Chicken Stew with Sausage and Beans

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Chicken Stew with Sausage and Beans
2 Tbsp olive oil
1 1/2 lb chicken breast
12 oz cooked andouille sausage, sliced
1 lb carrots, peeled and cut into 1/2 inch pieces
2 stalks celery, diced
1 onion, diced
2 cans white beans (15 oz), rinsed and drained
2 Tbsp butter
2 Tbsp flour
2 1/2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt

Heat oil in a large pot. Season chicken with salt and pepper to taste and add to pot. Cook chicken until cooked through, about 5-6 minutes on each side. Remove to a plate, let rest for 10 minutes and then cut into small pieces.

Add sausage to the pot and cook until browned; remove. Add carrots, celery, and onion to the pot and cook until tender, about 15 minutes, stirring frequently. Add sausage, chicken, and beans to the pot.

In a medium saucepan, melt butter over medium heat. Whisk in flour and stir for 1 minutes. Slowly add chicken broth. Bring to a boil and stir for about 5 minutes and then transfer to the pot. Stir in salt, pepper, and garlic salt. Simmer until ready to serve.

Serves 6-8

Recipe adapted from Picky Palate

Creamy Chicken Ala King

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Creamy Chicken Ala King
2 Tbsp butter
8 oz mushrooms, sliced
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1 1/2 cup milk
1 1/4 cup hot water
1 1/2 tsp chicken bouillon
2 cups chopped cooked chicken
1 cup frozen peas, rinsed in a strainer
hot rice

Melt butter in a large skillet. Add mushrooms and cook for 5 minutes. Stir in flour, salt, and pepper. Cook over low heat for 1 minute, stirring constantly. Stir in milk, hot water, and chicken bouillon. Increase heat and bring to a boil, stirring constantly until sauce thickens. Stir in chicken and peas and heat through. Season with salt and pepper to taste. Serve over hot cooked rice.

Serves 6

Chicken Pot Pie Crumble

My kids love chicken pot pie. I think they would eat it every single day if they could. This has the same great flavor of a chicken pot pie but it was just a little different. I loved the ratio of crumble to pot pie. It's definitely not fat free but maybe that's why it tasted so good.

Printable Recipe

Chicken Pot Pie Crumble

Chicken and Sauce:
1 1/2 lbs chicken breasts
2 cups chicken broth
1 Tbsp olive oil
1 cup onion, diced
1 cup carrots, sliced
1/2 cup celery, chopped
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 tsp salt

1/2 tsp pepper

1 cup frozen peas

Crumble Topping:
2 cups all-purpose flour
2 tsps baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated parmesan cheese
1 cup half & half

Place the chicken and broth in a large pot and bring to a simmer over medium heat. Cook until just done, about 10-12 minutes. Transfer chicken to a bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop.

While the chicken cooks, preheat oven to 400. In a large bowl, combine flour, baking powder, salt, pepper, and cayenne. Sprinkle butter pieces on top of flour. Using your fingers or a pasty cutter, rub the butter into the flour mixture until it resembles course crumbs. Stir in the parmesan cheese. Add the half & half until just combined. Crumble the mixture into irregular shaped pieces onto a baking sheet lined with parchment paper. Bake until fragrant and it starts to brown, about 15 minutes, tossing halfway through. Set aside.

For the filling, heat olive oil in the now-empty pot over medium heat. Add onion, carrots, and celery. Season with salt and pepper to taste. Cover and cook, stirring occasionally, until just tender, about 5-8 minutes. While veggies are cooking, shred the chicken into bite size pieces. Transfer the veggies to the bowl with the shredded chicken; set aside.

Over medium heat, melt the butter in the empty pot. Stir in the flour and cook one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until sauce thickens. Add 1/2 tsp salt and 1/2 tsp pepper. Remove from heat and stir the chicken, vegetables, and peas into the sauce.

Pour into a 9x13 baking dish. Scatter the crumble topping evenly over the filling. Bake at 400 degrees for 15-20 minutes. Let stand 10 minutes before serving.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe

Creamy Chicken and Noodles (Crockpot)

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Creamy Chicken and Noodles (Crockpot)
2 cups sliced carrots
1/2 cup chopped onion
2 tsp dried parsley
1 bay leaf
2 lbs boneless skinless chicken breasts
2 cans cream of chicken soup
1/2 cup water
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen peas
1 pkg egg noodles, cooked

In a slow cooker, place carrot, onion, parsley, and bay leaf. Place chicken on top of vegetables. In a medium bowl, stir together soup, water, thyme, salt, and pepper. Pour over chicken and vegetables. Cover and cook on low heat for about 5-6 hours. Remove chicken from slow cooker and shred. Discard bay leaf. Stir peas into mixture. Add chicken; heat through. Serve over egg noodles.

