Penne & Chicken with Sun-dried Tomatoes

2 cups penne pasta
1 (4 oz) can sliced mushrooms, drained
1/2 tablespoon butter
2 (16 oz) jars sun-dried tomato Alfredo sauce
1 (9 oz) package ready-to-serve Southwestern chicken strips
1 cup oil-packed sun-dried tomatoes, drained and chopped
2 green onions, sliced thin
1/8 teaspoon pepper
3/4 cup shredded Parmesan cheese

Cook pasta according to package directions; drain. Meanwhile, in a small skillet, saute mushrooms in butter; set aside. In a large bowl, combine Alfredo sauce, chicken strips, tomatoes, onions, pepper and reserved mushrooms. Stir drained pasta into chicken mixture. Pour into a greased 13x9x2-inch baking dish. Cover and bake at 350 degrees for 30-45 minutes, or until heated through. Uncover; sprinkle cheese over the top. Bake 5-8 minutes more or until cheese is melted and lightly browned.

Chicken & Dumplings - my Mama's recipe

1 (3-4 pound) hen or chicken - I use chicken breasts only because I don't care for dark meat; use the bone-in, skin-on kind so the broth is "rich" enough
1 1/2 cups self-rising flour
3 tablespoons shortening or oil
1/2 cup cold water
1/2 cup milk
salt and pepper to taste

Boil chicken; let cool then remove meat from bones and tear or cut into bite size pieces. Strain broth and return broth to pan. Combine flour, shortening and water in bowl; mix well to form dough. Knead lightly on floured board or (clean!) counter top. Roll out to approximately 1/8 inch thickness and let sit for five minutes. Cut into strips (a pizza cutter is an excellent tool for this) and drop into broth in small batches. DO NOT STIR! Just gently shake the pan. Add milk; cover and simmer on low heat for 15 minutes. Add chicken - again gently shake, don't stir!. Simmer another five minutes.

Making Your Own Chicken Stock

Instead of buying cans of chicken broth or chicken stock, you can easily (well, pretty easily) make it yourself. I make it when I need chicken breasts for chicken salad, chicken pot pie, etc. You need to use bone-in, skin-on chicken breasts for this, or you can use the carcass (yucky word!) of a baked chicken instead. I prefer the chicken breasts myself...not a fan of the carcass.

Anyway, boil your chicken breasts until they are done. Cool and remove the meat needed for whatever dish you are making. I cooked a huge package and had enough meat for chicken pot pie and a large batch of chicken salad. After removing the meat, return the bones and skin to the pot or to your crock pot. (I used the crock pot and cooked it overnight.)

To this add: 1 teaspoon of poultry seasoning; 2 bay leaves; 3-4 carrots, peeled and cut into large chunks; one medium onion, also cut into large chunks. Cook overnight in crock pot or let it simmer on the stove on low heat for a few hours. Turn it off and let it sit until it has cooled enough to handle without burning yourself!

Then grab some ziploc bags or other containers (I use the bags because they are easy to stack once frozen). Label them according to the portions you are putting in them. I make 1/2 cup, 1 cup, and 2 cup bags. Put a fine strainer over a small bowl and ladle the broth through the strainer using a 1/2-cup measuring cup to desired amount. Pour into bags; close very carefully getting as much air out as possible and without spilling broth everywhere...not that this could happen. I wish. Lay flat in freezer until frozen, then stack to take up less space.

I did this over the weekend using about 6 large chicken breasts, and I got the following: two 2-cup bags; five 1-cup bags; and three 1/2-cup bags.

Baked Chicken and Zucchini

Baked Chicken and Zucchini (modified from a recipe fond on allrecipes.com)

1 egg
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs (I used Panko crumbs so it took a bit more than a cup; I like them because they are crunchy)
4 boneless, skinless chicken breasts
4 tablespoons olive oil (I used a bit more as needed)
5 medium zucchini, thickly sliced (*or a combination of zucchini and yellow squash)
1 tomato, thinly sliced (you can use thicker slices if you like...has to be thin for us to eat them)
1 cup shredded mozzarella cheese, divided (I used Italian blend instead because that's what I had)
1-2 teaspoons dried basil - to your taste (or 2 teaspoons minced fresh basil)

In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons of bread crumbs. Place remaining bread crumbs in a large resealable plastic bag (or another bowl). Dip chicken in egg mixture then coat with bread crumbs.

In a skillet on medium heat, cook chicken in 2 tablespoons of olive oil (this was not enough for the Panko crumbs - I used the whole 4 tablespoons and added just a drizzle to cook the zucchini) for 2-3 minutes on each side or until golden brown. Set aside. In the same skillet, saute the zucchini in remaining oil until crisp tender. (I cooked them just long enough for them to get lightly brown on both sides. Didn't want them to be "squishy" when baked.)

