Creamy White Chicken Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 Tbsp garlic powder
1Tbsp oil
2 cans (15 1/2 ounces each) white beans, rinsed and drained
1 1/2 cups chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 Cup sour cream
1/2 cup heavy cream

In a large saucepan saute chicken, onion  and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies & seasonings. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and add sour cream and heavy cream. 

Serve with heated tortillas.

Chicken Casserole

Originally in the 1994 cookbook

Ingredients

1 large or 2 small hens
1 onion, minced
1 small can green chilies
2 cans cream of chicken soup
1 dozen corn tortillas
- grated cheese

Directions

1. Heat oven to 350 degrees F.
2. Boil chicken until tender; reserve broth. De-bone chicken and cube meat.
3. Saute onion and chilies in margarine.
4. Add soup, 1 cup broth, and chicken.
5. Quarter and butter tortillas. Layer with chicken mixture and cheese in baking dish. Sprinkle with cheese.
6. Bake for 45 minutes.

Makes 10 servings

5 Can Crockpot Chili

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 large can crushed tomatoes
3 cans of beans (kidney, white, pinto, etc)
1 can corn
1 pkg taco seasoning
3 frozen, uncooked chicken breasts or other meat

Directions

1. Mix together and cook 8-10 hours in a crockpot.
2. Just before serving, remove chicken, cut into bite-sized pieces, and return to chili.
3. Top with cheese, black olives, sour cream, etc.

Susan’s Chicken Enchiladas

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

1 pint sour cream
2 cans cream of mushroom soup
2 cups grated cheese
1 4 ounce can of green chilies, chopped
- enchilada sauce
- taco shells

Directions

1. Heat oven to 350 degrees F.
2. Mix the first four ingredients together.
3. Soften the taco shells in 1/2 of the mixture.
4. With the other half of the mixture, place the remaining mixture inside the taco shells and roll.
5. Put the rolled taco shells inside a baking dish. When all taco shells are in the baking dish, put remainder of first 1/2 of cheese mixture over the shells.
6. Bake for 45 minutes to 1 hour.

Chicken Enchiladas

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

3-4 cups cubed cooked chicken
1 dozen flour tortillas
1 pint sour cream
2 cans cream of chicken soup
1 (4 oz) can olives (sliced)
1 (4 oz) can green chiles
1-1 1/2 cup grated cheddar and Jack cheese

Directions

1. Heat oven to 325 degrees F.
2. Mix sour cream and soup, reserve 1/3.
3. In remaining 2/3 add chicken, olives, chilies and ½ of cheese and mix well.
4. Fill tortilla shells and roll up.
5. Place in lightly greased baking dish. Spread remaining soup mixture over top, sprinkle with remaining cheese, add parsley, green onions and/or olives on top.
6. Bake for 30 minutes or until hot and bubble.

Oriental Cabbage Slaw With Chicken

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 cups cooked chicken
4 cups shredded cabbage
1 package chicken flavored Ramen
4 green onions, sliced
2 tbsp sesame seeds
1/4 cup vinegar
1/4 cup vegetable oil
2 tbsp sugar
1/2 tsp salt
1 flavor packet from Ramen
1/2 cup slivered almonds

Directions

1. Place chicken and cabbage in mixing bowl.
2. Break noodles up and place in colander, pour boiling water over to soften slightly.
3. Drain and add to cabbage with onions and sesame seeds.
4. Combine vinegar, vegetable oil, sugar, salt and flavor packet.
5. Pour over cabbage mixture, mixing well.
6. Cover and refrigerate overnight or for several hours.
7. Just before serving, stir in slivered almonds.

Makes 6-8 servings.

Chicken And Dumplings

Submitted by Chris Fowler
Originally in the 1996 cookbook

Ingredients

1 fryer chicken or 6 chicken legs, cut and skinned
8 cups water
1 tsp salt
1 tbsp minced dried onion
4 carrots, sliced
1/2 tsp poultry seasoning (optional)

Directions

1. Wash chicken. Place in a large pan and add water, salt, onion, carrots and seasoning. Bring to boil.
2. Cover and simmer 45-60 minutes or until chicken is tender. Defat broth if needed.
3. Drop dumplings by spoonfuls into boiling broth with chicken and vegetables.
4. Reduce heat to medium. Cook 10 minutes, uncovered, and 10 minutes tightly covered.
5. Remove from heat and serve.

