Bacon Chicken Pasta

16 oz farfalle pasta (bow-tie)

1 1/2 cup heavy whipping cream

4 chicken breasts

3-4 cloves of garlic

1T pepper

3/4 cup butter

1 lb bacon (previously cooked and crumbled) **must be real, fresh cooked bacon. not "bacon bits or real bacon"

3/4 cup shredded Parmesan Cheese

1 120z lawry's mesquite marinade with lime juice

In Crock Pot cook chicken in marinade on low for 6 hours. Pull marinated chicken out of the juices and allow to cool, shred. Set aside.

Half an hour before serving, boil pasta.

in a small sauce pan melt better. Then add garlic, whipping cream, pepper, cheese and bacon. Wisk together on low heat for 3-4 minutes. If the sauce is too thick, add some milk for desired consistency. In a large bowl pour sauce over cooked drained pasta. Add chicken, stir through. Sprinkle with a little bit more cheese for presentation on top.

This is so good and so easy!

Chicken Cordon Bleu Bites

It has been a while since anyone posted and I am making this tonight so I thought I would share it. So good and so rich! I want to say Rachel gave me this recipe but now I can't remember.

Ingredients:

1 egg

1/2 cup milk

Mix these two together and set aside

4-6 oz cubed swiss cheese (I buy slices and it does not make any difference)

8 oz cubed ham

1 can cream of chicken soup

1 cup milk

Mix these two things together and set aside

Bread crumbs

2 lbs chicken

Drop bite size raw cubed chicken into milk and egg mixture. Roll in bread crumbs. Brown in a oil on stove. Place chicken in a baking dish with ham and cheese mixed throughout. Pour milk and soup mixture over chicken

Bake for 30 minutes at 350 degrees. Very creamy and very delicious.

Boursin Chicken

This recipe it so yummy! I thought I had posted it here, but alas I have not, so here it goes.

1 small onion diced
1 pkg mushrooms sliced
4 chicken breasts, sliced in strips (like for stir fry)
1 Tbs. olive oil
1 cup cream (or you can use milk or 1/2 and 1/2 or a combination of them all)
2 Tbs. sour cream
1 pkg Boursin Cheese

Saute the mushrooms and onions in the oil. (You can of course, leave these out if you are not big fans, I however, love them in it.) Once the onions are translucent, add the chicken and cook over low heat until it is cooked through. Add the milk and sour cream and season with salt and pepper to taste. Crumble the Boursin into the sauce and slowly stir it in until melted and smooth. Bring to a low boil for just a second and then serve over rice, mashed potatoes, egg noodles or just eat it plain.

Chicken Stir Fry

I do not contribute very often, and I am sick and tired of the same old foods and having stuff in my freezer that I never know what to do with. So, when I find a recipe, then I want to put it on here so that I can go back to it often. I really wish cooking was one of "my" things.

2 tablespoons cornstarch

1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock

1 tablespoon soy sauce or low-sodium soy sauce

Vegetable cooking spray

1 1/4 pounds skinless, boneless chicken breast halves, cut into strips

5 cups cut-up fresh vegetables (broccoli florets, green or red pepper strips, sliced mushrooms, carrots, celery and green onions)

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder or 1 clove garlic, minced

1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

• Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
• Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.

Zuppas BBQ Chicken Salad

I loved this salad when we went to Zupas so here it is:

Lettuce, chicken, tomatoes, black beans, corn, black olives, red onions and tortilla strips.

Top it off with BBQ Sauce and Ranch.

Zupas claims to have a "special" BBQ sauce, but I just used my favorite (Sweet Baby Ray's) and it was awesome.

Poppy Seed Chicken

I know, we all know this recipe, but I can never find it so I am posting here and now I'll be able to find it whenever I want. And no, it's not a stove top or crock pot, so I'm breaking the rules, too!

4-5 chicken breasts, cooked and diced
1-2 cans cream of chicken soup (depends on how creamy you want it)
1 cup sour cream
1 stack Ritz crackers - crushed
1 cube butter

Mixed chicken, soup and cream. Layer in 9x13 pan. Melt butter and add to crushed Ritz. Top chicken mixture and bake 1/2 hour at 350 degrees.

Serve with egg noodles.

Chicken Fa"Hotties"

I made these tonight and they were really good, not too different in taste than regular chicken fajitas, but way easier and the meat is shredded and I like that. Next time I will do the same thing but with beef. The best part is, you make it in the crockpot, so that right there is a winner in my book.

• 4-6 chicken breast boneless, skinless, frozen
• 3 peppers - sliced
• 1 med-large onion sliced
• 1 package Lawry's fajita seasoning
• 1-2 packages flour tortillas
• sour cream
• shredded cheddar cheese (or cheese of your choice)
• other favorite toppings
• crock pot

1. place frozen chicken and onion in crock pot
2. pour fajita seasoning packet over chicken (you might need two packets depending on the size and amount of your chicken)
3. add water as directed on packet
4. cook on Low for 6 hours
5. stir before adding the peppers to help the chicken shred
6. the last 1/2 hour add your sliced peppers
7. give it one more stir to mix it all together
8. place chicken on tortilla's
9. add your favorite toppings
10. eat and enjoy!

Ranch Chicken Wings

These are SO easy and really good. If you don't want 24 wings, you can cut that down, but keep the sauce measurements the same.

