Incredibly Easy Chicken And Noodles

Ingredients

• Servings: 6
• 1 (26 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 (14.5 ounce) cans chicken broth
• 2 cups diced, cooked chicken breast meat
• 2 teaspoons onion powder
• 1 teaspoon seasoning salt
• 1/2 teaspoon garlic powder
• 2 (9 ounce) packages frozen egg noodles

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. season with onion powder, seasoning salt, and garlic powder. bring to a boil, and stir in the noodles. reduce heat to low, and simmer for 20 to 30 minutes.

Slow Cooker Teriyaki Lamb Tenderloin

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 pounds lamb tenderloin
• 1/2 cup teriyaki sauce
• 1 cup chicken broth
• 1/4 cup brown sugar
• 4 cloves garlic, chopped
• 3 fresh red chile pepper, finely chopped
• 1/2 large onion, sliced
• 1/4 teaspoon black pepper

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 35 mins


• heat the olive oil in a skillet over medium-high heat. brown tenderloins on all sides, about 10 minutes. meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. stir in garlic, red chile pepper, onion, and black pepper.
• put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. cook on high for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
• remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. if desired, spoon liquid over slices when serving.

Artichoke And Sun-dried Tomato Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 teaspoons olive oil
• 1 (14.5 ounce) can diced tomatoes with green peppers and onions
• 1/4 cup sun-dried tomato pesto
• 1 (14 ounce) can artichoke hearts in water, drained and quartered

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• season both sides of chicken breasts with salt and pepper. heat oil in a large skillet over medium-high heat. place chicken in skillet; cook, turning once to brown each side. remove chicken from pan, and set aside.
• pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. stir in pesto and artichokes, and return chicken to pan. cover, and reduce heat to medium. simmer for 5 to 10 minutes, or until chicken is cooked through.

baked chicken and onions

Ingredients

• Servings: 4
• 2 medium onions, sliced into rings
• 1 head garlic, cloves separated, peeled, and sliced
• 1/4 cup lemon juice
• 1/2 cup white
• 4 skinless, boneless chicken breast halves
• paprika to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• layer the bottom of the baking dish with 1/2 the onions and 1/2 the garlic slices. pour lemon juice and white into the baking dish. season chicken with paprika, salt, and pepper, and place in the baking dish. top with remaining onions and garlic.
• bake 25 minutes in the preheated oven, or until chicken juices run clear.

adriel's chinese curry chicken

Ingredients

• Servings: 4
• 1 tablespoon yellow curry paste
• 1/2 cup chicken broth, divided
• 1 teaspoon white sugar
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 4 1/2 teaspoons light soy sauce
• 1 (5.6 ounce) can coconut milk
• 1 tablespoon canola oil
• 3 skinless, boneless chicken breast halves, sliced
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 onion, sliced
• 2 potatoes - peeled, halved, and sliced

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• in a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. set aside.
• heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. let the oil heat until shimmering, about 30 more seconds. stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. bring the sauce to a boil, reduce heat, and cover the wok. simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

chicken annie style

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked spaghetti
• 2 teaspoons extra virgin olive oil
• 2 onions, chopped
• 2 green bell peppers cut into thin strips
• 1 pound skinless, boneless chicken breast halves
• 1 (28 ounce) can crushed tomatoes
• 1/2 tablespoon italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cumin

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil, cook the spaghetti for 8 to 10 minutes, until al dente, and drain.
• heat the oil in a skillet over medium heat, and saute the onions and peppers until tender. remove from heat, and set aside.
• place the chicken in the skillet, and brown about 5 minutes on each side. return onions and peppers to skillet, and pour in the tomatoes. season with italian seasoning, garlic powder, chili powder, red pepper, cinnamon, and cumin. cover, reduce heat to low, and cook 25 minutes, or until chicken juices run clear. serve over the cooked pasta.

easy paella

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bunch italian flat leaf parsley, chopped
• 1 quart chicken stock
• 2 lemons, zested
• 2 tablespoons olive oil
• 1 spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 pound chorizo sausage, casings removed and crumbled
• 1 pound shrimp, peeled and deveined

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. stir in chicken pieces to coat. cover, and refrigerate.
• heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. stir in garlic, red pepper flakes, and rice. cook, stirring, to coat rice with oil, about 3 minutes. stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. bring to a boil, cover, and reduce heat to medium low. simmer 20 minutes.
• meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. stir in marinated chicken and onion; cook 5 minutes. stir in bell pepper and sausage; cook 5 minutes. stir in shrimp; cook, turning the shrimp, until both sides are pink.
• spread rice mixture a serving tray. top with meat and seafood mixture.