Post by MammaMel on Apr 17, 2020 12:15:47 GMT -6
Baked Chicken and Salsa Rice
2 T. veg. oil
3 1/2 lbs. chicken thighs and legs
1 T. chili powder
1 1/2 tsp. smoked paprika
1 1/2 tsp. garlic salt
1 tsp. cumin
1 small onion, chopped
2 C. chicken broth
1 C. uncooked long grain rice
1 C. salsa, mild or medium
Heat the oil in a skillet over medium high heat. Combine the seasonings and rub over all the chicken pieces. Fry, skin side down, just long enough to get a good golden color, about 2-3 minutes, then flip and fry a minute or two longer. Remove the chicken to a plate. Add the onion and broth to the skillet and bring up to a boil, remove from the heat. Spray a 9x13 casserole dish with cooking spray and spread the rice in the bottom, topping with the salsa. Pour the onion and broth mixture over the rice and stir to combine. Arrange the chicken on top and cover with tinfoil. Bake in a 350 degree oven for 45 minutes. Uncover and bake for 15 more minutes making sure the internal temp. of the chicken reads 165 degrees.
Easy Italian Slow Cooker Creamy Chicken
In your Crock Pot, combine:
2 boneless, skinless chicken breasts
8 oz block cream cheese
Can of condensed cream of chicken soup
Packet of dry Italian dressing mix
Cook on High for 3 hours (or Low for 6 hours). Shred chicken, if desired, and serve over pasta or rice.
Sweet Chili Orange Chicken
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup sweet chili sauce
1/3 cup thawed orange juice concentrate
Hot cooked jasmine or other rice
Minced fresh basil
Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm. Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Chicken-Bacon-Ranch Pasta
1 (16 ounce) package farfalle (bow tie) pasta
1/2 cup butter
1 (8 ounce) package cream cheese, cubed
2 tablespoons ranch dressing mix
2 cups milk
1 (8 ounce) package shredded Monterey Jack cheese
8 slices cooked bacon, divided
2 cooked chicken breasts, shredded
1 cup shredded Cheddar Jack cheese
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce. Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top. Bake in the preheated oven until cheese has melted, about 20 minutes.
After Thanksgiving Casserole
1/2 cup butter
1 cup chopped celery
1/4 cup minced onion
1 (8 ounce) package bread stuffing cubes
1 cup chicken broth
2 cups turkey gravy
2 cups chopped cooked turkey
1 (15 ounce) can cream-style corn
3 cups mashed potatoes
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Heat butter in an oven-proof skillet over medium heat; cook and stir celery and onion in the hot butter until onion is softened, about 10 minutes. Add bread cubes and chicken broth; stir to combine. Mix gravy and turkey together in a bowl; spoon over stuffing mixture. Layer corn atop turkey gravy. Spread mashed potatoes over corn layer. Bake casserole in the preheated oven until heated through, 20 minutes. Sprinkle with Cheddar cheese; return to oven. Bake until cheese is melted, about 10 minutes.
Creamy Dill Pickle Chicken with Bacon
1 tbsp oil
5 oz bacon , chopped
2 garlic cloves , minced
1 onion , finely chopped
1 lb chicken thigh fillets , boneless and skinless, cut into bite size pieces
1 1/4 cups chicken broth
2 oz cream cheese
1/2 cup light sour cream (or full fat)
1/4 cup finely grated parmesan cheese
1/2 - 3/4 cup dill pickle , chopped, plus more to serve
Scallions , finely chopped, for garnish
Heat oil in a skillet over high heat. Add bacon and cook until golden. Remove with a slotted spoon onto a paper towel lined plate. If your skillet is looking dry, add a tiny bit of oil. Reduce heat to medium high. Add onion and garlic, cook for 5 minutes or until golden and translucent.
Add chicken and cook until light golden and just cooked through - about 6 minutes. Add chicken broth. Once it simmers, add the cream cheese. Use your spatula to break it up into bits so it melts into the liquid. Add parmesan cheese and sour cream and stir through. Cook sauce for 3 - 5 minutes or until thickened. Season with salt and pepper to taste. Stir through dill pickle and bacon. Serve over mashed potato, sprinkled with scallions and slices of dill pickle if desired.
Easy Moo Goo Gai Pan
1 pound chicken breasts (boneless, skinless and thinly sliced)
3 tablespoons canola oil (divided)
1 cup snow peas
1 cup carrots (thinly sliced into rounds)
1 can of 15 ounces Chinese stir fry veggies (Mushrooms, Water chestnuts and Bamboo Shots) (drained)
Sauce:
2 tablespoons cornstarch
4 cloves garlic (minced)
1 teaspoon minced ginger
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 tablespoons soy sauce
Garnish:
Sesame seeds
Chopped green onions
Combine all the sauce ingredients in a medium bowl and stir until fully combined and cornstarch is dissolved. Set aside. In a large wok or skillet over medium-high, heat 2 tablespoons of canola oil. Add the chicken in one layer (if needed cook in batches), and cook until golden and done, for about 6-8 minutes, stirring occasionally. Remove chicken from pan and set aside on a plate.
