Lunch recipes - 2017 recipes
More Lunch recipes
Velveeta Chicken Spaghetti
By á-2908
In a large skillet or cooking pot, saute bell pepper and onion in oleo (or olive oil if you prefer)
- 1/2 cup Bell pepper
- 1/2 cup Oleo or olive oil
- 1 medium Onion
- 2 12-oz cans Chicken broth
- 1 12-oz can Cream of chicken soup
- 1 12-oz can Cream of mushroom soup
- 3 cups Diced cooked chicken
- 1 16-oz can Rotel tomatoes
- 1 pound Thin spaghetti
- 1/2 pound Velveeta cheese
- Salt and pepper
- 1 12-oz can Mushrooms
- 1 12-oz can Black pitted olives
Roast Chicken with Potatoes and Carrots
By kristentirrell
Preheat oven to 375. In a bowl mash together the butter and herbs
- 4 Tbsp Unsalted Butter
- 2 Tbsp Mixed Herbs (Sage, Thyme, Rosemary)
- 1 6-Lb Roasting Chicken
- Salt & Pepper
- 1 Onion Sliced Thick
- 1 Onion Quartered
- 1 Bulb Garlic
- 1/2 Lemon
- 3/4 Lb Cubed Potatoes
- 1/2 Lb Baby Carrots
- 2 Tbsp Olive Oil
Curried Chicken Morsels
By minid33
Preheat oven to 350. Combine chicken, almonds, bell pepper, green onions, chutney, curry powder and mayo in a mediu...
- 1 c chopped cooked chicken
- 1/4 c sliced almonds
- 1/4 c chopped red bell pepper
- 2 tbsp sliced green onions
- 2 tbsp chutney
- 1/2 tsp curry powder
- 1/3 c mayo
- 2 (12oz) cans refrigerated crescent roll dough
Buttermilk Crumb-Coated Chicken
By minid33
Preheat oven to 375. Combine buttermilk, mustard and salt in a medium bowl
- 1/2 c buttermilk
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 4 skinless, boneless chicken breasts
- 1 c bread crumbs
- 3 tbsp chopped fresh parsley, divided
- 2 tbsp grated Parmesan cheese
- 1 tsp dried basil
- 1/2 tsp dried tarragon
- 2 tbsp melted butter or margarine
Cheesy Chicken Quesadillas
By sheppell
Preheat oven to 425˚. Cook chicken in nonstick skillet until done and juices evaporate, stirring often
- 1 lb. boneless chicken breast halves, cubed
- 1 can Campbell's Southwest Style Pepper Jack Soup
- 1/4 c. water
- 8 flour tortillas, warmed
- chunky salsa
Almond Pistachio Chicken with Mustard Sauce
By franny-2
Serve with new potatoes and steamed vegetables, such as spinach, snow peas, broccolini or a combination of the thre...
- Four 6 oz (175 g) boneless, skinless chicken breasts
- Salt and freshly ground pepper
- 1/3 cup (75 mL) chopped almonds
- 1/3 cup (75 mL) chopped pecans
- 1/3 cup (75 mL) chopped pistachios
- ¼ cup (50 mL) chopped parsley
- 1 tbsp (15 mL) chopped fresh thyme
- 3 tbsp (45 mL) Dijon mustard
- 1 tbsp (15 mL) white wine vinegar
- 1 tbsp (15 mL) olive oil
- 2 tbsp (25 mL) unsalted butter
- Mustard Sauce
- ½ cup (125 mL) dry white wine
- 1 tbsp (15 mL) chopped shallots
- 1 cup (250 mL) whipping cream
- 1 tbsp (15 mL) grainy mustard
- 1 tsp (5 mL) lemon juice
Buffalo Chicken Soup
By gstark
Melt butter over medium heat
- Deli roasterd chicken
- 2 Tbsp butter
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 14oz cans chicken broth
- 1 1/2 cups milk
- 2 tsp hot pepper sauce
- 1 1/2 cup mozzarella cheese (6 oz)
- 3/4 - 1 cup crumbled blue cheese (5oz)
- 1/2 cup shredded Parmesan cheese (2oz)
- 1/3 cup flour
One Dish Chicken and Rice (Asopao de Pollo)
By jdwooten
This Puerto Rican one-dish chicken and rice stew is rich in flavor
- 1 tablespoon(s) extra-virgin olive oil
- 2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
- 4 Anaheim or poblano chile peppers, chopped
- 1 small onion, chopped
- 1 tablespoon(s) dried oregano, crushed
- 1 teaspoon(s) sweet paprika
- 1 teaspoon(s) salt
- 1 can(s) tomato sauce
- 1 tomato, chopped
- 1 can(s) pimientos, rinsed
- 8 pimiento-stuffed green olives, sliced
- 2 tablespoon(s) capers, rinsed
- 8 cup(s) water
- 2 1/2 cup(s) brown rice
- 2/3 cup(s) packed chopped fresh cilantro
Crunchy Baked Barbecue Chicken
By franny-2
When your chips turn to crumbs, use them up in this slightly spicy chicken dinner
- 1 egg
- 2 tsp (10 mL) hot sauce
- 4 cups (1 L) barbecue or all-dressed potato chips
- 4 bone-in chicken legs or breasts
- 2 tbsp (25 mL) Cajun or Tex-Mex Seasoning
Chicken with Mushrooms and Tomatoes
By Marie1127
Heat oven to 400° F. Pat the chicken dry with paper towels
- 1 4-ounce boneless, skinless chicken breast
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 1/4 yellow onion, thinly sliced
- 4 ounces button mushrooms, quartered
- 1 clove garlic, thinly sliced
- 1 medium tomato, diced
- basil and oragano to taste
- small can sliced olives (optional)
- 1/2 cup cooked brown rice (optional)
- oregano & basil instead of parsley
Ragin' Cajun Chicken Pasta
By mszcookie
This is one of my niece's favorite dishes
- 12 oz. Linguine Pasta
- 6 Boneless Chicken Breasts, cut into bite size pieces
- 6 tsp. Cajun Seasoning
- 1 1/2 Tbs. Butter
- 1 Medium Red bell Pepper, slice
- 3/4 Cup Sliced Mushrooms
- 3 Green Onions, slice
- 1/2 Cup Half and Half
- 3/4 tsp. Basil
- 3/4 tsp. Garlic Powder
- 1/2 Cup Romano Cheese, grated
- Salt and Pepper to taste
- 1 Tbs. Flour
Creamy Chicken Angel Hair
By JaimeDancer
Cook pasta according to package directions
- package (16 ounces) angel hair pasta
- 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1 large carrot, diced
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 celery rib, diced
- 3 large garlic cloves, minced
- 2 cups heavy whipping cream
- 5 bacon strips, cooked and crumbled
- 3 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 cup shredded Parmesan cheese
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