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Post by Flautista on Dec 29, 2014 21:59:42 GMT -5
Chicken Divan by Januinely~me
1 large head of broccoli, cut into bite sized pieces
1 cup rice -- cooked
1 TBSP Lemon juice
2-3 Chicken breast cooked and cut into pieces (any kind of chicken will do)
1 teaspoon Curry powder
2 cans Cream of Chicken Soup(I use mushroom)
1 cup Mayonnaise
1 cup grated cheddar cheese
Mix everything together & put into a greased casserole dish. Sprinkle w/ cheese. Cover & bake at 350* for 30 - 40 mins.
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Post by Flautista on Dec 29, 2014 22:00:48 GMT -5
Creme Cheese chicken by Maple_leaf_cityMom
I have people tell me they have cooked this on the stove but you can choose to cook in the crop pot Hight for 4 hours or low for 6-8 hours.
1 pkg dry italian seasoning
1 can C.O.M soup ( creme of mushroom)
1 Can C.O.C ( Creme of Chx)
2 tables of butter
1/3 cup of water ( if desired) I usually just use the juice the chicken makes itself while cooking)
any kind of chicken 3- 4 chicken breast or 5-6 boneless chicken thighs.
1- 8 oz pkg of creme cheese
in crock pot put the chicken , italian seasonong and butter. Cook for how ever long oyu decide. Then the last hour of cooking you may had the use and creme cheese.
Can be served over rice , noodles or mashed potatos.
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Post by Flautista on Dec 29, 2014 22:01:37 GMT -5
Buttered Chicken (This is an Indian dish)by Januinely~me
8 TBSP butter
1 TBSP oil
2 medium onions, finely chopped
1 tsp fresh ginger, peeled & finely chopped
2 tsp garam masala
2 tsp ground cilanto
1 tsp chili powder
1 tsp fresh garlic, minced
1 tsp salt
3 whole green caradom (I just sprinkle a little cardamom in)
3 whole black peppercorns
2/3 cup plain yogurt
2 TBSP tomato paste
8 chicken pieces (I use 4 boneless/skinless chicken breasts cut into chunks)
2/3 cup water
2 whole bay leaves
2/3 cup light cream
Saute the onions in a large pan in butter & oil. Combine in a small bowl : ginger, garam masala, cilantro, chili powder, garlic, salt, cardamom & peppercorns. Add yougurt & tomato paste and stir to combine. Put chicken & yogurt/tomato paste/spice mixture in with the sauteed onions. Mix everything together well & cook for 5-7 minutes. Add water & the bay leaves & let simmer for 30 mins, stirring occasionally. Add light cream, mix well, let simmer another 10 minutes.
Serve over rice & peas.
Note: sometimes I add a couple teaspoons of flour to the light cream before I add it to make the sauce thicker.
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Post by Flautista on Dec 29, 2014 22:02:22 GMT -5
Packages by iglow81
This is a full meal all wrapped up and cooked together. It was passed down to me from my dh's gma, and it is a family favorite.
2 bls/skls ckn breasts, halved
bag of baby carrots
one onion, halved then sliced into strips
4 potatoes, peeled and halved
butter flavor cooking spray
salt pepper
aluminum foil
Pull out four sheets of aluminum foil, about a foot long a piece. Spray each one with cooking spray, salt and pepper on the spray. Put the chicken in the middle, salt and pepper it again. Place a few onion strips on top of the chicken. Place the baby carrots around the chicken, touching on all sides, just one row deep (usually about 5-6 carrots) Add two halves of potato on top of chicken and wrap it up to form a little "package." Repeat. Place all packages on a cookie tray. Bake for 1 hour at 350 degrees, or until you can poke through potatoes easily with a fork.
Serves four. To serve six, add one more chicken breast and two more potatoes. The more packages you add to the cookie tray, the longer it takes to cook. Six packages takes about an hour and a half.
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Post by Flautista on Dec 29, 2014 22:03:27 GMT -5
Honey Garlic Chicken (Is tasty with pork chops too!) by Januinely~me
3/4 cups ketchup
1/2 cup honey
1/3 cups diced onion
1 clove garlic, crushed
1 TBSP vinegar
1 tsp prepared mustard
1/2 tsp salt
1/2 tsp pepper
In a saucepan saute onions until tender. Remove from heat. Add remaining ingredients. Stir well. Heat until very warm. Pour over cooked chicken or pork.
Note: I usually cook my chicken or pork in the crockpot. When is almost completely cooked through, I take it out and remove all the grease/liquid, then put meat back in and pour sauce on top, stir and leave on low until meat has finished cooking. When doing it this way, I find it is unnecessary to saute the onions (or warm the sauce). I just chop the onions into very small pieces and they are cooked enough by the time we are ready to eat.
Oh and if I am cooking more than 4-5 chicken breasts, I usually double the sauce recipe. Everyone loves to have extra! This is really good with rice.
