5 Ingredient - 15 Minute White Chicken Chili

I found this recipe via Pinterest (originally posted by Gimme Some Oven) This is a keeper! Very good!

Serves 2-4

6 cups chicken broth ( I use Kitchen Basics brand - my favorite)
4 cups cooked chicken ( I used rotisserie chicken)
2 (15 oz) cans great northern white beans
2 cups salsa verde ( I used Herdez brand)
2 tsp. ground cumin

my addition: 2 sliced carrots

Add all ingredients in a large pot; stir to combine. Heat over medium-high heat until boiling, then cover and reduce to medium- low heat and simmer for at least 5 minutes. Serve warm with desired toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onion, sour cream, tortilla chips. Enjoy!

Chinese Chicken Salad

This is a really quick recipe, because we will utilize a good quality rotisserie chicken. It's pretty much made with all pantry ingredients. I did have to buy the hoisin sauce. You need to serve this salad immediately after dressing as the dressing will break down the cabbage quickly. 

Serves 4

Salad
2 cups shredded carrots
1 head napa cabbage, chopped
1/2 cup cilantro, chopped
2 Tablespoons EACH, black and white sesame seeds ( I didn't have black)
1/2 cup cashews, optional, but it adds a nice crunch and another dimension of flavor
1 good quality rotisserie chicken, torn into shreds


Dressing
1/4 cup soy sauce, or tamari if you are gluten free
1/4 cup white wine vinegar
3 Tablespoons finely minced ginger
3 Tablespoons olive oil
2 Tablespoons hoisin sauce
1 Tablespoon toasted sesame oil
1 teaspoon Sriacha sauce, optional
1/2 sea salt, or to taste since the soy sauce is pretty salty ( I didn't add salt)
5 chopped green onions, white and green part

Mix all dressing ingredients in a jar with a tight fighting lid, shake vigorously to combine. Set aside.

Mix all salad ingredients in a large bowl and toss with a little bit of the dressing. Pour onto a large platter, or individual bowls to serve. Serve with the remaining salad dressing.

Baked Chicken Nuggets

I found this recipe at skinnytaste.com. I use leftovers in a salad with ranch dressing,

Serves 4 -adjust recipe accordingly 

16oz (2 large) boneless skinless chicken breasts, cut into bite size pieces
2 teaspoons olive oil
6 Tablespoons whole wheat italian breadcrumbs, or regular plain breadcrumbs
2 Tablespoons panko bread crumbs
2 Tablespoons grated parmesan cheese ( yes, in the green can, or powdered)
olive oil cooking spray

Preheat oven to 425 degrees

Put the olive oil in a bowl and mix the bite size chicken pieces to coat. Sprinkle with salt and pepper.

Put the breadcrumbs, panko bread crumbs, and parmesan cheese in another bowl.

Put a few of the chicken pieces in the bowl of breadcrumb mixture at a time tossing to coat. Then place on a baking sheet that has been sprayed with the olive oil cooking spray. When all chicken pieces have been coated with the breadcrumb mixture - spray the tops of the chicken pieces with olive oil cooking spray. Bake in the preheated oven for 8-10 minutes, turn over chicken pieces and spray with a little more olive oil cooking spray - cook for another 4-5 minutes, or until cooked through.

BBQ Chicken Salad

Variations of this salad are floating all over the internet and it's a keeper! It's a quick salad to put together, because you use rotisserie chicken. If you have left over grilled chicken breasts on hand, or feel like bbq'ing up some chicken and grilling the corn that will work too. Most of the recipes fry up some corn tortilla strips to garnish, or serve with tortilla chips for some added crunch and texture. Pour some ranch dressing over it all, and sprinkle with some shredded cheddar or monterey jack cheese if you feel like going really crazy. There are no rules.


Serves 4

6-7 cups romaine lettuce, chopped OR 2 -10 oz bags of mixed greens
1 cup fresh corn (1 ear) grilled, or frozen rinsed and dried
1/2 red bell pepper, chopped
1 cup canned black beans, drained and rinsed well
1/2 cup cilantro, roughly chopped
2 green onions, chopped
2 small vine ripened tomatoes, chopped
1/2 cup shredded cheddar cheese, optional
1/2 cup shredded monterey jack cheese, optional
1 avocado, diced or sliced
1/2 of a rotisserie chicken, shredded, or cubed (skin removed),  OR 2 grilled chicken breasts, cubed
1/2 cup favorite bbq sauce ( I used Sweet Baby Ray's Sweet and Spicy)
ranch dressing, optional
1 cup tortilla strips, or crushed tortilla chips for garnish

Mix the chicken and a 1/3 cup of the bbq sauce in a medium bowl. Set aside.

