EASY GERMAN CHICKEN

4 Skinless, Boneless Chicken Breast Halves
1 Cup Barbecue Sauce
22 oz. Sauerkraut

Preheat oven to 350 degrees. In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

CHICKEN CRESCENT ROLL CASSEROLE

2 (8 ounce) Cans Reduced Fat Pillsbury Ref. Crescent Dinner Rolls
1 (10 3/4 oz.) Can Fat Free Cream Of Chicken Soup, undiluted
1 Cup Shredded Cheedar Cheese or Swiss Cheese (or any you like )
1/2 Cup Milk

Filling:
4 oz. Cream Cheese, softened
2 Tablespoon Butter or Marg., softened
1 Teaspoon Garlic Powder
1 Teaspoon Minced Onion Flakes
2 Large, Cooked Chicken Breasts, finely chopped (or use about 2 cups)
1/2-3/4 Cup Finely Shredded Cheddar Cheese
1/2 Teaspoon Seasoning Salt
1/2 Teaspoon Black Pepper 
2 Tablespoons Milk
1-2 Cups Grated Cheese For Topping

Preheat oven to 350. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

CROCKPOT ITALIAN CHICKEN

4 Chicken Breasts
1 Pack Zesty Italian Dressing Seasoning
1 (8oz.) Cream Cheese, softened
2 Cans Cream of Chicken Soup

Mix all together and cook on low for 4 hours. If the sauce is too thick then add a little milk to it. Serve this over pasta.

MEXICAN CHICKEN

This recipe can use regular taco chips or can use taco flavored Doritos chips.

2 Lbs. Boneless Chicken, cooked
Ground Red Cayenne Pepper to your taste
Garlic Salt to your taste
1Tablespoon Olive Oil 
1 Onion, chopped
1 (10 ounce) Can Rotel Tomatoes
1 (10 3/4 ounce) Can Cream of Mushroom Soup
1 (10 3/4 ounce) Can Cream of Chicken Soup
1 (4.5 ounce) Can Chopped Green Chiles
1 (2 1/4 ounce) Can Sliced Ripe Olives, drained
1 Lb.Velveeta Cheese, cubed
1 (13 ounce) Bag Tortilla Chips

Preheat oven to 300 degrees F. Prepare a 9 x 13-inch baking dish by spraying with nonstick cooking spray. Chop or shred cooked chicken and place in the prepared baking dish. Sprinkle with red pepper and garlic salt
In a large skillet, heat the olive oil and saute the onion until tender. Add the Rotel, mushroom soup, chicken soup, chiles, olives, and Velveeta cheese. Stir together over low heat until cheese is melted.
Place a layer of tortilla chips over the chicken in the baking dish, then pour the cheese mixture over the chips; mix slightly. Top with another layer of tortilla chips. You do not have to use the whole back of chips. Cover with foil and bake for 30 minutes in the preheated oven. Remove foil and bake an additional 10 minutes.

HAWAIIN CHICKEN HAYSTACKS

2 Cups Cooked, shredded chicken
2 Large Cans Cream of Chicken Soup, Campbells' is the best for this.
3 -4 Cups Chicken Broth
2 Cups Rice

Toppings:
Chow Mein Noodles
Grated Cheese
Pineapple
Tomatoes
Coconut
Silvered Almonds
Fresh Peas 
Chopped Celery
Chopped Onions,
Chopped Peppers

Cook your rice according to directions. In a large saucepon combine chicken, cream of chicken soup and broth add as much as you like, it depends on how thick you want the gravy. Stir until this is smooth and hot. When rice is done serve with all the toppings that you want. I like to do chow mein noodles on bottom, rice, chicken gravy and cheese.  Then add the other toppings on top of this. Just pick out whatever you like to use.

SOUR CREAM CHICKEN BAKE

4 Cups Cooked and Diced Chicken

1 (8oz.) Bag Medium Egg Noodles, cooked and drained
1 Small Can Mushrooms, drained
2 Cans Cream of Chicken Soup
1 (16oz). Sour Cream
8 oz. Swiss or Monz. or Italian Cheese

Preheat the oven to 350. Spray a 13x 9 glass dish. Cook the noodles until done but not mushy. Combine the chicken, noodles, mushrooms soup and sour cream together. Pour into the dish. Bake for 45 minutes. When almost done sprinkle the cheese on and let it melt. I cover mine with foil so the noodles will not dry out. Take the foil off when melting the cheese but watch as it will burn easy.

