Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup (Panera copy-cat)

INGREDIENTS

6 cups chicken broth

2 chicken breast halves (cooked, boneless and cubed)

1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Ben’s)

1⁄2 teaspoon ground black pepper

1⁄2 cup all-purpose flour

3⁄4 cup butter (I don’t use this much!)

1 cup carrot, diced

1 cup celery, diced

1 cup onion, diced

3 cups light cream (good with fat-free half-and-half)

DIRECTIONS

• Open rice, pull out seasoning packet and set aside.
• In a small bowl, combine pepper and flour. Set aside.
• In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
• In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
• Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

*Really thickens up after the first day, I add water to thin out.

Recipe courtesy of Food.com 

2 or 3 boneless, skinless chicken breasts1 avocado
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro
salt and pepper to taste


Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients. 

Courtesy of: Health is Wealth

Company Chicken Casserole

4 boneless skinless chicken breasts
1 cup chicken broth
2 cloves garlic
2 wedges of onion
4 cups Pepperidge Farms Herb seasoned stuffing mix
1 cube butter (1/2 cup)
1 can Cream of Chicken soup
1 pint sour cream
8 oz frozen broccoli cuts – thawed (optional)

• Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min.
• Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup).
• Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend.
• Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan.
• Blend the soup, sour cream and reserved broth together with a wire whisk.
• Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken.
• Pour the soup mixture over the chicken, then top with the remaining stuffing mixture.
• Bake for 30 min at 350°. 

Courtesy of: Clever Housewife

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts

2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Courtesy of: Erin's Healthy Friends

White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Courtesy of: Positive Motivation for Life

Crock Pot Sweet Garlic Chicken

4-6 chicken breasts

1 cup packed brown sugar 

2/3 cup vinegar (I used apple cider vinegar)

1/4 cup lemon-lime soda (diet or regular)

2-3 Tablespoons minced garlic

2 Tablespoons soy sauce

1 teaspoon fresh ground pepper

2 Tablespoons corn starch

2 Tablespoons water

Red pepper flakes (optional)

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down.

Can be served over rice or noodles.

Courtesy of: Donna's Trimming to Skinny Support Group

Mini Pot Pies

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)
Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

Courtesy of: Getting Skinny with Amanda

CRISPY CHICKEN COSTOLLETA

CRISPY CHICKEN COSTOLLETA
(Recipe copycat from the Cheesecake Factory)

Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Zest of 2 Lemons
1 1/2 cups Panko bread crumbs
2 T. freshly grated Parmesan
2 eggs, whisked with 2 T. water
3 T. flour
1 t. ground pepper
1 t. kosher salt

1. Preheat oven to 200 degrees.
2. Zest two lemons. Bake zest for about 5 minutes until dry.
3. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
4. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
5. Heat 2 T. olive oil and 1 T. butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.

Lemon Sauce
2 garlic cloves, finely minced
1 T. canola oil
2 C. heavy whipping cream
1 T. Dijon mustard
1/4 C. plus 1 T fresh lemon juice
1/8 C. chicken stock
Kosher salt
Freshly ground pepper
1 T. unsalted butter

1. Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes.
2. Add whipping cream and boil until reduced by one-third.
3. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
4. Remove from heat and stir in butter until melted.

Serve chicken with lemon sauce and mashed garlic potatoes. Serves 4.

Chicken Enchilada Soup

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 2 cubanelle pepers, chopped
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• Vegetable cooking spray
• Suggested toppings: sliced radishes, diced avocado, sliced bell peppers, fresh cilantro

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, cubanelle peppers, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Pass bowls of toppings.

Shredded Chicken Tacos

Ingredients:
2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:
Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc.

Chicken Enchilada Pasta

Olive oil
4-5 chicken breasts (boil until cooked, then shredded and sliced)
red onion, bell pepper, green pepper (sliced into small pieces)
1 can chopped green chilies
1/2 can black beans
1/2 can corn

Sautee red onion, bell pepper, green pepper first, then add in the other above ingredients.
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Cheese Sauce (cook in separate pan)

1-2 tbl. sp. butter
2 tbl. sp. flour
1 cup chicken stock
1/4 cup cream
1/2 cup milk
1 tsp. salt
1/4 tsp. cumin
1 tbl. sp. lime juice
2 cups shredded mexican cheese
1/2 can mild enchilada sauce
2 chopped roma tomatoes

Wisk the above ingredients in a pan until creamy.
------------------
Feticinne noodles
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Add sour cream and tortialla chips on top of pasta.