In a large bowl mix the lettuce, corn, red bell pepper, black beans, cilantro, green onions, tomatoes, cheese and avocado if using.  Top with the chicken and the drizzle with the rest of the bbq sauce, drizzle with ranch dressing if using. Garnish with tortilla strips, or chips. Enjoy!

Baked Lemon Chicken

The house smells ah-mazing right now! The lemon and garlic aromas swirling through the air- mmmm! Next time I will sauté the onion a little before hand, because I like the onion more broken down and melty. Serve this with rice, or mashed potatoes, so you can sop up those lovely lemony juices that will be on your plate. Crusty bread is a must! Spoon the baked lemons onto the serving plate too, because the baked lemon is good scraped out and put onto your bread. This a very quick dish to put into the oven. 

Serves 4

4 boneless skinless chicken breasts ( can use boneless thighs if you wish)
1/3 cup extra virgin olive oil plus more for pan
juice of 1 large lemon, plus 5-6 slices of lemon to nestle next to the chicken ( zest the large lemon before juicing) 
1 medium onion, chopped , sautéed in a skillet in a little olive oil for about 3-5 minutes 
3 cloves garlic, chopped 
1 teaspoon dried thyme
1 teaspoon dried oregano
zest of 1 lemon
kosher salt and freshly cracked pepper
chopped Italian parsley for garnish

Preheat oven to 375F.  Lightly drizzle a little olive oil in a glass, or enamel baking pan. Add chicken and set aside.

In a small bowl mix together olive oil, lemon juice, sautéed onion, garlic, thyme and oregano until well combined. Pour onion mixture over chicken and toss to coat. Nestle lemon slices around the chicken and season with salt and freshly cracked pepper. Sprinkle with the lemon zest.

Place chicken into the oven and bake for 30-40 minutes (depending on the thickness of the chicken), until chicken is thoroughly cooked and the juice is bubbling. Cover the pan and let chicken sit for 5 minutes and sprinkle with fresh parsley. 

Serve on top of rice, or mashed potatoes - making sure to spoon the juices on top.

Thia Peanut Chicken Quinoa Bowls

I found this recipe at the website Iowagirleats.com. Just a reminder ...you need to really rinse your quinoa before using it. Do I really need to rinse it? Yes you do!  It has a natural bitter coating on it  (called saponins) ...nature put it there to keep the birds from eating it all...(don't quote me on THAT part!) ..that could be why some people say they don't like quinoa - they probably didn't rinse it! I even rinse the quinoa that states it's already been rinsed. I still see some powder coming off of it when I do!. (use a very fine strainer with a paper towel in it, so you don't lose any of the quinoa seeds.) I cut up the chicken, and the green onions, and cooked the quinoa the night before - that way it was easy peasy for me to whip this up after work tonight

Serves 4

1 cup quinoa, rinsed ( you heard me!)
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided ( I used olive oil)
1 large chicken breast (6oz), thinly sliced
salt and pepper
1 cup coleslaw mix ( I used 2 cups)
1/2 cup frozen shelled edamame ( I used fresh and added them at the end)
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

Thia Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce

Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)

Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. 

Whisk together egg and sesame oil in a small bowl then set aside.Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.

Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.

Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

Chicken, Veggie & Rice Bowl

I found the recipe for the rice bowl on pinterest. It was called California chicken, veggie, avocado and rice bowl originally posted by Halfbakedharvet.com. The marinade is really good. I will use it in the future for chicken. It does have a bit of kick to it - not much though- just a bit. I drizzled some homemade pablano sauce over the top of my rice bowl - I will post the recipe later.

serves 4

for the marinade:
1 pound boneless skinless chicken breast, or tenders, cubed
1/4 cup olive oil
4 cloves garlic,minced or grated
1/2 tsp EACH - onion powder, black pepper, smoked paprika
1/4 tsp cayenne pepper
1/4 tsp roasted ground cumin ( my addition. I found it in the spice aisle and had to try it. yummy)
1/4 cup fresh parsley, chopped, or 1 Tbl dried
1/4 cup fresh basil, chopped, or 1 Tbl dried

Combine marinade ingredients in a large plastic zip lock bag. Shake to mix. Add chicken. Place in refrigerator and marinate while you cook your rice and veggies. ( I didn't use the parsley or basil I had neither dry nor fresh on hand) When ready to grill chicken, thread on skewers and grill over medium high heat for 3-4 minutes per side, gently flipping a few times until chicken is cooked through and has light char marks.

for the rice:
1 1/2 cup jasmine or basmati rice
3 cups water

Add the water to a medium size pot. Bring to a low boil ( I added 1 tsp of chicken base) and then add the rice. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible Allow the rice to cook ten minutes on low and then turn the heat completely off and let the rice sit on the stove, covered, for another 20 minutes ( do NOT peek - you heard me! ) After 20 minutes remove the lid and fluff rice with a fork.

