Poultry Main Dishes

[Kim2005]

Please post poultry main dishes here.

[Kim2005]

This was posted by a friend at another board. She developed this recipe herself. You can substitute 1/2 cup stir fry sauce for the sauce mix called for in the recipe. Also, any veggies will work as long as you use the same quantity as called for in the recipe.

Judy's Easy Chicken Lo Mein

Ingredients
2 boneless, skinless chicken breast halves
4 ounces angel hair pasta (or linguine) -- uncooked
6 ounces sliced fresh mushrooms
1 carrot -- julienned
1/2 red bell pepper -- julienned
1/2 cup fresh snow pea pods -- julienned
4 whole green onions -- sliced in 1 1/2" pieces
1 package Kikkoman Stir Fry Seasoning Mix


Directions
Cook angel hair pasta as package directs, set aside. Slice chicken breast halves into thin slices (I sort of made them into slivers) and place in a shallow dish. Combine the seasoning mix with 1/2 cup water; remove 1 Tbsp and add to the chicken slices. Set the rest aside. Let the chicken stand 30 minutes.

Spray a wok or frying pan with PAM; add the chicken slices and stir fry 3 minutes. Remove the chicken. Add the vegetables to the pan and stir fry 4 - 5 minutes. Add the chicken, pasta, and remaining seasoning mix to the vegetables. Heat through and serve. Serves: 4

Per Serving: 203 Calories; 1g Fat (6.5% calories from fat); 19g Protein; 28g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 63mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fat

[Kim2005]

1 T oil
2 T flour
1lb boneless, skinless chicken breasts cut in 1/2" strips
1/2 c McCormick Lemon Pepper Saucy Seasoning (can get this at Wal-Mart in the spice section)
1 can 11 oz mandarin oranges - drained

Heat oil in lrg skillet, toss chicken w/flour- saute strips in single layer. Stir in seasoning and oranges. Heat 2 minutes or till sauce thickens. It is very good. --Sherry †

[Kim2005]

My family begs for this! It's more of a chicken casserole not a pasta/tomato dish.

*4 boneless skinless chicken breasts (cooked and shredded)- reserve 1/2 cup broth
*1/2 small onion (chopped)
*1 green pepper (chopped)
*2 cups Cream of Mushroom Soup (2 cans)
*1 stick margarine
*1 small can sliced mushrooms (drained)
*1 small can black olives (drained)
*1 cup mild cheddar cheese
*8 oz. thin spaghetti

Mix onions, peppers, margarine, soup, and olives with 1/2 cup of reserved chicken broth.
Cook spaghetti separately as directed and drain.
Butter a deep casserole dish.
Layer spaghetti, chicken, then sauce mixture and mix well.
Top with shredded cheddar cheese.
Bake at 350 degrees for 20-30 minutes.

Mmmmmm!

Comment by gmarc6050:
I can attest to this Beth. It's a great recipe. Been making it for years with just a few variations (I make it different every time depending on the kind of cheese I have on hand) I like Co-Jack cheese and sometimes use Cream of Chicken.

[Kim2005]

3/4 cup Western salad dressing
1/2 tsp chili powder
1/4 tsp salt
8 bone-in chicken breast halves (10 oz each), skin removed
2-1/2 cups crushed cornflakes

Dipping Sauce:
1/4 cup chopped green pepper
1/4 cup chopped onion
3/4 cup Western salad dressing
1/2 tsp chili powder
1/4 tsp salt

In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in
the mixture, then roll in cornflakes. Place in a 15x10x1 baking pan coated with
non-stick cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until
chicken juices run clear.

Meanwhile, for sauce, combine green pepper and onion in a microwave-safe bowl.
Microwave on high for 1-1/2 minutes. Stir in remaining ingredients. Cover and cook
30-60 seconds longer or until heated through. Serve with chicken.

8 servings

*I haven't made this one yet, but when I do, I'll be planning to only make a fourth
of it. If you plan to do any reducing, remember that 1/4 cup = 4 tbsp. So, if you
want to take a fourth of 3/4 cup, that would end up being 3/16 cup, which would
equal 3 tbsp. Any ingredient that is listed as 1/4 cup, you would need 1 tbsp. of.
Just needed to get my little math lesson in here since I don't have a regular
classroom anymore.
Comment by SandKsmama: Finally made this last night - everyone liked it!

I made it using French dressing, since in NC and in TX Western dressing is nowhere
to be found!! And I used boneless chicken breasts. It turned out great, very tender
and juicy chicken, the dipping sauce was yummy. Everyone in my family including
both my kids, really liked it!

[Kim2005]

Chicken Divan - This is my mama's recipe!

Either 2 large cans of chicken or about 3-4 chicken breasts, shredded
2 10 oz packages frozen chopped broccoli
1 bag seasoned croutons
2 cups cheddar or mixture shredded cheese
2/3 cups mayonnaise
2 Tbsp Lemon juice
2 cans cream of chicken soup

This makes a 9x13 pyrex dish.

Defrost the broccoli in the microwave. Spread in the bottom of the casserole. Then
spread the shredded chicken breast. In a mixing bowl, mix well the mayonnaise,
cream of chicken soup(do not add anything to it - just the condensed soup), and
lemon juice. Pour over the chicken. Sprinkle the croutons(I usually do use a whole
bag - I like it to pretty much cover the whole top). Set the cheese aside. Bake at 350
for 20 minutes, then sprinkle the cheese over top of the croutons and bake for 10
minutes more, or until the cheese is melted. Wonderful!! Even better as leftovers!

I hope this helps! I love to try new recipes, and these have been some of my
family's favorites!
Amanda

[Kim2005]

Chicken in Wine in No Time

1/2 cup flour
2 tsp salt
1/2 tsp pepper
3-5 boneless skinless chicken breasts
1/4 cup canola oil (could use veg or corn, too)
1 package dry onion soup mix
1 cup white wine
water

Combine flour, salt, and pepper in a zip-loc baggie & shake chicken pieces in there to
coat. Brown chicken in oil in a skillet. Drain oil, if desired. Sprinkle with onion soup
and pour in white wine. Add a little water. Cover and simmer until tender (about 45
min.). Serve with rice.

[Kim2005]

3 to 3-1/2 pound chicken, cut into 8 pieces (if possible, free-range, hormone and antibiotic-free)

1/2 medium lemon

8 large fresh sage leaves

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

3 tablespoons minced onion

2 large cloves garlic, minced

1-3/4 cups dry white wine

1/2 cup water

1. Up to 2 hours before cooking, rub the chicken with lemon, squeezing out juice as you go, then rub with the sage leaves. Lightly salt and generously pepper the chicken; pile it on a platter, tucking in the sage leaves here and there; cover, and refrigerate 2 hours. Remove the sage leaves, setting them aside. Pat the chicken dry.

2. Heat oil in a 12 -inch sauté pan (not non-stick) over medium high. Place chicken, skin side down, in sauté pan, reduce heat to medium and leisurely brown on one side - about 10 minutes. Turn , sauté about 5 minutes, sprinkle with onion and sage, and finish browning on the second side. Keep breast pieces at the pan’s edge to slow their cooking. Remove the pan from the heat and spoon off all but 1/2 tablespoon of fat.

3. Allow about 25 minutes for this final step. Set the pan over medium, sprinkle the chicken with garlic, and add 1/2 cup of the wine to the pan. Cook slowly, uncovered, scraping up the brown glaze, and turning chicken pieces occasionally until all the liquid has cooked away. Adjust heat so wine simmers gently, taking care not to scorch the brown glaze building up on the pan's bottom.

4. Repeat with another 1/2 cup of wine, then another, spooning pan juices over the chicken, and turning pieces to keep them moist. Finally, add the remaining 1/4 cup wine and let it cook away. Blend in the water and cook down only halfway.

5. Chicken is cooked when there is no sign of pink when the thigh meat is cut (internal temperature should be 170º to 180º. Sauce should be syrupy and rich tasting, and barely coat the chicken.

TIPS:

You’ll need a wide, shallow pan -- a 12 -inch sauté pan -- and about 25 minutes once the chicken is browned. Remember, never cover the cooking meat. Brown the chicken slowly to golden on all sides. Half way through browning add any seasonings, onion and sage in this instance. Once the chicken is browned, tip the pan and spoon off most of the fat. Then pour a little wine over the chicken. Cook over low heat, moistening the chicken pieces by occasionally turning them in the pan juices. Once most of the wine has bubbled away, add a little more wine, this time spooning up juices from the pan, too. Repeat several times, using a total of about 1-3/4 cups wine. Each basting builds another layer of richness. You don’t need extra fat for that richness.

[Kim2005]

2 Tablespoons margarine
1/2 Cup chopped onions
1 clove garlic minced
1/2 cup olives
1-4oz can diced green chilies (drained)
1/2 cup dairy sour cream
1-10oz can cream of chicken soup
1 1/2 cup cubed cooked chicken
4oz or about 1 cup shredded cheddar cheese
8 corn or flour tortilla's
1/4 cup milk

Heat oven to 350. In meduim sauce pan melt margarine; saute onion and garlic in margarine till tender, stir in 1/4 cup of olives, green chilis sour cream and chicken soup, mix well. Reserve 3/4 cup of sauce; set aside. Fold chicken and 1/2 cup cheddar cheese to remaining sauce. Warm tortilla's as directed on package. Fill tortilla's with chicken mixture and roll up. Place seam down in ungreased 12 x 8 inch pan. In small bowl combine reserved sauce and milk , spoon this over the rolled tortilla's may add more sliced olives over top. Sprinkle cheese on top. Bake at 350 for 30 to 35 mins. or till bubbly. To serve sprinkle with more cheese.

[Kim2005]

Char's Casserole Concoction

Ladies,

I wasn't FLYing on Thursday, so at about 4 p.m. I still didn't have supper planned.
Earlier, as skc and I were chatting she had talked about putting chicken in the crock
with rice and a soup. I also saw a post about chicken with peas, so I just started
"flying by the seat of my pants." Hence, I didn't measure out anything. Just threw
stuff together. My family loved it, raved about it, and my dh took leftovers to work
today (he's never done that before!)

Here you go:

Throw 1/2 full quart-size ziploc bag of rice in the bottom of a 13X9 inch pan
(sprayed with cooking oil). Add 2 c. water. Throw in some frozen peas, a can of
cream of chicken soup, and 5 chicken leg quarters leftover. (Mine already had bbq
sauce on them, but it didn't affect the flavor. I just deboned it and threw it in). Stir
well. Bake at 350 until rice is done (I cooked mine 45 minutres but the rice was too
done!) Stir in one can cream of mushroom soup (optional, just to make it creamier).
Thoroughly cover top of casserole with Jane's Krazy Mixed up Salt (I call it Krazy
Jane; in the spice section at most stores.) I also put the KJ on the table to use as
wanted. Boy, was it good if I can say so myself.

