My Moms Chicken Spaghetti

Ingredients

1 package of spaghetti
1 whole chicken or 6 chicken thighs or breast
1 onion chopped
1 cup celery
1/2 tsp garlic chopped
1/2 stick butter
1 can crm mushroom soup
1 can crm chicken soup
1 can tomato soup
1 can rotel tomatos
1/2 soup can ckn broth
1 10oz can salad olives
1/2 lb Velvetta 

Boil, debone and shred chicken.  Put aside.  Put spaghetti in chicken water and cook till almost done.

In medium sauce pan, saute' onion, garlic and celery in butter.  Add soups, rotels and broth and stir till smooth. Transfer to a crock pot.  Add olives. Cut Velvetta cheese into 1 inch cubes, add to mixture and stir.  Add chicken and spaghetti and mix well.  Turn crock pot to high and cook till all the cheese is melted.  Keep on low to keep warm

Chicken Stir Fry

Ingredients

1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into
1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch

Serving suggestion: Hot, cooked rice noodles

Directions

In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. 

In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.

Recipe Provided By: http://www.foodnetwork.com/recipes/paula-deen/chicken-stir-fry-recipe.html

30 Minute Skillet Chicken and Spinach Parmesan

Ingredients

• 6-8 small chicken cutlets or breast filets (1.5-2 lbs)
• salt and pepper
• 1 cup panko bread crumbs
• 1/4 cup grated parmesan cheese
• 4 Tbls extra virgin olive oil
• 1 1/2 cups Ragú® Old World Style® Traditional Sauce
• 2 cup chopped baby spinach
• 1 cup grated mozzarella

Instructions

1. Season chicken with salt and pepper.
2. Combine panko and parmesan cheese in a small bowl.
3. Coat the chicken with the bread crumb mixture pressing gently to adhere.
4. Heat 2-3 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
5. Add the cutlets (do in batches to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
6. Remove chicken from skillet and pour half of the pasta sauce onto the bottom of the skillet.
7. Gently lay the chicken on top.
8. Top each piece of chicken with a couple tablespoons of sauce, 1/4 cup chopped spinach, and two tablespoons of mozzarella. Just spoon and sprinkle till it looks right :)
9. Place in broiler for 2-4 minutes until cheese just begins to turn golden brown.
10. Serve immediately.

CREAM CHEESE CHICKEN ENCHILADAS

Ingredients:

5 oz. reduced fat cream cheese, softened

1/4 cup light sour cream

10 oz. can of enchilada sauce

1 cup shredded cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

8 (8-inch) whole wheat tortillas

Directions:

1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Chicken Fried Steak

Ingredients

Gravy:

2 tablespoons butter

1/4 cup all-purpose flour

1 cup milk

1 teaspoon kosher salt

1 teaspoon ground white pepper

1 tablespoon chopped fresh parsley

Steaks:

Vegetable oil, for frying

Four 5-ounce rib eye steaks

1 tablespoon kosher salt, plus more for sprinkling

1 teaspoon ground black pepper, plus more for sprinkling

1 cup all-purpose flour

1 cup egg wash (equal parts milk and eggs)

Directions

For the gravy: In a saucepan over medium heat, warm the butter until melted. Then stir in the flour, stirring through the process, until light brown and smooth. Next, add the milk, again stir and allow the roux to absorb the milk. Then season with the salt and white pepper and add the parsley. This process should take 4 to 5 minutes. Keep gravy warm.

For the steaks: Preheat oil in a deep-fryer to 350 degrees F. With a meat tenderizer, pound the steaks until double in size and 1/4-inch thick. Add the salt and black pepper to the flour. Then dredge a steak in the flour, then the egg wash and finally again in the flour. Repeat the process with all the steaks. Then drop them in the fryer and cook for 1 1/2 minutes. Flip and finish until golden brown, a final 2 minutes. Remove from the fryer and allow any excess oil to drip off on paper towels. Sprinkle with salt and pepper.

Serve with mashed potatoes, your choice of veggie and rolls or texas toast.