BBQ Chicken Twice Baked Sweet Potatoes

Sweet Potatoes
4 small sweet potatoes, scrubbed clean
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C chicken broth or milk
1/2 C shredded smoked gouda cheese, divided

BBQ Chicken
2 C cooked chicken breast, shredded
1/3 C BBQ sauce

Caramelized Onions
2 tsp olive oil
1 red onion, thinly sliced
1/4 tsp kosher salt

1. Preheat oven to 400 degrees and line a baking sheet with foil.

2. Prick the washed sweet potatoes w/ a fork, bake potatoes for 45 minutes.

3. While potatoes are baking, heat a large skillet over med heat.

4. Once skillet is hot, saute onions about 10-15 min or until soft and golden brown.

5. Cool potatoes for a few minutes then cut in half lengthwise.

6. Scoop out flesh, leaving 1/4 inch border all around the potato.

7. Discard 2 of the potato skins and place remaining skins back on the foil-lined baking sheet.

8. In a large bowl add the sweet potato filling, salt, pepper, chicken broth and 1/4 C of shredded smoked gouda cheese. Mash together with a potato masher until mostly smooth.

9. In a med bowl combine shredded chicken and BBQ sauce, stirring together until completely coated.

10. Spoon the sweet potato filling evenly back into the skins.

11. Top with the shredded chicken, caramelized onions, and remaining cheese.

12. Place the potatoes back into the oven and bake for another 10 minutes until the filling is hot and cheese is melted.

13. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.

Baked Chicken & Zucchini Casserole with Tomatoes

2 Chicken breasts
1 Tbs olive oil
1 dash garlic powder
1 dash salt
1 dash pepper
1 small zucchini
1 med tomato, diced
1/2 tsp basil
1/2 tsp oregano
1/2 C mozzarella cheese

1. Butterfly slice each chicken breast in half to make 4 thin pieces. Season with garlic powder, salt, and pepper. Brown chicken slices on each side in olive oil. Place in medium baking dish.

2. Sautee zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt, and pepper. Cook an additional 2-3 minutes. Pour over chicken.

3. Cook in 325 degree oven for 20 minutes. Top with mozzarella cheese. Bake an additional 15 minutes.

Slow cooker chicken and wild rice soup

2 boneless, skinless chicken breast
1 box uncle Ben's long grain and wild rice
1 can cream of chicken soup
4 cups chicken broth
2 1/2 cups of water
1 can sliced carrots, drained

Place all ingredients into 6 quart slow cooker and stir to combine cook on low for 6 to 8 hours.

Cuban Style Chicken

1/2 C diced fresh pineapple
2 Tbs rice vinegar
1 Tbs orange marmalade
1 15 oz can black beans, rinsed and drained
1/4 tsp ground red pepper, divided
1/2 tsp salt
1/2 tsp paprika
4 boneless, skinless chicken breast halves
cooking spray
1/4 C chopped fresh cilantro

Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated.

Keep warm.

Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.

*I serve with yellow rice cooked in pineapple juice instead of water.

Caprese Chicken

1 Tbsp olive oil
1 lb boneless skinless chicken breast
Kosher salt
Black pepper
1/4 C balsamic vinegar
2 cloves garlic, minced
1 Pint grape tomatoes, halved
1 Tbsp shredded basil
Fetta cheese

In a large skillet over medium-high heat, heat oil.

Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side.
Transfer to a plate.

Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.

Stir in basil.

Return chicken to skillet and nestle in tomatoes. Top with cheese and cover with lid to soften cheese.

Spoon tomatoes over chicken and serve.

Mexican Chicken Soup

1.5 lbs boneless skinless chicken breasts, cubed
2 tsp olive oil
1/2 C water
1 envelope taco seasoning
1 can (32 oz) V8 juice
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 package (10oz) frozen corn, thawed

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5 qt pot. Stir in the V8 juice, salsa, beans and corn. Cook until heated through.

Serve with cheese, sour cream and cilantro.

Chicken Casserole

6 chicken breast cooked and broken into bite size pieces/shredded ( I boil the breast)
1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz ctn sour cream
1 1/2 stacks ritz cracker crumbs
1 1/2 sticks butter melted

Mix chicken, soups and sour cream. Place in 9x13. Top with cracker crumbs and pour the melted butter over the crumbs. Cover when cooking. 350 degrees. 30 mins if warm. Can freeze. Thaw in the refrigerator and cook 50 mins. I don't put the crackers/butter on until I cook the dish.

