Chili's Southwest "Eggrolls"

3 flour tortillas, not large (LaTortilla Factory Brand Originals LowFat LowCarb)

1 ounce chicken, cooked and shredded

2 tablespoons black beans, canned

2 tablespoons corn, canned

1 ounce fat free cheese, shredded (your choice of kind)

1 tablespoon red chili pepper, diced

3/4 cup frozen spinach, thawed and drained Dip

2 tablespoons avocados

2 tablespoons nonfat sour cream 

1/2 teaspoon Hidden Valley Ranch dip, dry

1 tablespoon tomato, diced

 pepper

Preheat oven to 400 degrees.  Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.  Heat for 30 seconds in micro.   Warm tortillas in micro for 15 seconds.   On a clean, flat surface, lay out tortillas side-by-side.   Put 1/3 of chicken mix in the center of each tortilla.   To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.   Place all 3 rolls seam side down on a baking pan that has been sprayed.    Bake 12 minutes, flipping 1/2 way through cooking.

While eggrolls are in the oven prepare dip.   

Sauce:.   

Combine sour cream, avocado, and dry dip mix in a small bowl until smooth.  Season to taste with pepper.   Top dip sauce with tomatoes before serving.   When eggrolls are done, allow to cool for a few minutes, then cup diagonally.

 2  Servings

Chicken Stroganoff - Slow cooker

4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 can mushroom

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese, soup and mushrooms, mix together and cook on high for another 1/2 hour or until heated through and warm.

Chicken Stroganoff

2 tablespoons olive oil

3 onions, medium, thinly sliced

1 red bell pepper, thinly sliced

1 1/2 teaspoons salt

1/2 teaspoon fresh ground black pepper

8 ounces button mushrooms, thinly sliced

4 boneless chicken breasts, thinly sliced

1 cup dry white wine

1 cup chicken broth

2 tablespoons barbecue sauce

1 teaspoon Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon hot pepper sauce

1/2 cup sour cream

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the bell pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 11/4 cups. The liquid should thicken slightly. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to pan and simmer until heated through. Serve over rice, pasta, or toast. 6  Servings

Chicken Sonora

One of my favorite and fastest dinners. A copy-cat of Ruby Tuesday's dish.

1 pound chicken breasts, cooked and chopped
1/2 package penne or ziti
1 12 oz. jar Alfredo sauce with sun dried tomatoes
1 16 oz. can black beans
1 10 3/4 ounce can Rotel Tomatoes

Grill or broil chicken and cut into bite-sized pieces. Boil pasta according to pkg. directions. Drain Rotel Tomatoes and black beans - rinse beans. Combine all in a pan and warm through. Serve with garlic bread and a salad.

8 Servings

Chicken Satay

3 limes
2/3 cup bottled Thai peanut sauce
12 chicken tenders (about 1 lb 4 oz)

Heat outdoor grill or ridged grill pan over medium-high heat. Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut sauce. Pour all but 1/4 cup into a small bowl. Thread 1 chicken tender on each of twelve 10- to 12-in. wooden skewers. Brush both sides of chicken with the 1/4 cup sauce, then lightly coat with nonstick spray. Grill 2 to 3 minutes per side until chicken is cooked through. Serve with lime wedges and remaining sauce for dipping. Garnish with sliced scallions, if desired.

Chicken Relleno

6   skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup  cornmeal
1/2 of a 1-1/4-ounce package (2 tablespoons)  taco seasoning mix
1 4-ounce can  whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces  Monterey Jack cheese, cut into six 2x1/2-inch sticks
2 tablespoons  snipped fresh cilantro or fresh parsley
1/4 teaspoon  black pepper
1/4 teaspoon  crushed red pepper
1 8-ounce jar  taco sauce or salsa
1/2 cup  shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.

For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .

Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.

Makes 6 servings

Chicken Quesadillas

2 cups cooked chicken, chopped

1 cup cheddar cheese, Mexican blend, shredded

2 tablespoons taco seasoning mix

1 cup sour cream

1 cup salsa

4 flour tortillas

Mix chicken with seasoning mix.  Melt 1 tsp. butter in skillet.  Place tortilla in preheated skillet, top with chicken and cheese, fold in half.  Grill on both sides until lightly toasted and warmed through.  Remove from pan, cut into triangles.  Serve with sour cream and salsa.

