GROWING UP, my mother was an amazing cook and entertainer. I spent lots of hours working with her in the kitchen preparing food. She loved to have formal meals and was a master at keeping the family around the table talking. On sundays, in honor of my mother, I love to get out the best china and cook a roast for dinner. As I dedicate this to my mom, every year on her birthday, January 10, we bake her favorite chocolate cake and celebrate her life. It is always the best PIECE OF CAKE.
One of our favorites from a recipe in the Heritage cookbook, I double it for my family and serve with rice or if I am taking a meal to someone or freezing it, I add 2-4 cups cooked rice on the bottom of pan.
4 Chicken Breast, cooked and cut up in strips*
Fresh broccoli spears, cooked till tender or use 1 10oz pkg frozen, cooked an drained.
1 cup milk
1 8oz pkg cream cheese , can use low fat
1/2 teas salt
1/4 teas garlic powder
1/2 c Parmesan cheese
In a sauce pan, mix milk, soft cream cheese, slat and garlic and 1/2 parmesan cheese. Stir and cook till thick.
In bottom of 9x9 greased with butter pan, 9x 13 if doubled, Put (rice then ) broccoli then chicken breast and pour sauce over. Sprinkle with rest of parmesan cheese. Bake at 350 for 20-25 minutes. 4 servings
*I use the breast meat off a Costco chicken cut up or 3- 4 boneless skinless breast, thawed
and grilled or bake in the oven at 400 till brown, usually 15 minutes. Recipes calls for 3-4 chicken breast with skins and bones, simmer for 45 minutes in 2 cups water and 1 teas celery salt, discard liquid, cool and skin and bone chicken.
Chicken Dijon- very simiar, but tastier, my kids don't like it but I do!
4 large chicken breast or whole chicken, cooked and diced
2 packages of frozen broccoli, 10 oz , cooked, I use fresh...
Make sauce :
2 can cream of chicken soup
1 cup mayo
1 lemon, juiced
1t curry
Layer chicken and broccoli and pour sauce over and top with
1/2c cheese, grated
Bake a 350 for 25-30 minutes
Serve with rice
6 cups cubed cooked chicken breasts 1 cup sliced water chestnuts(towel dry) 2 cups chopped celery 1 can crushed pineapple(towel dry) 2 cups red seedless grapes 2 cups slivered almonds 1/2 cup chopped green onion 1/4 c chutney 3 cups mayo 2 T lemon juice 1 T soy sauce 1/4 t curry powder (don't leave out! )
Mix together in a big bowl and serve on bed of lettuce with show mein nooldes on top or in croissants as sandwiches.
This recipe is very fast and easy and my kids love it!...Rachelle Wilkinson Marcus favorite his senior year when He came home for lunch
4 oz cream cheese, softened
1 T butter
1/2 tsp dried minced onion (optional)
1 can chicken
pepper to taste
1 can cresent rolls
seasoned dry bread crumbs
Combine cream cheese, butter, onion, chicken and pepper. Unroll cresent roll dough. Place 1/8th of the chicken cream cheese mixture in the center of each triangle. Fold up ends of triangle and seal. Roll bundle in bread crumbs and place on baking sheet. Bake at 375 degrees for about 15 minutes. (Check after 13 minutes, may require up to 17 minutes)
When I make this, I usually "healthify" the recipe by using fat free cream cheese, omitting the butter, and using reduced-fat cresent rolls.
These also taste yummy topped with a gravy (mix 1 can cream of chicken soup with 1/2 can of water and heat in microwave)
From Cedar Park ward recipes ( Rachel Leavitt) About 8-10 chicken tenders 2 fresh limes 1 c. flour 1/2 tsp. salt 1/4 tsp. pepper 1 cube butter, melted 4 Tblspn. brown sugar 2 c. chicken broth
Grate lime peels and mix with brown sugar--set aside. Squeeze lime juice from limes into large bowl and marinate chicken while preparing rest of ingredients. Mix flour, salt and pepper together in pie plate. Coat each marinated chicken tender with flour mixture and shake off excess. Dip each floured chicken tender in melted butter. Place chicken in 9 X 13 pan. Sprinkle each chicken piece with lime zest/brown sugar mixture. Bake COVERED at 350 degrees for 30 minutes. Then pour chicken broth over the top and bake UNCOVERED for 20 minutes more. Serve over couscous.
