Rotisserie Chicken Noodle Soup

So I just whipped this up with things I had a my house so you may need to change or add some ingredients. Like if you want it more liquidy or more veggies or whatever.

Shredded Chicken (I used my left overs from the rotisserie chicken we had the night before)
2 carrots, peeled and sliced jullian
2 celery stalks, sliced in 1 inch strips
1/3 of onion, thinly sliced
1 medium potato, peeled and cubed
about 2 cups egg noodles
about 5 cups chicken stock
2 TBSP olive oil
Thyme to taste (about 1 1/2 tsp)
salt and pepper to taste

In a large sauce pan over medium heat add chicken stock, carrots, and potatoes. Cover. Meanwhile, over medium heat add olive oil, celery, and onions. Cook until transparent. Then add to chicken stock. Check on the potatoes and carrots and once they are only slightly firm (a fork will penetrate but not make it fall apart) add egg noodles, chicken, and thyme. Cook for about 7 more minutes or until egg noodles and cooked through. Serves 6+ people depending on how big your people are ;)

Crock Pot Chicken

Recipe from kukiskookbook.blogspot.com

2-3 chicken breasts (I did 2 Costco ones and I thought it was a good amount)
1 pkg taco seasoning
1 can chicken broth
1 can corn
1 can black beans
1 c salsa

Put all ingredients into the crock pot. Cook on high for 3-4 hours or on low for 5-6 hours. Serve on flour tortillas, hard taco shells, or even as Supreme Nachos over chips.

Creamy Chicken Taquitos

Recipe courtesy thesisterscafe.com

1/3 c (3 oz) cream cheese

1/4 c green salsa-I used normal red, i didn't even know you could make green salsa

1 TBSP lime juice (1/2 a lime)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp onion powder

1/4 tsp granulated garlic

3 TBSP cilantro, chopped

2 TBSP green onions, chopped

2 c shredded chicken

1 c grated pepperjack cheese

tortillas

kosher salt

cooking spray

Soften cream cheese in microwave for 20-30 seconds. Stir in salsa, lime juice, and spices. Add cilantro and green onions. Add chicken and cheese until well mixed. *This can be made ahead of time and stored in fridge until ready to cook.

Preheat oven to 425. Line cookie sheet with tinfoil lightly sprayed with cooking spray.

Spoon chicken mixture in a line on the bottom edge of tortilla-keeping 1/2 in away from edge so you can tightly roll it up. Line taquitos seams down on cookie sheet. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crispy and edges turn golden brown.

Serve with guacamole, salsa and/or sour cream.

Sweet and Sour Crockpot Chicken

Recipe courtesy from thesisterscafe.com

1 lb chicken, about 2 breasts

1 14-oz can diced tomatoes

1/3 c brown sugar

1/4 tsp cayenne pepper

Combine all ingredients in crockpot. Cook on low for about 6 hours. Shred chicken when done. Use for tacos.

Cashew Chicken

Recipe courtesy Angie Harding

4 chicken breasts, diced
4 TBSP soy sauce, divided
1 TBSP corn starch
2 tsp sugar
1 tsp white wine vinegar
1/4 c oil
3 green onions sliced diagonally
2 cloves of garlic, minced
1/4-1/2 c cashews
sesame seeds
hot cooked rice

In a medium bowl place 2 TBSP soy sauce. Place cubed chicken in bowl. Let it sit while you prepare the rest of the ingredients.

In a small bowl combine the other 2 TBSP soy sauce, corn starch, sugar, and vinegar. Whisk until well combined and set aside.

Slice green onion and mince garlic.

Heat oil over high in a wok. Add chicken and cook until browned on all sides. Remove from wok. Add green onions and garlic. Cook until tender which is only about 1-2 minutes. Add chicken. Slowly add corn starch mixture and cook until it thickens. Once at desired thickness remove from heat and stir in cashews. Serve over rice and top with sesame seeds.

Chicken/Turkey Noodle Soup

to your liking Chicken or Turky cut into cubes (gotta love left overs from THANKSGIVING)
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 TBSP olive oil
1/2 c dried pasta (Stelline, which is now my favorite for soup, it's just itty bitty)
2 1/2 c water, to cook pasta in, you may need more if you have bigger noodles
2-4 cups chicken broth, more to make more soup (liquid), less if you like soup with more stuff in it
1/4 tsp salt
dash of pepper
Roux if needed

Over medium high heat cook water in medium/small pot. Bring to boil then add pasta. Reduce to medium low heat, stir occasionally so pasta doesn't stick to bottom of pan. Cook as directed on box, usually about 7-10 minutes. Drain. Set pasta aside.

