Grilled Chicken with Lemon Basil Pasta

Wow! This was delicious! My husband went crazy over it!

Ingredients
2-4 grilled chicken breasts, sliced
1/2 - 1 lb penne pasta, cooked al dente
1/2 stick butter
2-3 lemons, juiced
3/4 c heavy cream
1/4 c half & half
1/2 c Parmesan cheese
Salt & pepper, to taste
10-15 fresh basil leaves, chopped (you can add more if you like)

Directions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside.  In same pot, melt butter over medium heat. Add lemon juice. Whisk together. Add cream & half & half. Whisk until hot. Add Parmesan cheese. Whisk until melted. Add salt & pepper. Add hot pasta water if needed to loosen the sauce. Add pasta & chopped basil. Stir well. Add sliced chicken. Yum!!!


Recipe adapted from Pioneer Women via Pinterest

Breaded Ranch Chicken Strips

My entire family loved these chicken strips. The original recipe was for whole chicken breasts but I knew my family would like them better as strips so I cut my chicken breasts.

Ingredients
1/2 c Panko bread crumbs
1/4 c Parmesan cheese
2 tsp garlic powder
1 envelope Hidden Valley ranch seasoning mix
6 tbsp butter, divided
2-3 chicken breasts (or more if you need them), I cut mine into strips

Directions
Melt 2 tbsp of butter in a shallow bowl. In another bowl combine Panko, Parmesan, garlic powder & ranch seasoning mix.  Dip chicken in butter then dredge in the breading mixture. Press breading onto chicken to coat.  Melt 4 tbsp of butter in a large frying pan over medium heat.  Place breaded chicken into pan. Cook until chicken is golden brown & juices run clear (turn chicken only once). I placed chicken on a plate covered in paper towels (to absorb any excess butter or juices). Note: I had to add additional butter to the pan while cooking the chicken so that it wouldn't burn.


Recipe adapted from Love Pomegranate House via Pinterest

Dorito Chicken Casserole

 

This casserole was yummy & so easy. The entire family loved it.



Ingredients
2 c shredded cooked chicken
2 c shredded Mexican cheese blend, divided
10 oz can cream of chicken soup
1/2 c milk
1/2 c sour cream
1 can Ro-tel tomatoes, drained (I use my immersion blender so the kids don't see chunks of tomatoes)
1/2 packet taco seasoning or use my recipe for taco seasoning (click for recipe)
1 large bag Doritos, crushed
Shredded lettuce
Diced tomatoes



Directions
In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes & taco seasoning. Mix well. Grease a 2-quart casserole dish & add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos. Then add another layer of the chicken mixture. Top with remaining cheese & more crushed Doritos. Cover & bake at 350 degrees for 20-25 minutes or until bubbling hot. Remove from oven. Top with lettuce & tomatoes if desired.

Recipe courtesy: Pinterest

Cilantro Thai Chicken

You must try this chicken - it was amazing. I love when a few ingredients give a BIG taste.

Ingredients
2 garlic cloves, coarsely chopped
1/2 c chopped cilantro
1 tbsp soy sauce
1 tbsp toasted sesame oil
4 boneless skinless chicken breasts

Directions
Place the first 4 ingredients in a food processor. Process until smooth. Pour marinade over chicken breasts & refrigerate for a minimum of 15 minutes (I let mine marinate for over an hour). Grill chicken until juices run clear.

Recipe adapted from Pinterest Artsy Foodie

Baked Chicken with Herb Stuffing

These stuffed chicken breasts were a big hit with the family. The herb stuffing gave big taste to the chicken.

Ingredients
5 tsp butter, divided
1/2 c finely chopped onion
1 tsp minced garlic
1/2 c bread crumbs
1 tbsp fresh parsley
1/4 tsp salt, divided
1/8 tsp dried marjoram
1/8 tsp dried thyme
4 boneless skinless chicken breasts
1 tsp lemon juice
Black pepper

Directions
In a small skillet, heat 2 tsp butter. Add onion & garlic. Cook & stir until tender. Stir in bread crumbs, parsley, 1/8 tsp salt, marjoram & thyme. Remove from heat. Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. Place chicken breasts into a baking dish. In microwave melt remaining butter . Stir in lemon juice. Pour lemon butter mixture over chicken. Sprinkle with black pepper. Bake at 350 degrees for 30 minutes or until juices run clear.

