Easy Chicken Lo Mein

This is one of our favorite dinners. My kids can’t get enough of it.
My 2 year old eats all of the veggies and then sneaks more from her brother’s plates when they aren’t looking. It’s super easy and comes together really quick for a perfect weeknight meal.

• 3 chicken breasts, cubed
• 1/4 cup soy sauce
• 1 tbsp. sesame oil
• 2 small zucchinis, cut in 1/2” wedges
• 2 cups broccoli florets
• 1 red bell pepper, cubed
• 1 can baby corn
• 16 oz. box thin spaghetti

Sauce:

• 2 tbsp. soy sauce
• 1 tbsp. sugar
• 3 garlic cloves, minced
• 2 tbsp. rice vinegar
• 1 tbsp. canola oil
• 1 tbsp. sesame oil
• 2 tbsp. hot pasta water

Combine soy sauce and chicken in a bowl, stir to coat and set aside. Chop all vegetables as directed, set aside. Combine sauce ingredients (except hot pasta water. Add that just before you drain your spaghetti), set aside. Fill a large pot with water and cook spaghetti according to package directions. Meanwhile, coat a large pan with the sesame oil and pour in chicken/soy sauce. Cook on medium heat until just cooked through. Add zucchini, broccoli, red pepper, and baby corn. Stir to combine and continue to cook until vegetables are just fork tender. When pasta is ready, drain and add to chicken and vegetables. Add sauce and combine everything until well coated.

Coconut Curry Soup

Oh. My. LOVE.
This is my new favorite soup. We’ll be eating it A LOT this soup season.
The coconut milk adds a fantastic depth to the flavor. SO GOOD!

• 1 can Cream of Chicken Soup
• 1 cup Water
• 2-3 tsp. Curry Powder (I used 3 tsp.)
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 1-2 lbs. chicken breasts (I used 3 frozen breasts)
• 2 lbs. Carrots, sliced
• 2 Yukon Gold Potatoes, cubed
• 1 cup frozen Peas, thawed
• 1 can Unsweetened Coconut Milk
• 1 Red Pepper, diced
• 1/2 cup Sliced Green Onions

Combine the chicken soup, water, curry powder, salt and pepper. Put carrots and chicken breasts in a crock pot and pour the soup mixture over the carrots and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred or cube and return to crock pot. Add remaining ingredients, cover and cook for 30 minutes on high. Potatoes should be just fork tender when ready.

Enjoy! 

{Recipe adapted from On Our Dinner Table}

Garlic Lime Chicken

This is very good! My favorite part of this was the broth over the rice.
It had a very good flavor! I will definitely make this one again…

• 4-5 Chicken Breasts
• 1/2 Cup Soy Sauce (low sodium is best)
• 1/3 Cup Lime Juice
• 1 Tbsp. Worcestershire Sauce
• 2 Garlic Cloves, minced OR 1 tsp. Garlic Powder
• 1/2 tsp. Dry Mustard
• 1/2 tsp. Pepper

Place chicken in a crock pot. Combine remaining ingredients and pour over chicken. Cover and cook on high for 4-5 hours or low for 6-8 hours. Serve over rice. Make sure to get some broth over the rice, yum!

This would also be delish added in with a stir fry of veggies. Shred the chicken into large pieces and stir fry the broth with some veggies. Yum!

South Pacific Chicken

I found this recipe on some random recipe site and thought it sounded interesting.
It’s pretty good. Not my favorite, but I will definitely make it again. It could be a little
sweeter, if you ask me. Maybe a tablespoon or two of brown sugar?

• 4 boneless/skinless chicken breasts
• 1 can chicken broth
• 1/4 cup vinegar 
• 1/4 cup soy sauce
• 3-4 garlic cloves, minced
• 1 can (20 oz.) pineapple tidbits, don’t drain
• 1 red pepper, chopped
• 5 green onions, sliced

Put your chicken in a crockpot. Add peppers and green onions. Mix the remaining ingredients in a bowl and pour over the chicken/veggies. Cook on low 6-8 hours.
Before serving, break chicken up into chunks or roughly shred. Ladle broth/chicken mixture over a bowl of rice.

Cheesy Chicken and Veggie Casserole

This casserole is super easy to throw together and it has a ton of flavor!
I love the cheesy-ness with the veggies and the green chiles in the tomatoes are delish!
This is a great one dish meal for a busy weeknight!

