As I was making my grocery list last night I asked my husband to give me some dinner ideas for the week. I am not sure if I am excited about his choices or not 🙂 While they are fairly easy to cook…I could not really find coupon matches-hahaha!!
I am minus one dish this week!! I need some suggestions…so I thought it would be fun to make it worth your effort!! I am looking for a good chicken recipe!! I have a ton of boneless skinless chicken in my freezer and I am out of ideas. Leave your favorite chicken recipe here in the comments section on this post on I Heart Publix!! Please do not email it to me or leave it on the Facebook page. On Friday night I am going to have my husband read through all the recipes and choose his favorite. The winner will get a $50 Amazon gift card to spend as they wish!!
Remember the only requirements are chicken recipe, posted in the comments section by Friday 7/9 at 11pm! My hubbie will choose his favorite and I will make it on Sunday!!
Here is what I have planned for the rest of the week:
Bacon, Lettuce & Tomato Sandwiches, Homemade Fries
Salmon Croquettes, Mac & Cheese, Marinated Coleslaw
Country Fried Steak, Mashed Potatoes, Lima Beans
Spaghetti with Meatballs, Salad
Kabobs (pork or chicken–depends on my mood that day) Grilled Veggies, Grilled Corn
Reader’s Recipe!!
Hit me with your best recipe…I can’t wait!!
199 Comments
Chicken parm! I like to cut the breasts long ways in half so try are thinner. Dip in flour, dip in egg and then dip in bread crumbs. Cook in a pan on the stove with olive oil. Cook until light browner on each side and put in a Pyrex glass dish. Cover with pasta sauce and sprinkle shredded mozzarella cheese and sprinkle with Italian seasoning (basil etc.) stick in oven to melt the cheese and serve with Texas toast or pasta or both! I think there are some shredded cheese q’s on cooking with kraft. This is a family fav!
Chicken Milanese with lemon butter sauce
Take a boneless, skinless chicken breast and place it in a ziploc bag. Get your rolling pin out and take out some frustation on the chicken by pounding it until they are thin. (I pound mine to about 1/4″ thick)
Dip in flour, then in egg wash, then in Panko bread crumbs. Fry in canola (or olive oil, or whatever is your choice) until golden on each side.
At the same time, cook your pasta (I prefer penne)
In a small sauce pan, put 1 stick light butter, crushed garlic, zest of one lemon and the juice from that lemon. Stir well once butter has melted to make sure all ingredients are mixed well.
Serve chicken over pasta, and put some sauce over chicken and pasta.
I serve steamed broccoli,cauliflower, and carrots with it. I also usually make some homemade bruschetta too!!
YUMMY!! My husband loves this meal!!
Enjoy!
Favorite chicken recipe? I have two: balsamic chicken from the original South Beach book (very easy to make and so delicious) or Goopy Chicken (chicken breasts baked in sauce with a Ritz cracker crust). Yum!
One of my favorite go-to’s for chicken uses a crock pot (yay!)-
4 chicken breasts
1 can corn
1/2 to 1 jar of salsa
can of black beans, undrained
Place in slow cooker, cock on low all day. Serve over rice with sour cream, cheese and scallions if you wish. Enjoy!
Chicken and Rice
Brown and season your chicken breasts
Lightly spray a 2 1/2 qt dish with cooking spray
Place chicken breasts inside
Top with can of Campbell’s Cream of Mushroom and Cream of Chicken
Bake covered at 350 for 1 1/2 hours
Serve along with rice (crescent rolls are an excellent bread choice!) Use the gravy from the chicken for the rice.
Enjoy!
Southwest Chicken
2 Medium Tomatoes, quartered
2 C. Chopped Onion
½ C. Chopped Red Bell Pepper
4 Garlic Cloves
¼ C. Packed Fresh Cilantro Leaves
2/3 C. Soy Sauce
6 T. Vegetable Oil
2 T. Fresh Lime Juice
1 ½ t. Ground Black Pepper
4-5 Large Whole Chicken Breasts
Place the tomatoes, onion, pepper, garlic, cilantro, soy sauce, oil, lime juice and pepper into a food processor and blend for 30 seconds. Pour the marinade over the chicken breasts and marinate for at least 4 hours, turning frequently.
Grill chicken, basting frequently with the marinade.
I serve this with black beans, rice, tortillas, lettuce, sour cream, etc. You can eat them separately or put them all together in a burrito!
I like to make “Salsa chicken”. I coat boneless, skinless breasts with a packet of taco seasoning. I then top the chicken with a spoonful of salsa. Sprinkle some shredded ched/mont. jack cheese (or whatever cheese you would use with tacos) on top. Bake at 375 degrees till juices run clear. Top with sour cream. Easy, quick and yummy! Enjoy.
Grandchildren’s Casserole
4-6 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. medium egg noodles
1 c. sour cream
1/2 c. chicken broth (I usually buy a can of it and use the rest of the can
with water to cook the noodles)
Seasoned dressing mix
1 stick margarine
Cook the chicken breasts and cut up into bite size pieces. Cook the noodles
in water and chicken broth if desired. Drain noodles and add to both soups,
sour cream and 1/2 cup broth. Stir gently until blended.
Stir in chicken and place into a greased 9×13 inch casserole or two 8×8 inch
casserole dishes. Top with dressing mix. Melt the butter and drizzle over
dressing mix. Bake,uncovered at 325 degrees for 35 to 45 minutes.
The casserole can be frozen.
Chicken Italiano
This is very yummy; and more importantly very EASY to make. It’s also very pretty; with the green spinach and red tomatoes!
1 pack chicken breasts
1 8 ounce package cream cheese
2 10 oz. packs frozen spinach
Sliced mozarella (could substitute shredded)
1 tomato
Italian seasoned bread crumbs
2 tbsp Olive Oil
1/2 tsp oregano
Cooking spray
Preheat oven to 350 degrees.
Slice chicken breasts horizontally to make cutlets; dredge in bread crumbs.
Heat olive oil in skillet; cook cutlets about 2 minutes on each side.
Cook frozen spinach in microwave; drain and mix in large bowl with the cream cheese until evenly distributed. Press spinach mix into bottom of a 9×13 baking dish coated with cooking spray.
Arrange cooked chicken cutlets on top of spinach mixture; top each one with a slice of mozzarella (or sprinkle liberally with shredded mozarella.)
Sprinkle oregano over entire mixture.
Slice tomato and place one slice on top of each cutlet.
Bake at 350 for 30 minutes.
Serve each cutlet with a portion of creamed spinach and garlic bread if desired.
Lemon Panko Chicken
Slice the breats thin so they are not as thick and can cook more evenly. Dredge the breats in flour. Then dip breats in Egg Beaters or Egg Whites, then Coat in Progresso Panko Italian Bread Crumbs. Coat chicken fryer or large saute pan in olive oil approx 1/4 cup, heat pan, brown breats approx 5 minutes over medium to high heat, turn breasts over, pour 1 cup of lemon juice over breats, then 2 cups of chicken broth, and 1 tbsp of butter. Also add 3 cups of broccoli and cover pan. Cook over medium heat for approx 6 more minutes. Serve over 1/2 lb of Pasta. Delicious and tangy!
1 package of Chicken approx 1 1/2 lbs
1 cup lemon juice
2 cups chicken broth
1 tbsp butter
flour to dredge
egg whites or egg beaters to dip breats into
1/4 cup olive oil
3 cups of brocolli
1 box of Progresso Panko Italian bread crumbs, sold at Publix and Walmart.
1/2 lb of pasta, I use penne
I am all about simple and using the sales to do it. I am a feel good cooker. Whatever feels good goes so you won’t see measurements. 😉
One of favorite ways to use chicken breast is to pan grill it.
Cut Chicken breasts into smaller pieces and cook until done.
Next pour BBQ sauce over them and cook on a medium setting long enough for flavor to soak into the chicken.
These are really good with home fries.
I make mine by cutting up potatoes and Covering them with a mixture of salt, garlic, and parmesian. I then grease a cookie sheet with butter and bake at 350 until crispy.
Add in a nice vegetable and you have a well round delicious meal! =)
Chicken Pasta
3 Boneless Skinless Chicken Breasts cut into small pieces
1 (.7oz) packet of Italian dressing mix
1 can chicken broth
1 can golden mushroom soup
1 small container of chive and onion cream cheese
Cut chicken into bite size pieces. Cook in a little olive oil and butter
and set aside. With the drippings in the pan put in 2 tbls butter. Add the dressing mix, mushroom soup, cream cheese and broth. Add the chicken back in and let warm again. Serve over your favorite pasta.
Makes around 7 servings
oh, oh, oh!! Our favorite family recipe for chicken is “Jessica’s Chicken” and I don’t even know who she is 🙂 It is super easy and I bet you have everything else in your stockpile.
cover b/s chicken with a mixture of 1 can cream of chicken soup and 1 16oz container of sour cream top with hormel dried beef (sometimes I use bacon or real bacon bits) bake at 350 for 45 min- 1hr serve over (free) rice with (free/cheap) GG steamed veggies Yummy!!!
Zesty Chicken Tortilla Bake (copied from kraftfoods.com) This is my fave meal!!
What You Need
1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6 inch)
Make It
HEAT oven to 375°F.
MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13×9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
BAKE 25 min. or until heated through.
Chicken Broccoli Alredo
Cook one pound Penne or other pasta as package directs. Reserve 1 cup of the cooking water.
Meanwhile, in a lg. nonstick skillet, cook 1.5 pounds Boneless skinless chicken breasts, cubed, in 3 T. butter. Add 1 T. minced garlic near the end of cooking. Remove chicken. Whisk 2 c. milk, 5 T. flour, 1/2 t pepper and 1 t salt together in the skillet. Cook, stirring constantly, until mixture comes to a boil. Add 1/2 c parmesean cheese and the chicken mixture. Turn to low and keep warm.
Cook 1 bag steamable broccoli florets in the microwave.(2 bags if you want extra veggies)
Combine the pasta, broccoli and chicken with the sauce. Loosen with the pasta water if needed. Sprinkle with extra parmesean if desired. YUM! A family favorite. Serves 6.
Creamy Chicken and Pasta
Slice chicken breast into strips (I use about 3-4 single breasts)
Chicken Broth (1 can)
minced garlic
Italian Seasoning
8 oz block of cream cheese (I use reduced fat)
Pasta cooked al dente
Parmesean Cheese (optional)
Season chicken breasts with italian seasonings and brown over medium heat with minced garlic. Onced cooked through add chicken broth and block of cream cheese. Simmer over med-low heat until sauce is thickened. Serve over pasta. Delicious served with garlic bread and broccoli.
This one of my hubby’s specialties (he’s the chef in our family). It is not healthy but oh so decadent. He said the important thing is not to dry the chicken out.
Yummy Chicken Stuff:
6 slices bacon
1 Tbs butter
1 Tbs olive oil
4 boneless, skinless chicken breasts
1 med onion chopped
3 cloves garlic, minced
salt & pepper to taste
1-1 1/2 cups shredded cheddar cheese
Cook bacon in 12″ skillet until crispy. Crumble bacon and set aside. Add some butter to pain along w/ the bacon grease, if needed add some olive oil. Saute chicken in skillet over medium heat, turning once, until no longer pink. Place chicken in 12 x 8 baking dish. Cook onion and garlic in the pan drippings until onion is soft. Add salt, pepper and bacon into onion/garlic mixture and stir well. Spoon mixture over chicken breasts and top each with shredded cheese. Bake at 350 for 10-15 minutes until cheese is melted.
Enjoy!!!
Ritzy Chicken Casserole
Ingredients:
2 sleeves Ritz crackers
1 can cream of chicken (or mushroom) soup
1 cup sour cream
1/2 cup chicken broth
4-6 boneless chicken breasts, cooked (if uncooked, increase temp to 375 degrees and cook for 45 minutes)
4 oz melted butter
Directions:
Crumble 1 sleeve ritz in bottom of a 2 quart casserole dish
Drizzle 2oz melted butter over crackers
Mix the chicken with the soup, sour cream, and broth.
Pour over crackers.
Crush remaining sleeve of crackers over the chicken mixture.
Drizzle remaining butter over crackers.
Bake @ 300 degrees for 30 minutes.
chicken cordon bleu
EASY Peasy and sure to please even picky eaters
Pound out boneless chix breasts, 1/2 to 1/4 inch thick
lay one slice of ham and one slice of swiss cheese.
roll up and secure with tooth picks
brush with egg and water.
roll in planko or bread crumbs
Bake at 375 until chix is done…at least 165 degrees.
make home made hollandaise
serve with asparagus, rolls and your favorite starch…we skip the starch as we are having the Hollandaise sauce.
Enjoy
I’m all about easy in my crock pot!
Easy Creamy Santa Fe Chicken
1 can (15 ounces) black beans, rinsed and drained
2 cans (15 1/4 ounces) whole kernel corn, drained
1 cup thick and chunky salsa
5-6 boneless chicken breasts
8 ounces of package cream cheese
1 cup shredded cheddar cheese
In crock pot, mix together beans, corn and 1/2 cup salsa
Place chicken on top, then pour the remaining salsa over the chicken
Cover and cook on high for 3 hours
Add the cream cheese (cut into cubes to melt faster)
Continue to heat on high until cream cheese melts and blends into sauce
Serve over rice and top with shredded cheese
I usually add the shredded cheese right to the crock pot a couple of minutes before serving.
Absolute delicious and the KIDS love it! Heats well the day after too!
Maria
Maw-Maw’s Chicken Spaghetti (uses a whole chicken but I couldn’t resist)
One whole chicken
One box of spaghetti
Tomato Soup
Cream of Mushroom Soup
Green Olives
Chili Powder
Shredded Cheese
Boil chicken until mean falls off the bone (do not throw out the water)
Let chicken cool,then shred it off the bones
Boil spaghetti in the chicken water
While spaghetti is cooking, combine:
Soups, olives and chili powder to taste
Combine noodles with soup mixture and shredded chicken
Transfer to a large baking dish and sprinkle with cheese.
Bake at 350 until hot and bubbly.
Enjoy.
(This freezes well)
I LOVE chicken spaghetti! Its so easy and makes great leftovers (if there are any!). I dont do olives or chili, but i put in peppers and onions instead. My hubby would prob love it if I added some heat though!
Here is one of our favorite recipes, everyone loves it!
Monterey Jack Chicken
4-6 boneless skinless chicken breasts
1 jar of your favorite barbeque sauce
1 cup shredded monterey jack cheese (Can also use mexican 4 cheese mix)
6-8 slices bacon crumbled
1 bunch scallions chopped
(Mix shredded cheese and scallions.) If using this later in the week, put cheese & Scallion mixture in a small baggie and the crumbled bacon in another.
I love this recipe. Use a large ziploc baggie. Put in the 4-6 boneless skinless chicken breasts and pour in the jar of barbeque sauce. Seal it and stick it in the fridge or if it will be later in the week, freeze it like that.
When you are ready to cook this, the best way is on the grill. Cook chicken until done. When chicken is ready, put a mixture of cheese & scallions on top of each chicken breast. Then put bacon on top of each one. If the cheese does not melt enough, put it in the microwave for a minute or 2. I serve this with mashed potatoes and a vegetable. You can also make multiple meals of this and freeze. I usually make 3-4 of this meal at a time and use it within a month.
Forgot to mention to cook the bacon or buy the precooked bacon. I go to Sams and buy the precooked bacon unless it is on sale at Publix. It is so much easier and I usually make this recipe in bulk. You can also cook the chicken in the oven on the broiler setting but the grill does a wonderful job.
HONEY MUSTARD BAKED CHICKEN
8 chicken breasts
½ cup melted butter or margarine
½ cup honey
¼ cup Dijon mustard (or any mustard)
1 tsp salt
1 tsp curry powder
Mix all ingredients together and pour over the chicken. Bake at 350 for 1 to 1 ½ hours if it’s chicken with bones, bake 45 minutes if bonless chicken. Stir and flip every 30 minutes. You can also make this in the crockpot and cook on low 6-8 hours or high 4 hours.
Chicken Lettuce Wraps
I get 3 chicken breasts and dice them. Place in a container with grated fresh ginger and minced garlic, one egg yolk, a tablespoon of corn starch and 4 tablespoons of soy sauce and some crushed red peppers (optional). Marinate overnight. The next day just fry up in a pan (i usually add mushrooms or canned chesnuts if i have them) and cook up some rice. then just scoop some rice and chicken mixture on the lettuce and voila!!! they get better each day so i make a lot and eat for a few days they are sooooooo good!!!
