Green Chile Chicken Smothered Burritos

https://www.fromvalerieskitchen.com/green-chile-chicken-smothered-burritos/

Creamy Chicken Enchiladas

https://www.skiptomylou.org/creamy-chicken-enchiladas/

Chicken Marsala with Cauliflower Rice

https://www.eazypeazymealz.com/chicken-marsala-with-cauliflower-rice/

Teriyaki Chicken Salad Sandwiches

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Coconut Chicken Salad

This salad sounds great!  I can't wait to try it! Click title to view

Lighter Chicken enchiladas

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Ranch Chicken Salad

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Cranberry Almond Chicken Salad

2/3  cup  slivered almonds
3  cups  chopped cooked chicken
3/4  cup  sweetened dried cranberries
2  celery ribs, diced
1/2  small sweet onion, diced
3/4  cup  mayonnaise
2 tablespoons  fresh lemon juice

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7
minutes or until lightly toasted and fragrant. Cool completely in pan on a
wire rack (about 15 minutes).Stir together almonds, chicken, dried cranberries,
and remaining ingredients; serve immediately, or cover and chill up to 24 hours.

Cook's Country Recipe for hot wings

low-Cooker Sticky Wings

Serves 12

In step 3, the oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.

1	(3-inch) piece fresh ginger , peeled and chopped
4	garlic cloves , peeled
3/4	cup  packed dark brown sugar
1/4	cup  soy sauce
1/2	teaspoon  cayenne pepper
4	pounds  chicken wings , halved at joint and wingtips removed
1/4	cup  water
1/4	cup  tomato paste

1. MAKE RUB Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.

2. COOK AND COOL Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. SAUCE AND BROIL Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

Stir Fried Chicken in Lettuce Cups

1/4 Cup Low Sodium Soy Sauce
2 Tbsp Honey
1 Tbsp Oil
1 Small Onion, diced
1 Bell Pepper, red, orange or yellow
1 Garlic Clove, minced
1 Tsp Ginger, minced
1 Lb. Ground Chicken (you can also use ground turkey)
8 Bibb or Iceberg Lettuce Cups

1. Combine soy sauce and honey in a bowl and set aside.
2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
3. Add the bell pepper and cook an additional 2 minutes.
4. Add the garlic and ginger and cook for 1 minute then add the turkey to the pan and saute for an 7 minutes or until cooked through.
5. Stir in the soy sauce mixture, sprinkle salt and cook for 2 minute or until juices evaporate.
6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Barbecued Hot Wings

12 whole chicken wings (about 2½ pounds)*
1 bottle (8 ounces) Italian salad dressing
1/2-3/4 cup hot pepper sauce
1/8-1/2 teaspoon cayenne pepper
2 tablespoons butter or margarine, melted

* 2½ pounds of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit first step of the recipe.

Cut chicken wings into three sections; discard wing tips. In a bowl, combine salad dressing, hot pepper sauce and cayenne. Remove 1/2 cup for basting; cover and refrigerate. Place remaining sauce in a large resealable plastic bag or shallow glass dish; add chicken and turn to coat. Seal or cover and refrigerate overnight. Drain and discard the marinade.
Grill wings, covered, over medium heat for 12-16 minutes, turning occasionally. Add butter to the reserved sauce; brush over wings. Grill, uncovered, 8–10 minutes longer or until juices run clear, basting and turning several times.

Yield: 6-8 servings

Easy Skillet Cordon Bleu

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Mashed Potato Chicken Roll-Ups Recipe | Taste of Home Recipes

Mashed Potato Chicken Roll-Ups Recipe | Taste of Home Recipes

Easy Ranch Chicken

6-8 servings

4 skinless, boneless chicken breasts, cooked and shredded or cubed
1 can cream of mushroom
1 can cream of chicken
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15.25 oz) whole kernel corn, well drained
1 cup crushed Doritos, cheese flavor preferred
2 cups shredded Mexican blend cheese (just Monterrey Jack or Cheddar works, too)
Preheat oven to 350˚F.  Spray 9″ x 13″ baking dish with nonstick cooking spray.In a large bowl, mix together the chicken, soups, Rotel and corn.  Pour mixture into the baking dish and top with the cheese.  Bake, uncovered, for 20 minutes.  After 20 minutes, take the casserole out of the oven and layer with the crushed Doritos.  Bake an additional 10 to 15 minutes, until the chips are toasted.  Let set 5 minutes before serving.

Creamy Broccoli-Stuffed Chicken Breasts recipe

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Creamy Broccoli-Stuffed Chicken Breasts recipe

Quick Chicken Quesadillas Recipe | Recipe4Living

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Quick Chicken Quesadillas Recipe | Recipe4Living

Lemon Pepper Chicken

• 1 garlic clove, minced
• 2 teaspoons lemon pepper seasoning
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• juice of 1/2 lemon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 2 boneless, skinless chicken breasts
• lemon wedges for garnish

1. In a bowl combine all ingredients except the chicken.
2. Place chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are a uniform thickness. This ensures that they will cook evenly.
3. Place chicken in a glass dish. Pour the marinade over the chicken. Turn the chicken to coat. Marinate for 2 hours.
4. After two hours, remove the chicken from the marinade and discard the remaining marinade.
5. Cook the chicken in a skillet 3-4 minutes on each side or until cooked through. Serve with lemon wedges

Chicken Kabobs

• This is seriously the best chicken kebob recipe I have ever made! 
• 
  
• 1 lemon
• 1/4-1/2 cup extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 1/2 tablespoons dried oregano
• 1 tablespoon dried basil
• 1 pinch dried rosemary
• 1/2 teaspoon salt
• 1 lb chicken breast, cut into 1 inch pieces
• 1 large onion, cut into sections
• 1/2 lb grape tomatoes (they look like small, pear shaped cherry tomatoes, but they are much better on the grill, and taste)
• 2 red peppers, cut into 1 inch pieces

1.  Place chicken breast pieces in a bowl.
2.  Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
3.  Cover and refrigerate overnight.
4.  Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
5.  Don't overcook them, though.

Quick Chicken and Dumplings

I found it!! I use the Heart Smart Bisquik and Healthy Choice Cream of Chicken Soup.

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired


1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Light Chicken Cordon Bleu Recipe | Taste of Home Recipes

Light Chicken Cordon Bleu Recipe | Taste of Home Recipes

I have only made this once but it was really good