• 3 cups chopped cooked chicken
• 1 (14 oz) pkg frozen broccoli florets
• 2 cups cooked white rice
• 1-1/2 cups frozen peas
• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can condensed cheese soup
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 1/2 cup milk
• 1/4-1/2 tsp. crushed red pepper flakes (opt.)
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup crushed ritz crackers

Preheat oven to 350*. Place chicken in the bottom of an ungreased 9x13 baking pan. In a large bowl, combine broccoli, cooked rice and peas. Spread mixture over chicken.
In a medium bowl, combine chicken soup, cheese soup, tomatoes, milk and red pepper flakes (if desired). Stir in 1/4 cup of each of the cheeses. Pour mixture over broccoli. Sprinkle with crushed crackers and the remaining cheeses.
Bake, uncovered, for 40-50 minutes or until heated through. (if the cheese starts to get too browned, cover with foil for remaining cook time)
{got a smaller family, or don't want so much leftover? use two 8x8 pans, and freeze one for later! bake for 30-35 minutes.}

Italian Angel Chicken

• 4 oz. Cream Cheese, softened
• 1 can (10.75oz) Cream of Mushroom Soup
• 1/2 cup Italian Salad Dressing/Marinade (from the bottle)
• 1-1/2 lbs. Boneless/Skinless Chicken Thighs, cut into bite size pieces (you could also use chicken breast if you preferred)
• 1/2 lb. Angel Hair Pasta, uncooked
• 2 Tbsp. Chopped Fresh Parsley

Beat cream cheese, soup and salad dressing with a whisk until blended; pour over chicken in a crock pot. Cook on low for 4 to 5 hours or high for 2 to 3 hours.

Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and fresh parsley.

PW’s Chicken Spaghetti

(with a few of my changes… you can view the original recipe here.)

**pardon this yucky picture… i couldn’t find my real camera so i used my cell phone’s… :)

• 2 cups Cooked Chicken
• 3 cups Dry Whole Grain Thin Spaghetti, Broken Into Two Inch Pieces (my pasta box contained 13.25 oz. i didn’t use the whole box)
• 1can Cream Of Mushroom Soup
• 1 can Cream Of Chicken Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/2 cup Finely Diced Red Pepper
• 1/2 cup Finely Diced Onion
• 1 cup Asparagus, chopped into 1 inch lengths
• 2 cups Low-Sodium Chicken Broth
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Cook chicken (i used 3 small breasts) and shred or cube. Cook spaghetti in same chicken water until very al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Creamy Chicken with Bacon & Penne

I got this recipe from a friend (Thanks, Sheena!) and finally tried it out.  Everyone loved it!  The flavors all blend together really well.  I will definitely make this one again!

4 slices of bacon

4 small boneless skinless chicken breasts, halved

2 cups penne pasta

1 cup chive and onion cream cheese spread

1 1/4 cup chicken broth

1/2 cup grape/cherry tomatoes, halved

2 green onions, chopped

Wrap 1 bacon slice around each chicken breast.  Heat large nonstick skillet on medium heat.  (I also lightly coated the bottom of skillet with olive oil.)  Add chicken; cover.  Cook 5 to 7 minutes on each side or until chicken is done.  Remove from skillet; cover to keep warm.  Discard any drippings remaining in skillet.

Cook pasta according to directions.  Cook cream cheese and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with a whisk.  Stir in tomatoes and onions.  Cook 2 minutes or until heated through, stirring occasionally.

Drain pasta; return to pan.  Add sauce; mix lightly.  Serve topped with chicken.

* Sheena's recipe called for only 1/2 cup chive and onion cream cheese, and 3/4 cup chicken broth, but I added more since we like it saucy!

* Very tasty with a tossed spinach salad.  Yum!

