Lunch recipes - 2017 recipes
More Lunch recipes
Chicken and Wild Rice Soup
By msippigrl
Cook wild rice as directed on package
- 1 cup wild rice (I used a blend of long grain and wild)
- 3 tablespoons margarine or butter
- 1/4 cup finely chopped onion
- 2 medium carrots, peeled and diced small (1/2 cup)
- 1 - 2 ribs celery, finely chopped (1/3 cup)
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 - 1/2 teaspoon poultry seasoning
- 4 (14.5 oz) cans reduced-sodium chicken broth
- 3 cups cooked chicken, cubed (I used a 'Traditional' rotisserie chicken)
- 1/4 cup heavy cream
- 1/2 teaspoon dried parsley flakes
Slow Cooker Creamy Ranch Chicken
By á-24562
Spray your slow cooker with non stick cooking spray
- 3-4 Boneless Skinless Chicken Breasts
- 6-8 medium potatoes, chopped into large pieces
- 2 cups baby carrots
- 1 can cream of chicken soup
- 1 package dry ranch dressing mix
- 1/4 cup milk
- parsley to sprinkle on top (optional)
Quick and Easy Chicken and Dumplings
By SouthernKissed
1. Heat chicken broth in pot on medium-high heat and cook until gently boiling
- 1 - 32 oz can of Chicken Broth
- cooked chicken, shredded
- 2 cans refrigerated biscuits
- 1 can Cream of Chicken Soup
- pepper, to taste
Beer Can Chicken with Honey, Lime & Sriracha Glaze
By KatrinaB
Prepare chicken Remove giblets and pat chicken dry with paper towel Place chicken over can of beer secured in a be...
- 1 can of beer (half full)
- 1 whole chicken about 6 pounds
- 1/4 cup honey
- 2 tablespoons Sriracha (Rooster Sauce)
- 1 teaspoon salt
- 1 lime
Chicken with Mustard Soy Sauce
By mytastytreasures
Yummy weeknight chicken dinner
- 1 pound chicken cutlets
- 2 Tablespoons vegetable oil
- 1 garlic clove
- 1 mediium onion
- 1/4 cup low sodium soy sauce
- 3 tablespoons Guldens brown mustard
- 1-2 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- ** I usually double all the ingredients, only adding brown sugar to 3 tablespoons.
Chicken Enchilada Rice Casserole
By á-2788
Get ready for a cheesy dinner! This Chicken Enchilada Rice Casserole will be the star of your meal, and everyone wi...
- 3 cooked chicken breasts, shredded
- 2 cups dry Basmatic rice
- 2 (10-ounces) cans Enchilada sauce
- 1 16 ounce can refried beans
- 1 cup white cheddar shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can whole kernal corn
- Salt and pepper to taste
- Cilantro for garnish
Creole Chicken Noodle Casserole
By msippigrl
Easy chicken and noodle casserole that uses a traditional Rotisserie chicken or boiled fresh chicken
- 3 1/2 cups cooked chicken, (I used a whole Rotisserie, Traditional)
- 8 ounces egg noodles
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3/4 cup sour cream
- 1/4 teaspoon garlic salt
- 1/2 teaspoon creole seasoning (like Tony Chachere's)
- 1/8 teaspoon black pepper
- 1 - 2 cups shredded Cheddar or Colby Jack cheese
- 1/2 cup plain Panko bread crumbs (or crushed buttery crackers)
- 1 Tablespoon butter or margarine
Crockpot Bourbon Chicken
By TroubleInTheKitchen
Mix all sauce ingredients in a small bowl
- 3 lbs boneless skinless chicken thighs
- 3 tablespoons corn starch
- 1 clove garlic
- Sauce
- 1/2 teaspoon fresh grated ginger
- 4 cloves garlic, minced
- 1/2 teaspoon chili flakes
- 1/3 cup apple juice
- 2 tablespoons honey
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 3 tablespoons cider vinegar
- 1/4 cup water
- 1/4 cup Bourbon
- 1/4 cup soy sauce
Teriyaki Chicken Quesadilla
By á-41615
A cheesy twist on your original quesadilla
- For the Quesadilla
- 1 Breast of Chicken
- Uncooked Flour Tortillas
- 2 cups grated cheddar cheese
- For the Teriyaki Sauce
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 small garlic clove, minced fine
- 2 Tablespoons corn starch
- 2 tablespoons cold water
Slow-Cooker Coconut Curry Chicken
By jab120638
This coconut curry chicken could not be simpler! Set it, forget it, and come back to a creamy, flavorful curry stil...
- 3 pounds chicken thighs, skinned
- 2 teaspoons garlic salt
- 3 teaspoons canola oil
- 1 large onion, cut into 1-inch pieces
- 6 carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 5 cloves garlic, finely chopped
- 2 tablespoons fresh ginger, finely chopped
- 2 teaspoons lime zest
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 tablespoon Sriracha sauce
- 1 (13.66-ounce) can coconut milk
- 1/4 cup whipping cream
- 1 1/2 cups uncooked long grain rice
- 1 tablespoon lime juice
- 1/2 cup fresh cilantro, chopped
My Go To Chicken Marsala
By á-47773
My This is my secret weapon to finishing my sauce to give it that smoothness and thickening
- Ingredients:
- 4 boneless skinless chicken breasts Pounded to 1/4 inch thick (see my note above)
- Rosemary Sea Salt about 2 tsp or to taste
- Fresh ground pepper - 1 tsp or to taste
- 1 tsp oregano
- 1 1/2 cup flour
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 6 ounces baby bella mushrooms sliced
- 1 Tablespoons of minced garlic
- 1/2 cup finely minced onion
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons butter softened with 1 T of flour
- 2 tablespoons of fresh snipped parsley
Ginger Chicken
By mjohnmeyer
1. Combine the coconut oil, onion and ginger in a skillet over medium heat and cook for 3 minutes
- 2 lbs chicken legs
- 1 small yellow onion, diced
- 1 tablespoon fresh ginger, peeled and sliced
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons of diced red onion
- 1 stalk of green onion chopped.
- 1 tablespoon of coconut oil
Any burning questions? Our chefs answer!