Chicken Recipes

Hey guys! I am looking for some new "quick fix' or crockpot chicken recipes. I eat more chicken than anything and am getting a little tired of the same old recipes. If you have any great tasting, easy to prepare recipes, please share them with me. I am very busy (working two jobs) and have limited time in the kitchen. I prefer spicy to bland. If you know of anything, please help a girl out and share those recipes. Thanks in advance!

CREAMY Chicken and Veggies



INGREDIENTS

• 2 cups frozen mixed vegetables
• 2 tablespoons olive oil
• 4 cups cubed cooked chicken
• 1 (16 ounce) jar roasted garlic Parmesan Alfredo sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked rice

 

DIRECTIONS

1. In a large skillet, saute the mixed vegetables and in oil until tender. Stir in the chicken, Alfredo sauce, salt and pepper; heat through. Serve with rice.

CHILI CHICKEN AND RICE


INGREDIENTS

• 4 boneless, skinless chicken breast halves
• 2 cups cooked rice
• 1 (15 ounce) can chili with beans
• 2 tablespoons taco seasoning
• 4 slices processed American cheese

•  

  In a nonstick skillet, brown chicken over medium heat. Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Combine the chili and taco seasoning; spoon over the rice. Top with chicken.

1. Cover and bake at 350 degrees F for 25 minutes. Top with cheese slices. Bake, uncovered, for 5 minutes or until juices run clear.

Chicken Enchiladas

INGREDIENTS (Nutrition)

• 2 skinless boneless chicken breasts, cut into 1-inch cubes
• 1 1/2 cups shredded Cheddar cheese
• 1 onion, chopped
• 12 (10 inch) flour tortillas
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (3 ounce) can chopped green chiles, undrained
• 1 (8 ounce) container sour cream
• 1/2 cup shredded Cheddar cheese
•  
• Preheat an oven to 350 degrees F (175 degrees C).

1. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
2. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

They all sound great. Thanks Elle!

Chicken Quesadilla:

I always cook chicken in a big batch to use for several dishes--I bake it with garlic powder, salt and pepper and cover with foil while baking to keep the juices in-then I freeze the cooked breasts to have ready for quick dinners.

This serves one:
1-whole grain tortilla
1/8 c chopped cooked chicken (I chop mine so it is easier to digest)
1/8 c 2% shredded cheese
tablespoon salsa

spray a fry pan with non stick spray and place the tortilla in a hot pan.  Add the salsa (spread it) and cover with chicken and cheese then fold the tortilla in 1/2.  Cook for about a minute, then flip it over and cook for another minute.

Top with salsa and low fat sour cream and jalapenos......