Enjoy.

Char

[Kim2005]

KENTUCKY HOT BROWN
Original version of recipe is from Brown Hotel in Louisville; reduced fat version is from the dietitians at Jewish Hospital in Cincinnati, Ohio. My Dad sent the original recipe to them in hopes that they'd be able to come up with a more heart-healthy version. And they did!

1 tablespoon margarine
6 tablespoons flour
2-3/4 cups skim milk
6 tablespoons grated Parmesan cheese
1 egg
3/4 teaspoon salt
1/8 teaspoon black pepper
15 ounces sliced turkey breast
10 slices of toast (can be trimmed)
5 teaspoons grated Parmesan cheese
5 slices lean (2 grams fat per slice) bacon, cooked crisp and well-drained

In medium saucepan, melt the margarine; add flour; stir well. (Mixture will be very crumbly.) Slowly add 1 cup of milk; beat with wire whisk until smooth. Add remaining milk and 6 tablespoons Parmesan cheese; continue stirring with wire whisk over medium-high heat. In small blow, beat egg. Add to sauce to thicken, but do not allow to boil. Remove from heat. Add salt and pepper. For each Hot Brown, place two slices of toast on metal or flameproof dish. Cover toast with about 3 ounces of turkey. Pour 1/2 to 2/3 cups sauce over each serving and spinkle with 1 teaspoon Parmesan. Place entire dish under broiler until sauce is speckled brown and bubbly. Remove from broiler, place bacon strip across top and serve immediately. 5 servings

Calories: 468; Fat: 13g (26%); Carbohydrate: 43g; Cholesterol: 133 mg; Sodium: 715 mg; Protein: 43g

Note: You can further reduce fat and calories by using reduced-fat or fat-free Parmesan and substituting egg beaters for the egg. The bacon I use is Smithfield 40% reduced-fat bacon. It has 3.5g fat per slice. I've never seen bacon with only 2g per slice, and I know the dietitians who
developed this reduced fat version used real bacon.

[Kim2005]

Ingredients: about 1 lb or 1.5 lb chicken(can use breasts/thighs whatever - I like boneless skinless, up to you); 1/2 cup soy sauce(I use low sodium); 1/2 cup sugar; 1 tsp ground ginger; 1 tsp minced garlic(I use the kind that's already in a jar:-), 1 can pineapple chunks drained

Directions: Place chicken in baking dish; pour soy sauce, sugar, ginger, and garlic in blender, blend until smooth; pour sauce over chicken; Bake uncovered at 400 degrees for 45 minutes(I am pretty sure that mine didn't take this long, but I might not have baked it that hot either...experiment with this, but that's the original directions from the recipe). When there are 10 minutes left, pour pineapple over chicken and continue to bake until done.

Side dishes: This is wonderful over rice! The sauce is sooo good. I served it also with green beans, corn and rolls. Or, I also served it with a sweet potato/apple casserole that is out of this world. (posted under veggie side dishes)

[Kim2005]

3 Tablespoons butter or margarine, melted
1 Tbsp. soy sauce
1 Cup crushed sesame snack crackers (about 30)
1 teaspoon ground ginger
1/4 teaspoon salt
1 pound boneless skinless chicken breasts, cut into
1 in. strips

In a bowl, combine butter and soy sauce. In another bowl, combine cracker crumbs, ginger and salt. Dip chicken strips into butter mixture then roll in crumbs, until coated. Place in a single layer on greased baking sheet. Bake at 450 degrees for 10 min. or until juices run clear.

***I doubled this recipe and used sesame bread sticks by p.farm, crushed ( I was at walmart I they didn't have the crackers) I baked mine on pampered chef stoneware and on a cookie sheet. Both turned out very moist and very very good!

[Kim2005]

Cook chicken in a skillet (i use a lot, so it is very filling).
Add can of chedder soup and half a cup of salsa.
When heated through, put this mixture on half of a tortillatortilla (use water to seal the tortilla).
Seal it.
And bake for 5 minutes at 450.

make about 6-8 quessadillas.

[Kim2005]

Chicken-Broccoli-Rice Casserole

3 cups cubed leftover chicken or turkey
1 cup rice (long grain or minute rice)
8 oz. shredded cheddar cheese
1 package lipton onion soup mix
1 bunch fresh broccoli
2 cans cream of mushroom soup
small can mushrooms (optional)
salt & pepper to taste.

Cook broccoli till tender. In another pan mix together rice, 4 oz. cheese, soup mix, both cans of soup, 1 cup water and mushrooms. Allow to simmer until hot. Add broccoli and chicken. Pour into casserole dish. Sprinkle remainder of cheese on top of casserole. Bake in 400° oven for 30 minutes, until cheese is brown and bubbly.

[Kim2005]

Heat oven to 350. Spray 12x8 inch baking dish with nonstick cooking spray. In large bowl, combine ...

3/4 lb lean ground turkey
3/4 lb extr-lean ground beef
1/2 cup milk
1 (1-oz.) pkg. dry onion soup mix
3/4 cup plain bread crumbs
1 egg
1/4 t egg

Mix well. Shape mixture inot 9x4 inch rectangular loaf in sprayed baking dish.

Bake at 350 for 30 minutes. Meanwhile, in small bowl, combine ...

1/2 cup ketchup
1/2 cup syrup

Blend well. Reserve 1/2 cup glaze. Set aside.

Drizzle 3 T glaze over loaf; bake 15 minutes.
Drizzle an additional 3 T glaze over loaf; bake 15 minutes.
Drizzle remaining 2 T glaze over loaf; bake an additional 5 to 10 minutes or until thermometer inserted into center of meat loaf reaches 180 to 185.
Let stand 5 minutes before slicing.
Serve reserved glaze over slices.

8 servings.

(This takes quite a bit longer for me than the recipe says.)

[Kim2005]

I had made a recipe with chicken and wine, and so I had left-over wine and was messing around and came up with this.....it's so juicy and flavorful

4 chicken breasts, defrosted
2 tbs olive oil
sliced onions
2 c. white wine
rosemary....I don't measure, I just throw in lol
garlic powder
salt
pepper
1 tbs cornstarch

In a pan heat up the oil. Sprinkle salt, pepper, garlic, and rosemary all over the chicken. Brown chicken briefly on both sides...3 min or so.
Add the wine and onions, let boil for 2-3 min. Reduce heat to med. low.
Turn broiler on. Place chicken on baking sheet, place in oven on the 2nd row from top and broil on both sides until chicken is done...about 10-15 min.
While chicken is broiling, take a couple of spoonfuls of wine and put into a dish; add cornstarch and stir till smooth. Add to pan. Increase heat to boiling, stirring constantly. When thickened, reduce heat.
Serve chicken with sauce on top.

[Kim2005]

(Caution : this recipe is a little spicy!)

Seasoning:
3/4 t salt
1/4 t black pepper
1/4 t cayenne
1/4 t parsley flakes
1/4 t garlic powder
1/4 t paprika
1/8 t dried thyme
1/8 t onion powder

Combine all these ingredients and set aside.

2 T butter
2-3 cloves minced garlic
1 pound chicken breast, cut into bite-sized pieces
1 lime

Preheat a skillet. Melt butter. Add garlic and brown a little. Add chicken. Cut lime in half and squeeze over the chicken. Sprinkle with the seasoning. Saute 8 - 10 minutes until chicken is done.

** Serve on a bed of pasta.

[Kim2005]

This is such good chicken....dh told me next time I make it to make the whole bag of chicken!! And so easy too.

4 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up soda
2-3 cloves minced garlic
2 tablespoons soy sauce
salt and pepper

1. Place chicken in crockpot.
2. Mix all remaining ingredients and pour over chicken.
3. Cook on low for 6-8 hours.
4. Serve over rice or noodles.
5. You can thicken the juices after cooking with a little cornstarch.

I forgot to serve it over rice b/c it was so good plain we just gobbled it all up!

[Kim2005]

1 (16oz.) jar picante sauce or salsa, divided
7 cups chopped cooked chicken
1 small onion, diced
2 to 2 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1 tsp. salt
20 (8-inch) four tortillas
3 c shredded cheddar cheese

Garnish:
guacamole
sour cream
lettuce
diced tomato

Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven. Cook over medium heat, stirring often, for 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla. Top with 2 Tbs. cheese. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden toothpicks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray. Bake at 425 for 8 minutes. Turn and bake 5 more minutes. Remove picks; top with garnish.

[Kim2005]

We had this for dinner tonight and we all liked it.

1 lb. cooked and diced chicken (I used 3 Tyson frozen breasts and it was a little much to me; I will use 2 next time. I also salted and peppered them before cooking them).

8 oz. plain yogurt or sour cream (I used light sour cream).

1/4 cup butter melted

1 can cream of mushroom soup

1/2 cup chicken broth

2 1/2 cups herb stuffing

Combine butter and stuffing. Put half of it in the bottom of a 2 qt. casserole. Cube cooked chicken and put it over top of stuffing. Combine sour cream, soup, and broth. Pour over chicken and top w/ remaining stuffing. Bake at 350 for 25-30 min. Catherine

[Kim2005]

I made this for the first time tonight and it was pretty good. It would be really good with rice (the extra sauce in it would be good over rice).

1/2 cup prepared mustard

1/4 cup molasses

1/2 cup vinegar (I used apple cider vinegar)

1/4 cup soy sauce

8 oz. can crushed pineapple

1/4 tsp. ginger (I used ground)

1/2 cup brown sugar

6-8 chicken breast halves

Combine all ingredients, except for chicken. In a saucepan cook over low heat for about 10 min. Place chicken in a casserole dish and pour mixture over it. Cover with foil. Bake for 1 hour at 350. Remove foil and bake for another 15 min. I also served it w/ sugar snap peas and pineapple slices. Enjoy! Catherine

[Kim2005]

I made this for dinner tonight and it is good. Alter the amounts for the amt. of chicken that you use. I used 4 chicken breasts but the orignal recipe was for 2 breasts so I altered it some but next time I want to add more liquid. Maybe some italian dressing (in the bottle) or maybe some water and an extra packet of the dry italian dressing. It's good though, so it's worth a try even if you have to gauge some of the amts. based on how much you are cooking.

