Man Pleasing Chicken

by Witty In the City

• 1 package of chicken thighs
• 1/2 c Dijon mustard
• 1/2 c maple syrup
• 1 TBS rice/rice wine vinegar
• Fresh rosemary
• Salt and pepper

Preheat your oven to 450º F. Then mix together Dijon mustard, maple syrup, and rice/rice wine vinegar. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. (Six thighs came in my package, which made enough to serve 3 people.) Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary.

Chicken Divan

• 2 lbs of chicken tenders or breasts
• Boil & then shred.
• 5 c raw broccoli
• 26 oz can of cream of chicken (you can add a 10.5 oz can if you like yours really saucy like we do)
• 1 1/2 c Miracle Whip (NOT mayonnaise)
• 1 tsp curry powder
• 2 or 3 boxes of cornbread stuffing
• Make as directed on the package

Spray a deep 10x15 pan. Cover the bottom of the pan w/ the raw broccoli.
Layer the cooked & shredded chicken on top of the broccoli.
Mix together the cream of chicken, Miracle Whip, and curry powder to form a sauce.
Layer that on top of the chicken.
Spread the cornbread stuffing on top of the sauce.
Bake uncovered at 350* for 30-45 minutes.

Ollie North Chicken

• 1 can of Sprite or 7-Up
• 3/4 c vegetable oil
• 3/4 c soy sauce
  • Mix together in a large plastic container with a lid.
• 6 boneless skinless chicken breasts, cut in half lengthwise

Marinate chicken in mixture for several hours (or overnight) in the fridge.
Discard left over marinade.  Grill until chicken is done.

Chicken Bites

• 4 chicken breasts, cut into bite-sized pieces
• 1 sleeve Ritz crackers, crushed
• 1/2 c parmesan cheese
• 1/4 c chopped walnuts
• 1/2 tsp seasoned salt
• 1 tsp dried thyme leaves
• 1 tsp dried basil leaves
• 1/4 tsp pepper
• 1/2 c butter, melted

Mix all ingredients (except chicken) together.  Drop chicken in cracker mix and coat well. 
Lay on baking sheet and bake for 20-25 minutes at 400 degrees.

Chicken Salad

By Jana Brown

• 1 can (13 oz) canned chicken
• 1/2 c mayonnaise
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp dry mustard
• 2 Tbs green onion, finely chopped
• 1/2 c celery, diced
• 1/2 c grapes, cut into halves
• 1/2 c cashews

Mix all together.  Serve in croissants.

Cabbage & Noodle Salad

By Joshua Hatch

• 1 head cabbage, chopped into small pieces
• 3/4 c slivered almonds toasted with butter
• 1 pkg chicken flavored Top Ramen noodles, broken up a little bit
• 6 green onions, chopped

Dressing:

• flavor packet from Top Ramen noodles
• 2 Tbs sugar
• 4 Tbs vinegar
• 1/2 c oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Accent

Mix first 4 ingredients together and then pour dressing over the top.  Serve immediately or else ramen noodles get too soggy.
I will never forget the first time I had this.  We were in Utah on vacation and Josh brought this to our big 4th of July party we usually have at Grandma Ruth’s.  Both Mom & I flipped over this and couldn’t get enough of it.

Chicken & Broccoli Casserole

By Jana Brown

• 6 chicken breast halves
• 1 onion, chopped
• 1/2 tsp salt
• Cook together in skillet until chicken is done and onions are tender.
• 2 1/2 lbs broccoli
• Steam broccoli until crisp and tender (not overdone).
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c mayonnaise
• 1 tsp lemon juice

In a sprayed 9x13 pan put the chicken then broccoli and then the sauce over the broccoli. Put cheese on top of sauce and cover with tinfoil.
Bake for 45 minutes at 350 while covered and then an extra 15 minutes uncovered.
Serve with rice or noodles.

Chicken Fettuccine Supreme

By Emily Johnson

• 1 1/4 c boneless skinless chicken breasts, cut into chunks
• 1/4 c olive oil
• Cook chicken until browned.  Remove chicken and save drippings.
• 1 c green onions, chopped
• 1 sweet red pepper, cut into thin strips
• 1 clove garlic, crushed
• 1/2 tsp salt
• 1/2 tsp pepper
• Sautee veggies in same pan that chicken was in until veggies are tender.  Add chicken back in and reduce heat.
• 1/4 c butter, melted
• 1/4 c olive oil
• 3/4 c half ‘n’ half
• 1/4 c fresh parsley, chopped
• 1/4 tsp pepper
• 1/4 tsp salt
• Mix together in a bowl.  Stir well and then add to cooked pasta.  Toss gently to combine.
• 10 oz cooked fettuccine
• 1/2 c parmesan cheese, grated
• Add chicken mixture to pasta and sauce.  Add parmesan cheese.
• 1 c pecans, chopped (optional)
• Sprinkle w/ pecans and serve immediately.

