What to Do with Chicken~

G.,

A friend of mine just posted this on her blog
Crockpot Sour Cream Salsa Chicken

Chicken breasts
Taco Seasoning
Salsa
Light Sour Cream

Spray slow cooker with cooking spray. Put in the chicken. Sprinkle with taco seasoning, smother in salsa. Cook all day on low. Remove the chicken and shred. Mix sour cream into the sauce in the slow cooker. Add the chicken back in. We ate as burritos (use corn for GF) and we liked it so much, we finished the leftovers as dip on tortilla chips later that night.

I haven't tried it yet. She said it looked terrible but tasted great.

I also love chicken tortilla soup and you can find tons of recipes if you google it - there are a million ways to make it depending on what you like.

Also, try www.recipezaar.com - they've got tons of chicken recipes.

I also really like this

KING RANCH CASSEROLE

1 sm. onion, chopped
6 chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can Rotel tomatoes with diced chiles
1 c. chicken broth
1 lg. bag corn chips (crushed in bag)
2 pkg. Monterey Jack & Colby cheese

Boil chicken until done, de-bone and cut into small chunks. Be sure to save 1 cup broth when chicken has finished cooking. Mix cream of chicken, cream of mushroom, Rotel tomatoes and chicken broth; heat on stove. Layer 1/2 of chicken, 1/2 broth mix, 1/2 of chips, 1/2 of onion, 1/2 cheese and repeat above. Bake 35-40 minutes at 350 degrees in 9 1/2 x 13 inch greased pan.

My mother in law makes it and it is really tasty. I'm lazy so I usually use canned chicken breast when I make it. That really cuts the prep time. With canned chicken all you have to do is assemble and bake it until it is hot all the way through. Yummy. Oh,and I usually use canned green chilis instead of rotel because my husband doesn't like the texture of cooked tomatoes.
:-)T.

3 moms found this helpful

take a large baking pan(cake size or bigger depending on the size of your family._
for cake size pan
4-5 chicken breasts frozen from package
peel and cut carrots and potatoes
place carrots and potatoes on top and around the chicken breasts
cut one medium onion into fourths and put in corners of pan(optional)
I usually season with lawry's and pepper to taste but you can use whatever you wish
and 1 stick of butter cut up and placed throughout the pan
cover with foil and bake at 425 for about 1 1/2 hours
This is a family favorite! I hope you like it!

2 moms found this helpful

Hello G.. Here is a recipe that my family and I enjoy. I am a Director with The Pampered Chef. I have so many recipes that I teach using chicken that are so tasty and that totally will WOW your family and friends. Let me know what you think of this one. You can even go to my web-site to see more recipes: www.pamperedchef.biz/latashaphilleo

Smothered Chicken with Garlic

3 tbsp fresh rosemary or 1 tbsp dried rosemary, divided
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper 1 whole chicken (about 4 lb)
1 lemon, cut into quarters
1 tbsp olive oil
2 heads garlic, peeled (about 40 cloves)

Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika,
salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water;
pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken.
Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.

Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes.
Carefully remove lid and continue roasting 25-35 minutes or until Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and
juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.

Yield: 4-6 servings
Nutrients per serving: Calories 600, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 180 mg, Carbohydrate 11 g, Protein 58 g, Sodium 470 mg, Fiber 1 g
©The Pampered Chef, Ltd. 2007

2 moms found this helpful

Our new favorite chicken recipe is a creamy chicken italiano.

3 lbs frozern chicken tenders thawed
2 regular cans of Cream of chicken soup
2 8oz packages of light cream cheese, softened
2 envelopes of Italian dressing mix
1/4 cup milk

Preheat oven to 350. Place chicken in baking dish. Mix soup, cream cheese adn dry dressing with an electric mixer on medium until well blended. Spread over chicken and bake for 1 hour. Remove on piece from the middle of the pan to check for doneness. If still pink continue baking for 15 minutes check again.

Serves great with white rice or mashed potatoes.

It will serve 8 people. For smaller family just cut everything in half. It does reheat great for left overs.

2 moms found this helpful

My Family Loves this recipe: Coca Cola Chicken (or Root Beer). It is so easy, 1 pot and leftovers taste even better.

Need:
6-8 pieces of thighs (lrge pkg)
36 oz ketchup
2 bell peppers
1 medium onion
1/2 cup of oil (approximately)
3-4 cloves garlic (or i use the already minced garlic in the small glass jar found in the produce section, 1-2 tablespoon)
1 20 oz can of Coca Cola or Root Beer.