Here is the way that I did it:

4 boneless chicken breasts

1 pkg. zesty italian dressing (good seasoning brand makes this).

2 tablespoons vegetable oil

1 1/2 tablespoons vinegar

1 1/2 tablespoons sugar

(I actually added a very small amt. of lemon, garlic herb marinade in a bottle that was left in my refrigerator...if I hadn't done this I would have added a little bit of water since I don't have any italian dressing in a bottle right now.)

Cook about 4 hours.

[Kim2005]

1 3/4 c. cubed chicken (2 breasts)
1/2 c. shredded cheddar cheese
1 (8 oz.) pkg. cresent dinner rolls
1 c. milk
1 can cream of chicken soup

Preheat oven to 375. Combine chicken with 2 tbs. grated cheese. In saucepan combine soup, milk and 1/4 cup cheese. Heat until cheese melts (low heat). Seperate dinner rolls into triangles; place 3 tablespoons chicken om wide end of rolls and roll up. Pour soup mixture into 8x9 or 13x9x2 inch pan. Arrange rolls over mixture. Cook 20 to 25 minutes, until rolls are done. Remove and sprinkle cheese on top. Reheat until cheese melts.

[Kim2005]

1 pound boneless, skinless chicken breasts
1 red onion, thickly sliced
1 green pepper, sliced
3/4 cup salsa or picante sauce
6 tablespoons lime juice
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspon dried oregano
1/2 teaspoon ground cumin
1/4 tsp. natural smoke flavoring

-Salt
Freshly ground pepper
Pinch of sugar

1 Tbsp. oil
10 tortillas

Cut the chicken into thin strips. In a large bowl, combine the chicken, onions and green peppers. In a medium bowl, combine the salsa or picante sauce, lime juice, garlic, chili powder, oregano, cumin, smoke flavoring, salt and pepper to taste and sugar. Pour over the chicken mixture. Marinate in the fridge for at least 1 hour until ready to cook.

Warm oil in large frying pan over med heat. Add the chicken and veggies. Raise heat to high cook, stirring frequently until the chicken is cooked.

Serve on tortillas. Add any desired toppings.

**NOTE: I use 2 lbs of chicken and use 1 green, 1 red and 1 yellow bell pepper - They taste wonderful and I marinate all day - makes it quick to make dinner.

This is from, Low-Fat Living by Rober K. Cooper Ph.D
I great lowfat cookbook.

[Kim2005]

COUNTRY CHICKEN CASSEROLE

Filling:

1 small onion, chopped
6 fresh mushrooms, sliced
2 cups chopped cooked chicken
1 package (10 ounces) frozen peas and carrots, thawed
2 cans (10-3/4 ounces each) condensed cream of chicken soup
1/4 teaspoon ground black pepper

Biscuit Topping:

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil

Preheat oven to 400°F. For filling, combine onion and mushrooms in large microwave-safe bowl. Cover; microwave on HIGH 2 minutes or until softened, stirring halfway through cooking time. Add chicken, peas and carrots, soup and pepper to onion mixture; mix well. Pour into greased 9-inch square baking pan. Bake 10-15 minutes or until bubbling around edges. Meanwhile, prepare topping. In medium bowl, combine flour, baking powder and salt. In small bowl, combine egg, milk and oil. Add to dry ingredients; stir until just moistened. Remove baking pan from oven; place on wire rack. Drop tablespoons of topping evenly over chicken mixture. Bake 25-30 minutes longer or until topping is golden brown.

Yield: 8 servings

Source: The Pampered Chef Cooking from the Heart Cookbook

[Kim2005]

3 boneless skinless chicken breasts, cooked and shredded
1 bag black beans, soaked overnight
48 oz. chicken broth
2 cups water
1 can ro-tel tomatoes
1 TB chili powder
1 TB cumin
1 large onion, chopped
3 cloves garlic, chopped
1 TB olive oil

Cook chopped onion, chili powder and cumin in olive oil over medium heat 5 minutes; add garlic and cook until onion is translucent.

Add soaked beans, chicken broth and water and simmer until beans are almost tender, about 2 hours. Add shredded chicken and tomatoes and cook another hour on low. Season with salt to taste.

Serve with shredded cheese and sour cream. I also have corn muffins with mine.

Make sure not to add salt or tomatoes until beans are almost tender. If you add these too early in the cooking process, the beans will be tough.

[Kim2005]

Can of sliced potatoes, drained, and cut into smaller pieces
Bag of frozen veggies, partially cooked, drained
Cream of chicken soup
Canned chicken
pepper to taste
a little poultry seasoning to taste
2 pie crusts
Combine all ingredients and pour into pie shell. Top with 2nd pie crust. Cut slits in the crust. Bake at 350 for 50 minutes.

[Kim2005]

1/2 c. grated parmesan cheese

1 envelope Italian Salad dressing mix

6 boneless skinless chicken breasts

1/2 tsp. garlic powder

Mix cheese, garlic, and dressing

Moisten chicken with water, coat with cheese mixture. Place in shallow baking dish

Bake at 400 for 20 to 25 minutes

Nutritional Info:
230 calories, 7 g total fat, 3 g saturated fat, 680 mg sodium, 2 g carbs, 37g protein

[Kim2005]

We got this recipe from food Network (Emeril Live) but have modified it for our delicate tastebuds - it was WAAYYYY to blow your ears off hot for us!


1 large egg white

3 tablespoons cornstarch

3 tablespoons Chinese cooking wine, or dry sherry

3 tablespoons soy sauce

1 pound boneless, skinless chicken thighs, cut into 1-inch cubes (We used a regular frying chicken cut up)

1/4 cup chicken stock

2 teaspoons white vinegar

2 teaspoons sugar

Vegetable oil, for frying

4 dry red chile peppers (emeril used TWELVE!)

1 tablespoon minced garlic

1 tablespoon minced ginger

1/4 teaspoon red pepper flakes (Emeril used 1/2)

1/2 cup sliced green onions (we used one regular small onion)

1/2 cup roughly chopped lightly toasted cashews

Green onions, sliced on the bias, garnish

Hot steamed white rice, accompaniment


In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. (we marinated for about 30 minutes - miss read the recipe! oops)

To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.

Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.

Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

We really enjoyed it! We like thing spicy but not blow your ears off hot so we adapted this for our tastes. It is BETTER IMO than the stuff you get at teh local chinese take out - and we will defineitly be adding this to our regular rotation of dinners!

Smiles and ENJOY!

[Kim2005]

This recipe is for 2 dozen tamales.

Filling
1 small onion chopped
1 small can taco sauce/or use taco seasoning or chili powder with some water
1 tbls. veg oil
1 tsp salt
4 cups chopped cooked pork or chicken

Saute onion in oil until clear. Stir in remaining ingredients. Set aside.

Masa dough
1 cup shortening or lard
2 tsp chili powder
2 1/2 cups masa harina (be sure NOT to use corn meal!)
1 tsp salt
1 3/4 cups chicken/pork stock or hot water
24 prepared corn shucks (or 24 6-inch squares aluminum foil)

Cream shortening until fluffy. Add all remaining ingredients, beating until light and fluffy or until a spoonful dropped in water floats. Divide dough into 24 parts, place on corn shucks or foil squares. Spread each to form a 4-inch square, keeping one edge even with the edge of the corn shuck/foil. Top with filling, roll up like a jelly roll. Fold one end up sealing well. Stack open end up on cake rake or colander (to allow tamales to steam). Steam above gently boiling water in covered kettle about 1 hour or until dough does not stick to foil. Serve warm.

[Kim2005]

From the 30 Day Gourmet cookbook

These are soooooo yummy and MOIST (an attribute Burpin needs in her chicken strips! )

2 lbs boneless, skinless chicken breast (cut into lengthwise strips or nuggets)

SAUCE #1
1/4 cup mayonnaise/miracle whip
1/4 cup milk
2 tsp. dry mustard
1 tsp. onion powder

OR

SAUCE #2
1/4 cup milk
1/4 cup bottled ranch dressing

COATING
1 cup bread crumbs or cracker meal
1/2 tsp paprika


Assembly Directions:
Choose one sauce, then mix all of its ingredients together well with a wire whisk, mixer, or spoon. Cut chicken breasts into lengthwise strips or nuggets. Place all of the chicken pieces in the sauce and stir well to coat. Place coating in a plastic bag, bowl or other container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well to coat pieces with crumbs. Place chicken on spray-treated or greased baking sheets, coat the rest of the chicken the same way, and bake at 375º for 15-20 min, turning once. Remove from oven and eat (or cool on baking sheets if freezing).

Freezing and cooking directions:
When cool, place trays of fingers or nuggets in freezer and freeze until firm. Place frozen fingers/nuggets in freezer bags or rigid container.
To serve, place frozen fingers/nuggets on a baking sheet and reheat at 400º for 5-10 minutes until sizzling and hot.

These can be made with skim milk, fat free ranch dressing, and fat free mayo to reduce the fat and they are still the yummiest (and moistest!)

I have yet to freeze any of these for later use. I wanted to once, but everyone skipped the side dishes the night I made a double batch and just ate chicken that night.

[Kim2005]

1 refrigerated pie crust (for two crust pie)
1 bag of mixed frozen veggies
2 cans cream of potato soup
salt and pepper to taste
2 cans white meat chicken or chicken breast equivelent
Line pie plate with first crust. mix all other ingredients and pour into shell, top with top pie crust and poke few holes in crust. Bake until bubbly and crust is browned.

This is SO easy and tastes absolutely wonderful! It's also very filling!

[Kim2005]

Oven Baked Chicken

One chicken cut into serving size pieces
salt and pepper
flour to coat
1/2 stick of butter(only butter)

Preheat oven to 400 degrees. Sprinkle cut chicken with salt and pepper. In a one gallon zip lock bag add 1 cup of flour seasoned with salt and pepper. Melt butter in a microwave bowl and then pour butter into a large baking dish(enough room for all the pieces of chicken). Place one piece of chicken in the plastic bag and shake to coat with the seasoned flour. Shake off excess flour and place SKIN SIDE DOWN in the buttered baking dish. Repeat with the rest of the chicken. Place in preheated oven for 30 minutes. With tongs turn chicken so all the pieces are skin side UP and bake another 30 minutes. Take out of oven and transfer chicken to a serving platter...let rest for 5 minutes. The bottom of the baking dish is great for making gravy...add a little flour and chicken stock(broth) and bring to a boil stirring constantly on top of burners on low heat. Add more chicken stock if the gravy is too thick. Strain gravy for a more perfect gravy.

