~Beer Chicken~
submitted by JCRainbow
2 boneless, skinless chicken (full) breasts
1/2 a cup of Feta cheese
1/2 a cup of shredded chedder cheese
1/2 a cup of Parmasian cheese
1 Tbsp of garlic
1/2 Tbsp of rosemary
1/2 Tbsp of taragon
6 strips of cooked bacon - crumbled
1 can of Red Dog beer or any other beer
In a bowl mix the 3 cheeses together with garlic, rosemary, and taragon.
Split the chicken breast so it makes four "half a breast"
Poke the ckicken with a fork for you will be marinading.
Cut a pocket into the 1/2 breasts of the chicken and fill breasts with the the half cheese mixture.
Marinate the chicken in a pan filled with the beer (beer should not cover the chicken) for at least 12 hours.
Take the cooked crumbled bacon and mix into the remaining cheese mixture set aside until chicken is ready.
Sprinkle the the remaining cheese mixture on the marinaded chicken and in the same dish bake in the
oven at 325 degrees for 20 minutes or until done.
Serves 4
~Blackened Chicken Pasta~
submitted by WCP
2 Tbsp Olive Oil
4 boneless, skinless chicken breasts
3-4 zucchini's, sliced about 1/2" thick
2 cups sliced mushrooms
3 cups Alfredo sauce
Dry sherry or white wine
Cooked Linguine (to serve 4-6 people)
Season To Taste with:
Sweet basil
Chopped or minced Garlic
Salt
Pepper
Crushed red pepper
Paprika
This is my first attempt at actually writing a recipe for this family favorite. The seasonings are used to your particular preference. I make mine really spicy but the peppers aren't even required and it tasted great without it.
Cut thawed chicken breasts into bite size pieces. Heat olive oil on medium in large sauté pan or skillet. Add chicken. Sprinkle chicken with salt, pepper (fresh ground preferable) and sweet basil. Add garlic. (I use at least 2 Tbls.) Shake a small amount of crushed peppers. The flavor magnifies as they reconstitute. Liberally sprinkle paprika (for color). Stir chicken as you add the seasonings. Turn heat up to quickly brown the outside of the chicken pieces. When chicken is very browned on the outside, add sliced zucchini and mushrooms. Toss chicken, mushrooms and zucchini together. Add a few splashes of sherry or wine to mixture, turn heat to med-low, cover and let the veggies steam and chicken cook thoroughly. Cook until veggies are sautéed. Zucchini should be firm but not raw. Put pasta water on to boil. Remove lid from chicken and veggies, add prepared alfredo sauce and stir ingredients together. Let simmer on low heat while pasta is cooking. Pour sauce mixture over a bed of pasta distributing as equal amounts of chicken and veggies as possible. This meal is quick and easy. It can be served in a bowl, by itself or dressed up on a plate with garlic bread and a salad. As you cook it you will find you prefer more garlic or spice or even more wine. This is definitely something you would order in a restaurant!
~Chicken and Mushroom Pasta Marinara~
submitted by Rikki
4 boneless, skinless chicken thighs
(or you can use breasts and adjust portion)
8 ounces uncooked rotini pasta
1 clove garlic, minced
2 cups sliced mushrooms
1 container (15oz) refrigerated Marinara sauce
1 large tomato, chopped
1/4 cup shredded parmesan cheese
Cut chicken into bite-size pieces. Cook pasta according to package directions, drain and keep warm. Spray large skillet with nonstick cooking spray. Heat over medium heat, add chicken and cook 3 minutes. Add garlic and mushrooms, cook and stir 3 minutes. Add Marinara sauce and simmer 5 minutes or until chicken is done. Serve chicken over pasta and top with parmesan cheese.
~Chicken and Rice~
Submitted by Kelvin (Guy_35_NC)
2-3 lbs chicken (whole chicken or boneless skinless chicken breast {boneless is best})
Place chicken in a kettle and put enough water in pan to cover the meat. Boil the chicken, adding 5-6 chicken boullion cubes.
