Boneless Buffalo Wings

1 1/2 - 2 cups all-purpose flour
2 teaspoon salt
1 teaspoon black pepper
3/4 teaspoon cayenne red pepper
3/4 teaspoon paprika
1 egg
1 cup milk
2 boneless skinless chicken breast
7 cups vegetable oil
1/4 cup Louisiana Hot Sauce
1 tablespoon butter or margarine

In medium bowl, mix flour, salt, black pepper, cayenne red pepper, and paprika.
In small bowl, mix egg and milk.
Slice chicken breast into small bite size pieces.
In your deep fryer or skillet, pour in the oil (mine took 7 but it's a wider fryer - you may need more or less depending on the size of your fryer or skillet).

Heat oil to 375 degrees.

Dip the chicken pieces into the egg and milk mixture and then the flour mixture. Repeat this process to double-coat each piece.
Arrange chicken on a plate and put in the fridge for 15 minutes.
When 15 minutes is up, carefully place the chicken into the oil and fry for 5-6 minutes (depending on how big you made the pieces) until they are brown. (My fryer fit 7-8 pieces at a time.)
Remove chicken from fryer when browned (and cooked through) and place them on a plate lined with paper towel.
In a microwave safe bowl (one with a lid - you will need it later), combine hot sauce and butter and microwave until butter is melted (about 25 seconds). Stir.
Put the chicken in the bowl with the sauce mixture and cover with the lid. Shake well to coat each piece.
Serve with Blue Cheese or Ranch Dressing

Easy Grilled Chicken

Boneless Skinless Chicken Breast
Seasoning (NuNus, Tonys, TexJoy)

Rub each chicken breast with a seasoning of your choice. Place on George Forman Grill and cook for 7 - 10 minutes at 350 degrees. Check it to make sure it's done!

Serve with potatoes, fries, dirty rice, veggies, or any side you please!

Chicken Taco Soup

1 20 oz green enchilada sauce
6 boneless skinless chicken breast
1 16 oz salsa
1 large can chicken broth
1 small can green chilies (optional)
1 can pinto beans
1 can black beans
1 can kidney beans
1 can corn
1 1/2 cup minute rice
3 tablespoon lime juice
chopped cilantro (to taste, I like alot!)

Put first 5 ingredients in crock pot on low for 8 hours.
Remove chicken so you can shred it, then add it back with the rest of the stuff to cook 10-15 mins or until heated through.

Then you can eat over tortilla chips and sprinkle cheese over it or just put it in a bowl and enjoy!
I don't follow the recipe every time. Sometimes I put onions or a can of dice tomatoes. I love it! Hope you enjoy!

from Tami Peck Heintschel

Chicken and Sausage Gumbo

1 (6 lb) Chicken (take off skin - makes it less greasy) (leave bones - it adds to the flavor)
1 lb Sausage - cut in chunks
1 medium onion - cut in small pieces
2 bell peppers - cut in small pieces
4 celery stalks - cut in small pieces
4 1/2 quarts of Water
8 oz (half the jar) of Kary's Dry Roux Mix

In large pot, bring water to boil.
Add roux stirring continuously until Roux is dissolved.
Add the rest of the ingredients.
Boil over medium heat for about 2 hours.
De-bone and cube chicken (discarding any access fat and skin) and return to pot.
Serve over a scoop of rice.

Chicken and Rice

1 cup uncooked rice
1 pkg onion soup mix
6 chicken breast in pieces
1 can cream of mushroom soup
1 can cream of chicken sopu
1 1/2 cup chicken broth
1/8 t pepper

Mix soup and chicken broth.
Mix with all other ingredients
Cover and bake about 30-40 minutes at about 400 degrees

Double Recipe to fill 13x9 pan

Sweet and Sour Chicken

1 lb baby carrots
1 onion cut into wedges
6 chicken breast
20 oz can pineapple chunks
1/2 cup brown sugar
1 T soy sauce
1 bouillon cube
1/2 t salt
1/2 t ground ginger
1/4 t garlic powder
3 T cornstarch
1/4 c water
3 cup rice

Layer carrots and onions in slow cooker.
Top with chicken.
Drain Pineapple reserving juice.
Place pineapple chunks over chicken.
Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour on top.
Cook on low for 6-7 ours
Combine cornstarch and water.
Gradually stir into slow cooker.
Cook 30 minutes longer or until sauce is thickened serve over rice.

