White Chicken Chili in Crockpot

1 pkg McCormick White Chicken Chili Seasoning Mix
1 cup water (Add more if you don't like your chili thick)
3 boneless chicken breasts, cut in cubes
1 can Navy beans, drained
1 can diced tomatoes
Sour Cream
Shredded Cheese
*It didn't call for it, but I added some Italian Seasoning to it*

(You can follow the directions on the packet and do it on the stove if you prefer, but I wanted to
make it easier on myself so I experimented with it in the crockpot and it turned out yummy)!

1. Put seasoning mix, (italian seasoning if you prefer), and cup of water in crockpot; mix together.

2. Add the pieces of chicken, tomatoes, and navy beans, mix.

3. Cook on high until chicken is no longer pink (I had mine cooking for about 4-5 hours). I am sure you could do it on low too, and would probably need about 6-8 hours.

4. Serve chili in bowl, add sour cream and cheese, mix together and enjoy!

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Recipe From Chef Tammy :-)

Chicken Bake

5-8 Skinless cooked chicken breasts – cubed
1 can cream of chicken soup
16 oz sour cream

Mix all together chicken soup and sour cream, coat chicken with mixture.

Crumble ritz crackers and coat in melted butter (2 packs to 1 stick), top chicken.

Bake at 350 degrees 30-45 minutes. Serve with broccoli and/or cheese.

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This is another bridal shower recipe

Cheddar Chicken Spaghetti

Yields: 6-8 Servings

1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.

Transfer to a greased 13 x 9 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

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My friend (Chef Tammy) tried this recipe and it was a hit with her and her family.
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Another update, I tried this recipe. It's very simple and very tasty! To spice up the leftovers try adding a little spaghetti sauce!

Pizza Chicken Roll-ups

Yields: 4 Servings

4 Boneless skinless chicken breast halves
12 Pepperoni slices
8 Slices mozzarella cheese, divided
1 can (15 oz) pizza sauce

Flatten chicken to 1/4 in. thickness. Place three slices of pepperoni and one slice of cheese to each. Roll up tightly; secure with toothpicks. Place in a greased 11 x 7 x 2 inch baking dish. Spoon pizza sauce over top.

Cover and bake at 350 degrees for 35-40 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.

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Note: This recipe turned out great, but I wouldn't recommend using colored toothpicks, it turns the chicken interesting colors after it bakes :-).

Variation: You could try this with spaghetti sauce instead of the pizza sauce. Or you could use ham instead of pepperoni.

Recipe is from a Taste of Home magazine.

Cordon Bleu Chicken Rolls

Yield 6 to 8 servings

Ingredients

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.

Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.

Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.

To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

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recipe from allrecipes.com

Chicken Rolls

Chicken breasts are dipped in a butter, garlic powder, mustard and Worcestershire mixture, then coated with bread crumbs and parmesan cheese, rolled up and baked.

INGREDIENTS:

• 2 1/2 cups soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. salt
• 3/4 cup melted butter
• 1/4 tsp. garlic powder
• 1/2 tsp. dry mustard
• 3/4 tsp. Worcestershire sauce
• 6 Skinless, Boneless chicken breast halves

METHOD:

In large bowl, mix bread crumbs, cheese and salt; set aside. Gently melt butter and add garlic, mustard, and Worcestershire sauce. Dip chicken into butter mixture to coat, then dip into crumb mixture on both sides. Roll chicken up tightly and place, seam side down, in buttered, large, shallow baking dish. Pour any leftover butter mixture over top. Cover and bake at 325 for 1 1/4 hours, basting once or twice.

Number of servings: 6

Caramelized Garlic Chicken

Prep Time: 30 Min
Total Time:
Makes: 4 servings

INGREDIENTS

2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves

DIRECTIONS

1.Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.

2.Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.

3.Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.

4.Bake at 500°F. for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Biscuit Chicken Gorditas

Prep Time: 15 Min
Total Time: 30 Min
Makes: 5 gorditas

INGREDIENTS

1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons cornmeal
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 1/4 cups refrigerated taco sauce with seasoned shredded chicken
1 1/4 cups shredded lettuce
1/3 cup sour cream

DIRECTIONS

1.Heat oven to 375°F. Separate dough into 5 biscuits; press each into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet. If biscuit loses shape, press out again.

2.Bake 10 to 12 minutes or until bottoms are golden brown. Sprinkle cheese over biscuits; bake about 2 minutes longer or until cheese is melted. Meanwhile, heat chicken as directed on container.

3.Top each biscuit with warm chicken, lettuce and sour cream. Fold each in half.

Garlic Parmesean Chicken

Prep 20 Minutes
Cook Time 35 Minutes
4 Servings

Ingredients:

2 tsp crushed garlic
1/4 c olive oil
1/4 c dry bread crumbs
1/4 c grated parmesean cheese
4 skinless boneless chicken breast halves

1. Preheat oven to 425 degrees
2. Warm garlic and olive oil to blend flavors. In separate dish, combine bread crumbs and parmesean cheese. Dip chicken breasts in olive oil and garlic mixture, then into bread crumb mixture. Place in shallow baking dish.
3. Bake for 30-35 minutes, until no longer pink and juices run clear.

Note: This turned out great and is good served with mashed potatoes (with unsalted butter)