4  Servings

Chicken Pot Pie

3 whole (6 split) chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots, blanched for 2 minutes

1 (10-ounce) package frozen peas (2 cups)

1 1/2 cups frozen small whole onions

1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced 

 1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.  Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.  

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.  

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.  Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

4  Servings

Chicken Noodle Casserole

1/2 c plus 2 T butter, divided

1/2 c all-purpose flour

3 c rich chicken stock

2 c sour cream

1/2 c white wine

dash nutmeg

salt and freshly ground black pepper, to taste

1 lb egg noodles, cooked 6 to 7 minutes

4 1/2 c cooked chicken, cut into pieces

1 lb mushroom, sliced and cooked

1 c soft bread crumbs

1/2 c Parmesan cheese, freshly grated

Preheat oven to 350 degrees F.

Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7 minutes.  Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until softcrumbs form.

Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.  Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbsand sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.  Serve with buttered green beans and biscuits.

Note: Can be made ahead and refrigerated or frozen.  Thaw completely before baking.

 8  Servings

Chicken Marsala - Slow Cooker Version

I made up this recipe last Sunday morning.  Came home after church to a very yummy lunch!  The family loved it!

1 lb. chicken breast, cut into 1" strips
16 oz. chicken broth (fat free)
1 can cream of chicken soup (fat free)
1 envelope mushroom gravy mix
1/4 cup Marsala wine
2 tbs. diced sundried tomatoes
1 small can sliced mushrooms, drained
2 tbs. each cornstarch and water, mixed

Coat inside of crock with Crisco, using a paper towel.  Place chicken in crock.

In a bowl, whisk together the soup, broth and wine.  Stir in tomatoes.  Pour over chicken. 

Cover and cook on low for 3 hours.  Stir in mushrooms.  Cook for another hour or until chicken pieces are thoroughly cooked.  When chicken is done, stir in water-cornstarch mixture.  Turn heat to high and simmer until thickened. 

Serve over cooked pasta or mashed potatoes.

Chicken Marsala - Carrabba's

Marsala Sauce:

1/3 cup butter

1 slice prosciutto, diced

2 teaspoons minced shallots

2 teaspoons minced garlic

2 4-ounce can mushrooms, drained

1/4 cup marsala wine

1/4 teaspoon ground black pepper

1 cup chicken stock

2 teaspoons corn starch

1 teaspoon minced fresh parsley

2 tablespoons heavy cream

Chicken Spice:

1-1/4 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/4 teaspoon marjoram

1/4 teaspoon garlic powder

4 chicken breasts ( small butterfly cut double breasts or large single breasts)

olive oil

Melt butter over low heat in a medium saucepan.Turn heat up to medium/high to saute the prosciutto in the melted butter forabout 2 - 3 minutes (be careful not to burn butter), add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmerfor an additional 5 minutes.  Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed.

Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in thebowl to make a finer blend.  Brush each chicken breast generously with olive oil. Sprinkle spice blendover both sides of each chicken breast and grill for 6 - 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking tomake the crisscross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.

 4  Servings

Chicken Marsala 2

4 chicken breasts, boneless & skinless

1/2 cup flour

Salt & Pepper to taste

Dried oregano to taste

4 Tbsp oil

4 Tbsp butter or margarine

2 cups fresh mushrooms, sliced

1 cup Marsala wine

Pound chicken breasts between sheets of plastic wrap until about 1/4" thickness.   Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.   Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.   Cover and simmer for about 15 minutes.   Transfer to serving plate. 

4  Servings

Chicken Marsala

From Publix Apron Recipes.  Very simple and tasty!