Cook all three separate parts, then add together when all are cooked and warm. Enjoy!

Crossaint Chicken Salad

12 oz. chicken (canned or diced)
1/2 cup miracle whip
1/2 cup mayo
1/4 tsp. garlic powder
1/8 tsp. dry mustard
1/2 cup diced celery
1/4 cup diced green onions

Put chicken in a bowl and crumble. Add wet ingredients, then dry. Mix in celery and green onions last. Serve on crossaints.

Wingers Sticky Fingers Sauce

3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water
**Covers about 8 Sticky Fingers

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping).
That's IT for the sauce! Isn't that easy?? Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce! It really does taste like Winger Amazing Sauce Yummy!!!

Chicken Chili

1 Tbls. vegetable oil

1 onion, chopped

3 cloves of garlic, crushed

1 (4 oz.) can of diced jalapeno peppers

1 (4 oz.) can chopped green chile peppers

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. ground cayenne pepper

2 (14.5 oz.) cans of chicken broth

3 cups chopped cooked chicken breast

3 (15 oz.) cans of white beans

1 cup shredded Monterey Jack cheese

Heat oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in garlic, jalapeno, green chile peppers, cimun, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove mixture from the heat and slowly stir in the cheese until melted. Serve and enjoy.

Crockpot Chicken Fajitas

6-8 chicken breasts

2 cans of tomatoes and green chilies

1 can of corn

1 can of black beans

1 can of pinto beans

1 package of taco seasoning

Put all ingredients into a crockpot and cook on high for about 4-6 hours, shred chicken right before you serve. Serve inside of soft taco shells with all the works. Good the next day over tortilla chips.

Chicken [Cafe Rio]

5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1Tchili powder
1Tcumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve some juice and pour over shredded chicken. Keep warm.

Baked Chicken

Chicken Tenders
Butter, melted
Ritz Crackers, smashed to crumbs
Salt
Pepper
Onion salt

Dip chicken in melted butter. Roll in cracker crumbs. Sprinkle with salt, pepper, onion salt to taste. Bake at 400 degree for 35-40 minutes.

Best Chicken Noodle Soup Ever

4-5 cans of chicken broth (depending on how much liquid you want)
1 rotiserre chicken
2 cans of cream of chicken
desired veggies (fresh or frozen - celery/peas/carrots)
red potatoes
1/2 package of egg noodles
1 or 2 cans of water if needed
1/2 tsp paperika
1/2 tsp pepper
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If you like a kick to it...add another 1/2 tsp. of each paperika and pepper and a small can of chopped jalepenos.

Bring chicken broth to boil in a large pan, add noodles to cook. Boil until soft. While liquid is boiling peel and shred chicken. Add chicken, veggies, soup. Let it simmer for a while. This usually makes a large enough amount that I freeze half and pull it out when we are sick!

Bernadette's Chicken Enchiladas

3 Chicken Breasts
2 Cans of Cream of Chicken Soup
8 Oz. Cream Cheese
1 Lg. Can of Chopped Green Chilies
Package of Tortillas
2 Large Cans of Enchiladas
Shredded Mexican Cheese
Yellow Onion

*Boil chicken, add garlic and salt to taste, shred chicken.
*In a large bowl mix the creams of chicken, cream cheese, green chilies, shredded chicken.
*In 2 pans coat bottom with enchilada sauce.
*Place cheese, onion and mixture in tortilla, place in pan.
*Once pand is filled pour remaining enchilada sauce on top, cover with lots of cheese and green onion.
*Preheat oven 375, cook for about 40-45 minutes, cover with foil, last 10 minutes remove to brown cheese.

Enjoy!

Chicken n Rice with Papirika

Saute' chopped onions
4 Chicken Breast Halves
1 Can Cream of Chicken
2 Cups Rice
1 1/2 Cups Water
Broccoli
Carrots
Peas
1/2 Tsp. Papireka
1/2 Tsp. Pepper

Brown chicken, take out chicken, microwave veggie's for 2 minutes to make soft, add soup, water, papireka, pepper until boiling, then add rice, chicken, veggies. Add more papireka and pepper on top. Let simmer for 5 minutes with lid.