Cobble Creek Kitchen

4 C Lemon Lime Soda
2 C Soy Sauce
2 C Oil
1TB Garlic Powder
1 TB Horseradish (optional)
10 LB. Boneless Turkey or Chicken Breasts or Thighs

Combine all ingredients but meat in a large non-metal pan.  Place the turkey in the mixture and marinate for at least 12-18 hours in the refrigerator.  Cook on the grill, turning twice and basting with the marinade if desired.  (We put the meat in large 2 gallon zip-lock bags and poured the marinade over it.  By placing it in a cake pan, it could be rotated occasionally to more evenly distribute the marinade.)  (This recipe originated with the Norbest Sanpete, Utah turkey plant.  Often, the marinated turkey steaks are served for dinner as part of the Manti Pageant.)



Submitted by: Stephanie Ransom

Categories: Chicken , Main Dishes , Stephanie Ransom

4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 pkg. cream cheese, softened
1 envelope Italian dressing mix


Place chicken on bottom of slow cooker. Combine soup, cream cheese. and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Before serving, cook some rice according to pkg. directions. Top rice with chicken and sauce.



Submitted by: Corinne Taylor

Categories: Chicken , Crockpot , Main Dishes

3 C. cooked shredded chicken
2 1/2 cans Cream of chicken soup
2 c. Sour Cream
1 small can Green Chiles
You can also add some onion if you like.

 Mix together in a bowl. Mix the 1/2 can leftover cream of chicken soup with some milk and pour into bottom of 9x13 pan.  Put a scoop of chicken mixture on a flour tortilla and then some cheddar cheese. Roll and place in pan. When pan is full of enchiladas, pour the leftover chicken mixture over the top of them and sprinkle some cheese on the top and bake for 40 min. at 375 degrees.


Submitted by: Annette May

Categories: Chicken , Main Dishes

 1 minced onion or 1 tsp. onion flakes
 Celery Salt (to taste)
 Parsley (to taste)
13.5 oz can of pineapple tidbits
1 cup mandarin oranges (drained)
1 cup diced celery
½ cup slivered almonds
2 tablespoons olive or vegetable oil
2 tablespoons fresh orange juice
2 tablespoons vinegar
½ tsp. salt
Dash of marjoram
2 large cans of canned chicken



Mix all ingredients together and then add chicken. Refrigerate 1 hour and then drain juice.  Mix with ½ cup miracle whip.  Can eat as salad or put on croissants for sandwiches.  Serves approx. 12-18

Submitted by: Shannon Peery

Categories: Chicken , Salads , Shannon Peery

1-8oz. package cream cheese
1-8oz. container sour cream
1-can cream of mushroom soup
1-can cream of chicken soup
½ cup water
6-8 boneless, skinned chicken breasts

Mix together all ingredients and put in crock pot.  Cook on medium heat minimum of 4 hours.  Serve over rice or noodles.



Submitted by: Shannon Peery

Categories: Chicken , Crockpot , Shannon Peery

1 c. fine bread crumbs
¼ c. Parmesan cheese
2 Tbs. parsley flakes
1 tsp. salt
¼ tsp. crushed thyme
1/8 tsp. pepper
½ c. margarine
1/8 tsp. garlic powder
8 chicken breasts or 10-12 thighs, skinned

Combine bread crumbs, cheese, parsley, salt, thyme and pepper in a pie pan. Melt margarine with garlic powder. Dip chicken in margarine, then in the bread crumb mixture.  Bake on a cookie sheet in a 370 degree oven for 45-60 minutes.

Submitted by: Corinne Taylor

Categories: Chicken , Corinne Taylor , Main Dishes

4 Chicken Breast
1 Garlic clove, minced or 1/4 tsp dry minced garlic

1/8 C. Dry mined onions
1 C. Fresh Mushrooms
2 cans Tomato Sauce
2 tsp. Italian seasonings blend
1/4 C. grated Parmesan Cheese

Put chicken on bottom of crockpot. Layer everything on top of chicken in the order above. Bake on high for 4 hours or low for 8 hours.


