Hawaiian Haystacks

Sauce:
1/2 cup (1 stick) butter
1 cup flour
1 48 ounce can low-sodium chicken broth
2 cans white chicken
Salt and white pepper to taste


Toppings:
Rice
Crunchy chow mein noodles
Cheddar cheese
Celery
Tomato
Pineapple tidbits
Toasted slivered almonds
Toasted coconut
Green onion


Melt butter in large pot. Whisk flour in, stir about a minute. Slowly whisk in broth and continue stirring until sauce thickens. Add broken up chicken and season with salt and pepper. Keep warm until time to assemble haystacks. Layer noodles, rice, sauce, cheese and other desired toppings.


Source: The Mathews family

White Chili

4 boneless chicken breasts cubed
1 tablespoon olive oil
2 medium onions chopped
4 cloves garlic
2 4 ounce cans mild green chilis chopped
1 teaspoon cumin, or more to taste
1 teaspoon oregano
1/4 teaspoon cayenne pepper
3 16 ounce cans white beans drained (cannelini are best)
6 cups chicken broth
1 cup sour cream
2-3 cups monterrey jack cheese

Sauté chicken until browner on outside and almost cooked through. Add onion and cook until transparent, add garlic and cook for another minute. Add chilis and spices and sauté 2 minutes. Add beans and broth. Bring to boil and simmer 30 minutes or longer. Before serving add sour cream and cheese. Heat through.

Serves a lot

Source: old college roommate

Crockpot Creamy Southwestern Chicken

1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa  (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of low-fat cream cheese

Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen.  Just drain it and put the chicken in first followed by the corn)

Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.

Cook on high for 1 hour, and then on low for 4 hours.

Shred chicken with forks and mix in cream cheese until melted and creamy.

Serve with tortillas, tortilla chips, however you like with all of your favorite toppings.

Source: Real Mom Kitchen 

Buffalo Chicken Salad

1-½ cup chopped chicken
¼ teaspoons seasoned salt (like Lawrys)
2 stalks celery, diced
3 tablespoons chopped dill pickle
½ teaspoons dried parsley
2 teaspoons Franks Red Hot Sauce (or More To Taste)
Dash salt and pepper
2 tablespoons mayonnaise
2 tablespoons low-fat or fat-free plain yogurt


Sprinkle seasoned salt over the chopped chicken in a medium bowl and stir gently. Add celery and pickles to the bowl and set aside.

In a small bowl, mix together the mayonnaise, parsley and Frank’s Red Hot sauce. Season with salt and pepper to taste. Mix everything together and enjoy (or refrigerate for at least 30 minutes to really let the flavors meld!).

Source: Slightly adapted from Tasty Kitchen

Curry Chicken Salad

5 chicken breasts, cooked
1 1/2 cups mandarin oranges
1/4 cup slivered almonds, toasted
Grapes, halved or quartered
Green onion, for garnish

Dressing:
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
1 teaspoon curry powder
3 teaspoon grated onion

Mix dressing ingredients. Toss with chicken, oranges, almonds, grapes. Serve topped with green onions.

Chicken Chilaquiles

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
Coarse salt
1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbled (about 1/4 cup)



Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.

Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

Serves 4

Source: Everyday Food

Lemon Chicken with Olives

• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
• kosher salt and pepper
• 1 1/2 pounds chicken cutlets
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 1 cup pitted green olives
• 1/2 cup flat-leaf parsley, roughly chopped
• 1/2 cup dry white wine (such as Sauvignon Blanc)

Mix the flour, cumin, zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the flour mixture.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Wipe out the skillet and return to medium heat. Heat the remaining oil. Add the shallots and cook until soft, 5 to 7 minutes. Stir in the olives, parsley, lemon juice, and wine and bring to a boil.

Return the chicken to the pan, nestling it in the olives and shallots. Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes. Divide among individual plates.

Serves 4

Source: Real Simple

Lemon-Caper Chicken

1 tablespoon olive oil
4 thinly-sliced boneless, skinless chicken breast halves (about 4 ounces each)
Salt and pepper
4 teaspoons whole wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
1 to 2 tablespoons minced fresh parsley

Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 teaspoon for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley; pour sauce over chicken. Serve immediately.

Serves 4

Source: South Beach Diet

Chicken with Mushroom-Dijon Gravy

• 1 1/2 cups white and wild rice blend
• 2 tablespoons extra virgin olive oil
• 4 boneless, skinless chicken breasts
• 1 pound asparagus, ends trimmed
• 2 tablespoons butter
• 1/2 pound button mushrooms, sliced 
• 3 shallots, sliced
• 6 sprigs fresh thyme, leaves removed from stems
• 2 tablespoons flour
• 1/2 cup white wine
• 1 cup chicken stock
• 2 tablespoons Dijon mustard
• 1/4 cup heavy cream (optional)

Cook rice according to package directions and bring a pot of water to a boil over high heat for the asparagus.

While the rice is cooking, heat olive oil in a large skillet over medium-high heat. When the oil is hot, cook the chicken breasts until brown on each side and cooked through.

Once the water is boiling, add some salt and the asparagus, and cook until tender. Drain and reserve.

When the chicken is finished, remove it from the pan and reserve. Add the butter to the hot pan and melt. Add the mushrooms to the pan and brown, about 4-5 minutes. Add the shallots and thyme, and cook until tender, about 3-4 minutes. When all the vegetables are tender, sprinkle the flour over the mushrooms and shallots, cook about 1 minute then stir in the white wine, chicken stock, Dijon mustard and heavy cream. Cook about 2 minutes, until thickened.

