Has any one got a yummy recipe for a chicken dish?!
I'm looking for something thats quick and easy that every one would like, if you can help it would be most appriciated!.Www@FoodAQ@Com
Answers:
Quick, Easy -N- Fast Oven-Baked Chicken Parmesan Recipe
6 boneless skinless chicken breast halves (about 2 lbs!.)
1 packet seasoned coating mix for baked chicken
2 C!. spaghetti sauce
1 t!. dried oregano
1/2 t!. dried basil
1/4 C!. grated Parmesan cheese
1 1/2 C!. shredded mozzarella cheese
Preheat oven to 400°F!. Coat the chicken with the baking mix as described on the package directions!. Place chicken in a 9 x 13 inch baking pan!. Bake for 20 minutes until the chicken is cooked through!.
In the meantime, warm the spaghetti sauce on the stove in a saucepan!.
Take chicken from oven after cooking, spoon sauce over each piece!. Sprinkle with oregano and basil and top with cheeses!. Return to the oven for an additional 5 minutes or until the cheese is nicely melted!.
Serving suggestion: Serve with cooked pasta, such as spaghetti, fettuccine or rigatoni!.
OR
Chicken and Broccoli Casserole
2 cup medium egg noodles
1 package frozen broccoli
2 Tbsp butter or margarine
2 Tbsp flour
1 tsp salt
1/4 tsp prepared mustard
1/4 tsp black pepper
2 cups milk
1 cup grated sharp cheddar
2 cups chopped cooked chicken
1/4 cup slivered almonds, buttered
Paprika
Cook noodles and broccoli as directed on packages (separately), drain!.
Melt butter in saucepan and blend in flour, salt, mustard, pepper and milk!. Cook, stirring constantly, until thickened!. Remove from heat and add cheese, stirring until melted!.
Arrange noodles, broccoli and chicken in a casserole dish and pour cheese sauce over all!. Sprinkle buttered almonds on top and sprinkle with paprika!.
Bake at 350 for 25 minutes or until bubbling hot!.
OR
Easy Chicken Cacciatore
4 breasts, split
3 tbsp!. olive oil
2 cans (14 1/2 oz!. each) Del Monte Italian style stewed tomatoes
1 can (6 oz!.) tomato paste
2 c!. sliced mushrooms
1 tsp!. crushed basil
Salt and pepper
Hot cooked pasta
Remove skin from breasts!.
Fry until brown - drain!. Add tomatoes, tomato paste, mushrooms, basil and salt and pepper to taste!.
Cover and simmer 30 minutes!. Serve over hot pasta!.
Here are many many more
http://www!.razzledazzlerecipes!.com/quick!.!.!.
!.Www@FoodAQ@Com
6 boneless skinless chicken breast halves (about 2 lbs!.)
1 packet seasoned coating mix for baked chicken
2 C!. spaghetti sauce
1 t!. dried oregano
1/2 t!. dried basil
1/4 C!. grated Parmesan cheese
1 1/2 C!. shredded mozzarella cheese
Preheat oven to 400°F!. Coat the chicken with the baking mix as described on the package directions!. Place chicken in a 9 x 13 inch baking pan!. Bake for 20 minutes until the chicken is cooked through!.
In the meantime, warm the spaghetti sauce on the stove in a saucepan!.
Take chicken from oven after cooking, spoon sauce over each piece!. Sprinkle with oregano and basil and top with cheeses!. Return to the oven for an additional 5 minutes or until the cheese is nicely melted!.
Serving suggestion: Serve with cooked pasta, such as spaghetti, fettuccine or rigatoni!.
OR
Chicken and Broccoli Casserole
2 cup medium egg noodles
1 package frozen broccoli
2 Tbsp butter or margarine
2 Tbsp flour
1 tsp salt
1/4 tsp prepared mustard
1/4 tsp black pepper
2 cups milk
1 cup grated sharp cheddar
2 cups chopped cooked chicken
1/4 cup slivered almonds, buttered
Paprika
Cook noodles and broccoli as directed on packages (separately), drain!.
