1/2 cup chicken broth
1/4 teaspoon black pepper
2 potatoes, peeled, cut in chunks
2 chopped onions
1 pound boneless skinless chicken breasts, in 1-inch cubes
2 cans creamed corn OR
1 packet Chicken Noodle soup mix
1 cup skim or low fat milk
1/2 cup shredded Cheddar cheese
PREPARATION:
Mix all ingredients except cheese, and milk in slow cooker/crockpot.
Cover and cook on LOW for 5 to 6 hours or until potatoes are tender and chicken is cooked through.
Stir in milk and cook on HIGH, uncovered for 15 to minutes until stew has thickened.
Sprinkle with cheese after served.Does anyone have a easy recipe for chicken stew in a crock pot?
(L)
The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott's The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn't have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalape帽os instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully.
3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges
1 Rinse chicken and pat dry. In a small sturdy paper bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.
2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.
3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.
4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.
Serves 6-8.Does anyone have a easy recipe for chicken stew in a crock pot?
There are tons on
http://www.allrecipes.com
Monday, August 23, 2010
What's a fast chicken recipe?
The best place to find chicken recipes is on the food network site. you can even store them in an online reciepe box!!!What's a fast chicken recipe?
lol I just posted this for someone else.
Crispy Parmesan Chicken Breasts
Prep: 10 min - Total: 30 min
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup seasoned dry bread crumbs
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
6 boneless skinless chicken breast halves (about 1-1/2 lb.)
3 Tbsp. butter or margarine, melted
PREHEAT oven to 400掳F. Mix cheese, crumbs and seasonings in shallow dish.
DIP chicken in butter; coat with cheese mixture. Place in greased 15x10x1-inch baking pan.
BAKE 20 minutes or until chicken is cooked through.
Makes 6 servings
When I use to make this I always just dipped the chicken in the parmesan and that is it. So if you don't have the others that is just fine. This goes great with any side. It is quick and very yummy!What's a fast chicken recipe?
*********CHICKEN CACCIATORE
3 to 4 boneless, skinless chicken breast
1 jar spaghetti sauce
1 sm. can sliced olives
1 sm. onion, chopped
2 each celery stock, sliced
1 c. mushrooms, slices
1 c. carrots (optional) or any vegetable desired
1 pkg. macaroni (shells, elbow, etc.)
Cut chicken in bite size pieces. In crock pot, combine chicken, spaghetti sauce, olives, onion, celery, mushrooms and carrots. Cook on low 6 to 7 hours or high 3 to 4 hours. Cook macaroni. Place macaroni in bowl, spoon Chicken Cacciatore over. Great with french bread and a salad.
pound skinless boneless chicken breasts thin with a mallet--lay a stick of string cheese on the chicken--roll up %26amp; secure with a toothpick--set in a baking dish--pour a pasta sauce over the rolls %26amp; dust with a bit of grated parmesan cheese--baked 40-50 minutes at 350--you can use BBQ sauce or ranch dressing, what ever you like
With a bag of frozen pre-cut onions and peppers and some chicken breasts you can make either a quick and easy Fajitas or an asian style stir-fry. Depends on your seasonings.
1.) Defrost your frozen peppers and onions. Chop your chicken breasts against the grain in thin strips. Set aside
2.) Turn burner on high. When it glows put your iron skillet (or wok) on it to heat up then add a couple of tablespoons of your best oil (peanut, canola or olive oil usually)
3.) When it sizzles add your veggies, a little salt %26amp; pepper and toss with a wok or just keep it moving if its a fry pan. The peppers/onions should show a little caramelization (ie browning) and will soften slightly.
4.) Turn down heat to medium
Now is the dilemma Mex or Asian-style:
For Mexican---I toss in about a tablespoon of chipotle powder or if I have it I'll use the canned chipotles that come in a sauce...chop a few (they're hot) and pour in some of the sauce.
For Asian--- a few dashes of soy sauce, maybe some sesame oil-sesame seeds if you have them...if you don't have soy sauce but have teriyaki sauce go ahead use it.
4,) Toss in the chicken and cook until done - depends on the size of pieces...
To finish either style toss some fresh green onions and tomato slices to heat...dump in an attractive bowl and serve over rice for either style or with tortillas, slices of avocado for fajitas...Either one is less than a half hour and you can customize it with veggies on hand -matchstick carrots are pretty in both styles. Garnishing always makes the simplest food seem better...fresh cilantro sprinkled on top, maybe
Put some boneless, skinless chicken breasts in a baking dish and pour a can of condenced cream of mushroom soup on top and bake, covered, at 350 for about 30-40 minutes, depending on how big the breasts are. It's super yummy. I even like to add some cheddar cheese on top during the last 5 or 10 min in the oven.
There is A LOT from this website:
http://www.razzledazzlerecipes.com/quick鈥?/a>
Good Luck!
