Chicken over Asparagus with Hummus Crostini

Ingredients:

Chicken over Asparagus
1 lb Fresh Asparagus Spears
4 boneless, skinless Chicken fillets (2lbs)
1 tablespoon zesy Creole Seasoning
1 tablespoon Canola Oil
2 tablespoon + 3/4 Cup Water, divided
3/4 cup plain Greek Yogurt (or regular)

Hummus Crostini
4 oz Cream Cheese
1/2 cup Tomato Basil Bruchetta Topping
1/2 cup Fried Peppers and Onions
4 frozen Garlic Pita Bread
4 oz Deli Classic Hummus

Directions:

Chicken over Asparagus

Preheat large saute pan on medium high 2 to 3 minutes.

Trim Asparagus, removing tough root end

Coat both sides of chicken with creole seasonings.

Place oil in pan, then add chicken, cook 2 to 3 minutes on each side or until golden.

Reduce heat to medium low.

Arrange asparagus spears over chicken.

Add 2 tablespoons water and cover; cooke 4 to 5 minutes or until chicken is 165 degrees and asparagus is tender.

Transfer asparagus to serving plates; top with chicken.

Whisk together 3/4 cup water, yogurt, and dry soup mix in small saucepan; bring just to a boil on medium heat. Reduce heat to low

Simmer 2 to 3 minutes or until thickened. Spoon sauce over chicken and serve.

Hummus Crostini

Cut cream cheese into cubes; let stand at room tempature to soften.

Preheat over to 450 degrees.

Combine bruschetta topping and fried peppers and onions.

Bake bread 5 mintues or until toasted.

Blend cream cheese and hummus together until smooth.

Spread hummus mixture evenly over each toast; top with brushetta mixture.

Bake 3 more minutes or until hot.

Credit Publix Apron's Simple Meals

Chicken and Broccoli Braid (Pampered Chef)

Ingredients:

2 cups Canned Chicken, chopped
1 cup Broccoli, chopped
1/2 cup Red Bell Pepper, chopped
1 Garlic Clove, pressed
1 cup Sharp Cheddar Cheese, shredded
1/2 cup Mayonnaise
2 Tbsp fresh Dill
1/4 tsp. Salt
2 pkgs. (8oz. each) refrigerated Crescent Rolls
1 Egg White, lightly beaten
2 tbsp. Slivered Almonds

Directions:

Preheat oven to 375F.

Chop chicken and broccoli.; place in 2 qt. bowl.

Chop bell pepper.; add to bowl.

Press garlic over vegetable mixture using garlic press.

Shred cheese using cheese grater and add to vegetable mixture; mix gently.

Add mayonnaise, dill, and salt; mix well.

Unroll 1 package of crescent dough; do not separate.

Arrange longest sides of dough across width of 12" x 15" rectangle baking sheet or stone. Repeat with remaining package of dough.

Using roller, roll dough to seal perforations.

On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a knife or pizza cutter (there will be 6 inches in the center for the filling).

Spread filling evenly over middle of dough.

To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.

Brush egg white over dough using a pastry brush.

Sprinkle with almonds.

Bake 25-28 minutes or until deep golden brown.

Crockpot Chicken and Stuffing

Ingredients:

4 boneless, skinless Chicken Breast
1 can Cream of Chicken with Herbs Soup
1 can Cream of Celery Soup
1/2 cup Chicken Broth
1 tsp dried Parsley flakes
1 tsp dried Thyme
1/2 tsp Salt
Dash black pepper
2 cups Seasoned Stuffing Crumbs
4 Tbsp butter

Directions:

Mix the soups, broth, parsley, thyme, salt, and pepper.

Lightly grease a 5 to 7-quart slow cooker.

Pour stuffing crumbs on the bottom of the slow cooker and drizzle with butter. Add the chicken and pour the soup mixture on top.

Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Chicken Roni Casserole

Ingredients:

4 Chicken Breast, boneless and skinless
1 box Rice-A-Roni
1 can French Green Beans
1 cup broth
1 can Cream of celery soup
1/2 cup Mayonnaise
1 Tbsp dried Onion
3 Tbsp. butter or margarine

Directions:

Preheat oven to 350 degrees.

Cook chicken and cut into chunks.

Cook Rice-A-Roni per direction on box

Melt butter or margarine in a 9 x 13 casserole dish. Mix chicken and all ingredients together and pour into casserole dish.

Bake 25 to 30 minutes.

Parmesan Crusted Chicken

Ingredients:

4 Skinless, Boneless Lemon Chicken Breast
3 Large Eggs
2 cups Panko
1 Tbps Italian Season
8 Tbps Olive Oil
1 cup Parmesan Cheese (grated, shredded, or crumbles)
Salt
Pepper

Directions:

Preheat oven to 350 degrees.

Heat 8 Tbps olive oil on medium heat in a skillet.

Gather 3 plates. Place the chicken in the first plate and in second plate, whisk the eggs. Place the Panko in the third plate.

Salt and pepper each side of chicken. Sprinkle italian seasoning onto each side of chicken.

Sprinkle the cheese on top, patting each side.

Dip into the eggs.

Then coat in panko, covering each side completely.

Cook chicken, in batches, until golden brown.

Place chicken onto a rack, in a 9 x 13 pans or pork chop and bake for 15 minutes or until cooked

Poppy Seed Chicken

Ingredients

4 Chicken leg Quarters
1 can cream of chicken
1 can cream of celery
1 (8oz) sour cream
1 stick butter, melted
1 pkg Ritz crackers
1 1/2 Tbsp poppy seed

Directions

Preheat oven to 325 degrees.

Cook and debone chicken.

Mix chicken with soups and sour cream. Place in a 9 x 13 casserole dish.

Topping

Crush crackers and mix with butter and poppy seed. Sprinkle on top of chicken mixture.

Bake for 25 minutes.

Chicken Pot Pie

Ingredients:
4 chicken breast
1 can cream of chicken
1 can cream of celery
1 cup chicken broth

Vegetables of your choice 

Crust:

1 cup self-rising flour
1 stick butter, melted
1 cup buttermilk
Black pepper

Directions:
Preheat over at 425 degrees.

Cook, debone and dice chicken.

Mix soups, and broth together and spoon into 6 individual pans.

Spoon chicken into each pan and mix.

Spoon vegatebales into each pan and mix. My family likes carrots, peas, and mushrooms.

Topping:Mix flour, buttermilk, butter and pepper and spoon on top.

Bake 40 minutes.

Or when crust is golden brown and soup bubbles.

For one large chicken pot pie use the same ingredients as above and mixed everything together (except the crust) and pour into a 9 x 13 dish.
Then mix the crust ingredents and pour on top.
Bake the same length of time as above.