Melt butter in saucepan and blend in flour, salt, mustard, pepper and milk!. Cook, stirring constantly, until thickened!. Remove from heat and add cheese, stirring until melted!.
Arrange noodles, broccoli and chicken in a casserole dish and pour cheese sauce over all!. Sprinkle buttered almonds on top and sprinkle with paprika!.
Bake at 350 for 25 minutes or until bubbling hot!.
OR
Easy Chicken Cacciatore
4 breasts, split
3 tbsp!. olive oil
2 cans (14 1/2 oz!. each) Del Monte Italian style stewed tomatoes
1 can (6 oz!.) tomato paste
2 c!. sliced mushrooms
1 tsp!. crushed basil
Salt and pepper
Hot cooked pasta
Remove skin from breasts!.
Fry until brown - drain!. Add tomatoes, tomato paste, mushrooms, basil and salt and pepper to taste!.
Cover and simmer 30 minutes!. Serve over hot pasta!.
Here are many many more
http://www!.razzledazzlerecipes!.com/quick!.!.!.
!.Www@FoodAQ@Com
Teriyaki Chicken Thighs
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves!. Transfer to a resealable plastic bag and add the chicken!. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour!. The chicken can be marinated for up to 4 hours!.
Heat the broiler to high!. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes!. Flip the chicken and broil until almost cooked through, about 8 minutes longer!. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer!.Www@FoodAQ@Com
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves!. Transfer to a resealable plastic bag and add the chicken!. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour!. The chicken can be marinated for up to 4 hours!.
Heat the broiler to high!. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes!. Flip the chicken and broil until almost cooked through, about 8 minutes longer!. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer!.Www@FoodAQ@Com
Lemon butter chicken!. Melt 1/4 pound of butter in a frying pan with two tablespoons of lemon juice and 1/4 cup of water!. Simmer chicken pieces for 30 minutes or until you're satisfied, turning occasionally and adding water (not lemon juice) as needed!. The pan juice makes delicious gravy and notice: no salt!. You don't miss it, either!.
Or you could broil chicken pieces at least 6 inches from the heat for 20 minutes on each side!. I put it farther away because I like more control over it!. I like it plain, but you can brush it with whatever you want!. There's an Asian treat--shrimp chips--that looks like multicolored confetti!. It's meant to be deep fried as a snack food (puffs up), but somebody tried grinding it in a blender (small batches, and it's kind of tough) and using egg white to coat chicken pieces with it!. You might want to spray them with Pam before broiling or baking!. Coating with crushed potato chips is good, too!.Www@FoodAQ@Com
Or you could broil chicken pieces at least 6 inches from the heat for 20 minutes on each side!. I put it farther away because I like more control over it!. I like it plain, but you can brush it with whatever you want!. There's an Asian treat--shrimp chips--that looks like multicolored confetti!. It's meant to be deep fried as a snack food (puffs up), but somebody tried grinding it in a blender (small batches, and it's kind of tough) and using egg white to coat chicken pieces with it!. You might want to spray them with Pam before broiling or baking!. Coating with crushed potato chips is good, too!.Www@FoodAQ@Com
chicken breast skinless boneless
italian dressing
marinate in a lot of italian i use a whole bottle for 5 breast
longer the better, sometimes i don't even marinate
i just (if in a hurry) add chicken breast in a deep skillet, with 1 1/2 cups water and 1/2 bottle of italian!.!.!.!.
poking chicken all over to let it marinate while cooking!. then when near done about 1/2 hour if thawed, add rest of dressing to brown the chicken in!.!.!. make sides such as chicken rice, mashed potatoes or corn!.!.!. i make this like every week, i love this recipe!. let me know if you try and like itWww@FoodAQ@Com
italian dressing
marinate in a lot of italian i use a whole bottle for 5 breast
longer the better, sometimes i don't even marinate
i just (if in a hurry) add chicken breast in a deep skillet, with 1 1/2 cups water and 1/2 bottle of italian!.!.!.!.
