I think everyone loves chicken. I thought I would share a variety of great recipes and one using the Instapot. We love ours. Most grocery store always have chicken on sale, and we keep some on hand all the time. My husband is the king of creating recipes. I always have to get on to him for changing a recipe before we even try the original version.I hope y'all enjoy these.Hot Chicken Salad Casserole 5 cups cooked chicken breast meat, diced3 cups cooked rice1 cup celery, finely diced1/4 cup onion, finely diced1 (8 ounce) can of sliced water chestnuts, drained2 cans cream of chicken soup1/2 cup mayonnaise2 Tbs. lemon juice1 tsp. seasoned salt1/2 tsp. black pepper2 cups shredded cheddar cheese1 cup sliced almondsTopping3 cups cornflakes, lightly crushed1 stick butter or 1/2 cup, meltedMix all of the casserole ingredients except the sliced almonds. Pour and spread evenly in a 9"x13" baking pan that has been sprayed with nonstick spray. Sprinkle with the sliced almonds. Mix the lightly crushed cornflake crumbs with the melted butter and sprinkle evenly over the top of the casserole. Place in a 350 degree oven and bake for 40 - 45 minutes or until hot and bubbly. Bang Bang ChickenSauce1/2 cup mayonnaise1/4 cup sweet chili sauce1 teaspoon Sriracha sauceChicken1 cup buttermilk3/4 cup all-purpose flour1/2 cup cornstarch1 large egg1 tablespoon Sriracha sauce1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper1 1/2 cups Panko crumbs3 boneless, skinless chicken breastsVegetable oilStir together mayonnaise, sweet chili sauce, and Sriracha sauce in a small bowl. Refrigerate until needed.In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt, pepper, and garlic powder.Place Panko crumbs in a shallow dish.Cut chicken into 1-inch pieces. Dip in buttermilk mixture and then dredge them in the Panko crumbs.Heat 1-inch of oil in a Dutch oven to 360 degrees.Fry chicken in batches for 2 to 3 minutes, flipping over to brown both sides. Transfer to a paper towel-lined plate.Drizzle with reserved sauce and serve.Instant Pot Buffalo Chicken Lettuce WrapsFor shredded buffalo chicken1.25 pounds boneless skinless chicken breast 2 stalks celery, diced 1 small onion, diced 1 medium carrot, diced 1 cup buffalo wing sauce For serving12 bib lettuce leaves 1 medium carrot, grated 1 stalk celery, diced Ranch or blue cheese dressing For chickenUsing the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce. Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.When time is up, either naturally release pressure, or manually release it by flipping the valve (careful!). Remove the lid, then remove the chicken breasts and place on a cutting board. Using 2 forks, shred the chicken. Add shredded chicken back to the pot with the buffalo sauce mixture; stir to coat.For servingScoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese over the top of the chicken. Serve immediately!Blackened Chicken Fiesta SaladFor the Fiesta Salad:2 cloves garlic, minced3 tablespoons fresh lime juice1 teaspoon extra virgin olive1 teaspoon cuminPinch crushed red pepper flakes1/2 teaspoon kosher salt15-ounce can chickpeas, rinsed and drained1 cup fresh cooked corn, from 1 large ear1 cup cherry tomatoes, quartered1/4 cup minced red onion, finely diced1/4 cup cilantro, chopped1 half avocado, dicedFor the chicken:4 boneless, skinless chicken breastsOlive oil spray2 teaspoons paprika1 teaspoon kosher salt1 teaspoon ground cumin1 teaspoon ground thyme1/2 teaspoon cayenne pepper1/2 teaspoon garlic powderPreheat oven to 350 degrees.In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.Add the chickpeas, corn, tomato, onion and cilantro; mix well.Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.Mix together the paprika, salt, cayenne, cumin, thyme, and garlic powder. Spray the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.Place the chicken in the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165 degrees inserted in the center, about 8 to 10 minutes. Slice chicken.When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.
