Lunch recipes - 2017 recipes
More Lunch recipes
Chicken & Green Bean Dinner
By á-13624
1. Preheat oven to 350 degrees F
- 1 Reynolds Oven Bag, Large Size
- 1 tablespoon flour
- 1 can (10 3/4 oz.) condensed cream of mushroom soup
- 1 pkg (9 oz.) frozen cut green beans, thawed
- 1/2 cup condensed chicken broth
- 1/4 teaspoon pepper
- 1 can (2.8 oz.) French fried onions, divided
- 6 skinless chicken pieces
- Seasoned salt
Chicken 'N Noodles
By dlwelsh
bring water to boil with chicken base and chicken crock pot helper add the noodles and boil for 12 minutes reduc
- 3 cups of Essenhaus Narrow Amish Noodles
- 1 Rotisserie Chicken from your deli
- 9 cups of water
- 1 crock pot chicken helper(Crockery Groumet)
- 3 teaspoons of chicken base
- 2 jars of turkey gravy
Slow Cooker Creamy Tomato and Chicken Stew
By ShannonB
I made this with mashed potato and green beans for Sunday dinner
- 800 g chicken breasts, cubed
- 8 slices of bacon, fat removed and roughly chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 400 g (14 oz) tinned chopped tomatoes
- 300 g small button mushrooms, halved
- 250 ml nonfat plain yogurt
- 2 tbsp. chopped flat-leaf parsley
- 2 tbsp. lemon thyme
Viva La Chicken Tortilla Casserole
By á-18954
Mix milk, soups, onion and salsa
- 4 chicken breasts (cooked and shredded)
- 6-8 tortillas
- 1 can cr. of chicken soup
- 1 can cr. of mushroom soup
- 1 c. milk
- 1 med. onion
- 1 7oz. can green chili salsa
- 1/2 lb. jack cheese
- 1/2 lb. cheddar cheese
Broiled BBQ Chicken
By classycook
Preheat the broiler to its highest setting
- 2 boneless skinless chicken breasts
- cooking spray or olive oil
- 2 tablespoons hickory barbecue sauce
Sous Vide Chicken Cordon Bleu
By Dottiejk
Heat the sous vide to 148°F
- 6 large boneless chicken thighs
- freshly ground black pepper
- 6 slices prosciutto ham
- 6 1x1 inch cubes Gruyere cheese
- 4 tablespoon Butter
Crock-Pot Chicken Thighs in Enchilada Sauce
By kathleentirpak
Combine the first 6 ingredients in crock-pot
- 1 ( 14 ounce ) can diced tomatoes with chipoltle chiles
- 1 ( 10 ounce ) can enchilada sauce
- 1 cup frozen or canned corn
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- ( cut into bite-size pieces )
- 3 Tablespoons chopped cilantro
- 1/2 cup ( 2 ounces ) shredded pepper-jack cheese
- garnish : chopped green onions
- cooked rice
- re-fried beans, if desired
Chicken Divan with Fresh Broccoli
By pressurecooker
You can serve this chicken dish with a simple arugula salad or with a side of rice
- 1 large bunch broccoli, trimmed and cut into 4 inch-long spears
- 1/2 stick (1/4 cup) unsalted butter, diced
- 5 T all-pourpose flour
- 2 cups chicken broth
- 1 can condensed cream of chicken (or mushroom) soup (you can substitute 1/2 cup well-chilled heavy cream)
- 5 T medium-dry sherry
- Fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 whole boneless, skinless chicken breasts (about 1 1/2 lbs. total), cooked and sliced thin
(Crockpot) Pineapple Salsa Chicken
By ukiahgal67
Place chicken in crock pot
- 1 lb chicken breast
- 1 jar salsa
- 1 20 oz can pineapple tidbits (undrained)
- 2-3 cups black beans (drained)
- 1 medium can corn (optional)
- rice
Vij Family Chicken Curry
By roxy21
Use dark meat chicken with bone in, breast meat dries out too quickly
- 1/2 cup canola oil
- 2 cups finely chopped onion
- 3 inch stick of cinnamon
- 3 tbsp finely chopped garlic
- 2 tbsp chopped ginger
- 2 cups chopped tomatoes
- 1 tbsp salt
- 1/2 tsp ground black pepper
- 1 tsp turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1/2 tsp ground cayenne pepper
- 3 lbs chicken thighs, bone in
- 1 cup sour cream
- 2 cups water
- 1/2 cup chopped cilantro
Smoked Paprika Chicken Stew
By Trix
Highlands on You Gotta Eat Here
- 2 Leeks, 5 celery stalks, salt and pepper, 1/2 tsp chili flakes, 1 tsp garlic
- 10 chicken thighs 1 cup flour, 2 tbsp smoked paprika, 1 tbsp of each salt and pepper
- 1 cup white wine, 2-3 cups chicken stock
- 2 cups of torn swish chard
- 10 baby potatoes
Bacon Tomato Chicken
By Suzette
6 points
- 2 lbs boneless/skinless chicken breasts
- 3/4 c Kraft tangy bacon Catalina salad dressing
- (1/2 t pepper)
Any burning questions? Our chefs answer!