Creamy Chicken Noodle Soup

• 1 tablespoon vegetable oil
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1/2 large onion, chopped
  
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
  
• 2 cups milk
• 1/4 tsp parsley
• 1/4 tsp thyme
  
• 1 cup cubed cooked chicken
• 1 cup cooked medium egg noodles

1. Heat oil in 3-qt. saucepan over medium heat. Add carrots, celery and onion. Cook until tender.
2. Stir soup, milk, parsley and thyme into pan. Heat to a boil.
3. Add chicken and noodles. Reduce heat to low. Cook and stir for 5 min. or until vegetables are tender.

This was really yummy and really easy! We love it!! I found this recipe on AllRecipes.com but modified it, added spices so it wasn't bland.

Chicken Tuscany

2 Red Potatoes, thinly sliced
Olive Oil
2T Parmesan Cheese
1 clove Garlic
Rosemary
Salt & Pepper
2 Chicken Breasts
3 handfuls Peas

Mix potato slices with oil, cheese, garlic, rosemary, salt, & pepper. Lay out in a baking dish. Cook at 425° for 15 min.
Brown chicken with seasonings for 5-6 minutes in a skillet. (Chicken does not need to be fully cooked)
Put chicken and peas on top of potatoes. Bake for 20-25 min, make sure chicken is completely cooked.

This is really good, I got the idea from a cookbook Brian got me for my birthday.
-Laura

Corn and Chicken Chowder

1 Red Onion, diced

1 Green Pepper, diced

3 cups Corn

Salt

Pepper

1 T Thyme

2 cups Milk

1 can Chicken Broth

1 can Cream of Chicken Soup

2 Chicken Breasts

Use a large saucepot

Saute onion, green pepper, corn, salt, and pepper for about 5 minutes. Add thyme.

Puree half the mix in a blender and return to pot.

Add milk, broth, soup, and chicken and let simmer for a while. (until it is hot enough)

Top with bacon bits and a small amount of cheese.

I had a corn and chicken chowder at the Cannon Center a week ago and really liked it. This one is a lot better though. It has a nice consistency and I came up with it myself. So try it because it is good! (I didn't get a picture of it so this one is not mine)

-Laura

Italian Style Chicken Roll-Ups

Here's another one of the Kraft recipes I tried. This one is not easy to make with chicken tenders because they are very skinny and its hard to roll stuff inside them. They tasted fine though. They just don't look very good because all the cream cheese spills out and you are left with a piece of chicken floating in red goop. I really liked the taste, delicious, it just doesn't look too appetizing.
-Laura

South of The Border Chicken & Pasta Skillet

This is another Sam's Club & Kraft Idea. I really like this one especially with the cream cheese. It is very easy and takes not very long. Brian loved it even with his sore throat.
-Laura

Cheesy Southwest Chicken Sandwiches

I got this idea from Sam's Club & Kraft's 2 Weeks of Meals plan. They created 2 weeks of meals with stuff you can buy at Sam's Club and they give you a shopping list of everything you need for the 2 weeks. We made these chicken sandwiches and they are really good. You could make them on the BBQ with some seasoning.
-Laura

Lo Mein

8 ounces noodles (spaghetti)
1/4 cup Vegetable Oil (less than that, just coat bottom of pan)
1 t Crushed Red Peppers
1 Carrot (2 full size)
1 Bell Pepper (yellow)
2 T Garlic (2 cloves)
1 Cucumber
1/2 Cauliflower Bunch
Meat (3 chicken tenders)
1 T Cornstarch
1 cup Chicken Broth (from bullion)
1/4 cup Hoisin Sauce
2 T Honey
1 T Soy Sauce
1/4 t Curry Powder (chili powder)
salt & pepper

Cook pasta in boiling water.
In a small bowl mix chicken broth and cornstarch. Set aside.
Heat oil in pan or wok. Add crushed red peppers and cook for 30 seconds.
Add all the vegetables you would like. You can also add some kind of meat at this point, small slices are best. Stir fry for a while, probably 15 minutes or until the meat is cooked and the vegetables are soft.
Add cornstarch mix, hoisin sauce, honey, soy sauce, and chili powder. Stir until thick and mixed well. Salt and pepper to taste.
Mix the cooked noodles in with the vegetables so it will get the juicy flavor.