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Post by Flautista on Dec 29, 2014 22:03:55 GMT -5
A family favorite:
Rice Hot Dish by iglow81
3 cups of chicken broth
3 cups of rice
1 cup diced/shredded chicken (I always use leftovers from a whole chicken)
1/2 onion, diced
1 can cr. chicken
salt and pepper to taste
Combine all ingredients in a 13x9 pan. Bake for 45 minutes at 350 degrees.
ETA: I've never tried freezing it, but I think it can be refrigerated after baking for a quite a few days and still be good.
My family absolutely loves this. Even my two picky kids! I serve it with cottage cheese and rolls.
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Post by Flautista on Dec 29, 2014 22:04:41 GMT -5
BBQ Chicken Meat Loaf by Ten from Him
Metric Ingredient Imperial
250 ml red onion, chopped 1 cup
4 slices turkey bacon, chopped 4
150 ml old fashioned oats 2/3 cup
125 ml milk 1/2 cup
455 g extra lean ground chicken 1 lb
2 large egg whites, lightly beaten 2
1 clove garlic, minced 1
5 ml worcestershire sauce 1 stp
- salt to taste -
75 ml BBQ sauce 1/3 cup
Heat a lightly greased medium sized skillet over medium-high heat. Add onion and bacon. Cook, stirring, for 6 to 8 minutes or until onion is tender and bacon is crisp. Remove pan from heat and allow mixture to cool.
In a medium sized mixing bowl; combine oats and milk. Let mixture stand for 3 minutes or until oats begin to soften. Add cooled onion and bacon mixture, chicken, egg whites, garlic, worcestershire sauce and salt. With fork, mix ingredients until well combined.
Transfer mixture to lightly greased loaf pan and spread so top is flat. Spread BBQ sauce evenly over top. Bake in preheated 350 F (180 C) oven for 35 to 40 minutes or until chicken is completely cooked and no longer pink. Let loaf sit for 10 minutes before cutting.
Serves 4
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Post by Flautista on Dec 29, 2014 22:05:49 GMT -5
Southwest Salsa Chicken by Emily (changes in parentheses. I made changes hoping that it wouldn't be so hot AND because I didn't have enough/all the ingredients. ) 8 Chicken Breasts- Whole or Cut (I used boneless--if you do this lower the temperature to 400º or else it turns out somewhat dry) 1 roll Ritz crackers 8-10 Tbs Chili Powder (I used 6 Tbsp) 2 Tbs Ground Cumin (I used 1Tbsp because that's all I had) 1-1½ Tbs Cayenne Pepper (I used only 2 1/2 tsp for I thought what it called for would be TOO HOT!) 1 Tbs Crushed Red Pepper (didn't have any of this ingredient) 2-3 Cloves Garlic- Finely Minced 1 Tbs Black Pepper (skipped this) 2 Cups Picante or Salsa-Your Heat level 1-2 cups Ranch Dressing 2 cups Sharp Cheddar, Monterey Jack Cheese or Pepper Jack 1 Bag Tortilla chips (or make your own) (didn't bother with chips) Non-stick cooking spray or oil or butter In a large bowl, mix the chili powder, Cumin, Red Pepper, Cayenne Pepper, Garlic and crushed Ritz crackers. (Make sure crackers are as small as breadcrumbs). Season the chicken with the black pepper lightly and lightly spray the chicken with the cooking spray or brush with some oil or melted butter to chicken so the bread crumb mixture will stick well. Roll in the bread crumb mix and place on a treated baking tray for approximately 30 minutres at 425 degrees. Place a light coating of salsa or picante on the chicken and cook approximately 5 minutes, add cheese and heat until cheese is melted. Remove from oven and allow to rest 5 minutes. Place on a small bed of tortilla chips and use the Ranch Dip for the chicken. The chicken was quite spicy. I think we would have found it WAY too hot if I had followed the recipe as written. The salsa and cheese on top made it quite the tasty meat and dipping it in a tiny bit of ranch dressing helped cool it down. Our family gave it the thumbs up! Btw, I found it at www.tastebook.com/recipes/909...-Salsa-Chicken__________________ |
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Post by Flautista on Dec 29, 2014 22:06:22 GMT -5
Thanksgiving Turkey by Emily
I guess this could be for ANY turkey!
3/4 cup oil
2 Tablespoons garlic powder
2 teaspoons basil
1 teaspoon sage
1 teaspoon salt
1/2 teaspoon pepper
Mix together and brush over the outside and inside of turkey before cooking. Not only does this make for one TASTY turkey, it also makes your house smell delightful!
If you use a bag, make sure you get the turkey-sized bags. Shake some flour inside of it like it tells you to. I put some cut up celery and onions in the bottom, put the turkey in, and then smear this mix all over it and in it. Then close the bag and cook according to the directions on the box of bags.