To the same skillet add the remaining tablespoon of oil, add the carrots, stir fry veggies and snow peas. Sauce for about 6-8 minutes, just until tender. Add back the chicken, give the sauce a good stir and pour it over the chicken. Toss to combine and let the mixture come to a boil, reduce heat to low and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.
Garnish with sesame seeds and green onion before serving over rice if desired.
CHICKEN AND POTATO CASSEROLE
1 lb chicken tenders or breast cut into chunks
3 tbsp. bbq seasoning, divided
1/2 cup BBQ Sauce (or Buffalo if you're feelin spicy)
3-4 medium russet potatoes, cut into small chunks
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1 tbsp. extra virgin olive oil
2 green onions, chopped
Preheat oven to 475 F. Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning then transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted.
CHEESY CHICKEN ROLL UPS
5 Boneless Chicken Breasts
1 Cup Grated Cheese (I used Mozzarella)
10oz can Cream of Chicken Soup
1 soup can of Milk (10oz)
1 package Crescent Rolls
Cook chicken and dice,Mix 1/2 cup mozzarella cheese with the chicken in bowl set aside.
Separate and unroll the crescent rolls and place side by side in a 9 by 13 baking dish. put chicken mixture at one end of roll and roll into a cake roll (like a log) Heat soup,milk and the remaining cheese in a saucepan. When warm pour soup mix over the chicken roll. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly. NOTE; you can double recipe and put both loafs in the 9x13 pan
DORITO CHICKEN
2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can tomatoes (canned tomatoes with jalapenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos
Pre-heat oven to 350-f degrees. In a mixing bowl, combine all ingredients except doritos. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
Ritzy Chicken
3 cups cooked shredded chicken breast meat
1 can (10.75 oz) cream of chicken or cream of mushroom soup
1 cup sour cream or plain greek yogurt
2 sleeves of Ritz crackers, crushed
1 stick (1/2 cup) butter, melted
2 tbs poppy seeds (optional)
Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish. In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken. Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs. Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
Roast Chicken with Potatoes & Butternut Squash
2 tablespoons minced garlic, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rubbed sage
1 (3 1/2-pound) roasting chicken
Cooking spray
12 ounces red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 ounces)
2 tablespoons butter, melted
Preheat oven to 400°. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
Easy Cheesy Baked Chicken
4 boneless, skinless chicken breasts
½ cup mayo
⅓ cup cheddar cheese
Garlic powder
Preheat oven to 350℉. Place chicken in greased baking dish. Combine mayo, cheese, and garlic powder. Spread mixture on chicken. Bake for 35-40 minutes, until chicken is cooked through.
BETTER-THAN-TAKEOUT CHICKEN FRIED RICE
1 cup rice
3 chicken breasts, cooked and shredded
1 onion, diced
2 cloves garlic, minced
½ cup frozen peas
4 carrots, diced
2 eggs
3 tablespoons sesame oil (or you can substitute butter!)
¼ cup soy sauce
Optional: sesame seeds
Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes. Crack eggs into pan and scramble, mixing with vegetables. Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.
Honey Sriracha Chicken
3-4 chicken breasts, diced
1/3 cup corn starch
Sauce
1 cup water
2-3 tablespoons sriracha (depending on how spicy you want it)
5 tablespoons soy sauce
1 tablespoon minced garlic
1/4 cup sugar
2-3 tablespoons honey (depending on how sweet you want it)
2 tablespoons corn starch
2 tablespoons cold water
optional: crushed red pepper flakes, cooked rice for serving
In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low. Add diced chicken and 1/3 cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through.
Add the sauce and stir to coat. Sprinkle with crushed pepper flakes if desired and serve over warm rice.
Chinese Spicy Chicken
Chicken
3-4 boneless chicken breasts
salt & pepper
1 cup cornstarch
2 eggs, beaten
¼ cup canola oil
Spicy Sauce
¼ cup sugar
4 tbsp ketchup
½ cup vinegar
1 tbsp soy sauce
1 tsp garlic salt
Sriracha Hot Sauce to taste
Red Pepper flakes
Preheat the oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. I like my chicken partially frozen when cutting. It makes it easier. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat ¼ cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your Spicy Sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. Sprinkle with Red Pepper flakes before serving.
Greek Chicken
4 medium chicken breasts
1 can black olives, sliced
12 oz jar roasted red peppers, cut into strips
salt & pepper to taste
16 oz Greek dressing
Feta Cheese, optional
Place the chicken into a resealable bag. Pour half of the Greek dressing into the bag and seal the bag. Put the bag into the refrigerator for about two hours. Drain and discard the dressing from the chicken. Place the chicken into a frying pan then salt and pepper to taste. Cook over medium heat until the chicken is cooked through and 165 degrees at the thickest part. Add the rest of the dressing, black olives and roasted red peppers cooking until hot and bubbly. Place the chicken on a serving plate, top with the olives, peppers and sauce then serve.
