Recipes Using Chicken Breast~ Easy, Not Tons of Ingridients

Oooh, my favorite is a chicken and rice dish from Campbells soup... I will look it up and post the link. It takes about 15 minutes to prepare, and it tastes AWESOME!

Basically, all you do is grill the chicken in a pan
Mix cream of chicken soup with rice and broccoli (Sometimes I leave out the broccoli...)
Add the chicken back in (whole)
Let it simmer until it's done. The chicken is really moist too, from simmering in the soup! mmmmm.

http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId...

cheesy chicken and broccoli casserole.
its super easy. make some rice, add Velveeta and broccoli, add with sauteed chicken and bake. yummy!!
or butter fly the breasts and stuff with any and everything and bake.

I love adding a can of fruit to my chicken.
Mix 1\2 peach or pineapple liquid with cooked chicken in oven or pan. Mix peaches with stuffing.
Mix pineapple with white rice. Yum!

Here are two more ideas I didn't see (I glanced fast, so sorry if they're repeats):

CRANBERRY CHICKEN

Read more about it at www.cooks.com/rec/view/0,2326,157182-234203,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

14 oz. can of cranberry sauce (whole is good)
8 oz. Catalina dressing
pkg. onion soup mix
chicken breasts

Mix first three ingredients; pour over chicken that has been placed in a greased 9x13-inch baking dish. (Can cut the chicken into smaller pieces.)
Bake at 350°F for 90 minutes or until chicken is tender and browned.

Delicious served over rice--I add it to rice and mix it to a casserole consistency since there is plenty of sauce from this.
.......................................................................................
Pick a dish the right size for the number of chicken breasts you are going to eat. In a small bowl, mix equal amounts of honey and mustard (dijon and/or stone ground are good--you can mix a few mustards). Add shredded cheddar and crumbled bacon if you like it. Pour over chicken, making sure it is coated. Bake around 350 degrees until chicken is done. I eat this over rice or on the side with rice with curry sauce. I like almost anything with curry, especially chicken. =)

You sound like me. : ) here are two simple ones that I like (feel free to adjust quantities as needed)

Preheat oven to 375 degrees
In a 9 x 13 oven-safe dish:
Pour in two cans of condensed Cream of Potato soup
Fill one of the soup cans approx 3/4 full with milk and mix with the soup
Put 4 boneless, skinless chicken breasts in the dish and spoon a little of the soup/milk mixture on top
Sprinkle with seasoned salt

Bake approx 25 minutes or until chicken is cooked through
Serve with noodles and green beans (I like to put the extra soup/sauce on the noodles and beans, too)

********************************************************************************

Preheat oven to 375 degrees

Pour a small amount of olive oil into a 9 x 13 oven-safe dish
Fill a wide bowl or dish with bread crumbs (I like Contadina brand Italian seasoned but now we use Panko due to son's allergies - really any kind will work)
If you are using unseasoned bread crumbs, you may want to add a little seasoning to them
Take 4 boneless, skinless chicken breasts
One at a time, dip both sides of the chicken in the olive oil, then coat with bread crumbs
Sprinkle remaining bread crumbs over the chicken
Bake approx 25 minutes or until chicken is done
Throw away any remaining bread crumbs, since they've touched the raw chicken

This one goes well with pasta and tomato sauce plus your favorite veggies

I made this recipe up last week when I was not feeling good and we had company coming.

1/2 cup melted butter
2 chicken breast
2 tbsp lemon juice
1 tsp lemon pepper
1 tsp thyme

Mix everything together and pour over the chicken in a casserole dish.
Bake for an hour at 350 degrees.

We served it over rice and it was a major hit.

One of our favorites is the recipe on the back of the Stove Top Cornbread Stuffing box. It's pretty much the stuffing, a can of cream of chicken soup and chicken breast. Quite yummy and very easy.

you sound EXACTLY like me! My favorite is what we call "chicken and rice"

Cook and shred your chicken. put in a casserole dish. add a large container of sour cream. a large can of cream of chicken. a bag of shredded cheddar cheese. a stick of butter. and salt and pepper to taste. mix well and bake on 375 till bubbly. crush up ritz crackers, sprinkle on top and add back to the oven till it slightly browns... only takes about 7-10 min.

we then serve it over rice

THIS IS THE BEST THING EVER... really really really one of my favorite!! a total comfort food!

