Southern Chicken Salad

Ingredients
2 1/2 - 3 Cups diced cooked Chicken
1/2 Cups diced Celery
3-4 Tbsp finely chopped Red Onion
1/4 - 1/2 Cup Mayo (more or less to taste)
2 Tsp Lemon Juice
Splash of Pickle Juice or 2 - 3 Tbsp of Sweet Relish
Dash of Pepper
Dash of Creole or Cajun Seasoning Mix
Salt to taste

Directions
- Mix all ingredients and serve chilled.

Submitted by Emilie

Dill Lime Chicken

Ingredients
4 chicken breast halves
¼ cup lime juice
¼ tsp. salt
Dash of pepper
½ tsp. dried dill weed
1 tsp. minced dried onion
1 Tbsp. olive oil or 2 Tbsps. melted butter

Directions
- Combine all ingredients in a zip-lock bag to make a marinade
- Add chicken and turn to coat well with marinade
- Refrigerate for at least one hour - longer is better.
- Grill over medium heat.

Submitted by Carol

Easy BBQ

Ingredients
5-8 lbs of meat
2 large bottles BBQ sauce

Directions
- Put the meat in your crock pot.
- Cover with 1 entire bottle BBQ sauce.
- Cook on low for 6-10 hours.
- Pull meat out of cooking juices. Shred with fork and add additional BBQ sauce.

Hints
- This works well with chicken, pork and beef (I use a pot roast when making BBQ beef).
- My favorite BBQ sauce is Sweet Baby Ray's. I always get great compliments when I use it and have never heard a complaint.
- If you'd like to take a little more time you can cook down the juices with some BBQ sauce and add them back into the meat for a more flavorful sauce.
- Check out your crock pot times less for chicken, more for beef, pork is kind of in the middle.
- This makes a great shredded BBQ for sandwiches, on salads, in wraps and on tacos.

Easy Pot Pie

Ingredients
1 package pre-made pie crust (two pieces)
2-3 cups cooked and cubed chicken
1 bag frozen mixed veggies
1 can cream of chicken soup
Salt and pepper

Directions
- Thaw pie crust according to package directions.
- Put one pie crust round in the bottom of your pie pan.
- In a bowl combine veggies, chicken, soup and salt and pepper (to taste)
- Pour veggie/chicken mix into pie crust.
- Top with second pie crust and pinch edges to seal.
- Bake at 350 for 30 minutes or until top is golden brown.

Submitted by Amy

Chicken, Ham & Rice Casserole

Ingredients
2 c. cooked white or brown* rice
1 c. cubed ham, cooked
2 c. cubed chicken, cooked
1 can cream of mushroom soup
1 cup sour cream
Worcestershire sauce
1/2 c. grated cheddar cheese
1 c. bread crumbs

Directions
- Combine all ingredients except bread crumbs and cheese.
- Top with bread crumbs then cheese and bake at 350° for 30 min. (closer to 45 min. for brown rice).

Submitted by Terry

Cheddar Chicken Spaghetti

Ingredients
1 package (8 oz) spaghetti, broken in half
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1 T diced pimentos (optional)
1 can green chiles (optional)
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
- Cook spaghetti according to package directions.
-  While pasta is cooking combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, salt and pepper.
- Drain spaghetti, add to the chicken mixture and toss to coat.
- Transfer to a greased 13 x 9 x 2 baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered at 350°F for 20-25 minutes or until heated through.

Hints
- You can use an entire box of past.
- Try whole wheat pasta for a healthier, more flavorful dish.

Submitted by Terry

Rotel Chicken

Ingredients
6 Boneless Skinless Chicken Breasts
1 can of Rotel
1 green pepper - diced
1 cup monterey jack cheese - shredded
Salt and pepper
3 cups cooked rice


Directions
-  Season chicken breasts with salt and pepper
-  Arrange seasoned chicken breasts in bottom of casserole dish
-  Cover with Rotel and chopped green peppers

-  Bake at 350 until chicken is cooked through
-  Cover with cheese
-  Return to oven until cheese has melted

-  Serve with rice


Serves 6


Submitted by Amy

Chicken Noodle Casserole

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup milk
1/4 tsp ground black pepper
1/4 cup parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked & drained
1/2 cup shredded cheddar cheese

Directions
-  Stir soup, milk, black pepper, parmesan cheese, vegetables, chicken and noodles in 1 1/2-qt. casserole.
-  Bake at 400 degrees for 25 mins. or until hot.
-  Stir.
-  Top with cheddar cheese and serve.

Submitted by Terry

Buffalo Chicken Dip

Ingredients
12 oz cream cheese
1 cup ranch dressing
1/2 cup Buffalo (hot wing) sauce
1 cup shredded cheddar
1 large chicken breast cooked and shredded 
1/2 cup crumbled blue cheese (optional)

Directions
-  Mix cream cheese, ranch dressing and wing sauce, chicken and 1 cup of the cheddar cheese.
-  Spread mixture in small baking dish (stoneware works perfectly)
-  Top with blue cheese.
-  Bake at 375 until bubbly - 20-25 minutes
-  Serve with tortilla chips and celery sticks

Hints
-  You can always add more wing sauce if you like your dip extra spicy.
-  If you don't like blue cheese you can sprinkle an additional 1 cup of shredded cheddar on top of the dip before baking.
-  This also tastes good on bagel chips and toasted bread rounds

Submitted by Amy

Sauteed Chicken With Pesto Mushroom Cream Sauce

Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
½ cup low-sodium chicken broth
¼ basil pesto
2 tablespoons fresh lemon juice (fresh is really better in this recipe!)