When done, debone and cut up in small pieces, reserving water that the chicken was cooked in.
In a large kettle, place chicken, 2 cans of chicken broth and 1 can of Campbell's cream of chicken. Heat til hot.
Prepare Minute rice pouches {I cook all 6 bags} using the water reserved from cooking the chicken.... Add a few more boullion cubes for more flavor.
When rice is done, mix together with chicken mixture
Add salt and pepper to taste. (a dash of curry powder could be added for some zing) or...try it with soy sauce!!!!
~Chicken Enchiladas~
submitted by Jewels
1 chicken, boiled and deboned
2 cans cream of chicken soup
1 - 16 oz container sour cream
1 - 4 oz can diced green chilies
1 medium onion, chopped
*Mix together.
12 large tortillas
*Use 1/2 the filling mix to fill fortillas. Roll the filled tortillas and place in a 9x13 inch pan. Spread remaining mixture on top of tortillas and sprinkle 4 oz shredded cheddar over all. Bake at 350 degrees for 30 minutes.
~Chicken Enchilada Casserole~
submitted by TK624
Boil 8 piece of boneless & skinless chicken breasts in pot for one hour (do not thaw the chicken). Let the chicken cool and tear into bite-size pieces. Save one cup of the water you boiled the chicken in.
In a large bowl, gently mix the following together:
2 cans or cream of chicken soup
1 small can of diced green chiles
Halfmoon of Longhorn colby cheese, shredded
Chicken pieces
1 cup of chicken water
8 soft flour tortillas
Spray a 9"x13" glass casserole dish with non-stick cooking spray. Spread half of your chicken mixture along the bottom of the dish.
Tear flour tortillas into smaller pieces & cover the top of the chicken mixture. Repeat the previous two steps, making sure all tortillas are moist. Top with the other half of the colby cheese, shredded.
Bake at 350 degrees for one hour (cover loosely with aluminum foil).
This goes really good with rice and makes good leftovers too!
~Chicken Enchilada Casserole~
submitted by Internut
cooked and shredded chicken
( i use white meat. usually two large boneless breasts)
1 can diced rotel
1 can cream of chicken soup
1 can chicken broth
1 - 8 oz sour cream
1 small onion chopped
mexican blend of cheeses
1 bag of boil in bag rice
1 pkg of 10 flour tortillas torn in quarters (I use two tortillas quartered per layer)
In skillet, combine the soup, broth, rotel and onion.Cook for approx. 30 min.
While that's cooking, boil your rice.
Once you have finished cooking the soup mixture, remove from heat and add the sour cream.
In a rectangular casserole dish, layer the tortillas, chicken, rice, soup mixture and cheese. Repeat until you run out of room in casserole dish or run out of mixture. End up with cheese on top.
You might need to place dish on cookie sheet when baking to avoid spillover.
Bake for 30 minutes at 350 degrees.
~Chicken Fajita Pizza~
submitted by Honey
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon chili powder
salt and pepper to taste
1/2 teaspoon garlic powder
1 medium onion, thinly sliced
1 medium green bell pepper thinly sliced into strips
1 (10 ounce) can prepared pizza crust
1/2 cup prepared picante sauce
1 cup shredded Monterey Jack cheese
*In large skillet coated with no stick cooking spray, saute chicken over medium heat until done. Stir in seasoning. Add onion and green pepper, cooking until vegetables are partially done. Coat a pizza pan with no stick cooking spray and unroll dough and place in pan; starting at center, press out with hands. Bake at 425 degrees for 6 to 8 minutes or until light golden brown. Remove from oven and spoon chicken mixture over partially baked crust. Spoon picante sauce over chicken and sprinkle with cheese. Return to oven and bake for 10 to 12 minutes.
~Chicken in Marsala Sauce~
submitted by Boin
2 deboned chicken breasts
2 Tbsp olive oil
1 Tbsp butter
1 medium onion minced
1/2 lb medium mushrooms sliced
3/4 cup of dry marsala
Melt butter in fry pan with olive oil. Saute the onions til golden color.
