Chicken Marinade

1/2 cup Olive Oil
1/2 cup Balsamic Vinegar
1/4 cup Soy Sauce
1/8 cup Lemon juice (fresh squeezed)
3/4 cup Brown Sugar
1 tsp Rosemary or 1 tsp Penni French Vinegrette Seasoning
2 T Dijon mustard
2 tsp Salt
1 tsp Black Pepper
1 T Minced Garlic (fresh or squeezed)

This will do 6-8 Large Chicken Breasts.  Put chicken in a gallon size ziploc bag and then pour in the marinade, put in the refridgerator for at least 4 hours or overnight.

Chicken Noodle Soup

From Julie Summerhays

1-2 pounds Chicken, cooked and cut up
2 stalks of celery washed and cut up
1 cup carrots, peeled and chopped
1/2 white onion or use Dried onion
6 cups of Water
1/4 cup of Watkins Chicken Flavoring (Soup and Gravy Base)
Country Pasta Egg Pasta Noodles (I find them at Costco

Add Water, veggies, and Chicken Flavoring, bring to boil until tender.  Add Chicken and pasta, boil as per the noodle package.

Wendys favorite soup!

Cheesy Chicken and Bacon Ranch Pasta

8 slices Bacon, cooked and chopped up

• 2 lbs Chicken (I used canned chicken) 

1 tbsp Garlic (I used fresh and minced it)

• 1 cup Ranch dressing

1 box Rotini noodles1 packet Ranch dressing mix, dry2 cups Monterey jack cheese (I used Colby/Jack shredded mix)

Instead of the cup of ranch and the dry packet. I used 1 cup of Mayo 1/2 cup of milk and mixed it with a Western Family Dry ranch packet.  

• Heat a pan to medium heat on the stove. Drizzle oil on you pan.You can use which ever type of cooking oil you prefer, I used coconut oil.
• Dice your chicken into bite sized pieces, then sauté them in a pan on the stove until cooked.
• About mid way of cooking the chicken add in the garlic.
• While cooking the chicken boil the noodles. When they are done drain them and set aside.
• While cooking noodles and chicken also cook your bacon, you can do it in the microwave or you can do it on the stove just make sure it is cooked crispy! I prefer cooking it on the stove.
• Once chicken is done add chicken to pasta, then add the bacon.
• Then add the ranch dressing and the dry ranch mix. stir well to make sure everything is good and coated.
• Get out a big baking dish and spray with non stick spray, pour mixture into your pan top with cheese.
• bake at 350 for about 15 minutes (until the cheese is melted)

Adapted from a recipe on Midgetmomma.com

Homemade Hawaiian Haystacks

1/2 cup butter

1/2 cup all purpose flour

1 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
32 ounces reduced sodium chicken broth
2 teaspoons of dry Ranch Dressing seasoning packet
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast
Steamed rice, enough for your family
Toppings
Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese
1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!
Makes 4 servings

Chicken Noodle Soup

By Claudia Henke Witt

Ingredients

2-3 lbs chicken thighs

4 med Onions, chopped and divided
4 stalks celery, cut into bite size pieces and divided
3 tea Worcestershire for Chicken
1 tea Kirkland organic no-salt seasoning
½ tea poultry seasoning
½ tea black pepper (less to taste...we like a lot of pepper in this)
½ tea celery seed
½ tea paprika
1 Tbsp. dried parsley flakes
4 Cups  low sodium chicken broth
5 carrots, peeled and cut into bite size pieces
4 cloves garlic (minced)
1 pkg old fashioned egg noodles (I use Country Pasta brand)

Method

In a large stock pot, Cover chicken with water and add 2-3 cups more water.  Chop Onions and celery add ½ to chicken and set other ½ aside in refrigerator. Add Worcestershire and spices and bring to a boil. Cover and Simmer 1-3 hours adding water only as necessary. Remove chicken and set aside to cool.  Add commercial chicken broth. 

