Creamy Delicious Chicken Breasts

8 boneless, skinless chicken breast halves
8 slices swiss cheese
1 can cream of chicken soup
1 cup herb-seasoned croutons, crushed
1/4 cup butter, melted

Place chicken in greased 9x13 baking dish.
Top with swiss cheese, then soup.
Sprinkle with croutons.
Drizzle with melted butter.
Bake uncovered at 350 for 45 minutes.

Chicken Tortilla Soup

Serves 8
Prep time: 20 minutes

1/4 c. butter
1/4 c. flour
3 c. chicken broth
1 c. milk
8 oz. Velveeta (cubed)
10 oz. can Ro*Tel Tomato & Chilies (I do MilD)
2 c. chicken- cooked & shredded
1 tsp. cumin
1 tsp. chili powder
S&P to taste

Melt butter and then add flour! Cook while stirring for 3 minutes. Slowly add broth and milk. Mix until warm and then add the cubed cheese. Stir continously until all the cheese is melted. Add tomatoes, chicken and spices. Once soup is heated through, it is ready to serve. Top with shredded colby jack cheese and crushed tortilla chips!

Spinach and Bacon Pasta Toss

1 lb wide egg noodles
3/4 cup Zesty Italian salad dressing
1 lb boneless, skinless chicken breasts, chopped
1 pint cherry tomatoes, halved
1 bag (6 oz) fresh baby spinach leaves (4 cups)
1 cup shredded Mozzarella Cheese
8 slices bacon, crisply cooked and crumbled

1. Cook egg noodles as directed on package. Drain, reserving 1/2 cup of cooking water.
2. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through. Add tomatoes; cook 1 minute, stirring occasionally. Stir in noodles and reserved cooking water. Remove from heat.
3. Add spinach, 1/2 cup of cheese and the bacon. Toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

Chicken in a Creamy Paprika Sauce

5 chicken thighs (bone-in no skin)
1 small onion - rough chop
2 Tbsp. chicken broth
1 Tbsp. paprika
1/2 tsp. salt
2 Tbsp. cold water
2 Tbsp. cornstarch
4 oz. sourcream
1 Tbsp. chives

Cook the first 5 ingrdients in your crockpot for about 7-8 hours on LOW. At the end ( about 10 minutes before you serve), mix togehter the water and cornstarch and then add to the chicken as well as the sour cream and chives. Great over rice or egg noodles

Chicken Salad

1 1/2 cups chopped cooked chicken (I boil mine with salt, pepper, and garlic then let it COMPLETELY cool)
1/2 cup chopped celery (about one stalk)
1/2 cup chopped cucumber
1/4 cup thinly sliced green onions
1/3 cup mayo
(You can add 1 TBSP lemon juice to keep veggies crisp)

Mix together and add s&p to taste. Chill for about 1 hour.
Great on croissants.

Coconut Pecan Chicken

1 1/2 cups vanilla yogurt
2/3 cup sweetened coconut flakes
2/3 cup panko
1/2 cup finely chopped pecans
1 1/2 pounds chicken breast (or chicken tenders)

1. Preheat oven to 350 degrees and grease a cookie sheet.
2. Put yogurt in a shallow dish and combine the coconut, panko and pecans in a different one.
3. Dip the chicken in yogurt to cover, then roll in panko mixture.
4. Place strips on cookie sheet and cook for about 45 minutes or until chicken is done.

Pretzel Crusted Chicken

12-ounce bag whole grain pretzels (I used honey-wheat)
2 teaspoons dried thyme
4 large eggs
1 1/2 pounds chicken tenders

1. Preheat oven to 350 degrees and grease a cookie sheet.
2. Using a food processor, finely grind the pretzels. Then transfer to a shallow bowl and add the thyme.
3. In another shallow bowl, beat the eggs. Coat the chicken with the pretzel crumbs, then the egg, then the pretzel crumbs again. Place on cookie sheet.
4. Cook about 45 minutes or until chicken is cooked.

This is a variation of a Rachel Ray recipe--click the title to see the original.

Cheesy Chicken Simmer

2 tsp. oil
1 lb boneless skinless chicken breast
2 cups frozen broccoli florets
1 can condensed cream of chicken soup
4 oz. Velveeta, cut into cubes (I use 8 oz)

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken & cook 7 min., turning after 4 min.
2. Add soup and Velveeta; mix well. Add broccoli. Simmer on medium heat 7 min. or until chicken is cooked.

• This is good served over rice.
• I've made this with fresh broccoli that I've steamed.
• I make Erika's Bacon Cheeseburger Roll Up one night and then this the next to use up the 16 oz Velveeta.

Chicken Enchiladas

2 cups cooked chopped chicken or turkey
1 cup chopped bell pepper
1 8oz. pkg. cream cheese cubed
1 8oz. jar salsa divided
8 flour tortillas
3/4 lb. (12 oz) velveeta cheese cut up
1/4 cup milk

After cooking chicken, in frying pan add bell pepper, cream cheese and 1/3 cup salsa. Cook on low heat until cream cheese is melted

Spoon 1/3 cup chicken mixture down center of each tortilla then roll. Place filled tortilla seam-side down in lightly greased 12x8 baking dish

Stir Velveeta and milk in saucepan on low heat until smooth. Pour cheese sauce over tortillas.

Cover with foil. Bake at 350 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas and serve.

Chicken Veggie Pot Pie

1 package frozen broccoli, cauliflower, carrots, cooked
non stick cooking spray
1/2 c chopped onion
1/2 c chopped celery
1/2 tsp dried thyme
1 can 98% Fat Free Cream of Broccoli soup
1 can cream of chicken soup
1 c skim milk
1 lb cooked diced chicken breast
salt and papper
1 package crescent rolls

1. Preheat oven to 375
2. Saute onion, celery, chicken and thyme in saucepan coated with cooking spray, until chicken is cooked thru.
3. Add soup and milk, stir until smooth
4. Pour soup/chicken mixture into a casserole dish
5. Unroll crescent rolls without seperating, roll out to seal perforations. Cut the dough into 8 strips. Arrange the dough over the chicken mixture in a lattice pattern. Cut strips as neccesary to fit.
9. Bake 30 minutes or until golden brown. Cover pastry with foil after 20 minutes if pastry is browning too quickly.
Makes 8 1/2 cup servings
(You can lighten this up by using reduced fat crescent rolls and low fat cream of chicken soup, I didn't have either of those on hand)
Each serving is 5 points

Broccoli Chicken Dijon

Non stick cooking spray
2 C cooked cut broccoli
1 lb cubed chicken breast
1 Can 98% fat free cream of anyhting soup
1/2 soup can of skim milk
1/2 cup reduced fat swiss chees
2 Tbsp dijon mustard
1. Stir fry chicken until brown
2. Add all remaining ingredients. Heat to boiling. Reduce heat to low. Cover, simmer 5 minutes, stirring once.
This recipe is 3 pts for 1/2 C
Serve over rice or noodles just add the points...

Classic Glorified Chicken

4 boneless skinless chicken breasts
1 tbsp butter, melted
1 can cream of anything soup
Salt & Pepper
Parsley for garnish
1. Preheat oven to 375. Meanwhile place chicken in a baking dish, drizzle with butter. I add salt and pepper to taste at this point. Bake 20 minutes.
2. Spoon soup over chicken. Bake 20 minutes more or until chicken is tender and juices run clear.
3. Transfer chicken to platter. Stir sauce , then spoon over chicken. Garnish with parsley

Chicken Divan

4-6 Boiled Chicken Breasts (cooled and cut into pieces/strips)
3 - 10 oz. packages frozen broccoli (cooked and well drained)

Place chicken strips on bottom of 9x13 pan
Place broccoli on top of chicken

Mix:
2 cans cream of chicken soup
1 1/2 cups mayonnaise
2/3 cup half 'n' half
1 1/2 cups grated cheddar cheese
2 teaspoons lemon juice
1 teaspoon curry powder

Pour mixture over broccoli and top with 1 cup bread crumbs
Bake at 350 degrees for 40-45 minutes.....

