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 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.

Pizza Roll-ups

1 recipe garlic pizza crust
Pepperoni
Mozzerella Cheese
Pizza Sauce
(Other toppings as desired)

Mix pizza crust as directed. Instead of freezing dough, let it rise until double. Punch it down and roll it into two rectangles. Spread a thin layer of pizza sauce on each rectangle (1/2 cup). Put pepperoni, cheese, and other toppings as desired. (Be careful not to over-top the pizza.) Roll up the dough like cinnamon rolls. Cut into 1" sections and place on a greased cookie sheet. Let rise until double again. Bake at 400* for 20-25 minutes. Serve with pizza sauce as the "frosting."(Makes 30-35 pizza roll-ups)

**If freezing for OAMC, cook the rolls at 350* until done but not browned. Let cool and freeze in ziploc bags. To eat, place desired number of rolls on a cookie sheet, and place in the oven at 400* for 10-15 minutes or until heated through.

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.

French Dip Sandwiches

1 Roast
2 Cans Beef Consommé
Hoagie Buns

Put Roast in Crock-pot. Pour consommé’ over top of roast. Cover and cook on low heat 8-10 hours. Remove Roast and save juice. Shred meat with a fork. Put in Hoagie Buns and use excess juice for dipping.

Sunday Roast

1 3-5 lb. Roast
2 cans Cream of Mushroom soup
1 can water
1 packet Onion Soup Mix

Stir soup, water and soup mix and pour over roast in a greased crock pot. Cook until Roast is done. Use Soup mixture as gravy. (You may want to add potatoes and carrots to crock pot as well).

Pizza Hut Pizza

1 1/3 cups Warm water (105F)
1/4 cup Non-fat dry milk
1/2 tsp Salt
4 cups Flour
1 Tbsp. Sugar
1 pkg. Dry yeast
2 Tbsp. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

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.

Tin Foil Dinners

Stew Meat
Onion, chopped
Baby Carrots, cut in half
Potatoes, cut up
Beef Stew Mix mixed with water
Salt, Pepper, Garlic Salt, to taste

Put Potatoes, Carrots, and onions on a piece of Foil. Top with Stew Meat. Sprinkle seasonings as desired, Pour some Beef Stew Mixture over everything and seal foil. (You may want to double wrap to prevent leakage). Put on hot coals or in the oven and cook until meat is done.

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.

Fried Rice

3-5 cups cooked rice
1/2 cup cooked ham or any other leftover meat
1-2 cups frozen vegetables (peas and carrots)
2 Tbsp chopped onions
4 eggs, beaten and slightly scrambled
1/8-1/4 c oil
1/2 t salt (only if ham is NOT used)
soy sauce to taste

Fry ham in oil for 1 minute. Add everything else but the eggs and rice. Fry for a minute and then add eggs, stirring until coagulated. Add rice. Add soy sauce to taste, serve hot.

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