Amish Chicken and Noodles

I totally forgot to take a picture of this dinner. But I can tell you that it was delicious and totally one of those yummy winter comfort foods. The family loved it as well.

Ingredients
4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1/2 stick butter, melted
32 oz chicken broth
24 oz frozen egg noodles (I used Reames)

Directions
Place chicken in crock pot. Mix cream of chicken soup, melted butter and chicken broth. Pour over chicken. Cook on low for 6 hours. Remove chicken and shred. Put chicken back in crockpot and add noodles. Cook on low for an additional 1 1/2 - 2 hours.

Recipe adapted from Pinterest

Baked Garlic Brown Sugar Chicken

Ingredients
4 boneless, skinless chicken breasts
4 garlic cloves, minced
4 tbsp brown sugar
2 tbsp olive oil

Directions
Preheat oven to 450 degrees. Lightly grease a casserole dish. In a small pan, saute garlic with olive oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in the casserole dish. Cover with the garlic/brown sugar mixture. Sprinkle with salt and pepper. Bake uncovered for 20-25 minutes or until juices run clear.


Recipe adapted from Pinterest

Cream Cheese Chicken

Meals that prep easily for the freezer and then can go into the crock pot the day you are serving are GENIUS! This is one of those.  We like it served over rice.

Ingredients
2 lbs boneless skinless chicken breasts
1 can cream of chicken soup
8 oz cream cheese, softened
1 package Italian dressing mix

Directions
Mix all ingredients together except for the chicken.  Place chicken in freezer bags or foil pans.  Pour sauce over chicken and freeze.

To serve, place in crock pot and cook on high 4-6 hours or low 8-10 hours, or until chicken is cooked through.

Chicken Parmigiana

This recipe is from one of my freezer cooking partners.  It is a recipe that we have to make every time that we cook.  Another one that all 8 of our kiddos like.

Ingredients
6 pieces boneless skinless chicken breast
2 eggs, beaten
1 tsp salt
1/8 tsp pepper
3/4 c bread crumbs
1/2 c oil
32 oz favorite pasta sauce
1/2 c Paremesan cheese
8 oz Mozzerella cheese, shredded

Directions
Combine beaten eggs, salt, and pepper.  Dip chicken in egg mixture and then bread crumbs.  Heat oil in skillet until hot; brown chicken on both sides and add to foil pan.  Cover with sauce and paremesan cheese. Cover with mozzerella cheese. Cover with foil and freeze.

To serve, thaw and bake at 350 degrees for 45 minutes. Remove foil the last 10 minutes. Make sure thhat chicken is cooked thoroughly. Sometimes it takes a little longer for meals that start out cold to bake.

Recipe from Heather Halstead- Ohio

Crockpot Chicken Fajitas

 

 

 

I made these for dinner. The smell was amazing. My husband said it smelled like we were at the fair. The chicken was so juicy and full of flavor. This was an easy way to make delicious chicken fajitas.

 





Ingredients

1 lb boneless, skinless chicken breast

3 peppers (green, red & yellow), sliced

1 medium onion, sliced

Taco seasoning (see below for my recipe)

1 c chicken broth

Flour tortillas

Favorite toppings (cheese, lettuce, tomatoes, sour cream, etc.)

 

Taco seasoning

4 1/2 tsp chili powder

1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp paprika
1/4 tsp cumin
1/2 tsp garlic salt
1/4 tsp sugar
1 tsp dried minced onion
1/4 tsp ground red pepper

 

 

Directions

Place sliced peppers and onion on the bottom of crockpot. Place chicken on top of veggies. Mix chicken broth and taco seasoning. Pour over chicken. Cook on low for 5-6 hours. Shred chicken and build your fajitas.

 

Freezer Directions 

Cook as recipe states, cool and freeze in meal sized portions.  I make a crockpot full of chicken when I do this recipe.  My family loves these.

To serve, thaw and reheat.  They can be reheated in the crockpot, too.

 

Recipe adapted from Pinterest

 

 



Sweet and Sour Chicken

My family & I give this 10 stars!!! It was absolutely delicious. The chicken was crunchy and the sauce was the best sweet and sour sauce I have ever tasted. I don't think I ever heard so many Mmmms at the dinner table.

