Chicken Tortilla Soup

I used garlic salt in place of actual garlic. I used a can of diced tomatoes and green chilies instead of the chili powder. I also replaced the dried oregano with cumin powder. I used two can's of chicken broth, two cans of beans, and there you have it. It is delicious.

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

1. In a medium stock pot, heat oil over medium heat. Salute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

--Aimee
Olathe, KS

Italian Pineapple Chicken

4 boneless skinless chicken breasts
1/2 cup Italian salad dressing (I use a balsamic style dressing, too)
2 T olive oil
1 can (8 oz.) sliced pineapple, drained
1/3 cup shredded Swiss cheese or Parmesan cheese, optional

Flatten chicken to 1/2 in. thickness. Pour salad dressing into a shallow bowl; dip chicken in dressing. In a large skillet, heat oil. Add chicken. Cook over medium-high heat for 5-7 minutes on each side or until juices run clean when pierced. Remove and keep warm. Add pineapple slices to skillet. Cook for 30 seconds on each side or until lighty browned. Place a slice on each piece of chicken. Sprinkle with cheese if desired.

Yield: 4 servings

--Delena
Kansas City, MO

Sweet and Sour Chicken Casserole

2 cups chicken, cooked and cubed
1 can (20 oz.) unsweetened pineapple chunks, drained
1 jar (12 oz.) apricot preserves
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 can (8 oz.) water chestnuts, drained

In a bowl, combine the first five ingredients. Transfer to a greased casserole dish. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Serve over hot white rice, if desired.

Yield: 6 servings

--Delena
Kansas City, MO

Crispy Potato Chicken

1 lb. boneless, skinless chicken breasts
2 T Dijon mustard
1/2 tsp. garlic, chopped
1 potato, grated
1/2 tsp. oil
1/2 tsp. lemon juice
1 tsp. pepper


Arrange chicken breasts in a 9x9" baking pan that has been sprayed with non-stick cooking spray. Set aside. Combine mustard and garlic together, and spread over chicken breasts. Set aside. Mix potato, oil, and lemon juice together; spread over chicken breasts. Sprinkle with pepper. Bake at 425 degrees for 25-35 minutes of until juices run clear when pierced with a fork.

--Delena
Kansas City, MO

Paradise Chicken Salad

1 1/2 cans (15 oz.) pineapple chunks, drained

2 1/2 c. chicken, cooked and diced (this was around 2 large breasts on the bone)

3/4 c. celery, chopped (or less, if you don't like celery--like me!)

Combine the first 3 ingredients, cover and refrigerate. (overnight, if you like)

3/4 c. mayonnaise

2 T. Major Grey chutney

1 t. curry powder

Combine these 3 ingredients, cover, and refrigerate. (overnight, if you like)

1 med. banana, sliced

1/3 c. peanuts

1/2 c. coconut

1 can (11 oz.) mandarin oranges

Drain juices from the pineapple/chicken/celery combo. Mix in the mayo/chutney/curry combo. Sprinkle with the bananas, mandarin oranges, coconut, and peanuts. (The bananas and peanuts get disgusting if there are leftovers, so make sure you pick them out before putting the salad away afterwards--or leave them on the side for people to add to their own portions, if desired.)


--Angie
Kearney, MO

Rosemary Mustard Chicken

4 chicken breasts
1 T chopped fresh rosemary
3 T sour cream
3 T Dijon mustard

Mix 1 T rosemary, 3 T sour cream, mustard, and 1/4 tsp pepper in shallow dish. Add chicken. Turn to coat. Cover and refrigerate at least 3 hrs. Heat oven to 400 degrees. Grease casserole dish. Place chicken in pan. Bake 20 minutes or until chicken is done. Serve over rice, with potatoes, or with a big green salad!

--Delena
Kansas City, MO

One Pan Potatoes and Chicken

2 T vegetable oil
4 medium potatoes, sliced thin
1 lb. chicken breasts, cut into strips
1 bell pepper, cut into strips

Heat oil in skillet over medium heat. Add potatoes, chicken, and bell pepper. Sprinkle with salt and pepper. Cook 15-20 minutes until chicken and potatoes are done.

--Delena
Kansas City, MO

Enchilada Dip

2 lbs. chicken breasts, diced
10 oz. can enchilada sauce
2 packages cream cheese
4 cups shredded cheddar, mexican blend, etc. cheese

Combine chicken and sauce in crock pot. Cover and cook on low 8-10 hours or until chicken is thoroughly cooked. Cut cream cheese into cubes and stir in crock pot along with shredded cheese. Mix well. Cover and cook on low 30 minutes, stirring twice, until blended and melted. Serve with chips or serve over brown rice to make a meal!

--Delena
Kansas City, MO

Light and Lean Chicken

This is a great recipe, and it's good for you! One serving has only 287 calories, 3 grams of fat, and it has 30 grams of protein! No one would ever know that this is a "good for you" meal! My husband even liked it!

