Chicken Salad

This year I have been making more of an effort to give my kids lunch options besides just sandwiches. So far I'm managing a couple times a week but it isn't even November yet. We'll have to see how good I'm doing next May! This chicken salad has been a crowd pleaser for sure and it's really easy to make.

Quick Chicken Salad

• 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
• 3/4 cup light mayonnaise
• 1 cup red grapes, halved
• 1 green onion, diced
• 1 stalk celery, diced
• 1/2 cup diced apple
• salt and pepper to taste
• pecans or cashews, optional

1. In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.
2. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans.  This can also be served on a lettuce leaf.

Orange Chicken

I'll admit I was pretty skeptical about 3 ingredient orange chicken but it actually tasted really good. I did double this recipe for my family of 6 and it made a pretty big batch. It was so good the kids were asking if they could take leftovers in the lunchboxes the next day! 

ORANGE CHICKEN

• 1 Cup BBQ Sauce (Sweet Baby Ray’s)
• 1 Cup Sweet Orange Marmalade (Smucker’s)
• 2 TBSP Soy Sauce

Crispy Chicken Ingredients:

• 3-4 Chicken Breasts (We used 3)
• 1 Cup Flour/1 Cup Cornstarch (You can use both or either/or)
• 2 Eggs
• Oil (We used vegetable oil)

Cooking Directions:

1. In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
2. Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 2 eggs, while the other bowl should mix the dry ingredients.
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.
4. Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.
5. Set the oily pieces on a paper towel and let drain.
6. Add the chicken to the sauce and toss!
7. Eat it on top of white rice and enjoy. I think veggies would be good with it such as green peppers or broccoli.

Arabic Chicken Shawarma

I've made this fabulous Arabic chicken a few times now and it is delicious and really not very difficult either. It does require a little advance planning so it can have the 8 hours to marinate but it's worth it. I serve it with yellow rice and a vegetable.

Ingredients

For the Marinade:

2 lb. boneless, skinless chicken breasts (about 4 large breasts)

1/4 c. extra virgin olive oil

2 tsp. cumin

2 tsp. paprika

1 tsp. allspice

1 tsp. turmeric

1/4 tsp. garlic powder

1/4 tsp. cinnamon

Pinch of cayenne

1/8 tsp. salt

1/8 tsp. black pepper

Nonstick cooking spray

To Finish:

6 Tbsp. extra virgin olive oil, divided

1/2 tsp. cumin

1/2 tsp. paprika

1/4 tsp. allspice

1/4 tsp. turmeric

Instructions

Pour the 1/4 cup of olive oil into a large plastic zipper bag. Add in the marinade spices, then seal the bag and shake to combine. I know it seems like a lot of spices, but it's not over the top. 

Cut the chicken breasts into sixths, then place the pieces into large plastic zipper bag. Seal the bag and use your hands to work the marinade into the chicken. Place the bag of chicken into the fridge to marinate 8 hours or overnight.

Preheat your oven to 400 degrees Fahrenheit, then prepare a baking sheet by lining it with foil and spraying it with nonstick cooking spray. Arrange the chicken pieces evenly on the baking sheet in a single layer. Bake for 8 minutes, flip the chicken pieces over, then bake for another 8 minutes.

Remove the chicken from the oven and let sit until cool enough to touch. Slice the chicken into thin pieces using a sharp knife.

Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat.

While it is heating, mix the remaining spices together in a small bowl and set it near the stove.

Once the oil is hot, add one third of the cooked chicken into the pan along with one third of the spices next to the stove. Cook, stirring, until the spices are spread throughout the meat and the chicken is heated through (just a minute or two).

Repeat this process with the remaining oil, chicken, and spices so that it is cooked in three batches (or, if you have a really big pan you could do it all at once). 

Sweet and Sour Chicken

This is a recipe I've had for at least 10 years and I used to make it a lot but had kind of forgotten about it. So I made it the other day and decided I'd better put it on my blog so I don't forget about it again. It is really good and I love the sauce! My kids said it is better than going to our local Chinese restaurant. I do double the sauce so there is extra to put on my rice. The recipe below already has the doubled amounts.

