Type what you have

Ingredients

• ✓ chicken breast
• bacon
• pineapple chunk
• teriyaki sauce

Instructions

1. 1 Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

By KARENFRITTS

Ingredients

• ✓ chicken breast
• hot chicken wing sauce
• butter
• cream cheese
• blue cheese dressing

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
3. 3 Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
4. 4 Bake 15 minutes in the preheated oven, until hot and bubbly.

By Michelle Westrich

Ingredients

• ✓ chicken breast
• cream cheese
• mayonnaise
• cheddar cheese
• green chile pepper
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2. 2 Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. 3 Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. 4 Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

By Kelley

Ingredients

• ✓ chicken breast
• bacon
• toothpick
• sugar
• ranch dressing mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. 2 Mix together the sugar and ranch dressing mix in a shallow bowl.
3. 3 Cut the bacon slices in half the short way. Wrap half a bacon slice around each chunk of chicken, and secure it with a toothpick. Roll the bacon-wrapped chicken pieces in the sugar-ranch dressing mixture.
4. 4 Place the bacon wraps on the prepared baking sheets, and bake in the preheated oven for 30 minutes, until the chicken is cooked through, the bacon is sizzling, and the crust is browned.

By Mel

Ingredients

• ✓ chicken breast
• blue cheese salad dressing
• cream cheese
• buffalo wing sauce
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together blue cheese salad dressing and cream cheese in a mixing bowl until smooth. Stir in chicken, Buffalo wing sauce, and blue cheese crumbles; pour chicken mixture into a baking dish.
3. 3 Bake in the preheated oven until bubbling, 15 to 20 minutes.

By jesgrages

Ingredients

• ✓ chicken breast
• salt
• black pepper
• garlic powder
• cream cheese
• sour cream
• buffalo wing sauce
• cheddar cheese

Instructions

1. 1 Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
2. 2 Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.

By Yoly

Ingredients

• ✓ chicken breast
• onion
• garlic
• spinach
• ricotta cheese
• parmesan cheese
• butter
• crescent roll dough

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
3. 3 Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
4. 4 Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

By candace

Ingredients

• ✓ chicken breast
• ranch dressing
• sour cream
• hot sauce
• cheddar cheese

Instructions

1. 1 Bring a large pot of water to a boil. Add chicken; cover and reduce heat to medium. Simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and shred when cool enough to handle.
2. 2 Combine ranch dressing and sour cream in a saucepan over low heat. Stir and heat until warm, about 5 minutes. Stir in hot sauce and 1/2 cup Cheddar cheese, followed by shredded chicken.
3. 3 Transfer mixture to an 8-inch round baking dish and top with remaining 1 cup Cheddar cheese. Place in the refrigerator to cool for 1 to 2 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Remove dip from the refrigerator and bake in the preheated oven until cheese is bubbly, 20 to 30 minutes. Let cool slightly before serving.

By carin

Ingredients

• ✓ chicken breast
• cream cheese
• hot pepper sauce
• ranch dressing
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a nonstick skillet over medium heat. Add chicken breasts; cook until juices run clear, about 4 minutes per side. Transfer to a cutting board; cool completely. Shred into strands using a fork.
3. 3 Combine cream cheese, hot pepper sauce, and ranch dressing in a bowl until well blended. Add shredded chicken; mix well. Transfer mixture to a 9x13-inch baking dish; sprinkle Cheddar cheese over top.
4. 4 Bake in the preheated oven until cheese is bubbling, about 10 minutes.

By Shauna

Ingredients

• ✓ chicken breast
• cream of chicken soup
• tomato
• green chile pepper
• pepperjack cheese
• cream cheese
• processed cheese food
• mexican cheese blend

Instructions

1. 1 Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
2. 2 Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

By AshleyNicole

Ingredients

• ✓ chicken breast
• rice wrapper
• romaine lettuce
• red bell pepper
• caesar salad dressing

Instructions

1. 1 Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
2. 2 Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. 3 Cut in half and serve with Caesar dressing for dipping.

By John Mitzewich

Ingredients

• ✓ chicken breast
• vegetable oil
• cayenne pepper
• corn tortilla chip
• green chili
• mexican cheese blend

Instructions

1. 1 Combine chicken, vegetable oil, and cayenne pepper in a bowl; let stand at least 15 minutes, or longer if desired.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Heat a skillet over medium-high heat. Add chicken mixture; cook until no longer pink. Remove from heat; set aside.
4. 4 Meanwhile, spread a thin layer of tortilla chips in a 9x13-inch baking dish; top with 1/4 chicken, 1/4 chiles, and 1/4 cheese. Repeat layers three more times ending with cheese.
5. 5 Bake in the preheated oven until cheese melts and nachos heated through, 15 to 20 minutes. Serve with your favorite nacho toppings.

By Michelle

Ingredients

• ✓ chicken breast
• all-purpose flour
• egg
• vegetable oil
• butter
• brown sugar
• maple syrup
• pecan
• creole seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a casserole dish.
3. 3 Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
4. 4 Dip floured chicken in the egg and again coat with flour.
5. 5 Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
6. 6 Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
7. 7 Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
8. 8 Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

By cariet87

Ingredients

• ✓ chicken breast
• refried bean
• corn tortilla chip
• pepper jack cheese
• green onion
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Place chicken on a microwave-safe plate; cover with a paper towel. Cook on high power until cooked through and no longer pink, about 10 minutes.
3. 3 Cool, then shred using a knife; set aside.
4. 4 Cook and stir refried beans in a saucepan over medium until thoroughly heated.
5. 5 Layer ½ the chips, ½ cup cheese, and green onions on bottom of the prepared baking dish. Spoon beans over top.
6. 6 Layer ½ cup cheese and sour cream over beans. Arrange shredded chicken over top, then top with remaining ½ chips and ½ cup cheese.
7. 7 Bake in the preheated oven until cheese melts throughout, 15 to 18 minutes.

By LMarcia

Ingredients

• ✓ chicken breast
• cream cheese
• green onion
• tomato
• green chile pepper
• garlic
• cilantro
• chili powder
• cumin
• oregano
• paprika

Instructions

1. 1 In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

By MICHELLEC2

Ingredients

• ✓ chicken breast
• cream cheese
• hot sauce
• pepper jack cheese
• blue cheese dressing
• blue cheese
• pepper jack cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
2. 2 Beat cream cheese, hot sauce, 1/2 cup pepper Jack cheese, and blue cheese dressing together in a large bowl; fold in chicken until completely coated. Pour mixture into the prepared baking dish and top with crumbled blue cheese and 1/3 cup pepper Jack cheese.
3. 3 Bake in the preheated oven until cheese is melted and dip is bubbling up the sides, 15 to 20 minutes.

By Miranda Helme

Ingredients

• ✓ chicken breast
• tortilla chip
• refried bean
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large rimmed baking sheet with parchment paper.
2. 2 Arrange tortilla chips on the prepared baking sheet. Spread refried beans over chips; layer on chicken and jalapeños. Top with Cheddar cheese.
3. 3 Bake in the preheated oven until cheese is melted and bubbly, about 6 minutes.

By Jennifer Dunn

Ingredients

• ✓ chicken breast
• cream cheese
• buffalo wing sauce
• ranch salad dressing
• sour cream
• colby monterey jack cheese
• tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, cream cheese, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Sprinkle Colby-Monterey Jack cheese evenly on top.
3. 3 Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

By Cookin'Momma

Ingredients

• ✓ chicken breast
• pico de gallo
• sour cream
• mexican cheese blend
• taco seasoning mix
• cooking spray
• mini sweet bell pepper
• olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
3. 3 Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
4. 4 Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

By SunnyDaysNora

Ingredients

• ✓ chicken breast
• avocado
• red onion
• cilantro
• sour cream
• lemon juice
• garlic salt
• cumin
• black pepper
• hot sauce
• pretzel crisps

Instructions

1. 1 Mash avocado in a mixing bowl. Stir in canned chicken, red onion, and cilantro. Add sour cream, lemon juice, garlic salt, cumin, black pepper, and hot sauce; stir until well combined combined.
2. 2 Cover and refrigerated if not serving immediately. Serve with Snack Factory® Original Pretzel Crisps®.

By Tammy Lynn

Ingredients

• ✓ chicken breast
• beef-flavored ramen noodle
• water
• mayonnaise
• jalapeno pepper
• hot sauce

Instructions

1. 1 Break ramen noodles into a bowl into small pieces and add seasoning packets. Pour enough boiling water over noodles to cover; cover bowl and let sit until noodles are tender, about 5 minutes.
2. 2 Stir mayonnaise, chicken, jalapeno peppers, and hot sauce into noodle mixture. Refrigerate until chilled, about 1 hour.

