What is a good, cheap meal to fix with boneless chicken breast?!


Question: Title: Crockpot Chicken Stroganoff
Yield: 4 Servings

Ingredients

6 boneless chicken breasts
16 oz sour cream
1 cn cream of mushroom soup
1 pk onion soup mix, lipton's

Instructions

Mix all together and put into crockpot. Cook on low for 4 -6 hours.
Or until chicken is tender. Serve over cooked noodles or rice.


Answers: Title: Crockpot Chicken Stroganoff
Yield: 4 Servings

Ingredients

6 boneless chicken breasts
16 oz sour cream
1 cn cream of mushroom soup
1 pk onion soup mix, lipton's

Instructions

Mix all together and put into crockpot. Cook on low for 4 -6 hours.
Or until chicken is tender. Serve over cooked noodles or rice.

Mashed potatoes, butter-beans and yams, with a creamy white onion sauce.

take the chicken breast and add season all, montreal chicken seasoning and a little butter. wrap it nice and tight in aluminum foil. bake at 375 for about 20 minutes. juicy and delicious. you cant go wrong i promise. good luck

Chicken Spaghetti

Boil chicken breast and shred. Mix it with 1 can mild ro tel tomatoes, 1 lb velveeta, melted, 1 can cream of mushroom, and a half a cup of milk. Melt it all together and stir in with 1 lb angel hair pasta. Yummy! My family loves this.
Or, bake them in Italian dressing and serve with white rice. We love this, too.

If you like Southern comfort food, try this. Boil the breasts in some water (enough to cover and then some). Cook till done, boiling softly. Take them out, pull them apart into shreds with two forks, put the meat back in the water, add margarine (bout half stick). Open a can of Hungry Jack buttermilk biscuits (make sure they are NOT the honey kind), tear those in pieces, shake them in a bag with flour, lift out the pieces, put in the pan/chicken water, cook until dumplings are done, add salt and pepper to taste. May have to add water to desired level of thickness of juice. The flour coating the dumplings thickens the gravy. YUM! I have made this C&D for many years, and even famous cooks in my area claim mine are the best. And I use canned biscuits!!!!

Rice, pasta, or potato is very cheap. Dress it up by tossing it with olive oil and butter and a pinch of salt and basil when finished cooking. All of these starches are especially good if tossed with parmesan cheese right before serving too. But don't cook it or try to heat it in the pan or it will clump into a rubbery mass. Put in right as you are serving or serve it on the side on the table for guests or family to use at will.

Your favorite veggie in small portions on the side. Corn, peas, green beans, or just sliced tomato can be nice on the side and they are inexpensive. Steamed zuccini is one of our favorites.

Parmesan Chicken
Ingredients:

* 1/2 cup dijon mustard
* 1/4 cup apple juice
* 2 cloves garlic, minced
* 2 cups fresh soft bread crumbs
* 1 cup grated Parmesan cheese
* 1 Tbsp. butter, melted
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 2 tsp. dried parsley flakes
* 8 boneless, skinless chicken breast halves

Preparation:
Line a 13x9" pan with foil and preheat oven to 375 degrees.

In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes.

Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8

Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over.

Soak the breasts in italian dressing and grill them. And add a salad or your fav veggies on the side.

First, I would cut the chicken into bite size pieces so it cooks quickly. I would add cut onion and seasoning and quickly stir fry the chicken and onions and seasoning in hot olive or canola oil until it was almost cooked. Then I would add enough vegetables (bite size) such as carrots, bell peppers, cauliflower, mushrooms, or whatever vegetable you like, for everyone to the almost-cooked chicken. I would cook the chicken and vegetables until they are steamed, using a lid on the pan. When this is finished cooking, I would put this (chicken and vegetables) over already-cooked rice, so you have a chiken-vegetable-rice dish, almost oriental. You can put soy sauce on top. For me, this is declicious and quick and healthy.

Stuffed Chicken Rolls
boneless skinless chicken breasts
1 bx prepared stuffing mix
1 slice bacon for each breast
prepare your favorite box stuffing
spread ~2tbs of stuffing on each chicken breast
roll the breast and wrap with one piece of bacon
bake in a 375-400* oven for about 45 min
add a salad and baked potato or oven roasted potatoes and you've got a great meal





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