Serve with mashed potatoes, buttered carrots and homemade rolls!

[Kim2005]

Pan fried chicken, southern style
------------------------------------------------------------------------
First, use cast iron if you have it!

Take the skin off the pieces--it is the FLOUR that will make a crispy coating.

Salt and pepper, then dredge all over in flour. (Or use the ziploc bag method--I just use a plate.)

Put canolaoil in the pan which will cover HALF of the chicken when all of it is in there--you'll just have to judge. Heat the oil till it splatters when you flick a bit of flour in there--it should really splatter, hiss, and COOK the flour. Add pieces slowly--they cool the oil, so you don't want to just add them "all at once"; wait 30-40 secs or so between pieces. When all are in, the oil should cover half of them. (If it doesn't, you may want to consider heating more oil in a DIFF pan until it's hot enough, then carefully pouring it into the frying pan.)

Cook the chicken till it's a nice, deep, golden brown, then turn.

The two main things to avoid greasy chicken are getting the oil hot enough to begin with, and to turn it ONCE and only once. If you keep turning it back and forth, it will soak up more and more grease. Drain on brown paper bag for best results.

Pour off most the grease except a Tbl or so; add some of the flour you dredged the chicken in; stir to smooth, and let it COOK for a couple minutes. Then add milk (reconstituted dry milk works just fine), stirring like crazy to make the gravy. Big secret here is to let the flour COOK, or you get gravy that tastes pasty, like ...well, flour!!!

Well, that's how I do it!
Buckeyes

[Kim2005]

in the grocery aisle, next to the shake and bake, you can buy the seasoned flour that Kentucky Fried Chicken uses at it's restrauants. it has a picture of the KFC man on the cover, and the box is white trimmed in red.

my family Loves this stuff.

i usually rinse the chicken, dip in a batter of beaten egg + milk, and then roll in this seasoning, then fry for 20 minutes , then turn for another 20 minutes.

for chicken nuggets - i buy boneless chicken breast, dice, roll in the above seasoning, then fry.....and then drop the extra flour in the pan for extra crunchies.

[Kim2005]

Chicken enchilada casserole

about 18 corn tortillas
2/3 c. oil plus oil for frying
2/3 cup flour
6 cups chicken boullion, prepared
4 cans green chilis (less for your chicken, lol)
16 oz sour cream
3-4 c. shredded chicken
about 16 oz shredded cheese
1 medium onion, chopped
2 cloves garlic, minced

to make green chili sauce: saute onion and garlic in about 2/3 c. oil. add 2/3 c. flour and stir. it should get a bit stiff. add 6 cups of chicken stock, a little at a time, and whisk until thickened - about 5-8 minutes. stir in two cup of sour cream and 2-4 cans of chopped green chilis. add a little extra salt, as tortillas will absorb it.

set sauce aside.

heat frying oil and cook tortillas for just a few seconds on each side in hot oil, just until softened. pat excess oil off and set aside. continue with remaining tortillas. cut cooked tortillas into quarters.

preheat oven to 350. spray a large baking dish (like a big lasagne dish) with cooking spray. cover bottom with a light layer of sauce. then layer tortillas, 1/2 chicken, 1/2 cheese, and 1/2 sauce. repeat. top with extra cheese. bake at 25-35 until bubbly.

this is the better than any mexican restaurant you're likely to find - truly. my mexican exchange student says it's just like home!

enjoy!

[Kim2005]

mommaKatebyadoption
Here is mine and my kids like it too!.....
------------------------------------------------------------------------
We like it b/c its not bow your sox off hot - its very mild!

4 lbs chicken (I just cut up a whole one)
2 tsp salt
juice of 1 lemon

1/4 C water
1/2C raisins
2 Tsp ground ginger
2 Tsp curry powder
1 Tsp sugar
1/2 Tsp ground nutmeg

2 Medium Apples - cored and sliced

1 Carton(8 oz) sour cream

6 Cup cooked rice (or whatever suits your family)

Place chicken in Dutch oven (covered casserole works for me) sprinkle with Lemon Juice and salt. Cover and cook in 375 oven 1 hour.

Add H2O, raisins, ginger, curry, sugar, nutmeg and apples. Cover and cook 15 more minutes. Remove chicken and apples; keep warm.

Stir in sour cream and heat 3-5 mintues - do NOT boil.

Serve chicken with sauce over rice. Add condiments as wanted.

Comdiments: chopped green peper, chopped tomatoe, sliced sweet gerkin pickles, chutney, grated lemon peel, toasted shredded cocnut, chopped peanuts, preserved kumquats.


TIPS:

When I make this I do not use any of the condiments.

Also the Salt seems high but it really does need it with that much chicken!

I ahve tried using yogurt instead of the sour cream - DON"T - can we jsut say - eewww!!! (it curdles!!) I use non-fat sour cream for DH diet restrictions.

ENJOY!
Smiles
Kate




SandKsmama
I like Vietnamese or Thai Chicken curry...
------------------------------------------------------------------------
What kind of curry are we talking here? Indian? Vietnamese/Thai?

when I make chicken curry, I get the red or green curry paste from A Taste of Thai(that's the brand), and follow their recipe. It uses coconut milk, the curry paste and fish oil. It's mmm, good!

Amanda

[Kim2005]

2 cups cooked chicken, diced
2 cups uncooked macaroni
2 cans cream of mushroom soup
1 soup can of milk
1 can chicken broth
1 small onion, diced
½ lb grated cheddar cheese
½ tsp salt

Mix all ingredients together and pour into a greased 9x13 inch dish. Cover and refrigerate overnight.

Uncover and bake at 350º for 1 hour.

[Kim2005]

this is a favorite with even the kids!!! Mmmm!!

1/3 cup honey
3 T water
3 T prepared mustard
2 T melted butter or margerine (I usually use a bit more)
2-3 t cajun seasoning
2-3 t curry powder
1 t lemon juice
1 clove garlic (I use 1 teaspoon minced in a jar)
6 boneless chicken breasts (I've used more and had plenty of sauce)

In baking dish, combine honey thru garlic and mix well! Add chicken in single layer and coat well! Bake at 350 for 30 minutes or until no longer pink! Serve over hot rice!!

[Kim2005]

1 package boneless chicken (I use 3-4 large breasts and pound them so they are more tender... or I've cut it into bite sized pieces for this too... or shredded)

1 can cream of whatever you have on hand (I like mushroom the best so that's what I always use)

provelone cheese slices

1/2 package of stuffing

1 stick of margerine or butter

Lie chicken in baking dish, cover with provelone slices, dump in cream of whatever soup, top with stuffing, melt butter and pour over top! Bake at 350 for 1 hour! If you want the top a bit crispy then uncover for last 15 minutes!

Disclaimer: Use with tender meat because if it's a thick/tough piece of chicken then it's really not so good at all!

[Kim2005]

Cook chicken in water til done. (I usually use 3-4 boneless skinless breasts.) Tear or cut chicken into pieces. Put chicken in pot with about 50 oz of chicken broth. (I use 4 regular sized cans. Jode uses one big one.) Add 2 cups water and 2 chicken boullion cubes. (I usually only add about 1 cup of water, maybe less.) Add some garlic if desired. (I like to use my Pampered Chef garlic press b/c I love fresh garlic.) Add some diced onion and celery if desired. Bring to a boil. Add 8 oz of egg noodles. When done add 1 can cream of chicken soup (I usually add 2). Add salt and pepper to taste.

[Kim2005]

(from allrecipes.com)

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving

[Kim2005]

This one is a little bit more complicated, but it's better:-)

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

Preheat oven to 350 degrees F (175 degrees C).
In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

[Kim2005]

1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1/3 c. butter/margarine, melted
1/2 c. flour
2 c chicken broth (canned or made using boullion or seasoned water from boiling chicken in)
1 c. evaporated milk
4 c. chicken, cooked and chopped
1 c. frozen peas, thawed
1 1/2 tsp. salt
1/4 tsp. pepper
4 pie crusts (I like pillsbury best, but home made would be much more inexpensive!)

Sauté onions, celery and carrots in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt and pepper.


Freezing and Cooking Directions:
Cool and divide filling in half. Freeze in one gallon freezer bags. Keep frozen pie crusts on hand.

To serve: Thaw filling. Bring pie crusts to room temperature. Shape bottom pie crust/s. Add filling. Cover with top crust. Pinch the edges of the two crusts together and then flute or crimp. Make a few slits in the top crust for the steam to escape.

Bake uncovered for 30 minutes at 350°. Then bake covered with foil for 30 more minutes. Let stand 10 minutes before serving.


Actually, I only freeze half the filling and immediately cook one pie. I LOVE when I can put meals in the freezer at the same time as I am making dinner. This recipe easily doubles to make 4 pies, even more to put in the freezer. The leftovers from this pie heat up really well in the microwave!

Recipe from 30DayGourmet.com freezer cooking website.

[Kim2005]

This is very easy and delicious

CHICKEN ASPARAGUS STROGANOFF

1 can cream of chicken soup, undiluted
1/4 cup milk
1/4 cup sour cream
2 cups cooked sliced asparagus
1 cup diced cooked chicken
1/4 tsp. rosemary
1/4 cup shredded cheddar cheese
Cooked rice or noodles

Grease a 1 qt. casserole. combine soup, milk and sour
cream. Pour half the soup mixture into the casserole;
top with asparagus, chicken and rosemary. Pour
remaining soup over chicken. Sprinkle with cheese.
Bake at 350°F for 30 minutes. Serve with rice or
noodles.

Yield: 4 servings

Note: I added about 2 tablespoons fresh, snipped parsley with the chicken and rosemary (actually, I used thyme; don’t have rosemary).

[Kim2005]

I found this one online last night and my family really liked it!

Ingredients
4 Boneless Chicken breast
Chicken Flavoring
8 ounces Wide Egg Noodles
4 tablespoon Butter
4 tablespoon Flour
Milk
1 can Cream of Chicken Soup


Instructions
Cook chicken with chicken flavoring and save broth. Take out 2 Cups chicken broth and set aside. Boil noodles in remaining liquid. Melt 4 T butter and add mixture of 4 T flour with enough milk to make liquid. Pour flour mixture through a strainer into the melted butter. On med-high heat bring it to a boil. Immediately pour in 2 C Chicken broth. Stir with a whisk until thick and bubbly. Add Cream of Chicken Soup, chicken and noodles and mix together.

Serve with mashed potatoes and buttered corn.

[Kim2005]

Ok, this is a quick and easy version of chicken n stuffing casserole. My family loves it !It is good with "real" chicken in it too but that takes longer.