Smothered Honey Mustard Chicken
4 boneless skinless chicken breasts, pounded to about 1/2″ thick
Seasoned Salt, to taste (I used Lawry’s)
6 slices bacon
4 oz. can mushrooms, stems and pieces
1 to 2 cups shredded cheddar cheese, or your favorite cheese
Sauce
1/4 cup regular mustard
1/3 cup honey
2 Tbsp mayonnaise
2 tsp dried onion flakes
Place chicken flat on a plate and sprinkle with seasoned salt. Cover and refrigerate for 30 minutes. In a large pan over medium heat, cook bacon until crisp. Set aside the pan and the grease for later. Place bacon on a paper towel. Let cool and crumble. Preheat oven to 350 degrees. Prepare the honey mustard by mixing the mustard, honey, mayonnaise and dried onions in a small bowl, set aside. Heat the bacon grease over medium heat until hot. Add chicken and cook about 5 minutes on each side. Spray a 9″ x 13″ baking pan with cooking spray. Place chicken flat into the pan. Pour all of honey mustard all over the top of the chicken. Place crumbled bacon on top of chicken. Place mushrooms on top of the chicken. Sprinkle as much shredded cheese on top of the chicken as you would like. Bake for 30 minutes until the chicken is cooked through and the cheese is melted then serve.
Chicken & Dumpling Casserole
2 lbs chicken (boneless, skinless dark meat)
1 cup all-purpose flour
1 cup milk
2 Tbsp butter, melted
1-10.5 oz can cream of chicken soup
1-14 oz can chicken broth (add to water below)
water from boiled chicken (combine broth and enough water to equal 2 cups)
1/4 tsp salt
1/2 tsp pepper
Preheat oven to 350 degrees. Place chicken in a pot and add enough hot water to cover the chicken. Cover with a lid and bring to a boil. Cook over medium heat for one hour. Remove chicken and shred. I shred mine in a bowl with my mixer. It shreds in a few seconds. Place the shredded chicken in the bottom of a three quart casserole dish that has been sprayed with cooking spray. In a small bowl, whisk together the flour, milk and butter. Pour over the chicken and DO NOT STIR. In a small bowl whisk together the broth, soup, salt and pepper. Slowly pour over the chicken mixture but DO NOT STIR. Bake, uncovered, for 45-55 minutes. Remove from the oven and let sit a few minutes before serving.
Artichoke Chicken Tortellini Au gratin
2 cans (14 ounces each) water-packed artichoke hearts
3 cups shredded cooked chicken
3 cups refrigerated spinach tortellini, cooked
1-1/2 cups mayonnaise
1-1/2 cups grated Asiago cheese, divided
Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes.
Creamy Green Chili Cajun Chicken
3-4 boneless, skinless chicken breast - diced into small pieces
Cajun seasoning (Tony's)
1 can cream of chicken soup
4oz can diced green chilies
1 tsp lemon or lime juice
1 (8oz) block cream cheese
Coat diced chicken generously with Cajun seasoning. Heat a bit of olive oil in a skillet and add chicken. Cook until no longer pink over medium/low heat. Combine soup, water, chilies and juice in a bowl. Pour over chicken and bring to a boil. Reduce heat and add cubed cream cheese. Simmer on low until cream cheese has melted. Serve over rice.
Artichoke Chicken
4 boneless, skinless chicken breast, diced
14 oz can artichoke hearts, chopped fine
3/4 cup parmesan cheese
3/4 cup mayonnaise
2 cloves minced garlic
1/2 tsp garlic salt
Place chicken breast in 9x13 dish coated with cooking spray. Combine all other ingredients. Spread over chicken to coat completely. Bake uncovered at 375 degrees for 40-50 minutes. Serve over penne pasta.
Poppy Seed Chicken
1 stick margarine
1 pkg Ritz crackers
2 cans cream of chicken soup
1 (80z) sour cream
2 tbs poppy seeds
4 chicken breast
Cook chicken; debone and cut or tear into small pieces. Mix butter with crackers. Put 1/2 of the cracker mix in bottom of casserole dish. Mix other ingredients; put over cracker mix. Place the remaining cracker mix on top of casserole. Bake at 325 degrees for 30 minutes. Serve over rice, mashed potatoes, or wide egg noodles.
Chicken Cordon Bleu Casserole
2 cups cooked rice, I use 2 bags of Success Boil in the Bag Rice
4 cups cooked diced chicken
1 1/2 cups diced ham
1 can condensed cream of chicken soup
1/2 cup milk
1/2 cup chicken broth
6 ounces sliced swiss cheese cut into strips
4 ounces grated cheddar cheese
20 Ritz crackers, crushed
2 tablespoons melted butter
Lightly grease a 13X9-inch baking dish. Preheat oven to 375 degrees. Spoon rice into bottom of baking dish. Top rice with chicken and ham. Evenly layer swiss cheese and cheddar cheese on top of meat. In a medium bowl, stir together chicken soup, milk, and chicken broth. Pour soup mixture on top of cheese. In a small bowl, mix together cracker crumbs and melted butter. Sprinkle on top of casserole. Place in oven and bake for 30 minutes or until hot and bubbly.
Turkey & Stuffing Roll-ups
1 pound sliced Oven Roasted Turkey Breast (good quality)
1 (5 oz.) package Stuffing Mix (turkey or cornbread flavored) or use homemade
2 (0.87 oz. each) packets Turkey Gravy mix
1 (10 oz.) can Cream of Chicken Soup
2 cups Water
Prepare stuffing mix according to package directions. Prepare gravy by dumping gravy mix into a medium-sized sauce pan. Mix in water and cream of chicken soup. Stir well and bring to a boil. Reduce heat to low and let simmer for a couple minutes until thickened. Preheat oven to 350 degrees. Spoon 1/4 cup of stuffing onto each turkey slice. Roll up and place seam side down in a greased 9×13 glass baking pan. Repeat with all turkey slices. Pour about 1 cup of gravy over the turkey rolls. Cover tightly with foil and bake for 30 minutes, or until hot and bubbly. Serve with mashed potatoes, veggies and remaining gravy.
Crescent Chicken
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Bayou Chicken Bake
4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley
Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish. Sprinkle chicken with Cajun seasoning; place in baking pan. In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.
Mr Fred's Cajun Chicken Alfredo (SPICY)
3-4 boneless, skinless chicken breast, diced into bite-size pieces
Cajun seasoning (Tony's) - generous amount
Other seasonings to taste (garlic salt, garlic powder, pepper, red pepper...you can make this less spicy by not adding any pepper or red pepper)
1 jar Alfredo Sauce
1 8oz pkg cream cheese - cut into small cubes
1lb pkg Linguine or noodle of your choice
Add seasonings to chicken. Saute chicken in 2 tbs butter until done. Add jar of Alfredo sauce and cubed cream cheese. Simmer on low for 10 minutes or until cream cheese melts. Serve over cooked Linguine or noodle of your choice.
CHICKEN TETRAZZINI
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
Sour Cream Chicken Enchiladas
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 1/2 cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
Preheat an oven to 350 degrees F. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Greek Chicken Spaghetti
6 chicken breasts
Salt to taste
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup (1 stick) margarine
1 (4-oz.) can sliced black olives, drained
1 (28-oz.) can tomatoes, chopped
1 (4-oz.) jar mushrooms, drained
2 cups chicken broth
2 1/2 Tbsp. Greek seasoning
8 oz. feta cheese, crumbled
1 cup (4 oz.) shredded sharp Cheddar cheese
1 lb. spaghetti, cooked and drained
Cook chicken in enough salted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegetables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add feta cheese, Cheddar cheese and spaghetti, and toss.
Honey Balsamic Chicken Bake
4 chicken breasts
4 medium potatoes, cut into bite-sized pieces
2 cups fresh green beans, ends snipped *
4 tablespoons olive oil
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
3 cloves garlic, minced
salt and pepper to taste
Preheat oven to 400° F. Line baking sheet with parchment paper or foil. In small bowl, whisk olive oil, honey, brown sugar, balsamic vinegar, garlic and seasoning. Place chicken breasts in bowl; add half of the olive oil mixture and toss to coat. Layer potatoes on baking sheet; drizzle with remaining olive oil glaze. Place marinated chicken breasts on top. Bake in pre-heated oven for 20-25 minutes. Remove from oven, and add green beans, stirring to coat with glaze. Cook for another 10 minutes, or until chicken breasts are cooked through (internal temperature 165 degrees) and potatoes are tender.
Chicken Cordon-Bleu Tetrazzini
2 cups chopped cooked chicken
1-1/2 cups chopped cooked ham
1 cup shredded swiss cheese
1 (10 3/4-oz) can cream of mushroom soup
1 (10-oz) container refrigerated Alfredo sauce (can use light)
3/4 cup chicken broth
1/4 tsp pepper
8-oz dry vermicelli pasta (or thin spaghetti)
1/4 cup grated Parmesan cheese (can use grated in can)
Preheat oven to 350°. Prepare pasta according to package directions. Drain and set aside. Meanwhile, stir together chicken, ham, 1/2 cup Swiss cheese, cream of mushroom soup, Alfredo sauce, chicken broth and pepper; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Swiss cheese and 1/4 cup grated Parmesan cheese. Bake for 35 minutes or until bubbly. Turn on broiler and cook until cheese is brown.