Ingredients:
2 - 3 lbs chicken breasts or thighs
1 cup cornstarch
2 eggs
garlic salt

Sauce:
1 1/2 cups sugar
1 cup white vinegar
1 cup pineapple juice
8 Tbsp. ketchup
2 Tbsp. soy sauce
1 tsp. salt

Directions:
Rub garlic salt on chicken and let sit awhile. (or sprinkle on garlic salt later when you have the chicken in the pan.)  Put cornstarch in a large ziploc bag, add chicken and shake to coat. Dip coated chicken in beaten egg. Put chicken in sprayed 9 x 13 pan. Make sauce by heating all the ingredients together and adding a bit of cornstarch to thicken it. It needs to boil for a few minutes before it thickens. Stir constantly. Pour a little more than half the sauce onto the chicken pieces and bake at 375 for 1 hour. Save extra sauce to pour over rice or to add to chicken when it's done. Optional: After the chicken is cooked you can top it with pineapple chunks, peanuts or onions.

Chicken Alfredo Rollups

INGREDIENTS

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breast
• 2 (8-ounce) package cream cheese, at room temperature
• 1/2 cup freshly grated Parmesan
• 2 tablespoons chopped chives
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 (8-ounce) tube crescent rolls (I actually needed 3 tubes)
• 1/2 cup Italian style bread crumbs

INSTRUCTIONS

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• Heat olive oil in a medium skillet over medium high heat.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding. (I actually used shredded chicken that I had leftover from another meal.)
• In a large bowl, combine chicken, cream cheese, Parmesan, chives, garlic powder, salt and pepper, to taste.
• Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the chicken mixture.
• Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.

These were super easy to throw together and don't take long to cook. My kids took leftovers for lunch at school the next day and they were just like Hot Pockets - only they tasted good and weren't full of preservatives! 

Creamy Chicken Flautas

• This was a quick and easy meal to throw together on a busy weeknight. I served it with homemade guacamole and a green salad. 

Ingredients:

• The meat from a rotisserie chicken (mine was a small chicken and I used it all - about 3 cups?)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can corn, drained
• 1 cup salsa, store bought
• 1 cup sour cream
• 1½ cup Tex Mex or Mexican cheese blend, I used Kraft
• 10-12 flour tortillas
• ¼ cup butter, melted
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1. Preheat oven to 400 F degrees.
2. In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
3. Warm the tortillas in the microwave for about 30 seconds so that they're easier to roll. The chicken mixture should be enough to fill 10-12 tortillas.
4. Butter a 9x13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
5. Bake for about 15 minutes or until tortillas turn golden brown.

NOTES

For make ahead meals, you could prepare these as noted in the instructions up to and including step 4, cover the baking dish and freeze until ready for baking. Thaw out before baking.

Chicken Enchilada Rice Casserole

• This is an easy casserole that I threw together last week.  Everyone really liked it, especially with some homemade salsa and chips. 

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• Ingredients:
• 3 cooked chicken breasts, shredded
• 2 cups dry Basmati rice
• 2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
• 1 can (16 oz) refried beans
• 1 cup white cheddar, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 can (11 oz) corn kernel
• cilantro for garnish
• salt and ground black pepper to taste

 Directions: 

1. Cook the rice. I cooked it with 4 cups of water and ¼ cup of butter in my rice cooker.
2. Preheat oven to 350 F degrees.
3. Mix the 2 cheeses together.
4. In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
5. Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
6. Garnish with chopped cilantro and serve warm.

Chicken and Roasted Vegetable Soup

  

My mom recently gave me a big Ziploc bag of leftover rotisserie chicken pieces from a family gathering. I'd seen this recipe on Pinterest so I thought it would be a perfect way to use up some of that chicken. I loved the flavor of this soup! I did change it some to meet our needs. I doubled the recipe and next time I plan on increasing the vegetables even more (this version shows the doubled amounts and an increase in veggies and is how I plan to make it next time) since I wanted it to be a bit more hearty.We will definitely be making this soup again soon!

