Chicken Pot Pie

I was feeling like a yummy comfort food... chicken pot pie. I had never made one before, so I just searched & found this recipe on All Recipes (gotta love that site!). I made it tonight, & it was really good! So here ya go - make a delicious home cooked meal out of this one!

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Modifications: Obviously I nixed the onion :-) & threw some minced garlic in the butter instead. Also, who on earth cuts off extra pie crust??? So I just folded it over. So good!

Chicken Tacos & Chicken Tortilla Soup

These chicken tacos are really yummy. It makes probably 10-12 servings, so you can cut the recipe in half, or you can make it all then use the leftovers for the chicken tortilla soup recipe below!

Chicken Tacos

Ingredients

4-5 frozen chicken breasts

16 oz black bean & corn salsa

tortillas

1 cup brown rice

chicken broth

toppings (sour cream, cheese, avocado)

Directions

-Place chicken breasts in the crock pot & top with salsa. Cover & cook on low for 5-7 hours.

-Shred chicken.

-Cook 1 cup brown rice in chicken broth. Add spices if desired (I used cumin, garlic powder, onion powder, chili powder, salt & pepper).

-Place shredded chicken on a tortilla. Top with desired toppings (I used the ones listed above. I also put the rice on the taco, but you can eat it on the side).

Chicken Tortilla Soup (from allrecipes.com)

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions
• 
  
• Directions
• -In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• -Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• -Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
• 
  
• Modifications: of course I left out the onion & used onion powder instead. I also nixed the corn & used a can of hominy instead of just a cup. We ate about half of the chicken taco base, then I used the leftovers in this recipe. So yummy!

Herbed Mustard - Coated Chicken

Ingredients:
2 tbsp Dijon mustard
2 tbsp Italian salad dressing
1 lg garlic clove, minced
1/2 C soft bread crumbs
2 tsp dried parsley
1 tsp dried thyme leaves
1/4 tsp ground black pepper
2 tbsp butter, melted
4 boneless, skinnless chicken breast halves
Directions:
Heat oven to 425. Grease 15x10x1 inch baking pan. In small bowl combine mustard, salad dressing and garlic, mix well. In medium bowl combine bread crumbs, parsley, thyme and pepper, mix well. Add margarine; toss to mix well. Place chicken in greased pan. Spread mustard mixture on both sides of chicken. Spoon bread crumb mixture evenly on top of chicken; press firmly. Bake at 425 for 15-20 minutes or until chicken is done, juices run clear. If desired, slice chicken breast diagonally before serving. (Leftovers great on a salad) Use Dijon as a dipping sauce if desired.

~Amanda

Mexican Salsa Chicken

Ingredients:
2 Chicken breasts
1/3 C flour
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
3 tbsp vegetable oil
1/4 C salsa
2 tomato slices
4 oz. (1 C) Monterrey jack cheese
Directions:
Place 1 chicken breast half boned side up between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with a rolling pin or flat side of tenderizer until about 1/4 inch thick. In a shallow dish, combine flour, garlic powder, paprika, chili powder. Coat chicken with flour mixture. Heat oil in a large skillet over medium-high heat. Cook chicken in oil 3-4 minutes on each side or until lightly browned and no longer pink. Reduce heat, spoon 1 tbsp of salsa onto center of each chicken breast half. Place a tomato slice on top and sprinkle evenly with cheese. Cover, cook until cheese melts. Serve with additional salsa if desired.

Delish! People will think Emeril Lagasse came over! ;)

~Amanda

Chicken Tetrazzini

Ingredients:

1 1/2 C cooked, cubed chicken

6 oz cooked spaghetti

2 C monterrey jack cheese

1 can cream of mushroom soup

3/4 soup can of milk

1/2 C onion

1/3 C chopped bell pepper

salt and pepper to taste

Topping:

1/4 C grated parmesan cheese

1/4 C bread crumbs

2 T melted butter

Mix casserole ingredients together in a 9x13 casserole dish and add the topping. Bake at 350 degrees for 35-40 mins.

Beatrice

Savory Crescent Chicken Squares

Ingredients:

3 oz cream cheese

2 T margarine, divided

2 C cubed, cooked chicken

1/4 t garlic salt

1/8 t pepper

2 T milk

1 T chopped onion

1 can crescent rolls

1/8 C seasoned bread crumbs

Directions:

Heat oven to 350 degrees. In medium bowl, use a fork to mash the cream cheese and 1 T margarine together. Add next 5 ingredients; mix well. Separate dough into 4 rectangles, firmly press perforations around edges together to seal. Spoon 1/2C meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Place on ungreased cookie sheet. Brush tops with 1 T melted margarine; sprinkle with bread crumbs. Bake for 20-25 mins. or until golden brown.

