Easy, flavorful and good for you.
2 lbs chicken breasts
2 bell peppers of choice, sliced
1 onion, chopped
1/2 cup peanut butter
1 T lime juice
1/2 cup chicken broth
1/4 cup soy sauce
2 T honey
1/4 cup cilantro, chopped
salted peanuts for topping
Cooked rice of choice
Place peppers and onion in bottom of crock. Place chicken on top. In a bowl mix peanut butter, lime juice, broth, soy and honey. Pour over chicken. Cook on high 3-4 hrs or low for 6. For last 30 minutes of cooking, shred chicken. Serve over cooked rice with peanuts and cilantro over top. Or if you arent a fan of raw cilantro, throw it in the sauce and cook it with the chicken. Cooking it mellows the flavor. yummy!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, March 21, 2015
Monday, January 26, 2015
Erin's White Chicken Chili
This is gluten-free! So fast and so good.
32oz box chicken stock
3 cans white beans, left undrained
1 rotisserie chicken, meat taken off the bone and shredded (5 cups)
16oz salsa (i use Jack's Special salsa from Costco)
8oz block Jack Cheese, for spice use pepper jack, shredded
2 tsp cumin
2 cloves garlic, minced
pepper to taste
1/2 cup finely crushed corn chips- optional
Sour cream
Combine all ingredients except cheese and sour cream in large pot, simmer, about 15 min. Add cheese and you can either add the sour cream to the soup (1/2 cup) or you can dollop it on top of servings. Serve with chips, avocado etc
32oz box chicken stock
3 cans white beans, left undrained
1 rotisserie chicken, meat taken off the bone and shredded (5 cups)
16oz salsa (i use Jack's Special salsa from Costco)
8oz block Jack Cheese, for spice use pepper jack, shredded
2 tsp cumin
2 cloves garlic, minced
pepper to taste
1/2 cup finely crushed corn chips- optional
Sour cream
Combine all ingredients except cheese and sour cream in large pot, simmer, about 15 min. Add cheese and you can either add the sour cream to the soup (1/2 cup) or you can dollop it on top of servings. Serve with chips, avocado etc
Friday, December 26, 2014
Chicken Zucchini Casserole
(From sixsisterstuff). This is a great week night meal that is quite easy. Brandon and Isaac had seconds and thirds! Surprisingly good!
1box chicken stuffing mix (stovetop)
1 stick butter, melted
4 zucchini, diced
2 cooked chicken breasts, diced
1 can cream of chicken soup
1/2 onion, chopped fine
1/2 cup sour cream
Cook onion in a little butter or oil till soft, set aside for a minute. Mix stuffing and butter. Mix zucchini, chicken, soup, cooked onion, sour cream and half of the stuffing then pour into greased 9x13 dish. Sprinkle remaining half of the stuffing over top. Bake 45 mins at 350.
1box chicken stuffing mix (stovetop)
1 stick butter, melted
4 zucchini, diced
2 cooked chicken breasts, diced
1 can cream of chicken soup
1/2 onion, chopped fine
1/2 cup sour cream
Cook onion in a little butter or oil till soft, set aside for a minute. Mix stuffing and butter. Mix zucchini, chicken, soup, cooked onion, sour cream and half of the stuffing then pour into greased 9x13 dish. Sprinkle remaining half of the stuffing over top. Bake 45 mins at 350.
Tuesday, October 14, 2014
Chicken and Potato Chowder
Mmmmmmmmmm. Still thinking how good this was!! Kind of like a chicken pot pie without the crust. Eat this while you watch the snow fall. Or rain, whatever you got! Perfect eaten with Cheddar Bay Biscuits dipped in.
Half stick butter
1 onion, chopped fine
3 carrots, peeled, sliced or small dice
2 stalks celery, chopped
1 tsp dried thyme
1/4 cup flour
3 cups chicken broth
2 cups milk (May need more if too thick)
2large or 4 smallish russet potatoes,peeled, diced to bite size
2 cups cooked chopped chicken(rotisserie is so good!)
1 1/2 cups shredded cheddar
Salt and pepper to taste
2 T chopped fresh parsley
Melt butter in large heavy pot. Add onion, carrot, celery. Cook about 4 minutes stirring occasionally. Add thyme, cook 1 minute. Whisk in flour, stirring 1 minute or so till starts to brown. Add broth and milk, whisking till slightly thicker, 2-3 minutes. Add potatoes and parsley. Bring to boil, reduce heat and simmer till potatoes are tender, about 15 minutes. Stir in cheese, a little at a time to thoroughly melt. Add chicken, season with salt and pepper. If chowder is too thick, add more milk(I added about 3/4 cup more). Serve hot with additional cheese and/or parsley on top. * if you have leftovers, pour into a pie plate! stick a pie crust on top and freeze or have next day as a pot pie! Bake at 350 till golden and bubbly.
Half stick butter
1 onion, chopped fine
3 carrots, peeled, sliced or small dice
2 stalks celery, chopped
1 tsp dried thyme
1/4 cup flour
3 cups chicken broth
2 cups milk (May need more if too thick)
2large or 4 smallish russet potatoes,peeled, diced to bite size
2 cups cooked chopped chicken(rotisserie is so good!)
1 1/2 cups shredded cheddar
Salt and pepper to taste
2 T chopped fresh parsley
Melt butter in large heavy pot. Add onion, carrot, celery. Cook about 4 minutes stirring occasionally. Add thyme, cook 1 minute. Whisk in flour, stirring 1 minute or so till starts to brown. Add broth and milk, whisking till slightly thicker, 2-3 minutes. Add potatoes and parsley. Bring to boil, reduce heat and simmer till potatoes are tender, about 15 minutes. Stir in cheese, a little at a time to thoroughly melt. Add chicken, season with salt and pepper. If chowder is too thick, add more milk(I added about 3/4 cup more). Serve hot with additional cheese and/or parsley on top. * if you have leftovers, pour into a pie plate! stick a pie crust on top and freeze or have next day as a pot pie! Bake at 350 till golden and bubbly.
Tuesday, September 2, 2014
Creamy Chicken Wild Rice Dish
This is scratch! No cream of soups. Delicious and comforting for a Fall evening.
3 large chicken breasts, cooked and diced to bite size
1 cube butter
1 onion, diced fine
1-2 large garlic cloves, minced
1/2 cup flour
1/2 cup white wine (optional, its not a must, but makes the difference)
3 cups chicken broth
1/2 cup heavy cream
1/2 tsp dried mustard
1/2 tsp poultry seasoning
1 T fresh parsley or 1/2 tsp dried
1/2 cup raw wild rice
1 cup raw white rice
2 cups chopped broccoli, steamed in microwave 2 mins
2 cups shredded cheddar/Jack mix or whatever cheese you like
Prepare rice according to their own packages in seperate pots. The wild rice takes about 45 mins to cook so start that ahead! When both are done, combine the two, toss. Meanwhile, cook onion in butter till soft. Add garlic 1 minute. Add flour, whisking till no lumps and cook 2-3 mins stirring. Add wine and broth, whisk till combined and add poultry seasoning, mustard and parsley. Whisk till thickened. Add cream and then remove from heat. Assemble casserole by greasing a 9x13 dish with deep sides. Layer chicken then broccoli. Add half the cheese. Layer rice, then pour sauce over the top evenly. Sprinkle with other half cheese. Bake at 350 for 30 mins till bubbly. **note: you may want to salt your rice and chicken water while cooking them for more flavor! You can also buy a wild rice blend and save a step.**
3 large chicken breasts, cooked and diced to bite size
1 cube butter
1 onion, diced fine
1-2 large garlic cloves, minced
1/2 cup flour
1/2 cup white wine (optional, its not a must, but makes the difference)
3 cups chicken broth
1/2 cup heavy cream
1/2 tsp dried mustard
1/2 tsp poultry seasoning
1 T fresh parsley or 1/2 tsp dried
1/2 cup raw wild rice
1 cup raw white rice
2 cups chopped broccoli, steamed in microwave 2 mins
2 cups shredded cheddar/Jack mix or whatever cheese you like
Prepare rice according to their own packages in seperate pots. The wild rice takes about 45 mins to cook so start that ahead! When both are done, combine the two, toss. Meanwhile, cook onion in butter till soft. Add garlic 1 minute. Add flour, whisking till no lumps and cook 2-3 mins stirring. Add wine and broth, whisk till combined and add poultry seasoning, mustard and parsley. Whisk till thickened. Add cream and then remove from heat. Assemble casserole by greasing a 9x13 dish with deep sides. Layer chicken then broccoli. Add half the cheese. Layer rice, then pour sauce over the top evenly. Sprinkle with other half cheese. Bake at 350 for 30 mins till bubbly. **note: you may want to salt your rice and chicken water while cooking them for more flavor! You can also buy a wild rice blend and save a step.**
Saturday, January 18, 2014
Easiest-Ever Chicken Tamales
Great weeknight meal. Takes about 15 mins to prep!
