Baked creamy chicken taquitos with Cilantro-lime ranch dressing

For the dressing:
1/2 c mayonnaise
1/4 c buttermilk
1/2 lime, juiced about 1 tbsp
1/2 pkg. dry ranch dressing mix
1/4 c. roughly chopped cilantro
1 clove garlic, minced
hot sauce to taste (optional)
In food processor or blender combine ingredients. If possible refrigerate for several hours to allow the flavors to meld and combine.

Taquitos
3 oz cream cheese
1/4 c salsa verde
1 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
2 cup cooked and shredded chicken
1 cup pepper jack cheese
3 tbsp chopped cilantro
2 tbsp sliced green onions (optional)
12- 6 inch flour tortillas
nonstick cooking spray
kosher salt
Heat overn to 425 and line baking sheet with foil.sprayed lightly. Place cream cheese in microwave safe bowl for 30 secs or until easy to stir. Add the rest of the ingredients and stir to combine. Place about 3 tbsp of chicken mixture down teh center of the tortilla, and roll up.Place seam side down on the prepared baking shee and repeat with remaining tortillas. Spray the rolled tortillas lightly with cooking spray and sprinkle with kosher salt. Bake until crisp 15-20 mins.

Chicken tortilla soup

• 3 cloves garlic, minced
• 1 onion, chopped
• 3 tablespoons margarine
• 2 tablespoons all-purpose flour
• 3 (14 ounce) cans chicken broth
• 4 cups half-and-half
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup fresh salsa
• 1 (15 ounce) can creamed corn
• 6 boneless, chicken breast halves - cooked, skinned
• 2 teaspoons ground cumin
• 1 (1.27 ounce) packet dry fajita seasoning
• 3 tablespoons chopped fresh cilantro
• 16 ounces tortilla chips
• 8 ounces shredded Monterey Jack cheese

DIRECTIONS

1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve. Serves 8.

Firecracker Chicken

2 to 4 T. canola oil
salt and pepper
3 to 4 boneless, skinless chicken breasts (about 2 lbs.)
1 cup cornstarch
2 large eggs beaten

For sauce
1/3 cup hot sauce
1 T. water
2 teas. apple cider vinegar
1 cup packed brown sugar
1/2 teas. salt

Preheat oven to 325 Bake 45 min to 1 hour.
Heat oil in large skillet over medium heat. Cut chicken into 1-inch pieces, season with salt and pepper. Place cornstarch in ziplock bag, add chicken tossing to coat. Whisk the eggs in a shallow bowl, dip coated chicken into egg and place in hot skillet. Cook 1 to 2 minutes each side. Place chicken into 9x13 pan. Mix hot sauce, brown sugar, water, vinegar, salt. Pour over chicken and bake. Good served with rice.

Chicken Cordon Bleu Casserole

4 boneless chicken breasts
4 slices swiss cheese chopped
4 slices ham, chopped
1 can cream of chicken soup
1/2 c. sour cream
10 Ritz crackers
1/2 tsp. paprika
1/4 tsp. garlic salt
1/2 tsp. parsley
Place chicken in a skillet and cook for 4 minutes on each side. Cut into bite-size pieces and place in a greased 9 X 13. Layer swiss cheese on top of chicken followed by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush crakers and add spices. Sprinkle on top of soup mixture. Bake at 350 for 45 mins.