Chicken and Avocado Soup

2 tsp olive oil

1 ½ C scallions, chopped fine
2 cloves garlic, minced
1 tomato, diced
5 C chicken broth
Pinch cumin
Pinch chili powder (optional)
Salt to taste
Pepper to taste
2 C shredded chicken breast
2 ripe Hass avocados, diced
½ C cilantro, chopped fine
4 lime wedges

In a large pot, heat oil over medium heat. Add 1 C of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken broth, cumin chili powder, salt, and pepper. Bring to a boil. Simmer, covered on low for about 15 minutes.

In four bowls, fill each with ½ c chicken, ½ avocado, remainder of scallions, and cilantro. Ladle 1 C chicken broth over the chicken and serve with a lime wedge

Chicken Divine

3-4 chicken breast (cooked)
1 16 oz. french style green beans (drained)
1 can cream of chicken soup
1/4 c. mayo.
1 lb. cheddar cheese, grated
1 c. durkee onion

Rice for 4-6 people

In an 8 by 8 pan put the green beans at the bottom -top with the shredded chicken -add the mayo/soup mix on top of the chicken -then add the cheese and top with the onions --cook at 350 degrees for 30-45 mins. Serve on top of the rice

Onion-Garlic mixture for enchiladas

Prep: 5 min., Cook: 10 min. This recipe has lots of uses. It's great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns, or mixed into hamburger patties.
This recipe goes with Chicken-and-Green Chile Enchiladas
Yield
Makes about 1 1/3 cups
Ingredients
2 cups chopped onion (1 large onion)
1 tablespoon vegetable oil
3 garlic cloves, chopped
Preparation
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.

Chicken Chili enchiladas

Prep: 20 min., Bake: 30 min. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.
Yield
Makes 4 to 6 servings
Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas
Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

Chicken Meatloaf

2 lbs. ground lean chicken
1/4 cup tomato paste
1 tablespoon chopped parsley
1 tablespoon chopped garlic
2 tablespoon chopped onion
2 tablespoon Worcestershire sauce
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoon ketchup
salt and pepper

Preheat oven to 425 degrees
Combine chicken, tomato paste, parsley, garlic, onion, Worcestershire sauce and eggs in a bowl. Place mixture in a nonstick loaf pan; spread ketchup on top.
Bake uncovered for about an hour or until meatloaf is firm to the touch in the center. Let meatloaf settle 10 minutes before serving. Serves 6

Southwestern Chicken-and-Rice Soup with Tortilla Strips

1 medium onion, chopped
1 Large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 Tbsp. vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice
2 medium plum tomatoes, chopped
1 to 2 Tbsp. chopped pickled jalapeno slices
1 tsp. ground cumin
1/4 tsp. black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
juice of 1 lime (about 2 Tbsp)
1 ripe avocado, chopped
Tortilla Strips

Saute first 3 ingredients in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add garlic; saute 1 minute.
Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and Tortilla Strips.
Makes about 6 servings.

I use olive oil instead of vegetable oil.
I do not cook the jalapeno in the soup i let people add it if they want to.

Chicken Spaghetti

2 C cooked chicken
2 cans Cream of Mushroom soup
2 C grated sharp cheddar cheese
1/4 C finely diced green pepper
1/2 cup finely diced onion

1 4oz jar diced pimentos, drained
3 C dry spaghetti, broken into 2" pieces
2 C reserved chicken broth from pot
1 tsp cayenne pepper
salt & pepper to taste
1 additional C grated sharp cheddar cheese

Cook 1 cup up fryer and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup cheddar cheese.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 for 45 minutes until bubbly.

Will freeze up to six months or will refrigerate up to two days.

