Lunch recipes - 2017 recipes
More Lunch recipes
Creamy Baked Chicken
By mjohnmeyer
Heat oven to 350. Place chicken in a greased 13×9 baking dish, skin side up
- 1 chicken, cut up (I use drumsticks)
- 2 cans cream of chicken soup (or any other 'Cream Of...' soup)
- 1/2 c. grated Parmesan cheese
Chicken Orzo
By HeatherS
Cook chicken until well browned in heated oil at medium-high heat in large skillet
- 1 tsp (5 mL) olive oil
- 3/4 lb (375 g) boneless, skinless chicken breasts, cut into strips
- 2 cups (500 mL) sliced button mushrooms
- 1/2 cup (125 mL) chopped onion
- 2 cloves garlic, minced
- 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
- 2/3 (150 mL) cup water
- 3/4 cup (175 mL) orzo
- 1 cup (250 mL) shredded carrots
- 1/4 tsp (1 mL) ground black pepper
- 1 tbsp (15 mL) chopped fresh basil leaves, plus
- 2 basil leaves, cut into fine strips
- 1 tomato, diced
Chicken Pasta Salad
By Talk2usoon
Combine mayo, cheese, milk and salt; mix well
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese, grated
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1 1/2 cups chopped cooked chicken
- 1 cup corkscrew noodles, cooked and drained
- 1 cup chopped tomato
- 1 cup green pepper chunks
- 1/4 cup coarsely chopped onion
- lettuce
Chicken, Sausage & Shrimp Jambalaya
By á-382
Chicken, shrimp and sausage jambalaya is a simple, hearty Cajun dish that is full of authentic Louisiana flavor
- 1/2 pound bacon, diced
- 1 pound andouille sausage diced, or dried chorizo sausage
- 4 boneless, chicken thighs or 2 breasts, cut into 1/2-inch pieces
- Salt
- Freshly ground black pepper
- 1 yellow onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno, diced
- 5 cloves ,minced
- 4 cups cooked rice
- 1-1/2 teaspoon fresh thyme, minced
- 2 dried bay leaves
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 (28-ounce) can crushed tomatoes
- 2 to 3 cups chicken stock
- 2 pounds shrimp peeled and deveined
Instant Pot Creamy Chicken Gnocchi
By carvalhohm
Instant Pot Creamy Chicken Gnocchi Soup tastes like you simmered it for hours on the stove! This hearty soup is sur...
- 6 slices Bacon, chopped
- 2 tablespoons butter
- 1 large onion, chopped
- 3 large carrots, chopped
- 1 to 2 Bay leaves
- 2 ribs celery, chopped
- 4 to 5 cloves Garlic, minced
- 1 sprig Fresh Rosemary
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups chicken broth
- 2 to 3 chicken breasts, boneless
- 16 ounces Gnocchi (I used frozen, but homemade are great too!)
- 1/2 cup Parmesan Cheese
- 1 cup baby spinach,
- 1 cup heavy cream
Chicken & Egg Noodles
By dkanon
This is a very old recipe
- 1 lb chicken cubed
- 1 cup flour, 1/2 t salt and pepper place in a large bag
- 2 T oil or butter
- 1/2 c chopped onion
- 1 clove garlic minced
- 1 3/4 c ketchup
- 2 1/4 c water
- 1 can chopped mushrooms with juice
- basil, oregano, salt & pepper to taste (approx 2 t basil 2 t oregano)
- 1 small package egg noodles
- Riccotta cheese (optional)
Easy Chicken Tortilla Soup
By jeknudson
I came up with this after eating at Chuy's and loving their tortilla soup sooo much I just had to try to make
- 2 chicken breastS, grilled or roasted
- 1 can tomatoes, diced, 14 ounces
- 2 cans chicken broth, 14 1/2 ounces
- 1 cup corn, frozen
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon lime juice
- 3 tablespoons cilantro, dried, or to taste
- 2 tablespoons EVOO (olive oil)
- Salt, to taste
- Pepper, to taste
- Avocoado, sliced
- Jack cheese, shredded
- Tortilla chips
- 1 jalapeno, chopped, if desired
- Note: Use only 1 stalk celery and 1 carrot if you do not want your soup as chunky. You can also use the tomatoes drained if you don't want as broth as tomatoey. 2 cans of broth will also make the soup
Asian-Style Chicken Salad
By rejadez
Dive into a salad with crispy chicken, crunchy veggies, sweet oranges and a tangy Asian dressing
- 1 cup Original Bisquick® mix
- 1/4 cup flaked coconut
- 1 bag (11.75 oz) Asian-style salad kit (greens, carrots, snow peas, radishes, noodles, sesame-ginger dressing)
- 1 lb boneless skinless chicken breasts, cut into about 24 (1 1/2-inch) pieces
- 1/4 cup vegetable oil
- 1 can (11 oz) mandarin orange segments, drained
- 4 medium green onions, sliced (1/4 cup)
- 1/2 cup roasted Asian sesame dressing
Hearty Chicken & Noodle Casserole (Campbell's Kitchen)
By longhornfans
1. Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole ...
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup milk
- 1/4 teaspoon ground black pepper
- 1 cup frozen mixed vegetables
- 2 cup cubed cooked chicken
- 2 cup medium egg noodles, cooked and drained
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded Cheddar cheese (about 2 ounces)
Weight Watchers Creole Chicken Thighs - 6 Points
By Nana_CAM
Weight Watchers 6 PointsPlus per serving
- 1/2 teaspoon Creole seasoning
- 1 1/2 pounds skinless, boneless chicken thighs
- 2 teaspoons canola oil
- 1/2 cup frozen cut okra
- 1/2 teaspoon chopped fresh thyme
- 1 (14.5 ounce) can stewed tomatoes, undrained and chopped
Crock Pot Chicken Goulash
By Crock_Pots_Rock
This chicken goulash is like the quintessential comfort food
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 sweet red bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped finely
- 3 large cloves garlic
- 1 tablespoon paprika
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup red wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Whole Foods Classic Chicken Salad
By hanley89
To make Dressing 1.In abowl, whisk sugar, flour, salt, pepper and mustard, set aside
- Dressing for Chicken Salad
- 1 tbsp sugar
- 1 tsp all purpose flour
- 1/2 tsp sea salt
- 1/4 tsp white pepper
- 1/4 tsp powdered mustard
- 2 1/2 tbsp cider vinegar
- 3 tbsp water
- 1 egg yolk, lightly beaten
- 2/3 cup mayonnaise
- Chicken Salad
- 5 cups chicken, cubed
- 3 stalks celery, diced
- 1/2 red onion, chopped
- 2/3 cup dressing
- 1/2 cup sour cream
- 2 tsp sea salt or to taste
- 1 tsp white ground pepper or to taste
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