poking chicken all over to let it marinate while cooking!. then when near done about 1/2 hour if thawed, add rest of dressing to brown the chicken in!.!.!. make sides such as chicken rice, mashed potatoes or corn!.!.!. i make this like every week, i love this recipe!. let me know if you try and like itWww@FoodAQ@Com
Chicken Stir Fry-ish
2 or 3 chicken breast
Frozen veggies that you like (green beans, corn, carrots, peas whatever)
salt pepper (to taste)
Garlic (powder, fresh or pre-minced)
GInger (powder or fresh)
Sauce
2 tbsp cornstarch
1/4 cup soy sause or more depending
Cut the chicken breast into quarter inch slices or cubes (bite sized-ish) meanwhile have your wok or extra large skillet heating up on medium high with about 2-4 tbsp of oil (enough to coat the pan) Dump the chicken, frozen vegetables, garlic and onions into the pan!. Cook until the chicken is done and the vegetables are hot!. (helps to thinly slice the chicken so none of it's raw) While that's going get a tiny sause pan and put the soy sause, cornstarch and ginger in on medium!. when that starts to boil-ish add it to the stirfry!. make sure the stirfry is about done before you do this because it will make a sauce that will thicken up really fast!. if you do add water to thin it out until everythings done at the same time!. If it doesn't look like something off tv when you're done you did something wrong!. Practice it until you get it how you like it!.
The cheaters way(aka if you are unable to time things or tell if things are done by looking and smelling and listening) !. Cook the chicken and vegetables separately (can even use microwave for veggies just follow instuctions on package) except the sauce make that the same and toss chicken and vegies in a preheated pan (on med-high to high) the add the sause!.Www@FoodAQ@Com
2 or 3 chicken breast
Frozen veggies that you like (green beans, corn, carrots, peas whatever)
salt pepper (to taste)
Garlic (powder, fresh or pre-minced)
GInger (powder or fresh)
Sauce
2 tbsp cornstarch
1/4 cup soy sause or more depending
Cut the chicken breast into quarter inch slices or cubes (bite sized-ish) meanwhile have your wok or extra large skillet heating up on medium high with about 2-4 tbsp of oil (enough to coat the pan) Dump the chicken, frozen vegetables, garlic and onions into the pan!. Cook until the chicken is done and the vegetables are hot!. (helps to thinly slice the chicken so none of it's raw) While that's going get a tiny sause pan and put the soy sause, cornstarch and ginger in on medium!. when that starts to boil-ish add it to the stirfry!. make sure the stirfry is about done before you do this because it will make a sauce that will thicken up really fast!. if you do add water to thin it out until everythings done at the same time!. If it doesn't look like something off tv when you're done you did something wrong!. Practice it until you get it how you like it!.
The cheaters way(aka if you are unable to time things or tell if things are done by looking and smelling and listening) !. Cook the chicken and vegetables separately (can even use microwave for veggies just follow instuctions on package) except the sauce make that the same and toss chicken and vegies in a preheated pan (on med-high to high) the add the sause!.Www@FoodAQ@Com
For my recipe you need one can of cream of mushroom soup, one can sliced mushrooms, one med size onion sliced, Lea & Perrin sauce, two tablespoons, garlic powder one tablespoon!. Frying pan & a baking dish!. Take your choice of chicken cuts & fry it for about four minutes on each side!. Just salt & pepper to taste!. In a separate pot mix the soup, mushrooms, L&P sauce & garlic together!. Use the liquid in the can of musrooms to thin the soup!. Place your chicken in the baking dish & cover it with the mixture!. Place the slice onions over the top!. Cover with foil & bake for aprox!. 35 to 40 min!. in a 350 degree oven!.!.!.!.Sounds involved but it's really easy!.!.!.!.Www@FoodAQ@Com
grilled chcken!.anything thats BBQed works marvelously!Www@FoodAQ@Com
Shells and Cheese with Chicken
1 tablespoon butter
4 green onions, thinly sliced
1 1/2 to 2 cups diced cooked chicken
1 to 1 1/2 cups frozen mixed vegetables or peas and carrots, thawed
1/4 teaspoon fresh ground black pepper
1 package (6 ounces) Annie's Shells & Cheese, prepared
1 can (10 3/4 ounces) Southwest Pepper Jack Soup
1/2 to 1 cup finely shredded Mexican blend cheese or Monterey Jack
1/2 cup fresh bread crumbs
Heat oven to 350°!. Lightly grease a 9-inch square baking dish or spray with nonstick cooking spray!.