Oven BBQ Chicken
(This recipe calls for a whole chicken, but I never use a whole one! I’ve used boneless chicken plenty of times…)
Chicken (equivalent to 1 whole chicken – probably 4-6 boneless breasts)
4 T. Margarine
1 med onion chopped
2 T. Vinegar
2 T. Brown Sugar
1/2 cup lemon juice
1 cup ketchup
3 T. Worchestershire
1 t. mustard
1 cup water
Red Pepper
Salt
(**any other premade BBQ sauce you may want to use – we love Sprayberry’s and Country’s BBQ sauces, but this is our personal touch, not part of the original recipe!)
Brown Chicken lightly in hot margarine. Remove chicken, Place in casserole dish. Brown onion in margarine. Add water, ketchup, vinegar, worch. sauce, red pepper, salt. (add any other sauces at this time…) Stir well. Simmer over low heat for 10 minutes. Pour sauce over chicken. Bake at 325 for 1 hour. Baste several times.
OK,,so I got the free Frenchs mustard last week,,,on the bottle is a recipe for “Tangy Ranch Chicken” The family has been completely bored with whatever recipe I have been using lately, so I thought I would give it a try. WOW..there wasnt a single piece leftover (and I made over 3 ponds!) It was so good in fact,,that I made it again for the 4th…
2/3 C ranch dressing
1/3 C Frenchs yellow mustard
1/4 C brown sugar
4 boneless chicken breats
Mix dressing, mustard, and sugar (I threw it all into a zippy bag) add ckicken, allow to marinate for 30 minutes to an hour. Grill or broil chicken for about 15 minutes or until done or bake at 350 for 25 minutes,,,we grilled ours…..soooo good and moist!
Ritz Cracker Chicken
This is a family favorite!
Adjust ingredients by the amount you want to cook.
Boneless chicken breast (I cut into strips)
Crushed Rits Crackers
Melted butter or margarine
Dip chicken in butter, then into crushed crackers.
Place chicken (close together) in sprayed baking dish; sprinkle with left over crushed crackers and add any remaining melted butter (this makes it moister)
Bake on 350 for 20 minutes covered and 20 minutes uncovered.
This will become a family favorite for you too.
This is the best chicken recipe around if you are looking for some serious COMFORT FOOD! I have taken it to several families at our church who have recently welcomed a new baby, because to me it’s a great “kick up your feet and relax” kinda meal. 🙂 It’s even relaxing for the cook because it is so super duper quick and easy. And best of all, with only 5 ingredients, it is really cheap! Well, here goes…
You will need:
One box of Stovetop stuffing mix (chicken flavor)
About 4-6 chicken breast halves
One bag of baby carrots (the smaller size will do)
One can of whole-berry cranberry sauce
1/4 Cup Italian dressing
Here’s whatcha do:
1. Preheat your oven at 350.
2. Cook up the box of Stovetop according to directions, except with a little less water and butter (only about 1 cup of water and 2 tablespoons of butter). Meanwhile…
3. Place chicken breasts in the bottom of a casserole dish. If you like your foods mixed together, place the carrots mixed in with the chicken, all in one layer. If you are like me and like things separate, place the carrots in a different dish. 🙂
4. In a small bowl, mix cranberry sauce with Italian dressing. Spread on top of chicken and carrots. Then, spread the prepared stuffing OVER the chicken, to form a layer on top. If your carrots are in a different dish, you can also put some stuffing over them, if you wish. (I don’t though! I can only handle the stuffing touching the chicken… that’s more than enough food-blending for me! But it’s totally up to you.)
5. Bake everything until the chicken is cooked through, about 35-45 minutes.
Voila! A delicious, nutritious, and fabulously quick meal. Enjoy!
I made this tonight-
Bruschetta n’cheese stuffed chicken (kraft recipes)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1
MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
2
PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.
3
ROLL chicken breasts up; place, seam-sides down, in 13×9-inch baking dish. Drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.
It was really good 🙂
This is another one of our favorites as its low fat and super delicious and easy too! 🙂 Its from Hungry Girl 🙂
Tru Bleu (Cordon Bleu)
Ingredients:
One 5-oz. raw boneless skinless lean chicken breast cutlet
1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
1 oz. (about 3 slices) 97 – 98% fat-free ham slices
salt and black pepper, to taste
Directions:
Preheat oven to 350 degrees.
Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides.
Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it’s square), tightly roll up the chicken breast cutlet, and secure with toothpicks.
Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.
Bake in the oven for 20 minutes. Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through. Enjoy!
Buttermilk Ranch Crusted Chicken
Ingredients
4 boneless skinless chicken breasts
1 bottle Kraft Buttermilk Ranch dressing
1 bag of Snyders Ranch Flavored Pretzel Bites
1 package of Ritz crackers
Marinate chicken breast in the full bottle of Ranch dressing overnight.
Crush pretzel bites and Ritz crackers into crumbs in a ziploc bag.
Preheat oven to 350F.
Bread chicken with Ritz/Pretzel Bites.
Place chicken on a foiled cookie sheet and cover.
Bake for 1 hour covered, and then to brown the crust, bake uncovered for a final 10 minutes.
Enjoy!
Poppyseed chicken–family favorite!
3-4 chicken breasts, cooked and shredded
1 can cream of mushroom soup
1 can cream of celery soup
8 oz sour cream
1 onion, diced
1 sleeve Ritz crackers, crushed
1 stick butter, melted
Mix first 5 ingredients together in a bowl, spread into a casserole dish. Top with ritz crackers and butter; bake at 350 for 25 minutes.
Hidden Valley Citrus Chicken
1 lb boneless, skinless chicken breasts
1 TBS vegetable oil
1 packet (1 oz) ranch salad dressing & seasoning mix
1/3 c chicken broth
1 TBS orange marmalade
Cut chicken into strips or cubes and saute until browned. Combine ranch mix, broth and marmalade; pour onto chicken. Cover and simmer 3 to 5 minutes or until chicken is cooked through.
Delicious served over wild rice! YUM! (And cheap, too!)
I went super easy tonight and everything was something I already had in my pantry. I baked chicken breasts covered in bbq sauce in the oven for about 25 minutes at 350. I served with Uncle Bens brown rice, green giant corn and green beans w/ almonds. It was super easy and healthy!
Well, I haven’t read all of the responses, so I hope this isn’t a repeat. This recipe is so easy and so yummy! And it’s not too terribly bad for you.
Crockpot Mexican Chicken
3 cans corn niblets
3 chicken breasts (can be frozen, awesome)
3 cans black beans, drained
1 jar chunky salsa
Taco seasoning
Spray crockpot with Pam
Put corn on bottom of the pot
Place chicken on top of that
Sprinkle taco seasoning on top of that
Pour in jar of salsa
Pour beans on top of that
Cook on low about 5 hours. After about 4 hours shred the chicken with a fork.
Serve with cheese and sour cream, on top of rice or use as the filling to quesadillas or enchiladas.
This is one of my favorite crock-pot chicken recipes that a dear friend gave to me. It is called Angel Chicken. I am not a big fan of chicken alfredo but I LOVE this chicken over pasta. I like to make some asapargus or broccoli and mix it with the pasta before topping with the chicken and delicious sauce! I hope you enjoy it!!
Ingredients:
1/4 cup butter or margerine
1 package dry Italian Salad Dressing Mix
1 can cream of chicken soup
1 8 oz. package cream cheese (I use the low-fat cream cheese and it is delicious!)
1/2 cup milk
4-6 boneless,skinless chicken breasts
Instructions:
Melt butter or margerine in medium saucepan. Stir in package of Italian salad dressing mix, can of soup, cream cheese and milk. Stir until combined and smooth. Pour over bite-sized pieces of chicken breasts in crock pot, cover, and cook on low/medium for 4-5 hours. Serve over angel hair pasta.
“Sweet n Sour Chicken”
1 pk onion soup mix
1/2 small bottle of Russian Dressing
1/2 jar of Apricot Preserves
Mix all ing together add water to thin out a little, pour over chicken in a baking dish.
Cook @3o min at 350
Such an easy and great dish!!!
Okay so it’s not original – but you didn’t say it had to be……. LOL. It’s a chicken-bacon sub and it’s SOOOOOO yummy! I used bone-in chicken because that’s what I had but it would be even easier with boneless skinless……
http://lifeasmom.com/2010/06/freezer-cooking-with-bone-in-chicken-breast.html
We are going to try it this week without the bacon and putting spaghetti sauce on top instead……… More like a chicken parmesan sub. MMMMMM!!!
I call this Hickory Chicken, and it’s one of my husband’s favorite chicken recipes ever!
3-4 boneless skinless chicken breasts, either pounded or cut into equal thickness
5-6 strips bacon
1 cup of your favorite BBQ sauce
1 cup shredded cheddar or jack cheese
Fry bacon until crisp, set aside to drain on paper towel lined plate.
Remove most of rendered bacon grease from pan, retain 2-3 tablespoons in pan.
Saute chicken in bacon grease until done (usually 3-4 minutes per side depending on thickness.)
At this time preheat the oven to 375 degrees and line a 9×13 baking dish with foil for easy clean up.
Cover chicken breasts with BBQ sauce and place in pan. Cover with crushed bacon pieces and shredded cheese, bake until cheese is melted and ooey gooey!
Yumm-just typing about it makes me want some now!
Chicken Spaghetti
1 lb of chicken boiled and cubed (save broth)
1/4 block of Velveeta cheese ( I usually use more to make it cheesier)
1 can of RoTel
1 can Cream of Broccoli Soup
1 stick of butter
1/2 small onion diced
12 oz. of thin spaghetti
Mix Velveeta, Rotel, soup, butter and onion in a medium pan until melted. Boil noodles in the chicken broth until done. Mix all together and cook in oven at 350 until bubbly.
My husband’s favorite is what we call “honey lemon cinnamon chicken.” (It’s only because those are some of the many ingredients in it, but usually you’ll have the stuff laying around) I got it from some website and then tweaked it so much it’s like a different dish.
1/2 C. Flour
2 tsp. Salt
3/4 tsp. Cinnamon
1/4 tsp. Turmeric
1/4 tsp. Pepper
1 Egg
2 Tbsp. Milk
1/3 cup Dried bread crumbs
2 Tbsp. Oil
Chicken cut in strips
Sauce:
1/4 C. melted Butter
1/4 C. Honey
1 Tbsp. fresh Lemon Juice
I personally put the lemon, honey, and butter in a sauce pan. I put it on low low low. So while I work on the chicken, the sauce is going. Heat oil in a separate pan
Next, combine flour with all spices. I then coat all the chicken in the flour coating (I find a ziploc bag easiest.) Then next part is the messy part. Beat egg and milk. Combine breadcrumbs with egg mixture to form a soft moist mixture. Roll floured chicken pieces in moist crumb mixture. I generally put the bread coating on and throw it immediately in the pan. When the pan is full, I flip over the strips until fully cooked. Cook all chicken, plate it, and then make sure the sauce is hot and melted.
It goes AMAZINGLY well with a sweet potatoes.
Scrumptious Chicken
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
4 slices Cheddar cheese
6 ounces dry bread stuffing mix
1/4 cup melted butter
1/3 cup of Chicken broth
1.Preheat oven to 325 degrees F (165 degrees C).
3.Place the chicken breasts in a 9×13 inch baking dish. Season each chicken breast with salt, pepper and garlic powder. On top of each breast place a large spoonful of soup and a slice of cheese. Crush the stuffing mix and sprinkle on top of the cheese, then drizzle with the melted butter or margarine and chicken broth. Bake in the preheated oven for 45 minutes to 1 hour (don’t overcook the chicken!). Let cool and serve with veggies.Jo
Hi, I love boneless, skinless chicken! Yummm 🙂
Chicken Divan Casserole
Ingredients:
10 oz. pkg. frozen rice medley or frozen brown rice
10 oz. pkg. frozen broccoli in butter sauce
1 cup prepared Alfredo sauce or cheddar cheese pasta sauce
2 cups cooked cubed chicken
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated. 4 servings
I have another recipe and it’s for ‘Hawaiian Pineapple Chicken Skewers’ that Hungry Girl has in her book that I love! I love kabobs and hope you & your hubby do too! Especially your hubby hope he picks one of these recipes! 🙂 I’ll type it all out. 🙂
Ingredients:
1/2 cup pineapple juice
6 ounces raw boneless skinless lean chicken breast
4 medium white mushrooms
1/2 medium onion, cut into 8 slices
1/2 medium yellow bell pepper, cut into 4 slices
1/2 medium red bell pepper, cut into 4 slices
1/2 medium green bell pepper, cut into 4 slices
1/2 cup pineapple (4 chunks)
2 tablespoons teriyaki sauce
Directions:
Cut the chicken breast into 12 chunks. Place them in a small bowl and then cover with pineapple juice. Cover the bowl and let chicken marinate in the fridge for at least 30 minutes.
Once the chicken has marinated, drain the pineapple juice from the bowl. Evenly distribute the chicken, pineapple, and veggies among 4 skewers. Suggested stacking per skewer: 1 slice onion, 1 slice green pepper, 1 chicken chunk, 1 pineapple chunk, 1 chicken chunk, 1 slice yellow pepper, 1 mushroom, 1 chicken chunk, 1 slice red pepper, 1 slice onion.
In a large pan sprayed with nonstick spray, cook kabobs over medium-high heat for about 10 minutes, flipping halfway, or until desired texture is reached and chicken is cooked thoroughly.
Drizzle with teriyaki sauce immediately before serving. Yummm, yummmm!!
Thanks so much for the chance to win this wonderful giveaway. I’m saving up for a Kindle and if I’d win, I could finally get it! Hope, hoping at least!! 🙂 I’d hand type out tons of recipes or more for the chance to win if I could. 🙂
purposedrivenlife4you at gmail dot com
Here’s my favorite – Tortilla Chip Chicken
2 large eggs
1/4 cup salsa
4 boneless, skinless chicken breasts
tortilla chips, finely crushed
Preheat oven to 350°F (175°C). Spray 13 x 9-inch baking pan with cooking spray. Whisk together eggs and salsa in a shallow dish. Dip chicken into egg mixture, then into crushed tortilla chips (I use a gallon size plastic bag for this. Place in prepared baking pan. Bake 35 to 40 minutes or until chicken is no longer pink in the center and chips are golden brown. Top with any of your mexican favorites: melted queso, salsa, guacamole and/or sour cream. Serve with spanish rice and beans or more chips!
Makes 4 servings.
VARIATION: My husband and children like it when we do chicken tenders instead of whole breasts or cut up breasts into chicken fingers. Same recipe, just cook for less time (20-25 minutes).
ENJOY!!!!
I would defrost the chicken breast completely and cook them on the grill along with some of the ears of corn that was on sale at Publix this week for $.15each.I would also make some of the Steam N’Fresh Mashed potatoes that are on sale this week for $1.99.I would add a toss salad and make some Texas Toast(thatisB1G1F@FoodLion).
All in all, you will have a healthly meal, easy clean-up, really cheap…in total from start to finish it should only take 20-25 minutes…just long enough to cook the chicken and corn on the grill:)
Chicken = you already have on hand (est= 4 pieces = $2.50)
Ears of Corn= $.15 x 4 = $.60
Steam N’ Fresh Potatoes = $1.99
Toss Salad = 1/2 head of lettuce, one tomato, one cucumber = $1.50
Texas Toast = $1.00 a box
Total out of pocket = $7.59 or $1.90 per person
I have to post my two favorite summery ones
first italian chicken subs
-marinate chicken breasts in italian dressing for about 30 minutes (however many sandwiches you want is how many breasts you need, I like to slice the chicken so that it is a little thinner)
-then cook chicken (on grill or in pan0 still coating with the italian dressing
-while cooking chicken cook a loaf (or slices) of garlic bread (I like cheese garlic bread)
-slice one red onion
-when chicken and bread our done stack chicken on bread with red onion (add anything else that sounds good) and you have homemade subs.
Second recipe
-make one box of Kraft Pasta Salad (I also add tomatoes, green onions, bacon crumbles, and whatever else is on hand/sounds good to make it healthier adding more vegetables)
-cook chicken in favorite marinade
-once chicken is cooked I like to shred it (you can make it any size you want) and throw it into the pasta salad and maybe add extra dressing if necessary.
