Orange Chicken

This is the BEST Orange chicken I have tried! Thanks to Sherie Whimple for the recipe!

Chicken:

2 lbs. boneless skinless chicken breasts, cubed
1 egg
1 1/2 tsp salt
White Pepper
1 TBSP Oil
3/4 cup corn startch
1 tsp. gingerroot, minced
1 tsp. garlic, minced
1/2 tsp. crushed red pepper
1/4 cup green onion, chopped
1 TBSP apple juice

Orange Sauce:

3 TBSP Soy Sauce
3 TBSP Water
10 TBSP sugar
10 TBSP White Vinegar
1/4 cup water + 2TBSP Cornstarch
Zest of 1 orange
(Mix together and set aside)

1. Place chicken pieces in a ziploc bag, stir in egg, salt, pepper, and oil. Mix Well.
2. Add 3/4 cup cornstarch and shake until well coated.
3. Heat oil in fry pan and cook chicken in small batches, until golden. Remove chicken and drain on paper towels. Set aside.
4. Clean out pan and add 1 TBSP oil. Add Gingerroot and garlic and stirfry until fragrant, about 10 seconds.
5. Add and stir fry crushed chile pepper and green onions. Add apple juice and stir 3 seconds.
6. Add orange sauce and cook until thickened.
7. Add chicken and stir until coated.
8. Serve Over Rice.

Bacon Wrapped Chicken

This is a recipe from Sherie Whimple. It is so easy and SO Delish!


8 boneless, skinless, Chicken Breasts
8 Slices Bacon
2 (10 3/4 oz.) cans cream of mushroom soup
2 (10 3/4 oz.) cans cream of chicken soup
1 (16 oz.) container sour cream

Wrap bacon around chicken, then place in large casserole dish. Mix soup & sour cream. Pour over chicken. Cover and bake at 300* for 3 hours.

Chicken Tortilla Soup

1 chicken breast (yes, raw - let it cook with the soup and shred it at the end!)

1 (15 ounce) can crushed tomatoes
1 recipe "red enchilada sauce"
1 medium onion, chopped

1 can black beans
1 (4 ounce) can chopped green chilis
2 cloves garlic, minced
4-5 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 can corn corn
2 tablespoon chopped cilantro (or more if you'd like!)

1. place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn. cover, and cook on low setting for 6 to 8 hours or on High setting for 3 to 4 hours. shred chicken and stir in cilantro shortly before serving.

serve with crushed corn tortilla chips, sour cream and cheese. mmm....

Chicken enchiladas

Filling:
2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese

Take 1/3 of filling and set aside for topping

Add 1 pound cooked diced chicken to the 2/3 mixture. Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!). Put some filling from the “aside” bowl in pan (usually I use 2 pans). Place tortillas in pan(s) and top with the “aside” filling. Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!

Bake for 30 minutes at 350 and serve with rice.

Crock Pot Chicken

6 chicken breasts
1 8 0z pkg cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg Good Seasons Italian dressing mix

Put chicken in crock pot. In a separate sauce pan, add next four ingredients and heat until melted together. Pour over the chicken that is in the crockpot. Cook on LOW all day. Serve with rice, pasta or potatoes. You can also use chicken tenders instead of the breasts.

Chicken Divan

2 lb pkgs. of frozen broccoli or fresh if you have it
2 cans cream of chicken soup
1 tsp lemon juice
½ cup shredded cheese (cheddar)
2 cups diced cooked chicken
1 cups mayonnaise
½ tsp curry powder
1 cup buttered breadcrumbs

Cook and drain broccoli. Arrange in bottom of a baking dish. Place diced chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder. Pour over the chicken. Sprinkle cheese on top. Cover with buttered breadcrumbs. Bake at 350° 25-30 minutes.

Creamy Ranch Chicken

Creamy Ranch Chicken
adapted from Better Homes and Garden's Quick and Easy Recipes via Stephanie's Kitchen
serves about 4


6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded Parmesan cheese


1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!

Yummy Mexican Chicken Casserole That Melts in Your Mouth!

