Pheobe's Cream Chicken Soup

 Ingredients:

1⁄2 c Chopped onion

1 c Chopped celery

1 c chopped carrots

6 TBS butter (divided)

1 tsp dried parsley

1⁄4 tsp dried thyme

Salt and pepper to taste

4 c chicken stock

8 oz pasta shells

2 c cooked shredded chicken

3 TBS flour

11⁄2 c milk (can use broth instead if want)

3⁄4 c cream, half & half or whole milk

1 c frozen peas defrosted

Instructions:

1. Saute onions, celery and carrots in 3 TBP of butter until they are soft.

2. Add parsley, thyme and salt and pepper while cooking.

3. Add chicken stock and bring to a boil.

4. Add pasta and cook until al dente. About 10 minutes.

5. While pasta is cooking- make your Roux:

a. Melt 3 TBS butter in a sauce pan.

b. Add 3 TBS flour and stir constantly, cooking for about 1 minute.

c. Whisk in milk slowly.

d. Cook and stir until thickened.

6. Stir roux into soup once pasta is cooked.

7. Add chicken, peas and half and half/cream.

8. Season with salt and pepper to taste.

Easy Jambalaya

Ingredients:
2 cups white rice
1 can beef consommé
1 can french onion soup
1 can tomato bisque
3/4 cup of water
1 lb sausage in casing, sliced
1 lb chicken breast
1 tsp Tony's Creole seasoning
1/4 tsp garlic powder
2 tbsp butter

Directions:
Brown the sausage, set aside. Brown the chicken, set aside. Mix all ingredients together in a 9x13 pan. Thinly slice the butter and place in small pieces all over the top. Cover with foil and bake at 350 degrees for 1 1/2 hours.

Baked KFC Chicken

Ingredients

• 4-5 lbs chicken (See Note 1)
• 1 cup buttermilk
• 1 cup flour
• 1 cup Panko breadcrumbs
• 4 tbsp butter melted

Seasoning Blend

• 2 tsp white pepper
• 1 tsp celery salt
• 1 tsp Italian Seasoning
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp dried mustard
• 1 tsp paprika
• 1 tsp ground ginger
• 1/2 tsp baking powder
• 1/4 tsp turmeric
• 1/4 tsp cayenne

Instructions

• Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.
• Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.
• Place a 13x9” baking dish in the oven to get hot for at least 15 minutes. While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (use one hand to get the chicken and the other to coat it so you don't get clumpy fingers on both hands), coating on all sides with one hand.
• Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they “fry” not "steam".
• Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (If using boneless chicken breasts do 10 minutes per side) Remove from oven and allow to rest 5 minutes and then serve.

From: keviniscooking.com

THE BEST baked chicken and rice casserole

Ingredients:
2 cups white rice
1 white onion diced
6 TBSP butter, melted
2 TBSP flour
5 cups chicken broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
4-6 chicken thighs
2 tsp Italian seasoning
1/2 tsp garlic powder

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
2. In the 9x13 pan stir rice, onion, 3 TBSP melted butter, and flour together until the flour has no more visible white specks. pour in chicken broth, heavy cream, salt, and pepper and stir to combine.
3. Place chicken thighs on top of the the rice mixture. Brush remaining melted butter on top and sprinkle with Italian seasoning and garlic powder.
4. Cover with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin cripss up. Serve hot.

Pollo Durango

1. Cook 1 cup chicken and 1 cup mushroom together in butter in a pan.
2. Combine 1/2 cup shredded monterey jack cheese, 1/2 cup sour cream and 3/4 cup tomatoillo enchilada sauce in another pan and cook until creamy.
3. Dram the grease off the chicken and mushrooms and add a pinch of cilantro.
4. Combine the chicken/mushrooms with the sauce.

Creamy Chicken and Roasted Red Pepper Pasta

Ingredients:
1 tablespoon vegetable oil
1 lb chicken breasts, cut into bite-sized pieces
salt and pepper to season the chicken
1 lb bowtie pasta
2 tablespoons butter
1/2 medium onion, diced
2 cloves garlic
1 cup half and half, room temperature
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon fresh basil, chopped
1 cup shredded mozzarella cheese
12 oz. jar roasted red peppers, sliced

Directions:
1. In a large frying pan or skillet, heat the vegetable oil on medium high heat until rippling. Toss in the chicken pieces and season them with salt and pepper. Let them fry until golden on each side, about 10 minutes. Transfer to a plate and set aside.