My friend gave me this recipe. At first,I was hesitant but I love it. It is the easiest thing to make.

UGLY CHICKEN

4 - 6 chicken breasts (boneless, skinless)
1 jar/package of sauerkraut, drained
12 slices of swiss cheese
1 bottle 1,000 Island Dressing

Preheat oven to 375. Place chicken breasts in 9 X 13 Pyrex baking pan. Spread drained sauerkraut over chicken breasts, evenly. Cover with slices of swiss cheese (use 2 - 3 slices per breast). Pour entire bottle of 1,000 Island dressing on top of cheese; use a rubber spatula to spread evenly over dish.

Bake in preheated oven for 45 minutes to 1 hour. Serve with Rye bread.

The most amazing and easiest Chicken Pot Pie:

1 cooked chicken (I usually use the store bought), diced
1 can of Cream of Potato soup
1 can of Cream of Chicken Soup
1 can of Veg-All (drain 1/2 juice)
Any leftover cooked veggies you have in the frig (the more the merrier I say)
1 store bought pie shell (deep dish - make sure there are 2)

Preheat oven to 350. Bring pie shells to room temp (about 5-10 mins). Mix all ingredients in large bowl. Salt and Pepper as desired.

Separate the pie shells. Pour mixture into bowl shell. Carefully place the remaining pie shell on top of mixture. Press crusts together. Cut an "X" in the middle of the shell.

Place on a cookie sheet. Bake for 1 hour.

***This also freezes beautifully***

Stir Fry: Cut chicken breast in small pieces (add salt, pepper). Saute in oil until done. Cook rice and add chicken to it with a can of peas and carrots.

Chicken Alfredo - Cook & drain pasta. Cut chicken breast in small pieces, add salt and pepper, parsley and saute in oil until done. Add to pasta. Get a jar of Alfredo sauce and pour over it.

You can also just season the chicken breasts, put in a baking pan with some olive oil. Cover with foil paper and let it bake, then use it with a salad or whatever else you like.

Chicken breasts are so versatile, cooks quickly, is healthy and can be added to anything

SUPER EASY TERRIYAKI CHICKEN. Cut several chicken breasts in cubes, season with salt and pepper and stir fry over hot fire in skillett until done. Pour 2 or 3 tablespoons of terriyaki glaze (found by the soy sauce in the supermarket) and stir till well coated. This amount may need to be adjusted depending on how many chicken breast you use. This is great served over rice or noodles or just alone with side dishes. Super easy with great flavor! ( We love spicy foods, so I also add red pepper to give it a bite). As far as your question about fully cooking or rewarming, you can do it either way. Sometimes I prepare and cook it prior to the meal. Other times I fully cook it, put it in the freezer and just reheat when ready to use. They are better cooked and served fresh of course, but either way is ok as long as you don't let it sit in fridge too long. If it's gonna be several days, go ahead and freeze it!

This isn't really a recipe, but it's what I do with my bags of chicken.

Throw all the chicken in the crock pot, no need to thaw. Add seasoning to taste; I add mexican seasoning and a can of stewed tomatoes. Cook on low for 8 hours or so. Cool, then shred with a fork, then portion and freeze. You can use the shredded chicken in quesadillas, salads, casseroles, enchiladas, soup, pretty much any recipe that calls for cooked chicken.

Chicken pesto linguine - grill chicken, cut into bite sized pieces, cook linguine, toss everything together with a tub of store-prepared pesto sauce and top with grated parm

Cheesy chicken - smear softened cream cheese on chicken breasts, top with a spoon or two of salsa (you can use mild), top with shredded cheese and some crunched up tortilla chips, bake at 350 for about 30 mins

We love chicken in the crock pot. One of our favorite recipes is as follows:

Place Chicken in Crock pot and sprinkle on salt, pepper, and onion powder to taste. (I leave the salt out).

