Chicken Caliente (King Ranch Casserole)

3 pounds chicken breasts, or 1 whole chicken, cooked, reserving one cup broth

1 onion, large, chopped

1 green bell pepper, large, chopped

2 tablespoons butter

1 teaspoon chili powder

dash garlic salt

1 (10 3/4 ounce) can cream of chicken soup

1  (10 3/4 ounce) can cream of mushroom soup

1  (10 3/4 ounce) can Rotel Tomatoes

1/2 pound cheddar cheese, grated

12  corn tortillas, cut into strips

Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)

 8  Servings

Chicken Bruschetta Casserole

4 cups of Chicken Stove Top stuffing

4 cloves of chopped garlic

2- 14 1/2 oz cans Italian tomatoes diced

1 cup warm water

1 1/2 cups shredded Italian cheeses

4-6 chicken beasts skinless/boneless

salt    

Mix the first 4 ingredients together in a bowl.  Put  half of the stuffing  mixture in the bottom of a large casserole. Place salted chicken on top of stuffing. Spoon the remaining mixture on top of the chicken. Bake at 350 for 1 hour , or until chicken reaches 170 degrees on a meat thermometer. Sprinkle with cheese during the last 5 minutes of baking.

Serve with a salad and a bottle of wine!

 4  Servings

Chicken Breasts with Cranberry-Orange Sauce

This is very good!

4 sweet potatoes, 8 oz each

4 chicken breasts, about 8 oz each

2 teaspoons herbes de provence

1/4 teaspoon salt

1 navel orange, or mandarin orange sections

1 cup cranberries, whole-berry sauce

Heat oven to 375 degrees.  Have ready a shallow baking dish large enough to hold  chicken in a single layer with space between each.  Prick potatoes.  Bake directly on oven rack 45 minutes or until tender. 

Meanwhile, heat a large nonstick skillet over med. heat.  Season breasts with herbs and salt.  Starting skin side down, cook 2 1/2 minutes per side until browned.  Transfer to baking dish.  Bake 1/2 hour or until cooked through.   

Meanwhile, squeeze juice from reserved orange membrane into skillet (about 1/4 cup).  Stir in cranberry sauce; simmer until thick and bubbly.  Stir in orange segments.  Top chicken with cranberry mixture; serve with sweet potatoes.

 4  Servings

Chicken Breasts Stuffed with Sun-dried Tomatoes, Pine Nuts and Spinach

Stuffing:

1/4 cup sun-dried tomatoes

2 Tbsp pine nuts, slightly toasted

1 cup frozen spinach, chopped

1/2 cup fontina cheese, shredded

2 cups breadcrumbs

1 Tbsp butter, melted

1 Tbsp flat leaf parsley, chopped

4 boneless chicken breasts, with skin

Salt to taste

Black ground pepper to taste

Pre-heat oven to 400ºF.   

Combine stuffing ingredients together in a bowl. Set aside.  Place chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.  Shape handful of stuffing into a ball and place in center of each chicken breast.   Wrap breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.   Roast in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

 4  Servings

Chicken Balsamico

1 tablespoon olive oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomatoes or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olives

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta     

Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.    Stir the garlic, vinegar and water in the skillet.  Cook and stir for 1 minute.  Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Sprinkle with the cheese.  Serve the chicken and sauce with the orzo.

 4  Servings

Chicken and Yellow Rice with Black Beans

1 (10 oz.) package Yellow Rice Dinners

1 tablespoon olive oil

2 1/2 cups water

2 cups cooked chicken, cut into bite sized pieces

1 (15 oz.) can black beans, rinsed and drained

1/2 cup salsa

1/4 cup jalapenos, finely chopped

1/2 cup cheddar cheese

Cook Yellow Rice mix with olive oil and water according to package directions.  During last 10 minutes of cooking time, add the chicken, beans, salsa and jalapeno peppers.  Fluff with fork when it's done.  Serve with cheddar cheese on top and a dollop of sour cream.

