Franks Red Hot Buffalo Chicken Dip

1 pkg (8oz) Cream Cheese
2 cans (9.75 oz) Canned Chicken breat meat- like for chicken salad
1/2 C Franks Red Hot Buffalo Sauce
1/2 C Ranch Dressing
1/2 C Monty Jack/ Colby Blend Shredded Cheese

1. Stir Cream Cheese in a baking dish until softened and smooth. Then add all remaining ingredients and mix well.
2. Bake at 350 for 20 min or until hot a bubbling. Stir and serve with crackers or Tostitos. I like the Scoops it picks up the dip good.

I bet you could heat it in a little crock pot too, I haven't tried it yet though.

From: Michelle Bash

Easy Chicken Cacciatore Bake

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups quartered zucchini slices
4 boneless skinless chicken breast halves (1-1/4 lb.)
1/3 cup shake & bake chicken coating mix
2 Tbsp. grated parmesan cheese
1-1/2 cups penne pasta, cooked, drained

PREHEAT oven to 375°F. Toss tomatoes with zucchini in 13x9-inch baking dish.
MEASURE 1/3 cup coating mix; place in plastic bag. Coat chicken as directed on package. Place chicken over tomato mixture; sprinkle with Parmesan cheese.
BAKE 30 to 35 minutes or until chicken is cooked through. Serve over pasta.

Source: KraftFoods.com

Chicken Tetrazzini

3 cups diced chicken
1 1/2 lb. Velveeta cheese
1 sm. can mushrooms
1 sm. onion, diced
1 (12 oz.) pkg. spaghetti
4 c. chicken broth
1/2 c. flour
4 T. butter
1/3 c. dry sherry
2 chicken bouillon cubes

Saute onion and mushrooms in margarine. Add flour, broth and bouillon cubes and cook to make a white sauce. Add cheese and cook (stirring) until cheese melts. Add sherry. Cook spaghetti and drain. Add spaghetti and chicken to white sauce. Put in greased casserole dish. Bake 1 hour at 325 degrees.

Note: This freezes well, but allow extra time to cook. It should be bubbly and hot all the way through.

Easy Italian Chicken

4 boneless, skinless chicken breasts
2 cans Italian-style stewed tomatoes
1 env. Lipton onion soup mix
1 (15 oz.) can tomato sauce
1 c. Mozzarella cheese
Cooked angel hair pasta

Place chicken breasts in baking dish. Mix tomatoes, onion soup mix, and tomato sauce, and pour over chicken. Bake at 350 degrees for 45-50 minutes. Cover with Mozzarella cheese and bake 15 minutes more, or until cheese is melted. Serve with cooked angel hair pasta.

Variation: Mix tomatoes, soup mix and tomato sauce in crock-pot. Top with chicken and cook on low about 8 hours. Serve over cooked pasta.

Party Chicken

4 chicken breasts, skinless and boneless
1 can cream of mushroom soup
4 slices bacon
1 can sour cream
1 (4 oz.) pkg. dried beef

Wrap each chicken breast in a strip of bacon. Cover bottom of flat greased baking dish with dried beef. Mix undiluted soup and sour cream together. Pour over chicken. Cover and refrigerate, about 3 1/4 hours, then bake uncovered for 3 hours at 275 degrees.

Five Spice Glazed Chicken

Makes 4 Servings total time 30 min

for the Glaze:
1/4 cup plum jam
2 Tbsp light brown sugar
2 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 tsp chili garlic sauce
1 tsp five-spice powder
salt to taste

For the Chicken:
4 boneless, skinless chicken breast halves
2 Tbsp sesame oil
1 tsp kosher salt
Juice of 1/2 a lime
Shredded savoy cabbage

Plum Salsa to top off chicken:
2 meduim plums, diced
1/4 cup diced red onion
2 Tbsp minced fresh basil
1 Tbsp fresh time juice

Combine all ingredients and chill for one hour before serving.

Preheat grill to medium-high heat.

Combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder and salt to taste in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glace 2-3 minutes; set aside.

Combine chicken breasts, sesame oil, 1 tsp salt and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.

Remove from plastic bag and grill chicken, covered, over direct heat for 2 minutes. Rotate chicken a quarter turn and grill for 2 more minutes. Flip chicken over and grill 2 minutes, rotate and grill two more minutes. Cook until chicken is no longer pink. Reduce heat to medium-low. Dip chicken breasts in glaze and return to grill for 2 minutes. remove chicken from grill and place on shredded cabbage. Reheat any remaining glaze and serve with chicken. dollop each with Plum Salsa if desired.

Pesto-Turkey Layered Loaf

Simple & Delicious
July/August 2009 issuePage:60

SERVINGS: 6 T
IME: Prep: 20 min. Cook: 25 min. + standing

Ingredients: 1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced

Directions: Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside. In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. Place on a baking sheet. Bake at 350° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 6 servings.

Crispy Oven Chicken

1 stick margarine
6 chicken breasts, boneless and skinless
6 cups corn flakes cereal, crushed
dash pepper
1 T. garlic, or to taste (or lemon pepper)

Crush the cornflakes. Pour corn flakes into a shallow bowl for coating chicken. Season cornflakes with pepper and garlic. Preheat oven to 375 degrees. Place stick of margarine in 9 X 13 pan to melt and put in oven for 5 minutes while preheating. Clean and cut chicken breasts in 1/2. Coat chicken in the melted butter and then in corn flakes to fully cover them. Place into 9 X 13 pan. Sprinkle remaining corn flakes into pan for extra crispy chicken. Bake in oven for 45 minutes or until chicken is done.

