Swiss Chicken

4 chicken breasts
4 large slices Swiss cheese
1/2 c. milk
1 can cream of mushroom soup
1 c. sour cream
3 c. dry stuffing mix

Spray baking dish with nonstick spray. Place chicken breasts in pan and cover each with a slice of cheese. Sprinkle stuffing mix over cheese. Combine cream of mushroom soup, milk, and sour cream. Pour over all. Bake at 350 for 35 minutes.

I haven't tried this yet but it sounds easy and yummy. I've put it on our menu to try out so I will let everyone know how it turns out.

Balsamic Chicken

4 boneless, skinless, chicken breasts
3 cups fresh tomatoes
1 medium onion thinly sliced
4 garlic cloves-pressed or finely chopped
½ cup balsamic vinegar
2 teaspoon each: fresh spicy oregano, basil, and rosemary...
½ teaspoon fresh lemon thyme
ground black pepper and salt to taste
Directions
Put a slow cooker liner in the slow cooker. If not using a slow cooker liner be sure to wipe olive oil on the base to prevent sticking. Add chicken breasts,put sliced onion on top of chicken then put in all the fresh herbs, salt, pepper and pressed garlic cloves. Pour in vinegar and top with tomatoes.
Cook on low for 8 hours.
Shred the chicken and serve over quinoa pasta, brown rice or quinoa.
Serve with a simple green salad.

Creamy White Chicken Alfredo Lasagna

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped...
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Chicken Pot Pie Casserole

 3 cups  of cooked, shredded chicken
1 1/2 cups chicken stock or broth
1/4 cup  butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.
In a small mixing bowl, combine the milk and Bisquick.

Pour over the chicken and vegetables. DO NOT MIX!

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

Easy Chicken Casserole

 4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Chicken Taco Soup

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed...
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Directions:
Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Serve with tortilla chips.

Creamy Crock Pot Chicken Noodle Soup

1 (32-ounce) container chicken broth
3 cups water...
2½ cups chopped cooked chicken
1½ cups sliced carrots
1½ cups sliced celery
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2 cups dried egg noodles

Directions


In a slow cooker, combine broth, water, carrots, celery, onion, thyme and garlic-pepper seasoning.

Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting.

Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

Loaded Baked Potato & Chicken Casserole

2 lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

Dorito Chicken and Cheese Casserole

 3 cups cooked chicken, chopped 
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Chicken Enchilada Dip Roll-Ups

 2 - 8 oz. packages cream cheese
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
Cooked shredded chicken
  1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

  Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges 
 Roll and cut into slices

Crockpot Chicken Tacos - from Alison's Pantry

1 onion, chopped
1 16-oz can black beans, drained
1 16-oz can kidney beans, drained
2 8-oz can tomato sauce
1 1/4 C frozen corn kernels
2 14.5 oz cans Ro-tel
3 Tblsp Taco Seasoning
1 Tblsp Cumin
1 Tblsp Chili Power
3 Boneless Skinless Chicken Breasts
1 small can chili peppers, chopped
1 package hard or soft taco shells

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, ro-tel and taco seasoning in a slow cooker.  Place chicken on top and cover.  Cook on low for 10 hours or on high for  hours.  A half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir.  Serve in the taco shells.  Serves 12

Dorito Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Recipes provided by www.texanonlinecookbooks.com
 

Chicken Crescent Rolls

2 cans of  refrigerator crescents
1 can of cream of chicken soup (26oz)
1 cup cheddar cheese
2 boneless skinless chicken breast

Cook chicken and shred or dice..  Roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Crock-Pot Chicken and Noodles

 4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 stick of butter
2 15 oz cans chicken broth
24 oz. frozen egg noodles
Directions

Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.

Take chicken out and shred.

Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

Crispy Cheddar Chicken

 2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Cheesy Chicken Italiano

I got this recipe out of one of my Kraft foods cookbooks.
3 cups rotini pasta (1/2 lb)
4 small boneless skinless chicken breast halves
1 jar (14 oz) spaghetti sauce
6 oz Velveeta pasteurized Prepared Cheese, cut into 1/2 inch cubes

Cook Pasta as directed on package

Heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 2 min on each side. Add sauce; cover and simmer on low heat 10 minutes or until chicken is cooked through (165 degree F) Add velveeta; stir until melted.

