Creole Skillet Dinner

In a saucepan bring these to a boil:
4 cups chicken broth, 2 ½ cups uncooked long grain rice, 1 cup chopped red onion,1
teaspoon minced garlic,1 ¼ teaspoon chili powder,½ teaspoon ground turmeric,¼ teaspoon
pepper.
Reduce heat, cover and simmer 20 minutes or until rice is tender. Meanwhile, in a skillet
over med/ high heat sauté the next 7 ingredients in 2 tbls. butter:
1 green and 1 red pepper, julienned, ½ teaspoon each of parsley, basil, thyme (all dried), ¼
teaspoon hot pepper sauce.
After sautéed for 2 minutes, add 1 cup fresh mushrooms. Cook until peppers are tender,
yet crisp. Then add 1 med. tomato chopped and 1 cup frozen peas. Heat through. Remove
from heat and add rice, keep warm. Over Med/ high heat cook 1 lb. chicken, shrimp, or
sausage (or all three) in lemon juice. Add to rice mixture, toss and top with 1/3 cup sliced
almonds.
Kari 1996

Swiss Chicken Casserole (Crockpot)

6 chicken breasts, boneless and skinless
6 slices of Swiss cheese
1 can of cream of mushroom soup
¼ cup milk
2 cups stuffing mix (box)
½ cup butter melted
Place chicken breasts in lightly sprayed Crockpot. Top with cheese. Combine soup and milk
stirring well. Spoon over chicken and cheese. Sprinkle with stuffing mix. Drizzle melted
butter over top. Cook on low 8-10 hours or high 4-6hours.
Thanksgiving feel to this one!
Kari 2002

Chicken Lasagna

Sauce:
1/2cup finely chopped onion
¼ cup finely chopped green bell pepper
2 Tablespoons butter
1 can of cream of mushroom or chicken soup
2/3 cup milk
8 oz. package of cream cheese
Other ingredients:
8 oz package of “Oven Ready” lasagna noodles
16 oz. carton small curd cottage cheese
2 ½ cup cubed, cooked chicken
12 oz. (3cups) shredded cheddar cheese
¼ cup grated parmesan cheese
In large skillet, sauté onion and green peppers in butter until tender. Stir in soup, milk and
cream cheese (use mixer before adding to skillet). Spread enough sauce to lightly cover
bottom of 9x13 inch pan. Layer 1/3 of noodles, cottage cheese, chicken, sauce and cheddar
cheese, in that order, repeat twice more. Sprinkle top with parmesan cheese
Bake at 350 for 50-60 minutes.
Kari 2002

Chicken Divan

2 pkg. frozen chopped broccoli
2 cups cooked, diced chicken
3 cans cream of chicken soup
1 cup mayonnaise
2 Tablespoons lemon juice
½ teaspoon curry powder
½ cup bread crumbs
2 Tablespoons butter, melted
1 cup shredded cheddar cheese
Cook broccoli according to package directions. Drain and arrange in the bottom of a 9x13
inch baking dish. Arrange chicken pieces on top. Combine soup, mayo, lemon juice,
and curry powder. Blend well and pour over chicken. Combine bread crumbs and butter.
Sprinkle over the top of the casserole. Bake at 350 for 30 minutes. Sprinkle with cheese
and return to over for 5 minutes or until cheese is melted.
Kari 1997

Zesty Chicken and Rice

4 chicken breasts
1/2cup bottled Italian salad dressing
1-16oz bag frozen broccoli, carrots, water chestnuts, and red pepper combinations
1 can (2.8oz) Durkee French Fried Onions
1 ¾ cup chicken broth
¼ teaspoon each of oregano and basil
1/8 teaspoon pepper
2/3 cup uncooked white rice
In 8x12 inch baking dish, pour salad dressing over chicken and bake uncovered at 400 for
20 minutes. Remove chicken from the dish. Place rice, veggies and ½ of Durkee onions
in baking dish. Slice chicken into strips and place on top of the other mixture. Combine
chicken broth and seasonings and pour over chicken and veggies. Bake uncovered for 25
minutes. Top with remaining Durkee onions and put back in the oven for 3 minutes longer.
Let stand 5 minutes before serving.
Kari 1998

Chicken in a Pot (Crockpot)

1 3 lb. chicken (skin bones and all)
2 carrots sliced or ½ bag baby carrots
1 onion sliced
2 celery stalks with leaves chopped
2 teaspoons salt and ½ teaspoon pepper
½ cup water, chicken broth, or wine
½ to 1 teaspoon basil
Put ½ of celery, carrots, and onions in the Crockpot. Put the chicken on top of the
vegetables. Top with salt, pepper, water, and remaining ½ of veggies. Sprinkle with basil.
Cook on Low for 7-10 hours or High for 2-3 hours.
Kari 2000

