| Chicken Taco Salad with Crispy Tortilla |
| |
3 tbsp. oil
1 pkge flour tortillas in strip
2 boneless skinless chicken breast , cut into strips
1 pkg. Taco Seasoning Mix
¼ thick 'n chunky salsa of your choice
¼ cup water
2 cups mixed salad greens
1 medium tomato, chopped
1 small onion, chopped
1 can Black Beans, drained
½ cup ranch salad dressing
2 oz. shredded Cheddar cheese |
| Add oil to skillet. Add chicken; cook and stir until browned. Add taco seasoning mix and water. Reduce heat to
medium; cook 3 to 4 minutes or until chicken is no longer pink and water is gone, stirring occasionally. In large
bowl, combine salad greens, tomato, onion, beans and dressing; toss gently. Spoon salad mixture onto individual
plates. Arrange chicken over salad. Sprinkle with cheese and tortilla strips. Serve with salsa. Ready in 30 minutes |
Spicy Chicken and Ham Stew  |
| |
1 tbsp. oil
1 cup carrots, peeled, halved lengthwise, and thinly sliced
3 garlic cloves, peeled and mashed
1 red pepper, diced
1 red onion, chopped
28 ounces can stewed tomatoes, chopped with their juice
1 cup water
1¼ cup chopped chicken breast
1¼ cup diced ham
1 can black beans, drained
½ cup frozen corn kernels
1 tbsp. ground oregano
2 tbsp. hot sauce or tabasco sauce
3 cups cooked rice |
| Heat oil in a large saucepan over medium heat. Add carrots. Cook, stirring occasionally, 3 minutes or until softened.
Stir in the garlic, red pepper, onion, tomatoes with their juice, water and oregano. Bring to a boil. Reduce heat
and stir in the chicken, ham, black beans, corn, and hot sauce. Cook 10 minutes. Stir in the rice and cook 2 minutes
or until heated through. Serves: 4 |
| Fast Chicken Parmesan |
| |
4 Boneless and skinless chicken breast halves
1tbsp adobo (spanish seasoning )
1 Egg slightly beaten
½ cup Seasoned bread crumbs
2 tbsp. Butter or margarine
1-3/4 cups spaghetti sauce of your choice
½ cup shredded mozzarella cheese
1 tbsp. grated parmesan cheese
¼ cup chopped fresh parsley
½ tsp. ground oregano |
| Flatten chicken to even thickness. Dip chicken into egg then into crumbs mix with oregano and adobo to coat. In
skillet over medium heat, in hot butter or margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover;
simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; and simmer 5 minutes or until the cheese melts. Serves
4 |
| White Chicken Parmesan |
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1 lb.skinless boneless chicken Breasts or chicken tighs
1 envelope savory herb with garlic soup mix
¼ cup plain bread crumbs
1 tbsp. grated Parmesan cheese
2 tbsps. olive or vegetable oil
2 tbsps. water
1 cup shredded mozzarella cheese |
| Preheat oven to 350°F. Arrange chicken in rectangular baking pan. In medium bowl, combine soup mix, bread crumbs,
Parmesan cheese, oil and water until blended. Stir in mozzarella cheese. Evenly spoon cheese mixture over chicken.
Bake 30 minutes or until chicken is cooked through. |
| Cashew Honey Chicken |
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1 ½ cups chicken broth
2 tsps. cornstarch
1½ tbsp. lite soy sauce
¼ tsp. ground ginger
1 lb cubed chicken breast
1 9 oz. frozen green beans, thawed
½ cup cashews |
| In 12-inch skillet, Sautee chicken until not longer pink. Add chicken broth, cornstarch, soy sauce and ginger.
Boil over high heat, stirring constantly. Reduce heat to medium and continue boiling 3 minutes, until slightly
thickened. Add beans and cashews, continue cooking over medium heat, 3 minutes or until heated through. Serve,
if desired, over hot cooked rice and garnish with chopped scallions.(Optional). |
| Chicken & Rice Casserole |
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3 chicken breast boneless and skinless
2 cups rice
1 can mushroom soup
provolone cheese
½ cup seasonedbread crumbs
1 cup of milk
1 tsp. adobo (spanish seasoning )
½ tsp. paprika |
| Put rice in bottom of casserole dish, place chicken on top Mix mushroom soup with milk and pour over chicken, top
with bread crumbs, bake 30 to 40 minutes.The last five minutes of baking add 1 cup frozen or canned peas, drained
(optional) and the provolone cheese.Garnish with red bell pepper if desire. |
| Chicken Monterey |
| |
¼ c. flour
1 envelope taco seasoning mix
16 chicken thighs or 6 chicken breasts
¼ cup margarine
¼ cup tortilla chips, crushed
2 tbsp. onion, chopped, and lettuce
1 tbsp. cooking oil
2 tbsp. flour
¼ adobo (spanish seasoning)
13 oz can evaporated milk
¼ tsp. Tabasco
4 oz Monterey Jack cheese, shredded
1 tbsp. lemon juice |
| Combine 1/4 cup flour and taco seasoning mix in plastic bag. Melt margarine in rectangular baking pan. Place chicken
in bag turning once to coat surface. Roll in crushed tortilla chips and return to baking pan. Bake in 375 degree
oven for 45 minutes. Meanwhile, cook onion in oil until tender. Blend in 2 tablespoons flour and the adobo. Add
evaporated milk and Tabasco. Stir until mixture thickens and bubbles. Lower heat, add cheese and lemon juice.