Drain pasta; top with chicken and sauce

I served this with green salad and cucumbers.

Verdict: I liked it. It wasn't amazing or memorable but I like it. My kids LOVED it. They both ate it right up and asked for seconds. My four year old made the comment out loud that he really loved this dinner and I should make it all the time.

Crock Pot Salsa Chicken

4 chicken breast halves (mine were frozen)
1 can corn
1 can black beans, drained and rinsed
1 pkg taco seasoning
1 can chicken broth
1 cup salsa

Place ingredients into crock pot cook on low for 6-8 hours.

Verdict: This has GREAT flavor. I am not a salsa or spicy fan at all. I even kept the salsa out for awhile debating on whether or not to put it in. I decided to include it after all and I was so glad I did. This was not spicy at all but had great flavor and spices to it. I shredded the chicken during the last hour. This has a lot of liquid and makes a great soup or you can do what I did as I was running out the door to class and I just pulled out some chicken and corn and beans and wrapped it in a tortilla with sour cream and cheese. It was so good! My kids ate it as a soup with Frito's, sour cream, and shredded cheese. The chicken and corn and beans would also be good over a salad. The flavor they get from cooking all day is really good.

Easy Chicken Enchilada's

2 cups cooked chicken, chopped or 2 cans chicken
2 cups grated cheese
16 oz sour cream
2 cups salsa
1 can cream of chicken soup
chopped onions
14 oz bag nacho cheese Doritos

In a bowl mix the chicken, sour cream, soup, salsa, 3/4 bag of doritos, 1 3/4 cups of cheese, and onions.

Put into casserole dish or oven-safe bowl. Sprinkle rest of cheese on top.

bake at 350 degrees for 25 minutes.

This turned out really well. I enjoyed it even though I am not a huge salsa/spicy fan. The soup and sour cream. The only think I would do different is layer it next time. Layer of chips, layer of mixture, layer of cheese repeat.

Easy One Skillet Chicken Parmesan

courtesy of Minute Rice Website

Ingredients:

1	Tbsp.	oil
4		small boneless skinless chicken breast halves (1 lb.)
1		large green pepper, chopped
1	jar	(14 oz.) spaghetti sauce ( about 1-1/2 cups)
1	cup	water
2	cups	MINUTE White Rice, uncooked
1	cup	Mozzarella cheese, shredded
1/4	cup	Parmesan cheese, grated

Directions:

HEAT oil in large skillet on medium-high heat. Add chicken and peppers; cover. Cook 4 to 5 minutes on each side or until chicken is cooked through (170°F), stirring peppers occasionally. Remove chicken from skillet; cover to keep warm.

ADD spaghetti sauce and water to skillet; stir. Bring to boil.

STIR in rice; top with chicken. Sprinkle with cheeses; cover. Reduce heat to low; cook 5 minutes or until Mozzarella cheese is melted.
My family loves this dish.
Lara: It's easy and fast. It's one of my standby meals because I almost always have these ingredients in the cupboard. It tastes great!
Turbo and G will both eat it great. They really like it.
Jeff: The first time I made it he expected it to be spicy because of the color of the rice. (He wasn't there when I made it to see what went into it.) He really loved it. It's a fun spin on traditional spaghetti and chicken.

Crunchy Biscuit Casserole

2 C cooked, cubed chicken
1 can cream of chicken soup
1 Cup cut green beans, drained
1 4oz can mushroom pieces and stems
1 Cup shredded cheese
1/2 C salad dressing or mayo
1 tsp lemon juice
1 10oz can Hungry Jack refrigerated big flaky biscuits
1 to 2 Tbsp butter, melted
1/4 to 1/3 C Cheddar cheese or seasoned croutons, crushed.

Preheat oven to 375. In medium saucepan, combine first seven ingredients. Heat until hot and bubbly. Pour hot chicken mixture into ungreased shallow 2 quart casserole dish or 12x8 inch baking dish. Arrange biscuits over top of chicken mixture. Brush each with butter; sprinkle with crushed croutons. Bake 25 to 30 minutes until deep golden brown. Serve immediately. Refrigerate any leftovers. Makes 4 to 6 servings.

To cut down on prep time with this recipe I use canned chicken. We also like it with the french cut green beans over the thicker traditional ones. I also don't usually do the butter and croutons on the top. I don't know why just one of those steps I avoid to save time and I don't usually have croutons on hand.