Chicken Creations

CREAMY BAKED CHICKEN BREASTS
A. Moore

4 whole chicken breasts, split, skinned & boned
¼ cup dry white wine
8 (4x4) slices Swiss cheese
1 cup herbed seasoned stuffing mix, crushed
1 (10 ¾ oz) can cream of chicken soup, undiluted
¼ cup margarine, softened

Arrange chicken on lightly greased 13 x 9 inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle margarine over crumbs. Bake at 350 degrees for 45 to 55 minutes. Excellent with rice. Yield: 8

Buttery Baked Chicken and Gravy
K. Alexander

1/4 cup butter
1 cup flour
1 1/4 teas salt
1/8 teas pepper
1 (15oz) can evaporated milk
chicken breasts (I usually do about 6 skinless but you can have skin if you like it)
1 (10 3/4oz) can cream of chicken soup
3/4 cup water
hot cooked rice (optional)
asparagus (optional)

Preheat oven to 350. Pour melted butter into a 13x9 baking dish. In a shallow dish, combine flour, salt, and pepper. In a separate shallow dish, add 1/2 cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken skin side up in prepared baking dish. Bake, uncovered for 35 minutes. Remove from oven and turn chicken. In a small bowl, combine soup, water, and remaining evaporated milk; pour over chicken. Return to oven and bake for another 35 minutes. Remove chicken from dish and whisk gravy in baking dish until smooth.

Daddy Joe's Chicken
T. James

4 chicken breasts
1/2 cup mayo
1/4 cup grated parmesan cheese
oregano and/or pepper to taste

Place chicken in baking dish. Mix ingredients and pour over chicken. Don't cover. Bake at 350 for one hour.* Can put bacon and cheese on top 15 minutes before taking out of the oven.

Mexican Chicken in Crock Pot- EASY
S. Picardy

2-3 boneless skinless chicken breast
1 can black beans drained
1 can corn
1 can/jar salsa

Combine everything in crock pot on low for 6-8 hours or until chicken is shredding.
Serve with chips, sour cream, cheese.

Creamy Chicken Casserole
S. Picardy

3 C chopped cooked chicken
1 – 10 ¾ oz. can cream of chicken soup, undiluted
1- 8 oz. carton sour cream
1 Tbs poppy seeds
1 ½ cups crushed round buttery crackers (40 crackers)
¼ cup butter or margarine, melted

Combine first 4 ingredients, spoon into a greased 11 x 7 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake @350 uncovered for 30 mins.

Apricot Chicken-EASY
S. Picardy

1 lb boneless chicken tenderloins
¾ C apricot preserves
½ pkt onion soup mix
1/8 C mayo

Combine preserves, onion soup mix, and mayo. Place chicken in 8x8 and spread mixture over top. Bake @ 350 for 45 mins, uncovered. Serve over steamed white rice.

Broccoli and Chicken Braid
C. Barrow

2 cups cooked, diced chicken
1 ½ cups broccoli chopped (fresh or frozen – I use frozen)
½ cup bell pepper (I use frozen)
2 cans crescent rolls
1 ½ cups grated cheddar cheese
1/3 - 1/2 cup Sour cream
Salt
1 garlic clove
1 egg white
¼ cup slivered almonds

Preheat oven to 375. Combine chicken, broccoli, cheese, bell pepper, sour cream (or mayo if you want), salt, garlic; mix well. Flatten crescent rolls to make a large rectangle (say 11x17 cookie sheet). Cut strips on each side leaving the middle intact. Scoop filling down the middle. Starting at one end, lift one strip of dough on each side; twist one turn and lay across top of filling. Repeat with all strips to make a braid look. Brush with the egg white and sprinkle with almonds. Not sure if I explained how to make the braid very well….sorta hard to explain but feel free to ask questions. This is really yummy and makes a lot!

Black Bean Chicken
C. Barrow

2 cans black beans
4 pieces of chicken
1 can cheddar cheese soup
1 cup salsa
Salt and pepper

Add all ingredients to a crock pot. Cook on low all day. You can drain beans if you want. Serve over brown rice. You can also add cheese to the top at the end and jalapenos.

Artichoke and Sun-dried Tomato Chicken
C.Barrow

4 chicken breasts
Salt and pepper
2 teaspoons Olive oil
1 can diced tomatoes with green peppers and onions
¼ sun-dried tomato pesto (found top row where spaghetti sauce is located – 1 jar will make this recipe 4 times – so obviously I make it ALL the time)
1 can artichokes

Heat oil in skillet and add chicken. Simmer until chicken is no longer pink. Remove chicken and add tomatoes. Stir in chopped artichokes, and sun-dried tomato pesto. Add chicken back to skillet and cook for 10 minutes. I serve it over brown rice, but you could also serve it with mashed potatoes or just with veggies.

Chicken and Rice Casserole
C. Barrow

1 can cream of mushroom soup
1 box Uncle Ben’s wild rice (or any type of wild rice)
2 cups chicken chopped and cooked1 can French Fried Onions (the ones you put on green bean casserole)
½ cup sour cream

Cook rice per box instructions. Combine all ingredients except for half of the French Fried Onions. Cook at 350 for 30 minutes. Remove and top with remaining onions. Cook for 5 minutes.
Tuscan Chicken
C. Barrow

4 pieces of chicken
Salt and pepper
Italian seasoning
Olive oil
2 T balsamic vinegar
1 T water
1 pint grape tomatoes
Feta cheese

Heat oil in skillet. Add chicken and brown on each side. Add tomatoes and cook until skin pops. Add vinegar and water and cook 4 more minutes.

Faye's No-Brainer Chicken
(YUMMY, easy, fast, and pretty low fat depending on what cheese you use)
K. Brown

3-4 chicken breasts
jar of salsa
cilantro
shredded cheese (cheddar, monterey jack, or mexican mix)
yellow rice

Place 3-4 chicken boneless/skinless chicken breasts in a casserole dish sprayed with Pam. Pour a jar of salsa over the chicken. Sprinkle with cilantro (about 1 tsp). Bake at 350 for 35-40 minutes. Take out, sprinkle with shredded cheese (cheddar, monterey jack, or mexican mix)Bake for 5 more minutes until cheese is melted. Serve with yellow rice. (I get the kind in the yellow shiny bag...blanking on brand.)

Chicken Poppyseed and Brown Rice
K. Brown

6-8 chicken breasts cooked
8 oz sour cream
2 packs Ritz crumbled
2 cans of cream of chicken
1 stick of butter melted
2 tbsp poppyseeds

Spread a roll of crushed Ritz over bottom of a greased casserole dish. Pour 1/2 of melted butter over crackers. Break chicken into small pieces and combine with sour cream and cream of chicken. Spread this mixture over crackers. Top with remaining cracker crumbs and butter. Sprinkle with poppyseeds over top. Bake at 350 for 1 hour. Serve with brown rice (see Scrumptious Sides).

Chicken Ole Casserole
A. Matteo

2 boxes of red or black beans and rice(zataran's): only put in the amount of water called for one box
1 can of ROTEL tomatoes and chilies
1 can diced tomatoes
1 lime squeezed
1/2 onion chopped
4 chicken breasts chopped up
1/2 pkg of shredded cheese
optional garnishes: green onions, sour cream, avocado, cilantro
optional plastic cooking bag

I use one of those plastic roasting bags, but you also just put it all together in a 9x13 baking dish and just cover it tight with aluminum foil. I put all the ingredients together except for the cheese in the bag and put it in a dish and bake it for 45 min at 350. Then pull it out, if its too soupy let it stand for a little while. Put cheese on afterwards and any other garnishes.