Buffalo chicken Soup

1  2 1/4 to 2 1/2lb. deli-roasted chicken skinned, boned, and coarsley shredded
2 T butter
1/2 c chopped celery
1/2 c chopped onion
2 14oz. cans redused sodium chicken broth
1 1/2 c milk
1 tsp. salt
1 1/2 tsp bottled hot pepper sauce
1 1/2 cups shredded mozzarella cheese (6oz)
1 1/4 c crumbled bleu cheese (5 oz)
1/2 c shredded parmesian cheese (2 oz)
1/3 c all purpose flour

Serving day- hot pepper sauce (optional)
Cooking Day
In a dutch oven, melt butter over med. heat.  Add celery and onions, cook and stir until tender.  Stir in broth, milk, salt, and hot pepper sauce.

In a med. bowl, toss together the cheeses and flour.  Add gradually to soup, stirring after each addition until just melted.  Stir in shredded chicken; heat through but do not allow to boil.  Cool and freeze. 

Serving Day:
Thaw soup to a slushy consistency.  Reheat in saucepan.  Top with additional bleu cheese crumbles and hot sauce if desired.

Spicy Peach Chicken

Spicy Peach Chicken

INGREDIENTS
1/3 cup peach preserves
1/4 cup honey
1 tablespoon spicy brown mustard
hot pepper sauce to taste
1 (2 pound) whole chicken, cut into pieces, skin removed
2 tablespoons Creole seasoning

DIRECTIONSPreheat the oven broiler.In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

Lemon Butter Chicken

4 Chicken breast, boneless, skinless
3 teaspoons Butter
3 teaspoons Water
1 teaspoon Lemon juice
1 1/2 teaspoon Chicken bouillon mix
1 Chopped parsley
1 Lemon slices

Directions:

Coat chicken in a small amount of flour, shake to remove excess. Melt butter in a non-stick frypan. Add chicken breasts and saute each side until lightly browned. Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 min. Remove chicken from pan; keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.

Parmesan Chicken Bundles

From Kraft

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 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.

Lewis and Clark White Chicken Chili

Lewis and Clark's White Chili Recipe By :
Serving Size : 8-12

3 pounds Great Northern beans -- canned
2 pounds Chicken breast; skinless/boneless
1 tablespoon Olive oil
Garlic -- minced
2 medium Onions -- chopped
2 teaspoons Ground cumin
1/8 teaspoon Ground cloves
1/4 teaspoon Cayenne pepper
1 teaspoon Ground oregano
2 cans Mild green chilies; chopped -- 4oz each
4 cups Chicken stock or broth
20 ounces Monterey Jack -- grated
Sour cream
Canned jalapenos; chopped

Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2″ cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.

Bourbon Chicken

From Recipezaar #45809

SERVES 4

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

Pineapple-Ginger Chicken Bake

From "Make-Ahead Meals Foodsaver Cookbook" by Jyl Steinback
Serves 12

Ingredients
3 cups sugar
1/2 cup + 1 tbsp. cornstarch
1 1/2 cups apple cider vinegar
3-8 oz. cans pineapple chunks, undrained
3/4 cup lite soy sauce
1 1/2 tsp. minced garlic.
1 1/2 tsp. ground ginger
2 1/2 lbs. boneless, skinless chicken breasts, cooked and cubed
3 cups sliced mushrooms
3- 8 oz. cans sliced water chestnuts, drained
6 cups frozen diced celery and onions

Directions
Combine sugar, cornstarch,vinegar, reserved pineapple juice, soy sauce, garlic and ginger in a large pot. Bring to a boil over medium-high heat; reduce heat to low and simmer, stirring frequently, until thickened. Combine chicken, mushrooms, waterchestnuts, celery and onions in large bowl and mix well. Pour sauce over chicken mixture and toss. Cool to room temperature and freeze.

To serve: Thaw overnight in refrigerator. Preheat oven to 350 degrees. Spray 2 baking dishes with cooking spray. Divide chicken mixture and bake, uncovered, 35-45 minutes until bubbly hot. Serve over cooked rice.

Tex-Mex Chicken Fingers

From "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik

Makes 3 entrees, 12 fingers each

1 tray (about 6 pounds) boneless, skinless chicken half-breasts
4 eggs, lihtly beaten
6 cups plain dry bread crumbs
3 tablespoons ground cumin
3 tablespoons granulated garlic
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon cayenne pepper
3 (1-gallon) freezer bags, labeled

1. Rinse and trim chicken and cut each half-breast lengthwise into three strips. Set aside.
2. Place eggs in a shallow dish.
3. Combine breadcrumbs, cumin, garlic, chili powder, salt, and cayenne in a large bowl.
4. Dip each piece of chicken first into the egg and then into the breadcrumb mixture. Place breaded chicken pieces onto one or more baking sheets. Cover with plastic wrap and freeze until solid.
5. Once the chicken fingers are frozen, remove from baking sheets and divide evenly among the 1-gallon freezer bags. Seal and return to the freezer.

