Broccoli and Chicken Stir-Fry

Ingredients:
2 tsps toasted sesame oil
2 (6-ounce) boneless, skinless chicken breasts, cut into bite-seized pieces
1 1/2 tbsps minced fresh ginger
2 cups steamed broccoli florets
1 15-ounce can baby corn, drained
2 tbsps hoisin sauce
1 tbsp reduced-sodium soy sauce
3 tbsps roasted cashews, coarsely chopped

Directions:
Heat oil in a wok or large skillet over high heat. Add chicken and ginger; stir-fry for 3 minutes. Add broccoli, corn, hoisin and soy sauce; stir-fry for 3 more minutes, or until chicken is just cooked through. Stir in cashews. Serve over brown rice, if desired.

Prep time: 10 minutes
Cook time: 8 minutes

originally in Fit Pregnancy
Submitted by Kari Merks

Chicken and Orzo

Ingredients:
1 1b. box of orzo
1 container of feta cheese split in half
1 lemon, peel grated
1/2 bag of fresh spinach chopped
olive oil, salt and pepper to taste (I use about 2 tbsp. olive oil)
Sun Dried tomatoes in oil

Directions:
After cooking orzo, pour back into cooking pan.
Mix in 1/2 container feta, peel, spinach, salt, pepper
and oil.
Spread into bottom of casserole dish (I use 2 qt.): 1 Rotisserie chickens, meat picked off of bone.
Take skin off. 1 bottle of julienne cut sundried tomatoes in oil
Place rotisserie chicken on top of orzo mixture.
Sprinkle with tomatoes and oil from jar.
Sprinkle feta on top.
Can be refrigerated.
Pull out of fridge 15 minutes before cooking.
Cook uncovered in preheated 450 oven for 15-20 minutes.

submitted by alissak00

Chicken Chili

Ingredients:
1 rotisserie chicken, shredded, skin removed
2 boxes chicken stock or broth
2 small cans corn niblets
1 can great northern beans, drained & rinsed (2 if you like it beany)
2 cans diced tomatoes & green chilies
cajun/creole seasoning
chili powder
cumin

Directions:
Pour stock into large soup pot
Shred chicken, add to soup pot
Open cans & dump!
Add seasonings to taste (i measure like Rachael Ray...)
Cook until all ingredients are heated through.
Can be adjusted if you like more or less of one thing... this has been changed multiple times.

GREAT for freezing or crock potting

submitted by brandonsfuturewife07

Fiesta Chicken Pasta

Ingredients:
2 cups rotini pasta, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Zesty Italian Dressing
1 Tbsp. chili powder
1/2 cup Chunky Salsa
1/2 cup Sour Cream
1/2 cup Shredded Cheddar Cheese

Directions:
Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream. Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

from Kraft.com
submitted by kdiguise

Chicken Cordon Bleu

Ingredients:
Chicken breasts pounded 1/4" thick (I would use the single breast, not the double)
Ham
Swiss
Bread crumbs (I use the Italian Flavored and add paprika, garlic powder and onion powder)
tooth picks

Directions:
After pounding chicken add ham and cheese to chicken and roll
Use tooth picks to secure
Roll in bread crumbs (I do not use butter or egg or flour on chicken, saves calories and the bread crumbs should stick to the damp chicken)
I used a spray olive oil to lightly spray the bottom of a glass baking dish (what ever size best fits the amount you are making)
I lightly (VERY lightly) spray with the olive oil the tops of the breaded chicken as well.

Preheat oven to 350 degrees
Chicken in for 45-50 minutes

Some cheese will ooze out, but it gets all goey in the pan!

YUM!!!! Enjoy!!!

Submitted by LukyNLuv

Crockpot Chicken - n - Dumplings

Ingredients:
3 skinless, boneless chicken breasts
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 onion, finely diced
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Veggies of your choice (a bag of frozen mixed veggies would work well)
Enough chicken broth to cover the chicken.

Directions:
Place the chicken, soup, and onion (and veggies if you so choose) in a slow cooker, and fill with enough chicken broth to cover. Cover, and cook for 8-9 hours on low. About 1 hour before serving, place the torn biscuit dough in the slow cooker and turn on high. Cook until biscust are cooked in the center

submitted by LukyNLuv

Chicken Spaghetti

Ingredients:
1/2 c. diced bell pepper
1/2 stick of butter
1 med. diced onion
1 c. of broth (from boiled chicken)
1 can of cream of chicken soup
1 can of cream of mushroom soup
3 c. of diced cooked chicken
1 can of Rotel tomatoes
1 (7 oz.) pkg. of spaghetti (cooked in chicken broth)
1/2 pound of velveeta cheese (cut into pieces)
Salt and pepper to taste

Directions:
Saute bell pepper and onion in butter. Add cup of broth. Simmer until tender. Remove from heat. Add soups and Rotel tomatoes. Stir well. Mix chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Bake in large baking dish at 375 degrees for 30 minutes.

Yields: 8 to 10 servings.

submitted by everlove

Crockpot Chicken Stroganoff

Ingredients:
1 lb chicken
1 envelope dry Italian seasoning
1/8 cup butter
1 can cream of chicken
1 block cream cheese
Pasta of your choice

Directions:
Place chicken, butter, and Italian seasoning in crockpot onnlow for 8 hours. Shred with forks. Add cream of chicken, cream cheese and let melt. Mix well. Cook pasta and combine and serve. I use all low fat ingredients and wheat pasta. It is great!

submitted by jl_nc

Chicken Salad

Ingredients:
pound of chicken
one lemon
olive oil
4 cloves of garlic, roughly chopped
2 sprigs of rosemary, chopped
3-4 sprigs of thyme
Optional: chopped celery

Directions:
I marinated a pound of chicken in the juice and zest of one lemon, olive oil, 4 cloves of roughly chopped garlic, two sprigs of rosemary (chopped up the leaves) and a few sprigs of thyme.
I let that sit for about 45 minutes, then grilled it. After it cooled, I chopped it up and mixed it with green grapes, toasted slivered almonds, mayo, sour cream, a bit of salt and a ton of fresh cracked black pepper.

submitted by cbwm

Buffalo Ranch Chicken Dip

This is approximate!

Ingredients:
5 chicken breasts
1 pack cream cheese
1 bottle hot wing sauce
2 cups mozzarella
1.5 cups ranch dressing (or substitute blue cheese for the ranch)

Directions:
Boil about 5 chicken breasts til fully cooked.
Shred chicken using two forks.
Put shredded chicken and 1 full bottle of hot wing sauce and about 2 cups of mozzarella in a pot and cook til fully blended.
Spread 1 pack of cream cheese on bottom of casserole dish
Top with the chicken-hot sauce - mozzarella mixture
Pour about 1.5 cups of ranch over the chicken mixture (or enough to cover everything well).
Top with about another 2 cups of mozzarella (or enough to cover everything).
Bake until browning and bubbly (about 40 minutes) at 350 degrees.

submitted by Kari Merks