2 cans cooked chicken, drained (more if desired)
1 can cream of chicken soup (or cream chicken n herbs soup)
1 can cream of celery soup (or cream of mushroom)
1 can chicken stuffing (stove top or store brand)
Milk (I just go by consistency)

Mix chicken and soup together. Add 3/4 can stuffing and stir well. Add milk....enough to make it moist and easily spreadable but not enough to where it is soupy. Does that make sense ? Stir it and put into a casserole dish. Sprinkle stuffing on top.

Bake at 350 for 30 min or just until bubbly.

You can also add mushrooms or diced onion and dd also likes peas in hers ! Lol !

[Kim2005]

In a bowl, whisk together:
1/2 t. garlic
1/2 c. peanut butter
2 T. brown sugar
2 t. fresh ginger
1/4 c. soy sauce
1 T. rice vinegar
3/4 t. crushed red pepper

Add. 1/4 c. hot water while whisking.

Pour sauce over 6 cups of noodles (spaghetti, rice stick), 1 c. cooked, diced chicken, and 1/2 c. green onion.

Serve warm or cold. Garnish with 1/4 c. chopped peanuts.

[Kim2005]

I have been making this for years, all of my kids love it and I received it from my mom!

* 3 lbs. boneless, skinless chicken
* 1 (10oz.) pkg. frozen corn
* 1 (10 oz) pkg. frozen broccoli (optional)
* 1 Cup Hellmann's mayonnaise
* 2 cans of condensed cream of chicken soup
* 1/4 tsp. curry powder
* 1 TBSP. Lemon juice
* 1/2 Cup grated sharp cheddar cheese
* 1/2 Cup bread crumbs
* 1 TBSP. melted butter


Instructions Boil chicken, tear cooked chicken apart into small bite size pieces. Place chicken in a 9 X 13 pan.

Boil corn and drain it, place over chicken. Steam broccoli until tender & drain, place over corn.

Combine mayonnaise, cream of chicken soup, curray powder & lemon juice. Pour over broccoli and corn.

Combine butter and bread crumbs and sprinkle on top. Bake for 350 for 30 minutes. Put cheese on top of bread crumbs and bake until cheese is melted.

Tammra


yakky's comments:
imho... it needs MORE broccoli i put in a 16 oz bag but it wasn't enough (i also did 4 chicken breasts)
Yakky

[Kim2005]

½ C olive oil
½ C white cooking wine
½ C soy sauce
1-2 TB ginger
1 TB dry mustard
1 tsp. Black pepper
½ tsp. Garlic powder
½ C chopped green onions
3 TB sesame seeds

2 whole chickens quartered (16 chicken breasts). I use this recipe with one bag of chicken from Wal-Mart (great value skinless, boneless).

Combine all marinade ingredients. Place chicken in large Ziploc bag and pour in marinade. Squeeze out air and seal. Marinate refrigerated 4-8 hours. Remove chicken reserving marinade. Grill over medium-hot coals for 15-20 minutes or until chicken is cooked, basting frequently with reserved marinade.

You can halve or quarter the recipe for smaller amounts.

[Kim2005]

christi:
Gonna go ahead and give you a couple easy ones.

Turkey Breast
1 large boneless turkey breast
1/4 cup apple cider or juice
1 tsp. salt
1/4 tsp. pepper
Put turkey breast in slow cooker. Drizzle with apple cider, sprinkle on both sides with salt and pepper. Cover, cook on high 3-4 hours. Remove turkey breast and let stand 15 minutes.

Onion Turkey Breast
4-6lb. boness, skinless turkey breast
1 tsp. garlic powder
1 envelope dry onion soup mix
Place turkey in slow cooker. Sprinkle with garlic powder and mix. Cover. Cook on low 8-10 hours.



carlislehomemom:
I am cooking my 4.75lb breast in the crockpot

I am cooking it on low for 6.25hours (roughly), I plan to simply drizzle olive oil over it and sprinkle my garlic basil seasoning over it..

[Kim2005]

Creamy Lemon Chicken

4 boneless skinless chicken breast halves (1 lbs)
1 Tablespoon oil
1 can cream of chicken soup
1/4 cup milk
2 teaspoons fresh lemon juice
1/8 teaspoon lemon pepper
4 lemon slices

Cook chicken in oil in skillet until browned on both sides (about 10 minutes). Drain drippings off chicken and set skillet aside. In a bowl combine soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat, cover and simmer until chicken juices run clear (about 5 minutes). Serve with lemon angel hair pasta.

Lemon Angel Hair Pasta

8 oz. uncooked angel hair pasta
3 Tablespoons olive oil
1 Tablespoon fresh lemon juice
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1/4 cup grated Parmesan cheese

Cook angel hair pasta in boiling water as directed on box; drain, but do not rinse. Toss pasta with olive oil, lemon juice, basil, garlic powder, lemon pepper and Parmesan cheese.

[Kim2005]

1 bag frozen Oriental stir fry veggies
2 cloves garlic, chopped
1 tsp gingerroot, chopped
1/4 tsp red pepper flakes
2 tbs oil
3 cups cooked cubed chicken
1/2 cup classic stir fry sauce
2 cups cooked rice
1 tsp sesame oil

In skillet, cook first 4 ingredients in oil 2 min. Add chicken and stir fry sauce, cook 1 min. Serve over rice and drizzle with sesame oil. Makes 6 servings.

[Kim2005]

Spicy Chicken Stir Fry w/ Garlic Green Beans & Sesame Rice

INGREDIENTS:

CHICKEN
2 tablespoons soy sauce
1/4 cup Chinese chili paste with garlic
1/4 cup chicken broth
1 tablespoon white wine vinegar (or rice vinegar)
2 teaspoons dark sesame oil
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons oil
1 pound skinless, boneless chicken breasts cut in 1/2-inch cubes
4 green onions, cut on diagonal in 1-inch slices

GARLIC GREEN BEANS
1 tablespoon olive oil
1 large garlic, minced
1 pound green beans, trimmed and cut in 1-inch pieces, parboiled and shocked
1 teaspoon dark sesame oil
2 teaspoons toasted sesame seeds

SESAME RICE
2 cups water
1 tsp. salt
1 tablespoon butter
1 cup rice
dash white pepper
1/2 tsp salt, optional
1-2 tablespoons dark sesame oil
1/4 cup toasted sesame seeds
1/4 cup green onions sliced, include green tops

DIRECTIONS:

CHICKEN

In a small bowl combine every ingredient except the chicken and onions. In a wok, heat oil over high heat until very hot, swirling to coat sides of pan. Add chicken and stir-fry until meat is white throughout, about 3 to 4 minutes. Add onions about 2 minutes into the cooking of the chicken. Add sauce and stir until mixture boils and thickens, about 1 to 2 minutes.

GARLIC GREEN BEANS

Do ahead by trimming the green beans and parboil for about 3 to 4 minutes and shock in ice water. Drain and chill until ready to use.

Heat medium saucepan over medium-high heat. Add oil and garlic at the same time and stir fry for about 30 seconds. Add green beans and stir fry for about 3 minutes. Add sesame oil and stir fry to coat. Sprinkle with sesame seeds and serve.

[Kim2005]

I know that takes about 50 mins to be done.

I like pouring borcolli in a baking dish topping with the chicken. Pour cream of chicken or mushroom over top, sprinkle with cheese and breadcrumbs.

Bake until chicken is done on 350.

[Kim2005]

3/4 cups warm water
2 cups minute rice
4 boneless skinless chicken breasts
ranch dressing
paprika
cheddar cheese
broccoli

Mix the rice and water in a bowl and let set for five mins.
After the rice has set spoon some onto a sheet of foil. Top with chicken breast. Sprinkle to your taste with paprika. drizzle a lil bit of ranch dressing. Sprinkle to your liking cheese and then top with a few pieces of raw brocolli. Fold up into a packet. Bake at 400 for 25-30 mins.

[Kim2005]

Cherry-Pecan Stuffed Turkey

3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1 1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 (10- to 12-pound) turkey

For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss. Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail.

Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle. Roast the turkey, uncovered, in a 325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers 180 to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.

[Kim2005]

from American Institute for Cancer Research
1/2 pound ground turkey breast
1/2 pound ground turkey
1/3 cup ketchup
1 cup unseasoned breadcrumbs, preferably whole wheat
3/4 cup finely chopped onion
1 tsp. dried basil
2 tsp. dried oregano
2 garlic cloves, minced
1 large egg
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
1 1/4 cup green bell pepper, minced
1/4 cup red bell pepper, minced
Salt and freshly ground black pepper, to taste
3 Tbsp. ketchup (optional topping)

Preheat oven to 350 degrees. Combine all ingredients, except for extra ketchup, in large bowl. Place mixture in 9 x 5-inch non-stick loaf pan. Bake for 1 hour, uncovered. Let stand 10 minutes before serving. Spread extra ketchup on top, if desired. Cut into slices and serve.

Makes 5 servings. Per serving: 276 calories, 9 g total fat (2 g saturated fat), 25 g carbohydrates, 23 g protein, 2 g dietary fiber, 463 mg sodium.


note* I did not have turkey breast handy so I didn't use it and it tasted wonderful (just not as healthy). Rated a 10 in our house!

[Kim2005]

Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you're ready to top the stew with the dumplings.

Serve 6 to 8
Stew

5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
4 carrots , peeled and sliced 1/4 inch thick
2 ribs celery , sliced 1/4 inch thick
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry (I use white wine)
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves

Dumplings

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)


Adding the Dumplings

1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.




Step-by-Step: Getting it Right: Adding the Dumplings

1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.
2. Cover the stew with the dumplings, leaving about 1/4 inch between each.

3. When fully cooked, the dumplings will have doubled in size.

[Kim2005]

boneless skinless chicken breasts
ham
swiss cheese
your choice of shake 'n bake

This dish is different in that the chicken is not pounded or rolled up. Skinless, boneless chicken breasts are recommended. However many you want or need. Use any type of Shake 'n Bake: Barbecue Glaze, Original, Extra Crispy, or Hot 'n Spicy (recommended).

Heat the oven to 400F°.

Coat the breasts with the Shake 'n Bake, and put them in the oven for 15 minutes. Remove from oven and allow to cool somewhat.

Slice them in half, and add a slice or two of thin ham and a slice of Swiss cheese. Put the other half back on top. Return them to the oven for another 5 minutes or so.

Serve as-is or top them with your favorite gravy or as-in

I THINK CHICKEN HAS TO COOK LONGER THAN THAT. At least I'm gonna let it.

