One Dish Chicken-Candace

One chicken tenderloin per person
Fresh green beans-about a cup
4-5 red potatoes cut into chunks
2 tsp olive oil
1 pkg Italian seasoning

Spray a glass casserole dish with cooking spray.
Place chicken, green beans and red potatoes in the dish.
Sprinkle the Italian seasoning packet and drizzle the olive
oil over the ingredients and bake in a 350 degree oven for one hour.

Enjoy! :)

Cheesy Chicken Broccoli over Rice-Candace

Creamy Crock-pot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning

1 cup sour cream
6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.  4-6 servings

Cheesy Chicken Wild Rice Casserole-Candace

Cheesy Chicken & Wild Rice Casserole
This looks like an easy and tasty kid pleasing meal. No mayo, no cream soup.

Serves 8-10

3 tablespoons olive oil
1 white onion, diced
3 stalks celery, diced
3 carrots, diced
2 tablespoons garlic, minced
2 cups cooked chicken breast, shredded
1 cup white rice
16 ounces wild rice
3 tablespoons butter
1/4 cup whole wheat flour
1 cup vegetable broth
4 cups cheddar cheese, shredded
Garlic salt
Salt & pepper

Preheat oven to 350 degrees. Heat oil, onion, celery, garlic, and carrots in a pan over medium heat for 10 minutes. Prepare wild rice and white rice according to package instructions.
Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.
In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9×13 baking dish. Pour cheese sauce over rices and top with remaining cheddar. Bake for 30-35 minutes.

Candace-Creamy Chicken Spaghetti

1 chicken tenderloin per person
1 can cream of mushroom soup
1 can cream of chicken soup
14 oz chicken broth
13.25 oz whole wheat spaghetti 

Directions: Place uncooked chicken in crockpot. Mix the soups and broth together and pour on top of 
uncooked chicken. Cook on high for 4 hours or low for 8

(My crockpot runs hot so I just cook it till the chicken is done)

Cook noodles and mix the sauce together with the noodles.
Serve with chicken on top of the noodles. 

Laura-Chicken Katsu

INGREDIENTS: 

• 2 chicken breasts
• Salt (to taste)
• Pepper (to taste)
• Garlic powder (to taste)
• 2 Tablespoons Flour
• 1 egg (beaten)
• 1 Cup Corn flake crumbs or panko (Japanese bread crumbs)
• Oil (for deep frying)

DIRECTIONS:

Heat oil.

Mix Bread crumbs, flour, salt, pepper and Garlic powder together in a shallow bowl.

Dip Chicken in eggs and then in bread crumb mixture

Place chicken into oil and cook till golden brown. cut into chicken to ensure it's done.

Place cooked chicken on paper towels

Cut into strips and serve plain, with Katsu sauce, or Curry sauce

KATSU SAUCE:

• 1/3 cup (80 mL) of ketchup
• 1/4 cup (60 mL) of shoyu or soy sauce
• 1/4 cup (50 g) of sugar
• 2 teaspoons (10 mL) of Worcestershire sauce
• 1/4 teaspoon of red pepper (ground)
• 1/4 teaspoon of pepper

Mix all ingredients together in a pot and bring to a boil

Chicken Tikki Masala-Candace

Ingredients
3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes
Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
_____
OPTIONAL:
Fresh Cilantro
Chili Peppers
Turmeric
Frozen Peas
Preparation Instructions
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Laura- crockpot chicken and rice

Ingredients:

• 1 envelope onion soup mix
• 1 can (10 3/4 ounces) condensed cream of mushroom soup,reduced fat
• 1 can (10 3/4 ounces) condensed cream of chicken soup,reduced fat
• 1 1/2 cups low or no fat milk
• 1 cup dry white wine (I used chicken stock instead)
• 1 cup white rice 
• 6 boneless chicken breast halves, without skin (I just used chicken breasts)
• 2 tablespoons butter
• 2/3 cup grated Parmesan cheese

Preparation:

Mix onion soup,mushroom soup, chicken soup, milk, wine (chicken stock) and rice. Spray Crock Pot w/pam. Lay chicken breasts in Crock Pot, top w/1 tsp butter, pour on soup mixture, sprinkle w/parmesan cheese. Cook on low 8-10 hours or on high for 4-6 hours 

I turned out a little bit too liquidy... so next time I think I would add 1 1/2 Cups rice instead

Laura- Crockpot honey sesame chicken

Crockpot Honey Sesame Chicken

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Yield: 4 servings

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

INSTRUCTIONS:

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Garlic Pesto Chicken and Pasta

Garlic Pesto Chicken with Tomato Cream Penne



1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto 
2 boneless chicken breasts.

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night 

*Note: I marinated mine for just a few hours and it was still really good.

Sauce:
8 ounces of your choice of pasta (I used whole wheat penne) 
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce 
1 cup of half and half

Boil water and start on noodles.

Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened while the sauce is simmering. Place chicken on top.

Double crunchy honey garlic chicken breast

4  large boneless chicken breasts
 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

  2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

HONEY GARLIC SAUCE
In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Candace-Pioneer Woman Creamy Chicken Piccata

Creamy Grilled Chicken Piccata
inspired by The Pioneer Woman
(Printable Recipe)


Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts


Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese


Chicken
Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.


Pasta
While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.


Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

Laura-Crispy Panko Chicken

4 boneless skinless chicken breast halves
3/4 cup flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper, to taste
3 eggs, lightly beaten with 1/3 cup water
2 cups panko vegetable oil


Directions: 1 Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).


2 Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.


3 Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.


