Chicken Noodles by Jeanie the Great

CHICKEN NOODLES Serves: 10
1.5 lbs chicken thighs			garlic powder		black pepper
chicken bouillion			onion powder		parsley
egg noodles			seasoned salt
Boil chicken thighs in 8 cups of water seasoned with chicken boullion. Cook until
chicken is cooked through. Place cooked chicken to cool in separate container.
Place chicken broth in refrigerator and allow fat to rise. Skim off the top and strain
through cheesecloth the remaining fat, etc. Add half the amount of water again and
season with more chicken boullion and remaining seasonings (except parsley) to
taste. Cut up chicken and add to broth.
Add parsley to taste. Bag and freeze.
COOKING DAY: Heat. Cook noodles in broth according to package. Serve.

El Pollo Loco Chicken by Jeanie the Great

EL POLLO LOCO GRILLED CHICKEN Serves: 8
1/4 c corn oil				1/4 t ground cumin
1/4 c melted butter				1 t dried oregano
1/4 c onion, minced				4 T fresh lemon juice
2 T garlic, finely minced				4 T fresh orange juice
2-3 drops yellos food coloring				1 chicken, 2 1/2 - 3 lbs
Combine oil, butter, onion, garlic, food coloring, cumin, juices in a large shallow pan. Add
chicken, turning to coat well. Cover and marinate several hours or overnight. Remove chicken
from marinade, cook over medium coals on bbq or in a broiler 4 in under source of heat, until
browned on both sides and meat is done, turning and basting frequently, about 25 min.
Serve with beans, rice, corn or flour tortillas, and fresh salsa.

Chicken Cordon Bleu by Jeanie the Great

CHICKEN CORDON BLEU II (allrecipes.com)					serves: 6
6 skinless, bonelss ch breast halves				6 T butter
6 slices swiss cheese				1/2 c ch broth
6 slices ham				1 T cornstarch
3 T flour				1 c heavy whipping cream (or half and half)
1 t paprika
Pound ch breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2"
of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the
flour and paprika in a small bowl and coat the chicken pieces.
Heat butter and cook chicken until browned on all sides. Add the bouillion. Reduce heat to low,
cover, and simmer for 30 min until chicken is no longer pink and juices run clear. Remove the
toothpicks and bag in freezer bag.
COOKING DAY: Heat the chicken in the oven at 350 10-20 min till heated through. While the ch
is heating, put cream mixture in small saucepan and whisk slowly until thickened. Pour over the
chicken and serve warm.

Skillet Chicken with Broccoli, Pasta, and Parmesan Cheese (Jean)

2-3 boneless, skinless chicken breasts, cut into 1-inch squares
Table salt and ground black pepper
3 tablespoons olive oil
1 medium onion, minced
4 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
12 ounces ziti (penne makes a great substitution - I've used both with great results)
4 1/4 cups water
2 1/2 cups low-sodium chicken broth
4-5 cups broccoli florets (depending on how much broccoli you want)
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
3/4 cup heavy cream
3/4 cup grated parmesan cheese (asiago was the cheese in the original recipe and can be interchanged, but I always have parmesan on hand so I used that)
1 1/2 tablespoons fresh lemon juice

Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally.

Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes.

Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated parmesan at the table, if desired.

Lemon and Garlic Grilled Chicken (Jean)

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Lemon Cream Pasta with Chicken (Jean)

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Maple BBQ Chicken (Jeanie)

12 drums
1 c maple syrup
1 bottle bbq sauce
Combine bbq sauce and maple syrup. Pour over chicken, bag and freeze.

COOKING DAY: Thaw. Bake 350 45 min- 1 hour till no longer pink. Baste occasionally.

ROAST STICKY CHICKEN (Jeanie)

1 t white pepper
4 t salt
1/2 t garlic pwder
2 t paprika
1/2 t black pepper
1 t cayenne pepper
1 large roasting chicken
1 t onion pwder
1 c onion, chopped
1 t thyme

Thoroughly combine all spices. Remove giblets from chicken, clean the cavity and rub dry.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed
and down deep into the skin. Place cut up onion inside the cavity and put entire chicken into
a freezer bag. Freeze.

COOKING DAY: Completely thaw out chicken. Place in a shallow baking pan or roasting rack andbake, uncovered, at 250 degrees for 5 hours. After every hour, baste thoroughly. The more you baste, the more golden brown the chicken will be. Ignore the pop-up timer, if the chicken has one.

Let chicken rest about 10 min before carving.

Crock Pot Cream Cheese Chicken (Celise)

3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Directions
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour.
Serve over Rice

Salsa Chicken (Celise)

4 boneless skinless chicken breast halves
4-5 teaspoons taco seasoning mix
1 cup salsa
1-1 1/2 cup shredded cheddar cheese
2 tablespoons sour cream (optional)

Directions
Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
Top with sour cream if desired, and serve.