Heat 4-6 Tablespoons avocado or olive oil in a large skillet.  Add garlic and remaining chopped onion and celery. Sautee with a generous amount of black pepper and salt (if desired) to taste. When the onions are translucent add carrots, cooking for an additional 2-3 minutes stirring often.   Add to soup mixture.

Bring soup to a  boil and add egg noodles.  Cook until noodles are soft.
Pull cooled chicken from the bones and cut into small bite size pieces.  Add back into soup.

Serves 8-10 people
I triple the recipe and cook in a large stock pot, then freeze the left overs in single serving (pint) freezer jars.

Healthy Salad wraps

1/2 cup chopped chicken
3 Tbsp Fuji apples chopped
2 Tbsp red grapes chopped
 2 tsp honey
 2 Tbsp almond butter

 Mix and wrap in a Romaine lettuce leaf and eat!

Other ideas
-Make chicken salad and wrap in romaine.
-Deli meats and cheese wrap in romaine.

Avocado Chicken Pita's

chicken, cooked and shredded
avocado
mayo, just a little
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste

*Sorry there aren't any measurements. I just asked what was in it and then made it to my liking. I probably had 2 cups of chicken and then just threw the rest in until it tasted good. I only used 1 avocado but if you really love avocados, you could use more. I loved the lime juice, so I kept adding more of it little by little. You definitely need a little salt, but the pepper is just if you want to. I used a lot of cilantro and a moderate amount of green onion. Probably 2-3 of them. You can serve this in pitas or just eat it with chips. We loved it and it was really good leftover, too.

Chicken Ceasar Sliders

2 lbs. boneless, skinless chicken thighs
1/2 cup (or more) Caesar dressing (I used Cardini's)
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley (or 2 tsp. dried)
1/2 tsp. fresh ground pepper (I used more)
Romaine lettuce
slider buns or rolls

*Place chicken in crock pot on low with a cup or two of water. Cook 5-6 hours until done. Take out chicken and drain water from crock pot. Shred chicken on cutting board and then put back in crock pot. Add dressing (as much as you like), Parmesan, parsley and pepper. Mix well and cook for another 30-60 minutes. You can turn it up to high if you need it to heat up quick. Serve on warm buns/rolls with a little more Parmesan and some lettuce.

Crockpot Chicken Tacos

4-5 chicken breasts (mine were frozen)

salt/pepper/garlic powder

1/2 of an onion, diced

1 (4oz.) can green chilies

2 tomatoes, diced

taco seasoning

*Put chicken breasts in crockpot and season with salt, pepper and garlic powder. As much as you like. Put about an inch of water in the bottom and cook on low for 4-5 hours. Take out chicken and shred up with a fork. Drain water out of crockpot and put chicken back in. Cover chicken with onion, green chilies, tomatoes and a little more garlic powder. Put a tiny bit of water so the bottom isn't dry. Sprinkle about a Tablespoon of taco seasoning over the mixture and stir all together. Cook on low for another couple of hours. Serve in tortillas with cheese and whatever else you like.

Parmesan Chicken

4 boneless/skinless chicken breast halves
1 cup seasoned bread crumbs
1/4 cup Parmessan cheese
2 Eggs
1 T Butter
Mrs. Dash seasoning

In shallow bowl combine bread crumbs, parmessan cheese and basil (if desired). In a separate bowl beat eggs. Dib the chicken into the eggs then coat with crumbs... add a few pats of butter to the bottom of a glass baking dish and cook on 350 degrees for 40-60 minutes. Do not over bake or the chicken will be dry.