Meanwhile, in large saucepan heat oil. Add carrots. Cook for 3 minutes then add celery. Cook until veggies are tender.

In a large pot pour in chicken broth, salt and pepper and meat. Cook over medium heat. If you feel like the soup is too runny add Roux Mixture. Add veggies and pasta. Heat throughly. Serve warm.

Southwestern Fried Chicken

1 1/2 c flour

2 tsp chili powder

1 tsp cumin

1 tsp salt

1/4 tsp cayenne pepper

1 c buttermilk

12 chicken tenders or wings (about 2 1/2 lbs)

2 c peanut oil

In breading pan mix flour, chili powder, cumin, salt and cayenne pepper together. Pour buttermilk into the other breading pan. Dip each piece of chicken in the buttermilk, shake off excess. Then roll in the flour mixture. Place on a baking sheet fitted with a wire rack. Refrigerate while heating the oil.

Place oil in a large skillet (preferably one that has a lid on it to contain the mess). Heat oil over medium high heat. Add chicken and fry, covered if possible, for about 5 minutes-until brown and crispy. Turn and fry for an additional 5 minutes. Transfer chicken to a plate with papper towels to help soak up extra oil. Enjoy!

Cheesy Chicken and Rice Casserole

1 can cream of chicken soup

1 1/3 c water

3/4 c uncooked rice

1/2 tsp onion powder

1/4 tsp pepper

4 chicken breast

1/2 c shredded cheese

2 cups frozen mixed veggies (optional)

Stir all ingredients together except cheese and chicken in a 11x8 ish shallow baking dish. Top with chicken, sprinkled with cheese. Cover with aluminum foil. Bake at 375 for 50 minutes.

Grilled Tandoori Chicken-Indian Dish

6 parts of a chicken (you can use breasts, thighs, drumsticks, whatever)

2 TBSP fresh lemon juice

1/2 tsp salt

2 TBSP garlic-ginger paste**

1/3 c plain yogurt

2 TBSP heavy cream

1 TBSP peanut oil

1 tsp garam masala*

1 tsp dried fenugreek leaves (if you can find them in the super market)

1/2 tsp cumin

1 tsp paprika

1/4 tsp cayenne pepper

1/8 tsp tumeric

1 TBSP melted butter for basting-to help with garnish

1/4 c scallions chopped-garnish

Score the chicken by cutting slits into the meat 1/2 in deep, several over each piece (it helps it marinade to the bone and spread).

Mix together the salt and lemon juice. Rub all over the chicken getting into each cut to release the flavor. Marinate for 2 hours.

Mix together in a medium bowl ginger-garlic paste, yogurt, cream, garam masala, fenugreek leaves and cumin.

Heat the oil in a medium sauce pan until almost smoking. Remove from the heat and add the paprika, cayenne pepper and tumeric. Mix the spiced oil and when cooled add into the yogurt mixture. Rub the yogurt mixture all over the chicken and mariante for another 8 hours.

Grill over medium heat on BBQ or broil in oven on medium until done. Baste with melted butter and add scallions if desired. Serve with Spicy Potatoes with Onions and Tomatoes.

*Garam Masala-

1/3 c cinnamon

1/3 c pepper

1/4 c cardamom

1/4 c cloves

Toast all spices together in a skillet over medium heat until heated through. Makes 5 1/2 cups

**Ginger-Garlic Paste-

1 c ginger, quartered

1 c garlic cloves, peeled

3 TBSP water (more or less)

Blend in food processor. Makes 1 1/2 cups

Chicken Alfredo Pizza

Crust

2 1/2 to 3 c flour

1 TBSP yeast

1/2 tsp salt

1 c warm water

2 TBSP olive oil

.

Add water,oil, salt and yeast. Whisk together. Slowly whisk in flour until it becomes too thick to whisk and use a wooden spoon or fold with hands. Dough should be slightly sticky but not too sticky. Cover and set aside. Let it rise for 15-30 minutes.

Preheat over to 425 degrees. Flour counter or table and roll dough onto it in a circle shape. Sprinkle Pizza Stone with cornmeal (if you don't have it don't worry, it just makes it seem more original). Place dough on stone, form raised edge for crust, and use fork to poke holes through out the dough. Bake for 10 minutes. Crust should NOT be golden brown or baked all the way through. Remove from oven and leave oven on still.

