Chicken Spaghetti

Well down here in the South we love chicken spaghetti. If you are from the South then you have probably had chicken spaghetti just a few times. Ive had several but well Ive tried tweaking to figure out the perfect recipe and I think I finally have found it at least for our household that is.

Ingredients:
1 rotisserie chicken
1.5 cans cream of chicken soup
1 can chicken broth
3/4 onion
1 cup cheddar cheese
lawrys season as preferred
1 package of angel hair pasta
1 bell pepper




Cook angel hair pasta then put in a 9 X 12 pan. Cut up rotisserie chicken and put in pan on top of angel hair. Pour in cream of chicken soup, chicken broth, onion. Mix all ingredients together and top with cheddar cheese and lawrys seasoning.

Cook on 350 for 45 minutes

Chicken Parmesan

I made this the other night and it was so easy and so good!

1 jar of spaghetti sauce
12 oz. angel hair pasta
4-5 chicken tenders
8 oz. mozzarella cheese

Cook entire package of angel hair pasta according to directions. Put angel hair on bottom. Top with frozen chicken tenders (or you could also do nuggets).

Top off with entire jar of spaghetti sauce

put all 8 oz mozzarella cheese on top (I did fresh mozzarella instead of shredded-much better and fresher)

Bake for 30-35 minutes on 425

Our sweet little girl sure did enjoy this meal-she made a mess!

Pasta with Roasted Chicken

12 oz. bowtie pasta-cooked
12 oz. Velveeta cheese (or more!)
1 roasted chicken from grocery or 3 lb. chicken (the roasted chicken gives it great flavor, but you can roast your own if you like...I don't always use the whole chicken-its up to you)

Combine the following:
1 stick of melted butter
1 Tablespoon (T.) worchestershire
1 T. lemon juice
1 T. parsley flakes
1/2 tsp. basil
1/2 cup chicken broth
1 T. black pepper
1/4 tsp. garlic powder
1/2 tsp thyme
1 tsp. salt

Cook chicken in butter sauce

Drain pasta. Add chopped Velveeta and butter mixture. Turn eye on low/med. until cheese melts. Add chicken and stir. Transfer to a baking dish and bake for 20 minutes on 350.

*I like to add extra chicken broth to the pan before I bake it to prevent it from drying out. Easy to double for a large crowd!!

Easy Chicken Casserole

1 (3-5 count) pack of chicken breast
2 cans cream of chicken soup
1 pack Lipton onion soup mix
1 can milk
1 can minute rice
salt and pepper to taste

Mix soup, rice, milk, and soup mix together. Place chicken in 9x13 dish and pour mixture over the top. Cover with foil and bake at 350 for 1 hour.

Parmesan Crusted Chicken

This recipe was made by a lady at our church and its so easy to make and so good!

4 boneless skinless chicken breast
1/4 c. grated parmesan cheese
1/2 c. mayonnaise
4 tsp. Italian dry bread crumbs

Preheat oven to 425 degrees

Combine mayonnaise & cheese in bowl. Spray a baking sheet with Pam. Arrange chicken on a baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

Bake 20 minutes or until chicken is thoroughly cooked.

Serves 4

Hard Rock CafeTupelo Style Chicken

The world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two tasty dipping sauces. It's probably best they chose to name the dish after a city, rather than after the King himself. "Elvis Style Chicken" sounds like a concoction that should include bananas, peanut butter and bacon grease.

4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika

Apricot Dipping Sauce
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey

1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side. (http://www.topsecretrecipes.com)
Serves 6 to 8 as an appetizer.

Applebee's Tequila Lime Chicken

It's one of Applebee's top-selling signature dishes and this tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo or salsa on the side.

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)


1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. (http://www.topsecretrecipes.com)
Serves 4.

Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.

Dangerous Chicken

1/2 cup hot sauce
1/4 cup melted butter or margarine
1teaspoon celery seed
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix together and marinate chicken for at least 30 minutes but no longer
than 2 hours and cook however you please! It's good grilled on skewers
too!

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We had this at a friends party and I had to get the recipe, it is divine. My hubby who has got to be the pickiest eater ate this up...sooo good!!

Chicken Spaghetti

5 chicken breasts
2 cans cream of chicken soup (can also use 1 can cream of mushroom, but dont care for mushrooms)
1 lb. spaghetti noodles
16 oz. of Vel-veeta cheese cut in small blocks
3/4 stick melted butter

Cook spaghetti noodles (1 lb). Place chicken, cream of chicken, cooked spaghetti, Velveeta, and butter in crockpot. Cook on high for 5-6 hrs. Be sure to stir often. If the noodles seem like they are sticking, you can add more butter.

I fixed this a few weeks ago and it was delicious and very easy to make.

Chicken Enchilada Casserole

• 6 cups diced or shredded chicken, cooked and lightly seasoned. (I bake several boneless chicken breasts with olive oil, salt & pepper, then dice them up. Or, if I’m especially lazy, I just pick up a fully cooked rotisserie chicken from the store and shred it.)
• 16 oz. sour cream
• 2 cans cream of chicken soup
• 3/4 lb each cheddar cheese and Monterrey jack cheeses
• 1 can green chilies
• 1 pkg tortillas (I use whole-wheat)

1. Mix sour cream, soup, and 2/3 of cheese together in a large bowl. Set aside 1 cup of the mixture.
2. Add chicken to the mixture and stir well.
3. Layer the bottom of a lightly greased casserole dish with tortillas. Add a layer of mixture. Add another layer of tortillas. (You can also put a little of the mixture inside a tortilla, wrap it up, and line several of these in the bottom of the dish, side by side. This is more enchilada-like, but takes longer and doesn’t change the taste at all.)
4. Top with the 1 cup of chicken-less mixture you set aside earlier.
5. Layer with chilies on top.
6. Add the leftover 1/3 of cheese.
7. (refrigerate overnight if you have time)
8. Bake at 375 degrees for 35 minutes.