Submitted by: Corinne Taylor

Categories: Chicken , Corinne Taylor

2 cans canned chicken, drained (the size from Sams) or even better, cut up meat from a rotisserie chicken (cooked chicken about 2-2 1/2 cups worth)
2 1/2 cups mixed vegetables (the frozen kind)
1/3 c butter or marg
1/3 c chopped onion (little more is ok---just most of an onion is what I do)
1/3 c flour
1 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 14.5 oz can chicken broth
2/3 c milk
2 unbaked pie crusts

 Set chicken aside. Nuke the vegetables so they're thawed and cooked.
In a big saucepan cook onions and butter until soft and translucent.  Stir in flour, salt, pepper, celery seed.  Then slowly add milk and chicken broth.  Simmer until thick. Remove from heat.
Add chicken and vegetables and mix.
 Lay out bottom pie crust in pie pan or appropriate sized round dish.
Add the filling.  Then cover it with the other pie crust and seal edges, remove excess.  Make some slits in top to allow steam to escape.
 Bake for 30-35 minutes at 425 degrees until pastry is golden brown and filling is bubbly.  Definitely let it cool for at least 10 minutes before serving.

Submitted by: Rachel Peterson

Categories: Chicken , Rachel Peterson

2 lbs boneless chicken breast cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips 
1/2 medium onion thinly sliced
1/4 c brown sugar
1/4 c water
1/4 c cider vinegar
2 TB corn starch
2 c pineapple chunks, reserve juice
1 TB soy sauce
1/2tsp salt

Place chicken strips ,pepper strips and onion in Crock-Pot. In a bowl mix brown sugar and corn starch. Add reserved pineapple juice, vinegar,water,soy sauce and salt. Blend till dissolved. Pour over chicken and peppers. Cover and cook on low for 7-9 hours. One hour before serving add pineapple. Serve over chow mein, Ramen noodles or rice.

Serves 4-6

 Submitted by: Geena Williams

Categories: Chicken , Crockpot , Geena Williams

1 and 1/2 cans Chicken Broth
2 Chicken Breasts
1/2 onion chopped
1/2 TB of Cumin
salt and pepper to taste
1 and 1/2 cans Black beans
1 cup Mexican style shredded cheese
1/2 cup salsa
1/2 cup sour cream
1 c frozen corn
1bag Tostitos scoops

Combine broth,chicken,onion,cumin,salt and pepper. Cover and cook for 4-5 hours on high in Crock-Pot.
Then remove cooked chicken and shred. Return chicken to pot and mix in black beans, salsa, sour cream and corn. Cook for 1 additional hour. Cool and serve with Tostitos scoops.

Serves: 4-5

Submitted by: Geena Williams

Categories: Chicken , Crockpot , Geena Williams , Soups

2-3 chicken breasts, cooked and diced   OR  2 cans boned chicken
½ cup margarine
2 cans cream of chicken soup
11 oz. package noodles cooked (6 cups)
½ pint sour cream
Parmesan cheese

Melt butter, stir in soups and heat.  Add chicken and heat again.  Stir in sour cream and noodles.  Heat again.  Top with Parmesan cheese and serve.

Submitted by: Becky Levitre

Categories: Becky Levitre , Chicken

16 ounces pasta – any shape
2 – 3 chicken breasts
1 onion – chopped
1 8 ounce mushrooms – sliced
Garlic salt
1 package Knorr garlic creamy sauce


Cook chicken.  Sauté onion and mushrooms.  Dice up chicken.  Add some garlic salt.  Make sauce according to package directions.  Cook pasta.  Add sauce, chicken, vegetables and pasta.


Submitted by: Peggy Stevens

Categories: Chicken , Pasta , Peggy Stevens

1 can chicken meat

1 small jar chicken gravy

1 can mixed vegetables

2 pie crusts, frozen or refrigerator kind



Mix chicken, gravy, vegetables into bottom pie crust. Then top with second pie crust.  Bake at 350 degrees for 30 to 45 minutes or until golden brown.