Chicken Enchiladas

1 pkg tortillas
4 chicken breasts (cooked and cubed)
1 can (sm) green chili peppers
1 onion (sm) chopped
2 Cups shredded cheddar cheese
1 can Cream of Chicken Soup
1 (8oz) cream cheese

Combine Chicken, chilies, onions & cheese in bowl (reserve some onions & cheese to put on top). Fill tortillas with above mixture and roll. Place seam side down in greased 9x13 casserole dish. In sauce pan, warm cream of chicken soup and cream cheese. Pour over tortillas and then sprinkle remaining onion & cheese on top. Bake at 350 degrees till bubbly - about 20-30 minutes.

Finger Lickin' BBQ Chicken

2 1/2 to 3 lbs. chicken drumsticks
1 cup barbecue sauce
1/3 cup apricot or peach preserves
2 teaspoons yellow mustard

1. Place chicken in a 3 1/2 or 4 quart slow cooker. In a small bowl, stir together barbecue sauce, preserves, and mustard. Pour over chicken.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat for 3 1/2 to 4 hours. Transfer chicken to a serving dish; cover and keep warm. If desired, transfer liquid in cooker to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until desired consistency. Serve sauce with chicken. Makes 4 to 6 servings.

Almond Chicken Salad

INGREDIENTS (Nutrition)
4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
1/2 pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
1/2 cup fresh cilantro leaves
1/2 cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 1/2 tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard


DIRECTIONS
In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Source: http://allrecipes.com/Recipe/Almond-Chicken-Salad/Detail.aspx

Easy Chicken and Dressing Fit for Company

6 boneless chicken breast halves
6 slices Swiss cheese
2 cans cream of chicken soup
3/4 pkg. Pepperidge Farm seasoned dressing (not cubed)
1 1/2 sticks butter

Spray bottom and sides of Dutch oven or large covered baking dish with cooking spray. Put chicken breasts on bottom, then cheese slices. Pour chicken soup over meat and cheese. Sprinkle with dressing. Melt butter, then pour over dressing. Cover and bake 300 degrees for 2 1/2 hours (uncover the last 1/2 hour). Should be bubbly. Serve immediately.

Angel Chicken

4 oz. cream cheese, softened
1 can condensed cream of mushroom soup
1/4 cup Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Source: kraftfoods.com

Grandma Ella's Chicken Casserole

2 heaping cups of cooked chicken
1 tsp. grated onion, salt and pepper
3/4 cup Hellman's mayonnaise
1 cup cooked rice (use 1/2 cup raw rice to make 1 cup cooked)
1 can cream of chicken soup
1 can button mushrooms
1 cup cooked celery

Mix above ingredients. Top with 1 cup cornflakes crushed, 1/2 package slivered almonds, and melt 1/8 lb. butter and pour over the top. Bake 30 minutes at 350 degrees.

Easy Swiss Chicken Casserole

4 boneless, skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk

Place chicken in greased casserole dish and top with cheese. Mix soup and milk, stir well. Spoon over chicken and cover. Bake for 1 hour at 350. Enjoy!

Sara's Chicken Tortilla Soup

3 c. cooked shredded chicken
2 Family size cans of cream of chicken soup
1 jar of salsa
1 big can of chicken broth
1 large onion

Heat on stove for 1 hour or can put in crock pot for a couple of hours.

I added 1 can of black beans and 1 can of corn and 1 can of Rotel and cooked the chicken with cajun seasoning. This made quite a bit, it could be cut in half.

Serve with tortilla chips, sour cream, avocado, cilantro, etc.

Crockpot Southwest Chicken

1 pkg. boneless, skinless chicken breast
2 cans Rotel tomatoes (pick your heat level)
1 (8 oz.) pkg. cream cheese
1 can whole kernel corn, drained
3 T. fajita seasoning

Place all of the ingredients into a crock pot and cook on high for 4-5 hours, or on low all day. When chicken is ready to eat, shred the chicken and mix all together. Serve over white rice, or white rice wrapped in a flour tortilla.

Easiest Chicken Ever

1 pkg. chicken breasts
Zesty Italian Dressing
Parmesan Cheese

Marinate chicken in Italian dressing. Bake chicken at 375 degrees for 40 min. Sprinkle with parmesan

Mexican Chicken

2 boneless, skinless chicken breasts, cooked & cubed or shredded
1 can cream of chicken soup
1 can Ro-Tel
2 cups shredded mild Cheddar cheese
2-3 cups crumbled Doritos

In a 9x13 baking dish, mix all ingredients, except doritos. Bake at 350 for 30-40 minutes, stirring occasionally. Place crumbled Doritos on top and bake an additional 1-3 minutes.

May be served over Spanish rice or by itself.

Source: Lutheran Church of Hope Cookbook

Slow Cooker Chicken & Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cans cream of chicken soup
1 onion, finely diced
2 10 oz pkg refrigerated biscuit dough, torn into pieces

1 can low sodium chicken broth

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth (or water) to cover.

Cover, and cook for 5 to 6 hours on High. About 60-90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Source: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx