Swiss Chicken Casserole

Cook rice & put into a baking dish.

Place chicken (cooked or uncooked) on top of rice.

Layer slices of swiss cheese on top of chicken.

Put ham slices on top of cheese.

Mix 1 can cream of Chicken soup and 1 c. milk. Pour on top.

Bake at 350 degrees F. for 30 - 60 minutes; depending on if you used cooked or uncooked chicken.


by Christie J.


*You can assemble this beforehand and put into the oven when you're ready to eat.

Chicken Crumb Topping

2-3 chicken breasts
3 cans cream of chicken soup
2 c. mozzarella cheese
Italian bread crumbs

In a crock pot, put chicken breasts. Then layer the rest of the ingredients. Cook on high for 2-4 hours or low 3-5 hours. Once cooked, shred chicken and add back to sauce. Serve over rice.

by Shelley F.

Chicken & Black Bean Wraps

2 medium tomatoes, chopped
1/2 c. black beans, rinsed & drained
4 T. diced green chilies
1/3 c. green onions, sliced
1 T. fresh cilantro, chopped
about 1/3 c. water
1.27 oz. package Fajitas Spices & Seasonings
3 c. chicken, cooked & shredded
8 large flour tortillas, warmed to soften

In medium bowl, combine tomatoes, black beans, chilies, green onion, and cilantro; set aside. In large skillet, stir together water and seasoning packet, bring to a boil. Stir in chicken and reduce heat to low. Mix in tomato mixture and cook on low for 5 minutes, stirring occasionally. Scoop 1/2 c. filling on each tortilla. Fold in sides and roll up to enclose filling.

Note: You can substitute cooked turkey or pork for chicken.



by Sariah R.

Tortilla Soup

3 cloves minced garlic
3 T. butter
1 chopped onion
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half 'n half
1 can cream of chicken soup
1 c. salsa
1 can creamed corn
2 chicken breasts, cooked & shredded
2 t. cumin
1 pkg. fajita seasoning mix
3 T. fresh cilantro
Monterey Jack cheese, shredded
avocado
tortilla strips

In a large pot over medium heat, saute the garlic and onion in butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half & half. Boil & reduce to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and cilantro. Stir and heat for 15 minutes.
Cut tortillas into bite sized strips (easiest with a pizza cutter ) on a cookie sheet and broil in the oven until toasted. Serve with cheese, avocado and tortilla strips.

by Shelley F.

Chicken Enchilada Casserole

13 oz. can chicken, drained
2 (10 ¾ oz.) cans cream of chicken soup
1 c. sour cream
½ t. ground cumin
15 oz. pkg. flour tortillas
2 c. grated cheddar cheese

Mix chicken, cream of chicken soup, sour cream, and cumin together in a mixing bowl. Stack tortillas and cut into strips. In a greased 9x13 baking dish, layer half the tortilla strips, half of chicken mixture, and half of cheese. Repeat. Bake for 30 minutes at 350ºF. (I usually cover with foil for 25 minutes and then broil on Low for the last 5 minutes).

by Catherine S.

Pasta Bake

1-2 broccoli crowns - steamed
1 bag penne pasta - cooked, rinsed (8 oz. )
1 can chicken - slightly seasoned
1 jar Alfredo sauce
1-2 cups shredded parmesan cheese

Mix together. Sprinkle some reserved cheese on top. Cover and bake at 350 degrees F. for 30 minutes.

*Tip: Prepare at lunch, refrigerate until ready to cook.

by Jana C.

Crock Pot Parmesan Chicken

1 oz. pkg. dry onion soup mix
1 c. long-grain white rice
1/4 c. grated Parmesan cheese for topping
6 T. butter
6 skinless, boneless chicken breasts
1 1/2 c. milk
2 cans (10.75 oz.) cans condensed cream of mushroom soup
Salt and Pepper to taste

Mix together onion soup mix, milk, cream of mushroom soup and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste, and sprinkle with grated Parmesan cheese.
Cook on Low for 8-10 hours, or on High 4-6 hours. Makes 6 servings.

by Sariah R.

Italian Chicken

8 oz. cream cheese (cubed)
1 packet Italian seasoning
1 can Cream of Chicken soup
1/4 c. water

Mix all together then add:

4-6 chicken breasts

Combine all ingredients in crockpot on high for 4 hours or on low for 8 hours.

