Chicken

Chipotle Chicken Casserole

Source: Better Homes and Gardens

Prep: 20 minutes
Bake: 20 minutes

  • Nonstick cooking spray
  • 2 cups frozen or fresh whole kernel corn
  • 3 cups frozen diced hash brown potatoes
  • 1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
  • 2 chipotle peppers in adobo sauce, chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves (1 pound)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 3/4 cup shredded Colby and Monterey Jack cheese (3 ounces)

Coat a 2-quart round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with nonstick spray. Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano. Remove from heat; transfer mixture to the prepared casserole.

Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole.

Bake, uncovered, in a 375 degrees oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. Makes 4 servings.

Chicken Casserole

Courtesy of Katherine Fettig Trusty from Fettig’s Favorite 1,227 Foods Cookbook

  • 4 cups of diced chicken
  • 2 cups finely chopped celery
  • 1 cup slivered almonds
  • 2 cups water chestnuts
  • 2 Tbs lemon juice
  • 2 – 4 oz sliced mushrooms
  • 1 cup grated Cheddar cheese
  • 1 cup mayonnaise
  • 4 Tbs grated onions

Mix thoroughly. Put in buttered casserole dish, sprinkle 2 cups of crushed potato chips over the top and bake at 350 degrees for 30 minutes.

Moroccan Chicken

  • 1 whole chicken (3-4 lbs), cut into pieces
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp ginger
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup assorted olives, pitted
  • 1 preserved lemon, quartered
  • 4 tbsp extra virgin olive oil
  • Fresh parsley

In a deep bowl, mix three tablespoons of olive oil, onion, garlic, salt, ginger, cumin and tumeric. Combine these ingredients very well. Add the chicken pieces into this mixture and set aside for 15 minutes. Heat a baking dish on medium heat and add two tablespoons of olive oil. Add in the chicken and pour the remaining marinade over the top. Add olives and the preserved lemon. Cover with aluminum foil and bake at 375 degrees for 45 minutes or until the chicken is cooked through. Garnish with parsley and serve.

Chicken Moussaka

  • 2 eggplants, peeled and cut into thick rounds
  • 1 tbsp salt
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground coriander
  • 1/4 tsp ground ginger
  • 1 can tomatoes, undrained, chopped
  • 3 cups cooked chicken, shredded
  • 1/2 cup parsley leaves, finely chopped
  • 2 eggs
  • 3 tbsp milk
  • 4 tbsp extra virgin olive oil
  • Salt and pepper

Peel and cut the eggplant and place the slices on a plate. Sprinkle with a tablespoon of salt and set aside for 30 minutes, then rinse and pat dry. Heat olive oil in a deep frying pan over medium-high heat. Fry the eggplant slices in batches for 2-3 minutes each side or until golden. Set aside on a plate.

In the same pan, sauté onion and garlic for 2-3 minutes or until transparent. Add spice and sauté for one minute then add in tomatoes. Simmer until the tomato sauce thickness. Add shredded chicken, parsley and stir to combine. Place half the eggplant slices in a baking dish. Cover with chicken and tomato mixture and top with remaining eggplant. Whisk two eggs with milk. Pour over the meat and eggplant mixture. Bake for 30 minutes or until golden. Set aside for five minutes and serve.

Oven Baked Fried Chicken

  • 1 1/3 cups of flour
  • 1 Tbs garlic powder
  • 2 Tbs seasoning salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 2 large eggs
  • 1/3 cup of butter
  • 8 pieces of chicken (skin on)

Preheat oven to 400 degrees.  Grease a baking sheet large enough for 8 pieces of chicken, set aside.  Whisk together the first 5 ingredients in medium bowl.  Beat the eggs in a small bowl.  Line up your bowls and baking sheet in this order from right to left:  egg, flour, then baking sheet.