CHICKEN AND STUFFING IN A SKILLET

2 Tablespoons Butter or Marg.
4 Skinless and bonless chicken breasts
1 Box Stuffing Mix For Chicken
1 Can (103/4oz.) Cambell's Condensed Cream of Mushroom Soup
 1/2 Cup Milk
3/4 Cup Cheddar Cheese, shredded
In a large skillet melt the butter or marg. over medium heat. Add the chicken and cook for 15 minutes or until it is no longer pink and done. Remove the chicken from the skillet. Prepare the stuffing in the skillet and let it stand for 2 minutes. Take off heat for this. Return to heat after standing and put the chicken back in. Mix the soup and milk together and pour over the chicken. Sprinkle with the cheese. Cover and let it heat through on low.

ITALIAN CHICKEN AND POTATOES

2 Lbs. Boneless and Skinless Chicken Breasts, cut into bite size pieces

1 Lb. Italian Sausage, cut into 1 inch pieces
4 Medium Potatoes, with hulls cut into bite size pieces
1 Or More Red Bell Pepper, cut into bite size pieces
1 Or More Green Bell Pepper, cut into bite size pieces
2 Onions, chopped into bite sized pieces
1/4 Cup Garlic Flavored Red Wine Vinegar
2 Teaspoons Italian Seasoning
13 3/4 oz. Chicken Broth

In a large sprayed glass pan pour the potatoes and chicken and sausage. Bake on 350 for 20 minutes. Then stir in the peppers and onions. In a small bowl combine the vinegar and italian seasoning and chicken broth. Pour over the chicken and vegs. Cover and let bake 30 minutes or until the chicken is done. Stir ever now and then. You can take the broth and pour over the mixture when done or can put in a small saucepan and stir in some cornstarch and make a gravy with it. You can also just add some garlic powder to the red wine vinegar and let sit a few minutes if you do not have garlic flavored.

GARLIC BAKED CHICKEN THIGHS

4 Chicken Thighs
2 Red Onions, (use red only) peeled and quartered
1 Medium Lemon
6 Unpeeled Cloves of Garlic
1 Clove of Garlic peeled and finely chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
2 Teaspoons Dried thyme or 12 sprigs
1/2 Teaspoon Black Pepper
1/2 Teaspoon Sea Salt or course Salt

Preheat oven to 350. In a roasting pan or a ovenproof dish pour in the olive oil and balsamic vinegar. Wash chicken. On the bottom of the thighs,where the fat is, sprinkle the thyme and chopped garlic and fold over the fat to make a pocket. Then place the thighs flap side down in the roasting pan or dish and stuff the quartered onions in between them.  Take the lemon and zest it. Then squeeze the lemon. Pour over chicken and add the zest also. Sprinkle on the salt and black pepper. Put the unpeeled cloves of garlic over the thighs. Bake for 50 minutes and make sure the juice is clear and chicken done. Take the baked garlic and smear it over the thighs and dip up some of the lemon juice and put over the thighs. Serve.

STIR FRIED RAMEN NOODLES AND CHICKEN

2 Or 3 Chicken Strips cooked or stir-fried
3 Packs Ramen Noodles
3 Cloves Garlic, minced
1 Carrot, julienne
1 Medium Onion, julienne
1/8 Head of Cabbage, julienne
Fish Sauce to taste
2 Tablespoons Oyster Sauce
1 Teaspoon Sugar
Sesame Oil to taste
Cooking Oil


 Cook the chicken or stir fry it in some oil. Cook the noodles as directed on package. Do not use the seasoning. Drain and sit aside. In a wok add the oil. Let get hot and add the garlic. Stir-fry until soft. Then add the onion and stir fry until soft. Next add the carrot and cabbage. Stir fry until done. Add the cooked noodles and stir fry. Add the seasonings except the sesame oil. Stir fry all until done.  Add the cooked chicken tenders. Take off heat and add some sesame oil. Serve warm.

CHICKEN AND SWISS CHEESE BAKE

This is so easy to make and so filling. You can use cooked chicken breast or chicken tenders instead of the rotisserie chicken. Do not let the chicken breast overcook or they will be tough. I like to brush some olive oil on mine and let them bake instead of cooking on stove. I cover them with alum foil when baking.