Place zucchini in a lightly greased (or sprayed with cooking spray) 13x9 baking dish. Sprinkle reserved bread crumbs over the zucchini. Sprinkle with 2/3 cup cheese, basil, and remaining salt. Top with chicken. Place a tomato slice over each piece of chicken. Cover and bake at 400 degrees for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted and lightly browned.

Wild Rice Chicken Supreme

1 (6 oz.) box Uncle Ben's long-grain & wild rice (chicken flavor is better, but original will do)
1/4 cup butter or margarine
1/3 cup onion, chopped
1/3 cup flour
1 teaspoon salt
black pepper to taste
1 cup half and half
1 cup chicken broth
2 cups cooked chicken, cubed
1 teaspoon dried parsley
3 tablespoons slivered almonds

Cook rice as directed on package; set aside. Melt butter in medium saucepan; add onion and saute until softened. Blend in flour, salt and pepper with whisk. Gradually whisk in half and half and broth. Cook on medium to medium-low heat until thickened. Mix sauce, chicken, parsley and almonds into cooked rice. Bake in lightly-greased (or spray with cooking spray) 2-quart casserole dish for 30 minutes at 350 degrees. Serves 6-8.

If you want a side dish, make as directed leaving out the chicken.

Chicken Marsala

You can make this with chicken, pork chops, or steak. Serve with garlic mashed potatoes and some breadsticks. :)

4 boneless, skinless chicken breasts (they need to be thin so either buy thin ones or slice a large one in half)
1 can sliced mushrooms or fresh sliced mushrooms
3/4 cup Marsala wine (in the cooking wine section)
1/4 cup water
1-2 teaspoons dried basil
flour for dredging chicken
4-6 tablespoons of butter

In a large skillet, melt 2 tablespoons of butter over medium heat; add mushrooms and saute until browned. Remove and set aside. Lightly dredge chicken breasts in flour; shake to remove excess. Melt 2 more tablespoons butter over medium heat; add chicken breasts and cook until lightly browned on both sides, adding additional butter if needed. Return mushrooms to pan. Pour wine/water over chicken; sprinkle with basil. Reduce heat; cover and let cook over medium-low to low heat at least 30 minutes, turning occasionally. (The longer it cooks, the more tender it will be.)

White Pizza w/ Grilled Chicken

(This is modified from a recipe from Taste of Home.)

2 tablespoons butter, melted
1 tablespoon olive oil plus extra for brushing crust
1 1/2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1 cup creamy Alfredo sauce (I use Classico - you can use the light version)
2 cups chopped cooked chicken breast (I use Tyson's bagged grilled chicken strips or chunks cut into bite-sized pieces)
1 (12-inch) pre-baked pizza crust (like Boboli; I use Kroger's brand found in the refrigerated section)
1 cup (or more if you like) shredded pizza cheese blend

Preheat oven to 375 degrees.

Brush crust lightly with olive oil (don't miss the edge). Mix together the butter, olive oil, garlic, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the sauce mixture evenly over the chicken. Top with shredded cheese.

Bake for 10-15 minutes in preheated oven until the crust is lightly browned and toppings are toasted.

Chicken Salad

Here is my recipe for chicken salad. Now, don't tell me you can't make it or that it tastes better if I make it (I'm on to that scam!). You can do it. I know you can! This recipe also came from my Nanny.

*3-4 boneless, skinless chicken breasts - cooked and diced
*2 hard-boiled eggs, diced
*1 large or 2 small apples (I use Red Delicious), peeled and diced
*sweet pickle relish (as much or as little as you like)
*about 3/4 cup chopped pecans
*mayonaise (you can use light mayo if you must)- use enough to get the consistency you like
*salt and pepper to taste

Mix all together. That's all there is to it.

Poppyseed Chicken Casserole - Super Easy!

This one is in every church cookbook that I own.

2-3 chicken breasts, cooked and diced
1 can cream of chicken soup (I make my own)
8 oz. sour cream
1 stick butter or margarine (I use butter)
1 sleeve Ritz crackers (I used reduced fat) - crushed
1- 1 1/2 teaspoons poppy seeds

In large bowl, stir together the chicken, soup and sour cream. Spread into casserole dish. Melt butter and mix with cracker crumbs and poppy seeds. Sprinkle over chicken mixture. Bake at 350 degrees for about 30 minutes.

Southwest Chicken - Super Easy!

(from Taste of Home cookbook)

1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 jar (16 oz) mild salsa
4 boneless skinless chicken breasts


In slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange the chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-6 hours or until the chicken is tender.

Shred chicken with two forks and return to slow cooker; heat through.

Serve over rice or wrapped in flour tortillas, topped with cheese, sour cream and diced onions and peppers if desired.

