the coconut cream or heavy cream, stir until melted and combined.

Chicken and Potato Gratin

Ingredients:

1 Package Chicken Thighs
8 tsp. Salt, divided
1 lb. Small potatoes, Yukon Gold
5 Tbsp. Unsalted Butter
¾ cup Heavy Cream
½ tsp. Black Pepper
¼ tsp. Nutmeg
8 sprigs Thyme
8 Sage Leaves
(Optional: 8oz. shallots, 2 cloves garlic)

Directions:

Preheat oven to 425°F
1. Season chicken with 4 tsp. salt.
2. Melt 4 Tbsp. butter in a small saucepan over medium heat. Cook, stirring often, until butter foams and starts to brown.
3. Remove from heat and add cream, nutmeg, pepper, and 1½ tsp. salt. Stir until dissolved then add the fresh thyme and sage.
4. Heat remaining 1 Tbsp. butter in a large skillet over medium heat. Cook chicken until golden then transfer to a baking dish.
5. Place potatoes around the chicken in an even layer. Pour the brown butter cream over the top.
6. Bake at until cream is mostly reduced and the chicken and potatoes are golden brown.

Turmeric Chicken and Rice

Ingredients:

1 Package Chicken Thighs, cut up into chunks.
1 tsp. Salt
1/4 tsp. Black Pepper
1 1/2 tsp. Cumin
1 1/2 tsp. Garam Masala
1/2 tsp. Turmeric
1 Red and Green Bell Pepper, chopped
1 Tomato, chopped
1 cup White Rice
2 cups Vegetable Stock, or Chicken Broth
2 cups spinach, chopped

Directions:

1. Heat some oil or butter in a pan. Add the peppers and sauté until softened.  Add chicken and cook for a few minutes, stirring occasionally.  It does not need to be fully cooked yet.
2. Add the uncooked rice and the spices: turmeric, cumin, garam masala, salt and pepper.  Stir until spices coat the vegetables and rice.
3. Pour chicken broth into the skillet. Add a little more salt. Cover and let simmer over low heat for 20min. Set a timer and do not take the lid off or stir while its cooking.
4. When the timer goes off, take the lid off and stir in the chopped spinach until spinach is wilted.

(This Recipe is from “A Saucy Kitchen.” It is Low FODMAP + Dairy Free)

NOTES: 

I use this as a base recipe and change up the spices to make a totally different meal. I have tried a Cajun version where I changed the spices to:

2 tsp brown sugar
1 tsp sweet paprika
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
cayenne, if want to add heat.

Chicken and Wild Rice Soup

Ingredients:

  • 1 teaspoon coconut oil, olive oil, or butter
  • 1/4 cup onion, diced
  • 1/2 cup carrots, diced
  • 1-2 stalks of celery, diced
  • 1-2 cloves garlic, minced
  • 1 teaspoon Marjoram
  • 2 tablespoons flour
  • 1 box Long Grain & Wild Rice with Flavor Packet
  • 4 cups chicken broth
  • 3 cups water
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 cup cooked and shredded chicken
  • salt, to taste
  • 1/4 teaspoon black pepper

Instructions:

  1. Melt oil or butter in a large pan over medium heat. Add onion, celery, and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
  2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
  3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
  4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Chicken Piccata Lemon Sauce

Ingredients
• 1 clove garlic, minced
• 1 cup chicken broth
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced parsley

Directions:

Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.

Mimi’s chicken soup over rice.

Chicken
1 cup uncooked rice
1 box of chicken broth
onion
bell pepper
celery
carrots
3/4 stick butter (6 Tbsp)
1/2 cup flour
1/2 tsp salt
pimento’s
parsley

Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.