I got this recipe from Real Mom Kitchen. The real recipe is in black and what I did is in red. For most of the sauces I just threw some in and didn’t measure it. You can tell that’s how I cook, I just throw together what I like and it tastes good. The only thing to make sure of is to have the right portions of noodles to vegetables to sauce. Don’t have too much of either one. What we made feeds 4. This is so delicious! The sauce is worth buying because that’s what makes it so good. I also like how you can make it how you like, spicy or not or whatever vegetables you enjoy.

-Laura

BBQ Chicken Ranch Pizza

Toppings
Chicken
(Marinate in BBQ sauce for an hour or so then cook on the BBQ and cut into small pieces)
BBQ Sauce
Ranch
Tomatoes (chopped)
Bacon Bits
Mozzarella Cheese
Parmesan Cheese

Pizza Dough

2 t Instant Yeast

1/2 t Sugar

1 1/2 cups Warm Water

1 t Salt

2 T Olive Oil

3 1/3 cups Flour

Mix yeast, sugar, and water and let sit 1-2 minutes.
Add the rest of the ingredients, using enough flour to make a soft dough. Knead a few times.
Roll out on a large greased cookie sheet. Poke dough all over with a fork.
Bake at 475 degrees for about 5 minutes.
Remove from oven and add toppings. Bake for 10-12 more minutes

I got this idea from Jenna's Recipe Blog. This pizza is so delicious! I love the BBQ chicken with the ranch. This dough is really good and quick.
-Laura

Flatbread Cream Cheese Chicken

Persian Nane Sangak (flat bread)

2 cups warm water
1 package dry yeast
5 cups flour

-Dissolve yeast in warm water and let stand for 5 minutes.Pour the dissolved yeast into 2 1/2 cups flour and beat vigorously till the batter is smooth.
-Reserve 1/2 cup flour for kneading, and beat in the remainder to obtain a soft dough.
-Let dough fall onto a lightly floured surface. Knead in the remaining 1/2 cup flour by pressing down on the dough with the heels of the hands, folding back toward center, and giving 1/4 turn. Knead for 10 minutes or until dough is smooth. If dough sticks, add a bit more flour.
-Place ball of dough in a lightly oiled bowl and turn once to oil top. Cover with wax paper and a towel and let rise in a warm place for 1 1/2 hours or until doubled in bulk.
-Divide dough into 6 parts and form each into a ball. With floured hands flatten each ball and shape into a circle 1/2" think.
-Bake on ungreased cookie sheet 3 at a time at 475 for 5 minutes or until lightly browned.

Chicken
Cut frozen chicken into small chunks and season with spices (I made it spicy and added chili powder). Cook in a pan on the stove.
In a small bowl mix in cream cheese to the chicken, enough to coat the chicken. Just add how much you want.
Add crushed nuts, I cracked some pecans into it. These are just for taste and however much you want is good.

Rip flat bread in half and stick the chicken mixture inside it and eat.

I found this bread recipe in a book from the library. It's supposed to be made with whole wheat flour and cooked on a bed of rocks but I didn't do that. It turned out great! You can just use store bought pita bread but it's not as delicious and you could put anything you want inside it too. This is just really good bread and doesn't take long to cook.
-Laura

Chicken 'n Dumplings

2 tablespoons butter
1 lb. chicken breasts, cubed
1 1/2 cups onions, chopped
1 cup celery, chopped
3 garlic cloves, minced
1-1lb. mixed vegetables
1 can chicken broth
3 teaspoons parsley flakes
1 cup skim milk
1/2 cup flour
1 can refrigerated buttermilk biscuits

Melt butter in 4 quart saucepan over medium-high.
Add chicken, onions, celery, and garlic. Cook 12 to 15 minutes until chicken is cooked.
Add mixed vegetables, broth, and parsley. Bring to a boil, stir frequently.
Combine milk and flour in separate bowl then add to chicken mixture. Cook until thick and bubbly then reduce heat to low.
Place biscuits on top of chicken mixture and cook covered for 25-30 minutes.
Makes 6 servings.

