Book Club Chicken Salad

6-8 chicken breasts (or one rotisserie chicken)

sugared almonds:
8 ounces slivered almonds
4 tablespoons sugar
In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix    (I just use a Spring Mix)
1 head iceberg lettuce
1 pound bacon, cooked and crumbled
1 Cup craisins
1 cup shredded mozzarella cheese

dressing: (1/2 this)
½ red onion, or less if onion is large
2 cups sugar
4 tsp dry mustard
1 tsp salt
1 cup red wine vinegar
1 cup vegetable oil

Chicken Roll Ups

I haven't made these since before I was married, Dustin reminded me of them and I've been craving it ever since.

Chicken Roll Ups:
1 8 oz Cream Cheese
2 Tbs Butter (or margarine)
1/3 of a Dry Ranch Packet
3 Cooked Chicken Breasts (use enough so it is more chicken then sauce.)

Roll Chicken sauce in a Crescent Roll and bake at 350° for 10-15 mins until golden brown.

Cheese Fondue

This recipe was actually for a chicken meal that had the cheese over it. A friend of mine passed it along and said her sister made it once and thought the cheese sauce would make a really good fondue, so that’s what we’ve been using since. 

Cheese Sauce:

1 jar Old English cheese spread   

½ cup sour cream

1 can cream of chicken soup (recipe calls for Cream of Mushroom, but I prefer and use the cream of chicken)

1 cup mayonnaise

½ tsp garlic powder

¼ tsp onion salt

¼ tsp garlic salt

½ tsp paprika

Just mix it together on the stove till it’s heated and well mixed.  

I usually just add the spices till it tastes okay

Dip Chicken, Veggies, etc. Anything that would taste good with cheese sauce over it. 

Homemade Sweet N Sour Chicken

Best sweet n sour chicken I've ever had!

Sauce: (I suggest doubling because everyone always loves extra sweet n sour sauce.)

1 bullion cube
1/2 C Water
3/4 C Brown Sugar
1 tsp. Soy Sauce
1/2 C Vinegar
1/3 C Ketchup

Combine in a medium saucepan and bring to boil and set aside.

Chop 1 lb. chicken breasts in to bite size cubes. Dip chicken in egg, coat with flour and brown in oil.

Place browned chicken in 9x13 pan & pour sauce over chicken.

Cover and bake at 350 for 1 hour.

Serve over white rice.

BBQ Chicken Sliders

• 6 Boneless skinless chicken thighs (I'm going to use chicken breasts)
• 1 tsp Kosher salt
• Chicken broth
• 2 Cups BBQ sauce
• 12 - 16 mini rolls

In a large sided pot add chicken, salt and broth. Bring to a boil, reduce heat and simmer until done - approximately 20 minutes. Remove from heat, drain broth and allow to cool. With two forks, shred chicken in pot by pulling the pieces a part,. Add BBQ sauce, reheat the mixture and reduce. If too thick add a little chicken broth. Split rolls, add meat. Using a toothpick put a pickle on sandwich (Optional) and serve warm.

 

(This was a recipe featured on Good Things Utah the other day. I'll let you know how we like them.)

Sticky Coconut Chicken

6-8 boned, skinned chicken thighs (about 1½ lbs.) - I use Chicken Breasts
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped

Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). Baste frequently with remaining marinade…and use it all.

Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish with green onions.

Chili glaze:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. Makes ½ cup of glaze

Chicken Enchilada's

This has become a staple for us. My sister gave me the recipe and we love it!

2 Chicken breats (cooked and chopped)
1 package-ish Cream Cheese
1 can diced Diced Green Chilies
(I usually put a little shredded cheese in here too.)

Mix together and spoon into 4-6 tortilla shells. Depending on how much mix you put in each one.

Place in square caserole dish. Pour 3/4 can of green enichilada sauce (you can try red, but we've liked green the best) over tortilla's and about a cup of shredded cheese.

Bake for 25 mins at 350 degrees.

**We tried diced black olives the other night. It was GREAT!

Chicken and Rice Caserole

This is the classic family recipe we all know and love, thanks Mom. My husband loves this and it's become a staple in our house. Yes, it's one of not many recipes I know.

Ingredients:

1 lb Boneless, Skinless Chicken Breast (thawed)
1 can Crem of Chicken Soup
1 cup Sour Cream
1 cup Mayonaise
1 cup Shredded Cheese
1 cup Corn Flakes
Your favorite cooked rice ( I use Calrose)

Spread the chicken breats in a 1.5 qt casserole pan (I like to cut the chicken in half.)
Combine cream of chicken soup, sour cream, mayonaise and shredded cheese in a large bowl.
(Some have added broccoli and pea's to this mix to change things up a bit.)
Pour the sauce over the top of the chicken. The more sauce you have, the better.
Sprinkle corn flakes on top of the sauce.
Bake in over at 350 for 35 mins(ish).

Serve over cooked rice. (The sauce over the rice is my personal favorite of the whole meal!)