Chicken & Swiss Casserole

• 5 boneless/skinless chicken breasts
• 8 oz. Swiss cheese slices
• 1 can cream of chicken soup
• 1/2 can chicken broth
• 3/4 cup melted butter
• 8 oz. package seasoned stuffing mix

1.  Halve chicken breasts.  Place in a 9"x13" glass casserole.
2. Cover with cheese slices. 
3. Mix soup and broth and pour over chicken.
4. Mix butter and stuffing, spread on top.
5. Cover with foil and bake at 350º for 1 hour.
6. Uncover, and bake for 30 more minutes.

Kraft Chicken Puffs

Yield: 4 1/2 dozen

• 2 cups chicken, finely chopped 
• 3/4 cup celery, chopped 
• 1/4 cup onion, chopped 
• 1 cup Swiss cheese, shredded 
• 1/2 tsp. mustard 
• 1/2 tsp. salt 
• dash pepper 
• Kraft Real mayonnaise 
•  *Petite Cream Puffs (recipe below) 

1.  Combine chicken, celery, onion, cheese, mustard, seasonings, and enough mayo to moisten; mix lightly. 
2.  Cut tops from petite cream puffs; fill with chicken mixture, replace tops. 
3.  Bake at 350º for 15 minutes. 

Petite Cream Puffs 

• 1 1/4 cups water 
• 1/4 cup margarine 
• 1 cup flour 
• 1/2 tsp. salt 
• 4 eggs 
• 1 cup (4 oz.) shredded Swiss cheese

1. Bring water and margarine to a boil.
2. Add flour & salt; stir vigorously over low heat until mixture forms a ball. Remove from heat.
3. Add eggs, one at a time, beating until smooth after each addition.
4. Stir in cheese.
5. Drop rounded teaspoonfuls of dough onto greased cookie sheet.
6. Bake at 400º for 30-35 minutes or until golden brown. Remove from cookie sheet immediately.

Instant Pot Orange Chicken & Rice

Source: https://iwashyoudry.com/instant-pot-orange-chicken-rice/ 

• 2 lbs. chicken thighs, cut into 1 1/2"pieces
• 1 Tbsp. olive oil
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. ground ginger (or 2 tsp. minced ginger)

Sauce

• 1 1/2 tsp. fresh orange zest
• 2 Tbsp. fresh orange juice
• 3 Tbsp. soy sauce
• 1/3 cup sugar
• 1/3 cup dry sherry (or chicken broth)
• 1/3 cup chicken broth
• 2 Tbsp. water
• 2 Tbsp. corn starch

Rice

• 1 1/2 cups white rice (I use Jasmine), rinsed until the water runs clear, drained
• 1 1/2 cups water
• sliced green onions for garnish, optional

1. Set the Instant Pot to saute´funtion and increase to high heat.
2. Add olive oil and sesame oil to the inner pot to heat up.
3. Season the chicken with salt, garlic powder and ginger. 
4. Add chicken to the inner pot once hot and cook 2 to 3 minutes, browning on all sides. Turn the Instant Pot to the off position.
5. Meanwhile, whisk together the ingredients for the sauce: orange zest, orange juice, soy sauce, saugar, sherry, and broth. Pour over chicken and stir to coat.
6. Place trivet over the chicken in the Instant Pot.  Combine the rinsed rice and water in an oven-safe  dish (Make sure it is only half way filled as the rice will expand.) 
7. Place the rice filled dish on top of the trivet and close the Instant Pot lid, making sure the vent on top is in the sealed position.
8. Press MANUAL & HIGH PRESSURE for 4 minutes.  Let the pressure naturally release for 10 minutes after cooking (Do not release pressure immediately after cooking, do not turn off IP.)
9. Once 10 minutes is up, quick release of pressure.
10. Carefully remove the rice and fluff with a fork.
11. Meanwhile whisk together the 2 Tbsp. water with 2 Tbsp. cornstarch and turn IP to saute´ mode again.
12. Stir in cornstarch mixture and cook until sauce thickens (about 3 to 4 minutes).  
13. Serve over chicken over rice and garnish with sliced green onions if desired.  Enjoy!