Serve chicken topped with the Dijon gravy and the rice and asparagus alongside.

Serves 4

Source: Rachael Ray Show

Buffalo Chicken Chili Mac

• 2 tablespoons extra-virgin olive oil 
• 2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
• 1 large carrot, peeled and finely chopped
• 1 large onion, chopped
• 3 ribs celery, finely chopped
• 5 large cloves garlic, finely chopped or grated
• 1 tablespoon smoked paprika
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1/4 to 1/2 cup hot sauce, depending on how hot you like it
• 1 15-ounce can crushed tomatoes
• 1 pound whole wheat elbow macaroni
• 1/2 cup pepper jack cheese
• 1/2 cup crumbled blue cheese
• 2 scallions, root ends removed and thinly sliced

To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.

Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.

Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.

Sprinkle the chopped scallions over the top and serve.

Serves 6

Source: Rachael Ray Show

Chicken and Broccoli

A Mosley family favorite

4 boneless chicken breasts
1 1/2 pounds broccoli florets
1/2 pound sliced mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup mayonnaise
1/2 cup plain low-fat yogurt
Lemon pepper
Grated cheddar cheese
Cooked rice

Preheat oven to 350. Bake chicken seasoned with lemon pepper until cooked almost through. Cut up chicken breasts into half inch cubes.
Mix soups, mayonnaise, and yogurt in large bowl, add chicken, broccoli, and mushrooms and mix well.
Spread mixture into 9x13 pan and sprinkle with cheese.
Bake until bubbly, serve over cooked rice.

Chicken Piccata with Artichoke Hearts

2 whole boneless chicken breasts
1 whole shallot, diced
1 cup white wine
1 cup chicken stock
2 tablespoons fresh lemon juice
2 tablespoon butter
2 tablespoons cream or half and half
2 tablespoons capers
1 can artichoke hearts, chopped (14 ounce cans)
1 package favorite pasta, cooked and drained (13-16 ounce box)
1 cup fresh spinach

Pound your chicken out. Salt and pepper both sides and sauté in hot skillet with olive oil until well browned. Take out chicken and let them rest. While skillet is still hot add the diced shallots and stir around for about 3 minutes. Pour in white wine to deglaze. Add the chicken stock and keep heat pretty high for few minutes. Add lemon juice. Let reduce down for about 10 minutes. Add the butter and cream and stir. Add capers and artichokes. Stir. Add the chicken back into the misture and keep on low heat.
Serve with spinach and pasta.

Serves 4

Source: Tasty Kitchen

Grilled Chicken and Asparagus Pasta

2 chicken breasts, cooked and cut into bite-sized pieces
1 1/2 pounds asparagus, ends trimmed
1 pound bow tie pasta
1/4 cup butter
1 clove garlic, minced
1/2 cup heavy cream
1/2 cup chicken stock
Zest of one lemon
Juice of one lemon
Salt and pepper
1 cup shredded Parmesan cheese

In a large pot, bring 6 quarts of water to a boil. Add asparagus and cook to tender-crisp about 2 minutes. Take asparagus out of water and rinse with cold water to stop cooking, set aside.
Return pot to stove and water to a boil. Cook pasta according to package directions. In a large skillet, set over low heat, combine butter, garlic, cream, and stock. Stir in salt, lemon zest and juice. Bring to a boil and simmer for 3 minutes. Reduce heat to low and add chicken, cheese and drained pasta. Cut asparagus into 1 to 2 inch pieces on a diagonal. Add asparagus and serve.

Serves 8

Source: ksl.com

Hurry Up Chicken Pot Pie

2 cups chopped cooked chicken breast
2 hard boiled eggs, sliced
1/2 cup thinly sliced carrots, sauteed
1/2 cup frozen peas
1 can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cup instant Bisquick mix
1 cup milk
1 stick melted butter

Preheat oven to 350. Sauté carrots in butter. In a greased 2 quart casserole, layer chicken, eggs, carrots and peas. Mix the soup, chicken broth and season with salt and pepper, if desired, to taste. Pour over layers. Stir together the Bisquick mix and milk, and pour over casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30-40 minutes.

Source: Paula Deen

Chicken Pasta

A Mosley Family favorite.

2-3 boneless skinless chicken breasts, cut into half inch cubes
5-7 finely chopped cloves garlic
1 large chopped sweet onion
1/2 pound sliced mushrooms
Lemon pepper
5 tablespoons butter
4 tablespoons flour
3/4 quart milk, more if needed
2 cups Parmesan cheese, more if needed
Sea salt, white pepper
Fusili or rotini pasta

Boil pot of water for pasta, cook pasta until al dente.

In a large sauté pan, heat a couple tablespoons olive oil over medium to medium high heat. Sauté garlic for a few seconds until fragrant, then add chicken and sauté for a few minutes. Add onion and mushrooms and sauté until liquid is evaporated and the mixture is caramelized. Remove from heat.

In large saucepan melt butter until it bubbles, then whisk in flour and cook for couple minutes. Whisk in milk and stir until smooth. Heat until sauce starts to thicken, whisk in Parmesan cheese then switch to wooden spoon. Stir until sauce just begins to bubble. Add salt and pepper to taste. Stir in chicken mixture, heat gently. Serve sauce over hot pasta.