Phyllo Chicken Wraps

This is my version of what I requested
my mom make on Christmas eve every year!!
Wraps

2 cans (12.5 oz) chicken breast
1 can (10.75 oz) cream of chicken soup
1 cup sour cream
Sea salt & freshly cracked pepper to taste
garlic and onion powder to taste
1 package (8 oz) phyllo dough
1 stick (8 oz) butter melted
Thaw phyllo dough at room temperature for two hours or in fridge overnight. Preheat oven to 350 degrees. Drain chicken and shred with fork in mixing bowl. Add soup, sour cream, and seasonings. Carefully unroll phyllo sheets and remove one sheet. (You need to keep sheets covered with plastic wrapper to keep moist or make them very quickly so the phyllo dough does not dry out.) Fold sheet in half and butter top with pastry brush or fingers. (I do this on a plastic cutting board for easy cleanup.) Put a scoop of chicken mixture in middle and carefully wrap up all four sides. Butter top and bottom of wrap and place on buttered cookie sheet. Makes approximately 16 wraps. (I put eight each on a big cookie sheet.) Bake 350 degrees for 15-20 minutes or until lightly brown on top. Serve with rice pilaf and drizzle with sauce.
Sauce
1 can (10.75 oz) cream of chicken soup
1 can milk
Sea salt & freshly cracked pepper to taste
2 T fresh parsley
Heat & whisk all ingredients until smooth.

Honey Lime Chicken Enchiladas

5 T honey
4 T fresh lime juice
1/2 T chili powder
1 t garlic powder
1 t onion powder
salt and pepper to taste
2 large chicken breasts, cooked and shredded
8 flour tortillas
1 lb Colby Jack cheese, shredded
1 large can of green enchilada sauce
Mix the honey, lime juice, and spices together with the shredded chicken. Cover and refrigerate for at least one hour. Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place a scoop of chicken mixture, cheese, and 1 T sauce into middle of a tortilla and roll up. Reserve 1-2 cups of cheese to sprinkle on top of enchiladas. Pour remaining enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes or until lightly browned and bubbly. I served mine with Mexican rice, corn, avocado, cilantro, sour cream, and salsa. (Can you tell I like sides for my enchiladas?!)

Creamy Chicken & Cheese

6-8 skinned chicken breasts

1 can cream of celery soup
1 can cream of chicken soup
1 lb. grated Monterey jack cheese
salt and pepper to taste
1 T parsley flakes
Place chicken in lightly buttered casserole dish (or spray with cooking spray). Salt and pepper chicken and spoon soups over chicken. Bake for 15 minutes at 350 degrees. Remove from oven and sprinkle cheese over chicken. Bake 50 minutes more or until bubbling and cheese is light brown. Serve with rice.

Chicken Parmesan Bundles

Prep Time:35 min
Total Time:1 hr 5 min
Makes:6 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Almond Chicken Dijon

I thought this looked yummy and easy to make!!

Prep Time:10 min
Total Time:35 min
Makes:4 servings

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. KRAFT Mayo Light Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup PLANTERS Slivered Almonds, coarsely chopped

PREHEAT oven to 375°F. Place chicken in lightly greased 13x9-inch baking dish; set aside.

MIX mayo and mustard until well blended. Spread top side of each chicken breast half with 1 Tbsp. of the mayo mixture; sprinkle evenly with almonds.

BAKE 20 to 25 min. or until chicken is cooked through (165°F).

Chicken Bowtie Pasta Salad

4 Chicken Breasts cooked
1 Cup Cashews
1 cup grapes halfed
1 cup pineapple tidbits
2 celery stalks
2 pkgs. pasta (bowties and corkscrews)
green onions(as much as you like) I put about 5
1 cup mayo
light house cole slaw dressing (in the refrigerated part by the produce)

chop everything up and add cooked pasta and cooked and shredded chicken. Add dressing just before serving. serve on rolls or crossants or by itself!!

From the kitchen of Kristen Harris

Brandon's Sesame Chicken Nuggets

Brandon has been wanting to make chicken nuggets all week so today we made up our own recipe and decided to post it for you all to try!

