Lunch recipes - 2017 recipes
More Lunch recipes
Sourdough-Herb Stuffed Chicken
By á-25087
Soak wooden skewers in water Preheat oven to 375 with rack one level above center if possible
- For the stuffing:
- 1 package thin sliced chicken fillets (thin is best, or you can mallet them thinner). Usually 4-5/pack
- About a dozen small skewers (larger than toothpicks, smaller than full length skewers)
- Dill havarti cheese, sliced (couple slices/each fillet)
- Sharp Cheddar Cheese, sliced
- 1 can chicken broth, low sodium
- Paprika, for sprinkling on top stuffed chicken before cooking
- Slices of thin maple ham, or black forrest (1 thin slice/each chicken fillet)
- 2 T butter
- 1/3 cup non-sweet white wine for deglazing
- 2.5 cups freshly multi-grain sourdough bread crumbs (i do in food processor, sourdough is important flavor-wise for this one, coarse crumbs) This is enough for 5 small chicken fillets.
- 1 T fresh chopped parsley
- 1/4 cup shredded Italian cheese blend(like Parm Romano)
- 2 cloves fresh garlic, minced
- 5-6 dashes poultry seasoning
- 1/4 tsp paprika
- 1/4 tsp dill, dried
- 1/4 tsp found black pepper
- 1/4 tsp dried thyme (fresh thyme use more)
- 1/4 tsp lemon zest
- 1/4 tsp kosher salt
- 1 T prepared Ranch Dressing
Chicken Chile Relleno Casserole
By Tricia33
Chicken Chile Relleno Casserole is great for any occasion
- 1-1/2 lbs cooked, cut up chicken
- 7 Pasilla chile's, roasted, skinned and seeded
- 1 pound of shredded cheddar cheese
- 1/4 pound shredded Monterey jack cheese
- 1/4 pound of pepper jack cheese
- 1 can evaporated milk
- 4 eggs
- 2 tablespoons flour
- 2 teaspoons of salt
Ranch (or Caesar) Chicken & Rice
By gMinor
This creamy 1 skillet chicken dish was a great hit
- 6 chicken thighs, boneless (skin on preferred, but not required)
- Olive oil
- Kosher salt, as needed
- Black pepper, as needed
- 1 teaspoon cayenne
- 1 tablespoon onion powder
- 1/2 cup Ranch (or Caesar) dressing
- 3 cloves garlic, minced
- 1 onion
- 2 1/4 cups chicken broth
- 1 cup kale
- 1 cup baby spinach
- 1 1/2 cups white rice
Curry Chicken Broccoli Casserole
By mommumma
COMBINE EVERYTHING EXCEPT CHEESE IN A CASSEROLE DISH
- You are here: Home / Recipes / Chicken Broccoli Casserole
- Chicken Broccoli Casserole
- 1 Can Cream of Chicken Soup
- 1/2 Cup Mayo
- 1/2 Cup Milk (I add extra to make it more thinned out)
- 1 TBL. Lemon Juice
- 2 tsp. Curry Powder
- 2 Chicken Breasts – cooked & shredded (or chicken from a rotisserie chicken- this is what I use)
- lots of broccoli freshly steamed
- 1 cup grated cheese + more if you really like cheese
- .
Chicken-Broccoli Shells and Cheese
By HeidiHo5
Cook pasta according to the directions on the box
- 8-ounces medium shells pasta, uncooked
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 4 chicken breast halves, cut into 1-inch pieces
- salt and fresh ground pepper, to taste
- 1 cup skim milk
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- salt and fresh ground pepper, to taste
- 1/8 teaspoon chili powder
- 1 cup shredded cheddar cheese
Buffalo Chicken & Loaded Potato Casserole
By á-8871
Preheat oven to 500 degrees
- Topping:
- 2 pounds boneless chicken breast, cubed (1 inch)
- 8-10 medium potatoes, cut into 1/2-inch cubes
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 6 tablespoons hot sauce
- 2 cups fiesta blend cheese
- 1 cup cooked and crumbled bacon
- 1 cup diced green onions
Cafe Rio Crockpot Chicken
By lakecar
Combine all ingredients in a Freezer Gallon Ziplock Bag
- 4-6 Chicken Breasts
- 1/2 a small bottle of Zesty Italian Dressing
- 1 Packet of Dry Ranch Dressing (3 TB)
- 1/2 Cup Water
- 1/2 TB of Minced Garlic
- 1/2 TB Chili Powder
- 1/2 TB Ground Cumin
Asparagus & Chicken Enchiladas
By DeliciouslyDished
(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 8 ounces sour cream
- 1/2 cup green taco sauce
- 12 (8-inch) flour tortillas
- 3 cups chicken, cooked & shredded
- 1/2 cup sweet onion, finely chopped
- 12 ounces Monterey Jack cheese, shredded
- 2 1/2 pounds asparagus, trimmed & blanched
- 1/2 cup Parmesan cheese, grated
Chicken & Roasted Red Potatoes
By Nicole S
POUR dressing over chicken in shallow dish
- 1/4 cup Ranch Dressing
- 6 large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
- 4 slices Bacon
- 1-1/2 lb. red potatoes (about 5), cut into 1-inch chunks
- 1 onion, cut into 1/2-inch chunks
- 1 cup Shredded Triple Cheddar Cheese
- 2 T chopped fresh parsley
Creamy Chicken Marsala Pizza
By á-2710
1) Heat oven to 400°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray
- 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
- 2 tablespoons CRISCO Light or Pure Olive Oil
- 1/2 lb uncooked chicken breast tenders (not breaded)
- 2 tablespoons LAND O LAKES® Butter
- 1 1/2 cups thinly sliced onions
- 1 package (8 oz) sliced fresh portabella mushrooms
- 3 cloves garlic, finely chopped
- 3/4 cup sweet Marsala wine or chicken broth
- 1/2 cup whipping (heavy) cream
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1/4 teaspoon salt, if desired
- 1/4 teaspoon pepper
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- 1/2 cup shredded Parmesan cheese
Frito Chicken Tenders with Buffalo Dip
By mjohnmeyer
1. Heat oven to 375 and line a baking sheet with foil
- 1-2 pounds chicken tenders
- 1 1/2 cups of crushed Fritos
- 1 cup buttermilk (or regular milk)
- 2 teaspoons garlic salt
- Buffalo Dip
- You can use Heluva Good brand if you can find it, or make your own by mixing
- 1/2 cup ranch dressing with
- 1-2 tablespoons of Frank's Hot Sauce
- Add more hot sauce for more heat
One Step Chicken Parmesan
By á-6055
It doesn't get much quicker or easier than this! And it is absolutely delicious!
- 4 boneless skinless chicken breasts -- pounded thin(or chicken cutlets)
- 2 tablespoons dry plain bread crumbs
- 1/4 cup grated Parmesan cheese
- 3 tablespoons McCormick 1 Step Chicken Seasoning -- Garlic Herb
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