Recipes

CHICKEN

Chicken Garlic Bake
from the kitchen of Karla Hickman
INGREDIENTS
4 boneless, skinless chicken breasts
1 cup shredded mozzarella cheese
10.75 oz can cream of chicken soup
2 tsp. Tastefully Simple Garlic Garlic
¼ cup breadcrumbs
METHOD
Place chickem in greased 8 x 8 baking pan; sprinkle with cheese. Mix remaining ingredients in small bowl. Spread over chicken and cheese. Mixture will be thick. Bake at 375 ° for 40 minutes. Makes 4 servings.

Chicken Spinach Bake
from the kitchen of Karla Hickman
INGREDIENTS
2 tbsp Tastefully Simple Dried Tomato Garlic Pesto
1 ½ tbsp olive oil
2 tbsp water
1 tbsp Parmesan Cheese
4 boneless skinless chicken breasts
2 tbsp Tastefully Simple Balsamic & Basil Dipping Oil
4 oz sliced mushrooms
6-8 oz pkg spinach
METHOD
Prepare pestoe as directed on jar. Place chicken in baking dish; drizzle with Balsamic & Basil Dipping Oil. Top with prepared Dried Tomato & Garlic Pesto. Layer mushrooms on top; cover with spinach. Tightly cover with foil. Bake at 375 ° for 45 minutes. Makes 4 servings.

Chicken Mozzarella
from the kitchen of Linsday Delk
4 servings
INGREDIENTS
4 chicken breasts, pounded thin
1 lb. mushrooms, sliced
1 sweet red pepper, diced
2 cloves garlic, crushed
4 thin slices mozzarella
METHOD

Heat 1 Tbsp. olive oil in large nonstick skillet. Sprinkle salt and pepper on both sides of chicken. Add chicken to skillet; cook 4-5 minutes, turning halfway through cooking. Remove and keep warm. Add another Tbsp. olive oil to skillet. Add mushrooms and red bell pepper; cook until softened, 5 minutes. Stir in garlic, ½ tsp. salt, and 1/8 tsp. pepper; cook 1 minute. Return chicken and juices to skillet. Place slice of cheese on each; cook covered until cheese melts. To serve, spoon mushroom mixture over chicken.

Chicken Puffs
from the kitchen of Linsday Delk
4 servings
INGREDIENTS
3 oz cream cheese
2 Tbsp. melted butter
2 cups cooked chopped chicken
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
1 Tbsp. chopped onion
1 Tbsp. chopped celery
8 oz crescent rolls
1/2 can cream of chicken soup
1/4 can milk
METHOD

Blend cream cheese and butter. Mix in next 6 ingredients. Lay rolls out in squares. Put mixture on squares, and pull corners up together. Mix soup and milk together, and pour over top. Bake at 350 for 20-25 minutes.

Chicken Scampi
from the kitchen of Linsday Delk
4-6 servings
INGREDIENTS
1/2 cup butter
1/4 cup olive oil
1/4cup finely chopped green onion
1 Tbsp. minced garlic
Juice of 1 lemon
1 1/2 - 2 lb. cubed chicken
1 tsp. salt
1/2 tsp. pepper
1/4 cup minced fresh parsley
1 tomato, chopped
Noodles or rice
METHOD

In skillet, heat together butter and olive oil, and sauté green onions and garlic. Add lemon juice, chicken, salt, pepper, and parsley. Continue cooking, stirring constantly, for 5-8 minutes or until chicken is done. Add tomatoes and heat through. Serve over rice.

Garlic Lime Chicken
from the kitchen of Linsday Delk
6 servings
INGREDIENTS
1 tsp. salt
1 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
4 Tbsp. lime juice
1/2 cup chicken broth
2 Tbsp. olive oil
2 Tbsp. butter
6 boneless, skinless chicken breasts
METHOD

Mix together fir 7 (dry) ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet, heat butter and olive oil together over medium-high heat. Saute chicken until golden brown, about 5 minutes on each side. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Swiss Chicken Breasts
from the kitchen of Linsday Delk
4 servings
INGREDIENTS
4 chicken breasts
4 slices Swiss cheese
1/4 cup milk
Herbed stuffing mix
1 can cream of chicken soup
1/2 stick butter
METHOD

Lay chicken in greased pan. Combine soup and milk; pour over chicken. Layer cheese over top. Pour stuffing over that. Melt butter and pour over stuffing. Cover and bake at 350 for 50 minutes.