-toss and enjoy
Thanks for reminding me of these
The absolute best chicken enchilada recipe… no red sauce, so much flavor and super easy. Best of all, make lots at once and freeze by the number of enchiladas you’ll need per meal. I usually do 4-6 meals at once. It takes no more time and you have multiples of the yummiest enchiladas you will ever eat! By the way, this is not “my” recipe, so I will share the gift card with my wonderful neighbor for sharing my favorite meal recipe with me!
1lb Chicken breast
1 sm onion
1 4oz can green chilies
1 tsp butter
1 8oz pkg Philadelphia Cream Cheese
1 block of pepper jack cheese (shredded)
1/2 pint o f heavy whipping cream
Flour Tortilla Shells
Boil chicken breasts and shred (I use a chopper because it tastes the same and saves lots of time!).
Chop onion and cook with green
chilies and butter. Mix cream cheese, shredded chicken, onion,
green chilies in a bowl. Spread chicken mixture onto tortilla
shells, roll and place in baking dish. Spread pepper jack cheese
over tortilla shells. Pour whipping cream over shredded cheese.
Bake covered at 350 degrees for 30 minutes…. remove cover for another 5 minutes to melt all cheese.
SWISS CHICKEN
4-6 boneless chicken breasts
8 slices of Swiss cheese (I use one pkg. of Publix brand swiss cheese)
2 boxes of Stove Top stuffing (follow box directions, will need margarine)
1 can cream of chicken soup
1/2 cup milk
Preheat oven to 350 degrees.
Partially boil chicken breasts for 10-15 minutes.
Mix soup and milk together in a bowl, set aside. Prepare both boxes of Stove Top stuffing. (microwave is the easiest) Place 3/4 of the stuffing in a 9×13 pan. Layer half the Swiss cheese over the stuffing. Place chicken on top of cheese layer. Pour half of the soup mixture over chicken. Layer remaining cheese on chicken and spread soup mixture over cheese. Sprinkle left over stuffing on top. Bake for 30 minutes.
15.25 oz can pineapple chunks (in juice)
1/4 cup ketchup
1 Tbsp cornstarch
2 Tbsp red wine vinegar
2 Tbsp water
4 tsp sugar
1 egg, beaten
1 T cornstarch
12 oz boneless skinless chicken breast, cut into 1 inch cubes
3/4 cup crushed saltine crackers
oil
1 green sweet pepper, cut into 1/2 inch pieces
1 red sweet pepper, cut into 1/2 inch pieces
Hot cooked rice
DIRECTIONS:
Drain pineapple, reserving 3/4 cup juice. In a small bowl stir together the reserved pineapple juice, the ketchup, 1 tablespoon cornstarch, vinegar, water, and sugar. Set aside.
In a medium bowl stir together egg and 1 tablespoon cornstarch till smooth. Add chicken pieces and stir to coat chicken with egg mixture. Pour cracker crumbs into a shallow dish. Roll chicken pieces in cracker crumbs to coat evenly.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add half of the chicken to the wok. Stir-fry about 3 minutes, or till no pink remains. Remove chicken from wok and keep warm in a preheated 300 degrees oven. Repeat with remaining chicken.
Add sweet peppers and green onions to wok; stir-fry for 2-3 minutes, or till crisp-tender. Remove vegetables from wok.
Stir pineapple juice mixture; add to the center of the wok. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Return chicken, vegetables, and pineapple chunks to wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more, or till heated through. If desired, serve with rice.
Ok, this one is our absolute FAVORITE and it’s pretty easy too! I’ve seen it in a ton of magazines and it’s a Campbell’s recipe. To cook the chicken, I just put a few of the b/s breasts in the crockpot with some chicken broth, cook for a few hours, and then shred.
Cheesy Chicken Enchiladas
Ingredients
1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6″), warmed
1 small tomato, chopped
1 green onion, sliced
Directions
1.Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8″ shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4.Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
My favorite recipe is to put your thawed chicken in a greased 13×9″ casserole dish. Then pour a bottle of Kraft BBQ sauce evenly over the top. Cover with tin foil and bake 1-1 1/2 hours at 350F. Serve over rice with a salad and rolls, or your choice of sides. The chicken changes the taste of the BBQ sauce, and there is hardly ever any leftovers at my house!
fried chicken fingers:
cut chicken into strips
prepare a large bowl with about 4 eggs. stir them together and add 1tbsp pancake syrup.
in another large bowl put flour and season with salt and pepper
dip each piece of chicken in egg wash and then flour
drop into deep fryer and cook until golden brown.
(the syrup gives these a wonderful unique taste.)
This one is Super Easy! Just put 2 cans of RoTel in the crock pot and your chicken, cook on slow for least amount of time on your crock pot. Then cook some rice and put the cooked chicken w/ Rotel over it and tah dah! You have Chicken Surprise!
Chicken Pot Pie (without any funky stuff!):
-Line a 9-inch pie plate with a Pillsbury refrigerated pie crust, soften as directed on box.
-Fill pie with 1 bag of Birdseye Steamfresh Mixed Veggies (on sale right now at Kroger for $1), 2 cans of Campbells Cream of Chicken soup, and 1 cup of cooked/chopped chicken. You can mix all the ingredients in a bowl first before pouring into the pie.
-Top the pie with second crust, seal edge and flute. Cut slits in several places in top crust.
-Bake in oven at 400F for about 30 minutes.
Enjoy!!
Crockpot Swiss Chicken
* 4 boneless chicken breast halves, skin removed
* 6 slices Swiss cheese
* 1 can cream of mushroom soup
* 1/4 cup milk
* 6oz box stuffing mix
* 1/2 cup butter or margarine, melted
Preparation:
Wash chicken pieces and pat dry. Lightly grease slow cooker or spray with cooking spray. Place chicken breasts in pot. Top with the Swiss cheese. Mix soup and milk, spoon over cheese then sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 6 to 7 hours or high 3 to 3 1/2 hours.
Chicken pot pie
3 chicken breasts cooked and diced
2 cans cream of chicken
2 cans mixed vegetables
2 cans biscuits – cut into 4 squares and layer
them on top of the pot pie mixture.
350 preheat
cook for about 30 minutes
I have quite a few favorite chicken recipes, are we allowed more than one?
Anyway here’s one I just made last week.
Chicken and Broccoli Stir-Fry
3 Large Boneless Skinless Chicken Breast uncooked
Publix Premium Roasted Asian Sesame Salad Dressing
Reduced Sodium Soy Sauce
Salt and Pepper to taste
Sesame Seeds (optional, a nice edition if you have them)
2 Tbsp oil
Frozen Broccoli
3 cups cooked rice
Cube chicken. In a ziploc bag, place cubed chicken and enough salad dressing to cover (about 1/2- 3/4 cups). Add about 1-2 tbsp soy sauce and salt and pepper to taste. If you have sesame seeds add some to the bag as well. Marinate for at least 30 min.
Heat up a large frying pan (or wok) with oil in the bottom. Brown up the chicken. After chicken is cooked add broccoli. Cook for a couple minutes. Add more dressing (about 1/2 cup) and soy sauce. Cook for 1-2 minutes. Remove from heat. Serve over cooked rice.
Makes 4-6 adult servings.
I don’t use exact measurements when I make this, and you can easily adjust down or up depending on how much you need. As a side note I’ve also done the recipe with beef (stewing beef or a flank steak), and you can also use frozen stir-fry vegetables. It’s really yummy and takes very little time to make!
Peanutty Chicken:
1 pkg chicken breasts
1 cup peanut butter
2 cans tomatoes (with halapenos)I made mine without these and used the Rotel tomatoes with cliantro and lime, I believe
Put in crockpot for 4 1/2 hrs on high or 7 to 7 1/2 hours on low (I did mine on high and it is soooo goooood!!!!)
i love grilled chicken breast….this is my favorite marinade, simple but divine! (You must flatten the chicken breasts til they are kinda thin, makes them more tender and cooks quickly..)
1/3 cup olive oil
juice of a lemon, and a little of the zest is yummy too…
finely chopped red onion
1/4 tsp kosher salt
6 good size basil leaves, roughly chopped
put marinade and chicken in a ziploc, marinade at least a few hours….grill and enjoy!!
Can’t beat this recipe for ease of preparation and great flavor! I rarely have leftovers!
Cajun Chicken Pasta
1 lb boneless, skinlesss chicken breast, cut into bite-size pieces.
16 oz jar Alfredo pasta sauce
14.5 oz can petite diced tomatoes, drained
1 tsp cajun seasoning
1/2 cup chopped red bell pepper, optional
1 lb bowtie pasta
In crockpot, stir all ingredients, except pasta, until combined. Cook on low 3-4 hours. Cook pasta as directed on package. Serve sauce over pasta.
To increase the spiciness of this dish, you can add a small can of chopped green chiles and/or increase the amount of cajun seasoning.
I’ve made Krafts’ Bruschetta Chicken Bake before and it’s really good! I love one-dish meals. 🙂 Recipe link: http://www.kraftrecipes.com/recipes/bruschetta-chicken-bake-65546.aspx
Something yummy and easy (we just had it tonight!) Grill chicken breasts (might want to pound them so they will cook evenly) and serve them on rolls with honey mayo (1 Tablespoon mayo or miracle whip and 1 Tablespoon of honey)–add tomoato and onion if you would like. I know I probably won’t win because you don’t like mayo, but honestly the honey overpowers any mayo taste!
SWEET AND SOUR CHICKEN WITH PEACHES…………….Cut up chicken into chunks. cook in a little olive oil. add diced red peppers (or green if you like),a little onion, salt, pepper, then add fresh ,canned, or frozen peaches. serve over rice or egg noodles. YUMMY FOR YOUR TUMMY!!!!
Chicken Rice Scampi – Chicken, multiple cloves of garlic, small onion, 2 stick of margarine/butter, all in the pan. Serve over rice.
My recipe is Alice Springs Chicken like Outbacks recipe. We made it this weekend and it is always a hit. The ingredients are simple and as much as you cook, you should have them on hand. Here are the ingredients, chicken, mushrooms, a piece of bacon for each piece of chicken, monterey jack cheese, mayo, grey poupon mustard, honey, worstershire, butter, italian dressing, misc. seasonings. Marinate the chicken (or not) in a little italian dressing 30 min – 1 hour before grilling. Sprinkle a little of the following seasonings on your chicken…lawrys, pepper, paprika, mccormick grill seasoning and a little powdered garlic. Grill the chicken. While the chicken is grilling, saute some mushrooms with butter, worstershire and a little wine…drink a little wine while sauteing the shrooms. Microwave or save a few strips of bacon from breakfast. Mix up some honey mustard with mayo, a squirt of grey poupon and a squirt of honey. Layer the chicken as follows, chicken, shrooms, bacon and monterey jack cheese. Bake for a few minutes until cheese melts. Drizzle honey mustard on top and enjoy. Serve with a garden salad and baked potato. You can also google this recipe. I hope I win…it is really good and easy.
Cut up boneless chicken and start cooking in large frying pan. Add 1can of corn, 1 can of rotel, 1 can of Campbells fiesta cheese soup, let simmer for a few minutes. Then tear up 4 or 5 flour tortillas into small pcs and throw into pan. Mix together and then pour into a casserole dish. Top with shredded cheese and French fried onions. Cook at 300 degrees until cheese is melted! It’s awesome!
This recipe is so easy and while it’s simple the taste is amazing.
Slow Cooker Chicken & Dumplings
4 chicken breasts (frozen)
1 Cup Diced Onion
2 tablespoons of butter
2 cans cream of chicken soup
1 package refrigerated biscuits (I use the Pillsbury southern style)
1 can Chicken Broth
Put chicken breast (frozen) and onion in slow cooker – mix in butter, cans of soup, and chicken broth. The liquid should cover the chicken breast, if not add enough water to cover. Add seasoning as you wish – I add salt, pepper and a little paprika.
Cook 4 hours on high – cut up chicken breast into pieces – tear biscuits into pieces and add to slow cooker (push down so they are immersed in the liquid)
Cook another 2 hours on high.
NOTE: This is the way I cook it. You can cut the chicken prior to putting it in the slow cooker. I leave the breasts whole and frozen because the chicken retains it’s moisture better that way. By the time the four hour mark is met, the chicken will be really tender and easy to cut. I use kitchen shears and just cut it in the slow cooker before adding the biscuits.
This is one of my all time favorites. Super easy to make and very filling!
Slow Cooker Salsa Chicken
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
Directions
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.
Number of Servings: 6
I am so glad I am not choosing the winner…oh my you guys ROCK!!!!!
Buffalo chicken or Apricot chicken (one ingredient switch if you prefer one over the other)
Chicken breasts- thawed
flour (enough to coat the chicken)
parsley (teaspoon to tablespoon, depending on your liking)
butter
budweiser wing sauce/apricot jam
Melt the butter in a bowl. Mix together flour and parsley (you can use dry or fresh-I use dry so I can make this dish whenever I want) in a separate bowl. Place the chicken in the butter and then coat in the flour. Cook the chicken in a frying pan. Here’s the difference in the recipes:
Buffalo: Toss the cooked chicken in the wing sauce.
Apricot: Place some apricot jam on top of the chicken while it is still in the frying pan, flip it. Put more apricot jam on the other side and flip. I gave this recipe to a friend and her daughter calls it ‘candy chicken’! Easy recipe and so yummy! We like to serve these with oven baked ‘fries’.
Sesame Chicken
1 lb chicken breast, sliced into 1 inch pieces
3 TBSP soy sauce
3 TBSP brown sugar
1 TBSP toasted sesame seeds
Heat brown sugar and soy sauce in skillet over medium heat. Add chicken and cook about 3 minutes on each side until cooked through. Toss chicken with sesame seeds. Serve with rice!
Chicken a la special
for a meal for 4
4 Chicken Breast (Bone in is best but I use Boneless Skinless too)
3/4 to whole bottle of White Cooking Wine
2 cans of Campbells Cream of Mushroom Soup
3 to 4 tablespoons of butter
2 to 3 tablespoons of cream cheese
White Rice (for side)
Chicken:
Heat butter in a pan
Brown both sides of Chicken
pour in White Wine
Put a lid on the pan and turn to about Med-Low
(Let cook for about 30 mins)
After Chicken has ccoked for 30 mins: (Sauce)
Make Rice (I use instant but that is me)
Put a saucepan on Med Heat
Stir in Cream of Mushroom, Cream Cheese and Most of the Butter/Wine sauce from the Chicken (Keep the Chicked cooking w/the rest of wine sauce).
Let cook for about 10 to 15 mins to get warm stirring occasionally
Put Chicken and Rice (on the side) on a plate. Pour sauce on Rice and Chicken. Add a green or another side. I usually add brocolli with a little wine sauce too because I just LOVE the sauce.
This is my favorite meal ever!
This is one of our favorite recipes. I have doubled the sauce because it reheats incredibly well and -trust me- you will want leftovers
Chicken Breasts in Tomato Cream Sauce
Prep: 5 min, Cook: 20 min.
* 4 boneless chicken breast halves
* salt and pepper (to taste)
* 3 Tbs. unsalted butter
* foil
* 1 shallot, chopped
* 2/3 cup sweet vermouth
* 1-2/3 cups Italian style peeled tomatoes, drained and chopped
* 2 chopped tomatoes
* 1-1/2 cup heavy cream
Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium high heat. Sauté chicken 3-5 minutes per side, or until tender and cooked throughout. Remove to a platter and cover with foil to keep warm. Add shallots to pan and cook 1-2 minutes until soft. Add vermouth and tomatoes and simmer about 7-10 minutes stirring frequently, until sauce reduces by half. If you prefer a creamier sauce, you can pour sauce into a food processor or blender and purée until smooth, but I prefer it chunky. Return to pan. Add cream and simmer 2 minutes. Do not boil. Serve sauce over chicken.
Honey Orange Chicken
Dip chicken in orange juice and then coat with bread crumbs. Place in oven safe dish and put a dab of butter on top of each. Bake at 350 for 30 minutes. In the meantime, combine 1 cup chicken broth with 1/4 cup honey and half a stick of butter in a small saucepan. Bring to a simmer, until all are combined. Once the chicken has cooked for 30 minutes, cover with honey mixture and cook for an additional 30 minutes or until no longer pink in the center.
Enjoy!
Here’s one of our favorites…it’s got a little bit of “kick” to it that’s nicely balanced with alfredo sauce.
Grilled Chicken with Broccoli Alfredo
about 2 T olive oil
1.5 T Cajun or Creole seasoning (I use that Tony Chachere’s stuff with the green label–I don’t think creole seasoning is quite as spicy as cajun)
0.25 t. seasoned salt
1 lb. boneless, skinless chicken breasts
8 oz. fettucini
16-oz. jar Alfredo sauce
2 c. broccoli florets (I use frozen)
2 T pesto sauce
Mix oil, seasoning and salt in a bowl. Add chicken breasts and stir to coat. Heat grill on medium-high heat. While grill is heating, bring large pot of water to boil.
Grill chicken on medium-high heat 7 minutes per side or until juices run clear. While chicken is grilling, cook fettucini. Meanwhile, mix Alfredo sauce, broccoli and pesto in microwave-safe bowl. Cover and microwave 6-8 minutes, stirring every 2 minutes, until broccoli is tender. Drain pasta, return to pot, pour broccoli-alfredo sauce on top and toss to coat. Slice cooked chicken into strips and serve over pasta.
http://born-blonde.blogspot.com/2010/07/mondays-menu.html
Baked caramelized chicken
chicken breasts/wings/thighs
1/2 cup honey
1/2 cup soy sauce
1 2/3 tbs ketchup
salt and pepper to taste
2-3 garlic cloves
1. Marinade chicken, preferably overnight.
2. Heat oven to 350 degrees.
3. Place chicken and marinade in baking dish.
4. Bake for one hour or until sauce is caramelized. Every now and then, check on the chicken and baste with sauce.
5. My husband loves to eat this with mac n’ cheese.
Salsa Chicken! Easy and budget friendly- only 3 ingredients!
Set the oven to 350. Put thawed chicken in a caserole dish. Cover with salsa and cheddar cheese. Bake 35-45 minutes. It’s SO good and unbelievably easy. Only 1 dish to clean!
It’s even better with tortilla chips or corn chips broken up and sprinkled on top.
It’s not my recipe, but I am about to try this recipe. It was the winning recipe for the entree division at the current Real women of Philidelphia competition. Here is the link
http://www.realwomenofphiladelphia.com/cat/finalists
Just watch the video of Sheila. It looks pretty good. Plus she won for that division! 🙂
my husband and I threw this all together when we were on atkins when we first got married. 🙂 there are no set “amounts” on anything and we used a foreman grill to cook everything.
boneless skinless chicken (cook on grill until done)
bacon (cook on grill until done)
montery jack pepper jack cheese
jalapenos
red and yellow peppers (sliced and cooked on the grill)
mushrooms (sliced and cooked on the grill)
top chicken with cheese, bacon, mushrooms, jalapenos, and red & yellow peppers
easy and delicious!
Chicken pasta salad (I make this at the beach and we eat it for lunch for days). It’s a great meal during hot weather.
Marinate 3 boneless skinless breasts in wishbone italian dressing (I use light)1 hr.
Marinate fresh mushrooms in wishbone italian dressing.
Cook on the grill. Cut chicken into chunks.
Cook your favorite pasta, I use bow tie and sometimes dreamfields.
Mix 1 part mayo(I use light) to 4 parts wishbone italian dressing and mix with chicken and mushrooms in pasta.
Add sliced cherry tomatoes and sliced ripe olives. Chill or don’t it’s delicious either way and will get better as it sits in the fridge.
Mushroom Chicken
Quick and easy BBQ baked chicken. Place 4 chicken breasts in cassarole dish. Combine 1 packet Lipton Onion soup mix with 1/2 stick melted butter and 1 cup BBQ sauce. Pour over chicken and bake in a 350 degree oven until done, approx 40 minutes. Remove from oven, let sit about 10 minutes to let sauce thicken. Perfect with roasted potatoes and yeast rolls.
Well this is my husband’s favorite that I make 🙂
You will need:
chicken (I usually use 1 1/2 breasts for just us two)
bow-tie (farfalle) pasta
Italian seasoning
roasted red peppers (about 12 oz)
feta cheese (about 4 oz)
parsley
olive oil (2 Tbsp)
garlic salt/powder (1/2 tsp)
First, I bake the chicken with Italian seasoning on top at 425’F for 20 min. Then, I cook my bow tie pasta as directed on package, and when it has just a few min left, I heat the olive oil and garlic salt in a non-stick skillet at medium heat. Stir in the roasted red peppers and chicken, and just stir around until everything is mixed well and heated through. Drain pasta and place in serving dish. Pour pepper and chicken mixture on pasta. Sprinkle on feta and parsley. Finally use serving tongs to mix it all up and enjoy!
The leftovers are even better because it all kind of marinates in the fridge, so we have to fight over those lol 🙂
Easy Baked Fried Chicken
Take the chicken breast and coat it just like you would if you were frying it. Flour – salt – pepper and whatever seasoning you like .
Spray your baking dish with non stick spraying oil. Place the chicken breast in the dish — spray nonstick spray lightly on top of the chicken put it in the oven 375 degrees for about 20 minutes to cook thru and golden brown. You might have to flip to get it golden on all sides. Pair it up with some good ol mashed potatoes and mac n cheese
Good Southern meal without having to stand over a grease filled pan.
Chicken Veggie cassarole
Either 2 of the very large veg-all canned vegetables or equivalent amount of any mixture of veggies that your family likes
2-3 chicken breast cooked and shredded
(I like to bake my chicken in the oven when I bring it home, with a tiny bit of olive oil, salt, pepper, and Italian seasoning sprinkled on, then shred when finished cooking and cooled, then pop in the freezer until needed)
2-3 T both sour cream and mayo
1 can cream of chicken soup, 1 can cream of mushroom soup
Salt, pepper
1 roll pkg of Ritz crackers
Mix all ingredients together except the ritz crackers, and put in 13×9 baking dish and top with crushed crackers. Bake at 350 for 45 mins… enjoy! Leftovers (if you have any) are delicious as well! Thanks for the giveaway!!
Mushroom Chicken
4 Large or 6 Medium Boneless/Skinless Chicken Breast
3-4 Cans Golden Mushroom Soup
1/3 – 1/2 Cup White Wine
Paprika
Mix soup & wine to even consistency
Spread over chicken in 13×9 greased dish
Sprinkle paprika
Bake 325 for 1 1/2 hours. Cover w/foil till last 10 min
By the way, I also use my chicken veggie cassarole recipe to make pot pies, it more than fills two pie shells, top with another pie shell, vent the top and bake as directed on the pie shell box. It makes two, I usually will bake one, and freeze the other unbaked for another meal… works great!
I do so many meals with chicken that it is hard to choose! lol.. but here is one of my kids favs.(and my hubby’s)
I put 6 chicken breasts in the crockpot first thing in the morning.. since I get up about 7 to take the older ones to school and I am home by 8 to start homeschooling the youngest one I would say about 8:15.
I let them cook all day long in their broth. (do not add water b/c it is not needed) sprinkle them with salt and pepper.
about 5 or so I pull the chicken breasts out and de-bone them(they are falling apart so not too much work there) I pull the meat like you would for pulled pork and put it back into the broth. Then I add a bottle of brown sugar and hickory bbq sauce., sometimes if the breasts are bigger you need more than one bottle.(sweet baby rays makes it or hunts)
add a bit of cayenne pepper, salt, and black pepper to taste.
Let it all cook for a bit longer.
Then I serve it on hamburger buns. kinda like a bbq sandwich. I make some awesome potatoes to go with it(which I am willing to share the recipe if anyone wants it!)
totally yummy meal! and easy to make too..
thanks for the chance to enter your drawing!
Dana
dana, i would love that awesome potato recipe…i do the same recipe you mentioned above, except i use pork loin…other than that it’s all the same. please email me the potato recipe: teinikat@yahoo.com
thx!
the best enchiladas you will ever eat…even if hubby doesn’t pick this as his favorite, try it – you’ll love it!
needed:
2-3 boneless skinless chicken breasts, poached and diced/cut up small. (i actually only use one, but most people like more meat than i do.)
1 large or two small cans enchilada sauce (i prefer old el paso)
1 can cream of chicken
8oz sour cream
soft taco size soft tortillas (hello mission!)
shredded cheese
optional: lettuce, tomatoes, black olives, onions, bell peppers, guacamole
mexican or spanish rice
Spray 9×13 pyrex with non stick cooking spray. Mix poached, cut up chicken with cream of chicken and sour cream. Put a couple spoonfuls into the center of a tortilla, the roll up and place in pyrex. Repeat and place in a side by side line until pyrex is filled (normally 8 enchiladas.) Pour enchilada sauce over all enchiladas, using fork to push enchiladas apart from each other to let sauce get in between. Sprinkle cheese over whole thing (the more the better for my taste!) and cook on 350 for 25-30 minutes. Serve with rice, and garnish with optional ingredients above if wanted.
Chicken Alfredo with broccoli and mushrooms. It’s so easy! Cook up the chicken in the skillet…then slice up. Saute up mushrooms and broccoli in a little butter. Choose your favorite noodles or pasta (we love bowties!) Throw is altogether with your favorite brand of alfredo sauce…dinner in less than 30 minutes! Don’t forget a nice side salad or garlic bread!
Chicken divon (my hubbies’ favorite)
6 chicken breasts deboned
2 packs 10 oz frozen broccoli
1/2 cup cheddar cheese
1/2 cup soft bread crumbs or stove top dressing
SAUCE
2 cans cream of chicken soup
1 cup mayo
1 tsp lemon or lime juice
3/4 tsp curry powder
DIRECTIONS
bake or boil chicken until tender (debone if necessary)
cook broccoli
butter casserole dish (9×13)
put broccoli on bottom of buttered dish
place chicken on top of broccoli
pour sauce over chicken and sprinkle with cheese and bread crumbs
Bake at 350 for 30 min
Chicken Enchiladas that rock!
my wife makes some chicken enchiladas that are awesome.
she takes 4 chicken breast and boils them.
gets a pan and sprays it with olive oil and then shredds the chicken into it. adds 1/2 cup chicken broth to the mixture
puts one block of cream cheese in to melt with the chicken. adds salt, pepper, paprika, and a bit of lemmon pepper seasonings. mixes it all up.
then takes large tortilla shells and spreads the chicken mixture into each shell. sprinkles colby/jack cheese into the shell then rolls them up.
She uses a metal lasagna dish and lines it with the enchiladas.
she then uses a can of tomato sauce, mixed with the mccormick’s enchilada seasoning mix, a can of diced chili peppers, and diced tomatoes.
this she spreads over the top of the enchiladas.
sprinkles shredded cheese all over the top
puts in the oven at 375 degrees til the cheese and sauce bubble
serve with chopped lettuce, diced tomatoes, shredded cheese, sour cream, salsa, and a side of black beans.
excellent meal. and not to hard for a guy to make. lol!
Thanks Brent!
Shredded cheesy chicken tortilla wraps.
2-3 bnls, sknls, chicken breasts
1/2 pkg cream cheese
1-2 cups shredded cheddar
1 jar salsa
salt and pepper to taste
Season chicken with salt and pepper (I’ll sometimes use fajita seasoning instead!) spray pan with pam or use a little olive oil and cook chicken on med hi covered until done. Either shred by hand or in a food processer. add back to the pan. mix in 1/2 pkg cream cheese 1/2-1 jar of your favorite salsa (depending on how much chicken you used so that it’s not dry) and 1-2 cups cheddar cheese depending on how cheesy you like it (we like it really cheesy). Heat through and serve in tortillas. Enjoy!
Salsa Chicken
1 bag frozen boneless skinless chicken breasts – no need to thaw
Lg jar picante sauce
1 small can diced green chiles
1 can black beans, rinsed and drained
8 oz bar cream cheese
Place chicken breasts, still frozen, in a crock pot. Pour picante sauce on top of the chicken and top with green chiles. Rinse the black beans and pour on top of the green chiles. Cover and cook on high for 6-8 hrs. Remove the chicken from crock pot and cut up an 8 oz bar of cream cheese and put in the crock pot. Shred the chicken and return to the mixture in the crock pot and stir well.
Serve in tortillas as tacos.
I serve with yellow rice and flour tortillas.
Everyone at my house loves this and it is so easy!!
too hot to use the oven! so
stovetop chicken casserole-
1 or 2 cooked chicken breasts-torn up
box of stovetop
can of cream of chicken soup
Prepare stovetop according to box directions. Stir in chicken and soup. That is it. If you like it crunchy you can put it in the oven.
Great with green beans and sliced homegrown tomatoes!
Chicken BLTs
Serves 4
4 Chicken Breasts, pounded to 1/2 inch thickness
2 lemons, juiced
1 Tb. Italian seasoning
1 garlic clove, minced
8 bacon slices
1-2 large tomato(es), depending on how much tomato is wanted, sliced
romaine lettuce
sourdough bread (can use regular bread but tastes fabulous on any artisan loaf!), sliced 1/4 to 1/2 inch thick
mayonnaise and mustard
Combine lemon juice, Italian seasoning and minced garlic clove in a large ziploc bag. Add chicken and marinate for at least 30 minutes. Prepare bacon to your preferences.
Grill chicken using Foreman or other tabletop grill. Toast bread slices. Spread mayo on bread. Top with chicken breast, bacon slices, lettuce and tomato. Top with mustard.
Simple and yet SOOO delicious. Just like from a gourmet sandwich shop!! Enjoy 🙂
Baked Chicken Egg Rolls ( they come out super cruncy) makes about 14 egg rolls
2tbs soy sauce
4 cups shredded cabbage ( or slaw mix)
1 cup bean sprouts ( canned is fine)
1 large carrot grated (omit if using slaw mix)
2 green onions thinly sliced
2 garlic cloves ( pressed or chopped)
1 lbs bonless chicken breast
6 white mushrooms chopped
1 pack egg roll skins
Put chicken in food processor and chop until it looks similar to ground beef. Cook in a pam sprayed wok or large skillet on med high with 1 tbs soy sauce added. Cook until no longer pink. remove from pan into a small bowl.
Spray pan again and add garlic then immediatly add all other ingredients into pan (except egg roll wrapers) and stir fry on med high until cabbage is wilted. Add chicken to veggies.
Spray a baking sheet with a good amount of pam
Fill egg roll skins with 2tbs veggie & chicken mix. Very important do not over fill. They will look small. Do not use any water on them either makes them tear.
Fold egg rolls following pkg instructions make sure to roll tight.
Once egg rolls are all rolled spray tops of egg rolls with lots of pam
cook in a 400 degree oven for about 15-20 min till nice and brown
enjoy with chicken fried rice and your favorite dipping sauce or make this sweet and sour sauce Yummy
http://allrecipes.com/Recipe/Sweet-and-Sour-Sauce-I/Detail.aspx
I have a good chicken fried rice recipe too..
Spicy Dijon Chicken
Okay so I don’t know how to cook really well but this one is really good. I’ve made it a few times, my husband loves it…you just hhave to watch it because it can dry out. I said I don’t know how to cook well which is why I haven’t mastered not drying it out when I bake chicken…I know my poor hubby! lol
Okay so you take your skinless chicken breast and cut in half (so they are thin). Then you take whatever mustard you like (we like the spicy mustard or the brown mustard…haven;t tried it with yellow mustard before) and you dip the chicken in the mustard and coat it pretty good, just like you would egg if you were breading it. Then you take Italian Bread Crumbs and you dip the chicken in the breadcrumbs until it’s coated pretty good and then you just bake like you normally would breaded chicken. Sorry for the basic recipe but when it turns out, it turns out really good! haha! Have fun cooking whatever you pick!
Yummy! I am going to make some of these dinners too. Even though I love my chicken dinner!
Cream Cheese Chicken and Broccoli
Here’s what you need:
4 lbs boneless skinless chicken breasts cut into 1/2″ peices
1 tbsp olive oil
1 package (1 oz) Italian dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10.75 oz) condensed cream of chicken soup
1 bag (10 oz) frozen broccoli, thawed
1 package low-fat cream cheese, cubed
1/4 cup dry sherry
Hot cooked pasta
*Toss chicken with olive oil and Italian dressing mix to coat chicken. Place in crockpot. Cover and cook on low for 3 hours.
*Coat large skillet w/nonstick cooking spray. Add mushrooms & onion, cook 5 minutes over Medium heat or until onions are tender. Stir occasionally.