Serve over rice or noodles. You can leave chicken whole or shred with fork, adding it back into mixer and then serving. It's good to eat both ways! Enjoy.


by Sariah R.

Lime Chicken Tacos

3-5 chicken breasts
3-6 T. lime juice
1 t. taco seasoning
1 can whole kernel corn, drained
1 can black beans, drained
1 cup salsa

In crock pot, add chicken breasts, lime and taco seasoning. Cook on Low 4-5 hours. 1/2 hour before serving, shred chicken, add corn, black beans and salsa. Cook 30 minutes longer.

Serve with:
flour tortillas or lime tortilla chips
lettuce
tomatoes
cheese
sour cream
add more lime if you want!

Enjoy!!


by Sariah R.

Chicken and Rice

4-5 c. cooked rice
1 small can cream of chicken soup
1 can (soup can) milk
13 oz. can chicken, drained and rinsed

Mix the soup and milk together. Pour over rice and mix in chicken. Put in a baking dish. Bake @ 350 degrees for 15-20 minutes, or until hot.


by Catherine S.

Garlic Roast Chicken with Rosemary and Lemon

2 ½ lbs. boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 T. fresh rosemary leaves stripped from stems
3 T. extra virgin olive oil
1 lemon, zested and juiced
salt & pepper
½ c. chicken broth

Preheat oven to 450˚ F. Arrange chicken in 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest, and salt & pepper. Toss and coat the chicken. Roast for 20 minutes. Add chicken broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven.


by Catherine S.

Chicken Salad

4 c. chicken (cooked and cut up)

1-2 c. celery, chopped

2 T. lemon juice

salt & pepper, to taste

Toss together, then mix in:

1 c. Miracle Whip

1/2 c. sweet pickle relish

1 c. almonds, slivered or sliced

Serve in pita pockets, cream puffs, or croissants. Also good with cashews and sliced red grapes mixed in.

Catherine S.

Chicken Mushroom Braid

16 thawed Rhodes rolls
3-4 cooked chicken breasts, cubed
1 c. sliced mushrooms, chopped coarsely
1 c. fresh spinach leaves, chopped coarsely
1 c. shredded mozzarella cheese
1/2 t. thyme
1/2 t. basil
1/2 t. salt
1/4 t. pepper
1/4 t. oregano

Roll/press rolls into a rectangle. Mix all other ingredients and spoon mixture down center of dough, the long way. Cut short slits on each side of the dough and braid crosswise over the mixture. Let rise 30-40 minutes in a warm place. Bake @ 350 degrees for 25 minutes. Serve with sauce of cream of mushroom soup diluted with 1/1 chicken broth.


Shelley F.

Tortilla Soup

1 medium onion, chopped
2 cloves garlic, minced
2 T. olive oil
2 c. beef broth
2 c. chicken broth
15 oz. can tomato sauce
1 t. cumin
1 t. chili powder
1 t. salt
3/4 t. worcestershire sauce
2 c. shredded cooked chicken
monterey jack cheese
avocado
tortilla chips

In a 4 qt. saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato sauce, cumin, chili powder, salt, and worcestershire sauce. Heat to boiling, reduce heat and simmer covered for 1 hour. Add shredded chicken to soup and cook 5 minutes more. Place crumbled tortilla chips in each bowl. Pour soup into bowls and garnish with avocado and monterey jack cheese.


Shelley F.

Parmesan Chicken

2 c. breadcrumbs
3/4 c. parmesan cheese
1 t. paprika
1 t. garlic salt
1 t. pepper
4 T. parsley
1/4 c. butter
4-6 chicken breasts, skinned and boned

Mix first 6 ingredients in a bowl. Melt butter. Dip chicken in butter and coat with crumb mixture. Place on greased cookie sheet and bake for 30-35 minutes @ 400 degrees.


Lucy J.

Chicken Broccoli Braid

2 c. cooked chicken, cut up
1 c. broccoli, chopped
1/2 c. red pepper, chopped
1 clove garlic, chopped
1 c. cheddar cheese, grated
1/2 c. mayonnaise
1/2 t. salt
2 pkgs. (8 oz.) refrigerated crescent rolls
1 egg white, lightly beaten

Preheat oven to 375 degrees. Mix chicken, broccoli, garlic, cheese, mayo and salt together. Unroll the packages of roll dough width wise on cookie sheet. Use a rolling pin or your hands to seal perforations. Use a pizza cutter to cut dough on the long sides into strips, 1 1/2 inches apart, 3 inches deep (there will be 6 inches in the center for the filling). Spread mixture evenly over the middle of the dough. To raid, lift strips of dough across mixture to meet in the center. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Bush egg white over dough. Bake for 25-28 minutes or until deep golden brown.

