YUMMYFOODY04

Ingredients 1.5 lb. cooked chicken- diced (if you don’t have cooked chicken simply grill almost 2 lb. thawed boneless chicken breast in the pan, season with salt and pepper to taste) 1 jar (28 ounces) of marinara sauce 1 ¾ cup shredded mozzarella cheese ½ cup grated Parmesan cheese 1 ½ –2 tablespoons olive oil 1 cup Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy) Italian seasoned salt-to taste 1 ½ –2 tablespoons freshly chopped parsley for serving Instructions Preheat oven to 350 F and grease 8 ½ x 8 ½ inch casserole with olive oil or spray with cooking spray. Place chopped cooked chicken in baking dish and pour marinara sauce over the chicken, stir to combine. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan. In a bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it s

Ingredients For the Chicken Burgers 1 1/2 lb ground chicken meat (I prefer thighs) 2 scallions, chopped 1 cup shredded cheese (Cheddar, Gouda, provolone) 1/4 cup mayo 1/2 tsp salt 1/2 tsp pepper For the Avocado Corn Salsa 1 large avocado, sliced 1 ear of fresh corn, husks and silks removed 1/8 cup chopped fresh cilantro 1/2 tbsp olive oil salt and pepper to taste 1/2 lime, juiced Psst!Scroll up the post for detailed step-by-step photos! Instructions Chicken Burgers Place the chicken into a medium mixing bowl. Add shredded cheese, chopped scallions, mayo, salt and pepper and mix everything well. Using 1/2 cup as a measure, scoop the chicken mixture and form round shaped patties. Using outdoor grill or a grill pan, cook the patties about 5 minutes on each side, until cooked through. While the burgers are grilling, prepare the Avocado Corn Salsa. Avocado Corn Salsa Using a sharp knife, remove the kernels from the corn cob. Place the cor

INGREDIENTS 1 onion, chopped 1 1/4 lb. boneless skinless chicken breasts 1 tsp. dried oregano Kosher salt Freshly ground black pepper 2 (10.5-oz.) cans cream of chicken soup 2 c. low-sodium chicken broth 4 sprigs fresh thyme 1 bay leaf 2 stalks celery, chopped 2 large carrots, peeled and chopped  1 c. frozen peas, thawed 3 cloves garlic, minced 1 (16.3-oz.) can refrigerated biscuits DIRECTIONS Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top.  Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour

INGREDIENTS 2 boneless skinless chicken breasts (1 – 1 1/2 pounds total) or thighs Marinade: 1/4 cup olive oil 1/4 cup fresh lemon juice 5 cloves garlic minced 1 teaspoon dried oregano 1 teaspoon ground thyme 1/2 teaspoon salt 1/2 teaspoon black pepper INSTRUCTIONS Use paper towels to pat the chicken breasts dry. In a bowl, add all marinade ingredients and stir until mixed. In a resealable bag or shallow dish, add chicken and marinade. Arrange the chicken breasts so they’re coated with the marinade on all sides. Marinate in the refrigerator for at least 1 hour. Use the marinated chicken to make baked Greek Chicken. See "What To Do With Marinated Chicken" section below. This Recipe adapted from this -->> SITE

Ingredients 4 Boneless Skinless Chicken breasts 4 slices swiss cheese (Mozzarella works too) 1/2 cup mayonnaise 1/2 cup sour cream 3/4 cup grated parmesan cheese divided 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder Cooked Rice to serve over (Optional) Instructions Preheat oven to 375. Pat chicken dry and place in a greased 9x13 pan. Add sliced cheese on top of chicken breasts. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese. Bake for 1 hour. Serve over rice if desired or serve alone. This Recipe adapted from this -->> SITE

Ingredients 1 tablespoon oil 1 pound chicken thighs (I used bone-in, skin-on) 1 small onion (chopped) 2 cloves garlic (minced) 3/4 cup chicken broth 1 lemon (juice only) 1 tsp dried thyme 1 tsp dried rosemary salt and black pepper (to taste) 1 teaspoon cornstarch mixed with 1 tablespoon cream OR milk OR water 1 tablespoon butter Instructions Brown meat: Set instant pot to sauté. Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp. Flip and cook until browned on the other side. Remove chicken from pot. Start sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the browned bits off the bottom of the pot. Pressure cook: Place chicken thighs back in the instant pot. Secure lid and set the pressure valve to "sealing". Choose "pressure cook" (or "manual") and "high" for 12 minute