Just scan down the page to find some chicken recipes. The most recently added are at the top.
Pasta Casserole
1 bag ziti pasta (14-16 0z.)
1 large jars spaghetti sauce
1 jar of fettucine alfredo sauce
1 cup wine (to taste)
1-2 bags of Italian blend cheese
Whole garlic and herb rotisserie chicken deboned or 3 seasoned and baked chicken breasts
Frozen spinach thawed and completely drained
Cook pasta, drain and put it back in the pot.
Pour in sauces and red wine.
Add 1/2 of the bags of cheese.
Add chicken and spinach and stir.
Place in pyrex dish.
Cover top with the rest of the bag and 1/2 of cheese.
Bake at 350 for about 30 min.
Variations: Use ground Owens sausage, ground beef or turkey. Add sauteed mushrooms and/or black olives.
Yummy Chicken Casserole
Grease pan.
Chicken breast in pan (cut in pieces)
Swiss cheese over all (can use shredded)
Mix cream of chicken soup and 1/4 cup milk and pour over chicken
Add 1 cup (or more) boxed dry stuffing mix (mix the stuffing up before so all seasonings are not settled on bottom)
Pour 1/4 cup of melted butter over all.
Bake covered 40 minutes and then uncovered for 20 minutes at 350.
Courtney's Crock Pot Honey Garlic Chicken
3 lb. chick. wings (I used thighs)
1C honey
1/2 C soy sauce
2 TBS oil
2 TBS ketchup
2 cloves garlic minced
put chick in crock pot, mix all rest and poor over, cook on low 5 hours.
Courtney's Crock Pot Artichoke Chicken Pasta
1 lb. chicken breasts in strips
3 to 4 chicken bouillon cubes
1/4 C water
Cook these three on low, 2-3 hours
1/2 hour before serving:
Add jar of Bertolli's Alfredo sauce
6 1/2 oz. artichoke hearts, drained.
Cook on high, for 30 min.
Serve over noodles.
Ginger Chicken
SAUCE:
1 Tbl. sugar
2 tspn cornstarch
3 Tbl. water
2 Tbl. soy sauce
2 Tbl. dry sherry or water
STIR FRY:
3 Tbl. oil
3 Tbl. sliced fresh ginger
2 garlic cloves, sliced
1 lb. boneless skinless chicken breast
METHOD:
In a small bowl, combine all sauce ingredients; set aside. In large skillet, combine oil and ginger and garlic. Cook over medium high until ginger is slightly browned. Remove ginger and garlic and discard. Add chicken to skillet and fry up for about 4 minutes. Then add the sauce and keep stirring while it thickens. Then serve it over rice
LeeAnn's Sushi California Roll
Cook rice - about 2 cups (uncooked)
You have to go to the Asian section of the grocery store - and buy rice vinegar. So you cook the rice and then let it cool but you add some rice vinegar - to make the rice more sticky - I guess about 3 tablespoons.
Then you have to buy the seaweed in the same section. They come in sheets. You buy 1 avocoado and 1 cucumber. Peel the cucumber and slice it length wise (so you still have super long thin slices). Then slice up the avocado in fairly thin slices.
You lay the seaweed out, and then you smoosh rice all over the sheet - but leave about 1/2 inch border all along the edges. Don't do too much rice - just cover the seaweed (except for the border). Then you lay the cucumber slice horizontally and the avo slices lie up against the cucumber slice in a row. Then dip your finger in water and wet the border (like you would with a pastry). Then you roll in (so that it looks like you are making cinamon rolls).1 long thick roll. It should stick because of the water. Then you squish it all together with your hands - just to compact it - and then you slice it into slices - must be with a serated knife otherwise it all falls apart.
Easy Cranberry Chicken
One can of whole cranberries
1 8ounce bottle of Catalina salad dressing (I use low fat)
1 packet of onion soup mix
Mix all three ingredients together pour over chicken. Bake in 350
degree oven for 30-40 minute.
Sweet Citrus Chicken
1 2/3 cup of water
1 pkg Stove Top Stuffing Mix (6oz)
6 chicken breasts pounded to 1/2 inch thick
2/3 cup orange juice
1/3 cup of packed brown sugar
3 Tbsp of butter
Preheat oven to 400. Add hot water to stuffing mix and stir just until moistened. Set aside. Place chicken in 13x9 inch baking dish. Mix juice, sugar, and butter until well blended; pour over chicken and top with prepared stuffing. Bake 30 minutes until chicken is cooked through.