1 pkg corn muffin mix (like Jiffy 8.5oz)
14 oz can cream style corn
2 eggs
1/2 cup milk
1 tsp chili powder
1/2 tsp cumin
2 cups shredded cheese or blend of cheeses
10oz can mild red enchilada sauce (hot if you like it hot!)
3 cups shredded rotisserie chicken
Sour cream for serving
Heat oven to 400. Coat a 9x13 pan with cooking spray. In a bowl combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into 9x13 and bake 20 mins. Remove from oven, pierce casserole with a knife all over top then pour enchilada sauce over. Scatter chicken and remaining cheese over top. Bake another 20 mins. Allow to cool slightly before cutting into squares and serving with a blop of sour cream on top!
1 pkg corn muffin mix (like Jiffy 8.5oz)
14 oz can cream style corn
2 eggs
1/2 cup milk
1 tsp chili powder
1/2 tsp cumin
2 cups shredded cheese or blend of cheeses
10oz can mild red enchilada sauce (hot if you like it hot!)
3 cups shredded rotisserie chicken
Sour cream for serving
Heat oven to 400. Coat a 9x13 pan with cooking spray. In a bowl combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into 9x13 and bake 20 mins. Remove from oven, pierce casserole with a knife all over top then pour enchilada sauce over. Scatter chicken and remaining cheese over top. Bake another 20 mins. Allow to cool slightly before cutting into squares and serving with a blop of sour cream on top!
Tuesday, November 5, 2013
Pioneer Woman's Chicken and Noodles
PERFECT dinner or lunch on a frigid day. This is my new favorite recipe.
3 lb whole chicken
2 large carrots, peeled and diced
1 onion, chopped
2 stalks celery, diced
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
16oz bag Homestyle noodles, as close to homemade looking as you can!
3 T flour
1/4 cup half and half
1 T fresh parsley, chopped
Cover chicken with water in large pot. Simmer 45 mins. Remove and take meat off the bones. Put bones back in water in pot and boil bones 20 mins. Remove bones and to broth add chicken meat, celery, onion, carrots, salt, pepper, thyme. Simmer 10 mins. Add noodles. Mix flour with half and half and add to pot. Add parsley. Simmer 15 mins till noodles are just tender. Serve with a slab of squishy bread or biscuits and butter.
3 lb whole chicken
2 large carrots, peeled and diced
1 onion, chopped
2 stalks celery, diced
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
16oz bag Homestyle noodles, as close to homemade looking as you can!
3 T flour
1/4 cup half and half
1 T fresh parsley, chopped
Cover chicken with water in large pot. Simmer 45 mins. Remove and take meat off the bones. Put bones back in water in pot and boil bones 20 mins. Remove bones and to broth add chicken meat, celery, onion, carrots, salt, pepper, thyme. Simmer 10 mins. Add noodles. Mix flour with half and half and add to pot. Add parsley. Simmer 15 mins till noodles are just tender. Serve with a slab of squishy bread or biscuits and butter.
