Cheesy Chicken and Rice Casserole

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

Ingredients

• 1 can cream of chicken soup
• 1 1/3 C. water
• 3/4 C. uncooked rice
• 1/2 tsp. onion powder
• 1/4 tsp. pepper
• 2 C frozen mixed veggies
• 4 chicken breasts
• 1/2 C shredded Cheddar cheese (I probably used Colby jack)

Directions:

1.  Stir soup, water, rice, onion powder, pepper and veggies in a 2 quart baking dish (I used a 9x13 pan). 
2. Top with chicken. Season the chicken as desired.
3. Cover and bake at 375 degrees for 50 minutes until chicken is cooked through and rice is tender.
4. Top with cheese.
5. Let casserole stand for 10 minutes. Stir before serving.

Variation: Cooke rice according to package directions. Cook chicken and cut or shred. Combine cooked rice, cooked chicken soup, water, onion powder, pepper, and veggies in a baking dish; top with cheese. Bake at 375 for 15-20 minutes until heated through.

I did the regular way because then technically I have to do less. =D. I'm lazy.

Chicken Salad

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

Ingredients

• 1 can chicken
• grapes, halved
• 1 can mandarin oranges
• 1/4 C. sliced almonds, toasted (I used mixed nuts because I thought I had almonds but didn't)
• 2-3 stalks celery
• 1/2 C. Miracle Whip
• croissants, bread, crackers

Mix all ingredients. Serve on a croissant with lettuce.

I love them on those new Sandwich Thins bread! I ate like 4 in a day. =D

Forgot to take pictures of them on the bread, but here's it with crackers. So cute!

Crock Pot Chicken

Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

Ingredients

• 1 lb. chicken breast
• 8 oz. cream cheese
• 3 TBSP. butter
• 4 TBSP. dry onion (I've used onion powder or those Lipton Onion soup packets)
• 1 can cream of chicken soup
• 1 pkg. dry Italian dressing mix (I've used Italian seasoning or my favorite Omaha Steaks seasoning)
• 1-2 C. milk
• 1 bag cooked egg noodles

Directions

1. Salt and Pepper chicken and place in crock pot.
2. Add remian ingredients except milk and noodles. Cook low for 5-6 hours.
3. Add milk with 30 minutes remaining.
4. Shred chicken and mix together.
5. Serve over noodles. (I used fettuccine noodles)

Pretty tasty, but boring in presentation - no color. Maybe serve with colorful mixed vegetables.

Easy Chicken Enchiladas

So easy I have this recipe memorized just from making it tonight.

Ingredients

• 2 cooked chicken breasts, shredded
• Half a pkg. of Taco Seasoning
• 1 C Sour Cream
• About 2 C shredded cheese
• 4 tortillas
• 1 small can green enchilada sauce

Directions

1. Preheat oven 350 degrees F.
2. Mix chicken, taco seasoning and sour cream together. 
3. Add half of the cheese to mixture.
4. Pour thin layer of enchilada sauce in bottom of 8x8 pan.
5. Spread into tortillas and fold up ends.
6. Place wrapped tortillas on top of enchilada sauce.
7. Top it off with remaining enchilada sauce and rest of cheese.
8. Bake at 350 for 30 minutes.

So delicious and super easy! I forgot to make some Spanish/Mexican rice (Rice Sides). It would have completed it nicely with some fresh pineapple too.

Chicken Rolls

2 chicken breasts, cooked and shredded
1 (8 oz) package cream cheese, softened.
1/4 cube butter
1/2 medium size onion, chopped well
2-3 ribs celery, chopped well
2 (8 count) packages crescent refrigerator rolls

In small sauce pan, saute onion and celery in butter. In cowl, mix chicken, cream cheese onion and celery. Spread onto crescent rolls and roll them up. Cook according to package. This is really good with mashed potatoes and gravy!

Chicken Salad (w/ Fruit)

Makes about 6 servings

2 lbs Raw chicken breast
2 cups Chopped celery
3 Bread and Butter pickles, (abt 24 slices), diced
3 Green onions, chopped
15 oz Pineapple tidbits, drained
2 oz Sliced almonds, toasted
1 ½ cup Seedless red grapes
1 Apple, chopped
8 oz Water chestnuts, drained
1 cup Mayonnaise
2 tsp Sugar
½ tsp Salt
1/8 tsp Pepper

Boil raw chicken in salted water for one hour; drain water and de-bone chicken. Cut chicken into bite-sized pieces. In a large bowl, combine chicken, celery, pickles, green onions, pineapple, toasted almonds, grapes, apple and water chestnuts. Set aside. In a small bowl, stir together mayonnaise and sugar. Stir into chicken mixture; add salt and pepper. Cover; refrigerate several hours.

Chicken Salad

Makes 10 servings

5 cups Chicken breast, cooked, shredded
6 Hard-boiled eggs, chopped
3 cups Chopped celery (4 lg stalks)
¼ cup Minced onions
¼ cup Lemon juice
2 cups Real Mayonnaise
2 cups Shredded cheddar cheese
2 cups Salted cashews
Craisins (opt)

Mix together all ingredients except cheese, cashews, and Craisins. Add cheese and cashews just before serving. Serve with Craisins on the side, and with fresh bread, or serve in pita bread.

Poppy Seed Chicken

4-5 chicken breasts

2 cans cream of chicken

1 16oz. Sour cream

2 stack ritz crackers

1 stick of marg or butter

Boil chicken in salt water. Mix cream of chicken and sour cream together. Put thin layer of sauce on bottom of pan. Dice the chicken and add to pan. Spread the rest of the sauce on top. Crush ritz crackers together (fine). Melt butter and mix crackers and butter together. Spread on top of pan and sprinkle with poppy seeds.

From Danielle Hite

Simplest Easiest Crispy Chicken

Ingredients

• 1/4-1/2 Cup butter or margerine
• 1 pkg. Ranch Salad Dressing Powder
• Corn Flakes
• Chicken (breasts or tenders)

Melt butter with ranch. Crunch up cornflakes. Dip pieces of chicken in the butter ranch mix and then press into corn flakes. Spray pan and top of chicken (for extra crispy). Bake 350 degrees for about 30 minutes until done or crispy as you like!



From Emily Perkes