Chicken and Asparagus with Penne

1 1/2 cups uncooked penne pasta 1 cup chopped asparagus 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes 2 cloves garlic, minced 1 can (14.5 ounces) diced tomatoes with herbs, including juice 1 ounce soft goat cheese, crumbled 1 tablespoon Parmesan cheese

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.
Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.
To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately.

Caesar Chicken Pasta

7 ounces uncooked dry penne pasta (2 cups)
2 cups chopped cooked chicken
1 cup creamy caesar salad dressing
1/2 cup reduced-sodium chicken broth
1/3 cup chopped green onion
1/4 cup finely chopped red pepper
6 ounces mozzarella cheese, shredded (1 1/2 cups)
1 1/2 cups caesar-flavor croutons
1/4 cup grated Parmesan cheese

Directions
1. Heat oven to 350°F.
2. Cook pasta according to package directions. Drain
3. Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl.
4. Add cooked pasta; stir to combine.
5. Soon pasta mixture into ungreased 2-quart round casserole.
6. Top with croutons and Parmesan cheese.
7. Bake for 20 to 25 minutes or until heated through and croutons are golden brown.

Chicken Pot Pie

Crust
1	box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3	cup butter or margarine
1/3	cup chopped onion
1/3	cup all-purpose flour
1/2	teaspoon salt
1/4	teaspoon pepper
1 3/4	cups Progresso® chicken broth (from 32-oz carton)
1/2	cup milk
2 1/2	cups shredded cooked chicken or turkey
2	cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS

1.	Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2.	In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3.	Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4.	Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Best Chicken Ever

• 6 skinless, boneless chicken breasts
• 2 cups sour cream
• 2 cups crushed cornflakes cereal or breadcrumbs
  
• 1 teaspoon Italian-style seasoning
• 6 tablespoons butter, melted

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

Chicken with Olives

4 chicken breasts, thawed
1/2 cup flour
1 tbs extra virgin olive oil
1 can chicken broth
3/4 cup dry white wine
1 cup chopped green onion
1 tbs. capers
1/t tsp minced garlic
1/2 cup chopped green olives
1/4 cup milk or cream

Heat olive oil on medium temp in skillet. Dredge chicken breasts in flour and add to skillet. Cook 3-4 minutes on each side. Remove from skillet. Add all remaining ingredients to skillet and bring to boil. Reduce heat and put chicken back in skillet. Cook for additional 15 minutes.

Very good served with mashed potatoes!

Cajun Chicken Pasta

12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning
1 1/4 teaspoons salt, divided
1/4 cup butter (I used olive oil)
1 small red bell pepper, thinly sliced*
1 small green bell pepper, thinly sliced*
1 (8-oz.) package fresh mushrooms (didn't use)
2 green onions (white and light green parts only), sliced*
1 1/2 cups half-and-half (I used whole milk)
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil (didn't use)
1/4 teaspoon garlic powder (used real garlic)
Garnish: chopped green onions

1. Prepare pasta according to package directions.

2. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.

3. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.

4. Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

*1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted.

I also added corn. This is very easy and makes a lot. Great with Tabasco too.

Sauteed Chicken Breasts with Creamy Chive Sauce

Makes 4 servings

Ingredients

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat (I used chicken strips so I wouldn't have to pound them to the 1/2 inch thickness like the directions say)
1 teaspoon kosher salt, divided
¼ cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped (didn't have - used green onions)
½ cup dry white wine
1 14-ounce can reduced-sodium chicken broth
½ cup reduced-fat sour cream
1 tablespoon Dijon mustard
½ cup chopped chives (about 1 bunch)

Sauteed Chicken Breasts with Creamy Chive Sauce Ingredients Cont.

Sauteed Chicken Breasts with Creamy Chive Sauce Instructions

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Quick Lemon Dijon Chicken

Cook Time: 15 Minutes Ready In: 25 Minutes
Yields: 2 servings
"Spicy, tangy, flavorful chicken that can be prepared in a snap! Ingredients can be adjusted to taste."

