Creamy Chicken and Noodles

Recipe from {Real Mom Kitchen}

Creamy Chicken and Noodles

• 8 cups of chicken broth ( or equal amount of water with bouillon)
• ½ teaspoon poultry seasoning
• 1 teaspoon onion salt
• 1 (12 oz) pkg extra wide egg noodles
• 4 cups of cooked and shredded chicken
• 2 (10 3/4 oz) cans of condensed cream of chicken soup
• 1 cup reduced fat sour cream

1. Bring chicken both to a boil and add noodles, poultry seasoning, and onion salt.  Cook noodles in broth for 6-8 minutes until tender.
2. Add chicken to broth/noodles.  Then mix in condensed soup.  Stir until smooth and creamy.
3. Just before serving mix in the sour cream.  Serves 6-8

Chicken Pot Pie

Are you ready for Fall?

I am and these recipes will warm us right up...don't they look yummy! {Recipe & Pic from} Picky Palate

Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie
4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 Cup chicken broth
1 Cup milk
2 15 oz cans Mixed Veggis, drained
3/4 Cup crumbled bacon pieces, already cooked
1 Cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese
Cholula Hot Sauce to top, if desired
1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy! Enjoy.
8 servings

My fave at Panda Express...

{recipe & pic from} Real Mom Kitchen

Mandarin Chicken
2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder

Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch
Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly. I served it over cooked rice.

This would be awesome with Nicea's Fried Rice!

BBQ Chicken Salad

{recipe & pic from} Picky Palate

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**

Easy Honey Mustard Chicken

this sounds so yummy and simple....love that According to Kelly blog

Honey Mustard Chicken
boneless, skinless chicken breast
1/3 cup melted butter
1/3 cup honey
2 tablespoons mustard
1/4 teaspoon salt
Mix butter, honey, mustard & salt and pour over chicken.
Bake at 350 degrees for about an hour.

Sweet & Spicy Slow-Cooker Chicken

Sweet and Spicy Slow-Cooker Chicken

{Recipe & pic from}My Kitchen Cafe

originally from Prudence Pennywise

1 lb. boneless, skinless chicken breasts

1 (14 ounce) can petite diced tomatoes, undrained

1/3 cup brown sugar

1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

chicken noodle casserole

CHICKEN NOODLE CASSEROLE

{thanks for the recipe and pic from}becky higgins

~THIS LOOKS SO YUMMY

You need:

4 pieces of chicken breasts, cooked & cubed

1/2 c. chopped onion

1/4 c. chopped green pepper

Butter or margarine

3 Tbsp. flour

1 1/4 c. milk

1 can cream of chicken soup

1 sm. jar of pimentos

2 cans (8 oz. total) sliced mushroom pieces (juice drained)

stuffing mix (I prefer Peppridge Farm brand)

egg noodles (about 6 oz. dry)

Cook chicken first (boil) and allow to cool. Cut into pieces and set aside. Cook egg noodles according to directions on package. In a saucepan, saute onion and green pepper in margarine. Make a white sauce of 3 Tbsp. margarine, flour and milk. Combine sauce with onion and green pepper mixture and bring to a boil. Add cream of chicken, pimentos, mushrooms and chicken. Combine this with the noodles. Place in casserole and sprinkle with stuffing mix. Dot with butter (my preference) or margarine. Bake (covered with tin foil) for 30 minutes at 350, until bubbly and lightly brown on top.

Broccoli Chicken Lasagna

This is an awesome recipe I got out of a Taste of Homes Casserole Cookbook. I have made it several times and it's great!

Ingredients:
1/2 pound sliced fresh mushrooms (i leave those out)
1 large onion, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (14-1/2 ounces) chicken broth
1-3/4 cups milk
2/3 cup grated Parmesan cheese
1 package (16 ounces) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1-1/3 cups julienned fully cooked ham, divided
2 cups (8 ounces) shredded Monterey Jack cheese, divided
2 cups cubed cooked chicken
Directions: In a large skillet, saute mushrooms and onion in butter until tender. Stir in the flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through. Spread 1/2 cup broccoli mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese. Top with three noodles, half of the remaining broccoli mixture, all of the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham. Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Yield: 12 servings.