Wonton Chicken Salad

Wontons, cut into strips and fried for 1 to 2 minutes in hot oil.
4 chicken breasts, cooked and shredded (or use a can of chicken)
1 red leaf lettuce bunch
1 green leaf lettuce bunch
1 c. silvered almonds
1 c. craisins
Tear lettuce into bite-size pieces. Add rest of ingredients except wontons.
Dressing:
1/2 c. sugar
1/2 c. olive oil
1/2 c. red wine vinegar
2 tsp. salt
Dash of garlic powder
Mix dressing, add to salad along with wontons just before serving and blend well.
**I only use one bunch of lettuce and half all other ingredients as well as half the dressing recipe and it works great when serving less people. **

BBQ Chicken

1 cup of your favorite BBQ sauce
1/4 cup brown sugar
4 chicken breasts
Put all ingredients in crockpot and cook on low 6-8 hours or high 3-4 hours. (when I made this I didn't measure anything. I used 1/2 bottle bbq sauce and then sprinkled just a little brown sugar on it. ) If it starts looking dry add some water. I shredded my chicken 30 mins before dinner and served it in rolls. It made excellent chicken sandwiches.

Honey Lime Chicken Enchiladas

6 Tbl. honey

5 Tbl. lime juice {1 large lime}

1 Tbl. chili powder

1/2 teas. garlic powder

1 pound chicken cooked and shredded {3 small chicken breasts}

8-10 flour tortillas

1 pound monterey jack cheese,shredded

1 cup heavy cream {I use sour cream}

16 ounces green enchilada sauce

Mix first four ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour { I toss mine together and put in ziplock bag in the morning and let it sit in fridge all day} Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 backing pan. Fill flour tortillas with chicken and shredded chesse, saving about 1 cup of chesse to sprinkle on top of enchiladas. Mix the remaing sauce with the sour dream and leftover marinade if there is some. Pour on top of the enchiladas and sprinkle with chesse. Bake at 350 for 30 minutes or until brown and crispy on top.

Japanese Chicken

2 eggs
3/4 C. soy sauce
2 C. vinegar
1\3 C. water
4 C. sugar

1 C. flour

6 Tbsp. sesame seeds

8 chicken breast

Whip eggs in bowl. In a separte bowl, combine flour and sesame seeds. Dip each chicken breast in the egg mixture,then roll evenly and heavily in the flour mixture. Arrange chicken breasts in greased 9x13 inch pan. Mix soy sauce, water, and sugar, pour over chicken breasts. Bake uncovered at 350 for 40-45 minutes. Serve with rice. (I decreaed the sugar to 3 cups and the sesame seeds to 4 Tbsp.) by Kaylene

Creamy Chicken Noodle Soup

Perfect soup for a cold snowy day like today!
2 chicken boullion cubes
2 c chopped carrots
3/4 c chopped onion
1/2 c sour cream
2 1/2 oz or 4 c cooked noodles
3-4 c chicken stock (or chicken broth)
4 chicken breasts
2 c chopped celery
2 cans cream of chicken soup
Cook and cube chicken. Salt and pepper to taste. Heat chicken stock and add boullion, carrots, celery and onion. Simmer until tender. Add cream of chicken soup and sour cream. Add chicken and noodles. Add water as needed. Salt and pepper to taste. Any preferred vegetables can be substituted.

Cranberry chicken

This is so good. They served it at the relief society christmas dinner and program. It was served with a baked potato, green salad and a roll. It is easy to make because it is done in the crockpot and the chicken was so soft and yummy. (serves 6)

6 chicken breasts

8 oz of catalina (or french) dressing

1 can whole berry cranberry sauce

1 pkg. dry onion soup mix

Spray crock pot with pam. Mix all ingredients together. Add chicken and spoon some sauce over the top and cook on low 4-6 hours.

Cream Cheese Chicken

This is a really good and super easy!
1 cube butter
1 pkg Good Seasons Italian dressing
6 chicken breasts
1 can cream of chicken soup
8 oz. cream cheese
Melt butter and add package of dressing in crock pot; add chicken and simmer on high for 2 hours. Add soup and cream cheese to hot sauce and chicken; simmer for 1 hour. Serve over rice or noodles. (I turned it on low and put the soup and a frozen cream cheese in right before we left for church so it cooked for over 3 hours and was fine. I also shredded the chicken breast so my kids would eat it.)