Ingredients

4 garlic cloves, minced

6 carrots, peeled and sliced

3 cup butternut squash, peeled and cubed

1 large sweet potato, peeled and cubed

1 yellow onion, quartered

1/4 cup extra virgin olive oil

8 cups chicken stock, store-bought or homemade

2-3 cups leftover shredded chicken or 1 pound cooked and cubed chicken breasts

1 1/2 teaspoon dried parsley

2 teaspoon sea salt

1 teaspoon dried thyme*

1 teaspoon dried rosemary*

1 teaspoon dried oregano

1/2 teaspoon cracked pepper

2 cup water

2 cups baby spinach

Directions:

1. Preheat oven to 425 degrees F.
2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes.
4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 2 cups of water.
5. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

I left out the rosemary and thyme. I didn't have rosemary and I don't like thyme. I thought the flavor was still really great without those two ingredients but I listed them here in case you want to add them. 

Original recipe can be found here.

Chicken Enchilada Soup

So I'm kind of on a roll with the soup recipes here! I decided to try doing a new soup every week....well, until I move onto some other obsession!  I found this recipe here. I did change a few things and doubled most of it (the version here is ALREADY doubled*) It originally called for 2 cups of sour cream but I couldn't really stand the thought of that many calories! Even with one cup though, the flavor is really great.  It tastes much better than my picture looks!

Ingredients:

2 Tbsp. olive oil

1 large yellow onion, diced

1 large green or red bell pepper, diced

4 cloves garlic, minced

 

coarse salt and fresh black pepper

2 cans (11 ounce) Ro-tel diced tomatoes & green chiles

8 cups low-sodium chicken broth

1 + 1/4 pounds boneless chicken breasts, uncooked 

2 cans corn

2 can black beans, optional

1 1/2 tablespoons chile powder

2 teaspoon ground cumin

1 teaspoon oregano

1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving

1 cup sour cream, plus more for serving

tortilla chips, for serving

Directions:

1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans, chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
3. Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
4. Serve garnished with more cheese, sour cream, and tortilla chips.

*The original recipe says this makes 4 servings which is why I doubled it. It filled my BIG slow cooker to the very brim. This doubled version was enough, even after everyone had seconds, to have leftovers for tomorrow.

Baked Cheesy Chicken Penne

Ingredients:
6 tablespoons butter, plus more for baking dishes(or Pam)
Kosher salt and black pepper
1 pound penne pasta
1 teaspoon olive oil
2 boneless, skinless chicken breasts, halved horizontally*  
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk (I use 2% and it works great too)
8 oz mushrooms, sliced
One can stewed, diced tomatoes (I used the ones with basil and oregano)
1 tsp. oregano
1 tsp. Italian seasoning
1 1/2 tsp. garlic salt
1 1/2 cups shredded provolone (6 ounces)
1cup freshly grated Parmesan (about 6 ounces)
Optional:  Add any vegetables you like.  I put in a pkg of frozen spinach and 1 can of corn.  

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente (it cooks a bit more in the oven so you don't want to get it too soft or it will be mushy); drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook through, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes (and any veggies you're using); cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with oregano, Italian seasoning, garlic salt and pepper to taste. Divide pasta mixture between baking dishes. 
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 10-15 minutes or until mixture is hot and bubbly throughout.

 *For a vegetarian option you can easily leave out the chicken and add more vegetables.  That's how I did it.

Chicken Spaghetti

This is a really easy meal that  I always have the ingredients for and the kids all love it.  Plus, it makes a very full 9X13 size pan with plenty of leftovers.  I tend to make it if I know the next day is going to be too hectic to find time to make a good dinner. (i.e. soccer season starts tomorrow!)

Ingredients:
8 ounces angel hair pasta

2 cups chopped, grilled chicken*
1 can cream of mushroom soup 
1 cancream of chicken soup
1 can (10 ounces) Rotel diced tomatoes and green chiles, undrained (I use mild and this dish still has a little 'kick' to it!)
8 ounces sour cream

Garlic salt to taste (at least 1/2 tsp.) 

1-2 cups of vegetables (either canned or frozen)

1 cup cheddar or Mexican-blend cheese

Bacon bits - optional, (but they do give it a nice flavor!)

