Foil-Pack Taco Chicken

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb.red potatoes, thinly sliced (about 2 cups)
3/4 cup Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Reduced Fat or Light Sour Cream

HEAT oven to 400°F.

SPRINKLE chicken with seasoning mix. Place 1/2 cup potatoes on center of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. (Or over a fire)

BAKE 30 to 35 min. or until chicken is done (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.

(Christina and Stephanie Supper Club - recipe found here.)

Spinach, Chicken and Pasta Salad

Updated: This salad is so good! Tips from the chef: FOLLOW RECIPE EXACTLY FOR BEST RESULTS - i.e. honey roasted peanuts, NOT dry roasted, FLAT leaf parsley, NOT curly, marinate the bowtie pasta for at least a few hours - it makes the world of difference!

This is the FULL recipe - seriously would feed 30 plus people with generous servings. Can half to feed 15 plus easily! After making this myself, I would say the full batch would serve 12-15 main dish servings.

DRESSING:
1 cup vegetable oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 TBSP sugar
1/2 tsp salt
1/2 tsp pepper

16 ounces bowtie pasta

1 (10oz) bag fresh spinach
1 (6oz) bag craisins
3 (11oz) cans mandarin oranges, drained
2 (8oz) cans sliced water chestnuts, drained
1/2 cup FLAT LEAF parsley, chopped (not the curly stuff!) *we didn't like the parsley in there - I will leave it out next time*
1 bunch green onions, chopped (even some of the green portions of these)
1/4 cup sesame seeds, toasted (this is also key for the right flavor of the salad)
6 ounces HONEY ROASTED peanuts (I toss these at the VERY end just before serving)
2 cups cooked chicken, cut into small pieces

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked bowtie pasta in medium bowl and marinate for AT LEAST 2 HOURS. Combine the rest of the salad ingredients in large salad bowl, add pasta and dressing and toss.

Fiesta Chicken Enchiladas Made Over - from Kraft

We tried this recipe tonight and it was DELICIOUS! Maybe my favorite enchilada recipe I've tried. It's pretty simple, but the flavor is really nice, and it's pretty easy to make.

Fiesta Chicken Enchiladas Made Over

avg rating

   (3)

total time

45 min

prep

25 min

servings

4 servings

what you need

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 large  green pepper, chopped

1 large red pepper, chopped

1 Tbsp.  chili powder

3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

2 oz.  (1/4 of 8-oz. pkg) PHILADELPHIA Neufchatel Cheese, cubed

3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

8   whole wheat tortillas (6 inch)

make it

HEAT oven to 375ºF.

HEAT large skillet sprayed with cooking spray on medium heat. Add chicken, peppers and chili powder; cook and stir 8 min. or until chicken is done. Stir in 1/4 cup salsa and Neufchatel; cook and stir 3 to 5 min. or until Neufchatel is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.

SPOON heaping 1/3 cup mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover.

BAKE 20 min. or until heated through.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

kraft kitchens tips

MAKEOVER - HOW WE DID IT

Here's a better-for-you alternative that will save you 110 calories and 11 grams of fat, including 8 grams of saturated, fat per serving when compared with the traditional recipe. We did it by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and decreased the amounts used for both.

SPECIAL EXTRA

Garnish each serving with 1 Tbsp. chopped fresh cilantro.

VARIATION

Prepare using corn tortillas. To prevent cracking, warm tortillas as directed on package before filling and baking as directed.

Find the recipe on the Kraft website here: http://www.kraftrecipes.com/recipes/fiesta-chicken-enchiladas-made-121571.aspx

Wild Chicken and Rice Casserole

5 Cups of cooked chicken, diced (I only used about 3 cups, and chopped in food processor because we like it smooth)
2 Cans Cream of Mushroom soup
1/2 Cup of diced Celery
1/2 Cup diced Onion
3 Cups grated Cheddar Cheese
1 Cup grated Cheddar Cheese
16 oz. Sour Cream
1 Cup Milk
2 Cans of Water Chestnuts (I didn't use these)
2 6 oz. box of Uncle Ben's Long Grain Rice, already cooked.

Saute onion, celery and water chestnuts for 10 minutes. Then mix all ingredients together except for the 1 cup of cheese. Pour into a greased casserole dish. Cook at 350 degrees for 30 minutes then sprinkle the remaining 1 cup of cheese on top and cook 5 more minutes. (from my friend Angel)

Chicken-Prosciutto Bundles

Prep Time: 15 mins
Cook Time: 15 mins
Ready in: 30 mins

Ingredients
4 chicken breasts
8 leaves fresh basil
4 slices mozzarella cheese, 1/4 inch thick
1/4 tsp salt
1/4 tsp pepper
8 slices prosciutto
1 T olive oil

Directions
Preheat oven to 375 degrees. Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-inch deep pocket lengthwise int eh thick side of each breast.

