Poultry Main Dishes

Judy's Easy Chicken Lo Mein by Linderlou

This was posted by a friend at another board. She developed this recipe herself. You can substitute 1/2 cup stir fry sauce for the sauce mix called for in the recipe. Also, any veggies will work as long as you use the same quantity as called for in the recipe.

Ingredients
2 boneless, skinless chicken breast halves
4 ounces angel hair pasta (or linguine) -- uncooked
6 ounces sliced fresh mushrooms
1 carrot -- julienned
1/2 red bell pepper -- julienned
1/2 cup fresh snow pea pods -- julienned
4 whole green onions -- sliced in 1 1/2" pieces
1 package Kikkoman Stir Fry Seasoning Mix


Directions
Cook angel hair pasta as package directs, set aside. Slice chicken breast halves into thin slices (I sort of made them into slivers) and place in a shallow dish. Combine the seasoning mix with 1/2 cup water; remove 1 Tbsp and add to the chicken slices. Set the rest aside. Let the chicken stand 30 minutes.

Spray a wok or frying pan with PAM; add the chicken slices and stir fry 3 minutes. Remove the chicken. Add the vegetables to the pan and stir fry 4 - 5 minutes. Add the chicken, pasta, and remaining seasoning mix to the vegetables. Heat through and serve. Serves: 4

Per Serving: 203 Calories; 1g Fat (6.5% calories from fat); 19g Protein; 28g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 63mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fat

Family Favorite Chicken Spaghetti by BethMlovesJesus
My family begs for this! It's more of a chicken casserole not a pasta/tomato dish.

*4 boneless skinless chicken breasts (cooked and shredded)- reserve 1/2 cup broth
*1/2 small onion (chopped)
*1 green pepper (chopped)
*2 cups Cream of Mushroom Soup (2 cans)
*1 stick margarine
*1 small can sliced mushrooms (drained)
*1 small can black olives (drained)
*1 cup mild cheddar cheese
*8 oz. thin spaghetti

Mix onions, peppers, margarine, soup, and olives with 1/2 cup of reserved chicken broth.
Cook spaghetti separately as directed and drain.
Butter a deep casserole dish.
Layer spaghetti, chicken, then sauce mixture and mix well.
Top with shredded cheddar cheese.
Bake at 350 degrees for 20-30 minutes.

Mmmmmm!

Comment by gmarc6050:
I can attest to this Beth. It's a great recipe. Been making it for years with just a few variations (I make it different every time depending on the kind of cheese I have on hand) I like Co-Jack cheese and sometimes use Cream of Chicken.

Chicken Divan by SansdKsMama
This is my mama's recipe!

Either 2 large cans of chicken or about 3-4 chicken breasts, shredded
2 10 oz packages frozen chopped broccoli
1 bag seasoned croutons
2 cups cheddar or mixture shredded cheese
2/3 cups mayonnaise
2 Tbsp Lemon juice
2 cans cream of chicken soup

This makes a 9x13 pyrex dish.

Defrost the broccoli in the microwave. Spread in the bottom of the casserole. Then
spread the shredded chicken breast. In a mixing bowl, mix well the mayonnaise,
cream of chicken soup(do not add anything to it - just the condensed soup), and
lemon juice. Pour over the chicken. Sprinkle the croutons(I usually do use a whole
bag - I like it to pretty much cover the whole top). Set the cheese aside. Bake at 350
for 20 minutes, then sprinkle the cheese over top of the croutons and bake for 10
minutes more, or until the cheese is melted. Wonderful!! Even better as leftovers!

I hope this helps! I love to try new recipes, and these have been some of my
family's favorites!
Amanda

Wine-Glazed Chicken by OliviaClaire
3 to 3-1/2 pound chicken, cut into 8 pieces (if possible, free-range, hormone and antibiotic-free)

1/2 medium lemon

8 large fresh sage leaves

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

3 tablespoons minced onion

2 large cloves garlic, minced

1-3/4 cups dry white wine

1/2 cup water

1. Up to 2 hours before cooking, rub the chicken with lemon, squeezing out juice as you go, then rub with the sage leaves. Lightly salt and generously pepper the chicken; pile it on a platter, tucking in the sage leaves here and there; cover, and refrigerate 2 hours. Remove the sage leaves, setting them aside. Pat the chicken dry.