1 egg slightly beaten
1/2 cup water
1 tsp salt
1/4 cup sesame seeds
1 package of Ritz cracker ground up fine
(I used my blender to mix them)
4 chicken breasts cut in to 1 inch pieces.
Oil for frying

Mix up the egg, water, salt in a bowl
Mix sesame seeds and Ritz crackers together in another bowl.

Drag chicken in water mix and then drag in cracker mix.

Fry in hot oil in pan, 4 minutes on one side and 3 minutes on the other.
Drain on paper towel.

Serve with Honey Mustard or Ranch Dressing for Dipping!
We loved this! Hopefully you will too!

Butternut Squash Risotto

Mindy Powell

4 c chicken broth
1 1/3 c water
2 c peeled, cubed butternut squash
4 t olive oil, divided
1 medium onion, chopped
3 cloves garlic, crushed
1 T fresh sage, chopped
1 T fresh rosemary, chopped
1 1/2 c Arborio rice
1 cup heavy cream
2 c fresh mixed mushrooms, sliced (chanterelle, shitake, porcini, button)
1/2 c freshly grated Parmesan cheese
1/2 t salt
1/4 teaspoon black pepper

In a medium saucepan, combine broth and water; heat and keep warm. In a separate saucepan, steam squash cubes in a steamer basket over boiling water for 10–15 minutes or until tender. Set aside. In a large pot, heat 3 t olive oil over medium heat. Add onion, garlic, sage, and rosemary and sauté for a few minutes. Add rice and stir thoroughly to coat. Add 1/2 cup broth mixture and stir, allowing broth to absorb, about 2 minutes. Repeat, adding 1/2 cup broth at a time, stirring nearly constantly, allowing each addition to absorb before adding another (this takes about 20 minutes total). Meanwhile, heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Add mushrooms and sauté for about 5 minutes. After the last addition of broth, add cream and slowly stir in squash and mushrooms. Add Parmesan cheese and stir. Season with salt and pepper to taste. Serve hot.

Sesame Chicken in Puff Pastry

From the Kitchen of: Tiffany Webber

INGREDIENTS
4 boneless, skinless chicken breast halves (about 1 lb)
1 tbsp butter
1 (17 oz) package frozen puff pastry, thawed (1 sheet)
1 egg, beaten
1 tbsp whole grain mustard
1 tbsp sesame seeds

INSTRUCTIONS
Preheat oven to 425 degrees. Season chicken with pepper. In a large skillet brown chicken in butter about 2 minutes per side. Set aside to cool 5 minutes. Meanwhile, roll pastry on a lightly floured surface to a 12-inch square. Cut into four 6-inch squares. Beat egg until blended. Spread mustard on one side of each chicken breast. Place one breast, mustard side down, diagonally on each pastry square. Wrap pastry around chicken, stretching as necessary. Brush pastry with beaten egg where edges overlap. Press lightly to seal. Place seam side down on a greased baking sheet. Cut pastry trimmings into decorative shapes. Brush top of pasties with egg and arrange trimmings as desired. Brush again with egg and sprinkle with sesame seeds. Bake 15 minutes or until golden brown and puffed.

Poppy Seed Chicken Casserole

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 boneless skinless chicken breasts
(Can also use canned chicken)
1 large can cream of chicken soup
1 pint sour cream
Ritz crackers, crushed very fine (about 2 sleeves)
6 tbsp butter, melted
1 tbsp poppy seeds

INSTRUCTIONS
Boil chicken breasts till cooked and shred into pieces. Combine chicken with soup and sour cream in large bowl. Put chicken mixture in casserole dish. Crush Ritz crackers and cover chicken mixture with them. Pour butter evenly over Ritz crackers. Sprinkle with poppy seeds. Bake at 350 degrees for 30. Serve with peas and rice. Variation: Place 3 cups pre cooked rice in bottom of casserole dish before putting in chicken mixture.