Creamy Crock Pot Italian Chicken

By Jana Brown

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 can (family size) cream of chicken or mushroom soup
• 1 env Italian dry salad dressing mix
• Put all ingredients into a crock pot and cook on high for 3-4 hours or low for 6-8 hours.
• 1 pkg (8 oz) cream cheese, softened

Right before serving, stir in cream cheese (I cut it up into pieces so it melts faster).  Serve over cooked noodles or rice.
Speed version:
Stir fry the chicken and dry salad dressing mix, add the soup, and bring to a boil.  Take off the heat and add the cream cheese.  Stir until cream cheese is melted and serve.
This is one of my FAVORITE recipes to make on Sunday.  I just throw everything in the crock pot right before walking out the door to church.  I don’t even cut up the chicken breasts.  I throw them in there frozen and whole and they just fall apart when I get home from church 3 hours later and I just use a fork to shred the chicken in the crock pot.

Oven Chicken Nuggets

• 1 lb chicken breasts, cut into strips
• Dip chicken into beaten egg or melted butter.
• 2 c bread crumbs
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 c dried minced onions, or onion powder
• 1 Tbs parsley flakes
• 1 Tbs seasoned salt
• 1 tsp Italian dry seasoning

Dredge covered chicken in mixture.  Bake for 10 minutes at 400 degrees, or until chicken is no longer pink in the middle.

Shoyu Chicken

By Lisa Johnson

• 5 lbs chicken thighs, remove skin
• 1 c soy sauce
• 2 c water
• 2 c sugar
• 2 tsp garlic powder
• 1 tsp ginger
• Bring sauce to a boil and then add uncooked chicken thighs.

Simmer for 1 1/2 hours.  Then remove the chicken thighs and debone the meat.
Thicken sauce with a mixture of water and cornstarch.  When sauce has thickened, return chicken to sauce.
You can also add bamboo shoots, water chestnuts, and or mushrooms if you want.  Serve over steamed rice.
This is one of our favorites and Nick usually asks for this every year as his special birthday dinner.

Sour Cream Chicken Enchiladas

By Laura Latham

• 1 c onion, chopped
• 1 Tbs oil
• 12 flour tortillas
• 3 c cooked chicken, shredded
• 1 can (family size) cream of chicken soup
• 16 oz sour cream
• 2 cans (4 oz) chopped green chilies
• 8 oz shredded sharp cheddar cheese
• 8 oz shredded pepper jack cheese

Saute onion in oil. Add chicken, chilies, and 2/3 of cheeses.  Put chicken mixture in tortillas.  Roll up and place seam side down in a greased 9x13 pan.  Mix sour cream and soup.  Spread a layer of the mixture on the bottom of the pan before laying the tortillas down to prevent tortillas from getting too crunchy.  Pour rest of mixture over top of tortillas.  Sprinkle remaining cheeses over top.  Bake for 20-3o minutes at 350 degrees.

Viva La Chicken Tortilla Casserole

By Rufio

• 4 chicken breasts, boiled
• 1 onion, grated
• 1 can (10 oz) cream of mushroom
• 1 can (10 oz) cream of celery
• 1 c sour cream
• 1 can (7 oz) green chilies
• 1/2 tsp garlic salt
  • Combine all above ingredients.
• 1 pkg (7 oz) tortilla chips, or more
• 1 c sliced olives
• 8 oz grated cheddar cheese
• 8 oz grated monterey jack cheese

Make 2 layers in a 9x13 pan by starting with tortilla chips followed by soup mixture and top soup mixture with olives and cheese.
Chill overnight or make in the morning to cook for dinner so tortilla chips can soften a little.
Bake for 60 minutes at 350 degrees.

Chicken And Wild Rice Casserole

By Market Street

• 2 boxes (6 oz) Uncle Ben’s Wild Rice
• 1 stick butter
• 1 large onion, chopped
• 1 c slivered almonds
• 2/3 c flour
• 1 tsp Creole seasoning
• 4 c chicken broth
• 1 can evaporated milk
• 1 jar (4 oz) diced pimento
• 2 cans canned chicken

Cook rice according to package directions, omitting the butter. Meanwhile, melt the butter in a large heavy pan that can go in the oven (if you don’t have one, at the end put in a buttered 4 quart casserole baking dish) over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and canned milk and mix well. Cook and stir until thickened and bubbly, about 5 minutes.
Remove from heat and stir in pimento, chicken, and rice. Bled well and spoon into a buttered 2-quart casserole baking dish. Bake for 40 minutes at 375 degrees, or until heated through.