Notes:

• If you want to make the sauce spicy, add a pinch of red pepper flakes and a tablespoon of Siracha sauce to the sauce mixture.
• Janet's notes: Made exactly as written, except subbed water + Better Than Bouillon for the broth and sherry.  Here are some tweaks to try:

1.  Marinate chicken in cornstarch and egg white, then saute´.  Probably could omit the final slurry...
2. Use fresh ginger and garlic and increase amounts for more flavor.
3. Add some cayenne pepper

Creamy Chicken Italiano

• 4 boneless, skinless chicken breast halves
• 1 envelope dry Italian salad dressing mix
• 1/4 cup water
• 8 oz. cream cheese, softened
• 10 3/4 oz. cream of chicken soup
• 4 oz. mushrooms, drained

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water.  Pour over chicken.
3. Cover and cook on low for 3 hours.
4. Combine cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.
5. Cover and cook on low 1 hour, or until chicken juices run clear.  
6. Serve over noodles or rice.

Adapted for the Instant Pot and healthier ingredients, sub all organic, clean versions of each ingredient:

Layer in the Instant Pot in order:

• 1 cup chicken broth
• 2 - 3 pounds boneless, skinless chicken breasts
• 1 envelope Simply Organic dry Italian salad dressing 

Melt in a saucepan 

• 3 T grassfed butter

Then add:

• 4 T flour

Stir and cook until bubbly, then add

• 1 cup whole milk or cream
• 1 tsp. Better than Bouillion Chicken Flavor

Heat until slightly thickened, then layer on top of the chicken in the Instant Pot.  

Top with 

• 4 oz sliced mushrooms
• 4 T butter
• 8 oz cream cheese

Cook on high pressure for 8 minutes with natural release. 

Stir and serve over rice, cauliflower rice, or pasta.  

(You can leave the chicken in pieces or cut it up.)

Sweet & Sour Chicken Wings

• 24 chicken wings, cut in half
• 1 cup sugar
• 1 cup water
• 1 cup soy sauce
• 1/4 cup oil
• 1/4 cup unsweetened pineapple juice
• 1 tsp. garlic powder
• 1 tsp. ground ginger

Mix all ingredients, cover and marinate overnight.

Place wings on a jelly roll pan and our juice over.  Bake at 350º for 50-60 minutes.  

Sticky Chicken

• 4 tsp. salt
• 2 tsp. paprika
• 1 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. thyme
• 1 tsp. white pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 large roasting chicken
• 1 chopped onion, chopped

Combine spices.

Remove giblets, clean cavity well, and pat dry with paper towels.

Rub the spices into the chicken, inside and out.

Place in a ziploc bag and chill overnight.

Stuff cavity with chopped onions and roast uncovered at 250º for 5 hours.  

Inga's Lemon Bars

Lemon Bars

Source: Inga Johanson

Preheat oven to 375º.

Spray 9 X 9 pan with nonstick spray and lightly flour.  ( I skip this step and use parchment paper)

CRUST

1 cup flour

1/8 tsp salt

½ cup sugar

¼ to 1/3 cup butter

TOPPING

2 large eggs

½ cup sugar

3 tablespoons flour

1 ¼ teaspoons grated lemon rind (optional)

1/3 cup fresh lemon juice

confectioner's sugar

Mix flour, salt and sugar together.  Add butter and mix until it clumps.  I just squish it with my hands until the butter is evenly distributed and looks like breadcrumbs.  Pat this evenly on the pan and bake about 15 minutes until the top appears dry and the edges are lightly brown.  Cool on a wire rack and reduce heat to 350.  ( I don't cool it)

While you're waiting for crust, mix all the topping ingredients together (except confectioners sugar) and food processor/mix until well blended (it will be very liquid like)Pour mixture on top of the prebaked crust and bake for about 15 minutes or until the top appears dry (it's normal if the center puffs up a bit) 

DON'T OVER COOK

Cool for an hour.  sprinkle with confectioner's sugar if you wish.  Cut into 25 squares.

Angel Crockpot Chicken

Source: Sonlight Forum

Yield: 6 servings

• 1 1⁄2 lb chicken breast (boneless/skinless)
• 1⁄4 cup butter
• 1 envelope Italian salad dressing mix
• 10 oz can Condensed Golden Mushroom Soup
• 1⁄2 cup dry white wine (or chicken broth)
• 4 oz. cream cheese with chive and onion

• hot cooked angel hair pasta

Place chicken in bottom of electric crockpot. You don’t have to cut it up now. It will be so tender when it is done you can do that as you serve it.

In medium saucepan, melt the butter. Stir in the salad dressing mix.
Stir in soup, wine/juice, and cream cheese until combined and smooth. Pour over the chicken.