Love,
Lola
Bisquick Oven Fried Chicken
1 T margarine
2/3 c Bisquick
11/2 t paprika
1/2 t salt
1/4 t pepper
chicken
Heat oven to 425 degrees. Melt margarine in 13x9x2 inch baking dish. Mix Bisquick, paprika, salt, and pepper in a zip lock bag. Coat chicken by spraying with vegetable spray (Pam) and placing the chicken in the bag. Shake the bag well and then place the chicken in the baking dish.
Repeat with all the chicken pieces. Bake for 35 minutes; turn chicken and bake for an additional 15 minutes or until chicken is done.
lol I just posted this for someone else.
Crispy Parmesan Chicken Breasts
Prep: 10 min - Total: 30 min
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup seasoned dry bread crumbs
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
6 boneless skinless chicken breast halves (about 1-1/2 lb.)
3 Tbsp. butter or margarine, melted
PREHEAT oven to 400掳F. Mix cheese, crumbs and seasonings in shallow dish.
DIP chicken in butter; coat with cheese mixture. Place in greased 15x10x1-inch baking pan.
BAKE 20 minutes or until chicken is cooked through.
Makes 6 servings
When I use to make this I always just dipped the chicken in the parmesan and that is it. So if you don't have the others that is just fine. This goes great with any side. It is quick and very yummy!What's a fast chicken recipe?
*********CHICKEN CACCIATORE
3 to 4 boneless, skinless chicken breast
1 jar spaghetti sauce
1 sm. can sliced olives
1 sm. onion, chopped
2 each celery stock, sliced
1 c. mushrooms, slices
1 c. carrots (optional) or any vegetable desired
1 pkg. macaroni (shells, elbow, etc.)
Cut chicken in bite size pieces. In crock pot, combine chicken, spaghetti sauce, olives, onion, celery, mushrooms and carrots. Cook on low 6 to 7 hours or high 3 to 4 hours. Cook macaroni. Place macaroni in bowl, spoon Chicken Cacciatore over. Great with french bread and a salad.
pound skinless boneless chicken breasts thin with a mallet--lay a stick of string cheese on the chicken--roll up %26amp; secure with a toothpick--set in a baking dish--pour a pasta sauce over the rolls %26amp; dust with a bit of grated parmesan cheese--baked 40-50 minutes at 350--you can use BBQ sauce or ranch dressing, what ever you like
With a bag of frozen pre-cut onions and peppers and some chicken breasts you can make either a quick and easy Fajitas or an asian style stir-fry. Depends on your seasonings.
1.) Defrost your frozen peppers and onions. Chop your chicken breasts against the grain in thin strips. Set aside
2.) Turn burner on high. When it glows put your iron skillet (or wok) on it to heat up then add a couple of tablespoons of your best oil (peanut, canola or olive oil usually)
3.) When it sizzles add your veggies, a little salt %26amp; pepper and toss with a wok or just keep it moving if its a fry pan. The peppers/onions should show a little caramelization (ie browning) and will soften slightly.
4.) Turn down heat to medium
Now is the dilemma Mex or Asian-style:
For Mexican---I toss in about a tablespoon of chipotle powder or if I have it I'll use the canned chipotles that come in a sauce...chop a few (they're hot) and pour in some of the sauce.
For Asian--- a few dashes of soy sauce, maybe some sesame oil-sesame seeds if you have them...if you don't have soy sauce but have teriyaki sauce go ahead use it.
4,) Toss in the chicken and cook until done - depends on the size of pieces...
To finish either style toss some fresh green onions and tomato slices to heat...dump in an attractive bowl and serve over rice for either style or with tortillas, slices of avocado for fajitas...Either one is less than a half hour and you can customize it with veggies on hand -matchstick carrots are pretty in both styles. Garnishing always makes the simplest food seem better...fresh cilantro sprinkled on top, maybe
Put some boneless, skinless chicken breasts in a baking dish and pour a can of condenced cream of mushroom soup on top and bake, covered, at 350 for about 30-40 minutes, depending on how big the breasts are. It's super yummy. I even like to add some cheddar cheese on top during the last 5 or 10 min in the oven.
There is A LOT from this website:
http://www.razzledazzlerecipes.com/quick鈥?/a>
Good Luck!
Love,
Lola
Bisquick Oven Fried Chicken
1 T margarine
2/3 c Bisquick
11/2 t paprika
1/2 t salt
1/4 t pepper
chicken
Heat oven to 425 degrees. Melt margarine in 13x9x2 inch baking dish. Mix Bisquick, paprika, salt, and pepper in a zip lock bag. Coat chicken by spraying with vegetable spray (Pam) and placing the chicken in the bag. Shake the bag well and then place the chicken in the baking dish.
Repeat with all the chicken pieces. Bake for 35 minutes; turn chicken and bake for an additional 15 minutes or until chicken is done.
Got any new recipes for chicken??
food questionGot any new recipes for chicken??
Buttermilk Fried Chicken Recipe
Ingredients
1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Method
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking).
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.Got any new recipes for chicken??
stir fry chicken pieces with chinese black bean sauce. you need sugar to adjust the taste
San Antonio Chicken Salad
Makes 4 servings
Ingredients:
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.