Submitted by: Sherry Adamson

Categories: Chicken , Sherry Adamson

4-6 chicken breasts in crock pot. 
Salt and pepper to taste. 
Pour a can of cream of chicken or cream of mushroom soup over the top with a ½ can of water.
Let cook 6 to 8 hours. 
Serve with mashed potatoes, rice or noodles and a green salad.

Categories: Chicken , Crockpot

4 boneless skinless chicken breast halves (about 1 pound)

1 can cream of chicken soup

2 cups Minute White Rice uncooked

2 cups broccoli flowerets, fresh or frozen, thawed

1 cup shredded cheddar cheese


Sometimes I just leave out the broccoli.


Heat a small amount of oil in large skillet on medium-high heat.  Add chicken. Cook 5 minutes on each side or until cooked through.  Remove from skillet.

Add soup and 1 ½ cups water.  Bring to a boil.

Stir in rice and broccoli.  Top with chicken and cheese.  Cover and cook on low heat 5 minutes.

Variations:

Use 1 can chicken broth, ½ cup water, 3 to 4 Tablespoons soy sauce and ¾ teaspoon garlic powder.  Add 2 cups stir-fry vegetables, fresh or frozen, thawed.  Sprinkle with peanuts.


Use 1 cup salsa and 1 ½ cups water.  Add 1 cup corn or 1 can black beans, drained.  Top with 1 cup shredded cheddar cheese.


Use 1 cup spaghetti sauce and 1 cup water.  Add ½ cup sliced mushrooms.  Top with 1 cup shredded mozzarella cheese and a sprinkle of grated Parmesan cheese.

Categories: Chicken

1 cup sour cream

1 cup cream of chicken soup

2 cups chicken, cooked, shredded

1/3 cup green chilies, diced

¼ teaspoon cumin

8 corn tortillas

2 green onions, diced

1 cup cheddar cheese, grated

oil
   

In small bowl, combine sour cream and chicken soup, divide in half and set half aside for topping.  Combine remaining half with chicken, green chilies and cumin; blend well.  Heat oil, Soften tortillas in hot oil, drain lightly on paper towels, then spoon chicken mixture into each tortilla and roll to close.  Place rolled tortillas, folded side down into a greased baking dish.  Top with remaining sour dream, green onions and grated cheese.  Microwave on MEDIUM 5 -8 minutes or until heated through, or bake at 350˚ for 25 minutes.

Categories: Chicken

4-6 Chicken breasts in crock pot. 
Salt and pepper to taste 
Add 1 can chicken broth
1 can Cream of Mushroom soup 
1 envelope of Lipton Mushroom/onion soup

Cook on low for 6 – 8 hours

Submitted by: Joyce McNeil

Categories: Chicken , Crockpot , Joyce McNeil

4-6 Chicken breasts placed in crock pot. 
Salt and pepper to taste.

Make sauce:
 
¾ cup ketchup
¾ cup brown sugar
1 Tablespoon prepared mustard
1 teaspoon Worcestershire Sauce 
¼ cup diced onions

Pour over chicken

Cook in crockpot on low for 6 – 8 hours

Serve over rice


Submitted by: Joyce McNeil

Categories: Chicken , Crockpot , Joyce McNeil

4-6 Chicken breasts placed in crock pot. 
Salt and pepper to taste.
1 can of Cream of Chicken soup and 1/3 cup of milk poured over chicken


Make 1 box of Stovetop Stuffing and spoon over chicken.

Cook on low for 6 – 8 hours

Serve over rice or noodles

Submitted by: Joyce McNeil

Categories: Chicken , Crockpot , Joyce McNeil

4-6 Chicken breasts placed in crock pot. 
Salt and pepper to taste
6 – 12 oz. of frozen concentrated orange juice
1-2 jars of marinated artichokes



Stir together and pour over chicken.  Cook on low for 6 – 8 hours.

Serve over rice or noodles


Submitted by: Joyce McNeil

Categories: Chicken , Crockpot , Joyce McNeil