Haystacks

Cooked Rice
Cream of Chicken Soup
Sour Cream
Milk
Cooked Chicken
Cheese
Corn
Peas
Carrots
Pineapple
Mandarin Oranges
Sliced Olives
Chinese Noodles

Heat soup, sour cream, milk and chicken on stove.  Serve over rice with toppings.

Chicken Pot Pie

2 C. hashbrown potatoes, thawed

2 C. chicken, cooked and chopped

2 C. frozen vegetables, thawed

⅓ C. butter

⅓ C. flour

1 tsp. basil

½ tsp. pepper

½ tsp. salt

1 C. chicken broth

1 C. milk

Double pie crust for 9” pie

Melt butter, stir in flour, basil, pepper, and salt.  Add milk and chicken broth.  Stir until thickened.  Add chicken and vegetables.  Pour into pie crust, top with other crust.  Bake on 375º for 50 min.

Bean and Chicken Tortilla Pie

4 corn tortillas (5 or 6 in. in diameter)

1 can (16 oz.) refried beans

1 C. shredded mozzarella

½ C. shredded cheddar

1 ½ C. cut-up cooked chicken

1 medium tomato, chopped (¾ C.)

4 medium green onions, sliced (¼ C.)

1 can (2 ¼ oz.) sliced ripe olives, drained

1 C. taco sauce

Shredded cheese

            Heat oven to 375º.   Grease 9 in. pie plate.  Place one of the tortillas in the bottom of pie plate.  Cut remaining tortillas in half; arrange around center tortillas, overlapping slightly.  Carefully spread beans over tortillas.  Sprinkle with cheeses.  Mix remaining ingredients; spoon over cheese.  Bake uncovered 25-30 min. or until hot.  Sprinkle with extra cheese for last 5 min.  Let stand 5 min. before cutting.

Chicken Rolls

1 pkg. cream cheese

4 Tbsp. butter

Garlic salt

1 C. cooked chicken breast, cubed

2 pkg. refrigerated crescent rolls

1 can cream of chicken soup

½ C. sour cream

Cream together cream cheese and butter, add chicken breast and garlic salt to taste.  Roll inside crescent rolls.  Bake according to package directions.  In small sauce pan mix together soup and sour cream.  Heat until warm, serve over rolls.

From Lisa

Southwest Chicken Wraps

3 C.  chopped, cooked chicken

1 C.  Picante sauce

¾ tsp. chili powder

¼ tsp. garlic powder

1 C. shredded Cheddar cheese, divided

1 (14 ½ -ounce) can black beans, drained

Flour tortillas

1 medium tomato, chopped

1 C. shredded lettuce

2 Tbsp. chopped green onions

½ C. guacamole (optional)

½ C. sour cream (optional)

1 tsp.  chopped fresh cilantro (optional)

Combine chicken, picante sauce, chili powder, and garlic powder in a large skillet and mix well.  Cook over medium heat until heated through, about three minutes.  Remove from heat.  Add ¾ C. Cheddar and beans to chicken mixture and mix well.  Wrap tortillas in a kitchen towel.  Microwave on high for 1 minute.  Spoon chicken mixture onto warm tortillas.  Top with remaining cheese, lettuce, tomato, green onion, guacamole, sour cream, and cilantro. 

Chicken & Penne Parmesan

1 Tbsp. butter or margarine

¾ lb. boneless, skinless chicken breasts cut into 1-in cubes

1 ¾ C. (14 ½ oz. can) chicken broth

2 ⅔ C. (8 oz.) Penne pasta, uncooked

1 pkg. (16 oz.) frozen vegetable blend

¼ tsp. ground black pepper

1 can (10 ¾ oz.) condensed cream of chicken soup

¾ C. milk

¾ C. grated parmesan cheese

In a 5 qt. sauce pan over medium heat, melt butter; add chicken.  Cook 5 min. or until no longer pink.  Add broth; heat to boiling.  Add uncooked pasta, vegetables, and pepper, stirring to coat pasta with liquid.  Heat to boiling; reduce heat.  Cover; simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed.  Meanwhile in medium bowl, stir together soup milk, and ½ C. cheese until smooth; stir into chicken mixture.  Heat until mixture just comes to a boil; sprinkle with remaining cheese.

   

Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

Vegetable Chicken in a Skillet

3 boneless skinless chicken breast halves, cubed

½ tsp. chili powder

½ tsp. paprika

½ tsp. poultry seasoning

1 Tbsp. vegetable oil

2 C. water

1 can (10 oz.) condensed cream of onion or chicken soup, undiluted

8 oz. medium egg noodles

1 C. frozen peas and carrots

1 C. shredded Mozzarella

Sprinkle chicken with seasonings.  In a large skillet over medium heat, brown chicken in hot oil.  Add water and soup; bring to a boil. Reduce heat; cover and simmer for 5 min. Add noodles, peas and carrots. Cover and simmer 10 min.  or until noodles are done and chicken juices run clear.  Top with cheese; cover until cheese melts.

