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Post by Flautista on Dec 29, 2014 21:30:27 GMT -5
CHICKEN ASPARAGUS STROGANOFF by Linderlou
This is very easy and delicious
1 can cream of chicken soup, undiluted
1/4 cup milk
1/4 cup sour cream
2 cups cooked sliced asparagus
1 cup diced cooked chicken
1/4 tsp. rosemary
1/4 cup shredded cheddar cheese
Cooked rice or noodles
Grease a 1 qt. casserole. combine soup, milk and sour
cream. Pour half the soup mixture into the casserole;
top with asparagus, chicken and rosemary. Pour
remaining soup over chicken. Sprinkle with cheese.
Bake at 350°F for 30 minutes. Serve with rice or
noodles.
Yield: 4 servings
Note: I added about 2 tablespoons fresh, snipped parsley with the chicken and rosemary (actually, I used thyme; don’t have rosemary because DH doesn't like it).
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Post by Flautista on Dec 29, 2014 21:30:50 GMT -5
Another really yummy Chicken and Noodles Recipe by eightisenuf
I found this one online last night and my family really liked it!
Ingredients
4 Boneless Chicken breast
Chicken Flavoring
8 ounces Wide Egg Noodles
4 tablespoon Butter
4 tablespoon Flour
Milk
1 can Cream of Chicken Soup
Instructions
Cook chicken with chicken flavoring and save broth. Take out 2 Cups chicken broth and set aside. Boil noodles in remaining liquid. Melt 4 T butter and add mixture of 4 T flour with enough milk to make liquid. Pour flour mixture through a strainer into the melted butter. On med-high heat bring it to a boil. Immediately pour in 2 C Chicken broth. Stir with a whisk until thick and bubbly. Add Cream of Chicken Soup, chicken and noodles and mix together.
Serve with mashed potatoes and buttered corn.
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Post by Flautista on Dec 29, 2014 21:31:15 GMT -5
Quick easy chicken casserole by 2blessingsTN
Ok, this is a quick and easy version of chicken n stuffing casserole. My family loves it !It is good with "real" chicken in it too but that takes longer.
2 cans cooked chicken, drained (more if desired)
1 can cream of chicken soup (or cream chicken n herbs soup)
1 can cream of celery soup (or cream of mushroom)
1 can chicken stuffing (stove top or store brand)
Milk (I just go by consistency)
Mix chicken and soup together. Add 3/4 can stuffing and stir well. Add milk....enough to make it moist and easily spreadable but not enough to where it is soupy. Does that make sense ? Stir it and put into a casserole dish. Sprinkle stuffing on top.
Bake at 350 for 30 min or just until bubbly.
You can also add mushrooms or diced onion and dd also likes peas in hers ! Lol !
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Post by Flautista on Dec 29, 2014 21:31:32 GMT -5
Chicken Thai Sesame Noodles by three3boys
In a bowl, whisk together:
1/2 t. garlic
1/2 c. peanut butter
2 T. brown sugar
2 t. fresh ginger
1/4 c. soy sauce
1 T. rice vinegar
3/4 t. crushed red pepper
Add. 1/4 c. hot water while whisking.
Pour sauce over 6 cups of noodles (spaghetti, rice stick), 1 c. cooked, diced chicken, and 1/2 c. green onion.
Serve warm or cold. Garnish with 1/4 c. chopped peanuts.
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Post by Flautista on Dec 29, 2014 21:32:02 GMT -5
Chicken Casserole by Momssource
I have been making this for years, all of my kids love it and I received it from my mom!
* 3 lbs. boneless, skinless chicken
* 1 (10oz.) pkg. frozen corn
* 1 (10 oz) pkg. frozen broccoli (optional)
* 1 Cup Hellmann's mayonnaise
* 2 cans of condensed cream of chicken soup
* 1/4 tsp. curry powder
* 1 TBSP. Lemon juice
* 1/2 Cup grated sharp cheddar cheese
* 1/2 Cup bread crumbs
* 1 TBSP. melted butter
Instructions Boil chicken, tear cooked chicken apart into small bite size pieces. Place chicken in a 9 X 13 pan.
Boil corn and drain it, place over chicken. Steam broccoli until tender & drain, place over corn.
Combine mayonnaise, cream of chicken soup, curray powder & lemon juice. Pour over broccoli and corn.
Combine butter and bread crumbs and sprinkle on top. Bake for 350 for 30 minutes. Put cheese on top of bread crumbs and bake until cheese is melted.
