Chicken Puffs

I know there is already a recipe with the same name, but this is a little easier to make and quite a yummy one. This was the first real recipe I ever got from my mom when I was in college because I missed them so much. I haven't met anyone who hasn't liked them!

Ingredients:

1 package of chicken breasts (usually 3 chicken breasts)
8 oz package of cream cheese
2-3 Tblsp of butter
2 packages of cresent rolls

To make:

Cook the chicken in a pan of boiling water. Once cooked, shred and set aside. In a large bowl blend the cream cheese and butter. Add chicken and stir. Open cresent roll packages and spread apart individual rolls. Stretch them until just before they break. The softer they are the farther they will stretch. Place a spoonful of chicken mixture onto each roll dough and fold corners over to create the puff. Bake according to the directions on the cresent roll package. I think it says to bake at 350 degrees and I usually do 325 degrees. Watch them and take them out when they are light brown on top.

**I usually cut the chicken into small pieces before I cook them and they cook faster. Plus, they are easier to shred when they are already in small pieces. Just a thought**

Crispy Ranch Chicken

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
2 egg white, beaten
8 skinless pieces of chicken about 4 or 5 oz. each (breast or thighs)

1. preheat oven to 350. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a medium bowl. Dip each chicken piece in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, about 20 to 25 minutes. Serve and Enjoy

Serve with the Roasted Potato Medley

(This recipe is from Great American Recipes)

Chicken Tortilla Soup

2 C. Chicken Broth
1 14 oz can of whole kernel corn
1 15oz. can diced tomatoes
2 cups of shredded chicken
1/4 cup of salsa ( or more for taste)

Heat above ingredients to a boil.
Top with:
shredded cheese
chopped green onions
sour cream
slightly crushed tortilla chips
cilantro

I doubled the ingredients except the chicken. It was really good! :)

Chicken Stuffing Casserole

6 boneless skinless chicken breasts
sliced swiss cheese
2 cans cream of mushroom soup (or 1 can cream of mushroom and 1 can cream of chicken)
Milk (enough to make soup pourable/scoopable, usually about 1- 1 1/2 cups)
1-2 packages chicken Stovetop stuffing mix (depending on how crunchy you like it). ( I prefer 1)
1 1/2 cubes of butter

Place chicken in a greased 9X14 inch pyrex or stoneware pan. Cover chicken with sliced swiss cheese (just enough so that each piece of chicken in covered with a single layer of cheese). In a bowl mix soup and milk to make soup pourable. Pour soup mix over chicken and cheese. Spread Stovetop stuffing over the top of soup. Push Stovetop down into mixture to moisten. Melt butter in microwave then pour over the top of stuffing evenly to moisten further. Cover pan with foil and bake at 400 degrees for 1 hour or at 350 degrees for an hour and a half. WARNING- this makes a lot of food. If I am cooking for 2-4 people I cut the recipie in half and cook in a 8X8 inch pan.

Crockpot Chicken

5-6 boneless, skinless chicken breasts
8 oz. cream cheese (softened)
1 can cream of chicken soup
1 pkg. dry Good Seasons Italian salad dressing
1 cup sour cream

Mix together cream cheese, soup, salad dressing, and sour cream. Place a small amount of water in crockpot (about 1/4 cup, just enough to line the bottom of the pot). Put chicken in crockpot. Cover with soup mixture. Cook on high for 5 hours. Stir about every half hour to hour to prevent the edges from burning. Serve over rice or noodles.

Easy Homemade Chicken Noodle Soup

Anya -- Swanson

2 cans (14 oz) Chicken Broth or 3 1/2 cups

Generous dash of ground black pepper

1 medium carrot, sliced (I use baby carrots if I have them around)

1 stalk celery, sliced

1 cup uncooked medium egg noodles

1 cup cubed cooked chicken

Mix broth, black pepper, carrot and celery in saucepan. Heat to a boil.

Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done. 

Serves 4 or if you have a "Scott" serves 2 or 3 at best.

I usually make biscuits with this... served hot with butter and honey. Yum

Cranberry Chicken

6-8 chicken breasts
1 - 16 oz can of cranberry sauce
8 oz simple french dressing
1 pkg lipton dry onion soup mix

Place chicken in 9x13 pan. Combine cranberries, dressing, and onion mix. Blend until smooth and pour over chicken. Cover with foil and bake at 375 degrees for 60 - 70 minutes.

Serve with rice dish:

1 can Campbell's french onion soup
1 can water
1 1/2 cups uncooked rice
1 cube butter

Combine ingredients into a 9x9 pan and place cubed butter on top. Cover with foil and bake at 350 degrees for 60 minutes.

Grilled Chicken with Tomato-Avocado Salsa

For the salsa:
4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

For the chicken:
1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper

For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine. (This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:
1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.
3. Preheat the grill to medium-high.
4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
5. Serve the chicken with tomato-avocado salsa.

(this came from http://www.foodfit.com/recipes TOTALLY GREAT SITE!)

Chicken Roll-ups

One of my favorite meals...

3 chicken breasts
1 package Cream Cheese - softened
1/4 cup Milk
Salt, pepper, and seasoning salt (to flavor)
Croissant Roll dough - the pillsbury kind that come in a tube thingy
Butter - melted
Croutons or Stove Top Mix

Bring water to a boil. Add chicken and cook for 15 minutes (or you can use leftover cooked chicken)
Cut chicken breasts into cubes (or shred the chicken)
Mix chicken, milk, cream cheese, and seasonings.
Put a spoon full of chicken mixture in croissant roll and wrap.
Dip in melted butter
Roll in Stove Top mix or smashed croutons. Put on cookie sheet.

Bake at 350 for 15 minutes

Parmesan Chicken

Sarah - A Taste of Heaven

1/2 cup grated Parmesan Cheese
1 pkg Good Seasons Italian Dressing
1/2 Tbsp Garlic Powder
6 Chicken Breasts

Mix cheese, dressing, and garlic together. Wet the chicken with water to help the mixture stick better, and coat with mixture. Place chicken on baking pan and bake at 400 degrees for 25 minutes.

*This is a SUPER easy recipe and it tastes sooooo good! I am a very picky eater and was ecstatic when I found this recipe. If you don't need to feed 6 people you can use however much of the mix you need and put the rest in a Ziploc bag to save for later. Very easy. My kind of cooking!