*Add soup, broccoli, cream cheese and sherry to skillet; cook & stir until hot. Add to chicken in crockpot. Cover, cook on low one more hour. Serve over pasta.
Our family loves it and I passed it on to numerous family members who rave about it.
Here’s one of our favorites. The recipe is just for 2 people, but you could easily double or triple it, as needed.
Honey Mustard Bacon Chicken
2 bacon strips, halved
2 boneless, skinless chicken breats
1/4 tsp. seasoned salt
1/4 cup honey
2 Tbsp. dijon mustard
1 Tbsp. mayonnaise
1 Tbsp. light corn syrup
1/2 tsp. dried minced onion
1/3 cup shredded mozzarella cheese
Cook bacon until crisp. Remove to paper towels. Flatten chicken to 1/2 inch thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a baking dish coated with nonstick cooking spray. In a small bowl, combine the honey, mustard, mayonnaise, corn syrup, and onion. Spread over chicken. Top with bacon. Sprinkle with cheese. Cover and bake at 350 degrees for 20-25 minutes or until chicken juices run clear.
**You could also add mushrooms on top of the chicken if you like.
EASIEST EVER Ranch Chicken:
4 chicken breast
1 envelope Ranch dressing (or Italian-any flavor u choose)
1.5 cups water
Place chicken breast in 9 x 13 pan. Mix together water and dressing. Pour over chicken. Cover pan with foil. Bake @ 350* for approx. 30 minutes or until chicken is done to your liking. Soooo moist and delicious! enjoy!
Just tried this tonight…
I had fresh vegetables, chicken and too many bottles of italian dressing soo…
I took the boneless chicken breasts marinated in italian dressing, then also marinated bell pepper, onion and put them in the pan with the lid on and let them cook until the vegetables were all cooked down. Added fresh sliced tomatoes at the last to also cook down.
It was a hit with the whole bunch!
Italian Chicken Over Rice
1 cube margarine
4 chicken breasts
1 packet of dry Italian dressing mix
1 can cream of chicken soup
4 oz cream cheese
In a crockpot put the cube of margarine, chicken breasts, and italian dressing mix. Let it cook for 4 hours. Take out the chicken and shred it (for quick shredding, while it is still hot put it into an electric mixer with a whisk attachment and turn it on high for 10 seconds or so) Add cream of chicken soup and cream cheese to crockpot with the drippings. Add the chicken back in and let it cook for another 30 minutes. While it is cooking Cook enough rice to feed your family. Serve over the rice.
SO YUMMY!!
I just made a really great chicken dish tonight!
I started by putting into my food processor- 1/2 a cup of corn flakes, a packet of ranch dressing mix, and a 1/2 cup of parmesan (I’ll use less parmesan next time, it made the chicken a bit too salty for me-but everyone else loved it). I poured that mixture into a baking dish. Then I melted a stick of butter into another baking dish.
Then I microwaved a Green Giant Steamers bag of broccoli, threw that into the food processor with some shredded cheese (I had Kraft Colby Jack). I cut holes into the chicken and stuffed them with the broccoli cheese mixture, dipped them into the butter and then coated them with the corn flake/ranch mix. I baked them for 45 minutes and they were perfect! We had friends over that loved it as well!
I can’t wait to read the other entries! 🙂
Chicken and Broccoli Casserole
Cook 2 chicken breasts.
Mix together the following ingredients:
1/2 pound frozen chopped broccoli (can use fresh if you have it)
1 can cream of chicken soup
1/2 cup mayo
1/2 TBSP lemon juice
Layer the frozen or fresh broccoli on the bottom of a 11×7 casserole dish. On top of the broccoli, place chicken, diced. Next layer the cream of chicken soup mixture. Top with 1/4 cup italian breadcrumbs and 1 cup of cheddar cheese. Bake at 375 for 30 minutes.
Serve over a bed of rice. I usually make 4 servings of Uncle Ben’s. Serves 4.
We love this one– easy and effortless
Just set it and forget it! I love my crockpot, it’s the best thing ever!!!
CROCKPOT CHICKEN CORDON BLEU
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Ingredients:
6 bonelss skinless chicken breasts
6 pieces of swiss cheese, 1/2″ x 3″
10 oz. can condensed cream of mushroom soup with roasted garlic
3 Tbsp. water
1/4 tsp. pepper
Preparation:
Flatten each chicken breast with wooden mallet or rolling pin. Place piece of cheese in the center of each. Fold up and secure with toothpicks. Place in slowcooker. Combine remaining ingredients and pour over chicken bundles, making sure pieces are fully covered.
Cover crockpot. Cook on low 5-6 hours, until chicken is thoroughly cooked. 4 servings
All will enjoy and they will think you were cooking all day!! 😉
Easy Chicken Packets
In a piece of aluminum foil, place a chicken breast, some sliced onions, mushrooms and any other vegetable you like. Squeeze some lemmon juice, salt and pepper over all. Wrapped the aluminum foil and bake in over at 250 for about 20 minutes. Unwrap and serve over rice or pasta.
I’ve got two for you:
Thai Curry Fried Chicken
2 cups buttermilk
1/4 cup Thai curry paste
1 fryer chicken, broken down into 10 pieces, breast bone-in (this also works for chicken strips, just slice up the breasts)
2 cups all-purpose flour
1 cup whole wheat flour
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
The night before, combine buttermilk and Thai curry paste in a large bowl and whisk to combine. Add chicken make sure pieces are submerged. Cover and refrigerate. The next day, fill stock pot 2/3 full with oil and bring to 350 degrees. Combine the all purpose flour and whole wheat flour. Toss the chicken in the flour to coat well. Fry chicken until golden, brown and delicious and internal temperature is 165 degrees. Remove chicken to paper towel-lined plate and season with salt and pepper when right out of the fryer.
Shanghai Chicken Noodles
1 1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices
12 ounces uncooked fettuccine
1 bag (1 pound) fresh (refrigerated) stir-fry or chop suey vegetables
(about 5 cups)
1 cup sliced mushrooms (3 ounces)
1/4 cup hoisin sauce
1.Cook and drain fettuccine as directed on package.
2.Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
3.Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.
OOps easy chicken packets should be cooked at 350 for 20 minutes.
One of my husband’s favorites and it’s a quick fix!
SPICY CHICKEN ALFREDO
8 Ounces of pasta (I like to use mini penne or bowtie pasta)
1 Jar of Alfredo sauce (Classico)
1 Can (14.5 oz) diced tomatoes with basil, garlic, and oregano (Del Monte)
1 Tbsp of Italian seasoning (McCormick)
1/2 Tsp red pepper flakes (McCormick)
4-6 Chicken Breast (Cut chicken in 1 inch squares and cook in 1-2 tablespoons of oil for about three minutes until the pink in completely gone.)
1.In a large pot of boiling salted water add pasta. Cook according to the package directions. Drain well and return to the pot. Cover and keep warm.
2.In a medium sauce pan combine the Alfredo sauce, tomatoes, Italian seasoning and red pepper flakes over medium heat. Stir in cooked chicken and bring to a simmer. Cook for additional 10 minutes.
3.Serve hot over cooked pasta.
**Optional -Top with Parmesan Cheese and Black Olives.
**Great with garden salad and garlic toast.
Makes 4-6 servings
Hi- this is my absolute favorite chicken. Just four ingredients.
Boneless chicken cut up into strips or pieces
1 can Cream of Chicken soup
1 16 oz of Sour cream
1 box of Stove Top stuffing (or 2 boxes if you are a stuffing nut like me)
Make the stuffing as directed on the package. Put the chicken in a baking pan. Mix the soup and sour cream together, pour over chicken. Put cooked stuffing on top of chicken and mixture. Bake at 350 for 45 minutes. Tastes like extreme comfort food and you can use fat-free soup and sour cream and it won’t matter taste-wise. I eat chicken every day and this is hands-down my favorite.
PS- you can also mix in assorted veggies as well.
4 skinless, boneless chicken breasts (we like chicken tenderloins better)
1 cup chicken broth
2 cans cream of mushroom soup
…Mix soup and broth together, set aside. Cook chicken for 4 min’s, flip over, then add the soup mixture. Cook for another 5-7 minutes.
YUMMY!
I love to use chicken breast in spagetti sauce instead of beef. I then put over a baked potato, with a little cheese & dollop of sour cream. Easy menu item, and any left over sauce can be used with pasta later in the week. I love double use recipes.
Easy Cordon Bleu
Chicken breasts, sliced ham, cheese (mozzarella or provolone or ANY cheese you like), eggs, bread crumbs (or Ritz crackers broken up and add some pepper or Italians seasoning or whatever spices you like for flavor, even some parmasean cheese)
You will slice take the chicken breast and slice it open from top to bottom on the left side making a thin flap all the way across the chicken. Then hold up that flap and repeat the process on the right side. While making these slits, ensure that you don’t cut through the sides of the chicken. This process makes a pocket to place the good stuff inside. I take the cheese and wrap it in the sliced ham and slide it in. (You can use any kind of cheese, but sliced works well… I have even used string cheese inside.) You can add mushrooms, bacon, peppers, or almost anything inside also! Just wrap it up in the ham, too! Then you just close the flaps, dip in egg, then in bread crumbs. Place flap side down and bake at 350 degrees for 30 minutes. My kids love this and enjoy helping me choose the items and “stuff” the chicken.
You can serve with most anything…. potatoes, salad, bread! The great thing about this is…. say your having an impromptu get together of 6 and only have 4 breasts. When it’s finished cooking, just slice into pinwheels and place on platter. It looks great and will be plenty of food for six people!
Mushroom Chicken Quiche
1/4 cup milk
1 cup chicken, cooked and diced
1 cup mushrooms, sliced
1/8 tsp. black pepper
1/2 pound Velveeta cheese, light or regular
3 large eggs, slightly beaten
1 8-9 inch pie crust, frozen or refridgerated/rolled
1/4 tsp paprika
Stir Velveeta cheese and milk in a saucepan over low heat until smooth. Add 3 large eggs (slightly beaten), chicken, mushrooms and pepper, mix lightly. Pour into pie crust and sprinkle with paprika.
Bake 35 to 40 min. or until filling is set (knife inserted half-way between center and crust should come out clean).
Serve with your fave veggie…we like fresh steamed asparagus and any dinner rolls or biscuits.
Here’s 2 chicken recipes that were passed on to me recently:
Crispy Chicken
4 skinless, boneless chicken breast halves
1 (18 ounce) bottle honey barbecue sauce
1 pound sliced bacon
DIRECTIONS:
1. Preheat oven to 350 degrees F
2. Wash chicken and pat dry, then place in a 9×13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all.
3. Bake at 350 degrees F for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon.
Chicken Cacciatore with noodles
1/4 c. oil
1 – 3 lb. chicken, cut up/boneless chicken breast
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.
I don’t have the full recipe off-hand (I actually don’t usually use one), my favorite chicken dish is probably chicken with bow-tie pasta: cooked bow-tie pasta, black olives, sun-dried tomatoes, broccoli, and chicken sauteed with olive oil and garlic, all mixed together in a bowl and covered with a little Parmesan cheese.
Happy cooking, Michelle!
I cant believe all these recipes with cans of soup in them. Please go out and buy some heavy cream, or even evaporated milk, and step it up a few notches. Ohhh, and Publix brand frozen mushrooms are surprisingly very tasty.
Chicken Casserole
Ingredients
1 1/2 cups cubed, cooked chicken meat
4 ounces uncooked wide egg noodles (2 to 3 cups cooked)
1 can cream of roasted chicken with savory herbs soup
1 cup frozen vegetables
1 cup shredded mozarella cheese, divided
Salt and ground pepper to taste
1/4 cup Italian bread crumbs
1 tablespoon butter, cut into pieces
Instructions
1.Preheat oven to 350°F.
2.Cook noodles following package directions; drain.
3.Grease shallow 9-inch square baking dish. Stir in soup and 1/2 soup can water. Add noodles, chicken, vegetables and 1/2 cup cheese. Season with salt and pepper and toss to combine.
4.Top with bread crumbs and remaining 1/2 cup cheese. Dot with butter. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes longer or until hot and bubbly.
My hubby and I love this recipe in the summer time because it’s easy to throw everything together, without slaving over a hot stove, all the fresh veggies from the garden taste great, and the flavor keeps getting better the longer it sits!
Sauteed Chicken and Veggies with Orzo Pasta
4 medium boneless, skinless chicken breasts, chopped into chunks
2 cloves garlic, minced
1/2 cup scallions, chopped
1 medium bell pepper, chopped
2 cups broccoli, chopped
1 cup mushrooms, sliced
1 cup matchstick-style carrotss
1 cup asparagus, chopped into 1 inch pieces
1/4 cup olive oil (+ 2 teaspoons for sauteeing)
1/2 cup rice wine vinegar
1/2 cup toasted sliced almonds
3/4 cup crumbled bleu cheese
1 pound box orzo pasta
-Sautee chicken, garlic, and scallions in 1 teaspoon of olive oil until chicken cooked through. Remove from heat and allow to cool. While chicken cools, sautee the remainder of vegetables (broccoli, bell pepper, mushrooms, carrots, asparagus) in 1 teaspoon olive oil for approximately 5-7 minutes (I prefer the veggies to be a little crunchy rather that cooked through). Allow vegetables to cool for 15 minutes and mix with chicken.
-Cook orzo pasta in boiling, salted water until al dente. Drain pasta and rinse with cold water. Set aside.
-Mix remaining olive oil and rice wine vinegar, pour over chicken and vegetable mixture, and toss to combine.
-Add cooked orzo pasta to chicken and vegaetable mixture and toss to combine.
-When ready to serve, add almonds and bleu cheese, stir, and enjoy!
This dish is easy to store in the refrigerator, and is great for left-overs since the flavors keep developing. I have also found myself substituting other types of pasta, if it’s on sale (like this past week!), or changing up the veggies to what I have on hand.
My all time favorite chicken recipe is this one. It is a very unusual flavor that doesn’t taste like anything else I have ever tried before! Hope you try it.
Chicken Scallopini
Lemon butter: 2 chicken breasts, halved or
½ lb real butter 1 small pack chicken cutlets
1 T lemon juice 4 T real butter, melted
2 T white wine ½ C roma tomatoes (or ½ can drained)
½ t minced garlic ½ C sliced mushrooms (good without it)
½ C cooked bacon, chopped (bacon pieces) 1 t salt, 1 t pepper, 1 t garlic salt
10 oz spaghetti or angel hair, cooked
8 oz heavy whipping cream
Combine Lemon Butter ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
Put Spaghetti on to boil & prepare as you usually would.
While it is cooking halve each chicken breast (you will have 4 pieces).
In a warm saute pan, combine melted butter & chicken breast pieces. Saute until chicken is browned & just about done. Add tomatoes, mushrooms, bacon, and spice mixture. Simmer until tomatoes begin to dissolve & chicken is done. Add heavy cream and allow to boil to the middle of pan. Remove from heat, add one cup lemon butter, and fold together to make sauce.
Serve over spaghetti. Add garlic toast and some salad – scrumptious!
Crockpot Cheesy Chicken
Ingredients:
6 boneless/skinless chicken breasts
salt and pepper to taste
garlic powder to taste
2 cans of cream of chicken soup
1 can of cheddar cheese soup
Directions:
Rinse chicken and sprinkle salt, pepper and garlic powder. Mix undiluted soups and pour over chicken in the crockpot. Cook on low 6 hours. Serve over rice or noodles.
You probably have everything stockpiled except the heavy cream (although you can substitute half and half, if you prefer):
http://allrecipes.com/Recipe/Awesome-Easy-Pasta/Detail.aspx
Yummy Green Chile-Chicken Enchiladas
Ingredients:
2 chicken breasts (or 5-7 tenderloins), fully cooked & shredded
1, 8oz pack light cream cheese
1, 4oz can diced mild green chile peppers
6-8 small yellow corn tortillas (soft)
2 handfuls of shredded “Mexican” cheese
1, 8oz can enchilada sauce (I like the medium-green sauce)
Pam spray
Seasonings: black pepper, garlic powder, onion powder, red pepper flakes (to taste)
Directions:
Preheat oven to 400°.
Make the filling: Place cooked, shredded chicken in medium bowl. Add cream cheese, diced green chile peppers, a handful of shredded cheddar cheese, and the seasonings (a shake or 2 of each). Mix with a fork until it’s a creamy texture.