Tammra
yakky's comments:
imho... it needs MORE broccoli i put in a 16 oz bag but it wasn't enough (i also did 4 chicken breasts)
Yakky
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Post by Flautista on Dec 29, 2014 21:33:01 GMT -5
Grilled Sesame Chicken (great marinade) by happymom
½ C olive oil
½ C white cooking wine
½ C soy sauce
1-2 TB ginger
1 TB dry mustard
1 tsp. Black pepper
½ tsp. Garlic powder
½ C chopped green onions
3 TB sesame seeds
2 whole chickens quartered (16 chicken breasts). I use this recipe with one bag of chicken from Wal-Mart (great value skinless, boneless).
Combine all marinade ingredients. Place chicken in large Ziploc bag and pour in marinade. Squeeze out air and seal. Marinate refrigerated 4-8 hours. Remove chicken reserving marinade. Grill over medium-hot coals for 15-20 minutes or until chicken is cooked, basting frequently with reserved marinade.
You can halve or quarter the recipe for smaller amounts.
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Post by Flautista on Dec 29, 2014 21:33:24 GMT -5
Turkey Breast in Crockpot by various
christi:
Gonna go ahead and give you a couple easy ones.
Turkey Breast
1 large boneless turkey breast
1/4 cup apple cider or juice
1 tsp. salt
1/4 tsp. pepper
Put turkey breast in slow cooker. Drizzle with apple cider, sprinkle on both sides with salt and pepper. Cover, cook on high 3-4 hours. Remove turkey breast and let stand 15 minutes.
Onion Turkey Breast
4-6lb. boness, skinless turkey breast
1 tsp. garlic powder
1 envelope dry onion soup mix
Place turkey in slow cooker. Sprinkle with garlic powder and mix. Cover. Cook on low 8-10 hours.
carlislehomemom:
I am cooking my 4.75lb breast in the crockpot
I am cooking it on low for 6.25hours (roughly), I plan to simply drizzle olive oil over it and sprinkle my garlic basil seasoning over it..
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Post by Flautista on Dec 29, 2014 21:34:03 GMT -5
Creamy Lemon Chicken with Lemon Angel Hair Pasta by Linderlou
Creamy Lemon Chicken
4 boneless skinless chicken breast halves (1 lbs)
1 Tablespoon oil
1 can cream of chicken soup
1/4 cup milk
2 teaspoons fresh lemon juice
1/8 teaspoon lemon pepper
4 lemon slices
Cook chicken in oil in skillet until browned on both sides (about 10 minutes). Drain drippings off chicken and set skillet aside. In a bowl combine soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat, cover and simmer until chicken juices run clear (about 5 minutes). Serve with lemon angel hair pasta.
Lemon Angel Hair Pasta
8 oz. uncooked angel hair pasta
3 Tablespoons olive oil
1 Tablespoon fresh lemon juice
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1/4 cup grated Parmesan cheese
Cook angel hair pasta in boiling water as directed on box; drain, but do not rinse. Toss pasta with olive oil, lemon juice, basil, garlic powder, lemon pepper and Parmesan cheese.
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Post by Flautista on Dec 29, 2014 21:34:31 GMT -5
Chicken Stir Fry by Linderlou
1 bag frozen Oriental stir fry veggies
2 cloves garlic, chopped
1 tsp gingerroot, chopped
1/4 tsp red pepper flakes
2 tbs oil
3 cups cooked cubed chicken
1/2 cup classic stir fry sauce
2 cups cooked rice
1 tsp sesame oil
In skillet, cook first 4 ingredients in oil 2 min. Add chicken and stir fry sauce, cook 1 min. Serve over rice and drizzle with sesame oil. Makes 6 servings.
