I have chicken breasts out for supper,got any ideas what I can do with them for supper?

Answer 1

Here are some of our tried & true favorites:

SLOW-COOKER CHICKEN & DUMPLINGS
Chunks of chicken, potatoes, carrots & celery simmer in a creamy herb sauce. A tender dumpling crust makes this classic dish complete.

1 1/2 lb. chicken breasts, skinless & boneless, cut into "pieces
2 med. potatoes, cut into 1" pieces
2 stalks celery, sliced
2 c. baby carrots, whole
1 C water
2 10 3/4 oz. cans Campbell's Cream of Chicken Soup
1 tsp. dried thyme leaves, crushed
2 c. all-purpose baking mix
1/4 tsp. ground black pepper
2/3 c. milk

Place chicken, potatoes, carrots & celery in 6-qt. slow cooker. Mix soup, water, thyme & black pepper. Pour over all. Cover & cook on LOW for 7 to 8 hrs, OR on HIGH for 4 to 5 hrs, until chicken is done. Mix baking mix & milk. Spoon batter over chicken mixture. Tilt lid to vent & cook on HIGH for 30 minutes, or until dumplings are cooked in center. Serve with a mixed green salad & dessert.

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EASY CHICKEN & RICE CASSEROLE

6 boneless, skinless chicken breasts
1 1/2 c. long grain rice (not instant)
1 can cream of mushroom soup
1 can French onion soup
1 can water
salt, pepper & garlic powder, to taste

Preheat oven to 350degrees F. Spray a 9x13” glass baking dish with a non-stick spray. Sprinkle rice evenly on bottom of the dish. Lay the chicken breasts down side-by-side in the dish on top of the rice. Blend together the soups & water. Pour the soup mixture on top of the chicken, lifting the chicken slightly to allow the soup to cover the rice underneath. Cover with foil & put in oven. After 1 hour remove foil then bake for another 20 minutes. Enjoy! Yield: 6 servings.

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CHEESY CHICKEN & RICE CASSEROLE

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1 1/3 c. water
3/4 c. long-grain white rice, uncooked
2 c. fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 c. shredded Cheddar cheese

Preheat oven to 375°F. Stir the soup, water, rice, vegetables & onion powder in a 12x8” shallow baking dish. Top with chicken. Season chicken, as desired. Then cover, & bake for 45 min., or until done. Top with cheese. Prep Time: 5 minutes. Bake Time: 45 minutes. Serves 6.

TIP:
Taste of Italy: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
Mexican Fiesta: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar.

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ONE-PAN CHICKEN & POTATO BAKE

4 bone-in chicken pieces (1-1/2 lb.)
4 lg. potatoes, cut into wedges
1/4 c. Kraft Zesty Italian Dressing
1/4 c. Parmesan cheese

Preheat oven to 400°F. Place chicken & potatoes in 13x9” baking dish. Pour dressing over chicken & potatoes; sprinkle with cheese. Bake 1 hour or until chicken is cooked through (180ºF). Sprinkle with chopped fresh parsley, if desired. Prep Time: 5 min. Total Time: 1 hr 5 min. Makes 4 servings. Serve with a tossed green salad & dressing.

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CRACKER BARREL CHICKEN CASSEROLE

Cornbread:
1 c. yellow cornmeal
1/3 c. all-purpose flour
1 1/2 tsp. baking powder
1 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
2 T. vegetable oil
3/4 c. buttermilk
1 egg
1/2 c. butter, melted

Preheat oven to 375 degrees F. Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8” square baking pan & bake for 20 - 25 minutes until done. Remove from oven & let cool completely. When cool, crumble cornbread & place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 c. melted butter to crumbs & mix well, set aside

Chicken Filling:
2 T. butter
1/4 c. yellow onion, chopped
1/2 c. celery, sliced thin
1 3/4 c. chicken broth
1 can cream of chicken soup
1 tsp. salt
2 1/2 c. cooked chicken breasts, cut
1/4 tsp. freshly ground black pepper
into bite-size pieces

Preheat oven to 350 degrees F. In saucepan on medium low heat, place butter & sauté onion & celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt & pepper. Stir until well blended & soup is dissolved completely. Add chicken; stir & blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Bake for 35 - 40 minutes. The crumbs will turn a golden yellow. A side order of country green beans or salad makes for a hearty meal.

