Spicy Tomato Chicken

Ingridients

6 skinless, boneless chicken breast halves

7 ounces vermicelli pasta

1 onion, chopped

1 green bell pepper, chopped

1 (10 ounce) can diced tomatoes with green chile peppers

1 (15 ounce) can baby peas, drained

1 (8 ounce) package processed cheese, shredded

Directions

Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside.

Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot.

Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well.

Preheat oven to 350 degrees F (175 degrees C).

Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.

Chicken Spaghetti II

Ingridients

3 skinless, boneless chicken breasts

1 (8 ounce) package spaghetti

1 (10.75 ounce) can condensed cream of chicken soup

1 (10 ounce) can diced tomatoes with green chile peppers

1 pound processed cheese food (eg. Velveeta)

salt and pepper to taste

1 pinch garlic powder

Directions

Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.

Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

Chicken Stroganoff I

Ingridients

4 skinless, boneless chicken breast halves

2 cups all-purpose flour for coating

salt and pepper to taste

1 tablespoon butter

1 (10.75 ounce) can condensed cream of chicken soup

1 1/4 cups half-and-half cream

1 (1 ounce) package dry onion soup mix

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

2 cups fresh sliced mushrooms

1/4 teaspoon ground nutmeg

1 teaspoon browning sauce

1 cup sour cream

1/8 cup chopped green onion for topping (optional)

Directions

In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.

In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.

Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.

Easy Pasta Chicken

Ingridients

4 skinless, boneless chicken breasts

1 (10.75 ounce) can condensed cream of mushroom soup

2 1/4 cups water

1 (16 ounce) package frozen mixed vegetables, thawed

2 cups rotini pasta

Directions

Prep 15 m

Cook 15 m

Ready In 30 m

In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.

Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.

Ziti Chicken and Broccoli

Ingridients

1 pound dry ziti pasta

3 cloves garlic, chopped

2 tablespoons butter

1 pint heavy cream

1 (10.75 ounce) can chicken broth

1 cube chicken bouillon

1/4 cup grated Parmesan cheese

salt and pepper to taste

3 tablespoons cornstarch

2 large heads broccoli, steamed

1 (14 ounce) can artichoke hearts in water

6 breaded and fried skinless, boneless chicken breast halves, chopped

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.

In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.

Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!

Quick Chicken and Noodles

Ingridients

4 skinless, boneless chicken breasts

1/4 teaspoon garlic powder

2 cups chicken broth

1/2 teaspoon dried basil

1/8 teaspoon ground black pepper

2 cups frozen mixed vegetables, thawed

1 (16 ounce) package wide egg noodles

Directions

In a medium skillet, saute chicken breasts over medium high heat for about 10 minutes, or until browned. If the chicken sticks at all, you can add a little of the broth. When chicken is browned, remove from skillet and cut into 1 inch cubes. Sprinkle with garlic powder.

In the same skillet heat the broth, basil, pepper and vegetables. Bring to a boil. Stir in the uncooked noodles and return the chicken to the skillet. Reduce heat to low. Cover skillet and simmer all together, stirring occasionally, for 10 minutes or until chicken meat is no longer pink and noodles are soft. Serve.

Golden Lasagna

Ingridients

6 lasagna noodles

1/4 cup chopped onion

1 (4.5 ounce) can sliced mushrooms, drained

3 tablespoons chicken broth

1 (10.75 ounce) can condensed cream of chicken soup

1/3 cup milk

1/2 teaspoon dried basil

2 cups diced chicken breast meat

1 pound ricotta cheese

1 1/2 cups shredded Cheddar cheese

1/8 cup grated Parmesan cheese

Directions

Prep 15 m

Cook 50 m

Ready In 1 h 5 m

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.

In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

True Love Chicken

Ingridients

10 bulbs garlic, cloves separated and peeled

8 skinless, boneless chicken breast halves

1 tablespoon olive oil

1 tablespoon white wine

1 pinch ground black pepper

1 onion, chopped

1 teaspoon olive oil

2 tablespoons butter

2 (14.5 ounce) cans diced tomatoes

1 tablespoon chopped fresh rosemary

1 (8 ounce) package spinach tagliatelle pasta

Directions

Preheat oven to 180 degrees F (81 degrees C).