In a large saucepan, heat butter over medium low heat; add green onions and chicken!. Sauté the onions and chicken in the saucepan, stirring constantly, for about 2 minutes!. Add vegetables, pepper, prepared shells and cheese, soup, and cheese!. Stir and heat through!. Transfer to the prepared baking dish!. Bake for 25 minutes, or until browned and bubbly!.
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Chicken Spaghetti Casserole Recipe
INGREDIENTS:
1 large hen, cut up, about 5 pounds
1 package (8 ounces) thin spaghetti
2 medium onions, chopped
1 tablespoon oil
2 cans (14!.5 ounces each) diced tomatoes
1 clove garlic, minced
1 teaspoon cumin powder
3 cups chicken stock
salt -- to taste
American cheese (Velveeta or similar easy-melting cheese) shredded
PREPARATION:
Cook chicken in water until tender; cool and save 3 cups of the broth!. In a large skillet in oil, cook onion until tender!. Cook spaghetti as directed on package!. Skin and bone chicken; cut in large pieces and mix with cooked spaghetti!.
Add onion, tomatoes, garlic, cumin, reserved broth and salt!. Mix together and put in casserole dish!.
Heat oven to 350°!.
Cover the casserole and bake for 25 to 35 minutes!. Uncover; top with shredded American cheese and continue baking for about 10 minutes, until cheese is melted!.
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Chicken With Pasta and Lemon Cream Sauce
INGREDIENTS:
3 chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
1 medium sweet onion, quartered, thinly sliced
4 to 6 ounces Portobello mushrooms, coarsely chopped
2 small zucchini, quartered lengthwise and sliced 1/4" thick
3 cloves garlic, minced
3/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons dry white wine, optional
12 large basil leaves, chopped
12 to 18 grape tomatoes, halved
1 cup heavy cream
16 ounces fusili or similar pasta, cooked and drained
PREPARATION:
Wash chicken and pat dry; cut into 1-inch pieces!.
In a large skillet over medium heat melt the butter with olive oil!. Add the chicken, onion, and mushrooms; cook, stirring, until onions and mushrooms are just tender and chicken is lightly browned!.
Add the zucchini, garlic, and chicken broth; bring to a simmer!. Cover and cook for 8 to 10 minutes, or until zucchini is just tender!. Add lemon juice and zest and wine; cook, uncovered, for 5 minutes!. Add chopped basil, tomatoes, and cream; cook for 2 to 3 minutes longer!. Serve over hot cooked pasta!.
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Chicken Paprika
INGREDIENTS:
1/4 cup butter
2 tablespoons vegetable oil
5 to 6 pounds chicken parts (about 2 broiler-fryers, cut up)
1 medium onion, sliced
1/2 cup sliced carrot
1/2 cup sliced celery
2 tablespoons paprika
3 tablespoons flour
1 tablespoon ketchup
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 can chicken broth, about 1 3/4 cup, undiluted
1/2 cup sour cream
PREPARATION:
In a Dutch oven or large, heavy skillet, heat 2 tablespoons of butter and 1 tablespoon vegetable over medium heat!. Brown chicken, a few pieces at a time, until golden on all sides!. Add more butter and oil as needed!.
Remove chicken pieces as they brown; set aside!.
To the same Dutch oven, add onion, carrot, and celery; sauté for about 5 minutes!. Stir in paprika; cook 1 minute!. Remove from heat; stir in flour, ketchup, salt, and pepper!. Gradually stir in chicken broth and cook over medium heat until sauce reaches the boiling point!. Reduce heat and simmer, covered, for 10 minutes!.