Chicken Noodle Casserole

2/3 cup chopped onion

1 garlic clove, minced

1 tablespoon olive oil

1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes

1 can (14-1/2 ounces) chicken broth

1-1/2 cups chopped carrots

3 celery ribs, chopped

1/2 teaspoon dried savory

3 tablespoons butter

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/8 teaspoon white pepper

1-1/2 cups 2% milk

1-1/4 cups shredded reduced-fat cheddar cheese

8 ounces wide egg noodles, cooked and drained

In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.

From Taste of Home

Super-Easy Chicken Manicotti

1 jar (26-30 oz.) spaghetti sauce

1 tsp. garlic salt

1 ½ lbs. chicken breast tenders

14 uncooked manicotti shells

2 C. shredded mozzarella cheese

Chopped fresh basil leaves, if desired

 Heat oven to 350º.  Spread about ⅓ of the spaghetti sauce in ungreased 9 x 13 pan.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked shells, stuffing from each end to fill if necessary.  Place shells on spaghetti sauce in dish.  Pour remaining sauce over shells, covering completely.  Sprinkle with cheese.  Cover and bake about 1 ½ hrs. or until shells are tender.  Sprinkle with basil.  

Chicken Broccoli Shells

1 jar (16 oz.) Alfredo sauce

2 C. frozen chopped broccoli, thawed

2 C. diced cooked chicken

1 C. shredded cheddar cheese

¼ C. shredded Parmesan cheese

21 jumbo pasta shells, cooked and drained

 In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses.  Spoon into pasta shells.  Place in a greased 9x13 baking dish.  Cover and bake at 350º for 30 -35 min. or until heated through.

From Taste of Home

Chicken Parmesan

2 cans (10 ¾ oz) cream of mushroom soup

1 ½ C. milk

1 C. chicken broth

1 C. uncooked white rice

1 pkg. onion soup mix

6 boneless skinless chicken breast halves

6 Tbsp. margarine or butter

Salt and pepper to taste

Grated Parmesan cheese

            Mix cream of mushroom soup, milk, broth, rice, and onion soup mix in small mixing bowl.  Spray slow cooker with cooking spray.  Lay chicken in bottom of slow cooker.  Place 1 Tbsp. margarine on each piece.  Pour soup mixture over chicken.  Add salt and pepper.  Sprinkle with Parmesan cheese.  Cook on low 8 to 10 hours or High 4 to 6 hours.

Taco Chicken Rolls

1 C. finely crushed cheese-flavored crackers

1 envelope taco seasoning

6 boneless skinless chicken breast halves

2 oz. Monterey Jack or Cheddar cheese cut into 2 in. x ½ in. sticks

1 can (4 oz.) chopped green chilies

In a shallow dish, combine the cracker crumbs and seasoning; set aside.  Flatten chicken between two sheets of wax paper to ¼ in. thickness.  Place a cheese stick and about 1 Tbsp.  chilies on each piece of chicken.  Tuck ends of chicken in and roll up; secure with toothpicks.  Coat chicken with crumb mixture.  Place in a greased 9 x 13 baking dish.  Bake, uncovered, at 350º for 35-40 min. or until chicken juices run clear.  Remove toothpicks.

From Taste of Home

Apple Thyme Chicken

6 Tbsp. apple juice

6 Tbsp. lemon juice

4 ½ tsp. cider vinegar

4 ½ tsp. canola oil

1 ½ tsp. dried thyme

4 boneless skinless chicken breast halves

2 medium Golden Delicious, (or other all-purpose apple) peeled and quartered

1 Tbsp. honey

Sauce

2 tsp. cornstarch

¼ tsp. dried thyme

¾ C. apple juice

In a bowl combine the first five ingredients; mix well.  Pour half of the marinade in a large resealable bag; add chicken.  Seal bag and turn to coat; refrigerate for at least 2 hours.  Cover and refrigerate remaining marinade.

           

Coat grill rack with nonstick spray before starting the grill.  Drain and discard marinade from chicken.  Dip apples in reserved marinade; set aside.  Combine the honey with the remaining marinade.  Grill chicken, covered, over medium heat for 4-6 min.  on each side or until chicken juices run clear, basting frequently with honey marinade.  Grill apples, uncovered, for 3-5 min, basting and turning frequently or until lightly browned. 

           

In a saucepan, combine the cornstarch, thyme and apple juice until blended.  Bring to a boil; cook and stir for 2 min. or until thickened.  Slice the grilled apples; stir into sauce.  Serve with chicken.