Chicken Enchiladas

1 package flour tortillas
1 tbls. butter
½ cup chopped onion
1 fresh garlic clove, minced
4oz can of green chilies, drained
1 can cream of chicken soup
1 ½ cups cubed cooked chicken
1 cup shredded cheddar cheese, divided
¼ cup milk
½ cup sour cream
Heat oven to 350. In skillet melt butter and cook onion and garlic until tender. Stir in
chilies, sour cream, and soup, mix well. Reserve ¾ cup of sauce, set aside. Stir in chicken
and ½ cup cheese to remaining sauce in skillet. Warm tortillas according to package
directions. Fill tortillas with chicken mixture, roll up and place seam side down in ungreased
12x 8 baking dish. In a small bowl combine reserved sauce and milk, spoon over tortillas.
Top with remaining ½ cup cheese. Bake for 30-35 minutes or until bubbly. Makes 8-10
enchiladas.
Kari 1996

Creamy Italian Chicken (Crockpot)

4 boneless skinless chicken breast halves
½ cup Italian salad dressing
1 package (8 oz) cream cheese softened
1 can (10 ¾ oz) condensed cream of chicken soup
1 can (4oz) mushroom stems and pieces, drained (OPTIONAL)
Hot cooked rice or noodles
Place chicken in the Crockpot and cover with dressing. Cover and cook on low for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour
over chicken and cook 1 hour longer or until chicken juices run clear. Serve over rice or
noodles.
Delicious!
Kari 1999

Chicken Noodle Soup

6 lbs. chicken
2 quarts water
1 large onion chopped
¼ cup dried parsley
1 celery rib, diced
5 chicken bouillon cubes
2 medium carrots thinly sliced
5 whole peppercorns
4 whole cloves
1 bay leaf
Dash of thyme
Salt and pepper to taste
In a kettle combine all ingredients and bring to a boil. Reduce heat and cover and simmer
for 2 ½ hours or until chicken is tender. Remove chicken from broth and cool. Debone
chicken if needed and cut into bite size pieces. Skim fat if you’d like and add chicken and
carrots back to the pot. Remove cloves and peppercorns.
To make homemade noodles:
1 ¼ cup all purpose four
½ teaspoon salt
1 egg
2 Tbls. milk
Mix flour and salt into med bowl. Make a well in the center. Beat egg and milk and pour
into the well. Stir together forming a dough. Turn dough onto a floured surface. Knead 8-
10 times, roll into a 12x9 rectangle. Cut into ½ in. strips and cut strips into 1 in. pieces.
Bring soup to a simmer and add noodles. Cover and cook 12-15 min. or until noodles are
tender.
Kari 1998

Chicken Tortilla Soup (Crockpot)

4 chicken breast halves
2 -15oz cans of black beans, undrained
2- 15 oz cans of Mexican stewed tomatoes
1 cup salsa
4- oz can of chopped green chilies
14 ½ oz can of tomato sauce
Garnish with chips and shredded cheese.
Combine all ingredients in Crockpot and cook on low for 8 hours. Just before serving
remove chicken breasts and slice into bite-sized pieces. Stir back into soup. To serve, put
a handful of chips into bowl, ladle soup over, and top with cheese.
This is so easy, and delicious!
Kari 2002

Moroccan Chicken Stew with Couscous (Crockpot):

1 large onion, sliced
3-4 garlic cloves minced
3 lbs. chicken pieces
3 large carrots, diced
2 potatoes, diced
2 tablespoons raisins
14 ½ oz diced tomatoes
½ cup water or chicken stock
1 zucchini, sliced
15 oz. can garbanzo beans, drained
Spices: ¼ tsp. cinnamon, ½ tsp. cayenne pepper, ½ tsp. cumin, ½ tsp. turmeric, 3 whole
cloves (remove cloves after cooking)
Sauté onion and garlic until translucent, add chicken. Combine spices and add to sauté
pan as chicken is browning. Place mixture into Crockpot and add carrots, potatoes,
raisins, diced tomatoes and chicken stock. Cover and cook in Crockpot on high for 4-
5 hours. Then 30 minutes before meal add zucchini and beans. Serve over couscous.
Kari 2010

Chopped Salad:

(Simple name put packs a lot of green taste!)
1 cup Italian dressing
1 head of iceberg lettuce chopped
1 2/3 cup diced chicken
4 roma tomatoes chopped
5-0z dry salami chopped
¾ cup grated mozzarella cheese
½ cup grated provolone cheese
Can of chickpeas, drained
1/3 cup fresh basil leaves chopped
1 bunch of green onions chopped
Mix and Toss
A friend brought this over for dinner on a warm summer evening, it is so good!
Kari 2000

CHICKEN FRIED RICE

Need a wok for this one!
Early afternoon:
Boil (lower heat to simmer after initial boil) 2 chicken breast halves with 1 stalk celery, one carrot, 1/2 an onion for 50 min or til white.  Debone and remove skin. Refrigerate.
Make 2 cups cooked rice and refrigerate (4-6 servings worth)

Later in wok heat 3 TBLS oil
Then add, stirring after each addition:
2 beaten eggs, stir til size of small peas
one bunch green onions chopped
cooked diced chicken
2 cups cooked rice
1 1/2 TBLS soy sauce
salt and pepper to taste

Stir together in  wok until heated thru.
Tip:  If it gets cooking too fast, I add a TBLS of broth from chicken.  This also holds everything together.
Serve immediately.  Delicious and cheap!

