Tami Cox's Chicken Pasta Salad

Mix and refrigerate overnight:

1 box (12 oz) farfalle pasta, cooked, rinsed and drained (pasta should be a little under-cooked)
6 cups cooked cubed chicken breast
1/2 bunch green onions, chopped
1 bottle (16 oz) coleslaw dressing
2 cups mayonnaise

The next day add:

1 big can pineapple tidbits, drained
4-5 apples, unpeeled and chopped
1 lb grapes, halved
1/2 cup slivered almonds, toasted
1 cup chopped celery

Mix and refrigerate until serving.

Yield: a big batch

Pioneer Woman Chicken Spaghetti

The Pioneer Woman

www.thepioneerwoman.com

I made a couple of changes to this recipe.

3 cups spaghetti broken into 2 1/2 inch pieces, cook in salted water and drained (pasta has to be a little under-cooked).

2-3 cups cooked shredded chicken
2 cans (10 3/4 oz) cream of mushrooms, undiluted
2 cups low-sodium chicken broth
1/3 cup chopped yellow onions
1/3 cup chopped red bell pepper
1 tablespoon Canola oil
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 1/2 cups shredded Cheddar cheese

Extra 3/4-1 cup shredded Cheddar cheese

Saute onion and bell pepper in the hot oil. Once the vegetables are tender, remove from the skillet and mix with the remaining ingredients except the extra cheese.

Place the pasta mixture in a greased 13 x 9 baking pan. Sprinkle with the extra cheese.

Bake in a preheated 350 F oven for 35 minutes. Remove from the oven and serve immediately.

Michele's Chicken Noodle Soup

1 lb chicken breast
1 can (10 3/4 oz) cream of chicken
1/2 medium onion, finely chopped

Cook on Low for 3 hours. Remove and shred. Do not discard the cream of chicken.

1 large carrot, peeled and chopped
2 sticks celery
7 cups low-sodium chicken broth
1 teaspoon dried parsley flakes
2 1/2 cups eggs noodles
Black pepper to taste

My additional ingredient:

1 tablespoon flour dissolved in 2 tablespoons cold water to thick the soup a little bit at the end.


In a medium-size pot, add the low-sodium chicken broth, celery and carrots. Let boil, cover and simmer for 30 minutes. Add the shredded chicken and the cream where it cooked. Stir in the noodles and cook on medium-low, covered until tender. Finally, add the flour dissolved in 2 tablespoons cold water and stir constantly until the soup thicken a little bit. Add some black pepper to taste and salt if needed. Stir in the parsley flakes.

Makes 4 servings

Chicken-Spinach casserole

1 big chicken skinless boneless chicken breast, cut into cubes
Salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil

Alfredo sauce:

2 tablespoons butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/4 cup chopped yellow onion
2 cloves of garlic, minced
1 cup whipping cream
2 cups fat-free milk
3 tablespoons fat-free cream cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chicken bouillon granules
2/3 cup Mozzarella cheese
4 cups loosely packed spinach leaves, coarsely chopped

3 cups penne pasta, cooked in salted water, rinsed and drained
1 cup Italian cheese blend or mozzarella
Italian seasoning


In a large skillet melt the butter and oil and cook the chicken cubes that have been previously seasoned with salt and pepper. Cook on medium heat until brown on all sides. Remove to a plate.

In the same skillet, melt the butter, oil and once it is hot, cook the onions until tender on low heat; dd the garlic and cook for 1 minute. Stir in the flour and whisk for 2 minutes. Add the milk, salt, pepper, parsley, Italian seasoning and chicken bouillon granules and cook on low speed whisking constantly to avoid lumps. Add the cream cheese and melt well. Let the mixture boil at medium-low heat until bubbly. Stir in the whipping cream and heat on low heat, Remove from the heat and stir in the 2/3 cup cheese and stir until smooth. At this point mix the spinach into the sauce and combine well.

Pour this sauce into the cooked drained pasta and add the chicken as well. add more salt and pepper if needed. Pour the mixture into a spray baking pan and sprinkle with 1 cup Italian cheese blend or mozzarella and some Italian seasoning.