TO COOK ONE ENTREE
1. Completely thaw one entree in the refrigerator.
2. Preheat the oven to 350.
3. Bake chicken fingers on a greased baking sheet for 30 minutes, or until chicken pulls apart easily and is no longer pink in the center of the thickest portion.

Hawaiian Chicken Strips

RecipeZaar Recipe #226170

SERVES 4 -6

4 cups Rice Chex, crushed to 1 2/3 cups
1/2 cup flaked coconut
2 pinches cayenne pepper
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 lb boneless chicken breast, cut into strips
2 (20 ounce) cans pineapple chunks
2 bell peppers, cut into 3/4 inch pieces (red or green)

1. Heat the oven to 400. In a large plastic bag, combine the cereal, coconut and cayenne pepper. Set aside.
2. In a medium bowl, combine the mayonnaise, mustard, and honey. Stir the chicken strips into the mayonnaise mixture. Place the strips in the bag with the cereal mixture, a few at a time, and shake until well coated.
3. Thread each strip onto a skewer with 2 chunks each of the pineapple and the bell pepper. Place the skewers on a rack in a shallow baking pan.
4. Bake 15-20 minutes or until the strips are no longer pink in the center. Remove to a platter and serve.

Crock Pot Maple Chicken Breasts

RecipeZaar Recipe #81506

SERVES 6 -8

6-8 boneless skinless chicken breasts
1/4 cup real maple syrup
3/4 cup apple cider
1/4 cup cider vinegar
1/4 cup brown sugar

1. Combine maple syrup, apple cider, cider vinegar and brown sugar in a small sauce pot and heat until sugar dissolves.
2. Place chicken breasts in crock pot.
3. Pour liquid over the chicken.
4. Cover and cook on low for 8 hours.

Mango-Cranberry Chicken

From "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik

Makes 4 entrees, 4 servings each

1 tray (about 6 pounds) boneless, skinless chicken half-breasts
1/2 cup chopped dried mango (about 4 ounces)
1/4 cup dried cranberries
2/3 cup boiling water
2 (9-ounce) jars mango chutney (about 2 cups)
1/2 cup rice vinegar
1/4 cup minced onion
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon toasted sesame oil
1 tablespoon curry powder
4 (1-gallon) freezer bags, labeled

1. Rinse and trim chicken and cut into bite-size strips. Divide the chicken evenly among the four 1-gallon freezer bags.
2. Place mango and cranberries in a medium bowl and cover with boiling water; stir. Add chutney, vinegar, onion, garlic, sesame oil and curry powder; stir. Divide cooled sauce evenly over the chicken.
3. Seal and freeze.

TO COOK ONE ENTREE
1. Completely thaw one entree in the refrigerator.
2. Simmer chicken and sauce in a large skillet over medium heat until meat is thoroughly cooked, 15 to 20 minutes.
3. Serve hot over rice or noodles.

Chicken Gyro Kits

Makes 6: 4 serving meals (1 gyro per serving)

1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup garlic, pressed or minced
2 T dried mint
2 T dried oregano
2 T black pepper
1 T salt
10 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

In a med bow, whisk together all marinade ingredients. Pour over chicken and stir to combine. Marinate, refrigerated, for 2 hours. Work in batches as necessary. In large skillet over med-high heat, add chicken and saute until cooked through. Transfer chicken to large bowl. Disgard juices. Cool. Divide evernly among one quart freezer bags. Seal bag, pressing out excess air. Refrigerate.

24 wrap pitas
12 oz. Feta cheese, crumbled

Package cheese in snack bags (2 oz per meal or 1/2 oz per serving). Place a package of chicken, a package of pitas, and a package of cheese in each one gallon freezer bag. Seal bag, pressing out excess air. Freeze.

Yogurt-Dill Sauce

1 1/2 pounds cream cheese, softened
2 pounds natural plain yogurt
1/4 cup fresh lemon juice
2 t garlic, pressed or minced
1 T dried dill
2 t salt

In substituting low-fat or non-fat yogurt for natural yogurt, strain overnight in frig in a coffee-lined sieve. Combine all ingredients in a mixing bowl or processor. Beat or process until smooth. Divide evenly among freezer bags. Include one yogurt-dill sauce with each chicken gyro kit.

