Chicken recipe for tonight's supper?

Question

I need a recipe for some boneless, skinless chicken breast, I was going to skillet fry them, but a casserole might be better. Let's see what ya'll come up with.

Answer 1

This recipe is simple and delicious, my kinda of recipe.
The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.

Classic Herbed Chicken
1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast
1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.

Saturday Chicken
5 servings
5 chicken breasts
(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)
1 can condensed cream of mushroom (or cream of chicken)
1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)(i have cheated and used milk lol, it still tasted good but the cream does make a difference)
salt, garlic powder, and paprika- to taste
chopped parsley
Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
Bake , uncovered, at 350' for 30 minutes or until juices run clear when chicken is pierced with fork.
Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.

Answer 2

Chicken Cordon Bleu II
INGREDIENTS

* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 6 slices ham
* 3 tablespoons all-purpose flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon granules
* 1 tablespoon cornstarch
* 1 cup heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Wine Tip

Try with a California Chardonnay .

Answer 3

Chicken Cordon Bleu Casserole


4-6 servings 55 min 25 min prep

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 can cream of chicken soup
1 cup milk


Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
Brown in a little oil until golden.
Place chicken in a baking dish, add cheese and ham.
Mix soup with 1 cup of milk and pour over all.
Bake at 350 degrees F.
for 30-35 minutes, or until tender and bubbly.

Answer 4

Chicken Cordon Bleu Casserole

This is delish, my family loves it and it is quick andeasy with only a few ingredients


4-6 servings 55 min 25 min prep
Change to: servings US Metric
2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 can cream of chicken soup
1 cup milk


Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
Brown in a little oil until golden.
Place chicken in a baking dish, add cheese and ham.
Mix soup with 1 cup of milk and pour over all.
Bake at 350 degrees F.
for 30-35 minutes, or until tender and bubbly

Answer 5

This is always a big hit with people at my house. Sprinkle garlic salt on both sides of the chicken, then place it in a baking dish (oven preheated to 350). Dice some tomatoes, onion, peppers (enough to make two cups). Then chop 2-3Tbsp. of cilantro and mix into the tomato mixture. Spoon over chicken. Top with grated mozzarella cheese and bake 40 minutes or so. You could also top with avocado slices as well.

Then make some brown rice using chicken broth instead of water and some more cilantro.

Yum!

Answer 6

Lemon Chicken (my quick and easy)
1 tsp fresh lemon zest
1-2 cloves garlic minced
1/2 cup chopped fresh parsley
2 Tbsp Worchestershire sauce
juice of 1 lemon
slivered almonds (optional)
1 Tbsp melted butter (optional)
salt and pepper to taste

preheat oven to 350, arrange chicken breasts in baking dish, combine all ingredients above and pour over chicken....cover and bake for 30 min, then remove cover and bake for additional 30 min basting with sauce...roasted or garlic mashed potatoes go really well with this dish.

Answer 7

my family loves this-
you'll need a package of cresent rolls, some shredded cheddar cheese, cream of chicken soup


bake or boil the chicken with some chicken broth until fully cooked, set aside to cool. preheat oven to temperature on the cresents package. roll out the cresent squares, sprinkle as much or as little cheese on them, slice the chicken and place some chicken on the roll and roll down to the tip. Place in a glass casserole pan. Continue until cresents are all rolled up! Place in oven and wait until the rolls start to brown, then mix up the cream of chicken soup, and pour over the rolls, about half of the soup. sprinkle with more cheese and bake until nice and bubbly.

I serve with mashed potatoes with the left over soup on top and broccoli on the side. YUM!!

Answer 8

Simple

Throw lil extra virgin olive oil on em throw em on the grill make some nice grill marks. Let them cool for a lil bit chop em up and make a grilled chicken cesar salad.hmmmmmmmmmmm yummy

Answer 9

Chicken Scampi
(easy but delicious and elegant)

1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds

In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.

Make sure you have some bread to 'sop' up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.
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CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis
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Chicken Breasts & Mushrooms in Lemon Sauce

4-5 Tbsp. butter
olive oil - optional
8 oz. fresh white button mushrooms - sliced thick
6 green onions with tops, sliced
2 cloves garlic, minced
1/4 cup A/P flour
1 Tbsp. fresh rosemary or 1/4 teas. dried
½ tsp. salt
1/8 tsp. white pepper
1/4 tsp. paprika
4-6 boneless, skinless chicken breast halves
½ cup chicken stock or canned low sodium broth
¼ cup dry white wine (ie. chardonay)
¼ cup freshly squeezed lemon juice
Capers, to taste

1. In a large skillet over medium heat melt 2Tbsp. butter, add mushrooms, onions and garlic and saute for about 5 minutes (do not over cook).
2. Transfer mushrooms & onions to the bottom of a covered casserole dish.
3. Combine flour and spices and toss chicken to coat. (Save left over flour)
4. In same skillet over medium heat, add 2T butter (and 1-2Tbsp. olive oil if desired) and brown chicken on both sides. Combining olive oil and butter helps prevent butter from burning while browning chicken.
5. Transfer chicken to casserole dish and place on top of mushrooms and onions.

Preheat oven to 350°.

6. Add 1T butter to skillet if needed. Add reserved flour mixture and whisk. Add stock, wine, lemon juice to flour and butter mixture and heat until it thickens (about 5 minutes). If it becomes too thick add mor stock or wine.
Pour over checken. Place some of the mushrooms and onions over the chicken & sauce. Sprinkle with capers.

7. Cover and bake for 30-40 minutes until chicken is done and no longer pink. Serve over rice.

--"Big Book of Casseroles" by Maryana Vollstedt
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Creamy Chicken & Rice Casserole

2 celery ribs, chopped
1 small onion, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers

In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.
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HOT CHICKEN SALAD

Mix well:
1 can cream of chicken soup
1 Cup Sour Cream
1 Cup Mayonnaise

Add:
1/2 Cup chopped almonds
1/2 Cup chopped Scallions
2 Cups diced celery
2-3 Cups of pre-cooked chicken, coarsely chopped
2 Tbsp. chopped pimentos
2 tsp. of lemon juice

Mix well and spoon into a buttered 9X13” baking dish

Topping:
2Tbsp. melted butter
½ cup of either crushed corn flakes, potato chips, Ritz crackers, or chow mein noodles....mixed with melted butter

Bake 30 minutes at 350ºF...then add topping and bake 15 minutes more.