Pecan Chicken with Dijon Sauce
Ingredients:
4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste
Preparation:
Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.
In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.
One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.
Melt the half stick of butter in a skillet, add the oil and heat to medium. Saut茅 the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300掳F) for about 6 more minutes.
Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.
Place a pool of the sauce on each of four plates and place the cooked chicken on top.
Buttermilk Fried Chicken Recipe
Ingredients
1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Method
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking).
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.Got any new recipes for chicken??
stir fry chicken pieces with chinese black bean sauce. you need sugar to adjust the taste
San Antonio Chicken Salad
Makes 4 servings
Ingredients:
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.
Pecan Chicken with Dijon Sauce
Ingredients:
4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste
Preparation:
Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.
In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.
One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.
Melt the half stick of butter in a skillet, add the oil and heat to medium. Saut茅 the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300掳F) for about 6 more minutes.
Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.
Place a pool of the sauce on each of four plates and place the cooked chicken on top.
Has anyone got a good recipe for Chicken Casserole?
My husband has s stomach ulcer-so I need a recipe that is tasty but not too many spices-any ideas please.?Has anyone got a good recipe for Chicken Casserole?
Try this ...
CHICKEN IN WINE (COQ AU VIN)
Serves 2
INGREDIENTS
750g of chicken
2 rashers of unsmoked bacon
50g of button mushrooms
1 clove of garlic
2 onions
1陆 tablespoons of olive oil
1 teaspoon of mixed herbs
录 of a teaspoon of pepper
1 chicken stock cube
125ml of water
175ml to 200ml (录 of a bottle) of red wine
DEFROSTING
If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.
METHOD
Cut each rasher of bacon into quarters. Wipe the mushrooms clean and cut the ends off the stalks. Peel the garlic and chop it into tiny pieces. Peel the onions and cut them into quarters.
Put the oil into a saucepan on a medium heat. Add the bacon, chicken and onions. Fry the bacon, chicken and onions for about 10 minutes until it the chicken is thoroughly cooked. Stir frequently to stop it sticking.
Turn down the heat. Add the garlic, herbs and pepper. Cook on a low heat for another 10 minutes.
Put the contents of the saucepan into an ovenproof dish with a lid. Add the water, stock cube and wine. Stir thoroughly.
Put the lid on the ovenproof dish. Cook in a preheated oven at 180掳C, 350掳F, gas mark 4 for 1 hour. Add the mushrooms and cook for another 15 minutes with the lid off.
ADDITIONS %26amp; ALTERNATIVES
Substitute 1 tablespoon of butter for 1 tablespoon of the oil.
Use a bouquet garni instead of the mixed herbs. It looks like a big tea bag with herbs in it, and stops them being left in the dish. Don鈥檛 forget to fish it out before serving.
Add 1 tablespoon of brandy at the same time as the wine.
Serve with new potatoes and green vegetables, or rice, or even a salad.Has anyone got a good recipe for Chicken Casserole?
Ingredients
* 2 tablespoons butter or vegetable oil
* 1 medium onion, peeled and diced
* 3 cups diced, cooked chicken
* 2 (14 1/2-ounce) cans green beans, drained and rinsed
* 1 (8-ounce) can water chestnuts, drained and chopped
* 1 (4-ounce) jar pimentos
* 1 (10 3/4-ounce) can condensed cream of celery soup
* 1 cup mayonnaise
* 1 (6-ounce) box long-grain wild rice, cooked according to package directions
* 1 cup grated sharp Cheddar
* Pinch salt
Directions
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Rice and Chicken Casserole
INGREDIENTS (Nutrition)
* 1 cup uncooked white rice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/2 (10.75 ounce) cans milk
* 1 (4 pound) chicken, cut into pieces
DIRECTIONS
1. Preheat oven to 250 degrees F (120 degrees C).
2. Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).
This one is awesome %26amp; makes 2 casseroles! One for now %26amp; one to freeze:
Yield
2 casseroles, 6 servings each (serving size: about 1 1/3 cups)
Ingredients
1 tablespoon butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
2/3 cup all-purpose flour
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread
Preparation
Preheat oven to 350掳.
Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; saut茅 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.
Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.
Bake at 350掳 for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.
To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350潞. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350潞 for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Chicken Casserole
Ingredients
8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted
Directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.
3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
you could make lots of things that dont require a spice ingredent, chicken casserole does sound good though, this cookbook is fantastic for its recipes, i use mine everytime im entertaining or trying to impress.
We have a whole site dedicated to chicken casserole recipes. Visit: http://www.chicken-casserole-recipes.com鈥?/a>
Hope this helps!
Try this ...
CHICKEN IN WINE (COQ AU VIN)
Serves 2
INGREDIENTS
750g of chicken
2 rashers of unsmoked bacon
50g of button mushrooms
1 clove of garlic
2 onions
1陆 tablespoons of olive oil
1 teaspoon of mixed herbs
录 of a teaspoon of pepper
1 chicken stock cube
125ml of water
175ml to 200ml (录 of a bottle) of red wine
DEFROSTING
If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.
