Chicken Paprikas

Chicken Paprikas

10 oz can cream of chicken soup
8 oz sour cream
2 T paprika (preferably Hungarian, if you can find it)
4 chicken breast

Preheat oven to 375. Combine ingredients and pour into a baking dish. Bake for 1 hour.

Optional: add ¼ cup mustard

Coconut Chicken

½ cup buttermilk baking mix
2/3 cup coconut
½ tsp paprika
½ cup sweetened condensed milk
2 T Dijon mustard
4 chicken breast
½ cup melted butter

1. Mix milk and Dijon. Dip chicken into mix and coat
2. Combine baking mix, coconut, and paprika. Roll chicken in this mix
Place on lightly greased pan, drizzle with butter, and bake at 350 degrees for 30-35 minutes

Raspberry Chicken with Coconut rice

Penne Pasta
Olive oil
Cubed chicken
Salt and Pepper
Garlic powder
½ cup chicken broth
1 bunch asparagus cut into diagonal pieces
1 clove garlic, thinly sliced
¼ cup parmesan cheese

1. Cook pasta and set aside
2. Heat 3 T oil on med-high. Add chicken and season. Cook and remove.
3. Pour broth in pan. Add asparagus and garlic, and more seasoning. Cover and steam
4. Add Chicken back into pan until warm again
5. Stir into pasta and let sit for 5 minutes. Drizzle with 2 T oil, mix, and sprinkle with cheese

Penne with Chicken and Asparagus

Penne Pasta
Olive oil
Cubed chicken
Salt and Pepper
Garlic powder
½ cup chicken broth
1 bunch asparagus cut into diagonal pieces
1 clove garlic, thinly sliced
¼ cup parmesan cheese

1. Cook pasta and set aside
2. Heat 3 T oil on med-high. Add chicken and season. Cook and remove.
3. Pour broth in pan. Add asparagus and garlic, and more seasoning. Cover and steam
4. Add Chicken back into pan until warm again
5. Stir into pasta and let sit for 5 minutes. Drizzle with 2 T oil, mix, and sprinkle with cheese

Chicken (or beef) Shish Kebobs

Chicken (Or use steak instead… but then it will be a steak kebob)
Mushrooms
Water Chestnuts
Pineapple
Snap Peas
Carrots
Green and Red Peppers
(and/or whatever vegetables you like)

Teriyaki sauce
Sesame seeds

Put chicken and veggies on skewers. Dip in teriyaki sauce, and grill, adding more sauce while grilling. Sprinkle with sesame seeds and serve

Chicken Madeira

Chicken Madeira

2 lbs chicken breast tenders
½ cup chicken broth
¼ cup Madeira wine (optional)
2 oz dried porcini mushrooms
1 onion, thinly sliced
1 pkg (16 oz) spaghetti noodles
½ cup fat free half and half
1 cup frozen asparagus pieces, thawed
½ cup finely chopped flat leaf parsley

1. Place chicken in slow cooker. Combine broth, wine, mushrooms, and onions in medium bowl. Pour over Chicken
2. Cover and cook on low 6 hours or on high 3 hours. Remove Chicken to cutting board. Cook noodles according to directions on package. Cut chicken into bite size pieces
3. Add half and half, asparagus, and parsley to slow cooker. Mix well. Return Chicken to slow cooker and stir.
4. Divide noodles among 8 serving bowls. Spoon Chicken mixture over noodles.

Ginger Almond Chicken

2 T sesame or olive oil
2 lbs chicken cut into strips
1 large sliced onion
2 T finely chopped ginger
½ cup teriyaki sauce
12 oz shredded stir fry vegetables
¼ cup sliced almonds
½ bunch slivered green onions

1. Coat slow cooker with cooking spray
2. Heat oil in large skillet over medium-high heat. Saute chicken until browned, about 5 minutes. Transfer to slow cooker. Add onion, ginger, and teriyaki sauce. Stir to coat
3. Cover and cook on low for 2 hours, or until chicken is cooked through. When done, turn heat to high and add vegetables. Cover and cook 20-30 more minutes, stirring once, until vegetables are tender crisp
4. Stir almonds and scallions into cooker. Serve over hot rice

Italian Herbed Chicken

1 lb Chicken breast cut into 2” cubes
¾ tsp salt
½ tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
2 cups low-sodium marinara sauce
2 cups shredded mozzarella or Italian cheese blend

1. Place chicken in slow cooker and top with seasonings
2. Pour sauce on top, covering chicken completely. DO NOT STIR for at least one hour
3. Cook on low 4-6 hours or until chicken is cooked through. Stir in 1 cup of cheese.
4. Serve over hot pasta (goes great with rigatoni noodles) with remaining cheese sprinkled on top

Spicy Cashew Chicken

3 minced garlic cloves
1 tsp grated or finely chopped ginger
4 chicken breasts cut into 2” lengths
5 cups broccoli florets
4 green onions, cut into 2” lengths
3 T hoisin sauce OR soy sauce
1 T toasted sesame oil
2 tsp Asian chili paste OR 1/8 tsp red pepper flakes
3 T cashews

1. Coat 4 quart or larger slow cooker w/ cooking spray
2. Coat large skillet or wok w/ cooking spray and set over medium-high heat. Add garlic and ginger and cook 30 seconds, or until fragrant. Add chicken and cook, stirring constantly, 3-4 minutes, or until no longer pink. Transfer to cooker and add broccoli
3. Cover. Cook on low 2-4 hours. Add scallions and cook 30 more minutes
4. Combine hoisin sauce, oil, and chili paste in small bowl. Stir into cooker. Cook 5 more minutes, until flavors blend. Stir in cashews.
5. Serve over rice

Brown Sugar BBQ Chicken

1 lb chicken
10 oz can condensed tomato soup
¾ cup chopped onion
¾ cup vinegar
3 T brown sugar
1 T Worcestershire sauce
½ tsp salt
¼ tsp dried basil


1. Place chicken in a slow cooker (4 qt or larger)
2. Combine remaining ingredients in bowl and pour over chicken, making sure all pieces are well covered
3. Cover and cook on low for 6-8 hours

Chicken Supreme

3 slices bacon
6 Chicken breasts
10 oz can of cream of chicken soup, or jar of alfredo sauce
4 oz sliced mushrooms, or 1 chopped onion
½ cup diced havarti or swiss cheese

Cook bacon, crumble, and set aside

Brown Chicken 3-5 minutes, turning once, in bacon drippings

Put chicken in crock pot and top with mushrooms and heated soup. Cook on low for 4-5 hours

Top with cheese and bacon