Grill any veggies you want. Grilled zucchini, red bell pepper, onions.

To assemble bowls: divide rice into 4 bowls, divide chicken and any grilled vegetables. Also can use fresh cherry tomatoes, fresh avocado, feta or blue cheese. Drizzle salsa or poblano sauce or cheddar cheese if you like.

Broccoli Kale Slaw

How could I have forgotten to post this Broccoli Kale Slaw salad? I have made it so many times and it is yummy! It keeps surprisingly well if you dress it the night before and have leftovers for lunch the next day. I use dried cherries instead of the dried cranberries just because I love me some cherries! Great quick weeknight meal too. ..sometimes I will add some chopped fuji, or honeycrisp apple up in there too. This is a copy cat recipe from Tracy at Shutterbean - she created it wanting a fresh alternative to the Trader Joe "salad kit" for Broccoli Kale Slaw. As Tracy states in her recipe post get in there with your hands and massage the kale with the dressing. (Kale likes a good massage - who doesn't! Kale knows whats up! Massaging kale takes it from bitter and tough to silky and sweet. Kale is a lot like us isn't it!) Serve with crusty bread.

Danny's Pinchitos

We had our fill of Pinchito's while in Spain. Oh so good! We would always order them when we went "tapa hopping" - what 8 year old do you know who tapa hopped? They would be served with a slice of  bread. Like a french bread slice, or bolillo bread. (there was nothing like the fresh bolillo breads in Spain with fresh unsalted real butter - individual "pats" in the shape of pasta shells , the pasta you would use to make stuffed shells! can you visualize it, or did i do a poor job of describing it?) Traditionally made with pork or beef, I usually use chicken as I did here. Plan ahead - needs to marinate overnight..

• 1 lb cubed pork, or beef, or chicken

Marinade

• 1 cup white vinegar
• 2 Tbl lemon juice
• 4 Tbl olive oil
• 1/3 box  pinchito spice  ( or make your own below
  (You can also add sliced onions)
  
  
  
  Add marinade to cubed meat In a large ziplock bag.  Marinate overnight In the refrigerator. Grill on kabob skewers until desired doneness. about 3-4 minutes on each side

Spice mix:-

1 tsp sea salt

1 tsp ground cumin

1 tsp ground coriander

1 tsp sweet smoked paprika

1 tsp dried oregano

1 tsp garlic granules

1 tsp turmeric powder

1 tsp ground ginger

1 tsp ground fenugreek

1 tsp cayenne pepper

1/4 tsp cinnamon

1 tsp ground black pepper

1 bay leaf

1/2 tsp dried yellow mustard

pinch of ground spanish saffron

Spice recipe found from Spain Buddy

Content duplicated from http:/www.spainbuddy.com/pinchitos-morunos-de-pollo-spiced-chicken-k

Grilled Lemon Garlic Chicken (Greek Chicken)

I found the recipe for the chicken marinade in an Instyle magazine eons ago. They were doing an article on John Stamos...yes from Full House sitcom fame...he gave his dad's recipe for Greek Chicken...delish! ..Plan ahead - the chicken needs to marinate overnight. He also uses this marinade for Grilled Shrimp, and Sea Scallops.

1 cup extra virgin olive oil
1/4 cup of white wine (plus a nip for the cook!)

3 tablespoons fresh lemon juice
6 cloves of garlic, minced
1 tablespoon oregano
1 tsp salt

freshly cracked pepper and fresh flat leaf parsley isn't in the original recipe, but I added it. 

Combine all ingredients in a bowl and mix well. **** I ditched the bowl, and just put the marinade ingredients straight into the zip lock bag, zipped it, and then shook it to combine. 