Chicken Curry

3 1/2 lbs chicken (boiled)
3/4 C butter
2 lg chopped onion
1 1/2 tsp cinnamon
1 Tbs ginger
2 Tbs cumin
1 tsp tumeric
1/4 tsp red pepper
1/4 tsp coriander
1 Tbs curry
2 chopped tomatoes
3-4 chopped carrots
2 chopped green peppers
1 C water (more if required)

Melt butter in large skillet; add onions and cinnamon.
Cooke rover med. heat until onions are brown; add remaining spices, tomatoes, carrots, and green peppers.
Stir constantly until vegetables are cooked.
Add chicken (boiled) and water.
Mix well to evenly disperse spices.
Simmer at least an hour.
Keep covered.
Serve over rice.

Condiments: peanuts, coconut, cashews, bell pepper

Chicken and Pineapple Rice

4 chicken breast halves cut in 1/2 " strips
16 oz pineapple tidbits
3/4 C uncooked rice
1/2 tsp. salt
1/2 C chopped green pepper
1 C finely chopped gingersnaps (20 cookies)
1/4 tsp salt
1 egg
1 Tbs water

Drain pineapple, reserving juice. Set pineapple aside.
Add enough water to pineapple juice to make 1 3/4 C.
Stir together juice mixture, rice, 1/2 tsp salt.
Bring to a boil; reduce heat; simmer covered for 18 minutes.
Remove from heat; stir in pineapple & green pepper.
Let stand, covered for 5 minutes.

Meanwhile, lightly coat a 15X10X1" baking pan with nonstick cooking spray.
In a shallow dish combine gingersnaps and 1/4 tsp salt
In another bowl, use a fork to combine egg & 1 Tbs water.
Dip chicken pieces into egg mixture then into gingersnap mixture to coat.
Arrange chicken in a single layer in prepared baking pan.
Lightly coat chicken with nonstick cooking spray. Bake, uncovered, 18 minutes at 400.
Serve chicken strips with rice.

Cheesy Chicken Roll-Ups

8 large chicken breast halves
6 oz cheddar cheese
1 C crushed cheddar cheese crackers
4 1/2 tsp taco seasoning
1/4 C butter, melted

Pound chicken in to 1/4" thickness. Place cheese on each chicken breast half. Fold long sides of chicken over cheese. Combine crackers and taco seasoning. Dip chicken in melted butter then roll in cracker mixture. Place in greased 9X13 dish. Cover and bake at 400 for 40-45 min.

Chicken au Champagne

4 chicken breast halves
1/4 C flour/chopped pecan mixture
1 tsp salt
1/2 tsp pepper
1/2 C butter
1/2 lb sliced mushrooms
1 C light cream
1/2 C champagne

Flatten chicken breasts.
Mix flour, pecans, salt, and pepper; roll breasts in mixture.
Brown chicken in butter over medium heat.
Add mushrooms, cover, and cook on low heat for 10 minutes.
Drain off butter, add cream, and simmer for another 10 minutes.
Transfer chicken to serving platter.
Add champagne to liquid in skillet.
Bring to a rapid boil and stir until creamy. If sauce becomes too thick add a little milk.
Pour champagne liquid over chicken and serve.

Marinated Baked Chicken

2 c. sour cream
1/4 c. lemon juice
4 t. Worcestershire
2t. celery salt
2 t. paprika
1 clove garlic mashed
1T. salt
1 t. pepper
12 chicken breast
1 1/2 cups ritz cracker crumbs
1 1/2 cups soda cracker crumbs
1 c. margarine

Combine first eight ingredients. Add the chicken, coating well. Let it stand in the refrigerator overnight. Remove the chicken from the sauce. Roll in the crumbs and arrange in a shallow pan. Melt the margarine. Spoon half of it over the chicken. Bake at 300 degrees for one hour. Spoon the rest of the margarine over the chicken and bake 45 mins. more. Serves 12

Crispy Chicken and Rice Casserole

1c. uncooked long grain rice
2c. chopped cooked chicken
1 (101/2 oz.) cream of mushroom soup
1 (8oz.)sliced water chestnuts, drained
1 (3 oz) sliced mushrooms, drained
chopped celery
3/4 c. mayo.
1 small onion, chopped
1/2 c. sliced almonds
1 T. lemon juice
1 t. salt
1c. crushed frosted flakes

Cook rice according to pkg. stir together the rice and next 19 ingredients in a bowl. Spoon into lightly greased 13x9 pan. Sprinkle with cereal. Bake 350 for 30 mins. or until warm all the way through.