Creamy Gnocchi Chicken Soup

Saute and cook until veggies are soft: 

1 Tbs olive oil

1 onion chopped

6 large carrots peeled and sliced

2 celery ribs chopped

4 c. chicken broth

Add:

3 cooked chicken breasts diced

1-2 tsp salt

1 tsp pepper

1 tsp garlic powder

2 tsp thyme

1 tsp rosemary

1 tsp red pepper flakes

16 oz. gnocchi 

Cook for about 5 minutes and then add:

2 c. half and half or cream

1 c parmesan cheese

Serve with garlic bread or easy breadsticks!

Hawaiian Haystacks

Chicken Gravy:

1 onion diced

2 clove garlic crushed

1/4 c butter

1/4 c flour/gluten free

4 c chicken broth

2 c milk

4-6 chicken breast shredded

Salt and pepper to taste

Saute onion, garlic and butter until clear.

Add flour and mix into a paste. 

Add chicken broth and milk. 

Boil until thickened.

Add shredded chicken.

Salt and pepper to taste. 

Serve over rice.

Topping options:

Green onion

Cheese

Pineapple

Coconut

Tomato

Carrots

Celery

Chow mein noodles

Best Chicken Marinade

1 c oil

1/2 c soy sauce

1/4 c apple cider vinegar

2 Tbs honey

1 tsp hoisin sauce

2 cloves crushed garlic

Pepper

Mix together and pour over chicken in a bag. 

Chill for several hours.

Grill or bake and serve!

Crock Pot Butter Chicken

6 chicken breasts

1/2 onion diced

2 cloves garlic

1 Tbs red curry paste

2 tsp curry powder

1 tsp salt

1 tsp salt

1 tsp turmeric

1/2 tsp ground ginger

14.5 oz can coconut milk

6 oz can tomato paste

1/2 heavy cream-add later

(can use non dairy)

Put chicken into a crock pot.

Mix all ingredients together.

Pour over chicken. 

Cook several hours.

Serve over rice.

Easy Hawaiian Chicken

6 chicken breasts

1 jar orange marmalade

4-6 small sweet peppers cut up

1 can pineapple chunks with juice

Sriracha sauce

Cooked rice

Put the chicken in crock pot and salt and pepper them.

Spoon jam over the top of them and then add pineapples and juice.

  Add cut up sweet peppers.

 Squirt the sriracha sauce over the top and cook on low for 4-6 hours. 

Serve over rice! 

Chicken and Broccoli Quinoa Casserole

                                               

• 2 cups reduced sodium chicken broth
• 1 cup nut milk 
• 1 teaspoon onion powder
• 2 cloves garlic
• 1/2 tsp seasoned salt 
• 1/2 tsp. pepper
• ½ cup gluten free flour
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• ¼ cup cooked, crumbled bacon (optional)
• 1 pound boneless skinless chicken breasts
• 1 c. cheese (optional)
• 3 cups fresh broccoli florets     

Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish. Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with garlic, seasonings and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon then stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.

Broccoli: While the casserole is in the oven, cook and set aside.

Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Oven Baked Sweet and Sour Chicken

6 chicken breasts1/2 c. flour
salt and pepper to taste

4 tbs. butter- for cookie sheet

3/4 c. sugar
4 tbs. ketchup
1/2c. apple cider vinegar
1 tbs. soy sauce
1 clove garlic crushed

In a large ziploc bag put flour, garlic powder, salt and pepper.
Cut chicken into cubes and put into ziploc mixture.
Coat evenly by shaking around. 

Melt 3 tbs. of butter and cover bottom of cookie sheet.
Place the coated chicken breasts on the butter and bake at 350 for 20 mins.
While the chicken cooks mix remaining ingredients into a saucepan and bring to a boil. 
After the 20 minutes of chicken baking remove and turn. 
Then pour sauce over top and bake another 20 minutes or until done.

Serve over rice! 

Oven Baked Honey Glaze Chicken

6 chicken breasts

1/2 c. flour

salt and pepper to taste

4 tbs. butter- for cookie sheet

3 tbs. butter

1/4 c. honey

1/2 lemon juice

2 tbs soy sauce

1/2 tsp ginger
1 clove garlic crushed

In a large ziploc bag put flour, garlic powder, salt and pepper.

Cut chicken into cubes and put into ziploc mixture.
Coat evenly by shaking around. 

Melt 3 tbs. of butter and cover bottom of cookie sheet.

Place the coated chicken breasts on the butter and 

bake at 350 for 20 mins.

While the chicken cooks mix remaining ingredients 

into a saucepan and bring to a boil. 

After the 20 minutes of chicken baking

remove and flip the breasts. 

Then pour sauce over top and bake another

20 minutes or until done.

Serve over rice! 

Garlic Chicken Pasta

16 oz. bow tie pasta

3-4 minced garlic cloves

1 c. whipping cream

2-3 boneless chicken breast

1/2 T. pepper

1/2 c. butter

1/2 lb. bacon, cooked and crumbled

1/2 c. parmesan Cheese

  

Grill or cook chicken then cut up. 

Boil Pasta. 

In pan melt butter

add garlic, whipping cream, pepper, parmesean cheese. 

Whisk together on low hear for 4-5 minutes. 

Drain Pasta and add cream sauce,

cut-up chicken and bacon. 

 Top with some parmesan cheese. 

   

Slow Cooker Quinoa Chicken Chili

1 cup of quinoa, rinsed

1 14 oz can of petite diced tomato

1 small can green chilies

1 can black beans-drained

1 can pinto beans-drained

1 can corn-drained

4 c. chicken stock

2 large chicken breast

1 tsp. garlic salt

1 tsp. cumin

1 tsp. crushed red pepper

(can reduce if worried about heat)

2 tsp. chili powder

Put all ingredients into a crock pot

 and cook on low for 6 hours. 

