Poppyseed Chicken

CATHRYN DANIELS

4-5 chicken breasts

2 cans cream of chicken soup

1 16oz container of sour cream

1 sleeve Ritz or Towne House crackers

¼ c. butter

2-3 T poppy seeds

Rice or potatoes

Cook chicken and shred it or cut it up into bite-size pieces. Put into the bottom of a 9x13 inch pan. Mix together sour cream and soup. Pour over chicken. Crush the crackers and mix them with the butter (melted) and poppy seeds. Sprinkle over soup mixture. Bake at 350 degrees for 25 minutes. Serve over cooked rice or baked potatoes.

Chicken Broccoli Casserole

2 large packs frozen broccoli spears or buy 3-4 fresh
4large chicken breasts boiled
2 cans cream of chicken soup (or cream of celery)
1 cup mayonnaise
1 tsp lemon juice
1 tsp curry powder
1 cup grated cheddar cheese
1/2 cup bread crumbs

Arrange broccoli in 9x13 baking dish, then chicken, torn in bite size pieces.
Separately combine cream of chicken, mayo, lemon juice, curry powder and cheese.
Pour evenly over chicken and sprinkle breadcrumbs.
Bake at 375 for 30 minutes.

Almond-Apricot Chicken with Mint Pesto

Ingredients:
4 boneless, skinless chicken breast halves (6 oz each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
Coarse salt and fresh ground pepper
1/3 cup plain breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
Mint Pesto (recipe below)

1. Preheat the oven to 375. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
2. In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.
4. Heat the olive oil in a large ovenproof non-stick skillet over medium heat. Cook the chicken until golden, 3-4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side.

Mint Pesto:
1. In a food processor, combine 3 cups lightly packed fresh mint and 1/4 cup sliced almonds; process until finely chopped.
2. With the motor running, gradually pour 1/2 cup evoo (extra virgin olive oil) through the feed tube. Season with coarse salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the fridge for up to 2 weeks, letting it come to room temp before serving.

from Food Everyday's Great Food Fast recipe book.

*Note: It's easier than it sounds! I even substitute feta for goat cheese, and often skip the pesto and serve with rice.

Peanut Chicken Soba Salad

SARA JENSEN

2 cups water

2 (6-ounce) skinless, boneless chicken breast halves

4 black peppercorns

1 bay leaf

1 tablespoon rice vinegar

2 tablespoons roasted peanut oil

2 teaspoons low-sodium soy sauce

1 teaspoon honey

1 teaspoon chili garlic sauce (such as Lee Kum Kee)

1/2 teaspoon salt

2 cups cooked soba noodles (about 4 ounces uncooked)

1 cup grated carrot

1/2 cup thinly sliced green onions

1/4 cup minced red onion

1/4 cup chopped fresh basil

4 teaspoons chopped unsalted, dry-roasted peanuts

lime wedges (optional)

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl. Combine vinegar and next 5 ingredients (vinegar through salt,) stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.

THIS IS A GREAT SUMMER SALAD. SERVE WITH COCONUT RICE (SIDE DISHES) AND FRUIT. PURCHASE THE SOBA NOODLE IN THE ASIAN SECTION.

Chicken Marinade

SARA JENSEN

2 parts Sprite (not diet)

1 part oil

1 part soy sauce

1 tablespoon horse radish

1 tablespoon garlic

Marinate 24 hours. If marinating a whole Costco bag of chicken, use 2 cups Sprite, 1 cup oil and 1 cup soy. Grill on low to medium as to not to burn the sugars in the marinade. If grilling in advance, grill until brown and then finish baking at 350°.

Green Chicken Enchiladas

SARA JENSEN

4 chicken breasts (boneless, skinless)

2 large cans Las Palmas green enchilada sauce

1 large Spanish onion (white)

3 zucchini

3 yellow banana squash

1 or 2 cans black beans

shredded Mexican cheese (optional)

tortillas

Cook and shred the chicken with one can of the green enchilada sauce (or put the chicken in a crock pot the night before with the can of enchilada sauce, half the onion, garlic, salt & pepper and shred the next day.) Slice the remaining half of the onion, zucchinis and banana squash and sauté until onions are caramelized. Make an assembly line with the shredded chicken, black beans, vegetables and cheese. In a 9" x 13" pan, pour the second can of enchilada sauce on the bottom and turn to coat the bottom of the pan. Heat tortillas briefly on a pan or over a gas flame until flexible and then fill tortillas. Line enchiladas in the pan, pour the remaining enchilada sauce on top and finish with cheese (if desired.) Cover and cook at 350° or until warm. Take the tin foil off and cook for 5 more minutes until cheese is brown.

