heres some ideas:
Chicken & Rice Casserole
3 C cooked rice (1 1/2 C uncooked)
1 can cream of chicken soup
1 can cream of mushroom soup
1 stick margarine
1 can cream of celery soup
1 chicken cooked & deboned or chicken breasts or pieces
Melt margarine. Add soupes and cooked rice; mix and pour into sprayed 9x13 inch pan; mix in chicken and bake at 350 degrees for 30 minutes.
Chicken Cordon Bleu
6 medium chicken breats, skinned & deboned
8oz pkg Swiss cheese slices
8oz pkg sliced boiled ham
3 T flour
1 t paprika
1 C cream
1/2 - 1 C dry white wine
6 T butter
1 T cornstarch
1 chicken flavor bouillon cube
Spread chicken flat, fit ham and cheese slices on chicken. Fold breats over filling. Fasten with toothpickes. On waxed paper, mix flour and paprika coat chicken. In a skillet, melt butter and brown chicken over medium heat. add wine and bouillon. reduce heat, cover and simmer for 30 minutes or until tender. Remove chicken and take out tooth pickes. Blend cornstarch with cream and gradually stir into chicken stock. Cook, stir into chicken stock. Cook, stir constantly until thickened. Serve over chicken.
Easy Chicken & Dumplings
1-2 lbs of chicken
Boil chicken until done (keep the liquid level above half full). Once chicken is done clean it off the bones and remove any skin or fat. Return shredded meat to medium boil. Add three or four bouillon cubes. use bisquick mix. Follow the directions for dumplings mixture. Drop dumplings in with a mild boil. Do not stir. Add salt and pepper. Ready to serve.
Dianes Chicken
6 halves chicken
2 T lemon juice
1/2 t garlic powder
1/2 C mayo
1/2 t salt
1/2 t pepper
Mix together.
3 C crushed cornflakes
1 C Parmesan cheese
Spray cookie sheet, put chicken on sheet and cover with foil. Bake at 375 degrees for 45 minutes.
Chicken in the oven
Take skin off chicken, sprinkle with seasoned salt and pepper. Roll in flour. Roll in melted butter. Roll in crushed Ritz crackers. Place in foil lined pan (for easy clean up) for 45-60 minutes at 375 degrees.
Chicken Stir Fry
2 T vegetable oil, divided
1 C broccoli florets
1 green pepper, cut in strips
1 can cream of mushroom soup
1 T soy sauce
1lb bonless, skinless chicken breast cut in strips
1 C sliced carrots
1 red pepper, cut in strips
1/4 C water
4 C hot cooked rice
In a skillet over medium heat, heat 1 T oil. Add chicken and stir - fry until brown. Set chicken aside. Add remaining oil. add vegetables and stir fry over medium heat until crisp and tender. Add soup, water, and soy sauce. Heat to a boil. Return chicken to pan and heat through. Serve over rice.
Tangy Chicken Wings
1/2 C tomato sauce
1/4 C oil
1 envelope Good Seasons Zesty Italian salad dressing mix
2 lb chicken wings, separated at joints, tips discarded
1/3 C cider vinegar
1 T hot pepper sauce
Mix tomato suace, vinegar, oil, salad dressing mix, and pepper in large bowl. Reserve 1/4 cup marinade; refrigerate. Add chicken to bowl; toss to coat. Cover. Refrigerate for four hours to marinade. Drain. heat broiler. Place chicken on rack of broiler pan. Broil four inches from heat 16-20 minutes or until chicken is cooked through, turning and brusing occasionally with reserved 1/4 cup marinade. Discard any remaining marinade. Makes about 1 1/2 dozen.
Chicken Sandwhiches
1 can celery soup
7 slices buttered bread
eggs beaten
1 can mushroom soup
1 chicken cooked and taken off the bone.
Combine all together and bake at 350 degrees for 45 minutes.
2007-02-26 06:08:25
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answer #1
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answered by beth ann 4
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I just had this last night, took about an hour t cook but no time to prepare...
Mushroom Parmesean Chicken
4 chicken breasts(skinless, boneless)
2 cups sliced mushrooms
8 tbs grated parmesean cheese
seaoning salt
preheat oven to 450, sprinkle chicken with seasoning salt and bake for 20 minutes
Fry mushrooms in butter just until browned
Remove chicken from oven, turn down to 325, put mushrooms on tp of chicken and cover with tin foil.
Bake chicken 20 more minutes
Remove foil, add 2 tbs paremsean cheese per chicken breast, place bck in 325 oven until cheese is golden brown
Enjoy!!!
ps, I also added 2 medium size fried onions
This was DELICIOUS!!!!
2007-02-26 05:41:34
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answer #2
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answered by Anonymous
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So simple, yet it has so much flavor. Chicken always comes out moist and juicy. The dressing really gives the chicken a kick.
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup French dressing
1 1/2 cups cornflakes cereal crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the dressing in a shallow dish or bowl for dipping. Do the same with the breadcrumbs. Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat. Place chicken in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 25 to 30 minutes.
or you can also try my family's other favorite dish:
INGREDIENTS
1/4 cup butter, softened
1/8 teaspoon garlic powder
1 tablespoon chopped fresh parsley
5 cups honey-sweetened corn flake cereal
3 tablespoons chopped fresh parsley
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1/4 cup buttermilk
DIRECTIONS
In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.
2007-02-26 05:20:21
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answer #3
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answered by Soldier'sWife 3
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I do and it is called Chicken and Dressing and you make it in the crockpot!!! ( I found it in a crockpot magazine!!)