Serves 6

Chicken Tikka Masala

If you love Indian food, you'll love this recipe. So yummy!

Printable Recipe

Chicken Tikka Masala

Marinade:

1 cup plain yogurt

1 Tbsp lemon juice

2 tsp cumin

1 tsp cinnamon

1/4 tsp cayenne pepper

2 tsp black pepper

1 Tbsp fresh ginger or 1 tsp dried

1 tsp salt

1 1/2 lbs boneless skinless chicken breasts

Masala:

1 Tbsp butter

1 clove garlic, minced

1 jalapeno, seeded and minced

2 tsp paprika

2 tsp cumin

1/2 tsp salt

1 (8 oz) can tomato sauce

1 cup half & half

1/4 cup chopped cilantro

Combine all ingredients for the marinade. Pour over chicken and refrigerate for at least 1 hour. Cook in a large skillet or on the grill. Discard marinade. Let chicken rest for a few minutes and then cut into slices.

In a large skillet, melt butter. Add garlic and jalapeno and saute for 1 minute. Season with paprika, cumin, and salt. Stir in tomato sauce and half & half. Simmer until thick, about 20 minutes. Add chicken and simmer for 10 minutes. Serve over rice and garnish with cilantro.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Bowtie Chicken Alfredo

This pasta is so delicious! Definitely a family favorite!

Printable Recipe

Bowtie Chicken Alfredo
12 oz pkg Bowtie pasta
4 Tbsp butter, divided
1 1/2 lb boneless skinless chicken breasts
salt and pepper, to taste
2 cloves garlic, minced
3/4 cups chicken broth
1/2 cup half & half
3 Tbsp heavy cream
3/4 cups parmesan shavings or grated parmesan

Cook pasta according to directions on package. Drain and set aside.

Heat 2 Tbsp of butter in a large skillet over medium heat. Season both sides of chicken with salt and pepper and place in the skillet. Cook for about 5-6 minutes on each side until cooked through. Remove from skillet and cover with foil.

Add remaining 2 Tbsp of butter to the skillet. Add garlic and stir for about 1 minute. Pour in the chicken broth, then let it bubble up and reduce for 2 minutes. Add half & half, cream, and salt and pepper, whisking constantly. Bring to a boil; reduce heat and stir constantly until it thickens. Remove from heat and add parmesan to the pan. Add the pasta on top of the parmesan and stir. Cut chicken into slices and add to the pasta. Stir until combined. Cook over low heat until heated through, if needed. Top with parsley and extra parmesan.

Serves 6

Recipe adapted from The Pioneer Woman

Chicken and Sausage Jambalaya

This was so delicious! It's so good the way that it is but it would also be good if you added shrimp.

Printable Recipe

Chicken and Sausage Jambalaya

1 lb smoked sausage, cut into 1/4 inch slices

1 lb chicken, cut into bite-size pieces

2 Tbsp flour

2 Tbsp butter

1 onion, diced

2 cloves garlic, minced

3 ribs celery,chopped

1 medium bell pepper, chopped

1 tsp dried basil

1/4 tsp creole or cajun seasoning

1 can (10 oz) diced tomatoes with green chiles

1/2 tsp sugar

1 1/2 cups chicken broth

2 cups hot, cooked rice

Start cooking the rice so it will be ready to add in during the last step.

In a 4-6 quart pot, cook sausage and chicken over medium heat. Drain the grease if necessary. Remove meat and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for  one minute. Add the vegetables, spices, tomatoes, and sugar. Mix well. Simmer over low to medium-low heat for 15-20 minutes, stirring occasionally, until the vegetable are mostly tender. Add the sausage and chicken back to the pot and cook for 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot steamed rice.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Chicken Fried Rice

I love Chinese food! This recipe is so easy and tastes just as good as takeout.