To keep the corn tortillas from splitting, heat them in a small skillet (medium heat) one at a time with a spray of Pam & cook for about 5 seconds on each side (just until they’re flimsy). Let them cool on a paper towel. (this step is completely optional…my sister just warms them in the microwave instead) :o)
Put about 2 large spoonfuls of the chicken filling in a tortilla. Fold it over and place in a medium-large casserole dish seam-side down. Do this with the rest of the tortillas until they’re tightly packed into the casserole dish. Now you have enchiladas!
Cover enchiladas with the canned enchilada sauce. Sprinkle a handful of cheese on top. Place in preheated oven for 15-20 minutes (until enchiladas are warm and cheese is melted). YAY!
Makes 6-8 enchiladas
Here is a recipe that I made up and fell in love with! I used the cherry salsa from http://www.wholefoods.com and added it to my marinated and grilled chicken. The cherries are in season and this dish is so yummy! I serve it with my Smashed potatoes (using red potatoes which are on sale) and steamed veggies like sugar snap peas.
Here is the link to the recipe on my blog: http://potsnplans.blogspot.com/2010/06/yummy-yum.html
Hope you try and love it!
-Sarah
I don’t eat chicken anymore, but when I did…this was one of my favorite chicken recipes – SO delicious…
Garlic Lemon Double-Stuffed Chicken:
Ingredients
* oil, for greasing pan
* 8 boneless, skinless chicken breast halves
* 1 (8 ounce) package cream cheese, cut into 1/2 inch slices
* 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
* 1 cup milk
* 1 1/2 cups Italian seasoned bread crumbs
* 1/2 cup grated Romano cheese
* 1 tablespoon minced garlic
* 3/4 cup butter, melted
* 2 tablespoons lemon juice
* 1/2 teaspoon garlic salt, or to taste
* 1/2 teaspoon paprika (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Black Bean Chicken Wraps
Cut chicken into bite size pieces or think strips. Season with cumin and chili powder to taste. Pour a little olive oil into a skillet and cook chicken until cooked through. Add in some onions and 2 gloves of minced garlic. Cook until onion is translucent. THen add in a can of drained and rinsed black beans and maybe 1/3 cup of your favorite BBQ sauce. When it’s fully warmed through, serve with tortillas and toppings of your choice (such as sour cream, cheese, etc.)
Easy Bar-B-Que Chicken:
Place 4 thawed Chicken breasts in the crock pot/slow cooker
Cover with 2 cups Bar-B-Que sauce (use any brand/flavor/homemade you like…great for us couponers)
Cook on low for 6 hours
Shred chicken breasts with two forks (while in crock pot)
Serve with any bread/rolls and sides you have in your stockpile.
Super easy chicken recipe. 1/2 c. lemon juice, 1/4 c. lime juice, 1/4 c vegetable oil. Marinade chicken in this mixture for 1 hour. season w/ seasoned salt just before grilling.
Everyone I have ever made this for loved it! I always serve with spaghetti and Garlic bread. Hope you like the sounds of this and I hope your week is very very blessed! God Bless all!! 🙂
FAVORITE OVEN-BAKED CHICKEN PARMESAN
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce
1 cup Parmesan -or- shredded Mozzarella cheese
Preheat oven to 400°F.
Dip chicken in egg, then bread crumbs, coating well.
In a 13 x 9-inch glass baking dish, arrange chicken.
Bake uncovered 20 minutes. (See NOTE)
Pour the marinara sauce over chicken, then top with cheese.
Bake an additional 10 minutes or until chicken is no longer pink.
Serve if desired, with hot cooked pasta.
Makes 4 servings
NOTE: If using a metal pan, increase the oven temperature by 25 degrees.
Easy Burritos!
Pack of extra large flour totilla’s I use the 8 pack.
1 box of Black beans and Rice, I use Goya cooked per directions
1 can enchilada sauce
3 cups shredded cheese
1 to 2 cups of cooked chicken, can be grilled, backed, rotisserie etc.
1 cup of grilled/cooked vegetables….can be peppers onions corn your choice
Sour Cream
Lay out tortilla, even distribute black beans and rice, 2 cups of cheese, chicken and veggies.
Roll up tortills, put into grease baking dish. Pour enchila sauce over them and remaining cheese, bake at 350 for 15 minutes.
Top with sour cream if desired.
Well, I have quite a few Taco Bell taco dinner kits (I assume you do too). I would make chicken tacos. Grill chicken on medium high until cooked in the center (you could even grill the chicken on Thursday to use on friday and save yourself a step). Cut up and follow directions on box.
OR follow this recipe I found on the House Autry Website to use up some of that cheap chicken fry on sale.
1/2 cups Seasoned Chicken Fry
2 large skinless chicken breasts
1 1/2 cups water
Oil for frying
9 ounces baby spinach
1/2 red onion – thinly sliced into rings
2 ears sweet corn – shucked
2 tbsp maple syrup
1/4 cup whole pecans
1 tbsp butter
1 cup cherry tomatoes – sliced in half
1/2 tsp kosher salt
Nonstick cooking spray
Directions:
Chicken: Combine 1 cup of the House-Autry Chicken Fry with water; mix well. Dip chicken in batter. Roll chicken in the remaining 1/2 cup dry Chicken Fry on a plate until coated. Deep fry in 375°F oil until golden brown (4-5 minutes).
Corn: Preheat oven to 350°F. Spray corn with nonstick cooking spray and place on a baking sheet. Drizzle ears with maple syrup. Bake for 25-30 minutes, turning halfway through cooking. Cool to room temperature and cut kernels off the cob.
Pecans: In a small skillet, melt butter. Add pecans and cook over medium heat, stirring constantly until toasted, about 5 minutes. Sprinkle with kosher salt. Set aside to cool.
To Assemble: In a large salad bowl, layer or toss together spinach, onions, tomatoes, chicken, corn and pecans. Top with dressing.
Dip the breasts in egg, then coat with a mixture of italian bread crumbs and flour (combine those 2 ahead of time in a bowl). Pour a little oil in a pan. Once it is hot, add the breasts. Cook for about 5 minutes on each side. Then add mozzerella cheese on top. Place in heated oven until cheese melts. Serve. My kids love to dip this in maranera sauce, I like to add a little salt and pepper and eat it plain. Goes great with green beans, fruit salad and a bread.
I chose this b/c it is so easy and kids love it, too!
This is so simple but DELICIOUS!
Use boneless, skinless chicken breasts. Coat pan with a little olive oil and cook chicken (uncovered) until done. (You can use any kind of seasonings, marinade or dry rub that you like, or leave the chicken plain.) Just as the chicken gets cooked through, top each breast with a small handfull of fresh spinach, a slice of fresh tomato, and a sprinkle of shredded mozarella cheese. Cover the pan and turn heat to low, just until the spinach is wilted (but not mushy!) and the cheese starts to melt.
My family loves this dish. I like it because it’s healthy and you can add anything else that you have extra to the pan while the chicken cooks. The last time I made it I had a lot of onions, black olives, & mushrooms, so I threw those in. Bell pepper would be good, too. You’ll notice there’s also nothing to measure, quantities are just a matter of personal taste!
I tried out a great recipe last night that uses boneless, skinless chicken breasts, Tostitos, Rotel and other stockpile ingredients. It all cooks in one skillet! I’ve been wanting to try it for a while. I haven’t posted it on the blog yet, but here’s the link to the site where I got it. I hope your husband picks this one! I would love the Amazon Gift Card!!
http://annies-eats.com/2009/11/19/chicken-tortilla-casserole/
Thanks Michelle! All of these recipes look great. Its fun reading through them all!
Alaina- alainaammons@bellsouth.net
Hot Buffalo Chicken Sandwiches
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper, to taste
1 teaspoon sweet paprika
1 teaspoon chili powder
A drizzle of extra-virgin olive oil
Sauce:
2 tablespoons butter
1/2 cup (4 ounces) cayenne pepper sauce (I use Frank’s Red Hot)
4 crusty rolls, split
Bibb or leaf lettuce leaves
2 cups reduced-fat sour cream
4 scallionis, thinly sliced
1/2 pound blue cheese, crumbled
8 ribs celery, cut into sticks (if desired)
2 large carrots, peeled, and cut into sticks (if desired)
Heat a large nonstick skillet over medium-high heat. Season chicken with salt, pepper, paprika, and chili powder, and drizzle with a little olive oil to coat. Pan grill, 5 minutes on each side.
Heat a metal or oven-safe glass bowl over low heat to melt the butter. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with the hot sauce mixture.
Place chicken breasts on bun bottoms and top with crisp lettuce.
Combine sour cream, scallions, and blue cheese and slather on bun tops. Top sandwhiches and serve, using remaining sauce for dipping your veggies.
I have made these sandwhiches many times without the blue cheese sauce when I am in a pinch and don’t have the ingredients. They are just as yummy without.
Enjoy!
My husband loves this- it’s got bacon and chicken!!!
Bacon-Wrapped Chicken
6 boneless, skinless chicken breasts
1 carton (8 oz) cream cheese with onion and chives
1 Tbsp butter, cubed
salt to taste
6 bacon strips
Flatten chicken to 1/2 in thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased 13-in. x 9-in baking dish.
Bake, uncovered, at 400 degrees for 35-40 min. or until juices run clear. Broil 6 in. from the heat for 5 min. or until bacon is crisp.
Makes 6 servings
Crispy Chicken Tostadas
Ingredients
* 1 14-ounce can petite diced tomatoes, preferably with jalapeños
* 1 medium onion, thinly sliced
* 3 cups shredded/cubed cooked chicken
* 6 corn tortillas (the smaller size)
* Canola or olive oil cooking spray
* 1 avocado, pitted
* 1/4 cup prepared salsa
* 2 tablespoons sour cream
* 1 cup shredded romaine lettuce
* 1/2 cup shredded Monterey Jack cheese
Preparation
1. Preheat oven or toaster oven to 350°F.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add chicken and cook until heated through, 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray. Bake, turning once, until crisped and lightly brown, about 10 minutes (conventional oven) or 7 minutes (toaster oven, obviously in batches unless you have a monster toaster oven).
4. Mash avocado in a bowl. Stir in salsa & sour cream.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the chicken mixture, lettuce and cheese.
If you don’t have the tomatoes with jalapenos, which I usually don’t, I use hot salsa to add the kick. (Or if you don’t like a kick, don’t use it!)
My husband rates these 9/10, which is unusual and we’ve made them again and again! So yummy!
Kalamata Chicken
2 to 4 chicken breasts
1 or 2 cans of diced tomatos
2 or 3 cloves of garlic, chopped
1 onion, sliced
1/4 to 1/2 jar of kalamata olives
greek seasoning, salt and pepper
place chicken breasts in bottom of crock pot, sprinkle some seasoning, add rest of ingredients, a little more seasoning, cook on low for 8 hours or until chicken is tender. serve with oven roasted or baked potatos.
Chicken Crescent Rolls
3 chicken breast (cooked and cut up)
1 can cream of chicken soup
1/2 c grated cheddar cheese
12/c milk
1 can crescent rolls
Combine cheese, soup and milk and pour half in 9×13 dish. Separate rolls, place as much cut up chicken in each roll as will fit. Roll up, tucking edges in. Place in pan, spoon other half of sauce over rolls. Bake at 350 for 30 minutes or until lightly brown. 8 servings.
Chicken Pasta
Ingredients:
1 lb boneless skinless chicken breasts or tenders
Italian dressing (our fave is Newman’s Own Tuscan Italian)
Fresh minced garlic
Olive oil
1 Box Bowtie pasta
Shredded Parmesan Cheese
Mushrooms (optional)
Broccoli (optional)
Marinate chicken in Italian dressing overnight. Cut chicken into bite size pieces or strips, whichever you prefer, and cook until done in a skillet with a little bit of olive oil and fresh minced garlic. While the chicken is cooking, prepare the bowtie pasta. Once the pasta and chicken are done combine them in a dish. Add a small amount of butter to add flavor and prevent the pasta sticking. Finish the dish by adding the shredded parmesean cheese on top. I personally like a LOT of cheese so I cover mine, but to each their own! We don’t normally make it this way because I have a very picky eater, but next time he is off at the grandparents, I am going to make this and add fresh steamed broccoli and mushrooms.
Mexican Lasagna
1 lb cooked shredded chicken
1 packet taco seasoning
1 can black beans
1 can tomato sauce
1 small can of corn
1 cup cooked rice
1 can diced tomatoes-drained
corn tortillas
cheddar cheese
Layer corn tortillas in bottom of casserole, tearing as needed to create a full layer of tortillas. Combine Chicken, black beans, taco seasoning, tomato sauce, and corn. Combine rice and diced tomatoes. Layer 1/2 chicken mixture, then 1/2 rice mixture then add another layer of tortillas. Repeat. Top with cheese and bake at 350 until heated through, about 25-30 min. Top with sour cream, tomatoes, lettuce etc.
Honey Mustard Almond-Crusted Chicken
Ingredients:
1 cup of crushed stouffing (chicken style)
1 cup finely chopped almonds
1 cup crushed French’s French Fried Onions
1 1/2 tsp. season all seasoned salt
1/3 cup of honey mustard
1/3 cup of melted butter or margarine
3 to 4 pieces of chicken
Directions:
Mix stouffing, almonds, French’s fried onions and seasoned salt in a casserole dish and put aside for a little while.
Combine mustard with melted butter or margarine in a small bowl. Brush mixture on to chicken pieces.
Dip or roll chicken pieces into stouffing/almond mixture; making sure to press firmly to coat both sides.
Place chicken pieces on well-greased rack. I like to set mine over a rimmed baking sheet lined with foil. It creates less mess and easier cleanup.
Bake chicken at 350 degrees F for about 45 minutes, (flipping chicken halfway through cooking) or until chicken is no longer pink. You can serve with additional honey mustard for dipping.
We actually made this last night and I served it with hash browns and cranberry sauce. My husband just loves it!!
I’ve got a great one! Easy, and you should have most everything on hand (at least I did, and that’s not saying too much).
Balsamic Crock Pot Chicken
Pour two tablespoons olive oil in bottom of crock pot. Pu tin 4-5 chicken breasts. On top of the chicken layer 1 small sliced onion. Pour in 1/2 cup balsamic vinegar and one 14oz can diced tomatoes (whatever kind works for this). Sprinkle in whatever you have for dried (or fresh)herbs–italian seasoning, basil, parsley, oregano..cook on high 4-5 hours.
Serve with salad, crusty bread, and angel hair or linguini! YUMMY!
Now I just need to hope he likes balsamic….:)
Cheesy Chicken Enchilada’s
4 boneless skinless chicken breast
1 package of Cream Cheese
1 package of Shredded Cheese (sharp, mexican,anything you have on hand will work)
1 jar of Salsa
Spray you pan with cooking spray (probably have Pam on hand 🙂 )
You can either dice the chicken or cook the chicken then shred
Once the chicken has started to cook and starts getting a golden brown color and half a jar of salsa (anytype will work). . . stir
Add the cream cheese and shredded cheese and stir really good. While this is simmering microwave your tortilla shells for about 15secs. This will allow you to be able to roll the easily
Spoon the chicken mixture onto the tortilla shells and roll.
Place in a pan and pour milk or heavy whipping cream or liquid creamer on top)
Spread more cheese over the pan and put in the over.
I always make a double batch and freeze one set. Easy to pull out of the over thaw and reheat.
enjoy!
Easy Asian Chicken
Michelle, if your husband likes stir fry, this is a fool proof, quick, and delicious recipe. And I, like you, LOVE to shop at Publix so I am almost sure you have some Birdseye Steamfresh on hand (if not, they are 50%off this week, so that works out perfect!).
1 bottle Asian salad dressing (I mostly use Kraft, but any kind is ok)
1 lb boneless, skinless chik breast (cut into bite sized pieces)
1 bag Birdseye Steamfresh (Asian medley flavor)
1 bag Mahatma yellow rice (can you jasmine rice if this suits your tastebuds better, but in my opinion the yellow rice adds a little bit of “oomph”)
garlic salt to taste
this is sooooo easy. Ready?
