Baked Chicken with Creme' Sauce

Made by ME!

Ingredients 

1 tub of the Philadelphia Cooking Creme - Savory Garlic flavor

6 Boneless- skinless chicken breasts

Bowl of Panko crumbs with some garlic salt added to it

3-4 eggs

Directions

Preheat oven to 350 F

Get 2 bowls, deep enough to lay chicken in, and a baking/casserole dish and grease it.

In one of the bowls pour your crumbs, in the other mix your eggs and half the container of Cooking Creme'

Clean the chicken breasts of the excess fat (if you want).

Make sure chicken is almost dry, and lay it in the egg/creme sauce, flip so that both sides are well coated in the 'batter'. 

Then dip chicken in the bread crumbs, making sure it get well coated with them, then lay each piece down in your baking/casserole dish.

Cook at 350 F for  about 30-45, depending on the thickness of your breasts. 

Bruschetta Chicken Bake

Found on Kraft Recipes

what you need

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

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

1/2 cup water

2 cloves  garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp.  dried basil leaves

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

make it

HEAT oven to 400ºF.

1 MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

2 LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

3 TOP with stuffing. Bake 30 min. or until chicken is done.

kraft kitchens tips

SUBSTITUTE

Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

MAKE AHEAD

Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

SERVING SUGGESTION

Serve with steamed Italian-style vegetables

Mini Bacon Chicken Pot Pies

Found on Pillsbury

INGREDIENTS

1

can (10.2 oz) Pillsbury Grands!® Flaky Layers original refrigerated biscuits

1

jar (12 oz) homestyle chicken gravy

1

tablespoon cornstarch

3/4

cup milk

1/2

teaspoon dried thyme leaves

1/4

teaspoon pepper

2

cups cubed cooked chicken

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1

cup refrigerated cooked diced potatoes with onions (from 20-oz bag)

1/2

cup shredded Cheddar cheese (2 oz)

5

slices bacon, crisply cooked, crumbled

DIRECTIONS

• 1Heat oven to 350°F. Spray 5 (10-oz) ramekins or custard cups with cooking spray. Place on large cookie sheet with sides.
• 2Separate dough into 5 biscuits; cut each biscuit into quarters. Set aside. In 3-quart saucepan, stir gravy and cornstarch with wire whisk. Stir in milk, thyme, pepper, chicken, vegetables and potatoes. Heat to boiling over medium-high heat, stirring occasionally. Immediately spoon about 1 cup hot chicken mixture into each ramekin; top each with 4 biscuit pieces.
• 3Bake 18 to 20 minutes or until biscuits are golden brown. Carefully remove from oven. Sprinkle cheese evenly over tops of biscuits. Bake about 4 minutes longer or until cheese is melted. Sprinkle with bacon.

The chicken mixture must be piping-hot when spooned into the ramekins in order to bake the biscuits properly.

High Altitude (3500-6500 ft)

High Altitude Directions

Salsa Verde Chicken Wraps

Found on Campbell's Kitchen

1 cup Pace® Salsa Verde

2 cups diced cooked chickens

1 large red pepper, diced (about 1 cup)

1 large avocado, diced (about 1 cup)

1/2 cup sour cream

4 flour tortillas (10-inch), warmed

2 cups shredded lettuce

• Stir 1/2 cup salsa verde, chicken, pepper and avocado in a large bowl. Stir the remaining salsa verde and sour cream in a small bowl.
• Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cuplettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

RECIPE TIPS

• Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Chicken, Bacon & Cream Cheese Mini Taquitos

Found on Campbell's Kitchen

1/3 of a 16-ounce package bacon (about 6 slices), chopped

1/2 of an 8-ounce package cream cheese, softened

2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

8 flour tortillas (10-inch)

Vegetable oil

1 medium avocado, pitted, peeled and cut up

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley flakes

1/8 teaspoon onion powder

dash Dried dill weed

dash Garlic powder

dash Ground black pepper

• Cook the bacon in a 10-inch skillet over medium heat until crisp.  Remove the bacon from the skillet and drain on paper towels.
• Stir the bacon, cream cheese and chicken in a medium bowl.
• Cut each tortilla into 3 (3-inch) circles using a round cutter.  Spoonabout 2 teaspoons chicken mixture in the center of each tortilla round.  Roll the tortillas around the filling and secure with toothpicks.
• Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches.  Heat the oil to 350°F.
• Add the taquitos to the saucepan in batches and cook until well browned on all sides.  Remove the taquitos from the saucepan and let drain on paper towels.  Let cool for 5 minutes.  Remove the toothpicks before serving.
• Mash the avocado in a medium bowl with a fork.  Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper.  Serve with the taquitos for dipping.

RECIPE TIPS

• Time-Saving: You can use refrigerated fully-cooked bacon in this recipe.  Heat 6 slices in the microwave according to the package directions.  Chop and add to the chicken mixture as directed above.

Slow Cooker Chicken Tacos

Found on Disney Family

Ingredients

• 1 can Green chiles, diced
• 1 teaspoon Ground cumin
• 1 whole onion, chopped
• 2 clove Garlic, minced
• 2 pound boneless, skinless chicken thighs

Directions

1. Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours.
2. Remove chicken from pot, shred, and return to juices.
3. Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.

Slow Cooker Pineapple Pepper Chicken Stew Recipe

Found on Once A Month Mom

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 pound chicken breasts, raw, diced
• 4 medium carrots, one-inch pieces
• 1 cups chicken broth
• 2 Tablespoons fresh ginger, minced (approx. 1/2 inch of root)
• 1 Tablespoon brown sugar
• 2 Tablespoons soy sauce
• 0.5 teaspoons ground allspice
• 0.5 teaspoons red pepper sauce
• 14 ounces pineapple chunks in juice (juice drained and saved)
• 1 Tablespoon cornstarch
• 1 medium red bell pepper, cut in one-inch pieces
• 2 ounces snow peas

Directions:

Mix all ingredients except pineapple, cornstarch, snow peas and bell pepper in slow cooker. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple, snow peas and bell pepper. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over rice.

Speedy Chicken Potpie

Found on MyRecipes

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 3 piecrust strips)

Ingredients

• Cooking spray
• 1  pound  skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 1/4  teaspoon  salt
• 3  cups  fat-free, less-sodium chicken broth, divided
• 1  bay leaf
• 2  cups  refrigerated diced potatoes with onion (such as Simply Potatoes)
• 2/3  cup  frozen green peas and diced carrot blend
• 3  tablespoons  all-purpose flour
• 1/2  teaspoon  chopped fresh thyme
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  dried rubbed sage
• 1/4  (15-ounce) package refrigerated piecrust dough

Preparation

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.

3. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.

4. While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.

CrockPot Brown Sugar Chicken Recipe

Found on CrockPot 365

The Ingredients.
courtesy of Confessions of a Wacky SAHM

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe. 

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

The Verdict.

Seriously. Go to the store. This is what's for dinner.

Slow Cooker Chicken Marsala

Found on Pillsbury

INGREDIENTS

2

cloves garlic, finely chopped

1

tablespoon vegetable oil

8

boneless skinless chicken breasts

1/2

teaspoon salt

1/2

teaspoon pepper

2

jars (6 oz each) Green Giant® sliced mushrooms, drained

1

cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)

1/2

cup water

1/4

cup cornstarch

3

tablespoons chopped fresh parsley

DIRECTIONS

• 1Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
• 2Cover; cook on Low heat setting 5 to 6 hours.
• 3Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.
• 4Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.
• 5To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Serve on a bed of white rice with a green salad.

Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.