Very easy. Very good. This was stolen from our good friends who made it for us one night for dinner. This is sooo good! I knew I couldnt lose it so I had to repost it.

TGIFridays Jack Daniels Chicken

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1 teaspoon of fresh minced garlic
2/3 c water
1 c pineapple juice
1/4 c teriyaki sauce
1 tbsp. soy sauce
1 1/3 c dark brown sugar
3 tbsp. lemon juice
3 tbsp. minced white onion
1 tbsp. Jack Daniels whiskey
1 tbsp. crushed pineapple
1/4 tsp. cayenne pepper
1 bag of Tyson crispy chicken tenders (any type of chicken will work but I have found this has worked the best)

Cook whole bag of Tyson tenders in the oven and make sure they are fully cooked. Cut up into very small pieces for best flavor.

Mix all ingredients together and then place the cooked chicken tenders cut up into pieces in the sauce. Cook on low to medium heat for an hour.

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This is a very different recipe and has some weird additions and you wouldnt think some of the stuff tasted that great together but its awesome! Also I usually double the sauce so that the chicken will have plenty to cook in and you can always freeze the sauce and use it with grilled chicken or such too, delicious flavor!

Buffalo Chicken Dip

Servings: 3 1/2 cups dip

Prep Time: 5 min.

Cook Time: 20 min.

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor FRANK'S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

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This is the most amazing dip and its quite addicting too

Chicken and Stuffing

2-3 boneless chicken breasts
1 can cream of chicken
1 bag of Stouffers Chicken stuffing
8 tbsp. butter
2 1/4 c water
Tony Cacheres or your pick of seasoning

Cook chicken breasts in 2 tbsp. butter with some seasoning of your choice, make sure both sides are fully seasoned. After chicken is cooked fully cut up into small pieces.

Combine cream of chicken, stuffing, 6 tbsp. butter, water, and seasoning of your choice into a separate bowl.

After chicken is cooked and cut up into small pieces, add it to the stuffing mixture.

Cook for 30 minutes on 375

This is so easy and so good!

Jenny's Jambalaya

Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 50 Minutes
Servings: 6

WW Pts per serving: 8

INGREDIENTS:
• 2 tablespoon olive oil
• 1 large onions, chopped
• 2 boneless chicken breast halves, cooked and shredded
• 1 pound sausage links, without casings, cooked and chopped
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 1 1/2 cups uncooked yellow rice
• 2 cans chicken broth
• 1 pound large shrimp, peeled and deveined
________________________________________
DIRECTIONS:
1. Heat oil in an electric skillet over medium high heat. Add onion and saute until soft. Add chicken and sausage; stir together and season with garlic powder, salt and pepper. Stir in rice, pour in broth and add shrimp.
2. Cover electric skillet and cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender.

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If you are not a Louisiana person, then this may seem pretty different but it is truly wonderful! We have used this recipe many times and its always good. You can add chicken, shrimp, sausage,combination, or all of them. We usually do chicken and sausage.

Poppy Seed Chicken

3-4 boneless chicken breasts, boil
1 can cream of chicken or mushroom
1 8 oz. sour cream
Put chicken in the bottom of pan and spread the sour cream mix on it.

1 tube of ritz cracker-crumble
1 stick butter-melt
Pour melted butter over cracker and put over mixture. Sprinkle poppy seeds (as little or much as you would like) on top.

Bake 350 for 35 minutes.

Why-the-Chicken-Crossed-the-Road Santa Fe-tastic Tortilla Soup

recipe from Rachel Ray of 30 minute meals

Ingredients
Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
1/2 cup sour cream

Optional garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

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I did not add the zucchini or avocado as optional garnishment b/c Im not a fan of either

Chicken Salad

WW POINTS Value | 6 (ran this through WW when I was still on it)
Servings | 7

Ingredients
5 boneless chicken breast, 3oz
5 whole hard-boiled egg(s)
3 Tbsp mayonnaise
1 Tbsp sugar
5 Tbsp relish
2 Tbsp onion(s)
1 Tbsp celery
1 Tbsp table salt
1 Tbsp Pepper

Instructions
Boil eggs and chicken. After they are finished tear the chicken into small shreds. Combine the mayonnaise, sugar, relish, onion, celery, salt and pepper. After combining these together cut the boiled eggs into small pieces. Use the white and yellow part of the egg.

Serve on sandwiches.
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This is one of my husbands favorites from his grandmother. He is always asking me to make it and I finally got the recipe to make it. Its a different recipe with the sugar but it makes a HUGE difference!

Paula Deen's Southern Fried Chicken

Ingredients
Paula Deen’s House Seasoning (you can really use about any seasoning)
2 1/2 lb chicken, cut into pieces
2 cup self-rising flour
1 cup hot red pepper sauce
3 eggs

Directions
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
Prep Time: 10 minutes
Cook Time: 14 minutes
Difficulty: Easy
Yield: 6-8 servings

You dont know what the south is about until you have had some fried chicken!

Cooking Light Magazine's Chicken Parmesan

4 skinned, boned chicken breast halves
1 egg, lightly beaten
1/3 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine
1 3/4 cups spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese


1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

2. Dip chicken in egg; dredge in crumbs.

3. Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.

4. Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 614 (19% from fat); FAT 12.8g (sat 5g, mono 4.8g, poly 1.5g); PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 86mg; IRON 6.1mg; SODIUM 937mg; CALC 375mg

Makes 4 servings

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This recipe me and hubby loved and he is a very picky eater. It turned out better than I expected! I will have to take pictures next time I make it, its delicious!