METHOD
Cut each rasher of bacon into quarters. Wipe the mushrooms clean and cut the ends off the stalks. Peel the garlic and chop it into tiny pieces. Peel the onions and cut them into quarters.
Put the oil into a saucepan on a medium heat. Add the bacon, chicken and onions. Fry the bacon, chicken and onions for about 10 minutes until it the chicken is thoroughly cooked. Stir frequently to stop it sticking.
Turn down the heat. Add the garlic, herbs and pepper. Cook on a low heat for another 10 minutes.
Put the contents of the saucepan into an ovenproof dish with a lid. Add the water, stock cube and wine. Stir thoroughly.
Put the lid on the ovenproof dish. Cook in a preheated oven at 180掳C, 350掳F, gas mark 4 for 1 hour. Add the mushrooms and cook for another 15 minutes with the lid off.
ADDITIONS %26amp; ALTERNATIVES
Substitute 1 tablespoon of butter for 1 tablespoon of the oil.
Use a bouquet garni instead of the mixed herbs. It looks like a big tea bag with herbs in it, and stops them being left in the dish. Don鈥檛 forget to fish it out before serving.
Add 1 tablespoon of brandy at the same time as the wine.
Serve with new potatoes and green vegetables, or rice, or even a salad.Has anyone got a good recipe for Chicken Casserole?
Ingredients
* 2 tablespoons butter or vegetable oil
* 1 medium onion, peeled and diced
* 3 cups diced, cooked chicken
* 2 (14 1/2-ounce) cans green beans, drained and rinsed
* 1 (8-ounce) can water chestnuts, drained and chopped
* 1 (4-ounce) jar pimentos
* 1 (10 3/4-ounce) can condensed cream of celery soup
* 1 cup mayonnaise
* 1 (6-ounce) box long-grain wild rice, cooked according to package directions
* 1 cup grated sharp Cheddar
* Pinch salt
Directions
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Rice and Chicken Casserole
INGREDIENTS (Nutrition)
* 1 cup uncooked white rice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/2 (10.75 ounce) cans milk
* 1 (4 pound) chicken, cut into pieces
DIRECTIONS
1. Preheat oven to 250 degrees F (120 degrees C).
2. Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).
This one is awesome %26amp; makes 2 casseroles! One for now %26amp; one to freeze:
Yield
2 casseroles, 6 servings each (serving size: about 1 1/3 cups)
Ingredients
1 tablespoon butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
2/3 cup all-purpose flour
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread
Preparation
Preheat oven to 350掳.
Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; saut茅 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.
Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.
Bake at 350掳 for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.
To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350潞. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350潞 for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Chicken Casserole
Ingredients
8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted
Directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.
3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
you could make lots of things that dont require a spice ingredent, chicken casserole does sound good though, this cookbook is fantastic for its recipes, i use mine everytime im entertaining or trying to impress.
We have a whole site dedicated to chicken casserole recipes. Visit: http://www.chicken-casserole-recipes.com鈥?/a>
Hope this helps!
Looking for a good home-made crockpot chicken noodle soup recipe, any not-so-secret recipies?
chicken noodle soup can be made pretty much however you want...recipe or not. Everyone makes it differently I'm sure. I basically just put together some water, chicken broth (or cubed/powdered bullion), noodles, chopped chicken %26amp; whatever vegetables desired, if any. I usually just put carrots %26amp; celery in mine. Then add whatever seasonings you want for flavor %26amp; let it all simmer in a crockpot for a while until the noodles %26amp; chicken are thoroughly cooked...especially the chicken. If you want to add some dumplings in it, just take those pre-made biscuits from the can like you would find at the grocery store %26amp; cut into cubes. Making it homemade is always better for you because there isn't nearly as much sodium (salt) %26amp; preservatives as you would find in canned soup.....and you can make it to your tastes! Enjoy :-)Looking for a good home-made crockpot chicken noodle soup recipe, any not-so-secret recipies?
Crockpot Chicken Noodle Soup
Yield: 10 Servings
Ingredients
3 1/2 lb broiler-fryer; cut up,
-skinned
2 md carrot; peeled and chopped
1/2 c onion; chopped
2 celery stalk; chopped
2 1/2 ts salt (or less)
2 ts dried parsley flakes
3/4 ts dried marjoram leaves
1/2 ts dried basil leaves
1/4 ts poultry seasoning
1/4 ts pepper
1 bay leaf
2 qt ; water
2 1/2 c medium egg noodles; uncooked
Instructions
Place first 4 ingredients in 3 1/2-quart slow cooker in order listed.
Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6
cups water; cover and cook on low setting 8 to 10 hours. Remove
chicken and bay leaf; add remaining 2 cups water. Stir in noodles
and cook, cov-ered, on high setting 20 minutes. Meanwhile remove
bones from chicken and cut chicken into bite-size pieces. Add to slow
cooker, stir to mix. Cook 15 minutes on high setting, covered or
until noodles are tender.Looking for a good home-made crockpot chicken noodle soup recipe, any not-so-secret recipies?
Chicken Noodle Soup
INGREDIENTS:
1 tablespoon stick margarine or butter
1 cup chopped carrot
1/2 cup chopped onions
1/2 cup peas
1/2 cup thinly sliced celery
1 tablespoon all-purpose flour
4 cups low-salt chicken broth
2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked wide egg noodles (about 4 ounces)
2 pound skinned, boneless chicken breast halves, cut into 1-inch pieces
2 tablespoons chopped fresh parsley
DIRECTIONS:
Melt margarine in the slow cooker pot or a large Dutch oven over medium-high heat.
Add carrot, onion, peas and celery; saut茅 3 minutes.
Stir in flour.
Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil.
Cover and place pot on slow cooker base.
Cook on low for 6-8 hours.
Add noodles and cook on high for 30 minutes. reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
Crockpot Chicken Noodle Soup
Yield: 10 Servings
Ingredients
3 1/2 lb broiler-fryer; cut up,
-skinned
2 md carrot; peeled and chopped
1/2 c onion; chopped
2 celery stalk; chopped
2 1/2 ts salt (or less)
2 ts dried parsley flakes
3/4 ts dried marjoram leaves
1/2 ts dried basil leaves
1/4 ts poultry seasoning
1/4 ts pepper
1 bay leaf
2 qt ; water
2 1/2 c medium egg noodles; uncooked
Instructions
Place first 4 ingredients in 3 1/2-quart slow cooker in order listed.
Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6
cups water; cover and cook on low setting 8 to 10 hours. Remove
chicken and bay leaf; add remaining 2 cups water. Stir in noodles
and cook, cov-ered, on high setting 20 minutes. Meanwhile remove
bones from chicken and cut chicken into bite-size pieces. Add to slow
cooker, stir to mix. Cook 15 minutes on high setting, covered or
until noodles are tender.Looking for a good home-made crockpot chicken noodle soup recipe, any not-so-secret recipies?
Chicken Noodle Soup
INGREDIENTS:
1 tablespoon stick margarine or butter
1 cup chopped carrot
1/2 cup chopped onions
1/2 cup peas
1/2 cup thinly sliced celery
1 tablespoon all-purpose flour
4 cups low-salt chicken broth
2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked wide egg noodles (about 4 ounces)
2 pound skinned, boneless chicken breast halves, cut into 1-inch pieces
2 tablespoons chopped fresh parsley
DIRECTIONS:
Melt margarine in the slow cooker pot or a large Dutch oven over medium-high heat.
Add carrot, onion, peas and celery; saut茅 3 minutes.
Stir in flour.
Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil.
Cover and place pot on slow cooker base.
Cook on low for 6-8 hours.
Add noodles and cook on high for 30 minutes. reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
Know where to find good recipe for Chicken Enchalidas?
Try this one:
Chicken Enchiladas
1 whole chicken
12 flour tortillas
16 ounces Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth (from boiled chicken)
1 cup sour cream
1 can green chilies
Boil chicken until done and juice runs clear. Reserve 2 cups of the chicken broth. De-bone chicken and cut into pieces.
Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion in each tortilla. Roll up. Place seam side down in a 9x13 inch casserole.
Melt butter in saucepan; blend flour; slowly add chick broth; cook stirring constantly until mixture thickens and bubbles.
Stir in Sour Cream and Peppers; cook until heated through, but do not boil. Pour over tortillas.
Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.
or this, if you like red sauce on them:
Chicken Enchiladas
6 to 8 chicken breasts
1 can (4 oz.) chopped olives
1 can (4 oz.) milk diced green chilies
1 (16 oz.) pkg. sour cream (light)
1 c. Cheddar cheese
1 c. Jack cheese
1 lg. can enchilada sauce
1 doz. flour tortillas
Boil the chicken with dash of salt for 1 hour. Bone the chicken then chop to medium coarseness. Mix with olives, chilies and half of sour cream to make enchilada filling. Put a couple ounces (approximately) into a flour tortilla with some cheese and roll up. Place each rolled enchilada into a 13 x 9 x 2 baking dish. Cover with plenty of sauce, (not quite the whole can). Cover the baking dish and bake at 350 degrees for 20 to 30 minutes. Use extra sour cream to top enchiladas. Makes about 10 to 12 enchiladas.Know where to find good recipe for Chicken Enchalidas?
I love allrecipes.com! They have great dinners and even better desserts.Know where to find good recipe for Chicken Enchalidas?
yes, allrecipes is the best!!
My favorite is from www.epicurious.com. Search for the one with green olives. And you make your own mole sauce.
yup in my moms cook books
Campbells.com
Emeril's website
try yahoo cooking group
Mexico!
go to allrecipes.com!
