Thompson Girls' Recipes

4 boneless skinless chicken breasts Salt and pepper Lemon juice 2 large baking potatoes scrubbed or peeled 4 T evoo 1 t thyme 1 med. onion finally chopped 2 garlic cloves 1 bag of frozen corn kernels 1 1/4 c chicken stock 2 T butter 1/4 c fresh parsley Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going. Cut the potato into bit sized pieces. Heat a large nonstick skillet over med-high heat with 2 T of the evoo. Add the potatoes; resist stirring for two minutes allowing them to brown. Add onions and garlic  and cook stirring occasionally for 7 to 8 min or until the potatoes are tender. While the potatoes are cooking, preheat a second large skillet with the remaining 2 T of evil. Add the chicken breasts and cook for 5-6 min on each side. While chicken is cooking, add corn kernels to the potatoes and cook, stirring frequently for 2-3 min. Add the chicken stock, turn the heat up to high, ...

This tortilla soup is amazing! 2 large chicken breasts shredded 2 15 oz cans diced tomatos 1 can green chillies 1 t. garlic powder 1 t. scant chille powder 1 t. cumin 3 15 oz. can chicken broth 1 can corn 1 can black beans (drained) 1 t. salt 1/2 onion chopped 1 t. Worcestershire sauce 1 t. sugar corn tortilla chips monterey jack cheese Through all ingredients except cheese and chips into crock pot. Cook for 4 hours on low. (I put the whole chicken breasts in and then shredded them after 2 hours in the crock pot.) Garnish with cheese and serve with chips.

Crockpot Chicken Parmesan 4-6 boneless, skinless chicken breasts (frozen of non) 1/2 Cup italian seasoning breadcrumbs 1/2 Cup shredded parmesan 1/4 tsp black pepper 1 tsp salt 1 Tbs olive oil 1 egg 2 Cups shredded mozzarella 1 jar marinara sauce pour olive oil in bottom of crockpot, beat egg, dip chicken in egg then coat in breadcrumbs/parmesan cheese mixture (if using frozen chicken layer egg, breadcrumb, parmesan mixture on top of chicken) Cover with mozzaralla then marinara cook on low 4-6 hours (6-8 with frozen chicken) Serve with any type of pasta

1 small bottle Kraft Zesty Italian 1 T chili powder 1 T cumin 3 cloves garlic 5 chicken breasts Put all ingredients on low for 4 hours. Shred meat and cook for 1 more hour.

Cooked chicken, chopped or shredded (about 3 breasts) 2 small cans or 1 large can Cream of Chicken Soup 1 1/2-2 c milk Cooked Rice (enough for everyone) 1 pkg crunchy chow mein noodles 1 c chopped tomatoes 2 c frozen petite peas 1 c chopped celery 1 c chopped yellow onion 2 c cheese 1 can pineapple tidbits 1/2 c shredded coconut 1 c nuts 1/2 c chopped parsley to garnish Cook the chicken in boiling water until done. Drain, shred or chop and set aside. Open cans of soup and add the milk. Dump in the chicken and let it simmer on low. Put out the rest of the toppings in bowls. Let eaters build their own.

6 boneless, skinless chicken breasts 1 c cream of chicken soup 1/2 can of milk (use soup can) 1 sm pkg of dry Italian salad dressing 8 oz cream cheese Layer ingredients in order in your crock pot, do not stir or mix--just layer. Cook 4 hours on low then stir 4 hours on low. Serve over rice, potatoes, or noodles.

4 boneless skinless chicken breasts 2 t salt 6 slices of bacon 1/2 c mustard 1/2 c honey 1/4 c corn syrup 1/4 mayonnaise 1 T dried onion flakes 1 T vegetable oil 1 c mushrooms 2 c shredded colby jack cheese 1 T chopped fresh parsley Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 min. Preheat oven to 350. Cook bacon in frying pan until lightly brown and Crisp. Set aside. In medium bowl combine the mustard, honey, corn syrup, mayonnaise, and onion flakes. Remove half of sauce, cover and refrigerate to serve later. Heal oil in large skillet. Place the breasts in skillet and saute for 3-5 minutes per side. Remove from pan and place in 9x13 pan. Apply the honey mustard sauce to each breast then layer each piece with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in oven for 15 min or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the remaining honey mustard sauce.

from Grandma Evy's kitchen, 2-3 10 oz packages frozen broccoli 4 chicken 4 cans cream of chicken soup 1 c mayonnaise 2 tsp curry 2 c shredded cheese 2 c bread crumbs (optional) Cook broccoli until done, lay on bottom of 9X13 pan or casserole dish. Cook the chicken and shred. Place the chicken on top. Mix soup, mayonnaise, and curry and pour over top. Top with shredded cheese and breadcrumbs. Bake at 350 for 30 minutes.

Gail's famous enchiladas! Package of small corn tortillas (Mission is best) 1 can green chili (2 small) 4-6 oz. sour cream 2 cans Chicken (Costco) 1 can cream of chicken soup 1 can evaporated milk shredded cheese. Drain chicken and shred. Combine chicken, chili,, sour cream, milk, and soup. In a 9x13 pan grease and cover bottom with tortillas. Alternate soup mixture and tortillas in layers. Pour cheese on top. Bake at 350 for 30 min.

3 c. Chicken 3 c. Hard boil eggs (diced) 1 1/2 c. dice celery 1 c. Pineapple tidbits 1 1/2 c. grapes (in half) 1/2 c. nuts (pecans) water chestnuts to taste Sauce: 1 c. mayo 1 t. salt 1 t. dry mustard 3 T. lemon juice Combine ingredients for sauce and mix with other ingredients. Enjoy!