Tagged with "Chicken"

BBQ Chicken

Ingredients 1 pork roast or 4 or 5 chicken breasts 1 C ketchup 1⁄4 C Worcestershire sauce 1⁄4 cup apple cider vinegar 1 C brown sugar 1 Tbsp chili powder (as spicy as you want it) 1 C water 1⁄2 tsp salt 1⁄4 tsp pepper Instructions Place everything in the slow cooker and cook for about 6 hours. Turn down to low, pull the meat apart, add cornstarch, and let cook a while longer.

Broccoli Chicken Stir-Fry

Ingredients 1 medium spaghetti squash Sauce 1 cup chicken broth 3 Tbsp soy sauce 2 Tbsp sugar 2 Tbsp cornstarch 2 Tbsp cider vinegar 1⁄8 tsp crushed red pepper flakes Stir Fry 1 egg 1 Tbsp soy sauce ½ cup cornstarch 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes ¼ cup canola oil 2 cups fresh broccoli florets 1 med onion, chopped Instructions Cut squash in half lengthwise; discard seeds.

Cabbage Chicken Salad

Ingredients 2 cooked chicken breasts 2 Tbs slivered almonds 2 green onions, sliced 1 oriental noodle package 2 Tbs sesame seeds 1⁄2 head shredded cabbage Sauce: 1 Tbs sugar 1⁄2 cup vegetable oil 3 Tbs white vinegar seasoning packet (from oriental noodles) Instructions Mix sauce and pour over rest.

Candy Chicken

Ingredients 6-8 boneless, skinless chicken breasts coated in seasoned flour. (shake in a bag along with 1 c flour, salt and pepper) 1 ½ cups brown sugar ¼ cup yellow mustard ½ cup ketchup 1 Tbsp Worcestershire sauce ¼ cup chopped onion ½ tsp salt ¾ cup water Instructions Brown chicken in frying pan with a little oil. Put in deep casserole dish. Combine remaining ingredients and bring to a boil for 2 minutes.

Chicken Cordon Bleu

Ingredients 4 chicken breasts 4 thin slices of cooked ham 4 slices white cheese, cut into fingers about 1 ½ inch long and ½ inch thick salt pepper thyme or rosemary ¼ cup melted butter ½ cup cornflake crumbs or breadcrumbs Instructions Place chicken between sheets of plastic wrap and pound with meat mallet to about 1⁄8 inch thickness. Place one finger of cheese on each ham slice and sprinkle with seasonings.

Chicken Cordon Bleu Casserole

Ingredients 1 Cup sour cream 1 1⁄2 Cups chicken broth 1 Tbsp Dijon mustard 1⁄4 tsp ground black pepper 1 1⁄2 Cups rice, uncooked 1 (20 oz) pkg fully cooked frozen diced chicken breast, thawed (or 2-3 cooked chicken breasts, diced) 4 1⁄2 oz deli thin sliced smoked ham, cut into pieces 1 (6 oz) pkg sliced aged Swiss cheese 1 Cup frozen peas 1 Cup corn flakes, crushed 1⁄2 Cup grated parmesan cheese 2 Tbsp butter, melted Instructions Preheat oven to 400 degrees.

Chicken Manicotti

Ingredients 1 pkg manicotti shells 2 cups shredded chicken 1 jar Alfredo sauce 1 jar Spaghetti sauce 2 Cups grated Mozzarella cheese, divided Instructions Cook the manicotti shells al dente. Meanwhile, mix the shredded chicken, Alfredo sauce, and 1 cup Mozzarella cheese. Spread a thin layer of spaghetti sauce in the bottom of a baking dish. Fill the cooked manicotti shells with the chicken mixture. Cover the shells with remaining spaghetti sauce and sprinkle with 1 Cup Mozzarella cheese on top.

Chicken Ranch Pizza

Ingredients pizza crust 1⁄4 Cup Ranch dressing 3⁄4 Cup shredded mozzarella cheese 1 grilled chicken breast, chopped into bite-sized piec-es 1 tomato, seeded and diced 2-3 green onions, chopped 3⁄4 Cup shredded cheddar cheese Instructions Preheat the oven and pizza stone to 500 degrees. Al-low the stone to heat. Sprinkle corn meal on the pizza stone. Gently roll out the pizza dough into a large circle. Spread the Ranch dressing in a thin layer evenly over the unbaked crust.

