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Creamy Chicken Divan

  • 2 pkgs frozen chopped broccoli or fresh broccoli
  • 3 cups cooked diced chicken
  • 3 cans Cream of Chicken soup
  • 1 cup mayonnaise
  • 1 cup cheddar cheese, grated

Cook broccoli according to package directions, drain well.

Arrange broccoli on the bottom of a 9X13 pan. Arrange chicken pieces on top.

Combine soup and mayonnaise. Stir well to blend. Pour over chicken.

Bake at 350 degrees for 30 minutes.

Sprinkle with grated cheese and return to oven for 5 minutes or until cheese is melted.

Serve over rice.

Instead you can combine mayo, soup, chicken, and broccoli and bake or just heat on the stove and then serve over rice.

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Chicken Cordon Bleu Casserole

2-3 chicken breasts

Italian seasoning

Ham

Swiss Cheese

1 1/2 can cream of Chicken soup

3/4 Cup sour cream

Stove Top Stuffing

Place Chicken breasts in bottom of 9X13 pan.

Sprinkle with Italian Seasoning.

Layer Ham and Swiss cheese on top

Mix cream of chicken soup and sour cream. Pour over cheese.

Top with a box of stuffing.

Bake at 350 degrees for 45-50 minutes until chicken is done.

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Chicken Cordon Bleu

4 large boneless chicken breasts

4 thin slices ham

4 1/4 inch slices Swiss cheese (We have found we actually really like Monterey Jack cheese instead, it still has a strong flavor and melts better.)

1 cup Seasoned Flour (see bottom of recipe) (we have found you only need 1/2 cup flour

2 eggs

1/4 cup milk

1 cup bread crumbs, usually we need more

Vegetable oil

Flatten chicken breasts or slice thinly length wise and use 2 chicken breasts to make 4. Roll ham and cheese together, then roll in chicken breasts. Use toothpicks to keep rolled up.

Beat eggs and milk together. Dip chicken rolls in flour, egg mixture, then bread crumbs.

Fry in hot oil until brown.

Bake 350 degrees for about 15 minutes until chicken is done.

Easier way: Flatten or slice chicken then dip in flour, egg, then bread crumbs. Fry. Place in baking pan and put ham and cheese on top. Bake until done.

SEASONED FLOUR

1 cup flour

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon pepper

Mix all ingredients together.

Yield: enough to dredge 3-4 pounds of chicken

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Carla’s Parmesan Chicken

1 to 1  1/2 cups bread crumbs

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon garlic salt or powder

1/4 cup parmesan cheese

Mix all together and use to bread chicken.

Fry breaded chicken till golden brown.

Place in pan and drizzle with spaghetti sauce.

Bake at 350 till chicken is done.  Add some mozzarella cheese to the top towards the end of the cooking time.

Also works great for eggplant.

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Chicken Corn Casserole

2 eggs

1 cup sour cream

1  – 14 ounce can creamed corn

1  1/2 cups cooked corn

3  – 4 ounce cans green chillies

2  – 12 ounce cans chicken (do not drain) or 2 cups shredded chicken

1 cup chicken broth if using shredded chicken

1 box Jiffy cornbread mix

  1.  Mix together eggs and sour cream.  Add corn, chillies, and chicken.  Mix well.
  2. Add cornbread mix.
  3. Bake in a 9X13 dish sprayed with non-stick cooking spray at 375 for 1 hour.
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Frank’s Red Hot Buffalo Chicken Dip – from Carli

2 (10 ounce) cans chunk chicken, drained

2   8 ounce packages cream cheese, softened

1 cup Ranch dressing

1/2 to 3/4 cup Frank’s RedHot or Buffalo sauce depending on the heat you want.  Don’t do more we did once and it wasn’t good.

1  1/2 cups shredded cheddar cheese

1 bunch celery, cleaned and cut into 1 inch pieces (for dipping)

Chicken flavored crackers, tortilla chips, any crackers (for dipping)

Heat chicken and hot sauce in a skillet over medium heat, until heated through.

Stir in cream cheese and ranch dressing.  Cook, stirring until well blended and warm.  Mix in half of the shredded cheese and transfer mixture to a slow cooker.

Sprinkle remaining cheese over the top, cover and cool on low setting until hot and bubbly.  Serve with celery sticks and crackers.

Chicken Buffalo Dip from Brittney

  • 2 cans chicken, we’ve done like rotisserie chicken too
  • 1 block softened cream cheese
  • 1/2 cup ranch
  • 1/2 franks red hot hot sauce
  • Cheese to top

Mix together in a dish, sprinkle with cheddar cheese if you want, bake at 350 until hot, about 15-20 minutes

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Dutch Oven Chicken

1-2 Chicken breasts

1 can cream of mushroom soup

1 can cream of celery soup

1  1/3 cups uncooked rice

1 package Lipton Onion Soup Mix

2 cans water

Mix all ingredients in a dutch oven or oven safe pan.  Bake at 350 degrees for 1 hour or until rice is done.  May take longer.

We use two cans of cream of chicken soup instead since some don’t like mushrooms and some don’t like celery in our house.

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Winger’s Sticky Fingers Copycat Recipe

1 package frozen breaded chicken strips

6 Tablespoons Franks Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste the same)

4 Tablespoons water

1  1/2 cups brown sugar

Prepare chicken strip as directed on package.  You can bake for less calories, but they taste more authentic fried.

Heat hot sauce, water, and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour over chicken, and enjoy!  Can serve with ranch dressing for dipping or on a salad which is great with dried cranberries like at Winger’s.

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Creamy Italian Chicken

4 boneless skinless chicken breast halves

1 envelope Italian salad dressing mix (or 1/2 cup Italian dressing and no water)(I usually add a little less than 1/2 cup prepared Italian dressing)

1/2 cup water

1 package (8 ounces) cream cheese, softened

2 cans cream of chicken soup

Pasta or rice

Place chicken in slow cooker.  Combine salad dressing mix, water, and soup; pour over chicken.  Add cream cheese.  Cover and cook on low for about6 hours.  Serve over pasta or rice.

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Angel’s Chicken and Cream Cheese Enchilada Casserole

Prepared by Angel Shannon
www.cookingwithangel.com

Ingredients:

  • 1 T. butter
  • 1 T. fajita seasoning
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 2 cups cooked and chopped chicken
  • 1 (8 oz.) pkg. cream cheese, cubed and softened
  • 10 (or so) regular sized flour tortillas
  • ½ lb. grated Colby cheese
  • ½ lb. Velveeta
  • 2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
  • ¼ cup milk

 

Melt butter in large skillet; add fajita seasoning, onions and celery.  Saute for 5 minutes over medium high heat.  Remove from heat and mix in chicken and cream cheese, stirring to blend well.  In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy.  While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up.  Place in greased 9×13 inch pan, seam side down until pan is full.  Pour sauce over enchiladas.  Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with salsa, sour cream and a green salad on the side.