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White Chicken Enchiladas

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White Chicken Enchiladas
Prep Time
7 mins
Cook Time
25 mins
 
Course: Main Course
Cuisine: Mexican
Author: Steve
Ingredients
  • 2 cups shredded chicken
  • 8 – 10 soft taco size tortillas
  • 2 cups shredded monerrey jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can Rotel
Instructions

  1. Preheat oven to 350 degrees.

  2. Mix your chicken and 1 cup of shredded cheese and roll up inside tortillas. Place in pan, with the seam on the bottom.

  3. Use a small sauce pan and melt butter oven medium heat.

  4. Whisk in your flour and cook 1 minute.

  5. Add the chicken broth and whisk until smooth.

  6. Allow the sauce the thicken and remove from heat.

  7. Stir in your sour cream and Rotel.

  8. Pour the sauce over the enchiladas.

  9. Top with remaining 1 cup of shredded cheese.

  10. Bake at 350 degrees for 20 – 25 minutes. Then broil to brown the cheese.

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Brunswick Stew

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Brunswick Stew
Prep Time
20 mins
Cook Time
2 hrs
 
Course: Side Dish, Soup
Cuisine: American
Author: Randy
Ingredients
  • 3 cups boneless, skinless chicken breasts
  • 1 large onion
  • 1 celery
  • 2 large potatoes (uncooked)
  • 16 oz. can of tomatoes (cut up)
  • 10 oz. bag of frozen lima beans
  • 10 oz. bag of frozen corn
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 bay leaf
  • 1/2 tsp. ground cloves
  • 1/2 tsp. dried rosemary
  • 4 cups broth
  • 1 1/2 Tbsp. sugar
  • flour (to thicken, if necessary)
Instructions

  1. Boil chicken on stove. Save broth. Put the chicken aside.

  2. Cut up your celery and onion. Make sure there is an equal amount and add to broth.

  3. Peel and dice your potatoes and cut your tomatoes and add to broth.

  4. Cook until vegetables just about tender.

  5. Add corn and lima beans.

  6. Shred chicken and add to broth.

  7. Add sugar and stir.

  8. Bring to boil. Stir and reduce to simmer. Cook for 2 hours.

  9. Thicken with flour, if necessary.

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Chicken A’ La King

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Chicken A’ La King
Prep Time
5 mins
Cook Time
5 mins
 

Here's a great way to use that leftover rotisserie chicken that's quick and easy. This was one of my daughter's favorite recipes when she was growing up. Tastes great served with rice. I hope you enjoy it as much as we did.

Course: Main Course
Cuisine: French
Author: Randy
Ingredients
  • 16 oz. precooked chicken
  • 2 cans cream of mushroom soup
  • 1/2 bag onion (4-5 oz. when halved)
  • 1/2 bag green pepper (4-5 oz. when halved)
  • 5 oz. can. pimento cheese
  • 2 cans mushrooms (4 oz. cans)
  • 1/2 can chicken broth (7 – 7.5 oz when halved)
Instructions

  1. Saute onion and green pepper in large skillet.

  2. Shred chicken and add to onion and pepper.

  3. Add remaining ingredients and mix. Heat until cooked through, for about 2 – 3 minutes.

  4. Serve over rice or noodles.

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Crockpot Barbecue Pulled Chicken

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Crockpot Barbecue Pulled Chicken
Prep Time
5 mins
Cook Time
6 hrs
 

We eat a lot of chicken in our house, mostly because it's inexpensive. So it's important to us to have a lot of variety in our chicken recipes so we don't get tired of it. My husband was really craving barbecue pulled chicken. I've done pulled pork before, but not chicken. I gave it a try and we both loved the results. Hope you all do too.

Course: Main Course
Cuisine: American
Author: Tracy
Ingredients
  • 3 – 3.5 lbs. boneless, skinless chicken breasts
  • 1 1/2 cups barbecue sauce (I prefer Sweet Baby Ray's)
  • 1/2 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1 Tbsp. olive oil
  • 1 Tbsp. Worcester sauce
  • 1/4 cup brown sugar
Instructions

  1. Cut excess fat off of chicken.

  2. Pour your barbecue sauce, Worcester sauce and olive oil in the bottom of the crockpot.

  3. Then add the onion powder, garlic powder, smoked paprika and brown sugar and mix.

  4. Place your chicken breasts into the crockpot one at a time, flipping in the sauce as you place them in a single layer.