Add browned chicken pieces; simmer, covered, for 35 to 45 minutes, until chicken is tender!. Remove chicken and vegetables to a warm platter!. Stir sour cream into the sauce; heat through -- do not boil!. Pour some sauce over the chicken pieces and serve the remaining sauce with the meal!.
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Chicken & Rice Casserole
INGREDIENTS:
1 whole chicken, cooked and deboned, about 3 cups diced cooked chicken
2 cans (10 3/4 ounces each) cream of chicken soup
8 ounces sour cream
1 can (4 ounces) chopped green chile peppers
3 cups cooked rice
2 cups shredded Cheddar cheese
2 cups nacho cheese chips, crushed (Doritos)
PREPARATION:
Mix chicken, soups, sour cream and green chiles together; set aside!. Put cooked rice into bottom of a greased baking dish!. Pour chicken and soup mixture over rice!. top with shredded cheese!. Bake at 350° for about 35 minutes, or until it is hot and has started bubbling!.
Add crushed tortilla chips to top and bake 5 minutes longer!. Be careful not to burn chips!.
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Chicken Casserole with Macaroni and Cheese
INGREDIENTS:
1 package Kraft Velveeta Shells and Cheese
1 can cream of chicken soup
2 to 3 cups cubed, cooked chicken
1 tablespoon of olive oil
1 small onion
1/2 cup chopped celery
2 tablespoons chopped roasted red pepper or pimiento
1 cup frozen mixed vegetables, thawed
buttered bread crumbs (about 2 slices of bread, crumbled and tossed with about 2 to 3 teaspoons of melted butter)
PREPARATION:
Prepare shells and cheese as directed; stir in cream of chicken soup and chicken!. In a skillet, saute onion and celery in oil until softened!. Add mixed vegetables and red pepper or pimiento!. Combine with shells and cheese mixture; spoon into a lightly buttered casserole!.
Top chicken pasta casserole with buttered bread crumbs!. Bake at 350° for 30 to 40 minutes!.
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Savory Chicken and Broccoli Bake
INGREDIENTS:
1/2 cup butter
3 tablespoons flour
1 can (about 14 ounces) chicken broth
2 cups herb seasoned croutons
1 package (10 oz) frozen broccoli spears, cooked and drained
8 large slices cooked chicken
1/4 cup grated Parmesan cheese
PREPARATION:
Melt butter in saucepan over low heat; stir in flour and pepper!. Remove from heat; add chicken broth gradually, stirring until smooth!. Return to medium heat and cook, stirring constantly, until thick and bubbly!.
Remove from heat!.
Place croutons in bottom of greased 1 1/2 quart baking dish!. Pour half of the sauce over the croutons!. Arrange broccoli spears in single layer over croutons and sauce then layer chicken slices over the broccoli, then pour remaining sauce over the top!. Sprinkle with Parmesan cheese!. Bake at 375° for 25 minutes, or until heated through!.
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Chicken Spaghetti
INGREDIENTS:
6 cups chicken; cooked, cubed
1 package vermicelli spaghetti (7 to 8 oz)
2 large bell peppers, chopped
2 pounds onions, chopped
2 celery stalks, chopped
8 ounces sliced mushrooms
1/2 cup butter
2 cans Rotel tomatoes, diced (approx!. 10 oz each)
2 tablespoons Worcestershire sauce
1 pound Cheddar cheese, grated
PREPARATION:
Cook and season chicken!. Save 1-1/2 quarts broth!. Cook spaghetti in broth; drain, but do not rinse!. In dutch oven or heavy pan sauté pepper, onion, celery and mushrooms in butter!. Add tomatoes!.
Simmer for about 15 minutes to let the flavors blend!. Add spaghetti, chicken and cheese!. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly!.
