Hawaiian Haystacks

Hawaiian Haystacks

1 can cream of chicken soup
1/2 can milk
8 oz. sour cream
1 TBSP. lemon juice
1 onion soup packet
1 can chicken breast (or you could cook a breast and shred it)
Garlic powder and lemon pepper to taste

Heat all ingredients together and serve over rice. Top with anything you like from there!

REVIEW:

This was a recipe that some friends of ours made for us. Their recipe was approximate, so mine is even more so! However, this was pretty good. The only thing I would do different next time would be to only use half the packet of onion soup. I am not a fan of onions in the least, but my husband is and he loved it this way. So it's all in the eye of the beholder on this issue, but all in all, very good and very easy to make!

Bacon Cheeseburger Chicken

Bacon Cheeseburger Chicken

6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees. In a large skillet, cook bacon. When bacon is fully cooked, remove from pan. Using about 1-2 TBSP bacon grease, add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Winger's Sticky Fingers

Winger's Sticky Fingers

For the sauce (this covers about 8-10 sticky fingers):
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce!!)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over. Serve with ranch.

REVIEW:
Seriously, this tastes exactly like the real thing! So yummy, so easy, and so much cheaper than going out to dinner to get these!! The only thing I did different was I didn't cook the whole package of chicken, so I used about a half cup oil instead.

Crockpot Pineapple Chicken

Crockpot Pineapple Chicken

6 boneless, skinless chicken breasts halves
Dash of pepper
Paprika to taste
20 ounce pineapple chunks in juice
2 TBSP Dijon mustard
2 TBSP soy sauce
1 clove garlic, minced

Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprkia. In a small bowl, combine pineapple, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH for 3-4 hours.

REVIEW:
So this is going to be a little funny on my end. I thought that this recipe was really good, but felt that it could have used a little more juice (or water) for the chicken. The chicken was just on the dry side when I made it, but as I am typing the recipe out, it said not to drain the pineapple, and I did (mistakenly!). So if you follow the actual recipe, I bet this will turn out just right for you!!!

Salsa Chicken

Salsa Chicken

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

REVIEW:
This was an easy recipe (like all of the ones I try!). It was good and simple. Nothing to die for, but it is something I will still do in the future.