French-style chicken and potatoes

Sauce:

  • 1TB butter
  • 2 TB flour
  • 2 TB milk
  • 1/2 cup chicken stock
  • Large pinch of: onion powder, garlic powder, thyme, salt

Chicken & Potatoes:

  • Olive oil
  • chicken thighs
  • 2 garlic cloves crushed
  • yellow onion, diced
  • chicken stock
  • 2 tsp white sugar
  • carrots, diced
  • red potatoes, cut into chunks
  • fresh rosemary
  • fresh thyme

Directions:

  • Preheat oven to 400.
  • Make condensed chicken soup: Melt butter in a small saucepan over medium heat. Add flour. Stir to create a paste. Whisk in milk. Gradually whisk in chicken stock, onion powder, garlic powder, thyme, and salt. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens. Remove from heat. Set aside.
  • Meanwhile, heat olive oil in a large oven safe pan over high heat. Add chicken, skin-side down. Cook for 3 minutes or until skin is light golden. Turn. Cook for 2 minutes. Transfer to a plate.
  • Return pan to heat. Add garlic and onion and carrots. Cook, stirring until it starts to get tender. Add sauce, more chicken stock, and sugar. Add potatoes, rosemary and thyme. Stir to combine.
  • Return chicken to pan. Cover. Transfer to oven. Bake for 30 minutes. Remove lid. Bake for a further 20 minutes or until chicken is dark brown and cooked through.

The recipe also calls for 1/2 cup white wine and 1/4 cup dijon mustard, but I left it out. 

Crockpot Butter Chicken – Dairy Free

  • 3 lbs boneless skinless organic/free-range chicken breasts, cut into bite-sized pieces (approximately 1 ½ -2 inches)
  • 1 tablespoon coconut oil
  • 3 garlic cloves lightly crushed but whole
  • 1 large white onion small dice
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1-6 ounce can tomato paste
  • 1 tablespoon sugar
  • 1-15 ounce can coconut milk
  • 1/4 cup flour
  • 1/2 cup fresh lightly chopped cilantro leaves
  • Chili flakes.

DIRECTIONS

  1. Heat a large sauté pan to medium heat and one tablespoon coconut oil. When oil is shimmering, add onions and sauté for 1 minute until starting to turn golden brown around the edges.
  2. Add garlic and ginger and sauté another 30 seconds until fragrant. Add spices, tomato paste, sugar, coconut milk and flour and stir to combine. Cover and cook for 4-5 minutes while you prepare chicken and sauce thickens.
  3. Add sauce to cold crockpot and then add chicken. Stir to cover chicken in sauce. Cover and cook on high for 2 hours then low for 2 hours. Remove lid and stir to incorporate, then pour into a serving dish.

Cashew Chicken

Ingredients: 
2 chicken breasts or thighs cubed
1 tbsp. cooking sherry
2 tbsp. low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced
1/2 cup cashews,
unsalted toasted sesame seeds
lightly salted cashews

Sauce:
4 tbsp soy sauce
1 1/2 tbsp. cornstarch
4 tsp sugar
2 tsp white vinegar

Directions:
Combine 1 tablespoon soy sauce with the cooking sherry in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic.
Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat. Add red pepper flakes to oil and stir. Add garlic and stir. Add chicken all at once and cook chicken until golden on all sides and cooked through. Drain oil if there is still an excessive amount. Add cashews.Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir constantly.

Sprinkle with toasted sesame seeds and add sliced green onions. Serve over Rice.

Smoky Bacon Wrapped Chicken Thighs

4 bone-in, skinless chicken thighs
8 slices of bacon
Smoky Spice Blend (below)

Preheat oven to 375. Sprinkle the chicken thighs on both sides with Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.

Smoky Spice Blend:
1 Tbsp chipotle powder
1 Tbsp smoked paprika
1 Tbsp onion powder (eliminate to make this FODMAP-free)
1/2 Tbsp cinnamon
1 Tbsp sea salt
1/2 Tbsp black pepper

Spicy Crock Pot Chicken

3-4 Chicken breasts or 5-6 thighs (breast is better in this recipe)
1 cup of salsa of choice (look for no artificial ingredients or sugar or make your own)
2 teaspoons each of: onion powder, garlic powder, salt, pepper, chili powder, cumin

Put chicken in slow cooker and sprinkle with spices. Pour salsa over the chicken. Cook on low for 7-8 hours (check after 5 as temp can vary a lot) until tender. Shred with forks before serving.