Chicken and Broccoli Bake

Ingredients 4 chicken breasts frozen broccoli, or fresh broccoli cooked to tender crisp 1 can cream of chicken soup ½ cup milk ¼ cup mayonnaise ¼ cup Miracle Whip 1 cup shredded cheese 2 tsp lemon juice ½ cup buttered crumbs or grated Parmesan cheese Instructions Cook chicken breasts in water for about 30 minutes. Remove from water and slice or break into pieces. Arrange broccoli, then chicken, in a 9x13 pan.

Chicken and Rice

Ingredients 3⁄4 cup rice, uncooked 3-4 chicken breasts, cut into bite size pieces 2 cups chicken broth 1 Lipton onion soup packet 1 can cream of chicken soup 1 can evaporated milk Instructions Butter a 9x13 inch pan. Sprinkle rice over the bottom of the pan. Lay chicken pieces on rice. Pour chicken broth over rice and chicken. Sprinkle onion soup packet on top. Mix soup and milk and pour on top.

Creamy Chicken Enchiladas

Ingredients 2 chicken breasts 2 cans cream of chicken soup 1 cups sour cream 1 can chopped green chilies 1 small can sliced black olives 2-4 green onions, chopped 1 cups grated Monterey Jack cheese 1 cups grated Cheddar cheese 12 small flour tortillas Instructions Cook chicken. Cut up and set aside. Combine chicken soup with sour cream, green chilies, olives, onions, and Monterey Jack cheese. Measure out 1 cups of mixture and set aside.

Creamy Chicken Tacos

Ingredients 5 chicken breasts 1 ½ C salsa 2 cans cream of chicken soup 2 ½ Tbsp taco seasoning 1 Tbsp maple syrup 1 tsp lime juice 1 Tbsp butter ½ C sour cream Toppings: tomatoes, onions, cheddar cheese, lettuce, cilantro, avocado, tortillas or chips Instructions Place chicken in slow cooker. In small bowl, mix salsa, soup, taco seasoning, syrup, and lime juice. Pour over chicken. Cook on high 4 hours or low 7-8 hours.

Creamy Chicken and Noodles

Ingredients 11 cups water 8 tsp chicken bullion ½ tsp poultry seasoning 1 tsp onion or garlic salt 1 (16 oz) package wide egg noodles 3 cooked chicken breasts, cut into chunks 1 package frozen, mixed vegetables 2 cans cream of chicken soup 1 cup sour cream Instructions Bring chicken broth to a boil and add noodles, poultry seasoning, and onion salt. Cook noodles in broth for 6-8 minutes until tender.

Crock Pot Chicken and Dumplings

Chicken Stew: 2 chicken breasts, cubed 3 chicken thighs, cubed 2 russet potatoes, peeled and chopped 6-7 large carrots, peeled and chopped 1 onion, chopped 3 stalks celery, chopped 2 (10 ounce) cans cream of chicken soup 1 C chicken broth 1 tsp thyme 1⁄4 tsp pepper 1⁄4 tsp salt 1⁄2 tsp rosemary 1 tsp parsley 1⁄2 tsp seasoned salt 3 Tb butter 1 Tb cornstarch 1 Tb cold water Dumplings: 1⁄2 C cold butter, cubed 2 1⁄2 C flour 1⁄2 tsp salt 1 tsp baking powder 1 tsp parsley 1 1⁄2 C milk Instructions With a pair of sharp kitchen scissors, cut 2 chicken breasts and 3 chicken thighs into 2 inch cubes.

Crockpot Chicken with black beans and cream cheese

Ingredients 4-5 boneless chicken breasts, frozen 1 (15.5 oz) can black beans, drained 1 (15oz) can corn, drained 1(15oz) jar salsa 1(8oz) pkg cream cheese Instructions Put chicken breasts (frozen) into crockpot. Add black beans, corn, and salsa to cover chicken. Cook on high for 4-5 hours or until chicken is fully cooked, stirring occasionally. Add cream cheese in chunks on top and cook for another 1⁄2 hour.