24 chicken wings and/or drumettes (I found a "party pack" that had 12 of each)
2 envelopes Hidden Valley Ranch dry mix
1/3 c. butter/margarine, melted
1/4 c. Tabasco sauce (I used Smoked Chipotle Tabasco - really great flavor without so much heat.)
3 Tbsp. vinegar
paprika

Combine margarine/butter, Tabasco and vinegar. Dredge chicken in ranch mix; then dip in margarine/butter mix. Arrange on a cookie sheet (I would line it with foil and spray with cooking spray) and sprinkle with paprika. Bake at 400 for 25 minutes. Turn over, then sprinkle again. Bake at 450 for 20 minutes more. Serve with bleu cheese dressing, if desired. (Doesn't really need it, though!)

Chicken Taco Rice

1 lb. chicken- I like to use chicken tenders, they are the easiest to work with
2 Tb. oil
1 can chicken broth
1- 8 oz. can tomato sauce
1 pkg. taco seasoning- mild
1- 12 oz. can drained corn
1 med. red pepper- sliced in strips
1 1/2 cup minute rice
1 cup shredded cheese
1 bag tortilla chips
some sour cream
Some guacamole

Sautee chicken in oil in a big skillet (big enough to hold all of these ingredients). When chicken is done, in skillet, just break into bite-ish size pieces with forks. Add broth, tomato sauce, and seasoning. Bring to a boil. Reduce heat, cover, simmer for 5 minutes. Add drained corn and sliced pepper. Bring to a full boil. Stir in uncooked rice. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover again and let stand for just a little while. Serve with chips, sour cream and guacamole. This is even better hours after you make it so you can make it one night have it the next day or make it in the morning and have it that night. Obviously heat it up if you don't eat it right away. Yummy!!!

Herbed Chicken Fettuccine

1 to 2 t. seasoning salt
1 lb boneless, skinless breast, cut into 1 inch strips
4 T. butter
2/3 cup water
2 T. teriyaki sauce (I have used BBQ sauce when I don't have this)
2 T. onion soup mix
1 envelope herb and garlic mix
8 oz. uncooked fettuccine ( I use only noodles I have)
2 T. grated Parmesan cheese
1 T. Worcestershire sauce

Saute chicken with seasoning salt and 2 T. butter. Add the water, teriyaki sauce, onion soup mix and 2 T. herb and garlic mix. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Meanwhile, cook fettuccine, drain. Add to chicken mixture. Add cheese, Worcestershire sacue, remaining butter, and remaining herb and garlic mix; toss to coat.

Teriyaki Crock Pot Chicken

(This is NOT what mine looked like - this is a random photo from the web.)

3 T brown sugar
¼ cup soy sauce
garlic powder
½ cup water
ginger

Pour ingredients over chicken in crock pot. Cook 1 hour on high or 6-7 hours on low.

I made this the other night. It has GREAT flavor. Unfortunately my chicken was a little dry , so you may want to play around with some ways to keep it moist. But the flavor is great so you really should try this!

Carrie's Favorite Chicken Kicked Up A Notch

Alicia made this yesterday and it sounded good to me so I'm making it today and posting it here.

Put 4-5 chicken breasts/12 chicken tenders in a 9x13 pan
Salt & Pepper

In a separate bowl mix:

1 can tomato soup
1 can cream of chicken
3/4 cup shredded cheese
1 T chili powder
1/2 cup salsa

Pour sauce over the chicken. Bake at 350 degrees for 1 hour.

Serve over rice.

Another variation:

Cook chicken and sauce in crock pot all day long. Shred chicken and serve in tortillas. Top with sour cream and/or guacamole.

(I'll take a picture tonight and post it.)

ORIENTAL CHICKEN SALAD LIKE APPLEBEE'S

I just finished my salad and it was really good. It does taste like the one I had at Applebee's. Mmmm....


4 breaded chicken breast fillets
1 romaine heart
1 1/2 c. coleslaw mix (or finely shredded cabbage)
1/3 c. toasted almond slivers or slices (blanched almonds)
1/2 c. chow mein noodles

Dressing:
1/3 c. vinegar
1/2 c. sugar
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. horseradish
1/4 c. spanish onion, diced
1 c. canola oil

Cook chicken fillets as directed.

To make dressing, combine everything but the oil in a blender of food processor and process until liquified.

Continue to blend and slowly drizzle in the oil until blended.

Make coleslaw with the cabbage and the dressing first and top it with the lettuce, almonds and noodles. Then cut up the chicken and add to salads.

Chicken Enchiladas Soup

We had this last night. I thought it was really good. Some of the kids liked it. But we took our corn tortillas, cut them into triangles, and fried them up to make our own chips. All the kids loved that!


2 tbsp. vegetable oil
1 clove garlic, crushed
1 sm. onion, chopped
Saute onion and garlic in hot oil.
Add: 1 (10 3/4 oz.) can chicken broth, undiluted 1 (10 3/4 oz.) can cream of chicken soup, undiluted 1 (14 1/2 oz.) can beef broth, undiluted 1 (6 3/4 oz.) can chunk-style chicken 1 1/2 c. water 1 tbsp. steak sauce (A-1) 2 tsp. Worcestershire sauce 1 tsp. ground cumin 1 tsp. chili powder 1/8 tsp. pepper

Stir, cover, and simmer 20 minutes (I have been known to eat this almost immediately when in a hurry!). Last 5 minutes add strips of corn tortillas (I buy a small package and just cut in 1 1/2-inch strips--use half the package or as many as you want and steam the rest in microwave to eat with soup).