1/2 pounds boneless chicken cutlets
1/2 teaspoon dried thyme leaves
1 tablespoon extra-virgin olive oil
1/2 cup pre-diced onions
4 ounces pre-sliced baby portabella mushrooms
1/4 cup Marsala wine
1/2 cup reduced-sodium chicken broth
1 (.75-ounce) packet mushroom gravy mix 

Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with thyme. Wash hands. Place oil in pan; swirl to coat. Add onions and mushrooms; cook 3–4 minutes or until tender. Move onions and mushrooms to outer edge of pan. Place chicken in center of pan (wash hands); cook 2–3 minutes on each side until browned. Stir in wine, then add remaining ingredients. Stir until well blended. Reduce heat to low and simmer 6–8 minutes until sauce thickens and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.

Chicken Lasagna Florentine

2  cups chopped cooked chicken

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

1  (10-ounce) package frozen chopped spinach, thawed and well drained

2  cups (8 ounces) shredded Cheddar cheese

1  (6-ounce) jar sliced mushrooms, drained

1/4  teaspoon pepper

1  cup sour cream

6  lasagna noodles, cooked and drained

1  cup grated Parmesan cheese

3/4  cup to 1 cup chopped pecans

Stir together chicken and next 6 ingredients.

Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

 6  Servings

Chicken Gnocchi Veronese

¼ cup extra virgin olive oil

1 small Vidalia onion, chopped

1 red bell pepper, sliced (julienned)

½ zucchini, sliced, (julienned)

Salt to taste

4 chicken breasts, sliced in ½” strips

2 small branches rosemary

1 garlic clove, minced

Juice of ½ lemon

Veronese Sauce:

1 cup Parmesan cheese, grated

½ cup ricotta cheese

14 fl oz heavy cream

Gnocchi:

2 qt water

6 oz all-purpose flour

2 eggs

2 lbs russet potatoes

2 tsp salt

OR

1 lb gnocchi (potato dumplings), cooked according to package directions

NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.

Gnocchi:

Wash  potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.   Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.   Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).   Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.   Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce:

Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.   Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.    

Heat sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).   Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.    

Drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.   Serve gnocchi topped with extra Parmesan cheese.

4  Servings

Chicken Giardino

Sauce:

1 Tbsp butter

¼ tsp dry thyme

½ tsp fresh rosemary, finely chopped

1 tsp garlic pepper

1 Tbsp cornstarch

¼ cup chicken broth

¼ cup water

¼ cup white wine

1 Tbsp milk

1 tsp lemon juice

Salt and pepper to taste

Chicken:

2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips

¼ cup extra-virgin olive oil

2 small rosemary sprigs

1 clove garlic, finely minced

Juice of ½ lemon

Vegetables:

¼ cup extra-virgin olive oil

½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)

1 zucchini, julienne cut

1 yellow summer squash, julienne cut

2 roma tomatoes, cut into ½” pieces

½ red bell pepper, julienne cut

1 cup broccoli florets, blanched

½ cup frozen peas

1 cup spinach, cut into ½” pieces

½ cup carrots, julienne cut

1 lb farfalle pasta (bow ties), cooked according to package directions.

Sauce:

Melt butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.   Combine chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.   Add liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables:

Combine all chicken ingredients in a mixing bowl and blend well.   Marinate for 30 minutes.   Heat a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.   Saute chicken strips until internal temperature reaches 165°F.   Add all vegetables and sauté until cooked through.   Add cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.   Transfer to a serving platter and garnish with chopped parsley.

4  Servings

Chicken Fricassee

Kids will love the creamy, lemony flavor. Short on time? Use a precooked chicken and canned broth. 

1  cup white rice

Salt

1  tablespoon butter

1  tablespoon flour

4  cups Basic Chicken Soup or 4 cups low-sodium chicken broth and 1 cooked 4- to 5-lb chicken, shredded

1  large egg yolk

2  tablespoons heavy cream

Freshly ground black pepper

Lemon juice, to taste1. 

In a medium saucepan, mix the rice with 2 cups water and a pinch of salt; bring to a boil. Reduce the heat to low, cover, and simmer about 15 minutes, or until the rice is cooked; set aside.

Meanwhile, in a large skillet, heat the butter over moderate heat. Add the flour and stir together to make a paste; let cook for about 1 minute. Slowly whisk in the chicken soup (reserve vegetables and chicken) or broth and let simmer for about 5 minutes, or until it thickens.