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CRISPY COCONUT CHICKEN

1 c. flaked coconut
1/2 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 1/2 lbs. boneless skinless chicken breast halves
1 egg, lightly beaten
1/3 c. butter or margarine, melted
1 c. apricot preserves, optional
2 T. Dijon mustard, optional

Preheat oven to 400°F. Mix coconut, flour, salt, pepper & garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter. Bake 25 minutes or till chicken is browned & cooked through, turning once. A thermometer should read 165°F. Meanwhile, mix apricot preserves & Dijon mustard until well blended. Serve as sauce with chicken.

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GREEN TEA CHICKEN RECIPE
If you love Green Tea or you are looking for delicious diet recipe, you will love Green Tea Chicken. It’s quick, easy & simply delicious!

iced green tea
chicken breasts halves
pepper

Make iced green tea according to directions on package. Place chicken breasts in a skillet. Pour the tea on top of the chicken until the bottom of the pan is covered & barely over the chicken. Sprinkle a pinch of pepper around the chicken. Place a lid on top of the skillet & let it simmer on medium heat. Let the chicken simmer until the bottom isn’t pink. Turn & do the same. That’s it! This is a great main course with Asian foods &/or steamed vegetables.

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HILLBILLY JIM’S CHICKEN FRIED CHICKENAbsolutely Heavenly! So moist & tender you can cut it with a fork!

1 egg
1 lg. chicken breast, boneless & skinless
2 T. milk
1/2 to 1 c. flour
Lawry’s Seasoned Salt
oil for deep frying

In a bowl beat egg & add milk. In another bowl mix flour & seasoned salt. Tenderize chicken breast. Dip in egg & milk mixture, & roll in flour & salt mixture. Deep fry until light golden brown. Finish browning on dry grill or in dry skillet.

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GRILLED CHICKEN & MOZZARELLA SANDWICHES

2 chicken breast halves, boneless & skinless
salt & freshly ground pepper
2 T. olive oil
Basil Mayonnaise (see below)
4 sandwich rolls, split in halves
4 fresh mozzarella slices
8 tomato slices
1 c. mixed baby greens

Place the chicken between pieces of waxed paper & pound with a heavy object to flatten. Season the chicken breasts with salt & pepper to taste. In a large skillet, heat the oil over medium-high heat. Add the chicken & cook for 1 minute on each side, or until almost cooked through. Set aside to cool. Spread the Basil Mayonnaise over the cut surfaces of the rolls. Place one chicken breast half on each of the roll bottoms. Add 2 tomato slices, a mozzarella slice & some of the greens on top. Cover the sandwiches with the roll tops. Great for picnics! Makes 4 sandwiches

BASIL MAYONNAISE:
3 c. basil leaves 3/4 c. mayonnaise
3 garlic cloves, chopped 1 1/2 T. olive oil
1/2 tsp. salt 1/4 tsp. freshly ground pepper

Combine ingredients in food processor, & blend thoroughly. Makes 1 quart.

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MOM'S CREAMY CHICKEN & BOWS

2 T. butter
8-oz. boneless chicken breasts, cut into strips
1/4 c. chopped red pepper
1/2 c. frozen peas
1/3 c. grated parmesan cheese
1/2 tsp. garlic powder
2 envelopes Lipton Cream of Chicken Cup-A-Soup
1 1/2 c. milk flavor
6-oz. cooked bow macaroni

In large skillet melt butter & stir in chicken with red pepper, cook for 3 min. Add peas, cheese, garlic powder, & soup blended with milk. Simmer, stirring occasionally, 5 min. Toss with hot bows. Serves 2.

(Variations: 1 can cream of mushroom soup, instead of Cup-A-Soup; & Cook 1 c. macaroni, makes 1 c., instead of bow macaroni.)

