White Chicken Chili

Ingredients

• 1 medium onion, chopped
• 1 tablespoon coconut oil 
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves (4 ounces each), chopped
• 24 oz chicken broth
• 15 oz green enchilada sauce
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 3 cans (14-1/2 ounces each) navy beans, drained, divided
• 4 corn tortillas, cut up, coated in coconut oil and baked at 400 degrees for 10 minutes (save for top)

Directions

• In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green enchilada sauce, cumin, oregano; bring to a boil.
• Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
• Top each serving with toasted corn tortillas if desired. Yield: 10 servings (2-1/2 quarts).

Source for original recipe

Chicken Cordon Bleu Casserole

Ingredients: 
1 lb boneless skinless chicken breast, cut into bite sized pieces
Dry breadcrumbs with sprinkle of garlic powder, parsley, salt, & pepper
1 egg with a splash of water, slightly beaten 
8 oz of ham (deli ham works too), chopped
1 cup of dry cream of chicken soup mix
1 1/2 tsp chicken bouliion
2 cups of milk (this is an increased amount due to not being creamy enough last time). 


Directions:
1. Mix soup with 1 cup of milk and pour into 9x13 pan. 
2. Dip chicken in egg mixture, then toss with bread crumbs, coating well.
3. Place ham pieces and chicken in the baking dish
4. Bake at 350°F for 30-35 minutes, or until tender and bubbly.
5. Serve with veggies (green beans or broccoli work well) and rice. 


Read more at: http://www.food.com/recipe/chicken-cordon-bleu-casserole-17917?oc=linkback

Our Best Bites - Spinach Chicken Stromboli

Spinach – Chicken Stromboli - from Our Best Bites

• 1 refrigerated pizza crust or 1 recipe Breadstick dough
• 2 teaspoons olive oil, divided
• 1 1/2 teaspoons Italian Seasoning
• 3 1/2 tablespoons canned Parmesan cheese, divided
• 1 1/2 cups shredded mozzarella cheese
• 2 cups loosely packed spinach leaves
• 8 ozs shredded, cooked chicken breast, about 2 cups
• 2 Roma tomatoes, diced
• Favorite pasta sauces for dipping

1. Preheat oven to the temperature indicated on the dough package or recipe (425).
2. Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/2 teaspoons olive oil over entire surface of crust. Evenly sprinkle Italian seasoning and 2 tablespoons Parmesan on top.
3. Keeping remaining toppings one inch away from all edges, evenly spread the spinach leaves, shredded chicken, and tomatoes over the dough. Actually this is where you put the mozzarella cheese in – the cookbook doesn’t list it which is maybe why I almost forgot!
4. Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam.
5. Place seam-side down on a baking sheet sprayed lightly with nonstick spray.Brush remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 tablespoons Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.
6. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing into 1-inch slices. Serve with marinara and/or Alfredo sauce for dipping.

Source for recipe & photo 

Oven Barbecued Chicken

From America's Test Kitchen 

Serves 4

Real maple syrup is preferable to imitation syrup, and "mild" or "original" molasses is preferable to darker, more bitter types. If you are content to use bottled sauce, we had the best luck with Bull's-Eye Original, winner of a blind tasting held last year. Use 1 3/4 cups of sauce and, in step 2, reduce the sauce cooking time from 4 minutes to 2 minutes.

INGREDIENTS

• 1cup ketchup
• 2tablespoons grated onion
• 2tablespoons Worcestershire sauce
• 2tablespoons Dijon mustard
• 3tablespoons molasses
• 2tablespoons maple syrup
• 3tablespoons cider vinegar
• 1teaspoon chili powder
• 1/4teaspoon cayenne pepper
• 4boneless, skinless chicken breasts 6 to 7 ounces each (with tenderloins), patted dry with paper towels
•  Salt and ground black pepper
• 1tablespoon vegetable oil