Chicken Tortilla Soup

I just made this recipe this past Sunday, it was super easy and very delicious! I followed the recipe but didn’t really measure anything. I just kind of dumped it all in there and headed to church. The only change i made was that I did make some Mexican rice and served the soup over the rice. But it would be great either way!

INGREDIENTS

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
onion, chopped
1 (4 ounce) can chopped green chile peppers
1 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn or can of mexi-corn
1 tablespoon chopped cilantro
tortilla chips
shredded cheddar cheese

DIRECTIONS

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. To serve, sprinkle tortilla strips and shredded cheese over soup.

Amy’s delicious chicken pot pie recipe

Ingredients:

Pilsbury Pie Crust (they are in the frozen section I think you just roll them out)
2-3 cans of Veg All (go ahead and get 1 of the really big cans and two little cans…thats what I do…you’ll see why in a minute)
1-2 cans of cream of chicken soup
sour cream
mayonnaise
chicken breast
lawrys seasoning salt
garlic powder

Directions:
1. cook your chicken breast with some celery stalks, salt, and an onion cut in half.

2. When your chicken is cooked just use your fingers and or a fork to break the chicken down to bite size set that aside to let the chicken cool off a little

3. drain the big can of veg all. Then mix in about a 1/2 cup of sour cream, 1/2 a cup of mayonnaise, and the cream of chicken soup with the veg all. (Here is where it gets tricky cause it is all kind of up to you how much of what you put in it-go ahead and taste it sometimes you need a little more mayo, sour cream or soup, I put in a can of cream of mushroom soup to thicken it up sometimes-You will be able to tell if it has too much of one thing or the other and add some more veg all depending on how much of it you like)

4. Then add the chicken

5. Then, this is the super secret important part: LAWRYS SEASONING SALT. Add some then taste and then add more to your preference
6. Add a little garlic powder
7. Then ….oh yeah at some point put your pie crust in a 8×8 pyrex
8. Ok then put your mixture in the dish and put the top of the pie crust on there
For some reason I can’t decide how long we put it in the oven but start at 400 then check it about 15-20 min later if it looks like it is browning to quickly turn it back to 350. When I make it it usually takes close to 45 min or an hour my mom says it only takes her 30-45 so you just kind of wing it after 30 minutes. You willl know when its done.

Chicken and Dumplings

Boneless, skinless chicken breast
Salt and pepper
2 cups plain flour
1 tsp. salt
½ cup shortening
½ cup ice water

Boil chicken, reserving broth. For dumplings combine flour, salt, and shortening. Add ice water and work lightly until dough holds together. Roll out dough as if for pie crust. Cut into strips one inch by one inch. Place broth from cooked chicken in a saucepan. Season to taste with salt and pepper. Bring to a boil. Drop dumplings into boiling broth. Turn heat down and simmer 15 minutes, uncovered. Dumplings will come to the top.

Chicken Crepes

Crepes:
Butter, melted
1 ½ cups milk
3 eggs
1/3 cup all-purpose flour
½ tsp. salt

Chicken Filling:
Butter
¾ lb. mushrooms, sliced
¼ cup all-purpose flour
½ tsp. salt
1 cup chicken broth
¼ cup dry sherry
2 egg yolks
Milk
1 cup shredded Swiss cheese
3 cups diced, cooked chicken
Chopped parsley

