Delicious, quick and easy recipe?

Question

I am looking for a quick and easy chicken recipe. I have some chicken breasts in my freezer and would like to use them, but I am sick of the same ole thing... Anybody out there want to give me some help? It has to be quick, farely easy and tasty. Most creative answer gets the 10 points!

(my family and I are big fans of caseroles)

Thanks to all!

Answer 1

Chicken 'n Biscuits

4-6 chicken breasts, cooked and shredded
1 can cream of chicken soup
2 cups shredded cheddar cheese
1/2 cup milk
1/2 cup sour cream
(you can alter the measurements as to how thick you want it)
1 tube of 8 biscuits, any kind

in a 9x13 baking dish mix everything except the biscuits, place the biscuits (uncooked) on top and bake according to directions on the tube of biscuits


Autumn Noodle Bake

1 16 oz pkg egg noodles, cooked and drained
1 16 oz cottage cheese
2 lbs chicken, cooked and cubed/shredded
1 16 oz sour cream
1 16 oz jar of salsa
1 lb shredded cheddar cheese

in a bowl mix together the sour cream, cottage cheese, salsa and meat. in a 9x13 baking pan layer cooked egg noodles, then meat mixture, the layer of cheese. repeat layers until everything is used up - bake at 375 degrees F for 20-30 mintues

Answer 2

Delicious and cheap don't go hand in hand. Your parameters are unrealistic. Cakes aren't easy either. Baking is a science. You really need to know what you're doing. Quick is subjective. Do you consider 40 minutes or more to bake a cake "quick"? Having said that, most of the ingredients you need to bake a cake are relatively inexpensive. Buying ready made cakes can be expensive. Many cakes can be put together in a relatively short time frame, but baking can take upwards of an hour. Then there's the cooling time and frosting [if desired]. White Picnic Cake w. Fresh Raspberries Ingredients 1 cup sugar 1/2 cup unsalted butter 2 whole eggs 1 tablespoon pure vanilla extract 1 1/2 cups flour 1 3/4 teaspoons baking powder 1/2 cup + 2 tablespoons whole milk 1 cup of your favorite frosting, optional 8 ounces fresh raspberries, picked over, rinsed and dried Method Preheat oven to 350° Grease and flour a 9 x 9 inch pan or line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch. Frost as desired. Arrange raspberries over top of cake Cake Tip: For a cake bottom that is as moist at the frosting-covered top, turn the cake out of the pan once it has cooled. Put the cake back in the pan upside-down. Now the moist cake top will be on the bottom, and the bottom of the cake, which can be dry, will be on top and covered with delicious moist frosting.

Answer 3

1) I have a recipe (see my blog) for Spinach Fettucine w/ Chicken Mustard Sauce. You could subsitute lingini or any other kind of pasta you have on hand. It's very yummy and very fast. Only 4 steps.

2) Chicken flavored chicken: Place chicken breasts in a baking dish. Make some chicken-flavored boxed rice and place over the chicken breasts. Cover with foil and bake. The chicken will come out juicier than anything you've ever made before, and you've got tasty rice on top. Yummy!

Answer 4

This is a crock pot recipe. It takes about 3 hours, but you don't have to do much to prepare it.

Chicken & Apple Stuffing Recipe
INGREDIENTS:
3 to 4 boneless, skinless chicken breasts
3 T. butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped apple (about 1 apple)
1/3 cup applesauce (one snack size is almost perfect)
1/4 cup chopped pecans
1 box Stove Top stuffing mix (6 oz)
1/2 cup water
1 can cream of chicken (or cream of celery) soup (the low sodium versions work well also)

PREPARATION:

Wash chicken breasts and pat dry; place in Crock Pot. Melt the butter in a 2 qt. saucepan over medium low heat and saute the chopped onion, celery, and apple until onion is transparent. Add pecans, water, applesauce, cream soup, and stuffing mix. Mix together; spoon over cchicken in the Crock Pot. Cover and cook on low for 3 hours. Check chicken after 3 hours to see if it is flaking and no longer pink.

Optional: I spoon out the stuffing when the chicken is finished and put in a glass dish and bake in the oven at 375 for long enough to get the top crispy. Another option is to add precooked sausage to the stuffing either before cooking in the crockpot or after, when put into the oven.

ENJOY!

Answer 5

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

Answer 6

Here is a somewhat quick one. Poach your chicken breasts until they are almost totally cooked through, about 15 min. Boil some egg noodles until they are almost soft. Pour the noodles in a cassarole dish and place the chicken pieces on top. Pour a can of cream of chicken soup over them and top with some breadcrumbs. Bake at 350 for about 15 to 20 just to finish the chicken and the noodles and heat the soup. Serve with some steamed green beans. My kids love this!

Answer 7

Easy, tasty (everyone I've made it for loves it), but not necessarily quick.

Chicken Chile Verde

2 1/2 cups salsa verde
1 4 oz can chopped anaheim chilies
3 boneless, skinless chicken breasts or 1 lb boneless pork loin
1 14 oz can black beans, drained and rinsed
1 14 oz can white beans, drained and rinsed
Hot, cooked rice

Place 2 cups of the salsa verde in the Crock-Pot. Stir in the chilies. Add meat. Cook on high for 4 hours. Take meat out of Crock-Pot and shred. Add back to Crock-Pot along with remaining 1/2 cup salsa and the 2 cans of beans. Stir and cook on high for 30 more minutes. Serve over rice.

Another recipe just to be nice...(as you can tell I love my crockpot...yummy cheap meals I didn't really cook...and no cleanup if you use those liners)
SantaFe Chicken
Combine the following in your crockpot:

1 can black beans, drained
1 can corn
1/2 cup salsa


After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa

Cook on low for 3 hours. Then add,

1 block of cream cheese

Cook one more hour. Serve over rice with flour tortillas.

Answer 8

chicken
1 box stuffing mix
1 bag thawed veggies
1 can cream of chicken soup
1/2 cup sour cream

Sprinkle 1/2 cup dry stuffing in bottom. Put chicken in pan. Mix veggies, soup and sour cream, pour over. Mix stuffing with 1 cup water and pour over top. Bake at 400 for 30-45 mins. SOOO easy and SOOO yummy.

Answer 9

I make teraki chicken breasts over rice for my guy all the time and he loves them. It's really good if you use the kiokoman teraki and let it marinate for at least ten minutes.