Cook chicken in medium sized pan, add garlic salt that is to your liking. I usually just do one sprinkle over the chicken once it is placed in the pan. Add salad dressing to coat the chicken. Cook over medium high heat, stirring to make sure all chicken is coated and getting cooked.Once cooked, cut burner off, but you can leave the chicken in the pan while you prepare your veggies and rice. Meanwhile, cook yellow rice according to package directions. Microwave Steamfresh according to package directions, once rice is done, put in individual bowls, then put veggies on top of that. Add chicken on top. That’s it!
This is quick, easy, and calls for most ingredients you probably already have on hand. Hope your husband enjoys this!! By the way if you want to kick it up a notch add some red pepper flakes to your individual serving.
My husband loves this dish and my son calls it grown-up spaghetti
Spinach Stuffed Chicken Breast
1 package of spinach, drained (can be frozen (thaw it) or canned)
2 slices of white cheese per chicken breast (can be processed or muenster, whatever you have)
1 jar of marinara sauce (whatever you have on hand- traditional, mushroom, etc.)
Skinless, boneless chicken
1. Brine the chicken. It is a super easy way to make sure that your chicken always comes out tender every time. I was always afraid to cook white meat chicken because it would always come out dry and tough. But this technique is fool-proof and pre-seasons the chicken.
a. Take a large pot or bowl (at least 6 QT). Add ¼ cup of table salt and whatever spices that make you happy (like 2 tablespoons of garlic salt, onion powder, grilling rubs, anything or all of them). Fill the pot about halfway with cool water, and then add the chicken (only skinless; there is a way to do it with the skin but it takes more time). Fill the pot the rest of the way with water and give a good stir. Let it sit for an hour or two. It can sit on the countertop or in the fridge.
b. After the hour or two, remove chicken from the pot and rinse off with water. Discard the brine. I always do double the chicken and take the half that I’m not using that night and put in a Ziploc bag with marinade to grill the next day. Because the meat has been “broken down” it absorbs more flavor making it even tastier.
2. Pre-heat oven to 375 F
3. Using a sharp knife, slice the chicken breast horizontally (butterfly it), be careful not to slice all the way through. Put one slice of cheese on each side of the open chicken breast. Lay about a handful of spinach (depends on the size of the chicken breast) on one side and close the breast.
4. Sear (lightly brown) both sides of the chicken, I use a little bit of olive oil to coat the pan. Use a sauté pan that can go in the oven. Some of the cheese and spinach will ooze out.
5. After searing the chicken, add the remainder of the spinach by evenly spreading it around the pan. Top the chicken with the marinara sauce.
6. Place pan and all in the oven for about 30-40 minutes.
7. While that is baking, boil a pot of fettuccini or linguini or use whatever you have on hand (we like the larger noodles).
Goes great with garlic bread and a small salad. Enjoy!
Dorito Chicken
layer in 9×13 glass dish:
1/2 bag of Doritos, crushed
chicken
cream of chicken soup
cream of cheddar soup
jalepenos
1/2 bag of Doritos, crushed
bake at 350 for 1 hour.
Super easy! Super yummy!
I know it might be toolate, but hade to share this anyway.
Made it up the other day and it was so-ooo yummy!
N’s Chicken Satay Wraps
Makes 6 wraps
• 1 ¼-1 1/2 lbs finely chopped or thinly sliced pork or chicken cutlets
• 2Tb Honey
• Black Pepper
• 4 oz shitake or baby bella mushrooms, chopped or thinly sliced
• 1 bunch scallions (green onions), thinly sliced
• 4-5 cloves garlic, finely grated
• 1 1/2-inch of fresh ginger root, finely grated
• 4 tablespoons creamy peanut butter
• 2 cups chicken stock separated into (2) 1-cup portions
• ½ cup Tamari (dark soy sauce) or low-sodium soy sauce
• 4-6 dashes of hot pepper sauce
• 1/2 cup dry-roasted no salt or lightly salted peanuts
• 4 tablespoons vegetable oil
• Butter or romaine lettuce, finely cut
• 1 cucumber, skin partially removed, seeded and then shredded or cut into fine match sticks
• 2 carrots, peeled and shredded
• 1 cup brown minute or jasmine rice
• Whole wheat wraps
• 1/8 c Flaked (dry) coconut
Satay filling
Using a food processor or your knife, roughly chop the peanuts.
In a large skillet, heat the oil over high heat. Add the meat and cook until browned, about 5 minutes; then season with pepper (to taste). Add mushrooms, scallions, garlic and ginger; toss it for 2 minutes. Quickly add the peanut butter to the center of the pan and then whisk in the chicken stock, soy sauce, honey and hot sauce. Then stir in the peanuts. Reduce heat and let simmer a few minutes. Take off burner, set aside and then let cool almost to room temperature.
Rice
Instead of using water, boil 1 cup chicken stock. Follow package directions. When you take it off the heat, quickly stir in the coconut and then let it sit.
Create
Get your wrap and spoon a small amount of rice, cucumbers, carrots, and lettuce down the middle of the wrap and then add an equal amount of Satay mixture. Roll it up, cut diagonally through the middle. Serve and enjoy!
Delicious served with steamed and salted edamame and fresh fruit.
This is super easy and my whole family loves it. I love it because it appeases my love for Mexican but isn’t too “Mexcicanny” for my husband!
Put chicken breasts in crock pot (I use 1 whole package for our family of 6) with: 1 can cream of _____ soup- I usually use chicken or mushroom, but my SIL uses celery- so whatever you have on hand, some salsa and some taco seasoning. (I don’t use a whole packet because my kids don’t like too much spice). After cooking most of the day, shred the chicken and continue to let cook. Serve over yellow rice with black beans on the side. Dollop with sour cream. Leftovers make great enchiladas or burritos. I have also made with chopped onion and cherry tomatoes when I didn’t have any salsa. Very simple recipe, I know, but if you like a little Mexican, this is a great one- even tasty enough for the in laws!
My husband and I both loved chicken breast stuffed with jalapenos and red onions and cooked on the grill. I also like to top mine with picante sauce and sour cream. Super simple but delicious!
I found this recipe while I was looking online one day. I do change some thing but I left the recipe link at the bottom of the page. This is what I do.
Roman-style Chicken
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 or 2 strips of bacon (I use Turkey bacon) chopped up
1/4 cup chopped fresh flat-leaf parsley leaves
Directions:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the bacon is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve. Sometimes I let it simmer for a little while to get the flavor in the chicken.
I am a visual person so here is a link to the website where I found this recipe. I hope you enjoy it as much as I do. http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html
Forgot to tell you I normally put in about 8 boneless skinless chicken breasts or thighs. It just depends on what I have and what I like.
White Cheese Chicken Enchiladas
1 pkg chicken breasts
1 can ro-tel
1 jar white queso sauce (located by the chips)
1 block Monterey Jack cheese
tortillas
shredded lettuce
diced tomatoes
sour cream
1. Place chicken in the crockpot with a can of Ro-Tel. Let cook for a few hours until cooked throughout and can be shredded easily.
2. Shred the block of cheese.
3. Follow the same process as making enchiladas. Stuff each tortilla with shredded chicken and cheese. Roll up and place in baking dish seam side down. Repeat until entire dish is full.
4. Pour the jar of white cheese sauce down along the row of enchiladas. Top with a little extra of the shredded cheese. Back about 30 min or so at 350 degrees. All the ingredients are cooked you just want to get the cheese are hot and melty!
5. Serve on a bed of lettuce with a glop of sour cream on top and diced tomatoes. I usually add a can of refried beans and the Lipton Sides Mexican rice… YUM!!!
I adapted this from Dr. Sears (the pediatrician) books, it was so good and it is kid approved as well! 🙂 It also is pretty easy and quick to make and pretty common ingredients. My family absolutely loves peanut butter so it was a huge hit! If you are trying to cut down on sodium you may opt for low sodium soy sauce, chicken broth and natural peanut butter.
Peanut Butter Chicken Stir Fry
Ingredients
——————————————————————————–
SAUCE
2 tbls. cornstarch
1 1/2 cups chicken broth
1/2 cup peanut butter
6 tbls. soy sauce or bragg’s amino acids
2 tsp. ground ginger
1/2 tsp. pepper
STIR FRY
1 tbls. oil
4-6 boneless chicken breasts, sliced or cubed
1 1/2 cups green pepper, sliced thin
1 1/2 cups red pepper, sliced thin
1 large onion, sliced thin
3 cups fresh mushrooms, sliced
4 cloves garlic, minced
You can also add brocoli or other vegetables that your family likes
Combine sauce ingredients and stir until smooth.
Stir fry chicken in oil until cooked through.
Remove chicken and add onion and peppers. Stir fry until they are cooked to your satisfaction. Add mushrooms and garlic and stir fry for a few more minutes.
Add sauce and cook until thick.
Add chicken and cook until heated through.
Serve hot over noodles or rice
Chicken Florentine Skillet
3 cups uncooked wagon wheel pasta (we’ve tried other pastas, and wagon wheels are the best so far)
1 1/4 cups half-and-half
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter or margarine
1 package chicken breasts, cut into bite-size pieces
1 can (14.5 oz) diced tomatoes, drained (I usually get the no salt added)
1 cup sliced fresh mushrooms
1 bag fresh baby spinach leaves
1 cup shredded mozzarella cheese (I love cheese, so I usually put in more)
1. Cook and drain pasta as directed on package.
2 Meanwhile, in small bowl, stir 1/4 cup of the half-and-half, the flour, the salt, and nutmeg until smooth; set aside.
3. In 12-inch skillet (I use a large stock pot because it’s easier to stir everything later), melt butter over medium-high heat. Add chicken; cook until browned. Stir in tomatoes, mushrooms, and spinach. Cook about 5 minutes, stirring occasionally, until mushrooms are tender.
4. Reduce heat to low. Stir in pasta and half-and-half mixture. Cook about 1 minute. Stir in remaining 1 cup half-and-half (you can use about 1/4 cup more half-and-half if you’d like it a little wetter). Sprinkle cheese over top. Cover; let stand 2 – 3 minutes or until cheese is melted.
5. Enjoy!
Best Chicken Casserole Ever
6 boneless, skinless chicken breasts
6 slices swiss cheese
1 can Cream of Chicken Soup
1/4 c. milk
2 c. herb stuffing mix, divided equally
1/4 c. butter
1/2 c. craisins
1/2 c. French Fried Onions
Preheat oven to 350 degrees.
Spray 12x8x2 baking dish. Place chicken in dish. Top with slices of swiss cheese. Sprinkle 1 cup stuffing mix over chicken. Mix soup with the milk and pour over chicken. Sprinkle with rest of stuffing and craisins. Melt the butter and pour over stuffing. Cover and bake 45 minutes. Remove cover, top with French fried onions, return to oven for 10 minutes. Simply delicious!
I would like to share a recipe that I find delicious:
Parmesan Chicken (not Chicken Parmesan)
Serves 4-6
1 clove garlic, minced
1 stick unsalted butter ( 1/2 cup or 1/4 pound) melted
1 cup dried bread crumbs
1/3 cup grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
a large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs. of skinless, boneless, chicken, cut into pieces 2X2 inches
Steps:
(1) preheat oven to 450 degrees
(2) In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, parmesan, parsley, salt, Italian seasoning, and pepper. Dip the chicken pieces into the garlic butter, then into the crumb mixture to coat.
(3) Place the coated chicken pieces onto a 9X13 baking dish. Try to leave room between each piece. Drizzle with the remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. The chicken pieces will get more browned on the bottom side than the top side.
Serve with rice or pasta and a vegetable of your choice.
Enjoy!
Chicken Salad Deluxe (from my sweet friend: Emily Meyer!)
Makes 15 servings
1-1/4 cups prepared buttermilk salad dressing
1/2 cup mayo
3 TBSP half-and-half
1-3/4 tsp Chef Paul Prudhomme’s MAGIC Seasoning Blend for Poultry
salt & pepper to taste
5 chicken breasts, about 2 lbs: skinned, cubed, cooked
1/2 cup chopped onions (cook with chicken)
10 oz uncooked medium shell macaroni, cooked, rinsed, drained, and cooled
3 cups celery: diced
2-1/2 cups seedless red grapes, halved
12 oz 1 package slivered almonds, 1 TBSP reserved for garnish
Optional garnishes: Lettuce leaves, parsley, and/or cantaloupe slices.
Combine salad dressing, mayo, half and half, seasoning, salt and pepper in small bowl; blend well. Can cover & refrigerate overnight to blend flavors.
Combine chicken/onions, shells, celery, grapes, & almonds in large bowl. Pour salad dressing over salad; toss gently to coat. Serve on lettuce (your choice). Garnish with reserved almonds, parsley or cantaloupe.
This recipe is perfect for Sunday. It looks fancy but is oh so easy! It is Publix recipe! My recipe is:
Party Chicken
Cooking spray
3 T. unsalted butter
1/4 c. flour
large zip lock
1 1/2 lbs chicken breast fillets
1/8 t. pepper
1 (10.75 oz) can reduced sodium cream of chicken soup
1/2 c. mayonnaise
1 1/2 c. panko bread crumbs
1 c. shredded cheddar cheese
aluminum foil
Preheat the oven to 425. Coat 2 qt baking dish with cooking spray. Cut butter in small pieces and place in a medium bowl to soften. Place flour in zip lock bag. Season chicken with pepper. Add chicken to bag and shake to coat. Shake off excess flour and arrange in baking dish. Combine soup and mayonnaise. Spread evenly over chicken. Stir together panko and cheese with softened butter (I usually melt it). Top chicken with bread crumb mixture. Cover dish with foil. Bake for 15 minutes. Remove foil and bake for 15 more minutes or until chicken reaches 165.
Serve with a Uncle Ben’s rice (from a BOGO), steamed broccoli or make it easy and serve English peas and rolls.
Your family will love it! Mine does!
Alright Michelle- here is the link of my version of the Chicken Tortilla Skillet I mentioned earlier. Tell your husband to look at this one! In other words, disregard the last link 🙂
http://www.fairhopefoodie.com/2010/07/chicken-tortilla-skillet.html
Its awesome!!
alainaammons@bellsouth.net
Piccata (Chicken, Fish or Veal)
2 (8-ounce) – Chicken, Fish or Veal
flour
4 tablespoons olive oil
1/2 cup white wine
juice of 1 lemon
1/2 cup (1 stick butter), sliced
2 tablespoons capers
2 teaspoons minced garlic
2 teaspoons minced shallot
salt and pepper to taste
Coat chicken lightly with flour. Heat olive oil and add chicken. Saute for 5 minutes on each side or until cooked through. Remove to a platter. Add the wine to the pan, stirring to deglaze. Cook until reduced by 1/2. Stir in lemon juice and cook until reduced by 1/4. Add the butter, capers, garlic and shallot and mix well. Simmer for 2 minutes. Season with salt and pepper. Serve with chicken. I typically pour over chicken and add put in over (350 degrees) for 5 – 10 minutes.
Chicken Alfredo with Fettuccine
1 Tbsp. margarine or spread
1 lb. boneless, skinless chicken breasts, cut into strips
1 jar (1 lb.) Ragu Cheesy Classic Alfredo Sauce
8 oz. fettuccine, cooked and drained
Melt margarine in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, until golden and thoroughly cooked. Remove chicken and set aside.
Stir sauce into skillet. Cover and simmer over low heat, stirring occasionally, 5 minutes or until heated through.
Serve sauce and chicken over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.
Spanish Rice Chicken burritos
I don’t really measure some ingredients… I just guess 🙂
Chicken-cooked and shredded
Taco seasoning packet or I make my own as follows:
2 tsp minced onion
1 tsp salt
1 tsp chili powder
½ tsp cornstarch
½ tsp dried red pepper
½ minced garlic
¼ tsp oregano
½ tsp cumin
1/2c rice
1c. water
1 TB dried minced onion
2 TB dried green pepper flakes
1 TB dried celery flakes
1 tsp instant chicken bouillon
½ tsp. Salt
1/8 tsp garlic powder
dash of crushed red pepper
tortillas
avocado- sliced (optional)
black beans
sour cream
cheese
salsa
Cook rice with seasonings listed below it… while that is cooking, mix chicken and seasonings with a bit of water, until hot. (i like to add the salsa to my rice as it is cooking, that is optional) When everything is finished cooking, mix in large bowl: chicken, rice, beans, salsa avocados. wrap in tortilla, put into 9X13 pan (or 8X8 if only making for 2 people) top with sour cream and cheese (we use mozarella.. yum!) Bake at 350 for about 20-30 minutes. serve with salsa if you didn’t add it to the mix. Great freezer meal. I like to make everything up and just freeze the filling too (chicken, rice, beans) and be able to pull it out and throw it into tortillas. Another option, which is always yummy, is to put the chicken, rice, beans, avocado, cheese in the tortilla, wrap it up, and then “grill” it so it is crispy on the outside. serve with salsa and sour cream! =) The filling is very flexible, I’ve even made quesadillas with it! Enjoy!
