Great, Great Grandma Wallace’s Chicken Casserole

1-2 Boxes stuffing—herb and butter or chicken flavor
1 pound cooked chicken, cubed

Press stuffing in the bottom of a greased 9x13 pan. Put cooked chicken on top of stuffing.

Chicken Custard
**Prepare in large heavy pan
1 cup butter, melted
Mix 1 cup milk and 1 cup flour into a smooth paste in a small bowl add to butter.
To melted butter add 4 cups chicken broth and 2 tsp salt. Cook until thick. Crack 4 eggs in separate bowl and beat well. Pour ½ cup of hot mixture into eggs to temper the eggs. Pour the eggs into pan. If lumpy, put in blender. Cook 3-4 minutes until thick and bubbly. Pour custard over chicken. Top with bread crumbs. Bake at 350° for 20-25 minutes.

Creamy Chicken Soup

1 50 oz. can chicken broth
3 cups water
2 large Knorr chicken bouillon cubes
6 chicken tenders cubed, or 2 large breasts
1 white onion, chopped
3 large potatoes, cubed
5-6 large carrots, sliced
parsley

Bring broth, water and bullion to a boil. Add chicken and onion, cook 5 min. Add potatoes and carrots, turn heat down to low boil. When vegetables are tender, add parsley. Just before serving add roux:

3/4 cups butter
3/4 cups flour
1 cup milk

Melt butter, add flour. Add milk and stir constantly until thick. Pour in soup.

Chicken Tortilla Soup

28-oz. can diced tomatoes
14-oz. can corn
14 1/2 oz. can black beans
4-oz. can diced green chiles
2 14 1/2 oz. cans chicken broth
1 3/4 cups water
2 chicken bouillon cubes
1 to 2 Tbsp. dried, minced onions
1 clove garlic, minced
1 tsp. cumin
salt and pepper to taste
2 boneless, skinless chicken breasts, cubed and cooked (I use
canned chicken.)
6 to 8 tortillas, cut into 1/4-inch strips
Garnish shredded Cheddar cheese

Add all the ingredients except chicken, tortillas and garnish to a
heavy stockpot. Bring to boil; reduce heat and simmer 20 minutes.
Add chicken; heat 10 minutes. Broil tortilla strips until toasted,
stirring often.
ladle soup into bowls; sprinkle with tortilla strips and shredded
cheese. Makes 8 servings.

Chicken Salad

3 cups cooked, diced chicken
1 cup diced celery
1 cup grated carrot
1 small white onion, grated (about 1/4 cup)
halved red grapes
1 cup miracle whip (not mayo)
1 tsp salt
3/4 cup whipping cream, measure then whip
1 can shoestring potatoes

Mix chicken, celery, carrot, onion and grapes.
Add miracle whip and salt. Fold in whipped cream.
Just before serving, add shoestring potatoes (not necessary to use entire bag)
Serve on croissants.

Chicken Pot Pie

1/4 c. butter
1/3 c. flour
Pepper
1 can chicken broth
3/4 c. milk
2 cups cubed cooked chicken (I use canned chicken)
1/3 c. chopped onion
2-3 potatoes cooked and cubed
1 c. frozen peas
1 pkg. baby carrots
1 tube of Pillsbury Grands

Melt butter in skillet; stir in flour & pepper, Cook 1 min., stirring
constantly until smooth and bubbly. Gradually stir in broth and
milk; cook until mixture boils and thickens, stirring constantly.
Add chicken, onion, etc. (I usually cook the carrots for a few
minutes in the microwave so that they are completely cooked.)

Pour ingredients into a baking dish and Top with Pillsbury Grands.
Bake at 350 degrees for 17 - 20 min.

Chicken Enchiladas II

6 boneless chicken breasts
1 T. Butter
1 c. chopped onion
1 green bell pepper
1 red bell pepper
8 oz. cheddar cheese
1 can diced green chilies
1 c. green chili salsa (Herdez Verde Salsa)
1/2 c. chopped cilantro
4 tsp. ground cumin
12-15 7 in. flour tortillas


Cook chicken, Saute onions, bell pepper,red pepper, green chilies,
green chili salsa, cilantro and cumin. Combine all together and put
into tortillas with cheddar cheese. Put into a pan and top with:

1c. whipping cream and 1/2 c. chicken broth

Then top with 10 oz. Jack cheese.

Bake at 375 for 30 min.

Chicken Cordon Blue

6 chicken breast
6 slices of ham
6 slices of Swiss
3 Tbs flour
1 tsp paprika
6 Tbs butter
½ cup white cooking wine (or chicken broth)
1 tsp chicken bouillon
1 Tbs cornstarch
1 cup heavy whipping cream

Pound chicken breast if they are too thick. Place a cheese and ham slice on each breast within ½ inch of the edge. Fold the edges of the chicken over the filling, and secure with a toothpick. Mix flour and paprika in a small bowl and coat the chicken pieces.

