Rice Broccoli Chicken Casserole

Ingredients:
1 head steamed broccoli chopped in bite size peaces
3 cups of cooked rice (1 cup uncooked)

Rotisserie chicken (1 big or 2 small)
2 cans cream of chicken soup
1 cup mayo
3/4 cup milk
fresh lemon juice from 1/2 lemon
1 cup cheddar cheese
1 tsp black pepper

1 1/2 cups corn flakes mixed with 3 tbsp melted butter

Preparation:
Layer in pan:  rice, broccoli, chicken mixture, corn flakes

Bake 350 for 30 min uncovered

Chick-Fil-A Chicken

(from Serious Eats)

Ingredients:

Kosher salt

Sugar

2 large boneless skinless chicken breasts, cut into cubes

2 teaspoons paprika

2 tablespoons black pepper

1/2 teaspoon cayenne pepper

1 cup milk

2 large eggs

1 1/2 cups all-purpose flour

2 tablespoons powdered non-fat milk

1 teaspoon baking powder

2 quarts peanut oil

Preparation:

Dissolve 1/2 cup kosher salt (see note above) and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight.

Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside

Whisk together milk and eggs in a medium bowl. Set aside.

Combine flour, non-fat milk powder, baking powder, 1/2 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

Remove chicken from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil.

Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.

Oriental Chicken Salad with Ramen Noodles

from LeAnn Moss

Ingredients
2 cups shredded chicken
2 cups shredded cabbage
2 packages Ramen noodles
1/2 cup slivered toasted almonds

Dressing
1/2 cup vinegar
1/2 cup oil
4 Tbsp sugar
1 tsp salt
1 pkg season from noodles

Preparation
Pour hot water over noodles and let soak until soft.  Put cabbage, chicken, noodles, and almonds in bowl and stir in dressing.

Chicken Salad Sandwiches

(from Terri Miller)

Ingredients:
4-5 cups shredded chicken
3 tsp chopped green onion
1 c celery
1 c bell peppers
2/3 c toasted almonds
2/3 c red grapes, halved

Dressing:
2/3 c mayo
1 tsp salt
1/8 tsp pepper
2 tbsp apple cider vinegar

Preparation:
Mix dressing in with dry ingredients.  Chill and serve on croissants.

Hula Stir-Fry

Ingredients:
1 lb chicken breasts
1 tbsp cooking oil
1 16-ounce package stir-fry vegetables
1 8-ounce can pineapple chunks
2 3-ounce packages dried ramen noodles
2/3 cup bottled stir-fry sauce
1/2 cup water

Preparation:

Cut chicken into bite-size pieces. Pour the cooking oil into a skillet and heat on medium-high.  Add the chicken when skillet is hot. Cook about 6 minutes, or until chicken pieces are no longer pink, stirring chicken all the time. Add vegetables to the skillet and cover. Cook for 5 to 7 minutes, or until vegetables are tender but slightly crunchy.

Break each block of ramen noodles into small pieces. Throw away the seasoning packets.

Add pineapple chunks and juice, noodles, stir-fry sauce and water to the vegetables and chicken in the skillet. Stir until the liquid covers all of the pieces. Bring to boiling; turn heat to medium-low. Cover and cook about 3 minutes, or until noodles are tender, stirring now and then.

Green Chile Chicken Enchilada Casserole

(from Nancy Bratt)

Ingredients:
Dozen corn tortillas
Shredded chicken (about 2 breasts)
1 can cream of chicken soup
1 can chicken broth
Salt and pepper to taste
Onions – diced or minced
1 can green chilies
cheese

Preparation:
Cover bottom of 9 x 13 pan with pieces of torn up tortillas.  Layer chicken on top.  Whisk together cream of chicken soup and chicken broth and pour over chicken and tortillas.  Layer salt and pepper, onions, green chiles, and cheese.  Repeat layers until pan is full (usually about 3 times).  Cover with tin foil. Cook 1 hour at 350 degrees.

Chicken Parmesan

Ingredients:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 c milk
seasoned bread crumbs
mozzarella cheese
1 16 oz jar spaghetti sauce
Parmesan cheese

Preparation:
Whisk together egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. In a skillet with a little olive oil, brown both sides until golden. Set in baking dish. Sprinkle with mozzarella cheese and pour spaghetti sauce over all. Sprinkle with Parmesan and mozzarella cheese. Bake at 350 for about 25 minutes.

Serve with Fettuccine Alfredo.

Buffalo Chicken Sandwich Pockets

(from Natalie Hancock)

Cut chicken breasts into bite-sized pieces
Put in crockpot covered in Frank's sauce. Cook 6-8 hours on low.

Defrost Rhodes rolls. Roll out into five inch circles. Spoon chicken onto center of flat roll. Add more Frank's if desired. Add a torn-up slice of provolone cheese. Wet edges of flat roll with water. Place another flat roll on top and press fork around the edges to seal. Brush tops with butter.

Bake at 350 for 15 minutes.

Brush with butter again (if desired) and serve with homemade ranch, bleu cheese, or buffalo ranch dressing.

Chicken Rolls

(from Jessica Boyd Hancock)

For 2 packages of PILLSBURY Crescent Rolls (16 rolls): Preheat oven to 375.

Cook & salt 2 large pieces of boneless, skinless, chicken breasts and cut into edible pieces.
12 ounces of PHILADELPHIA cream cheese
6 tablespoons of semi-melted butter
Sprinkle salt & pepper as desired

Mix all that together then add cut up chicken.

Get a bowl of melted butter, and a bowl of bread crumbs. Roll out each of the crescent rolls with a rolling pin. Put a spoonful of mixture in the middle & wrap it with the 2 smaller corners. Then wrap the longer corner around the middle, then the sides to cover up the holes. Make sure to pinch the corners so that nothing seeps out while cooking (which, it will anyways). Dip it in the melted butter, then in the bread crumbs, then onto a greased cookie sheet.

Cook for 17 minutes.

For each additional package of 8 rolls, add:
1 boneless, skinless, chicken breast
6 oz of cream cheese
2 Tbsp of semi-melted butter

For the gravy:
You can buy the little chicken gravy packages, or make your own:

2 cups of water & 2 chicken bullion cubes. Put in microwave until boiling (about 5 minutes).

While you are waiting for that, mix 1/2 cup COLD water & 3 tablespoons corn starch. When water is done boiling, mix it, then slowly stir in the very well mixed cold water & corn starch. Put back in microwave for about 2 minutes. Stir. Another 2 minutes in microwave, & then it should be done.

(Use 1 cup of water for every 1 chicken bullion cube you want. (usually make 2 for 2 packages of rolls, 3 for 3, etc). Use 1/4 cup COLD water & 1 1/2 tablespoons corn starch for every 1 cup of the above water mentioned also.)

Pour gravy over your chicken rolls & eat up!

Sweet and Sour Chicken

(from Jenn Brimhall)

Ingredients:
2 chicken breasts
1 T oil
2 Carrots sliced
1 glove garlic minced
1 C sugar
4 T cornstarch
1 1/3 C water
3 T oil
2/3 C vinegar
4 T soy sauce
1 onion-chunked
1/2 red pepper-chunked
1/2 green pepper-chunked
1 small can pineapple chunks-drained.

Preparation:
Cut chicken in 1 inch cubes. Saute in oil with carrot and garlic until no longer pink. Remove from heat. combine sugar and cornstarch in saucepan. stir in water. Add oil, vinegar and soy sauce. Cook and stir until thick and has turned a darker color (about 10 min). Add chicken, vegetables and pineapple.

Serve with steamed brown rice and egg rolls.