2 T. veg. oil
3 1/2 lbs. chicken thighs and legs
1 T. chili powder
1 1/2 tsp. smoked paprika
1 1/2 tsp. garlic salt
1 tsp. cumin
1 small onion, chopped
2 C. chicken broth
1 C. uncooked long grain rice
1 C. salsa, mild or medium
Heat the oil in a skillet over medium high heat. Combine the seasonings and rub over all the chicken pieces. Fry, skin side down, just long enough to get a good golden color, about 2-3 minutes, then flip and fry a minute or two longer. Remove the chicken to a plate. Add the onion and broth to the skillet and bring up to a boil, remove from the heat. Spray a 9x13 casserole dish with cooking spray and spread the rice in the bottom, topping with the salsa. Pour the onion and broth mixture over the rice and stir to combine. Arrange the chicken on top and cover with tinfoil. Bake in a 350 degree oven for 45 minutes. Uncover and bake for 15 more minutes making sure the internal temp. of the chicken reads 165 degrees.
Easy Italian Slow Cooker Creamy Chicken
In your Crock Pot, combine:
2 boneless, skinless chicken breasts
8 oz block cream cheese
Can of condensed cream of chicken soup
Packet of dry Italian dressing mix
Cook on High for 3 hours (or Low for 6 hours). Shred chicken, if desired, and serve over pasta or rice.
Sweet Chili Orange Chicken
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup sweet chili sauce
1/3 cup thawed orange juice concentrate
Hot cooked jasmine or other rice
Minced fresh basil
Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm. Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Chicken-Bacon-Ranch Pasta
1 (16 ounce) package farfalle (bow tie) pasta
1/2 cup butter
1 (8 ounce) package cream cheese, cubed
2 tablespoons ranch dressing mix
2 cups milk
1 (8 ounce) package shredded Monterey Jack cheese
8 slices cooked bacon, divided
2 cooked chicken breasts, shredded
1 cup shredded Cheddar Jack cheese
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce. Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top. Bake in the preheated oven until cheese has melted, about 20 minutes.
After Thanksgiving Casserole
1/2 cup butter
1 cup chopped celery
1/4 cup minced onion
1 (8 ounce) package bread stuffing cubes
1 cup chicken broth
2 cups turkey gravy
2 cups chopped cooked turkey
1 (15 ounce) can cream-style corn
3 cups mashed potatoes
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Heat butter in an oven-proof skillet over medium heat; cook and stir celery and onion in the hot butter until onion is softened, about 10 minutes. Add bread cubes and chicken broth; stir to combine. Mix gravy and turkey together in a bowl; spoon over stuffing mixture. Layer corn atop turkey gravy. Spread mashed potatoes over corn layer. Bake casserole in the preheated oven until heated through, 20 minutes. Sprinkle with Cheddar cheese; return to oven. Bake until cheese is melted, about 10 minutes.
Creamy Dill Pickle Chicken with Bacon
1 tbsp oil
5 oz bacon , chopped
2 garlic cloves , minced
1 onion , finely chopped
1 lb chicken thigh fillets , boneless and skinless, cut into bite size pieces
1 1/4 cups chicken broth
2 oz cream cheese
1/2 cup light sour cream (or full fat)
1/4 cup finely grated parmesan cheese
1/2 - 3/4 cup dill pickle , chopped, plus more to serve
Scallions , finely chopped, for garnish
Heat oil in a skillet over high heat. Add bacon and cook until golden. Remove with a slotted spoon onto a paper towel lined plate. If your skillet is looking dry, add a tiny bit of oil. Reduce heat to medium high. Add onion and garlic, cook for 5 minutes or until golden and translucent.
Add chicken and cook until light golden and just cooked through - about 6 minutes. Add chicken broth. Once it simmers, add the cream cheese. Use your spatula to break it up into bits so it melts into the liquid. Add parmesan cheese and sour cream and stir through. Cook sauce for 3 - 5 minutes or until thickened. Season with salt and pepper to taste. Stir through dill pickle and bacon. Serve over mashed potato, sprinkled with scallions and slices of dill pickle if desired.
Easy Moo Goo Gai Pan
1 pound chicken breasts (boneless, skinless and thinly sliced)
3 tablespoons canola oil (divided)
1 cup snow peas
1 cup carrots (thinly sliced into rounds)
1 can of 15 ounces Chinese stir fry veggies (Mushrooms, Water chestnuts and Bamboo Shots) (drained)
Sauce:
2 tablespoons cornstarch
4 cloves garlic (minced)
1 teaspoon minced ginger
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 tablespoons soy sauce
Garnish:
Sesame seeds
Chopped green onions
Combine all the sauce ingredients in a medium bowl and stir until fully combined and cornstarch is dissolved. Set aside. In a large wok or skillet over medium-high, heat 2 tablespoons of canola oil. Add the chicken in one layer (if needed cook in batches), and cook until golden and done, for about 6-8 minutes, stirring occasionally. Remove chicken from pan and set aside on a plate.