Bake in a preheated 325 F for 25-30 minutes.

Serve immediately.

Makes 4-6 servings

Chicken Tot Casserole

Mix:

2-3 cups cooked cubed or shredded chicken
2 cups mixed vegetables (corn, chopped carrots, lima beans and chopped green beans or any combination you like), frozen and then cooked for 4-5 minutes
2 cans (10 3/4 oz) condensed cream of chicken, undiluted
1/2 cup cheese
1/4 cup chopped green onions
1/2 cup milk
1/4 cup sour cream

Topping:

Frozen tater tots to cover surface in a single layer
1/2 cup cheese

Pour the chicken mixture in oiled 13x9; smooth surface. Cover with tater tots. Bake in a preheated 350 oven and bake for 35 minutes. Add the cheese on top and melt for a few minutes.

Makes: 6 servings

One Pot Wonder Enchilada Bowls

The Wholesome Dish by Amanda Finks.

www.thewholesomedish.com

I made a couple of changes to this recipe but we really liked it.

2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium yellow onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup rice, uncooked (I used long grain white rice)
2 cups chicken broth (I only used 1 1/2 cups)
1 (14.5 oz) Rotel tomatoes and chilies (I used mild chunky salsa because I have little kids but diced tomatoes will work as well)
1 (10 oz) jar enchilada sauce (I used Red Old El Paso, mild)
1 cup frozen kernel corns
2 teaspoons chili powder
1 teaspoon cumin
1 (15 oz) can black beans (rinsed and drained)
1 cup Mexican cheese blend, shredded ( I only had Cheddar cheese)

Optional Toppings:

Shredded lettuce
Chopped green onions
Sour Cream
Chopped tomatoes

I added some fresh chopped cilantro, too.

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt and pepper. Cook for about 5 minutes until the onion softens and chicken is no longer pink, stirring occasionally.

Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice will be golden brown.

Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder and cumin. Stir and bring the liquid to a boil.

Reduce to a simmer and cover the skillet/pot. Cook covered stirring occasionally. Let it cook until the rice has absorbed all the liquid (about 20 minutes for white rice, brown will take longer).

Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.

Serve warm with optional toppings.

Makes 6 servings

Shoyu Chicken

www.foodland.com

4 lb skin on, bone in chicken thighs
4 cups chicken broth
1 1/2 cups shoyu
1 cup packed light brown sugar
1 each bulb garlic cloves, peeled and smashed
1 pieces (s) 4-inch piece ginger, sliced 1/8 to 1/16 thick long ways
4 tablespoons cornstarch dissolved in 4 tablespoons water
Green onions for garnish

Combine all the ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.

Reduce to low and cook very slowly covered until chicken is tender, about 30 minutes to 35 more. Continue to skim the broth for fat and impurities.

Remove chicken to a serving platter.

Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.

Glaze over the chicken and garnish with sliced of green onion.

Note: The dish tastes better the second day.

The original recipes uses skin on, bone in chicken. I used skinless, boneless chicken thighs to cut on calories.

Makes 6 servings

Slow-Cooker Taco Chicken

Our Best Bites

www.ourbestbites.com

2-2 1/4 lb boneless skinless chicken breasts
1/2 cup Italian salad dressing (I used Kraft)
1 packet Ranch dressing
1/2 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
6-8 cloves smashed garlic (do not worry about actually chopping it....unless you want to)
1 tablespoon dehydrated onion
Juice 1 lime
Salt to taste
Chipotle Tabasco sauce to taste (optional)

Place all the ingredients except for the lime, salt and Tabasco sauce in the slow-cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with a fork and sprinkle with the lime juice. Taste and season with salt and Chipotle Tabasco sauce (It is smokey and a little milder than the original Tabasco sauce...so it is perfect here) to taste.

Serves 8-10

Note: I serve it with warm flour tortillas, shredded lettuce, chopped onions, tomatoes, avocados and cilantro, shredded cheese, salsa roja, salsa verde etc etc etc.

I sprinkled some Chipotle chili powder instead of the Chipotle Tabasco sauce.

