Chicken Crescents

3 oz. cream cheese, softened
3 Tbsp. melted butter
1 Tbsp. milk
2 cups cooked shredded chicken
1/2 small onion
1/4 tsp. salt
1/8 tsp. pepper
2-8 oz. cans crescent dinner rolls
melt butter to brush on top
1 cup crushed seasoned bread crumbs

Blend cream cheese, butter and milk in a medium bowl until smooth. Add remaining ingredients, except rolls and bread crumbs. Mix well. Open crescent rolls and separate into squares instead of triangles. Place 1/4 cup of meat mixture and seal any opening. Dip in melted butter, then dip tn crushed bread crumbs. Place on cookies sheet crumbs on top. Bake at 350 for 20-25 minutes or until done.
Sauce: Mix and heat 1 can cream of chicken to 1/2 can milk.

Teriyaki Chicken

This is perfect for those, "Oh crap, what am I going to make for dinner nights". I usually have all the ingredients on hand.

boneless, skinless chicken breasts
1/2c. soy sauce
1/2c. brown sugar. (I use a little less because I don't like it this sweet.)
1/4c. butter
1/2c. water
1/2tsp. dry mustard

Boil all ingredients (except chicken) for 5 minutes. Add chicken and bake in a covered casserole dish at 350 for one hour. I've also just fried the chicken until it was almost done poured the sauce over it and turned the heat down until chicken was done. Both ways are good. Serve with rice.

Chicken Lo Mein

Again one of our favorites! You can put whatev veggie you want we like snap peas and bamboo stickes. Just go wild!


Easy Chicken Lo Mein
adapted from my kitchen cafe

12 ounces Chinese Lo Mein noodles or linguine pasta (I used linguine cooked until barely al dente)
2 skinless, boneless chicken breasts
Stir-fry Sauce (recipe follows)
1 tablespoon vegetable oil
1 large onion
1 1/2 cups shredded carrots
1 cup sliced fresh mushrooms
1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)Unsalted dry-roasted peanut halves (optional)

Stir-Fry Sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon minced garlic
1 tablespoon rice wine vinegar or distilled white vinegar (I used white since I had it on-hand)
1 tablespoon ketchup
2 teaspoons chopped ginger (I omitted since my husband doesn't like fresh ginger)
1 teaspoon dark sesame oil

Whisk all of the ingredients together in a 1-quart bowl.

Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.

Make the stir-fry sauce and set aside. Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink.

Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using - I did not).

POPPY SEED CHICKEN

5/6 skinless,boneless chicken (cooked)
2-cans of CREAM OF CHICKEN
1-Pint(16oz.) of SOUR CREAM
1-Tablespoon of CHICKEN GRANULES
2-Tablespoons of POPPY SEED
1-Tube of RITZ CRACKERS
1/2 cup- BUTTER (or enough butter to coat crackers)
RICE-Amount is determined to your liking.(I do a 6-serving amount)

*MIX: 2-cans of Cream of Chicken, Sour Cream, Chicken Granules
*ADD: Chicken to mixture and pour into a 9X13 pan.
*MELT: Butter and mix in the crackers
*TOPPING: Place the Cracker mixture on the top
*SPRINKLE: Poppy Seed on the top
*BAKE: @300 for 40-45minutes or until browned.
*COOK: Rice according to directions

When finished serve over the cooked rice.
ENJOY!!