Pineapple Apricot Chicken

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 package Lipton Onion Soup mix
1 bottle apricot-pineapple preserves
1 bottle Thousand Island dressing
1 package boneless skinless chicken tenders

INSTRUCTIONS
Preheat oven to 350 degrees. Place chicken in a 9x13 glass casserole dish. Sprinkle chicken with whole packet of Lipton onion soup mix. Cover chicken with preserves and salad dressing. Cover and bake at 350 for 1 – 1 ½ hours. Turn chicken over half way in between. Tastes great on top of rice. This is Stevie’s favorite!

Phyllo Dough Wrapped Chicken

From the Kitchen of: Kathy Lowe

INGREDIENTS
6 boneless skinless chicken breasts
1 tsp salt
1 pint sour cream
1 large can Cream of Chicken Soup
1 cube butter
1 package Phyllo Dough, thawed

INSTRUCTIONS
Boil chicken breast and salt until well cooked and break into pieces. Mix with sour cream and chicken soup. Melt butter in small bowl. Lay one leaf Phyllo Dough on counter and butter the whole thing using a pastry brush. Cut in half and fold over and cut the folded edge off. Place a ¼ cup pf chicken mix on the narrow end and fold sides in like making a burrito. Fold the chicken mix down folding over and over until the end of the dough. Brush the packet with butter. Place chicken packets on cookie sheet. Bake in oven at 350 for 20-30 minutes or until golden brown.

Mom's Famous Chicken Salad Croissants

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 boneless skinless chicken breasts
salt (to taste)
1 purple onion
3 cups purple and green grapes combined, cut in half
3-4 stalks of celery, chopped
2-3 cans of mandarin oranges
1 package slivered almonds
1 package oriental noodles
1 pint sour cream
1 pre-made 2 cup package buttermilk ranch dressing
(meaning 2 cups mayo and 2 cups buttermilk)
1 package Costco croissants

INSTRUCTIONS
Salt and boil chicken breast until well cooked. Refrigerate until cooled and break into pieces. Combine onion, grapes, celery, mandarin oranges, almonds, sour cream and ranch dressing in a large bowl. Just before serving add oriental noodles. Serve on croissants. Can also be served on lettuce, rolls, or cream puffs! This makes a lot of salad and it never goes to waste!!

Hawaiian Haystacks

From the Kitchen of: Tiffany Webber

INGREDIENTS
4 boneless skinless chicken breasts
1 large can cream of chicken soup
enough rice for each person eating
slivered almonds
pineapple tidbits
shredded mozzarella cheese
oriental noodles
celery, chopped
coconut flakes
mandarin oranges
any other toppings you want!!

INSTRUCTIONS
Boil chicken breasts till cooked and shred into pieces. Heat up one can of Cream of Chicken Soup with one can of milk. You can layer this anyway you want, but I usually put them in this order: rice, chicken, almonds, pineapple, celery, mandarin oranges, chicken soup, mozzarella cheese, coconut and then oriental noodles. These are fun to make and taste really good!! Yum!!

Coconut Curry Mustard Chicken

From the Kitchen of: Tiffany Webber

INGREDIENTS
3-4 tbsp olive oil
2 chicken breasts cut into bite size pieces
1 can coconut milk
1 tsp dried mustard powder
1 tbsp curry powder
1-1 ½ granny smith apples, cored, peeled and chopped
3 heaping tbsp corn starch

INSTRUCTIONS
Pour olive oil into skillet. Place chicken in oil and cook thoroughly. Add coconut milk, mustard, curry and apples. Bring to a simmer and simmer 10-15 minutes. In a separate bowl mix the corn starch and some water to make a liquid and slowly add about a quarter of the corn starch mixture at a time. Bring back to a boil and take a tsp of the sauce and blow on it to see how thick it is becoming. If needed add another quarter of the corn starch mixture. Once completely heated it is ready to eat!