Try this:
http://southernfood.about.com/od/chicken鈥?/a>
Or:
http://www.dianaskitchen.com/page/recipe鈥?/a>
foodnetwork.com
all the t.v.network food receipes are on this.
you'll find alot for the chicken enchalidas!!
good luckskin
Chicken Enchiladas
1 whole chicken
12 flour tortillas
16 ounces Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth (from boiled chicken)
1 cup sour cream
1 can green chilies
Boil chicken until done and juice runs clear. Reserve 2 cups of the chicken broth. De-bone chicken and cut into pieces.
Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion in each tortilla. Roll up. Place seam side down in a 9x13 inch casserole.
Melt butter in saucepan; blend flour; slowly add chick broth; cook stirring constantly until mixture thickens and bubbles.
Stir in Sour Cream and Peppers; cook until heated through, but do not boil. Pour over tortillas.
Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.
or this, if you like red sauce on them:
Chicken Enchiladas
6 to 8 chicken breasts
1 can (4 oz.) chopped olives
1 can (4 oz.) milk diced green chilies
1 (16 oz.) pkg. sour cream (light)
1 c. Cheddar cheese
1 c. Jack cheese
1 lg. can enchilada sauce
1 doz. flour tortillas
Boil the chicken with dash of salt for 1 hour. Bone the chicken then chop to medium coarseness. Mix with olives, chilies and half of sour cream to make enchilada filling. Put a couple ounces (approximately) into a flour tortilla with some cheese and roll up. Place each rolled enchilada into a 13 x 9 x 2 baking dish. Cover with plenty of sauce, (not quite the whole can). Cover the baking dish and bake at 350 degrees for 20 to 30 minutes. Use extra sour cream to top enchiladas. Makes about 10 to 12 enchiladas.Know where to find good recipe for Chicken Enchalidas?
I love allrecipes.com! They have great dinners and even better desserts.Know where to find good recipe for Chicken Enchalidas?
yes, allrecipes is the best!!
My favorite is from www.epicurious.com. Search for the one with green olives. And you make your own mole sauce.
yup in my moms cook books
Campbells.com
Emeril's website
try yahoo cooking group
Mexico!
go to allrecipes.com!
Try this:
http://southernfood.about.com/od/chicken鈥?/a>
Or:
http://www.dianaskitchen.com/page/recipe鈥?/a>
foodnetwork.com
all the t.v.network food receipes are on this.
you'll find alot for the chicken enchalidas!!
good luck
Different chicken recipes.?
My husband loves chicken but i dont want to make the same thing over and over. Does anyone have delicious chicken recipes?Different chicken recipes.?
i saw him do this on tv, then the recipe popped up in one of my magazines. unfortunately i threw out the magazine, but couldn't stop thinking about it. looked it up online and made it last week. it's SO good!!!! you can use any kind of chicken you want (whole chicken-cut up, thighs, drumsticks, breasts, etc. - whatever you like best)
Gordon Ramsay's Sticky Lemon Chicken
1 large chicken, cut into 8 to 10 pieces
Sea salt and black pepper
3 to 4 tablespoons olive oil
1 head of garlic, halved horizontally
Few thyme sprigs
Splash of sherry vinegar
2 tablespoons dark soy sauce
3 tablespoons honey
1 lemon, finely sliced (ideally with a mandoline)
Bunch of Italian parsley, chopped
Season the chicken with salt and pepper and heat the olive oil in a large saut茅 pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar, and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
Transfer the chicken to a platter and sprinkle over the chopped parsley.Different chicken recipes.?
Chicken:- Apricot
1陆 c. Apricot preserves or jam
1 cup Russian dressing
1 Envelope dry onion soup mix
6 Chicken breasts
1 tsp Pepper.
Mix together the preserves, dressing and soup mix.
Place chicken in bottom of slow cooker; pour mixture over chicken.
Cover; cook on High for 1 hour.
Reduce heat to low and continue cooking for 3-4 hours
This could also be done on low heat on the range.
Chicken:- Curry.
5 lbs. Thighs or whole chicken
1/8 c. salt
1 tsp. black pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (6 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 lbs. potatoes (reg. or sweet)
2 tbsp. oil
Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.
Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).
Add garlic and chicken at the same time and saut茅 chicken for 10 minutes. Add curry powder and continue saut茅ing for another 10 minutes. Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.
Finally, pour coconut milk in and mix well. Remove from heat. Serve hot with French bread.
I make this alot and its inexpensive and good
4 boneless skinless chicken breasts
2 box's instant chicken flavored stuffing
1 8 oz shredded cheddar cheese
1 bottle of italian dressing
prepare stuffing according to box. In a casserole dish place chicken breast - season with a little pepper/onion/garlic
pour 1/2 the dressing over the chicken and then cover with stuffing mix. Pour the rest of the dressing over stuffing and cover with cheese. Bake uncovered for about 1 hour at 350.
If you notice the cheese getting to dark - cover with aluminum foil
My favorite rub:
2 t salt; 1 t paprika; 1/2 t onion powder; 1/2 t thyme; 1 t black pepper; 1/4 to 1/2 t cayenne pepper; 1/2 t garlic powder.
Rub on before baking or grilling, or on a rotisserie.