Marinate chicken overnight in the refrigerator - turning occasionally. Remove chicken from marinade; discard marinade; season with salt and pepper. Cook over high heat on charcoal or gas grill (turning once) about 10 minutes. ( I used my cast iron grill pan on the stove)  Let sit 5 minutes before slicing. Serves 8 if using 3 pds of chicken.

OR....for marinated grilled seafood:

1 pound large shrimp, peeled and deveined
1 1/4 pound sea scallops
wooden skewers

In a ziplock bag marinate seafood in refrigerator for 2 hours, turning occasionally. Soak skewers in water for 30 minutes. Remove seafood from marinade; discard marinade. Place on skewers; season with salt and pepper. Grill over high heat on charcoal or gas grill, 6-8 minutes, or until opaque. Serves 8.

Perfectly Moist Chicken w/ Roasted Broccoli

For the chicken:

brush boneless skinless chicken breasts with olive oil. Season as desired. ( I used Mrs. Dash "table blend", fresh cracked pepper, and a little ground cumin.) Bake in a preheated 400 degree oven for 15 to 20 minutes. Let sit for 10 minutes then slice.

For the Roasted Broccoli:

1 head broccoli
3 tbl. extra virgin olive oil ( I used only 2 tbl)
1 tsp. kosher salt, or sea salt ( I didn't use any salt)
1/2 tsp sugar

carefully peel the outer peel from the broccoli stalks with a sharp paring knife the best you can. (be careful!)  Put your oven rack in its lowest position. Place a rimmed baking sheet INTO the oven WHILE the oven preheats to 500 degrees. Meanwhile; cut the stems into long 1/2 inch long pieces. (as you can see by the picture I had a broccoli head on hand, so I didn't have much stalk) cut the broccoli into long narrow florets. Put into a bowl and drizzle with the olive oil. Use your hands (your best cooking tool for mixing broccoli and olive oil - it's a given that your hands are clean at this point) to mix to coat. Sprinkle with sugar and salt and mix some more to distribute.  (the sugar helps to brown, and also gives it a slight sweetness) Your oven is probably 500 degrees by now. Open the door quickly ( oven not front) and remove the baking sheet. Now remember, the pan is very hot, so put it directly on top of the stove, or on hot plates, please don't forget the pan is HOT! ..carefully transfer the broccoli to the pan and spread in an even layer ( you will hear it sizzling - reminding you the pan is HOT!) laying the broccoli flat if it will let you. Using a POT HOLDER place the HOT pan back into the oven and bake for 10-15 minutes, or until well browned. Serve immediately.

****I've used this same roasting method with cauliflower - just as yummy!

Poached Chicken Breasts

This is the method I use to poach chicken breasts for my chicken potato salad, and it's also just great to have cooked chicken on hand for chicken enchiladas, chicken quesedillas, chicken caesar salad etc. Poaching ensures moist chicken every time.

boneless chicken breasts
chicken broth (enough to cover chicken)
1/4 tsp fresh whole peppercorns, 1 bay leaf (fresh if you have it)

Direction:

1.Place chicken in pan.

2.Add enough chicken broth  to cover the chicken.

3.Add peppercorns and bay leaf.

4.Bring the broth to a boil and then reduce to a simmer. (do not let boil -that is what makes the chicken tough)

5.Simmer for two minutes.

6.Remove the pan from heat and cover.

7.Let sit for 30 minutes.

8.Now the chicken is poached to perfection. Cut it into cubes, and freeze for use later, or use right away - the possibilities are endless.

Chicken Potato Salad

Chicken Potato Salad? Trust me.. this is a keeper. I get requests to make this all the time, and everyone always asks for the recipe.

6 medium red potatoes, steamed, peeled and cubed
2 poached chicken breasts, cubed (check out how to poach chicken breasts on the side bar)
1 cup sliced celery
1/4 cup grated carrots
1/2 cup chopped onion
1/4 cup chopped (Vlasic brand is the best) baby kosher dill pickles
1/4 cup sliced black olives
1/4 cup chopped granny smith, or honey crisp apple (peeled)
1 cup Hellmans (or Best Foods) mayonnaise (no substitutes! - you heard me!)
2 tbl dill pickle juice
1/4 tsp pepper
2 pinches salt

Mix first 8 ingredients in a large bowl. In a smaller bowl mix mayonnaise, pickle juice, pepper and salt. Combine with first 8 ingredients in the large bowl. Cover and chill in refrigerator so flavors can meld.
*Best if chilled overnight.

Stacey's Arroz con Pollo

The rice has such depth of flavor!

