Ritzy Butter Chicken

2 eggs (beaten)
1-2 cups flour
4-5 boneless skinless chicken breasts
1 sleeve crushed Ritz crackers (see my tip below)
1/2 cup butter (cut into pieces)
1/2 tsp. garlic salt
ground black pepper to taste

Preheat oven to 375. Place flour, eggs, and cracker crumbs in three separate bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in flour, coating completely, then in eggs, and then in the cracker crumbs. Arrange in 9x13 pan. Place pieces of butter on top of chicken. Bake for 40 minutes or until no longer pink and juices run clear.

*To crush crackers easily, I keep the crackers in the sleeve and gently beat little by little with my rolling pin. Then I open the sleeve and just pour out the crushed crumbs!

This is easy and DELICIOUS!!

From Ashley's Kitchen

Chicken and Wild Rice Casserole

This is an absolutely delicious, EASY casserole! It's my mom's recipe, and I just had to share it with you.

2 cans French-cut green beans (drained)
1 can cream of celery
1/2 cup mayo (or to taste)
1 pkg. Uncle Ben's Long Grain and Wild Rice (prepared as directed)
1-2 cans chicken (or fresh if you have it on hand)

Combine all together in a 9x13 casserole, and bake for 25 minutes at 350. DELICIOUS!!!

From Ashley's Kitchen

Chicken Artichoke Casserole

4 large chicken breasts, halved, boned, and skinned
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter or margarine
1 can whole mushrooms, drained (I left these out)
2 tbsp. flour
1 can cream of mushroom soup
1 cup cooking sherry (next time I'm going to use less)
1 can artichoke hearts, drained and halved (I used the marinated kind to add flavor)

Season chicken with salt, paprika, and pepper. Brown chicken in butter. Saute mushrooms in drippings in pan (if you're using them). Place chicken and mushrooms in casserole with artichoke hearts. Blend flour into pan juices; add soup and sherry. Cook until thick and pour over above. Bake, uncovered, at 350 for 1 hour or until done.

*The sherry makes the sauce have a VERY STRONG smell as you cook it, but it evaporates pretty well once it's cooked. I'll still probably use less next time.

This was so easy and so good. It has a ton of flavor!!

From Ashley's Kitchen

Cheesy Crescent Roll Chicken-CHRISTY

4 Chicken Breasts
1 can crescent rolls
1 10 oz. can cream of chicken soup (I use fat free)
1/4 to 1/2 cup milk
3/4 to 1 cup cheddar cheese

Boil chicken breasts until done. Roll chicken breasts in individual crescent rolls and place in casserole (it may take two or three rolls). Combine soup, milk and half of cheese in a saucepan and heat until smooth. Pour mixture over crescent rolls and sprinkle cheese on top. Bake at 350 for 20 minutes.

Chicken and Dumplings-CHRISTY

5 tortillas (8 inch)
3 14 1/2 oz. cans chicken broth
Boiled Chicken cut into pieces
1/4 cup milk

Sprinkle tortillas with flour, boil broth and drop in tortillas. Cook about ten minutes or until tender. Add chicken and milk. Season to taste with salt and pepper. Boil to thicken. Remove from heat and let sit for fifteen to twenty minutes. Tortillas will turn into dumplings!

ALSO

I don't always use a whole chicken-I use four or five chicken breasts and just chop them up. This is healthier and easier!

I don't always use tortillas, the bags of frozen dumplings work just as well!

Spicy Chicken Ro-tel - From Heather

This recipe can easily be doubled or made a little milder by using the mild Ro-Tel Tomatoes. I also do not make the recipe with black olives because BJ does not like them.

Spicy Chicken Ro-Tel
3-4 chicken breast (I use frozen boneless skinless chicken)
1 lb Velveeta cheese
1 large can Ro-Tel Tomatoes
1 (16 oz) pkg spagetti (my mom liked to use egg noodles to have a different type of pasta)
black olives

Boil chicken. Cook noodles in stock. Cut up cooked chicken. Cut up Velveeta to help ensure it melting. Combined cooked noodles and chicken, Velveeta, and Ro-Tel. (There are two options from here. 1)Warm on medium heat until Velveeta is melted. OR 2) Put in pan and bake at 350 degrees until bubbly.

Judy's Chicken--From Ashley!

My manicurist gave me this recipe to try last night, and it was delicious!!!

Marinade:
-1 bottle of Italian dressing
-1/4 cup soy sauce
-1/4 cup sugar

Mix this up together in a 9x13 dish and put the raw chicken breasts in it to marinate for an hour (give or take). While you're waiting, cook angel hair pasta (I used whole wheat). After the chicken has soaked awhile, get out a skillet and put a little olive oil into it, and cook the chicken til it is all the way done. Set chicken aside. Pour the extra marinade into the skillet and boil. Serve the chicken on a bed of pasta with the sauce drizzled on top. So good and so easy!! Great with a salad and bread. :o)

Baked Chicken Sandwich-CHRISTY

2 cups cooked chicken, cut in small dice
1 cup grated Cheddar cheese
1/2 cup mayonnaise
12 slices trimmed bread
6 eggs
3 cups milk
3/4 to 1 tsp salt
Almonds

Mix first three ingredients together and spread between slices of bread; place in 9x13 dish. Beat eggs, add milk, salt and pour over sandwiches. Let stand overnight. Bake at 350 for 50 minutes. Keep covered first 35 minutes, then remove cover, sprinkle almonds over top and continue cooking, uncovered, the remaining 15 minutes.

