COPYCAT FUJI APPLE CHICKEN SALAD

Romain Lettuce  (or mixed Spring Greens)
Red Onion
Pecans
Tomatoes
Dried Apple Chips
Feta Cheese
Rotisserie Chicken (breast only, no skin)

Fake Fuji Apple Dressing:
3 TBS frozen apple juice concentrate
1 TBS white balsamic vinegar
1 TBS apple cider vinegar
1 TBS garlic powder
1 TBS onion powder
1 tsp Dijon mustard
1/3 cup olive oil

ROSEMARY LINE CHICKEN SALAD

4 boneless chicken breast halves
2 TBS vegetable oil
1/2 cup Chardonnay
1/3 cup lime juice
2 TBS fresh rosemary OR 2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
spring salad mix from store - 1 large bag
cucumber finely chopped
roma tomato finely chopped

Flatten chicken to 1/2 in thickness. In a large storage bag, add vegetable oil, chardonnay, lime juice, rosemary, salt and pepper. Add chicken and marinate all day in fridge.

Heat grill and place chicken on non-stick foil over medium heat for 5 - 7 minutes on each side or until juices run clear.

Remove from heat and cut into bite size pieces. Create your salad with remaining ingredients and place chicken on top. Serves 4

BBQ CHICKEN WITH CHEESE AND BACON

4 chicken breast, boneless, skinless
1 16 oz bottle of Italian dressing
1 16 oz bottle bbq sauce
4 slices of cheddar cheese
8 slices of bacon

Marinade chicken in Italian dressing for 30 minutes to and hour. While chicken is marinating, bake bacon until slightly done. Remove chicken from marinade and baste with bbq sauce. Place in baking dish and bake at 350° for approx 20 minutes. Flip the chicken and baste with bbq sauce again and place slightly done bacon on chicken in an "x" . Continue baking for approx 10 minutes or until cooked through. Remove chicken from heat and immediately place cheese on top of bacon to melt.

GRILLED CHICKEN

4 lbs chicken
1/2 cup red wine vinegar
1 cup soy sauce
1/2 cup vegetable oil
2 tsp oregano
1 tsp basil
1 tsp garlic
1/2 tsp pepper

Marinate 24 hours. Grill until cooked well.

BBQ CHICKEN

10 chicken breast, salt and pepper to taste. Brown quick and place in baking dish and cover with sauce. Bake 1 hour to 1 1/4 hours covered then uncovered for an additional 20 - 30 minutes.

SAUCE:
3 cups water
1 small onion, grated
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup ketchup
1 TBS Tabasco sauce
1/2 stick butter

Bake at 350°

NO-BONES CHICKEN WING DIP

1 pkg (8oz) cream cheese, softened
2 cups (16 oz) sour cream
1 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
2-1/2 cups shredded cooked chicken
1 block (8oz) provolone cheese, shredded
Baby carrots, celery ribs and crackers

In a large mixing bowl, beat the cream cheese, sour cream, salad dressing, and buffalo wing sauce until blended. Stir in chicken and provolone cheese. Transfer to a greased 2-qt. baking dish. Cover and bake at 350* for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers.

CROCK POT CHICKEN WITH BOW TIE PASTA

1 pkg Italian dressing mix
16 oz cream cheese
1 can cream of chicken soup
1/4 cup of butter
4 - 6 chicken breast
8 oz bow tie pasta

Place chicken in crock pot. Put first 4 ingredients in a microwave safe bowl and heal until cream cheese is softened and butter is melted. Mix well and pour over chicken. Cook on low for 6 - 8 hours or on high for 2 - 4 hours. Take chicken out and cut up into chunks or shred. Add back to sauce and stir. Serve over cooked bow tie pasta or pasta of your choice

CROCK POT CHICKEN AND DUMPLINS

4-5 boneless chicken breast 2 T melted butter 2 can cream of chicken soup 1 can chicken broth pepper to taste cook all together on low for 8 hrs. Last 45 min turn on high and add 1 (12 oz) can on canned biscuits that have been quartered. Stir and enjoy!

CHICKEN N DUMPLINS MADE EASY

1 pre-roasted chicken 6 cups canned chicken broth DUMPLINS 2 cups all purpose flour 1 TBS baking powder 1 1/4 tsp salt 1 cup plus 2 TBS milk Directions: Pour your chicken broth in a large, heavy sauce pan and boil on high heat. Peel back and discard chicken skin and flake off medium sized chunks of your chicken and set aside To Make Dumplins: Combine the flour, baking powder, 1 1/4 tsp salt and milk in medium bowl. Stir well until smooth, then let the dough rest of 5 min. Roll the dough out onto a floured surface to 1/2 inch thickness. Cut 1/2 inch squares with a knife or pizza cutter. Drop each square into the simmering broth. The dumplins will swell then shrink as they partially dissolve to thicken the broth into gravy. Simmer 20 - 30 min until thick. Stir often. Add chicken and cook another 5 min Season with pepper (no salt need because the broth is salty enough) Enjoy!

CREAMY CHICKEN NOODLE SOUP

2 qt water (8 cups)
8 chicken bouillon cubes
3 to 4 cup uncooked egg noodles
2 (10 3/4 oz) can of cream of chicken soup
1 to 2 cup cooked chicken - cubed or torn
1/2 cup sour cream
1 TBS minced parsley

In a large sauce pan, bring water and bouillon cubes to a boil. Add noodles and parsley; cook uncovered until noodles are tender, about 10 min. DO NOT DRAIN. Add canned soup and chicken. Heat through. Remove from heat and stir in sour cream.

