Chicken!

Enjoy!

MEDITERRANEAN CHICKEN & RICE BAKE

This is from FamilyTime, and starts off, “The lemon, herb and olive flavors in this one-dish, oven-easy chicken supper add great taste...and the whole dish is ready in just one hour.”

Serves: 6; Prep Time: 10 minutes; Cook Time: 50 minutes

To view this online, click here.

Ingredients

Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth

1/4 cup chopped fresh Parsley

1/4 cup sliced pitted ripe olive

1 tablespoon lemon juice

1/4 teaspoon ground black pepper

1 can (14.5 ounces) stewed tomatoes

1 1/4 cups uncooked regular long-grain white rice

1 3/4 pounds skinless, boneless chicken breast half

1/2 teaspoon garlic powder

Paprika

Directions

Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.

Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.

Bake for 30 minutes or until the chicken is cooked through and the rice is tender.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

SHEET PAN CHICKEN FAJITAS

This comes from The Food Network Kitchen, and begins, “These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.”

Total:30 min; Active: 15 min; Yield: 4 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272.

Ingredients

1 tablespoon chili powder

Kosher salt and freshly ground black pepper

1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded

1 large yellow onion, halved and thinly sliced

2 tablespoons extra-virgin olive oil

1 1/2 pounds boneless, skinless chicken breast

Juice of 1 lime, plus lime wedges, for serving

8 fajita-size flour tortillas, warmed

Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Directions

Preheat the broiler to high. Line a rimmed baking sheet with foil.

Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.

Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.

After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.

Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

MEXICAN CHICKEN CHOWDER

This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”

Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5

To view this online, click here.

Ingredients

2 tablespoons butter, melted

2 tablespoons Gold Medal™ all-purpose flour

1 lb red potatoes, unpeeled, diced (3 cups)

1 cup corn kernels (fresh, canned or frozen)

1/2 cup finely diced red bell pepper

1 green onion, thinly sliced, whites only

1 tablespoon seeded and finely chopped jalapeño chile

2 boneless skinless chicken breasts, diced (14 oz)

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 container (32 oz) Progresso™ chicken broth

1/4 cup heavy whipping cream

2 tablespoons chopped fresh cilantro leaves

Directions

In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.

In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

ONE PAN LEMON CHICKEN WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

This is from Chungah Rhee on her site, Damn Delicious. Chungah wrote, “An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!”

Yield: 4 servings; Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes

To view this online, click here.

Ingredients:

4 tablespoons olive oil, divided

2 tablespoons unsalted butter, melted

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon Dijon mustard

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Zest of 1 lemon

Zest of 1 orange

Kosher salt and freshly ground black pepper, to taste

1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks

1 1/2 pounds brussels sprouts, halved

4 boneless, skinless chicken breasts

2 tablespoons chopped fresh parsley leaves

Directions:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano, basil, lemon zest and orange zest; season with salt and pepper, to taste. Set aside.

Place butternut squash and brussels sprouts in a single layer onto the prepared baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with parsley, if desired.

OVEN-FRIED CHICKEN CHIMICHANGAS

This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”

Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes

To view this online, click here.

Ingredients

2/3 cup Pace® Picante Sauce

1 teaspoon ground cumin

1/2 teaspoon Dried oregano leaves, crushed

1 1/2 cups chopped cooked chicken

1 cup shredded Cheddar cheese (about 4 ounces)

2 green onion, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

fresh cilantro leaves

Directions

Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.

Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.

Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.

Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.

Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

SLOW-COOKER CHIPOTLE CHICKEN MACARONI AND CHEESE

This is from tbsp., and begins, “Everything you love about classic mac and cheese made better with chicken, chipotle chile and pepper Jack cheese. Throw it all in your slow cooker for the ultimate cheesy dinner.”

Prep Time: 20 minutes; Total Time: 3 hours 20 minutes; Servings: 8

To view this online, click here.

Ingredients

3 cups whole milk

1 can (12 oz) evaporated milk

1/4 cup butter, melted

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1 package (16 oz) penne pasta

4 cups shredded pepper Jack cheese (16 oz)

8 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes

1 medium poblano chile, chopped

3 cups shredded deli rotisserie chicken

1 tablespoon chopped chipotle chile in adobo sauce

2 tablespoons butter

2/3 cup Progresso™ plain panko crispy bread crumbs

Directions

Spray 5-quart slow cooker with cooking spray. In slow cooker, beat whole milk, evaporated milk, 1/4 cup melted butter, the salt and pepper with whisk. Add pasta, 3 1/2 cups of the pepper Jack cheese, the Velveeta™ cubes and poblano chile. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked but not mushy.

When pasta is cooked, stir in chicken and chipotle chile. Sprinkle remaining 1/2 cup pepper Jack cheese over top. Cover; cook about 20 minutes or until melted.

Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Sprinkle over pasta.