Lunch recipes - 2017 recipes
More Lunch recipes
Quick and Easy King Ranch Chicken Casserole
By VerneJ
From: Southern Living Rotisserie Chicken Cookbook
- 2 Tbsp butter
- 1 medium onion, chopped
- 1 medium-size green bell pepper, chopped
- 1 garlic clove, pressed
- 3/4 cup chicken broth
- 1 (10 3/4-oz.) can cream of mushroom soup
- 2 (10-oz.) cans diced tomatoes and green chilies, drained
- 1 (10 3/4-oz.) can cream of chicken soup
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp Mexican-style chili powder
- 3 cups shredded rotisserie chicken
- 3 cups (12 oz.) shredded sharp Cheddar cheese
- 3 cups coarsely crumbled lime-flavored white corn tortilla chips
Chicken or Turkey chili
By á-168605
You be the chef and add either chicken or turkey to this delicious soup
- 2 Cups Shredded chicken or Turkey light & Dark Meat
- 1 can of Dark Beer (Guinness)
- 3 tablespoons tomato paste
- 2 cloves garlic minced
- 1 yellow onion small dice
- 1 Red pepper cut into strips
- 1 tbsp paprika
- 1 tbsp cumin
- 2 Tbsp chili Powder
- 2 tsp cayenne
- 1 can of kidney beans
- 4 cups chicken stock
- Salt and pepper to taste
Honey-Mustard Chicken Recipe
By carmen-2
tasteofhome.com June 11, 2013
- 1 cup pineapple juice
- 3/4 cup honey
- 1/2 cup Dijon mustard
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Crockpot Creamy Chicken & Rice Soup
By carvalhohm
Add everything to the crock pot except the rice, corn, flour and milk
- 6 cups chicken stock
- 2 chicken breasts (boneless skinless)
- 2 bay leaves
- 2 ribs of celery (sliced)
- 1 medium onion (chopped)
- 2 carrots (chopped)
- salt (to taste)
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 3/4 cups long grain rice (NOT quick cooking rice)
- 1/4 cup flour
- 1/2 cup milk
- 10 oz. frozen sweet corn
Chicken Corn Chowder #2
By carvalhohm
Combine all ingredients except cheese in a slow cooker
- 3 c. cooked chicken, diced
- 2 c. carrots, peeled and sliced
- 2 12-oz. cans sweet corn & diced peppers
- 2 10-3/4 oz. cans cream of potato soup
- 4 c. milk
- 2 cubes chicken bouillon
- 1/2 t. celery seed
- salt and pepper to taste
- 8-oz. pkg. shredded Mexican blend cheese
Moroccan Apricot Olive Chicken
By kishthecook
A great fusion of savory, tart and sweet
- garnish with:
- 1/4 c Moroccan Rub, see recipe below
- good olive oil (EVOO)
- 1 1/2 lb chicken breasts, tenders or thighs
- 1 onion thinly sliced
- chopped garlic
- 1/2-3/4 c sherry, or white wine
- 1/2 c olive/peppadew mix. Pits removed
- 1/2 c chopped dried apricots
- 1 1/2 c chicken broth
- 1/2 fresh lemon, thinly sliced
- salt, pepper and honey to taste
- chopped fresh mint or parsley
- pistachios
- crumbled feta cheese
- Moroccan rub:
- 3 TBS Paprika
- 2 TBS ground cumin
- 2 TBS ground corriander
- 3 TBS sugar
- 4 tsp salt
- 2 tsp ground cardamom
- 2 tsp ground cinnamon
- 2 tsp ground cloves
- 2 tsp nutmeg
- 4 tsp ground red chili
Dutch Oven Chicken Cacciatore
By á-25010
This classic Italian dish features a full-flavor experience, with a boost of protein, vitamin A, and fiber
- 1/3 cup all-purpose flour
- 2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
- 1/4 teaspoon kosher salt or sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 small carrots, peeled and cut crosswise into thirds
- 3 stalks celery, cut crosswise into quarters
- 1 medium onion, coarsely chopped
- 8 cloves garlic, peeled and thinly sliced
- 1/4 cup tomato paste
- 1 cup reduced-sodium chicken broth
- 1 cup dry red wine or cranberry juice
- 2 tablespoons white wine vinegar
- 6 medium plum tomatoes, coarsely chopped
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons snipped fresh flat-leaf parsley
Chicken & Mushroom Alfredo Fettuccine
By padh_5050
A great quick a easy dish
- 8 oz cooked fettuccine
- 8 oz cooked sliced grilled chicken brest
- 8 oz sliced mushrooms sauted in butter
- 1-16 oz jar of your favorite alfredo sauce
- salt & pepper to taste
- shredded parmesian cheese
- white truffle oil (optional)
Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa
By PineyCook
In a medium saucepan stir together quinoa and chicken broth
- 1 1/2 cups dry quinoa*
- 3 cups low-sodium chicken broth
- 1 Tbsp ancho chili powder
- 1 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper
- 1 1/2 lbs boneless skinless chicken breasts
- 1 1/2 Tbsp olive oil
- 1 2/3 cups frozen corn, warmed (optional)
- 1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
- Mexican blend cheese or queso fresco (optional)
- Plain Greek yogurt or light sour cream (optional)
- Avocado salsa
- 3 medium roma tomatoes, diced
- 1 1/2 medium avocados, diced
- 1/2 cup chopped red onion, rinsed
- 1 jalapeño, seeded for less heat if desired and minced**
- 1 clove garlic, minced
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 1/4 cup finely chopped cilantro
Spicy Chicken Tortilla Soup
By á-90
Similar to soup from Chick Fil A Spice it up by adding some cayenne pepper!
- 2 TBS olive oil
- 1 medium onion, diced
- 1 small can (4.5 oz) diced green chilies
- 1 ounce taco seasoning, packet
- 4 (14 oz) cans chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can northern beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 3 cups chicken, cooked and shredded
- 1 TB lime juice
- 1/8 tsp cayenne pepper, optional
- 2-3 TBS fresh cilantro, chopped
- 1 can 2% low fat evaporated milk
Chile Relleno Chicken Soup
By Lulubelle
Asweetlife
- 5 poblano peppers (approximately 2 cups, pureed)
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth
- Salt and pepper to taste
- 1 lb raw boneless, skinless chicken breast, cut into 1/2 inch pieces (OR 3 Cups
- of cooked cubed chicken)
- 8 ounces cream cheese, cut into cubes
- 3 1/2 cups shredded cheddar cheese, divided
Chicken and Wild Rice Casserole
By msippigrl
Easy peasy recipe, just combine and bake! Serve with a green veggie for a complete meal
- 2 (7 oz) boxes Long Grain and Wild Rice mix (I used Zatarain's*)
- 1 (10 1/2 oz) can cream of mushroom soup (I used 98% F.F.)
- 1 (10 1/2 oz) can cream of celery soup (I used 98% F.F.)
- 2 cups water
- 1/4 teaspoon black pepper
- Paprika
- 6 medium, skinless bone-in chicken thighs (can use skinless boneless chicken breasts halves)
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