Cindy 1995

OVEN "FRIED" CHICKEN

3 to 4 lb chicken pieces
Milk for soaking chicken
1/2 cup dry bread crumbs or cereal crumbs
1/3 cup parmesian
1 TBLS parsley flakes, crumbled
1/4 tsp pepper
Pam or other vegetable spray

Place chicken in shallow bowl or pan and cover with milk.  Let soak in fridge for 15 min or more.
In shallow bowl or pie plate, combine crumbs, cheese, and spices.
Dip each piece in the breading mixture, coating all sides.  Place in greased baking dish.
Lightly spray pieces with Pam.  Bake at 375* for 45 min or til golden.

Cindy 1996

CHICKEN VEGGIE CASSEROLE

1 can cream of chicken soup
1/2 c. milk
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 cups cubed cooked chicken
1 can whole kernel corn, drained
2 cups frozen cut green beans, thawed
2 cups sliced cooked potatoes

In large bowl, combine the soup, milk, thyme, salt and pepper.  Stir in the chicken, corn, beans, and potatoes.

Pour into a greased 1 1/2 qt. baking dish.  Bake, uncovered, at 400* for 15 minutes or until heated through.  Makes 6 servings.

Maddie 2010

Buffalo Chicken Dip

8 oz cream cheese
2 cups chopped chicken
½ cup Buffalo Sauce
½ cup ranch dressing
1-2 cups shredded cheddar or Colby Jack cheese
Spread cream cheese on bottom of a baking dish. Mix chicken, sauces and cheese then
layer on top of the cream cheese. Bake at 350 degrees for 20-25 minutes, till bubbly.
Serve with Chips
Kari

Spanish Casserole:

This is from my friend Angie H. We both made a few
alterations to get it just right. It’s SPICY!
2 chicken breasts cooked and chopped (optional)
1 med. onion chopped and ½ cup red, orange, or
green pepper chopped
1 garlic clove minced
1 T chili powder
1/8 t each of cinnamon, ground cumin, pepper
1 16 oz. tomatoes with green chilies (hot)
1 can black beans, drained
2-3 cups cooked rice
Picante sauce & cheddar cheese for the top
Sauté onion, pepper, garlic, chili powder, cinnamon, cumin and
pepper in oil until tender. Stir in undrained tomatoes, black
beans, rice, and chicken. Simmer. Turn mixture into large
casserole dish. Pour Picante sauce over and sprinkle with
cheese. Bake at 350 for 10-15 minutes or until cheese is melted.
Kari 2009

Lemon Chicken

4 skinless / boneless, chicken breast halves
(1 ¼ pounds)
4 Tablespoons flour
2 Tablespoons butter
2 Tablespoons Olive oil
1 ¾ cups chicken broth
¼ cup fresh lemon juice
Salt and pepper to taste
Cooked Basmati Rice
Pound chicken with meat mallet to uniform ½ inch thickness.
Dredge lightly in flour, reserving excess.
In a large sauté pan over med / high heat, melt butter with oil until
it sizzles. Add chicken breasts and cook each side until juices run
clear and golden brown in color. Remove chicken to plate.
Stir reserved flour into sauté pan. Whisk in broth and lemon juice.
Heat to boiling. Boil 1 minute to thicken slightly. Return chicken
to pan and heat through. Serve over rice.
(4 servings)

Creamy “CROCK POT” Chicken and Noodles:

I make this chicken soup anytime one of my kids is feeling under the
weather, they just love it!
2 cups sliced carrots
1 ½ cups chopped onion (I use ¾ cup when making for my kids)
1 cup sliced or chopped celery
2 Tablespoons snipped fresh parsley
1 bay leaf
2 lbs skinless chicken (breast, thigh, whatever you like)
2- 10 ¾ oz. cans of cream of chicken soup
½ cup water
1 teaspoon dried thyme, crushed
¼ teaspoon black pepper (optional)
10 oz. dried wide noodles (about 5 cups)
1 cup frozen peas
1.
Place carrots, onion, celery, parsley, and bay leaf in the crock pot. Place
chicken on top of vegetables. In a bowl stir together soup, water, thyme, and
pepper. Pour over chicken and veggies.
2.
Cover and cook on low heat for 8-9 hours or high heat for 4-4 ½ hours.
Remove chicken and bay leaf from cooker.
3.
Stir peas into soup mixture to warm. Cook noodles according to
package directions: drain. Remove chicken from bones and discard. Cut
meat into bite-size pieces and return to crock pot mixture. To serve, pour
chicken mixture over noodles: toss gently to combine.
Kari 08

Chicken Packets