*For a side dish, I don't put in any chicken; use 2 c. broccoli and 1 c. red pepper.


Holly L.

Chicken Taco Filling

1 lb. boneless/skinless chicken breasts
1 pkt. (4 T.) taco seasoning
1 c. chicken broth

Dissolve taco seasoning into broth. Place chicken breasts in crockpot and pour broth over. Cover and cook on Low for 6-8 hours. With 2 forks, shred the chicken meat in bite-sized pieces. Use in soft tacos, burritos, nachos, etc.

Shelley F.

Pasta con Sugo Rosa

1/2 onion, chopped
1 clove garlic, minced
4 T. olive oil
6 slices of bacon (or pancetta, if you can find it)
1-2 chicken breasts
26 oz. can Hunt's Four Cheese spaghetti sauce
2 C. heavy whipping cream
2 t. basil
dash of oregano, parsley, and salt & pepper
16-20 oz. penne (or any pasta)
parmesan cheese

In a skillet, saute the garlic and onion in olive oil. Cut raw chicken and bacon in cubes and add to the onions and garlic. Cook on medium until fully cooked. Pour the tomato sauce and cream over meat and onions. Mix well. Season with basil, parsley, oregano, and salt & pepper. Simmer the sauce on low for at least 15 minutes. Cook and strain pasta. Top with sauce and parmesan cheese.

This sauce gets tastier the longer it cooks (that's what the Italians say is the key to a good sauce!) You could put it in a crock pot and let it simmer all day.

Buon appetito!

Catherine S.

Chicken Piccata

3-4 chicken breasts, cut in half and sliced thinly into cutlets
salt & pepper
1/2 c. flour
4 T. oil, olive or vegetable
1 shallot, minced
1 garlic clove, minced
1 c. chicken broth
1/2 large lemon, sliced 1/4 inch thick half moons, discard ends.
1 T. dried parsley or 2 T. fresh
1/2 c. fresh lemon juice
2 T. capers (optional)
3 T. unsalted butter, cut in 3 pieces, chilled

Adjust oven rack to middle and heat oven to 200 degrees. Spread flour in shallow dish. Pat cutlets dry with paper towels, then season with salt and pepper. Dredge through flour to coat and shake off excess.
Heat 2 T. of oil in a 12 inch skillet over medium high until just smoking. Add half of the cutlets and cook until light golden brown (about 2 minutes per side). Transfer to a plate and keep warm in oven. Add remaining 2 T. oil and cook remaining cutlets the same way and warm in oven.
Add shallot and garlic to oil left in skillet, reduce heat to medium, and cook until softened (1-2 minutes). Stir in broth, lemon slices, and parsley (if using dried) scraping up browned bits. Simmer until reduced and slightly syrupy, about 6-8 minutes.
*Important: If doubling this recipe, don't double lemon slices - this will make the sauce too bitter.)
Stir in the lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Off the heat, stir in parsley (if using fresh) and season with salt and pepper to taste. Spoon sauce over chicken before serving. For picky eaters, you can strain the sauce over the chicken and discard cooked shallot and parsley (or save for non picky eaters!)

Serve with rice and roasted or steamed asparagus.


Diana G.

Seven Layer Chicken Casserole

1 1/4 C. water, include juice from meat and corn
2 (8 oz.) cans tomato sauce
1/2 t. garlic powder
1/4 t. salt
1 C. uncooked long grain rice
15 oz. can corn, undrained
1/2 (4 oz.) can diced green chilies
1 T. dried onion
10 oz. can chicken or turkey chunks, broken up
1/2 (2 oz.) jar bacon pieces

Combine first 4 ingredients in saucepan; heat until boiling while assembling the rest of the casserole. Spread rice in bottom of greased 2 qt. casserole dish; top with canned corn, then chilies. Layer with dried onion, chicken; pour tomato sauce mixture over top. Sprinkle with bacon. Bake uncovered at 375 for 40 minutes. Serves 5-6.

from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness


Janice R.