One Pot Chicken and Rice
Perfect weeknight meal! So comforting too.
10 pieces chicken on the bone, drums and thighs
1 onion, chopped
1 green, 1 red bell peppers, chopped
1 large clove garlic, minced
1 1/2 cups raw rice
3 cups chicken broth
Oil for browning
Season chicken with garlic salt, pepper, and cumin. In a large pot brown chicken in oil till brown on both sides but not all the way cooked. Remove from pot and set aside. In same pot, adding more oil if needed, cook onion and peppers. When soft add garlic for 1 minute. Add broth and rice, then nestle chicken down in. Cover pot and simmer 30-35 mins till rice is tender and chicken is cooked. Serves 6.
Wednesday, September 26, 2012
Nikki's Chicken Pot Pie (with holly's two cents)
This ones for you Emily Miskin! Enjoy. Nikki I will always love you for giving me this recipe! *this can easily make 2 pies, so freeze one!*
1 pie crust(store bought is great)
2 T butter
1 onion, chopped fine
1 tsp dried thyme
1 pint whipping cream
1 cup chicken broth
2T flour
2T corn starch
1 tsp paprika
1 cup frozen peas
4 potatoes, peeled and diced to bite size
2 cups sliced carrots, peeled
4 chicken breasts, cooked and chopped
Heat oven to 400. In large skillet heat butter and cook onion and thyme till tender. Whisk together cream, broth, flour, corn starch and paprika then add to skillet. Whisk till bubbly and thickened. Meanwhile, cook carrots and potatoes in a pot covered with water till tender. Drain and add to thickened sauce. Add cooked chicken and peas. Mix and pour into a large pie plate or 2 qt baking dish. Roll out crust and place over the top. Bake for 30 mins or so till bubbly and golden.
1 pie crust(store bought is great)
2 T butter
1 onion, chopped fine
1 tsp dried thyme
1 pint whipping cream
1 cup chicken broth
2T flour
2T corn starch
1 tsp paprika
1 cup frozen peas
4 potatoes, peeled and diced to bite size
2 cups sliced carrots, peeled
4 chicken breasts, cooked and chopped
Heat oven to 400. In large skillet heat butter and cook onion and thyme till tender. Whisk together cream, broth, flour, corn starch and paprika then add to skillet. Whisk till bubbly and thickened. Meanwhile, cook carrots and potatoes in a pot covered with water till tender. Drain and add to thickened sauce. Add cooked chicken and peas. Mix and pour into a large pie plate or 2 qt baking dish. Roll out crust and place over the top. Bake for 30 mins or so till bubbly and golden.
Monday, March 5, 2012
Chicken Teriyaki Stir Fry
Started craving this within an hour after dinner!!
1 green bell pepper
1 red bell pepper
1 onion
3 chicken breasts
1 T oil
Teriyaki sauce of choice ( Soy Vay brand from costco is good)
3 pkgs Top Ramen noodles
Cut chicken into small thin strips. Let soak in a bowl with Teriyaki sauce- I used about 1/2 cup, but use as much or as little to your taste. Meanwhile, cut bell peppers and onion into thin strips. Heat oil in large skillet or wok. Over med-high heat stir-fry chicken, stirring until just barely done. Put chicken in a bowl and cover to keep warm, but leave drippings in pan. With leftover drippings, add onion and peppers. Stir-fry till softened and cooked to liking (may need additional oil). I seasoned them while cooking with salt and pepper. Cook Ramen noodles according to pkg using seasoning packet or not, doesnt need it but up to you. Add chicken back to pan and add drained noodles. Stir to combine and serve immediately with water chestnuts and crunchy chow mein noodles on top if desired!! Serves 4-6
1 green bell pepper
1 red bell pepper
1 onion
3 chicken breasts
1 T oil
Teriyaki sauce of choice ( Soy Vay brand from costco is good)
3 pkgs Top Ramen noodles
Cut chicken into small thin strips. Let soak in a bowl with Teriyaki sauce- I used about 1/2 cup, but use as much or as little to your taste. Meanwhile, cut bell peppers and onion into thin strips. Heat oil in large skillet or wok. Over med-high heat stir-fry chicken, stirring until just barely done. Put chicken in a bowl and cover to keep warm, but leave drippings in pan. With leftover drippings, add onion and peppers. Stir-fry till softened and cooked to liking (may need additional oil). I seasoned them while cooking with salt and pepper. Cook Ramen noodles according to pkg using seasoning packet or not, doesnt need it but up to you. Add chicken back to pan and add drained noodles. Stir to combine and serve immediately with water chestnuts and crunchy chow mein noodles on top if desired!! Serves 4-6
Monday, February 27, 2012
Jam BBQ Chicken
This is quite tasty and easy!