FREEZER CHICKS INSTRUCTIONS: Defrost in frig. Preheat oven to 350 degrees. Warm foil-wrapped pitas in oven for 10 mins. Warm chicken in oven or microwave until heated through. Stir yogurt-dill sauce. Transform into Tzatziki, if desired, by adding 1/2 large cucumber (peeled, seeded, finely diced or shredded, and drained). Top pita rounds with chicken, yogurt-dill sauce, and crumbled feta. Tomatoes and onions can be added upon serving.

Buffalo Chicken Burgers with Tangy Slaw

SLAW:
1/4 cup thinly sliced celery
1/4 cup shredded apple
2 T prepared fat-free blue cheese salad dressing
1 t finely chopped walnuts

SAUCE:
3 T Louisiana-style hot sauce
2 t ketchup
2 t reduced-fat butter, melted

BURGERS:

2 T chopped sweet red pepper
2 T plus 4 t thinly sliced green onions, divided
1 T unsweetened applesauce
1/4 t salt
1/4 t garlic salt
14 t pepper
1 pound ground chicken
4 lettuce leaves
4 hamburger buns

1. In a small bowl, combine celery, apple, salad dressing and walnuts. In another small bowl, combine the hot sauce, ketchup and butter; set aside.

2. In a large bowl, combine the red pepper, 2 T green onions, applesauce, salt, garlic salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers.

3. Broil 6-in from the heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear, basting occasionally with reserved sauce. Serve on lettuce-lined buns; top each with 2 t slaw and sprinkle with remaining green onions.

From Healthy Cooking by Taste of Home

Gorgonzola, Apple, and Bacon-Stuffed Chicken Breasts with Blue Cider Sauce

6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
2 T unsalted butter
2 large apples, finely diced
1 T light brown sugar
One 3-oz package cream cheese, softened
1 cup crumbled Gorgonzola cheese
6 strips bacon, cooked crisp, drained, and crumbled
1/2 (1 stick) unsalted butter
1/2 cup olive oil
1 t Old Bay seasoning
2 cups dried bread crumbs or panko crumbs, or a mixture of 1 cup panko and 1 cup dried bread crumbs

1. Cover a flat surface with plastic wrap and place a chicken breast with the flat side (where skin would have been) down in the center of the plastic wrap. Cover with a second sheet of plastic wrap and pound the chicken with a meat pounder or the bottom of a flat-bottomed wine bottle until it is a uniform thickness, about 1/2 inch. Season the chicken with salt and pepper on both sides. Repeat with the remaining chicken breasts.

2. Melt the butter in a small skillet over med heat. Add the apples and brown sugar and saute until the apples are caramelized and have turned a nice golden brown, 7-10 minutes. Transfer the apples to a bowl and let cool. Stir in the cream cheese, Gorgonzola, and bacon, and form into a log that is 6 inches long and 1 1/2 to 2 inches wide. Wrap in plastic wrap and freeze until firm, about 15 minutes.

3. Cut the log into 6 pieces, and place 1 piece in the center of each chicken breast. Roll up the chicken breasts from the V-Shaped end, folding in the sides to make a nice compact package. Place the chicken seam side down on a baking sheet. Refrigerate for at least 1 hour to firm the chicken and filling.

4. Melt the butter with the oil and Old Bay seasoning and let cool slightly. Dip each rolled chicken breast into the butter mixture, then roll it in the bread crumbs. Place in a 9 x 13 baking dish, drizzle with any remaining butter mixture. Cover and freeze.

Blue Cider Sauce

2 T unsalted butter
2 T all-purpose flour
1/2 cup apple cider
2 cups heavy cream
1 cup finely crumbled Gorgonzola cheese
1/2 t freshly ground black pepper

Melt the butter in a 2-quart saucepan over med heat. Add the flour and whisk until bubbles from on the surface. Continue to whisk the sauce for 2 minutes, then add the cider and cream. Bring the sauce to a boil, whisking constantly. Remove from the heat and add the cheese and black pepper, stirring to thoroughly combine. Serve warm.

FREEZER CHICKS DIRECTIONS:
1. Defrost chicken in the frig overnight, if necessary.
2. Preheat over to 350 degrees. Allow the chicken to come to room temperature for 20 minutes.
3. Pour 1 cup of sauce around the chicken in the baking dish. Warm the remaining sauce on the stove top. Bake the chicken for 25 to 30 minutes, until it is cooked through (160 degrees on an instant-read thermometer) and the crumbs are golden brown.
4. Remove from the oven and allow to rest for 5 -10 minutes. Slice each chicken breast into rounds with a serrated knife and serve in a pool of sauce on a plate or platter. Serve any additional sauce warm in a fondue pot or in a small slow cooker.

