Oven Baked Chicken Parmesan

4                Boneless, skinless Chicken Breast halves (about 1 1/4 lbs.)

1                Egg

3/4 cup       Italian seasoned dry bread crumbs

1 jar           Pasta Sauce (24-26 oz.) - any flavor

1 cup         Shredded mozzarella cheese (about 4 oz.)

Preheat oven to 350 degrees.

Dip chicken in egg, then bread crumbs, coating well.

In 13x9 inch baking dish, arrange chicken. 

Bake uncovered 30 minutes.

Pour Pasta Sauce over chicken, then top with cheese. 

Bake 10 minutes or until chicken reaches 170 degrees and is no long pink.

Serve, if desired, with hot cooked pasta.

Special note: I like to bake chicken with sauce first for the 10 minutes then add cheese until it melts.

Southwestern Chicken Soup

Ingredients
1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)


2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)

Directions
Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Chicken Casserole

1 bag of egg noodles 

2 cans of hormel white chicken chunks (or you could up your own chicken breasts) 

2 cans of cream of mushroom soup

1 can of mushrooms

1 can of peas

 

Boil noodles

Drain and add cream of mushroom soup

Stir in the chicken, peas and mushrooms and then put on lid 

Cook on low for a couple of minutes stirring frequently 

Then serve and enjoy!

Bruschetta Chicken Bake

INGREDIENTS
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water

2 cloves  garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp.  dried basil leaves

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

RECIPE

HEAT oven to 400 degrees

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened

LAYER chicken, basil and cheese in 3 qt casserole of 13x9 baking dish

TOP with stuffing. Bake 30 minutes or until chicken is done

Cheesy Chicken & Broccoli Bake

I got this recipe from the kraftfoods website, and it was very good! I like recipes that have very few ingredients and are easy to make! This recipe meets both these requirements. Enjoy!

Ingredients:

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 pkg. (16 oz.) frozen broccoli florets, thawed, drained

1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

Directions:

HEAT oven to 400ºF.

PREPARE stuffing as directed on package; set aside.

COMBINE remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.

BAKE 40 min. or until chicken is done.

Southwestern Chicken

This recipe is WONDERFUL, and it's soooo easy! I made it for dinner tonight... just popped it in the crockpot this morning, came home and it was ready!

Five zesty ingredients add up to a lot of flavor!

2 cans (15 ½ oz. each) whole kernel corn, drained

1 can (15 oz.) black beans, rinsed and drained

1 jar (16 oz.) chunky salsa, divided

6 boneless, skinless chicken breast halves (4 oz. each)

1 cup (4oz.) shredded Cheddar cheese

In 5 quart slow cooker, combine corn, black beans, and ½ cup salsa. Top with chicken; pour remaining salsa over chicken. Cover and cook on high 3 to 4 hours or on low 7 to 8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes.

Yield: 6 servings.

Nutrition Facts: One serving equals 220 calories, 6 g fat, 30 mg cholesterol, 805 mg sodium, 21 g carbohydrate, 6 g fiber, 12 g protein

Hubby's Favorite Chicken

I made this chicken meal on Wednesday night, and it was delicious. I got the recipe off a friend's blog, and she claimed it was her husband's favorite chicken. Mathis ended up loving this recipe too, so I guess it's a winner with most newlywed husbands! :)

Jen gives a great detailed recipe on her blog. You can read it by clicking here. Definitely a great, easy meal to try sometime. Thanks for the recipe, McCradys! :)

Light King Ranch Chicken Casserole

After getting this recipe from Laura, I made this for dinner tonight and it's amazing!!!!

Ingredients
1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

Preparation
Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
Stir in chicken and next 6 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes or until bubbly.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.