2 lbs cooked chicken (I crockpotted 8 drumsticks for 6 hrs with salt,pepper and a little water in the bottom. Then took them out and the meat fell off the bone. chopped into bite-size)
3 garlic cloves, minced
1 cup grape or apricot jam (I used half and half!)
1/2 cup sweet baby ray's bbq sauce (or your own choice, use a spicy one if you dont like it sweet)
1/2 cup water
1 envelope onion soup mix
hot cooked rice
Grease baking dish. Throw chopped chicken in bottom. Mix jam, bbq, water, garlic and onion soup mix. Pour over chicken and bake at 350 for 30 minutes. Serve over hot rice!! Totally takes the craving for BBQ away! The boys thought it tasted like Grammy's teriyaki chicken.
2 lbs cooked chicken (I crockpotted 8 drumsticks for 6 hrs with salt,pepper and a little water in the bottom. Then took them out and the meat fell off the bone. chopped into bite-size)
3 garlic cloves, minced
1 cup grape or apricot jam (I used half and half!)
1/2 cup sweet baby ray's bbq sauce (or your own choice, use a spicy one if you dont like it sweet)
1/2 cup water
1 envelope onion soup mix
hot cooked rice
Grease baking dish. Throw chopped chicken in bottom. Mix jam, bbq, water, garlic and onion soup mix. Pour over chicken and bake at 350 for 30 minutes. Serve over hot rice!! Totally takes the craving for BBQ away! The boys thought it tasted like Grammy's teriyaki chicken.
Monday, February 6, 2012
Chicken Enchilada Soup
This isnt the run-of-the-mill enchilada soup! Best I've tried yet! Packed with healthy goodness.
8 cups chicken broth
4 chicken breasts (raw, leave whole)
small can green chilis
1 large onion, chopped fine
4 medium size potatoes, peeled and cubed
1 red bell pepper, chopped (I like mine in chunks)
4 cups butternut squash, peeled and cubed.
3 good cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream
8 oz tomato sauce
2 cans white beans such as Great Northern, drained
2 T taco seasoning
In large stock pot add broth, breasts, chilis, onion, bell pepper, potatoes, squash, garlic, salt and cumin. Simmer covered till everything is tender and chicken is done.(15-20 mins). Can add water if not enough liquid to cover. When done, take out breasts and shred or chop. To the broth, whisk in sour cream and tomato ssauce. Add taco season, beans and chicken back to pot. Heat through and serve with chips and fresh pico de gallo. (recipe calls for blending all the veggies and broth in the blender to make a smooth soup, then add chicken back to it. I left it chunky and wouldnt want it any other way!) *even better next day*
8 cups chicken broth
4 chicken breasts (raw, leave whole)
small can green chilis
1 large onion, chopped fine
4 medium size potatoes, peeled and cubed
1 red bell pepper, chopped (I like mine in chunks)
4 cups butternut squash, peeled and cubed.
