Crispy Cheddar Chicken

* Ingredients *

4 Large Chicken Breasts
2 Sleeves Ritz Crackers (I used Townhouse)
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Milk
3 cup cheddar Cheese, grated
1 teaspoon Dried Parsley

* Sauce *

1 10 oz. can Cream of chicken soup
2 T Sour Cream
2 T Butter

* Directions * 

1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers.

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk, then the cheese,  and finally the cracker crumbs.

5. Spray a 9 x 13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Slow-Cooker Cilantro Lime Chicken

* Photo from pipandebby.com 

* Ingredients *

24 oz. jar medium or mild salsa
Juice from 1 lime
1/4 cup fresh cilantro, chopped
1.25 oz. package of mild taco seasoning
3 boneless-skinless chicken breast halves (completely defrosted)
1/4 - 1/2 cup brown sugar if it's too taco-y
Instant white rice

* Directions *

Mix salsa, lime juice, taco seasoning, and cilantro in a bowl. Pour just enough salsa mixture in the bottom of a Crock-Pot to cover the bottom. Place chicken breasts on top of salsa. Pour remaining salsa mixture over chicken evenly. Place lid on Crock-pot. Cook on low for 6 hours. Shred chicken with two forks. Taste test chicken, if it's too taco-y or to sour from the lime you can add 1/4 - 1/2 cup brown sugar to counteract the sourness. I also thought about adding 1/2 a cup or so of either cream of chicken soup or sour cream to counteract the acidity. Serve over white rice.

* Optional Toppings *

Sour Cream
Fresh chopped cilantro
Crushed tortilla chips

Lemon Chicken & Rice

* Ingredients *

1 lb. of chicken cut-up into bite-sized cubes
2 cloves garlic, minced
1 med. onion, chopped
2 T margarine
1 large carrot, sliced thin
1 can chicken broth (14.5 oz.)
2 T lemon juice
1 tsp. salt
1 T corn starch
1 1/2 cups instant white rice

* Directions *

-Melt butter in a large skillet. Add garlic, onion, carrot, and chicken. Cook until chicken is no longer pink inside.
-In a bowl mix chicken broth, lemon juice, salt, and corn starch. Pour over chicken in skillet, simmer for 2 minutes or until liquid starts to thicken.
-Add rice. Stir in rice, cover skillet, and remove from heat. Let it sit for 5 minutes. Remove lid and check the rice to make sure it's cooked through. Serve.

Cream Cheese Chicken (Crockpot Recipe)

* Ingredients *
2-3 boneless, skinless chicken breasts
1 (8 oz.) package cream cheese
1 can cream of chicken soup
1 packet of Good Seasons Italian salad dressing & recipe mix
1/4 cup water
1 cube butter (not margarine or other substitute)
1 package No Yolks Egg Noodles

* Directions *
Place water, chicken, and butter in that order in crockpot. Sprinkle Italian seasoning packet over the top of the chicken. Turn crockpot on LOW for 4 hours. After the 4 hours, take two forks and shred the chicken while still in the crockpot. Add cream of chicken soup and cream cheese, mix in well. Put lid back and continue to cook on LOW for 30 minutes. After the 30 minutes are over, stir contents of crockpot. Serve over the cooked No Yolks Egg Noodles.

*Variations *
This can also be served over white rice or bread or eaten plain.

Poppyseed Chicken

* Ingredients *
3-4 boneless, skinless chicken breasts
1 T dried minced onions
1 T powdered garlic
1 T poppyseeds
1 row Ritz crackers
1 can cream of chicken soup
1 container sour cream (16 oz.)
1/4 cup parmesan cheese (the grated/powdered stuff)

* Directions *
Cut up chicken into approx. 1" x 1" cubes. Boil until cooked through, set aside. In a large mixing bowl, mix soup, sour cream, garlic powder, onions, and poppyseeds, mix well. Evenly spread chicken on the bottom of a 13" x 9" glass baking dish. Pour soup mixture over the top and spread evenly covering the chicken. Crush up the Ritz crackers in a large Ziplock baggie, then sprinkle evenly over soup mixture. Sprinkle parmesan cheese over crackers. Bake at 350 degrees for 30 minutes. Then serve over white rice, No Yolks Egg Noodles, or bread. (I like it best over white rice).