Chicken and Tomato Salad

Chicken and Tomato Salad

1 c. bulgur 1 c. diced tomatoes

2 c. chicken, diced 3 T. fresh basil, chopped

2 cloves garlic, minced 1 T. fresh mint, chopped

1/3 c. olive oil 3 T. red wine vinegar

Salt & Pepper to taste

Cook the bulgur in large pot of boiling salted water until tender, 20-25 minutes. Drain & set aside to cool. In a large bowl, combine the cooled bulgur, tomatoes, chicken, basil, mint & garlic. Lightly toss, then add oil, vinegar, and salt and pepper. Sprinkle with parsley.

Chicken Cheesy Soup

Chicken Cheesy Soup
1 cup carrots shredded (can use reconstituted dehydrated carrots)
1/4 cup green onion sliced (can use reconstituted dehydrated onions)
3 TBS butter
1/4 cup flour
2 cups milk
1 can chicken broth
1 jar canned chicken
1 cup shredded cheese
1/2 tsp Worcestershire Sauce
1/8 tsp black pepper

In a sauce pan, cook the onion and the carrots in the butter until tender. Stir in the flour. Slowly add the milk, chicken broth, Worcestershire sauce, and pepper. Stir in the chicken and the cheese. Stir and heat until cheese in melted.

Chicken Pot Pie

Chicken Pot Pie

1 lb. cooked chopped chicken 10 oz. frozen vegetables

1 can cream of chicken soup ½ c. milk

1 egg 1 c. bisquick

Cook vegetables for about 5 minutes until almost done. Add along with chicken and soup to a 9 in pie plate. Mix bisquick and egg together. Add as much milk to get a smooth but thick consistency. Pour on top of chicken mixture. Bake at 350 until golden brown & bubbly.

Fiesta Chicken

Fiesta Chicken

10 oz. cubed cooked chicken 1 can black beans

1 can corn 1 can green chilies

1 can red beans 2 cans diced tomatoes

1 clove garlic 1 T. cumin

4 c. chicken broth

Combine ingredients. Cook for 20 minutes.

White Bean Chicken Chili

White bean Chicken chili

2 TBS oil (I used coconut oil)
1 large onion, chopped (I used dehydrated onion that I reconstituted)
4 large garlic cloves (you can use 4 tsp garlic powder)
1 TBS cumin
1 tsp oregano
1/2 tsp aniseed (you can use fennel seed also)
1/2 tsp dried crushed pepper
1 lb chicken (I used 1 pt jar of chicken that I canned)
3 15 oz cans of white beans (I used 3 cups of beans that I cooked in a pressure cooker)
1 cup chicken broth
1 7oz can diced green chilies
2 cups of Coconut milk
Grated Cheddar Cheese
Chopped fresh cilantro (if you have it)

Heat oil and cook the onion, garlic, cumin, oregano, aniseed, and dried red pepper for about 5 min. Add all the other ingredients except the cream (or kefir), cheese, and cilantro. Cook until warmed through. When ready to serve, add the cream and then garnish with the cheese and cilantro.

Taco Soup

Taco soup
1 can corn (undrained) 1 can red kidney beans (undrained)
1 can diced tomatoes (undrained) 1 pt jar canned chicken (undrained)
1/4 cup taco seasoning

1/4 c dehydrated diced onions (reconstituted)

Dump all of the above in your crock pot or stock pot and cook until warmed through
Garnish with shredded cheese, sour cream (or kefir), crushed tortilla chips

Chicken Taquitos

Chicken taquitos

2-3 boneless chicken breasts

½ - 1 cup green or red salsa

Cook in crock pot on low for 6-8 hours, or on high for 3-4 hours.

Shred cooked chicken with fork and mix with salsa ingredients

Then add:

1 can black beans

Diced tomatoes

Cheese

Dip corn tortillas briefly in hot oil. Do not fry till crisp – only till soft and pliable. Spoon filling (about ¼ cup) into tortillas and roll tightly. Place on cookie sheet, and bake at 425 for about 10 minutes, or until crispy on outside. Serve with sour cream, salsa, guacamole.

Chicken Burrito Soup

Chicken Burrito Soup

2 c. chicken broth 1 c. water

2 t. taco seasoning ¼ t. minced garlic

1 t. dried parsley flakes 1 c. corn

1/4 c. chopped red and green peppers ½ c. chopped onion

1 c. diced cooked chicken 1 c. canned tomatoes

1 can red kidney beans 1 ½ c. uncooked noodles

Combine chicken broth, water, taco seasoning, garlic, and parsley flakes. Add corn, peppers, onion, chicken, beans & undrained tomatoes. Mix well. Bring to boil. Stir in uncooked noodles. Lower heat, cover & simmer for 15 min. or til veggies & noodles are tender.

Chicken Broccoli Lemon

Chicken Broccoli Lemon

1 head broccoli, cut and steamed

2 boneless skinless chicken breasts, cooked and diced

1 package egg noodles, cooked and drained

Sauce:

1 can cream of chicken soup

½ cup grated cheese

½ c mayonnaise

1 T lemon juice

Layer noodles, then chicken, then broccoli, then sauce. Top with grated cheese. Bake at 350 till heated through, or microwave for 3-5 minutes till heated through.

Chicken Fettuccini Casserole

Chicken Fettuccini Casserole

2 T. butter 1 can chopped mushrooms

½ c. chopped onion 2 c. cooked chicken, cut up

2 c. sour cream 2 cans cream of mushroom soup

3 garlic cloves 1 lb. cooked angel hair noodles

Saute onion & garlic in butter til golden. Add mushrooms and cook until tender, 3-5 min. Add chicken & coat. In separate bowl, mix soup & sour cream. Add milk if desired. Mix noodles, sauce & chicken. Season with salt & pepper. Arrange in 9x13 pan and bake for 30 min. ant 350 degrees until hot & bubbly.

Salsa Chicken

Salsa Chicken

2 lb chicken 2 jars black bean & corn salsa

2 c. rice (uncooked)

Combine all ingredients in crock pot. Cook on low until rice is tender.

Picante Chicken

Picante Chicken

2 c cooked chicken, chopped 1 c. thick & chunky salsa

1 pkg. taco seasoning 2 c. cooked rice

1 can black beans, drained 1 c. cheddar cheese, shredded

Heat chicken, salsa, taco seasoning in a large skillet. Add rice and beans and heat through. Sprinkle with cheese, cover and cook on low heat for 5 minutes. Serve with taco chips.

Hawaiian Haystacks

Hawaiian Haystacks

Cooked Rice, Sauce (recipe below), grated cheese, and any veggies you have canned or fresh

Sauce: 1 ½ cups water

1 ½ t chicken bouillon

2 cans cream of chicken soup

2 cups diced chicken breast

1/8 t each of onion salt and garlic salt.

Mix all ingredients together and warm in a saucepan on the stove ( or microwave)

Salad topping ideas: Peas, corn, chopped tomatoes, diced celery, sliced olives, diced sweet peppers, chow mein noodles, pineapple tidbits, cashew nuts, coconut, raisins, sliced green onion, slivered almonds