Chicken Noodle Soup and No Chicken Noodle Soup

Some much needed comfort food tonight- Chicken Noodle Soup

My dinner was No Chicken Noodle Soup. I was so disappointed with this soup. For months and months I looked for the No Chicken Noodle Soup in a can by Amy's. I finally found a can and bought it with high hopes. Long story short....my dogs wouldn't even eat this vile stuff.

I'm going to start looking for a homemade version or come up with one myself. I'm not hoping to get sick but I'd like to have a vegetarian noodle soup in my repertoire in case I do.

Crockpot Apricot Chicken

Crockpot Apricot Chicken

4 boneless, skinless chicken breasts
1 (8oz) bottle of Russian Dressing
1 (12oz) jar apricot jam

Place chicken in a crockpot. Mix dressing and jam together and pour over the chicken. Cook on low 4-5 hours

Crockpot Chicken Alfredo Lasagna

Crockpot Chicken Alfredo Lasagna

12 lasagna noodles
2 (15 oz.) Alfredo sauce
1/3 C water
15 oz. ricotta cheese
Italian seasoning to taste
2 C mozzarella cheese
3 chicken breasts, cooked and diced
Nonstick cooking spray

Spray crockpot with cooking spray. Layer the following in the crockpot. Make sure the noodles are covered by sauce and cheese.
Layer 1-
break 4 uncooked lasagna noodles to fit into the crockpot and place them in the bottom
Top with 1/3 of Alfredo sauce, 1/2 of the chicken, 1/2 of the ricotta cheese, season with Italian seasoning, end with a little bit of cheese
Layer 2-
4 lasagna noodles-broken to fit
1/3 Alfredo sauce
1/3 C water
Remaining chicken
Remaining ricotta
Season with Italian seasoning
A little bit of mozzarella
Layer 3-
Remaining noodles, broken to fit
Remaining Alfredo sauce
Remaining mozzarella

Cover and cook on low for 4 hours.

Crockpot Chicken Chili

Crockpot Chicken Chili

2 (15 oz) cans of corn, drained
2 (15 oz) cans pinto beans, undrained
2 chicken breasts, chopped into bite size pieces
3 garlic cloves, minced

Dried minced onion, to taste
Crushed red pepper flakes, to taste
1 tsp. cumin
½ tsp. oregano

Combine everything in a crockpot.  Cook on low 6-8 hours. 

Chicken Piccata

Chicken Piccata

 

4 chicken breasts, pounded flat

Salt free seasoning to taste

¼ C flour

3 Tbsp butter, divided

2 Tbsp oil

¼ C lemon juice

¾ C chicken broth

¼ C fresh chopped parsley

 

Season chicken and dredge in flour. Heat 1 Tbsp butter and 1 Tbsp oil in a skillet, add half the chicken and cook until browned about 3-5 minutes. Turn and cook until browned and cooked through on the other side for another 3-5 minutes. Remove and place on a plate. Repeat with the other half of the chicken. When chicken is cooked remove and place on the plate with the other chicken. Add lemon juice and broth to the skillet and bring to a boil. Cook at a boil until thickened about 3-5 minutes. Add remaining 1 Tbsp of butter and parsley. Serve sauce oer the chicken.  

Chicken Tacos

Chicken Tacos 

1 Tbsp oil

Nonstick cooking spray as needed

1 lb chicken breasts, sliced into strips

1 Tbsp chili powder

1 tsp cumin

3 Tbsp water

8 corn tortillas

Monterey Jack cheese as desired for garnish 

Add oil and spray a skillet with cooking spray. Heat over high heat. Add chicken and sauté until almost cooked through. Stir in seasonings and water. Cook until all liquid evaporates. Divide meat between the tortillas and garnish with cheese.  

Crockpot Mandarin Orange Chicken

Crockpot Mandarin Orange Chicken

2lbs chicken, boneless, skinless, cut into bite sized pieces

1 C orange juice

1/3 C chili sauce

2 Tbsp. soy sauce

1 Tbsp. molasses

1 tsp. mustard powder

2 cloves garlic, minced

2 green peppers, diced

1 (10 oz) can mandarin oranges

 

Place chicken in the crockpot, mix together all remaining ingredients except oranges and pour over the chicken. Cook on low for 4 hours, add oranges the last half hour of cooking.

Chicken Stuffed Shells

Chicken Stuffed Shells

1 (12-ounce) box large pasta shells
Oil, as needed
1 onion, chopped
1 lb skinless, boneless chicken, cut into small pieces
1 (6-ounce) box stuffing, any flavor
½ C mayonnaise

Nonstick cooking spray
1 (10 oz) can cream of chicken soup

1 soup can water

Heat oven to 350°F. Cook pasta shells according to package directions, drain and set aside.
In the meantime, in a large skillet, heat a small amount of oil. Add chicken and onion and until chicken is cooked through, about 10 minutes. Remove from heat. Prepare stuffing according to package directions. In a large bowl, mix stuffing with chicken mixture, fold in mayonnaise. Fill the cooked pasta shells with the stuffing mixture. You may not use all the shells. Arrange stuffed shells in a 9x13 inch baking dish that has been sprayed with nonstick cooking spray. In a bowl, combine cream of chicken soup with 1 soup can of water. Pour the mixture over the shells. Cover the baking dish with aluminum foil and bake for 45 minutes or until heated through and bubbly.

Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

1 (16oz) box lasagna noodles
2 (15oz) jars alfredo sauce
4 chicken breasts, cooked and diced finely
oregano, to taste
garlic powder,to taste
4 C shredded Mozzarella cheese

Nonstick cooking spray

Spray an 9x13 inch baking dish with nonstick spray and pour 1 cup alfredo sauce into the baking dish and spread out evenly. Cook lasagna noodles according to package directions. Drain and rinse the noodles with cold water and blot dry. Spread about 1 Tbsp. of the alfredo sauce over each noodle. Sprinkle with oregano and garlic powder to taste. Place some chicken on top of each noodle. Sprinkle with about 3 Tbsps of mozzarella. To roll up, start at one end and roll the noodles over the toppings. Place the roll ups in the pan, one by one, seam side down.  Pour the remaining alfredo sauce evenly over the top of the roll ups. Top with remaining mozzarella. Bake at 350°F for about 30 minutes or until the cheese is completely melted.

For more recipes visit Foodie Friday

Pesto Chicken

Pesto Chicken

6 boneless, skinless chicken breasts

1 (10oz) jar pesto sauce

Mozzarella cheese, shredded, for garnish

Parmesan cheese, grated, for garnish

Nonstick cooking spray

Heat oven to 375°F. Spray a 9x13 inch baking dish with nonstick cooking spray. Spread a small amount of pesto sauce on the bottom of the baking dish. Lay chicken in the baking dish. Pour remaining pesto over the chicken. Cover with foil and bake for 30 minutes or until cooked through. Remove foil and sprinkle with cheeses and bake for 5 minutes more or until cheese is melted.

For more recipes visit Foodie Friends

Chicken Enchilada Casserole

Chicken Enchilada Casserole

1 lb chicken, cooked and diced

1 (7oz) can diced green chilies

2 (10oz) can cream of chicken soup

1 soup can of water

2 C shredded cheddar cheese

1 (13oz) bag tortilla chips

In a bowl combine chicken, green chilies, soup and water. In a 9x13 inch baking dish place a layer of tortilla chips covering the entire bottom. You will not use the whole bag. Pour chicken mixture evenly over the top. Top with cheese. Bake at 350°F for 35-40 minutes or until fully cooked through and bubbly.