[Kim2005]

8 tbsp EVOO
2 tsp lemon juice (I didn't put it in b/c I didn't have it and it tasted fine)
4 cloves crushed garlic
1 tbsp dried oregano
salt and pepper to taste
4 skinless, boneless, chicken breasts
4 slices of feta
4 slices bacon, fried and drained


Preheat oven to 350
In a small bowl combine Evoo, lemon, garlic, oregano, salt and pepper. Mix together. cut a pocket in each breast and stuff with cheese and bacon. Place in baking dish. Pour over the oil mixture. bake uncovered for 35 mins or until chicken reaches 175

[Kim2005]

by Ericanaysha

2 lbs chicken cutlets
salt and pepper
3 to 4 tbsp flour
1 c italian bread crumbs
1/3 to 1/2 c parm cheese
1 tsp red pepper flakes
2 tsp poultry seasoning
1 clove of garlic
1 jar of pine nuts (I subbed with pistachio's (sp?))
1 lemon, zested
2 eggs, beaten
EVOO enough to coat bottom of pan

Pesto sauce

1 c basil leaves
1/2 c parsley
1/2 lemon, juiced
1/4 c evoo
salt and pepper
tomato for garnish

Season cutlets with salt and pepper, coat lightly in flour. Combine next seven ingrediants in food processor and pulse. Transfer to a plate. Beat the eggs. dregde the chicken in eggs and then the crumbs. Put in preheated skillet. Cook for three to four mins on each side.

In processor add basil, parsley, and lemon juice. Add salt and pepper. Turn on and stream in oil. Serve cutlets with generous amount of pesto. Top with chopped tomatos.

[Kim2005]

I found this low-fat version at www.recipezaar.com. It's become a family favorite.

Sour Cream Chicken Enchiladas

2 cups cooked and shredded chicken breasts
1 (10 3/4 ounce) can fat-free cream of chicken soup
¾ cup skim milk
1/3 cup scallions, chopped
fresh ground pepper (to taste)
1 (4 ounce) can diced green chilies
1 cup fat free sour cream
10 fat free tortillas
2 cups low-fat monterey jack pepper cheese (I use Sargento's Light 4 Cheese Mexican Shredded Cheese)


1. Heat oven to 350 degrees.
2. Bring soup, milk, scallions and pepper to boil.
3. Remove from heat.
4. Add green chilies and sour cream and set aside.
5. In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
6. Set remaining soup mixture aside.
7. Take one tortilla, spread chicken and a small amount of cheese down the middle.
8. Roll and place into pan.
9. Repeat until filling is gone.
10. Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
11. Bake uncovered for 30 minutes at 350 degrees, adding the remaining cheese during last 10 minutes of baking.

Note: I used just 6 tortillas, but they were fajita-sized. She didn't specify the size. I would say use between 6-8 tortillas for 6-8 servings.

[Kim2005]

ranch chicken
3/4 cup crushed cornflakes
3/4 cup grated parm. cheese
1 envel. ranch dressing mix
2 lbs. boneless/skinless chicken
1/2 cup butter

Combine cornflakes, parm cheese and ranch dressing in plastic (gallon size) bag. Dip chicken in melted butter to coat and shake in cornflake mixture! Arrange single layer and bake, uncovered, on 350 degrees for 45 minutes. I usually pour leftover butter over top before baking.

[Kim2005]

6 boneless skinless chicken breasts
1.5 C & 1 TBSP flour
1 TBSP salt
2 tsp pepper
2 tsp Italian herb seasoning
1.5 C heavy cream
1 TBSP roasted garlic, chopped
1/2 C white wine
1 red pepper, julilenne cut
1/2 lb whole leaf spinach, stemmed
1 C parmesan cheese, grated
1 lb curly or regular fettuccine

Preheat oven to 350 degrees
Mix 1 1/2 C flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 TBSP oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 minutes). Add more oil for each batch as neccessarry.

Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temp reaches 165 degrees.

Cook pasta according to package directions. Drain and set aside.

Heat 2 TBSP oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 TBSP flour, wine, spinach, and cream and bring to a boil. Sauce is done when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.

[StillJulie]

Chicken Nuggets

2 cups of Italian seasoned bread crumbs
1 egg
2 tabelspoons milk
6 boneless skinless chicken breasts, cut in to 1 inch cubes

Preheat oven to 350 degrees

Put bread crumbs in a shallow dish. Beat together egg & milk in another shallow dish. Dip the chicken cubes into the egg mixture, then move over and coat with bread crumbs. Place chicken nuggets on a baking sheet and bake for 15 - 20 minutes, or until completely cooked. Serve with your favorite sauce.

These are great to make ahead and freeze. They can be reheated at 350 degrees for aproximately 10 - 15 minutes.

* I find the bread crumbs in the same aisle as the things like shake-n-bake.






Honey Mustard Dipping Sauce

3/4 cup mayonnaise (not miracle whip)
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice
Horseradish to taste
2 tablespoons orange juice (more or less as needed)

Combine all ingredients EXCEPT orange juice, stir well. Thin to pouring consistency with orange juice. Chill for aproximately 2 - 3 hours.
~Abby~

[StillJulie]

Buffalo Popcorn Chicken Bites Recipe
Rachael Ray

Vegetable oil (1 1/2 quarts), for frying
2 1/2 cups plain pancake mix
1 1/4 cups water
8 teaspoons hot sauce, such as Tabasco
1 1/4 pounds chicken tenders or skinless, boneless chicken breast, cut into bite-size pieces
Salt
2 scallions, finely chopped
1 teaspoon coarsely ground pepper (one-third palmful)
1 cup good-quality refrigerated blue cheese dressing, such as Marie's brand
Store-bought celery sticks

1.In a deep skillet, heat 1 1/2 inches of oil over medium heat.

2. While the oil is heating, make the batter: In a wide mixing bowl, combine 2 cups of the pancake mix, the water and 6 teaspoons of hot sauce. Place the remaining 1/2 cup of pancake mix in another wide mixing bowl. Arrange the batter and the bowl of pancake mix near the stove. Line a plate with a few paper towels and keep within reach.

3. Once the oil is heated, toss the chicken pieces with the remaining 2 teaspoons of hot sauce, then toss them in the dry pancake mix, coat evenly and shake off the excess. (The dry pancake mix will help the batter stick to the chicken pieces.) Add some of the chicken to the batter (you're going to batter and fry in 3 to 4 batches) and toss with your fingers or a fork. Remove the first batch from the batter, shaking off the excess, and carefully add the chicken to the hot oil. Fry the chicken for 2 minutes on each side, flipping once, until deep golden brown. Remove the fried chicken from the oil and drain on the paper towel-lined plate, then season with salt. Repeat until all the popcorn chicken bites are fried.

4. Stir the chopped scallions and pepper into the blue cheese dressing. Serve the chicken immediately with the dressing on the side. Garnish the platter with the celery sticks.

Hugs!
Beth

[StillJulie]

Southern Baked Chicken
1 c. Bisquick
1 t. salt
1 1/2 t. paprika
8 chicken breasts or legs
3/4 c. melted margarine (I use only 1/2 c.)
Place bisquick, salt and paprika in paper bag and shake well. Shake each piece of chicken seperately in bag. Place chicken in shallow baking dish. Pour melted margerine over chicken. Bake at 325^ for about 1 hour and 15 min.

WE LOVE THIS!!!!!!!!!!!!!!!!!
Karen : )

[mom2two]

Asian Chicken and Orzo Salad Recipe courtesy Paula Deen

1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 12 servings
User Rating:











Episode#: PA0802
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

[Boxingmama]

Chicken Spinach Pizza
3 Tbsp. marinara sauce
1 ready-made flatbread (flatout, I used the thick style)
1/3 cup frozen spinach, thawed and drained
¼ cup crumbled feta (fat free) cheese
¾ cup chopped precooked chicken
1 Tbsp. sliced fresh basil
Salt and pepper to taste

Spread marinara sauce on flatbread, then add toppings, and bake at 375° for 6 minutes. Makes 1 serving (pizza). Salt and pepper to taste.

Adjust to family size
*from Men's Health magazine

[mom2two]

Chicken Pot Pie

1 pkg. refrigerator Pie Crust
1 pkg. boneless, skinless chicken breast, boiled and cut into 1" cubes
1 med. onion, chopped
3/4 c. chopped raw carrots
1 can peas, drained (add last)
1 1/2 cup peeled, chopped potato
1 cup chicken broth
1/4 tsp ground pepper
1 bay leaf
1 can cream of mushroom soup, undiluted
1/2 cup sour cream
3/4 cup shredded chedder cheese
Celery salt (optional)

Preheat oven according to pie crust directions.
Boil chicken until cooked.
Place one of the pie crusts in a round Pyrex casserole dish and bake until lightly browned according to directions for temperature.
Bring onion, carrots, and potatoes to a boil in chicken broth with black pepper and bay leaf. Reduce heat and simmer for 15 minutes or until veggies are tender. Remove bay leaf. Combine veggie mixture with cooked chicken, soup, sour cream, cheese, and peas.
Once pie crust has been slightly baked, remove from oven, add pot pie mixture, cover with second pie crust.
Brush top with water and sprinkle with celery salt if desired. Cut 3 or 4 slits in top.
Bake until top crust is brown.

[mom2two]

Chicken Souvlaki


1/2 cup (2 oz) crumbled feta cheese
1/2 cup plain yogurt (I use sour cream instead)
1 tbl chopped fresh dill or 1 tsp dried dill
1 tbl extravirgin olive oil, divided
1 1/4 tsps bottled minced garlic, divided
1/2 tsp dried oregano
2 cups sliced, cooked chicken breast
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup chopped peeled cucumber
1/2 cup chopped plum tomato
14 cup thinly sliced red onion

Combine feta cheese, yogurt, dill, 1 tsp oil, and 1/4 tsp garlic in small bowl, stirring well. Set aside
Heat remaining 2 teaspoons olive oil in a large skillet over medium heat. Add remaining 1 tsp garlic and oregano to pan, and saute for 20 seconds. Add chicken, and cook for 2 min. until heated through. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, lettuce, cucumber, tomato, and onion.

4 servings

[Flautista]

Mimi's Sticky Chicken
©Mimi Hiller, 1985-2001
This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too!

2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions

Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.

Serves 4.


