any good ideas for a chicken dinner dish?

Question

i would like to make a dinner tonight with some kind of chicken recipe, something different than the usual. but my fiance doesnt like vegetables too much or anything too extreme? any great ideas? thanks!

Answer 1

Prepare the chicken just as you would for chicken fried chicken, only slightly browning it. Then add a can of cream of mushroom and pop it into the oven (350) for about 30-45 min. This is a big family fav of mine!

Answer 2

Chicken, Broccoli, and Cheese Casserole

2 (10 oz.) packages frozen broccoli spears - cooked
4 to 6 chicken breasts, cooked and meat removed from bones
2 cans cream of mushroom soup
1 can mushrooms, undrained
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup grated Cheddar cheese
1 (8 oz.) package Pepperidge Farm Stuffing Mix

Preheat the oven to 350 degrees. Cook and drain broccoli and place in bottom of 9 x 13 x 2 inch pan. Break the cooked chicken into bite sized pieces and spread over the broccoli. Heat soup, mushrooms and their liquid in a saucepan over medium heat. Blend in mayonnaise, lemon juice, and curry powder. Continue cooking and stirring until heated through. Pour soup mixture over broccoli and chicken. Sprinkle with Cheddar cheese and cover with the stuffing mix. Bake for 30 minutes or until top is browned. Let stand for 5 minutes before serving.

Answer 3

Chicken and Cheese Casserole


Get the flavor of chicken pot pie in an easy casserole! Tender, flaky biscuits make the perfect topping for tasty chicken, vegetables and cheese.

Prep: 12 min - Bake: 25 min

2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick®
2/3 cup milk


1. Heat oven to 375?F. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.

2. Mix Bisquick and milk until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.

3. Bake 20 to 25 minutes or until biscuits are golden brown.

Makes 6 servings


High Altitude (3500-6500 ft)
Heat oven to 400?F. Heat chicken, corn, soup and cheese to boiling in 2-qt. saucepan; pour into baking dish. Top with biscuits. Bake 30 to 35 minutes.

Answer 4

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 5

Chicken Cacciatore Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Rustic Italian Cooking


4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve

Answer 6

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Answer 7

Does he like Italian? Chicken parm is good and easy. Place chicken breasts in a baking or casserole dish, cover with spaghetti sauce and Parmesan cheese. Bake 350 for about 40 minutes. Place a slice of mozzarella or Provolone cheese over each chicken breast 5 min before taking out of the oven. I like to serve this with a good salad and crusty bread. Some like to serve it with pasta and sauce on the side but for me its too heavy.
If he dosent like that a simple and good idea is to cover chicken breast with cream of mushroom soup (canned and diluted with 1/4 can of milk) and some cracked black pepper bake about 40 min on 350. yummy comfort food serve this with homemade mashed potato's or whatever you like. Hope this helps!

Answer 8

Chicken and Mushrooms in Red Wine

Ingredients
4 small chicken legs (drumstick-thigh piece) (about 2 pounds total)
2 tablespoons all-purpose flour
3/4 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1/2 cup dry red wine
1/2 cup chicken broth
16 pearl onions (1-1/3 cups)
2 cups fresh medium mushrooms, quartered
2 tablespoons tomato paste
1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 bay leaf
2 tablespoons chicken broth
1 tablespoon all-purpose flour
6 slices bacon, crisp-cooked, drained, and crumbled
Snipped parsley (optional)
Hot cooked noodles

Directions
Skin chicken. In a plastic or paper bag combine 2 tablespoons flour, the garlic salt, and pepper. Add chicken, one or two pieces at a time, to the bag, shaking to coat chicken well.

In a 4-1/2-quart Dutch oven cook chicken in hot oil about 10 minutes or until lightly browned, turning to brown evenly. Drain. Add wine, 1/2 cup chicken broth, the onions, mushrooms, tomato paste, rosemary, thyme, and bay leaf. Bring to boilling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf. Transfer chicken to a platter; keep warm.

Stir together 2 tablespoons broth and 1 tablespoon flour. Add to mushroom mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Spoon some of the mushroom sauce over chicken; sprinkle with parsley, if desired. Pass remaining sauce. Serve with hot noodles. Makes 4 servings.

My family loved this chicken dish. I got it from one of my Better Homes & Gardens magazine.

Answer 9

stuff chicken breast
cut a pocket trying to keep the opening small
stuff with
1)cheese and/or veggies of your liking spiced to your taste. (i like a Cheddar and roasted chillies or pepper with garlic)
2) stuffing mix

close chicken tooth picks, stings or squires(whatever you have on hand and whatever you like to use.

rap each breast in foal and bake a 350 chicken is done.

I would as add a side of pumpkin or squash or yam (fresh) mashed with butter and milk until smooth

Answer 10

How about chicken w/mushroom soup. That's easy!