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Barbecued Chicken Pizza
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon cornmeal
1 (1 pound) loaf frozen bread dough, thawed, or 1 pound bread dough made in bread machine
2 cups chopped or cooked chicken
1 1/2 cups barbecue sauce, your favorite, or homemade
1 small bell pepper chopped
4 thin slices purple onion, cut in half, separated
3 cups shredded Monterey Jack cheese
PREPARATION:
Preheat oven to 400°!. Grease 15-inch pizza pan with olive oil and sprinkle evenly with cornmeal!. Roll or stretch the dough to fit pan!.
In medium bowl, combine the chicken and the barbecue sauce!.
Spread the mixture evenly over the dough!. Scatter the bell pepper and onion over the top; cover with the shredded Monterey Jack cheese!.
Place the pizza pan on the lowest shelf in oven and bake until the crust is browned, about 20 minutes!. Cut into wedges and serve hot!.
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Easy Cajun Spiced Chicken Breasts
INGREDIENTS:
2 tablespoons Cajun seasoning
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
4 boneless chicken breast halves
PREPARATION:
Combine the seasonings and oil to form a paste, adding more oil if needed!. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour!. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness!.
Chicken is done when juices run clear when pricked with a fork!.
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Spicy Marmalade Glazed Grilled Chicken
INGREDIENTS:
1 cup sweet orange marmalade
2 tablespoons balsamic vinaigrette
1 to 1 1/2 tablespoons green jalapeno salsa, or to taste
1/4 teaspoon salt
Dash black pepper
1/4 teaspoon garlic powder
4 boneless chicken breast halves
PREPARATION:
In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder!. Heat the mixture, simmering, until the marmalade has melted!. Set aside to cool completely!.
Wash chicken and pat dry; place in a food storage bag!.
If desired, pound gently with a mallet or heel of hand to even thickness!. Add cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours!.
Take chicken from the marinade and pour marinade into a saucepan!. Bring marinade to a boil; reduce heat to low and simmer for 5 minutes!.
Grill chicken for about 5 to 6 minutes on each sideWww@FoodAQ@Com
1 tablespoon butter
4 green onions, thinly sliced
1 1/2 to 2 cups diced cooked chicken
1 to 1 1/2 cups frozen mixed vegetables or peas and carrots, thawed
1/4 teaspoon fresh ground black pepper
1 package (6 ounces) Annie's Shells & Cheese, prepared
1 can (10 3/4 ounces) Southwest Pepper Jack Soup
1/2 to 1 cup finely shredded Mexican blend cheese or Monterey Jack
1/2 cup fresh bread crumbs
Heat oven to 350°!. Lightly grease a 9-inch square baking dish or spray with nonstick cooking spray!.
In a large saucepan, heat butter over medium low heat; add green onions and chicken!. Sauté the onions and chicken in the saucepan, stirring constantly, for about 2 minutes!. Add vegetables, pepper, prepared shells and cheese, soup, and cheese!. Stir and heat through!. Transfer to the prepared baking dish!. Bake for 25 minutes, or until browned and bubbly!.
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Chicken Spaghetti Casserole Recipe
INGREDIENTS:
1 large hen, cut up, about 5 pounds
1 package (8 ounces) thin spaghetti
2 medium onions, chopped
1 tablespoon oil
2 cans (14!.5 ounces each) diced tomatoes
1 clove garlic, minced
1 teaspoon cumin powder
3 cups chicken stock
salt -- to taste
American cheese (Velveeta or similar easy-melting cheese) shredded
PREPARATION:
Cook chicken in water until tender; cool and save 3 cups of the broth!. In a large skillet in oil, cook onion until tender!. Cook spaghetti as directed on package!. Skin and bone chicken; cut in large pieces and mix with cooked spaghetti!.
Add onion, tomatoes, garlic, cumin, reserved broth and salt!. Mix together and put in casserole dish!.
Heat oven to 350°!.
Cover the casserole and bake for 25 to 35 minutes!. Uncover; top with shredded American cheese and continue baking for about 10 minutes, until cheese is melted!.