Chicken Broccoli Casserole

3 cups cooked shredded chicken

5 cups fresh broccoli florets

1/4  cup water

1 big can (26 oz) condensed cream of chicken soup, undiluted

1 cup mayonnaise (I used reduced-fat, made with olive oil)

1/4-1/2 teaspoon curry powder (optional)

2 teaspoons lemon juice (optional)

Ground black pepper

2 cups sharp Cheddar cheese, shredded, divided

1/2 of a (6 oz) box chicken stuffing, dry

3 tablespoons butter, melted

Spray a 13 x 9-inch baking pan with nonstick cooking spray.

Place the broccoli florets in a big microwave-safe glass pan; add 1/4 cup water and cover with a clean towel. Microwave for 5 minutes stirring at 2 1/2 minutes. Drain the water.

Place the broccoli in the baking pan in an even layer; add the chicken. 

In a medium bowl, combine the cream of chicken, mayonnaise, lemon juice, black pepper, curry powder and 1 cup cheese.

Pour the creamy mixture on top of the chicken and stir to combine all the ingredients. Smooth the surface. Sprinkle with 1 cup cheese.

In a bow, mix the stuffing with the butter covering all the bread cubes well. Sprinkle over the cheese.

Bake in a preheated 350 F for 35-40 minutes. If the topping browns too quick, cover with aluminum foil. 

Serve over rice.

Makes 8 servings. 

Southwestern Mac and Cheese

I like this easy casserole. I can make it in the morning and keep it in the fridge and at dinner time just put it in the oven.

1/2 lb cellentani pasta, cooked al dente and drained
2 cups cooked cubed or shredded chicken breast
1 (10 3/4 oz) condensed cream of chicken, undiluted
1 1/4 cups mild chunky salsa
1 cup shredded sharp Cheddar cheese
1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
Salt and pepper to taste if needed
2 tablespoons chopped fresh cilantro (optional)

1 extra cup shredded Cheddar cheese for topping

In a big skillet, melt the butter, add the onion and cook for a couple of minutes. Stir in the garlic and cook for 1 minute or so. Mix all the casserole ingredients in the skillet with the cooked onion except the extra cup of Cheddar cheese. Pour the mixture in a oiled or sprayed with nonstick cooking spray 13 x 9-inch baking pan. Top with the cup of Cheddar cheese and bake covered at 350 F for 35 minutes.

Makes 6 servings

Chicken Enchiladas

Filling:

3 cups cooked shredded chicken (I usually cook it with some reduced-sodium chicken broth, dried onions and a clove of garlic, minced).
3/4 cup green enchilada sauce
1/2 cup Mexican cheese blend, shredded
1 tablespoon chopped fresh cilantro
1/4 cup chopped green onions

10-12 flour tortilla (6-inch)
1 1/2 cups Mexican cheese blend
1 cup green enchilada sauce, divided in half
1 jar (16 oz) creamy Alfredo sauce
1/2 cup milk

Garnishes:

Chopped fresh cilantro
Extra green enchilada sauce
Sour cream
Chopped avocado
Shredded lettuce

Mix the filling ingredients and set aside.

Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Pour 1/2 cup green salsa verde into the bottom of the pan and spread evenly. Distribute the chicken filling into all the flour tortillas, roll up and place seam-side down in the baking pan.

Mix the Alfredo sauce with the milk and pour on top of the enchiladas. Drizzle with the remaining 1/2 cup green enchilada sauce. Sprinkle with the Mexican cheese blend.

Bake in a preheated 350 F oven for 35 minutes or a little more until lightly brown on top.


Makes 8-10 servings

Asian Chicken Pasta Salad

www.nobiggie.net

1 box bow tie pasta
4 chicken breasts, cooked and shredded or all of the breast meat of a rotisserie chicken
1/4 cup green onions (sliced and diced into oblivion)
1/2 cup sliced almonds, toasted
1 bag spinach, stems removed
1 small bag pea pods
1 can mandarin oranges, drained

Dressing (double this into two batches)

1/4 cup sesame seeds, toasted
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable oil (sesame oil works great here, too)
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Cook the pasta al dente; drain. Mix with the cooked chicken. Marinade the chicken and pasta in the dressing in the fridge overnight.

