Chicken Tortilla Soup

Place 3 frozen boneless skinless chicken breasts into crock pot.

Add 1 can of diced tomatoes
1 large can (14 or 15 oz.) tomato sauce
2 cans of black beans
1 cup salsa
Season with garlic powder, combine and cook on low for 8 hours. Serve with tortilla chips, sour cream and shredded cheese.
From the kitchen of Britten Bitner

Sweet & Sour Chicken

1 ½ cup sliced carrots

1 large green pepper, chopped
2 tablespoon quick cooking tapioca
2-3 1/2lbs chicken, boneless skinless, cut up
8 oz pineapple chunks and juice
1/3 cup brown sugar
½ cup vinegar
1 tablespoon soy sauce
½ teaspoon instant chicken boullion
¼ teaspoon garlic powder
¼ teaspoon ground ginger or ½ teaspoon fresh grated ginger
1 teaspoon salt
Place vegetables in bottom of slow cooker, sprinkle with tapioca, place chicken on top. In a bowl, combine all remaining ingredients, mix together, pour over chicken. Cover and cook on low for 8-10 hours, serve over rice.
From the kitchen of Britten Bitner

Bacon Wrapped Chicken

Chicken Breast

Raw bacon
1 can cream of chicken soup
1 cup sour cream
Wrap chicken in bacon, mix soup and sour cream together and pour on top of chicken. Cook on low for 6 hours and serve over rice or egg noodles.
From the kitchen of Britten Bitner

Chicken & Stuffing

4 boneless/skinless chicken breasts halves

1 can cream of celery soup or cream of mushroom soup
1/3 cup milk
1 package seasoned stuffing mix with seasoning packet
1 ½ cups water
Salt and pepper to taste
Place chicken in crockpot. Combine soup of choice and milk, pour over chicken. Combine stuffing, seasoning packet, salt and pepper, and water. Mix well. Spoon the mixture over the chicken and soup. Cover and cook on low for 6-8 hours.
From the kitchen of Britten Bitner

Salsa Chicken with Black Bean Soup

1 pound chicken

1 cup dried black beans or 2 cans drained and rinsed
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar of salsa
1 ½ tsp cumin
½ cup sour cream to stir in at the end
Shredded cheese to sprinkle on top
Toss together in crock on low for 6-8 hours
From the kitchen of Britten Bitner

Chicken & Salsa

1 package of chicken thighs (5-6 pieces)

1 jar of salsa
1 packet of dry Italian dressing
Sour cream
Mix chicken, salsa, and dry Italian dressing. Cook on low 6-7 hours. Put sour cream about 15 minutes before serving over rice.

Chicken & Gravy

Two thawed chicken breast

One chicken gravy mix
One cup water
One cup sliced mushrooms
One cup chopped veggies such as peas, carrots and corn
½ tsp. garlic salt
1/2tsp. onion powder
Mix gravy powder with water, pour all ingredients into crock pot, mix it around to make sure everything is coated and cook on high for 4 hours.
From the kitchen of Britten Bitner

Chicken & Dumplings

1 lb boneless skinless chicken breast

2 cans cream of chicken soup
2 cans worth 2% milk from cream of chicken
1 tube refrigerated biscuits
Put the thawed chicken, soup, and milk in the crock pot on low for 6-7 hours. Before serving bake the biscuits, tear them apart and pour the mix from crock on top of biscuits or put them right in the crock.
From the kitchen of Britten Bitner

Mexican Chicken

Chicken Breast thawed (your preference on how many)

One Packet of taco seasoning
One jar of mild/medium salsa
Shredded cheese
Put chicken breasts in slow cooker, coat with taco seasoning and pour salsa on top. Cook on low for 6 hours or high for 3 hours. Half an hour before serving, sprinkle with shredded cheese.
From the kitchen of Britten Bitner

Oven Roasted Chicken

Bone-In, Skin-On Chicken Breasts
Olive oil
Kosher salt
Garlic salt
Cracked black pepper

Preheat oven to 350*. Place chicken breasts on a baking sheet, skin side up. Rub chicken with olive oil. Sprinkle liberally with salt, garlic salt, and pepper. Bake at 350* for 30 minutes, give or take. Allow chicken to cool before digging in, so that all the juices can settle back into the meat

Holly's Chicken Fried Rice

In saucepan combine:
2 cups rice
4 cups water
1/4 cup soy sauce
2 tspns pepper
2 tspns chicken bullion
Bring to a boil and add:
1 1/2 cups cooked, shredded chicken
1 1/2 cups frozen peas and carrots
Cover and reduce heat, simmer until rice is cooked
Cook 2 or 3 eggs scrambled in small pieces and add to rice mixture
Top with crunchy chow mein noodles

*Can use chopped ham instead of chicken for pork fried rice

Holly's Chicken Enchiladas with Green Sauce

3 cups cooked and shreded chicken
Tortillas
8oz cream cheese, softened
1 cup sour cream
Green Taco Sauce
Shreded Cheddar cheese
Green chiles
Green enchilada sauce

Mix cream cheese and sour cream. Add 1/4 cup green taco sauce, cheddar cheese, and chiles. Stir in chicken. Spread mixture onto tortillas, roll up and place in lightly greased baking dish. Pour green enchilada sauce over and place in 350 oven for 40 minutes. Top with cheddar cheese and return to oven until melted.

Holly's Grilled Chicken Marinade and Oven Roasted Veggies

I just sort of came up with this the other night and it turned out really well, the boys even loved it!

