I need a quick and easy chicken recipe for tonights supper?

Question

I'm runnin behind and need some kind of recipe that i can do quickly for supper

Answer 1

Chicken With Mushroom Sauce


Place one to two pounds of skinless chicken (bone-in or out) in a crock pot. Mix in one can of cream of mushroom soup, one can of mushrooms (drained), half a can of water and one package of onion soup mix. Cook all day on low.


Chicken With Apricot Sauce


As above, use one to two pounds of skinless chicken (bone-in or out) and mix in one cup California style dressing, one cup apricot jam and one package of onion soup mix. Place in crock pot and let cook away on low all day.


Here are some of my favourite quick chicken dishes that don¹t involve the crock pot.



Each recipe is family-friendly, can be prepared in about 30 minutes and can be easily doubled and used for lunch the next day, or refrigerated for another even busier night later on in the week.


All delicious in their own way, they can be adapted to your family’s likes and dislikes. For instance, if your kids don¹t like green pepper, mushrooms, zucchini, onions, or olives they can easily be eliminated and you will still have a meal that both you and your kids will enjoy.



Aside from being great for freezing, these recipes also reheat well in the microwave.

The recipes below were tested using boneless, skinless chicken breasts.




Mid-Week Chicken And Stuffing


If you ever crave a hearty chicken meal mid-week here¹s a wonderful recipe. Line a large casserole dish with boneless chicken breasts. One for each member of your family. Now cover with one or two cans of cream of celery soup. (A family of four can usually get by with one can.) Top with your favourite stuffing mixed with one third cup of melted butter.


I make my stuffing by cubing four to six slices of whatever bread I have on hand. I then toss in some diced celery and onion and sprinkle on a little sage, salt and pepper. The casserole dish with the soup mix can be combined the night before or the morning of and refrigerated. The stuffing can also be prepared in advance and left aside until ready to use. (Note: I sauté the celery and onion first in the butter and coat the bread by mixing everything together.) Top the chicken and sauce mixture with stuffing and bake for approx. 30 minutes in a 375 degree oven. Serves four or more.




Chicken Spaghetti

One pound of boneless skinless chicken breasts, cut into bite-sized pieces
One tsp. oil
Two to three cloves garlic, minced
One green pepper, chopped
One small onion, cut into thin wedges
One cup zucchini, diced
One cup mushrooms, sliced
One jar (680 ml) tomato or spaghetti sauce
One half package of spaghetti noodles


Sauté chicken in a large skillet with one teaspoon of oil. Once cooked (about five minutes), add garlic cloves, green pepper, onions, zucchini and mushrooms. Cook until the vegetables are tender. Mix in the spaghetti sauce until heated through. Serve mixture on top of cooked spaghetti. Top with Parmesan cheese. Serves four.


For a tasty variation on the above try a Chicken Pasta Skillet - Italian Style. This recipe is created as above but uses a (796 ml) tin of diced tomatoes (drained) instead of the tomato sauce and cooked fusilli (corkscrew pasta) instead of spaghetti. (You could also substitute penne or medium shells.) Further, mix both the pasta and the sauce together along with one cup of grated mozzarella cheese. Serve with a little extra grated mozzarella cheese sprinkled on the top of each serving.




Chicken Quesadillas With Corn

One pound boneless skinless chicken breasts, diced
Two cups frozen corn
Two tsp. chili powder
Three quarter cups salsa
Eight flour tortillas (medium sized)
One half cup mozzarella cheese, divided
One half cup medium cheddar cheese, divided
(For a real favour boost try hot salsa and Mexican style shredded cheese.)


Pre-heat broiler. Season a large nonstick skillet with cooking spray or a little olive oil. Heat on medium heat. Add chicken and chili powder, stir and cook until brown. Add corn and a quarter cup of salsa. Cook for another few minutes until the chicken is cooked through and the sauce is thickened.


Brush a little olive oil on four tortillas (or coat with cooking spray). Place oiled sides down on large foil-covered baking sheet. Sprinkle tortillas with half of the cheddar cheese; the chicken mixture, then the mozzarella cheese and another tortilla. Now brush or spray some oil on the tops of the tortillas. Broil until golden brown.


Gently turn the quesadillas over with large spatula. Continue broiling until second side is golden brown and the cheese is melted. Cut each into wedges. Serve with the remaining salsa.




Crispy Chicken - Kid¹s Style

Four pieces of boneless skinless chicken
One cup coarsely crushed Corn Flakes
One Tbsp. flour
One tsp. seasoned salt
One egg


Preheat oven to 375°F. Put about two cups of Corn Flakes into a large zipper lock plastic bag. Squeeze out excess air and seal. Using a rolling pin, crush the Corn Flakes. Once crushed, add flour and seasoned salt. Beat the egg in a shallow bowl. First dip each piece in the egg mixture and then toss in the bag to coat both sides. Potato chips or soda crackers also work well in this recipe.