In a bowl combine two cans of Cream of Chicken soup and one can of Cheddar Cheese soup. Pour mixture over chicken.

Cook on low for 6 to 8 hours. Serve over rice or pasta.

I just tried that new stuff Philly Cooking Cream from Phillidelphia Cream Cheese, OMG it was so easy and good. All it was was chicken, frozen veggies, pasta and the cooking cream. Took maybe a total of 20 min. They even give you several recipies on the tub. It tasted like something at a restaurant.

One of my favorite and easiest recipes is chicken in the oven. Take a casserole dish and spray the pan with cooking spray and then take a can of cream of chicken, celery, or mushroom soup and mix that with milk. Pour a bit of the soup into the bottom of the dish and then lay out the chicken in the dish. Cut up some potatoes, carrots, green peppers, garlic (I add onions) but you dont have to. Dust some salt and pepper on it all and then add the rest of the soup mix. Give it all a little stir and pop it in the oven. Usually 350 for about an hour and a half and boom dinner
Super easy and super yummy

I like making chicken curry in the crock pot with chicken breasts and it doesn't have to be that spicy - just very savory. I don't have the recipe in front of me right now but in general it involves just cooking the chicken in the crock pot on low for 8 hours, with chicken broth, curry spices (you can find them in the spice section at the grocery store), coconut milk, shredded coconut and raisins. You could probably find something on allrecipes.com too.

I have also baked chicken breasts in oven by coating them in ranch dressing first, then Italian bread crumbs and seasonings.

One of my favorites is Monterrey Chicken. Grill your chicken breasts to almost done. Then lay them in a cassarole dish. Blob BBQ sauce on top of each, then layer a strip of bacon on it (I usually tear it in 2 or 3 pieces) - then top with shredded monterrey jack cheese. Pop in the over under the broiler long enough to melt the cheese. Then top with your choice of tomatoes, avacado, onion, green pepper. They look SO attractive. I serve it with rice pilaf and grilled veges.

one of my favorite cookbooks is one called the 4 ingredient cookbook, or something along those lines. i love it. it's a lot of common sense 'cheating' kind of things but some good ideas. another thing i like to do is make the lipton sides (the rice and noodle side dishes) and put cubed grilled chicken in them. the spanish rice one is really good (not too spicey) with a little cheese and/or sour cream garnish. we also love the alfredo one.

as far as casseroles, grill some chicken, make some instant mashed potatoes. put the chicken, a can of corn (or any veggies), and a can of cream of mushroom or cream of chicken or cream of celery, or whatever, in the bottom of the casserole dish, top with mashed potatoes (or tater tots, that works well too). all the ingredients are interchangeable. a meat, a gravy/sauce, a veggie, a starch...also google "easy casseroles". allrecipes.com is usually where i end up finding great recipes.

Cracker Crumb Chicken
Crush Club Crackers into very fine crumbs and put in a bowl.
Melt butter in another bowl.
Dip the chicken breasts into the butter then smush down into the crumbs making sure each piece is well covered.
Bake at 350 degrees about 30 minutes till the cracker crumbs are golden and the chicken is done.

Chicken Spaghetti
8 oz. dry spaghetti
2 - 3 cups, cut up cooked chicken
1 can cream of chicken or mushroom soup
1/2 - 3/4 C milk
3/4 lb. Velveeta, cut into small cubes
Nature's Seasons OR salt & pepper to taste
Cook dry spaghetti; drain. Stir together all the ingredients in a 2-qt. casserole. Bake at 350 degrees about 30 minutes till bubbly. (You can vary the amounts of milk, cheese & seasonings according to your taste. May need to add a bit of milk when reheating leftovers.)

I usually put together the chicken spaghetti or the cracker crumb chicken whenever I have time -- if I'm not cooking them immediately, I'll cover and refrigerate till I'm ready to cook them. Both of these can be assembled, covered and refrigerated or frozen until ready to use -- then just thaw in the fridge and cook.

Any leftovers can be refrigerated or frozen till needed.