Heat butter in a large skillet over med-high heat and cook the chicken until brown. Add the wine (or broth) and bouillon. Reduce heat to low, cover, and simmer for 30 minutes.
Remove chicken to a warmed plate, cover to keep warm. Blend the cornstarch with the cream in small bowl, whisk slowly into the skillet. Cook until thickened and pour over chicken.

Chicken Cordon Bleu II

4 whole chicken breasts, halved
8 thin slices cooked ham
4 slices Swiss cheese, cut into strips about 1 1/2 inches long and
1/2 inch thick
Salt
Pepper
Thyme or rosemary
1/4 c melted butter or margarine
1/2 c cornflake crumbs

Skin and bone chicken breast halves. (I just buy boneless skinless
breast halves.) Place each half between sheets of plastic wrap,
skinned side down and pound with meat mallet to about 1/8 inch
thickness. (I use wax paper and my ice cream scoop as a hammer)

On each ham slice place a strip of cheese; sprinkle lightly with
seasonings. (I don't even add the seasoning.) Roll ham and cheese
jelly-roll style, then roll each chicken breast with ham and cheese
inside. Tuck in ends and seal well. (Tie rolls if necessary or
fasten edges with toothpicks.) Dip each roll in melted butter, then
roll in cornflake crumbs, turning to thoroughly coat each roll.
Place rolls in 9x13 in baking dish. Bake uncovered at 400 degrees
for about 40 min., or until chicken is golden brown. Serve with
Cordon Bleu Sauce, if desired. Makes 6-8 servings.

Cordon Blue Sauce

1 can cream of chicken soup
1/2 c. sour cream
Juice of 1 lemon (about 1/3 cup)

Blend ingredients and heat. Serve over chicken rolls, if desired.
Makes about 2 cups, or eight 1/4 c. servings.

Chicken Chili Verde Soup

8 oz cream cheese
29 oz can green chili Verde sauce
2 can corn, with juice
2 cans black beans, drained and rinsed
29 oz can chicken broth or 6 bouillon cubes with water
1 lime juiced
1 garlic clove minced
Pulled (shredded) chicken

Heat and Stir. Serve with chips and shredded cheese.

Chicken Balls

2 cups diced chicken
2 Tbsp. butter
1/4 tsp. salt
1 3 oz. cream cheese
8 oz. crescent rolls
1/4 tsp. pepper
1 Tbsp. onion

Cook and dice chicken. (I usually use canned chicken instead of
cooking it.) Saute onion in butter and add other ingredients. Put
in crescent rolls and roll into balls. Bake 20 minutes at 350 on
ungreased pan. Top individually with 50/50 velveeta and milk.

Chicken and Wild Mushroom Balsamic Cream Sauce

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces ***Can substitute steak sliced into strips.***
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Directions
Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Racheal Ray

Chicken Alfredo

1-2 Chicken breasts
Favorite pasta
Frozen Peas
1 Jar Ragu Classic Alfredo Sauce
Salt
Pepper
Parmesan Cheese

Season chicken with salt and pepper and brown in a small skillet. Cook pasta according to package directions. Steam peas to desired tenderness. Cut chicken into bite sized pieces. Drain pasta. Toss together pasta, chicken, peas and Alfredo sauce. Sprinkle with parmesan cheese.

Lindsay Ravsten

Cafe Rio Chicken

½ small bottle Kraft Zesty Italian Dressing
1 cup salsa
1 T chili powder
1 T cumin
Juice of 2-3 limes (4-5 teaspoons if you’re using the bottled stuff)
3 cloves garlic—minced (If you don’t feel like chopping garlic you can use the kind in the bottle. In marinades I don’t think it makes too much of a difference.)
5 lbs chicken breast (Trimmed)

Marinate the chicken in a ziplock bag or two, depending on how much chicken you use. I like to marinate it for at least 8 hours to let the chicken get good and soaked. Cook all together in a crock pot for 4 hours shred meat and cook 1 additional hour. Or grill on each side for 5-7 minutes, and then shred or cut into strips. (I would suggest grilling if you can, even in the snow! It just tastes so much better!)

Buffalo Chicken Pizza

1 recipe pizza crust
¼ tsp salt
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
½ cup celery, chopped
2-3 TB brown sugar
1 cup shredded mozzarella cheese
¼ tsp Tabasco sauce (opt)
1 tsp fresh parsley
1 ½ cups cooked chicken
½ cup ketchup
¼ cup ranch dressing
1 TB vinegar

Preheat oven to 400. Roll pizza crust out on pizza pan. Chop tomatoes and celery and mix with grated cheese and parsley in a bowl. In a small bowl combine: ketchup, vinegar, Tabasco, salt, garlic and brown sugar. Add cooked chicken. Spread chicken mixture over pizza dough. Spread cheese mixture over chicken. Bake 20-22 minutes. Drizzle with ranch dressing.