About three hours before serving: In bowl with wisk, beat 2 Tbsp. melted butter and remaining crepe ingredients until smooth. Cover and refrigerate at least 2 hours. Brush a 7 inch crepe pan and a 10 inch skilled with butter over medium heat. Pour scant 1/4 cup batter into crepe pan; cook until underside is browned. Invert into skillet. Cook 30 seconds and then slip onto waxed paper. Repeat until all crepe mix is used. In a saucepan over medium heat cook mushrooms with 2 Tbsp. butter; remove to bowl. In same pan, melt 3 Tbsp. butter. Stir in flour and salt. In bowl mix broth, sherry, yolks, and 1 cup milk. Stir into flour mixture, cook until thickened then add cheese. Preheat oven to 325 degrees. Reserve ½ cup sauce. Add chicken and all but 1/3 cup mushrooms to remaining sauce. Heat through. Spoon 1/3 cup filling into each crepe; roll up and place into a 9×13 baking dish. Repeat. Stir 2 Tbsp. milk and mushrooms into reserved sauce; pour over crepes. Bake for 20 minutes. Top with parsley. Makes 6 servings.

Chicken Tetrazini

1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
12 oz. thin spaghetti, cooked
Salt and pepper
Grated cheddar cheese
Can add onion, peppers, pimentos, celery, carrots, mushrooms, broccoli, etc. as desired.

Cook chicken, cool and dice. Cook spaghetti. Lightly sauté desired vegetables. Add chicken, spaghetti, vegetables, to remaining ingredients. Bake in a 9×13 pan at 400 degrees until bubbly.

White Bean Chili

2 cups Cooked, diced chicken breast
2 cans White, sweet corn
2 cans Great Northern white beans
1 ca Diced yellow onion
1 can Diced green chiles
2 cans Chicken broth
To taste, Salt, pepper, thyme
As desired, Sliced or shredded mozzarella cheese

Directions:
Put all ingredients (besides cheese) in a crock pot. If desired, add more water if you want a thinner consistency. Cook on medium heat for at least two hours-good all day. Top warm soup with cheese, and let it melt. (Really good in a sourdough or french bread bowl.) Serves about 6-8.

Sunday Chicken Soup

2 medium onions
2 bell peppers
2 carrots
2 stalks celery
1 quart chicken broth
¼ cup butter
¾ cup flour
1 quart milk
¼ cup pimento
1 Tbsp. parsley flakes
1 lb. cooked chicken, diced
3 cups hot cooked rice

Chop onions, peppers, carrots, and celery. In a soup pot cook vegetables in chicken broth until tender. Add the butter. In a small bowl, mix the flour with a small amount of water to make a paste. Gradually mix the flour mixture to broth mixture, stirring constantly. Simmer until thickened. Stir in the milk, pimento, parsley, and chicken. Heat but do not boil. Serve over rice.

Chicken Salad

2 large cans of chicken (or you can cook chicken and chop it up)
4 oz. cream cheese
½ cup mayo
½ cup pickle relish, drained
Small can of crushed pineapple, drained
Pecans
Celery
Grapes, sliced

Combine all ingredients and serve.

Sweet and Spicy Chicken

1 lb. chicken, uncooked, chopped
3 tablespoons taco seasonings
1 to 2 Tbsp. vegetable oil
1 jar (11 oz.) chunky salsa
½ cup peach preserves
Hot cooked rice

Cut chicken into cubes. Mix chicken and taco seasonings. In a skillet brown chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil, reduce heat, cover, and simmer for 2-3 minutes. Serve over rice.

Rotel Chicken

4 Boneless, skinless chicken breasts
1 Onion
1 Green pepper
1 (12oz) package bowtie pasta
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lb. Velveeta Cheese
1 can Rotel.

Boil chicken and shred, then sauté onion and green pepper in butter. Meanwhile, cook the bowtie pasta, drain, and set aside. Mix together cream of mushroom soup and cream of chicken soup and Rotel. Mix all ingredients together and cut Velveeta into chunks. Put into a 9×13 baking dish at 400 degrees. Stir often to melt cheese and mix thoroughly. Bake until heated through.

