Creole Chicken

adapted from Katie

2 Chicken Breasts, diced
1 Tablespoon Olive Oil
1/2 package frozen stir fry veggies (bell peppers and onions)
1 Clove Minced Garlic
1 can Diced Tomatoes -- 14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon hot Sauce -- Optional

Add all ingredients to a pan and cook until chicken's done. Serve over rice.

Chicken Surprise

Ingredients

• bacon
• pepper jack cheese
• Italian dressing
• thawed chicken breasts
  

Directions:

1. Preheat oven or grill.
   
2. Wrap slice of cheese around chicken, and then wrap chicken and cheese with bacon. Try to fully cover the cheese. Secure with toothpick, continue until all chicken is done.
3. Pour enough dressing over the chicken to fill the bottom of the dish.
4. If you'd like, put cheese on top of the bacon when it's close to being done.
5. Bake or grill until done.

Modification: Put some barbecue sauce on the chicken before adding the bacon! We like to serve ours on ciabatta rolls. YUM.

Chicken and Broccoli Alfredo Bake (from BlairWaldorf)

Ingredients:

1 box penne pasta, cooked and drained
2 cups frozen broccoli, cooked in with the pasta the last 5 minutes
2 chicken breasts, diced and cooked
1 jar Alfredo sauce (Classico Garlic Alfredo)
2 cloves minced garlic
1/2 cup mozzarella cheese
1/2 cup parmesan cheese
2 T butter

Directions:

1. Preheat oven to 350 degrees.

2. Coat one 9x13 baking dish with a thin layer of alfredo sauce.

3. In a medium mixing bowl (I just used the spaghetti pot after it'd been drained.) mix pasta, broccoli, chicken, garlic and alfredo.

4. Pour in dish and top with the cheeses.

5. Cut butter into small pieces and scatter on top of pasta mixture.

6. Bake for 20 minutes until hot and bubbly.

Chicken Enchiladas

Ingredients: (makes 6)

2 chicken breasts (You could substitute ground beef for this if you'd like.)
1 package Ortega taco seasoning
3/4 c. water
Flour Tortillas
1 can Enchilada sauce
Cheddar cheese

Directions:

1. Cut the chicken into small cubes. Cook until done in a skillet.

2. When chicken is cooked, add the water and the taco seasoning. Stir until thickened.

3. Warm the tortillas.

4. Put chicken in the tortillas and roll them up. Place in baking dish.

5. Pour can of enchilada sauce over the whole dish.

6. Cover with as much cheese as you want.

7. Bake at 350 degrees for 20 minutes.

8. Enjoy!

Slow Cooker Chicken Curry

Ingredients:

• 4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks
• 2 large onions, quartered and sliced thinly
• 1 apple, chopped into cubes
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or Tamari
• 1 teaspoon Madras curry powder
• 2 teaspoons chili powder
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1/3 cup chicken broth or water
• hot cooked rice

Preparation:

Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.

Crockpot chicken and rice recipe serves 4.

Chicken Linguine Alfredo

This was the best tasting chicken alfredo we've ever had.

Ingredients:

2 chicken breasts, cut into cubes
1 pkg. whole wheat linguini
1 jar Classico alfredo sauce
Canadian steak seasoning
frozen broccoli

Directions:

1. Boil water and cook pasta as directed on package.

2. Cook chicken and Canadian steak seasoning in pan over medium-high heat until cooked.

3. Pour alfredo sauce over the chicken and stir to mix. Continue to cook until heated.

4. Add broccoli to pasta and water when there's about 5 minutes left for the pasta to cook.

5. Drain pasta and broccoli and put back in the pan.

6. Pour alfredo and chicken mixture over pasta and mix.

7. Enjoy!