Slow Cooker BBQ Chicken

1 lb Chicken
10 3/4 oz can tomato soup
3/4 cup onion chopped
1/4 c vinegar
3 T brown sugar
1 T Worcestershire sauce
1/2 t salt
1/4 t basil

Place Chicken in Slow Cooker.

Combine all remaining ingredients and pour over chicken making sure that the sauce glazes all the pieces cover and cook on low for 6-8 hours.

Three Cheese Chicken

12 oz pkg of Extra Wide Egg Noodles (cook according to pkg and drain)
1/2 cup chopped onions
1/2 cup shopped bell peppers
1/2 cup chopped celery

Saute in 3 T of Butter

2 cup diced chicken (boil and remove from bone)

1 cup cream of chicken soup
1 6 oz jar diced mushrooms
1 small jar chopped pimentos
1/2 cup milk
1 1/2 cup cream style cottage cheese
1 16 oz jar cheese whiz
1/2 cup grated Parmesan cheese

Add all ingredients and stir well.

Pour int 13x9 dish

Bake at 325 degrees until hot (about 30-40 minutes)

Cheesy Chicken and Rice

1 can condensed cream of chicken soup
1 can water
1 small can green beans drained
3/4 cup rice
onion powder to taste
2 boneless skinless chicken breast
texjoy seasoning
shredded cheese

mix soup, water, beans, onion powder and rice in bowl and pour in small pan
place chicken on top and sprinkle texjoy or whatever seasoning you want
bake in oven at 375 degrees for 50 minutes covered
last five minutes sprinkle cheese on top

It's in the oven now and I haven't tasted it yet, but we shall see if it's worth remaking.

Update:
Parker and I loved every bit of it.
Adam was not a fan of the rice or beans, but he really liked the chicken!

BBQ Chicken

I made BBQ Chicken tonight for dinner and it turned out alright so I thought I would share!

Boneless Skinless Chicken Breast (I cooked 5)
1 bottle of BBQ sauce (any kind any flavor)

I put the thawed chicken in a Ziploc and poured in the whole bottle of BBQ sauce. I let it marinate for about an hour (it would have probably tasted way better if I had let it marinate longer). Then I covered a cookie sheet with foil and sprayed it with cooking spray. Placed the chicken on it and then dumped some of the remaining BBQ sauce on top.

I bake it at 350 for about 30 minutes.

I served it with Hawaiian Sweet Rolls, Corn, and Potatoes. So good!

Chicken Noodle Soup

I made Chicken Noodle Soup for dinner and I think it turned out great!

8 cups water (ended up being about 11-12 cups of water)
2 boneless skinless chicken breasts
2 sticks of celery (more if you want more)
2 cups of egg noodles (I used the bigger one and it comes in a 16 oz bag)
4 cans of chicken broth
8 chicken bullion cubes

I put the 8 cups of water, 4 bullion cubes and the chicken in a pot and boiled the chicken until it was cooked all the way through.

Then I took out the chicken and cut it up into small chunks or shreds and put it back in the pot.

I cut up the celery and dumped it in the pot.

I added the four cans of chicken broth and brought it all back up to a boil.

Then I added the bag of egg noodles.

The noodles sucked up so much of the liquid, that I ended up added about 3-4 more cups of water.

Then I added four more bullion cubes so that the water didn't dilute the chicken flavor and I let it all simmer for about an hour.

It made a huge pot. It served 6 adults and 1 kid and I still had some left over!

Chicken Enchiladas

3-4 Chicken Breast Cooked and Shredded
1 1/2 Cups of Salsa
1 Cup of Sour Cream
1 Can Cream of Chicken
Shredded Cheese
8-10 Flour Tortillas

Combine Chicken, 1/2 Cup of Salsa and Sour Cream in a bowl.
Spoon into Tortillas and Place in Greased 13x9 Pan.
Combine Cream of Chicken and 1 Cup of Salsa and Pour on Top.

Bake at 350 for 30 minutes.
Sprinkle Cheese on top for the last five minutes.

Adam isn't a fan of Sour Cream and Cream of Chicken Soup, but he will eat these because the Salsa covers the flavor!