Crispy Southwest Chicken Wraps

recipe via

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Crock Pot Chicken-n-Dumplings

•  2 boneless, skinless frozen chicken breasts
• 1 TBSP butter
• 1 can Cream of Chicken Soup
• 2 cans low-sodium chicken broth
• 1/2 onion, diced
• 1 pack (6 or 8 biscuit) refrigerated biscuit dough -- I only used about 4, and then cooked the rest for us to eat with the meal.

1. Place onion on bottom of Crock Pot, cover with chicken breasts.
2. Pour soup and broth on top and add butter.  Pour enough water on top to cover chicken (if the broth doesn't cover it all...I only had to add a little water to mine).
3. Let cook on LOW for 8-10 hours.
4. About 2 hours before serving, cut biscuit dough into strips and add to Crock Pot.  Turn Crock Pot on HIGH and cook until biscuits are no longer raw inside (mine took roughly 1 1/2 hours)
5. Serve warm and enjoy!

Chicken Croissants

I think this is Jeremy's favorite meal,

and it it is so easy!

1-2 cooked chicken breasts shredded

1 8oz pkg of cream cheese

green onions chopped

2 pkgs croissant ready biscuits

bread crumbs

You can used canned chicken

rotisserie chicken, or sometimes I even

boil my 2 chicken breasts then pulse 

in my mini Kitchenaid chopper.

Add chicken to softened cream cheese

and green onions.  S&P the mixture.

Spoon a dollop into the middle of 2 croissants.

Roll in bread crumbs. Place on sprayed cookie sheet.

Bake 350 degrees for amount of time specified on

croissant package.  {until golden brown}

Forgotten Chicken

Via

 Boneless skinless chicken breasts, minute rice,

 1 pkg. onion soup mix, can of cream of chicken soup,

 can of cream of celery soup, water.

Mix together “cream of” soups, 1 can of water

 and 2 cups of minute rice (uncooked.)

  Pour into a buttered casserole dish.

Lay chicken breasts on top of rice mixture

 and sprinkle onion soup mix on top.

 Cover with tin foil. Don’t forget that important step!

Here is where the name Forgotten Chicken comes in.  

Once you have it in the casserole dish you can put

 it in the oven and forget it!  

My mom would always put it in on a low temp.

 (around 250-275)

 before we left for church and when we got home

 three hours later it would be ready.  

Or you can cook it at 350-375 (depending on your oven) 

for one to one and a half hours.

   It is hard to mess up so if you forget it is in there don’t worry, 

it is probably still okay!

Ranch Chicken

6-8 Chicken breasts

1 cup Corn Flakes

1 cup Shredded Parmesan

1 cube butter (melted)

1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered. Enjoy!!!

Honey dijon chicken

Preheat your oven to 450ºF.

Then, mix together 1/2 cup of dijon mustard,

1/4 cup of maple syrup,and 1 tablespoon of rice wine vinegar.

You can also add honey.

Or use honey instead of maple syrup.

Put a 1.5 pound package of chicken thighs into an baking dish.

Then, salt and pepper the thighs.

Pour your maple mustard mixture over them

turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven,

and let them bake for 40 minutes.

Baste the tops of the chicken with more sauce half way through.

Let the chicken rest for 5 minutes before serving.

Plate the chicken, making sure to spoon some extra sauce over the top.

Sprinkle over some fresh rosemary.

Crispy Cheddar Chicken

Chicken:

4 large chicken breasts

1 sleeve Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 10 ounce can cream of chicken soup

2 T sour cream

2 T butter

Cut each chicken breast into 3 pieces.

In a small food processor grind up Ritz Crackers

Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

Dip each piece of chicken in the milk

then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it.

Press the cheesy chicken into the cracker crumbs and press it in.

By the time you are coating

the last piece of chicken,

the dish you are using for the

crumbs will be full of cheese.

Don't let it get you down once the cheese melts in the oven

it will adhere nicely to the crumbs and the crackers.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan

Sprinkle the dried parsley over the chicken.

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the top.