EZ Chicken Parmecheezy

Ez chicken parmecheezy

1.5 c. plain bread crumbs
3 frozen chicken breasts
1 can tomato sauce
1 tsp. garlic salt
1/2 tsp. freshly ground black pepper
1 tsp. Italian seasoning
1 c. cheddar/colby cheese mix (shredded)
1 c. grated parmesan cheese
Thaw frozen chicken until chicken is pink (not white with ice). Cut into 2 or 3 pieces. Wet each piece of chicken in water. Coat each chicken piece with bread crumbs while chicken is wet, so it sticks. Sprinkle garlic salt, pepper, and Italian Seasoning over chicken (in glass 8x8 pan). Cover with can of tomato sauce. Top with cheddar mix, then with parmesan until covered well. Bake at 375 for 35-45 minutes, or until juice runs clear and chicken center is no longer pink.

Chicken Burritos

Chicken burritos
-4 cups torn romaine lettuce-1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips (I'm not a fan of the already packaged chicken so I used chicken breast cut into small pieces and cooked)
-1 large tomato, chopped
-1 can (11 oz.) whole kernel corn, drained-1/2 cup
Mexican Style Shredded Cheese
-1/4 cup Ranch Dressing
-1/4 cup Thick 'N Chunky Salsa
-8 Flour Tortillas
TOSS romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
COMBINE dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

Grilled chicken salsa verde

Grilled chicken salsa verde
recipe courtesy of { pillsbury.}
ingredients:
2 tb. olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 & 1/2 lbs. tomatillos (about 13)
3 medium to large jalapeno chiles, seeded
1/2 cup loosely packed fresh cilantro (10-15 sprigs)
2 tsp. salt
1 tsp. sugar
1 tsp. ground cumin
12 boneless skinless chicken
directions:
1. in a nonstick skillet, heat oil over medium high heat until hot. add garlic & onion; cook about 5 minutes stirring constantly until evenly roasted.
2. remove husks & rinse tomatillos into quarters. in large food processor (or blender), place roasted garlic and onion, tomatillos, jalapeno, chiles, cilantro, 1 tsp. of the salt, and the sugar. cover; process about 15 seconds or until almost smooth.
3. pour 2 cups of mixture in to small serving bowl; cover & refrigerate to use as salsa. to make marinade, add remaining 1 tsp. salt and the cumin to remaining mixture in food processor. cover; process 10 seconds.
4. place chicken breasts in 2 resealable ziplock bags. divide marinade between bags. seal bags; shake to evenly distribute marinade and coat chicken. refrigerate at least hours but no more than 24 hours. (i'm lazy & only marinated the chicken for about 2 hours); turn bags over at least once while marinating.
5. take extra salsa out of the fridge... you want it room temperature when you serve it with the chicken.
6. heat bbq. carefully brush oil on grill rack. place chicken on grill over medium heat; discard marinade. cover grill; cook 12-15 minutes or until juice of chicken is clear, turning once. if you decide to cook the chicken in the oven, cook in a aluminum foil covered glass pan at 400 degrees, for about 20-25 minutes, or until the juices run clear & the center is cooked.
7. serve each chicken breast with about 2 tb. of salsa.* chicken is great on it's own, or cut it up to use in tacos, a salad or fajitas. extra salsa is perfect for dipping chips.

Grilled Bruschetta Chicken

I got this out of las year's Summer issue of Kraft Food and Family magazine. It is way yummy...perfect for 4th of July BBQ~

1/4 cup sun-dried tomato vinaigrette dressing, divided
4 small chicken breasts
1 tomato, finely chopped
1/2 cup shredded mozarella cheese
1/4 cup fresh basil or 1 teaspoon dried basil

Directions
1.Place large sheet of foil over half of grill grate. Pour 2 T of the dressing over chicken in resealable plastic bag and seal. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes to marinate. Remove chicken from marinade and discard marinade bag.
2.Grill chicken on uncovered side for 6 minutes. Meanwhile, combine tomatoes, cheese, basil and remaining 2 T of dressing.
3.Turn chicken over and place cooked side up on foil on grill. Top evenly with the tomato mixture. Close lid. Grill an additional 8 minutes until chicken is done.

Crockpot Salsa Chicken

4 chicken breasts
1 c. salsa
1 can cream of chicken soup
2 cups minute rice
Cook on high for 4 hours or on low for 7-8 hours
During the last 10-15 minutes: Break up the chicken and then add rice. Put on tortillas and add cheese, sour cream, etc.

Chicken Cordon Bleu Pasta

I got this recipe from blogging...it's what's for dinner!

6 oz. deli ham (they sell diced ham by the whole hams in Walmart)

2 cans cream of chicken soup

8 oz. sour cream

2 cups shredded Monterey Jack cheese

Cooked pasta ( I got bow ties)

Combine all ingredients in amedium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like.