Source: http://www.cyber-kitchen.com/recipes...ky_Chicken.htm

[Flautista]

Sticky Chicken:

1 cup brown sugar
1/2 cups soya sauce
2 TBSP peeled, finely chopped ginger
6 garlic cloves, pressed

Combine above ingredients. Rinse & dry skinless chicken pieces (I use chicken breasts). Put chicken in a 9x13" pan that is well greased. Pour mixture over top. Turn pieces to coat. Marinade in fridge for a few hours or overnight. Bake at 350* for 1-1 1/2 or until chicken is cooked thru. (Stir chicken occasionally during cooking process.)

Note: If I am using boneless chicken I put the mixture & the chicken in a large zip-lock bag to marinade. It seem like the chicken gets better coated that way.

Enjoy!

[4littlelambs]

Thumbs up AWESOME & EASY recipe i made 2night!
i got this recipe at my mom2mom group.

SO EASY, a HUGE hit with DH and DS (rare!)

1 box bowtie pasta
2 cans cream of chix soup
16 oz (1 lg. tub) of sour cream
1/2 package of bacon bits
4 chicken breasts (cubed) raw
1/2 cup hot water

there are 2 ways to make this. i did it in the oven and it was delish. the original recipe suggested the crock pot.

OVEN WAY:
in a 9 x 12 baking glass,
mix all ingredients together. if your chicken is not cubed, that's okay. make sure that all of the pasta is covered with the soup/sauce and water.

bake at 400 for 45-60 minutes (until pasta and chix is thoroughly cooked)

add salt and pepper to taste, and parmesan cheese if preferred.

SO EASY.

CROCK POT WAY

put all ingredients in crock pot except for pasta. set on low and cook for 6-7 hours. before serving, boil pasta and mix with crock-pot mixture.
__________________
Michelle

[Ericanaysha]

Turkey Meatloaf

1 tbsp bbq seasoning (recipe follows)
1 tsp crab boil seasoning (such as old bay)
3 tbsp soy sauce
1 lrg egg beaten
1 1/2c bbq sauce, divided
1 tbsp worcestershire
1 tbsp olive oil
1 c chopped red onion
1 med red bell pepper, diced
Salt and Pepper
2 cloves of garlic, chopped
2 lbs ground turkey
1 1/2 c bread crumbs

~Preheat oven to 350.
~ In lrg bowl mix 1 cup bbq sauce, bbq seasoning, crab boil, soy sauce, egg, and worcestershire.
~Saute onion, pepper, garlic in oil. Salt and pepper. Add to wet mix.
~Pour the mixture over ground turkey. Get your heands messy and mix together. Add 1 cup breadcrumbs, mix. If still too wet add the last 1/2 c breadcrumbs.
~Bake 35 mins. Take out and pour 1/2 c of bbq sauce on top. Bake for 20 more mins.


BBQ Seasoning
1 1/2 c paprika
3/4 c sugar
3 3/4 onion powder.

Mis together and store in air tight container for up to six months. Great rub for meat.

BBQ Sauce

2 c ketchup
1 c water
1/2 c apple cider vinegar
1/2 tbsp onion powder
1 tbsp lemon juice
5 tbsp brown sugar
5 tbsp gran sugar
1/2 tbsp pepper
1/2 tbsp ground mustard
1/2 tbsp worcestershire sauce

in large saucepan combine all ingred. Bring to a boil, reduce to simmer. Cook uncovered stirring frequently for 1 hour 15 mins.

From Food Networks: Down home with the Neely's

[mom2riandkayl]

Pecan Chicken

8 tablespoons (1 stick) butter
1 cup buttermilk
1 egg, lightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 tablespoon salt
1 tablespoon paprika
1/8 teaspoon pepper
1/4 cup sesame seeds
Two 2 1/2-pound chickens, cut into quarters or pieces
1/4 cup pecan halves

Preheat oven to 350 degrees. Melt butter in a 10 x 15-inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish combine flour, pecans, salt, paprika, pepper and sesame seeds. Dip chicken into buttermilk, then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for 1 1/4 hours.

[Januinely~me]

In a bowl whisk together:

1/2 tsp garlic
1/2 cup peanut butter
2 TBSP brown sugar
2 tsp fresh ginger -- grated or diced
1/4 cup soy sauce
1 TBSP rice vinegar
3/4 tsp crushed red pepper


Add: 1/4 hot water while whisking.

Pour sauce over 6 cups of cooked & drained spaghetti noodles, 1 cup cooked diced chicken & 1/2 cup green onions. Serve warm or cold.

[tracelyn28]

1 Pkg Dry Italian Dressing Mix
1 Pkg Dry Ranch Dressing Mix
1 Pkg Dry Chicken Gravy Mix
2 Cups Water
4-6 Chicken Breasts or Whole Fryer (your choice)

Place Chicken in Crockpot, mix all 3 packets with water and pour over chicken. Cook on High for 4-5 hours or on Low for 8-9 hrs.
* Great over rice or pasta*

[dyna327]

We tried this tonight and we all loved it. I got it from the following website: http://www.menus4moms.com/kitchen/weeklymenu/2008/080505.php

Cinco de Mayo Casserole

3 cups chicken, cooked (from freezer)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes and green chiles
1/2 cup chicken broth
2 tsp. salt
1 bag tortilla chips
1 onion, chopped and sauteed (from freezer)
3 cups shredded cheddar cheese

Combine chicken broth, soups, Rotel, and salt. In a 3 qt. casserole dish, place tortilla chips, chicken, soup mixture, onions, and cheese (in this order). Bake for 45 minutes at 350°F.

[Ten From Him]

Ingredients:
3.5 lb whole chicken
Salt to taste
Pepper to taste
any other spices you like
Large onion optional


Directions:
Preheat the oven to 450 degrees.
Rinse chicken and pat dry.
Season with salt and pepper and any other seasonings you prefer inside and out. (I use a grinder type chicken seasoning and I pour a bit of italian dressing over the top of the chicken.)
Place peeled whole onion in cavity of chicken if using.
Place on a roasting pan breast side up.
Do not cover chicken.
Roast for 45 min or until the juices run clear when the thigh is pricked with a skewer or fork.
Place chicken on a cutting board or serving plater and let stand for 15 min.

Warning this may cause your oven to smoke. Use the vent/fan while cooking. Make sure your oven is clean when you cook this chicken.

[MommaK]

1 Chicken-cut up
1 pkg. Dry onion soup mix
1 C. uncooked rice (not instant)
1 C Cr. Chicken soup
2 soup cans (20 oz) boiling water

Grease large baking dish. Spread rice evenly in bottom and shake onion soup mix over rice.
Remove skin from chicken and place on top of rice.
Slowly combine boiling water with can of coup. Pour over chick and rice.
Cover and bake for 1 ½ - 2 hours. Uncover for last ½ hr.

[MommaK]

1 chicken, cut up

Coat with bread crumbs, garlic and parmesan cheese.
Salt and Pepper

Place in casserole and cover with 1 can Cream of Mushroom soup mixed with ½ C. of milk.

Bake at 400 for 20 minutes, then turn and bake for another 20 minutes.

[dyna327]

* 6 ounces thin egg noodles, cooked, drained
* 6 tablespoons butter
* 6 to 8 ounces sliced mushrooms
* 6 tablespoons flour
* 1 2/3 cups chicken broth
* 1 cup milk
* 1/4 cup pimiento, drained, chopped
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 2 cups cooked diced chicken
* 1 cup frozen peas, thawed under hot water
* 1/2 cup fresh grated Parmesan cheese , plus more for topping

Preparation:
Preheat oven to 350°. Grease a 2 1/2- to 3-quart baking dish.

In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8.

[Flautista]

2 Tbsp margarine or butter
3- to 3½ pound cut-up broiler-fryer chicken
2/3 cup Bisquick Original baking mix
1½ tsp paprika
1/4 tsp salt
1/4 tsp pepper

1.Heat oven to 425°. Spray baking pan with cooking spray (line with aluminum foil first for less mess)

2. Put margarine in saucepan and heat over low heat, stirring until margarine is melted. OR put margarine in a microwaveable bowl and microwave on HIGH for 15-20 seconds, or until margarine is melted.

3. Brush the chicken with some of the melted margarine, using a pastry brush.

4. Put the rest of the margarine, baking mix, paprika, salt and pepper in a plastic bag with zipper top. Seal bag and shake until ingredients are mixed.

5. Drop the chicken, 1 piece at a time, into bag. Seal bag and shake to coat chicken with mixture. Throw away any leftover mixture in bag.

6. Put the chicken pieces, skin sides down, in the sprayed pan. Bake for 35 minutes. Turn chicken pieces over, using tongs. Bake for about 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Source: Betty Crocker's Kids Cook! cookbook

[Laney]

Chicken and Sour Cream Enchiladas adapted from Kraft Foods

2 cups chopped cooked chicken
1 cup sour cream
4 oz cream cheese
1 -1/2 cup shredded cheese (Colby & Monterey Jack or Cheddar)
1 cup Salsa
10 flour tortillas

Preheat oven to 350 F. Mix chicken, sour cream, cream cheese, 1 cup of cheese, 1/4 cup of salsa until well blended.

Spoon about 1/4 cup of the chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in 13x9 inch baking dish. Top with remaining 3/4 cup salsa; cover.

Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted.

[Januinely~me]

8 TBSP butter
1 TBSP oil
2 medium onions, finely chopped
1 tsp fresh ginger, peeled & finely chopped
2 tsp garam masala
2 tsp ground cilanto
1 tsp chili powder
1 tsp fresh garlic, minced
1 tsp salt
3 whole green caradom (I just sprinkle a little cardamom in)
3 whole black peppercorns
2/3 cup plain yogurt
2 TBSP tomato paste
8 chicken pieces (I use 4 boneless/skinless chicken breasts cut into chunks)
2/3 cup water
2 whole bay leaves
2/3 cup light cream

Saute the onions in a large pan in butter & oil. Combine in a small bowl : ginger, garam masala, cilantro, chili powder, garlic, salt, cardamom & peppercorns. Add yougurt & tomato paste and stir to combine. Put chicken & yogurt/tomato paste/spice mixture in with the sauteed onions. Mix everything together well & cook for 5-7 minutes. Add water & the bay leaves & let simmer for 30 mins, stirring occasionally. Add light cream, mix well, let simmer another 10 minutes.

Serve over rice & peas. :)

Note: sometimes I add a couple teaspoons of flour to the light cream before I add it to make the sauce thicker.

[iglow81]

This is a full meal all wrapped up and cooked together. It was passed down to me from my dh's gma, and it is a family favorite.

