Help! I need a new way to fix chicken! Any ideas?

Question

I already have some favorites, but I'm getting bored. Here's what I usually do with chicken...

Chicken Parmesan
Chicken and Stuffing Bake
Cranberry Glazed Chicken
Chicken Cordon Bleu
Creamy Chicken with Bowtie Pasta
Grilled Chicken Sandwiches

Got something different?

Answer 1

I would love to have your recipes for Chicken and Stuffing Bake, Cranberry Glazed Chicken and Creamy Chicken with Bowtie Pasta. Please email me the recipes, if you are willing to share. Thanks =0)
Here's some of my favorite chicken recipes.

CHICKEN BREASTS SUPREME
6 boneless chicken breasts
6 slices bacon
1 jar dried beef- 8 oz (chopped)
1 can cream of mushroom soup
1 (4 oz.) can mushroom stems and pieces (drained)-optional
1/2 c. sour cream
Parsley- optional (gives a nice pretty effect)

Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.
Note: I wash the dried beef in warm water and then drained, to take away the saltiness. I was really hesitant to try this recipe at first. I thought the bacon would make this dish greasy but to my surprise it wasnt. Very delicious.

Country Style Casserole (from www.flylady.net)
2 cans cream of chicken soup
3/4 cup mayonnaise
1/2 cup milk
3 Tbsp honey
2 Tbsp dijon mustard
1 pkg (26 oz) frozen shredded hash brown potatoes
4 cups cubed cooked chicken (I have used less)
Combine soup, mayonnaise, milk, honey, and mustard. Stir in hash browns and chicken. Transfer to a greased 9 x 13" dish. Cover and bake 350 degrees for 40 - 50 minutes. Uncover and back additional 15 - 20 minutes or until bubbly.

Chicken Spectacular
2 cups diced, cooked chicken (I have used 3-(5oz) cans of chicken, drained when I dont have any leftover chicken)
1- box long grain and wild rice (cook according to directions using chicken broth instead of water, I use can chicken broth)
1- can French Style Green Beans ( I like to add an extra can of green beans)
1- can cream of celery or cream of chicken ( i use cream of celery)
1/2 c. mayonnaise
1/2 c. sliced water chestnuts ( I omit)
1 small diced onion
dash pepper
Combine all ingredients in a baking pan. Bake at 350' for 25 minutes.

Baked Buttermilk Chicken
1 chicken, cut up
3/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups buttermilk
1/4 cup butter, melted
1 can cream of chicken soup
Mix flour, salt and pepper. Dip chicken in 1/2 cup buttermilk and roll in flour mixture. Place melted butter in baking pan. Put chicken in pan, skin side down and bake 30 minutes at 425 degrees. Turn and bake 15 minutes. Mix soup and remaining 1 cup of buttermilk and pour over chicken. Bake additional 15 minutes or until golden brown. Makes a delicious gravy.

Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4

Chicken and Mushroom Bake with Rice
6 chicken pieces
1 c. water
1 can cream of mushroom or
cream of celery soup (i prefer cream of mushroom)
1/2 c. rice
2 medium carrots, sliced (I sometimes omit)
celery salt, for seasoning
paprika, for seasoning
1/4 tsp. salt, as needed
Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour or until chicken juices run clear.
You can also cook this without the rice and carrots.
It makes a nice gravy to pour over cooked rice or noodles.

Answer 2

Here's a stir fry with some snap.

Chicken Scarpariello

1 1/2 lbs boneless, skinless chicken breast, cut into 3/4” cubes
Salt and pepper
1 tsp poultry seasoning
2 Tbs extra-virgin olive oil
2 red bell peppers, cut into 1/2-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1/2 cup chicken stock
2 Tbs juice from hot pepper jar
1/4 cup chopped Italian flat-leaf parsley

Heat a large, heavy skillet over medium high heat.
Season chicken with salt, pepper and poultry seasoning.
Add 1 tablespoon extra-virgin oil to the hot pan.
Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate.
Add a little more olive oil to the pan.
Add bell peppers, hot peppers and garlic to the pan.
Saute until peppers are tender (about 5 minutes), stirring frequently.
Add wine to the pan and reduce 1 minute.
Scrape up the pan drippings.
Add the chicken stock and pepper juice and bring it up to a bubble.
Set the chicken back into the pan.
Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes.

Serve with rice.

Answer 3

I know what you mean, after awhile it gets boring making the same things over and over again. I have this "made up" meal I cook every once in a while. Hubby and the kids like it, it's easy and 1 pan + rice. My kind of easy. 2-3 boneless chicken breasts cubed 1/2 cup onion chopped 1-2 cloves of garlic 4-5 carrots sliced 1 can cream of chicken soup 1 box frozen mixed veggies 3 tablespoons each of olive oil and butter/margerine 2- 3 cups cooked white or brown rice. melt butter in oil and add cubed chicken breast and saute until no longer pink, add onion and minced garlic and saute until onion are translucent. Salt and pepper, add carrots, soup and 1/2 can of water or chicken broth. reduce heat and simmer for 1/2 hour or so, add frozen veggies cook until done and serve over rice. You may need 2 cans' of soup. Nothing special, but it has all the needed food groups - I usually serve it with a green salad, and it tastes pretty good.

Answer 4

Go buy the cookbook "365 Ways to Cook Chicken" and you will have a lot to chose from. Some of my favorites are: Chicken Cacciatore, Southern Fried Chicken, 40 Cloves of Garlic Chicken, Brunswick Stew and many more.