Dutch Oven Sweet Sour

Equipment 12 inch Dutch oven 12 briquettes on the lid 12 briquettes on the bottom Ingredients 1 1⁄2 cups flour 1 1⁄2 cups cornstarch 3 eggs 3 pounds chicken Garlic salt ###Sauce: (Double recipe for extra sauce to go over rice) - 1 1⁄4 cups chicken broth or water - 4 tablespoons ketchup - 1 tablespoon soy sauce - ¾ cup sugar - ½ cup vinegar - 1 tablespoon cornstarch

Funeral Potatoes

Ingredients 2 lbs frozen hash browns 1 can cream of chicken soup 1 cup sour cream 2 cups shredded cheddar cheese ½ cup chopped onions 1 tsp salt 1 tsp pepper ¾ cup melted butter, divided 2 cups crushed cornflakes Instructions Mix hash browns, soup, sour cream, cheese, onions, salt, pepper, and ½ cup melted butter. Spread into a 9x13 baking dish. Combine remaining butter, and crushed cornflakes and top potato mixture evenly.

Garlic Chicken Farfalle

Ingredients 3-4 chicken breasts 1 (12 oz) Lawry’s mesquite marinade with lime juice 1 lb bacon, cooked and crumbled 1 (16 oz) pkg farfalle pasta ½ cup butter 2-3 cloves garlic 1 cup heavy whipping cream pepper (to taste) ½ cup shredded Parmesan cheese Instructions Put chicken and marinade in the crock pot on low for 6 hours. Take marinated chicken out and shred. Fry bacon and crumble.

Hawaiian Haystacks

Ingredients 4 chicken breasts 1 C chicken broth 2 cans (10 3⁄4 ounces each) condensed cream of chicken soup 1 can (12 ounces) evaporated milk 6 cups Cooked rice Suggested Toppings: cheese, peas, carrots, pineapple, olives, raisins, tomatoes, peppers, green onions, tomatoes, cashews, almonds, Chinese noodles, etc. Instructions Place chicken in slow cooker. Combine broth, soup, and evaporated milk and pour over chicken. Cook until chicken is done.

Honey Bourbon Crock Pot Chicken

Ingredients 1 lb boneless, skinless chicken thighs 1⁄2 Cup diced onion 1 Cup honey 1⁄2 Cup low sodium soy sauce 1⁄4 Cup ketchup 2 Tbsp canola or olive oil 2 cloves garlic, minced 1⁄4 tsp red pepper flakes 1-2 Tbsp cornstarch hot rice sesame seeds (optional) Instructions Place chicken in slow cooker. Place onion on top of chicken. In a medium sized bowl combine honey, soy sauce, ketchup, oil, garlic, and red pepper flakes.

Italian Chicken

Ingredients 4-6 chicken breasts 1 bottle fat free Italian Dressing 1 can cream of chicken soup 1 cup chicken broth 1 (8 oz) pkg cream cheese ½ tsp dried basil ½ tsp dried thyme salt and pepper, to taste spaghetti or angel hair pasta Instructions Put chicken and dressing in crock pot and cook 6-8 hours on low. Remove chicken from crock pot and tear into pieces. Drain 1⁄3 of the dressing liquid from the crock pot.

Mexican (Cafe Rio) Chicken

Ingredients 5 lbs boneless, skinless, chicken breasts 1 small bottle zesty Italian dressing 1 Tbsp chili powder 1 Tbsp cumin 3 cloves of garlic, minced Instructions Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

Mock Chicken and Dumplings

Ingredients 2 cans Cream of Chicken Soup 1 (13 oz) can evaporated milk 2 cups shredded cheese 2 cans chicken or cooked chicken, shredded 2 cans crescent rolls Instructions Mix soup and milk together, put half in a 9 x 13 pan. Mix cheese and chicken together. Spoon into crescent rolls and roll up. Put rolls in pan and pour the other half of soup mixture over the top.

One Dish Chicken Bake

Ingredients 1 pkg Stove Top Stuffing 1 ½ cup hot water ¼ butter, cut up 4 chicken breasts, cooked 1 can cream of mushroom soup 1⁄3 cup sour cream Instructions Stir stuffing crumbs, seasoning packet, water, and butter just until moistened. Set aside. Place chicken in a 12x8 baking dish. Mix soup and sour cream and pour over chicken. Top with stuffing. Bake at 375 for 35 minutes.