Chicken Tostada Upside Down Bake

Found online somewhere

• 2 Tbs olive oil
• 1 medium onion, finely chopped
• 2 cloves fresh garlic, minced
• 4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
• 1 can diced tomatoes, fire roasted is great with this recipe
• 1 can corn, drained
• 1 can black beans, drained
• 1 can black olives, chopped
• 1 packet ranch dressing seasoning packet
• 1 1/2 Tbs ground cumin
• pinch of salt and pepper
• 1/2 c fresh chopped cilantro
• 1 can Pillsbury Crescent Rolls, in the sheet form if possible
• 1 Tbs olive oil
• 1/4 tsp garlic salt w/ parsley
• 1 c shredded cheddar cheese

Heat oil in pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes until heated through, then stir in cilantro. Pour into 9x13 inch sprayed pan. Place crescent roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll and press perforations together with finger then place over chicken). Bake for 20 minutes at 350 degrees. Top with cheese and bake for an additional 15-18 min or until cheese is melted and dough is cooked through. Remove and let cool for 10 minutes before serving. Serve with shredded lettuce and sour cream if desired.

Poppy Seed Chicken

By Courtney Nicks

• 6 cooked chicken breasts, cut into bite sized pieces
• 1 small can cream of chicken soup
• 1 1/2 c sour cream
• 1 Tbs poppy seeds
• 3/4 c margarine
• 1 1/2 pkg Ritz crackers

Cut up the cooked chicken into bite sized pieces and place in an ungreased 9 x 13 pan. Mix the sour cream and cream of chicken soup. Spread out evenly over the chicken. Melt the margarine and crush up the Ritz crackers. Mix the butter, crushed crackers and poppy seeds together. Spread cracker mixture evenly over the top of the creamy mixture. Bake uncovered for 30 minutes at 350 degrees.

Sis. Jones’ Chicken

By Connie Jones

• 6-8 chicken breasts (I cut mine in half)
• 1 bottle Catalina dressing
• 1 envelope dry onion soup mix
• 1 c apricot jam
• slivered almonds (sprinkle on top just before serving)

Mix dressing, soup mix and jam together and pour over the chicken in a 9x13 pan. Bake for 50-60 minutes at 350 degrees. Serve over rice or noodles.

Sweet & Sour Chicken

By Megan Brenner Tolman

• 4-8 chicken breasts, cut into bite sized pieces
• 1 beaten egg
• cornstarch
• cooking oil
• Dip chicken pieces into egg, then roll in cornstarch.
• Fry chicken in small amount of oil until just browned.
• Place chicken in baking pan.
• 1 1/2 c sugar
• 1/2 c ketchup
• 2 Tbs soy sauce
• 1 c vinegar
• 1 tsp garlic powder
• Mix together and pour sauce over cooked chicken.

Bake uncovered for 1 hour at 325 degrees, turning chicken every 15 minutes.

White Chicken Chili

By Eric Johnson

• 1 lb boneless skinless chicken breasts
• 1 Tbs vegetable oil
• 1 small white onion, diced
• 6-8 cloves of garlic (or 3-4 Tbs minced garlic from jar)
• 1 can (7 oz) diced green chilies, strained
• 2 cans (15 oz) white beans, unstrained
• 4 c chicken broth
• 1 tsp chicken bullion granules (or 1 cube)
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1/2 – 1 tsp cayenne
• 1 c sour cream, plus additional for topping if desired
• 2 c shredded monterey jack cheese
• fresh cilantro, chopped
• roma tomato, chopped

Boil chicken and shred into pieces.  Set aside.
Sautee onion and garlic in oil until onion is translucent.  Add chicken, chilies, beans, broth, bullion, cumin, oregano, and cayenne.  Simmer 30-45 minutes.
Add 1 c sour cream and cheese (a little at a time so cheese doesn’t clump).
Serve in bowls and top w/ cilantro, tomato, and additional sour cream.

Honey Lime Enchiladas

• 1/3 c honey
• 1/4 c lime juice
• 2 tsp chili powder
• 2 garlic cloves or 1/2 tsp garlic powder.
• Mix together
• 2 large chicken breasts
• Cook and then shred chicken and marinate in honey/lime mixture.
• 12 tortillas*
• 2 c cheese
• 1 can (14 oz) green enchilada sauce
• 1/2 c heavy cream

Put some chicken and cheese in tortillas. Roll and place seam side down in pan. Mix chili sauce w/ heavy cream and put a little bit in the bottom of a 9x13 pan. After all the enchiladas are in the pan, pour the rest of the sauce over the enchiladas. Top with cheese and bake for 30 minutes at 350 degrees.
*If you use corn tortillas instead of flour, prepare corn tortillas by heating tortillas in a small skillet sprayed w/ some cooking spray until they are soft and flexible.