From Taste of Home

Honey-Nut Chicken Stir Fry

1 tablespoon cornstarch

3/4 cup orange juice

1/4 cup honey

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/2 tsp. garlic powder

2 cups sliced celery

1-1/2 cups sliced carrots

4 teaspoons canola oil, divided

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup coarsely chopped peanuts

Hot cooked rice

In a small bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.

   

Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice.

Sweet and Sour Chicken

3 Tbs. vegetable oil

3 lbs. chicken pieces

1 large onion , chopped

6 Tbs. ketchup

1/4 C. lemon juice

1/4 C. soy sauce

1/4 C. sugar

1 tsp. black pepper

1 C. water

2 Tbsp. cornstarch dissolved in 1/2 C. water

Heat oil in a large frying pan over medium heat.  Add chicken and cook until golden brown, about 10 min.  meanwhile in a small bowl, combine, onion, ketchup, lemon juice, soy sauce, sugar, pepper, and ½ C. water; blend well.  Pou mixture over chicken,  Cover reduce heat to low, and cook for 20 min. or until tender.  Remove chicken to serving platter. 

           

Add cornstarch mixture to sauce.  Raise heat, bring to a boil, and cook, stirring until sauce thickens, about 2 min.  Pour over chicken and eat with rice. 

Chicken Supreme

1/2 cup dry bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons minced fresh parsley

1 garlic clove, minced

1/4 teaspoon pepper

3 egg whites

6 boneless skinless chicken breast halves (4 ounces each)

1/4 cup sliced almonds

Refrigerated butter-flavored spray

In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat the egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in a 13-in. x 9-in. baking dish coated with cooking spray.

   

Sprinkle almonds over chicken. Spritz with butter-flavored spray. Bake, uncovered, at 350° for 30 minutes or until chicken juices run clear.

From Taste of Home

Breaded Ranch Chicken

3/4 cup crushed cornflakes

3/4 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (4 ounces each)

1/2 cup butter, melted

 In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.

   

Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

From Taste of Home

Baked Chicken Parmesana

⅓ C. seasoned fine dry bread crumbs

¼ C. Parmesan cheese

4 boneless skinless chicken breast halves

2 eggs, beaten

2 tsp. extra virgin olive oil

½ C. Mozzarella cheese, shredded

9 oz. linguine, cooked

2 (15 oz.) containers marinara sauce

Lightly grease an 8 in. square baking dish.  Combine bread crumbs and Parmesan cheese in a shallow dish.  Dip chicken in eggs, then in bread mixture.  Arrange chicken in prepared dish.  Drizzle with oil.  Bake on 375º for 25-30 min. or until chicken is tender and no longer pink.  Sprinkle with Mozzarella cheese.  Bake an additional 2 min. or until cheese is melted.  Warm sauce according to package directions.  Toss pasta with sauce.  Serve chicken over pasta. 

Tasty Italian Chicken

½ C. chopped onion

1 ⅛ tsp. paprika, divided

3 tsp. olive oil, divided

1 ¼ C. water

½ C. tomato paste

1 bay leaf

½ tsp. chicken bouillon granules

½ tsp. Italian seasoning

½ C. flour

1 ½ tsp. grated Parmesan cheese

½ tsp. salt

¼ tsp. garlic powder

¼ dried oregano

1 ½ lbs. chicken tenders

In a small saucepan, sauté onion and ⅛ teaspoon paprika in 1 tsp. oil until tender.  Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 min.

           

Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan, slat, garlic powder, oregano, and remaining paprika.  Add chicken; seal bag and shake to coat.  in a large nonstick skillet coated with nonstick cooking spray, cook half the chicken in 1 tsp. oil for 2-3 min on each side or until juices run clear.  Remove and keep warm; repeat with remaining chicken and oil Discard bay leaf from sauce, serve over chicken.

From Taste of Home 

Chicken Breast Supreme

4 boneless skinless chicken breast halves

½ tsp. salt

¼ to ½ tsp. pepper

2 Tbsp. olive oil, divided

2 Tbsp. butter or margarine, divided

3 Tbsp. chopped green onions

Juice of half a lemon or lime

3 Tbsp. chopped parsley

2 tsp. Dijon mustard

¼ C. chicken broth

Flatten chicken breast to ¼ in. thickness.  Sprinkle with salt and pepper.  In a large nonstick skillet, heat 1 Tbsp. each oil and butter.  Cook chicken over high heat for 4 min. per side or until juices run clear.  Remove chicken top serving platter.  Add green onions, lemon juice, parsley, and mustard to skillet; cook and stir for 15 seconds.  Add chicken broth and remaining oil and butter; stir until smooth.  Pour sauce over chicken.