• 8 chicken thighs, with skin & bone
• salt and pepper
• olive oil for the dutch oven
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 slices of smoked ham (or bacon), chopped
• 1 tsp cumin
• 1 generous pinch of crumbled saffron threads
• 1 tsp paprika (sweet paprika if you have it- I used regular)
• 1 red pepper, chopped
• 2 cups chicken stock
• 1 1/2 cups of chopped canned tomatoes
• 1 cup long grain rice
• 1 1/2 cups frozen peas, thawed

Season chicken thighs with salt and pepper. In a heavy dutch oven heat olive oil and add your chicken. Brown on both sides for about 8 minutes, or until skin is getting crispy. Remove chicken from the pan with tongs and set aside. ( I did this in two batches)

Pour off all but 2 tbl. of the oil in the pan. Add your onions to the pan, smoked ham, garlic and red peppers. Saute a few minutes and add your saffron, cumin, a pinch of salt, and the paprika. Coat the onion mixture with the spices for a minute or two. Add the stock and tomatoes. Bring to a boil. Add rice to the pot and place the chicken thighs back in the pot on top of the rice. Simmer on low, partially covered for about 25-30 minutes. (I simmered for 40 due to the liquid not being absorbed enough yet). Scrape the brown bits on the bottom of the pan once or twice by moving a wooden spoon through the rice gently while simmering. Garnish with peas, fresh parsley and roasted red pepper strips if desired.

Cole Slaw aka Sumi Salad

Very light and refreshing. Good with leftover grilled chicken too as a meal.

• 1 pkg angel hair cut cabbage (angel hair is better than chunky cut)


• 3 green onions, sliced -use both green and white part


• 1/4 - 1/2 cup of sliced almonds


• 1 tbl. toasted sesame seeds (can buy already toasted in the jarred spices)


• 1 pkg. top ramen soup (chicken flavor) -use dry uncooked noodles only -broken up into small bits

Dressing:

• 1/4 -1/3 cup extra virgin olive oil


• 1/4 - 1/3 cup rice vinegar


• black pepper to taste

**some people add the chicken flavor packet that comes with the the top ramen soup in the dressing, but I don't.

Put cabbage, green onion, and top ramen noodles in a bowl. Mix dressing ingredients together in a separate bowl. Pour dressing over just before serving and toss together. Sprinkle with almonds and sesame seeds.

Chicken Noodle Soup (with Grandma's noodles)

This is a very good soup! Make this when you are craving a yummy chicken noodle soup, or when people are starting to get sick around you. Fix yourself a bowl of this, and hopefully the shot of penicillin will keep the sickness away from you. 

Try making grandma's noodles from scratch ( recipe in the side bar), or use "Grandma's" Brand frozen egg noodles - thawed according to package directions ( they are good. Found in the frozen section next to Texas Toast in my local store - not sure what section of your store)

If I use chicken from a rotisserie chicken I will throw a whole leg in the pot -skin and all - from the start when I add the broth, so it can flavor the soup

1- 32oz box of Kitchen Basics brand, or Swanson chicken broth

4 cups water

2 tsp chicken bouillon, or chicken bouillon base 

2 tsp olive oil

1 medium onion, chopped

3 carrots, sliced

2 celery stalks, sliced ( I like to use the small inner leaves too)

1 cup dried homemade noodles ( or use the Grandma brand frozen noodles)

1 large boneless chicken breast, *cooked, cut into cubes ( or use chicken from a rotisserie chicken)

salt and pepper to taste

fresh flat leaf parsley, chopped

In a large stock pot heat olive oil, add onions, carrots, celery and saute for about 3 minutes. Add broth, water and bouillon and bring to a boil. Add noodles, bring broth down to a simmer and simmer for 25-30 minutes. Adjust salt and pepper to taste, sprinkle in some flat leaf parsley for color. Add cubed chicken breasts. Serve hot.

* the best way I've found to cook chicken for soups, or to add to casseroles is to poach it. Place 2 boneless skinless chicken breasts in a pan big enough so the chicken is laying flat. Add just enough water to cover completely. Add 1 heaping tsp chicken bouillon and a bay leaf. Bring almost to a boil, just enough so the bubbles start to break on the surface, reduce heat to simmer and simmer for 3 minutes. (boiling makes the meat tough) Turn heat off, cover pan and let sit for 20 minutes. Let chicken cool in broth. The chicken will take in all the flavors of the broth and be nice and tender. Use the broth for the soup in place of some of the water.

