Does anyone have a creative one dish chicken recipe?

Question

I have boneless, skinless breasts. I have done the chicken and stuffing/rice bake. I like all types of ethnic dishes.

Answer 1

Quick chicken Divan

INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
2 cooked boneless chicken breast halves, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned



Easy Chicken Enchiladas

INGREDIENTS
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Answer 2

I know this recipe sounds weird but TRUST ME it is absolutly delicious!! I get rave reviews on this all the time. I have made this by both grilling and broiling the chicken and both ways are to die for!!!...

Southwestern Grilled Chicken with Lime Butter

INGREDIENTS
1 tablespoon McCormick® Ground Cinnamon
1 tablespoon McCormick® Chili Powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
4-6 boneless skinless chicken breasts

LIME BUTTER:
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chile, minced
2 tablespoons finely minced white onion
1/4 cup finely chopped fresh cilantro
1 pinch McCormick® Ground Black Pepper

DIRECTIONS
In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread seasoning paste over the chicken. Be sure not to over do the paste, just a light coating on the chiken is fine. You dont want glops of this stuff on the chicken.
Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill.
In a small saucepan melt butter and saute onions until soft then add chile
Remove from heat and stir in lime juice cilantro salt and pepper and pour over chicken.

I usually serve this with spanish syle rice and a salad. YUMMM

Answer 3

Hi. I made this one the other day and it was so awesome. Mix lemon pepper, breadcrumbs, and the grated peel of a lemon. Coat the breasts with it. melt some butter in a pan and put them in there, mix some more melted butter with the juice from the lemon, drizzle, bake uncovered for an hour at 350. I got this recipe online and I learned something. They said to marinate the chicken in just plain milk in the fridge for a few hours. It worked way better than I would have guessed, very moist. I took out the breasts when they were done, added flour to the butter in the dish, put it back in to brown, and then stirred in some half and half, put back in oven to thicken, and served with rice. i'm serious it was amazing.

Answer 4

This is the ultimate chicken recipe.

Take your chicken and layer raw bacon on top of it, add spices such as thyme, garlic powder, pepper and salt also a little dill.
Place a can or 2 of mushrooms in the bottom of a dutch oven or roasting pan with the juice add the chicken on top with all the bacon and spices if you would like you can make a simple side dish of rice on the side or you can add it to the bottom of the pan with a can of cream of mushroom soup. Bake it at 400 degrees until the rice is tender or the chicken is cooked through

Answer 5

I don't know if it qualifies as one-dish, but it's ethnic and easy and tasty- Chicken Picatta

Pound the chicken breasts flat as you can- you can even cut them in half for faster cooking
Season with salt & pepper, then dredge them in flour
Dust of excess flour and place in a non-stick skillet, in which you have been lightly heating a couple of tablespoons of regular olive oil (not evoo) or vegetable oil (med heat)
Cook until golden on each side- give it a good 5-6 minutes each
Remove the chicken from the pan and set aside on a plate
Leaving the pan drippings in the pan, then add about 1/4 to 1/2 cup of dry white wine (depend on your taste for wine) and the juice of half a lemon. Stir or whisk quickly to combine liquids and pan drippings, thus forming a light sauce. Season with more s/p if needed and then last, throw in a teaspoon or so of capers (if you like them). All in all the sauce takes like 2 minutes. Then pour the sauce over the chicken which is resting on the plate.

Serve with whatever sides you like

Answer 6

Fry the chicken in a skillet with olive oil. just cook it until the outside is white. Then chop up some green and red peppers in slices, cut the chicken into strips. Throw it back in the skillet with the peppers and continue to cook mixing them until the chicken is cooked right through. Don't let the peppers get too soft, it's better when they still have some crunch in it. Cook up some fettucine noodles. In a seperate sauce pan make a creamy 3 cheese sauce. Put some noodles on a plate, pour sauce over the noodles and top it with chicken and peppers . Garnish on the side. Have fresh ground pepper on the table with Parmesan Cheese. Serve with white wine. Garlic bread is optional. If you want more flavour put a crushed clove of garlic in the skillet while cooking the chicken and peppers. Yummy.

Answer 7

Here's one I like:

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.

Answer 8

I have a great one!!! It's a casserole. You take 2 lbs. of bonless/skinless chicken - cooked & cut bit size - then add 1 can cream of chicken, 1 can chicken noodle, 1 can chicken & rice, 1 can cream of celery, mix, then add a can of chow mein noodles, top with parmesan cheese, and french fried onions. You bake on 350 for about 30-45 minutes - until onion are brown. ENJOY!!!

Answer 9

This is fantastic! CHICKEN AND BOW TIES 8 oz bowtie pasta (enough for four servings) 2 cloves minced garlic 2 Tbsp. olive oil 1 lb. boneless, skinless chicken breast cut into bite sized pieces 1 tsp. dried basil 1/8 tsp. crushed red pepper flakes 3/4 cup chicken broth 1/2 cup oil packed dried tomatoes, drained and cut into strips 1/4 cup dry white wine 1/2 cup whipping cream 1/4 cup grated parmesan cheese Cook pasta and drain. Meanwhile, in a large skillet cook the garlic in the oil for 30 seconds , do not burn. Add chicken, basil and crushed red pepper. Cook and stir 4 min. until lightly browned. Ad chicken broth, dried tomatoes and white wine. Bring to boil, reduce heat and simmer uncovered about 10 min.or until chicken is tender and no longer pink. Stir in whipping cream and parmesan cheese simmer 2 min. Stir pasta into chicken mixture and heat through. Top with additional parmesan cheese if desired.

Answer 10

Chicken Florentine

* 1/2 cup Italian salad dressing
* 1 tsp. dried Italian seasoning mix
* 4 boneless, skinless chicken breasts
* 10 oz. container refrigerated alfredo sauce
* 2 cups frozen chopped spinach, thawed and well drained
* 2 Tbsp. olive oil
* 12 oz. cooked fettuccine
* 1/2 cup grated Parmesan cheese

Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Combine alfredo sauce with spinach in medium bowl. Heat oil in large nonstick skillet over medium heat.Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained fettuccine and sprinkle with Parmesan cheese.