2 1/2 lbs chopped cooked chicken
1-10oz can cream of chicken soup
1 cup sour cream, divided
1-8oz shredded colby, montery jack, divided
1/4 cup chopped cilantro, divided
12 flour tortillas
1 1/2 cup thick n chunky salsa
Mix chicken, soup, 1/2 cup sour cream, 1 cup cheese and 3 tbsp cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 13x9" baking dish. Top with salsa and cheese. Cover. Bake at 350F for 25 minutes. Uncover, sprinkle with cilantro, serve with sour cream.
Monday, November 9, 2009
Louisianna Chicken Sandwich
3/4 cup Knorr Louisiana Red Pepper Marinade
4 small boneless skinless chicken breasts
4 kaiser rolls
8 slices bacon, cooked crisp
mayo
lettuce
tomato
Place 1/2 cup marinade and chicken into a ziploc bag, coat well. Set in fridge 30 minutes. Remove chicken from bag and grill or broil 10-15 minutes or until well cooked, turn once and brush with remaining 1/4 cup marinade. Spread mayo on rolls, top with bacon, chicken, tomato and lettuce.
4 small boneless skinless chicken breasts
4 kaiser rolls
8 slices bacon, cooked crisp
mayo
lettuce
tomato
Place 1/2 cup marinade and chicken into a ziploc bag, coat well. Set in fridge 30 minutes. Remove chicken from bag and grill or broil 10-15 minutes or until well cooked, turn once and brush with remaining 1/4 cup marinade. Spread mayo on rolls, top with bacon, chicken, tomato and lettuce.
Coke And Ketchup Chicken
1 frying chicken, cut up
1 cup coke
1 cup ketchup
Mix coke and ketchup in bowl. Pour over chicken peices in buttered baking dish. Sprinkle with salt and pepper and bake in 350F oven for 1 hour, uncovered or until chicken is tender and has a nice glaze.
1 cup coke
1 cup ketchup
Mix coke and ketchup in bowl. Pour over chicken peices in buttered baking dish. Sprinkle with salt and pepper and bake in 350F oven for 1 hour, uncovered or until chicken is tender and has a nice glaze.
Sweet And Sour Chicken 
4 whole chicken breast halves
1/2 cup apricot jam
3 tbsp chili sauce
2 tbsp mustard
Sprinkle chicken breasts with salt and pepper and place skin side up in lightly greased baking dish. Bake in preheated 350F oven for 30 minutes. In small bowl, combine remaining ingredients and baste chicken with half of mixture. Bake for 10 minutes. Turn chicken and baste other side with remaining glaze. Bake for 10 or 20 minutes more, or until chicken is tender.
1/2 cup apricot jam
3 tbsp chili sauce
2 tbsp mustard
Sprinkle chicken breasts with salt and pepper and place skin side up in lightly greased baking dish. Bake in preheated 350F oven for 30 minutes. In small bowl, combine remaining ingredients and baste chicken with half of mixture. Bake for 10 minutes. Turn chicken and baste other side with remaining glaze. Bake for 10 or 20 minutes more, or until chicken is tender.
Baked Honey Mustard Chicken
6 boneless skinless chicken breast halves
salt and pepper
1/2 cup honey
1/2 cup prepared mustard
1 tsp dried basil
1 tsp paprika
1/2 tsp dried parsley
Preheat oven to 350F. Sprinkle chicken breasts with salt and pepper, and place in a lightly greased 9x13" baking dish. In a small bowl, combine all other ingredients. Mix well. Pour 1/2 of the mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken peices over and brush with the remaining half of the honey mixture. Bake for an additional 15 minutes, or until juice is no longer pink and juices run clear. Let cool 10 minutes before serving.
salt and pepper
1/2 cup honey
1/2 cup prepared mustard
1 tsp dried basil
1 tsp paprika
1/2 tsp dried parsley
Preheat oven to 350F. Sprinkle chicken breasts with salt and pepper, and place in a lightly greased 9x13" baking dish. In a small bowl, combine all other ingredients. Mix well. Pour 1/2 of the mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken peices over and brush with the remaining half of the honey mixture. Bake for an additional 15 minutes, or until juice is no longer pink and juices run clear. Let cool 10 minutes before serving.
Madras Chicken
4 skinless, boneless chicken breasts
1 tbsp oil
1 onion, chopped
1-14oz can peach slices, with juice
2 tsp curry powder
1/3 cup mango chutney
1 1/2 cups minute rice
Cook chicken breasts in oil in a large frying pan. Add chopped onion and cook until chicken is no longer pink inside. Stir in sliced peaches, curry powder, mango and rice. Bring to a boil; cover and let stand 5 minutes.
1 tbsp oil
1 onion, chopped
1-14oz can peach slices, with juice
2 tsp curry powder
1/3 cup mango chutney
1 1/2 cups minute rice
Cook chicken breasts in oil in a large frying pan. Add chopped onion and cook until chicken is no longer pink inside. Stir in sliced peaches, curry powder, mango and rice. Bring to a boil; cover and let stand 5 minutes.
KFC Chicken
1 tbsp rosemary
1 tbsp oregano leaves
1 tbsp powdered sage
1 tbsp powdered ginger
1 tsp marjoram
1 1/2 tsp thyme
3 tbsp brown sugar
3 tbsp minced parsley
1 tsp pepper
1 tbsp paprika
2 tbsp garlic salt
2 tbsp onion salt
2 tbsp powedered chicken bouillon
1 pkg Liption tomato cup a soup
Place all ingredients in a blender with on/off speed for 3-4 minutes to pulverize, or rub through a fine sifter. Store in an airtight container so it will not loose potency.
To use: add 1oz mix to 1 cup flour and coat chicken.
1 tbsp oregano leaves
1 tbsp powdered sage
1 tbsp powdered ginger
1 tsp marjoram
1 1/2 tsp thyme
3 tbsp brown sugar
3 tbsp minced parsley
1 tsp pepper
1 tbsp paprika
2 tbsp garlic salt
2 tbsp onion salt
2 tbsp powedered chicken bouillon
1 pkg Liption tomato cup a soup
Place all ingredients in a blender with on/off speed for 3-4 minutes to pulverize, or rub through a fine sifter. Store in an airtight container so it will not loose potency.
To use: add 1oz mix to 1 cup flour and coat chicken.