Easy Chicken in the Crockpot
1 whole chicken. Rinse and pat dry with a paper towel. Put parsley, basil, salt and pepper in the inside cavity. Then place in a crockpot. Then put parsley, basil, salt, and pepper on the outside. Then put dabs of butter on the outside. Cook on slow for 8 hours or high for 4 hours. DO NOT ADD ANY WATER. When we return from church, the house smells wonderful and the meat is ready. We have potatoes peeled, cut, and ready to start boiling to make mashed potatoes. We make gravy from the drippings and then add a vegetable and Sunday dinner is done! Enjoy!!
Chicken Pot pie
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
1.Preheat oven to 425 degrees F (220 degrees C.)
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
I have gotten this from allrecipes.com, this is a wonderful dish, the family always raves about it!!!
My husband and I love bruschetta, so we sometimes make bruschetta chicken pasta. This is also a great way to use leftover chicken or pasta.
Bruschetta Recipe:
2 cloves of garlic, roasted (15 minutes on 250)
8-9 Plum tomatoes (seeds and juice removed)
3 Tbs diced onion
Basil, salt and pepper to taste
2 tsp Balsamic Vinegar
3 T olive oil
Mix together with cooked pasta and sauteed chicken. My husband likes it as is, sometimes I add more oil and vinegar to make it more “saucy”.
I can’t believe I forgot about this recipe! It is, by far, my family’s favorite, and we serve it for special occasions, since it is so sinfully decadent. It’s a knockoff of Cheesecake Factory’s Chicken Costoletta, and it does a remarkable imitation. I’m making myself drool now, so I’ll shut up. 🙂
From:
http://mudpiegourmet.blogspot.com/2007/08/crispy-chicken-costoletta.html
Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 Tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt
Preheat oven to 200 degrees.
Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.
Lemon Sauce
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter
Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.
Serve chicken with lemon sauce and mashed garlic potatoes.
I came up with another recipe – Ritzy Chicken Casserole
2 sleeves of ritz crackers
one can cream of chicken soup
sour cream
chicken broth
cooked chicken breast (chopped or shredded)
4 oz butter.
crush up one sleeve cracker, put that in casserole dish and drizzle half of the melted butter. mix chicken with soup, 1 cup sour cream, 1/2 cup broth and pour it over the crackers. crush up the remaining sleeve of crackers and put that over the mixture, drizzle the remaining butter on it and bake it at 300 for 30 to 40 mins
My family’s new fave doesn’t have a name, but here it is:
I take my chicken and marinate it in Greek Vinagrette salad dressing (or Italian, or even Ranch) until I am ready to cook it. Then I coat the chicken in all purpose flour and fry until done. My 8 year old is pretty picky and he requests this constantly, plus it’s very versatile!
cjherm74@cox.net
Our family favorite is Cheesy Chicken Tacos, with grilled tortillas:
1 lb chicken breast, cubed/sliced
1 pkg. taco seasoning
1 green onion/scallion, chopped
1/2 cup water
3 fresh tomatoes or 2 cans tomatoes
2 cups cheddar cheese
1 pkg. flour tortillas
Cook the chicken with 1/2 cup water and all but 1 T. taco seasoning and chopped green onion, until chicken is cooked through (with a little bit of sauce left in the pan too). Dice tomatoes and add to chicken mixture. When heated through, add cheese and mix until melted. Preheat oven to 400* or fire up the grill. Spray tortillas with non-stick spray (PAM!) and then sprinkle with the 1 T. of left over taco seasoning. Cook for 7 minutes in the oven, or until a little crispy on the grill. Serve with lettuce, sour cream, avocado, ranch dressing – whatever floats your TACO!! Enjoy!!
Chicken with Sauteed Mushrooms/onions with Swiss Cheeese
Boneless Chicken Breast
Sliced Mushrooms
onions
2-4 Tbls.butter
Lowery’s Seasoned salt
Sliced Swiss Cheese
Preheat oven 350 degrees.
Put desired number of Boneless Chicken Breast in baking pan. Baked until Chicken is cooked through.
Melt butter in pan…..
Cut onion in half and slice into thin wedges. Add onions and mushrooms to heated pan and sprinkle with desired amount of seasoning salt, sautee. Turn to low until chicken is done.
Top chicken with your mushroom/onion mixture and top wth sliced pieces of swiss cheese. Return to oven until chees is melted.
Enjoy!
I serve this with homemade Rice Pilaf (can provide recipe)and Sugar Snap Peas. A huge hit and something my kids request for a special meal.
1 bag baby or crinkle cut carrots. 3 frozen boneless chicken breasts. 1 stick of butter. Place all these items in a crockpot in that order. Season to taste with Herbs de Provence, Thyme, Lemon Pepper seasoning and Basil. Cook 4 hours on high. After three hours add one box of Uncle Ben’s Chicken and Wild rice fast cook rice, including the seasoning packet. Cook for the remaining hour. If there’s not a lot of liquid at 3 hours, add a little water with the rice. My kids and husband love this and it’s so easy.
If you’re in the mood for BBQ, here’s the easiest BBQ chicken “recipe” you’ll ever find. Put thawed boneless, skinless chicken in the crockpot, cover with your favorite BBQ sauce, and cook on high for 3-4 hours. I use two forks to shred it and let it simmer for another 30 minutes or so. Serve on toasted buns with pickles. It’s super simple, really delicious, and great for summer.
Here is my recipe, my husband loves good ol’ fashion cooking, so we usually dont get very fancy!!LOL!
Chicken ‘n’ Biscuits
What you need:
1 package of frozen veggies/or just fresh veggies cut up(whichever you prefer)
2 1/2 cups of cooked chicken cut up
1 10-3/4 condensed cream of chicke soup Undiluted
3/4 cup f milk
1 1/2 cups of shredded cheddar cheese
8 bacon strips cooked and crumbled (I havent ever tried bacon bits, I always use my left over bacon)
For your biscuits:
1 1/2 cups biscuit mix/baking mix (or you can make homemade biscuits)
2/3 cup of milk
1 can of french fried onions (optinal)
Cook chicken first
Combine veggies, chicken, soup, milk, 1 CUP of cheese and bacon. Pour into an ungreased 13x9x2in pan. Cover and bake @ 400 for 15 min.
While that is baking, prepare your biscuits.
Then take casserole out of oven (after 15 min of baking) Drop the batter by tbsp fulls onto the casserole, then return to oven (uncovered) for 20-22 min or until biscuits are golden brown
Top with onions and cheese, Bake for 4 more min.
Then ENJOY:)
This is a lot like the homestyle bakes, except it taste REAL and homemade not canned!! It is my husband and sons favorite meal!!
I like to cook several pounds of meat ahead of time and mix them into various casseroles.
EASY RECIPE HERE:
Krazy Coupon Kelly’s Chicken Casserole
Mix all of the following in a casserole dish (buttered).
Chicken cooked and chopped (1 1/2cups)
1 cup sliced waterchestnuts
1 pkg frozen broccoli – drained
1 cup mayo or Duke’s
1 can of Cream of mushrooms
1 1/2 cups of shredded cheddar cheese
Top with crumbled Lay’s Potato chips – a little butter on top.
Bake at 350 for 20 minutes
Southwestern egg rolls with stirfry veggies
2-3 chicken breast cooked and shredded
1 cup cooked white rice
1/2 Bag of shredded coleslaw mix
1-2 jars salsa
Package of egg roll wrappers
Salt and pepper to taste
Mix all Ingredients and add enough salsa to make it moist and hold together. You can usually fill each egg roll wrapper with 2 decent size spoonfuls of chicken mixture.seal as directed.When we make this we actually just fold in one edge at a time one after the other and shape it like a square envelope looking egg roll so they are bigger and more filling. Deep fry until golden brown and strain on paper towels.
Veggies
1 bag California mix veggies
1 sliced smoked sausage
1/2 stick butter
Small jar of mushrooms
Salt and pepper to taste
Put frozen veggies in pan and heat until thawed.add sausage, butter and mushrooms and cook u till veggies are tender and sausage is done.
Our family has big get togethers and we all help put them together, it’s fun to do together and even though this recipe makes a whole lot we don’t have a problem finishing them off, and the veggies are just the right side dish.enjoy!
I forgot to add we always dip the egg rolls in picante sauce…mmmmmm delicious!
This is easy to make and SOOOO good to eat. Thank you for all you do.
CHICKEN AND MUSHROOM MARSALA
3 boneless, skinless chicken breasts (about 2 1/2 pounds), halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
1. Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
2. Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
3. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
4. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
5. Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
6. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
7. Serve on a bed of linguini. Spoon mushroom sauce around chicken and sprinkle with parsley
My family loves my lemon pepper chicken with yellow rice.I soak my chicken in garlic,pepper,a pich ofsazon seasoning.I then squeeze a lemon on it and let it sit overnight in the fridge.When I’m ready to cook I sit it in my caserole dish in the oven for 45 minutes on 350.To make my rice I add white rice,sofrito seasong,and gandules(pigeon peas).Let the rice cook til it’s doneand you have your chicken and rice.it’s simple and delicous
4 chicken boneless breast 3 tablespoons concentrated OJ, 1 teaspoon apple cider vinegar, 2 teaspoon yellow mustard 4 slices of bacon marrinate chicken in mix of everything except bacon. Then wrap bacon around chicken and grill. This is a great meal.
oh I forgot the rosemary in the marrinated. just a few gives it a great flavor with the oj and mustard and vinegar.
My husband works outside in the SC heat all day so dinners in the summertime are all about “cool but filling”. That said, my favorite chicken recipe is an ice cold salad with grilled chicken on top. The best thing about this recipe is that it can be done sooooo many different ways.
Start with your favorite chicken – boneless, bone-in, frozen tenderloins, pre-cooked ready to eat strips… Whatever suits your caliber of cooking. Moreover, cook them however you please – on the grill, in the oven, pan sautee, etc…
The salad base can also be loosely interpreted but it is essentially a house salad with oven roasted veggies. Choose your fave veg – suggestions are zucchini, cherry tomatoes, tri-colored peppers, broccoli, and artichokes. Toss your veg with some olive oil and minced garlic and spread them out on 2 baking sheets and oven roast at about 450 for 30 mins (or until they begin to get that charred look).
Make up your salad bed however you please – your choice of lettuce, carrots, radishes, snap peas, whatever your family likes. Let the roasted veg cool and then sprinkle on top. Add warm chicken at the last minute and dressing of your choice!
dee-lish!!!! And healthy!!! And refreshing in this heat!!!
Chicken Italiano –easy enough for just immediate family but delicious enough to get rave reviews from company too (can also use canned tomatoes rather than fresh)
Ingredients
* 2 (10-ounce) packages frozen chopped spinach, thawed and drained
* 1 (8-ounce) block fat-free cream cheese
* Cooking spray
* 1/2 cup Italian-seasoned breadcrumbs
* 4 (4-ounce) skinned, boned chicken breast halves
* 2 teaspoons olive oil
* 4 (1-ounce) slices part-skim mozzarella cheese, cut in half
* 1/4 teaspoon dried oregano
* 8 (1/2-inch-thick) slices tomato
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
Preheat oven to 350°.
Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.
Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Arrange chicken over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Bake at 350° for 30 minutes. Spoon one-fourth spinach mixture onto each of 4 plates; arrange 2 chicken cutlets and 2 tomato slices over spinach mixture.
you can use this with Tilapia too…….
chicken
pesto
parmesan cheese
panko Italian style bread crumbs
layer in that order on top of chicken
bake 375 for 30 minutes (depending on size of chicken or fish)
Chicken Pot Pie
3 boneless skinless chicken breasts cut in 1/2 inch cubes
3 baking potatoes peeled and cubed
1 small onion chopped
1 can carrots drained
1 can corn drained
1/4 cup frozen peas
1 can cream of chicken soup
1 can chicken broth
3 chicken boullion cubes
1 tsp salt
1/2 tsp pepper
1 tsp parsley flakes
2 bay leaves
sprinkle of cinnamon (optional)
1 can grand biscuits or pie crust
Preheat oven to 375.
In large skillet cook chicken in a teaspoon of oil. Stir in soup and broth until creamy. Add remaining ingredients except peas. Cook over medium heat for approx. 25 minutes stirring often. Add frozen peas and transfer everything into baking dish cover with foil and bake in oven for 45 minutes or until potatoes are soft. Remove bay leaves and stir. Place biscuits/pie crust on top of pie and bake additional 15 mins until biscuits are golden brown. Let cool 10-15 mins. Serves 4-5 Calories: Unknown,but sure high 😉 But tastes great !!! Of course you can always substitute the chicken breasts for rotisserie, tastes just as great !! With a little less work !!
woldoff chicken salad 3-4 boneless skinless chicken breast cooked and shredded,2 big apples diced,1 bowl grapes rinsed and slit into,1/2 cup nuts,2 stalks celery diced,1/2 cup coolwhip fr creaminess,about 3/4 cup mayo,saltand pepper to taste or even a little garlic salt. mix all together . eat immediately or chill and serve with hot cresent rolls. even beter he next day.
Favorite Chicken
Need about 20 oz salsa ( a 16 oz jar and some from another), and 3 to 6 chicken breasts. Combine in your slow cooker( coat bottom with salsa, put in chicken, and cover with the rest of the salsa.) Cook on low about 8 hours and serve. Great with rice! You can vary the type of salsa. Also, if you use the thin chicken breasts, they shred which makes it yummy.
Slow Cooker Chicken Barbecue
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Ok. Super easy, but soooooo good. This is so great you can even make extra for lunch the next day. You can thank me later 😉
Crock pot! Chicken quesadillas
3 good size bonless skinless breast
1 Packet taco seosoning try to find one with no msg (msg is yucky)
1 can rotel
1 can cheddar cheese soup
Cook on high for about 4-5 hours. Shred the chicken. Heat a small skillet with PAM. Put one small flour tortilla in the hot pan, spread half with chicken and exra cheddar cheese or mexican blend cheese (if you have a coupon, of course) flip the other side over and cook until golden brown and just a little crispy. Cut in half, keep making until your sick of looking at them. I love to serve with guac and black beans! Or sour cream and lettuce and tomato. Or salsa….ok, ok…you get the point 🙂
CHICKEN ANGELO
8 oz. fresh mushrooms, sliced, divided (I’ve also used a small can of mushroom stems and pieces.)
4 large chicken breast halves, skinned and boned
2 eggs, beaten
1 c. bread crumbs
2 T. butter
6 oz. sliced mozzarella cheese (I’ve used shredded, too.)
3/4 c. chicken broth
Hot cooked rice or noodles
Fresh parsley, chopped (optional)
Place half the mushrooms in a 13-in. x 9-in. baking pan. Dip chicken into beaten eggs; roll in bread crumbs. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet; place chicken on top of mushrooms. Arrange remaining mushrooms on chicken; top with cheese. Add chicken broth to pan. Bake at 350 for 30-35 min. Serve chicken over hot cooked rice or noodles with chopped fresh parsley. 4 servings.
Delicious. I frequently serve it to guests, and I have had many requests for the recipe.
chicken, one bottle italian dressing, 2 packs of cream cheese, pasta of your choosing (we like angel hair with this one), one can of italian style tomatoes
add chicken, italian dressing, and tomatoes to crock pot and cook all day – prepare pasta when ready to eat and as pasta is cooking, add the pack of cream cheese to the chicken mixture then serve over the pasta!
chicken, bag of dried black beans, 2 cans of rotel tomatoes, 1 can of cream of mushroom/chicken/or celery soup, 1 pack of mexi shredded cheese, bag of dorritos, 1 pack of dried fajita seasoning
cook beans,seasoning and chicken in the crock pot together and about thirty minutes prior to them being cooked, add the remaining ingredients and allow to finish cooking. Serve over the dorritos.
Hi Michelle – just wondering which one your husband chose? I now want to make about six new recipes just reading all the choices you have!!!
Sherri