Easy Poppyseed Chicken Casserole

1 1/2 cup cooked diced chicken (about 1 large or 2 small breasts will do it)
1 can of cream of chicken soup
1/2 cup sour cream
splash of Worcestershire sauce
10 cracks of fresh pepper ground
2 tsp poppy-seed
1 sleeve of Ritz crackers crushed
1/2 cube of butter melted (1/2 cup)

Preheat oven to 350 degrees.
Place chicken on the bottom of a 9x9 pan.  Mix sour cream, cream of chicken, pepper, and Worcestershire sauce in a bowl.  Pour sauce mixture over chicken.  In a separate bowl mix melted butter, poppy-seeds, and crushed Ritz together.  Pour over the chicken mixture.

Bake for 25 minutes until the top is crisp and the liquid is boiling.

Jalapeño and Cream Cheese Stuffed Chicken

In honor of Cinco de Mayo and a BBQ with some new friends, I decided to come up with a grillable dish that had a little zest. We were fans, I hope you are too!

2 Chicken breasts

4 TBSP cream cheese (low fat works great)

1 roasted or canned jalapeño diced into strips (keep most the seeds)

4-5 TBSP olive oil

1 TBSP Taco Seasoning

Pound chicken breasts until fairly thin (about 2/3 inch) and with a fillet knife cut a pocket down the middle horizontally.

In a food processor combine the cream cheese and the jalapeño and blend until there are fine chunks of jalapeño in the mix. You may mix a dash of the taco seasoning if you desire as well, we did.

Stuff the cream cheese mixture in the chicken breast. tuck the top layer of the chicken breast over the bottom and secure with a toothpick.

Combine the olive oil and the taco seasoning. Pour over the chicken breast and let marinade for at least 20 minutes.

Grill on medium heat for about 10 minutes on the first side and about 8 on the other.

Mediterranean Stuffed Chicken

4 Chicken Breasts

7 ounces feta cheese

2-3 cups chopped fresh spinach

1/2 cup sun-dried tomatoes (packed in oil, chop)

3/4 tsp. minced lemon peel

1 tsp. dried basil or oregano (I like basil)

1/2 tsp. garlic powder

Ground Pepper

1 (15 ounce) can diced tomatoes undrained

1/2 cup olives (packed in oil) (I like green)

Steps:

1. Place each chicken breast between 2 large pieces of saran wrap, and pound to be 1/4 inch thick with a mallet or skillet

2. Combine feta, spinach, sun-dried tomatoes, lemon peel, bail, garlic powder, and pepper in a bowl

3. Lay pounded chicken with smoothest side down on a work surface. Place about 2 TBS feta mix on the widest side of the chicken breast, roll tightly. Repeat with all breasts and stuffing.

4. Place rolled chicken with the seam side down in a slow cooker. Pour diced tomatoes with juice and the olives over the top.

5. Put lid on the slow cooker, cook on high for 4 hours or low for 6

Pita Chicken

Ingredients

• 2 skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup salsa
• 2 pita breads
• 8 ounces diced tomato
• 1 cup shredded lettuce
• 1/2 cup sliced avocado
• 2 tablespoons low-fat sour cream

Directions

1. Cut chicken into strips. In a skillet, saute in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
2. Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. Add whatever garnishes you like and eat!

Albino Enchiladas

Being a Southwest child, I was shocked when I went to college to see my roommates making enchiladas with a white cream instead of chili red sauce. We all laughed about this, and their enchiladas became known as "albino enchiladas."

Ingredients

• 3 cups shredded Cheddar cheese, divided
• 2 cups shredded Monterey Jack cheese
• 2 cups chopped cooked chicken
• 2 cups sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons finely chopped onion
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 10 (8 inch) flour tortillas, warmed

Directions

1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
2. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Thai Chicken Satay

Ingredients

• 1/2 cup canned coconut milk
• 1 1/2 teaspoons ground coriander
• 1 teaspoon yellow curry powder
• 1 teaspoon fish sauce
• 1/2 teaspoon chili oil
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped unsalted peanuts
• 12 wooden skewers, soaked in water for 15 minutes
• 1 cup prepared Thai peanut sauce

Directions

1. In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
3. Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

Slow Cooker Chicken and Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Southwest Chicken Pockets

• Makes 16 pockets, I serve 1-2 per person.
• 
  

• Ingredients

  • 2 cups diced, cooked chicken
  • 6 ounces cream cheese softened
  • 1/2 cup butter softened
  • 1 4-ounce can diced green chiles
  • 1 tablespoon chopped green onions
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cumin
  • 2 8-ounce cans refrigerated crescent rolls
  • 3 tablespoons butter, melted
  • 1 cup Italian bread crumbs

Directions

1. In a large bowl cream together cream cheese, butter, chilies, green onions, chili powder, and cumin.
2. Add chicken and set aside.
3. Press crescent rolls with a rolling pin into flat, rectangles. Place 1/2 cup of chicken filling in each rectangle and enclose into a pillow.
4. Dip each pocket into the melted butter and dip top in bread crumbs.
5. Bake 15 minutes on 400 degrees.

Super Easy Crock Pot Salsa Chicken

4 Chicken Breasts

½ Cups Salsa

½ Cup Water

¼ Cup Brown Sugar

Dash of Chile Pepper

Place all ingredients in a crock pot together. Cook on low for 4 hours. Shred when cooked. Serve on rolls/buns.

Chicken Madeira

Ingredients

• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 8 asparagus spears
• 4 slices mozzarella cheese
• 2 tablespoons olive oil
• 2 cups fresh mushrooms, sliced (I used baby bella)
• 3 cups madeira wine
• 2 cups beef stock
• 1 tablespoon butter
• 1/4 cup cornstarch (optional)
• 1/4 teaspoon ground black pepper

Directions

Heat 1 Tablespoon olive oil in a large skillet over medium heat.

cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.

Sprinkle with salt and pepper.

Saute chicken for 4 to 6 minutes or until the chicken has browned just a bit.

Remove from pan and keep warm.

Do not clean pan.

Keeping the heat on medium, add two Tablespoons olive oil to the skillet.

Add the sliced mushrooms and saute for about two minutes.

Add the Madeira wine, beef stock, butter and pepper.

Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.

The sauce will be done when it has thickened and turned a dark brown in color.

(optional-Make a paste from cornstarch and some of the sauce. Stir into sauce until thickened.).

As the sauce is simmering, bring a medium saucepan filled halfway with water to a boil.

Add a little salt.

Toss the asparagus into the water and boil for 3 to 5 minutes.

Drop the asparagus in a bowl of ice water to halt the cooking.

Set the oven to broil.

Prepare the dish by arranging the cooked chicken fillets on a baking pan.

Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.

Broil the fillets for 3 to 4 minutes.

To serve, arrange two chicken breast on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken on each plate.