Shaurie's White Chicken Chili

1 lb boneless skinless chicken breasts
1 medium onion, chopped
1 1/2 tsp Garlic powder
1 Tbl. Vegetable Oil
2 cans great northern beans (15 1/2 oz each)
1 can chicken broth (15 1/2 oz)
2 cans green chilis chopped (4 oz each)
1/2 cup whipping cream
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1 cup sour cream

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

This is the best white chicken chili! I used 2 chicken bouillon cubes and 2 cups of water in place of the chicken broth. I also only used 1 can of chilis and it was still great!

WHITE CHICKEN CHILI

1 tablespoon vegetable oil

1 onion, chopped

3 cloves garlic, crushed

1 (4 ounce) can diced jalapeno peppers

1 (4 ounce) can chopped green chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper

2 (14.5 ounce) cans chicken broth

3 cups chopped cooked chicken breast

3 (15 ounce) cans white beans

1 cup shredded Monterey Jack cheese

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Chik-Fil-A Nuggets

2 skinless and boneless chicken breasts

1 cup milk

1 egg

1 1/4 cups flour

2 TBSP powdered sugar

2 tsp salt

1 tsp pepper

peanut oil (is best) or canola oil for frying

Whisk the egg and add milk. Cut up chicken into bite-size pieces. Add to milk/egg mixture and marinate in the fridge for about 4 hours. Mix the rest of the ingredients in a gallon size ziploc bag. Add the chicken to the ziploc bag after it's done marinating and shake till all the it's coated evenly. Fry the chicken in 2 inches of hot oil (about 375 degrees) till it's done...about 1 minute on each side.

Chili's Chicken Crispers and Honey Mustard Sauce

Ingredients:

Honey Mustard Dressing:

 2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt

Batter:

1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour
6 to 10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour

Instructions:

1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.

2. Heat shortening or oil in fryer to 350 degrees F. Or if using a skillet, fill 1/2- 1 inch deep and heat to medium.

3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to
dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.

4. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.

Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.

Serves 4 as an appetizer or 2 as an entrée.


** For self rising flour mix 1 cup flour, 1 1/2 tsp. baking powder and 1/2 tsp. of salt.
To re-heat leftovers, heat for 30 seconds to 1 minute in microwave then broil on middle rack of oven for 3-4 minutes!

Buttery Baked Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1 can evaporated milk
• ½ C. flour
• 1½ tsp. salt
• ⅛ tsp. pepper
• ½ C. butter
• 1 can Cream of Chicken soup
• ¼ C. water

Instructions

1. Dip each chicken piece in a bowl filled with about ⅛ of your evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper.
2. Melt butter in 9x13 pan and cook the chicken in the melted butter for 1 hour at 350.
3. Mix together water, can of soup, and the rest of your evaporated milk.
4. After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top. Bake for 30 more minutes until golden brown. Serve as is. Creamy and Delish!!

I used chicken tenders for this recipe. I also mixed the flour, salt, pepper in a large ziploc bag and dropped all of the chicken in and shook it to coat. It worked perfect!

Lemon Butter Chicken

Lemon Butter Chicken

8 chicken breasts or 16 chicken tenders
Kosher salt and pepper to taste
3 T butter, divided
3 cloves of garlic, minced
1 c. chicken broth
1/2 c. heavy cream
1/4 c. grated Parmesan
1/4 c. of lemon juice

Preheat oven to 400 degrees.

Season chicken with salt and pepper.

Melt 2 T. of butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side.  Place in 9x13 pan.

Melt remaining butter in the same skillet.  Add garlic and cook, stirring frequently until fragrant, about 1-2 minutes.  Stir in chicken broth, heavy cream, Parmesan, and lemon juice.  Bring to a boil; reduce heat to medium and stir until the sauce has slightly thickened (although mine has never thickened all that much). Pour over chicken in the 9x13 pan.  Place pan in oven and bake until chicken is completely cooked through, about 25-30 minutes.

Serve over rice or noodles.

Chicken Parmesan

12-18 chicken breast tenders
2 cups Italian bread crumbs
4 eggs
olive oil
8 slices provolone cheese
2 lg. (30 oz.) cans crushed tomatoes w/basil

Dip chicken tenders into egg and then into bread crumbs. Heat olive oil in skillet over medium heat. Fry chicken pieces in oil approx. 3-5 min. per side or until cooked through. Drain on paper towels. Pour one can of crushed tomatoes in 9x13 pan. Layer chicken over tomatoes. Layer cheese over chicken and top with 2nd can of tomatoes. Cover with foil. Bake in 350 oven for 30-40 minutes or until heated through. Remove foil the last 10 minutes or so. Serve with buttered noodles, frozen cheese tortellini or ravioli.