Jennifer's Creamy Chicken Spinach Enchiladas
1 tablespoon butter 1 medium onion, chopped 3 cloves garlic, sliced thinly 1 (4.5-oz) can chopped green chiles, drained 1 (8-oz) pkg. cream cheese, cut up and softened 3-1/2 cups chopped cooked chicken breasts 8 flour tortillas (1-1/2 oz. each or med.-size) 1 pound shredded Monterey Jack cheese EITHER: 2 cups whipping cream OR 2 cups sour cream (I use whipping cream)
*I also add spinach- Buy the frozen spinach cook in the microwave and add drain really good other wise the enchiladas will be runny.
***to make it easier I buy the already cooked
Rotisserie Chickens from Kroger
Melt butter in a large skillet over medium heat. Add onion and garlic; saute until cooked well and golden brown. Add chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts.
Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas; place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Jack cheese; drizzle with whipping cream, OR spread with sour cream.
Bake at 350* for 45 minutes.
Camey's Goddess Chicken
Chicken 2 to 2 1/2 pounds chopped
Sun dried Tomatoes - 3 oz bag cut up
Artichoke Hearts - 1 can
Caesar Salad Dressing (preferably Annie's Natural Goddess)
Chop the sun dried tomatoes (handful) and a can of artichoke hearts, toss with package of 2-2 1/2 lb boneless skinless chicken and 3/4 cup of Annie's Natural Goddess dressing or another ceasar dressing mixed with 1/2 cup water. Bake at 350 for 30 minutes, flipping once in the middle. Serve with rice.
Andee's Chicken Cobbler Casserole
6 tbs melted butter, divided
4 cups cubed sourdough bread
1/3 cup grated parmesan cheese
2 tbsp chopped fresh parsley
2 medium sized sweet onions, sliced
1 (8 oz.) package sliced fresh mushrooms
1 cup white wine (cooking wine gives it more of a wine flavor)
1 can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken (i use the roasted chicken at the store)
1. Toss 4 tbsp melted butter with the next three ingredients and set aside.
2. Saute onions in the remaining 2 tbsp of butter in a large skillet over medium high heat for 15 mins or until golden brown. Add the mushrooms and saute 5 mins.
3. Stir in wine and next three ingredients. Cook, stirring constantly, 5 mins or until bubbly. Spoon mixture into a lightly greased 9 inch square baking dish. Top evenly with bread mixture.
4. Bake at 400 for 15 minutes or until golden brown.
Makes 4 servings
Laura's Stir Fry Chicken
Saute chicken cubbed in oil in a skillet
Remove and add 1 can chicken gravy to oil
Add minced ginger to taste (about 1 TB)
Add soysauce to taste
Add red pepper flakes to taste
Add mixture of veggies (water chestnuts, snap peas, carrots, etc.)
and then add the chicken again and cook all together
Serve over rice.
Winnie's Favorite Chicken Casserole
Ingredients:
4 boneless chicken breasts (or buy a package of Tyson diced chicken…it is in the frozen section at the grocery and works GREAT. Skip #1 under directions.)
1 can cream of chicken soup (can use Healthy Choice)
1 small container sour cream (can use light)
15-20 Ritz crackers, crumbled
½ stick butter or margarine (or just use 1 TAB of butter)
Directions:
Chicken Tettrazzini
1 pkg of wheat spiral pasta (or whatever you have - just small bites)
1 large can of mushrooms
1/2 cup butter
1 onion
4 or more chicken breasts cooked
2 cans of cream of chicken soup
2 cups sour cream
Parmesan Cheese
Cook spaghetti and chicken. Saute' mushrooms and onions in butter with seasonings of your choice. Place all these cooked ingredients in a bowl with the cream of chicken soup and sour cream and stir. Place in casserole dish and top with parmesan cheese generously. Bake at 325 for 40min.
Laura's Chicken Enchiladas
2 cups cooked diced chicken
2 cups sour cream
1/2 cup chopped onion
1/2 tsp salt
4 cups grated Monterey Jack Cheese
12 flour tortillas
1 (10oz) can of mild enchilada sauce
In large bowl, combine 1st 5 ingredients and 2 cups of cheese. Dip tortillas in enchilada sauce in a bowl and coast them with the sauce. Spread chicken mix down middle of tortilla and roll up. Place seam down in 13x9 pan. Repeat. Top with remaining cheese, bake uncovered for 20 minutes at 350.