To the same skillet add the remaining tablespoon of oil, add the carrots, stir fry veggies and snow peas. Sauce for about 6-8 minutes, just until tender. Add back the chicken, give the sauce a good stir and pour it over the chicken. Toss to combine and let the mixture come to a boil, reduce heat to low and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.
Garnish with sesame seeds and green onion before serving over rice if desired.
CHICKEN AND POTATO CASSEROLE
1 lb chicken tenders or breast cut into chunks
3 tbsp. bbq seasoning, divided
1/2 cup BBQ Sauce (or Buffalo if you're feelin spicy)
3-4 medium russet potatoes, cut into small chunks
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1 tbsp. extra virgin olive oil
2 green onions, chopped
Preheat oven to 475 F. Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning then transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted.
CHEESY CHICKEN ROLL UPS
5 Boneless Chicken Breasts
1 Cup Grated Cheese (I used Mozzarella)
10oz can Cream of Chicken Soup
1 soup can of Milk (10oz)
1 package Crescent Rolls
Cook chicken and dice,Mix 1/2 cup mozzarella cheese with the chicken in bowl set aside.
Separate and unroll the crescent rolls and place side by side in a 9 by 13 baking dish. put chicken mixture at one end of roll and roll into a cake roll (like a log) Heat soup,milk and the remaining cheese in a saucepan. When warm pour soup mix over the chicken roll. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly. NOTE; you can double recipe and put both loafs in the 9x13 pan
DORITO CHICKEN
2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can tomatoes (canned tomatoes with jalapenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos
Pre-heat oven to 350-f degrees. In a mixing bowl, combine all ingredients except doritos. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
Ritzy Chicken
3 cups cooked shredded chicken breast meat
1 can (10.75 oz) cream of chicken or cream of mushroom soup
1 cup sour cream or plain greek yogurt
2 sleeves of Ritz crackers, crushed
1 stick (1/2 cup) butter, melted
2 tbs poppy seeds (optional)
Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish. In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken. Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs. Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
Roast Chicken with Potatoes & Butternut Squash
2 tablespoons minced garlic, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rubbed sage
1 (3 1/2-pound) roasting chicken
Cooking spray
12 ounces red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 ounces)
2 tablespoons butter, melted
Preheat oven to 400°. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
Easy Cheesy Baked Chicken
4 boneless, skinless chicken breasts
½ cup mayo
⅓ cup cheddar cheese
Garlic powder
Preheat oven to 350℉. Place chicken in greased baking dish. Combine mayo, cheese, and garlic powder. Spread mixture on chicken. Bake for 35-40 minutes, until chicken is cooked through.
BETTER-THAN-TAKEOUT CHICKEN FRIED RICE
1 cup rice
3 chicken breasts, cooked and shredded
1 onion, diced
2 cloves garlic, minced
½ cup frozen peas
4 carrots, diced
2 eggs
3 tablespoons sesame oil (or you can substitute butter!)
¼ cup soy sauce
Optional: sesame seeds
Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes. Crack eggs into pan and scramble, mixing with vegetables. Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.
Honey Sriracha Chicken
3-4 chicken breasts, diced
1/3 cup corn starch
Sauce
1 cup water
2-3 tablespoons sriracha (depending on how spicy you want it)
5 tablespoons soy sauce
1 tablespoon minced garlic
1/4 cup sugar
2-3 tablespoons honey (depending on how sweet you want it)
2 tablespoons corn starch
2 tablespoons cold water
optional: crushed red pepper flakes, cooked rice for serving
In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low. Add diced chicken and 1/3 cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through.
Add the sauce and stir to coat. Sprinkle with crushed pepper flakes if desired and serve over warm rice.
Chinese Spicy Chicken
Chicken
3-4 boneless chicken breasts
salt & pepper
1 cup cornstarch
2 eggs, beaten
¼ cup canola oil
Spicy Sauce
¼ cup sugar
4 tbsp ketchup
½ cup vinegar
1 tbsp soy sauce
1 tsp garlic salt
Sriracha Hot Sauce to taste
Red Pepper flakes
Preheat the oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. I like my chicken partially frozen when cutting. It makes it easier. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat ¼ cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your Spicy Sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. Sprinkle with Red Pepper flakes before serving.
Greek Chicken
4 medium chicken breasts
1 can black olives, sliced
12 oz jar roasted red peppers, cut into strips
salt & pepper to taste
16 oz Greek dressing
Feta Cheese, optional
Place the chicken into a resealable bag. Pour half of the Greek dressing into the bag and seal the bag. Put the bag into the refrigerator for about two hours. Drain and discard the dressing from the chicken. Place the chicken into a frying pan then salt and pepper to taste. Cook over medium heat until the chicken is cooked through and 165 degrees at the thickest part. Add the rest of the dressing, black olives and roasted red peppers cooking until hot and bubbly. Place the chicken on a serving plate, top with the olives, peppers and sauce then serve.