This is so good-odd looking but turns out wonderful. It was served at one of my wedding showers and is something I like to make when company is coming for lunch.

Oven BBQ Chicken-CHRISTY

3 tblsp. ketchup
2 tblsp. vinegar
1 tblsp. lemon juice
2 tblsp. Worcestershire
4 tblsp. water
1 tsp. paprika

3 tblsp. brown sugar

1 tsp. salt

1 tsp. chili powder

1/2 tsp red pepper

2 tbslp margarine

1 tsp. dry mustard

1 2 1/2-3 pound chicken

Mix all ingredients. Dip chicken in sauce. Bake covered in aluminum foil at 500 degrees for the first 15 minutes and 350 degrees for 1 hr. Remove cover so chicken can brown, and cooked uncovered for 15 minutes more.

(the BEST) Chicken Salad - Olivia

My mother in law and I hosted a baby shower for Brock's 1st cousin this morning. She made this chicken salad. It is EASY and sooo delicious (and I am a little bit of a chicken salad snob).

2 cups cooked chicken
1 cup mayo
1 cup chopped celery
1 cup sliced seedless grapes
1 cup ranch style sliced almonds (by the salad stuff in the grocery)
1/2 tsp curry powder
2 tbsp lemon juice
1 tbsp soy sauce

She used canned chicken and you couldn't taste a difference at all.

**DISCLAIMER: you might eat it all by your self in one sitting**

cashew chicken by adelle

2-4 boneless, skinless chicken breasts
2 tablespoons butter
1/4 cup chopped green onion
1 cup sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sliced celery
1 1/2 tablespoons soy sauce
1/2 cup cashews

combine all ingredients except chicken in crockpot. stir a couple of times but not too much. add chicken; can either place on top or mix in. cover; cook on low for 6 to 8 hours (or on high for 4 to 6 hours).

serve over hot white rice.

apricot chicken by adelle

so easy and so scrumptious!

chicken breasts (however many you want; if you do more than 8, you will need to double the dressing mixture)
1 envelope of onion soup mix
1 (10 ounce) jar apricot preserves
1 (8 ounce) Russian salad dressing (this can be tricky to find, i have only found it in the 8 oz. bottle, it tends to hide on the shelf; you can substitute with catalina dressing if you can't find it)

combine salad dressing, soup mix, and preserves in a bowl and mix well. arrange the chicken in a single layer in a shallow baking pan. spoon the dressing mixture over the chicken. bake, covered with foil at 350 degrees for 1 1/2 hours.

great with a salad and rice cooked with chicken broth instead of water.

paprika chicken soft tacos by adelle

i took part of a recipe i had and revamped it so this is not an exact recipe... it is one of those meals that you can adjust easily to fit your personal flavor preferences! and depending on how your stove is, you kind of have to adjust the temperature throughout so that the chicken and onions don't get too done before you add the seasonings. just be sure to move all the stuff in the skillet around alot so they don't get stuck to the pan and make those gross crusties (you know what i am talking about right?).

ingredients:
chicken breast tenders
1 medium onion, chopped or sliced
1 garlic clove, chopped
sweet paprika (i use "hungarian paprika 100% sweet delicate by papa imported" but you can use any kind of sweet paprika)
salt & pepper
EVOO (extra virgin olive oil)
tortillas (small or large, just depends on how much you pile inside (o:)

optional toppings:
low fat cheddar cheese or cheddar and monterey
fat free refried beans
chunky salsa or taco sauce
lettuce

heat large skillet over medium-high heat. add EVOO about 2 Tb. add chicken and let it cook a few minutes on each side. then add onions and garlic. cook all together for a few more minutes until chicken is pretty much done. season with salt and pepper, just a few dashes of each in the pan. then sprinkle the chicken with paprika. stir/shake so all the chicken gets the seasoning. reduce heat to low for a few minutes.

place a small handful of cheese on a tortilla and warm in microwave just enough for cheese to melt. add chicken and any other toppings you'd like, roll up and enjoy!!

Poppy Seed Chicken-CHRISTY

5 cups chopped cooked chicken (or one whole chicken-I boil the chicken in a stock pot until done)
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers
1 teaspoon poppy seeds
1/2 cup butter, melted

Preheat the oven to 350 degrees F (175 degrees C).Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Easy Chicken Salad-CHRISTY

1/2 cup light or regular mayo
1/2 cup light or regular sour cream
1 Tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. pepper
2 lb. skinless, boneless chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted

you can add celery if you like :)

Favorite Chicken-Christy

Olive oil
Garlic Powder
Salt
Black Pepper
Onion Powder
Paprika


Thaw and pat dry each chicken breast. Put olive oil in pan and heat. Cover both sides of the chicken with seasonings and cook in olive oil until done. This goes well inside casseroles as well as by itself!

Parmesan-Garlic Chicken by ANDREA

This is so easy but so good!


1/2 cup Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through. Then set oven to Broil and cook for another few mins. Watch carefully, but it just makes the outside crispy and delicious!!!!