Ingredients:
Boneless chicken breasts
Ragu or other spaghetti sauceLemon pepper (spice)
Preparation Instructions:
Rinse chicken. Place in 9x13 pan. Pour Ragu sauce over chicken, covering completely. Sprinkle with lemon pepper. Bake at 350 degrees for 20 minutes, covered, then 10 minutes, uncovered.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, June 30, 2011
Breaded Ranch Chicken
Ingredients:
1 1/2 cups crushed cornflakes
1 1/2 cups parmesan cheese
2 envelopes ranch dressing mix
8 boneless skinless chicken breasts, halved
1 cup butter, melted
Preparation Instructions:
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in melted butter, then roll in cornflake mixture to coat. Place in a greased baking dish(es). Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.
1 1/2 cups crushed cornflakes
1 1/2 cups parmesan cheese
2 envelopes ranch dressing mix
8 boneless skinless chicken breasts, halved
1 cup butter, melted
Preparation Instructions:
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in melted butter, then roll in cornflake mixture to coat. Place in a greased baking dish(es). Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.
Chicken and Biscuits
Ingredients:
2 pkg. frozen peas
4 c. cooked chicken
2 c. condensed cream of chicken soup
1 c. sour cream
1 c. milk
1 tsp. salt
1 tsp. pepper
biscuits
2 1/2 c. shredded Cheddar cheese
Preparation Instructions:
Heat oven to 425 degrees. Rinse peas to separate. Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stirring frequently. Prepare biscuits. Pour hot chicken mixture into two 11 3/4 x 7 1/2 x 1 3/4 baking dishes. Sprinkle with cheese. Place biscuits on cheese. Bake until peas are tender, and biscuits are browned. About 25-30 minutes.
10 servings.
Note: You can also use rolled biscuits from the can to make it go faster. But we think homemade biscuits are much better!
2 pkg. frozen peas
4 c. cooked chicken
2 c. condensed cream of chicken soup
1 c. sour cream
1 c. milk
1 tsp. salt
1 tsp. pepper
biscuits
2 1/2 c. shredded Cheddar cheese
Preparation Instructions:
Heat oven to 425 degrees. Rinse peas to separate. Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stirring frequently. Prepare biscuits. Pour hot chicken mixture into two 11 3/4 x 7 1/2 x 1 3/4 baking dishes. Sprinkle with cheese. Place biscuits on cheese. Bake until peas are tender, and biscuits are browned. About 25-30 minutes.
10 servings.
Note: You can also use rolled biscuits from the can to make it go faster. But we think homemade biscuits are much better!
Granny's Chicken Casserole
Ingredients:
About 8 c. cooked, deboned chicken, chopped
12 slices cubed white bread
2 c. milk
1 c. mayonaise
2 can cream of chicken soup
3 c. shredded cheddar cheese
Saute: 1 c. celery; 1 c. onion; 1 c. bell pepper
Preparation Instructions:
Mix all together. Put into 2 greased 9x13 pans. Bake at 350 degrees for 45 minutes.
About 8 c. cooked, deboned chicken, chopped
12 slices cubed white bread
2 c. milk
1 c. mayonaise
2 can cream of chicken soup
3 c. shredded cheddar cheese
Saute: 1 c. celery; 1 c. onion; 1 c. bell pepper
Preparation Instructions:
Mix all together. Put into 2 greased 9x13 pans. Bake at 350 degrees for 45 minutes.
Wednesday, April 27, 2011
Mexican Chicken Pizza
Ingredients:
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch chunks
1-1/2 cups Thick 'N Chunky Salsa
1 ready-to-use baked pizza crust (12 inch) (we make homemade) :)
1/2 cup red pepper strips
1 tsp. chopped fresh cilantro (I didn't use this ingredient)
1-1/2 cups Shredded Mozzarella & Cheddar Cheese
Preparation Instructions:
HEAT oven to 400ºF.
COOK chicken in large skillet sprayed with cooking spray on medium heat 10 min. or until chicken is done, stirring occasionally. Stir in salsa; simmer on medium-low heat 5 min., stirring occasionally.
SPOON onto crust; top with remaining ingredients.
BAKE 10 to 15 min. or until cheese is melted.
Thursday, January 13, 2011
Homemade Chicken and Noodles
Ingredients:
1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour
Preparation Instructions:
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.
1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour
Preparation Instructions:
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.
Thursday, December 16, 2010
Ritz Chicken Casserole
Ingredients:
4 cooked chicken breasts, chopped
1 can cream of chicken soup
8 oz pkg cream cheese, softened
1 pkg. (not box) Ritz crackers, crushed
1/4 cup melted butter
2-3 cups cooked rice
Preparation Instructions:
Combine soup and cream cheese. Stir until well combined. Add chicken and rice. Press into a 7" greased pyrex dish. Top with crushed crumbs and pour melted butter over crumbs. Bake at 325 for 30 minutes. I love this recipe since you don't actually need very much chicken (you don't need to use as much as is listed if you don't have enough). If you want to double it use a 13 x 9" pan. (I always mix the Ritz crackers and melted butter with some garlic salt and ground black pepper before sprinkling over the top)
4 cooked chicken breasts, chopped
1 can cream of chicken soup
8 oz pkg cream cheese, softened
1 pkg. (not box) Ritz crackers, crushed
1/4 cup melted butter
2-3 cups cooked rice
Preparation Instructions:
Combine soup and cream cheese. Stir until well combined. Add chicken and rice. Press into a 7" greased pyrex dish. Top with crushed crumbs and pour melted butter over crumbs. Bake at 325 for 30 minutes. I love this recipe since you don't actually need very much chicken (you don't need to use as much as is listed if you don't have enough). If you want to double it use a 13 x 9" pan. (I always mix the Ritz crackers and melted butter with some garlic salt and ground black pepper before sprinkling over the top)
Wednesday, December 15, 2010
Butter Chicken
Ingredients:
1 cup crushed buttery round cracker crumbs
2 eggs, beaten
ground black pepper to taste
1/2 teaspoon garlic salt
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
Preparation Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear .
1 cup crushed buttery round cracker crumbs
2 eggs, beaten
ground black pepper to taste
1/2 teaspoon garlic salt
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
Preparation Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear .
Spicy Chicken Casserole with Corn Bread
Ingredients:
2 Tb. Olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg. Taco seasoning mix
1 can (about 15 oz.) Black beans, rinsed and drained
1 can (about 14 oz.) Diced tomatoes, drained
1 can (about 10 oz.) corn, drained
1 can (about 4 oz.) Diced mild green chiles, drained
½ cup salsa
1 box (about 8.5 oz.) Corn bread mix, plus ingredients to prepare mix
½ cup shredded cheddar cheese
1/4 cup chopped bell pepper, red or green
Preparation Instructions:
1. Preheat oven 350 degrees, spray 2 quart casserole dish with nonstick cooking spray; set aside.
2. Heat oil in large skillet over medium heat. Add chicken, cook and stir until no longer pink.
Sprinkle taco seasoning mix over chicken. Take off flame, then add beans, tomatoes, corn, chiles and salsa; stir until well blended. Transfer to prepared casserole dish.
3. Prepare corn bread mix according to package directions; stir in cheese and bell pepper. Spread batter over chicken mixture.
4. Bake 30 minutes or until corn bread is golden brown.
Sidenotes: We liked more cheese on this, so we used twice the amount, I believe.
Also, spread cornbread batter thinly and bake a bit longer for center to bake well.
Serve with sour cream for topping.
You can halve the green chiles if you want it a bit milder too.
Makes 4-6 servings
2 Tb. Olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg. Taco seasoning mix
1 can (about 15 oz.) Black beans, rinsed and drained
1 can (about 14 oz.) Diced tomatoes, drained
1 can (about 10 oz.) corn, drained
1 can (about 4 oz.) Diced mild green chiles, drained
½ cup salsa
1 box (about 8.5 oz.) Corn bread mix, plus ingredients to prepare mix
½ cup shredded cheddar cheese
1/4 cup chopped bell pepper, red or green
Preparation Instructions:
1. Preheat oven 350 degrees, spray 2 quart casserole dish with nonstick cooking spray; set aside.
2. Heat oil in large skillet over medium heat. Add chicken, cook and stir until no longer pink.
Sprinkle taco seasoning mix over chicken. Take off flame, then add beans, tomatoes, corn, chiles and salsa; stir until well blended. Transfer to prepared casserole dish.
3. Prepare corn bread mix according to package directions; stir in cheese and bell pepper. Spread batter over chicken mixture.
4. Bake 30 minutes or until corn bread is golden brown.
Sidenotes: We liked more cheese on this, so we used twice the amount, I believe.
Also, spread cornbread batter thinly and bake a bit longer for center to bake well.
Serve with sour cream for topping.
You can halve the green chiles if you want it a bit milder too.
Makes 4-6 servings
Chicken Pot Pie
Ingredients:
1/3 cup margarine
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken or turkey broth
2/3 cup milk
2 cups cooked chicken
1 package mixed veggies
Preparation Instructions:
Heat margarine over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in frozen veggies & chicken. Pour in unbaked pie crust. Cover with top crust. Bake at 425 degrees for 30-35 minutes.
1/3 cup margarine
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken or turkey broth
2/3 cup milk
2 cups cooked chicken
1 package mixed veggies
Preparation Instructions:
Heat margarine over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in frozen veggies & chicken. Pour in unbaked pie crust. Cover with top crust. Bake at 425 degrees for 30-35 minutes.
Chicken Salad
Ingredients:
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
A Small Handful Of Fresh Dill, Minced
1 Tablespoon (to 2 Tablespoons) Lemon Juice
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
Preparation Instructions:
1. Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
2. Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
3. Add fresh herbs (dill, oregano, cilantro…whatever!) and if you’re feeling a bit bold throw in a dash of cayenne pepper!
4. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you want add a sprinkling of bacon bits. :-)
5. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich.
I also have had it on crackers... That is really good too!
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
A Small Handful Of Fresh Dill, Minced
1 Tablespoon (to 2 Tablespoons) Lemon Juice
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
Preparation Instructions:
1. Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
2. Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
3. Add fresh herbs (dill, oregano, cilantro…whatever!) and if you’re feeling a bit bold throw in a dash of cayenne pepper!
4. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you want add a sprinkling of bacon bits. :-)
5. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich.
I also have had it on crackers... That is really good too!
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