Answer 5

Chicken Tortilla Casserole
Parboil chicken in water on low heat until done.
When chicken has cooled pull chicken apart into shredded pieces or chop with a knife.
In the bottom of a casserole dish spray cooking spray then add torn pieces of corn tortillas until the bottom of the pan is covered with no open spaces showing.
Mix chicken with 1 can of Rotel tomatoes, 1 can of cream of chicken soup, and 1 can of Southwestern Cheese soup.
Top the tortilla layer with half of the mixture, top with shredded cheese. Then repeat layer all over again putting extra cheese on top.
Bake in a 350 degree oven for 20 - 30 minutes until the cheese is melted and the soup mixture is bubbly...........it's a crowd pleaser at my house!

Answer 6

Chicken and Tortilla Casserole

INGREDIENTS:

* 6 to 8 boneless chicken breast halves, cooked and chopped
* 1 can (4 ounces) chopped green chiles
* 8 ounces shredded Cheddar cheese
* 1 can (10 1/2 ounces) condensed cream of mushroom soup
* 1 cup milk
* 12 corn tortillas
* 1 cup crushed corn chips or potato chips

PREPARATION:
Directions for tortilla chicken casserole
Combine chicken, green chiles, Cheddar cheese, cream of mushroom soup, and milk. Place 4 corn tortillas in the bottom of a greased 9-inch square baking pan. Spread 1/3 of chicken mixture over tortillas. Repeat until all tortillas are used, ending with chicken mixture. Top with crushed corn chips or potato chips. Bake at 350° for 30 minutes, or until bubbly. Chicken tortilla casserole serves 6 to 8.

Answer 7

Roast one in an oven at 400 degrees. The skin is crispy and delicious.

Before you roast, you can season in one of a few way, depending on your taste.

Garlic - put cloves in the cavity, garlic between the skin and breast, lemon juice on top, then Adobo or salt on the skin (don't coat with salt, just sprinkle kosher salt or adobo on the outside).

Rosemary - Pretty similar - very different taste. Stuff rosemary and a little garlic in all of those places.

I've also done it with ground up ginger.

Very versatile, and the chicken will be very moist and delicious.

Answer 8

Cajun Fried Chicken


2 boneless, skinless chicken breasts
4 heaping tbsp flour
2 heaping tbsp Mrs. Dash
2 tbsp Cajun seasoning (Konriko is best) or to taste
1 tsp baking powder
2 eggs
2 tbsp milk or buttermilk
Salt and pepper
Oil to go ½-inch up a skillet


Mix together all dry ingredients, minus the salt and pepper. Season chicken with salt and pepper. Mix together eggs and milk, season with salt and pepper. Dunk the chicken in the wet mix then the dry mix to coat. Set on a rack till oil heats up under medium-high heat.

Place single layer of chicken in skillet and cook from 4-6 ½ minutes, depending on thickness of chicken. Turn only once.

Drain on rack.

NOTE: If you require more cooking time, split time and turn chicken to cook evenly.

NOTE: Use a cover after turning the chicken the first time, allow steam to escape

Chicken Pot Pie

3 c cooked chicken, cut into bite-sized pieces
¼ c butter
6 tbsp flour
1 c milk
2 c chicken broth
¼ tsp rosemary
¼ tsp summer savory
1 tbsp minced parsley
1 tsp salt
¼ tbsp white pepper
2 c frozen sliced carrots, defrosted
2 c frozen green peas, defrosted
1 recipe pie crust for a single crust pie
1 egg yolk, mixed with
1 tbsp water for glaze

Preheat oven to 425F. Melt the butter in a large saucepan over medium heat. Blend in the flour until incorporated. Slowly add the milk and the broth, stirring and cooking until thickened. Add the chicken and all seasonings. Reduce heat. Cover and simmer for 5-10 minutes, stirring occasionally. Cool to room temperature. Mix in the carrots and peas.

Spray a 2 ½ quart casserole (about 9 inches in diameter) with nonstick cooking spray. Turn chicken mixture into casserole. Roll the pie crust into a circle 3 inches larger than the rim of the casserole. Make three V-shaped steam slits near the center. Dampen the casserole rim. Fit the pastry on top. Roll edges under, even with the rim. Crimp to seal. Brush with the glaze, being careful not to cover the slits. Bake 30-40 minutes, or until crust is browned and filling is bubbly. You may want to place a baking sheet on the rack below the pie to catch drips. Do not place the casserole dish directly on the sheet. To serve, cut wedges of pastry and ladle the filling over the top.

Lemon Garlic Chicken

4 servings

2 tbsp olive oil
2 cloves garlic, pressed
1 tsp lemon peel, grated
1 tsp lemon juice
¼ tsp salt
¼ tsp black pepper

4 skinless chicken breasts

Combine all ingredients.

Brush mixture over both sides of chicken and grill over low about 8 minutes per side.

Answer 9

Honey Mustard Chicken. Wicked easy. Cut up boneless breast into small chunks. Mix well with some honey mustard. Heat butter in a non stick pan and saute until cooked through! YUM! I serve it with broc and cous cous or pilaf.

Answer 10

Every time I make Angel Chicken Pasta, I get RAVE reviews!

I add sauteed mushrooms and onions to the recipe below, and I use plain cream cheese.

Enjoy!

Answer 11

Chicken enchiladas
Chicken salad sandwiches
Chicken tacos or quesidillas
buffalo chicken pizza (or BBQ)