Chicken Cones

Super YUMMY and so addicting!

Roast chicken

Emeril's Garlic Smeared Rosemary Roast Chicken

1 free-range chicken, about 3 1/2 pounds
2 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary (reserve stems)
1/3 cup Roast Garlic Puree, recipe follows

Preheat oven to 425ºF.

Rinse chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil and season inside and out with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 1¼ hours, until chicken is almost cooked through. Remove chicken from the oven and schmear the 1/3 cup roast garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through. Remove from the oven, set aside to rest briefly, then carve and serve.

Yield: 4 servings

Roast Garlic Puree

Recipe courtesy of Emeril Lagasse and Martha Stewart Living Omnimedia, Inc.

10 heads of garlic (about 1 1/2 pounds)
¼ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each garlic head and place, cut side up, on the prepared baking sheet. Drizzle the oil over the garlic and sprinkle with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, 1 hour to 1 hour and 15 minutes.

Remove from the oven and let sit until cool enough to handle. Squeeze a head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Repeat with the remaining garlic. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

Quick Chicken Casserole

egg noodles, medium size
1 can cream of chicken soup
1 can milk
2 green onions sliced thin
1/2- 1 c. cooked, diced chicken (or turkey)

For an 8x8 casserole dish, cook 1/2 pkg. of egg noodles according to package directions.

While noodles are cooking, mix chicken soup, milk, green onions and chicken.

Rinse and drain cooked egg noodles. Pour into buttered casserole dish.. Pour mixed ingredients over.

Bake at 350 for 20-25 min. until bubbling. (May add 1/2 c. frozen peas to top if desired.)

Chicken Fingers

4 lg. boneless chicken breasts cut into strips

Bread Crumb mixture:
3 slices wheat bread, 8-10 Ritz crackers, 2 tsp. seasoning salt, 1/2 tsp. pepper

1/4 c. melted butter

Roll chicken strips in butter and then crumb mixture.
Bake at 375 for 15-20 min.
Serve with dipping sauce

Green Chile Chicken Casserole

4 cooked, cut up chicken breasts
6 (or more) corn tortillas, torn into small pieces
1 to 2 bunches green onions, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 bottle La Victoria green taco sauce
1 small can diced green chilis
1 pt sour cream
grated cheese

Mix all ingredients, except cheese, in large bowl. Pour into 9x13 pan. Spread cheese over top. Bake at 325 for 40 minutes.

Green Chile Chicken Enchiladas

4 chicken breasts, cooked and shredded or 1 or 2 cans premium chicken breast
15-18 corn tortillas
1 can Las Palmas green enchilada sauce
1 can cream of chicken soup
2 c. shredded cheese
This can be done as a casserole (tear the tortillas, mix and put cheese on top) or roll as enchiladas, place tortillas filled with chicken and cheese in pan. Before rolling, dip tortillas in sauce made of enchilada sauce and cream of chicken soup, pour remaining sauce over and sprinkle with cheese. Bake at 350 for 30 minutes or until bubbly.

Good Ol' Chicken and Rice

1 1/2 c. brown rice (uncooked
3 c. water
skinless chicken breasts
1 pkg. dry onion soup mix
1 can cream of chicken soup

Mix ingredients, spread into a 9x13 pan. Place chicken pieces over rice. Cover and bake 2 hours at 350

Chicken Taco Pasta Salad

Prep Time:
25 min

Total Time:
25 min

Makes:
6 servings

1 pkg. (12 oz.) bow tie pasta (farfalle), uncooked

1/3 cup MIRACLE WHIP Light Dressing

1 pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

1 can (2.25 oz.) sliced black olives, drained

1 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese

1-1/2 lb. boneless skinless chicken breast halves, cooked, cut into strips

COOK pasta as directed on package. Drain.

MIX dressing, seasoning mix and salsa in large bowl. Add pasta and remaining ingredients; mix well.

SERVE immediately. Or, cover and refrigerate at least 1 hour before serving. Store leftover salad in refrigerator.

Chicken Crescents

3 oz. cream cheese (I use light)
2 c. cooked, diced chicken
1/2 tsp. salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp onion
1 Tbsp pimento
3 Tbsp. Butter
1 (8 oz) Pillsbury quick crescents
Cream 2 tbsp. butter and cream cheese together (save 1 tablespoon butter). Add next 6 ingredients. Open Pillsbury dough and place 2 triangles together to form rectangle. Pinch seams. Place creamed mixture on rectangle. Pull dough up and pinch seams closed. Brush tops with melted 1 tablespoon butter and sprinkle bread crumbs on top. Bake at 325 for 20 to 25 minutes or until brown. makes 4 crescents.

Almond Chicken

8 to 10 boneless, skinless chicken breasts
1 to 2 cans cream of chicken soup
1 pt. light sour cream
2 c. crushed Ritz crackers (1 tube)
3 Tbsp. melted butter
1 Tbsp. poppy seeds
1/2 c. sliced almonds

Put chicken breast in flat baking dish. Mix the soup and sour cream and spread on top. Mix the crackers, butter, and poppy seeds together and sprinkle on top of the cream mixture. Sprinkle sliced almonds on top. Bake at 350 for about 45 minutes.