Toss altogether right before serving with the round two of the dressing.

Chicken and Green Bean Stir Fry

After having this dish at Panda Express, I decided to try my own version at home. My husband loved it.

1 lb chicken breast, cut into thin slices or strips
2 teaspoons reduced-sodium soy sauce
1 tablespoon vegetable oil
2 garlic cloves, minced

1/2 lb fresh green beans, cut into 2-inch pieces
1/2 small yellow onions, sliced
1 tablespoon vegetable oil

Sauce

Mix:

2/3 cup low-sodium chicken broth
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon cider vinegar
Pinch of sugar
1/4 cup water
1 teaspoon cornstarch

Mix the chicken with some soy sauce just before starting to cook this dish.

In a big skillet, add 1 tablespoon vegetable oil , heat it up and cook the green beans for a few minutes without stirring. Then, turn them over or stir and cook for a couple of more minutes. Do not overcook the green beans. They have to be crunchy to the bite. Remove from the skillet. In the same skillet add a little bit more oil and cook the onions just for 1 1/2 minutes.

Add 1 tablespoon oil to the same skillet, once it is hot, add the chicken and let it cook for 2 -3 minutes per side until lightly brown on both sides. Add the sauce ingredients and cook stirring to avoid lumps. Once the sauce has thickened, stir in the green beans and onions. Cook for 1 extra minutes and serve immediately over steamed white rice.

Makes 4 servings

Barbecued Chicken Pizza

Better Homes and Gardens, Annual Recipes 1998
www.betterhomesandgardens.com

1 10-oz pkg refrigerated pizza dough

1/2 of a 32 container (about 2 cups) shredded cooked chicken in barbecue sauce (I baked 1/2 lb chicken breast with seasoned salt. Then, I shredded the chicken and added some barbecue sauce)
1 8-oz pkg shredded four or five-cheese pizza cheese
1/4 cup snipped fresh cilantro

My personal touch: Red onion strips

Lightly grease a 15x10x1-inch baking pan. Unroll the pizza dough into greased pan, pressing out the dough with your hands to a 12x10-inch rectangle. Build up the edges slightly. Bake dough in a 425 F oven for 7 minutes. Remove from oven.

Spread the shredded cooked chicken in barbecue sauce evenly over the hot crust. Sprinkle cheese and cilantro over chicken. Bake 12-15 minutes or until lightly browned. Cut into wedges.

Makes 6 main-dish servings

Slow-Cooker Hula Chicken

Taste of Home Magazine
www.tasteofhome.com

6 bacon strips, divided
6 chicken boneless skinless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped red onion
1 cup crushed pineapple, drained
3/4 cup BBQ sauce

Cut 3 bacon strips in half, cook until partially cooked but not crisp. Drain on paper towels.

Season chicken with salt and pepper; place in a 3-quart slow-cooker. Top each thigh with a half a piece of bacon. Top with onion, pineapple and barbecue sauce.

Cover and cook on Low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

Yield: 6 servings

Chicken Fajita Spaghetti

I saw a Chicken Fajita Spaghetti recipe on the Taste of Home website. Great idea.
I decided to make some changes since I know what my family likes.

1/2 lb chicken breast, cut into strips
1 tablespoon vegetable oil
1/2 small red bell pepper cut into strips
1/2 small green bell pepper cut into strips
1/2 small orange pepper, cut into strips
1/2 small orange pepper cut into strips
1/2 medium yellow onion, sliced
1 garlic clove, minced
1 cup Picante sauce
1/2 cup water
1 teaspoon fajita seasoning, divided in half
Fresh chopped cilantro

8 ounces spaghetti, cooked and drained (whole wheat or regular)

In a big skillet heat the oil. Cook the chicken sprinkling 1/2 teaspoon fajita seasoning and cooking until no longer pink. Add the onions and cook for 2 minutes, Add the garlic and peppers and cook for 1-2 minutes.

Stir in the Picante sauce, water and remaining fajita seasoning into the chicken mixture and combine well. Cook for a couple of minutes and sprinkle with cilantro before serving.

Serve over hot cooked spaghetti.

