Chipotle Chicken

Ingredients:

8 boneless, skinless chicken tenderloins
2 Chipotle peppers in adobo sauce, minced*
1/4 cup vegetable oil
1 packet of taco or fajita seasoning

Directions:

Place chicken in bowl.
In measuring cup or bowl combine minced chipotle peppers, oil, and seasoning packet. Mix well.
Pour mixture over chicken, and toss to make sure chicken is well coated.
Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Cook chicken either in skillet (no need to add any oil to pan if using a non-stick pan) or on grill until fully cooked (about 5-6 minutes per side).
Remove chicken from heat and let rest for 5 minutes.

Serve whole or chop/ shred chicken for burritos, fajitas, or rice bowls.

*2 peppers is pretty spicy, so if you may want to start with only one pepper unless you like it really spicy then you may want to increase the amount of peppers!

Chicken and Dumplings

Ingredients:

3 cups chicken, cooked and shredded (I use one full bag of frozen tenderloins 2.5lbs)

2 quarts chicken broth

2 cups all-purpose flour

1/2 tsp. baking powder

2 tbsp. salted butter, cubed

milk (a little less than a cupful)

Directions:

Cook and shred chicken. 

I cook my chicken in water, with a few celery stalks, poultry seasoning, garlic powder, thyme, salt and pepper. Once the chicken is cooked I strain and add to chicken broth.

 

Make dumplings,

In a medium bowl, combine flour and baking powder and cubed butter with either a fork, pastry cutter, or your fingers
I also like to add a bit of garlic powder and thyme probably about 1/4 tsp of each

Add milk

Dust your counter with a generous amount of flour

Place your dumpling dough on the counter and dust it with more flour

Roll out and cut dough into squares (about bite size)

Add shredded chicken to broth
Heat up broth to a boil

Drop dumplings in 1 at a time to prevent them sticking together, stir often

Cook 15-20 minutes, until dumpling dough does not taste doughy, and broth has thickened

Chicken Parmesan

Ingredients

6-8 chicken tenders or 4 chicken breasts
1 cup milk
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp thyme, dried
1/2 cup Parmesan cheese
1 tsp parsley, fresh
1/2 cup bread crumbs
Olive oil

Directions

Wash and dry chicken.
Mix together (in container that you can dip chicken in) salt, pepper, garlic powder, paprika, thyme, Parmesan cheese, parsley, and bread crumbs.
Place milk in a dish for dipping chicken in.
Dip chicken in bread crumb mixture.
Then in milk mixture.
Then back into bread crumb mixture.

Cook by either frying or baking.

To fry: Place breaded chicken in frying pan with heated  Olive oil and fry at medium to medium low temperature until golden. Remove and drain chicken.

To bake: Place breaded chicken in baking dish and bake at 350 degrees for about 45 minutes.


Serve alone or with pasta.

Chicken Enchiladas

Ingredients

2 pounds chicken (about 8 chicken tenders or 4 chicken breasts)
4 Tablespoons cream cheese (optional)
2 cans cream of chicken soup
Green onions*
2 Tablespoons chili powder OR 1 package taco seasoning mix
1/4 cup milk
1/2 to 1 cup sour cream
Green chilies, chopped (I use a 7oz can)

Cheese*
Tortillas


Directions
Cook chicken, then dice or shred
Mix cream cheese, soup, green onions, chili powder OR taco seasoning, milk, sour cream, and half the chopped green chilies in a sauce pan
Add chicken

Spread small amount of mixture in bottom of pan (I use 9x13)
Spread about 1/4 cup mixture down center each tortilla
Sprinkle cheese over mixture
Roll tortillas and place seam side down in pan
Poor remaining sauce over rolled tortillas and top with additional cheese and chopped green chilies
Bake at 350 degrees for about 20 minutes or until hot
Top with your favorite toppings, such as guacamole, lettuce, tomatoes, onions, sour cream.

Extra Notes

*Add your desired amount or not at all.
Use your favorite cheese(s)

This meal works great to make ahead, if cooking the next day bake at 350 degrees for 40-45 minutes or until hot

Makes 12 enchiladas
Nutritional info (per serving): 343 calories, 37 grams of carbs , 14 grams of fat, 18 grams of protein

Chicken and Rice

Ingredients:

4 chicken breasts (we use 8+ chicken tenders)
1 can cream of chicken soup
1 1/2 cup water
1/4 tsp paprika
1/4 tsp pepper
1 1/2 cup Minute rice

In skillet: Cook and shred chicken. Add remaining ingredients, cover and simmer for about 5 minutes or until rice is tender.

For a little extra flavor I add poultry seasoning.