Dip chicken into flour, covering completely.  Dip it into the egg mixture, then into the flour again for a 2nd coat.  Place on the baking sheet.  Repeat process with remaining chicken.  Place in fridge for 1/2 an hour.  Melt the butter and drizzle evenly over the top of the chicken pieces.  Bake 30-40 minutes.

Mozzarella Chicken

  • 4 thin cut chicken breasts
  • 1 Tbs olive oil
  • 1 Tbs minced garlic
  • 1/2 cup chopped onions
  • 1 14-oz can crushed tomatoes
  • 1/2 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/4 tsp dried basil
  • 1 Tbs sun-dried tomato pesto
  • 1/4 cup water
  • 4 slices mozzarella cheese
  • Chopped parsley
  • 1 lb spaghetti noodles
  • Salt and pepper

Fill a large pot with water. Add salt and put it over medium-high heat. Sprinkle the chicken with salt and pepper on both sides. Heat a large oven safe skillet over medium-high heat and add the olive oil. Add the chicken and cook for 4 minutes per side or until completely cooked through. Place the chicken on a plate and set aside. By now, the pasta water should be boiling. Add the pasta and cook to al-dente according to package directions, then drain and set aside.

In the pan you cooked the chicken in, add onions and sauté for 4 minutes. Add the garlic and cook for 30 seconds, then add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto. Stir to combine. Bring to a hard simmer and add 1/4 cup water and reduce heat to low. Cover and let simmer for 5 minutes. Preheat the oven broiler, then place the chicken in the sauce and cover it with the sauce. Top the chicken with 1 or 2 slices of mozzarella. Place the skillet under the broiler for 1-2 minutes or until the cheese gets bubbly. Top with chopped parsley and serve over pasta.

Chicken and Cheese Croissants

  • 1 package 6-count refrigerated crescent rolls
  • 2 cups chopped cooked chicken
  • 2 cups shredded cheddar cheese
  • 1 10.75-oz can of cream of chicken soup
  • 1 cup of milk

Preheat your oven to 350 degrees and spray a baking dish with non-stick spray. Separate the crescent rolls and unroll them onto a clean surface. In a medium bowl, mix together the cream of chicken soup and milk. Place a spoonful of chicken and a spoonful of cheese on the large part of each crescent roll. Roll each crescent roll up and pinch the seal together. Place each roll in the prepared baking dish. Pour the soup mixture over the rolls. Bake for 30 minutes.

Two-Step Crunchy Chicken Strips

Source: Better Homes and Gardens

Prep: 10 minutes
Bake: 10 minutes

  • 2 1/2 cups crushed bite-size cheddar fish-shaped crackers or pretzels
  • 2/3 cup bottled buttermilk ranch salad dressing or honey Dijon mustard
  • 1 pound chicken breast tenderloins
  • Bottled buttermilk ranch salad dressing or honey Dijon mustard (optional)
  • Nonstick cooking spray

Preheat oven to 425 degrees. Line a 15×10″ baking pan with foil; lightly coat foil with cooking spray. Set aside.

In a shallow dish place the crushed crackers or pretzels. In another shallow dish place the ranch dressing or mustard. Dip chicken tenderloins into the dressing or mustard, allowing excess to drip off; dip into cracker crumbs or crushed pretzels to coat. Arrange chicken in prepared pan. Bake for 10 to 15 minutes or until chicken is no longer pink (170 degrees). Serve with additional ranch dressing or mustard. Makes 4 to 6 servings.

Italian Baked Chicken

  • 1/2 cup mayonnaise
  • 1/4 cup shredded Parmesan cheese
  • 4 boneless, skinless chicken breasts
  • 4 tsp Italian seasoned dry bread crumbs

Preheat oven to 425 degrees. Place mayonnaise and cheese in a small bowl and mix. Lay chicken breasts on baking sheet and spread mayo mixture evenly on each one. Then evenly sprinkle bread crumbs over each one. Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops should be browned. Season with a dash of fresh cracked pepper and sea salt, if desired.