  5. Cover and cook on low for 6-7 hours or high for 3-4 hours.

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Bourbon Chicken (without the Bourbon)

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Bourbon Chicken (without the Bourbon)
Prep Time
5 mins
Cook Time
30 mins
 

Like bourbon chicken, but don't want the alcohol. Then this recipe's for you. You get the same great taste, but without the alcohol.

Course: Main Course
Cuisine: American
Author: Steve
Ingredients
  • 5 boneless, skinless chicken breasts (or 12-15 chicken tenders)
  • 2 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 1/4 cup apple or pineapple juice
  • 1/3 cup brown sugar
  • 2 Tbsp. ketchup
  • 1 Tbsp. apple cider vinegar (or 3 Tbsp. chicken broth)
  • 1/2 cup water
  • 1/3 cup soy sauce
  • pinch red pepper flakes
  • 1 Tbsp. cornstarch
Instructions

  1. Cut your chicken into small 1-2 inch pieces.

  2. Heat a large skillet over medium high heat. Once it is hot pour 2 Tbsp. olive oil into the skillet.

  3. Add your chicken pieces to the pan and cook for about 10 minutes, stirring occasionally.

  4. The chicken will start to get juicy and bubbly. Drain juices and continue cooking in the skillet over medium high heat.

  5. In a medium size mixing bowl, combine garlic powder, apple (or pineapple) juice, brown sugar, ketchup, apple cider vinegar (or chicken broth), water, soy sauce, red pepper flakes and cornstarch. Wisk until cornstarch is dissolved and all ingredients are well combined.

  6. When your chicken has a nice brown sear on most pieces, add your sauce and stir, covering all pieces.

  7. Reduce the heat to a low simmer and cover, tilting the lid slightly to let air escape.

  8. Simmer for about 20 minutes, stirring a couple of times.

  9. If the sauce is too thick, add a Tbsp. of chicken broth and stir well.

  10. Serve over white or brown rice.

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Crockpot Chicken and Gravy

Crockpot Chicken and Gravy
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Crockpot Chicken and Gravy
Prep Time
10 mins
Cook Time
3 hrs
Cooling Time
20 mins
Total Time
3 hrs 10 mins
 

Simple crockpot recipe that tastes great! Not recommended for cooking on low temperature.

Course: Main Course
Cuisine: American
Keyword: chicken and gravy, crockpot recipe
Servings: 10 people
Author: Linda
Ingredients
  • 3-4 boneless, skinless chicken breasts (around 2.5 lbs)
  • 2 cans cream of chicken soup (can use healthy type)
  • 1 14 oz can chicken broth (can use reduced sodium type)
  • 2 packs brown gravy mix
  • 4 Tbsp flour
  • 1 1/2 tsp garlic powder
  • 1/2 tsp pepper
Instructions

  1. Place the chicken in the bottom of a medium sized crockpot.

  2. Season with garlic powder and pepper.

  3. In a separate bowl, combine the soup, broth, gravy mix and flour and mix well. Pour the mixture over the top of the chicken.

  4. Cover and cook on high for 3-4 hours (until ready to shred). Not recommended for cooking on low temperature.

  5. Reduce to warm and shred the chicken into bite size pieces using two forks.

  6. Gravy thickens as it cools. Remove the lid once done and let it cool for about 20 minutes before serving. (Will still be hot.)

  7. Serve over rice, mashed potatoes or noodles.

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Garlic Butter Skillet Chicken

Oven Roasted Potatoes with Garlic Butter Skillet Chicken
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Garlic Butter Skillet Chicken
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Tracy
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp garlic powder
  • 1 Tbsp olive oil
  • 1/3 cup chicken stock
  • 4 Tbsp butter
  • 1 tsp poultry seasoning
  • 1 tsp oregano
  • 1 tsp rosemary
Instructions

  1. Heat a large skillet over medium-high heat. Pound thicker parts of chicken to even their thickness.

  2. Season both sides of chicken with salt and pepper.

  3. Add oil to skillet, then add chicken. Cook chicken about 5 – 6 minutes per side. Remove from heat when center registers 165 degrees on a thermometer. Transfer to a plate.