Answer 2

Chicken parmesan - As good as the restaurants
Just use fresh garlic or minced in the jar (not dried).
Dip chicken in egg wash to moisten
Make a mixture of 1/2 italian bread crumbs & 1/2 parmesan cheese
Put olive oil & fresh garlic in a frying pan on stovetop
Cook on medium to medium low heat til chicken is cooked thorougly
Make the spaghetti noodles
Add you favorite spaghetti sauce
Make your own garlic bread with Italian bread, butter and some fresh minced garlic (out of the jar) and toast that in the oven.

BTW we always used organic chicken - it's tender and flavorful
Have something light for dessert like a fruit cup or sorbet that's refreshing - it offsets the heavy flavors nicely at the end.

Answer 3

This is easy and delicious!

Chicken Salad Casserole

4 chicken breast halves, cooked and cut into small pieces
1 C cooked rice
3 hard boiled eggs, chopped
1 Tbsp. lemon juice
1 Tbsp. dried onion
1 C water chestnuts, chopped
1 C chopped celery
1 C salad dressing
1 C cream of chicken soup

Combine ingredients. Top with buttered corn flakes. Bake 35 minutes at 350 degrees.

Answer 4

I love this and my all the rest of the family do....it's delicious!!

1. Boil the chicken breasts in water and some wine
2. Remove from heat and cut chicken breasts into small cubes
3. Heat mushroom white sauce and pour over chicken pieces
4. Serve with warm vegetables and grilled potatoes.

Answer 5

I have 2 quick, easy, and different recipes for ya.
1. use a little melted butter (margarine, oil) in a small bowl, with a few dashes of garlic powder in it, roll in cracker crumbs, placed in greased bake pan, bake 350 til done. 20-30 minutes depending on quanity. salt & pepper to taste.
2. Roll chicken breasts in flour, salt &Pepper, fry in oil til golden brown on each side, place in greased bake pan, dump 1 can cream of mushroom soup spread on top, bake 350 about another 30 min.
Both of these are very good fast- easy- and different to break up ho-hum. Good luck!!

Answer 6

Pound them thin, put in an egg/milk bath, roll in some breadcrumbs (seasoned if you like) and fry them in some light oil.

Or

Grill them, basting them with your favorite BBQ sauce

Or

cut them into bite size chunks and cook them up in with your favorite Chinese type sauce, add a bag of veggies and serve over rice.

Or

cut them into bite size chunks, heat up a jar of Ragu Alfredo sauce, add the sauce when the chicken is cooked and serve over pasta.

Or

Cut into strips and cook up in a bit of oil with peppers and onions, add a packet or two of Taco seasoning or fajita seasoning with some water and serve on tortillas. My kids pick out the onion and peppers but you need them for the flavor.

Answer 7

homemade chicken nuggets......... cut into bite size pieces..marinate in liquid smoke several hrs... then
put 1/2 c flour, 1 t onion powder, 1/2 t celery salt,1/4 t poultry seasoning,1/8 t sage,fresh ground pepper[ mix all this well] in a shallow dish... in a bowl put 1 egg an 1/4 c milk...... in another flat dish put enough crushed buttery crackers to make bout 1 cup,2 T dried chives an 1/4 c Parmesan cheese....... lg frying pan 1/2 full of veggie oil[hot..just to smoking stage]........ drain chicken from liquid smoke.put in flour/spice mix then egg/milk than crackers.... then into hot pan..... fry bout 10 min til juice runs clear. serve with your fav dipping sauce i like blue cheese dip with these....

Answer 8

You can broil them in the oven with sauerkraut, or you can broil them in italian dressing....or you can bread them with cheese its and put cheese on top of them...serve them just like chicken parmesan with noodles and red sauce.

Answer 9

make chicken fajitas rol cut up chicken with favorit veg and cheese in soft taco shell

Answer 10

You could:

Slice it up and stir fry with veggies and soya sauce,
Wrap it in bacon and oven bake,
Marinade in honey, coriander and chilli and griddle
Griddle it and slice up for a salad.....

Its entirely up to you

Answer 11

MAKE A NICE SALAD TOPPED WITH GRILLED CHICKEN, PUT IN COLD PASTA PIECES, OLIVES, PEAS, TOMATO, CHICK PEAS, ANYTHING YOU LIKE!!