You can also use regular crushed tomatoes and add italian seasoning.

Mexican Meat Marinade

1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
2 t liquid smoke
1 t salt
1/4 t chili powder
1/4 t cayenne pepper

Mix all ingredients and whisk well. You can use chicken or steak, cut into strips. Marinate for at least 4-6 hours...preferably overnight. Grill on the barbeque, Foreman, or in a skillet on the stove till meat is done. Serve on a tortilla with whatever fixin's you want...beans, cheese, guacamole, sour cream, green or red peppers, onions, pico di gallo, etc.

Wingers Sticky Fingers

For the Flour Dredge:


1 1/2 cups flour
3 tsp. Lawry's seasoning salt (you can really season the flour with salt, pepper, etc...)


Dip chicken in egg mixture, then flour mixture. Repeat one more time. Then fry the chicken in 2-3 inches of hot oil.



Sauce:


2 cups brown sugar
1/3 cup FRANKS hot sauce (HAS to be Franks)
3 TB. corn syrup
½ cup apple cider vinegar
Boil for 1 minute...no longer. Sauce will thicken as it cools.


Coat fried chicken in sauce and let sit for a few minutes...enough to saturate the breading.

This is the recipe that won us (Brian, Brandy, Jeff, and myself) 1st place at the Berlin Family Reunion Chicken Cook-off!

Baked Taquitos

1/2 C (4 oz) cream cheese
1/4 C salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. Place 2-3 T of chicken mixture on the tortilla. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or whatever you want! :)

Sweet and Sour Chicken

From the kitchen of Brandy Berlin

4 eggs
1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
4 boneless, skinless chicken breasts cut up into bite size pieces
oil for frying
1 large can pineapple chunks
2 tbls. cornstarch
1/4 c. vinegar
2/3 c. sugar
1/4 c. soy sauce
1 green pepper cut into strips
1/2 c. carrots in chunks or slices


Chicken:
Beat eggs in bowl then add flour, salt, and pepper. Dip chicken in mix. Deep fry till golden brown and chicken is completely cooked. Drain on paper towel.
Sauce:
Drain pineapple, putting juice in saucepan adding enough water to make 1 cup. Blend with sugar, cornstarch, soy sauce, and vinegar. Stir with wire whisk and boil for 1 minute, stirring constantly. Cook green pepper and carrots in 1 tbls. of oil until tender then add chicken and pineapple. Pour sauce over everything.

Marinated Turkey or Chicken

Turkey breasts, cut into chunks or chicken tenders
3 c. 7-up (2 cans)
2/3 c. soy sauce
1/4 c. oil
minced onion
garlic salt
salt and pepper

Mix 7-up, soy sauce and oil. Sprinkle with onion, garlic salt, salt and pepper. Add turkey or chicken and let marinate in refrigerator overnight or at least 10 hours. Barbeque on the grill over medium-low heat.

Chicken Cordon Blue Bake

2 boxes Stove Top stuffing
12 chicken tenders cooked and diced
8 slices deli ham (chopped into pieces)
Swiss cheese
2 cans cream of chicken
1 cup milk

Make Stove Top stuffing and put in the bottom of 9x13 pan. Place diced chicken pieces on top of stuffing evenly on top. Sprinkle ham pieces over chicken. cover with swiss cheese slices.
I mix 2 cans cream of chicken with 1 cup milk and I pour it over the entire chicken bake, Bake at 350 degrees for about 25 minutes or until cheese is melted.

Creamy Chicken Gravy

5 chicken bouillon cubes
5 cups water
Bring to a boil – set aside
1 cube butter
½ c. flour

Melt butter, add flour and cook a few minutes. Slowly stir in the chicken broth. Bring to a boil. Let gravy thicken then remove from heat. You can add a little milk to your gravy or substitute one cup of milk for one cup of the water. You can add pepper to taste but with the bouillon I never add more salt.

I made this recipe up on my own:). It is a perfect accompaniment for the Crescent Chicken, mashed potatoes and stuffing.