Poppyseed Chicken Casserole

Cooked and chopped chicken (3-4 breasts)
1 can cream of mushroom soup
½ to ¾ stick margarine, melted
8 oz. sour cream
1 ½ tubes Ritz crackers

Melt butter in a saucepan. Add soup and sour cream. Stir until smooth. Add chicken and crackers. Toss lightly to mix. Top with more crackers. Bake at 350 degrees for 30 minutes.

Mexican Lasagna

9 Flour tortillas
4-6 Boneless, skinless chicken breasts (cooked and shredded)
1 lg. can Refried beans
1 lg. can Enchilada sauce
1 box Rice-a-roni Spanish rice
1 cup thinly sliced black olives
2 cups shredded cheese (Mexican blend)
1 (10 oz.) can tomato sauce

While chicken breasts are cooking, make Spanish rice according to instructions on box. In a bowl, mix shredded chicken, rice, beans, olives, and enchilada and tomato sauces. Next, in a 13-x-9” dish, layer 3 flour tortillas on bottom (they will overlap). Spread 1/3 of mixture on top, then top with layer of cheese. Repeat above, 2 more times. Bake at 350 degrees for 30-40 minutes. (Really good with tropical fruit salad—pineapple, mandarin oranges, grapes, and strawberries.) Serves 6-8.

Chicken and Wild Rice Casserole

1 box. Uncle Ben’s Long Grain Wild Rice, cooked
2 Tbsp. butter
¼ cup Green pepper, diced
Celery
½ cup Green onions, diced
1 can cream of mushroom soup
2/3 cup milk
2 cups Chicken, cooked and chopped
1 cup grated cheddar cheese

Cook rice according to instructions on box. Cook and chop chicken. Sauté green peppers and onions in butter. Mix with all other ingredients and bake at 350 degrees for 30 minutes.

Chicken Rolls

4 Boneless, skinless chicken breasts
1 tube Pillsbury crescent rolls
1 bunch Green onions
1 (8 oz.) package cream cheese, softened
¼ cup Milk
Salt & pepper
For gravy:
1 can cream of chicken soup & ½ can milk, salt & pepper

Preheat oven to 350 degrees. Cook chicken breasts and finely chop them; while cooking, chop green onions. Mix soft cream cheese, onions, milk and salt & pepper. Mix in chicken. Then, roll out 8 crescent rolls on floured surface. Add large scoop of chicken mixture to each roll, then fold edges of dough over mixture to cover it. Bake at 350 degrees for 25-30 minutes, or until rolls are light golden brown and crispy. While baking, make gravy. To make gravy, stir can of cream of chicken in with ½ can of milk and salt & pepper in sauce pan. Cook on low-medium heat, stirring often. (Really good with mashed potatoes, steamed broccoli, and fresh melon.) Serves 4-6 (makes 8 rolls).

Chicken Enchiladas

2 cups sour cream
2 cans cream of mushroom soup
2 (4 oz.) cans diced green chilies
Chicken
Shredded Mexican blend cheese
Salt and pepper

Boil chicken and shred it. Mix with shredded cheese, salt and pepper. Mix sour cream, cream of mushroom soup, and chilies, set aside in separate bowl. Spread some sauce on bottom of baking dish. For enchiladas, spread some sauce on inside of each tortilla, add some chicken mixture, and roll up. Place enchiladas in pan. Top with remaining sauce and sprinkle some cheese on top. Bake, covered with foil at 350-375 degrees. Cook until heated through and bubbly. Remove foil for last 10 or 15 minutes.

Chicken and Broccoli Casserole

4-6 Boneless, skinless chicken breasts
1 (10 oz.) package. Chopped, frozen broccoli (thawed and drained)
2 cans Cream of chicken soup
1 cup Shredded cheese

Cook chicken breasts, and chop into bite sized pieces. Add chicken to broccoli and stir in soup (in a casserole dish). Top with cheese, and bake at 350 degrees for 30-40 minutes. (Really good with a fruit jell-o and warm rolls). Serves 4-6.