Warm Chicken Caesar Wraps

I love this recipe!


(Photo taken from Tyson Foods website)


Ingredients

8 boneless, skinless chicken tenderloins
1 cup water
1 cup white rice, instant and uncooked
3/4 cup Caesar salad dressing, nonfat
8 flour tortillas, 10-in., warmed
2 cups lettuce, shredded
2 medium tomatoes, chopped
1/2 cup croutons, small and seasoned; (optional)

Instructions

1. Wash hands. Rinse chicken to remove ice glaze. Wash hands.
2. Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high. Add chicken; cook 12 to 15 minutes or until lightly browned and done (internal temp 170°F).
3. Add water and bring to boil. Stir in rice. Cover and remove from heat; let stand 5 minutes or until liquid is absorbed. Stir in salad dressing.

Serving Suggestion: Fill each tortilla with chicken and rice mixture, lettuce, tomatoes and croutons. Fold in sides of tortilla and then roll up. Serve with black beans and fresh fruit.

Country Chicken Casserole

This is one of our favorite dinner recipes. It's easy to make and yummy!


(Photo from Tyson Foods website)


Ingredients:

3 cups shredded hash brown potatoes
1 (6 ounce) can French-fried onions, divided
6 slices processed American cheese (I prefer using shredded chedder)
1 (22 ounce) package frozen grilled chicken breast strips
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup milk
1 (15 ounce) can corn

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
3. Bake in preheated oven for 30 to 35 minutes, or until casserole is cooked through and bubbly. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
4. Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

Chciken Fruit Salad Sandwich

(picture taken from Tyson Foods website)



INGREDIENTS

2 cans premium chunk chicken breast (12.5oz), drained
4 tablespoons mayonnaise, or more to taste
1/3 cup almonds, slivered
1/3 cup celery, diced
20 red seedless grapes, halved

INSTRUTIONS

1. Combine chicken and mayonnaise in a medium bowl, blending with a fork until chicken is shredded.
2. Mix almonds, celery and grapes into chicken.

Dijon Chicken Salad Sandwich

(picture taken from Tyson Foods website)


















INGREDIENTS:
2 cans chunk chicken breast (10 oz)
1 cup sliced celery
1 cup halved seedless green grapes
1 cup halved seedless red
grapes
1/4 cup dried cranberries
2 teaspoons dried chives
2 tablespoons honey
1 tablespoon Dijon mustard
3/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon ground black pepper



INSTRUCTIONS

1. Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl.
2. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl.
3. Add the mustard mixture to the chicken mixture, stir to coat.

Grilled Chicken Panini

I love the Tyson cookbooks they see at the grocery store. This is a recipe I found in one of them.


(picture taken from Tyson Foods website)



INGREDIENTS

1 package grilled chicken breast strips
1/2 cup pesto sauce, prepared
8 slices Italian bread
4 slices provolone cheese
1/4 cup olive oil

DIRECTIONS

1. Spread one tablespoon pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down.
2. Brush the outer sides of each sandwich with olive oil.
3. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side.

Slow Cooker Cranberry Barbecue Meatballs

I found this recipe on the BettyCrocker.com and used it for two parties so far. I use it as an appetizer. They are one of the first things to go! I actually used this recipe for chicken as well and served it as a meal along with sides.






INGREDIENTS

1 cup barbecue sauce
1/2 cup (from 9.2-ounce jar) cranberry-orange sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 packages (16 ounces each) frozen meatballs, thawed
2 tablespoons chopped fresh parsley


DIRECTIONS

1. Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.
2. Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.
3. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.