Place 2 basil leaves on each slice of mozzarella, then sprinkle with salt and pepper. Stuff each breast pocket with a cheese bundle. Wrap 2 slices prosciutto around each breast, anchoring with toothpicks.

Heat oil in large oven-proof nonstick skillet over medium-high. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken in skillet to oven; bake 12 mins or until done (internal temp 170 deg).

Serving suggestion: serve with pasta primavera and freshly grated Parmesan cheese.

Cheesy Chicken and Artichoke Bites

Had these at a party the other night and they were yummy. Recipe from here.

INGREDIENTS
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

6 slices fully cooked bacon (from 2.1-oz package)

1 package (6 oz) refrigerated cooked chicken breast strips, cubed

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped

1 can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped

2 medium cloves garlic, finely chopped

1/2 cup mayonnaise or salad dressing

1/4 cup sour cream

1/2 cup shredded Asiago cheese (2 oz)

1/4 cup grated Parmesan cheese


DIRECTIONS
1. Heat oven to 375°F.

2. If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut dough into total of 8 rectangles.

3. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups. Heat bacon as directed on package; crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.

4. Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.

Better than Restaurant Enchiladas

I think this is the recipe that was made for us when Jackson was born. They were the best chicken enchiladas we've ever had! I've been trying to get the recipe for a while, and saw it on the on submission page for ward cookbook that will be made soon, so I swiped it! :) haha. It's way good though! BETTER THAN RESTAURANT ENCHILADAS

Angie Reeves

2 cans cream of chicken soup 1 small can diced green chilies 1 can Rotel 1 cup milk 3 cans enchilada sauce 10-12 flour tortillas 4 lbs chicken, cooked and cubed or shredded 1 lb or more shredded cheese

Heat soup, chilies, Rotel, and milk together. Spread spoonful of soup mix and spoonful of enchilada sauce down center of tortilla. Roll up chicken and a bit of cheese in tortilla and place in pan. Continue until pan is full. Pour rest of enchilada sauce over tortillas and soup mix over sauce. Top with cheese. Bake at 350° for 30-35 minutes.

Note: You can top cheese with chopped onions and bake if you like.

Baked Orange Chicken

(from Suzy)

4-6 chicken breasts
1/4 C butter
orange sauce (recipe below)
1 Tbs cold water
1 tsp cornstarch
cooked rice

orange sauce:
1/4 C honey
1/4 C orange juice concentrate
2 Tbs lemon juice
1 Tbs mustard
1 tsp salt
1 tsp curry powder

Preheat oven to 375. Melt butter in 9 x 13 baking dish, then add chicken. Combine orange sauce ingredients and mix well, and pour over the chicken. Bake 30 mins, then turn breasts and bake 30 mins more.

Remove chicken and put sauce in saucepan. Mix 1 water and cornstarch and add to sauce. Bring to boil for 1-2 minutes to thicken. Serve over rice and chicken. A little sauce goes a long way so drench lightly!

Hawaiian Chicken

(from Suzy)

6 boneless skinless chicken pieces
1 pkg dry onion soup mix
1 C pineapple apricot jam
1 C Russian salad dressing

Arrange chicken in greased baking dish. Combine remaining ingredients and pour over chicken. Bake 45 mins at 350. Serve with rice.

(This may be frozen in freezer bag prior to baking. To serve, thaw and pour into greased baking dish. Bake uncovered at 350 for 1 hour. Or it can be frozen after cooking and then heated to serve.)

Smothered Chicken

(from Suzy)

Honey Mustard Marinade
1/2 C Dijon mustard
1/2 C honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice

Chicken
4-5 boneless, skinless chicken breasts
1 Tbs vegetable oil
2 C slices mushrooms
2 Tbs butter
salt and pepper
5-10 slices bacon, cooked
2 C shredded Colby jack cheese
2 tsp finely chopped parsley

Using an electric mixer, combine marinade ingredients in small bowl. Whip mixture for about 1 minute. Place chicken in gallon-size ziplock baggie and pour about 2/3 of marinade over the chicken and marinade in the refrigerator for about 2 hours. Chill the remainder of marinade until later.

While chicken is marinading, cook bacon and saute the sliced mushrooms in 2 T butter.

Heat frying pan over medium heat with 1 Tbs of oil. Sear chicken in pan for about 4 mins per side or until golden brown.

Evenly coat the bottom of the baking dish with a portion of the set-aside marinade. Remove chicken from frying pan and place into baking dish and brush top side with marinade, then season with salt and pepper. Stack 1-2 pieces of bacon on each chicken breast. Spoon the sauteed mushrooms on the bacon evenly. Top with cheese and parsley. Serve with any remaining marinade.

Bake at 375 for 30 mins or until cooked and cheese is melted.

Salsa Chicken Tacos

(from Suzy)

4 boneless, skinless chicken breasts
24 oz jar salsa
8 oz pkg cream cheese
1 pkg tortillas

optional toppings:
lettuce
tomato
olives
etc.

