Saucy BBQ Chicken & Potato Skillet

10 new red potatoes, halved (1 lb.)
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 medium onion, sliced
2 cups frozen peas
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup KRAFT CATALINA Dressing



PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min. or until tender.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken and onions; cook 10 min. or until chicken is browned on both sides, turning chicken over after 5 min. and stirring onions occasionally.
ADD potatoes, peas, broth, barbecue sauce and dressing; mix well. Cover. Reduce heat to medium-low; simmer 5 min. or until peas are heated and chicken is cooked through (170°F.)

Chicken A La King

1 medium green pepper, chopped
4 oz can mushrooms, reserve juice
1/2 c butter
1/2 c flour
1 tsp salt
1/4 tsp pepper
1 1/2 c milk
1 can chicken broth
2 c chicken, cooked and diced

Melt butter over medium heat and add mushrooms and peppers, stir for 5 mins. On low heat gradually add flour, salt and pepper, stir until it bubbles. Add milk, broth and mushroom liquid. Stir constantly and bring to a boil. Boil for one minute. Add chicken and heat through. Serve over biscuits or mashed potatoes.

Skillet Chicken Caesar

4 boneless, skinless chicken breast halves
1 bottle (8 oz) creay caesar dressing
2 red bell peppers, cut in 1/4 " strips
1 c heavy cream
mashed potatoes (frozen or instants work!)

Place chicken in Ziploc bag with 2 T of dressing. Marinate at room temperature for 15 mins. In skillet, heat 1 T olive oil over med high heat. Add peppers and cook 5 mins or until soft. Remove and set aside. Stir together 3T dressing, 1/4 c cream and enough water to make 1 1/2 c. Add to cooked potatoes. Remove chicken from bag and add to pan, sprinkle with 1/4 tsp salt. Saute 4 mins on each side, or until brown. Reduce heat to low, add peppers, remaining dressing and cream. Cook until chicken reads 160 degrees. Stir potatoes and serve with chicken and peppers.

Fiesta Chicken

4-6 chicken thighs, boneless
2 c minute rice, uncooked
1 can Campbell's Fiesta Nacho Cheese Soup
1 1/2 cans of milk
1 can Rotel Tomatoes

Preheat oven to 350. Mix rice, soup, milk and tomatoes, and place in a greased 9/13 pan. Place chicken on top and cover with foil. Bake for 70 mins, or until chicken is 180 degrees.

*About 15 mins to the end of baking time I remove foil and sprinkle Mexican Blend cheese over the top.

Chicken & Vegetable Bake
From: Campbell's Kitchen
Prep Time: 10 minutes
Cook Time: 30 minutes

Serves: 4



Ingredients:


1 can Campbell's® Condensed Cream of Celery Soup OR 98% Fat Free Cream of Celery Soup
1/2 cup milk
1 cup cooked broccoli flowerets OR cauliflowerets
1 cup cooked sliced carrot
1 cup cooked cut green beans
1/4 cup cooked red pepper strips (optional)
2 cans (5 oz. each) Swanson® Premium Chunk Chicken Breast, drained
dash Pepper
1 can (2.8 oz.) French's® French Fried Onions



Directions:



MIX soup, milk, broccoli, carrots, beans, red pepper (if desired), chicken, black pepper and 1/2 can onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot. Stir.

SPRINKLE remaining onions over chicken mixture. Bake 5 min. more or until onions are golden.

Turkey Tetrazzini

* 12 ounces spaghetti
* 1 1/2 teaspoons vegetable oil
* 1/2 teaspoon salt
* 1 1/2 tablespoons butter
* 1/4 cup chopped onion
* 1 clove garlic, minced
* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 cup chicken broth
* 1 teaspoon seasoning salt
* 3 cups shredded American cheese
* 4 cups cooked and cubed chicken
* 2 tablespoons chopped fresh parsley
* 2 tablespoons diced red bell pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
3. In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.
5. Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper.

crockpot turkey breast

1 turkey breast (I get the boneless breast roast which is like 3 pounds I dont like to contend witht he bones)

put in crockpot
cover with salt and pepper
pour 1 can chicken broth over

cook on high for about 6 hours

use broth/drippings to make gravy if desired

it is moist and delicious and healthy!!