What you need:
5-6 Boneless Chicken Strips
Salt
Pepper
Flour
Stove Top Stuffing
Cream of Mushroom Soup
What you do is:
1. Take a frying pan and melt butter in it.
2. Take 1-2 cups of flour and put it in a freezer bag along with salt and pepper.
3. After making sure that the chicken is thawed, put the chicken in the bag and make sure that the pieces of chicken are coated with flour.
4. Take the chicken, put it in the frying pan, and brown it.
5. Put the chicken in the crockpot.
6. Pour 2 cans of cream of mushroom soup on the chicken.
7. Take the Stove Top stuffing and make it according to the directions on the box.
8. When the stuffing is finished, pour it over the chicken and set the crockpot on high and cook it for 3 -4 hours!!
It is really good!!!
2007-02-26 05:24:08
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answer #4
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answered by Anonymous
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Easy Parmesan Garlic Chicken:
Prep Time: 5 min
Total Time: 30 min
Makes: 6 servings
1/2 cup KRAFT 100% Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (about 2 lb.)
PREHEAT oven to 400F. Mix cheese, salad dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken breasts are no longer pink in centers and juices run clear (170F).
2007-02-26 05:30:05
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answer #5
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answered by Girly♥ 7
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Spicy Chicken Spaghetti
INGREDIENTS
1 (16 ounce) package uncooked spaghetti
1 cup Worcestershire sauce
1 cup ketchup
1 cup tomato sauce
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup brown sugar
1 teaspoon chili powder
1 whole cooked chicken, deboned and chopped
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.
2007-02-26 05:35:17
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answer #6
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answered by Beancake 5
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cut up chicken into bite size pieces then cook the chicken.
cook some pasta like linguine/angel hair/spaghetti.
saute some spinach or broccoli rabe in olive oil with garlic, salt and pepper.
you can toss it all together or serve the spinach on the bottom of serving plat then pasta then chicken.
top with parmesan cheese or any other favorite Italian cheese.
great dish....
2007-02-26 05:21:08
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answer #7
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answered by Kay 3
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Chicken parmesan with Fresh Tomato sauce.....check out this excellent recipe:
http://www.gourmet-food-revolution.com/chicken-parmesan-recipe.html
2007-02-26 05:20:58
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answer #8
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answered by Anonymous
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6 large chicken leg-thigh pieces
2 tablespoons finely grated lemon peel
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh Italian parsley
4 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
1 cup sliced onion
1 cup sliced leeks (white and pale green parts only)
1/2 cup dried morels
2 bay leaves
1 cup dry white wine
1/4 cup dry Sherry
4 cups low-salt chicken broth
1/2 c sour cream
PREPARATION:
Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.
Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.
Preheat oven to 325°F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.
Increase oven temperature to 400°F. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.
Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.
Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of sour cream and serve.
OR if not a dark meat fan:
Glaze
2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 teaspoons minced canned chipotle chiles in adobo sauce*
Chicken
1 cup fresh tangerine juice or orange juice
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
3 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
1 teaspoon coarse kosher salt
3-4 breasts of chicken
PREPARATION:
For glaze:
Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
For chicken:
Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.
(Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo)
2007-02-26 05:41:02
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answer #9
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answered by whispersofindigo 2
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These are all my recipes, they are my families favorites. Enjoy!
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli
Chicken and Sausage Jambalaya
5 to 6 hot links (or other hot sausages), cut into bite size pieces
4 to 5 boneless chicken breasts, cut into bite size pieces
garlic salt
pepper
1 tbs butter
1 cup chopped onion
½ cup chopped celery
1 tsp minced garlic
2 cups white or brown minute rice
2 cups canned low sodium chicken broth
Place sausages in large deep pot with water to a depth of about 1 inch. Cook over medium-high heat until water boils away, about 10 minutes. Continue cooking the sausages until lightly brown. Remove sausages with slotted spoon and set aside.
Salt and pepper chicken pieces. Add butter to pan and cook over medium heat until browned, about 5 minutes. Remove chicken and set aside.
Add onion and celery to pot and sauté them until they are soft, about 5 minutes. Add the garlic and chicken broth, bring to a boil, reduce heat to low and cover. Simmer for about 10-15 minutes. Add reserved sausage and chicken, stir. Makes 4-5 servings
Chicken Enchilada Casserole
1 – 1 ½ lb boneless chicken, cut into bite size chunks
1 can cream of mushroom soup
1 - 8 oz carton sour cream
1 small can chopped Ortega green chiles
1 sml package flour tortillas, cut or torn in small pieces
8 oz jalapeno or regular jack cheese, grated
Cook chicken in skillet with a little water and ½ tsp garlic salt or powder, until no longer pink Remove and reserve.
In a bowl combine the next four ingredients, plus 6 oz of the cheese, and the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at
350 F for 1 hour.
Serving suggestions: Mexicorn and Mexican rice.
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.
Cajun Fried Chicken
4-5 boneless chicken breasts, boneless pork chops, or any chicken with bone in
1 cup of self-rising flour, unsifted
1 tsp garlic salt
1 tsp cayenne pepper
1tbs Dijon mustard
1/3 cup Tabasco
¼ cup water
1 – 1 ½ cups oil, for frying
Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.
Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.
Heat vegetable oil in large skillet on medium high heat.
Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.
Serving Suggestions:
Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.
2007-02-26 05:37:45
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answer #10
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answered by grdangel 4
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