Cook chicken and salsa in slow cooker on high for 3 hours. Shred chicken and add cream cheese. Cook until cream cheese is melted. Place mixture on tortillas with toppings of your choice, roll, and enjoy. Yum!!

For a low-carb choice it can be served over lettuce and black beans in a salad.

Can be frozen after cooked for later eating.

Spiced Chicken with Tangerine Sauce

Spiced Chicken with Tangerine Sauce

The tangerines, which soak up the savory juices, are a wonderful complement to the cumin-crusted chicken.

2 tablespoons ground cumin
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 cup plus 1 tablespoon lower-sodium chicken
broth, divided
1/2 cup tangerine juice
2 tablespoons Dijon mustard
2 tablespoons chopped jalapeño chile
2 teaspoons cornstarch
2 tangerines, peeled, broken into segments
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped cilantro

1. Sprinkle cumin over chicken, coating both sides well. Heat oil in large skillet over medium-high heat until hot. Cook chicken 4 minutes or until browned, turning once. Remove chicken.

2. Increase heat to high. Add 1 cup of the broth to skillet; boil 1 minute to reduce slightly. Whisk in tangerine juice, mustard and chile.

3. Return chicken to skillet; cover and gently simmer 5 to 8 minutes or until chicken is no longer pink in center, turning once. Remove chicken; cover loosely with foil.

4. Whisk remaining 1 tablespoon broth and cornstarch in small bowl until smooth; whisk into sauce in skillet. Bring to a boil; cook until thickened. Add tangerine segments; cook briefly to warm. Stir in salt and pepper. Serve sauce over chicken; sprinkle with cilantro.

4 servings

PER SERVING: 235 calories, 8 g total fat (1.5 g saturated fat), 28.5 g protein, 12 g carbohydrate, 65 mg cholesterol, 325 mg sodium, 2 g fiber

Chicken Pot Pie

This is one of the best recipes my mom makes. The only down side to making this is all of the chopping and putting the pie crust on top of each individual ramekin ( or oven proof bowl). It takes me about 2 hours to make them. Make sure you get everything ready to make things easier. If you can get some help then it will go a lot faster and the final product is very rewarding.

4 Tablespoons butter

1 onion finely chopped

1/2 pound fresh mushrooms, thinly sliced

2 Tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon each dry rosemary and pepper

2 chicken bouillon cubes dissolved in 1 1/4 cups boiling water

1/2 cup whippeing cream

1 pkg. frozen peas, carrots, and potatoes ( I used fresh carrots and potatoes... just cut everything up and put it all together in boiling water and cook for 3 mins. It will finish cooking in the oven).

3-4 chicken breast cut into cubes ( 2 1/2- 3 cups)

Directions:

In a wide frying pan over medium heat, melt butter. Add onions and mushrooms and cook until onions are soft. Stir in flour, salt, rosemary, and pepper; cook until bubbly. Gradually blend in bouillon and cream; cook, stirring, until mixture bubbles and thickens. Stir in peas, carrots, potatoes, and chicken. If the sauce is too thick thin with milk or potato water. Spoon mixture into 2 cup casserole dishes. Cut a circle larger then the mouth of the casserole dish. Make sure the pie crust comes down along the sides so the pastry will stay on and nothing will bubble out. Cut slits in the top to let the steam out. Bake at 425 in the oven for 20 to 25 min. or until pastry is golden brown and filling is bubbling. ( Check casseroles after 10 mins; if edges are browning too quickly protect with foil). Make 4-6 servings.

Chicken Enchiladas

It has been a long which since we made these, but I remember them being really yummy and Di requested the recipe. I wish I could say they weren't fattening! :)

1 whole chicken - cooked, deboned and chopped
12 flour tortillas
2-4 chopped green onions
2 cans cream of chicken soup
1 4oz can green chiles
1 large carton sour cream
3/4 C chicken broth
1 lb grated colby or cheddar cheese

Mix everything but the tortillas together. Spread 1/2" layer of mixture in 9x13 pan. Scoop 2T of mixture into each tortilla. Roll tortilla and place in pan. Cover with mixture that is remaining. You can add additional cheese on top (or just leave out some of the original). Bake at 350 for 20-30 minutes.

Sunflower Chicken Salad

Dressing:
¼ C sunflower seeds
½ C oil
1/3 C soy sauce
1/3 C white vinegar
3 T sugar
¼ t pepper

Salad:
8 oz Garden Rotini pasta, cooked
3 C cold shredded chicken
½ C sliced green onion
1 package torn spinach

To make the dressing: Brown sunflower seeds in ¼ C oil over med-low heat. Remove from heat before completely browned, as they will continue to cook. Combine the remaining ingredients.

Combine all salad ingredients. Chill. Pour dressing over salad just before serving, or individually on each serving.