Smothered Honey Mustard Chicken
4 boneless skinless chicken breasts, pounded to about 1/2″ thick
Seasoned Salt, to taste (I used Lawry’s)
6 slices bacon
4 oz. can mushrooms, stems and pieces
1 to 2 cups shredded cheddar cheese, or your favorite cheese
Sauce
1/4 cup regular mustard
1/3 cup honey
2 Tbsp mayonnaise
2 tsp dried onion flakes
Place chicken flat on a plate and sprinkle with seasoned salt. Cover and refrigerate for 30 minutes. In a large pan over medium heat, cook bacon until crisp. Set aside the pan and the grease for later. Place bacon on a paper towel. Let cool and crumble. Preheat oven to 350 degrees. Prepare the honey mustard by mixing the mustard, honey, mayonnaise and dried onions in a small bowl, set aside. Heat the bacon grease over medium heat until hot. Add chicken and cook about 5 minutes on each side. Spray a 9″ x 13″ baking pan with cooking spray. Place chicken flat into the pan. Pour all of honey mustard all over the top of the chicken. Place crumbled bacon on top of chicken. Place mushrooms on top of the chicken. Sprinkle as much shredded cheese on top of the chicken as you would like. Bake for 30 minutes until the chicken is cooked through and the cheese is melted then serve.
Chicken & Dumpling Casserole
2 lbs chicken (boneless, skinless dark meat)
1 cup all-purpose flour
1 cup milk
2 Tbsp butter, melted
1-10.5 oz can cream of chicken soup
1-14 oz can chicken broth (add to water below)
water from boiled chicken (combine broth and enough water to equal 2 cups)
1/4 tsp salt
1/2 tsp pepper
Preheat oven to 350 degrees. Place chicken in a pot and add enough hot water to cover the chicken. Cover with a lid and bring to a boil. Cook over medium heat for one hour. Remove chicken and shred. I shred mine in a bowl with my mixer. It shreds in a few seconds. Place the shredded chicken in the bottom of a three quart casserole dish that has been sprayed with cooking spray. In a small bowl, whisk together the flour, milk and butter. Pour over the chicken and DO NOT STIR. In a small bowl whisk together the broth, soup, salt and pepper. Slowly pour over the chicken mixture but DO NOT STIR. Bake, uncovered, for 45-55 minutes. Remove from the oven and let sit a few minutes before serving.
Artichoke Chicken Tortellini Au gratin
2 cans (14 ounces each) water-packed artichoke hearts
3 cups shredded cooked chicken
3 cups refrigerated spinach tortellini, cooked
1-1/2 cups mayonnaise
1-1/2 cups grated Asiago cheese, divided
Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes.
Creamy Green Chili Cajun Chicken
3-4 boneless, skinless chicken breast - diced into small pieces
Cajun seasoning (Tony's)
1 can cream of chicken soup
4oz can diced green chilies
1 tsp lemon or lime juice
1 (8oz) block cream cheese
Coat diced chicken generously with Cajun seasoning. Heat a bit of olive oil in a skillet and add chicken. Cook until no longer pink over medium/low heat. Combine soup, water, chilies and juice in a bowl. Pour over chicken and bring to a boil. Reduce heat and add cubed cream cheese. Simmer on low until cream cheese has melted. Serve over rice.
Artichoke Chicken
4 boneless, skinless chicken breast, diced
14 oz can artichoke hearts, chopped fine
3/4 cup parmesan cheese
3/4 cup mayonnaise
2 cloves minced garlic
1/2 tsp garlic salt
Place chicken breast in 9x13 dish coated with cooking spray. Combine all other ingredients. Spread over chicken to coat completely. Bake uncovered at 375 degrees for 40-50 minutes. Serve over penne pasta.
Poppy Seed Chicken
1 stick margarine
1 pkg Ritz crackers
2 cans cream of chicken soup
1 (80z) sour cream
2 tbs poppy seeds
4 chicken breast
Cook chicken; debone and cut or tear into small pieces. Mix butter with crackers. Put 1/2 of the cracker mix in bottom of casserole dish. Mix other ingredients; put over cracker mix. Place the remaining cracker mix on top of casserole. Bake at 325 degrees for 30 minutes. Serve over rice, mashed potatoes, or wide egg noodles.