Directions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

- Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooled through, about 15 minutes.

- Transfer chicken to serving platter and tent with foil. Return to skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.

Hints
- Be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe.

Submitted by Kelly

Skillet Chicken with Chile and Lime

Ingredients
4 boneless skinless chicken breasts (1 1/2) pounds (I made half the chicken for the two of us but the same amount of sauce)
Salt and pepper
6 tablespoons unsalted butter
1 jalapeno chile, seeded and chopped fine
4 garlic cloves minced
1 (10-oz) can Ro-Tel tomatoes
1/2 cup low-sodium chicken broth
1 tablespoon grated zest and 2 teaspoons juice from 2 limes.
1/4 cup finely chopped fresh cilantro.

Directions
- Pat chicken dry with paper towels and season with salt and pepper. Melt 1 Tblspoons butter in large nonstick skillet over med-high heat. Cook chicken until golden, about 3 min per side, transfer to plate (chicken won't be cooked through yet).

- Add jalapeno and garlic to skillet and cook until fragrant, about 30 seconds. Careful not to burn the garlic. Stir in tomatoes and broth and bring to boil. Return chicken and any accumulated juices to skillet and simmer, covered, over medium heat until chicken is cooked through, about 10 minutes.

- Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in remaining butter, lime zest and juice, and cilantro. Season with salt and pepper. Pour sauce over chicken. Serve. (I put the chicken on top of a little bit of low-carb linguine and put the sauce on top of that).

Submitted by Kelly

Chicken Veggie Subs

Ingredients
2 chicken breasts, cooked and cut into strips
1 bell pepper (any color)
6 white mushrooms
1 small onion
1 Tbs vegetable oil
1 tomato
4 sub rolls
4 slices provolone cheese

Directions
- Chop pepper, mushroom and onion and sauté in vegetable oil. When veggies are soft but not mushy add cooked chicken and heat until warmed through.
- Open all four sub rolls and top each one with a slice of provolone cheese. Toast until cheese melts and sub roll is hot.
- Slice tomato.
- Load chicken, vegetables and tomato onto hot sub rolls.

Serves 4

Submitted by Amy

Baked Chicken Breasts with Parmesan-Garlic Crust

Ingredients
1 cup bread crumbs, preferably fresh (see hint)
1/2 cup grated Parmesan Cheese
3 garlic cloves, minced
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
Pepper
4 boneless, skinless chicken breasts (6-7 oz each), trimmed
1/4 cup minced fresh basil
1/4 cup mayo
Lemon wedges for serving (optional)

Directions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees.
- Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in a bowl.
- Pat chicken dry with paper towels and transfer to 9x13-inch baking dish.
- Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken.
- Sprinkle bread crumb mixture over mayonnaise, pressing lightly to adhere.
- Bake until crumbs are golden brown and instant-read thermometer inserted into the thickest part of chicken registers 160 degrees, 18-22 minutes.
- Serve with lemon wedges.

Hint
- To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

Submitted by Kelly

BBQ Chicken For A Crowd

Ingredients
8-9 pounds boneless skinless chicken (recommended 1 pkg. each breast and thigh)
3 medium onions
1 green sweet bell pepper
1 yellow sweet bell pepper
1 can or 16 oz. fresh pineapple chunks, drained
4-5 cloves garlic, crushed
½ teaspoon seasoned salt (optional).
1 jar (20 oz. or so) pasta sauce (any flavor, meatless)
1 bottle (20 oz. or so) BBQ sauce
4 Chicken bouillon cubes

Directions
- Cook chicken
- Cut breasts in half to speed cooking
- Add enough water to just cover the chicken in a large pot
- Cover. Bring to boil. Stir.
- Reduce heat, continue cooking (Not long, just enough to heat through. They can be a little pink inside)
- While chicken is cooking chop onions and peppers
- Sauté vegetables with garlic and salt
- Remove chicken from water and allow to partially cool on cutting board
- Cut into bite-size chunks
- Take out all but about 3 or 4 cups of the water from the pot
- Return the chicken chunks to the pot along with the sautéed vegetables
- Stir in pasta sauce, BBQ sauce and bouillon cubes
- Bring to a boil, uncovered. The sauce will be thin.
- Continue to cook for at least ½ hour to reduce and thicken the sauce

Crock Pot Directions
- Cut raw chicken into chunks
- Use only 3 cups of water
- Chop but don’t sauté the veggies
- Put all ingredients in the crock pot together
- Give it a stir, and cook for 7-9 hours

Submitted by Nancy

Sweet Chili Chicken

Ingredients
1 roasting chicken
2 Tbs Chili Powder
2 Tbs Honey
2 Tbs Lemon or Lime Juice