Printable Recipe

Chicken Fried Rice

Chicken:
2 lb chicken breasts
1/2 cup sugar
1/2 cup soy sauce
1/4 cup apple cider vinegar
1/2 tsp ground ginger
1/2 tsp garlic, minced
1/8 tsp pepper
1 Tbsp cornstarch
1 Tbsp cold water

Rice:
2 Tbsp sesame oil
1 small onion, diced
2 cups frozen peas and carrots, thawed
2 eggs lightly beaten
4-5 cups cooked rice
3 Tbsp soy sauce
2-3 green onions, sliced

Place chicken in a slow cooker. Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a small bowl. Pour over chicken. Cover and cook on low heat for 3-4 hours or until cooked through. Remove chicken from the slow cooker. Pour liquid from the slow cooker into a saucepan and bring to a boil. Combine cornstarch and water. Stir into sauce until thickened. Shred chicken; pour sauce over it and mix well.

Heat a large skillet or wok over medium heat. Pour sesame oil into wok. Add onion, peas, and carrots  and stir fry until tender. Slide veggies to one side of the wok. Pour eggs in the center of the wok and cook until scrambled. Once the eggs are cooked, mix with veggies. Add rice and chicken to the wok and stir to combine. Pour soy sauce over mixture and mix well. Cook until heated through. Sprinkle with green onions.

Serves 6

Recipe adapted from The Recipe Critic

Chicken Caesar Salad Wraps

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Chicken Caesar Salad Wraps
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
2 Tbsp lemon juice (1 large lemon)
1 Tbsp worcestershire sauce
1 Tbsp dijon mustard
1 clove garlic, minced
1/4 cup olive oil
2 lb chicken breasts or rotisserie chicken, cooked and shredded (about 3 cups)
1 romaine lettuce heart, cut into bite size pieces
10-inch tortillas

In a small bowl, whisk together mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, dijon, and garlic. Whisk in the olive oil slowly until incorporated.

In a large bowl, toss the chicken and lettuce with the dressing. Divide mixture evenly among tortillas. Roll and secure with a toothpick, if desired.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Rosemary Ranch Chicken Kabobs

I love grilling in the summertime! It keeps my kitchen from getting too hot and there's nothing that says summer like having a bbq. My kids love these chicken kebobs because they're delicious and they get to eat their food on a stick. This is one of our family favorites!

Printable Recipe

Rosemary Ranch Chicken Kabobs
2 lbs boneless chicken breasts, cut into 1 inch cubes
10 skewers

marinade:
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp worcestershire sauce
1 tsp dried rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp black pepper
1/2 tsp sugar


Combine all ingredients for marinade. Let stand for 5 minutes. Pour marinade over chicken. Cover and refrigerate for 30 minutes to 4 hours.

Soak skewers in water for 30 minutes. Thread chicken onto skewers; discard marinade. Heat grill over medium heat and spray grill grate with cooking spray. Grill kabobs for 8-12 minutes or until cooked through.

Makes about 10 skewers

Recipe adapted from Real Mom Kitchen

Kicked Up Ramen Noodles-Kung Pao Style

Who doesn't love Ramen noodles? It's so easy and quick and I'm sure it's a staple for anyone with kids. I love this dish because it's packed with tons of flavor without the high sodium flavor packets. I also think Ramen tastes so much better when you add chicken and vegetables. This is also super easy to make!

Printable Recipe

Kicked Up Ramen Noodles-Kung Pao Style
3 Tbsp canola oil, divided
1 1/2 lb chicken breasts, cubed
1 bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp crushed red pepper
4 cups chicken broth
5 pkg ramen noodles, seasoning packets discarded
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced

In a large skillet, heat 2 Tbsp of the canola oil until hot and rippling. Season chicken with salt and pepper and add to the pan. Cook until chicken is cooked through. Remove from skillet. Add remaining oil to the skillet until hot. Add bell pepper and peanuts and cook until peppers are softened, about 2-3 minutes. Remove and add to the chicken, leaving the oil in the skillet. Add garlic, ginger, and crushed red pepper to the skillet. Cook and stir for 30 seconds. Stir in chicken broth. Break ramen noodles into small chunks and add to the skillet. Bring to a simmer and cook, tossing with tongs, until ramen is tender but liquid is still in the pan, about 2-4 minutes. Stir in hoisin sauce, rice vinegar, and sesame oil. Simmer until thickened, about 1 minute. Stir in chicken, peppers, and peanuts. Sprinkle with green onions.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

BBQ Chicken Salad

It has been so hot lately and when it gets that hot, I really don't feel like eating a big meal. This salad is perfect for those nights. It has a lot of ingredients so it's actually really filling. It's perfect for a hot summer night. This is definitely one of my favorites.

