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Poppy Seed Chicken

  • 6 Chicken Breasts
  • 1 Tube Ritz Crackers – crushed
  • 2 TBSP Poppy Seeds
  • 1/2-3/4 Cube of Butter
  • 1 Cup Sour Cream
  • 1 Can Cream of Chicken Soup

The recipe says to boil the chicken then let cool. I think you can do this recipe by just baking the chicken.

Mix together crushed Ritz Crackers, butter, and poppy seeds. Set aside.

Mix together sour cream and cream of chicken soup.

Dip chicken into sour cream soup mixture. Set in 9X13 pan. Pour remaining mixture over chicken. Sprinkle cracker mixture over the chicken.

Bake 350 degrees for 30 minutes.

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Chicken Salad – Grandma Linda Dennis

  • 4-6 Chicken Breast – cook and shred (or canned chicken)
  • 4 Stalks Celery – chopped
  • 1 Bunch Green Onions – chopped
  • Purple Grapes – halved or quartered
  • Optional – Apples – Chopped

Dressing

  • 1/2 Cup Mayonaise
  • 1/2 C Salad Dressing
  • 1/2 C Sour Cream
  • Dill Weed

Mix all together. Let set 1-2 hours or overnight

Serve on croissants or bread.

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Baked Tortellini with Chicken Gratinati – Brittney and Alex love this

Yield: 4–6 servings (depending on the size of your dish)

INGREDIENTS

  • 1 14.5–ounce can diced tomatoes, drained
  • 1 teaspoon salt, divided
  • 1 pound of sliced bacon
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 3 cups heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • Pinch freshly grated nutmeg
  • 1 cup grated Parmesan Reggiano, divided
  • 6 ounces shredded fontina cheese, divided
  • 1 1/2 cups finely chopped fresh basil
  • 1 tablespoon finely minced fresh garlic
  • 1 pound boneless skinless chicken breast ,cut into bite sized pieces
  • 13-ounce bag frozen tri-colored tortellini (we used regular and it worked great)

INSTRUCTIONS

  1. Place tomatoes into a strainer over a bowl and sprinkle with ½ teaspoon salt and let sit at room temperature while you prepare the rest of the dish.
  2. Cook bacon until crisp and drain on paper towels. Cut bacon strips into bite sized pieces and set aside. Reserve 2 tablespoons of bacon fat.
  3. In a medium pot, melt butter over medium heat and add flour. Cook for four minutes stirring often. While this is cooking, heat cream to hot but not scaled either in a small sauce pan or in the microwave.
  4. Add the hot cream to the butter and flour mixture one third at a time whisking on each third to form a smooth sauce. Add ½ teaspoon of salt, pepper, nutmeg, ½ cup of Parmesan cheese, 3 ounces of the fontina cheese, fresh basil and minced garlic. Stir to combine, heat to hot and remove from heat. Set aside.
  5. Preheat oven to 375 degrees.
  6. In a large saute pan over medium high, heat two tablespoons of bacon fat and cook chicken for about 1-2 minutes on each side. Should be slightly under-cooked as it will cook further in the oven. Remove cooked chicken to a dish or plate.
  7. Boil a pot of water and cook tortellini according to package instructions but remove from the water before the tortellini is fully cooked, as it will cook further in the oven.
  8. Depending on the size of your dishes, arrange four to six oven-safe, wide flat gratin-crème Brule dishes on a parchment-lined sheet pan and spray each dish lightly with pan spray. (We made in one pan instead and served from there)
  9. Spoon about two tablespoons of sauce on the bottom of each dish and spread to cover bottoms.
  10. Divide the cooked tortellini, cooked chicken, cooked bacon and the drained diced tomatoes among the individual dishes.
  11. Pour the sauce over each filled dish, dividing evenly.
  12. Sprinkle the remaining Parmesan and Fontina over the tops of the six dishes.
  13. Place the sheet pan in the oven and bake for 20-25 minutes until the tops are browned and bubbly.
Baked Tortellini with Chicken Gratinati - Inspired by the dish at Bertucci's, we think our version tastes even better!
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Chicken and Dumplings

Soup base

  • 1/2 cup flour
  • 4 cups chicken stock (Dad did 2 cups with chicken bouillon and 2 cups with chicken base)
  • 1 chicken breast (or thighs if you prefer)
  • 1 can cream of chicken soup
  • 2 cups carrots (however much you want)
  • Frozen peas (however much you want)

Put all the ingredients EXCEPT the peas in an instant pot (set to slow cooker). Cook for about 3 hours.

After 3 hours open and shred the chicken.

Add some peas.

Dumplings (dad doubled the dumplings)

In a bowl mix:

  • 1 cup flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2TBS vegetable oil

Don’t over mix or it will get tough.

Open instant pot and turn it onto simmer.

Add the dough one spoon at a time.

Turn the instant pot back on slow cook and cover. Let cook for 15 minutes.