Can cook on high for 4 hours.

But with this I think slow and low is better. 

Top with sour cream or plain yogurt, cheese

avacado and cliantro.

Amazing flavor, healthy and easy!

Chicken Tortiellini

1 package of three cheese tortellini

2 grilled chicken breast diced

2 cloves garlic

1/2 onion

2 Tbs. olive oil

1 large tomato

1/2 bag baby spinach

1 c. chopped mushrooms

1/2 c. heavy cream

1/2 c. parmesan cheese

salt and pepper to taste

italian seasoning

In a saucepan saute garlic and onion and then add spinach and mushrooms. Add cream and seasoning and bring to a boil for a few minutes to cook down. Add grilled chicken. 

Pour over cooked and drained pasta. Stir and top with cheese.

Chicken and Stuffing Casserole

1 box or package of herb stuffing

3-4 chicken breast cut into strips

swiss cheese

1/2 c. homemade cream of chicken soup

or

1 can of cream of chicken soup

1 c. sour cream

green peas

pepper

In a 9x13 place cut up chicken season with pepper and top with swiss cheese. 

Then top with soup and sour cream that has been mixed together.

Then spread the peas all over the dish and top with the stuffing. 

Sprinke the stuffing with a little water and cover with foil. 

Bake at 350 for about 45 mins.

 

 

Sour Cream Enchiladas

10 small flour or corn tortillas

 

2 chicken breasts

3 c shredded cheese

3 tbs butter

3 tbs flour

 2 c chicken broth

1 c sour cream

1 4oz can green chilies

1 clove garlic

salt and pepper

Combine chicken and 1 1/2 c cheese.

Roll chicken mixture into totillas.

Lay into greased 9x13 pan.

 

In a sauce pan melt butter and add flour

to make a paste. Then add the remaining ingredients. 

Stir until thick and bubbly.

Pour over the rolled tortillas and top with remaining cheese.

 

Bake 350 for 20-30 mins.

  

 Note:

I use cheddar and monteray jack cheese.

But you can do whatever you like or have on hand.

Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!

10 small soft flour tortillas (you can use corn but I like flour with chicken)

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)

3 cups Monterey Jack cheese – shredded

3 tablespoons butter

4oz can diced green chillies (I like medium – they are not spicy at all)

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.iuwevCy4.dpuf

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.fSDCnRE2.dpuf

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.fSDCnRE2.dpuf

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.fSDCnRE2.dpuf

Citrus Chicken

1 orange juiced

1 lemon juiced

1 lime juiced

2 cloves garlic chopped fine

2 T. olive oil

1 c. chicken broth

1 tsp. italian seasoning

Salt and Pepper

Mix together and pour over chicken.

Marinade for several hours then grill!

 

Cliantro Lime Chicken

Chicken breast marinaded in:

3 tbs. soy sauce

2 tbs. honey

1 tbs. oil

1 lime juiced

2 cloves garlic

1 tsp. red pepper flakes

1 bunch cilantro

Blend in a blender and pour over chicken.

Marinade for several hours, the grill!

Yummy Mexican Chicken

4-6 chicken breasts

1 can pinto or black beans

2 cups of favorite salsa

1-2 c. corn

Put into a crock pot and cook 6-8 hours.

I make the easy spanish rice recipe and 

we have in burros or tacos with all the fixings

 and then you can use it on top 

of a salad the next day. 

YUM!!

Poppyseed Chicken

5 c. chicken breasts, cooked and cubed

1 c. sour cream

2 cans cream of chicken soup

1 tbs. poppy seeds

1 tsp Worcestershire sauce

1 tsp. minced garlic

1/4 tsp. pepper

2 c. crushed ritz crackers (about 1 1/2 rolls of crackers)

1/2 c. melted butter

Stir together the condensed soup, sour cream and seasonings. Add in the cooked chicken.
Put into a greased 9x13 in pan.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in 350 degree oven. Make sure the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with broccoli also.

Angel Chicken

4 chicken breasts
1 8 oz. cream cheese
1 can cream of chicken
1 pkg of dry zesty italian dressing
1 c. chicken broth
1 tbs. dried onion

Put chicken in crock pot and
top with all the other ingredients.
Cook on low 4-6 hours.
Shred and stir.
Serve over angel hair pasta.

Easy Chicken Pot Pie

• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 2/3 cup milk
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• salt and pepper to taste
• 2c. chicken-canned or boiled
  
• 2 unbaked pie crusts-pillsbury is best
  

Directions

1. Preheat oven to 425
2. In a saucepan combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and seasonings. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Add chicken and mix the veggies with the sauce. Pour onto the bottom pie crust in pie pan. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
6. Hint. I cook the veggies in the microwave and it is way faster.
   

Crockpot Chicken Quesadillas

4 chicken breasts

1 can 14 ounce can diced tomatoes

1 small can green chilies

1 jalapeno diced

8 ounces cream cheese

Combine all ingredients in crock pot and heat on low for 6-8 hours (or high for 3-4 hours). When the chicken is cooked, shred with a fork and return to the crock pot. Keep on low until you are ready to make quesadillas.

To make quesadillas: Heat skillet and drizzle with a small amount of olive oil, then sprinkle with sea salt. Warm each tortilla in the oil and salt . Sprinkle cheddar cheese on tortilla, add chicken and black bean. Top with another tortilla and cook for 2 minutes on each side. Serve with sour cream, cilantro and diced fresh tomatoes.