Santa Fe Taco Soup

From: ChyAyn in NY

2 lbs hamburger or 4 bonless chicken breasts (I like the chicken best :)
1 lg onion
2 pkg ranch dressing mix
16 oz can undrained black beans
16 oz " kidney beans
16 oz " Pinto beans
2 cans corn (or frozen corn works great)
2 cans tomato w/ green peppers or chilli peppers
2 C water

Brown hamburger and onion (or boil chicken breast about 15 min and then shred)Add other ingredients cook at least 2 hrs for flavor

Lynaya's Heavenly Enchilada's

From: Wendy's friend Lynaya

5 large cooked and shredded boneless, skinless chicken breasts
2-4 cups chicken stock
2 packets taco seasoning (divided)
8-12 large Mexican flour tortillas
3 cups cheddar cheese (divided)
16 oz. reduced fat sour cream
2 cans fat free cream of chicken soup
2 bunches green onions, chopped (divided)
2 cans sliced black olives, drained

Cook the chicken breast the day before in a slow cooker on low for ten hours or until tender and shreddable. Cook them in chicken stock with a packet of taco seasoning. Mix sour cream, three quaetrs of the onions, a tablespoon of taco seasoning, and cream of chicken soup together in a large bowl. Grease a 9x13 pan and spread ¼ cup soup mixture over the bottom of pan. To prepare chicken mixture, stir one quarter cup soup and sour cream mixture into shredded chicken along with one cup shredded cheddar cheese. Repeat the following steps until pan is filed. Coat tortilla in soup mixture. Fill tortilla with about ¼ cup chicken mixture. Roll tortilla and place in pan. When pan is full, coat the top of tortilla rolls with remainder of soup mixture. Sprinkle enchiladas with two cups cheese, olives, and then remaining green onions. Cook for 40-50 minutes in a 350 degree oven until cheese is browned. Let stand for five to ten minutes before serving.

Super Easy Chicken Noodle Soup with Veggies

1 family size can Chicken Noodle soup
1 can green beans
1 can chopped carrots
1 Cup Frozen corn and or Peas

1 Cup Frozen Butternut Squash
1 Cup Frozen Zuchhini

Make soup according to label, add veggies and cook until heated. Serve with crackers.

Chicken & Veggie Noodle Soup

2 -3 lbs chicken, boiled and chopped or shredded
Olive Oil 2 T for sauting Veggies

1 cup chopped onion (1/2 yellow onion 1/2 purple onion)
1 cup diced celery
4 cups chicken stock (from boiled chicken above, I add Chicken Base 2 T)
2 cups water
1 tsp freshly minced garlic (more if desired)
1 Can Green Beans
1 Cup Frozen Corn
1 cup sliced carrot (I use canned or frozen)
1 tsp salt
1/2 tsp black pepper corns grinded (more if desired)
1/2 tsp minced fresh parsley
1/2 tsp Basil
1/2 -1 tsp Oregano
1 pkg Egg Noodles (NOT WIDE)
minced fresh parsley for garnish

Saute the onion and celery in the saucepan for just 4 to 5 minutes, using the olive oil. BE CAREFUL not to brown them.

Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.
Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for 10-15 minutes, or until the noodles are tender (You don't want to over cook the noodles).

Serve with a pinch of minced fresh parsley sprinkled on top.
Yield: 6 servings

Chicken Rolls

By: Erecca Witt

1 8 oz cream cheese (softened)
2 cup of boiled chicken
1-2 green onion (just enough for some flavor)
1 cup celery
2 pkg cresent rolls
1 can cream of chicken
1/2 cup sour cream
Melted butter
Cornflake Crumbs
(Tip: I like to use my bosch to shred and mix all the ingredients in together)
Set oven to temperature on Cresent roll package
Shred Chicken until it looks like Canned Chicken
chop up green onion very small
chop celery very small
Cream together Chicken, Celery, Onion and Cream cheese
Unroll cresent rolls.
Put a spoonfull of cream cheese mix onto each roll
roll into balls
Roll balls in butter and then the Cornflake Crumbs
Place on cookie sheet and bake according to cresent roll package or until the rolls are golden
Heat cream of chicken soup and sour cream in medium saucepan until warm for a sauce on top
Serve immediately! John really likes these second day!