Chicken with Artichokes

From the Kitchen of: Tiffany Webber

INGREDIENTS
1 can artichoke hearts, drained
4 chicken breasts
1 small onion chopped
¼ cup butter
8 oz sliced fresh mushrooms (optional)
2 garlic cloves, crushed
1 – 8 oz cans Hunts tomato sauce
basil, oregano, salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350 degrees. Put chicken, onions and drained artichokes in a 9x11 baking dish. Melt butter in a pan over medium-high heat. Drizzle butter over chicken and bake uncovered 20 minutes. In same pan butter was cooked in, add more butter and mushrooms. Add garlic, stirring often for 1 minute. Stir in tomato sauce, basil, oregano, salt and pepper. Bring to a boil and set aside. Remove chicken from oven. Pour sauce over chicken and bake 30 minutes. Serve with spaghetti and garlic bread.

Chicken Tortilla Casserole

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 boneless skinless chicken breasts
½ tsp salt
10 corn tortillas broken into pieces
1 large can Cream of Chicken Soup
1 large can of Las Palmas Green Enchilada sauce
1 lb shredded longhorn cheese

INSTRUCTIONS
Boil chicken until tender with salt. Break into pieces. Mix soup and sauce together in a medium bowl. Lay some of the tortillas in the bottom of a sprayed casserole dish. Then layer with chicken, soup/sauce mixture and then cheese. Repeat layers until casserole dish is full. Bake at 350 for 30 minutes. Dish out and top with shredded lettuce, bottled salsa and sour cream. Sometimes I also top with chopped tomatoes, onions and avocados.

Teriyaki Chicken

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 package boneless skinless chicken tenders
enough oil to brown chicken in
2 tbsp brown sugar
1 cup water
¼ tsp soy sauce
1-2 tsp ginger
1 garlic clove, chopped
1 tbsp sesame seeds

INSTRUCTIONS
Brown chicken in oil and set aside. Bring brown sugar, water, soy sauce, ginger, garlic and sesame seeds to a boil until slightly thickened. Place chicken in a 9 x 13 pan and cover with teriyaki sauce. Bake at 300 degrees for 20-45 minutes. Serve with rice.

Chicken Pot Pie

From the Kitchen of: Kathy Lowe

INGREDIENTS
3-4 cut up carrots
5-6 cut up potatoes
1 onion, chopped
1 package peas
4 boneless skinless chicken breasts
1 tsp salt
2-4 pre-made pie crusts
Filling:
1 cup butter, melted
6 tsp chicken bullion (with no MSG)
½ tsp salt
½ tsp pepper
5 ¼ cups water
2 cups milk

INSTRUCTIONS
Cook carrots, potatoes, and onion on stovetop until soft but not mushy. Add peas when vegetables are done. Boil chicken breasts and salt for 1-2 hours. Break up chicken into pieces when done and set aside. For filling: In a large sauce pan combine melted butter, flour, chicken bullion, salt and pepper. Let it cook for a little bit to warm up the flour and then add water and milk. Stir constantly with a wire whisk until thick. Add chicken and vegetables when thickened to a gravy. Pour mixture into pie crusts and fill pie full then top with another crust and cut a slit in the top. Bake pies in oven at 400 degrees for 30 minutes or until crust is golden brown.

Chicken Enchiladas

From the Kitchen of: Tiffany Webber (modified from Mom's version!)

INGREDIENTS
1 package boneless skinless chicken breasts
½ tsp salt
1 package corn tortillas
1 can Cream of Mushroom soup (use more if desired)
2 cans Las Palmas Green Chile Sauce (use more if desired)
4-6 cups Kraft Mexican Blend Cheese

INSTRUCTIONS
Boil chicken with salt and shred when cooked thoroughly. Mix soup, 1 can green chile sauce and chicken in a bowl (use more soup and green chile sauce if desired). Pour a little bit of the second can of green chile sauce in the bottom of a 9 x 13 casserole dish (enough to cover the bottom. Fill tortilla with chicken mixture and add a little cheese. Roll up and place in casserole dish. Cover enchiladas with green chile sauce and top with cheese. Cook at 350 for 30-40 minutes. Top with sour cream, salsa, tomatoes, and lettuce!