Chicken Chili

Chicken Chili
4 chicken breasts, cubed
1 chopped onion
2 garlic cloves
1 tsp chili powder
S&P to taste
Brown all this together. Put in crock pot and add
3 cans Great Northern Beans (16 oz)
1 can diced green chilies (4 oz)
2 cubes chicken bullion
2 cubes beef bullion
1 tsp. cumin
Cook on low for 6-8 hours. If it is too thick, add a little water. Before serving add grated cheese to the chili,or garnish individual bowls with grated cheese.

White Bean Chicken Chili

This chili is really good if you're looking for somthing with a little different flavor...

4 chicken breasts, cubed
1 med onion
1 tsp minced garlic
3 cans great northern beans, rinsed
2 cans chicken broth
2 cans diced green chilies
1 tsp. salt, oregano, and cumin
1/4 tsp cayenne pepper

1 c. sour cream
1 c. heavy whipping cream

Saute chicken with onion and garlic. Add everything but sour cream and whipping cream. Simmer for 20 min. Then add sour cream and whipping cream just before serving.

Prep time: 30-45 min
serves: 6-8 people

Pineapple chicken stuffed pasta

I came across this recipe and made it for dinner. The flavor combination was really good. Adam gave it 5 stars. J/K but he did really like it!!
Pineapple chicken stuffed pasta:
1 box pasta shell, cooked according to package directions
1 16 oz. can pineapple tidbits, slightly chopped
2 C. cooked shredded chicken
¼ C. chopped celery
½ C. chopped cashews
1 t. Italian seasoning
1 ½ t. salad supreme seasoning
½ C. mayonnaise
2 C. your favorite spaghetti sauce
2 C. shredded mozzarella cheese
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Mix the chicken, pineapple, celery, cashews, seasonings and mayonnaise together in a mixing bowl. Stuff the cooked pasta shells with the chicken mixture. Top each shell with a tablespoon of spaghetti sauce. Cover with shredded cheese. Bake for 35-40 minutes or until heated through.

Honey Mustard Chicken

I got this recipe from Adam's Aunt Laurel. It is the recipe she brought to our "recipe shower." It is quick, easy, and tasty.
Honey mustard chicken:
4 chicken breasts
1 can cream of chicken soup
6 tbsp. honey
6 tbsp. mustard
1 tsp. lemon pepper
Brown chicken in oil. Before juices cook out add soup, honey & mustard. Sprinkle lemon pepper over top. Cook on low 45-60 mins. Serve with rice and broccoli. *I have never done it that way* I always just cook it in a crockpot. Just add all ingredients (don't need to brown chicken. It can even be frozen.) I do it 4-6 hours on low. Easy Sunday dinner.

Incredible Meat Marinade

Here is a marinade that I like to use for grilling.
1 1/2 c vegtable oil
3/4 c soy sauce
1/2 c lemon juice
1/4 c worcestershire sauce
2 tsp dry mustard
2 1/2 tsp salt (I usually only put 1 tsp)
1 tsp pepper
1 1/2 tsp parsley
2 cloves garlic crushed
Mix all ingredients and marinate meat for 4-6 hours. Can also marinate veggies for shish-kabobs. Marinates 2 lbs chicken or beef.

Lemon Chicken & Rice

This is one of my all-time favorites from my mom:

Makes for 4-6 people
Takes about 1 hour total cook and prep time.

Rice

1 lb mushrooms, sliced
1 bell pepper, sliced
1/2 bunch green onions, sliced in 2 inch pieces
1 lb chicken breast, cut in cubes

Broth mixture:
2 Tbsp corn starch
1 lemon, juiced and zested
1 can chicken broth
3 Tbsp soy sauce

Cook chicken and green onions until chicken is done. Season with salt and pepper.
Transfer to plate.
Cook mushrooms and green peppers on med heat until tender (7 min.) Add chicken mixture and broth mixture. Simmer until sauce thickens a little(10 min.).

Serve with rice. Enjoy!