I got this from Mom because I wanted to make it so I put it on here because it is really good and a classic. With only Brian and I it made dinner for 5 nights. So, credit goes to Mom or whoever she stole it from.
-Laura

Pecan Crusted Chicken Fingers

• 1 cup pecan pieces
• 1/2 cup bread crumbs
• 1 tablespoon plus 2 teaspoons Essence, recipe follows
• 2 large eggs
• 1/4 cup olive oil
• 2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
• Chopped parsley, garnish
• Honey Mustard Dipping Sauce, recipe follows

Directions

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.

In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.

In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.

Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.

*Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Honey Mustard Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons Creole mustard or other hot whole-grain mustard
• Pinch salt
• Pinch cayenne, or to taste

In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)

Yield: approximately 3/4 cup

You can find Emeril’s Essence at most grocery stores in the spice aisle. Its really good, I use it when we make fried chicken too. The honey mustard sauce for this is really really good. If you don’t have a food processor to chop the nuts in, just use a blender. I also use chicken tenders instead of breasts.

Skillet Chicken Parmesan

• 6 tablespoons grated parmesan cheese
• 1 1/2 cups Italian Sauce
• Vegetable cooking spray
• 6 skinless, boneless chicken breast halves
• 1 1/2 cups shredded Parmesan cheese

1) Stir 4 tablespoons of the Parmesan cheese into the Italian sauce

2) Spray a 12 - inch skillet (I just used a regular frying pan) with cooking spray and heat over medium-high heat for one minute. Add the chicken and cook for 10 minutes or until well browned on both sides.

3) Pour the sauce mixture over the chicken, turning to coat with sauce. Reduce the heat to medium. Cover and cook for 5 minutes or until the chicken is cooked through.

4) Top with the mozzarella cheese and remaining Parmesan. Let stand for 5 minutes or until the cheese melts.

White Chili

White Chili

• 3 or 4 boneless skinless chicken breasts
• salt and pepper
• 3 to 4 tbs olive oil
• 5 cans (15 to 16 ounces each) great northern beans
• 2 cans (14.5 ounces each) chicken broth
• 1 can (4.5 ounces) chopped green chilies
• 1 can Rotel “Chili Fixin's”
• 1 packet of McCormick White Chicken Seasoning
• ½ tsp cumin
• ½ tsp chili powder

Season chicken with salt and pepper and sauté in the olive oil until browned. Meanwhile, put remaining ingredients in a big soup pot or Dutch oven. Bring to a boil, lower heat, and simmer. When the chicken breasts are browned, cut them into small pieces and add them in the chili. Simmer for 15 to 20 minutes.

(I don't have a picture for this but I made this chili for the Chili Cook-Off at church on Friday night and it was really good.)

Ranch Chicken

• 3/4 cup cornflakes, crushed
• 3/4 cup grated Parmesan cheese
• 1 package ranch salad dressing mix
• Chicken breast halves
• 1/2 cup butter or margarine, melted

Preheat oven to 350.

In a shallow bowl combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken into melted butter, and then roll in cornflake mixture to coat.

Place chicken breasts in greased 9x13 baking dish. Bake, uncovered, for 45 minutes or until chicken juices run clear. Makes 8 servings.

A Sunday dinner favorite!

Swiss Cheese Chicken

• 6 to 8 chicken breasts
• 4 cans cream of mushroom soup
• 1 1/2 cups milk
• Sliced swiss cheese
• 1 box chicken stuffing
• 2 tablespoons butter

Preheat oven to 350.

Place chicken breasts in pan. Lay Swiss cheese on top of each piece of chicken. In a separate bowl, mix the soup and milk until they are blended. Pour mixture over the chicken. Top with bread crumbs (only) from the stuffing mix. Put small bits of butter on the stuffing mix. Cook for about an hour until chicken in done.