I was going to suggest exactly what Heather N suggested- although I've never used cheese but I think I will next time! Someone made this for our family right after our baby was born and even my 2 year old tried it. It is seriously DELICIOUS!!!!

I'm trying Shake N Bake chicken breasts tonight. I love the pork version, but never had the chicken.

I also spice mine up when I just bake em. Season salt, garlic powder and onion powder. They bake up with a nice flavor.

Great post! Could have read my mind.
I am printing these recipes out to have on-hand. The cranberry one sounds INCREDIBLE:)

I haven't read any other posts; however, these are my favorites. Don't worry, I don't do mushrooms either.

King Ranch Chicken: Cook and chop up 4-5 breasts. Layer the bottom of a casserole dish with crunched up cheese doritos. Mix 1 can cream of chicken, 1 can cream of celery, 1 can of rotel, and 1/2 cup of the broth that you cooked the chicken in. Put the chicken on top of the chips, pour the mixture on top of the chicken and put a layer of cheese on top. Cook in the oven at 400 for about 20 minutes or until cheese is melted.

Chicken Spaghetti: Cook noodles according to the package. Instead of using hamburger meat, use chicken that has been boiled and chopped. For the sauce: mix cream of chicken, cream of celery, rotel, and a good hunk of velveeta.

Poppyseed chicken: Cook a box of Uncle Ben's wild rice and layer on bottom of casserole dish. Boil and chop chicken. Mix 16 ounces of sour cream, cream of chicken, and the meat together. Pour over the rice. On top melt a stick of butter, add 1 tablespoon of poppyseed, and crunch up a package of goldfish crackers (or a sleeve of ritz crackers) into the butter and poppyseed. Layer that on top. Cook at 400 for about 20- 25 minutes until it starts to bubble.

Chicken enchiladas: Chicken, White corn tortillas, meximelt cheese, sour cream (16 oz), cream of chicken soup, 1/2 can of chicken broth. Roll up cut up chicken after it's been boilen in the tortillas with a little bit of cheese. Mix the sour cream, soup, and broth. Pour over rolled enchiladas. Cover with cheese. Cook on 400 until cheese is bubbly.

White Chili: 1 lb of dried white beans, 1-3 lbs of chicken breast of other chicken, 5 chicken boullion cubes, 2 tsp of chopped garlic, 1 large of 2 small chopped onions, 3-4 cans of green chilis, 4 tsp of ground cumin (more or less to taste), 5-6 dashes of hot sauce. Fill dutch oven 2/3 with water. Put chicken in pot and cook until almost done. Remove chicken from water. Put beans in pot of water. Bring to a rolling boil. Adjust heat to a hot simmer. Add boullion cubes. Cook 1 hour, adding water as needed. Add onions, garlic, cumin and hot sauce. Keep simmering until beans are done. Add cooked chicken (chopped) and green chilis. Cook another 30 minutes on simmer. Add more hot souce, chilis, or cumin as you desire.
Serve hot. Top with sour cream, salsa, shredded sheese and fresh cilantro if you have it. We also eat it with the little oyster crackers.

Enjoy.

Kraft Oven Fry breading is fantastic. Dip in egg. Dip in the breading. Put in oven for 20 min. Beautiful thing is the breading stays nice and crispy after they are baked.

I have a recipe book in my cupboard called "Saving Dinner" by Leanne Ely. It has a chicken breast recipe for almost every week. Most are super easy.

Chicken Parm - Chicken, bread crumbs, jar spaghetti sauce and mozzarella chesse

I drizzle breasts with a little Olive Oil and sprinkle with powdered garlic and Italian Herbs, then coat with Italian Seasoned Bread Crumbs. Brown in a skillet on both sides. Transfer to a wire rack on a cookie Sheet. Cook in a preheated oven till almost done. Then top with a dollop of marinara (jar spaghetti Sauce) and a thick slice of mozzarella cheese. Serve with spaghetti noodles, salad, and bread.

I use the wire racks that are meant to cool cookies anytime I am doing an oven coating or oven fry. This helps chicken cook evenly and keeps it crisp by allowing heat to go all the way around it and letting the juices drip to the cookie sheet.