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Chicken With Pasta and Lemon Cream Sauce
INGREDIENTS:
3 chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
1 medium sweet onion, quartered, thinly sliced
4 to 6 ounces Portobello mushrooms, coarsely chopped
2 small zucchini, quartered lengthwise and sliced 1/4" thick
3 cloves garlic, minced
3/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons dry white wine, optional
12 large basil leaves, chopped
12 to 18 grape tomatoes, halved
1 cup heavy cream
16 ounces fusili or similar pasta, cooked and drained
PREPARATION:
Wash chicken and pat dry; cut into 1-inch pieces!.
In a large skillet over medium heat melt the butter with olive oil!. Add the chicken, onion, and mushrooms; cook, stirring, until onions and mushrooms are just tender and chicken is lightly browned!.
Add the zucchini, garlic, and chicken broth; bring to a simmer!. Cover and cook for 8 to 10 minutes, or until zucchini is just tender!. Add lemon juice and zest and wine; cook, uncovered, for 5 minutes!. Add chopped basil, tomatoes, and cream; cook for 2 to 3 minutes longer!. Serve over hot cooked pasta!.
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Chicken Paprika
INGREDIENTS:
1/4 cup butter
2 tablespoons vegetable oil
5 to 6 pounds chicken parts (about 2 broiler-fryers, cut up)
1 medium onion, sliced
1/2 cup sliced carrot
1/2 cup sliced celery
2 tablespoons paprika
3 tablespoons flour
1 tablespoon ketchup
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 can chicken broth, about 1 3/4 cup, undiluted
1/2 cup sour cream
PREPARATION:
In a Dutch oven or large, heavy skillet, heat 2 tablespoons of butter and 1 tablespoon vegetable over medium heat!. Brown chicken, a few pieces at a time, until golden on all sides!. Add more butter and oil as needed!.
Remove chicken pieces as they brown; set aside!.
To the same Dutch oven, add onion, carrot, and celery; sauté for about 5 minutes!. Stir in paprika; cook 1 minute!. Remove from heat; stir in flour, ketchup, salt, and pepper!. Gradually stir in chicken broth and cook over medium heat until sauce reaches the boiling point!. Reduce heat and simmer, covered, for 10 minutes!.
Add browned chicken pieces; simmer, covered, for 35 to 45 minutes, until chicken is tender!. Remove chicken and vegetables to a warm platter!. Stir sour cream into the sauce; heat through -- do not boil!. Pour some sauce over the chicken pieces and serve the remaining sauce with the meal!.
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Chicken & Rice Casserole
INGREDIENTS:
1 whole chicken, cooked and deboned, about 3 cups diced cooked chicken
2 cans (10 3/4 ounces each) cream of chicken soup
8 ounces sour cream
1 can (4 ounces) chopped green chile peppers
3 cups cooked rice
2 cups shredded Cheddar cheese
2 cups nacho cheese chips, crushed (Doritos)
PREPARATION:
Mix chicken, soups, sour cream and green chiles together; set aside!. Put cooked rice into bottom of a greased baking dish!. Pour chicken and soup mixture over rice!. top with shredded cheese!. Bake at 350° for about 35 minutes, or until it is hot and has started bubbling!.
Add crushed tortilla chips to top and bake 5 minutes longer!. Be careful not to burn chips!.
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Chicken Casserole with Macaroni and Cheese
INGREDIENTS:
1 package Kraft Velveeta Shells and Cheese
1 can cream of chicken soup
2 to 3 cups cubed, cooked chicken
1 tablespoon of olive oil
1 small onion
1/2 cup chopped celery
2 tablespoons chopped roasted red pepper or pimiento
1 cup frozen mixed vegetables, thawed
buttered bread crumbs (about 2 slices of bread, crumbled and tossed with about 2 to 3 teaspoons of melted butter)
PREPARATION:
Prepare shells and cheese as directed; stir in cream of chicken soup and chicken!. In a skillet, saute onion and celery in oil until softened!. Add mixed vegetables and red pepper or pimiento!. Combine with shells and cheese mixture; spoon into a lightly buttered casserole!.
