Costa Vida Chicken

1 (16 oz.) bottle Kraft Zesty Italian Dressing

1 Tbsp. chili powder

1 Tbsp. cumin

3 cloves garlic, minced

5 skinless, boneless chicken breast

Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour.

Easy Cafe Rio

From Tammy...

3 lbs pork or chicken-cook in crockpot with 1 cup of water in slow cooker for 6 hours. Shred meat then add:

1 tsp garlic salt
1/4 C Kraft Spicy Honey BBQ Sauce
3/4 C Ketchup
1/3 to 1/2 C white sugar

Mix and cook for an additional hour. Serve over romaine lettuce or in a taco shell. Top with your favorite toppings.

Brown Rice Bowl

This recipe is super healthy, easy and yummo!! Below is a serving for one. Everything in red is what I do to cook it for my whole fam.

½ cup cooked brown rice (6 cups)
2 oz. grilled chicken breast, diced (3 chicken breasts cooked in a little bit of olive oil and seasoned with Real Salt onion flavored)
1/3 cup corn niblets (16 oz. frozen corn heated)
1/3 cup cooked peas (16 oz. frozen peas heated)

Sundrenchers Asain Salad dressing or Teriyaki Sauce

Combine rice with chicken, corn, & peas. Then toss with sauce of choice. It is actually good without the sauce, but I love sundrenchers and it gives it an added asian twist. Sundrenchers is sweetened with agave and everything in it is organic. I have found it at Fresh Market and Good Earth. Add 90 calories for 1 1/2 TBS. to the calories below if you use it for your sauce.

One serving: 318 calories, 25 grams protein, 45 grams carbs, 35 grams fat, 7 grams fiber

Southwestern Chicken Rice Soup

From Angie...

2 (8 inch) flour tortillas
1 cup cubed cooked chicken
1/3 cup chopped green onions
1 (19 oz.) can Progresso Tomato Basil Soup
1 (14 1/2 oz.) can ready-to-serve chicken broth
3/4 cup uncooked instant rice
1 t. chopped fresh cilantro
2 t. lime juice

Heat oven to 400 degrees. Cute tortillas into 1/4 inch strips; cut strips into 2 to 3 inch lengths. Place strips on ungreased cookie sheet. Bake at 400 degrees. for 6 to 8 minutes or until browned. Meanwhile, in medium saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top each serving with tortilla strips.

Oven Roasted Chicken

From Mandy F....

2 Chicken breasts, cut into tenderloin size pieces

10 Carrots stick, cut lengthwise

3 Potatoes, 1 inch cubes

1 packet French onion soup mix

1-2 tbsp oil

Add everything to a large Ziploc bag, or add half and half the seasoning

mix and do in two batches. Spray pan and add to 9x9 pan. Put in oven at

425* for 45 minutes.

Hawaiian Haystacks

From Mandy F....

1 can cream of chicken soup

1 can of chicken

1 can of pineapple tidbits, drained

1 can sliced olives, drained

Shredded cheese

Chinese noodles, for crunch

Green onion, sliced

Cooked rice

Cook the soup & chicken together till hot, put on rice and toppings of your choice. These are the toppings my family uses, but I’ve seen many more. Try mandarin oranges, sliced celery, slivered almonds, diced green pepper, etc.

Chicken Crescent Rolls

From Mandy F....

8 count jumbo crescent rolls

8 oz cream cheese (use the chive & onion if you can, otherwise add seasonings below)

1 stalk celery, diced

1 can chicken, drained

1 can cream of chicken soup

1 can sliced mushrooms drained, optional

Garlic, onion, Salt & Pepper, optional

Mix the cream cheese with the seasonings, diced celery, chicken and mushrooms. Roll out the rolls and place a scoop of mixture in the center of each one, roll up, doesn’t have to be perfect, just seal the edges so the mixture doesn’t cook out. Cook as directed on crescent roll can. Heat up soup and use as a sauce on top.

If you have extra mixture you can add it to the sauce if you want.

Parmesan Chicken

From Mandy F....

6 chicken breasts
1 c. mayo
2/3 c. Parmesan cheese
lemon juice
bread crumbs
sliced almonds (macadamia nuts, cashews or any nut you like)

Place chicken in baking dish. Mix together mayo, Parmesan and a little lemon juice. Spread mixture over chicken breasts. Sprinkle breadcrumbs over everything, then sprinkle nuts over that. Bake for an hour at 350. Don't cover, the direct heat gives a nice golden brown color and flavor.

Saucy Mexican Chicken

From Mandy F....

1 lb. boneless skinless chicken breast halves (4 small breasts)

1 jar (16 oz.) Chunky Salsa

1 can (15 oz.) black beans, rinsed

1 cup 2% Milk Shredded Cheddar Cheese

Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF). Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Three-Cheese Chicken Penne Pasta Bake

From Mandy F....

1-1/2 cups multi-grain penne pasta, uncooked

1 pkg. (9 oz.) fresh spinach leaves

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed (cream cheese)

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2 Tbsp. KRAFT Grated Parmesan Cheese

Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish. Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Honey Mustard Grilled Chicken

·

From Mandy F....