** I like a squeeze of lemon and a few slices of jalapenos in my bowl of soup.

Chicken & Dumplings

• 2 tbl butter
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 medium onion, chopped
• 2 heaping tbl flour
• 6 cups chicken broth
• 1-2 tsp chicken bouillon
• 1 cup broccoli florets, optional
• 2/3 cup bisquick baking mix
• 3 tbl milk
• 2 cups cooked chicken, cut into bite size pieces

Soup:

In dutch oven melt butter, add onion, celery and carrots. Stir and cook until softened, about 6 minutes. Add 2 heaping tablespoons of flour to onion mixture. Stir to incorporate flour and onion mixture, and cook for about 2 minutes to cook out flour taste. Slowly add chicken broth, (and chicken bouillon if using) stirring constantly. Add broccoli florets if using. Bring liquid to a boil. Meanwhile make your dumpling dough while soup is coming to a boil.

Dumplings: *** I double dumpling recipe

Mix according to directions on bisquick box: Stir 2/3 cup bisquick and 3 tablespoons milk in a bowl. ONLY MIX about 4 or 5 stirs, because you do not want to over mix the dough. Over mixing makes them tough. Drop by heaping teaspoons full (they will expand when cooking) onto boiling liquid. Cover immediately and reduce heat to simmer. Simmer covered for 15 minutes. (you are "steaming" the dumplings giving them a more fluffy texture.) Uncover and simmer another 5 minutes. Add cut up chicken. I add a few shakes of black pepper and dried parsley. Serve.

Baked Chicken

mm mm good! Bake the chicken and take the leftover meat off of the bones once it's cool and use to make soup, chicken divan or one of my chicken enchilada recipes.

• 4 lb chicken pieces, dark and white meat


• 1 tbl salt


• 1 tsp pepper


• 1 medium onion, grated


• 1 tsp paprika


• 1/3 cup wesson oil


• 1/2 cup margarine, melted

Mix dry ingredients in small bowl. Sprinkle chicken with dry ingredients; mix well. Mix oil, butter and grated onion. Place chicken pieces flat in a roasting pan and pour oil mixture over chicken. Seal with foil and bake on bottom rack of oven at 350 for 20 minutes. Remove from oven, drain drippings from chicken and pour over top of chicken again. Leave roaster open and place on top rack of oven at same temperature. Cook until brown and tender, about 30 more minutes. Same recipe may be used for pork chops.

Chicken Divan

Mom found this recipe in the Catholic Women's Guild cookbook, Rota Spain 1973 - submitted by Mary Ellen Heibel - it has been a family favorite ever since! 

1 large bunch broccoli, OR 2 packages frozen broccoli ( use fresh okay?! - you will thank me later)

6 whole chicken breasts, cooked, deboned, cubed (this recipe was created back in 1973 when chicken breasts weren't hopped up on things to make them larger! You only need about 2 or 3 present day chicken breasts)

2 cans cream of chicken soup

3/4 cup mayonnaise

1/2 tsp curry powder

1/2 tsp lemon juice

1 1/2 cup cheddar cheese, grated

2 Tbl butter, melted

1 1/2 cup bread crumbs

Steam broccoli for 10 minutes. Place broccoli in a greased 9x13 inch baking dish. Place cooked cubed chicken on top of broccoli.

Mix soup, mayonnaise, curry powder and lemon juice and place over the chicken. Sprinkle with grated cheese.

Mix melted butter and bread crumbs in a small bowl. Place this over the cheese. Bake at 350 degrees for 30 minutes, or until cheese is melted and casserole is bubbly.

You can put cooked white rice on the bottom of the pan before adding the broccoli, but we usually serve white rice on the side. Trust me - you need cooked white rice as a side, because the sauce goes very well with it.

Gourmet Chicken - Crock pot

• 4-8 boneless chicken breasts
• 1 small jar Armour dry beef (chipped beef)
• 1 strip of bacon per chicken breast
• 1 pint sour cream
• 1 can cream of chicken soup

Wrap each chicken breast with a strip of bacon. Place dry beef in the bottom of a crockpot. Place chicken on top of beef. Combine sour cream and soup, then spread of top of chicken breasts. Cook on LOW heat for 8-10 hours OR HIGH heat for 5-6 hours.

OR: Place dry beef in bottom of 9x13 inch baking pan in a single layer. Put chicken on top of beef. Combine sour cream and soup then spread on top of chicken breasts. Bake, uncovered 300 degrees for 2 hours.