3 good cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream
8 oz tomato sauce
2 cans white beans such as Great Northern, drained
2 T taco seasoning
In large stock pot add broth, breasts, chilis, onion, bell pepper, potatoes, squash, garlic, salt and cumin. Simmer covered till everything is tender and chicken is done.(15-20 mins). Can add water if not enough liquid to cover. When done, take out breasts and shred or chop. To the broth, whisk in sour cream and tomato ssauce. Add taco season, beans and chicken back to pot. Heat through and serve with chips and fresh pico de gallo. (recipe calls for blending all the veggies and broth in the blender to make a smooth soup, then add chicken back to it. I left it chunky and wouldnt want it any other way!) *even better next day*
Hawaiian Haystack Sauce (scratch)
This is way better than canned soup and sourcream. Doesnt have the "can" taste! Richer and way more flavorful....so worth it! Hawaiian haystacks are one of my favorite meals!! Double the recipe if you are serving more than 6.
2 chicken breasts, cut small pieces
2 T butter
1/2 onion chopped fine
2-3 cloves garlic, pressed
1 tsp salt
pepper to taste
1/4 cup flour
2 cups milk
1 cup chicken broth
Melt butter and add onion and raw chicken , cook on medium till just about done. Add garlic, cook 1 minute. Sprinkle in flour, cook 1 minute. Whisk in milk and broth, simmer, stirring till thickened a bit. Add salt and pepper. Serve over hot rice, and in case you have never made hawaiian haystacks before, top with any of the following:
cheese, chopped tomato, chop celery, pineapple tidbits or mandarins, shredded coconut, peanuts, chop cucumber, chop bell pepper, peas, crunchy chow mein noodles, green onion, WHATEVER!! The more toppings the better, and if you have picky eaters they can add as little as they like to theirs.
2 chicken breasts, cut small pieces
2 T butter
1/2 onion chopped fine
2-3 cloves garlic, pressed
1 tsp salt
pepper to taste
1/4 cup flour
2 cups milk
1 cup chicken broth
Melt butter and add onion and raw chicken , cook on medium till just about done. Add garlic, cook 1 minute. Sprinkle in flour, cook 1 minute. Whisk in milk and broth, simmer, stirring till thickened a bit. Add salt and pepper. Serve over hot rice, and in case you have never made hawaiian haystacks before, top with any of the following:
cheese, chopped tomato, chop celery, pineapple tidbits or mandarins, shredded coconut, peanuts, chop cucumber, chop bell pepper, peas, crunchy chow mein noodles, green onion, WHATEVER!! The more toppings the better, and if you have picky eaters they can add as little as they like to theirs.
Wednesday, November 16, 2011
Savory Chicken Tacos
This recipe rocked the house!!!! makes a lot and can be adapted to your taste! From Smith's.
1 Rotisserie Chicken (savory flavor) meat taken off the bone and shredded
12oz pkg steamable brown rice ( I used 1 pkg brown, and heated leftover white rice that was cooked in beef consomme- yummo)
1 cup frozen corn
1/2 tsp salt
1 cup mexican style shredded cheese blend
1 can Kroger diced Salsa Style Fire Roasted Tomatoes( if u dont have Kroger, use something similar)
1 can green enchilada sauce (mild)
corn tortillas, shredded lettuce, more cheese, and sour cream
Mix all except tortillas and toppings. you can bake this in a 9x13 @450 for 20 mins or just heat in big skillet on the stove for 15 mins or so over med-high heat. Stir often. Add cheese towards end. You could add black beans or whatever you like to this and it would be great! Heat corn tortillas in pan with a little oil to soften. Fill shells and top with what ever you love- lettuce, sour cream, salsa etc. You could also put this over tortilla chips and make ultimate nachos!!
1 Rotisserie Chicken (savory flavor) meat taken off the bone and shredded
12oz pkg steamable brown rice ( I used 1 pkg brown, and heated leftover white rice that was cooked in beef consomme- yummo)
1 cup frozen corn
1/2 tsp salt
1 cup mexican style shredded cheese blend
1 can Kroger diced Salsa Style Fire Roasted Tomatoes( if u dont have Kroger, use something similar)
1 can green enchilada sauce (mild)
corn tortillas, shredded lettuce, more cheese, and sour cream
Mix all except tortillas and toppings. you can bake this in a 9x13 @450 for 20 mins or just heat in big skillet on the stove for 15 mins or so over med-high heat. Stir often. Add cheese towards end. You could add black beans or whatever you like to this and it would be great! Heat corn tortillas in pan with a little oil to soften. Fill shells and top with what ever you love- lettuce, sour cream, salsa etc. You could also put this over tortilla chips and make ultimate nachos!!