My Chicken Enchiladas

• 3 cups cooked chicken breast, shredded
• 1 (15 oz) can black beans, rinsed and drained
• 2 (4 oz) cans Hatch diced green chilies
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 8 medium flour tortillas
• 1 (10 oz) can green enchilada sauce
• 1 (10.5 oz) can cream of chicken soup
• 2-1/2 cups monterrey jack cheese or pepper jack cheese (or a mixture of both!)
• cilantro

Preheat oven to 350*.
In a saucepan, saute onions and garlic with a little butter and ev olive oil until slightly transparent. Add green chilies, and black beans and heat through. In a mixing bowl, add shredded chicken; then add in onion/chilies/bean mixture. Mix together and set aside.
In a separate bowl, whisk together the enchilada sauce and cream of chicken soup until well blended.  Add about 1/2 cup of the sauce to your chicken/onion mixture; then add in 1 cup of cheese, mix well.
In a 9x13 baking dish, put 1/4 cup of sauce in the bottom and spread around to cover the bottom of the pan.
Fill each tortilla with the mixture and roll up. Place each seam side down in the baking dish. Cover with remaining sauce and then sprinkle the rest of the cheese over the top. Bake for about 30 minutes, or until the cheese is bubbly. Serve with cilantro on top… and maybe a little sour cream! Enjoy!

bridget’s chicken enchilada soup

• 1 15 oz can black beans, rinsed and drained
  
• 1 14.5 oz can diced tomatoes
  
• 1 10 oz pkg frozen corn
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped red bell pepper
  
• 1 10 oz can green enchilada sauce
  
• 1 10.75 oz can condensed cream of chicken soup
  
• 1 1/2 cups milk
  
• 1 cup shredded pepper jack cheese
  
• 2 chicken breasts

In a crock pot, combine drained beans, tomatoes, corn, onion and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in crock pot. Cover cook on low for 6-8 hrs. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. ( I let the cheese melt into the soup before I served it) Mmm! We usually add crushed tortilla chips or fritos.
Makes 6-8 servings

Spinach, Artichoke and Chicken Penne

• 1 lb. Penne Pasta
• 2 chicken breasts, cut to bite size pieces
• 2 tbsp. extra virgin olive oil, separated
• 2 tbsp. butter
• 1 onion, finely chopped
• 3-4 cloves garlic, finely chopped
• black pepper, to taste
• 2 tbsp. flour
• 1/2 cup white cooking wine
• 1 cup chicken stock {if you don’t want to use the cooking wine, you can just do 1-1/2 cups chicken stock}
• 1 cup cream or whole milk
• pinch of nutmeg
• 1 box (10 oz) frozen spinach, defrosted wrung dry and separated
• 1 can (14 oz) artichoke hearts in water, drained well and chopped
• 1 cup Italian style cheese blend
• freshly grated parmigiano reggiano cheese

Bring a large pot of water to a boil for the pasta. Salt the water, and cook according to package directions.

Meanwhile, heat 1 tbsp. ev-olive oil in large skillet. Cook chicken until no longer pink inside. Salt and pepper to taste.  Set aside.

In the same pan you cooked the chicken in, melt the butter into the ev-olive oil, then add the onion and garlic and season with salt and pepper and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the Italian cheese blend into the sauce and turn off the heat.
Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to your taste. Garnish with freshly grated Parmigiano Reggiano cheese.

If you like spinach and artichoke dip, you’ll love this. It’s so yummy!

PW’s Cajun Chicken Pasta

oh my GOODness, this was delicious! a little spicy… my kids wouldn’t eat it, but it was a treat for the adults. :)

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cups White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

{we also added about 2 cups of shrimp. )

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Turn over, and repeat on other side for about another minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley.

{to view the pioneer woman’s original post with recipe, click here}

 

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar. (The spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.) Makes about 3/4 cup.

Chicken and Black Bean Roll-Ups

• 8 flour tortillas
• 1 cup salsa
• 2 cups cooked shredded chicken
• 1 can black beans (pinto beans would work, if you prefer) rinsed and drained
• 1 1/2 cups shredded cheese
• toppings: shredded lettuce, diced tomatoes, diced avocados, sour cream, extra salsa

Preheat oven to 350*. Top each tortilla with salsa, chicken, black beans and cheese. Fold in opposite sides of each tortilla, then roll it up burrito-style. Put each roll up seam side down into a baking dish. Sprinkle remaining cheese over top, and put the dish in the oven for 15 minutes, to heat through and melt the cheese.

Top with any desired toppings.

Emily’s Cheesy Chicken with Rice

I made this for dinner a few days ago, and LOVED it! I don’t know about you, but I think broccoli is one of the best veggies ever… always have, always will! So easy, and delish – you’re gonna wanna try this one!