Peel the garlic and crush to release juices. In a large skillet, sear the chicken in 1 tablespoon olive oil and white wine. Place all of the garlic in a lightly greased 9x13 inch baking dish and place chicken on top. Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes, until the juices run clear.

In a medium skillet saute the onion in 1 teaspoon of olive oil and butter/margarine, until it is soft and golden. Add the tomatoes and your favorite fresh herbs to taste. Stir together and remove from heat.

To Make Pasta: Cook pasta in a large pot of salted boiling water about 8 to 10 minutes, until it is al dente. Drain and place pasta on a long, very shallow serving dish. Pour tomato sauce over it, then place baked garlic chicken pieces on top with some or all of the garlic. Serve.

Cajun Chicken Pasta

Ingridients

4 ounces linguine pasta

2 skinless, boneless chicken breast halves

2 teaspoons Cajun seasoning

2 tablespoons butter

1 red bell pepper, sliced

1 green bell pepper, sliced

4 fresh mushrooms, sliced

1 green onion, chopped

1 cup heavy cream

1/4 teaspoon dried basil

1/4 teaspoon lemon pepper

1/4 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

Directions

Prep 20 m

Cook 20 m

Ready In 40 m

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Tarragon Chicken Casserole

Ingridients

1 (10.75 ounce) can condensed cream of chicken soup

2 cups half-and-half

4 teaspoons dried tarragon

1/2 teaspoon ground black pepper

1 (8 ounce) package spaghetti, cooked and drained

3 cups cooked, cubed chicken meat

1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine the soup, half-and-half, tarragon and pepper. Stir in the spaghetti and the chicken. Transfer all to an ungreased 9x13 inch baking dish. Sprinkle with the Parmesan cheese and bake, uncovered, for 30 minutes or until heated through.

Chicken Tequila Fettuccini

Ingridients

1 (16 ounce) package fettuccine pasta

1/3 cup chopped fresh cilantro

2 tablespoons minced garlic

2 tablespoons minced jalapeno peppers

3 tablespoons butter

1/2 cup chicken stock

3 tablespoons tequila

2 tablespoons fresh lime juice

3 tablespoons soy sauce

1 1/4 pounds skinless, boneless chicken breast halves - cubed

1/4 red onion, sliced

1 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 green bell pepper, sliced

1 1/2 cups heavy whipping cream

Directions

In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.

Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.

Meanwhile, cook fettuccini according to package directions.

When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

Sarah's Chicken Lasagna

Ingridients

8 lasagna noodles

3 tablespoons butter

3/4 cup milk

1/4 cup chopped pimento peppers

1/2 teaspoon dried basil

3 cups diced, cooked chicken meat

1/2 cup grated Parmesan cheese

1/2 cup chopped green bell pepper

1/2 cup chopped onion

2 (10.75 ounce) cans condensed cream of chicken soup

1 (6 ounce) can sliced mushrooms, drained

1 (16 ounce) package creamed, small curd cottage cheese

2 cups shredded processed cheese

Directions

Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.

In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.

Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Chicken Spaghetti I

Ingridients

1 (8 ounce) package spaghetti

1 onion, chopped

6 stalks celery, chopped

1 large red bell pepper, chopped

1/4 cup vegetable oil

4 skinless, boneless chicken breast halves - cooked

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (15 ounce) can chopped black olives

1 (4 ounce) jar sliced pimento peppers, drained

1 (4.5 ounce) can sliced mushrooms

1/2 pound processed cheese

Directions

Prep 15 m

Cook 30 m

Ready In 45 m

Cook pasta in a large pot of boiling water until done.

Saute onion, celery, and bell pepper in oil until tender.

In a 9 x 13 inch baking pan, combine saute mixture with chicken, cooked spaghetti, soup, olives, pimentos, and mushrooms.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Slice cheese, place evenly across top of casserole, and bake until cheese is melted. Cool and serve.

Chicken With Mushrooms

Ingridients

3 cups sliced mushrooms

4 skinless, boneless chicken breast halves

2 eggs, beaten

1 cup seasoned bread crumbs

2 tablespoons butter

6 ounces mozzarella cheese, sliced

3/4 cup chicken broth

Directions

Prep 15 m

Cook 30 m

Ready In 45 m

Preheat oven to 350 degrees F (175 degrees C).

Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.

In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.

Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.