Chicken Enchilada's

Flour Tortilla's (I use the small or medium size but don't recommend the burrito size)
4-5 Cups Shredded Mild Cheddar Cheese
3-4 Green onions chopped for garnishing
2 small cans of sliced olives for garnishing

Mixture:
2 Cans Cream of chicken soup (98% fat free, if desired)
1-1 1/2 cup sour cream (adding the larger amount will make a runnier mix)
3-4 lg Chicken breasts, boiled and diced (Canned Chicken works great too)
1 container (1 pt I believe) fresh salsa, found in the refrigerator section of store
OR Thick-n-Chunky Salsa (mild, medium or hot depending on your preference) I use 2/3 of a regular size jar (the Pace brand)


Mix above ingredients and spoon 1/4 to 1/3 cup of mixture into a flour tortilla, top mixture with some shredded cheddar cheese and roll closed, place in glass baking dish. Repeat until mixture is gone.

Use Red Enchilada Sauce (1 Large can or 2 small cans should work for one baking dish) pour 1/2 of a small can of sauce on the bottom of the baking dish before you add the rolled tortillas. Once all of the tortillas are in the dish, pour remaining enchilada sauce over them and cover with remaining shredded cheese (3-4 cups). Add Chopped green onions and olives to the top of the cheese. Bake@ 350 for 40-45 minutes.

For Green Chili's version, omit red enchilada sauce, use a can of green chilies or green enchilada sauce instead over the top of the rolled tortillas. Cover tops with sauce, cheese and bake 350 degrees for 40-45 minutes until cheese is melted. Add chopped green onions and olives to the top of the cheese and bake...

Remove from the oven and let stand for 10 minutes before serving (this is key to being able to serve them without being soupy).

Yield: 8-10 depending on tortilla size

California Grilled Chicken and Rice Salad

1 box long grain wild rice, cooked with seasonings
3-4 grilled chicken breasts, cooked and cubed
4 green onions, chopped
1 red bell pepper, diced
3 ounces snow peas, ends removed (substitute: celery, chopped)
2 medium avocados, diced
1 cup chopped almonds (or pecans), toasted
Toss together with dressing.
Dressing:
2 cloves garlic, minced
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon pepper
1/3 cup rice wine vinegar
1/3 cup vegetable oil
Mix in blender. Chill for 1 hour, if possible.

Chicken Salad Wraps

Recipe By: Wendy Connors

Ingredients
2 Cans Cooked, chicken or 2 lg Breasts
1 T Mustard
1/2 Bunch Green onions chopped fine
A Handful of chopped Cashew Nuts
2-3 Stalks Celery chopped fine
Romaine Lettuce Leaves, washed and dried
Grapes if desired cut in half
1/2 Cup -1 Cup Mayo (light mayo is great)

Directions
Chicken, Mayo and Mustard in "salsa" type mixer and mix until creamy. Add remaining ingredients and stir until combined.
Serve on whole romaine lettuce leaves. YUM YUM

Chicken Pot Pie

Recipe By: Wendy Connors

Ingredients
3 Lg Chicken Breasts, cooked and cubed
2 T Vegetable Oil
1 can Chicken Broth
2 T Flour
3 potatoes, peeled, cubed
2 Cups frozen mixed veggies
1 yellow onion, finely chopped
Salt and Pepper to taste
3 stalks celery, cut in bite size pieces
2 frozen prepared pie crusts, thawed

Directions
Preheat oven to 350 Degrees. Boil potatoes until almost fork tender drain and set aside. In large frying pan, over medium heat saute celery and onion in oil for 5-8 minutes; add frozen veggies cook another 5 minutes. Add flour and cook about 30 seconds. Add chicken broth and bring to boil, as it thickens add potatoes and chicken. Salt and Pepper to taste.

Pour into prepared Pie Crust. Remove 2nd pie crust and slice into 1 1/2 inch strips and form a lattice top over the pie. Pinch edges so that it doesn't boil over while cooking. Bake for 45 minutes or until shell is golden brown.

Crockpot Chicken & Broccoli

Recipe By: Wendy Connors

Ingredients
3 or 4 frozen Chicken breasts
1 can healthy request cream of chicken soup
Pepper
Frozen Broccoli

Directions
Place chicken in bottom of crock-pot and pour soup over them. Pepper and add frozen broccoli, cook on High for 2-4 hours until done.
Serve with rice or potatoes and a fruit!