THESE ARE EASY AND HEALTHY AND A DIFFERENT TWIST ON TRADITIONAL ENCHILADAS WITH THE SQUASH AND ZUCCHINI. GARNISH WITH SOUR CREAM, BLACK OLIVES AND CILANTRO. SERVE WITH SALSA & CHIPS.

Mushroom Chicken Parmesan

6 skinless, boneless chicken breasts

6 tablespoons butter, melted

1 cup all-purpose flour for coating

2 cans (10 3/4-ounce each) cream of mushroom soup

1/2 cup grated Parmesan cheese

Preheat oven to 350°. In a medium bowl, prepare one can of the mushroom soup according to the directions on can, do not heat. Set aside. Rinse and pat dry chicken breasts. Dip each in melted butter, then coat/dredge in flour. Place coated chicken in a 9" x 13" baking dish. Spread can of mushroom soup (concentrate) over the chicken until each piece is coated. Pour prepared can of mushroom soup into baking dish surrounding the chicken. Top chicken with grated Parmesan cheese and bake in the preheated oven for 30 to 45 minutes. Let cool 10 minutes before serving. Excellent served over rice.

Chicken Divan

JULIE ROYLE

3 chicken breasts, cooked & shredded

2 1/2 cups cooked rice

16 ounces frozen broccoli, thawed

2 (10-ounce) cans cream of chicken soup

1 cup sour cream

3 teaspoons lemon juice

1/2 teaspoon salt

1 teaspoon curry powder

kosher salt & pepper to taste

1 to 2 cups grated cheddar cheese

Spread rice evenly in the bottom of a 9" x 13" glass baking dish. Top with chicken and then broccoli. Season top of broccoli with salt and pepper. In a medium bowl combine cream of chicken soup, sour cream, lemon juice, 1/2 teaspoon salt and curry powder. Mix well. Pour and spread evenly over broccoli. Top with grated cheese. Bake at 350° for 45 minutes.

Lemon Mustard Chicken Marinade

JULIE ROYLE

1/4 cup red wine vinegar

1/4 cup Dijon mustard

2 tablespoons soy sauce

2 tablespoons lemon juice

garlic powder (a few shakes, to taste)

fresh ground pepper (to taste)

Combine ingredients and marinade chicken at least 30 minutes. Barbeque.

Farfalle w/ Chicken, Mushrooms and Sun-Dried Tomatoes

JULIE ROYLE

12 to 16 ounces Farfalle pasta

3 chicken breasts, cut into 1/4-inch cubes

10 ounces mushrooms, quartered (or chopped into 1/2-inch pieces)

1 1/2 cup frozen peas

8 to 10 whole sun-dried tomatoes in oil, sliced thin

1 pint heavy whipping cream

6 to 8 garlic cloves, minced (about 2 tablespoons)

1 clove garlic, crushed (or 1/8 teaspoon garlic powder)

1/2 cup grated Parmesan cheese

1 sprig fresh Thyme (optional)

pinch of nutmeg (optional)

kosher salt & pepper

olive oil

Cook pasta according to directions. While pasta water is heating start sauce. In a small saucepan bring cream, crushed garlic clove (or garlic powder,) thyme and nutmeg to a low simmer. Add Parmesan and continue to simmer on low until sauce coats back of a wooden spoon (about 15 to 20 minutes.) In the meantime, heat an extra-large saucepan with 2 tablespoons olive oil. Sauté chicken and minced garlic until chicken is just cooked through (about 2 to 4 minutes—do not overcook or chicken will be tough. I usually just undercook it.) Season chicken with salt and pepper. Remove chicken from pan and place in medium bowl. Set aside. Reheat pan and sauté mushrooms and sun-dried tomatoes for about 2 minutes (add more olive oil if necessary.) Season with salt and pepper. Add frozen peas and chicken, including juices. Heat until peas are warmed. Add sauce (after removing thyme and garlic) and drained pasta to pan. Toss to coat. Season with salt and pepper to taste. Use pasta water to thin sauce if necessary. Serves about 4 main dish entrées. Serve with warmed sourdough or Foccacia bread and a shallow bowl of olive oil, balsamic vinegar and fresh ground pepper.