Artichoke Pasta
4 TB olive oil
4 TB butter
2 TB flour
1 Cup chicken broth
2 teaspoons minced garlic
juice from 1 entire lemon
2 TB parsley
2 TB parmesan cheese (I added more)
1 8 1/2 can artichokes drained
cooked pasta (I used wheat to cut carbs)
cut up chicken or sausage
Heat oil, butter flour and cook for 5 min. Stir in broth slowly, add garlic, lemon, parsley and cook for 5 more minutes. Add parmesan cheese and artichokes and heat through. Mix in the cooked pasta to the sauce and serve topped with more parm cheese.
Laura's Chicken Spaghetti
7 oz pasta cooked
1 chopped medium yellow onion
1 chopped green bell pepper
2 tb butter
1 can cream of chicken soup
1 2oz jar pimentos
1 cup grated cheddar cheese
1 large can chicken
Saute chopped onoin and pepper in butter in skillet.
Combine cooked pasta with onion mixture in skillet
add cream of chicken, can of chicken,
pimento and 1/2 cup of cheese.
Pour into greased casserole dish
sprinkle with other 1/2 of cheese.
Cook at 350 for 15 - 20 minutes
Dijon Chicken
1/4 cup Dijon style mustard
1/4 cup Evaporated Milk
1/2 cup plain dry breadcrumbs
1/2 cup Parmesan cheese
(you can use more for breading - just do equal parts of each)
3 to 4 chicken breasts
Preheat oven to 475. Combine mustard and evap. milk in shallow bowl. Combine breadcrumbs and cheese in separate bowl. Dip chicken in mustard mixture, coating both sides, then into breadcrumb mixture. Place in 9x13 pan.
Bake n oven for 20 minutes or until chicken is golden brown and no longer pink in center.
Sarah's Chicken Fiesta
1 can black beans, drained
1 can corn, drained
1 can Mexican Rotel (or the regular works too)
1 box Uncle Ben's Mexican Fiesta Rice
1 bag of Pre-cooked, pre-sliced, boneless, skinless Fajita Chicken (HEB has the best)
1/2 cup of water
Put it all in a pot on the stove and bring to a boil. Reduce heat and simmer about 20 minutes, or until all water is absorded. Serve with tortillas or chips. Garnish with cheese, gucamole, or sour cream.
Sweet and Spicy Chicken
This is a great fast meal.
1 pound boneless skinless chicken breasts cubed
3 Tbsp Taco Seasoning ( I just used 1 envelope of Taco Mix)
1 to 2 Tbsp of Oil
1 (11 - ounce) jar of chunky salsa
1/2 cup peach preserves
4 cups of white rice (cooked)
Place chicken in a large re-sealable zip lock, add taco seasoning and toss to coat. In a skillet, brown chicken in oil. Combine salsa and preserves; stir into to skillet. Bring to a boil. Reduce heat; cover and simmer 2 to 3 minutes until chicken is cooked. Serve over rice. 4 servings.
Mother's Day Out Chicken
AWESOME Crock Pot recipe! It is like you are eating in a restaurant!
4 oz cream cheese
1 can Campbell's GOLDEN Mushroom Soup (has to be golden!)
1/4 cup of butter
Melt those ingredients in a sauce pan until all mixed together and smooth.
Place 4 to 6 chicken breasts in a crock pot.
Pour the sauce you just made over the top.
Sprinkle Good Seasons Italian Powdered Dressing Mix on top and 1/2 cup of water. DO NOT STIR!
Let it sit in the crock pot on low for 8 hours or on high for 4 to 6.
I often mix all this up the night before and place it in the refrigerator. The next morning I just put it in the crock pot and let it go! Also you can do frozen ones too!
I serve this over some egg noodles.
LeeAnne's Honey Mustard Chicken
4 skinless, boneless chicken breasts
4 tsp seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/2 cup light corn syrup
1/4 cup mayonnaise
1 Tbsp dry onion flakes
1 Tbsp vegetable oil
1 cup freshly sliced mushrooms
2 cups shredded Monterey Jack cheese
2 Tbsp Freshly chopped parsley
Rub chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350. Place bacon in large skillet. Cook over medium high heat til crisp. Set aside. In medium bowl, combine the mustard, honey, corn syrup, mayo and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. Heat oil in large skillet. Place breasts in skillet and saute' for 3 to 5 minutes per side until browned. Remove from skillet and place breasts in baking dish. Apply honey mustard sauce to each breast and layer with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in preheated oven for 15 minutes or until cheese is melted and chicken juice runs clear. Garnish with parsley and serve with rest of honey mustard sauce.
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