Baked Chicken and Stuffing
8 servings

PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min


INGREDIENTS
2 pounds skinless, boneless chicken breast halves - boiled and cut into strips
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup chicken broth, divided
1 1/2 cups shredded mozzarella cheese
1 (6 ounce) package instant stuffing mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Layer chicken strips in the bottom of a 9x13 inch baking dish. In a medium bowl, mix together cream of celery soup, cream of chicken soup and 1/2 cup chicken broth; pour mixture over chicken.
Sprinkle chicken with cheese, then combine stuffing mix and seasoning packet with remaining 1/2 cup chicken broth, mix together and place mixture on top of chicken.
Bake at 350 degrees F (175 degrees C) for 45 minutes.



NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving

Calories: 417

Total Fat: 17.9g
Cholesterol: 109mg
Sodium: 1200mg
Total Carbs: 22.3g
Dietary Fiber: 1g
Protein: 39.3g

Sour Cream Chicken and Stuffing

"Skinless boneless chicken baked with a prepared stuffing mix and topped with a creamy sauce."

6 servings



INGREDIENTS
6 skinless, boneless chicken breasts
1 (6 ounce) package unseasoned dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup sour cream
1 teaspoon curry powder
1 teaspoon lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing.
Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.

Cheesy Chicken and Rice Casserole



"Just chicken, rice, creamy soup, Cheddar cheese and soft bread cubes, mixed together and baked. This is a quick and easy dish that even the kids like! Note: If you are in a big hurry, use cooked chicken and minute rice. Can be made ahead of time and refrigerated - just add the bread topping the night before cooking."

4 to 6 servings

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min


INGREDIENTS
4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
3 slices soft white bread, cubed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.



NUTRITION INFORMATION
Servings Per Recipe: 5

Amount Per Serving

Calories: 465

Total Fat: 20.4g
Cholesterol: 107mg
Sodium: 903mg
Total Carbs: 30.3g
Dietary Fiber: 0.7g
Protein: 37.6g

Chicken, Stuffing and Green Bean Casserole

INGREDIENTS
2 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can green beans, drained
salt and pepper to taste
1 (12 ounce) package unseasoned dry bread stuffing mix
1 cup shredded Cheddar cheese

DIRECTIONS
In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
Preheat oven to 375 degrees F (190 degrees C).
Spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.

Thighs on Rice



"This is a VERY simple, quick and tasty recipe, and a special treat for all of you thigh lovers out there in 'Chickenland'! (Note: Small thighs work better for this recipe. Sometimes I parboil the chicken, then remove my two cups of water from the pot)."

Original recipe yield: 6 servings


INGREDIENTS
2 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can green beans, drained
salt and pepper to taste
1 (12 ounce) package unseasoned dry bread stuffing mix
1 cup shredded Cheddar cheese


DIRECTIONS
In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
Preheat oven to 375 degrees F (190 degrees C).
Spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.

Chicken with Sour Cream

Ingredients
3-6 boneless chicken breasts
sour cream (as much as you want)

Directions
cut the fat off the chicken. put chicken in casserole dish...bake at 350 F with foil on top for 45 minutes. take out of oven, put sour cream on top of chicken (any amount..til your hearts desire)..and bake for an additional 10-15 minutes with no foil on top..and enjoy

I dont know what you would call it my mom showed me its easy, fast, and OHH so good!

things you need:
Chicken breast(boneless, or do it yourself)
lemon pepper
salt
SHERDED parpemsan cheese... not graded.. it wont work
extra olive oil( you can mix half with regular oil)


1st dry off the chicken with paper towels.. turn on oil. Mix lemon pepper, salt, and cheese. Press in the mix til it sticks.. then put it in the hot oil.. till golden brown.. it cooks quick.

sides: rice, rolls and green beans..

Bruschetta 'n Cheese-Stuffed Chicken Breasts



Prep Time: 15 min
Total Time: 1 hr min
Makes: 8 servings, one stuffed chicken breast each




1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing



PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted

I have no clue what to call this! I put some boneless, skinless chicken in a casserole dish, spoon some ragu stuff over the top, so it's covered completely, and bake it at 400 degrees for about 20 minutes, then for the last minute, I put some shredded mozzerella cheese over it. I serve it over pasta, and it turns our super yummy!