1/3 cup Dijon mustard

· 1/4 cup honey

· 2 tablespoons mayonnaise

· 1 teaspoon steak sauce

· 4 skinless, boneless chicken breast halves

Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Braised Balsamic Chicken

·

From Mandy F....

6 skinless, boneless chicken breast halves

ground black pepper to taste

1 teaspoon garlic salt

2 tablespoons olive oil

1 onion, thinly sliced

1/2 cup balsamic vinegar

1 (14.5 ounce) can diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

· Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Mexican Rice Dish

From Mandy F....

2 large chicken breasts

1 large green salsa verde

1 can corn

1 can black beans

1 can fire roasted tomatoes

Hot sauce

Cooked rice

In a slow cooker place chicken and salsa on low for several hours (I used frozen chicken for 8 hours). Shred chicken and the rest of the ingredients. Heat through. Cook rice ( I used a cilantro lime rice), scoop large spoon full of rice in a bowl & top with mixture, or mix them all together before hand and serve.

Chicken Carbonara

From Mandy F....

• 1 tablespoon olive oil
• 4 (5 ounce) skinless, boneless chicken breast halves
• 1 small onion, chopped
• 1 slice bacon or pancetta, chopped
• 1 cup frozen green peas, thawed
• 1/3 cup dry white wine or chicken broth
• 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce

Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.

Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with cracked black pepper.

Gram's Chicken Pot Pie

From Mandy F....

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 Tbsp. KRAFT Zesty Italian Dressing

2 cups frozen mixed vegetables

1 can (10-3/4 oz.) condensed cream of chicken soup

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed

1 egg, beaten

Heat oven to 400ºF. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into greased 9-inch square baking dish; top with VELVEETA. Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet. Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

Serve with a mixed green salad tossed with fresh apple slices.

How to Thaw Pastry Sheets - Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature for 30 min. or in refrigerator for 4 hours. Thawed wrapped pastry sheets can be stored up to 2 days in refrigerator.

Foil-Pack Bruschetta Chicken Bake

From Mandy F....

1 can (28 oz.) diced tomatoes, drained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

2 cloves garlic, minced

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 tsp. dried basil leaves

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Heat oven to 400ºF. Combine tomatoes, stuffing mix and garlic just until stuffing mix is moistened. Place 1 chicken breast on center of each of 6 large sheets of heavy-duty foil sprayed with cooking spray; top with basil, stuffing mixture and cheese. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. Bake 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.

Substitute - No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.

Honey Lime Chicken Enchiladas

From Angie...

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 t. to 1T chili powder

2 large cloves of garlic, finely minced or 1/2 t. garlic powder

1 lb. boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

12 corn tortillas

2 cups Mexican cheese blend, shredded

1 14 oz. can of green enchilada sauce

1/2 to 3/4 cup of heavy cream

nonstick cooking spray

1 T chopped cilantro to garnish

Preheat oven to 350 degrees. Place the cooked and shredded chicken in a medium sized bowl, set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees). Spray the surface with non-stick cooking spray or a oil with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9X13 baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2T) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada it will be more of an overlap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side to the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas, you will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Chicken Salad Sandwich

From Angie...

2 cans of chicken (12.5 oz.)

1 cup mayo (I usually use less than this)

1 cup coleslaw dressing

2 cups cooked and cooled shell noodles

1/4 cup green onions chopped

1 cup pineapple drained and cut

2 cups red grapes cut in half

2 cups diced red apples (leave on the peel)

2 cups sliced celery

1 1/2 cups cashew nuts

Mix everything together except the apples and cashews (add these right before serving). Let chill for 2 hours, I like this inside croissant rolls. So refreshing on a summer day!

Chicken Poppyseed Salad

From Jenny...

Spinach leaves
Romaine leaves
Grilled chicken with lots of lemon pepper seasoning
sliced Red onion
Crispy bacon- I buy it in the salad dressing section, already cooked and crumbled
Shredded mozzarella cheese
toasted sliced almonds

Dressing: makes a ton! you could half it.
1 1/3 c. sugar
2 tsp. salt
2 tsp. dry mustard
2/3 c. red wine vinegar
3 Tb. Maui or Vidalia onion, chopped
2 C canola oil
3 Tb. poppy seeds

Mix the dressing in a blender until thick. Toss all ingredients with the dressing until coated.
Enjoy, it's sooo delicious!

Angel Hair Al Fresco

From Aunt Kitt...

3/4 cup skim milk

1 T. marg. or butter

1 pkg (4.8 ounces) Noodle Roni Angel Hair Pasta with Herbs

1 1/2 cups chopped cooked chicken or 1 can (6 1/8 ounces) white tuna in water, drained, flaked

1 can diced tomatoes

1/3 cup sliced green onions

1/4 cup dry white wine or water

1/4 cup slivered almonds, toasted (optional)

1 T. chopped fresh basil or 1 teaspoon dried basil

In a 3-quart saucepan, combine 1 1/3 cups water, skim milk and marg. Bring just to a boil. Stir in pasta, contents of seasoning packet, tuna, tomatoes, onions, wine, almonds and basil. Return to a boil; reduce heat to medium. Boil, uncovered, stirring frequently, 6 to 8 minutes. Sauce will be thin, but will thicken upon standing. Let stand 3 minutes or until desired consistency. Stir before serving. Serves 4