Hawaiian Haystacks

Sauce:

1/2 cup butter
1/2 cup flour
4 cups chicken broth
1 can cream of chicken soup
2 chicken boullion cubes, crushed
salt & pepper to taste

On stove top add flour to melted butter to make a roux.  Add remaining ingredients and cook over low heat for a few minutes to combine. 

Serve sauce over rice with any/all of the following:

Pineapple tidbits

Chopped green onions
Chopped green pepper
Chopped celery
Diced tomatoes
Sliced water chestnuts
Grated Cheddar cheese
Chow mein noodles
Coconut
Toasted almonds (slivered)

 

Crockpot Chicken & Dumplings

4 boneless chicken breast halves

2 Tbsp butter

2 cream of chicken soup

1 onion finely diced

2 (10 ounce) packages of regrigerated biscuit dough, torn into pieces

 

put chicken, butter, soup and onion in slow cooker and fill with enough water to cover, cook on high 5-6 hours, one hour before serving add torn dough pieces to make dumplings

 

*I also add chopped carrots, celery and potatoes to mine....I also don't remember putting any water in with it, maybe my extra vegetables that I add take care of that though?

Fresh Vegetable Stir-Fry

House of Tsang - Classic Stir Fry Sauce
(this sauce is amazing, you can basically add any veggies, and chicken or beef and it will be yummy!)

Green pepper
Onion
Zucchini
Carrots
Cucumber
Chicken

Cut everything into small chunks. Cook chicken in a little olive oil until cooked through. Add veggies and sauce and cook approximately 15. Do not over cook. Make sure veggies are still crunchy. Serve over rice

Poppy Seed Chicken

3 cups cooked and cubed chicken
1 & 1/2 cans cream of mushroom soup
1 cup sour cream
1 & 1/2 sleeves Ritz crackers, crushed
1 cube butter or margarine
1 & 1/2 Tbsp. poppy seeds

Place chicken in the bottow of a greased casserole dish. Mix soup and sour cream. Pour over chicken. Melt butter and stir into crushed crackers. Add poppy seeds and mix together. Spread cracker mixture over chicken. Bake at 375 degrees for 30 minutes.

Grilled Chicken and Penne Caesar Salad

Romaine Lettuce
Grilled Chicken (cut into bite size pieces)
Penne Pasta
Tomatoes
Green Onion
Fresh Parsley (approx 1/4 cup chopped)
Fresh Basil (approx 1/4 cup chopped)
Salt & Pepper
Caesar Dressing
Parmesan or Feta Cheese

Mix together, chill & enjoy!

Caesar Chicken Pasta Salad

3 c. (about 12oz) skinned, shredded chicken breast
3 c. penne pasta
2 c. thinly sliced romaine lettuce
1&1/2 c. tomato
1/2 c. thinly sliced fresh basil
1/2 c. chopped green onion
1/3 c. fat-free caesar dressing
1/4 c. chopped fresh parsley
4 oz crumbled feta cheese
1 garlic clove, minced

Combine in large bowl and toss well.

Chicken Pot Pie

1 10oz pkg frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground sage
1/8 tsp pepper
2 cups water
3/4 cup milk
1 Tbls instant chicken bouillon granules
3 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento
1/4 cup snipped parsley
Pastry for Double-Crust Pie
* the recipe doesn't call for potatoes but I usually cube some potatoes and boil them and add them as well.

Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine till tender but not brown. Stir in flour, salt, sage and pepper. Add water, milk, and chicken bouillon granules all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimiento, and parsley; heat until bubbly. Turn chicken mixture into 6 individual casseroles or a 12x71/2x2-inch baking dish.

*If I remember to buy a crust I will put this into the crust and bake it for 10-15 minutes or until the crust is done. If I don't have a crust on hand and don't feel like making one I will just make the filling on the stove top and then cook some buttermilk bisquits to go with it. We like it either way!

Chicken Tortellini Soup

1 - 9oz pkg filled chicken tortellini
2 Tbs. olive oil
3 cloves garlic
6 cups chicken broth
1 cup water
1 tsp. Italian seasoning
1 carrot
4 cups thinly sliced fresh spinach leaves
1/4 cup shredded parmesan
1/8 tsp. freshly ground pepper
12 oz shredded chicken
1/2 cup diced onions

Heat olive oil in large sauce pan over medium heat. Add garlic and onion. Cook stirring for one minute. Add broth, water and Italian seasoning; bring to a boil. Add pasta and carrot and chicken; reduce heat to medium. Cook for eight minutes. Stir in spinach. Cook for one to two minutes. Sprinkle with cheese and pepper. Serve immediately.

Chicken Noodle Soup

3-4 chicken breasts
small pkg. egg noodles
2 cans cream of chicken soup
2 cubes chicken boullion
1 - 12oz can evaporated milk
1 pint sour cream (2 cups)
mushrooms & peas - 1/2 lb. total

Simmer chicken & boullion in 1 qt water. Cook noodles in broth adding water as needed (I had to add almost another quart & maybe more). Add everything else and cook.

Chicken & Stuffing

4 boneless, skinless, chicken breast halves
4 slices swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 to 3 cups stuffing (I use one box/bag of stove top stuffing)
1/4 - 1/2 cup melted butter
salt & pepper to taste

Season chicken w/salt and pepper. Place in crock pot. Pour chicken broth over chicken. Place cheese slices on chicken. Combine milk w/soups, pour over chicken. Sprinkle stuffing mix overall. Drizzle w/melted butter. Cook in slow cooker on low heat for 4-6 hours.