4 Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

Tuscan Garlic Chicken-Candace




*Note: if the chicken breasts you are using are overly thick, you can butterly them, cutting all the way through so you end up with two thinner cuts of chicken breast. Second note: I would say this recipe is right on the edge of just having enough sauce but not an overabundance, so if you like things on the saucier end of the spectrum, feel free to double that part of the recipe.


*Serves 4-6 (depending on if you are serving adults or kids)


INGREDIENTS:
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine


DIRECTIONS:
Preheat the oven to 350 degrees F.


In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.


In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they?ll finish up in the oven). Don?t scoot the chicken around once you lay it in the hot oil! Let the oil work it?s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.


While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.


Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.


When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Chicken Taco Pasta

8 oz dried penne pasta

1lb ground chicken uncooked

1 onion chopped

1 1/2 cups water

1 1.25 oz envelope taco seasoning mix

1 can whole kernel corn

2 cups shredded cheddar cheese

1 1/2 cups sliced pitted ripe olives

1 cup bottled salsa

1 can green chilies

shredded lettues

tomato sliced

Sour Cream(optional)

Tortilla Chips (optional)

Preheat oven to 350 degrees. Lightly grease square glass baking dish, set aside. Cook pasta, drain. Meanwhile, in a 12 inch skillet cook chicken and onion untill the chicken is brown, drain. Return to the skillet the chicken and add water and taco seasoning.Bring to boiling, reduce heat. Simmer uncovered for 2 mins, stirring occasionally. Stir in cooked pasta, drained corn, olives, half of the cheese, salsa and chili peppers. Transfer chicken mixture to baking dish. Bake for 45 mins uncovered or until heated through. Sprinkle with remaining cheese. Serve with lettuce , tomato and if desired tortilla chips and sour cream.

Dijon Chicken and Mushrooms

3 tablespoons butter or margarine

2 cups sliced fresh mushrooms (could substitute for squash or zucchini) or omit

boneless skinless chicken breast one per person

1 10.75 oz can condensed cream of chicken soup

1/4 cup dry white wine

1/4 cup water

2 tablespoons Dijon style mustard

1/2 teaspoon dried thyme or tarragon

2 cups hot cooked pasta(I used no yolks egg noodles)

1 In a large skillet melt 1 tablespoon of the butter over med-high heat. Add mushrooms;cook

for 3 to 4 mins or until tender. Remove mushrooms from skillet. In the same skillet melt the remaining 2 tablespoons butter. Add chicken; cook for 8 to 10 mins or until chicken is no longer pink, turning once. 2 Meanwhile, in a small bowl stir together soup, wine, water, mustard, and thyme. 3 Return mushrooms to skillet; add soup mixture. Bring to boiling; reduce heat. Simmer uncovered for 2 minutes. Serve chicken mixture over hot cooked pasta.

Creamy Ranch Chicken

6 Slices bacon

boneless skinless chicken breast, cut into bite sized pieces

2 tablespoons all purpose flour

2 tablespoons ranch dry salad dressing mix

1 1/4 cup milk

3 cups dried medium noodles

1 tablespoon shredded parmesan cheese

1 Cut bacon into narrow strips. In a large skillet cook bacon until crisp on med heat.

Remove bacon drain on paper towels, reserve 2 tablespoons drippings in skillet.

2 Add chicken to reserved drippings; cook chicken till it is no longer pink. Stir in flour and

salad dressing mix. Gradually stir in milk. Cook and stir until thickened and bubbly. Cook and

stir for one min more. Stir in bacon. 3 Meanwhile, cook noodles according to package directions; drain. Serve chicken mixture over hot noodles. Sprinkle with cheese.

Panko Breadcrumb Chicken-Candace

1 egg

3/4 cup panko bread crumbs

chicken breast-4 pieces

parsley

paprika

tomato basil garlic mrs. dash

pepper

(seasonings to taste)

Wisk egg in a small bowl

Toss together the seasonings with the bread crumbs

Dip chicken in egg and then into bread crumb mixture

Cook chicken in skillet sprayed with cooking spray for 4-5 mins on each side until chicken is cooked all the way through. Serve with onion soup mix potatoes and veggies. =)

Chicken Paprika

1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 tablespoon canola oil

2 large green bell peppers, thinly sliced

1 large onion, halved and thinly sliced

2 teaspoons hot or sweet paprika

1/2 cup dry white wine

1 1/2 cups canned crushed tomatoes

1/2 cup reduced-sodium chicken broth

1 tablespoon lemon juice

1/4 cup reduced-fat sour cream

2 tablespoons chopped fresh parsley

directions

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.

Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.

Remove from the heat; stir in sour cream. Sprinkle with parsley.

Quick mushroom chicken bake

4 skinless, boneless chicken breast halves (about 1 pound)

Lemon pepper seasoning

1 tablespoon vegetable oil

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 can (4 ounces) sliced mushrooms, drained

2/3 cup milk

1/2 cup grated Parmesan cheese

1 clove garlic, crushed

Ground black pepper

Hot cooked rice, pasta or mashed potatoes

• Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.
• Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
• Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

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Herbed Chicken with Sour Cream Wine Sauce

Up to 6 medium to small chicken breasts

1 can mushrooms, sliced

3 tablespoons sour cream

1 can of garlic cream of mushroom soup

oregano-to taste

thyme-to taste

basil-to taste

1/2 cup white wine

Preheat the oven to 350

Place chicken in a glass dish sprayed with cooking spray. Mix together the wine, sour cream,

mushrooms together in a bowl and pour over the chicken. Bake covered for 45 mins and then uncover and bake for 15 more mins.