I have noted on the bottom of my recipe card to NOT thaw the turkey on the bottom shelf of the refrigerator or it won't be thawed when I want it.
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Post by Flautista on Dec 29, 2014 22:06:57 GMT -5
Baked Herb and Parmesan Ritz Chicken by Ten from Him
This thread inspired a new chicken dish!
1 Sleeve Ritz crackers crushed
Italian seasoning to taste (or smell. About 2 tsp)
1 tsp garlic powder
1 1/2 tsp seasoned salt
1/4 cup parmesan cheese
4 boneless skinless chicken breasts
1 stick margarine, melted
Preheat oven to 425 degrees. Prepare baking dish with cooking spray.
In a shallow dish combine first 5 ingredients. Rinse chicken breasts then dip in cracker mixture. Place coated chicken into baking dish. Sprinkle the chicken with the remaining cracker crumbs. Drizzle the margarine over the top.
Bake in oven, uncovered, 30 minutes.
If you make Au Gratin potatoes from the box mix you can bake them at the same temp for the same time and the chicken and potatoes will be done at the same time.
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Post by Flautista on Dec 29, 2014 22:07:31 GMT -5
This one is very close to what I remember! The recipe I had called for 2 cans of cream of chicken soup and it involved cooking some chicken first (or you could use leftovers). I found it at Cooks.com!
POPPY SEED CHICKEN by Flautista
4 boneless skinless chicken breasts
container of sour cream
2 cans of cream of chicken soup
1 pack of ritz crackers
poppy seeds
butter
casserole dish
Boil chicken breasts until fully done. Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave.
Preheat oven to 350 degrees.
Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixuture over chicken, completely covering it. Sprinkle cracker pieces all over the top.
Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.
Bake 30 minutes, until crackers are golden brown.
Serve and enjoy!
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Post by Flautista on Dec 29, 2014 22:08:07 GMT -5
Hungarian chicken by EllieFunt
(These are approx. ingredients - that's the way I roll. )
Serves my family of 4
2-3 boneless skinless chicken breasts
1 medium onion - chopped
as much garlic as you like - we use a lot
3 Tbsp. of butter - most of the time I use cooking spray or olive oil.
1 bay leaf or more if you like.
3/4 cup chicken broth
1 Cup sour cream (I use light sometimes but the sauce will be thinner)
2 teaspoons paprika
salt & pepper to taste.
Cut up chicken breasts in bite size pieces. (salt & pepper them) Saute onion & garlic in skillet until clear. Don't burn your garlic. Remove onion & garlic from pan. Add chicken & cook until done. Lower heat - add broth & bay leaf. Simmer for about 1/2 hour or so. Remove bay leaf. Add sour cream, paprika and onion & garlic mixture. Cook until slightly thickened.
Serve over rice or noodles. My family loves this over spaetzels. I'll post that recipe later.
A friend of mine gave me this recipe but she uses pork chops instead of the chicken.
Serve with your favorite veggie.
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Post by Flautista on Dec 29, 2014 22:08:34 GMT -5
Mexican Lasagna by mom2two
Recipe courtesy Rachael Ray
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 20 min
Level:Easy
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Link to recipe
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Post by Flautista on Dec 29, 2014 22:09:33 GMT -5
chicken pineapple dijon by Januinely~me
3 chicken breasts halved length-wise
salt
pepper
paprika
1 -- 8oz can crushed pineapple
2 Tbsp cold water
1 Tbsp dijon style mustard
1 tsp cornstarch
Pound chicken breast halves between two pieces of plastic wrap. Put chicken halves in lightly greased baking dish and season with salt, pepper and paprika.
Cover with foil and bake in 375* oven for 25 mins. Drain juices. In a small pot combine undrained pineapple, water, mustard & cornstarch and cook thickened. Pour sauce over the chicken and return to oven. Bake for another 5 mins.Enjoy!
Side note: We didn't precook the sauce, we just let it thicken up in the oven and it turned out great.
Dh said this recipe would taste even better with some monterey jack cheese grated on top.
If you want to go vegetarian, just make the sauce and pour it over steamed veggies and rice! YUM!
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Post by Flautista on Dec 29, 2014 22:09:57 GMT -5
Mango Chicken by Flautista
Serves 6
1½ - 2 pounds chicken tenders
1 large onion, thinly sliced
2 mangos, peeled and sliced
2 tablespoons melted butter
1 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon paprika
pinch nutmeg
1 teaspoon dried orange peel
Strew onion slices in 9x13" baking dish, sprayed with Pam or spritzed with oil (I use my Pampered Chef spritzer). Arrange mango slices in a layer on top of the onions and place the chicken tenders over the mango.
Mix butter, salt, lemon pepper, paprika, nutmeg and dried orange peel and brush on chicken pieces. Bake at 350° for about 1 hour.
I serve this over rice.
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