Slow Cooker Creamy Italian Chicken

Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
Directions
1. Place chicken in crock pot
2. Mix together Italian dressing mix and water. Pour over chicken.
3. Cover and cook on high for 4 hours OR low for 8 hours.
4. Mix together cream cheese and soup in separate bowl.
5. Carefully remove chicken from crock pot to plate.
6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
7. Return chicken to crock pot and mix gently.
8. Cook on LOW until heated through.Serve with rice.

Cheesy Chicken And Salsa Skilet

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup Four Cheese Mexican Style Cheese
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Macaroni Casserole by Abbie

2 C. uncooked elbow macaroni
2 C. shredded cooked chicken
2 cans cream of mushroom or chicken soup
2 C. milk
6-8 oz. Velveeta, cut up

Mix all ingredients; pu into 9x13 dish. Refrigerate overnight. Bake at 350 degrees, uncovered for 45-60 minutes.

Chicken Italiano

Chicken Italiano

8 chicken breast halves
2 Tablespoons Vegetable oil
1/2 Cup margarine
1 [ 8 oz. p[kg. cream cheese
1 can cream of mushroom soup
1 envelope Good Season Italian Dressing
1 Cup dry white wine
2 Cups sliced mushrooms

Brown the chicken in oil. Place in a 9 x 13 pan.

In a medium saucepan melt the butter. Add the cream cheese, soup and dressing mix. Stir over low heat until all ingredients and heated and well blended.

Add 1/2 Cup wine and pour over chicken. Top with mushrooms. These steps can be done ahead of time and casserole put in refrig until time to bake.

Cover with other 1/2 cup wine and bake 45 - 60 mins until sauce in bubbly.

I always make the whole recipe and freeze 3 of the breasts and 1/2 the sauce before adding the wine. Then, thaw add the wine and bake as directed.
- Cindy Yonker

Easy Chicken Parmesan

1 jar (14 oz) Spaghetti sauce

6 Tbsp. Kraft Parmesan Cheese

Chicken Breast

1 1/2 c Kraft Mozzarella Cheese

Penne Pasta

Preheat oven 375 degrees. Pour sauce into 13x9 inch baking dish.

Stir in 4 Tbsp. (1/4 c) of Parmesan cheese.

Add chicken; turn over to evenly coat both sides w/sauce. 

Cover w/foil. Bake 45 minutes uncover.

Top with mozzarella cheese & 2 Tbsp. Parmesan cheese; Bake 5 minutes until cheese is melted. 

Serve over hot cooked Pasta.

Chicken Spaghetti

I got this recipe from The Pioneer Woman website. Click on the title, and it will take you to the website. She's funny to read!

• 2 cups cooked chicken, shredded or cubed
• 2 cans cream of mushroom soup
• 2 cups grated sharp cheddar cheese
• 1/4 cup diced green pepper
• 1/2 cup diced onion
• 1 (4oz) jar pimentos, drained
• 3 cups dry spaghetti, broken into smaller pieces
• 2 cups chicken broth
• 1/8 to 1/4 tsp. Cayenne Pepper
• Salt & Pepper
• 1 cup grated sharp cheese to sprinkle on top

1. Boil spaghetti until al dente (she recommends boiling it in the same water, after you've boiled your chicken).
2. Combine rest of ingredients (except 1 cup of cheese for the top).
3. Stir spaghetti into the mixture.
4. Pour mixture into a casserole pain, sprinkle with the reserved cheese.
5. Bake at 350 degrees for about 45 minutes or until bubbly.

(States that this freezes well, up to 6 months, but I haven't done it)

Apricot Chicken

1 small jar apricot preserves
1 env. Lipton Onion Soup mix
1 (8oz) bottle of French/Catalina salad dressing
boneless skinless chicken breasts

1. Preheat the oven to 350 degrees.
2. Place chicken in a shallow baking dish.
3. Mix ingredients in a small bowl.
4. Pour over chicken.
5. Cover dish with foil and bake for about 45 minutes.

(I imagine it would work well in the crockpot, too, but I haven't tried it)