My favorite bake-in sauce:
1 c brown sugar; 2/3 c vinegar; 1/4 c Sprite or 7Up; 3T minced garlic, 2 T soy sauce; 1 t black pepper.
Pour over chicken %26amp; bake as usual, or else put in crock pot.
One more, just bake the chicken in a hot oven, in equal parts soy sauce %26amp; water--a great flavor! Good on wings for appetizers, too.
Honey BBQ Chicken Breast
Halve 3 chicken breasts
Sprinkle with salt %26amp; black pepper to taste
BROIL chicken breasts 5 minutes
COMBINE:
1 tablespoon honey
1 tablespoon spicy brown mustard
1 clove garlic minced
1 cup BBQ sauce
Place all ingredients in crockpot and cook on LOW for 4-5 hours. (closer to 4)
so easy - good comfort food
1 chicken, cooked and boned (or buy a rotisserie and just tear the chicken off..much easier!)
12 corn tortillas
1 can (8 oz.) chopped green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 pound Grated Cheddar Cheese
Preparation Tear chicken into pieces (do not have to be bite size). Tear tortillas into pieces. Drain the chilies.
Mix all ingredients together, place in 9x13 pan, and cover pan. Cook at 350 degrees for 1 hour.
also - I have used these chicken receipes from Kraft.com - they have so many available and you can read the notes from other people who've tried it to see if they liked it or not and what they did to tweak the receipe, but these are a few I've tried and liked
http://www.kraftfoods.com/kf/recipes/chi鈥?/a>
http://www.kraftfoods.com/kf/recipes/cri鈥?/a>
http://www.kraftfoods.com/kf/recipes/bro鈥?/a>
http://www.kraftfoods.com/kf/recipes/foi鈥?/a>
http://www.kraftfoods.com/kf/recipes/sou鈥?/a>
Go to www.recipezaar.com and search chicken recipes.
There are more than you can make in one lifetime.
I've made this several times. I use dry, toasted breadcrumbs rather than the cereal and it's still great.
EASY PORK CHOP or Chicken BAKE:
Ingredients
8 boneless skinless chicken breast or center cut pork chops
1/2 cup melted butter
3/4 cup parmesan cheese
3/4 cup cornflake crumbs
1 (1 ounce) package hidden valley ranch dressing mix
Directions
1 Mix cheese, cornflake crumbs and dressing together.
2 Dip meat in butter and then coat with crumb mixture.
3 Place on greased cookie sheet and bake at 350 for 45 minutes for chicken, or 35 minutes for porkchops, or until center is cooked through and no pink remains.
EZ No Marinade Lemon Chicken:
Place chicken under broiler for 5 minutes to brown. turn down oven to 350. Place browned chicken in a glass (non reactive) baking dish. Squeeze some fresh lemon juice, drizzle with olive oil, salt and pepper to taste, fresh oregeno and rosemary, bake covered for 15 minutes, uncover to recrisp skin for another 5 minutes, remove let rest and enjoy.
This is one I like.
Cut 2 chicken breasts in half.
In an oven proof dish, put in 1 cup of sour cream.
Add:
1 tsp worchestshire sauce
juice of one lemon
1/2 tsp. garlic salt (or you can add a minced garlic clove and 1/2 tsp salt)
Cover and bake in the oven about 45 min. In the last 15 min, take the lid off so the sour cream browns a bit.
I like this served over rice.
Easy Lower fat Chicken Cordon Bleu
Season boneless breast of chicken with onion and garlic powder, salt and pepper. Lightly brown in a small amount of oil. When almost cooked through place one or two slices of deli ham on top. HEat a minute or two more and then top with one slice of swiss cheese. Continue heating until cheese is melted.
blackened chicken
grilled
baked
deep fried
club sand wiches
hih
i saw him do this on tv, then the recipe popped up in one of my magazines. unfortunately i threw out the magazine, but couldn't stop thinking about it. looked it up online and made it last week. it's SO good!!!! you can use any kind of chicken you want (whole chicken-cut up, thighs, drumsticks, breasts, etc. - whatever you like best)
Gordon Ramsay's Sticky Lemon Chicken
1 large chicken, cut into 8 to 10 pieces
Sea salt and black pepper
3 to 4 tablespoons olive oil
1 head of garlic, halved horizontally
Few thyme sprigs
Splash of sherry vinegar
2 tablespoons dark soy sauce
3 tablespoons honey
1 lemon, finely sliced (ideally with a mandoline)
Bunch of Italian parsley, chopped
Season the chicken with salt and pepper and heat the olive oil in a large saut茅 pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar, and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
Transfer the chicken to a platter and sprinkle over the chopped parsley.Different chicken recipes.?
Chicken:- Apricot
1陆 c. Apricot preserves or jam
1 cup Russian dressing
1 Envelope dry onion soup mix
6 Chicken breasts
1 tsp Pepper.
Mix together the preserves, dressing and soup mix.
Place chicken in bottom of slow cooker; pour mixture over chicken.
Cover; cook on High for 1 hour.
Reduce heat to low and continue cooking for 3-4 hours
This could also be done on low heat on the range.