Add the chicken breasts. Salt and pepper to taste while cooking cook 4 minutes per side.
Top with mushrooms.
Add marsala cover and let steam for 5 minutes.
Uncover and let stand for 5 minutes for the sauce to thicken.
Serve over angel hair pasta top with freshly grated parmesan.
~Chicken in Wine~
submitted by Sanna
8 chicken breast halves, boneless and skinless
2 cans cream of mushroom soup
1/2 pint sour cream
1 - 2 1/2 oz. can mushrooms
1/2 cup white wine
1/2 stick butter
salt
pepper
flour
Salt, pepper, and flour chicken breasts. Fry in vegetable oil until golden brown. Remove and place in a baking dish.
Melt butter in the pan the chicken was fried in (drain most of oil off first). Add soup, mushrooms, sour cream and wine.
Cook slowly until smooth, stirring constantly. Pour sauce over chicken breasts and bake, covered, in a 350 degree oven for about an hour, or until chicken is cooked through. Serve with rice or pasta.
~Chicken Mole~
submitted by Sanna
One package boneless chicken breasts(usually 3-4 to pkg)
vegetable oil
1 regular size can stewed tomatoes
1 small can tomato paste 2
tablespoons creamy peanut butter
2 tablespoons cocoa powder(unsweetened)
1 small to medium spanish or vidalia onion, diced
oregano to taste
salt and pepper to taste
cooked white rice
Brown chicken breasts and diced onions in oil in large frying pan(or electric skillet), flipping chicken until breasts are browned on all sides. Remove chicken from pan and add the peanut butter and cocoa powder and stir over medium heat til melted. Add the stewed tomatoes(drained) and tomato paste and stir into the mixture til mixed thoroughly. Add chicken back to pan and mixture and add your oregano and salt and pepper, stir again to coat chicken with the sauce thoroughly. Turn heat to low or medium-low and simmer for about 20 min, checking frequently. Serve with hot cooked white rice. Note: I use an electric skillet for
this dish, as the heat seems to not be as strong and the sauce seems to simmer better.
~Chicken Quickie~
submitted by Honey
1 medium onion
1/2 green pepper, chopped
1 Tbsp butter or margarine
1 can condensed cream of mushroom soup
1/4 cup milk
1 1/2 cups cooked diced chicken
1/4 tsp thyme
2 Tbsp sherry
Saute onion and green pepper in butter until tender. Stir in soup, milk, chicken, thyme and sherry. Heat and serve on hot buttered toast or English muffins.
~Chicken Pot Pie~
submitted by JewelsMN
1 can Cream of Chicken with Herbs Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix (Bisquick)
Preheat oven to 400°F.
Mix soup, vegetables and chicken in 9" pie plate.
Mix milk, egg and baking mix. Pour over chicken mixture.
Bake 30 min. or until golden.
~Creamy Chicken and Mushrooms~
submitted by Jewels
Prep Time: 10 minutes
2 tbsp. butter or margarine
4 boneless chicken breast halves
1 1/2 cups sliced mushrooms
1 small onion, sliced
1/8 tsp. garlic powder or 1 clove garlic, minced
1 can Cream of Mushroom Soup
1/2 cup milk
2 tbsp. dry sherry (optional)
1/8 tsp. pepper
4 cups hot cooked medium egg noodles
HEAT 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken.
HEAT remaining butter. Add mushrooms, onion and garlic and cook until tender.
ADD soup, milk, sherry and pepper. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 5 min. or until done.
Serve with noodles. Serves 4.
~Fiesta Chicken & Rice Wraps~
submitted by Jewels
1 Cream of Chicken Soup
1 cup Chunky Salsa
1/2 cup water
1 cup uncooked Minute White Rice
2 cups cubed cooked chicken
4 flour tortillas (10")
MIX soup, salsa and water in saucepan. Heat to a boil.
STIR in rice and chicken. Cover and remove from heat. Let stand 5 min.