Crescent Chicken (chicken roll ups)

2 pkg. (8 each) crescent rolls ¾ c. margarine (divided) 1 pkg. 8 oz. cream cheese 2 c. cubed chicken ½ c. chopped nuts (optional) 2/3 c. Pepperidge farm stuffing (don’t crush…. Use it straight from the bag. Mix ¼ c. margarine (1/2 of a cube) with the cream cheese. Fold in chicken. Put approx. ¼ c. of mixture in each roll and seal edges. Flatten out to about ½ inch and dip in ½ c. (1 cube) melted margarine. Lay each side in the stuffing/nut mixture and place on ungreased cookie sheet. Bake at 325 for 20-30 minutes. Serve with chicken gravy. This recipe is one of our family favorites! One Sunday when Brad was doing his fast offerings, he went to our good friends Joel & Karela Berrett’s house and they were having this for dinner. She tried to get him to stay for dinner but he told them he couldn’t. He did mention how good it looked though. A couple of weeks later, they invited us over for FHE and told us to come early for dinner. They had made Crescent Chicken and it was so good that we have continued making it. Stephen requested this for his ‘last supper’ at home before he left for the MTC. The whole family went to the church to see him get set-apart as a missionary and then we came home for Crescent Chicken (of course we had to have mashed potatoes, stuffing and gravy to go with it.) and a special Family Home Evening.

Chicken Salad

2 cups chicken cooked & diced
¼ c. miracle whip
4 T. cole slaw dressing
1 stalk celery
1-2 green onions chopped
salt & pepper to taste.

Dice all ingredients and mix together. Serve on rolls or crackers etc… I have also used mayo instead of salad dressing (although I like it both ways).I ALWAYS double it. You can also add red grapes cut in half.

Cashew Chicken Salad

2-4 chicken breasts (approx 2 cups) cooked and diced
1 16 oz. pkg. salad macaroni cooked
1 bunch green onion minced
4 stalks celery minced (I only use about 1/2 of each stalk)
red grapes cut in half (you can also use canned pineapple tidbits if you don't have grapes)
1 bottle cole slaw dressing (Hidden Valley 16 oz.)
2 cups mayo
cashews or chopped pecans

Mix all ingredients together and chill. You can wait and add the nuts just before serving if you like them crunchier.

I love this chicken salad recipe... it is my all-time favorite!

Chicken & Broccoli casserole

1-2 cups chicken cooked and diced
½-1 bunch broccoli cooked
2 cans cream of chicken soup
2 T. Mayonnaise
1 pint sour cream
2 cups shredded cheese

Mix first 5 ingredients together and then stir in 1 cup of the shredded cheese. Put in a 9x13 pan. Top with remaining 1 cup cheese and bake at 350 degrees for 30 minutes. You can serve it just like it is or over baked potatoes, mashed potatoes etc.

I got this recipe from my little sis Jennifer and it is so good! Very easy too:)

Turkey... moist and delicious!

1 turkey (18-22 lb.) thawed
2 cubes butter or margarine melted
salt & pepper

Clean cavities of turkey and rinse. Inject melted butter into meaty parts of turkey. Make sure to get plenty into the breast meat. Sprinkle with salt and pepper. Set turkey breast side down into an aluminum foil roasting pan. Cover top tightly with foil as well. If your roaster doesn't have a lid, double or triple the foil on top. Cook for 2 hours at 400 degrees. Then turn temp. down to 200 degrees and continue roasting for 10-12 hours. The turkey doesn't look the prettiest when it is done but the taste is sensational! The meat literally falls off of the bones. You don't need a knife to carve it, just a fork to remove the meat.

We always start our turkey in between 8 and 10 p.m. the night before Thanksgiving. I usually try for 8:00 p.m. because if it doesn't go in until 10:00 p.m. you have to get up at midnight to turn it down:(. When you wake up on Thanksgiving morning, you can smell the turkey throughout the house! I just leave it in the oven on 200 until about an hour before dinner. I bake my stuffing separately instead of stuffing the turkey with it. Inside the turkey it gets way too soggy.

Chicken Noodle Soup

1 medium onion diced
1/2 cube butter
2 Tbl. oil
2 c. carrots fresh or frozen
9 chicken boullion cubes
9 cups water
3 Tbl. cornstarch dissolved in 1/3 c. cold water (Optional)
1 pkg. Grandma's home made noodes thawed
2-3 chicken breasts cubed
1 tsp. pepper
Salt if needed

Cook onion in butter and oil over medium heat until tender. If you are using fresh carrots, you will want to add them also. If they are frozen you can wait until the onions are almost done. Add boullion and water and bring to a boil. Stir in cornstarch mixture. Continue stirring for a few minutes. Add noodles and chicken cubes and cook approx. 12 minutes making sure that the noodles are tender and the chicken is cooked through. If you have chicken that has already been cooked, just add it at the end. There is usually enough salt in the broth that I don't have to add more so be careful to check it before adding salt. You could also add celery in with the onion or any other veggies that you like.

Homemade Noodles
4 eggs
1 rounded cup of flour
1/2 tsp. salt (Brandy uses celery salt)

Stir with a fork. It should be about the thickness of pudding. Spoon into potato ricer and sqeeze into boiling broth/soup.