In a small bowl, beat the egg yolk, cream, another pinch of salt, and freshly ground black pepper. Add a few tablespoons of the simmering broth from the skillet and slowly whisk it in; add back to the skillet. Add the vegetables from the soup, if using soup instead of broth, then add the chicken to the skillet.  Reduce heat; add lemon juice. Taste sauce for seasoning; add more salt, pepper, or lemon juice to taste, if needed. Serve with the rice.

6  Servings

Chicken Fajitas

4 chicken breasts, grilled and sliced - or uncooked, sliced, sauteed in oil

1/2 cup red and yellow bell pepper, sliced

1/2 cup onions, sliced

1/2 cup mushrooms, sliced

2 tablespoons taco seasoning mix

1/4 cup salsa

2 tablespoons balsamic vinegar

1 clove garlic, minced

8 flour tortillas

If using uncooked chicken, sauté in 1 tablespoon olive oil until no longer pink.  Remove from pan.  Heat 2 tablespoons oil, sauté onions and peppers until slightly browned.  Add mushrooms, taco seasoning, salsa and vinegar.  Stir until mushrooms are soft.  Add chicken and garlic.  Stir.  Serve with flour tortillas, sour cream, and salsa.

4  Servings

Chicken Enchilada Casserole 2

Cooking spray

1 1/4 pounds skinned, boned chicken breast

1 1/2 cups chopped onion

4 garlic cloves, minced

1/2 cup beer

1/4 to 1/2 teaspoon ground red pepper

1 (28-ounce) can whole tomatoes, drained and chopped

1/2 cup thinly sliced green onions

1 (2 1/4-ounce) can sliced ripe olives, drained

2 (4.5-ounce) cans chopped green chiles, drained

5 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 cups 1% low-fat milk

2 large egg whites, lightly beaten or 6 tablespoons egg substitute

3/4 cup (3 ounces) shredded sharp cheddar cheese

3/4 cup (3 ounces) shredded Monterey Jack cheese

6 (6-inch) corn tortillas, cut in half

1/2 cup fat-free sour cream

1/2 cup salsa

Preheat oven to 350°.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

Place cheeses in a bowl; toss well. Set aside.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.

Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated. 

8 servings

Chicken Enchilada Casserole

This is sooo good!  May be too spicy for kids. 

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

1 (12 ounce) jar salsa verde

3/4 cup fresh cilantro, chopped

1/2 teaspoon cumin

2 cups cooked chicken, shredded (or pork, beef or turkey)

1 1/2 cups cheese, mexican style blend, shredded

1 1/4 cups corn

1 (4 oz.) can green chili, chopped

12 corn tortillas

2 cups romaine lettuce, shredded

1 cup tomatoes, diced

1 avocado, Hass, diced

1/2 cup red onions, diced

Heat oven to 350 degrees.  Coat 13 x9 in baking dish with nonstick spray.

Sauce:  Whisk soup and 1/2 can water in a bowl until smooth.  Stir in salsa, 1/4 cup cilantro and cumin.

In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, corn, chilies and remaining cilantro.  Layer tortillas on bottom of baking dish.  Top with chicken mixture, cheese and sauce.  Repeat layers, ending with cheese on top.   

Cover dish with foil, bake 30 minutes.  Uncover and bake another 20 minutes, or until sauce bubbles around edges and cheese is melted.  Serve with lettuce, tomato, avocado and onion on side. 

*This could be made ahead and frozen.  Thaw the night before in fridge.  Bake as directed.

 6  Servings

Chicken Curry Skillet With Rice Noodles

8 ounces  wide rice noodles, broken

1-1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces     

2 tablespoons  vegetable oil

1(16-oz) pkg frozen green bean or sugar snap pea stir-fry vegetables, thawed 

1(14-oz) can  unsweetened lite coconut milk

1/2  cup  water

1 tablespoon sugar

1 tablespoon fish sauce

1/2 to 1 teaspoon red curry paste

1/4 teaspoon  salt

1/4 teaspoon ground black pepper

1/4 cup  snipped fresh basil

Soak rice noodles according to package directions; drain.