Ingredients
3-5 boneless skinless chicken breasts
Salt and pepper
1 c cornstarch
2 eggs, beaten
1/3 c oil (I use olive oil but canola is fine)
3/4 c sugar (I only used 1/2 c)
4 tbsp ketchup
1/2 c vinegar
1 tbsp soy sauce
1 tsp garlic salt

Directions

Cut chicken into 1 inch cubes. Season chicken with salt and pepper. Dip chicken into cornstarch and coat all the way around. Then dip chicken into eggs. Heat oil in large skillet. Cook chicken until browned on both sides. Place in baking dish.

 

Whisk sugar, ketchup, vinegar, soy sauce and garlic salt until smooth. Pour sauce evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. Turn chicken and then cook for 15 more minutes. I like to serve with rice.

Freezer Cooking Update
Prepare as directed. Add chicken to foil pans and pour sauce on top. Cover and freeze. To serve, thaw and bake as directed. This is so yummy!


Recipe adapted from: Pinterest

Crockpot BBQ Chicken

My family loved this chicken.  It was easy and delicious.

Ingredients
4-6 boneless skinless chicken breasts
1 bottle BBQ sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

Directions
Mix BBQ sauce (I used my favori
te - Sweet Baby Rays), vinegar, red pepper flakes, brown sugar and garlic powder. Place chicken in crockpot. Pour sauce over it and cook on low for 4-6 hours.

Freezer Directions
Combine all sauce ingredients in a bowl.  Add chicken to freezer bags and pour sauce over.  Lay flat to freeze. To serve, thaw and cook as directed. (I sometimes put it in the crockpot frozen and increase the cooking time.)


Recipe adapted from: Pinterest

Italian Crock Pot Chicken

I found this recipe on Pinterest. It was absolutely delicious. I recommend everyone try this one. You won't be disappointed. My husband & kids also loved it.

Ingredients
4 boneless skinless chicken breasts
16 oz bottle of Italian dressing
1/2 c Parmesan cheese
Italian seasoning
4-6 potatoes, peeled or unpeeled, quartered
1/2 - 1 bag baby carrots

Directions
Spray crock with cooking spray. Squirt a small amount of Italian dressing on the bottom of crock. Place 2 chicken breasts on bottom of crock.  Add some Italian dressing & half of the Parmesan cheese. Sprinkle with Italian seasoning. Add next 2 chicken breasts (don't place them directly on top the other chicken breasts). Add some Italian dressing & rest of Parmesan cheese. Add carrots. Sprinkle with Italian seasoning. Place potatoes on top. Pour remaining Italian dressing on potatoes & sprinkle with Italian seasoning. Cook on low for 6-8 hours.

Recipe courtesy: Pinterest

Chicken Ranch Tacos

We like these "tacos" in a soft taco wrap with traditional taco fixin's or on a sandwich bun and topped with mozzerella cheese.  Either way, they are quick, easy, and delicious.  Of course, I include the freezer cooking directions.

Ingredients:
3 cups boneless skinless chicken breast, cooked and shredded
1 package taco seasoning or homemade taco seasoning
1/2 cup Ranch dressing

Directions:
Add taco seasoning to the chicken and stir to coat (do not add water.)  Add Ranch dressing and stir to combine well.  You can serve this warm as you cook it, or freeze after preparing.

To serve after freezing:
Thaw and reheat.  Add to tortilla wraps or sandwich buns and choose your topppings. 

Easy Company Chicken

Ingredients
6 large chicken thighs
1 can of Progresso Creamy Mushroom Soup (18-oz) (gluten free)
1 1/2 c plus 1/2 c shredded cheddar cheese
1.25 oz package of taco seasoning
1/2 c milk
2 cups of crushed crackers (used Blue Diamond Nut Thins Country Ranch) (gluten free)

Directions
Preheat oven to 375 degrees. Place chicken in an 8x11 baking dish. In a medium bowl, stir together the soup, 1 1/2 cups of cheese, taco seasoning, and milk. Spoon the mixture over the chicken. Sprinkle with crushed crackers. Cover the pan with foil and bake the casserole at 375 degrees for 40 minutes. Remove foil and sprinkle the casserole with the remaining 1/2 cup of cheese. Return the dish to the oven to bake for 10 minutes more, or until cheese has melted.

**Rice would be an excellent side dish to soak up the yummy soupy goodness of the sauce.


Recipe courtesy: Carmen O of Georgia

Lemon & Sage Roasted Chicken

If you have never roasted a whole chicken, this is a easy recipe for you to give it a try. The chicken was moist & full of flavor. The potatoes were yummy.