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Toppings

alfredo sauce (store or homemade)

1 tomato, diced

1 1/2 green onions, chopped

4 chicken tenders (you could use chicken breast, I just had tenders on hand), cooked and diced

1 1/2 c shredded mozzarella cheese

.

Spread a thin later of alfredo sauce on slightly cooked crust. Sprinkle remaining ingredients over. Bake in oven for 10-20 minutes until cheese is slightly browned (center of pizza could raise up during bake time, but it will go down when it is cooled).

Parmesan Breaded Chicken with White Sauce Pasta

Breaded Chicken

chicken breasts or tenders

1/2 cup floursalt and pepper

paprika (optional)

basil (optional)

Stove Top Stuffing crushed in plastic bag

fresh grated parmesan cheese

For breaded chicken the key is to season every step of the process. First you'll need 3 pans for breading process. 1 pan for flour, seasoned with desired seasoning. 1 pan for egg splash-beaten egg with splash of milk, add salt and pepper. 1 pan for bread pan. This pan is equal parts of bread crumbs (stove top stuffing) and cheese. So for first timers here is a crash course. Place chicken in flour, shake excess off. Then dip it in the egg splash. Final step is bread crumbs. Place chicken in baking casserole dish. Bake chicken at 350 until digital thermometer says 165.

White Sauce

1 pint heavy cream

1/2 cube butter

dash of kosher salt

dash of garlic

dash of basil

Basic Roux

Heat cream and butter in large frying pan with kosher salt, garlic, and basil. (I sprinkle garlic powder in it when I don't have garlic on hand; and sprinkle basil in to add dimension to its taste). Whisk over medium low heat. Add rue in to thicken it up. Add cooked pasta to the pan and heat until pasta is hot. Serve with breaded chicken.

Basic Roux

1 TBSP melted butter

1 TBSP flour

Mix together.

Chicken Enchiladas

Uncooked tortillas (Costco kind)

4 chicken breasts

1/2 cup salsa

1 pint sour cream

1 1/2 cup mexican blend cheese or more if you want them cheesy

1 4 oz can green chilies

extra mexican blend cheese

Sauce

1 can green enchilada sauce (I use 3/4 can because I don't like mine too spicy)

1 can cream of chicken soup

Cook tortillas and set aside. Cook chicken and salsa in a crock pot until done. Cool and then shred chicken into a big bowl. Add sour cream, cheese, and chilies. Mix together. Roll into tortillas and place in 9x13 pan. In separate bowl make sauce. Pour over enchiladas. Top with cheese. Bake 30-40 minutes uncovered at 350. Serve with Green Rice.

*I like to make extra and freeze some for later.

Chicken Salad

2 head Romaine lettuce
1 can black beans, rinsed
1 can corn or frozen
1 avocado
4 roma tomatoes
3 chicken breasts, cooked, diced
4 green onions
¼ bunch cilatro, remove stems and minced
1 cup cheddar cheese (optional)

Dressing

¾ cup white vinegar
½ cup oil
1 cup sugar
1 tsp salt
1 tsp pepper

Dissolve sugar and salt in vinegar; add oil and pepper

*Use ½ the dressing if only 1 head of lettuce

Chicken Goo or Hawaiian Haystacks

This is a favorite in our house. It's super easy and not much work!

3-4 chicken breasts
1 package Good Seasons Italian salad dressing mix OR 1 package Ranch mix
1 8oz cream cheese (softened)
1 can cream of chicken soup
1/2 can of milk (use chicken soup can)

In a crock pot place frozen chicken. Pour dressing mix over chicken. Cook until done. Drain and then shred chicken. Place chicken in a serving dish. In a separate bowl, mix cream cheese, soup and milk. Stir into chicken. Serve over rice.
Serves 4

Chicken Cordon Blu

Chicken breasts or tenders
sliced ham (I like black forest or honey)
sliced cheese (I like provolone but swiss is good too)
1 can Cream of chicken soup
1 box Stove Top Stuffing

Use however many servings you wish in the chicken. Thaw. Once chicken is thawed place in baking dish. Top with a slice of ham followed by a slice of cheese. Pour cream of chicken soup over the chicken/ham/cheese. Top with 1 bag of Stove Top Stuffing. Bake at 350 for 20-30 minutes depending on if you used tenders or breasts. Serve with a veggie and rice and you're all set!