Prepare:
In a large Pot heat oil med/high. Place chicken in pot to fry for about 10-12 minutes, turning once, cooking it until it is almost done. While chicken is frying, chop up the bell pepper and onion.

Remove chicken and place on some paper towels. Remove most of the oil, leaving a few drops in bottom of pot. Add onion, bell peppers and garlic (more garlic if you love it) and cook over medium heat about 7 minutes or until slightly softened.

Add 32oz of Ketchup, stir, add 20oz soda, stir. Bring to a quick boil and add chicken. Heat on high for about 15 minutes and simmer for 20.

Works great with Rice or Salad.

You will have enough of the sauce left over to freeze for a second making. My picky 5 year old loves it!

L.

2 moms found this helpful

My simple chicken dish that my kids love.
4 skinless breasts cut up to bite size pieces
1 tablespoon flour seasoned with salt and pepper (OK to omit)
1 packet of dry french onion soup mix
1 can apricot nectar (such as kerns)
Pre heat oven to 350C
Coat chicken in flour and seasoning
Mix french onion soup and apricot nectar together in a casserole dish and heat in microwave for 30 seconds.
Add chicken to casserole dish, cover and bake in oven for 45 mins to 1 hour.
Serve with rice and steamed vege's
ENJOY!!

1 mom found this helpful

Do you have a Crockpot? Just put the chicken in and put BBQ Sauce, or cream of mushroom. So much you can do with it.

Set it and leave it.
The BEST, and it's so YUMMY!!!

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Allrecipes.com is my favorite to check when I need ideas. They have everything. You usually can't go wrong when using one of their higher rated recipes. Be sure to read some of the comments too because often people make useful changes to to the recipe.

1 mom found this helpful

I do this with chicken once a week, my family loves it.
4 boiled chicken breasts
1-2 cups of instant rice
1 can of cream of chicken
1 can of corn
2 cups of cheese (or to taste)
salt and pepper
mix it all up in a 9x11 casserole dish (sometimes I add about a cup of chicken broth to make it yummier)
stick in the oven at 350 for about 20 min, take out add some frenches onions, then back in the oven for 10 min. Its super easy, and the kids love it.

I also make yummy tacos I just put frozen chicken breasts in the crockpot with lots of salsa and take it out at dinner time. It shreds so easy, then I add a bit more salsa for flavour while shredding. Super easy!

1 mom found this helpful

Baked Chicken, healthy, cheap and EASY.

INGREDIENTS:

Frozen Chicken Breast (get the bag of individually frozen, skinless, boneless chicken breasts from Costco so you can grab as many as you need)

Chicken Broth (again, you can get cartons of organic chicken broth -- package of 3 -- from Costco. Be careful of the swanson cans which contain too much salt and sometimes MSG)

1 pkg Good Seasons Italian Dressing Mix (you won't use the whole thing, but you can fold over the package and use the rest later)

COOKING:

Oven to 350 degrees

Thaw the chicken in the Microwave

Place Breast(s) in a glass pan (9x9 or 9x12 work for me, depending on how many I'm making)

Pour chicken broth into the pan, enough to cover the bottom so that it won't dry out while cooking.

Sprinkle the dressing mix over the chicken.

Put in the oven for 20 minutes.

Remove, turn the chicken over, sprinkle the new side with dressing mix and return to the oven.

Remove after 20 minutes. And you're done!

It's REALLY tasty, and REALLY easy.

BTW, if you take the salad dressing and use FLAX seed oil and Cider Vinegar you have a really healthy, tasty salad dressing. Drop some mixed salad greens from the Costco bag of greens onto the plate with the chicken and you have a whole meal.

(I love Costco <grin>).

1 mom found this helpful

Chicken, Blue Cheese and Broccoli Pasta (ONLY BOIL PASTA!)

My variation but originally from Joie Warner's No-Cook Pasta Sauces (1998)

1 garlic clove, finely chopped
1/4 tsp crushed red pepper or to taste
1 tbsp olive oil
1/4 cup (1/2 stick) unsalted butter, at room temperature
4 oz. blue cheese (tho Gorgonzola works nicely as well), crumbled, at room temperature
2 tbsp (or more) freshly grated Percorino Romano or Parmesan cheese
3/4 lbs.broccoli florets (or little more than half the Trader Joe's bag), chopped into bite-size pieces
1/3 cup of sour cream
S&P to taste
12 oz. (preferably the healthy alternative whole wheat) fusilli or penne rigate pasta
1 1/2 cups of chopped cooked chicken breast (Foster's Farms has chopped breast meat in the refrigerator section at Costco. We use often to save time and top on salads)

1. In a large bowl combine garlic, crushed red pepper, olive oil, butter, blue cheese, and Romano/Parmesan cheese. Set aside to warm to room temperature or preferably, place the bowl (be sure it's heat proof) over the pasta pot to warm the ingredients and melt the butter while heating the water. Once the water comes to a boil, remove bowl and set aside.