  4. Reduce heat slightly, then melt the butter in same skillet. Add in garlic powder, poultry seasoning, oregano and rosemary.

  5. Pour in the chicken broth and stir until blended.

  6. Return the chicken to the skillet and spoon the sauce over top. Serve warm.

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Bacon Swiss Crockpot Chicken

Bacon Swiss Crockpot Chicken
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Bacon Swiss Crockpot Chicken
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
 

This is a easy to prepare meal that only requires four ingredients. You can add other ingredients if you’d like such as a can of sliced mushrooms, can of corn, can of peas, etc. Be sure if you add a canned vegetable that you drain it first before adding.

Course: Main Course
Cuisine: American
Servings: 6 people
Author: Tracy
Ingredients
  • 6 boneless, skinless chicken breasts
  • 5 slices bacon
  • 1 can cream of chicken soup
  • 1/2 cup swiss cheese, diced
Instructions

  1. In a large skillet, cook the bacon until crisp. Remove the bacon from the skillet and blot with paper towels.

  2. Crumble the bacon and place it in a sandwich bag inside the refrigerator.

  3. Cook the chicken in the bacon drippings over medium heat for 3 to 4 minutes on each side until light brown, turning once.

  4. Place the chicken in a 4- to 6-quart crockpot.

  5. If you want to add a canned vegetable, drain it and then add the vegetable on top of the chicken.

  6. Heat the cream of chicken soup in the skillet you used to brown the chicken, mixing with the bacon drippings.

  7. Pour the sauce over the chicken.

  8. Cover the crockpot and cook on low for 4 to 5 hours, or until the chicken registers 165 degrees on a meat thermometer.

  9. Dice your swiss cheese and top the chicken with the cheese and the crumbled bacon.

  10. Cover again and cook on high for 10 to 15 minutes or until the cheese is melted.

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Rosemary Chicken and Potatoes

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Rosemary Chicken and Potatoes
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Main Course
Cuisine: American
Keyword: chicken, rosemary
Servings: 4
Author: Tracy
Ingredients
  • 4 boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 1 1/2 tsp rosemary
  • 1 Tbsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lbs red potatoes, halved
Instructions

  1. Preheat oven to 425 degrees.

  2. Mix oil, rosemary, paprika, garlic powder, salt, and pepper in large bowl. Coat chicken and potatoes with mixture.

  3. Cover baking pan with foil and spray with non-stick spray. Add potatoes in a single layer.

  4. Bake potatoes for 15 minutes.

  5. Push potatoes to one side of the pan and add the chicken.

  6. Bake 30 to 35 minutes longer, until the chicken is completely cooked and the potatoes are tender. Turning the potatoes occasionally while cooking.

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Russian Chicken Stroganoff

Russian Chicken Stroganoff
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Russian Chicken Stroganoff
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 4 people
Author: Taynara
Ingredients
  • 1 1/4 lbs chicken breast (cut into strips)
  • 2 1/2 cups portobello mushrooms (halved and sliced)
  • 1 small onion, sliced
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 Tbsp tomato paste
  • 1 Tbsp paprika
  • 1 tsp ground mustard
  • 1/4 cup brandy
  • 1/2 cup chicken stock (can substitute chicken broth)
  • salt and pepper (to taste)
  • 1 1/4 cup sour cream
Instructions

  1. Cut your onions and mushrooms and set aside.

  2. Cut your chicken into strips and set aside.

  3. Fry your chicken pieces in a deep frying pan on medium high heat. Then set aside.

  4. Saute your onions in butter until they are opaque.

  5. Add your mushrooms to the pan and saute until they are soft and release juice.

  6. Sprinkle flour over the mushroom mixture and stir, making sure there are no lumps. Cook for 1 minute.

  7. Add tomato paste to the mushroom mixture and mix well.

  8. Add your fried chicken strips to the mushroom mixture and stir well.

  9. Add ground mustard, paprika and brandy. Stir and allow the alcohol to slightly cook out for about 1 minute.

  10. Add chicken stock/broth and stir. 

  11. Add salt and pepper to taste.

  12. Stir in your sour cream and serve over potatoes, egg noodles, rice or pasta.

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