Ingredients
1/4 c lemon juice

1/4 c plus 3 tablespoons olive oil, divided

5 garlic cloves, minced

2 tbsp minced fresh sage

1 roasting chicken (6 to 7 pounds)

2 tbsp butter, softened

1 medium lemon, cut into wedges

8 medium potatoes, quartered

2 medium onions, quartered

1/2 tsp salt

1/4 tsp pepper

Directions
In a 2-gallon resealable plastic bag, combine the lemon juice, 1/4 cup oil, garlic and sage. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. Drain and discard marinade. With fingers, carefully loosen skin from the chicken; rub butter under the skin. Fill cavity with lemon wedges. Place chicken breast side up on a rack in a roasting pan. In a large bowl, combine the potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 180°. Cover loosely with foil if chicken browns too quickly. Let stand for 15 minutes before carving.


Recipe courtesy: Simple & Delicious

Chicken Tortilla Soup

Ingredients
2-3 cups raw chicken, cut into pieces
1 can diced tomatoes with green chiles
1 8 oz can tomato sauce 
2- 14.5 oz can chicken broth
1 can cheddar cheese soup
2 cups carrots, chopped
1/2 bag frozen corn
1 large onion, chopped
2 cloves garlic, minced
1/4 tsp cumin
1/2 tbsp chili powder
Handful of cilantro handful, chopped
Salt and pepper, to taste
2 c cooked rice
Shredded cheddar cheese
Tortilla chips

Directions
Combine all ingredients in slow cooker (except garnishes). Cook on high 5-6 hours or on low for 8. Serve with shredded cheddar cheese & tortilla chips.


Recipe courtesy: Chrissy K of Ohio

Favorite Chicken Marinade

This recipe reminds me of one of my favorites from when I worked as a server at Steak and Ale. It was grilled and then topped with tomatoes and melted provolone cheese, but it is DELICIOUS all by itself!

Ingredients
1 cup olive oil
1/2 cup soy sauce
1/2 cup lime juice
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
3 Tbl brown sugar
8 boneless skinless chicken breasts

Instructions
Combine all ingredients with a whisk, add the chicken, and freeze in a Ziploc freezer bag.

To serve
Thaw and grill.

8 servings

Garlic Cilantro Lime Chicken

This is a regular on my freezer cooking menu- marinated meats are a super fast easy way to stock your freezer with meals ready to cook.

Ingredients
4 boneless skinless chicken breasts
2 Tbl Olive oil
2 Tbl lime juice
2 tsp minced garlic
2 Tbl cilantro
1/4 tsp salt
1/8 tsp pepper

Directions
Mix olive oil, garlic, lime juice, cilantro, salt, and pepper in a bowl.  Add chicken to freezer bag and pour the chicken marinade into the bag. Marinate for at least an hour or freeze until ready to cook.

To Serve
Thaw. Grill.
My friend put these in her crockpot and it was delicious, as well.  As with all of our recipes we share on The Serendipity Bistro, this is a family favorite!

4 servings

Panko Chicken with Marinara

This chicken was delicious. It was nice & crispy. The marinara really gave a nice taste to the chicken. My kids preferred to just each the chicken without the marinara. That was fine by me because I ate some of it just plain. It was delicious.

Ingredients
1 egg
1 c panko bread crumbs
1 tbsp all purpose flour
1 tbsp parsley
1/2 tsp garlic powder
Dash salt & pepper
1 lb chicken tenderloins (I just use boneless skinless chicken breasts & cut them into tenderloins)
Parmesan cheese, optional
Mozzarella cheese, optional

Marinara
1 can petite diced tomatoes
1 medium onion, finely chopped
1/2 small can sliced mushrooms, finely chopped (you can also use fresh)
2 garlic cloves, minced
1 tsp Italian seasonings
1/4 tsp salt

Directions
Combine the ingredients for the marinara in a small saucepan. Allow to simmer while you prepare & cook the chicken. Beat egg in a shallow bowl. Combine the bread crumbs, flour, parsley, garlic powder, salt & pepper in another bowl. Dip chicken in egg, then roll in crumb mixture. Cook chicken in batches in oil in a large skillet until juices run clear. Drain on paper towel. I topped each serving of chicken with the marinara, sprinkled with Parmesan cheese & a little mozzarella cheese.

The chicken would make a great appetizer. Serve the marinara as a dipping sauce. Perfect!


Recipe adapted from Simple & Delicious