Printable Recipe

BBQ Chicken Salad
2 large chicken breasts, cooked and shredded

1 cup BBQ sauce (any kind)

1/2 head romaine lettuce

1/2 head iceberg lettuce

1 can corn, drained

1 can black beans, rinsed and drained

4 green onions, chopped

1/2 bunch cilantro, chopped

4 roma tomatoes, chopped

2 avocados, chopped

shredded cheese

*tortilla strips

ranch dressing

In a large bowl, toss together lettuce, corn, beans, green onions, cilantro, tomatoes, avocados, and cheese. Pour BBQ sauce over chicken and mix well. Add chicken to the salad. Serve salad topped with tortilla strips and ranch dressing.

*Tortilla strips:

Slice 10-15 corn tortillas into narrow strips. Place on a baking sheet and sprinkle generously with salt. Spray with cooking spray. Place under broiler until crispy and brown.

Honey Lime Chicken Skewers

My kids went nuts over these chicken kebobs! They were so delicious! I doubled the original recipe to make enough for my family but it almost wasn't enough. My kids are pigs! This is definitely a fave!

Printable Recipe

Honey Lime Chicken Skewers
6 Tbsp soy sauce
4 Tbsp honey
2 Tbsp vegetable oil
juice of 2 limes
4 garlic cloves, minced
2-3 tsp siracha sauce
red pepper flakes, to taste
4 Tbsp cilantro
2 lbs chicken, cut into large chunks

Combine all ingredients for the sauce and pour over chicken. Cover and marinate in the refrigerator for at least 1 hour. Thread chicken onto skewers. Grill 5-7 minutes on each side until cooked through.

Serves 6

Recipe adapted from Kitchen Meets Girl

Basil Chicken in Coconut Curry Sauce

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Basil Chicken in Coconut Curry Sauce
3 boneless skinless chicken (about 2 lbs), cut into 1 inch pieces
2 tsp curry powder
1 tsp salt, divided
1/2 tsp pepper
1/4 tsp chili powder
1 Tbsp olive oil
1 medium red onion, diced
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and minced
1 Tbsp dried basil
1 (14 oz) can light coconut milk
1 Tbsp cornstarch
1 tsp grated fresh ginger
hot cooked rice

Place chicken in a medium bowl. Stir together curry, 1/2 tsp salt, pepper, and chili powder. Sprinkle over chicken, tossing to evenly coat. Cover and refrigerate for 1-2 hours.

Heat olive oil in a large skillet. Add onion, garlic, jalapeno, and basil to the skillet and cook over medium-high heat for 3-4 minutes, until onion is clear. Add chicken and remaining 1/2 tsp salt and cook for 5-6 minutes until chicken is cooked through.

In a small bowl, combine coconut milk and cornstarch and whisk well to combine. Whisk into skillet. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over rice.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Baked Creamy Chicken Taquitos

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Baked Creamy Chicken Taquitos
4 oz cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups cooked shredded chicken
1 cup grated pepper jack cheese
fajita tortillas
salt

Preheat oven to 425. Line a cookie sheet with foil and spray with cooking spray. Set aside. Combine cream cheese, green salsa, lime juice, chili powder, cumin, onion powder, and garlic powder. Mix well. Add cilantro and green onions. Stir in chicken and pepper jack cheese. Mix well. Heat tortillas in microwave until warm and pliable. Place 2-3 Tbsp of mixture in the center of each tortilla. Roll tightly and place seamside down on prepared cookie sheet. Spray with cooking spray and sprinkle with salt. Bake 15-20 minutes or until crisp. Serve with salsa, sour cream, and guacamole.

Serves 8

Recipe adapted from The Sisters' Cafe

Slow Cooker Chicken Caesar Sandwiches

I love these sandwiches! They're so easy and so delicious!

Printable Recipe

Slow Cooker Chicken Caesar Sandwiches

2 lbs boneless skinless chicken breasts or thighs

1/2- 1 cup caesar dressing

1/2 cup shredded parmesan cheese

1/4 cup fresh parsley or 2 tsp dried parsley

1/2 tsp pepper

1/2 tsp salt

shredded romaine lettuce

slider or hamburger buns

Place chicken in a slow cooker with 1-2 cups water. Cook on low for 4-6 hours or until cooked through.

Remove chicken from slow cooker and drain water. 

Shred chicken and place back in the slow cooker. Pour dressing over chicken. Add parmesan cheese, parsley, salt, and pepper and mix well. Cover and cook on high heat for 30 minutes or until mixture is hot. 

