Chicken Stuffed Shells

1 box large pasta shells, cooked and drained
2 c. cooked, diced chicken
1 box chicken stuffing mix
2 cans cream of chicken soup
1 soup can milk

Prepare stuffing mix. Mix in chicken and one can of cream of chicken soup. Stuff into shells. Place in casserole dish. Mix soup and milk together, pour on top. Bake at 350 for 30 minutes, covered

Savory Chicken Bites

Makes 32 chicken appetizers                 

 

  1 package (8 ounces) cream cheese, room temperature
  1/2 teaspoon lemon juice
  1/2 teaspoon dried leaf basil, crushed
  1/4 teaspoon onion powder
  Dash thyme leaves, crushed
  1 cup minced cooked chicken
  1/4 cup finely chopped celery
  1 jar (2 ounces) chopped pimiento, drained
  2 cans (8 ounces each) crescent rolls
  1 egg, beaten
  1 teaspoon sesame seeds, optional

 

Combine cream cheese, lemon juice, basil, salt, thyme; mix until well blended. Stir in chicken, celery, and pimiento; mix  well.
                 
Separate dough into eight rectangles, firmly pressing the perforations to seal. Spread cream cheese mixture over each      rectangle, leaving 1/2 inch uncovered on one long edge. Roll up, starting with the long edge which has cream cheese right  to the edge; seal edges. Brush rolls with egg; sprinkle with sesame seeds. Cut each roll into 4 portions. Place chicken    bites, seam side down, on lightly greased baking sheet. Bake at 375° for 15 to 20 minutes, until golden brown. Serve       immediately.

Chicken and Biscuit Pie

  2 cups biscuit mix and about 1/2 cup milk
  6 tablespoons butter
  6 tablespoons flour
  Dash pepper
  Dash mace or nutmeg
  1/2 teaspoon Worcestershire sauce
  Dash of fines herbs or thyme
  1 cup half-and-half
  1 1/2 cups chicken broth
  12 small white onions, peeled, cooked, and drained
  4 cups cooked diced chicken
  1 1/2 cups frozen peas and carrots, cooked until just tender and drained

 

Prepare biscuit dough with biscuit mix and milk. On a lightly floured bowl, pat out dough to about 1/2-inch thickness; cut into 9 biscuits about 2 1/2 inches in diameter. Cut remaining dough into tiny biscuits, rounds or squares.
                 
Melt butter in saucepan; add flour, stirring until smooth and bubbly. Add pepper, mace, Worcestershire sauce, herbs, milk, and chicken broth. Cook, stirring, until thickened.
                 
Arrange onions, chicken, and peas and carrots in a lightly buttered 2-quart casserole; pour sauce over all. Arrange     biscuits around top of pie. Brush with more half-and-half or milk. Bake chicken pie at 425° until browned and done, about  25 to 30 minutes.

Broccoli and Chicken Chowder

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 (16-oz. ) bag baby carrots
1 medium onion, chopped
1 cup water
2 stalks celery
1/2 tsp. minced garlic
1 (14 1/2-oz. ) can chicken broth
1/2 tsp. black pepper
1 (10 3/4-oz. ) can cream of broccoli soup
1/2 cup milk
2 tbsp all-purpose flour
1 (8-oz. ) pkg. frozen chopped broccoli, thawed

Place all ingredients into slow cooker, except the cream of broccoli soup, milk, flour and broccoli. Cook on low for 8 hours. Combine cream of broccoli soup, milk and flour and whisk together. Add to slow cooker along with broccoli and cook for an additional 45 minutes. Serve with cornbread or a simple green salad. Serves 4-6

Sweet Onion & Fried Chicken Salad

1 large head leaf lettuce, or a combination of lettuces
8 cherry tomatoes, halved
1/2 cup sliced mushrooms
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse-grind black pepper
1/3 cup milk
2 whole chicken breasts, halved, boned, and cut into 1/2-inch strips
1/2 cup peanut oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1 tablespoon fresh tarragon, or 1 teaspoon dried tarragon
salt
pepper
1 large sweet onion (such as Vidalia or Texas 1015 SuperSweet), thinly sliced
Arrange lettuce leaves, tomatoes, and mushrooms on 4 salad plates; set aside.

In a shallow bowl, mix flour with 1/2 teaspoon salt and coarse-grind pepper. Place milk in a separate bowl. Dip chicken strips into milk and then into flour mixture to coat. Fry chicken in hot oil on both sides for a total of 5 minutes or until golden brown. Drain chicken on paper towels, reserving drippings in pan.

Stir vinegar into drippings, scraping bottom and sides of pan. Pour vinegar mixture into a mixing bowl and stir in mustard. Add shallots and tarragon and season with salt and pepper; set dressing aside.

Arrange chicken strips and onion slices on top of salads. Serve with mustard-tarragon dressing on the side. Makes 4 servings

Chicken Fajitas with Pico de Gallo

5 oz. chicken breast, marinated in fajita seasoning
1/2 tomato
4 oz. onion
2 oz. peppers
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos

Place marinated chicken on clean lightly oiled broiler. Cook chicken until it
reaches minimum temperature of 165 degrees. Slice chicken into 32 to 40
pieces. Sauté tomato, onion and peppers. Place tortillas in the microwave for 14
seconds. Serve with pico de gallo or salsa, sour cream, Cheddar cheese and fresh
jalapenos.

Pico de Gallo
3 large tomatoes diced
1 large onion diced
2 TB diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 TB olive oil
1 TB white vinegar

Mix all ingredients together in large container until well blended. Allow to
set for at least 6 hours, it is better if allowed to sit overnight.

Makes: 1 cup.

Maple Pretzel Chicken

4 boneless skinless chicken breast halves (5 ounces each) (I only used 3)

1 egg

1/2 cup of maple syrup

1-1/2 cups of crushed pretzels

1/4 cup of canola oil

 

First flatten the chicken breasts to 1/2-in. thickness.

Then in a shallow bowl whisk the egg and the maple syrup.
Next put the pretzels in a separate shallow bowl.
Dip the chicken in the egg mixture and coat with the pretzels.
Finally in a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear.

Chicken Broccoli Cheese Wrap

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces (1 cup) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons all-purpose dill mix
1/3 teaspoon salt
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Preheat oven to 375 degrees F.

Place chopped chicken, broccoli, and bell pepper in bowl. Press garlic over vegetable mixture. Shred cheese and add to bowl, mix gently. Add mayonnaise, dill mix and salt; mix well.

Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across width of 12 x 15-inch rectangle stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25 for 28 minutes or until deep golden brown.

Crockpot Creamy Chicken Tortilla Soup

1 cup Pace® Picante Sauce
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves

Directions:
Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired