Frank's Hot Buffalo Chicken Dip

Ingredients:
* 1 block softened cream cheese
* 8-12 oz sour cream or plain greek yogurt
* 1/4 cup Franks Red Hot Sauce
* 1 big can chunk chicken (or shredded chicken to your liking)
* 1-1/2 cups shredded cheddar, plus more to your liking for the top.

Directions:
1. Mix the above together and spread into an oven safe dish, adding an additional 1/2 cup or more of cheese to the top. Add more Frank's if you want.

2. Bake at 350 for 25 minutes.

3. Serve warm with tortilla chips, fritos, celery, etc.

White Chicken Enchiladas

Ingredients:
* 2 cups cooked, shredded chicken
* 2 cups monterey jack cheese, divided
* tortillas, corn or flour -- I actually prefer flour.
* 3 Tbspn butter
* 3 Tbspn flour
* 2 cups broth
* 1 cup sour cream or plain greek yogurt
* 1- 4oz can diced green chilies

Directions:
1. Mix chicken and 1 cup monterey jack together. Roll up in tortillas and place in greased 9x13 pan.

2. In a saucepan, melt the butter, stir in the flour and cook 1 minute. add 2 cups broth and whisk until smooth. Heat over medium heat until thick and bubbly.

3. Stir in 1 cup sour cream or greek yogurt and chilies. Don't bring to a boil or you'll curdle the sour cream.

4. Pour sauce over enchiladas and top with remaining cheese.

5. Bake at 350 for 22 minutes, then under high broiler for 3 minutes to brown the cheese on top.

Sour Cream Enchiladas

Ingredients:
* 3-4 cooked, shredded chicken breasts
* 8 oz sour cream or plain greek yogurt
* 1-10 oz can cream of whatever soup
* 4 oz diced chilies
* small onion, diced
* dash of salt
* 2 cups shredded cheddar cheese
* tortillas, (flour or corn - your choice)

Directions:
1. In a large bowl, combine all but one cup of cheese and tortillas.

2. Fill tortillas and place into greased 9x13 pan. Spread remaining mixture over the top and sprinkle remaining 1 cup shredded cheddar (or more if you like).

3. Bake uncovered at 375 for 30 minutes, or until cheese is all melty and good.

Crockpot Angel Chicken

An easy throw together, served over rice or pasta.

Ingredients:
* 1 lb chicken
* 1 can cream of whatever soup
* 8 oz brick cream cheese, softened
* packet Italian dressing mix
* 1/4 cup sour cream or plain greek yogurt
* 1/2 cup or more sliced mushrooms (canned or fresh)

Directions:
1. Put chicken breasts and mushrooms in crockpot.

2. Combine rest of ingredients in a bowl and pour over chicken.

3. Cook on low 6-8 hours, or high 4-5. Experience proves that the slow cook is the way to go on this, though, unless you're in a bind and forgot to get the stuff in the crockpot until too late. :-)

Simply Great Chicken

Another easy Pinterest find.

Ingredients:
* 2-4 Chicken breasts, depending on size
* Packet of Italian Dressing Mix
* 1/2 cup brown sugar

Directions:
1. Mix seasoning and brown sugar together well.

2. Coat Chicken as well as possible. Any extra can be sprinkled over chicken in the pan.

3. Place chicken in a greased pan and bake at 350 for 50-60 minutes. You can turn the chicken a couple times to pour sauce over, but it's not necessary.

Easy Garlic Chicken

We love this.

Ingredients:
* 4 cloves garlic, minced
* 1 Tbspn olive oil
* 4Tbspn brown sugar
* Additional herbs and spices as desired.
* Salt and Pepper for seasoning
* around 4 chicken breasts (depending on size of breasts)

Directions:
1. Preheat oven to 450 (yes, 450). Line a baking dish or just spray a dish.

2. In a small saucepan, saute garlic in olive oil.

3. Remove from heat and stir in brown sugar and additional herbs and spices as desired.

4. Season chicken with salt and pepper and place in baking dish. Cover with mixture.

5. Bake uncovered for 15-30 minutes or until juices run clear.

Easy Caramelized Baked Chicken

I'm a fool for easy chicken recipes.

Ingredients:
* 6 chicken fillets
* 2 Tbspn olive oil
* 1/2 cup soy sauce
* 2 Tbspn ketchup
* 1 cup honey
* 1 clove garlic, minced
* salt and pepper to taste

Directions:
1. Preheat oven to 375 and place chicken in 9x13 dish.

2. Mix and pour over the chicken the remaining ingredients.

3. Bake in a preheated oven for one hour, or until the sauce is caramelized.

Creamy Swiss Chicken Bake

I think this would be good with other types of cheese, too. But this is the recipe as I found it on Pinterest.

Ingredients:
* 4-6 chicken breasts
* 6-8 slices cheese
* 1/2 cup mayo
* 1/2 cup sour cream or plain greek yogurt
* 3/4 cup parmesan, divided
* 1/2 tsp each salt and pepper
* 1 tsp garlic powder

Directions:
1. Preheat oven to 375.

2. Pat chicken dry and place in a greased baking dish.

3. Add cheese on top of chicken.

4. In a bowl, mix the rest of the ingredients, less 1/2 cup parmesan. Spread over cheese/chicken and sprinkle with remaining parmesan.

5. Bake for 1 hour.

Chicken Pillows

Another for easy shredded chicken comfort food!

Ingredients:
* 1-8 oz can crescent rolls
* 8 oz cream cheese, softened
* 1/4 cup butter, softened
* 2-3 cups cooked and shredded chicken
* 1 egg
* 1 sleeve saltine crackers, crushed

SAUCE TOPPING:
* 1 can cream of whatever soup
* 1/4 cup milk
* 2 spoonfuls sour cream or plain greek yogurt * 1/2 cup shredded cheese

Directions:
1. Preheat oven to 400

2. Soften butter and cream cheese and stir to a smooth consistency. Add chicken.

3. Lay out crescents and stretch them. Add filling and roll up.

4. In a separte bowl, put egg and a little bit of water and beat together.

5. Dip the "pillows" into the blended egg and then dip into the crushed crackers. Put on a cookie sheet.

6. Bake at 400 for about 20 minutes.

SAUCE:
1. Put cream of soup and milk into a saucepan. Add as much milk as you want to get to desired consistency. When hot enough, add 2 spoonfuls sour cream and cheese to your liking.

Chicken Packets

For those nights you defrosted cooked chicken from the freezer and don't know what to do with it...

Ingredients:
* couple cooked and cubed or shredded chicken breasts
* 1 cup cheddar (or whatever kind you want) cheese
* 1 can crescent rolls
* 1 can cream of whatever soup
* 1 cup milk
* ad lib some seasonings if you want, or you don't need any.

Directions:
1. Cook soup according to directions and using the cup of milk.

2. Roll out each crescent roll and put a bit of chicken and cheese in each. Roll them back up. Place in a 9x13 pan.

3. Pour soup over rolls. Dump any leftover chicken/cheese in there.

4. Bake at 350 for 30 minutes.

Balsamic Vinegar Marinade

From allrecipes.com...the recipe says to let it marinate for 10 minutes per side, but you can put the marinade in a ziploc and marinate as long as you want. I always say the longer you let it marinate, the better! i also don't see why you couldn't marinate, then broil or grill this recipe. We ate it with brown rice and a veggie, but I think it'd be really good cut up over pasta or salad, too. Great, easy recipe...

Ingredients:
* 1/3 cup balsamic vinegar
* 1/2 cup chicken broth or vegetable broth
* 2 tablespoons white sugar
* 1 clove garlic, minced
* 1 teaspoon dried Italian herb seasoning
* 4 skinless, boneless chicken breast halves, or pork, turkey, or tofu
* 1 tablespoon olive oil

Directions:
1. Whisk together the balsamic vinegar, chicken or veggie broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts or whatever you're marinating in the marinade, and marinate for 10 minutes on each side.

2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Creamy Chicken and Pasta

Ingredients:
* 8 oz penne
* 3 small carrots, peeled and sliced into coins
* 2 cups broccoli flowerets
* 1 medium-sized zucchini, sliced
* 1 cup frozen peas
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1/2 tsp salt, divided
* 1/4 tsp black pepper, divided
* 1 Tbsp olive oil
* 3/4 cup heavy cream
* 1 cup parmesan cheese
* Pinch nutmeg

Directions:

* Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli, and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.