2. Meanwhile, in a large pot cook the bowtie pasta according to the package directions. Drain, and set aside.

3. In the same pan that was used for the chicken, turn it to down to medium low heat and melt the butter. Add the onion and garlic and cook until soft, about 3 minutes.

4. Transfer the onion and garlic to the large pot used for cooking the bowtie pasta and turn it up to medium or medium low heat. Carefully whisk in the half and half, chicken broth, and fresh basil. Then, stir in the salt and shredded mozzarella. Lower the heat if needed to keep the sauce from boiling, but keep stirring until all the mozzarella has been melted into the sauce.

5. Add the chicken, cooked pasta, and roasted red peppers to the large pot of sauce and heat everything through for about 1 - 2 minutes. Serve and enjoy.

Creamy Tortellini, Spinach and Chicken Soup (Slow Cooker & Instant Pot)

The day after I made this soup I skipped to the fridge in anticipation of a delightful leftover lunch. When to my horror I found that all the leftovers had been taken to work by my hard working hubby. Don't get me wrong, I'm glad he took the leftovers, but I was heartbroken that I couldn't enjoy more of this soup. What did I do? Make it again, who says you can't make the same thing twice in one week?

You can thank me later for making your chilly week a bit warmer with this absolutely perfect soup. The creamy, the tortellini (heaven's best pasta) and add a big amount of the world's most healthy food - spinach, and now I'm a soup addict.

This is ever so much better with Mel's Divine Breadsticks on the side, but if you don't have time to whip up some of those babies, grab a crusty bread or loaf of french bread from the local grocer and that will suffice.

Makes 8 servings

Cooking time:  4-6 hours on low or 3-4 hours on high

Ingredients:

1 medium yellow onion, diced

1/3 cup all purpose flour

1 Tbsp dried basil

2 cloves of garlic, minced

2 Tbsp tomato paste

3 Tbsp olive oil

4 cups chicken broth

2 (14.5 oz) cans petite diced tomatoes

1 to 1 1/2 lbs chicken breasts or tenders

1 tsp salt

1/2 tsp pepper

4 cups frozen cheese tortellini

3 cups packed spinach (you can definitely add more than this if you want)

1/2 cup Parmesan cheese

1 cup heavy cream or 1 cup half and half

SLOW COOKER INSTRUCTIONS

1.  In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil.  Microwave for 6 minutes, stirring every 90 seconds. Be careful when pulling your bowl out of the microwave, as it will be hot. Add the mixture to the slow cooker.

2.  Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).

3.  Remove the lid and using a fork remove the chicken breasts from the slow cooker and place them on a large plate or cutting board and shred or cut the chicken into bite-sized pieces.

4. Place the shredded or cut chicken, tortellini, spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold) into the crock pot. 

5. Put the lid back on and cook on HIGH for about 10-20 more minutes, or until the tortellini are cooked through.  Ladle into serving bowls and enjoy!

INSTANT POT INSTRUCTIONS

1. Turn the Instant Pot to the saute function. Add only 1 TBSP Olive oil (3 TBSP is only needed in the slow cooker method). When the oil is hot saute the onions until translucent. Add the flour, basil, garlic, and tomato paste. Stir until combined.

2. Add broth, tomatoes, chicken, salt and pepper to the instant pot. Stir and cook for 1 minute.

3. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 5 minutes for chicken tenders or 10 minutes for chicken breasts and then do a slow release for 5 minutes.

4. Once the pressure has fully released carefully remove the lid. Remove the chicken and shred it with two forks. Return the chicken to the instant pot and add the tortellini. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 2 minutes and then do a slow release for 5 minutes.

5. Carefully remove the lid and stir in the spinach, parmesan cheese, and cream.

6. Ladle into serving bowls and enjoy!

Italian Chicken and Vegetables

Ingredients:
4-6 raw chicken breasts,
Two of your favorite vegetables (new potatoes, green beans, broccoli, squash, zucchini, etc.)
1 packet Italian Dressing Mix
4 TBSP Butter, cut into small pieces

Directions:
Arrange in 3 sections in a 9x13 dish.  Sprinkle with a packet of Italian dressing mix.  Top with butter pieces.  Cover with foil and bake at 350 degrees for 1 hour.

