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Lunch recipes - 2017 recipes

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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
4.6/5 (13 Votes)

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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
3.6/5 (138 Votes)

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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
4.3/5 (24 Votes)

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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
  • .
4.2/5 (24 Votes)

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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
4.4/5 (30 Votes)

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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
4.5/5 (22 Votes)

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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
4.4/5 (25 Votes)

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(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
4.2/5 (35 Votes)

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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
4.5/5 (23 Votes)

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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
4.5/5 (23 Votes)

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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
4.3/5 (30 Votes)

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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
4.4/5 (32 Votes)

Any burning questions? Our chefs answer!

One Step Chicken Parmesan Sourdough-Herb Stuffed Chicken