INSTRUCTIONS

• 1. Adjust oven rack to upper-middle position, about 5 inches from upper heating element; heat oven to 325 degrees. Whisk ketchup, onion, Worcestershire, mustard, molasses, maple syrup, vinegar, chili powder, and cayenne in small bowl; set aside. Season chicken with salt and pepper.
• 2. Heat oil in heavy-bottomed, nonreactive, 12-inch ovenproof skillet over high heat until beginning to smoke. Brown chicken skinned-side down until very light golden, 1 to 2 minutes; using tongs, turn chicken and brown until very light golden on second side, 1 to 2 minutes longer. Transfer chicken to plate and set aside. Discard fat in skillet; off heat, add sauce mixture and, using a wooden spoon, scrape up browned bits on bottom of skillet. Simmer sauce over medium heat, stirring frequently with heatproof spatula, until sauce is thick and glossy, and spatula leaves clear trail in sauce, about 4 minutes. Off heat, return chicken to skillet, and turn to coat thickly with sauce; set chicken pieces skinned-side up and spoon extra sauce over each piece to create thick coating. Place skillet in oven and cook until thickest parts of chicken breasts register 130 degrees on instant-read thermometer, 10 to 14 minutes. Set oven to broil and continue to cook until thickest parts of chicken breasts register 160 degrees, 5 to 10 minutes longer. Transfer chicken to platter and let rest 5 minutes. Meanwhile, whisk to combine sauce in skillet and transfer to small bowl. Serve chicken, passing extra sauce separately.

Chicken Teriyaki

From America's Test Kitchen

Serves 4 to 6

If you prefer to serve whole bone-in thighs and thereby skip the step of boning the chicken, trim the thighs of excess skin and fat, position the oven rack about 12 inches from the heat source, and increase the broiling time to 20 to 26 minutes, rotating the pan once halfway through the cooking time. This recipe was developed to work in an in-oven broiler, not the drawer-type broiler typical of older gas ovens. Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain.

INGREDIENTS

• 8bone-in, skin-on chicken thighs (about 5 ounces each), trimmed, boned, and skin slashed (I used 4 boneless skinless chicken breasts)
• 1/2cup soy sauce
• 1/2cup sugar
• 1/2teaspoon grated fresh ginger
• 1clove garlic, minced or pressed through garlic press (about 1 teaspoon)
• 2tablespoons mirin (I used 1 TBSP rice vinegar instead) 
• 1/2teaspoon cornstarch

INSTRUCTIONS

• 1. Position oven rack about 8 inches from heat source; heat broiler. Season chicken thighs with salt and pepper; set thighs skin side up on broiler pan (or foil-lined rimmed baking sheet fitted with flat wire rack), tucking exposed meat under skin and lightly flattening thighs to be of relatively even thickness (see illustration 6). Broil until skin is crisp and golden brown and thickest parts of thighs register 175 degrees on instant-read thermometer, 8 to 14 minutes, rotating pan halfway through cooking time for even browning.
• 2. While chicken cooks, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.
• 3. Transfer chicken to cutting board; let rest 2 to 3 minutes. Cut meat crosswise into 1/2-inch- wide strips. Transfer chicken to serving platter; stir teriyaki sauce to recombine, then drizzle to taste over chicken. Serve immediately with rice, passing remaining sauce separately. 

Slow Cooker Creamy Chicken and Wild Rice Soup

Ingredients:

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice 
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/4 cup butter
2 cups fat free evaporated milk 
1 cup diced carrots
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir milk mixture into slow cooker and then let cook on low for 15 more minutes. 

Source for altered recipe & image 

Garlic Chicken

I really love this recipe. It's not the lowest in fat since you dip it in oil, but it's nice every once in a while. The boys even love it and that's saying a lot since Tyler hates food. 

Ingredients

• 2 teaspoons crushed garlic
• 1/4 cup olive oil
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

I add some parsley, italian seasoning, & pepper to the dry bread crumb mixture too. 

Source for recipe & picture