This is a recipe off the back of a bisquick box but we tried it tonight and everyone loved it!

BISQUICK ULTIMATE CHICKEN FINGERS

3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Preheat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.

In 1-gallon resealable plastic food-storage bag, mix Bisquick mix, cheese, salt and paprika.

Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

Bake 12 to 14 minutes, turning halfway through the time with pancake turner, until no longer pink in center.

High Attitude (3500-6500 ft): No change.

Servings: 4
Source: Bisquick box

--------------------------------------------------------------------------------
TO REDUCE FAT AND CHOLESTEROL IN YOUR FAVORITE BISQUICK RECIPES:

- Use skim milk in place of whole or low-fat milk.

- Use margarine in place of butter.

- Use egg whites or egg substitute for whole eggs (1 large egg = 2 egg whites or 1/4 cup egg substitute.)

Crunchy Chicken Cheese Bake

4 skinless, boneless chicken breast
4 slices swiss or american cheese
1 can cream of chicken soup
1 tbsp. butter melted

½ cup Pepperidge farm herb seasoned stuffing crushed.
Place chicken in baking dish, top with cheese. Stir soup in bowl. Spread over cheese.
Combine butter & stuffing. Sprinkle over cheese.
Bake at 400*F 25 minutes



Broccoli Cheese & Chicken Casserole

1 skinless, boneless chicken breast
2 tbsp. oil
1 cup instant rice
½ cup american cheese, cube
¼ cup milk
½ cup broccoli
2 tbsp. chopped onions
2 tbsp. margarine
½ can cream of chicken soup
10 ritz crackers
2 tbsp. margarine

1. Cube chicken breast. In a small skillet add oil and chicken and cook till done.
2. Put 1 cup water in microwave dish and add rice. Cover with plastic wrap leave room for vent. Microwave for 8 minutes.
3. Cut broccoli into small pieces. Place in small saucepan with enough water to cover broccoli. Cook on high until soft.
4. Saute the onions in margarine until onions are soft
5. In a microwave safe bowl combine cheese and milk. Cover with plastic wrap leaving room to vent. Microwave on high for 1 ½ minutes. Stir till cheese is melted.
6. In large mixing bowl, combine broccoli, rice, cheese and milk mixture, soup and chicken. Stir to blend.
7. Pour in 9x9 pan
8. Crush crackers in a bag. Melt 2 tbsp. margarine in microwave. Mix crackers; crumble over casserole.
9. Bake at 350* for 40 minutes


Chicken Tetrazinni

2 cups cooked chicken (grilled)
6 oz. angel hair pasta cooked
¾ cups sliced mushroom
Shredded cheddar cheese
¼ cup parmesan cheese
5 tbsp. butter
3 tbsp. chopped onion
1 tsp. celery salt
Few shakes of Tabasco sauce
¼ cup mayo
1 can cream of chicken soup
1 can evaporated milk

In a sauce pan heat last 7 ingredients until smooth and creamy.

Layer ½ the pasta in 13x9 pan. Put in the cooked chicken & ½ the mushrooms. Spoon on half the sauce. Do a second layer the same way. Top with shredded cheese & parmesan
Bake at 350*F for 30 minutes

Chicken & Swiss BLT Salad
15 min
Total Time:
15 min
Makes:
4 servings
1 bag (10 oz.) torn romaine lettuce (about 10 cups) 1 pkg.
(6 oz.) LOUIS RICH Grilled Chicken Breast Strips
1 cup grape tomatoes
1/3 cup sliced green onions
1/2 cup KRAFT Shredded Swiss Cheese
1/2 cup KRAFT Thousand Island Dressing
1/4 cup OSCAR MAYER Real Bacon Bits

TOSS all ingredients except dressing and bacon bits in large salad bowl.

ADD dressing; toss lightly. Sprinkle with bacon bits.
Kraft Kitchens Tips
Substitute KRAFT Shredded Cheddar Cheese for the Swiss cheese.

Catalina Chicken Breasts
Prep Time:
10 min
Total Time:
55 min
Makes:
6 servings
2 tsp. oil
6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 Tbsp.)

PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.

MIX dressing, jam and soup mix in small bowl. Pour over chicken.

BAKE 45 min. or until chicken is cooked through.
Kraft Kitchens TipsServing SuggestionServe with rice and a tossed green salad.