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Ingredients: 2 (8-oz) cans refrigerated crescent rolls 1 (10.75-oz) can cream of chicken soup, undiluted ¾ cup grated cheddar cheese ½ cup milk 4-oz cream cheese, room temperature 2 Tbsp butter, room temperature ½ tsp garlic powder 1 tsp minced onion flakes 2 cups chopped cooked chicken ½ cup finely grated cheddar cheese ½ tsp seasoning salt ¼ tsp ground black pepper, or to taste 2 Tbsp milk 1 cup grated cheddar cheese Instructions: Set oven to 350°F. Spray a 9×13 dish with cooking spray. Set aside. Mix together 1/2 cup milk, 3/4 cup cheddar cheese and undiluted chicken soup. Set aside. Mix together cream cheese and butter until very smooth. Stir in garlic powder. Add the chopped chicken, onion flakes, 1/2 cup cheddar cheese, seasoning salt, pepper and 2 Tbsp milk. Unroll the crescent rolls. Scoop chicken mixture on top of the wide end of of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bott...

Ingredients 4 chicken breast halves 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 3 tbsp Land O Lakes® Butter with Canola Oil; divided 6 cloves garlic, minced ¼ cup white cooking wine 1 cup heavy cream ¼ cup freshly grated parmesan cheese 2 handfuls fresh baby spinach, roughly chopped Pinch red pepper flakes Squeeze of fresh lemon juice Instructions Season chicken with salt, pepper and garlic powder all over. Melt 1 tbsp Land O Lakes® Butter with Canola Oil in a large skillet over medium-high heat. Sear chicken in the hot pan, for 5 minutes on each side, until cooked through. Once cooked, remove from the pan and set aside. Wipe out pan and return to stove top. Melt 2 tbsp butter with canola oil in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the wine; allow to reduce to half. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to taste. Add t...

Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken Seasoning Blend. Combine salt, fresh ground p...

INGREDIENTS: 1- 6.9 ounce box chicken rice a roni or any boxed rice and pasta mix 1 cup carrots, thinly sliced 1/2 cup green pepper, chopped 1/2 cup onion, finely diced 1- 10.5 ounce can cream of chicken soup 1 cup sour cream 2 cups cooked chicken breast, chopped 1/2 teaspoon black pepper 1/2 cup shredded sharp cheddar cheese INSTRUCTIONS: Preheat the oven to 350 degrees. Grease a 9x13 baking dish. Cook the rice a roni according to package directions, adding the carrots, green pepper and onion in the last 5 minutes of cooking. Stir in the cream soup, sour cream, chicken breast and black pepper. Remove from heat. Spread the rice mixture evenly in the baking dish. Cover with cheese. Bake uncovered for 30 minutes then serve! This article and recipe adapted from this site

Ingredients (check list): 6 Chicken Thighs (bone in, skin on) 3/4 cup / 180ml Chicken Stock 1/2 cup / 125ml Heavy/Double Cream, at room temp 3.5oz / 100g Pancetta (can sub bacon) 2 Shallots, finely diced 2 cloves of Garlic, minced 2 tbsp Honey 1 tbsp Dijon Mustard 1 tbsp Wholegrain Mustard few sprigs of Fresh Thyme Olive Oil, as needed Salt & Black Pepper Instructions: Add a drizzle of olive oil to a large non-stick pan over medium-high heat. Place in chicken thighs skin side down and fry until crispy. Season with a heavy pinch of salt & pepper, then flip. Turn down to medium heat, season again, then fry until white through the centre. Remove from pan and pour out excess fat. Add Pancetta and fry until it begins to brown. If there’s excess fat then drain (a couple of tsp left is fine) then add your shallots and fry until soft. Add garlic and fry for a minute or so longer, just until it catches colour. Pour in chicken stock, cream, honey, both mustards a...

Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate ...

Ingredients 3 cups  uncooked elbow macaroni  Bacon: 2 tablespoons  butter  12 slices  bacon  (diced into 1-2 inch pieces) Chicken: 1.5-2 lbs  uncooked chicken  (cubed) 1/4 teaspoon  salt  1/4 teaspoon  ground black pepper  1/2 tablespoon  paprika  Veggies: 1  green bell pepper  (diced) 1 medium  onion  (diced) 2 tablespoons  minced garlic  Cheesy Mixture: 3 tablespoons  butter  1/3 cup  all-purpose flour  3 cups  milk  1 package  Dry Ranch Mix  (optional) 1 package  (8oz) cream cheese  (room temperature) 3 cups  shredded Cheddar cheese  1 can  (10 3/4 oz) cream of chicken soup, condensed  Toppings:  Cooked bacon  1 cup  shredded cheddar cheese  1/4 cup  panko crispy bread crumbs  (optional) Instructions Heat oven to 375°F. Cook ...

Ingredients 9 Slider Rolls, or tray buns 1/4 cup Pesto 2 cups Cooked Shredded Chicken 1 cup Shredded Mozzarella Cheese 2 tablespoons Butter, melted 1/2 teaspoon Garlic Salt 1 teaspoon Dried Parsley Directions Preheat the oven to 375°F. Lightly spray an 8x8-inch baking dish with cooking spray. Slice the dinner rolls in half, if they are pull apart rolls you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish. Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto, and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls. In a small bowl, whisk together the butter, garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15-20 minutes, or until the cheese is melted. Serve warm. This article and recipe adapted from this site

Ingredients 2 pounds boneless skinless, chicken breasts (about 4 breasts) 1.5 pound package good quality bacon 1 cup firmly packed brown sugar 1 tablespoon chili powder 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder Instructions Preheat oven to 350°F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice in half. Wrap each chicken cube with bacon.  In a medium mixing bowl, combine brown sugar, chili powder, paprika, cayenne pepper, garlic powder, and onion powder. Dredge the wrapped chicken in mixture. (We did not use toothpicks, but if your bacon is falling off you can skewer them.) Place on foil-lined baking pan. Bake for 25 minutes and then flip the bites over. Bake for another 10 minutes or until bacon is crispy.  IF YOU USED THICK BACON and PRECOOKED THE BACON they only need to cook for 25 minutes. Still turn them over halfway through cooking. This article and recipe adapted from this site

INGREDIENTS 3 chicken breasts, about 1lb each 1/2 teaspoon salt, to taste 1/2 teaspoon cracked black pepper, to taste 3 teaspoons minced garlic 1 package pepperoni slices 2 1/2 cups (about 10 ounces) shredded mozzarella cheese, divided 2 1/2 cups marinara sauce Italian seasoning, to taste INSTRUCTIONS Preheat oven to 400°F. Butterfly the chicken breasts and season with salt and pepper, inside and out. Open each chicken breast, and add 1 teaspoon of minced garlic to each one. Spread it evenly. Add about 5-6 pepperoni slices to each butterflied chicken breast on top of the garlic. Add about 1/4 cup of shredded mozzarella cheese to each chicken breast. Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish. Pour the marinara over top of the chicken and into the dish. Sprinkle the remaining mozzarella cheese, followed by the Italian seasoning, over the chicken. Top the dish with the remaining pepperoni slices. Bake uncov...