Put the chicken on baking sheet that has been sprayed with cooking spray or coated with a little oil. Bake for 30 minutes in a 375 degree oven or until chicken is golden brown and cooked through. Flip the chicken part way through to evenly brown both sides. This recipe also works well with bone-in chicken breasts, thighs, and legs. Serve with white and sweet potato wedges and cut up raw vegetables. Serves four.


To make white and sweet potato wedges, peel and cut the appropriate number of potatoes and leave sit for several hours in cold water in the refrigerator. Drain and pat dry. Toss with on quarter cup of olive oil and bake in a 450 degree oven for 15 minutes and then flip the wedges and reduce the temperature to 375 degrees. Once the oven is preheated to 375 degrees put in the chicken. Continue baking until the chicken is done. Finish by sprinkling on a little seasoned salt.

Answer 2

Take some thin boneless skinless chicken breasts, pound them out, sprinkle with salt and pepper, roll in flour then cook them up in some oil. Nonstick pans work best because if you shake it and the chicken does not move it is not done cooking but if it comes loose it is. After the chicken is done put it in the oven on 350 then drain the oil. Take the juice of half a lemon or lime and put it in to pull up the proteins (flavor) then add heavy cream. When it is at about 1/2 of what you put in add equal parts of butter slowly. It makes an amazing cream sauce to go over the chicken. You can even add chives. Make sure when making the sauce to keep it in tact so it doesn't separate. If it separates, add 1 or 2 ice cubes and stir them into it.

Answer 3

Hi a quick and easy recipe ............. get a chicken and potetos and garlic peel the potetos and cut it peces and put it in a tray and put the chicken with the potetos peel the garlic and cut it to small peces and put it on the chicken then you put salt and some spices as you like and little oil and 2 to 3 cups of water and you cover it with aluminum foil and put it in the oven and keep it 2 to 3 hours. have a nice supper and i hope you will do this recipe .

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Buy the precooked chicken (Tysons is what I buy, I believe) They are grilled strips ... DON'T buy any that are spiced up/flavored. Buy a bag of pre-diced onions (Trader Joes). Buy a bag of pre-sliced fresh mushrooms. Add some olive oil to the bottom of a large pot Throw in the onions Add some garlic (pre-minced out of the jar) Add mushrooms Saute all together While the onions, garlic and mushrooms are sauteing, cut the chicken into cubes. Add chicken to pot. Let that cook a bit. Add about a cup of Marsala Wine. Add a container of Creme Fresche (I can only find this at Trader Joe's too) Salt and pepper to taste. Let simmer about 30 minutes Cook up a pot of noodles.

Answer 6

Do a chicken casserole. Go the the super market and get one of those already cooked rotisserie chickens, a box of chicken flavored stove top stuffing and a can of cream of chicken soup.

Take chicken and break it up into a baking dish. Make the stuffing according to directions on the box. Open up can of cream of chicken soup. Put soup in pan with 1 can of milk. Heat the soup up and pour over the chicken. Put cooked stuffing on top of chicken and bake uncovered @ 350 for about 1/2 hr.

I usually serve it with mashed potatoes and green beans.

Good Luck and enjoy.

Answer 7

Five-Spice Grilled Chicken







Five-spice powder is a mixture of spices often used in Chinese cooking. Although combinations may vary, the fragrant powder usually includes cinnamon, anise seed, fennel, black or Szechwan pepper, and cloves.

Ingredients:
1/4 cup soy sauce
2 tablespoons orange juice
1 teaspoon five-spice powder
1 clove garlic, minced
1 2-1/2- to 3-pound broiler-fryer chicken, quartered
2 tablespoons honey
Hot cooked pasta (optional)
Carrot strips (optional)
Cucumber slices, halved (optional)


Steps:
1. For marinade, combine soy sauce, orange juice, five-spice powder, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 6 to 24 hours, turning chicken occasionally. Remove chicken from bag. Discard marinade.

2. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with honey the last 5 minutes of grilling. Serve chicken over pasta tossed with carrot strips, if desired. Garnish with cucumber slices, if desired. Makes 4 servings.

Answer 8

Good old BBQ chicken is easy and good. Broil the cut up chicken on each side with the rack 3/4th of the way down in the oven for 30 mins. on each side. Brush with your favorite BBQ sauce and broil for an additional 5 mins on each side.

Answer 9

Get a pasta or rice side dish put that and the chicken in a caking dish put seaonings on top, cover and bake at 375 for 45 minutes.

Answer 10

Chicken and broccoli alfredo.....cut up chicken into bite size pieces....cook thoroughly...add chopped onion & broccoli. Cover so broccoli steams. In the mean time - cook up pasta - ziti, rigatoni, etc. per package directions. Combine all ingredients, season to taste, add one jar of alfredo sauce. Stir & serve. Shouldn't take more than 20 minutes.

Answer 11

I am sorry I would answer this with my Creamy Sweet/honey mustard chicken and noodles recipe but at the moment I am not able to remember what I put in it. I can remember if I am making it now which I am not lol.