Chicken & Wild Rice Soup

Ingredients:

4 cups chicken broth
2 cups water
2/3 carrots, sliced
1 onion, diced
1 pkg rice-a-roni long grain and wild rice
1/2 tsp salt
1/2 tsp pepper

make roux (white sauce)
1/2 cup butter
3/4 cup flour
2 cups milk

3-4 cooked and shredded chicken breasts

Directions:

1.  Combine first 7 ingredients together and bring to boil
2.  Cook and simmer 20 min. or so until rice and carrots are tender
3.  Make roux (white sauce)
            -melt butter on medium
            -add flour, stir to form a paste
            -immediately but gradually add milk, stirring constantly, and heat until starts to thicken
            -remove from heat
4.  Combine roux (white sauce) with broth mixture.  Add shredded chicken.  Stir all together and simmer for a few minutes on low.

Street Tacos (Chicken)

Chicken (trimmed)
La Costenā Green Salsa
Cumin

Combine ingredients in a instant pot.  Seal and bring to pressure, cook for 30 minutes on manual.  Release the pressure when beeps.  Shred chicken with 2 forks.  Serve on street taco tortillas (corn or flour) and garnish with cheese and cilantro.

Frank's RedHot Buffalo Chicken Dip

Ingredients:

2 cups shredded cooked chicken
8 oz pkg cream cheese (softened)
1/2 cup Frank's RedHot Sauce
1/2 cup ranch dressing


Directions:

Mix all ingredients together.
Spoon into a glass pie plate or 8x8 glass baking dish.
Bake at 350 for 20 min.
Serve with tortilla chips or vegetables. 

Chicken Taquitos

1/3 cup (3 oz) cream cheese

1/4 cup green salsa

1 teaspoon cumin

2 C shredded cooked chicken

1 C grated pepperjack or plain jack cheese

small flour tortillas

kosher salt

cooking spray or olive oil

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.  Add green salsa, and cumin. Stir to combine and add chicken and cheese and combine well.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Place 2-3 T of chicken and roll up tortillas and place seam down on a baking sheet, not touching one another. Spray taquitos lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream or creamy Lime-Cilantro Ranch.

FOR THE FREEZER INSTRUCTIONS

Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Bacon Ranch Chicken Sliders

 Ingredients

1 package (12 rolls) Hawaiian Sweet Rolls

1/2 cup mayonnaise

1 teaspoon powdered Hidden Valley Ranch mix

1 cup shredded cheese

3/4 cup cooked, diced or shredded chicken

6–8 slices bacon, cooked and crumbled

Preheat oven to 350 degrees. Line a baking sheet with foil.

Without separating rolls, cut entire “loaf” in half like giant sandwich and place open-side up on baking sheet.

In a small bowl, combine mayo and ranch mix. Spread mixture on both sides of rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, and then bacon, and then remaining cheese. Place top half of rolls on, sandwiching them together. Cover rolls with foil and place in oven for 20-30 minutes, until cheese is melted throughout.

Remove from oven and let cool for a few minutes before transferring them to a cutting board and slicing individual rolls.
https://ourbestbites.com/bacon-ranch-chicken-sliders/

Pesto Chicken

Chicken breasts

1 6 oz. jar basil pesto

2 medium tomatoes, sliced

sliced mozzarella cheese

Preheat the oven to 350° F.

Place chicken breasts in a baking dish.

Use a spoon to cover chicken with pesto.

Top each chicken breast with 1 slice of mozzarella cheese and 2 sliced tomatoes. Tastes just as yummy without the tomatoes but they give it a great color.  You could also just add cherry tomatoes in the pan to roast in pan and are so yummy.

Bake for 30-35 minutes, or until chicken is no longer pink in the middle. You can also broil the chicken the final 2 minutes so that the cheese is bubbly and golden.

Chicken Tettrazini

2 cups cooked chicken diced or shredded

1 (8 oz) pkg. spaghetti noodles

1 small jar cheez whiz or block velveeta

1 can cream of chicken soup

1 small jar pimentos

1 onion

chopped celery

Cook noodles according to pkg.  Saute celery and onions in butter.  Add cheese to drained noodles and mix well.  Add soup, sauteed veggies, pimentos and chicken.  Spread in a 9x13 baking dish. Bake at 350 for 30 mins.  

Broccoli Cheese Chicken

1 cup cooked diced chicken

1 bunch cooked broccoli florets

 (or pkg. frozen broccoli)

1 can cream of chicken soup

1 8 oz. sour cream

1 cup shredded cheddar cheese

Layer chicken and broccoli on the bottom of an 8x8 baking dish.  Mix soup, sour cream and cheese together and spread over chicken and broccoli.  Sprinkle with extra cheese.  Bake at 350 for 25-30 mins.

Chicken Pot Pie

2 Cups cooked shredded chicken

Veggies - can use one can Veg-all, frozen mixed vegetables or canned combo of peas and carrots

1/3 cup butter

1/3 cup chopped onion (optional)

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees. Place pie crust in bottom of pie pan.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken and veggies in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chipotle Chicken Bowls

Cook chicken as desired

Cook Rice - Can add chopped cilantro and juice of half of a lime to cooked rice

Spoon rice into bowls and top with any of the following -

black beans, cooked chicken, pico de gallo or salso, corn, chopped lettuce, tomato, avacado, guacamole, sour cream

Easy Creamy Crockpot Chicken

4 skinless, boneless chicken breast halves
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup sour cream

Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving. Serve over rice.