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Slow-Cooker Chicken and Vegetable "Stir-Fry"

13 Sep

Ingredients

1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin
 

Directions

1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.

2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.

3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve. 




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Broccoli, Rice, Cheese, and Chicken Casserole

9 Sep


This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make.

Ingredients:

2 cups water


2 cups uncooked instant rice


2 (10 ounce) cans chunk chicken, drained


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10.75 ounce) can condensed cream of chicken soup


1/4 cup butter


1 cup milk


1 (16 ounce) package frozen chopped broccoli


1 small white onion, chopped


1 pound processed cheese food



Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  3. In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Chicken Quesadillas – Campbell’s

20 Aug

This is a recipe from Campbell’s kitchen.

Ingredients:

  • 1( 10.75 oz ) can Campbell’s Condensed Cream of Chicken Soup 
  • 1 teaspoon chili powder
  • 1/2 cup shredded cheddar cheese
  • 2 ( 4.5 0z) cans Swanson premium chunk chicken breast in water -drained
  • 8 flour tortillas

Directions: 

1. Preheat oven to 425

2. Mix soup, cheese, chili powder, and chicken

3. Spread 1/4 cup soup mixture on half of each tortillas to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.

4. Bake 10 minutes or until hot.

 If you want to add a little kick, add red pepper or chopped  jalapenos. I also recommend adding some onion and garlic.

http://allrecipes.com/Recipe/Chicken-Quesadillas-4/Detail.aspx?evt19=1

Sweet Chicken Bacon Wraps

9 Aug

Ingredients

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Barbecue Chicken Sandwiches in the Crock Pot

16 Aug

Ingredients:

Servings: 4-6

1 -2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion,
 sliced 4 -6 hamburger buns

Directions: 

1. Remove all visible fat from the chicken and toss it in the crock pot.
2. Place the onion slices on top of the chicken.
3. Pour the barbecue sauce over top.
4. You may not need the entire jar, just enough to cover the chicken.
5. Cook it on LOW for 8 hours or until the chicken is nice and tender.
6. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
7. Or, if you’re like my dad, you might prefer leaving the breasts whole and eating it that way.
8. Voila!
9. An easy weeknight meal that doesn’t heat up your kitchen in the summertime!
10. I love this with potato chips and a carrot and raisin salad.

Found this recipe on www.food.com

Crockpot Chicken Tacos

13 Aug

Crockpot Chicken Tacos
Serves: ~12 people

1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman’s Own is my favorite)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc.

Spicy Chicken Soup

3 Nov

Baked tortilla chips and a garden salad are excellent accompaniments for this soup.

Yield: 4 servings (serving size: 2 cups)

Ingredients

  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • 1  teaspoon  olive oil
  • 1  cup  chopped green bell pepper
  • 1/2  cup  chopped green onions
  • 1  tablespoon  bottled minced garlic
  • 1  teaspoon  ground cumin
  • 2  cups  chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
  • 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1  (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
  • 1  (11-ounce) can whole-kernel corn with sweet peppers, drained

Preparation

Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

Pecan Chicken Tenders

29 Sep

Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.
Yield: Makes 6 to 8 servings

Ingredients


  • 1  cup  pecan halves
  • 1 1/2  cups  all-purpose baking mix
  • 1  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 1  (18.4-oz.) package boneless, skinless chicken breast tenderloins
  • 2  large eggs
  • 1/2  cup  buttermilk
  • Vegetable cooking spray
  • Garnish: green onion curls

Preparation


Place pecans in a single layer in a shallow pan.
Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.
Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.



Rosemary Chicken Salad Sandwiches

23 Sep


Ingredients


  • 3  cups  chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • 1/3  cup  chopped green onions
  • 1/4  cup  chopped smoked almonds
  • 1/4  cup  plain fat-free yogurt
  • 1/4  cup  light mayonnaise
  • 1  teaspoon  chopped fresh rosemary
  • 1  teaspoon  Dijon mustard
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 10  slices whole-grain bread

Preparation


Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.





Chicken and Biscuits Casserole

15 Sep

INGREDIENTS


    • 2 cups cubed cooked chicken
    • 10 oz. cooked broccoli
    • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    • 1/4 cup chopped onion
    • 1/4 cup sour cream
    • 1/2 cup shredded Cheddar cheese
    • 1 1/2 tsp. Worcestershire sauce
    • 1 dash curry powder
    • 8 oz. refrigerated biscuits
    • 1/4 sour cream (for topping)
    • 1 egg (for topping)
    • 1 tsp. celery seed (for topping)
    • 1/2 tsp. salt (for topping)


DIRECTIONS

PREHEAT oven to 375 degrees.
COMBINE first 9 ingredients and pour into a lightly greased 1 1/2 quart casserole dish.
BAKE for 20-25 minutes, or until hot and bubbly.
SPRINKLE top of hot mixture with cheese.
CUT biscuits into halves and arrange over the top.
MIX sour cream, egg, celery seed, and salt to make topping; sprinkle over top of biscuits.
RETURN to oven, and continue baking 25-30 minutes, until biscuits are cooked and browned.
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