1 Rotisserie Chicken(or 3 chicken breast, cooked and shredded)
1 Pack Swiss Cheese
1 (16)oz. Box Ziti Noodles
1 Cup Sour Cream
1 Box Stove Top Stuffing
2 Cans Cream of Chicken Soup

Boil ziti noodles and then set aside. Shred the chicken. Stir together the chicken, the soup and the noodles. In a medium bowl, mix together the sour cream and stuffing mix. Spread the noodle/chicken mix in a sprayed glass long baking dish. Add a layer of the sour cream dressing mixture on top. Spread the swiss cheese slices over all of top. Put some alum. foil on top to keep cheese from burning. Bake on 350 for 20 minutes. Very good.

CHILI CHICKEN

1 Lb. Boneless, Skinless Chicken Thigs or Breasts

1 Teaspoon Corn Starch
1 Tablespoon Flour
1 Cup Sliced Red Onions (can add more)
3 Cloves Garlic, crushed
1 Tablespoons Ginger Julians
5 Whole Dried Red Chillies, break into 2-3 small pieces
4 Tablespoons Dark Soy Sauce
4 Tablespoons White Vinegar
2 Teaspoons Red Chili Powder
1/3 Cup Diced Capsicum(can leave out)
1 Teaspoon Curshed Black Pepper
Salt to taste
Few Chopped Chillies
3 Tablespoons Canola Oil
1 Tablespoon Canola Oil
Wash chicken and pat dry with paper towels. Sprinkle the chicken with flour, corn starch salt and pepper. Combine well. Sit aside for 5 minutes.
Heat a large skillet and put the chicken pieces in. Let cook for 5 minutes until chicken is white. Remove the chicken. Let drain on a paper towel. In the same pan put the 1 Tablespoon of oil and add the garlic and ginger. Saute for 2 minutes and then add the onion and saute until soft but not brown.
 Next add the whole red chillies, the chili powder, salt and soy sauce and chicken. Cook until tender and then add the capsicum. Once chicken is cooked remove from heat and add the vinegar. Make sure chicken is done. Top with green chillies and serve over rice or hakka noodles or chow mein.

ANGIE'S CHICKEN ALFREDO DISH

1/2 Bag Small Egg Noodles
11/2 Jars Ragu Alfrado Sauce
5 Chicken Tenders, cooked and cut up


Cook the noodles and drain. Cook the chicken and drain. Put the ragu in a medium saucepan and add the noodles and chicken. Watch or it will burn easy. Cook on low to just heat good. Serve. Can sprinkle moz. cheese on top of this when eating.

DISAPPEARING CREAM CHEESE CHICKEN

8 Oz. Cream Cheese
1 Cup Sour Cream
1 Cup Mayonnaise
1(4)oz. Can Green Chilies or 2 Jalapenos, chopped
12 Oz. Shredded Cheddar Cheese
3 Whole Chicken Breasts, cooked
1/2 Teaspoon Garlic Salt or Powder

Cook chicken until tender. Cool. In a medium bowl shred the chicken and add all the other ings. Place in a 13 x 9 sprayed pan and bake for 30-35 minutes on 350. Serve with tortilla chips and refried beans or mexican rice. Or can be used in a wrap. This makes a lot so you can just make 1/2 of the recipe. I cover this when baking it so the cheese will not dry out.

BAKED RANCH CHICKEN

1 Pack Ranch Powder for dressing
1 Can Bread Crumbs
3 or 4 Chicken Breasts or thighs or legs

Take and was chicken. Pat dry. Mix the ranch dry mix in the bread crumbs. Coat the chicken in this mixture. Spray a cookie sheet. Put chicken on it spaced out. Let bake for 1 hour or until done. Watch and do not let this scorch. Bake on 350.

SWEET PAPRIKA CHICKEN

2 1/2 Tablespoons Extra Virgin Olive Oil
2 Medium Onions, thinly sliced
Salt and pepper to taste
3 Boneless,Skinless Chicken Breasts
1 Tablespoon Sweet Paprika
1 Cup Chicken Stock
3/4 Cup Sour Cream
1/2 to 1 Bag Medium Egg Noodles or Spaetzle, cooked and drained

Heat the olive oil in a large skillet. Add the onions and season with salt and pepper. Cook for 3 minutes.Add the chicken to the skillet and then add the paprika and chicken stock. Stir well. Bring to a boil. Reduce the heat to a simmer and cover the skillet and cook for 1 hour or until chicken is done. Remove from the heat. Take the chicken out of the skillet and cut into cubes. Stir in the sour cream into the sauce in the skillet. Place the chicken back in and stir to coat. Serve over egg noodles or spaetzle.

