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Question: hi i have an important guest coming over for dinner and i have thawed out some chicken for tonight. what can i do with it??? a tasty dish???? i`m on a fairly low budget so anything delicious and inexpensive would be great. any suggestions for sides???? thanks


Answers: hi i have an important guest coming over for dinner and i have thawed out some chicken for tonight. what can i do with it??? a tasty dish???? i`m on a fairly low budget so anything delicious and inexpensive would be great. any suggestions for sides???? thanks

This is a Campbells recipe I've had for a long time. It's very simple economical and very pretty to serve and tasty.

Cheesy Chicken and Rice

1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's? 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Have chicken parms. You can put breadcrumbs on them a little sauce and some cheese then bake. You can make a bit of pasta for the side with a sauce and some garlic bread. It is quite inexpensive... but very good if done right. A nice dry wine (if you can afford it) will top off this dish. As a desert try some ice cream on angle food cake (real cheap at the supermarket) with some fresh fruit. A light desert is best after serving a heavy meal. Good luck.

Dice it up and make Chicken Fettucine Alfedro. Serve with garlic bread and salad.

what kind of chicken? whole,breasts?

when I am in a pinch this is what I do with chicken.

In a foil pouch, lay the chicken breasts down and then pour salsa over it. bake at 350 for about 15-20 minutes. ( how long you cook it will depend on how much chicken you are cooking.) Open up the foil pouch and then sprinkle with colby or cheddar cheese. cover back up until cheese is melted. you can serve with mashed potatoes, baked potatoes or rice. I usually serve it with a green veggie and a roll. good luck.

This is great and it will seem like you worked really hard when it's pretty easy.

use Panko bread crumbs with chicken!
Take 5 boneless chicken breasts and clean them up.
Then spread about a half cup of flour onto a plate and season it. I used Emeril's Essence, but you can use anything. 2 eggs and then about a cup and a half of the Panko bread crumbs mixed with Parmesan cheese. ( I assume you know to put the flour, eggs and panko crumsb in 3 separate dishes :)
Place a cooling rack onto a baking sheet and spray it with Pam or any cooking spray. Then place each piece of breaded chicken on the rack.
Cook in the oven at 375 degrees for 20-25 minutes or until the tops are slightly browned.

You can take them out and add some pasta sauce and shredded mozzarella. Put it back in the oven and broil it just until the cheese melts. Serve over a bed of pasta and you have EASY chicken parmesan!!

One thing that I found that makes clean up easier is to use paper plates for the flour and the bread crumbs....then you can just toss them in the garbage!!!

this is easy to make and fairly cheap.

INGREDIENTS
2-1/2 pounds skinless, boneless chicken breast halves
1/4 cup and 2 tablespoons all-purpose flour
1/4 cup olive oil
1 tablespoon and 1 teaspoon butter
1/4 cup shallots, minced
4 cloves garlic, minced
2 cups water
1 cup white wine
2 cubes chicken bouillon
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
2 pinches ground black pepper

DIRECTIONS
Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).





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