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

*Most of the time I actually leave out the chicken and make this a meatless meal (uhh.....unless you count the bacon bits!) It tastes great without the chicken, though then you can't really call it "chicken" spaghetti, can you?!

Apricot Dijon Glazed Chicken

I made a whole bunch (and I do mean A LOT!) of peach freezer jam last fall when my peach tree was overflowing with yummy goodness.  But it turns out that my kids don't like peach jam and there's no way I can eat it all myself.  I've had this recipe for years and years but it just occurred to me to try and use peach jam instead of apricot.  And guess what?  It was awesome, that's what!  So I guess I've found a great way to use up all that jam and my kids don't even know they're eating it.  By the way, there really wasn't anything wrong with the jam...it just wasn't strawberry or grape so therefore it was too "different."  I know jam and mustard don't seem like they go together, but believe me, it works.  It has kind of an Asian sweet and sour taste to it.  Try it tonight!

Ingredients:
8 chicken thighs (I used tenders instead)
1 jar (12 oz) apricot jam (or peach)
2 Tbsp. Honey
2 Tbsp. Dijon Mustard

Bring jam, honey and mustard to a boil in a small saucepan.  Reduce heat to medium-low and simmer until it's thickened and reduced to about half (about 15 minutes.)  You don't have to stir it constantly, but frequently.  And definitely don't let it boil over because that would be a terrible mess.  I'd probably move instead of clean it up! Put chicken into a 9X13 pan and salt and pepper.  Pour the sauce over the top and spread it evenly.  Bake at 425 for 30 minutes or until chicken is cooked through.  Serve over rice. 

Chicken Pot Pie

1 lb. chicken, cubed and cooked
2 cups frozen veggies (microwave for a few minutes so they're thawed out)
2 cans cream of broccoli soup
2 pie shells (I buy the frozen ones and thaw them out....lots easier than making your own!)

Put one pie crust in your pie pan.  Mix chicken, vegetables, and soup together and pile in to the shell.  Top with the remaining crust.  Trim off excess pie crust and pinch the two crusts together.  Slice a few slits in the top for ventilation.  Bake at 350 for 50 minutes until nicely browned and bubbly.  You may want to put a pan underneath to catch any spills.  Let sit for about 10 minutes before serving. 

Chicken Noodle Soup

The other night I made Chicken Noodle Soup. I tried to make my own egg noodles but I wasn't 100% happy with them so I'll have to perfect them before I post a recipe. They weren't bad, just a little too thick. I loved how my vegetables looked all lined up on the cutting board so I had to take a picture. I got rainbow carrots in my Bountiful Basket so I decided to use those to add some fun colors.

INGREDIENTS:
2 TBSP Butter
1/2 Onion (I used Leeks because I needed to use them up)
4 celery Stalks, cut
4-5 Carrots, sliced
1 1/2 quarts chicken broth or homemade stock*
2 cooked chicken breasts, shredded
Egg Noodles
1 tsp basil
1 tsp oregano
Salt and pepper to taste

Directions:

1. Melt butter in a large soup pot over medium heat. Stir in carrot, onion, and celery and simmer until  the onions turn soft and translucent, 5 to 6 minutes.
2. Stir in chicken broth and bring to a boil. Add a little water if it seems to need it.
3. Season to taste with basil and oregano, black pepper, and salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
4. Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes.

*Homemade stock is SO much better than store bought chicken broth.  It makes a huge difference in the taste of your soup, though it does take a little time.  I had a rotisserie chicken from the night before with most of the meat picked off that I covered with water, added 3 cloves or garlic, some diced onion, salt, and 2 bay leaves.  Let it simmer for a few hours.  Then strain the liquid into a couple of mason jars and discard the chicken bones and vegetables. 

Crockpot Lemon Chicken

This was seriously the easiest dinner ever!  And the chicken turned out very tender and moist with a perfect lemony flavor.  I will definitely be doing this one again!

Ingredients:

4 chicken breasts (or chicken tenders)

1 can cream of chicken soup

1/2- 3/4 Tablespoon McCormick lemon and pepper seasoning

1/4 C butter

Melt butter and add to soup and seasoning mix.  Pour half into crock pot.  Add chicken and pour over remaining soup mixture.  Cook 5 hours on LOW in crock pot.  Serve over rice.

