Easy Chicken or Other Dinner Recipes

We toss chicken breasts on the grill with just Italian salad dressing or some mrs dash on it...good!

Bread and cook in oven... add pasta sauce and cheese on it for chicken parm :)

Salad is good with cooked chicken breasts in it!

My sons favorite is shreded chicken in gravy over toast or potatoes

cubed chicken with frozen veggies in fry pan... add soy sauce for flavor and eat with rice

We eat alot of chicken too lol

I cook a lot from Rachel Ray's "365 Meals." I am NOT a great cook but the recipes are easy to follow and my husband and two year old daughter are usually pretty happy with dinner. She uses the same herbs and spices over and over again in a lot of her recipies so they actually get used up instead of just accumulating in my kitchen (I hate that too!). Another plus is that even though most of the recipes are supposedly for 4 servings, we usually have a ton of leftovers so there's plenty left to freeze or use for lunches.

I just made this last night, a favorite since it just bakes in the oven and lets you do other things:

- 1.25 - 1.5 lbs. chicken breast, each cut in half lengthwise
- 1 can black beans
- 1 can red kidney beans
- 1 cup chicken broth
- 3/4 cup salsa
- shredded cheddar cheese

Place chicken in baking dish sprayed with cooking spray. Pour broth over chicken, then pour salsa on and spread it around. Add the beans (rinse them first) and spread those around evenly as well. Bake at 350 for about 35 minutes, then put the cheese on top for the last few minutes until it melts. It's very good and you don't even need a side dish, it's all in this dish!!

Hi D., I highly recommend using a crockpot! It's especially wonderful this time of year. Most crockpots come with their own cookbook, but there are plenty others out there with simple, delicious recipes. Some good ones are by Mable Hoffmann, called Crockery Cookery and Healthy Crockery Cookery. Here is a delicious chicken casserole recipe from my mother-in-law (no crockpot needed!)

Kathy’s Chicken & Rice

Serves 5-6

1 cup of cooked chicken
1 cup of cooked rice
1 cup of celery diced and boiled
1 can cream of chicken
1/3 cup mayo
2 T of diced onion
1 cup of cornflakes crushed
1/8 pound of butter
½ cup sliced almonds

Mix chicken, rice, celery, soup, mayo & onion together. Put 1 quart greased casserole dish. Cover with cornflakes, pour butter over top, put almonds on top. Bake 35 minutes at 350 degrees.

Campbells usually puts out cook books of quick easy recipes as long you don't care about whether your family is eating additives and preseratives that would probably work for you.

I just made a fantastic chicken pot pie last night (for the first time). It was easy to make, didn't take much time and my husband loved it. Here's the recipe as I remeber it...

1 pound boneless chicken breast, cubed
1/4 cup italian dressing
2tbsp flour
4oz cream cheese
1/2 cup chicken broth
10oz frozen or canned mixed veggies
1 or 2 pie crusts

cook chicken in dressing in large skillet for a couple of minutes. Add cream cheese and sitr until melted. Add flour, stir. Add broth and veggies. Let simmer for a while.
I would add some salt and pepper as well.
Now, if you like 2 crusts, use 2, or you might prefer one on top or one on bottom. Thats up to you. If you put one on top, crimp the edges and then put a couple of slits in the top to let the steam out. Bake at 375 for 30 minutes. YUMMY!

Also, check out Kraftfoods.com. There are thousands of recipes there.

I made one up that SO easy and delicious. I buy fresh salsa (this makes all the difference, and you'll use it all up in the recipe so no worries about unwanted stuff in yur fridge), sear chicken breasts on one side (kinda like a blackening effect) and then flip it, sear the other side, and reduce heat. In a separate frying pan while this is going on, dump the container of fresh salsa and keep it on low heat until the tomnatoes release their juice, then dump the more juicy salsa over the chicken and let finish cooking in a stewy simmer. In the last 5-6 minutes, add some freshly grated cheddar (or other) cheese to the top of the chicken breasts. I usually serve this wih a few slices of avocado on the side drizzled with blasamic vinegar and some grilled corn bread - its delicious!

Hi,
I dont know if this may be considered easy for you or not but I make chicken cordon blue and my fam loves it. All you do is buy chicken cutlets, packaged ham like deli ham and swiss cheese, and shake and bake. Take cutlets and lay them down with ham and swiss on top then roll them up like a jelly roll and shake and bake on outside of chicken and bake. They come out really good...cook in oven around 400 degrees for 20 mins or so.

I make a dish with 8 oz. Catalina dressing, a can of whole cranberries and dry onion soup mix. Brown the chicken, mix everything else togeteher, pour it on top and bake it in the oven. Easy, yummy and colorful!

We eat tons of chicken in our house also, so i have a ton of different ideas for ya!here is one, with a few different variations:
1. bound chicken breast very thin
2. in the center place sliced tomato, shredded moz. cheese and basil ( works best with fresh, but dried is fine)
* variation #1: put steamed brocoli and cheddar cheese
* #2: any type of veggie and cheese
3. fold sides of chiaken in like a package.
4. place in a baking dish and season with salt pepper, and any other you like. Bake at 350 for approx 20 min. OR
* dradge in beaten egg, then garlic and herb bread crumbs, and either deep fry or pan fry in oil.

another easy one:
slice chicken breast
cut up one onion and 1 pepper of choice ( i prefer 1/2 green 1/2 red combo)
saute chicken, onion, peppers in 2 tbsp of olive oil
when chicken is browned, add tomato sauce
boil 1 package of frozen cheeze ravioli
serve chicken mixture on cooked ravioli

check out www.allrecipes.com- great site!

I make this chili at least 2-3 times per month. It is really fast and easy to make and a big hit in our house. Enjoy!

2 tablespoons corn oil (we have used olive oil also)
1 large onion,chopped
4 large garlic cloves, chopped
2 tablespoons ground cumin
1 teaspoon dried oregano (no worries if you don't have it)
1/2 teaspoon dried ground red pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese

----------------
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes until cooked through. Drain 2 cans of beans. Add drained beans, one complete can of beans including bean liquid, broth, chilies, and cream to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and serve with tortilla chips or saltines.

Two things I always have on-hand to make recipes easier: a jar of pesto (that way you have herbs in the fridge, that won't go bad so fast) and frozen, chopped onions (saves time and pain!).

Do you use a crock-pot? Stew is pretty easy to make, and really nice to have this time of year. Leftover can be made into a chicken pot pie. I just put some chicken breasts and some chicken broth in and let it cook on low for several hours, then I add frozen stew vegetables...my grocery store sells a bag with carrots, onions and potatoes. Some thyme makes it tastier.
To turn into pot pie: take the broth and thicken it as you would gravy (not too thick) with some flour or constarch, in a pot on medium heat. Then put it and the chicken/veggies into a pie dish. Cover with a pre-made pie crust, brush with a little milk (or smear it on with your hand!) then bake at 350 for about 25 minutes, until the insides are bubbling and the crust is golden-brown.

Quiche is really easy to make, and re-heats fast for a quick meal. (Have a big salad on the side).
Mix a 2-cup bag of cheddar (Cabot 1/2 Skim works really well) with 1/8 cup of flour.
In separate bowl, mix 4 eggs with 1 1/4 c milk (skim works fine). Add salt & pepper to taste.
Add 1/3 cup of chopped onions (frozen work fine) and some chopped brocooli (again, frozen works fine - one of the square boxes in the freezer section is the perfect size).
Stir it all together, pour into a pie dish lined with a store-bought pie crust. Cook at 350 for about 45 minutes. (Sometimes I pre-cook the pie crust a few minutes, which works best if you have pie-weights). The quiche is done when a knife goes in & out clean. Turn the oven off, and leave the quiche in on the bottom shelf for another 20 minutes or so, to finish get the crust nice & crisp on the bottom.