Easiest Chicken Ever

You need two ingredients:

Boneless skinless chicken breasts
Salad dressing

Cut the chicken up (I use scissors) taking off all the nasty fat-like things. You want bite-sizeish pieces. Then put the chicken in a frying pan. Cover with salad dressing. Stir over medium high heat until the chicken is cooked and slightly browned. Usually takes ten to fifteen minutes. So much better than chicken nuggets, in so many ways. You can use in salads, taco or burrito type things, or as a side dish. Ranch dressing is always good, and I used a Miso Ginger today that was really yummy.

That chicken stuff you serve over rice

When I had Mima a lady from the ward brought over some really good chicken stuff you have on rice.  Maybe creamy chicken stuff would be a better name for it.  Anyways, I asked her for the recipe and I'm finally getting around to making it tomorrow (you know, if the plan works out).  It was way good, though, and I'm sick of searching through my email for it every  time I think about making it, so here it is.  Her words, not mine:

Here is the recipe.

 

4 frozen chicken breasts

2 packets good seasoning italian dressing mix (I use zesty italian, and I only use about 1 and 1/2 packets)

1 package of cream cheese

1 can cream of chicken soup

lemon pepper ( the original recipe does not call for lemon pepper, I just think it adds a bit more flavor.)

 

In crockpot combine chicken and dressing mix. Amount of water varies. At least 2 cups. Cook on low for 7-8 hours. do not drain water. Add cream cheese, soup and a dash of lemon pepper. Cook on low for another hour or so. Serve over rice.

Mom's Yummy Chicken Stuff

Here's the recipe for the chicken stuff with the bread crumbs:

8 cups chicken broth
2 yellow onions, chopped
2 green peppers, chopped
16-oz package angel hair pasta, uncooked
2 lbs boneless, skinless chicken breasts, cooked
2 4-oz cans sliced mushrooms, drained (can use fresh - just saute)
2 cups butter
1 1/2 cups all-purpose flour
4 cups milk
6 cups shredded or cubed cheese
Garnish bread crumbs (brown with some butter & garlic, if desired)
1 pkg frozen corn (optional)

In a large stockpot over medium heat, simmer broth, onions and peppers until boiling. Add corn and pasta. Cook according to pasta directions; do not drain. Add chicken and mushrooms; set aside. I a medium saucepan over medium-low heat combine butter, flour, milk and cheese. Cook and stir until thickened; add to broth mixture and combine well. Pour into two lightly greased deep 13" x 9" baking pans and top with bread crumbs. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Makes about 12 servings.

Honey-Lime Chicken Enchiladas

1 lb chicken, cooked and shredded (about 2 or 3 cups)

6 Tbls honey

4 ½ Tbls lime juice

1 Tbls chili powder

½ tsp garlic powder

Mix together in bowl and let marinate for at least ½ hour.

2 cans green enchilada sauce

colby or monterey jack cheese, shredded

flour tortillas (about 11)

Pour a little enchilada sauce on bottom of 9x13 pan. Fill tortillas with chicken and cheese. Wrap as enchiladas and place in pan. Pour rest of sauce over and sprinkle cheese on top.

Bake 350 for 30 minutes. Serve with rice.