INGREDIENTS:
2 skinless, boneless chicken breast halves -
cut into 2 inch pieces
1/4 lime, juiced
1/2 lemon, juiced
4 tablespoons Dijon mustard
freshly ground black pepper
Creole-style seasoning to taste (didn't have)

DIRECTIONS:
1. Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

I thought I had bought Dijon mustard our last grocery trip, but couldn't find it. I substituted horseradish mustard and the chicken still turned out very yummy. Can't wait to try Dijon mustard next time. Very simple to make an easy cleanup too! I also used chicken strips instead of chicken breasts and used enough of everything to make 4 servings instead of the 2 that the recipes is for.

Mexican Chicken Rolls

1/2 cup fine dry bread crumbs

1/4 cup grated parmesan cheese

1 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon pepper

8 skinless boneless chicken breast halves

1 package Monterey jack cheese with peppers ( 8 oz) cut crosswise into 8 equal slices

1/3 cup butter or margarine melted

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Combine first 5 ingredients in a shallow dish; set aside. Place each chicken breast between 2 sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Place a slice of cheese on each chicken breast. Roll up from short side, and secure with wooden picks. Dip chicken rolls in butter, and dredge in bread crumb mixture. Place rolls, seam side down,
on a baking sheet. Cover and freeze until firm; transfer to a large heavy-duty plastic freeze bag and return to freezer. Freeze up to 6 months.

To serve, place frozen chicken rolls in a lightly greased 11- x 7- x 1 1/2-inch baking dish; bake at 400 ° F for 30 minutes.

Swiss Chicken Casserole

6 chicken breast halves, skinned & boned
6 (4x4") slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. milk
2 c. herb seasoned stuffing mix (didn't have any - used breadcrumbs and just sprinkled on top)
1/4 c. butter, melted

Arrange chicken breasts in a lightly greased 12 x 8 x 2 inch baking dish. Top with cheese slices.

Combine soup and milk; stir well, spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.

To Freeze: Prepare as above and place in foil-lined dish. Cover tightly and freeze.

To defrost and reheat: Thaw casserole in refrigerator. Cover and reheat at 350 degrees for 45 minutes or until thoroughly heated.

Hot Chicken Casserole

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2 c. cooked chicken or turkey
2 cans cream of chicken soup
1 1/2 c. finely cut celery
2 tbsp. minced onion
1 c. slivered almonds (Ryan hates nuts. Left these out)
1 tsp. salt
2 tbsp. lemon juice
1 c. Hellmann's mayonnaise
4 hard-boiled eggs
2 c. cooked rice (He also isn't a rice fan. Used elbow noodles instead)
1 1/2 c. potato chips

Mix all ingredients together and place in long greased casserole. Cover top with 1 1/2 cups crushed potato chips when ready to bake. Bake in 400 degree oven for 30 minutes in a flat dish, for 45 minutes in a deep dish.

Freezes well before or after baking. If preparing to freeze, leave off the chips. Serves 15-18.

Chicken Potato Casserole

This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can't face the kitchen.

INGREDIENTS:

• 10 oz. can condensed reduced fat and sodium cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1-1/2 cups frozen peppers and onions, thawed
• 1-1/4 cups shredded Cheddar cheese
• 1-1/2 cups crushed potato chips

PREPARATION:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Garlic Chicken

Rated: 5 out of 5 by 2050 members

Prep Time: 20 Minutes Cook Time: 35 Minutes

Ready In: 55 Minutes Yields: 4 servings

"Submerge chicken in a strong garlic-olive oil infusion, then coat with Parmesan and bread crumbs for a quick and sublime baked chicken."

INGREDIENTS:

2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3.	Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear. This was super good and super easy, too. I used shredded Parmesan cheese instead of the grated kind and it was quite delicious!