Easy Cheesy Chicken Crescents

2 large chicken breasts, cooked and diced
8 oz. cream cheese, softened (almost melted)
3 tablespoons milk
1/2 c. shredded cheese (I usually use Mexican blend)
1 teaspoon dried parsley
1 can cream of chicken soup
1/2 soup can milk
2 cans crescent rolls

Mix cream cheese and milk. Add chicken, cheese and parsley. Put one spoonful of mixture on large end of crescent roll; pull rest of roll over top (like an envelope). Bake at 350 until golden brown. For sauce, mix soup and milk. Heat through and serve as "gravy" over top of rolls.

Chicken a la King

3 tablespoons butter
1 cup fresh sliced mushrooms
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups evaporated milk or half-and-half
1 1/2 cups chicken broth
3 cups diced cooked chicken

Melt butter in medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly. Gradually add milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently. If you'd like a thicker sauce, blend 2 tablespoons cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes. Add chicken and pimento; heat through.

Serve on puff pastry shells, toast points, or rice.

*I omitted the green pepper and pimento, and added a little basil. I also substituted a small can of sliced mushrooms for the fresh ones. I used the broth from where I cooked the chicken (strained) or you could use canned broth. One can of milk was almost 1 3/4 cups, so I just added enough half-and-half to equal 2 cups.

This definitely makes enough for two packs (to total 12) puff pastry shells.

Chicken Manicotti

This recipe came from a Kraft magazine, I think. I like it because I don't have to precook the chicken or the pasta.

1 can condensed cream of chicken soup
1 1/2 cups water
1/4 pound (4 oz) Velveeta cheese, cut into 1/2-inch cubes
2 cups frozen broccoli florets
12 manicotti shells, UNCOOKED
1 pound boneless, skinless chicken breasts, cut into thin strips - UNCOOKED
1/4 cup grated parmesan cheese

Heat oven to 350 degrees. Microwave soup, water, and Velveeta in microwavable bowl on high for 3 minutes, or until Velveeta is melted and mixture is well blended, stirring after 2 minutes. Pour 1/3 of mixture into 13x9-inch baking dish. Set aside. Add broccoli to remaining soup mixture and stir.

Stuff manicotti shells with chicken; place in baking dish. Top with remaining soup mixture and parmesan; cover tightly with foil

Bake 45-50 minutes, or until manicotti is tender and chicken is done.

Chicken Spaghetti

8 oz. spaghetti, broken in half
1 can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
1/4 cup butter, melted, divided
1 tablespoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 celery rib, chopped
1/2 small onion, chopped
1/2 of a 4 oz. can of mushroom stems and pieces, drained
2 cups cubed cooked chicken
1 cup crushed cornflakes

Cook spaghetti according to package directions; drain. In a large bowl, combine the soup, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in chicken and spaghetti.

Transfer to a greased square 8x8 or 9x9 baking dish. Combine cornflakes and remaining butter; sprinkle over top of casserole.

Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.

Honey Pecan Chicken Strips

Original recipe from Southern Living, I think. :)

1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground red pepper
1/2 tsp. dried thyme
2 pounds chicken breast strips
3/4 cup Dijon mustard, divided
3/4 cup honey, divided
2 garlic cloves, minced
2 cups finely chopped pecans
1/2 tsp. curry powder

Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish or zip-top freezer bag. Stir together 1/4 cup mustard, 1/4 cup honey, and garlic; pour over chicken. Cover or seal, and marinate for 2 or more hours.

Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in a foil-lined broiler pan.

Bake at 375 degrees for 20 minutes, or until chicken is done.

Stir together remaining 1/2 cup mustard, 1/2 cup honey, and curry powder; serve sauce with chicken strips.

Herbed Chicken & Vegetables

3-4 medium or large boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. dried marjoram leaves
1/4 tsp. pepper
1/2 tsp. paprika
up to 1/4 cup olive or canola oil
1 cup white cooking wine (or chicken broth)
1 can chicken broth
8 medium carrots, cut into chunks or equal amount of mini peeled carrots (I use these)
1 medium onion, cut into chunks
4-5 medium potatoes, peeled and cut into chunks
1 tablespoon cornstarch
1 tablespoon cold water

Mix together the flour and all the spices; coat chicken breasts in flour mixture. Heat oil in a nonstick Dutch oven (or skillet if you're going to use the slow cooker) over medium high heat. Cook chicken in oil about 15 minutes, or until lightly brown on all sides; remove chicken and drain on paper towel.

Stir wine, chicken broth, and vegetables into Dutch oven; add chicken. Heat to boiling; reduce heat. Cover and simmer 35-40 minutes or until juice of chicken runs clear (is no longer pink). (However, the longer it cooks, the better and more tender it is.) Remove chicken and vegetables and keep warm.**

Mix cornstarch with cold water; whisk into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over chicken and vegetables.

**Optional: Place chicken in slow cooker; cover with vegetables and pour wine and chicken broth over the top. Cook on low 6-8 hours. This is my preference. I then just add the cornstarch/water mix about 15 minutes before time to serve and it will usually thicken up just fine.