2. Cook pasta in a large pot of boiling water until almost al dente. Add broccoli florets and cook until broccoli is tender but still bright green (usually about 3 minutes).

3. Cut the cooked chicken breast into bite-sized chunks and microwave for 2-3 minutes to warm. Add to mixture in bowl.

4. Drain pasta & broccoli well and immediately add to the mixture in big bowl, and toss. Add sour cream to make creamier and not so blue-cheesy. Serve with extra shredded Romano/Parmesan cheese for topping. Add S&P to taste.

1 mom found this helpful

One of our favorite family recipes is really easy. Two cans of Golden Mushroom Soup in a 9 x 13 inch pan. Stir in 2 cans of water and then 2 cans of Minute Rice. Submerge chicken. Now that my kids are older I use boneless, skinless chicken breasts but you can use you whatever pieces you like. Cover with foil and bake at 350 degrees for about 40 minutes. Uncover and stir the rice...cook uncovered for about 10 more minutes. The cooking times might change when you have the bone.

The chicken has flavor and the rice tastes great. You can substitute Cream of Mushroom and a can of Cream of Chicken. We use the other because my son is allergic to milk.

1 mom found this helpful

really really easy and my kids LOVE this - sorry if you have tried it already:

seasoned bread crumbs (any brand - doesnt have to be the expensive one) - any seasoning type you like - you can even add seasonings if you want

1 egg should be good enough (beaten)

enough oil (olive oil is best but any will do) to coat bottom of pan - more if you want it more crispy, less if your looking to cut down on oil's in your diet - it just wont be as crispy

dip chicken in egg, then bread with the seasoned bread crubms and bake until the chicken is done. thats it!!

my kids were picky eaters when they were little and they STILL ask for it today - they are now 12 and 19.

1 mom found this helpful

G. -

Here is one that my husband and son love....enjoy!

Ingredients:
4 Skinless boneless chicken breast (thinly sliced)
1/2 cup flour plus 2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
3 tablespoons buttter
1/2 cup of milk or half & half
1 cup grated smoked gouda cheese

Directions
Preheat large skillet over medium heat with olive oil and one tablespoon butter.

Place chicken between two sheets of wax paper and pound out until even with a rolling pin or flat side of a meat mallet.

Sprinkle salt and pepper on both sides of chicken and dredge in the 1/2 flour. Place in hot skillet and brown on both sides until chicken is done. Remove from skillet and tent to keep warm.

In skillet add the two tablespoons of flour and the remaining two tablespoons of butter cook until bubbly and has a nutty smell. Whisk in milk and stir until lumps are gone and sauce bubbles. Add cheese, stir until melted. If sauce is two thick add more milk until it reaches the desired consistency.

Plate chicken and pour cheese sauce over it.

Servings 4
I like to serve this with rice cooked in chicken broth rather than water and steamed green beans.

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www.cookinglight.com
Put main ingredient as "chicken" and you will find all kind of healthy chicken recipes.

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Tomato Chicken

chicken
can of tomatoes
onions
garlic
mushrooms
spices
olive oil

Sautee sliced chicken breastes in olive oil with sliced onions, mushrooms, garlic, italian seasonings, and pepper.
When chicken is cooked, pour large can of diced tomatoes on the top.
Simmer covered for about 1/2 hour.
Take off lid and continue cooking until most of the water has boiled out.

Mock Chicken Divan

chicken
broccoli
can of "cream of..." soup
mayonaise
sherry
spices
cheddar cheese

Boil cubed chicken breasts.
Mix 1 can of cream of (chicken, celery, or mushroom) soup with 1 cup of mayonaise, 1/4 cup of cooking sherry, and season to taste (pepper, seasoned salt, garlic salt, etc. sometimes I put in a tiny bit of curry).
In a baking dish, layer frozen broccoli, cooked chicken, sauce, and cheddar cheese.
Bake at about 350 until sauce is warm and bubbly through out (about 45 min)

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Hello
There is a wonderful book that has tons of Chicken recipes.
THE COMPLETE COOKBOOK CHICKEN TASTY RECIPES FOR EVERYDAY.
BY HELEN AITKEN. Around $8.00 very easy.
I hope this helps.

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