 6  Servings

Chicken and Wild Rice Casserole

1  (6.2-ounce) package fast-cooking long-grain and wild rice mix

2  (10 1/2-ounce) cans low-sodium chicken broth

1  (8-ounce) package fresh mushroom slices

3  cups chopped cooked chicken

1  (8-ounce) container sour cream

Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.Stir in chicken and sour cream; spoon into a lightly greased 2-quart baking dish.Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Yield: Makes 6 servings

6  Servings

Chicken and Peppers Pie

1 (10-ounce) package refrigerated cooked chicken strips

4 green onions 

1/2 cup roasted red peppers 

1 (10 3/4-ounce) can condensed cream of chicken soup

1/2 cup picante sauce 

1/2 cup sour cream 

2 teaspoons chili powder

6 frozen corn toaster muffins 

Preheat oven to 400°F.

Place chicken in mixing bowl, breaking up any large-size pieces.  Wash green onions and discard any wilted parts. Cut into 1/4-inch slices, using up to 1-inch of green tops. Add to chicken.  Drain red peppers and dice. Add to chicken mixture.  Stir soup, picante sauce, sour cream and chili powder in to chicken mixture. Place mixture in baking dish.  Bake for 15 minutes. Remove from oven and stir.  Separate bread. Lay 4 slices on pie, placing one at each corner. Cut other two slices into thirds and place between slices. Bake additional 15 minutes or until bread is golden. Serve.

 6  Servings

Chicken A La King

6 tablespoons butter

6 tablespoons flour 

1/2 teaspoon salt

2 cups milk

1 1/2 cups cooked chicken, cut in 1 1/2 inch pieces

1/2 cup celery, diced, cooked

3 tablespoons green bell peppers, diced, cooked

2 tablespoons pimientos, diced

2 egg yolks, beaten

1 tablespoon Worcestershire sauce

Melt butter, blend in flour and salt, add milk and cook, stirring constantly over low heat or in chafing dish until sauce is thick and bubbly. Add chicken, celery, green peppers, and pimiento and heat through.  Beat eggs with Worcestershire sauce, add a small amount of creamed mixture, stir well, and add to rest of creamed mix.  Stir in well, away from heat, and serve at once over slices of toast or noodle squares.

8  Servings

Chicken & Rice Casserole

2 tablespoons butter or vegetable oil 

1 medium onion, peeled and diced 

3 cups diced, cooked chicken 

2 (14 1/2-ounce) cans green beans, drained and rinsed 

1 (8-ounce) can water chestnuts, drained and chopped 

1 (4-ounce) jar pimentos 

1 (10 3/4-ounce) can condensed cream of celery soup 

1 cup mayonnaise 

1 (6-ounce) box long-grain wild rice, cooked according to package directions 

1 cup grated sharp Cheddar 

Pinch salt 

Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

*Make Ahead instructions:  Prepare casserole, cover and freeze.  Thaw in refrigerator then bake in refrigerator until bubbly.

6  Servings

Chicken & Mushroom Fettuccine Ala Vodka

8 oz Fettuccine  - cooked and drained

2 tbs each butter and olive oil

2 chicken breasts - sliced thin

1/2 pound mushrooms - washed and sliced

4 oz white wine

4 green onions - sliced

2 cloves crushed garlic

garlic powder

salt and pepper

1 jar Vodka Pasta Sauce

2 tbs crumbled feta cheese

Parmesan cheese for garnish

In a deep saute' pan, heat up butter and oil over medium-high heat.  Add chicken and cook until no longer pink on the outside.  Add the mushrooms, wine, green onions, crushed garlic, garlic powder and salt and pepper to taste.  Stir and continue cooking until chicken is done on the inside and mushrooms are soft.  Add the jar of pasta sauce and feta cheese.  Stir until well blended.  Taste and season with more salt, pepper or garlic powder if needed.  Heat thoroughly.  Serve over cooked fettuccine. Add bread sticks and a salad for a lovely dinner.

4  Servings