The World's Best Chicken September

The World’s Best Chicken
Serves 4
1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper
Rosemary
Preheat oven to 400 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt and pepper.

Chicken and Cheese Chimichangas

2 1/2 c. shredded or chopped cooked chicken
2/3 c. Pace picante sauce
1/2 c. green onions chopped
3/4 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp salt
8 flour tortillas
1/4 c. melted butter or margarine
1 c. shredded cheddar cheese

Combine chicken, picane' sauce, onion, cumin, oregano and salt in a saucepan; simmer 5 minutes or until most liquid has evaporated. Brush one side of the tortillas with butter. Spoon about 1/3 cup meat mixture onto center of unbuttered sides; top with 2 T cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 9x13 baking dish. Bake 475 degrees about 13 minutes or until golden brown. Top wit guacamole, picante' sauce, sour cream, shredded lettuce, chopped tomatoes or olives as desired!

May Chicken Crescent Bundles

May 22
Caley Shannon



Yup, I think the serving sizes were for 6-8 people.

Chicken Crescent Bundles

1pkg. cream cheese (8oz.) (I used 2/3 less fat cheese.)
 4 T. butter
 2 t. Italian seasoning (or 2 T. chives)
 2 T. milk
 1/2 t. salt
 3/4 t. pepper
 4 c. cubed cooked chicken
 1/2 c. crushed seasoned stuffing

Directions:
 1. In a mixing bowl, beat cream cheese, 2 T. butter, chives, milk, salt and pepper until smooth. Stir in the chicken. Unroll crescent dough and separate into eight rectangles; press perforations together. Spoon about 1/2 c. chicken mixture onto the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered container. May be frozen for up to 2 months. Bake at 350 for 20-25 min. or until golden brown. To use frozen ones: Thaw in the fridge and bake as directed.

May Chicken Tacos

May 21

Ashley Bracken



4 small boneless skinless chicken breast halves (1 lb.)
 1cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
 1can (15 oz.) black beans, undrained
 1cup KRAFT 2% Milk Shredded Cheddar Cheese
 1 cup rice
 I made one and a half of the recipe for each meal.

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May Slow Cooker Chicken Taco Soup

May 18
Erica Lowry Lewis

Slow Cooker Chicken Taco Soup:

1 onion, chopped
 1 can chili beans
 1 can black beans
 1 can whole kernel corn
 1 can tomato sauce
 1 can chicken broth
 2 cans diced tomatoes with green chilies
 1 package taco seasoning
 3 whole skinless, boneless chicken breasts
 shredded Cheddar cheese (optional)
 sour cream (optional)
 crushed tortilla chips (optional)

Set slow cooker for low heat, cover, and cook for 5 hours.
 Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

April Crockpot Chicken

April 10
Mindy Langford



Here is my recipe for this exchange:

Italian Crockpot Chicken

4 to 6 boneless, skinless chicken breasts
 1 can cream of chicken soup
 1 pkg (8oz) cream cheese, softened
 1 packet Good Seasons Italian Dressing Mix

Combine soup, cream cheese, and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over rice or noodles.

Italian Chicken (August Meal)

Italian Slow Cooker Chicken

4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing (I used Zesty Italian)
1 cup chopped green bell pepper
1 cup chopped onion
1 1/2 teaspoon chopped garlic
fresh ground pepper to your liking
*2 potatoes, peeled and cut into wedges to use on cooking day.

Combine all ingredients in Ziploc bag, label and freeze.

Thaw and place content of bag in slow cooker on low for 6 hours.  Add potatoes wedges for last two hours of cooking.  Cooking times can change due to your own slow cooker.

SIDE NOTE, I FORGOT TO GIVE YOU POTATOES, SO I HAVE 10 POUNDS OF POTATOES IF ANYONE NEEDS THEM FOR NEXT MONTH, AND I ALSO HAVE AN EXTRA LARGE BOTTLE OF ZESTY ITALIAN DRESSING.  IF ANYONE CAN USE THEM PLEASE LET ME KNOW I FIGURED THEM INTO THE PRICE OF THE MEAL AND IT IS SUPPOSED TO GO TO THE GROUP SO I WOULD PREFER IF THEY COULD BE USED FOR EVERYONE.

Apricot Chicken

1 cup of Catalina Dressing

1 cup Apricot preserves, or Jam

1 envelope dry onion soup mix

1 pound of chicken

Take frozen mixture out of freezer and thaw, this meat has NOT BEEN COOKED. Put in ungreased baking dish. Cover and bake at 350 degrees for 20 minutes, then baste. Bake uncovered for 20 minutes longer or until chicken is done. 

* This can also be cooked in a crock pot and we eat ours over rice!! 

Thank you ladies for your wonderful meals!!!!

Chicken Brocolli Alfredo

8 oz Fettuccine Noodles
1 bag Broccoli Florets, 12-16 oz
1/4 cup Butter
1 lb chicken breast, cooked and cubed
1 bottle Alfredo sauce, 16 oz
1/2 cup Mozzarella Cheese
1/2 cup Parmesan cheese
1/2 tsp Garlic powder
1/8 tsp Pepper

Defrost chicken and sauce. Cook fettuccine according to package directions. Heat sauce in separate pan. Steam broccoli on stove or in the microwave. When the noodles are done you can mix it altogether or serve it separate whichever you prefer!

 Slow Cooker Bajio Chicken

Ingredients

1. 5 chicken breasts
2. 1/2 cup salsa
3. 1 Tbsp cumin
4. 1/2 cup brown sugar (more to taste)
5. 1 4 oz. can diced green chilies
6. 6 oz. Sprite (1/2 can)

Directions

1. Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
2. Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
3. If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

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