Monterey Chicken

4 ck. breasts
steak seasoning
1 T. veg. oil
1/2 lb. bacon
4 slices colby jack cheese
1 1/2 c. diced tomatoes
1/2 c. green onions, chopped
4 T. BBQ sauce
Pound chicken 1/4 in thick and sprinkle with steak seasoning. Cook 4 min. on each side. Cook bacon. Put 1 T. BBQ sauce on each. Pile bacon and top with cheese. Bake 10-15 min. on 350 degrees. Top w/ tomatoes and green onions.

Chicken Spaghetti

This is an easy recipe..I think I got it off of http://www.kraftfood.com/

1 lg. can Hunt's Diced tomatoes w/garlic oregano and basil

2 tsp. minced garlic

1 TB. olive oil

2 chicken breasts, cut into bite size pieces

spaghetti noodles of your choice

Saute minced garlic in the oil. Add chicken and cook through. Add can of tomatoes. Boil noodles and top with tomato mixture. Serve with garlic Texas toast. (I get the GV brand at walmart..sooo good)

Creamy Crockpot Chicken and Broccoli

I got this recipe from pickypalate.blogspot.com
I changed a few things and left some things out....It was really good!

3-4 chicken breasts
1-14 oz. can cream of chicken soup
1-14 oz. can of cheddar and broccoli soup
1-14 oz. can chicken broth
1/2 tsp salt
1/4 tsp garlic salt
1 cup sour cream
6 cups broccoli , lightly steamed
1 cup shredded cheddar cheese

Pour soups, broth and seasonings in crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cook on low for 6 hours or on high for 3 hours. When chicken is cooked, shred into bite size pieces. Stir in sour cream and broccoli. Serve over steamed rice or mashed potatoes. I did rice the first night and then used it as gravy over mashed potatoes the 2nd day! YUMM!

Cafe Rio... Yumm

{{UPDATE}} I have since found another version of these recipes that I want to try:

Cilantro Lime Rice & Black Beans

Cafe Rio Dressing & Sweet Pork

Cafe Rio Shredded Pork
3 1/2lb. Pork roast
1 8oz. Bottle taco sauce or enchilada sauce
1 T cumin
1 can coke (not diet)
1 c. b sugar
Cook pork in crock pot on low for six hours (cover roast 1/2 with water). Add other ingredients to pork three hours before it’s done.

Cafe Rio Chicken
5 lbs. of chicken breast
1 small bottle Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7hurs. Remove chicken and shred. Reserve small amount of juice and pour over shredded chicken. Keep warm.

Tomatillo dressing
1 pkg. Hidden valley buttermilk dressing
1 c buttermilk
1/2c to 1 c mayo
1-2 tomatillos (green tomatoes)
1/2to 1 clove garlic, minced
1/2to 1/3bunch cilantro chopped
1/2tsp lime juice
1/2to 1 small jalapeno seed removed and chopped
Mix ingredients together. Add (only use 1/2mayo to start, then add more after you taste it if needed)

Lime Rice
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3c. Water
8 tsp chicken bouillon
1/2bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 T lime juice
1/2tsp pepper
3 c rice (maybe 1/2c more)
In a large pot, saute butter, onion and garlic.
Add other ingredients and bring to boil. Simmer until rice is cooked.

Black Bean and Chicken Tacos

Oh these are so yummy!
2 chicken breast --cooked and cubed
4 tsp. lime juice
2 T. olive oil,divided
4 green onions,thinly sliced
2 cloved garlic, crushed
1-15 oz. can black beans, drained and rinsed
1 c. Fresh tomatoes diced
1 tsp salt
pinch of cayenne pepper
flour tortillas
1/2 c. Monterey jack cheese
sour cream
Coat cubes of chicken with 1/2 limejuice and 1/2 of the oil. Saute in pan until warm. Remove chicken and using the same pan add the rest of the oil and saute garlic and green onions until tender; add beans and tomatoes until warm. Then add the remaining lime juice, salt and chicken. Cook until heated through, then add cayenne pepper to taste. Fill tortillas with chicken and add sour cream and cheese for garnish.

Shortcut Chicken Parmesan

I got this recipe from the Kraft Foods site..They always have great easy recipes!
4 small boneless skinless chicken breast halves (1 lb.)
1/2 pkt. (1/4 of 6-oz. pkg.) SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 cups rotini pasta, cooked, drained

PREHEAT oven to 400°F. Coat chicken with coating mix and bake 15 min. as directed on package.
ARRANGE chicken in single layer in 8-inch square baking dish. Spread tomatoes over chicken. Sprinkle with cheese.
BAKE 15 min. or until cheese is melted. Serve over hot pasta.