Chicken Enchilada Casserole

JULIE ROYLE

1 pound chicken, cooked and shredded

1 onion, chopped

2 tablespoons olive oil

2 (10 3/4-ounce) cans cream of chicken soup

1 cup sour cream

1 (4-ounce) can diced green chilies

2 cups grated Colby Jack or Cheddar cheese

1 (15-ounce) package flour tortillas

Sauté onion with olive oil in large frying pan over medium heat. Stir in soup, sour cream and chilies and heat thoroughly. Add shredded chicken and remove from heat. Stack tortillas and cut with a sharp knife into thin strips. In a greased 9" x 13" glass baking pan, layer half of shredded tortillas, half of chicken mixture, and half of cheese; repeat. Bake for 30 minutes at 350°.

Julie’s Chicken Fingers

JULIE ROYLE

4 cups flour

1/2 teaspoon paprika

1 tablespoon kosher salt

1/4 teaspoon sage

1/4 teaspoon dry mustard

1/4 teaspoon chili powder

1/4 teaspoon ground pepper

2 to 3 chicken breasts, sliced into 1/4 inch strips

2 cups buttermilk

canola or peanut oil

Tabasco sauce

Fill a medium-sized saucepan about 2 inches deep with oil. Heat to 375° (about medium-high to high.) Cover a baking rack with paper towels and set near pot of oil (but not too close.) Pour buttermilk into a medium bowl. Shake a few drops of Tabasco sauce into buttermilk and mix. Set aside. In a large/deep bowl (or a Ziploc Freezer bag) combine flour, paprika, salt, sage, dry mustard, chili powder and pepper. Dredge chicken in batches (about 4 to 5 pieces at a time) in flour. Remove. Then soak each piece in the buttermilk and return again to the flour. Coat well. Place chichen in hot oil and cook on each side about 2 minutes. (Chicken should immediately rise to top of oil and bubble rapidly.) Chicken should be a medium to dark golden brown when done. Remove and place on rack to cool and drain excess oil. Lightly season with kosher salt. Continue dredging and cooking chicken in batches until all are cooked. Serve with ranch dressing (homemade buttermilk ranch is the best) and BBQ sauce.

GREAT SERVED WITH JULIE’S COLESLAW! (SIDE DISHES.)

Hot Chicken Salad

JULIE ROYLE

4 cups cooked chicken breasts, diced

2 cups celery, chopped

1/2 cup onion, chopped

1 teaspoon lemon juice

4 eggs, hard cooked and chopped

2/3 cup slivered almonds (or whole, chopped)

1 cup mayonnaise

1 teaspoon salt

1/2 teaspoon Accent (optional)

1 cup sharp cheese, grated

In a medium pan sauté onions and celery until onion is cooked through (about 5 to 6 minutes.) In a large bowl combine all ingredients except cheese. Spread mixture in a casserole dish and top with grated cheese. Bake at 375° for 20 to 30 minutes.

THIS DISH IS GREAT AS LEFTOVERS THE NEXT DAY. SERVE COLD OR AT ROOM TEMPERATURE ON TOASTED BREAD. MAKES A GREAT SANDWICH!

Crispy Baked Chicken

JULIE ROYLE

4 boneless, skinless chicken breasts thawed and sliced into 1 to 2-inch strips

2 cups crushed Ritz crackers

1/4 cup Parmesan cheese

2 teaspoons garlic salt

1 teaspoon seasoned salt

1 cup plain yogurt

1/4 cup butter, melted

Combine crushed crackers, Parmesan, garlic salt and seasoned salt in shallow dish. Pat chicken dry then coat with yogurt. Dip each piece in crumb mixture and arrange in 9" x 13" baking dish. Drizzle melted butter over top. Bake at 350° for 45 minutes.