Apricot Chicken

chicken breasts

21 oz. apricot preserves or pie filling (fresh apricots would be delicious, I used the Smuckers Simply Fruit)

1 T. lemon juice

1/2 t. salt

1/2 t. ground nutmeg

1/2 c. pecan halves(I omitted these)

hot cooked rice

Arrange chicken breasts in a 9x13 baking dish. Sprinkle with a little salt and pepper.Combine apricot jam, lemon juice, 1/2 t. salt, and nutmeg in a bowl. Stir in pecans. Pour apricot mixture over chicken pieces. Cover and bake in a 375 degree oven for 55 to 60 minutes or until chicken is tender. (I cooked mine about 40 minutes and it was perfect, so check in your oven)Arrange chicken on rice; spoon apricot mixture atop. Serves 6

Creamy Chicken & Wild Rice~Crockpot :)

2 cans(10 1/4 oz ) Cream of Chicken soup (can use regular or light)
1 1/2 Cup water
4 large carrots, thickly sliced (About 1.5 cups)
1 package (6oz) seasoned ling-grain and wild rice mix (I used Uncle Ben's)
8 skinless, boneless chicken breasts halves.

Mix soup, water, carrots, rice, and seasoning packet in a 3 1/2 quart slow cooker. Add chicken and turn to coat
Cover and cook on Low for 7-8 hours or High for 4-5 hours

This dinner is all-around fabulous, it's easy on the prep, you don't have to worry about standing over the stove and burning while you kids are running around, and last but not least you only have one pot to clean. Picture to follow soon.

CHICKEN LASAGNA

Sorry no picture but will try to get one next time I make it.

You will need:

Lasagna Noodles about 12+
2-3= cups of Chicken (cubed)
1= Cream of Mushroom soup
1= cream of Chicken soup
1= cup of Sour Cream
1=teaspoon of Garlic Powder
1/3 cup of Parmesan Cheese
1/2= Onion
Monterey Jack Cheese shredded

- Saute Onion & Chicken until cooked throughly
- Boil Lasagna nookles according to package.
- In a bowl, combine mushroom & chicken soups, sour cream, garlic powder & parmesan cheese.

Layer in a 9x13 pan:
(you can go in whatever order, its Lasagna)
*little sauce
noodles
mixture
cheese

*noodles
mixture
then sprinkle chicken
cheese


*noodles
cheese
sauce
and rest of chicken
top with more cheese.

Bake @ 375
for 30 minutes or until bubbly.

Honey Lime Enchiladas

Honey Lime Chicken Enchiladas
from Brittany at The Sisters' Cafe
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
**A quick tip for fast and easy shredded chicken in place the chicken in the crockpot for about 4-6 hours and it easily shreds with two forks**

****I think next time because our family loves garlic and onions I am going to saute the chicken in garlic and onions.****

Oven Fried Chicken

1/4 cup butter or one whole stick of margarine
1/2 flour
1 tsp paprika
1/2 salt
1/4 pepper
3 - 3 1/2 lb cut-up broiler fryer chicken

1. Heat oven to 425. Melt butter in 13x9 pan in the oven.
2. Mix flour, paprika, salt, and pepper. Coat chicken with flour mixture.
3. Bake uncovered for 20 minutes. Turn chicken over and bake for another 20 minutes.

Jens and I have only tried this recipe with chicken breast and it has turned out great. We also sprinkle a little of "The Rub" spice on it for a little kick.

Herb-Rubbed Chicken with Tropical Salsa

2 t oregano

1 t thyme

1 t sea salt

1/2 sugar

1/8 t allspice

1/8 t cayenne pepper

4 chicken breasts

Tropical Salsa

1 large Mango, peeled, pitted, and cut into 1/2 inch chunks

1 small banana, cut into 1/2 inch chunks

1 can of Mandarin oranges, drained

1 small red bell pepper, trimmed, seeded, and finely chopped

2 green onions, thinly sliced

1/4 cup fresh lime juice

2 T honey

In a small bowl stir together the oregano, thyme, salt, sugar, allspice, and cayenne. Rub the mixture into the chicken, cover, and refrigerate for 30 minutes. Meanwhile, in a large bowl, stir together the mango, banana, oranges, red pepper, green onions, lime juice, and honey, Cover and refrigerate. Heat skillet, Grill chicken until cooked through, turning the chicken several times as it cooks, about 5 min per side. Transfer chicken to dinner plates and top with salsa. I substituted the mandarin oranges for pineapple, just in case you wanted to add pineapple.