Directions
- Place the chicken in a crock pot
- Top with the chili powder, Honey, and Juice
- Cook until done (see hint below)

Hints
- A thermometer inserted into the thickest part of the thigh should produce a temperature of 175°F to 180°F or inserted into the breast it should produce a temperature of 170°F to 175°F.
- You can use the broth leftover to make a gravy.
- It will taste much better with strong, fresh chili powder

Submitted by Kate

Balsamic Glazed Chicken

Ingredients
2 Tbs unsalted butter, softened
3 garlic cloves, minced
1/2 tsp minced fresh rosemary
Salt and pepper
4 bone-in, skin-on split chicken breasts (about 3 lbs)
1/4 cup balsamic vinegar
2 Tbs dark brown sugar

Directions
- Adjust bottom oven rack to lowest position (should be about 13 inches from broiler element) and top rack to highest position (should be about 5 inches from broiler element) and heat broiler.
- Line bottom of broiler pan with foil and fit with slotted broiler pan top.
- Combine butter, garlic, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl.
- Pat chicken dry with paper towels and, using fingers, carefully loosen skin from meat.
- Spoon butter mixture under skin of each breast, then work butter evenly under skin. - Season with salt and pepper and arrange chicken skin side down on broiler-pan top.
- Broil on lower rack until just beginning to brown, 10-15 minutes.
- Turn chicken skin side up and continue to broil until skin is slightly crisp and chicken registers 160 degrees, 10-15 minutes.
- Move pan to upper rack and broil until skin is spotty brown and crisp, about 1
minute.
- While chicken is cooking, simmer vinegar and sugar in small saucepan set over medium heat until slightly thickened, about 3 minutes.
- Brush vinegar glaze over cooked chicken.

Submitted by Kelly

Chicken Potato Bake

Ingredients
3 lbs boneless skinless chicken breast
1 pound red potatoes, cut into chunks
1/2 to 3/4 cup prepared Italian salad dressing
1 tablespoon Italian seasoning
1/2 to 3/4 cup grated Parmesan cheese

Directions
- Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish.
- Arrange potatoes around chicken.
- Drizzle with dressing.
- Sprinkle with Italian seasoning and Parmesan cheese.
- Cover and bake at 400° for 20 minutes.
- Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

Yield: 4 servings.

Submitted by Kristy

Spicy Chicken Enchiladas

Ingredients
4 cups shredded, cooked chicken (can use chicken from 1 -2 rotisserie chickens)
1 32 ounce jar salsa (can use salsa verde if you can find it)
3 cups Monterey Jack Cheese shredded and divided
1/2 cup chopped fresh cilantro
salt and black pepper
16 6-inch flour tortillas
1/2 medium white onion, halved and sliced thin
Optional: sour cream and guacamole to serve

Directions
- Adjust oven rack to center position and heat oven to 400 degrees.
- Mix chicken with 3/4 cup of the salsa 1 1/2 cups of the cheese, 1/4 cup of cilantro, and salt and pepper, to taste.
- Spread 1 cup of the salsa over the bottom of a 9 X 13 baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, approximately 45 seconds.
- Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla.
- Roll into a cylinder and place, seam side down, in the baking dish. You may have to turn some sideways to fit.
- Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.
- Lightly spray a sheet of foil with cooking spray. cover dish and bake until heated through, about 30 minutes.
- Remove foil, sprinkle with onion and remaining cilantro, let stand for a few minutes, and serve with remaining salsa and sour cream and guacamole if desired.

Submitted by Erin

Mediterranean Chicken

Ingredients
6 pounds skinless, boneless chicken breasts, halved
1/3 cup chopped sun-dried tomatoes
2 chicken bouillon cubes
1/4 cup bottled Caesar salad dressing
1 (10 ounce) package fresh mushroom slices
1 (12 ounce) jar roasted red peppers, drained and cut into strips
1 (10 ounce) package frozen artichoke hearts
1 1/2 cups assorted Greek or Italian olives

Directions
Combine all ingredients in the crock pot. Stir well. Cover and cook on:
Low - 8 hours
High - 4 hours

Submitted by Genelle

Honey Chicken Stir Fry

Ingredients
1 lb. boneless, skinless chicken breasts, cut into 1" pieces.
1 garlic clove, minced
3 tsp. olive or canola oil
3 Tbsp. honey
2 Tbsp. soy sauce
1/8 tsp. salt
1/8 tsp. pepper
1 pkg. (16 oz.) frozen stir fry veggies
2 tsp. cornstarch
1 Tbsp. cold water

Directions
- In a large skillet, stir-fry chicken and garlic in 2 tsp. oil
- After a minute or two add honey, soy sauce, salt, and pepper
- Cook and stir until chicken is lightly browned and juices run clear
- Remove and keep warm.
- In same pan, stir-fry veggies in remaining oil 4-5 mins or until heated through
- Return chicken to pan; mix well.
- Combine cornstarch and cold water until smooth; stir into chicken mixture
- Bring to a boil; cook and stir for 1 min. or until thickened
- Serve over hot rice.

Submitted by Julie