Cover and cook on low for 4-5 hours. Serve chicken and sauce over hot cooked pasta. Sprinkle with chives if desired. Makes 6 servings.

No Peek Chicken

Source: Version 1: Dawn
Version 2: Christian Collegians

Version 1:
Lightly grease a 13"x9" pan. Preheat oven to 350º.

Mix:

• 1 box long grain & wild rice
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can cold water
• 1 tsp. parsley
• 1/2 cup rice
• 1 cup water

Place in pan.
Lay 8 chicken breasts on top.
Sprinkle with:

• 1 envelope dry Lipton onion soup mix

Cover and bake at 350º for 2 to 2 1/2 hours... NO PEEK!

Version 2:

• 6 chicken legs, cut in 1/2   
• 1 1/2 cups rice
• 1 1/4 tsp. salt
• pepper
• 1 envelope Lipton Onion Soup Mix
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can of water

Combine rice, water, soups, and stir well in a 13"x9" pan.  Add chicken, sprinkle dry soup mix over.  Cover tightly with foil and bake at 350º for 1 hour, 15 minutes.  Don't peek!

Chinese Chicken

Slice into 2 1/2" x 3/8" strips (no larger), OR pound between waxed paper until 1/4" thick for fillets:

• 1 1/4 lbs. chicken breast (2 large whole frying breasts, split, skinned, boned)

Put chicken in a glass pie plate and sprinkle with

• 3/4 tsp. salt 
• 1/2 tsp. freshly ground pepper

Let stand 20 minutes.
Sprinkle with:

• 4 tsp. cornstarch
• 4 tsp. vegetable oil

Turn gently to coat, let stand 20 minutes.
Fold in:

• 1 unbeaten egg white

Let stand 30 minutes.
Stir fry rapidly with veggies, add sauce of choice.

Note: Total marinating time is 1 hour, 10 minutes.

Chicken Divan

Source: Dawn Niedermayer

• 20 oz. frozen broccoli
• 3 cups cooked chicken
• 2 cans cream of chicken soup
• 1/4 cup mayo
• 1 cup Velveeta (use more)
• 1/2 cup milk
• 2 cups fresh bread crumbs (6 slices)
• 6 tbsp. butter melted

1. Precook broccoli until not quite done, arrange in a greased casserole dish.

2. Layer chicken on top of broccoli.

3. Combine soup, milk, mayo and pour over chicken.

4. Layer slices of cheese over that.

5. Combine crumbs with butter, sprinkle over cheese.

6. Bake at 325º for 35 minutes, or until bubbly and browned.

Country Style Chicken Kiev

Source: Land o Lakes Butter

• 2/3 cup butter
• 1/2 cup bread crumbs
• 2 tbsp. parmesan cheese
• 1/2 tsp. garlic salt
• 1/4 tsp. salt
• 2 split chicken breasts (I use boneless, skinless)
• 1/4 cup dry white wine
• 1/4 cup chopped green onion

Melt butter and set aside.

Combine dry ingredients.

Dip chicken in butter and coat with crumbs.

Place chicken skin side up in a 9" baking dish. 

Bake at 375º  for 50 to 60 minutes or until golden brown. (Adjust if using bl/sl)

Add wine, onions, and remaining butter (1/2 cup).  Pour over chicken.

Return to oven for 10 minutes.

Serve with sauce spooned over chicken.

Vann's Indian Chicken

Source: Vann Boschma

• 3 lb. Chicken, Boneless, cut into ½ inch cubes
• 1 large onion very finely chopped
• One 15 oz. can tomato sauce
• One Qt. whipping cream
• 10 cloves of garlic minced
• 1 tsp. powdered ginger
• ¼ tsp. ground clove
• 1 tsp. ground coriander
• ½ tsp. cayenne pepper
• 1 tsp. paprika
• ½ tsp. ground cumin
• 1 tsp. turmeric
• ¼ tsp. parsley
• 2 tsp. salt
• 1 tsp. black pepper
• 1 Tbsp. olive oil
• Green coriander leaves

Sauté the onion and garlic in the olive oil,
Add tomato sauce and cook for 10 minutes
Add all the spices and cook for 5 minutes
Add the chicken, mix well, cover and cook for 20 minutes or until chicken is tender
Add whipping cream and cook for 5 minutes or until the sauce is thick according to taste
Sprinkle with green coriander leaves.
Serve over rice.