Chicken Cordon Bleu Casserole
2 cups cooked rice, I use 2 bags of Success Boil in the Bag Rice
4 cups cooked diced chicken
1 1/2 cups diced ham
1 can condensed cream of chicken soup
1/2 cup milk
1/2 cup chicken broth
6 ounces sliced swiss cheese cut into strips
4 ounces grated cheddar cheese
20 Ritz crackers, crushed
2 tablespoons melted butter
Lightly grease a 13X9-inch baking dish. Preheat oven to 375 degrees. Spoon rice into bottom of baking dish. Top rice with chicken and ham. Evenly layer swiss cheese and cheddar cheese on top of meat. In a medium bowl, stir together chicken soup, milk, and chicken broth. Pour soup mixture on top of cheese. In a small bowl, mix together cracker crumbs and melted butter. Sprinkle on top of casserole. Place in oven and bake for 30 minutes or until hot and bubbly.
Turkey & Stuffing Roll-ups
1 pound sliced Oven Roasted Turkey Breast (good quality)
1 (5 oz.) package Stuffing Mix (turkey or cornbread flavored) or use homemade
2 (0.87 oz. each) packets Turkey Gravy mix
1 (10 oz.) can Cream of Chicken Soup
2 cups Water
Prepare stuffing mix according to package directions. Prepare gravy by dumping gravy mix into a medium-sized sauce pan. Mix in water and cream of chicken soup. Stir well and bring to a boil. Reduce heat to low and let simmer for a couple minutes until thickened. Preheat oven to 350 degrees. Spoon 1/4 cup of stuffing onto each turkey slice. Roll up and place seam side down in a greased 9×13 glass baking pan. Repeat with all turkey slices. Pour about 1 cup of gravy over the turkey rolls. Cover tightly with foil and bake for 30 minutes, or until hot and bubbly. Serve with mashed potatoes, veggies and remaining gravy.
Crescent Chicken
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Bayou Chicken Bake
4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley
Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish. Sprinkle chicken with Cajun seasoning; place in baking pan. In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.
Mr Fred's Cajun Chicken Alfredo (SPICY)
3-4 boneless, skinless chicken breast, diced into bite-size pieces
Cajun seasoning (Tony's) - generous amount
Other seasonings to taste (garlic salt, garlic powder, pepper, red pepper...you can make this less spicy by not adding any pepper or red pepper)
1 jar Alfredo Sauce
1 8oz pkg cream cheese - cut into small cubes
1lb pkg Linguine or noodle of your choice
Add seasonings to chicken. Saute chicken in 2 tbs butter until done. Add jar of Alfredo sauce and cubed cream cheese. Simmer on low for 10 minutes or until cream cheese melts. Serve over cooked Linguine or noodle of your choice.
CHICKEN TETRAZZINI
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
Sour Cream Chicken Enchiladas
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 1/2 cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
Preheat an oven to 350 degrees F. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Greek Chicken Spaghetti
6 chicken breasts
Salt to taste
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup (1 stick) margarine
1 (4-oz.) can sliced black olives, drained
1 (28-oz.) can tomatoes, chopped
1 (4-oz.) jar mushrooms, drained
2 cups chicken broth
2 1/2 Tbsp. Greek seasoning
8 oz. feta cheese, crumbled
1 cup (4 oz.) shredded sharp Cheddar cheese
1 lb. spaghetti, cooked and drained
Cook chicken in enough salted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegetables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add feta cheese, Cheddar cheese and spaghetti, and toss.
Honey Balsamic Chicken Bake
4 chicken breasts
4 medium potatoes, cut into bite-sized pieces
2 cups fresh green beans, ends snipped *
4 tablespoons olive oil
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
3 cloves garlic, minced
salt and pepper to taste
Preheat oven to 400° F. Line baking sheet with parchment paper or foil. In small bowl, whisk olive oil, honey, brown sugar, balsamic vinegar, garlic and seasoning. Place chicken breasts in bowl; add half of the olive oil mixture and toss to coat. Layer potatoes on baking sheet; drizzle with remaining olive oil glaze. Place marinated chicken breasts on top. Bake in pre-heated oven for 20-25 minutes. Remove from oven, and add green beans, stirring to coat with glaze. Cook for another 10 minutes, or until chicken breasts are cooked through (internal temperature 165 degrees) and potatoes are tender.
Chicken Cordon-Bleu Tetrazzini
2 cups chopped cooked chicken
1-1/2 cups chopped cooked ham
1 cup shredded swiss cheese
1 (10 3/4-oz) can cream of mushroom soup
1 (10-oz) container refrigerated Alfredo sauce (can use light)
3/4 cup chicken broth
1/4 tsp pepper
8-oz dry vermicelli pasta (or thin spaghetti)
1/4 cup grated Parmesan cheese (can use grated in can)
Preheat oven to 350°. Prepare pasta according to package directions. Drain and set aside. Meanwhile, stir together chicken, ham, 1/2 cup Swiss cheese, cream of mushroom soup, Alfredo sauce, chicken broth and pepper; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Swiss cheese and 1/4 cup grated Parmesan cheese. Bake for 35 minutes or until bubbly. Turn on broiler and cook until cheese is brown.