Southwest Chicken Pockets

JULIE ROYLE

2 cups diced cooked chicken

6 ounces cream cheese, softened

1/2 cup butter, softened

1 (4-ounce) can diced green chilies

1 tablespoon chopped green onion

1/8 teaspoon chili powder

1/8 teaspoon cumin

2 (8-ounce) cans refrigerated crescent rolls

3 tablespoons butter, melted

In a large bowl cream together cream cheese, 1/2 cup softened butter, green chilies, green onions, chili powder and cumin. Add chicken and combine; set aside. Separate 1 can of crescent rolls to form 8 rectangles on a greased cookie sheet. Place large spoonful of chicken mixture in the middle of each rectangle. Cover chicken mixture with remaining can of separated crescent rolls and seal edges securely. Brush melted butter over each pocket and bake for 20 minutes at 400°. Serve with Blackbean Salsa.

BLACKBEAN SALSA

1 (15-ounce) can black beans, drained & rinsed

8 ounces frozen corn

1/4 cup chopped fresh cilantro

2 tablespoons chopped green onions

2 tablespoons chopped red onions

1/4 cup fresh lime juice

2 tablespoons vegetable oil

1 1/2 teaspoons ground cumin

salt & freshly ground pepper

1/4 cup chopped ripe tomatoes, drained

In a large bowl, combine beans, corn, cilantro, green onions, red onions, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving stir in tomatoes.

Chicken Tikka Masala

COURTNEY FJELDSTED

CHICKEN TIKKA

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon salt

2 pounds boneless, skinless chicken breasts, fat trimmed

1 cup plain whole milk yogurt

2 tablespoons vegetable oil

2 medium cloves garlic, minced

1 tablespoon grated fresh ginger

MASALA SAUCE

3 tablespoons vegetable oil

1 medium onion, diced fine

2 medium garlic cloves, minced

2 teaspoons grated fresh ginger

1 fresh Serrano chili, minced (or 2 tablespoons pickled Jalapeño)

1 tablespoon tomato paste

1 tablespoon Garam Masala

1 (28-ounce) can crushed tomatoes

2 teaspoons sugar

1/2 teaspoon salt

2/3 cup heavy cream

1/4 cup chopped fresh cilantro

For the chicken:

Combine cumin, coriander, cayenne, and salt in a large Ziploc bag. Shake. Add chicken breast and press spices to adhere to breasts. Seal and place in refrigerator for 30 to 60 minutes. In a large bowl combine yogurt, oil, garlic, and ginger. Set aside.

For the sauce:

Heat oil in large pan over medium heat until shimmering. Add onion and cook until golden, 8 to 10 minutes. Add garlic, ginger, chili, tomato paste, and Garam Masala. Cook 3 minutes. Add crushed tomatoes, sugar and salt. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir in cream and return to simmer. Remove pan from heat.

While the sauce simmers, adjust oven rack to 6 inches from the heating element and heat broiler. Dip chicken into yogurt mixture and arrange on wire rack set in foil lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture.

Broil chicken until thickest parts register 160° on instant read thermometer and exterior is lightly charred in spots, 10 to 18 minutes (14 minutes,) flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks. Remove Masala sauce from heat and stir chicken into warm sauce (do not simmer chicken in sauce.) Stir in cilantro. Serve.

Kenna's Soup

ANNA JOHNSON

10 cups chicken broth
1 jar spaghetti sauce (Ragu chunky garden style)
3 cup shredded chicken (cooked boneless, skinless breasts)
2 tablespons parsley

Bring to boil and let simmer 20 minutes. Add 4 cups cooked white rice and cook an additional 10 minutes.
Good with parmesan cheese sprinkled on top.

Chicken Tortilla Soup

JENN RUDD

3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cumin
3/4 teaspoon chili powder
4 cans vegetable or chicken broth
4 tablespoons fresh cilantro, chopped

Spray soup kettle with Pam. Cook onion and garlic over medium heat until almost tender. Stir in tomato paste, cumin, chili powder, broth, and cilantro. Bring to a boil. Reduce heat. Cover and simmer 15 minutes

Then add the following ingredients, cover and simmer 5 minutes:

1 1/2 cups chopped tomatoes (or canned tomatoes)
1 can black beans, rinsed and drained
shredded cooked chicken

Ladle into bowls. Top with grated cheese, tortilla strips, and sliced green onion.