In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.

In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil. Makes 6 servings.

Chicken Cordon Bleu Casserole

2 lbs skinless chicken breasts, cut into bite-size chunks

dry breadcrumbs

1/2 cup milk 

1 egg, mixed with the milk

8 ounces swiss cheese, cubed

8 ounces ham, diced

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

1 cup milk

Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.  Brown in a little oil until golden.   Place chicken in a baking dish, add cheese and ham.  Mix soup with 1 cup of milk and pour over all.   Bake at 350°F for 30-35 minutes, or until tender and bubbly.

 5  Servings

Chicken Castellina

Sauce:

1/4 cup pancetta (or bacon), diced

6 Tbsp butter, cubed

1 tsp garlic, chopped

¼ cup sun-dried tomatoes, diced

1 ½ cups heavy cream

1 ½ cups milk

1 oz cornstarch

¼ cup Parmesan cheese, grated

½ cup smoked Gouda cheese, chopped

1/4 tsp salt

1 Tbsp fresh rosemary, chopped

8.5 oz can sliced artichokes, drained

1/4 tsp pepper

¼ cup mushrooms, sliced

1 1/2 lbs pasta of choice, cooked according to package directions

Chicken:

1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces

¾ cup flour

1/2 tsp salt

1/4 tsp pepper

3 Tbsp olive oil

¼ cup white wine

Fresh parsley, chopped (for garnish)

Sauce:  Saute' pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).   Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.   Remove from heat and let stand uncovered.

Chicken   Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.   Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.   Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.   Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.   Garnish with chopped parsley and serve.

4  Servings

Chicken Cranberry Wraps

6  (10-inch) fat-free flour tortillas

1/2  (15-ounce) can whole-berry cranberry sauce

2  tablespoons spicy brown mustard

2  tablespoons minced crystallized ginger

1 1/2  cups chopped cooked chicken or turkey breast

3  green onions, thinly sliced

2  tablespoons chopped pecans, toasted

1  cup shredded lettuce

Heat tortillas according to package directions.

Stir together cranberry sauce, mustard, and ginger. Spread mixture evenly over 1 side of each tortilla. Top with chicken, green onions, pecans, and lettuce; roll up.



Yield: 6 servings

Chicken Casserole D'Iberville

This makes a ton!  Freeze one for later.

2 (3-pound) whole chickens

1 cup water

1 cup dry sherry

2 celery stalks

1 onion, quartered

1 1/2 teaspoons salt

1/2 teaspoon curry powder

1/4 teaspoon pepper

1/4 teaspoon poultry seasoning

2 (6-ounce) packages long-grain and wild rice mix

1/2 cup butter or margarine

2(8-ounce) packages sliced mushrooms

1 bunch green onions, chopped (about 1 cup)

1(8-ounce) carton sour cream

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

1 sleeve round buttery crackers, crushed (about 1 1/2 cups)

1 (6-ounce) can French-fried onions, crushed

1/4 cup butter or margarine, melted

1/4 teaspoon paprika

1/8 teaspoon garlic powder

Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids. Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)Skin, bone, and coarsely chop or shred chicken. Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish. Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.  Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.

To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once. To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.

Quicker Method: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens.

12  Servings

Chicken Carbonara

Easy and very good.

2 packages rice, Uncle Ben's Flavorful Parmesan & Butter Rice

10 ounces bacon, cut in 1 inch slices

1 pound chicken breasts, boneless, skinless, sliced

1 teaspoon garlic, minced

1 cup heavy cream

1 cup frozen peas, thawed, drained

2 ounces Parmesan cheese, shaved

3 green onions, thinly sliced

Cook rice according to pkg directions.  Cook bacon until crisp; drain off all but 2 tbs. of drippings.  Season chicken with salt and pepper as desired.  Add chicken, saute until seared on all sides.  Add garlic and cream; simmer until it begins to thicken.  Add peas, continue to cook until peas are heated through.  Stir in enough to thicken to sauce consistency.  Serve over rice; garnish with onion, top with cheese if desired.

6  Servings