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LEMON CHICKEN ORZO PASTA – Brittney uses this recipe

  • 3 teaspoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • salt and pepper
  • 1/4 cup  chopped onion
  • 1 cup orzo
  • 2 cloves garlic, minced
  • 2 1/4 cups low sodium chicken broth
  • 1 cup fresh asparagus cut into 1″ pieces
  • 3 to 5 ounces spinach, or kale
  • zest and juice from one lemon
  • 1/2 cup shredded Parmesan cheese, plus more for serving

Heat 2 teaspoons of the olive oil in a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot add in the chicken and season with salt and pepper. Sauté until the chicken is thoroughly cooked then remove it from the skillet onto a plate.

Add the remaining 1 teaspoon of olive oil to the skillet then add in the onion. Sauté for one minute or until the onion starts to soften.

Add in the orzo and garlic and sauté for about a minute. Pour in the chicken broth, stir everything together and bring it to a boil.

Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 5 minutes and then add the asparagus. Simmer covered for an additional 5 minutes, then add the spinach. Cook for one minute or until spinach is wilted. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.

Add the cooked chicken back into the skillet and stir in the lemon zest, lemon juice and Parmesan cheese until everything is combined. Garnish with more Parmesan cheese, if desired. Serve immediately and enjoy!

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Slow Cooker Butter Chicken

  • 5 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 16-oz (450g) tomato sauce or passata
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala click for recipe
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar or honey
  • 2 lb (900g) chicken thighs or you can use chicken breasts
  • 3 tablespoons unsalted butter cut into small cubes
  • ½ cup (120ml) heavy whipping cream double cream in the UK
  • 2 tablespoons fresh parsley, mint, or cilantro for garnish

To the slow cooker, add ginger, garlic, tomato sauce, spices, salt and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce.

Scatter the butter all over the top, cover and cook on HIGH for 1.5-2 hours, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165°F with an instant read thermometer.

Remove the chicken, and place on a cutting board to cool enough to be handled.

Stir in the heavy cream in the sauce, and whisk until the sauce is creamy.

Cut the chicken into bite size pieces, and return to the sauce.

Serve with basmati rice and naan bread, garnish with fresh parsley, mint, or cilantro.

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Instant Pot Butter Chicken Recipe – This is the recipe Brittney uses

  • 3 tablespoons unsalted butter
  • 5 cloves garlic about 5 teaspoons, minced or crushed
  • 2 inch (5 cm) fresh ginger root grated (about 2 tablespoons)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder optional
  • 1 teaspoon salt add more if needed
  • 2 pounds (900g) chicken thighs skinless, boneless, diced into bite-size pieces
  • 17 oz (500g) tomato sauce or passata
  • 1 cup (250ml) heavy whipping cream or coconut milk, or half and half*
  • 2 tablespoons fresh parsley, mint, or cilantro for garnish

On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).

Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting.

Add the chicken thighs, give everything a mix.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.

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Chicken Tortilla Soup – Andrea Roskelley (Crock Pot or Instant Pot

  • 1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
  • 10 oz. diced tomatoes with green chilies
  • 14.5 oz. diced tomatoes (no salt added)
  • 1 cup frozen corn thawed (Andrea uses canned so that’s fine too)
  • 1 cup black beans (no salt added), drained & rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced (Andrea didn’t use because she didn’t have so whatever you have works)
  • 2 cloves garlic, minced
  • 4 cups of organic, low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. Himalayan salt
  • 1/4 tsp. black pepper

Tortilla Strips:

  • organic corn tortillas
  • olive oil cooking spray
  • Himalayan salt

Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro

Instructions for crock pot

  1. Toss all the ingredients for the soup into your crock pot. Stir, turn on low, and go about your day. Check back in 6-8 hours.
  2. Before serving, shred the chicken.

To make homemade tortilla strips:

  1. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  2. Enjoy with toppings!

Instructions for Instant Pot

  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.
  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
  3. To make homemade tortilla strips:
  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  5. Enjoy with toppings!
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Baked Hot Honey Mustard Pretzel Chicken Fingers

Spicy Honey Sauce

1. In a bowl, whisk together the mustard, yogurt, and honey. Add the chicken and toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.

4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.

 6. Serve the chicken topped with flaky salt and spicy honey sauce for dipping. I’d add a side of ranch too. Enjoy!

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Chicken Lazone

  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 pounds chicken tenders
  • 2 TBS butter
  • 2 TBS vegetable oil
  • 1/2 cup chicken broth
  • 2 TBS cornstarch
  • 2 TBS water
  • 2 cups heavy cream
  • 10 to 12 ounces spaghetti, prepared according to package directions
  • 2 TBS finely chopped fresh flat-leaf parsley

PREP: In a bowl combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add the chicken; toss with your hands to coat the chicken with spices.

COOK: Select SAUTE on the Instant Pot and adjust to NORMAL. When hot, add the butter and oil. Stir until butter is melted. Briefly saute the chicken, a few pieces at a time, on both sides and remove to a plate.

When all the chicken has been sauteed, press CANCEL, and add the chicken broth and chicken to the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook on high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press CANCEL.

In a small bowl dissolve the cornstarch in the 2 TBS water. Push the chicken to one side of the pot and add cornstarch mixture. Stir to combine. Select SAUTE and constantly stir until sauce thickens. Press CANCEL and gradually stir in heavy cream.

SERVE: Serve chicken and sauce over spaghetti. Sprinkle with parsley.