Dumplings

2 cups white flour
1 tbsp baking powder
1 scant tsp salt
2-3 tbsp shortening
1 cup milk

Directions

1. Fix flour, baking powder, and salt together.
2. Cut shortening into dry mix.
3. Stir in milk with a fork until dumplings are mixed

Makes 6-8 servings


Note
Cooking dumplings in a pot with a tight-fitting lid is important for making light dumplings.

Chicken and Rice Meals

Submitted by Chris Fowler
Originally in the 2005 cookbook

Dinner	Sauce	Vegetables	Add-Ons
Asian	- 1 can chicken broth - 1/2 cup water - 3-4 tbsp soy sauce - 3/4 tsp garlic powder	2 cups stir fry vegetables, fresh or thawed	sprinkle of peanuts
Mexican	- 1 cup salsa - 1 cup water	1 cup corn or 1 cup black beans, drained	1 cup shredded cheddar cheese
Italian Parmesan	- 1 cup spaghetti sauce - 1 cup water	1/2 cup sliced mushrooms	1 cup shredded Mozzarella and a sprinkle of grated Parmesan cheese

Main Ingredients and Instructions

2 cups uncooked instant rice
1 pound (about 4) boneless skinless chicken breast halves

Directions

1. Cook rice.
2. Cook chicken in skillet in oil at medium heat until done. Remove from heat
3. Bring sauce to boil.
4. Stir in vegetables and rice.
5. Top with chicken and add ons.
6. Cover and cook on low heat 5 minutes.

Makes 4 servings

Baked Chicken In Gravy

Originally in the 1994 cookbook

Ingredients

1 whole chicken (cut into pieces)
1 cup flour
1/2 tsp salt
3/4 tsp pepper
- poultry seasoning, to taste
2 tsp paprika
- onion powder, to taste
1 can condensed cream of chicken soup
1 cup milk

Directions

1. Heat oven to 425 degrees F.
2. Wash chicken pieces and dip in mixture of flour, salt, pepper, poultry seasoning, paprika, and onion powder.
3. Bake for 30 minutes.
4. Mix chicken soup, milk, and poultry season. Spread over top of chicken. Bake 20 minutes longer and serve over rice, noodles or with potatoes.

Chicken Noodle Soup

Originally in the 1994 cookbook

Ingredients

8 cups chicken broth
4 cups milk
2 tbsp cornstarch
1 cup cold water
1/2 tsp onion powder
2 cups macaroni noodles
1 frying chicken

Directions

1. Put water and chicken in large pot and bring to boil.
2. Let simmer on low until chicken falls off bones, or you can peel chicken from bones.
3. De-bone chicken and save water.
4. Mix cornstarch with water until smooth.
5. Add remaining ingredients and chicken.
6. Simmer on low until noodles are cooked.

Makes 8-10 servings.

Chicken Stuffing Bake

Originally in the 2005 cookbook

Ingredients

3 tbsp butter
1 can evaporated milk
1 pkg (6 oz) Stove Top stuffing
1 can cream of mushroom soup
1 lb diced and cooked chicken
2 cups shredded Swiss cheese
2 stalks celery, chopped
1 cup cooked broccoli, chopped
1/2 tsp thyme

Directions

1. Heat oven to 350 degrees F.
2. In sauce pan, heat 3/4 cup milk and butter until just before boiling.
3. In large bowl, pour hot mixture over stuffing and spice mix from box. Mix well.
4. Put 1/2 of this mixture into 12X8 inch baking dish.
5. In medium bowl, stir soup, remaining milk, chicken, 1 cup of cheese, celery, broccoli, and thyme.
6. Spoon over stuffing. Bake for 30 minutes.
7. Cover with remaining cheese right before it is done.

Makes 4 servings.