Chicken:- Curry.
5 lbs. Thighs or whole chicken
1/8 c. salt
1 tsp. black pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (6 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 lbs. potatoes (reg. or sweet)
2 tbsp. oil
Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.
Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).
Add garlic and chicken at the same time and saut茅 chicken for 10 minutes. Add curry powder and continue saut茅ing for another 10 minutes. Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.
Finally, pour coconut milk in and mix well. Remove from heat. Serve hot with French bread.
I make this alot and its inexpensive and good
4 boneless skinless chicken breasts
2 box's instant chicken flavored stuffing
1 8 oz shredded cheddar cheese
1 bottle of italian dressing
prepare stuffing according to box. In a casserole dish place chicken breast - season with a little pepper/onion/garlic
pour 1/2 the dressing over the chicken and then cover with stuffing mix. Pour the rest of the dressing over stuffing and cover with cheese. Bake uncovered for about 1 hour at 350.
If you notice the cheese getting to dark - cover with aluminum foil
My favorite rub:
2 t salt; 1 t paprika; 1/2 t onion powder; 1/2 t thyme; 1 t black pepper; 1/4 to 1/2 t cayenne pepper; 1/2 t garlic powder.
Rub on before baking or grilling, or on a rotisserie.
My favorite bake-in sauce:
1 c brown sugar; 2/3 c vinegar; 1/4 c Sprite or 7Up; 3T minced garlic, 2 T soy sauce; 1 t black pepper.
Pour over chicken %26amp; bake as usual, or else put in crock pot.
One more, just bake the chicken in a hot oven, in equal parts soy sauce %26amp; water--a great flavor! Good on wings for appetizers, too.
Honey BBQ Chicken Breast
Halve 3 chicken breasts
Sprinkle with salt %26amp; black pepper to taste
BROIL chicken breasts 5 minutes
COMBINE:
1 tablespoon honey
1 tablespoon spicy brown mustard
1 clove garlic minced
1 cup BBQ sauce
Place all ingredients in crockpot and cook on LOW for 4-5 hours. (closer to 4)
so easy - good comfort food
1 chicken, cooked and boned (or buy a rotisserie and just tear the chicken off..much easier!)
12 corn tortillas
1 can (8 oz.) chopped green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 pound Grated Cheddar Cheese
Preparation Tear chicken into pieces (do not have to be bite size). Tear tortillas into pieces. Drain the chilies.
Mix all ingredients together, place in 9x13 pan, and cover pan. Cook at 350 degrees for 1 hour.
also - I have used these chicken receipes from Kraft.com - they have so many available and you can read the notes from other people who've tried it to see if they liked it or not and what they did to tweak the receipe, but these are a few I've tried and liked
http://www.kraftfoods.com/kf/recipes/chi鈥?/a>
http://www.kraftfoods.com/kf/recipes/cri鈥?/a>
http://www.kraftfoods.com/kf/recipes/bro鈥?/a>
http://www.kraftfoods.com/kf/recipes/foi鈥?/a>
http://www.kraftfoods.com/kf/recipes/sou鈥?/a>
Go to www.recipezaar.com and search chicken recipes.
There are more than you can make in one lifetime.
I've made this several times. I use dry, toasted breadcrumbs rather than the cereal and it's still great.
EASY PORK CHOP or Chicken BAKE:
Ingredients
8 boneless skinless chicken breast or center cut pork chops
1/2 cup melted butter
3/4 cup parmesan cheese
3/4 cup cornflake crumbs
1 (1 ounce) package hidden valley ranch dressing mix
Directions
1 Mix cheese, cornflake crumbs and dressing together.
2 Dip meat in butter and then coat with crumb mixture.
3 Place on greased cookie sheet and bake at 350 for 45 minutes for chicken, or 35 minutes for porkchops, or until center is cooked through and no pink remains.
EZ No Marinade Lemon Chicken:
Place chicken under broiler for 5 minutes to brown. turn down oven to 350. Place browned chicken in a glass (non reactive) baking dish. Squeeze some fresh lemon juice, drizzle with olive oil, salt and pepper to taste, fresh oregeno and rosemary, bake covered for 15 minutes, uncover to recrisp skin for another 5 minutes, remove let rest and enjoy.
This is one I like.
Cut 2 chicken breasts in half.
In an oven proof dish, put in 1 cup of sour cream.
Add:
1 tsp worchestshire sauce
juice of one lemon
1/2 tsp. garlic salt (or you can add a minced garlic clove and 1/2 tsp salt)
Cover and bake in the oven about 45 min. In the last 15 min, take the lid off so the sour cream browns a bit.
I like this served over rice.
Easy Lower fat Chicken Cordon Bleu
Season boneless breast of chicken with onion and garlic powder, salt and pepper. Lightly brown in a small amount of oil. When almost cooked through place one or two slices of deli ham on top. HEat a minute or two more and then top with one slice of swiss cheese. Continue heating until cheese is melted.
blackened chicken
grilled
baked
deep fried
club sand wiches
hih
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