Honey Chicken

  • 4 chicken breasts
  • 1/3 cup melted butter
  • 1/3 cup honey
  • 2 Tbs spicy brown mustard  
  • 1/4 tsp salt

Preheat your oven to 350 degrees. Place the chicken breasts in a shallow square baking pan. Combine the butter, honey, mustard, and salt in a small bowl. Pour this mixture over the chicken. Bake for 1 hour. Baste every 15 minutes while baking.

Easy Chicken Bake

  • Chicken thighs
  • 1 can of cream of mushroom soup
  • 1/2 cup onions
  • 1/4 cup sour cream
  • 1/4 Tbs garlic salt
  • Milk

In a small bowl, mix the soup and sour cream.  Add milk a little at a time until sauce is smooth but not too watery.  It should still be pretty thick.  Stir in onions and garlic salt.  Place chicken in baking dish and pour mixture over the top.  Cook at 350 degrees for about 20 minutes or until chicken is cooked through.

Dijon Baked Chicken

  • 4 chicken breasts
  • 1/2 cup spicy brown mustard
  • 1/4 cup maple syrup
  • 1 Tbs red wine vinegar
  • Salt and pepper

Preheat your oven to 425 degrees. In a medium bowl, mix together the mustard, syrup, and vinegar. Place the chicken into a 9×13 baking dish and season with salt and pepper. Pour the mustard mixture over the chicken. Bake for 30-40 minutes.

Garlic Chicken

  • 4 boneless skinless chicken breasts
  • 5 garlic cloves, crushed
  • 3 lemon slices
  • 6-7 green olives, pitted
  • 1 Tbs dried rosemary
  • 2 Tbs extra virgin olive oil
  • Salt and pepper

Heat olive oil in a skillet over medium-low heat and sauté the garlic for about a minute. Add the lemon slices to the bottom of the pan. Lay the chicken breasts on top of the lemon. Add in the rosemary and the olives. Season with salt and pepper, cover, and cook on medium-low heat for 20 minutes or until the chicken is cooked through, turning once. Uncover and cook for 2-3 minutes, until the liquid evaporates.

Chicken and Bacon Pasta

  • 2 boneless skinless chicken breasts, chopped
  • 1 Tbs olive oil
  • 3 slices of bacon, chopped
  • 1 small onion, diced
  • 1 clove of garlic, minced
  • 2 cups chicken broth
  • 1 14-oz can of diced tomatoes
  • 1/2 cup half and half
  • 1/3 cup barbeque sauce
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 3 cups penne pasta
  • 1 1/2 cups shredded cheddar

In a large saucepan heat the olive oil over medium heat and cook the chicken until golden on all sides, remove from pan and set aside. Add the bacon and onion to the pan and cook until bacon is browned and crisp. Drain off as much bacon fat as you can. Add the chicken, garlic, broth, tomatoes, half and half, barbeque sauce, pepper flakes, salt, and pasta. Bring to a boil then reduce heat to low and cook until the pasta is tender and the liquid is absorbed. Stir in the cheese and serve.

Buffalo Wings

Source: Better Homes and Gardens

  • 12 chicken wings (about 2 pounds)
  • 2 Tbs margarine or butter, melted
  • 2 to 3 Tbs bottled hot pepper sauce
  • 1 tsp paprika
  • 1/2 cup dairy sour cream
  • 1/2 cup mayonnaise or salad dressing
  • 1/2 cup crumbled blue cheese
  • 1 clove garlic, minced
  • 1 Tbs white wine vinegar or white vinegar
  • Crumbled blue cheese (optional)
  • Celery sticks
  • Salt (optional)
  • Pepper (optional)

Preheat broiler. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow nonmetal pan. For sauce, in a small mixing bowl stir together melted margarine or butter, hot pepper sauce, and paprika. Pour mixture over chicken wings, stirring to coat. Cover chicken and let stand at room temperature for 30 minutes.