Penne Rosa

Ingredients 1 (16 oz) box of penne noodles 2 cooked chicken breasts, cut into pieces 1 (14 ½ ounce) can Italian-style diced tomatoes (drained) 2 (16 oz) jars light Alfredo sauce 1 (8 oz) can tomato sauce chopped spinach, to taste red pepper flakes, to taste Parmesan cheese (optional) Instructions Cook chicken breasts and penne noodles. While noodles and chicken are cooking, mix Alfredo sauce, tomatoes, tomato sauce, spinach, and pepper flakes.

Red Chicken Enchiladas

Ingredients 2 chicken breasts homemade enchilada sauce small onion 1 (4 oz) can diced chilies black beans flour tortillas cheese Instructions Make enchilada sauce. Saute onions and chilies. Add cooked chicken. Spread enchilada sauce on tortilla. Layer black beans, chicken mixture, and cheese. Roll up and place in baking dish. Top with leftover enchilada sauce and cheese.

Smoked Beer Can Chicken

Ingredients 1 Tbsp coarsely ground black pepper 1 Tbsp kosher salt 1 tsp garlic flakes 1 tsp cayenne pepper 1⁄2 tsp dried rosemary leaves 1⁄2 tsp dried thyme leaves 1 whole chicken extra virgin olive optional 12 oz soda or fruit juice Instructions Brine the chicken (optional) Mix dry ingredients Rub chicken with olive oil, then sprinkle the dry mixture over top and under skin Leave chicken sit on counter Preheat smoker to 225°F to 240°F Open soda and empty out half of contents Place can on smoker grate and fit chicken on top of the can Cook for 2 hours then insert thermometer probe into breast or thigh Cook another 1-2 hours or until internal temperature reaches 165°F Let bird sit 20-30 minutes before serving

Smoked Chicken Quarters

Ingredients 6 chicken quarters 2 Tbsp yellow mustard 1⁄3 cup All Purpose Rub Wood pecan and apple (50⁄50) Instructions Brine chicken (optional) Apply light layer of mustard and sprinkle each piece with 1 Tbsp of All Purpose Rub Try to get some rub under the skin Leave chicken on counter for 30-45 minutes Preheat smoker to 225°F to 240°F Insert thermometer probe into a chicken piece and smoke for 4 hours or chicken reaches 165°F

Sweet and Sour Chicken

Ingredients 1 lb chicken (cut into bite size pieces) 1 medium onion, chopped finely 2 carrots, sliced green/red bell peppers, chopped 2 cans (8 oz) undrained pineapple chunks ¼ C white vinegar 3 Tbsp brown sugar 3 Tbsp ketchup 3 Tbsp soy sauce 3 Tbsp corn starch 2 tsp ginger Instructions Brown chicken. Add onions and carrots, and peppers and cook on low for 10 minutes, stirring frequently. Add remaining ingredients, cover, and cook 10 more minutes (may have to add a little water).

Tortellini Soup

Ingredients 1 can chicken broth 1 can cream of chicken soup 4 cups cubed cooked chicken 2 cloves minced garlic 1 cup chopped onion 2 cups sliced carrots 2 cups water 1 (7-9 oz) pkg. cheese tortellini 1 (9 oz) pkg cut broccoli or 1 bunch fresh ½ tsp basil ½ tsp oregano Instructions Combine everything except broccoli. Simmer until carrots and tortellini are tender. Add broccoli and cook until tender.

White Bean Chicken Chili

Ingredients 2 chicken breasts (cooked and diced) 1 Tbsp oil 1 onion, chopped 2 cloves garlic, chopped 1 tsp cumin ½ tsp chili powder ¼ to ½ tsp pepper 3 cans Northern White Beans (undrained) 1 can Garbanzo Beans (drained) 1 can white corn (undrained) 2 cans (4 oz) chopped green chilies 2 chicken bullion cubes dissolved into 2 ½ Cups water Instructions Boil and chop chicken breasts.