You will notice that I love cream of mushroom soup. Sorry for the weird picture...I couldn't find a picture that looked like the recipe...and so I googled "chicken"

Chicken Rolls

2 packages Pillsbury Crescent Rolls (6 in each pkg.)

2 cups cooked cubed chicken (1 lb.)

1 tablespoon cooking oil

1 3 ounce package cream cheese

2 tablespoons milk

½ teaspoon Worcestershire sauce

2 chopped green onions

¼ teaspoon salt

1/8 teaspoon pepper

2 tablespoons butter

3 tablespoons grated Parmesan cheese

1. Sautè chicken in 1 tablespoon cooking oil and set aside.

2. Blend cream cheese, milk, Worcestershire sauce, salt, pepper and green onions.

3. Add chicken to cream cheese mixture.

4. Fill the rolls with the chicken mix.

5. Brush the rolls with the butter and sprinkle with the Parmesan cheese.

6. Bake at 350 degrees for 12-15 minutes until golden brown.

Today I had my cooking class and one of the groups made this. It's like what Sister Churchill makes with her leftover turkey after Thanksgiving. But it was nice to have it written down! They are a great appetizer or even as a main dish!

Lemon Grilled Chicken

This is what we are having for dinner tonight with Neil's family but we've actually had it before and it's really good.

Lemon Grilled Chicken

1 lemon
2 Tbsp. olive oil
1 clove garlic, crushed
1 Tbsp. chopped fresh parsley plus extra for garnish
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breasts about 60z each

Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.

In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.

Preheat the griddle, grill or boiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley.

When we made this we used smaller pieces of chicken because we didn't have chicken breasts. We of course doubled or tripled this recipe I can't remember- because it only serves 4. I think we ended up making a triple batch of the liquid because we didn't feel like we had enough of the liquid for the marinade. We also didn't have fresh parsley so we used dried and we didn't have marjoram so we left it out.

Cream Cheese Chicken

3-4 chicken breasts

1 Package of dry Italian dressing mix

Place in crock pot, cover and cook all day on low

Add one hour before serving

½ can evaporated milk

1 cube cream cheese

1 can cream of celery soup

Cook on high for the remaining hour and serve with noodles.

Spicy Buffalo Wings

• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
  
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 20 chicken wings
• 3/4 cup butter
• 1/4 cup hot sauce

In large dish mix together flour, salt, paprika, garlic powder and pepper. Coat chicken in mixture and then refrigerate coated wings for one hour, then coat chicken with remaining mixture.

In saucepan, heat butter and hot sauce just until butter melts. Then turn heat to low and keep warm. Deep fry chicken (8 to 10 at a time) in oil for 13 minutes, turning 1 or 2 times. Drain chicken on paper towels for 30 seconds then immediately toss fried chicken in buffalo sauce mixture and remove.

These are so good for a football game party or something like that. The recipe seemed a little difficult to me at first but it's so easy.

Foil Pack Chicken Fajita Dinner

I'm kind of making it a point not to put anything on here I haven't tried out but this one is very similar to the other foil pack dinner that Laura made so I wanted to give her this recipe. Who knows I may change my philosophy so that if I think something looks good someone will try it before I do and tell me if it's good or not :)

Foil Pack Chicken Fajita Dinner

1 1/2 cups instant white rice, uncooked
1 1/2 cups hot water
1 Tbsp. Taco Seasoning Mix
4 small boneless chicken breast halves (1lb)
1 each: green and red pepper, cut into stripes
1/2 cup Salsa
1/2 cup Mexican Style Shredded Taco Cheese- or regular cheddar cheese

HEAT oven to 400 degrees. Fold up all sides of each of four sheets of foil to form 1 inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon onto centers of foil. Top with remaining ingredients.

BRING up foil sides. Double-fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

BAKE 30 to 35 minutes or until chicken is cooked through (165 degrees). Let stand 5 minutes. Cut slits in foil to release steam before opening packets.

SERVING SUGGESTIONS: Top each portion with sour cream just before serving.

MAKE AHEAD: prepare foil packets as directed in steps 1 and 2; refrigerate up to 1 day. At mealtime bake one or more as directed.