1 10-oz. Can Enchilada Sauce (the red kind)
9 oz. Chicken Breast Strips Seasoned with Southwest Spices
1 8-oz. Container Sour Cream
1/2 Cup Sliced Green Onion
1 TBSP Taco Seasoning Mix
8 Corn Tortillas Cut in Half
4 Cups Shredded Colby Jack or Cheddar Cheese
2 Cups Tortilla Chips
1 Cup Chopped Tomato
2 TBSP Ripe Olives Cut Up

Heat oven to 375. Spray 9X13 dish with cooking spray. Pour 1/4 cup enchilada sauce into dish and spread around so it covers the bottom of the dish. In a large bowl mix the remaining enchilada sauce, chicken, sour cream, 1/4 cup of the onions and the taco seasoning mix. Arrange 8 tortilla halves over the sauce in the bottom of the dish. Spoon 1/2 of the chicken mixture over the tortillas. Sprinkle with 1 cup of cheese. Repeat layers and cover with foil.

Bake for 30-35 minutes. Uncover, layer tortilla chips, tomatoes, olives and remaining green onions and rest of the cheese on top. Bake uncovered for 5 minutes or until cheese is melted. Garnish with tomato and onions and cheese.

YUM YUM!!!!

**To use for OAMC, I make the chicken mixture sauce and freeze in a ziploc bag. I put that bag together with the corn tortillas in a larger ziploc bag and freeze. To make, thaw the sauce, layer as directed and bake.

Mexican Chicken Haystacks

12-16-oz jar salsa (hot or mild, depending on taste)
2 10-oz cans cream of chicken soup
3 boneless/skinless chicken breasts, cut into small chunks or chopped
1 small onion, chopped
2 ½ cups shredded cheddar, Monterey Jack or Mexican blend
2 tsp taco seasoning
2 tbsp quick cooking tapioca granules (optional-helps thicken sauce)

Hot cooked rice

Toppings:
sour cream
olives
green onions
jalapenos
lime wedges
black beans
corn
salsa
crushed tortilla chips

Combine salsa, soup, raw chicken, onion, 1 cup of the cheese, taco seasoning, and tapioca granules in crock-pot.

Stir, then cook on high for 3 to 4 hours. (Due to raw chicken, it’s best not to cook on low setting).

Serve over hot rice, sprinkling with remaining cheese and other toppings.

Serves: 6

Chicken Monterey (Chiles)

Boneless skinless chicken breasts
2 tsp. BBQ sauce (Bulls Eye is good)
4 slices well crisped bacon
¼ c. Monterey jack and cheddar cheese blend

Pound chicken breast until somewhat flattened and season with salt and pepper. Spray pam or use olive oil in skillet to cook chicken until done. Transfer chicken to serving plate. Top chicken breasts with BBQ sauce, bacon, and cheese. Broil chicken breast in over or melt cheese in microwave. Sprinkle with small amount of cold chopped tomatoes and chives.

BBQ Chicken Pizza

1 Boboli crust
1 Tbsp. Olive Oil
Cornmeal
1 clove Garlic
2 Tbsp. Cilantro, (Fresh)
3 chicken breasts, cooked and shredded
½ cup Barbecue Sauce
6 sundried tomatoes
1 small purple onion sliced thin
2 cups mozzarella or cheddar cheese, shredded

Preheat oven to 375°. Coat the bottom of the boboli crust with olive oil. Dip in a mixture of cornmeal and garlic. Top crust with barbecue sauce. Layer chicken, cheese, tomatoes, and cheese. Garnish with Cilantro. Bake for 10-15 minutes (until cheese is browned).

Missionary Chicken

8-10 skinless chicken breasts
1 cup Swiss cheese, shredded
2 cans cream of chicken soup
1 soup can full of milk
1 box stove-top stuffing
1/3 – ½ cup melted butter
Green onions, (optional)

Place salt and peppered chicken breasts in 9X13 pan. Put slices of cheese on each piece. Mix soup and milk together and pour over chicken. Spread green onions over soup mixture if desired. Sprinkle stuffing over chicken. Drizzle melted butter over stuffing. Cover with foil. Make several slits in foil. Bake 1 hour at 350°. Uncover the last 15 minutes.