Drain chicken, reserving sauce. Place chicken pieces on the unheated rack of a broiler pan. Sprinkle chicken with salt and pepper, if desired. Brush with some of the reserved sauce. Broil chicken 4 to 5 inches from the heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce. Broil for 10 to 15 minutes more or until the chicken is tender and cooked through.

Meanwhile, in a blender container or food processor bowl combine sour cream, mayonnaise or salad dressing, the 1/2 cup crumbled blue cheese, garlic, and vinegar. Cover and blend or process until smooth. If desired, top dip with additional crumbled blue cheese before serving. Serve with wings and celery sticks and dip. Makes 12 appetizer servings.

BBQ Chicken Burgers and Waffle Fries

Source: Better Homes and Gardens

Start to Finish: 30 minutes

  • 1/3 cup bottled barbecue sauce
  • 1/3 cup grape jelly or seedless raspberry jam
  • 3 cups frozen waffle-cut or thick-cut french fried potatoes
  • 4 slices packaged ready-to-serve cooked bacon, chopped
  • 2 Tbs fine dry bread crumbs
  • 2 Tbs finely chopped honey-roasted walnuts or almonds
  • 1 Tbs bottled barbecue sauce
  • 1/2 tsp poultry seasoning
  • 8 oz uncooked ground chicken or turkey
  • 1/2 cup shredded Italian-blend cheeses, Monterey jack cheese with jalapeno peppers, or Gorgonzola cheese
  • Snipped fresh chives
  • 8 dinner rolls or cocktail-sized hamburger buns, split
  • Sliced tomato and/or lettuce

Preheat oven to 425 degrees. Combine the 1/3 cup barbecue sauce and the jelly or jam. Mix with a wire whisk until smooth. Set aside.

Arrange waffle-cut potatoes or thick-cut french fried potatoes in a single layer on an ungreased baking sheet. Sprinkle with chopped bacon. Bake for 8 minutes.

Meanwhile, in a bowl combine bread crumbs, nuts, the 1 tablespoon barbecue sauce, poultry seasoning, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Add ground chicken; mix well. Shape into 8 balls; place 2 inches apart on greased shallow baking pan. Moisten the bottom of a glass and press each ball to about 1/4 inch thickness.

Place pan of burgers in oven. Bake fries and burgers for 5 minutes. Stir fries; turn burgers. Continue baking burgers and potatoes for 5 more minutes.

Sprinkle cheese over fries. Brush barbecue sauce mixture on burgers. Bake burgers and potatoes 2 minutes more or until burgers are no longer pink in center and cheese is melted on fries.

To serve, sprinkle fries with snipped chives. Place mini burgers in cocktail buns with additional barbecue-jelly mixture spooned over. Top with tomato slices and/or lettuce. Makes 4 servings.

Country Herb Roasted Chicken

Straight from Lipton. I love their Recipe Secrets mixes. They take the guess work out of seasoning. It is all there in one little envelope.  (I am not being paid to promote Lipton.) This is a fast and easy dinner.

  • 2 1/2 to 3 lbs chicken cut into serving pieces
  • 1 envelope Lipton Recipe Secrets Savory Herb and Garlic Soup Mix
  • 2 Tbs water
  • 1 Tbs olive or vegetable oil

Preheat oven to 375 degrees. In 13×9 pan, arrange chicken. In small bowl, combine remaining ingredients; brush on chicken. Bake 45 minutes or until chicken is done. Makes about 4 servings.

Chicken and Rice

  • 1-20 oz. bag frozen vegetables, (suggest:  mixed or fancy mixed)
  • 1-14 oz. can chicken broth
  • 1 cup rice
  • 2 Tbsp. butter
  • 1 ½ lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • Salt & pepper to taste

In a 10” covered skillet, melt butter and brown chicken pieces.  Season with salt and pepper according to taste.  When chicken is almost cooked through, add vegetables and sauté.  Add chicken broth and rice.  Cover and simmer 22-30 minutes or until rice is cooked through.  Serves 4-6.

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