CHICKEN RANCH TACOS

3 cups cooked chicken, cut up
1 pkt taco seasoning, beef or chicken
1/2 cup Ranch dressing

Heat a skillet over medium high heat. Add chicken and warm it for a few minutes. Sprinkle on dry taco seasoning. DO NOT add any water! Heat for 5 - 7 minutes until all heated through and powder is stuck to the chicken.

Add ranch dressing and heat additional 2 -3 minutes to warm through.

Serve with taco shells and any fixins' you love

CHICKEN ENCHILADA SOUP

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
• 1 10-ounce package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
• 1 10-ounce can enchilada sauce (I used mild)
• 1 10.75-ounce can condensed cream of chicken soup
• 1½ cups milk (I used skim)
• 1 cup shredded Pepper jack cheese (4 ounces)
• 2 chicken breasts

Instructions

1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
2. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
3. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

CHICKEN-ENCHILADA-SOUP

TERIYAKI CHICKEN WINGS

3 lbs chicken wings, tips removed and split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
3 garlic cloves, minced
Directions:

1 Place chicken wings in a large shallow baking pan.
2 Bring the remaining ingredients to a boil in a saucepan.
3 Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours.
4 Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.

Read more: <a href="http://www.food.com/recipe/teriyaki-chicken-wings-175636?oc=linkback">http://www.food.com/recipe/teriyaki-chicken-wings-175636?oc=linkback</a>

SLOW COOKER CREAM CHEESE CHICKEN CHILI

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

slow-cooker-cream-cheese-chicken-chili

CHICKEN BACON PASTA

1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)


Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce.  Top with grilled chicken.

chicken-bacon-pasta

BUFFALO CHICKEN CHILI

2 lb ground chicken
1 Tbsp olive oil
1 can black beans, drained and rinsed
1 can Bush's Chili Beans, undrained
2 (8oz) cans tomato sauce
2 Tbsp tomato paste
2 cups chicken broth
1/2 -1 cup buffalo sauce
2 Tbsp chili powder
1 tsp cumin
1 Tbsp garlic powder
3 Tbsp dried minced onion flakes
1/2 cup water (optional)

Brown meat in a Dutch oven with olive oil over medium heat, stirring until meat crumbles and is no longer pink. Drain any fat. Return meat to Dutch oven.  Add remaining ingredients. Bring to a boil. Reduce heat and simmer 25-30 minutes. Garnish with sour cream, cheese, and Fritos - if desired.


buffalo-chicken-chili

SHREDDED BUFFALO CHICKEN SANDWICHES

Ingredients

• 6 boneless skinless chicken breasts
• 1 (12 oz.) bottle buffalo wing sauce
• 2 tablespoons ranch mix seasoning
• 2 tablespoons butter
• 6 hamburger buns
• 6 slices cheddar cheese
• Ranch or blue cheese dressing

Instructions

1. Place chicken breasts in lightly greased slow cooker.
2. In medium bowl, combine the buffalo wing sauce and ranch seasoning.
3. Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours.
4. Shred chicken breasts in the slow cooker. Stir in butter until melted.
5. Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes.
6. Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing.

shredded-buffalo-chicken-sandwiches-slow-cooker

SHANGHAI WING RECIPE

Sauce
• 1 1/4 cups water
• 1 tablespoon cornstarch
• 3/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons fresh ginger, minced
• 1 teaspoon garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1/4 teaspoon crush red pepper flakes
Chicken
• Oil for frying
• 2 pounds boneless, skinless chicken breasts cut into large chunks
• 1 cup flour
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg
• 1 cup milk

Instructions

Chicken
1. Cut chicken into chunks and chill while you are making the sauce
2. Heat oil in large saucepan or skillet
3. Combine dry ingredients and place in shallow bowl for dipping
4. Combine egg and milk and place in shallow bowl for dipping
5. Dip chicken chunks into flour mixture, then into egg mixture, and back into flour mixture
6. Fry chicken until golden brown
7. Place on paper towel to drain
Sauce
8. In a small saucepan, combine water and cornstarch and whisk until dissolved
9. Add the rest of ingredients
10. Bring to boil, reduce heat and simmer 10 - 15 minutes.
11. Coat chicken with sauce

SHANGHAI WINGS RECIPE

CHEESY CHICKEN ENCHILADS

Enchiladas de Pollo y Queso (aka. Cheesy Chicken Enchiladas)

5 T butter
1 medium onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chilies
1/4 cup flour
1 1/2 T chili powder
1 1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterrey Jack
12 corn tortillas

Melt 2 T. butter and cook onions until softened, turn off heat. Add chicken and green chilies. Set aside.

Melt remaining butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring until sauce boils. Remove from heat. Stir in sour cream and 1/2 cup cheese.

Stir 1/2 cup sauce into chicken mixture. Spoon chicken mixture into tortillas and roll up. Place in 9×13 pan. Top with remaining sauce and cheese. Bake uncovered at 350 for about 25 minutes.  They freeze well, just defrost and bake normal time.

cheesy-chicken-enchiladas

Fettuccine Alfredo with Chicken & Broccoli

Fettuccine Alfredo with Chicken & Broccoli

Serves 4

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips (~2 cups)
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) cream cheese, cubed
3 Tbsp. grated parmesan cheese, divided
2 cups chopped cooked broccoli before serving.
1/4 tsp. garlic powder
1/4 tsp. pepper

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 Tbsp. parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.

DRAIN pasta; place in large bowl. Add chicken mixture and chopped cooked broccoli before serving, toss to coat. Sprinkle with remaining parmesan.

FREEZER FRIENDZ: Cook pasta. Cook broccoli. Thaw or simmer chicken/cream sauce mixture over low heat. Drain pasta; place in large bowl. Add chicken/cream mixture and chopped cooked broccoli before serving, toss to coat. Sprinkle with remaining parmesan.

This recipe can be found HERE at Freezer Friendz.com