Hawaiian Haystacks

Sauce:

2 cans cream of chicken soup
1 c chicken broth
1 tsp parsley flakes
1/2 tsp salt
1/4 tsp basil
Toppings:

2-4 chicken breasts, cooked and cubed
chow mein noodles
2 cans pineapple tidbits
Green onions
3 Tomatoes
Celery
green pepper
Cheddar Cheese
4 C Rice, Cooked


Mix Soup with Milk until a gravy consistency. Add chicken. Serve buffet style with each ingredient in a different bowl so everyone can choose what they want on their individual haystack.

Panda Express Orange Chicken

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 to 1 teaspoon sesame oil

Orange Sauce for Stir Fry

2 teaspoons minced orange zest and ¼ cup juice from 1 large orange
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce
Combine all ingredients in small bowl and set aside. Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375º. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.

Stir Fry

Chicken Breasts cooked and cubed
Stir Fry Vegetables
Rice
Soy Sauce
Minced Garlic
Oyster Sauce

Cook the chicken, vegetables, garlic, soy sauce and oyster sauce in a pan. Serve over cooked Rice

Chicken Cordon Bleu

Chicken Breasts
Ham
Swiss Cheese
Eggs
Bread Crumbs

Pound chicken flat until it is ¼ inch thick. Put ham and swiss cheese in the middle. Roll Chicken breasts and toothpick them closed. Dip in beaten eggs and roll in bread crumbs. Bake at 375° until done.

Sauce:
1 can cream of chicken soup
1 TBSP Butter
1 TBSP Flour
1 cup milk

Melt butter, add flour and milk. Simmer until slightly thickened. Add soup and season with salt and/or pepper as desired.

Chicken Alfredo

1/2 Cup Butter
1 pkg Cream Cheese
2 1/2 Cups Milk
3/4 Cup Parmesan Cheese
1 tsp Garlic Powder
Black Pepper to taste
2 Chicken Breasts Cut into strips and browned with salt and pepper
1 pkg. Bowtie Pasta or other pasta of your choice

Melt Butter in sauce pan. Add cream cheese and whisk as you add milk. Add Parmesan cheese, garlic powder, and pepper and whisk until smooth. Simmer until heated through. Serve over pasta and chicken.

Chicken Enchilada Casserole

4 cooked chicken breasts, cubed
2 cans cream of chicken soup
1 cup sour cream
1 cup chopped onion
2 cans MILD green chili, chopped
Grated Cheddar Cheese
1 pkg. flour tortillas

Mix above ingredients together. Top each tortilla with cheese, chicken, and about 2-3 tbsp of soup mixture. Roll up and place in greased baking dish. Pour remaining soup mix on top, top that with grated cheese. Bake 350° for 30 minutes.

Chimichangas

6 Large Flour Tortillas
3 cups Mexican Meat Mix (thawed)
Vegetable Oil for frying
Shredded Lettuce
1 7-oz. Jar Salsa
2 tomatoes, chopped
1 cup Guacamole
½ pint sour cream


Warm tortillas in microwave for 30 seconds each. Heat Mexican meat mix in saucepan. Heat ½ inch oil to 400° in large skillet. Spread about ½ cup Mexican Meat Mix oaver lower 1/3 of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry 2 chimichangas 2 at a time in hot oil, about 2 minutes until golden and crisp. Drain on paper towels. Serve over a layer of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream. Makes 6 chimichangas.

Mexican Meat Mix

5 lbs. Roast or 2 whole chickens
3 Tbsp. Shortening
3 Onions—chopped
1 (4-oz.) can chopped green chilies
2 jars salsa
¼ tsp. Garlic powder
4 Tbsp. Flour
4 tsp. Salt
1 tsp. Ground Cumin
Juices from roast or chicken


Cook roasts on 200° for several hours and shred meat (OR) boil whole chickens and take off meat. Set aside. Melt Shortening in large skillet. Add onions and green chilies. Sauté until soft. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices (about 1 cup) and shredded meat. Cook until thick. Cool. Put 3 cup portions in 1 quart freezer-safe containers. Mix will last up to 6 months. (Makes about 9 cups meat mix).