A favorite at our house!

Beatrice

Chicken with Sun-Dried Tomatoes

Ingredients:

3 tablespoons olive oil

2-3 large chicken breasts, cut in half

1 shallot or small onion, chopped

1 can of cream of mushroom soup (fat-free or regular)

3/4 cup water

1/4 cup sliced sun-dried tomatoes

1 tablespoon red wine vinegar

2 tablespoons chopped/ground basil

1 pkg or 4 cups wide egg noodles

parmesan cheese to garnish

Directions:

Heat 2 tablespoons oil in a skillet over medium heat, add chicken, and cook for 10 minutes or until browned on both sides; remove chicken.

Heat the remaining oil in the skillet over medium heat. Add the onion/shallot and cook while stirring for 2 minutes. Stir in the soup, water, tomatoes, vinegar and basil.

Return the chicken to the skillet and heat to a boil and then reduce to low heat. Cook for 5 minutes or until everything is hot. Serve the chicken and sauce over the egg noodles. Sprinkle with parmesan if desired.

This recipe was a big hit!

Kristin

Southwestern Chicken Soup

Here's some more comfort food for this chilly weather! Its kinda similar to tortilla soup but with a Santa Fe type twist...

Ingredients:
1 12 oz. jar of salsa verde
3 cups shredded cooked chicken
1 can white kidney beans, drained
1 can corn, undrained
3 cups chicken broth
1 tsp. chopped rosemary (optional)
sour cream
tortilla chips

Hint for cooking the chicken beforehand: Buy uncooked chicken tenders and cover with water in a pot. Add the rosemary in with the chicken and cook on low for 1 hour, for chicken to absorb rosemary. Creates a great flavor that blends well with the salsa verde :) Drain and shred.

Directions:
Pour salsa in a large pot and cook on medium-high for 2 min. Add cooked shredded chicken, beans, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 min., stirring occasionally. Serve with tortilla chips and a dollop of sour cream. For soupier soup, use 4 cups of broth.

So yummy! Enjoy!
-Emily

Slow Cooker Cranberry Chicken

It's getting cool finally (as in, in the 60's, that's almost winter for us Texans!) which makes me want to bust out my winter recipes! I found this one last year & I love it. Josh does not. But I'm afraid this is one recipe I make anyways because it is THAT good (in my opinion anyways!).

Ingredients
1 lb chicken breast, cut into strips
1 can whole cranberry sauce
2/3 c chili sauce
2 T cider vinegar
2 T brown sugar
1 pkg dry onion soup mix

Directions
Mix everything & put it on the chicken in the slow cooker. Cook on low 6-8 hours. Serve alone or, I'm thinking about serving it on wild rice next time... whatever sounds good. :-)

-Court

Fiery "Fried" Chicken

This recipe is SUPER easy and just has a hint of sweet and spicy. The chicken is baked rather than fried which makes it healthier ;) So yummy!

Ingredients:
1 tbsp chili-garlic sauce (I use Frontera Classic Mexican Cooking Sauce w/ red pepper and roasted garlic from HEB)
3 tbsp pineapple juice
4 boneless, skinless chicken breasts
3/4 c. bread crumbs (I used Panko)
kosher salt
3 tbsp canola oil

Directions:
Heat oven to 450 degrees F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat. In a seperate bowl or shallow dish, combine the bread crumbs, 1/2 tsp salt, and the oil. Working with one peice at a time, coat the chicken with the bread crumb mixture and tranfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, 12-15 min.

Makes: 4 servings

Enjoy!
-Emily

Sweet Chicken Bacon Wraps

This is a really easy, delicious main course. Sweet, salty, & spicy!

Ingredients
1 lb chicken breast
1 lb bacon
2/3 c brown sugar
2 T chili powder

Directions
-Cut chicken into strips, wrap with bacon & secure with a toothpick
-Mix brown sugar & chili powder
-Dredge chicken in brown sugar/chili powder mixture
-Coat rack & broiler pan with nonstick spray
-Place chicken on rack & bake at 350 for 30-35 minutes

-Court