Makes 4 servings

Note: Sprinkle some shredded Cheddar cheese if desired

Five-Spice Chicken Noodle Soup

Better Homes and Garden, The Ultimate Soups and Stews

www.betterhomesandgardens.com

2 cups water
1 (14 oz) can reduced-sodium chicken broth
2 green onions, thinly-bias sliced
2 teaspoons soy sauce
1/4 teaspoon five-spice powder
1/8 teaspoon ginger
2 cups chopped bok choy
1 medium red pepper, thinly sliced into strips
2 oz dried Somen noodles, broken into 2-inch lengths or 2 oz dried fine noodles
1 1/2 cups chopped cooked chicken
2 garlic cloves, minced

In a large saucepan, combine water, broth, green onions, soy sauce, five-spice powder and ginger. Bring to boiling. Stir in bok choy, red pepper strips and noodles. Return to boiling. Reduce heat. Boil gently uncovered 3-5 minutes or until noodles are just tender. Stir in chicken. Heath through.

Makes 4 servings

Low-Fat Alfredo Fettuccine with Grilled Lemon Chicken

8 oz fettuccine or penne pasta (whole-wheat type or regular)
Salt
Water

Cook the pasta in salted water following the package instructions. Drain and keep warm.

While the pasta is cooking, make the Alfredo Sauce and grill the chicken.

Alfredo Sauce:

1 tablespoons olive oil
1 tablespoon butter
1 teaspoon minced garlic
2 1/4 tablespoons all-purpose flour
1 cup warm 1 % milk
1 cup reduced-sodium chicken broth
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/2 cup - 2/3 cup grated Parmesan cheese
4 cups fresh baby spinach
1 tablespoon shredded Parmesan cheese for topping when dish is done

Heat the oil and butter in a big skillet. Add the garlic and cook on low heat for 1-2 minutes. Add the flour and stir using a wire whisk to avoid lumps. Stir in the milk little by little mixing well to avoid lumps. Add the chicken broth and combine well. Cook to thicken the sauce. Add the black pepper and Italian seasoning. Finally add the spinach and let it wilt for 2 minutes. Stir in the Parmesan cheese and combine well.
Add the pasta and mix thoroughly.

Grilled Lemon Chicken:

3/4 lb chicken breast fillets
Salt to taste
Black pepper to taste
2 tablespoons fresh lemon juice
1 teaspoon Canola oil

Marinade chicken for 1 hour in the refrigerator. Then, grilled until no longer pink.

Top the pasta with the sliced grilled chicken breast and sprinkle some shredded Parmesan on top.

Makes 3-4 servings

Cherry-Chicken Salad Croissants

Taste of Home Magazine, September 2008
www.tasteofhome.com

I used whole wheat rolls but it is way better if you use croissants.

2 1/2 cups cubed cooked chicken breast
2/3 cup dried cherries
1/3 cup chopped celery
1/3 cup chopped tart apple
1/3 cup chopped pecans, toasted (I used toasted slivered almonds)
1/2 cup mayonnaise
4 teaspoons buttermilk
1/2 teaspoon salt
1/8 teaspoon pepper
7 croissants, split

In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant.

Yield: 7 servings

Bacon-Wrapped BBQ Chicken

Grilling and Campfire Cooking, Gooseberry Patch Cookbook
www.gooseberrypatch.com

1 8-oz bottle favorite BBQ sauce, divided
2 tablespoons brown sugar
Onion powder to taste
4-6 boneless skinless chicken breasts
1/2-1 lb bacon

In a saucepan over low heat, combine sauce, brown sugar and onion powder. Simmer for 30 minutes stirring occasionally. Meanwhile wrap chicken breast with one to 2 slices bacon each; secure with wooden toothpicks. Set aside 3/4 cup sauce mixture. Brush remaining sauce mixture over chicken. Place chicken on an oiled grate over medium-high heat. Grill for 30 minutes, turning occasionally, until nearly done. Brush chicken well with reserved sauce mixture. Cook until chicken juices run clear and sauce is caramelized.

Note: We cooked it on low heat to make sure it cooked evenly.

Serves 4-6