Oven-Baked Chicken Parmesan


4 chicken breasts
1egg, slightly beaten
3/4 cup Italian seasoned bread crumbs
1 jar Pasta sauce
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well

In 9×13 dish, arrange chicken. Bake uncovered 20 minutes

Pour pasta sauce over chicken, top with cheese. Bake additional 10 minutes (or until chicken is no longer pink)

Serve with pasta

Another Chicken Casserole


Chicken breasts
Cream of Chicken soup
1 can water (fill soup can)
1 box stuffing mix
slice cheese on top (your choosing)

place in casserole dish

Bake at 350 until chicken is cooked through

Brown Sugar Chicken


2lbs. chicken pieces
1 cup, packed, brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (ie: Sprite)
2-3 tbsp. minced garlic (I just use garlic seasoning)
2 tbsp. soy sauce
1 tsp. black pepper

Place chicken in crock pot

Combine ingredients & pour over chicken


Cook on low 6-8 hours

Serve over rice or noodles

Daisy’s Chicken


4 Chicken breasts
Uncle Ben’s rice (with vegetables)
1 can Cream of Chicken soup
1.5 cups milk
Seasonings as desires (salt, pepper, basil, Italian seasoning)

Mix uncooked rice, seasonings, soup & milk in large baking dish

lay chicken on top of rice mixture

Sprinkle with basil

Cover with foil & bake 1-1.5hrs. at 350 degrees

Terra’s Chicken Chili


Chicken Tenders (about 2 lbs.)
8 oz. tomato sauce
16 oz. water
16 oz. sweet corn
16 oz. chili beans
16 oz. red kidney beans
Spices to your liking (listed below is what I use; see note at end of recipe)

Cook the chicken (I use a slow cooker and cook on high for 4 ½ hours, but stove top or     microwave will work just fine; just cook until no longer pink inside)
Transfer to skillet
Add 8 oz. Tomato sauce
Add 16 oz. of water
Add remaining ingredients (corn and beans)
Add spices: Chili powder, to taste;
Salt, to taste;
Tony’s Creole Seasoning, to taste
Mesa powder, to reach desired thickness
Let simmer for 10-15 minutes
Serve with Mexican Fiesta cheese and tortilla chips

1. Easy thing about this recipe – if you want to double just get two of everything!
2. You can also buy “Carroll Shelby’s Texas Chili Kit” and the recipe is on the back – just substitute chicken for ground beef!

Lemon Herb Chicken


4 boneless, skinless chicken breast halves
¼ cup chicken broth
¾ tsp. lemon-pepper seasoning
½ – 1 tsp. dried thyme
¼ tsp. garlic powder

Flatten chicken to 3/8 inch thickness; place in a skillet
Add broth
Bring to a boil over medium heat
Reduce heat; cover and simmer for 5 minutes
Turn chicken; sprinkle with seasonings
Cook 3-5 minutes longer (until juices run clear)

Grilled Dijon Chicken


½ bottle Italian salad dressing
½ cup Dijon mustard
6 boneless, skinless chicken breasts

In ziploc bag, mix dressing and mustard
Add chicken and marinate in refrigerator for at least 2 hours, turning often
Grill over hot grill, 10 minutes on each side or until chicken is no longer pink
*Can also be baked in 350 degree oven until chicken is done

1 lb. boneless skinless chicken breasts
3 tbsp. Italian dressing
½ cup BBQ sauce
4 large flour tortillas
1 cup shredded cheddar cheese
1 med. tomato chopped (optional)

Preheat grill to medium heat
Brush chicken with Italian dressing
Grill chicken 6-8 minutes on each side (or until cooked through), brushing with ½ of BBQ     sauce the last few minutes
Thinly slice chicken
Spoon remaining BBQ sauce down center of tortillas
Top with chicken, cheese and tomato
Roll up burrito-style
Grill seam sides down, 8-9 minutes, or until golden brown, turning after 5 minutes

Chicken Divan


Most likely our favorite meal. I found out Zach liked it,got the recipe from my sister-in-law, Meagan DeLong, perfected it, made it for 2 dear friends, Angela & Emily almost weekly while at MTSU! And apparently don’t make it often enough now! 🙂

3 – 4 chicken breasts, cooked and cubed
1 large bag broccoli cuts, cooked
½ cup shredded cheese
Bread crumbs

2 cans Cream of Chicken soup
1 cup mayo
1 tsp. lemon juice
1 cup shredded cheddar cheese

Grease 9×13 inch baking dish
Place broccoli in pan, then chicken on top
Mix together soup, mayo, lemon juice and cheese to make sauce
Pour sauce over chicken
Sprinkle ½ cup cheese on top
Cover with bread crumbs
Bake at 350 degrees for 30 minutes (until bubbly)

California Chicken Bake


One of the first meal’s I made for Zach!

2 cups shredded Mexican cheese, divided
¾ cups uncooked long-grain white rice
¼ cup chopped fresh cilantro (1 tsp. of dry seasoning)
1 cup Old El Paso salsa
1 cup water
4 boneless, skinless chicken breast halves

Heat oven to 350 degrees
Spray 9×13 inch glass baking dish with nonstick cooking spray
In large bowl, combine remaining cheese, rice, cilantro, salsa and water; spread evenly in baking dish
Arrange chicken over mixture
Cover with foil
Bake for 55-65 minutes or until chicken is fork-tender and rice is tender
Uncover; sprinkle with remaining cheese
Bake uncovered for additional 5 minutes or until cheese melts