* Meanwhile, sprinkle chicken with 1/4 tsp of the salt and 1/8 tsp of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.

* Add cream, cheese, the remaining salt and pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.

Chicken Macaroni

This is a nice and easy casserole that has a good combination of flavors.

Ingredients:
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (4 ounces) chopped green chilies
* 1/2 cup chicken or vegetable broth
* 1/2 cup finely chopped onion
* 1/2 teaspoon pepper
* 2 cups cooked whole grain elbow macaroni
* 1 cup cubed cooked chicken
* 1 cup (4 ounces) shredded cheddar cheese

Directions:
* In a bowl, combine the first five ingredients.
* Fold in the macaroni and chicken.
* Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese.
* Bake, uncovered, at 350° for 30 minutes or until bubbly.

Ranch Chicken Nuggets

This is a quick meal with some brown rice and a veggie. I like it because it's much healthier than similar fried versions and I LOVE ranch dressing. :)

Ingredients:
* 1 1/2 cups croutons, crushed (I use either whole grain or ranch flavored croutons)
* 1/3 cup shredded parmesan
* 1 tsp dried parsley
* 1/4 tsp garlic powder
* 2 egg whites
* 1 Tbspn water
* 1 lb boneless, skinless chicken breasts
* Ranch for dipping

Directions:
* Mix crouton crumbs, cheese, parsley, and garlic powder together. In separate dish, mix egg and water.
* Dip chicken in egg wash and then in crumbs.
* Lightly spray pan with no stick spray to prevent sticking, if needed. Put on baking pan and bake at 450 degrees about 14-16 minutes. Makes 4 servings.

Garlic-Lime Marinade

This marinade would be great for tofu, chicken, turkey, or pork and can be done on the grill or in the broiler!

Ingredients:
* 1/3 cup soy sauce (I use the reduced sodium kind)
* 1/4 cup fresh lime juice
* 1 Tblsp Worcestershire sauce
* 1/2 tsp ground mustard
* 2 (or more) garlic cloves, minced
* 1/2 tsp pepper

Directions:
* Combine all and marinate in the refrigerator -- the longer, the better, but at least for 30 minutes

*Special note: To make it vegetarian or vegan, just leave out the worcestershire sauce!

Garlic Lovers' Chicken

I got this from Taste of Home.

Ingredients:
* 1/2 cup dry bread crumbs (I used seasoned)
* 1/3 cup grated parmesan cheese
* 2 Tblsp minced fresh parsley
* 1/2 teaspoon salt, optional
* 1/8 teaspoon pepper
* 1/4 cup milk
* 6 boneless, skinless chicken breast halves (1-1/2 pounds)
* 1-2 garlic cloves, minced (though, I used way more because we love garlic)
* 1/4 cup butter, melted
* 2 Tblsp lemon juice
* Paprika

Directions:
* In a large resealable plastic bag, combine the bread crumbs, cheese, parsely, salt and pepper. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture.
* Place chicken in a greased baking dish. Combine the butter, garlic, and lemon juice; drizzle over the chicken. Sprinkle with paprika.
* Bake, uncovered, at 350 degrees for 25-30 minutes. Yield: 6 servings

DELICIOUS Meat and Tofu Marinade

This recipe is from my grandma, and is wonderful for tofu, turkey/chicken breasts, and pork. As with all marinades, the longer you marinate it, the better. This is a great marinade for grilling or broiling.

Ingredients:
* 1/4 cup white wine or cooking sherry
* 1/4 cup soy sauce
* 1/4 cup vegetable oil
* 2 Tablespoons lemon juice
* 1/4 teaspoon ground ginger
* 1 clove of minced garlic, OR 1/4 teaspoon garlic salt or garlic powder
* 2 Tablespoons minced, dried onion
* 1/4 teaspoon black pepper

Directions:
* Mix all ingredients together and marinate for a good long time (the longer, the better!), and cook meat/tofu as desired.