Creamy White Chilli

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

Directions

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. 
2. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Chicken and Broccoli Casserole

Ingredients:
2 lb broccoli
2-4 chicken breasts, cooked and cubed (depending on size)
1 can cream of chicken soup
1/2 C milk
1/2 C Miracle Whip (or mayo, or a combo with ranch dressing for a bit of a zing)
1 C grated cheddar cheese
2 tsp lemon juice
1/2 C bread crumbs

Directions:
Cook broccoli just until bright green. Layer in 9x13 baking dish and place the cooked, cubed chicken no top. In a medium sauce pan, mix together the cream of chicken soup, milk, and Miracle Whip. Heat slowly, adding the cheese to melt. Add the lemon juice and pour the mixture over the chicken and broccoli. Sprinkle breadcrumbs on top.

Cover with foil and bake for 45 minutes at 350 degrees. Remove foil for the last 15 minutes.

Wild Rice Chicken Soup

1-2 TB olive oil
1 medium onion
4 medium carrots, thinly sliced (1-1.5 C)
8 oz sliced mushrooms
1 tsp salt (plus more to taste)
1/2 tsp pepper 
6 cups water
1 box (4 oz) long grain and wild rice (like rice-a-roni or Farmhouse brands)
4 tsp chicken bouillon (I use Better than Bouillon)
1/2 C flour
2 cups milk (or use half and half for a richer taste)
2 C cooked chicken, shredded or cubed

Saute onion in oil. Add carrots, mushrooms, salt and pepper, and saute for another minute or so. Add water and wild rice (plus the seasoning packet). Once the water is warm, add the bouillon and bring to boil. Simmer 25 minutes, or until the veggies are soft and the rice is cooked.

In a small mixing bowl, whisk the flour with 1 C milk until well combined. Add it to the soup along with the rest of the milk and cook a few minutes longer to thicken it up. Add the chicken and serve!

Chicken Marinade

Yum!  The kids couldn't get enough of this marinade.

Ingredients (for 4 servings):
3 TBSP Vegetable Oil
1 TBSP and 1 1/2 tsp Soy Sauce
1TBSP Worcestershire Sauce
1 TBSP Red Wine Vinegar
2 tsp Lemon Juice
3/4 tsp Dry Mustard
1/8 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Finely Chopped Fresh Parsley

Directions:
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired (we like it grilled the best). The longer you marinate, the more flavor it will have.

Dutch Oven Chicken

The best dinner while on a family campout! Serves 8.

Ingredients:
1/2 lb bacon
8 chicken breasts
Flour
8-10 potatoes (cut in quarters)
8-10 carrotts (cut in 1 inch pieces)
1 onion (cut into eights)
1 stick butter
1 can 7UP
3/4 cup water
Salt & Pepper
Lowry's Seasoning Salt
4 Cups Shredded Cheese
Coals
Dutch Oven

Directions:
Heat coals up for approximately 30 minutes.  Cook bacon, remove.  Dredge chicken in flour and brown for 10-15 minutes.  Pile vegetables on chicken, add butter, 7UP, water, salt & pepper, and tons of Lowry's Seasoning Salt.  Put lid on dutch oven and top it with 8 coals.  Cook for 45 minutes, then carefully lift the lid off with pliers (be careful to not drop the coals into the chicken, it tastes awful that way!), Using a long skewering fork pull the meat to the top and cover with the cheese.  Replace lid and coals (carefully!) and cook for 10 more minutes. Enjoy!

Honey Chicken Kabobs

Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp ground black pepper
8 skinless, boneless chicken breasts halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
(Vegetable options: onions, red bell peppers, mushrooms, zucchini, squash, & tomatoes)
Skewers

Directions:

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Southwest Cilantro Lime Mango Grilled Chicken Sandwich

Ingredients:

Marinade:
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 Tbsp finely grated fresh lime zest
1 1/2 tsp salt
1/2 tsp onion powder
1/4 tsp ground black pepper
1/4 tsp chipotle chile powder
1 Tbsp olive oil
1 pound chicken breast tenderloins or strips

Salsa:
1 medium tomato, chopped
2 Tbsp finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 tsp ground black pepper
1/4 tsp sea salt
1/8 tsp chipotle chile powder
1 Tbsp fresh lime juice

Grilled Vegetables:
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 Tbsp olive oil
1/4 tsp salt
1/2 tsp minced garlic

Lime Mayonnaise:
1/2 cup mayonnaise
2 Tbsp fresh lime juice

16 thick slices French bread
2 mangos - peeled, seeded, and chopped
8 slices Monterey Jack Cheese

Directions:

1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
2. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
3. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
4. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
5. Preheat an outdoor grill for medium-high heat.
6. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
7. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
8. Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Dijon Chicken

I had this chicken at my cousin's house and couldn't stop eating it.  I like to double the sauce (cream, dijon mustard, bouillon & basil) so that there is a lot to slop over the rice.  You might have to tweak the sauce as it thickens, taste it and see if it needs more mustard or basil, etc.