Oven Baked Orange Chicken

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

6 chicken breast halves (4 to 6 each), skinned if desired
1/4 cup margarine, melted
1 can (6 oz) frozen orange juice concentrate, thawed
1/4 cup honey
3/4 cup fine bread crumbs
1/2 cup all purpose flour
1 tsp paprika
1/4 tsp thyme
1/2 tsp salt

Directions

1. Heat oven to 375 degrees F.
2. Brush chicken breasts with butter.
3. Combine undiluted orange juice and honey in shallow dish.
4. Mix bread crumbs, flour, paprika, thyme and salt.
5. Roll chicken in honey mixture, then in bread crumb mix.
6. Place chicken in a large greased baking pan and drizzle with any remaining butter or honey mixture.
7. Bake 45-50 minutes or until tender and no longer pink.

Makes 6 servings.

Chicken Pot Pie

Originally in the 1996 cookbook

Ingredients

2-3 carrots, diced or thinly sliced
1 10 ounce package frozen peas
1 tbsp butter
1 small onion, finely minced
3 stalks celery, thinly sliced
1/2 cup flour
3 cups chicken or turkey broth
1 cup skim milk
1 tsp whole thyme leaves, crushed
5-6 cups cooked and cubed chicken
1 recipe biscuits

Directions

1. Heat oven to 400 degrees F.
2. Cook carrots for 3 to 5 minutes in a small amount of water.
3. Add peas, and let stand for 3 minutes, Drain.
4. Melt butter in a medium-sized frying pan.
5. Add onion and celery, and saute. Add flour. Gradually stir in chicken broth and milk.
6. Add thyme, and cook until thick, stirring constantly.
7. Combine vegetables, gravy, and chicken.
8. Place in a large 9x13 baking dish or two smaller ones, and top with biscuits.
9. Bake for 18-20 minutes or until biscuits are brown.

Makes 12-14 servings.

Lazy Mother's Chicken

Originally in the 1991 cookbook

Ingredients

1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/2 can of water
1 fryer (2 1/2-3 pounds), cut up
1 cup regular white rice, uncooked

Directions

1. Heat oven to 350 degrees F.
2. Mix together well soups, water and rice.
3. Put in large pan, lay raw chicken pieces on top.
4. Cover and bake 1 to 1 1/2 hours.

For larger portions increase to 1½ cans of water and 2 cups of rice.

Roast Chicken And Vegetables

Originally in the 1996 cookbook

Ingredients

1 3-pound whole or cut-up fryer, skinned
4-5 potatoes, scrubbed and halved
6 carrots, peeled and cut in large pieces
1 onion, sliced
1 medium yam, washed and cut into 2 inch pieces (optional)
1 fresh lime, juiced (optional)
1 tsp dried thyme leaves, crushed
- salt, pepper, and poultry seasoning

Directions

1. Heat oven to 350 degrees F.
2. Place chicken in a small roaster or roasting bag.
3. Arrange vegetables around chicken.
4. Sprinkle chicken with lime juice and thyme.
5. Season chicken and vegetables with remaining seasonings.
6. Cover roaster or seal bag.
7. Bake for 1 to 1 1/2 hours or as directed in roasting bag.

Makes 6-7 servings.

Buffalo Wings

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

36-40 chicken wing drumettes
1 stick butter
2 ounce bottle hot sauce
1 tbsp vinegar
- vegetable oil for frying
- blue cheese salad dressing
- celery sticks

Directions

1. Fry chicken pieces in about 2 inches of vegetable oil until done.
2. Drain on paper towels.
3. Meanwhile, melt butter in microwave or in small saucepan on top of sauce. Add the entire bottle of hot sauce and vinegar.
4. Remove hot wings to large platter, preferably one with a decent-size lip.
5. Pour butter sauce over all and toss once.

Serve with salad dressing and celery sticks on size, along with plenty of napkins.

Crock Pot Chicken Alfredo

Submitted Chris Fowler

This beauty was posted on the back of a 3 x 5 card that was handed out in Relief Society in April 2010. It is from Kari Seamons, and has become a family favorite. It is so quick and easy and yummy.

Ingredients

1 can Cream of Chicken Soup
8 (8 oz) Cream Cheese
1 italian dressing mix
1/3 soup can of water
2-3 Chicken Breasts, cubed

Directions

1. Combine all ingredients in a crock pot.
2. Cook on low 5-6 hours or on high 3-4 hours.
3. Serve over fettuccine noodles.

If you don't want to buy a $2 for italian dressing mix, here is an inexpensive replacement recipe for Italian Dressing Mix.