By bdweld

Ingredients

• ✓ chicken breast
• mushroom
• olive oil
• celery
• blue cheese dressing
• ranch dressing
• buffalo wing sauce
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
2. 2 Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
3. 3 Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
4. 4 Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

By Nicole

Ingredients

• ✓ chicken breast
• jalapeno pepper
• pepperjack cheese
• bacon
• toothpick
• buffalo wing sauce
• blue cheese salad dressing

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place quartered jalapenos on a baking sheet, and broil just until they start to brown, about 5 minutes per side. Remove from heat, and allow to cool enough to handle. Leave the broiler on.
3. 3 Stuff each jalapeno quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. Arrange on the baking sheet.
4. 4 Broil wrapped jalapenos until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. Serve on a platter with buffalo wing sauce and bleu cheese dressing for dipping.

By Lisawas

Ingredients

• ✓ chicken breast
• cooking spray
• artichoke heart
• parmesan cheese
• mayonnaise
• garlic pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix together artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper in a medium bowl.
3. 3 Place chicken in the prepared baking dish. Cover evenly with artichoke mixture.
4. 4 Bake, uncovered, in the preheated oven until browned in places, chicken is no longer pink in the center, and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amanda Bibb

Ingredients

• ✓ chicken breast
• buttermilk
• hot pepper sauce
• panko bread crumb
• egg substitute
• cooking spray
• hot pepper sauce

Instructions

1. 1 Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
4. 4 Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

By Kattygirl

Ingredients

• ✓ chicken breast
• egg
• heavy cream
• salt
• panko bread crumb
• herbes de provence
• parmesan cheese
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Combine egg, whipping cream, and 1/2 of the salt in a bowl. Whisk until yellow and frothy.
3. 3 Mix panko, herbs. and remaining salt together in a separate shallow bowl until well combined.
4. 4 Dip chicken pieces first into egg mixture, followed by panko, and set in the air fryer basket.
5. 5 Air-fry for 13 minutes, shaking the basket every 5 minutes. Spray with cooking spray and sprinkle with Parmesan cheese. Air-fry until chicken is no longer pink in the center and the juices run clear and Parmesan is melted, about 2 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ chicken breast
• olive oil
• celery
• cream cheese
• blue cheese dressing
• ranch dressing
• hot pepper sauce
• cheddar cheese

Instructions

1. 1 Place chicken breasts in a large saucepan; cover with water. Bring to a boil and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Drain and allow chicken to cool enough to handle. Pull meat from bones and skin. Shred meat and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir celery in hot oil until soft. Mix in cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in shredded chicken and hot sauce. Transfer to an 8x8-inch baking dish and sprinkle with shredded cheese.
4. 4 Bake in the preheated oven until golden and bubbly, about 30 minutes.

By MLALAK

Ingredients

• ✓ chicken breast
• olive oil
• soy sauce
• red cabbage
• red onion
• carrot
• mayonnaise
• curry powder
• red curry paste
• garlic
• red chile powder
• egg roll wrapper

Instructions

1. 1 Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
2. 2 Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
4. 4 Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
5. 5 Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes.

By AliciaMac

Ingredients

• ✓ chicken breast
• teriyaki sauce
• garlic
• ginger
• red pepper flakes
• aluminum foil
• oil

Instructions

1. 1 Mix teriyaki sauce, garlic, ginger, and red pepper flakes together in a large bowl. Stir chicken into marinade to coat.
2. 2 Cover the bowl and refrigerate 3 to 4 hours or overnight.
3. 3 Place a piece of chicken in the center of a foil square. Fold the square tightly over chicken in a triangular shape. Fold open edges over chicken to enclose completely, pressing together tightly to seal. Repeat with remaining chicken pieces. Discard marinade.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Carefully add packets to oil, frying in batches if necessary, until chicken is tender and cooked through, 2 to 4 minutes. Drain packets on paper towels and allow to cool slightly.
6. 6 To serve, tear open packets along sealed edges.

By witchywoman

Ingredients

• ✓ chicken breast
• monterey jack cheese
• cheddar cheese
• cream cheese
• salt
• pepper
• crescent roll dough
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
3. 3 Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
4. 4 Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
5. 5 Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.

By Amy M