Chicken Enchiladas

3-4 chicken breasts, cut into bite size pieces
2 medium onions, chopped
Salt to taste
2 Tbsp Chicken bouillon
2 - 11.5 oz cans cream of chicken soup
2 cups sour cream
1 small can chili peppers
Tortillas (I like to use the uncooked tortillas at Costco, YUM!)
Shredded cheese

Sauté chicken, onion, salt and bouillon in a skillet, until chicken is cooked through and onions are tender.
In a bowl combine soup and sour cream, mix well.
When chicken is cooked add 1/2 soup mixture to the chicken. Cook until bubbly, turn off heat. Set aside.
To the remaining soup mixture, add the can of chilies. Set aside.
Cook 10 tortillas, and set aside. Great way to cook the tortillas is to use a pancake griddle.

Preheat your oven to 350 F.
In a tortilla, place some chicken mixture, roll the tortilla, and place in 9x13 baking dish. Repeat until all the chicken is used.
Now pour the soup and chili mixture over the top, and coat with cheese.

Bake for 20 mins or until cheese is melted.

Chicken Tikka Masala - Indian

2 cups uncooked basmati rice
3 chicken breasts, whole
Kosher salt
Ground coriander
Cumin
1/2 to 1 cup plain yogurt
6 Tbsp butter, divided
1 large onion, chopped
4 large garlic cloves, minced or pressed
1 piece (about 2in by 1in) fresh ginger, grated
2-3 Tbsp garam masala (it is a spice)
1-28 oz can diced tomatoes
1 Tbsp sugar
1 1/2 cup heavy cream
1/2 cup Fresh cilantro, chopped
Red pepper flakes (optional)

Cook rice.

Heat up grill to about 450 F (medium to high heat) if no grill, broil in oven about 5-7 mins per side.
Season chicken with salt, coriander and cumin. Coat with yogurt. Grill, or broil until cooked.

In large skillet, sauté onions in 2 Tbsp butter until slightly brown. Add garlic, ginger, and salt, and sauté for a minute longer. Add garam masala and red pepper flakes (if you want it spicy), diced tomatoes, and sugar, mix well and simmer for 5 mins.

After sauce has simmered add heavy cream. Chop chicken into bite size pieces and add to sauce. Add cilantro.

Serve over rice.

Make some Garlic Naan to go along!

NOTE: the original recipe included some seasonings for the rice (that's why it is yellow in the picture) however... I did not like it.  I think it will be better with just plain white rice.  If you want to try the seasoned rice melt 4 Tbsp butter and add 2 cups rice, 1 tsp salt, 1 Tbsp turmeric, and 4 cups water.  Bring to a boil, and simmer for 20 mins. or until all the water is gone, and the rice is soft.

Mushroom Marsala Chicken

1/2 cup olive oil, plus more for sautéing
1 cup chopped onion
3 Tbsp. chopped garlic
16 oz mushrooms
3/4 cup flour, divided
1 1/2 tsp salt
Black pepper to taste
1 Tbsp. Italian seasoning
**2 lbs. boneless, skinless chicken pieces
**2 1/2 cups chicken broth
3 Tbsp lemon juice
1 Tbsp sugar
1 Tbsp soy sauce
1/8 tsp Worcestershire sauce
1 tsp crushed red pepper flakes
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley

In a skillet, heat a small amount of oil over medium heat. Sauté onion and garlic for about 2 minutes. Mix mushrooms with 2 Tbsp flour; add to the skillet and sauté until the mushrooms are heated through and the flour is slightly brown. Set aside.

Combine the remaining flour with salt, pepper and Italian seasoning; dredge chicken pieces. In another skillet heat 1/2 cup oil over medium heat. Brown the chicken pieces. Add the mushroom mixture.

Stir in chicken broth, lemon juice, sugar, soy sauce, Worcestershire sauce and red pepper flakes. Simmer for 12 mins. Stir in basil and parsley. Continue to simmer uncovered, 10 minutes more, or until the chicken is cooked through.

** I used 3 chicken breasts, they were really thick, so I split them in half, (so that they are thinner) and it was perfect!
Also, instead of chicken broth I used 2 1/2 cups water and 2 1/2 Tbsp. chicken bouillon.

Italian Cream Cheese Chicken

3 chicken breasts, cut into bite size pieces.
Italian dressing (1/2 to 3/4 of a 16 oz bottle)
1-8 oz pkg cream cheese
1- 10.5 oz can cream of chicken soup
1 cup water
1 tsp dried basil

Stovetop method:
Fry chicken in the Italian dressing until cooked through. In a separate bowl mix cream cheese, soup, water and basil. When chicken is done add the cream cheese mixture. Cook until heated through. Serve with rice.

Crockpot method:
Soak chicken in crockpot with Italian dressing (dressing must cover the chicken). Let cook on low for 4 hrs. In a separate bowl mix cream cheese, soup, water and basil. When the chicken is done drain some of the liquid out, (I like to keep about 3/4 cup in) and add the soup mixture. Cook for 1 more hour. Serve over rice.

Chicken Penne Alfredo - Margaret Mylroie

1/4 c. butter
1/4 c. Olive Oil (I use a little less than 1/4)
1 lb. boneless chicken, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 garlic cloves minced
1 jar alfredo sauce
1 (15 oz.) can diced tomatoes, drained well
1/2 tsp salt
1/2 tsp pepper
1/4 c. chopped Parsley or about 1 1/2 Tbsp of dried Parsley
2 Tbsp dried Basil Leaves
1 lb. of hot cooked penne pasta
1/2 cup parmessan cheese (fresh or not)
Additional Parmessan for the table.

Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onions, and garlic; saute until chicken is lightly browned. Stir in Alfredo sauce, tomatoes, salt and pepper. Bring to a slight boil. Stir in parsley and basil. Remove from heat. Toss pasta with sauce; sprinkle with 1/2 cup parmessan cheese. Yields 6-8 servings (you could add sliced mushrooms with tomatoes if desired).