Chicken Cordon Bleu Pasta

I tried this recipe last night.  It was really fast to put together and we all really liked it.  The kids were begging me to send it in their lunchboxes the next day!

Ingredients

• 10-12 oz. penne or ziti pasta
• 2 cups heavy cream (I used milk and it still tasted great)
• 1 (8 oz) block cream cheese
• 1 tsp. onion powder
• 1 tsp. garlic salt
• 1 1/2 cup grated swiss cheese, separated
• 3/4 cup bacon, cooked and chopped
• 1 cup diced ham
• 2 chicken breasts, cubed and cooked
• bread crumbs

Instructions

1. Cook pasta according to its package's directions. Drain. Add a little olive oil so the noodles won't stick together.
2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream (or milk if you prefer). Stir until completely combined. Add onion powder and garlic salt. Stir 1 cup of cheese until smooth consistency.
3. In a 9x13, layer noodles, bacon, chicken, and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
4. Bake at 350 degrees F for 15 - 20 minutes or until heated through.

Chicken Tortilla Bake

Ingredients

2 10 3/4 oz cans of cream of chicken

1 10 oz can of diced tomatoes and green chilies (Rotel)

1 can corn, drained

1 can black beans, drained

1/2 c. sour cream

12 - 15 6in corn tortillas

3 cups of cooked chicken*

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees

Combine the 5 cans and sour cream and mix them up, then set aside

Chop up the tortillas into bite sized pieces. (I use a pizza cutter)

Put a thin layer of the sauce on the bottom of a greased 9X13 pan.

Then add a layer of tortilla pieces

Place half of the chicken on top of the tortillas

Then spoon 1/2 the soup mixture on top of the chicken

Then sprinkle some cheese.

Repeat layers and top with cheese.

Cover and bake for 40 minutes

Uncover and bake an additional 5 minutes until the cheese melts

*Next time I think I will try substituting the chicken with cooked rice to make it vegetarian.  That would make it a cheaper alternative and sometimes I just get sick of eating meat at every meal.

Chicken & Broccoli

 

Creamy Crockpot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth (I think next time I'll half this amount, it was a little too runny)
1/2 teaspoon salt
1/2 teaspoon garlic salt seasoning

1 cup sour cream
6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6-7 hours or on high for 4 hours.

 2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

 3. Serve over steamed rice and sprinkle with cheese.  

This original recipe said this made 4-6 servings so I doubled it for my family of 6.  It made a humongous batch!  I ended up freezing over half of it which was fine because it will make for an easy meal some other night.

Mayo Parmesan Chicken

I made this chicken for dinner tonight.  It was so incredibly easy and tastes amazing.  I will be adding this one to the rotation for sure!  And this coming from someone who HATES mayonnaise (or Miracle Whip or any other similar ghastly concoction!)

• 4 boneless skinless chicken breast
• 1 cup mayonnaise
• ½ cup freshly grated parmesan cheese
• 1 ½ teaspoons seasoning salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder

Directions:

1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.

Copycat Wingers Sticky Fingers

Here's another fabulous and really easy recipe I found here from Pinterest.

For the chicken just buy a package of Tyson’s frozen breaded chicken strips and bake them according to their conventional oven directions. **If you wish to fry them, go for it! Or if you have your own breaded chicken recipe and you feel up to the challenge, then try it! Tyson’s frozen breaded chicken is already done (just bake according to package's directions)and is way easy for the meal in a crunch.**  

SPECIAL Wingers Sauce 1 and ½ cups brown sugar 6 Tbsp FRANKS hot sauce (*It has to be FRANKS! I use the buffalo flavor and it is delicious, but the original would taste good too!*) 4 Tbsp water Heat sauce until sugar is dissolved, then pour over chicken! Enjoy! Serves about 2 with a little left over….so 2 for the price of 1!

 These are a bit spicy, so I made them for my husband and myself and our two oldest children, but the younger boys got regular chicken nuggets. More Sticky Fingers for the rest of us!