Ingredients:
Butter
4 Chicken Breasts
1 bunch green onions
1-2 cups sliced mushrooms

1 cup cream
2 Tbsp Dijon Mustard
4 Tbsp Fresh Basil
2-3 tsp Chicken Bouillon
2-3 tomatoes

Directions:
Cut chicken, dredge chicken in flour and fry in butter.  Remove chicken and add green onions and mushroom and saute in butter.  Add cream, basil, chicken bouillon, and dijon mustard.  Boil until thickened. Add chicken and tomatoes and cook for 1 more minute.  Serve over rice or pasta.

Chicken Taco Soup

This recipe was adapted from Allrecipes.com.   I altered some of the original ingredients to what the Allrecipes reviews said was best (I omited the Beer because reviewers said it was too bitter and I used the homemade taco seasoning that was suggested).

Ingredients:
1/2 sweet onion, chopped
1 can Kidney Beans, drained
1 can Black Beans, drained
1 can Whole Kernel Corn, drained
8 oz can Tomato Sauce
1 can Chicken Broth
1 can diced tomatoes with green chilis, undrained
2-3 cups shredded chicken
Bill Echols Taco Seasoning (below)
Sour Cream
Shredded Cheddar Cheese
1-2 Avocados, sliced
Tortilla Chips

Bill Echols Taco Seasoning:
1/4 tsp chili powder (use 1/2 tsp - 1 tsp for a hotter flavor)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1/2 tsp ground cumin
1/2 - 1 tsp salt
1/2 tsp black pepper
Directions:

1. Place the onion, kidney beans, black beans, corn, tomato sauce, chicken broth, shredded chicken and diced tomatoes in a large pot. Add taco seasoning, and stir to blend.  Let simmer 5-10 minutes.
2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, avocado slices, and crushed tortilla chips, if desired.

Grilled Chicken and Avocado Salad

Salad serves 4-6.

Ingredients:

1 lb boneless, skinless chicken breasts
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin

1 head Nappa cabbage, cored and thinly sliced (I sometimes just use mixed greens)
1 bunch chopped fresh cilantro (save 1/4 cup for garnish)
1 bunch green onions, thinly sliced on diagonal
4 tomatoes, cut into eighths
2 large avocados, peeled and sliced
1 cup almond slices

Honey-Lime Dressing
2 Tbsp white wine vinegar
zest and juice of 3 limes
1 tsp cumin
i tsp chili powder
1 tsp salt
1 jalapeno pepper, cored and diced
1/4 cup honey
1/4 cup olive oil
1/4 cup canola oil

Garnish: 

1 lime thinly sliced

reserved chopped cilantro

Directions:

1.  Marinate the chicken breasts in the olive oil, salt, pepper, garlic, chili powder, and cumin for at least 1 hour.

2.  Grill on outdoor grill for 5-8 minutes per side.until cooked through. Cool.  Thinly slice the chicken on diagonal.  Set aside.  

3. Dish each plate with the nappa cabbage.  Top with chopped cilantro, green onions, tomato wedges, and sliced avocados.  Whisk all ingredients for salad dressing.  Drizzle with the dressing just before serving.  Garnish with lime slices and cilantro. 

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken
adapted from lakelurecottagekitchen.com

Ingredients:
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tbsp vinegar
3/4 tsp ginger
3/4 tsp minced garlic
3/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water

Directions:
Place chicken in slow cooker.  Combine all ingredients but cornstarch and water.  Cook for 4 hours on high.  Remove chicken. Combine water and cornstarch and add to sauce.  Once the sauce has thickened, pour over chicken.  Serve over rice.

Comforting Chicken Noodle Soup

This creamy yummy chicken noodle soup is a family favorite.  Makes about 10 servings.   Ready in approximately 20 minutes.

Ingredients:
2 quarts water
8 tsp chicken bouillon granules
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 oz) sour cream
minced fresh parsley

Directions:

In a large saucepan, bring water and bouillon to a boil.  Add noodles; cook, uncovered, until tender, about 10 minutes.  Do not drain.  Add soup and chicken; heat through.  Remove from the heat; stir in the sour cream.  Sprinkle with minced parsley.