• 1 can cream of chicken soup
• 1 can cheddar cheese soup
• 1/2 cup milk (emily’s recipe didn’t call for this, but I added it to make the sauce more saucy)
• 4 small chicken breasts
• broccoli (i added 4 cups of frozen broccoli, but you could add less if you wanted or you could use fresh – it’s up to you)

Spray your crockpot with no-stick spray and put your chicken on the bottom. Mix your soups together in a separate bowl and add milk. Pour over your chicken in the crock pot. Cook 8-10 hours on LOW or 4-5 on HIGH. About an hour before serving, add your broccoli. Serve over rice.

I didn’t get a picture of this one, I was too excited to eat the creamy cheesy goodness with the broccoli! To view emily’s pictures and the original recipe post, click here.

Homemade Chicken Alfredo

• 1 (8 oz.) pkg cream cheese
• 3/4 cup milk
• 3/4 cup grated parmesan cheese
• a dash or two of garlic salt
• 1 stick butter
• 1 pkg fettuccini noodles
• 1 lb. chicken, cooked and cubed
• 1 pkg. frozen veggies (we love broccoli and cauliflower) (steam these in the microwave to cook through)

Cook pasta according to package directions. In a separate saucepan, melt butter and add milk, cream cheese, garlic salt and parmesan cheese. Cook on medium heat stirring often, until smooth. Combine cooked chicken, veggies, pasta and sauce and toss together. Serve.

Black Bean & Chicken Enchiladas

Enchilada filling:

3 chicken breasts, cooked and shredded

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

1/2 cup shredded cheddar cheese

1/2 cup salsa

1/4 cup sour cream

Sauce:

3/4 cup salsa

1/4 cup sour cream

2 tbsp. chopped fresh cilantro

 

1/4 c. shredded cheddar cheese

8 flour tortillas

Heat oven to 350*. Spray a 9x13 casserole dish with no stick spray. Mix all of the filling ingredients in a medium bowl. Place 1/2 cup of mixture down the center of each tortilla and roll up. Place seam side down, in casserole dish. Mix sauce ingredients. Spoon over enchiladas evenly. Sprinkle with remaining cheese. Cover and back 30-35 minutes until filling is hot and cheese is melted.

Crock Pot Chicken Burritos

4 frozen chicken breasts
1 can cream of chicken soup
2 cups jarred salsa
1 can black beans, drained and rinsed (you could also use pinto beans)
2 cups minute rice (we use brown minute rice)

Spray your crock pot with no-stick spray. Place your chicken breasts in crock pot. Add black beans.  In a mixing bowl, mix your salsa and cream of chicken soup together, using the soup can, add 1 1/2 cans of water; Mix well. Pour mixture over chicken and cook on low for 6-8 hours. About 30 minutes before serving, take chicken out and shred; Return to crock pot. Add 2 cups of minute rice and stir into your chicken/liquid mixture. Cook in crock pot for 10-15 minutes longer.

Serve on tortillas with chopped tomatoes, avocados, cheese, sour cream, and additional salsa (or  any of  your favorite burrito toppings will do!) Enjoy!
*this recipe makes a lot! we had leftovers for lunch the next day and enough for one more meal…

Mom’s Creamy Chicken Noodle Soup

 
4 boneless chicken breasts
2 1/2  quarts water
2 tsp. salt
1 small bag baby carrots
1 small onion, chopped
1 cup frozen peas
1 tsp. celery salt
1 tbsp.  parsley
8 oz. Country Pasta Homemade Style Egg Noodles
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. sage
1/2 cup flour
1 can (13 oz) evaporated milk

Combine chicken, water and salt in a soup pot. Boil and reduce to low; cook chicken through. Remove chicken from water and cool. Shred or cube chicken, set aside. Combine evaporated milk and flour for thickening-set aside. Add veggies (except for peas) to your hot water pot, add seasonings. Cook for about 12 minutes. Add noodles. Boil for 20 minutes. Reduce heat, and add flour/milk mixture. Bring back to a boil, stirring constantly. Add the chicken back into your soup and add the frozen peas. Heat through.  Remove from heat and allow to cool slightly so soup will thicken. Enjoy!


* You can use regular egg noodles as well, but the homemade style (we always buy Country Pasta brand, you can get them at Walmart or Costco) make a big difference!