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Post by Flautista on Dec 29, 2014 21:34:58 GMT -5
Spicy Chicken Stir Fry w/ Garlic Green Beans & Sesame Rice by Linderlou
Spicy Chicken Stir Fry w/ Garlic Green Beans & Sesame Rice
INGREDIENTS:
CHICKEN
2 tablespoons soy sauce
1/4 cup Chinese chili paste with garlic
1/4 cup chicken broth
1 tablespoon white wine vinegar (or rice vinegar)
2 teaspoons dark sesame oil
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons oil
1 pound skinless, boneless chicken breasts cut in 1/2-inch cubes
4 green onions, cut on diagonal in 1-inch slices
GARLIC GREEN BEANS
1 tablespoon olive oil
1 large garlic, minced
1 pound green beans, trimmed and cut in 1-inch pieces, parboiled and shocked
1 teaspoon dark sesame oil
2 teaspoons toasted sesame seeds
SESAME RICE
2 cups water
1 tsp. salt
1 tablespoon butter
1 cup rice
dash white pepper
1/2 tsp salt, optional
1-2 tablespoons dark sesame oil
1/4 cup toasted sesame seeds
1/4 cup green onions sliced, include green tops
DIRECTIONS:
CHICKEN
In a small bowl combine every ingredient except the chicken and onions. In a wok, heat oil over high heat until very hot, swirling to coat sides of pan. Add chicken and stir-fry until meat is white throughout, about 3 to 4 minutes. Add onions about 2 minutes into the cooking of the chicken. Add sauce and stir until mixture boils and thickens, about 1 to 2 minutes.
GARLIC GREEN BEANS
Do ahead by trimming the green beans and parboil for about 3 to 4 minutes and shock in ice water. Drain and chill until ready to use.
Heat medium saucepan over medium-high heat. Add oil and garlic at the same time and stir fry for about 30 seconds. Add green beans and stir fry for about 3 minutes. Add sesame oil and stir fry to coat. Sprinkle with sesame seeds and serve.
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Post by Flautista on Dec 29, 2014 21:35:28 GMT -5
Chicken breasts by Ericanaysha
I know that takes about 50 mins to be done.
I like pouring borcolli in a baking dish topping with the chicken. Pour cream of chicken or mushroom over top, sprinkle with cheese and breadcrumbs.
Bake until chicken is done on 350.
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Post by Flautista on Dec 29, 2014 21:35:59 GMT -5
Foil Packet Chicken by Ericanaysha
3/4 cups warm water
2 cups minute rice
4 boneless skinless chicken breasts
ranch dressing
paprika
cheddar cheese
broccoli
Mix the rice and water in a bowl and let set for five mins.
After the rice has set spoon some onto a sheet of foil. Top with chicken breast. Sprinkle to your taste with paprika. drizzle a lil bit of ranch dressing. Sprinkle to your liking cheese and then top with a few pieces of raw brocolli. Fold up into a packet. Bake at 400 for 25-30 mins.
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Post by Flautista on Dec 29, 2014 21:36:22 GMT -5
Cherry Pecan Stuffed Turkey by homework2004
3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1 1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 (10- to 12-pound) turkey
For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss. Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle. Roast the turkey, uncovered, in a 325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers 180 to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.
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Post by Flautista on Dec 29, 2014 21:36:53 GMT -5
Turkey Meat Loaf by Writermom
from American Institute for Cancer Research
1/2 pound ground turkey breast
1/2 pound ground turkey
1/3 cup ketchup
1 cup unseasoned breadcrumbs, preferably whole wheat
3/4 cup finely chopped onion
1 tsp. dried basil
2 tsp. dried oregano
2 garlic cloves, minced
1 large egg
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
1 1/4 cup green bell pepper, minced
1/4 cup red bell pepper, minced
Salt and freshly ground black pepper, to taste
3 Tbsp. ketchup (optional topping)
Preheat oven to 350 degrees. Combine all ingredients, except for extra ketchup, in large bowl. Place mixture in 9 x 5-inch non-stick loaf pan. Bake for 1 hour, uncovered. Let stand 10 minutes before serving. Spread extra ketchup on top, if desired. Cut into slices and serve.
Makes 5 servings. Per serving: 276 calories, 9 g total fat (2 g saturated fat), 25 g carbohydrates, 23 g protein, 2 g dietary fiber, 463 mg sodium.
note* I did not have turkey breast handy so I didn't use it and it tasted wonderful (just not as healthy). Rated a 10 in our house!
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Post by Flautista on Dec 29, 2014 21:37:26 GMT -5
Flavorful Chicken and Dumplings by ddofEve
Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you're ready to top the stew with the dumplings.
Serve 6 to 8
Stew
5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
4 carrots , peeled and sliced 1/4 inch thick
2 ribs celery , sliced 1/4 inch thick
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry (I use white wine)
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves
Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)
Adding the Dumplings
1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.
4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
Step-by-Step: Getting it Right: Adding the Dumplings
1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.
2. Cover the stew with the dumplings, leaving about 1/4 inch between each.
3. When fully cooked, the dumplings will have doubled in size.
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