Tomato Chicken Italiano
from the kitchen of Linsday Delk
4 servings
INGREDIENTS
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
3-4 chicken breasts
2 Tbsp. olive oil
2 cloves garlic, minced
1 medium zucchini, cubed
1 medium red bell pepper, cubed
2 tsp. dried basil
1 can Italian diced tomatoes, undrained
METHOD

Combine flour, salt, and pepper. Coat chicken with mixture. Heat 1 Tbsp. oil in skillet over medium heat. Add chicken; cook until golden brown, about10 minutes, turning once halfway through cooking. Remove and keep warm. Add remaining 1 Tbsp. oil and garlic to skillet; cook, stirring constantly, about 30 seconds. Add zucchini, pepper, and basil. Cook, stirring, until vegetables are crisp-tender, about 2 minutes. Add tomatoes; stir. Return chicken to skillet; cook until chicken is no longer pink and vegetables are tender, about 6 minutes.

Grandma’s Chicken and Rice
from the kitchen of Linsday Delk
4-6 servings
INGREDIENTS
1 cup rice
1 Tbsp. French dressing
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1/2 can water
4-6 chicken breasts
METHOD

Mix together all ingredients except chicken. Pour into 9x13 baking pan. Season chicken with salt and pepper. Lay on top of rice mixture. Cover with foil. Bake at 425 for 30 minutes. Remove foil and bake for another 30 minutes.

Ranch Chicken
from the kitchen of Linsday Delk
INGREDIENTS
6 chicken breasts or 2 (10 oz) cans chicken chunks
2 cans Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
1 large onion, chopped
6 (8 inch) flour tortillas
8 oz shredded cheddar
METHOD

Cook chicken and cut into chunks. Combine chicken, Rotel, soups, and onion and bring to a boil. Place 2 tortillas in a 9”x13” pan. Pour 1/3 of the mixture and 1/3 of cheese over tortillas. Repeat 2 more times ending with cheese on top. Bake at 375 until bubbly. Serve with tortilla chips if desired.

Bourbon Street Chicken without the Bourbon
from the kitchen of Jessica Benjamin
INGREDIENTS
3-4 Boneless, skinless chicken breasts
1 tsp. ground ginger
1/4 c. Soy Sauce
Natures Seasonings (to taste)
1/2 c. packed Brown sugar ½
1/2tsp. garlic powder
touch of lemon juice
METHOD

Combine all of the above ingredients in a bowl. Marinate chicken for 1 hr. in the refrigerator. Place chicken in a 9 X 13 in. baking dish and pour a little extra marinade on top if you like. Depending on the thickness of the chicken and your particular oven, bake at 350 degrees for 35-45 minutes.

Chicken Fettucine Alfredo
from the kitchen of Jessica Benjamin
INGREDIENTS
3-4 Chicken breasts (I like to cook mine in the Crock Pot all day)
2 Alfredo Sauce packs (I think I use McCormick brand)
Fettucine Noodles
Sun Dried Tomatoes
METHOD

Cook chicken in crock pot all day or grill it in a skillet before you make the Alfredo. Cook noodles according to package directions. Prepare sauce according to pkg. directions and add to noodles. Add the chicken and sun dried tomatoes and you’re done!

7-Up (or Sprite) Chicken
from the kitchen of Jessica Benjamin
INGREDIENTS
3-4 Chicken breasts, boneless and skinless
2 Tbsp. of butter
12 oz. of Sprite or 7-Up
1 tsp. Natures Seasonings
1 tsp. Parsley flakes
METHOD

Place chicken in the bottom of crock-pot. Add butter. Mix the 7-Up, parsley flakes, and Natures Seasonings in a bowl. Pour over chicken and cook for 6-8 hrs.

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