Grilled Chicken Marinade:
3 boneless, skinless chicken breasts
Mix:
1/4c soy sauce
1/4c oil
1T ketchup
1T mustard
pepper
garlic salt
Marinade chicken 1 1/2 hours, place on hot grill and use leftover marinade to baste during grilling.

Oven Roasted Veggies:
4 large potatoes, cleaned and diced
Baby Carrots
Mix:
4T butter, melted
2T parsley
salt
pepper
garlic salt
Place veggies in oven safe dish, pour butter mixture over veggies and stir until coated. Cover with foil and bake in 350 oven 1 hour or until vegetables are tender. Can add onions if desired.

Pasta Salad with Chicken

16 oz package bow tie pasta
16 oz package spiral pasta
1 C. Mayonnaise
2 16oz bottles of Kraft coleslaw dressing
20oz can Pineapple tidbits, drained
2 cans sliced water chestnuts. Drained
2 Cups finely chopped celery
6-10 green onions, sliced
1 ½ cups grapes, cut in half
3 cans chicken breasts
1 cup cashews
1 cup craisins
2 cans mandarin oranges

Cook pasta until tender and drain well. While the noodles are still hot stir in the mayonnaise and one bottle of coleslaw dressing. Cover and refrigerate.

Just before serving add the rest of the ingredients.

This is a great recipe because it serves 24+ people, and everything can be done the night before so all you have to do is combine the pasta with the pre chopped ingredients.

Chicken Alfredo Pizza

You will need:
Your favorite pizza crust
*You can also purchase crusts from your local take and bake pizza place, Hometown sells a large crust for $2
Your favorite Alfredo Sauce

Chicken breasts, cubed and cooked in skillet with olive oil, garlic, and basil
Diced tomatoes
Shredded mozzarella or parmesan cheese

Spread alfredo sauce on pizza crust then add chicken, cheese, tomatoes and bake as crust directs.

You can also add chopped green onion, sliced black olives, diced bell peppers.

Mexican Hot Pockets

Ingredients:
1 lb boneless, skinless chicken breast, cooked and shredded
1 C Salsa
1 package taco seasoning mix
1 package Puff Pastry
1 C shredded cheddar cheese
1 egg

Instructions:
1. Thaw the pastry sheet at room temperature for 40 minutes.
2. Cook chicken until there is no pink inside.
3. Shred chicken, then put back in skillet.
4. Add 1 C of salsa, taco seasoning, and 1/2 C water.
5. Cool chicken mixture completely.
6. Heat the oven to 400°; spray two baking sheets with cooking spray, if needed.
7. Stir the egg and water with a fork in a small bowl.
8. Unfold 1 pastry sheet on a lightly floured surface; roll the sheet into a 14 inch square; cut into 4 (7 inch) squares. Repeat with the remaining pastry sheet.
9. Place about 1/3 C chicken mixture onto half of each square; top each with 2 T of the cheese.
10. Brush the edges of the pastry with water; fold plain pastry over chicken mixture and press the edges with a fork to seal.
11. Place the rectangles on the prepared baking sheets; brush with the egg mixture.
12. Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.

Ranch Chicken Wings

24 chicken wings and/or drumettes (I found a "party pack" that had 12 of each)
2 envelopes Hidden Valley Ranch dry mix
1/3 c. butter/margarine, melted
1/4 c. Tabasco sauce (I used Smoked Chipotle Tabasco - really great flavor without so much heat.)
3 Tbsp. vinegar
paprika

Combine margarine/butter, Tabasco and vinegar. Dredge chicken in ranch mix; then dip in margarine/butter mix. Arrange on a cookie sheet (I would line it with foil and spray with cooking spray) and sprinkle with paprika. Bake at 400 for 25 minutes. Turn over, then sprinkle again. Bake at 450 for 20 minutes more. Serve with bleu cheese dressing, if desired. (Doesn't really need it, though!)

Sticky Chicken

From the kitchen of Diane Brinkerhoff

Mix:
1cup ketchup
1/2cup brown sugar
1/4c oil
2Tbsp lemon juice
1Tbsp mustart
1tspn salt

Chicken tenders or chicken breasts.
Place chicken in baking dish and pour sauce over chicken. Bake at 350 for 1 hour and serve with rice.

Chicken Pot Pie

From the kitchen of Stacey Wilhelmsen
1/3 C butter
1/3 C flour
1 Tbs. onion flakes
½ tsp salt
¼ tsp pepper
1 ¾ C water
2/3 C milk
2 C cooked chicken cut up
1-10 oz pkg. frozen peas and carrots
Pastry for 2 pie crusts

1. Heat butter over low heat until melted.
2. Stir in flour, onion soup, salt, and pepper until smooth.
3. Add water & milk stirring constantly.
4. Heat to boil. Boil 1 minute while stirring.
5. Stir in chicken and frozen vegetables and set aside.
6. Line foil plate with pastry and pour in filling.
7. Put on top pastry, fold under edges, and cut slits in top.
8. Freeze
9. Cook 350 for 1 1/2-2 hours. Line edges with foil before cooking.

Chicken Parmesan

From the kitchen of Stacey Wilhelmsen

4-6 frozen Chicken breast
Jar of prego
Italian bread crumbs
Mozzarella cheese
Butter

In baggie, put parmesan cheese, bread crumbs, and 2 Tbs butter. Crumble and freeze separately.
In one 9x13 or 2 8x8 pans, put chicken in pan, pour sauce over, sprinkle cheese on top. Freeze. Bake 350 for 1-1 ½ hours. Last 10 minutes add breading on top. Serve with pasta.