Top chicken pasta casserole with buttered bread crumbs!. Bake at 350° for 30 to 40 minutes!.
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Savory Chicken and Broccoli Bake
INGREDIENTS:
1/2 cup butter
3 tablespoons flour
1 can (about 14 ounces) chicken broth
2 cups herb seasoned croutons
1 package (10 oz) frozen broccoli spears, cooked and drained
8 large slices cooked chicken
1/4 cup grated Parmesan cheese
PREPARATION:
Melt butter in saucepan over low heat; stir in flour and pepper!. Remove from heat; add chicken broth gradually, stirring until smooth!. Return to medium heat and cook, stirring constantly, until thick and bubbly!.
Remove from heat!.
Place croutons in bottom of greased 1 1/2 quart baking dish!. Pour half of the sauce over the croutons!. Arrange broccoli spears in single layer over croutons and sauce then layer chicken slices over the broccoli, then pour remaining sauce over the top!. Sprinkle with Parmesan cheese!. Bake at 375° for 25 minutes, or until heated through!.
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Chicken Spaghetti
INGREDIENTS:
6 cups chicken; cooked, cubed
1 package vermicelli spaghetti (7 to 8 oz)
2 large bell peppers, chopped
2 pounds onions, chopped
2 celery stalks, chopped
8 ounces sliced mushrooms
1/2 cup butter
2 cans Rotel tomatoes, diced (approx!. 10 oz each)
2 tablespoons Worcestershire sauce
1 pound Cheddar cheese, grated
PREPARATION:
Cook and season chicken!. Save 1-1/2 quarts broth!. Cook spaghetti in broth; drain, but do not rinse!. In dutch oven or heavy pan sauté pepper, onion, celery and mushrooms in butter!. Add tomatoes!.
Simmer for about 15 minutes to let the flavors blend!. Add spaghetti, chicken and cheese!. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly!.
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Barbecued Chicken Pizza
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon cornmeal
1 (1 pound) loaf frozen bread dough, thawed, or 1 pound bread dough made in bread machine
2 cups chopped or cooked chicken
1 1/2 cups barbecue sauce, your favorite, or homemade
1 small bell pepper chopped
4 thin slices purple onion, cut in half, separated
3 cups shredded Monterey Jack cheese
PREPARATION:
Preheat oven to 400°!. Grease 15-inch pizza pan with olive oil and sprinkle evenly with cornmeal!. Roll or stretch the dough to fit pan!.
In medium bowl, combine the chicken and the barbecue sauce!.
Spread the mixture evenly over the dough!. Scatter the bell pepper and onion over the top; cover with the shredded Monterey Jack cheese!.
Place the pizza pan on the lowest shelf in oven and bake until the crust is browned, about 20 minutes!. Cut into wedges and serve hot!.
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Easy Cajun Spiced Chicken Breasts
INGREDIENTS:
2 tablespoons Cajun seasoning
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
4 boneless chicken breast halves
PREPARATION:
Combine the seasonings and oil to form a paste, adding more oil if needed!. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour!. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness!.
Chicken is done when juices run clear when pricked with a fork!.
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Spicy Marmalade Glazed Grilled Chicken
INGREDIENTS:
1 cup sweet orange marmalade
2 tablespoons balsamic vinaigrette
1 to 1 1/2 tablespoons green jalapeno salsa, or to taste
1/4 teaspoon salt
Dash black pepper
1/4 teaspoon garlic powder
4 boneless chicken breast halves
PREPARATION:
In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder!. Heat the mixture, simmering, until the marmalade has melted!. Set aside to cool completely!.
Wash chicken and pat dry; place in a food storage bag!.
If desired, pound gently with a mallet or heel of hand to even thickness!. Add cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours!.
Take chicken from the marinade and pour marinade into a saucepan!. Bring marinade to a boil; reduce heat to low and simmer for 5 minutes!.
Grill chicken for about 5 to 6 minutes on each sideWww@FoodAQ@Com