Pizza Crust

1 ½ cup warm water
1 ½ tsp. salt
1 TB sugar
1 TB oil
1 TB yeast
4 cups flour

Preheat oven to 400. Sprinkle yeast over warm water and sugar and wait until dissolved. Add oil and salt. Add flour and stir until smooth, may need to knead. Cover and let rise for 10 minutes. Divide dough in half. Roll each half out into a circular shape on a pizza pan/ stone. Put on desired toppings and let raise about 10 minutes more. Bake for 18-20 minutes or until cheese is melted and crust is golden brown.

**Second crust can be made into breadsticks if desired

Barbeque Sauce

Brown 4-6 chicken breasts in seasoning of your choice.

In separate pan sauté:
1/2 c. celery 7 1/2 c. onion (chopped fine) in 2 T. butter
2 T. vinegar
2 T. brown sugar
2 T. Worcestershire sauce
1/4 c. lemon juice
1 c. ketchup
1 c. water
1 tsp. mustard
1 tsp. salt

Sauté celery and onions and then add remaining ingredients. Simmer; pour over browned chicken. I usually double the sauce so that we have extra for rice. Cook on low for about 2 hours.

Baked Chimichangas

1 lb. chicken. You can use canned or fresh just adjust the cooking time. For fresh cut into thin strips.
½ onion diced
1 or 2 cloves garlic minced
Saute together until chicken is mostly cooked. Add
½ tsp. cumin
1 tsp. chili powder
1 can Ro-Tel. I use the "Milder" for the kids
Cook to a boil. Simmer 10 more minutes to mix flavors. Remove from heat.
Add:
2 or 3 cups shredded cheese.

Warm tortillas in microwave, add contents. Roll into a chimi. Heat oven to 350. Spray cookie sheet with Pam, place chimis on the pan and then spray with a little Pam. This will brown them better. Bake 20 minutes until lightly brown.

Bacon-Wrapped Chicken

2 Tbsp. chive and onion flavored cream cheese, softened and divided
2 boneless, skinless chicken breasts, flattened to 1/2-inch thickness
2 Tbsp. chilled butter, divided
salt and pepper to taste
dried tarragon to taste
2 slices bacon

(I usually double or triple this recipe, because this is only 2
servings.)Spread one Tbsp. cream cheese over each chicken breast;
top with one Tbsp. butter, salt, pepper and tarragon. Roll up and
wrap with one slice bacon; secure with a toothpick. Place seam-
side down on a baking sheet; bake 400 degrees for 35 to 40 minutes
or until juices run clear when a pierced with a fork. Makes 2
servings.

Authentic Chicken Enchiladas

3 cups Enchilada Sauce
1 can (4 ounces) diced green chiles
2 cups shredded cooked chicken
1/4 cup chopped fresh cilantro
1/2 cup thinly sliced green onions
Salt and pepper to taste
3/4 cup shredded Cheddar Cheese
1/4 cup sour cream
3/4 cup shredded Mont. Jack cheese
Oil
12 6-inch corn tortillas
No-Stick Cooking Spray

Heat oven to 350ºF. Prepare Enchilada Sauce. Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles, cilantro, salt and pepper in bowl. Stir in 1/2 cup Enchilada Sauce. Set aside. Heat 1/2 inch oil in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels. Spray a 9 x 13-inch baking dish with No-Stick Cooking Spray.


Spread a small amount of Enchilada Sauce over the bottom of dish.
Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up.
Place enchiladas, seam side down, side-by-side in prepared dish.
Pour remaining sauce over. Top with remaining cheeses.
Bake until bubbling, 15-20 minutes.
Garnish with sour cream, sliced green onions and chopped cilantro.



Enchilada Sauce

2 tablespoons oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (14 ounces) chicken broth
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder


Heat oil in large saucepan; stir in flour and chili powder. Cook for 1 minute.
Add remaining ingredients, bring to boil and simmer for 10 minutes. Makes three cups of sauce.

Apricot Chicken

2 T cornstarch
2 c. apricot nectar
1 envelope dry onion soup mix
2 frying chickens, cut up, or 8 chicken breasts

In saucepan, mix cornstarch in small amount of apricot nectar. Add
remaining nectar and onion soup mix. Heat and stir until sauce
thickens. Pour over chicken pieces that have been washed and dried
and arranged in 9x13 inch baking dish. Bake covered at 350 degrees
for 30 min. Uncover and bake about 30 min. or until chicken is
tender. Baste several times with sauce. Makes 8 servings.

Chicken Enchiladas

6 Flour Tortillas
1 Can Cream of Chicken Soup
8 oz Sour Cream
¼ Cup chopped onion or small can of green chilies
2 Cups chopped cooked chicken
2 Cups shredded cheese

Mix together soup, sour cream and onion or chilies. In a separate bowl, put half of mixture and add chicken. Mix well. Put 1/6 of chicken mixture down center of tortilla. Roll sides up and put fold on bottom of baking dish. Top with rest of soup mixture and then sprinkle with cheese. Bake at 350° for 20 minutes.

Lindsay Ravsten