One Dish Chicken & Rice Bake

I think I got this recipe off of the Cambell's Soup website...but I'm not sure. It's easy, and really only uses one dish, so the cleanup is fast!

One Dish Chicken & Rice Bake
1 can cream of mushroom
1 c. water
3/4 c. uncooked regular long grain rice
1/4 tsp. paprika
1/4 tsp. pepper
4 boneless skinless chicken breast halves

Mix water, rice, soup, paprika & pepper in 2 qt. baking dish. Top with chicken. Season with additional paprika & pepper. Bake at 375 for 45 min.

For creamier rice, use 1 1/3 c. water.

Creamy Chicken Enchiladas

Ashlee gave me this recipe and I love it! It's a nice change from my other enchilada recipe too!

Creamy Chicken Enchiladas
1 can cream of chicken
1 can cream of mushroom
1-16oz. container sour cream
2 pkg Colby & Monterrey jack cheese
1 lb. chicken breast cooked & shredded
1 pkg corn tortillas
1 can rotel

In large bowl, mix soups, sour cream, rotel, chicken and 1 pkg cheese. Dip tortilla in mixture to moisten, fill with mixture and arrange in pan. Fill pan, and top enchiladas with remaining mixture and cheese. Bake at 400 until cheese in bubbly and browning on top.

Instead of dipping and rolling tortillas, they can be layered (tortillas, mixture, tortillas, mixture, etc.). This is less messy, and it still tastes the same.

Cream Cheese Chicken

This is made in the crockpot. LOVE THAT! And it's so good, and of course, awesome leftovers. I got this recipe from my sister-in-law Lucy.

Cream Cheese Chicken

3-4 chicken breasts, thawed or frozen

1 cube butter

1 pkg Good Season's Italian Dressing mix

1-8oz cream cheese

1 can cream of chicken soup

place chicken, butter and italian dressing mix in crockpot. Cook on low for 4 hours or high for 2 hours. Shred chicken, add cream cheese and soup, stir. Cook for additional 30 minutes. Serve over rice or egg noodles.

BBQ Chicken

My Mom gave me this recipe, not sure where she got it. You can either cook it in a crock pot (my preferred method) or in the oven on low heat.



BBQ Chicken

6-8 Chicken breasts, cut up

seasoned flour



cover chicken in flour, and brown in hot oil on stove top. Place into crock pot or baking pan.



Sauce:

3/4 c. ketchup

1/3 c. vinegar

1/2 c. water

1/3 c. brown sugar

2 tsp worchestershire sauce

1 tsp. salt

1/4 tsp. pepper



Combine ingredients and bring to a boil on stove top. Pour over chicken, cover and bake @275 for 3 hours or in crockpot on low for 3.5-4 hours. (place crockpot on high until sauce bubbles, and then turn to low).



We eat this over rice, and love it as leftovers.

Creamy Chicken Bake

I got this recipe at my Bridal Shower. I asked each guest to bring one of their favorites. I got this one from Barbara Rigby. Everyone who has tried this, has loved it. And I'm not exaggerating. EVERYONE loves it! And of course, it makes great leftovers too.

Creamy Chicken Bake

6-8 chicken breast halves
6-8 slices swiss cheese
1 can cream of chicken soup
1/4 c. water
1 box or 2 cups dry stuffing
1/3 c. butter, melted

Place chicken in a 9x13 pan, and layer with cheese. Combine soup and water, then spread over cheese. Pour stuffing on top and drizzle with butter. Bake at 350 for 45-50 minutes.

Oriental Chicken Salad

I got this recipe from my Mom, and this is Dustin's FAVORITE salad ever. I make a batch of it, and it usually doesn't last more than 12 hours. So, if I'm making it to take somewhere, I have to make a double batch and indicate which bowl he's not allowed to touch. The great thing is, Mya loves it too.

Oriental Chicken Salad

1 lb. shredded cabbage (16oz.)

1-2 lbs. cooked, chopped chicken

2-3 green onions, chopped

2 tbsp. sliced almonds

2 tbsp. sesame seeds

1 pkg. chicken ramen noodles, broken up

Sauce:

1/2 c. oil

2 tbsp. sugar

3 tbsp. vinegar

seasoning packet from noodles

Mix everything together, let sit for an hour for flavors to blend. If you want your noodles crispy, wait to add them until serving. Dustin doesn't usually wait the hour, and it still tastes great!

Grilled Chicken with Cucumber Yogurt Sauce

I got this recipe in the mail, it's a sample from "Diabetic Living" magazine, but it looked good. I LOVE CUCUMBERS, so I figured I couldn't lose, right? It's quite refreshing, and would be perfect for a hot summer day.

Grilled Chicken with Cucumber Yogurt Sauce

1 6-oz carton plain low-fat yogurt

1/4 c. thinly sliced green onions

2 tsp. snipped fresh mint or 1/2 tsp dried mint, crushed

1/2 tsp. ground cumin

1 c. chopped, seeded cucumber

4 skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp pepper, divided

In medium bowl, combine yogurt, green onions, mint, cumin, salt and 1/8 tsp pepper. Transfer 1/2 to a bowl, set aside. For sauce, stir cucumber into remaining yogurt mixture, set aside.

Sprinkle chicken with remaining pepper. Place chicken on the rack of an uncovered grill directly over med. coals. Grill for 12-15 min. or until chicken is no longer pink (170F), turning once 1/2 way through grilling and brushing with the reserved yogurt mix (without cucumber) the last 1/2 of grilling. Discard remaining mix.

Serve chicken with remaining yogurt sauce and if desired, cucumber slices. Makes 4 servings

Only 159 calories per serving, 5 carbs, 2 grams fat (1 g sat. fat).