Sweet & Sour Chicken Stir-Fry

Prep Time:

10 min

Total Time:
20 min

Makes:
4 servings, 1-3/4 cups each.

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

1 yellow pepper, cut into strips

1/3 cup KRAFT Sweet 'N Sour Sauce

1/4 cup KRAFT Balsamic Vinaigrette Dressing

2 Tbsp. soy sauce

2 cups frozen broccoli florets, thawed

1-1/2 cups instant white rice, cooked

HEAT oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is cooked through, stirring occasionally.

ADD sweet-and-sour sauce, dressing, soy sauce and broccoli; mix well. Cook 2 min. or until heated through, stirring occasionally.

SERVE over the hot rice.

Cheddar Chicken & Rice Skillet

Makes:

4 servings, 1-1/2 cups each

1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing

1 lb. boneless skinless chicken breasts, cut into strips

2 cups instant brown rice, uncooked

1-1/4 cups fat-free reduced-sodium chicken broth

1 green pepper, cut into strips

1-1/2 cups chopped tomatoes

1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

1/2 cup sliced green onions

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.

STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.

ADD tomatoes, cheese and onions; stir until blended.

Shortcut Chicken Manicotti

Makes: 4 servings, three stuffed manicotti each

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 cups water

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

2 cups frozen broccoli florets

12 manicotti pasta, uncooked

1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.

STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.

BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.

Chicken Casserole

This is so easy and really good, I do not put all of the sour cream in that it calls for, making it less fatening, I also use light sour cream
4 cooked, cut up chicken breats 1 can cream of chicken soup (undiluted)
6 corn tortillas, torn into small pieces 1 bottle La Victoria green taco sauce
1-2 bunches green onions, chpped 1 small can diced green chilis
1 can cream of mushroom soup (undiluted) 1 pint sour cream
grated cheese
Mis all ingredients, except cheese, in large bowl. Pour into 9x13 inch pan. Spread cheese overt top. Bake at 325 for 40 minutes. Serve over rice. Serves 8

Chicken Cordon Bleu - My favorite!

Ingredients:

• 8 boneless, skinless chicken breasts
• 8 slices ham
• 8 slices Swiss cheese
• 1 cube butter
• 1 teaspoon Mrs. Dash
• 2 cups corn flakes, crushed

Method:

Prepare chicken by flattening it to ½ inch. Place one slice of cheese and one slice of ham on flattened chicken breast and roll into tight tube, anchoring with a toothpick through the middle. Melt butter in microwave and add Mrs. Dash. Dip rolled chicken into butter mixture and roll in corn flakes. Place breasts into a 9X13-inch pan. Cover pan with foil and cook at 375-degrees for 45 minutes. Remove foil and cook an additional 15 minutes. Serve with white sauce.

White sauce:

Ingredients:

• 1 can cream of chicken soup
• ½ c. lemon juice
• 1 c. sour cream

Method:

Mix in saucepan over medium heat until blended and hot. Serve over chicken.

Shortcut Chicken Manicotti

Makes: 4 servings, three stuffed manicotti each

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 cups water

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

2 cups frozen broccoli florets

12 manicotti pasta, uncooked

1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.

STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.

BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.

Chicken Parmesan

This is another one we did for a Relief Society Dinner, very good.

8-10 chicken breasts
1 packet ranch dressing
2 T. grated Parmesan Cheese
½ cube of butter-melted
½ cup Italian bread crumbs

Mix the ranch dressing, cheese and the bread crumbs in a small bowl. Dip each piece of chicken in the butter and then into the bread crumb mixture. Place on a baking sheet and cover. Bake at 350 for 25-30 minutes.

Stove Top Chicken

We served this at a Relief Society Dinner and it was quite good.

Stove top chicken stuffing
Cornflakes (about 4 cups) (crush up stuffing and cornflakes in big ziplock baggy, roll out w/roller)
6-8 chicken breasts (we used 10 and it worked)
1 cube butter
Dip chicken breast into melted butter and then dip buttered chicken into crushed up stuffing/cornflake mixture.
Bake @ 350 for about 30-35 min. until light brown. (and chicken is done)

Chicken Sate with Peanut Sauce

This is a substitute for when you have a Bola Thai craving!! It is so good!!

Sate:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 Tbs light brown sugar
2 1/2 Tbs low-sodium soy sauce
2 tsp bottled ground fresh ginger
1 tsp grated lime rind
1/4 tsp crushed red pepper
2 garlic cloves, minced

Sauce:
1 Tbs light brown sugar
1 1/2 Tbs low-sodium soy sauce
1 Tbs fresh lime juice
2 Tbs natural-style, reduced-fat creamy peanut butter
1/4 tsp crushed red pepper
1 garlic clove, minced

Prepare grill.

To prepare sate, combine chicken and next 6 ingredients ( through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 Tbs brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

By: Tiffany

Foil-Pack Taco Chicken

4 servings, one packet each

4 small boneless skinless chicken breast halves (1 lb.)

4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1/2 lb. red potatoes, thinly sliced (about 2 cups)

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (165°F). Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.

* I've made this a couple of times and it is really easy and good too. I've used red potatoes and it is just as good.