Chicken Wings

I got this recipe from my mom. I don't know where she found it. It's been a favorite with the boys in my family forever. They've come to expect it on big game days. Unfortunately, I've made it enough that it's usually what friends of mine like me to bring. They aren't to hard to make, just time consuming. I will be honest, I have never actually had one, not a fan of eating chicken off of the bone. But, I hear they are wonderful. :)

Chicken wings ( I get the drummets, they are already separated)
1 bottle of franks red taco sauce
1 tbls Cayenne pepper (depending on the amount of chicken I usually use a little more)
1 cube butter or margarine

Fry chicken until cooked through. While chicken is cooking, melt butter add taco sauce and Cayenne pepper in saucepan. Once chicken is cooked dip in sauce, place on foil lined baking sheet, bake on 350 for 10-15 min. Repeat for spicier chicken.

Swiss Chicken

4-5 Chicken breasts
5-6 swiss cheese slices
1 can cream of celery soup
1 can cream of chicken soup
2 tbls of orange juice
1 cup sour cream

Arrange chicken in a large casserole dish. Mix soups, orange juice and sour cream together. Pour over chicken, place swiss cheese across the chicken. Sprinkle across the top with seasoned bread crumbs. Bake on 350 for 1 1/2 hours. Cover if starts to brown.

I served this with rice and a veggie on the side.

Mexican Chicken Lasagna

I tried this at a pampered chef party a few weeks ago, and made it the other night. It turned out good and the kids really liked it.

1 pkg (8oz) cream cheese
1/4 cup lightly packed fresh cilantro chopped
2 cups shredded monterey jack cheese, divided
1 can (28oz) enchilada sauce
12 corn tortillas
3 cups diced or shredded cooked chicken
2/3 cup chopped onion
addition chopped cilantro (optional)

Soften cream cheese in microwave for 30-45 seconds. Add cilantro and 1 1/2 cups of jack cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of casserole dish (8x11) . Pour remaining sauce into large bowl; set aside.

Dip 4 tortillas into enchilada sauce, and arrange on bottom of dish. Scoop half of cheese mixture over tortillas, spread evenly. Top with 1 cup of chicken and 1/3 of onion. Repeat layers one time. Dip remaining 4 tortillas and arrange over second layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with remaining 1/2 cup cheese. Cover and bake for about 30 min. on 350.

*I don't have the deep dish baker they say to use, so I just used an 8x11 casserole dish. And I didn't add the cilantro. I'm not a huge fan of it and knew the kids wouldn't be either.

Chicken Cream Cheese Soup

I have this on my menu for this week, again taken from here, and she found it here (they have some really good sounding recipes).

1 lb. chicken (breasts or combination)

1 onion, diced

1-2 Tbs. butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 cup milk

1/4 c. flour

8 oz. pkg. cream cheese

.

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

.

2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. (I add 4 bouillion cubes.) Bring to a boil and simmer until veggies are tender.

.

3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Honey Lime Enchiladas

I got the recipe from my friend Wendi. You all should check out her recipe blog...I have tried a number of dinners from her and they have all been a hit with my family. I'm adding it to mine, so I don't have to go back through hers...I hope you don't mind Wendi?




Honey Lime Enchiladas

.

1/4 lbs. pork or chicken, cooked and shredded

.

Sauce:

1/3 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp garlic powder

.

2 (10 oz) can green enchilada sauce

.

equal parts mixed together of:

shredded mozzarella cheese

shredded cheddar cheese

.

flour tortillas

.

Mix together sauce ingredients then add to shredded meat. Let the sauce soak into the meat for about 30 minutes.

.

Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Chicken Salad Panini

Prep Time:

10 min

Total Time:

16 min

Makes:

4 servings, 1 sandwich each

What You Need!

2-1/2 cups chopped cooked chicken breast

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise

2 Tbsp. OSCAR MAYER Real Bacon Bits

1 green onion, thinly sliced

2 Tbsp. KRAFT Light Ranch Dressing

8 slices multi-grain bread

1 tomato, cut into 8 thin slices

4 KRAFT Deli Fresh 2% Milk Cheddar Cheese Slices

Make It!

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.

COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Kraft Kitchens Tips

Serving Suggestion

Serve with a piece of fruit and CRYSTAL LIGHT Lemonade.

Special Extra

Stir a little GREY POUPON Dijon Mustard into chicken salad mixture before spreading onto bread slices as directed

Sweet BBQ Chicken Kabobs

Prep Time:
15 min
Total Time:
25 min
Makes:
4 servings, one kabob each
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups 1-1/2-inch fresh pineapple chunks
1 each: red and green pepper, cut into 1-1/2-inch chunks
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed

PREHEAT grill to medium-high heat. Using eight long wooden skewers (two, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers, to make four kabobs.

MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.

GRILL 8 to 10 min. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

Cream cheese Crockpot Chicken

2 8oz packages cream cheese (room temp)
2 pkts dry Italian dressing
2 cans cream of chicken soup
6-8 frozen chicken breasts

Mix cream cheese, dressing and soup together. Place chicken in crockpot, pour soup mixture over chicken. Cook on low 6-8 hours. Serve over noodles or rice. (We like rice).

Zesty slow cooker BBQ Chicken

6 frozen chicken breasts
1 bottle BBQ sauce
1/2 cup Italian dressing
1/4 cup brown sugar
2 tbls worcestershire sauce

place frozen chicken in crockpot on low. Mix all ingredients together, pour over chicken. Cook for 6-8 hours on low. 3-4 hours on high. Shred chicken, and let cook for another hour. Serve on buns.

Chicken Spaghetti Toss

5 green onions, chopped
2 garlic cloves, minced
2 tbls butter
2 tbls olive oil
3 tbls lemon juice
3 tbls freshed parsley, minced
1 tsp lemon pepper
1 1/2 lbs boneless skinless chicken breasts, cubed and cooked
1 pkg spaghetti

In large skillet saute onion and garlic in butter and oil, until tender. Stir in cooked chicken, lemon juice, parsley, salt and lemon pepper. Saute for 15-20 min or until heated through. Meanwhile, cook noodles to pkg directions; drain. Add to chicken mixture and toss.