Chickeladas

Chickeladas
adapted by Chris

Ingredients:
2 cans cream of chicken soup
4 oz cream cheese
1/2 cup ranch
1/2 can black beans
1/2 can olives
lots of garlic powder
onion powder
black or chili pepper
montreal steak or mesquite seasoning
oregano or italian seasoning
tortillas (corn for individual enchiladas or flour for casserole, lasagna style)
1 large chicken breast, cooked and shredded or cubed
       or 1 costco can of chicken
2 cups of cooked rice

Directions:
Preheat oven to 350.  
Enchilada style: Mix all ingredients and fill corn tortillas.  Leave them open like a taco and stack side by side across 9x13 pan.  Bake 20 minutes, or until warm.
Casserole/Lasagne style: Mix all ingredients and layer mix and tortillas in a 9x13 pan.  Bake 20 minutes or until warm.

Crockpot Brown Sugar Chicken

Crockpot Brown Sugar Chicken
 

Click picture to go to A Year of Slow Cooking

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar (it's okay. you can brush your teeth after.)
1/4 cup lemon-lime soda (stay with me...)
2/3 cup vinegar (I used white wine, but think regular white would be fine)
3 cloves smashed and chopped garlic
2 T soy sauce (La Choy and Tamari wheat free are GF)
1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

Chicken with Rice

This recipe is adapted from a recipe found in the Del Sur Relief Society Cookbook 2007 page 175.

Original
Chicken with Rice
1 cup rice
1 cup water
6-8 chicken breasts
1 can cream of mushroom soup
1 package onion soup mix

Place rice on bottom of casserole dish with water.  Place chicken on top and cover with soups mixture.  Cook at 350 degrees for 2 hours.


My adapted version
Chicken with Rice

 1 cup rice
1 cup water
Frozen chicken tenders in one layer
1 can cream of cream of chicken soup
1 package onion soup mix

Place rice on bottom of 8x8 casserole dish with water.  Place chicken on top and cover with soups mixture.  Cook at 350 degrees for 2 hours.

Cowboy BBQ Chicken Pizza

Click picture to go to Bisquick website

Cowboy BBQ Chicken Pizza 

2 cups Original Bisquick® mix

1/4 cup sour cream

1/4 cup very hot water

**1 container (18 oz) refrigerated original barbecue sauce with shredded chicken

1/4 cup chopped cooked bacon (about 4 slices from 2.2-oz package)

1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)

 **I used 1 lb cubed/shredded chicken and bbq sauce

• 1 Heat oven to 400°F. ***In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
• 2 Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
• 3 Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.

***I would make my own pizza crust instead of the Bisquick crust

Herbed Chicken Kabobs

Another one from Campbell's cookbook with no online match.

Herbed Chicken Kabobs
1 pouch onion soup mix
1/2 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound skinless, boneless chicken breasts, cut into 1 inch pieces
1 green pepper, cut into 1 inch squares
1 sweet red pepper, cut into 1 inch squares

In glass bowl, combine first 6 ingredients. Add chicken; toss.  Cover; chill at least 1 hour.

Remove chicken; reserve marinade.  On four 10 inch skewers, thread chicken and peppers.

Grill kabobs directly above medium coals, uncovered, 15 minutes or until chicken is no longer pink, turning often and brushing with marinade.  Garnish with lemon and fresh chervil.

4 servings
Prep: 15 minutes
Marinade: 1 hour
Cook: 15 minutes

Harvest Chicken Skillet

I got this one out of a Campbell's Soup cookbook...no recipe online, though.

Harvest Chicken Skillet
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Campbell's condensed Golden Corn Soup (I couldn't find this so I substituted 1 can cream of chicken soup and 1/2 can corn)
1/4 cup milk
3/4 teaspoon garlic powder
1/8 teaspoon pepper
1 1/2 cups chopped tomato
1 tablespoon chopped fresh parsley
4 cups hot cooked rice

In skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides.  Remove.  Pour off fat.

In skillet, heat soup, milk, garlic, and pepper to boiling.  Add chicken.  Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.  Stir in tomato and parsley.  Heat.  Serve with rice.  Garnish with fresh parsley.

4 servings
Prep: 10 minutes
Cook: 20 minutes

Crispy Coconut Chicken Fingers

 

Click picture to go to Our Best Bites website

Crispy Coconut Chicken Fingers
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

**go to website to see rest of recipe