4 boneless skinless chicken breast halves, sliced in strips
extra virgin olive oil
ground black pepper
2 cloves garlic, halved
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 tsp cornstarch (or 2 T flour)
2/3 cup skim milk
1 tsp finely chopped fresh chives
2 cups hot cooked brown rice

Drizzle a little extra virgin olive oil in skillet; heat over medium heat until hot. Add chicken; sprinkle with pepper. Cook 20 minutes or until brown, turning occasionally. Reduce heat to low; add garlic. Cook 10 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Remove chicken; keep warm. Add broth and wine to garlic. Bring to a boil over high heat; boil 5 minutes. Reduce heat to low. Stir cornstarch into milk and slowly add mixture to skillet. Sprinkle with a little more pepper. Cook and stir 2 minutes or until thickened. Return chicken to skillet. Spoon sauce over chicken; sprinkle with chopped chives. Simmer 5 minutes or until thoroughly heated. Serve over hot rice. Serve with a big green salad.
Yield: 4 servings

--Delena
Kansas City, MO

Asian Noodle Salad

1 lb. boneless skinless chicken breasts, cut into chunks.

1/4 cup plus 1 T A1 Steakhouse Marinade Teriyaki, divided

3 cloves garlic, minced

8 oz. multi-grain spaghetti, uncooked

1/2 cup Kraft balsamic vinaigrette dressing

1 tsp. ground ginger

1 large red pepper, cut into match-like sticks

1 cup baby carrots, cut into match-like sticks

1/4 cup chopped fresh cilantro, divided

Place chicken in medium bowl. Add 1/4 cup of the marinade and the garlic; toss to coat. Cover and refrigerate at least 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package.

Mix dressing, remaining 1 T marinade and the ginger; set aside. Remove chicken from marinade mixture; discard marinade mixture. Stir-fry chicken,peppers and carrots in large nonstick skillet on medium heat 5 min. or until chicken in cooked through. Stir in dressing mixture.

Drain spaghetti; return to pan. Add chicken mixture and 3 T of the cilantro; mix lightly. Sprinkle with remaining 1 T cilantro.

Yield: 4 servings.

--Carol
Sardinia, OH

Chicken Tortilla Soup

6 corn tortillas, divided
1 1/2 tsp. extra virgin olive oil, divided
1/2 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
2 can (14 oz. each) chicken broth
1 cup taco sauce
1 can black beans
1 cup cheddar cheese
sour cream
tortilla chips

Preheat oven to 400 degrees. Cut 2 of the tortillas into strips; toss with 1/2 tsp. oil. Spread on baking sheet. Bake 10-12 minutes or until crisp, stirring occasionally. Meanwhile, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium high heat. Add chicken, cook, and stir 5 minutes. Add chopped tortillas, broth, taco sauce, and beans. Bring to boil. Reduce heat to medium-low and simmer for 15 minutes. Top with cheese, sour cream, and serve with tortilla chips.
Yield: 4-6 servings
--Delena
Kansas City, MO

Chicken Nuggets

2 cups crushed sour cream and onion potato chips
1 egg
2 T milk
6 chicken breasts, cut into 1 1/2 in. cubes
1/3 cup butter

Preheat oven to 350 degrees. Spread the crushed chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15-18 minutes, or until golden brown.

Note: can be frozen after baking
--Delena
Kansas City, MO

Ranch Chicken Salad

2 lb. cooked, cut up chicken (approx. 5 or 6 chicken breasts)
1 envelope dry ranch salad dressing mix
1 ½ c. mayonnaise
½ c. shredded carrots
½ c. shredded cheddar cheese
6 green onions, chopped (optional)

Mix together all ingredients and chill.
--Angie
Kearney, MO

Good and Easy Chicken

Once mixed together, this tastes sort of like an Asian dish. I cut the chicken up into pieces and served it over brown rice. Served mixed vegetables on the side. It was excellent!

8 chicken breast halves
1 jar (18 oz.) apricot preserves
1 bottle (8 oz.) Russian dressing
1 envelope dry onion soup mix

Place chicken in single layer in 9 x 13" baking dish. Combine preserves, dressing, and soup mix. Spread over chicken. Cover and marinate in refrigerator overnight. Bake, uncovered, at 350 degrees for an hour. Baste occasionally with sauce.
Yield: 6-8 servings

--Delena
Kansas City, MO

Mexican Chicken Bake

2 lb. of cooked, cubed chicken (approx. 5 or 6 chicken breasts)
1 (24 oz.) jar of medium salsa
2 (10 ½ oz.) cans of cream of chicken soup
Approx. 1/3 c. chicken broth (from cooking the chicken)
1 (13oz.) bag of tortilla chips (like Tostitos)
12 oz. shredded cheddar cheese

In a bowl, mix together chicken, salsa, soup, and chicken broth. In greased 13 x 9 inch baking pan, layer 1/2 of chips (slightly crushed), chicken mixture, and cheese. Repeat layers. Bake at 350 degrees for 30 minutes or until the cheese starts to turn golden brown.
--Angie
Kearney, MO

Chicken Jambalaya

6 boneless, skinless chicken breasts, cut into 1-in. cubes
1 lb. kielbasa, sliced
1 can diced tomatoes, undrained
1/2 bell pepper, chopped
1/2 cup chicken broth
1 tsp. oregano
1 tsp. cajun seasoning (creole seasoning works well, too)
1/4 tsp. cayenne pepper
1 onion, chopped
1 stalk celery, chopped

Place everything in crock pot and turn on low for 7 hours. Serve over brown rice.
Yield: 4 servings
--Delena
Kansas City, MO