This is Halli's favorite meal. It's healthy, quick, easy, and delish! I stole it off her wesite- can't wait to try it!
Garlicky Chicken Breasts
1 envelope Good Seasons Italian salad dressing mix (the powder)
1/2 cup grated parmesan cheese (the fancier the better)
4 boneless, skinless chicken breasts
Mix salad dressing mix and cheese in a pie pan. Roll the chicken in the mix until well coated on both sides. Place in baking pan and cook at 400 degrees for 25-30 minutes.
This was one of the first recipes I made for Bruce... from Suzi Marsh
1 pint sour cream 2 cans cream of chicken soup 1 40z can diced green chilis 1 bunch green onions. chopped cooked chicken pieces, I use 2-3 cooked chicken breast or 1 can of chicken Combine & Add: 1 cup grated yellow cheese
Fill 12 corn tortillas which have been fried lightly in oil. Put some sauce on bottom of pan and place rolled tortillas in pan and coer with sauce Bake 350 for 20 minutes till hot & bubbly
Chicken Enchiladas--Cheri Taylor
--We got really tired of chicken enchiladas till I tried this recipe, this is now are favorite--easy, light and so good
1-2 Tblspn. butter 1/2 c. chopped onion 1 clove minced garlic 1/2 tsp. ground coriander, if you have it 1/8 tsp. pepper 2 c. cooked chicken, chopped/shredded 8 oz. cream cheese 1 can chopped green chiles (slightly drained) 12-14 corn tortillas, warm in microwave or lightly grill 1-2 cans (10 oz) green chile enchilada sauce shredded cheese (cheddar or monterey jack)
Saute onion and garlic in butter until tender. Add coriander and pepper. Add cream cheese and green chilis. Cook over medium heat and stir until blended and cream cheese is melted. Add chicken and stir thoroughly. Spoon chicken filling onto tortillas; roll up and place seam side down in a 9 X 13 pan, spray with pam. Pour enchilada sauce over the top & sprinkle with cheese. Bake at 400 degrees for 15-20 minutes or until hot and cheese is melted.
NOTES: Cook chicken by: bring water to boil and put raw chicken breasts in water. Boil for 6 minutes. Turn off stove heat, cover pot and set timer for 12 minutes. Then drain and let chicken cool before handling. I buy the roasted chicken and just shred the meat. This recipe freezes well--just cover with plastic wrap first, then foil.
I always have left over homemade salsa(Larry's of course) that I like to use in this
4 chicken breast
24 oz salsa
8oz cream cheese
Cook on high for 3 hours
serve in
1 pkg tortillas
Italian Crock Pot Chicken-
4-6 boneless, skinless chicken breasts (can be frozen!)
1 can cream of chicken soup
1 8oz. pkg. cream cheese, softened
1 packet Good Seasons Italian dressing mix (found on salad dressing aisle)
Combine soup, cream cheese, & powdered dressing mix until smooth.
Pour over chicken.
Cook in crockpot on HIGH for 2-3 hours, or LOW for 5-6 hours.
Serve over rice or see below for fettuccini....
CHICKEN ALFREDO
good for Sundays while you’re at church! It makes LOTS, so you may want to half the recipe or have company over! I use FF soup and cheese and love to cook vegetables and add to before serving too.
4-6 boneless, skinless chicken breasts
1 pkg. Good Seasons Italian Dressing Mix
2 sticks Philly Cream cheese
2 cubes margarine
2 cans cream of chicken soup
½ cup water
Fettuccine noodles
In a crockpot place 4 frozen chicken breasts, butter, and sprinkle Italian dressing mix over chicken. Cook for 3 ½ hours on low. When it’s cooked, take out and cut into bite-sized pieces. In butter mixture in crock pot, place cream cheese (cut up) and soup. Then add ½-1 cup water. Stir well.
Add chicken back into crock pot. Cook on high for 1 hour, stirring occasionally. Serve over noodles.
**with thawed chicken, cut time in half for cooking chicken