Serve chicken on buns and top with lettuce.

Makes 8 servings

Recipe adapted from The Girl Who Ate Everything

Slow Cooker Verde Chicken Tacos

Printable Recipe

Slow Cooker Verde Chicken Tacos
2 lbs boneless skinless chicken breasts
1 small onion, diced
2 cloves of garlic, minced
16 oz salsa verde
4 oz can chopped green chiles
1 tsp cumin
fajita size flour tortillas

Toppings:
shredded cheese
lettuce
tomatoes
guacamole
salsa

Combine chicken, onion, garlic, salsa verde, green chiles, and cumin in a slow cooker. Cover and cook at low heat for 5-7 hours. Remove chicken from slow cooker and shred. Add enough juice from the slow cooker to make the chicken moist. Serve in tortillas topped with desired toppings.

Serves 6-8

Recipe adapted from Real Mom Kitchen

Chicken Enchilada Pizzas

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Chicken Enchilada Pizzas
6 flour tortillas (soft taco size)
1 Tbsp olive oil
1/2 cup onion, diced
3 cups cooked, shredded chicken
3/4 cup green salsa
1 can sliced olives, drained
1/2 cup sour cream
1 1/2 cup shredded cheddar cheese
diced tomato
chopped cilantro

Preheat oven to 400. Place tortillas on an ungreased cookie sheet. (You'll need to use more than one cookie sheet or make it in different batches.) Bake 5-10 minutes or until crisp.

Heat olive oil in a large skillet. Add onion and cook until tender. Stir in chicken, green salsa, and olives. Heat through.

Spread sour cream on crispy tortillas. Top with chicken mixture, tomatoes, and cheese. Bake for 5-6 minutes or until cheese melts. Sprinkle with cilantro. Cut into slices and serve.

Serves 6

Recipe adapted from The Sisters' Cafe

Penne with Chicken and Pesto

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Penne with Chicken and Pesto

16 oz pkg penne pasta

1 Tbsp butter

1 Tbsp olive oil

4 boneless skinless chicken breasts

salt and pepper to taste

2 cloves garlic

1 1/4 cup heavy cream

1/4 cup pesto sauce

3 Tbsp parmesan cheese

Cook pasta according to directions on package; drain.

Meanwhile, heat butter and olive oil in a large skillet. Season chicken with salt and pepper and place in the skillet. Cook chicken for 5-6 minutes on each side until cooked through. Remove from skillet.

Add garlic to the skillet. Cook for about 30 seconds until fragrant. Add heavy cream, pesto sauce, parmesan cheese, and salt and pepper to the skillet. Heat to a boil then reduce heat to a simmer. Cook, stirring constantly, for about 5 minutes. Slice chicken and return to the skillet. Toss pasta with chicken and sauce.

Serves 6

Recipe adapted from Real Mom Kitchen

Chipotle Chicken Tacos

We probably eat Mexican food once or twice a week at our house because we love it so much! I love finding different variations of my favorites, like tacos, so we can switch it up a little. This taco recipe is one of my favorites. It's so packed with flavor and so delicious!

Printable Recipe

Chipotle Chicken Tacos
2 Tbsp butter
4 cloves garlic, minced
2 tsp minced canned chipotle peppers in adobo sauce
1/2 cup orange juice
1 Tbsp worcestershire sauce
3/4 cup chopped fresh cilantro, divided
2 lbs boneless skinless chicken breasts
1 tsp yellow mustard
salt and pepper
12 (6 inch) flour tortillas, warmed
Toppings: Lettuce, tomatoes, cheese, avocado, sour cream

Melt butter in a large skillet. Add garlic and chipotle peppers and cook until fragrant, about 30 seconds. Stir in orange juice, worcestershire sauce, and 1/2 cup of cilantro. Bring to a boil. Add chicken and simmer, covered, at medium-low heat for 12-13 minutes, flipping chicken halfway through cooking. When chicken is cooked through, transfer to a plate and tent with foil.

Increase the heat to medium-high and cook until the sauce is reduced to 1/4 cup, about 3-5 minutes. Turn off the heat and stir in yellow mustard. Using two forks, shred the chicken into bite sized pieces. Return to skillet and coat evenly with sauce. Add remaining cilantro and toss evenly. Season with salt and pepper. Serve in warm tortillas topped with lettuce, tomatoes, cheese, avocado, and sour cream.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe