Chicken Recipes I Need Something New

With precooked chicken, our favorites are :
Homemade chicken pot pie (easy)
Chicken divan ( easy) broccoli/chicken/cheese/ curry

Uncooked chicken... Chicken skewers , city chicken, kabobs, cutlets with gravy sauce, lemon artichoke sauce.

Pm me if you want any recipes.

Cut chicken meat in chunks. Dredge in rice flour with salt and pepper added. Pan fry in a little oil, both sides til brown. Pour chicken broth into the pan. A couple of cups. Cover with a lid. Simmer til chicken is cooked through. About 20 minutes. Add fresh baby spinach on top and re-cover. I have a dome lid so this works. Continue to simmer til baby spinach is wilted/cooked, just a couple minutes. The chicken broth should be thickened from simmering with the rice flour and the spinach makes a pretty green layer on top. Serve over hot cooked rice.

This may not work for your deboned chicken but one thing I love doing with chicken is making blackened chicken. As far as casseroles or crockpot ideas making enchiladas(yes they can be made healthy)or orange chicken with rice and vegetables is always tasty.

My favorite chicken recipe is as follows, and I'm sorry I can't be specific with the amounts, but if you're good at adapting recipes you'll have no problem with this!

The ingredients are essentially chicken, rice, broccoli, cream of mushroom soup, seasonings, and cheese. We use brown rice, frozen broccoli, and we make our own cream of mushroom soup from a homemade powder base because we have to be gluten free for our youngest, who ADORES this casserole. We bake the chicken separately, then shop and add it in at the end. It really is super yummy.

My second favorite way to do chicken is cut it up into slices or medallions, and saute it in a pan with a little olive oil and seasonings of your choice. Near the end, throw in some chopped onion, tomato, and green pepper, and saute just for a few minutes...not long enough to break down the tomatoes or really soften the veggies, because this dish is AWESOME with a bit of a crunch. The water from the veggies adds to the texture as a whole for a nice sauce...yum. I also like to do this with steak.

I made GF crepes the other day, which turned out really well (I was shocked...I can make crepes!), and then stuffed them with meat, veggies, etc, topped with cheese and salsa, and baked. That also turned out well.

Stir fry veggies, like celery, onion, carrots, cabbage, zucchini, broccoli, asparagus, green bell peppers (red or yellow also), in any combination. Use Asian flavored seasoning packets, soy sauce, or make your own seasonings. Add some brown rice or couscous, or use chow mein additives. Great one dish meal and good left over to reheat!

Cooked chicken great added to "chef" salad withvariety of lettuces, spinach, red or sweet onions, cauliflower chunks, avocado slices, crumbled boiled eggs, bacon, nuts, or crouton's. Choice of "salad bar" items, peppers, beets, garbanzo beans, peas, radishes, celery, olives, tomatoes, mushrooms. Wide open choices to taste with favorite dressing, garnish with fresh cracked pepper, grated cheese.

For the non dieter, homemade egg noodles with over mashed potatoes.

There are "white chili" recipes using chicken.
Chicken pot pie.

All these are made with precooked deboned chicken.

My favorite food blog... veryculinary.com

Good luck!

www.iowagirleats.com - healthy, flavorful recipes - great site!

Do you have a good knife and a wok or other large high-sided pan? You can have a stir-fry on the table in minutes. Chop up your ingredients. Heat your pan, then add a little sesame and vegetable oil, then add meat (salt just a little), then when it is nearly cooked through add veggies, stirfry until crisp-tender (1 or 2 minutes). That's it! Sauce goes in at the end, just long enough to warm.

My favorite combos with chicken:

With a sauce that is one half soy sauce, one half orange juice, with ginger and garlic (choose one of the following) -
bell peppers and onions
julienned carrots and snow peas
asparagus

With a sauce of one third soy, one third mirin, one third lemon juice -
broccoli and onion

With a sauce that is two thirds apple juice, one third soy sauce, and some garlic and ginger -
chopped baby spinach and red onion (cook VERY briefly)

Serve any of these with rice of any kind (long or short grain, white, brown, red, or black), or quinoa. If you use a soy sauce that is wheat free (read labels), any of these will be both gluten and dairy free.

Here are 2 recipes, though sounds like they will need to be adapted if possible.

Crock Pot:
Frozen chicken breasts (though you could probably use your cooked chicken, just shred it)
1 package dried Italian Seasoning
cream cheese (8 oz. block or I like the Cooking Cream Cheese)
1 can cream of chicken soup
frozen broccoli (I like to partly cook it before adding)
green pepper
pasta (I like shells, but you can use whatever you like)

Throw chicken, Italian seasoning, green pepper, and 1/4-1/2 cup of water in crock pot. Cook on low all day. 1 hour before serving, add cream cheese, broccoli, and cream of chicken soup to the crock pot. Cook pasta according to package directions. Mix into crock pot mixture and serve. We like to eat this with Garlic Bread.

Broccoli Chicken Casserole
cooked, chopped chicken (also works great with leftover turkey at Thanksgiving!)
frozen broccoli
frozen California blend vegetables
Cream of Chicken soup
1 cup mayo (I use light mayo)
Velveeta and cheddar cheese to taste
salt and pepper to taste
egg noodles

Chop chicken and put in bottom of 9X13 pan. Cook frozen vegetables and put on top of chicken. Mix together mayo, cream of chicken soup, salt and pepper, and cheese. Put on top of the veggies mixture. Cover and bake at 375 for 45 minutes. Uncover and bake another 15 minutes or until cheese is browned up. Cook egg noodles according to package directions. Serve chicken mixture over egg noodles.