CHICKEN AND LENTILS

SPICE MIX:


1 Tablespoon Paprika
2 Teaspoons Cumin
2 Teaspoons Coriander
1 Teaspoon Ginger
1/2 Teaspoon Turmeric
1/2 Teaspoon Black Pepper

2 Tablespoons Olive Oil
1 Large Onion, sliced thin
5 Cloves Garlic, minced
2 Large Chicken Breasts
1 Can Sliced Carrots
11/2 Cups Chicken Broth
1 Cup Dried Lentils

In a small bowl combine all of the spices and set aside. In a large skillet heat the oil and add the onion and garlic. Cook for 5 minutes. Add the spice blend and cook for 3 minutes watching to make sure the spices do not burn. Stir frquently. Add the chicken, cut up, and the chicken broth and carrots. Bring to a boil, reduce to a simmer and cook until chicken is done. May need to add some more broth. Cook around 25 minutes. If you will cook this on low it will let more flavors come out of the spices. Around 15 minutes before ready to serve this. Remove the chicken and sit aside. Add the lentils and bring to a boil. Reduce the heat and let cook for 15 minutes or until done. Add the cut up or diced chicken back to the skillet and let it get warm thru. Stir good.Serve over rice.

GARLIC AND CHICKEN BOW TIE PASTA

1Tablespoon Olive Oil
1 Lb. Boneless, skinless Chicken Breasts, sliced crossways
1 Teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Crushed Garlic, 6 cloves
1/2 Lb. Mushrooms, quartered or canned, drained good
1/2 Cup Green Onions, sliced
3/4 Cup Red or Orange Peppers, chopped
1 Can(14.5)oz. Diced Tomatoes, undrained
1/2 Cup Chicken Broth
1/2 Teaspoon or less of Crushed Red Pepper
1/2 Teaspoon Cornstarch
1/2 Teaspoon Salt
2 Cups Dry Bow Tie Pasta, cook as directed
1/4 Cup Cilantro, chopped or can use parsley
Parmesan Cheese, grated

In a medium skillet heat one tablespoon of oil and saute the chicken until done. Can cut chicken up in chunks also. Sprinkle with salt and then remove this from the skillet. Keep this warm. In the same skillet saute the garlic until it is soft do not let get brown. Add mushrooms, onions and peppers. Let cook for 2 minutes. Add tomatoes, broth and red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer for 5 minutes. Remove from heat. Combine chicken, hot garlic mixture and cooked and drained pasta and cilantro. Toss.Sprinkle generously with fresh parmesan cheese.

OLD TIME SMOTHERED CHCKEN LEGS

6 To 8 Chicken legs or thighs or can use both
1 Teaspoon Lawrys Seasoing Salt
11/2 Cups Flour
1 Tablespoon Cajun-Creole Seasoning or to your taste
11/2 Cups Chopped Onion
3/4 Cup Chopped Bell Pepper
3/4 Cup Flour for Gravy

4 To 6 Cups Water
2 Tablespoons Chicken Bouillon
Pepper to your taste
1/2 Teaspoon Worcestershire Sauce
Canola Oil for Frying
Preheat the oven to 350. Heat the oil in a large dutch oven over medium heat. Sprinkle both sides of the chicken with the seasoning salt. Do not oversalt. Put the flour in a medium bowl and then add the cajun seasoning. Stir good to combine the spice. Put the chicken into the seasoned flour and coat on both sides. Then put the chicken in the dutch oven and fry until light brown on both sides and then put the chicken on a rack to drain off all the excess grease. Add the onion and bell peppers to the drippings and cook until onion is tender but not brown. Stir in the flour a little at a time until you have all of the 3/4 cup used. Cook stirring constantly for 5 minutes. Next add the water one cup at a time making sure that you stir well while adding each cup. Stop adding the water when you get the gravy as thick as you like. Then stir in the chicken bouillon and pepper and wocestershire sauce and stir. Remove the pot from the heat and add the chicken and turn on both sides to coat it. Put in oven and bake for 1 hour  or until chicken is done turningever now and then so the chicken will not stick.

HONEY BAKED CHICKEN

1 (3lb.) Chicken, cut up
1/3 Cup Blue Bonnet, melted
1/3 Cup Honey
2 Tablespoons Prepared Mustard
1 Teaspoon Curry Powder
In a sprayed shallow pan put the chicken in it. Mix all the ings. together. Pour over the washed chicken. Bake on 350 for 11/2 hours. Baste with the sauce often. Cook until it is golden brown and done. Serve with rice and a salad.