Heat until cheese melts but Don't let it boil. To serve, line serving platter with leaf lettuce. Top with chicken
and spoon cheese sauce over chicken. Garnish with additional tortilla chips if desired. |
| Chicken Divan |
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2 tbsps.vegetable oil
1 package Skinless & Boneless Breasts, cut into bite-size pieces
Non-stick cooking spray
3 cups fresh broccoli
1 can cream of mushroom soup
1 can cream of celery soup
1 cup milk
3 tbsps. Parmesan cheese |
| In a skillet. Add chicken and cook until pieces are golden brown all over. Meanwhile, cover and steam broccoli
until crisp tender, about 4 minutes. Spray an 8 X 8 casserole dish with non-stick spray. Place cooked chicken in
casserole dish. Whisk soups and milk together in hot skillet until heated through. Stir in steamed broccoli. Pour
over chicken. Sprinkle cheese over top and serve. If desired, broil for about 5 minutes to slighty brown cheese. |
| Oriental Chicken Stir-Fry |
 |
1 Tbsp vegetable oil
1 Pound skinless, boneless chicken breasts, cut into strips
1 Can condensed golden mushroom soup
3 Tbsp. soy sauce
1 Tsp. garlic powder
16 Oz any frozen vegetable combination, thawed.
4 Cups hot cooked rice |
| In medium skillet over medium-high heat, heat oil. Add chicken and stir-fry until no longer pink and juices evaporate,
add soup, soy and garlic. Heat to a boil. Reduce heat to medium. Add thawed vegetables and cook until vegetables
are tender-crisp, stirring often. Cook Time: 15 min. |
| Chicken Quesadillas |
| |
4 skinless, boneless chicken breast halves, cubed (about 1 pound)
1 can condensed cheddar cheese soup
½ cup thick & chunky salsa or picante sauce (medium)
10 flour tortillas (8-inch)
1 cup mozzarella cheese |
| Preheat oven at 425°F. In skillet over medium-high heat, cook chicken until no longer pink, stirring often.
Add soup and salsa. Heat to a boil, stirring occasionally.Place tortillas on 2 baking sheets. Fill half of each
tortilla with about 1/3 cup soup mixture and top with cheese. Spread to within 1/2 inch of edge. Moisten edges
of tortilla with water. Fold over and press edges together. Bake 5 minutes or until hot. Serve with rice. Prep
and cooking Time: 30 Min. |
| Quick Skillet Chicken Parmigiana |
| |
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
28 ounces Tomato or Mushroom Parmesan Spaghetti Sauce
½ cup shredded mozzarella cheese (2 ounces)
4 cups hot cooked spaghetti |
| In skillet over medium-high heat, heat oil. Add chicken and cook until browned. Set chicken aside. Pour off fat.
Add spaghetti sauce. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until
chicken is no longer pink. Top chicken with mozzarella cheese. Serve with spaghetti. Serves 4. |
| Chicken & Rice Dinner |
| |
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can Campbell's Condensed Cream of Chicken Soup
1½ cups water
¼ tsp. paprika
¼ tsp. pepper
1½ cups uncooked rice
2 cups fresh or thawed frozen broccoli flowerets |
| In skillet over medium-high heat, heat oil. Add chicken and cook until browned. Set chicken aside. Pour off fat.
Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Place chicken on rice mixture.
Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. |
| Santa Fe Chicken |
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1 tbsp. all-purpose flour
1 tbsp. chili powder
4 skinless boneless chicken breast halves or skinless chicken tights
2 tbsp. vegetable oil
1 can condensed tomato soup
½ cup shredded cheddar or monterey jack cheese |
| Mix flour and chili powder on plate. Coat chicken with flour mixture. In skillet over medium heat, heat oil. Add
chicken and cook until browned. Set chicken aside. Pour off fat. Add soup. Heat to a boil. Return chicken to
pan. Reduce heat to low. Cover and cook until chicken is no longer pink. Sprinkle with cheese. Serves 4. Prep and
cooking Time: 30Min. |
| Sweet Salsa Chicken |
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2 cups hot cooked rice
1 pkg. taco seasoning mix
4 boneless skinless chicken breast, cut into 1-inch pieces
2 tbsp.olive or vegetable oil
1 cup thick 'n chunky salsa medium
1/3 cup apricot preserves
¼ cup water
2 tbsp. dried currants
2 tbsp. chopped fresh cilantro
2 tbsp. fresh lemon juice
1 can sweet Whole Kernel, drained |
In large plastic bag, combine taco seasoning mix and chicken pieces; shake to coat well. Heat oil in large skillet
over medium-high heat until hot. Add chicken; cook and stir to 8 minutes or until chicken is no longer pink. Add
salsa, preserves, water, currants, cilantro, lime juice and corn; mix
well. Bring to a boil. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring occasionally.
To serve, spoon hot cooked rice onto serving platter; top with chicken mixture. Garnish with lime slices if desire.
Ready in 30 minutes |
| Salsa Chicken |
 |
3 cups hot cooked rice
1 tbsp. oil
4 boneless skinless chicken breast halves, cut into bite-sized pieces
1 cup Garden Pepper or Thick 'n Chunky Salsa
½ cup orange marmalade
1 tbsp. brown sugar
2 tbsp. fresh lime juice
½ tsp. allspice
¼ cup chopped fresh cilantro |
| While rice is cooking, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until
chicken is no longer pink. In medium bowl, combine salsa, marmalade, brown sugar, lime juice, and allspice; mix
well Add to chicken. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Stir
in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges if desire. |
| Apricot-Orange Chicken Picadillo |
| |
¼ cup apricot preserves
¼ cup frozen orange juice concentrate
¼ tsp. cinnamon
1 tbsp. olive oil
3/4 lb. boneless skinless chicken breast cut into strips
¼ tsp. salt
1/8 tsp. pepper [optional] |
In medium bowl, combine salsa, preserves, orange juice concentrate and cinnamon; mix well. Set aside. Heat oil
in large nonstick skillet over medium-high heat until hot. Add chicken;
sprinkle with salt and pepper. Cook 4 minutes on each side or until chicken is no longer pink. Add salsa mixture.
Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally. To serve, arrange
chicken on serving platter; top with 1/4 cup of the sauce.Garnish as desired. Serve with remaining sauce. Serve
over noodles or white rice. |
| Chicken and Vegetable Lo Mein |
| |
3 boneless skinless chicken breast halves, diced
1 (1 lb. 5-oz.) pkg. Green Giant Create A Meal
Frozen Lo Mein Stir Fry Meal Starter
1 cup fresh snow pea pods
3 tbsp.chopped dry-roasted peanuts |
| Heat oil large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 2 to 3 minutes or until
no longer pink. Remove from skillet; cover to keep warm. In same skillet, combine frozen vegetables with noodles,
pea pods and frozen sauce from packet; add chicken, mix well. Cover; cook 7 to 10 minutes or until vegetables are
crisp-tender. Sprinkle with peanuts. |
| Chicken Soft Tacos |
 |
1 pkg tortillas, your favorite
1 tbsp.vegetable oil
2 pkg. frozen Chicken Breast Strips
1 pkg. Soft Taco Dinner Kit
2/3 cup water
Lettuce, cheese, tomatoes |
Cook chicken in oil until thoroughly heated. Stir in taco seasoning and water; cook 2 to 4 minutes.