Chicken Pillows

1 pkg. stove top stuffing (I often use bread crumbs instead)
Boil or Bake 3 chicken breasts, cool and cut

Mix:
8oz cream cheese
4 oz mushrooms (drained)
finely diced green onion to taste
1/8 c. butter
2 can cresant rolls
6 Tbs. melted butter

Separate rolls and stretch slightly. Place 1/4 cup filling on each roll. Roll up and brush with butter and roll in crumbs. Bake 25 minutes at 350. Serve with gravy.

Green Chile-Stuffed Chicken Breasts

4 boneless, skinless, chicken breast halves, pounded thin
3 oz cream cheese
3/4 cup shredded cheddar or Monterey Jack cheese
4 oz green chilies (diced)
1/2 tsp. chili powder
salt & pepper to taste
1 can cream of mushroom soup
1/2 cup hot (or medium) red enchilada sauce

Combine cream cheese, shredded cheese, chilies, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then rollup. Place chicken rolls in the slow cooker, seam-side down. Top chicken breast rolls w/ remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6 to 7 hours (may take less time).

Serve w/rice or pasta.

Chicken Enchiladas

1 cup bottled salsa
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 Tbs lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
3/4 cup mozzarella cheese
8 flour tortillas

Preheat oven to 350. Spray rectangular baking dish. Place salsa, parsley, cilantro, lime juice and garlic in blender. Mix half of the mixture w/ the chicken and 1/4 cup cheese. Spoon into tortillas, roll up and place in baking dish. Pour remaining sauce over enchiladas. Sprinkle w/remaining cheese. Bake uncovered 20 to 25 minutes or until hot.

Yogurt Parmesan Chicken

1. Combine and set aside:
2 cups crushed Ritz cracker crumbs
2 Tbs parmesan cheese
2 tsp garlic salt
1 tsp seasoned salt or powder

2. Skin and pat dry 8 chicken breasts
3. Coat each piece with plain yogurt (1 cup)
4. Coat each piece in crumb mixture and arrange in 13x9 baking dish
5. Drizzle with 1/4 cup melted butter
6. Bake in 350 oven for 3o minutes or until tender.

Karen's Chicken Fettucine

1/2 cup butter or margarine
- melt butter & add 3 Tbs. flour
-add 1 pint heave cream (half & half for less rich) to make white sauce
1 clove garlic minced or garlic salt to taste
1 cup mushrooms, fresh, sliced
1/2 cup parmesan cheese, fresh, grated
3 boneless skinless chicken breasts, diced into small pieces
1 pkg (12oz) fettucine noodles, cooked as directed on package

Angel Hair Pasta w/Chicken

2 tablespoons olive oil, divided
2 skinless, boneless, chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4-inch pieces
1 (10oz) package frozen broccoil florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated parmesan cheese

1. Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, untill chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.

2. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrots to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.

3. Cook pasta according to package directions while pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

4. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

Approx 4 servings

Chicken Parmesan Caesar Pizza

Pizza dough
4- 5 chicken breasts, boiled, 1/2 shredded 1/2 sliced
1/4 cup caesar dressing
8 oz. cream cheese
1/4 cup parmesan cheese

Toppings:
4 cup romaine lettuce
olives
onions
tomatoes

Mix together cream cheese and chicken breast, spread on pizza dough and cook approximately 3/4 of the way. Next spread the veggies mixed with ceasar dressing over top of cream cheese spread and finish cooking. Last add lettuce also mixed with ceasar dressing on top and add desired amount of parmesan cheese.

Chicken Cordon Bleu

8 skinless boneless chicken breasts
8 slices ham
8 slices swiss cheese
1 stick butter, melted
1 pks seasoned croutons (I use bread crumbs)
2 cups parmesan cheese
1 can cream of chicken or mushroom soup
1 pt sour cream

Crush croutons and mix in large ziplock with parmesan cheese. Dip chicken in butter then shake in bag of croutons and cheese. Lay cheese and ham on chicken breast and roll, then arrange in 9x13 baking pan. Combine sour cream and soup and pour over chicken breasts. Bake at 350 for 1 hour 15 minutes.

White Chicken Chili

Melt 1/2 stick butter in soup pan and add 1/4 cup flour. Stir together then add 1 tsp chopped garlic. Gradually add 2 cup half & half (I used milk). Add 1 can chicken broth. Stir constantly and simmer until thickened (will thicken as you add things)

Add:
1 tsp Chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Then Add:
2 chicken breasts cooked and cubed
1-2 cans diced green chilies (I pureed them with 1/4-1/2 cup cilantro)
2 cans navy beans (white beans) Bush beans
1 1/2 cup Monterey Jack Cheese

Bring all ingredients to a boil then simmer 10 minutes!!

Miami Chicken with Black Bean Salsa

1 can mandarin oranges
1 & 1/4 cup bottled green salsa (I like mild salsa best)
1 cup cilantro
1/3 cup diced red onion
4 skinless, boneless chicken breasts
1 can (15oz) black beans
grated orange peel

Process salsa, 1/2 cup cilantro, 1 Tbs red onion, grated onion peel and 1/4 tsp salt. Pour 3/4 cup over chicken to marinate, and save the rest to serve with meal. Mix remaining ingredients for salsa. Broil chicken 4-5 minutes minutes per side or until done (I ususally have to flip them and cook for 4-5 minutes on each side a few times before they are done). Serve with rice, black bean salsa, and remaining sauce.