Packages

2 bls/skls ckn breasts, halved
bag of baby carrots
one onion, halved then sliced into strips
4 potatoes, peeled and halved
butter flavor cooking spray
salt pepper
aluminum foil

Pull out four sheets of aluminum foil, about a foot long a piece. Spray each one with cooking spray, salt and pepper on the spray. Put the chicken in the middle, salt and pepper it again. Place a few onion strips on top of the chicken. Place the baby carrots around the chicken, touching on all sides, just one row deep (usually about 5-6 carrots) Add two halves of potato on top of chicken and wrap it up to form a little "package." Repeat. Place all packages on a cookie tray. Bake for 1 hour at 350 degrees, or until you can poke through potatoes easily with a fork.

Serves four. To serve six, add one more chicken breast and two more potatoes. The more packages you add to the cookie tray, the longer it takes to cook. Six packages takes about an hour and a half.

[DeAnna]

I made this last Thursday night for my dad (since my mom was out of town) and he loved it!:dance2:

My family begs for this! It's more of a chicken casserole not a pasta/tomato dish.

*4 boneless skinless chicken breasts (cooked and shredded)- reserve 1/2 cup broth
*1/2 small onion (chopped)
*1 green pepper (chopped)
*2 cups Cream of Mushroom Soup (2 cans)
*1 stick margarine
*1 small can sliced mushrooms (drained)
*1 small can black olives (drained)
*1 cup mild cheddar cheese
*8 oz. thin spaghetti

Mix onions, peppers, margarine, soup, and olives with 1/2 cup of reserved chicken broth.
Cook spaghetti separately as directed and drain.
Butter a deep casserole dish.
Layer spaghetti, chicken, then sauce mixture and mix well.
Top with shredded cheddar cheese.
Bake at 350 degrees for 20-30 minutes.

Mmmmmm!

Comment by gmarc6050:
I can attest to this Beth. It's a great recipe. Been making it for years with just a few variations (I make it different every time depending on the kind of cheese I have on hand) I like Co-Jack cheese and sometimes use Cream of Chicken.

[Januinely~me]

3/4 cups ketchup
1/2 cup honey
1/3 cups diced onion
1 clove garlic, crushed
1 TBSP vinegar
1 tsp prepared mustard
1/2 tsp salt
1/2 tsp pepper

In a saucepan saute onions until tender. Remove from heat. Add remaining ingredients. Stir well. Heat until very warm. Pour over cooked chicken or pork.

Note: I usually cook my chicken or pork in the crockpot. When is almost completely cooked through, I take it out and remove all the grease/liquid, then put meat back in and pour sauce on top, stir and leave on low until meat has finished cooking. When doing it this way, I find it is unnecessary to saute the onions (or warm the sauce). I just chop the onions into very small pieces and they are cooked enough by the time we are ready to eat. :)

Oh and if I am cooking more than 4-5 chicken breasts, I usually double the sauce recipe. Everyone loves to have extra! This is really good with rice.

[Ten From Him]

BBQ Chicken Meat Loaf
Metric Ingredient Imperial
250 ml red onion, chopped 1 cup
4 slices turkey bacon, chopped 4
150 ml old fashioned oats 2/3 cup
125 ml milk 1/2 cup
455 g extra lean ground chicken 1 lb
2 large egg whites, lightly beaten 2
1 clove garlic, minced 1
5 ml worcestershire sauce 1 stp
- salt to taste -
75 ml BBQ sauce 1/3 cup

Heat a lightly greased medium sized skillet over medium-high heat. Add onion and bacon. Cook, stirring, for 6 to 8 minutes or until onion is tender and bacon is crisp. Remove pan from heat and allow mixture to cool.

In a medium sized mixing bowl; combine oats and milk. Let mixture stand for 3 minutes or until oats begin to soften. Add cooled onion and bacon mixture, chicken, egg whites, garlic, worcestershire sauce and salt. With fork, mix ingredients until well combined.

Transfer mixture to lightly greased loaf pan and spread so top is flat. Spread BBQ sauce evenly over top. Bake in preheated 350 F (180 C) oven for 35 to 40 minutes or until chicken is completely cooked and no longer pink. Let loaf sit for 10 minutes before cutting.

Serves 4

[Emily]

Southwest Salsa Chicken
(I've added my changes to the original recipe in red. I made changes hoping that it wouldn't be so hot AND because I didn't have enough/all the ingredients. :giggle:)

8 Chicken Breasts- Whole or Cut (I used boneless--if you do this lower the temperature to 400º or else it turns out somewhat dry)
1 roll Ritz crackers
8-10 Tbs Chili Powder (I used 6 Tbsp)
2 Tbs Ground Cumin (I used 1Tbsp because that's all I had)
1-1½ Tbs Cayenne Pepper (I used only 2 1/2 tsp for I thought what it called for would be TOO HOT!)
1 Tbs Crushed Red Pepper (didn't have any of this ingredient)
2-3 Cloves Garlic- Finely Minced
1 Tbs Black Pepper (skipped this)
2 Cups Picante or Salsa-Your Heat level
1-2 cups Ranch Dressing
2 cups Sharp Cheddar, Monterey Jack Cheese or Pepper Jack
1 Bag Tortilla chips (or make your own) (didn't bother with chips)
Non-stick cooking spray or oil or butter


In a large bowl, mix the chili powder, Cumin, Red Pepper, Cayenne Pepper, Garlic and crushed Ritz crackers. (Make sure crackers are as small as breadcrumbs). Season the chicken with the black pepper lightly and lightly spray the chicken with the cooking spray or brush with some oil or melted butter to chicken so the bread crumb mixture will stick well. Roll in the bread crumb mix and place on a treated baking tray for approximately 30 minutres at 425 degrees. Place a light coating of salsa or picante on the chicken and cook approximately 5 minutes, add cheese and heat until cheese is melted. Remove from oven and allow to rest 5 minutes. Place on a small bed of tortilla chips and use the Ranch Dip for the chicken.

The chicken was quite spicy. I think we would have found it WAY too hot if I had followed the recipe as written.

The salsa and cheese on top made it quite the tasty meat and dipping it in a tiny bit of ranch dressing helped cool it down. Our family gave it the thumbs up! :thumbup:

Btw, I found it at http://www.tastebook.com/recipes/909...-Salsa-Chicken (http://www.tastebook.com/recipes/90993-Gerry-s-Kickin-Southwest-Salsa-Chicken)

[Emily]

I guess this could be for ANY turkey! :giggle:

3/4 cup oil
2 Tablespoons garlic powder
2 teaspoons basil
1 teaspoon sage
1 teaspoon salt
1/2 teaspoon pepper

Mix together and brush over the outside and inside of turkey before cooking. Not only does this make for one TASTY turkey, it also makes your house smell delightful!


If you use a bag, make sure you get the turkey-sized bags. Shake some flour inside of it like it tells you to. I put some cut up celery and onions in the bottom, put the turkey in, and then smear this mix all over it and in it. Then close the bag and cook according to the directions on the box of bags.

I have noted on the bottom of my recipe card to NOT thaw the turkey on the bottom shelf of the refrigerator or it won't be thawed when I want it. :\

[EllieFunt]

Hungarian chicken

(These are approx. ingredients - that's the way I roll. :giggle:)

Serves my family of 4

2-3 boneless skinless chicken breasts
1 medium onion - chopped
as much garlic as you like - we use a lot
3 Tbsp. of butter - most of the time I use cooking spray or olive oil.
1 bay leaf or more if you like.
3/4 cup chicken broth
1 Cup sour cream (I use light sometimes but the sauce will be thinner)
2 teaspoons paprika
salt & pepper to taste.

Cut up chicken breasts in bite size pieces. (salt & pepper them) Saute onion & garlic in skillet until clear. Don't burn your garlic. Remove onion & garlic from pan. Add chicken & cook until done. Lower heat - add broth & bay leaf. Simmer for about 1/2 hour or so. Remove bay leaf. Add sour cream, paprika and onion & garlic mixture. Cook until slightly thickened.

Serve over rice or noodles. My family loves this over spaetzels. I'll post that recipe later.

A friend of mine gave me this recipe but she uses pork chops instead of the chicken.

Serve with your favorite veggie.

[mom2two]

Mexican Lasagna
Recipe courtesy Rachael Ray
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 20 min
Level:Easy

Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Link to recipe (http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html)

[Januinely~me]

3 chicken breasts halved length-wise
salt
pepper
paprika
1 -- 8oz can crushed pineapple
2 Tbsp cold water
1 Tbsp dijon style mustard
1 tsp cornstarch

Pound chicken breast halves between two pieces of plastic wrap. Put chicken halves in lightly greased baking dish and season with salt, pepper and paprika.
Cover with foil and bake in 375* oven for 25 mins. Drain juices. In a small pot combine undrained pineapple, water, mustard & cornstarch and cook thickened. Pour sauce over the chicken and return to oven. Bake for another 5 mins.Enjoy!:)

Side note: We didn't precook the sauce, we just let it thicken up in the oven and it turned out great.

Dh said this recipe would taste even better with some monterey jack cheese grated on top. :licklips:

If you want to go vegetarian, just make the sauce and pour it over steamed veggies and rice! YUM!

[Flautista]

Mango Chicken

Serves 6

1½ - 2 pounds chicken tenders
1 large onion, thinly sliced
2 mangos, peeled and sliced
2 tablespoons melted butter
1 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon paprika
pinch nutmeg
1 teaspoon dried orange peel

Strew onion slices in 9x13" baking dish, sprayed with Pam or spritzed with oil (I use my Pampered Chef spritzer). Arrange mango slices in a layer on top of the onions and place the chicken tenders over the mango.

Mix butter, salt, lemon pepper, paprika, nutmeg and dried orange peel and brush on chicken pieces. Bake at 350° for about 1 hour.

I serve this over rice.

[Flautista]

Lighter Sesame Chicken
-- from www.marthastewart.com

Ingredients:

¾ cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
¼ cup cornstarch
1½ pounds boneless, skinless chicken breasts, cut into 2-inch squares
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower oil (I used extra light olive oil)
4 scallions, thinly sliced
1½ pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions:

1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package directions.

2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

3. In a large, nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, toss to coat.

4. Meanwhile, place saucepan with steamer basket over high heat; bring water to boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Notes: I didn’t have broccoli, saw I julienned 3 medium-sized carrots. I stir-fried the carrots and scallions in an additional 1 tablespoon of oil for a minute or two. I then proceeded with the chicken, as directed above. Also, you’ll want to double the amount of sauce. The above amounts are too skimpy to cover the chicken well, so I doubled it. In addition, I lightly toasted the sesame seeds before adding to the sauce.