Warm tortillas as directed on package. Assemble tacos as desired.10 soft tacos |
| Creamy Chicken Primavera |
 |
2 tsp. butter
3/4 lb. boneless chicken breasts, cut into thin strips
1-lb.Green Giant® Primavera Frozen Vegetables with Pasta
½ cup water
¼ cup light sour cream
Grated Parmesan cheese
Pepper to taste |
| Melt butter in large skillet over medium-high heat. Add chicken; cook until no longer pink. Add vegetables with
pasta and water; stir to combine. Cover; reduce heat to medium. Simmer 7 to 9 minutes or until vegetables are crisp-tender,
stirring occasionally. Stir in sour cream; heat roughly. Sprinkle with Parmesan cheese and pepper. Prep Time: 30
minutes |
| Chicken Cacciatore Sandwich |
 |
4 boneless skinless chicken breast halves
½ tsp. dried Italian seasoning
2 cups chunky vegetable pasta sauce
2 oz. shredded mozzarella cheese
4 French, Italian or Cuban bread, lightly toasted |
| In skillet heat oil until hot. Sprinkle both sides of chicken breast halves with Italian seasoning. Place chicken
in skillet; cook about 5 minutes on each side until lightly browned. Add pasta sauce; bring to a boil. Reduce heat
to medium; cover and cook 5 to 6 minutes or until chicken is no longer pink in center. Sprinkle cheese over chicken;
cover and cook 1 minute or until cheese is melted. Place 1 slice of toasted bread on each of 4 plates. Top each
with 1/4 of sauce and 1 chicken breast half. Prep Time: 30 Minute |
| ChickenFingers and Dipping Sauce |
 |
15-oz. pkg. boneless chicken breast tenders
3/4 cup Plain Bread Crumbs
4 tbsp. grated Parmesan cheese
2 eggs, beaten
1 cup barbecue sauce |
| Heat oven to 375 F. Spray cookie sheet with nonstick cooking spray. In small bowl, combine bread crumbs and cheese;
mix well. Dip chicken tenders into beaten egg. Roll chicken tenders in bread crumbs, coating evenly. Place on sprayed
cookie sheet.Bake at 375 F for 10 to 15 minutes or until chicken is no longer pink and coating is crisp. Serve
with barbecue sauce for dipping.12 fingers Prep Time: 25 minutes |
| Chicken Mango Salad |
 |
3/4 cup miracle whip dressing
½ Mango
4 cups cubes cooked chicken
1 cup mandarin oranges
1 cup sedless red grapes halves
½ cup chopped celery
Salt and pepper
½ cup chopped pecans toasted or peanuts, your choice
8 slices bacon, crisply cooked, crumbled |
| Mix dressing and mango until well blended Add all remaining ingredients, except pecans and bacon. Mix lightly.
Season with salt and pepper to tast. Regrigerate. Stir in pecans and bacon just before serving; mix lightly. You
may garnish it with sliced oranges and almonds. |
| Chicken Pasta Bow Ties & spinach |
 |
1 pkg. bow tie pasta, uncooked
3 tbsp. olive oil
4 cloves garlic, chooped
1 pkg. frozen chooped spinach, thawed
1 cup dry white wine
½ cup grated parmesan cheese
2 cups cooked and diced chicken
2 tbsp. vinager,1 tsp. sugar, 1 tsp. mustard ,1 tbsp.english sauce |
| Cook pasta as directed on package. Drain pasta; reserving ½ cup cooking water.Heat oil and garlic in large
skillet on medium heat 1 minute.Add chicken. Increase heat to medium-high, add spinach, wine vineger, sugar, mustard
and english sauce, and reserved cooking water. Cook and stir, until heated through. Toss with cheese. Toss pasta
and cheese with spinach mixture; Season to taste with salt and pepper. |
| Chicken Milano |
| |
6 Chicken breast
3 tsp. oil
¼ tsp. oregano
1 tsp. salt
2 medium potatoes, pared
2 medium zucchini
9 ripe olives
6 tbsp. tomato sauce
1 tbsp. basil
3 tbsp. butter or margarine
½ cup parmesan cheese
2 tbsp. english sauce |
| Wash and pat dry chicken pieces, brush chicken with oil and sprinkle with salt Cut potatoes lengthwise into slices.
Place potatoes on a rectangular pyrex and sprinkle with salt. Cut unpared zucchini into rounds and place on top
of potatoes, sprinkle with salt. Top with chicken pieces, olives, tomato sauce, basil, oregano and english sauce.
Dot with butter and cover securely. Cook on preheated oven. Cook 45 minutes at 400º.Uncover and sprinkle with
parmesan cheese before serving. |
| Chicken Cacciatore |
| |
2 ½ - 3 lbs. fryer chicken cut up
¼ cup cooking oil or shortening
½ cup flour
2 cup onions finely sliced
½ cup chopped green pepper
2 cloves of garlic, crushed
1 can tomato, drained
1 can (8 oz) tomato sauce
1 can (3 oz.) mushrooms, drained
1 tsp. salt
¼ tsp. oregano |
| Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with the flower and cook in the
shortening over medium heat 15 minutes or until lite brown. Remove and set aside. Add onions, green pepper and
garlic to the skillet cook and stir over medium heat until the onions and peppers are tender. Stir remainig ingredients
and add chicken to this sauce. Cover tightly and simmer 30 - 40 minutes or until chicken is tender. |