Ranch Chicken

3/4 cup crushed corn flakes
3/4 cup parmesan cheese
1 pkg ranch salad dressing mix
2 lbs boneless/skinless chicken breast
1/2 c melted butter

In a shallow bowl, combine the corn flakes, cheese and salad dressing mix. Dip chicken in butter, then roll in corn flake mixture to coat. Place in a greased 9x13 pan and bake uncovered at 350 for 45 minutes.

Ritzy Chicken

5-7 chicken breasts cooked and diced
2 cans cream of chicken soup
16 ounces sour cream
1 stick melted butter
1-2 sleeves of Ritz crackers, crushed

Place diced chicken in bottom of 9x13 pan. Mix cream of chicken, sour cream and 1/2 stick of butter and pour over chicken. Mix crushed Ritz with other 1/2 stick melted butter and pour over top of chicken mixture. Bake at 350 for 15-20 minutes. Serve over rice.

Pineapple Chicken Lo Mein

20 ounce can pineapple chunks

1 lb chicken in 1 inch cubes

2 garlic cloves, minced

3/4 t. ginger

3 T oil

2 medium carrots, julienne

1 medium green pepper, julienne

4 ounces spaghetti, cooked and drained

3 green onions, sliced

1 T cornstarch

1/3 c. soy sauce



Drain Pineapple, reserving 1/3 cup juice for later, set pineapple aside.



In a large skillet over med heat, cook the chicken, garlic and ginger in 2 T oil for 6 min. Add the carrots, green pepper and pineapple. Cover and cook for 2-3 min. or until vegetables are crisp and tender and chicken juices run clear. Stir in cooked spaghetti and onions.



In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to boil, cook and stir for 2 minutes or until thickened.

Lindsey’s Chicken Enchiladas

4 large chicken breasts (cooked and cubed)
2 cans cream of chicken
1 small can of green chile peppers
1 can olives
1 pint sour cream
4 green onions
2 cups Monterey Jack
2 cups mild cheddar
flour tortillas

In a bowl mix soup, chili peppers, olives, sour cream, green onions, and add 2 cups Monterey jack cheese. Remove 2 cups of the soup mixture and set aside. Mix remaining soup with chicken. Fill tortillas with chicken/soup mixture. Roll up and separate in pan. Spoon the 2 cups of soup mixture on top and in between. Cover with 2 cups cheddar cheese. Cover with foil and bake at 350 for 40-45 min.

Chicken Pockets by Celise

Ingredients
2 cups chopped cooked chicken (add seasoning)
1 (6-8 ounce) package cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1/2 cup seasoned croutons, crushed to crumbs (or use stove top)
2 (8 ounce) packages refrigerated crescent dinner rolls
1/4 cup melted margarine

Directions
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture.
Preheat oven to 350°F.
Unroll crescent rolls.
Each tube will contain 4 rectangles of dough with a diagonal perforation.
Press dough along each perforation so the rectangle halves will not separate.
Place about 1/4 cup of the chicken mixture into the center of each rectangle.
Fold dough over the filling, and pinch the edges to seal tightly.
Dip each packet in melted margarine, and coat with crouton crumbs.
Place packets on a baking sheet.
Bake for 20 minutes or until golden brown.

7-up chicken

7 up Chicken Marinade

1 can 7up (or sprite)
1/2 cup soy sauce
1/4 cup canola oil
1 Tb horseradish sauce
1 tsp minced garlic
6 boneless skinless chicken breasts
Blend all ingredients and add chicken. ( I usually do this in a big zip loc bag) Let marinate over night or at least 6 hours, in your fridge. You can also marinate chicken then slice it into strips. Fry with onions and sweet peppers for fajitas.

Easy Chicken Pot Pie by Celise

1 pkg frozen peas & carrots
1 8oz can small whole onions, drained
2 cups cooked & cut-up chicken pieces
2 cups chicken gravyPie crust (frozen or homemade)

Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.

On cooking day:Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes before cutting and serving.

Oven-Fried Chicken Chimichangas by Celise

Ingredients
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
Add garlic salt and pepper and other chicken seasoning
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped (put in crockpot w/salsa and shred)
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortilla
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Directions
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.

Chicken and Cheese Rice Bake by Celise

Ingredients
1 (10 ounce) can condensed cheddar cheese soup
1 cup water
1 cup cheddar cheese, shredded
3/4 cup white rice, uncooked
4 boneless chicken breast halves, cut into bit size pieces

Directions
1. To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
2. To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow greased baking dish. Cover with foil. Bake at 375 degrees F for 45 minutes or until chicken and rice are cooked throughout and bubbling.