Homemade Chicken Nuggets
This recipe is from Dick's. Long live Richards!!
2 lbs chicken tenders, cut into nugget size (I used breasts)
2 cups seasoned bread crumbs ( I did 1 cup plain and 1 cup seasoned)
1 T seasoned salt
1 tsp garlic powder
2-3 eggs, beaten
oil
In a bowl mix bread crumbs and seasonings. In another, beat eggs. Heat oil in large skillet. Dredge chicken in egg, then crumbs, coating generously with crumbs. Fry in hot oil till golden brown, drain on paper towels. These were crispy and wonderful. Dip in ranch or ketchup/fry sauce.
2 lbs chicken tenders, cut into nugget size (I used breasts)
2 cups seasoned bread crumbs ( I did 1 cup plain and 1 cup seasoned)
1 T seasoned salt
1 tsp garlic powder
2-3 eggs, beaten
oil
In a bowl mix bread crumbs and seasonings. In another, beat eggs. Heat oil in large skillet. Dredge chicken in egg, then crumbs, coating generously with crumbs. Fry in hot oil till golden brown, drain on paper towels. These were crispy and wonderful. Dip in ranch or ketchup/fry sauce.
Catalina Chicken
EASY PEESY, you dont even have to handle raw meat if you dont want!
4 lbs bone-in chicken pieces
16oz can whole berry cranberry sauce
8oz bottle kraft catalina dressing
1 envelope onion soup mix
Heat oven to 350. Throw chicken in a 9x13 dish. Season with salt and pepper or whatever you like. Mix other ingredients, and pour over chicken. Bake 50 minutes or so. Thats it!! Serve over rice. This could easily be done in a crock pot too.
4 lbs bone-in chicken pieces
16oz can whole berry cranberry sauce
8oz bottle kraft catalina dressing
1 envelope onion soup mix
Heat oven to 350. Throw chicken in a 9x13 dish. Season with salt and pepper or whatever you like. Mix other ingredients, and pour over chicken. Bake 50 minutes or so. Thats it!! Serve over rice. This could easily be done in a crock pot too.
Friday, January 7, 2011
Honey Lime Enchiladas
These are our new favorite enchiladas. Just double and put one in freezer!
1/3 cup honey
1/4 cup fresh lime juice
1 tsp chili powder(more if want spice)
1-2 large garlic cloves, pressed
1.5lbs cooked chicken, SHREDDED
Mix above ingredients and marinate 30 mins. Stiring occasionally. In another bowl mix:
20 oz can green enchilada sauce
1 cup cream
This is your sauce. (save a cup or so for serving)
Spread a little sauce in bottom of greased 9x13. Take 10 flour tortillas and fill with chicken mixture, then grated cheddar, then drizzle spoonful of sauce. Roll up and place in dish. Drizzle sauce over top then extra cheese. Bake 30 minutes. Serve with remaining sauce. These are not hot if you use mild enchilada sauce!
1/3 cup honey
1/4 cup fresh lime juice
1 tsp chili powder(more if want spice)
1-2 large garlic cloves, pressed
1.5lbs cooked chicken, SHREDDED
Mix above ingredients and marinate 30 mins. Stiring occasionally. In another bowl mix:
20 oz can green enchilada sauce
1 cup cream
This is your sauce. (save a cup or so for serving)
Spread a little sauce in bottom of greased 9x13. Take 10 flour tortillas and fill with chicken mixture, then grated cheddar, then drizzle spoonful of sauce. Roll up and place in dish. Drizzle sauce over top then extra cheese. Bake 30 minutes. Serve with remaining sauce. These are not hot if you use mild enchilada sauce!
Baked Mushroom Chicken
I think I will cook this every night for dinner.....