Thai Chicken & Noodles

8 ounces rice noodles
1 T peanut oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
2 t toasted sesame oil
2 T fresh lime juice
Dash of hot sauce
1/4 cup chopped scallions (white and green parts)
Lime wedges for garnish (optional)

1. Cook noodles according to the package directions. Drain, reserving 1/4 cup of the cooking water.

2. Meanwhile, heat the peanut oil in a large skillet over med-high heat. Add the garlic and ginger and cook for 1 minute. Add the chicken and cook until golden brown on all sides, 3-5 minutes. Add the reserved cooking water, the soy sauce, sesame oil, lime juice, and hot sauce and bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently.

3. Remove from the heat and stir in the scallions. Serve with the lime wedges on the side if you like.

From Robin to the Rescue by Robin Miller

FREEZER CHICKS DIRECTIONS: Thaw overnight in the frig or in the microwave for 5-7 minutes on LOW. Cook and drain the noodles. Reserve 1/4 cup of the cooking water. Reheat chicken mixture on the stove top in a large saucepan or in the microwave for a few minutes on HIGH. Add the reserved water to chicken mixture. Bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently. Top with scallions and salted peanuts for more flavor and crunch.

Creamy Pasta Primavera

Source: kraftfoods.com
Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings, 1-1/3 cups each

3 cups penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

DRAIN pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

FreezerChicks Instructions: Thaw and reheat. Don't overcook. Sprinkle with parmesan if desired.

Brandied Bacony Chicken

So simple & so good!
From Nigella Express

1 Chicken (whole)
2 strips of bacon
1/4 brandy (**used whiskey)

Heat oven to 425
Cook bacon over medium heat until it's crisp & the pan has lots of yummy bacony fat, approx 4 minutes
Remove pan from heat, place bacon into the cavity of chicken, place chicken in roasting pan breast side up
Pour brandy into still hot frying pan w/ bacon fat & let bubble for a minute, pour over chicken
Roast 45 min, till juices run clear btwn leg & body of chicken, let rest 10 minutes before carving

Instructions for FreezerChicks: This bird will be roasted to last 15 minutes of cooking. Bird must be thawed before cooking. Follow food safety as chicken reheats!

Chicken Creole

2 cans stewed tomatoes
1 tablespoon creole or cajun seasoning
1 clove garlic, crushed
2 half boneless, skinless chicken breasts
1/2 pound hot smoked sausage

Cube and cook the chicken. Slice, brown and drain the sausage.
Puree one can of tomatoes; chop remaining can.
In skillet, combine tomatoes, seasoning and garlic; bring to boil.
Reduce heat and simmer 12 minutes, stirring occasionally.
Stir in chicken and sausage, cover and simmer five minutes. Serve with rice.

Instructions for Freezer Chicks: One 2-qt. container each, plus a ziploc of creole seasoning to turn up the heat. Instructions are to serve over rice, but we like to mix it all together in the skillet. You might add about three to four cups of cooked rice to this. Kids may like it sprinkled with some cheddar cheese and with milk to drink (to kill any hotness). I used regular (not hot) smoked sausage. This ended up being pretty inexpensive because I was able to use the huge cans of tomatoes from Sam's, so I think we could afford to splurge on shrimp (instead of chicken) next time if we'd like it again.

Polynesian Honey-Pineapple Chicken

Recipezaar Recipe #61981

1/2 cup pineapple juice (unsweetened)
1/4 cup honey
4 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 tablespoon grated fresh ginger (or 1 tsp. ground)
1 teaspoon salt
12 chicken drumsticks or chicken thighs (or a combination, approx. 3 lbs. or any other meaty chicken pieces)

For marinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic, ginger& salt.
Bring to a boil, reduce heat.
Simmer uncovered, stirring occasionally, about 15 minutes or until marinade mixture is reduced 1/4 (approx.).
Cool to room temperature.
Place chicken pieces in a plastic bag or shallow dish.
Pour in marinade & marinate chicken at least 6 hours or up to 24 hours.

Drain chicken pieces, reserving marinade.
Cook chicken on covered medium heat grill (indirect heat) for 40 to 45 minutes or until chicken is tender& no longer pink, brushing occasionally with reserved marinade for the first 30 minutes.

Freezer Chicks instructions: You each get three enormous (Misti-six smaller) raw breasts (with bone and skin) in marinade. I wish I would have changed the recipe to boneless/skinless--but I'm still learning! Thaw and proceed with the instructions above.

Chicken With Cider and Bacon Sauce

Recipezaar Recipe #240820

4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, chopped
1/4 cup onions, minced
3/4 cup apple cider
1/2 cup low sodium chicken broth

Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.

From Cooking Light.

Freezer Chicks instructions: You each have six fully cooked chicken breasts with sauce in a bag. The instructions are thaw and reheat, but be careful to keep covered whatever method you use so the the breasts don't get too dry.