SPOON about 1 cup chicken mixture down center of each tortilla.
Fold tortilla around filling. Serves 4.
~Forgotten Chicken~
submitted by Jewels
1 chicken, cut up into pieces
1 pkg (will only use 1/2) dry onion soup mix
1 cup uncooked rice (not minute rice)
1 can cream of mushroom oup
1 can cream of chicken soup
1 1/2 cans water
*Spread rice over bottom of 9x13 inch pan. Sprinkle 1/2 the pkg of onion soup mix over rice. Place chicken pieces on top of rice/onion soup layer. In medium size bowl, mix both soups and the water together til blended well. Pour over chicken.
Bake 1 1/2 hours @ 350 degrees F.
~General Tsao's Chicken~
submitted by Cindy59
This can be prepared partially in advance. The crunch texture of the chicken pieces is achieved by coating them with egg and cornstarch, then deep-frying them twice ~ once to cook them through and once at a higher temperature to make them brown and crisp. The amount of heat is your option. Sixteen small dried red peppers provide a moderate amount of heat. Add more or less to taste, but be careful not to bite into one.
Ingredients:
1 egg
1 TBSP cornstarch
1 lb boned, skinned chicken cut from
thigh or breast into 2 inch chuncks
Vegetable oil
About 16 small dried hot red chili peppers
4 to 5 green onions, cut
diagonally into 1" pieces
1 Clove garlic, finely minced
1/4 tsp grated fresh ginger root
Sauce:
4 tsp cornstarch
4 tsp sugar
4 tsp rice vinegar
6 TBSP soy sauce
1/4 C chicken broth
1/4 C water
1/4 C dry sherry wine
Directions:
Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly.
In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.)
In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and cook until blackened. Add onions and stir- fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat.
Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels.
Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through. Serve over rice.
Number Of Servings:3-4
Preparation Time:40 min
~Greek Chicken~
submitted by Boin
4 deboned chicken breasts
2 cans chopped spinach
1 lb feta cheese
1 large onion, chopped
1 T garlic
1 T olive oil
1 t salt
1 t pepper
1 T oregano
Heat oil in large skillet and sauté garlic til golden in color
Add onions and sauté 5 minutes til soft
Over medium heat cook the chicken breasts 10 minutes on each side
Push to center of pan
Place the spinach around the chicken
Sprinkle with the oregano, salt and pepper
Cover and simmer for 15 minutes
Crumble the feta cheese and sprinkle all over the chicken and spinach
Cover and simmer another 5 minutes til cheese is melted
Serve over pasta or with cous cous
~Lemony Pecan Chicken~
submitted by Tall Gal
1 cup chopped fresh parsley
3 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/3 cup peanut oil
1/2 cup chopped pecans
6 skinned and boned chicken breast halves
2 cloves garlic
1/8 teaspoon salt
1 tablespoon dried basil
Garnishes: lemon slices, parsley sprigs
Combine first 3 ingredients; reserve 2/3 cup parsley mixture.
Combine remaining parsley mixture, garlic, basil, and lemon juice in container of an electric blender; process until smooth, stopping once to scrape down sides.
Turn blender on high; gradually add oil in a slow, steady stream. Process until blended.
Arrange chicken breast halves in an ungreased 11- x 7- 1½-inch baking dish; sprinkle with salt. Pour mixture from blender over chicken; sprinkle with reserved 2/3 cup parsley mixture.
Bake at 350º for 30 minutes or until chicken is done; garnish, if desired.
Yield: 6 servings.
~Louisiana Chicken and Beans~
submitted by Rikki
1 pound chicken breasts
4 cups hot cooked rice
2 teaspoons Cajun seasoning
1 tablespoon oil
1 medium onion, halved and sliced
1 can (16 oz) red or kidney beans, drained
1 can (14 1/2oz) no-salt added stewed tomatoes
Cut chicken into 1-inch pieces and sprinkle with seasoning.