2. Heat oil in a 12 -inch sauté pan (not non-stick) over medium high. Place chicken, skin side down, in sauté pan, reduce heat to medium and leisurely brown on one side - about 10 minutes. Turn , sauté about 5 minutes, sprinkle with onion and sage, and finish browning on the second side. Keep breast pieces at the pan’s edge to slow their cooking. Remove the pan from the heat and spoon off all but 1/2 tablespoon of fat.

3. Allow about 25 minutes for this final step. Set the pan over medium, sprinkle the chicken with garlic, and add 1/2 cup of the wine to the pan. Cook slowly, uncovered, scraping up the brown glaze, and turning chicken pieces occasionally until all the liquid has cooked away. Adjust heat so wine simmers gently, taking care not to scorch the brown glaze building up on the pan's bottom.

4. Repeat with another 1/2 cup of wine, then another, spooning pan juices over the chicken, and turning pieces to keep them moist. Finally, add the remaining 1/4 cup wine and let it cook away. Blend in the water and cook down only halfway.

5. Chicken is cooked when there is no sign of pink when the thigh meat is cut (internal temperature should be 170º to 180º. Sauce should be syrupy and rich tasting, and barely coat the chicken.

TIPS:

You’ll need a wide, shallow pan -- a 12 -inch sauté pan -- and about 25 minutes once the chicken is browned. Remember, never cover the cooking meat. Brown the chicken slowly to golden on all sides. Half way through browning add any seasonings, onion and sage in this instance. Once the chicken is browned, tip the pan and spoon off most of the fat. Then pour a little wine over the chicken. Cook over low heat, moistening the chicken pieces by occasionally turning them in the pan juices. Once most of the wine has bubbled away, add a little more wine, this time spooning up juices from the pan, too. Repeat several times, using a total of about 1-3/4 cups wine. Each basting builds another layer of richness. You don’t need extra fat for that richness.

Char's Casserole Concoction by Char in OK


Ladies,

I wasn't FLYing on Thursday, so at about 4 p.m. I still didn't have supper planned.
Earlier, as skc and I were chatting she had talked about putting chicken in the crock
with rice and a soup. I also saw a post about chicken with peas, so I just started
"flying by the seat of my pants." Hence, I didn't measure out anything. Just threw
stuff together. My family loved it, raved about it, and my dh took leftovers to work
today (he's never done that before!)

Here you go:

Throw 1/2 full quart-size ziploc bag of rice in the bottom of a 13X9 inch pan
(sprayed with cooking oil). Add 2 c. water. Throw in some frozen peas, a can of
cream of chicken soup, and 5 chicken leg quarters leftover. (Mine already had bbq
sauce on them, but it didn't affect the flavor. I just deboned it and threw it in). Stir
well. Bake at 350 until rice is done (I cooked mine 45 minutres but the rice was too
done!) Stir in one can cream of mushroom soup (optional, just to make it creamier).
Thoroughly cover top of casserole with Jane's Krazy Mixed up Salt (I call it Krazy
Jane; in the spice section at most stores.) I also put the KJ on the table to use as
wanted. Boy, was it good if I can say so myself.

Enjoy.

Char

Hawaiian Chicken by SandKsmama

Ingredients: about 1 lb or 1.5 lb chicken(can use breasts/thighs whatever - I like boneless skinless, up to you); 1/2 cup soy sauce(I use low sodium); 1/2 cup sugar; 1 tsp ground ginger; 1 tsp minced garlic(I use the kind that's already in a jar:-), 1 can pineapple chunks drained

Directions: Place chicken in baking dish; pour soy sauce, sugar, ginger, and garlic in blender, blend until smooth; pour sauce over chicken; Bake uncovered at 400 degrees for 45 minutes(I am pretty sure that mine didn't take this long, but I might not have baked it that hot either...experiment with this, but that's the original directions from the recipe). When there are 10 minutes left, pour pineapple over chicken and continue to bake until done.

Side dishes: This is wonderful over rice! The sauce is sooo good. I served it also with green beans, corn and rolls. Or, I also served it with a sweet potato/apple casserole that is out of this world. (posted under veggie side dishes)

Easy Chicken Quesadillas (by Happymom)

Cook chicken in a skillet (i use a lot, so it is very filling).
Add can of chedder soup and half a cup of salsa.
When heated through, put this mixture on half of a tortillatortilla (use water to seal the tortilla).
Seal it.
And bake for 5 minutes at 450.

make about 6-8 quessadillas.