4 large chicken breasts
1/4 cup flour
3T butter
1.5 cups sliced fresh mushrooms
3/4 cup chicken broth
salt & pepper
1/3 cup grated mozzarella(or more)(be generous)
1/3 cup grated parmesan (or more)(be generous)
1/4 cup sliced green onions
Pound out the chicken breasts between plastic wrap. I sliced each one in half horizontally to make 8 breasts because they were thick. If using already thin ones, double the breasts. Make them 1/4" thick. Salt and pepper them, then dredge in flour. Brown over med-high heat in butter. Add oil to butter if burning. Place browned chicken in large casserole dish. Meanwhile, in 1-2T butter, sautee mushrooms till darker and yummy. Add salt and little pepper and chicken broth. (you may want to double chicken broth if using more breasts.) Boil 5 mins till liquid is reduced to 1/2 cup. Pour mushrooms over chicken, and bake 15-20 minutes @375. Take out and top with cheeses and green onions. Bake another 5-6 mins till melted. I served this over cooked egg noodles tossed with butter, parsley flakes and salt. WAY GOOD.
4 large chicken breasts
1/4 cup flour
3T butter
1.5 cups sliced fresh mushrooms
3/4 cup chicken broth
salt & pepper
1/3 cup grated mozzarella(or more)(be generous)
1/3 cup grated parmesan (or more)(be generous)
1/4 cup sliced green onions
Pound out the chicken breasts between plastic wrap. I sliced each one in half horizontally to make 8 breasts because they were thick. If using already thin ones, double the breasts. Make them 1/4" thick. Salt and pepper them, then dredge in flour. Brown over med-high heat in butter. Add oil to butter if burning. Place browned chicken in large casserole dish. Meanwhile, in 1-2T butter, sautee mushrooms till darker and yummy. Add salt and little pepper and chicken broth. (you may want to double chicken broth if using more breasts.) Boil 5 mins till liquid is reduced to 1/2 cup. Pour mushrooms over chicken, and bake 15-20 minutes @375. Take out and top with cheeses and green onions. Bake another 5-6 mins till melted. I served this over cooked egg noodles tossed with butter, parsley flakes and salt. WAY GOOD.
Wednesday, October 6, 2010
Chicken Alphabet Soup
3 medium carrots, sliced
2 celery ribs, diced
1 medium onion, diced
1 T olive oil
2 qt. water
8 chicken bouillon cubes
4 chicken breasts, cooked and cubed
1/4 t dried thyme
1 1/2 c uncooked alphabet pasta
2 T minced fresh parsley (I keep this in a baggie in the freezer so it's easily accessible, just like you Mom!)
-In a large pot saute veggies in oil until tender. Stir in water, chicken, thyme, and bouillon cubes.
-Bring to a boil. You can then let this simmer as long as you like, but if you need it ASAP, once it comes to a boil add pasta. Reduce heat and simmer, uncovered, for 10 minutes or until tender.
-Stir in parsley.
-Serves 10.
Sunday, July 18, 2010
Chicken Chimies
Quick and good!
2 large chicken breasts, cooked and shredded
garlic salt and pepper to taste
10 flour tortillas
8oz monterey jack cheese, shredded
4 green onions, sliced
1-2 T oil
Toss shredded chicken with a few sprinkles garlic salt and pepper. Spoon chicken into tortillas, top with cheese and green onions, then wrap up burrito style. Heat oil in skillet, and add 'burritos', sautee till golden on both sides. Serve hot with your favorite toppings: sour cream, guacamole, salsa. These are good the next day just warmed in the microwave.
2 large chicken breasts, cooked and shredded
garlic salt and pepper to taste
10 flour tortillas
8oz monterey jack cheese, shredded
4 green onions, sliced
1-2 T oil
Toss shredded chicken with a few sprinkles garlic salt and pepper. Spoon chicken into tortillas, top with cheese and green onions, then wrap up burrito style. Heat oil in skillet, and add 'burritos', sautee till golden on both sides. Serve hot with your favorite toppings: sour cream, guacamole, salsa. These are good the next day just warmed in the microwave.
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