In a large skillet, heat oil over medium-high heat. Add chicken and onion. Cook 5 minutes, stirring frequently. Add beans and tomatoes and bring to a boil. Reduce heat, cover and simmer 10 minutes or until flavors are blended and chicken is done.
Serve chicken and beans over hot cooked rice and sprinkle with hot pepper sauce.
~Oven-Fried Buttermilk Chicken~
submitted by Rikki
1 pkg chicken (3 breasts, 3 thighs, 3 legs)
3/4 cup of buttermilk
1 cup flour
1 1/2 teaspoons poultry seasoning (optional)
1 teaspoon paprika
1/2 teaspoon seasoned salt
1/4 cup margarine or butter
Heat oven to 425. Place buttermilk in a shallow dish. On waxed paper (or a plate) mix flour, poultry seasoning, paprika and salt. Dip chicken in buttermilk to coat completely. Dredge in flour mixture to cover completely. Place on clean sheet of waxed paper. In a foil lined 15x10 baking pan, melt margarine in oven 3-5 minutes or until bubbly. Place chicken skin side down. Bake at 425 for 30 minutes. Turn chicken over and bake another 30 minutes or until chicken is done.
~Southwest Chicken Roll-ups~
submitted by Shellme
1 pkg boneless breast of chicken
Mexican seasoning
(fav. taco seasoning, garlic powder, cayenne pepper, etc.)
1 pkg baby salad greens
1 bunch cilantro
1 can black beans, drained and rinsed
1 avocado, sliced
shredded cheddar cheese ( I prefer thin shredded)
green onions or red onions {your preference} sliced thinly
flour tortillas
favorite italian dressing ( i prefer Kraft zesty italian)
Grill chicken on grill after seasoning with spices. (there are packages of precooked flavored chicken by louis rich that work really well in case you don't want to go to the trouble of grilling)
After chicken is done, cut into long thin strips.
Prepare salad greens, and remove stems from cilantro.
Lay all ingredients out it proper proportions onto flour tortilla. Splash with italian dressing. Roll up and warm in microwave or oven. Any leftovers can be combined the next day into a salad, by adding more dressing.
Very good! An easy and quick meal!
~Tex-Mex Chicken 'n' Rice~
submitted by Mel221
1 cup chopped onion
2 Tbsp margarine, butter, or olive oil
1 - 6.6-ounce package regular chicken-flavored rice-vermicelli mix
1 cup long grain rice
2 -14 1/2 oz cans chicken broth
2 1/2 cups water
4 cups chopped cooked chicken or turkey
4 medium tomatoes, chopped
1 - 4 oz can diced green chili peppers, drained
2 Tbsp snipped fresh basil or 2 teaspoons dried basil, crushed
1 Tbsp chili powder
1 tsp cumin seed, crushed, or 1/4 teaspoon ground cumin
1/8 to 1/4 tsp pepper
1 cup shredded cheddar cheese (4 ounces)
In a 3-quart saucepan cook onion in hot margarine, butter, or oil until tender. Stir in rice-vermicelli mix, including seasoning package, and uncooked rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer 20 minutes (liquid will not be fully absorbed).
Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper. Transfer to a 3-quart casserole.
Bake, covered, in a 425 degree F oven for 20 minutes.
Uncover; sprinkle with cheese. Bake for 5 minutes more.
Makes 12 servings.
~Tomato-Topped Chicken & Stuffing~
submitted by Jewels
5 cups Cubed Herb Seasoned Stuffing
6 tbsp. butter or margarine, melted
1 1/4 cups boiling water
4 to 6 boneless chicken breast halves
1 can (10 3/4 oz.) Cream of Chicken Soup
1/3 cup milk
1 medium tomato, sliced
CRUSH 1cup stuffing. Mix with 2 tbsp. butter for topping
MIX remaining stuffing, remaining butter and water.
Mix lightly. Spoon into 3-qt. shallow baking dish. Top with chicken.
MIX soup and milk. Pour over chicken. Top with tomato and sprinkle with topping.
BAKE at 400°F. for 30 min. or until done.
Serves 4 to 6.
