Anyone have a good recipe for chicken ?

Kelli - posted on 04/22/2010

hope I am not repeating anyone but I like chicken and rice casserole there is the oven way or the stove way....I like the stove way cuz it is faster
oven way: cooked rice and cream of mushroom soup with chicken breast on top you can add a little basil or a simple herb and salt and pepper to taste ... (make as many breast as you would like- I like my rice a little on the creamy side so I normally use 2-4 cans of soup depending on chicken adn size of pan) bake at 400 till chicken is done
stove top: cook chicken in pan I normally cut it up in chunks then add cooked rice and cream of mushroom soup I also like to add broc or a veggie well liked and some cheese!!!! hope some one like this

Dina - posted on 04/22/2010

4 Chicken breast
salt and pepper
1/2 c. Italian bread crumbs
1 egg, beaten
4tsp. butter
4 slices mozzarella
1 tsp Parmesan

Preheat oven to 400 add butter so it melts.
Pound chix to flatter
Salt and pepper to taste
Dip chix in egg, then bread crumbs, repeat
Put chix breats in butter in pan and cook for 25 min. Then add cheese and spaghetti sauce and cook an additional 5-10 min.

I serve over pasta.

Dina - posted on 04/22/2010

Bake 4-6 fryer chicken breast, seasoned with Lawry's season salt in an uncovered roaster at 400 for 1/2 hr.

In a saucepan, mix;
1 c. Rice
1 can Cream of Mushroom soup
1 can Cream of Celery soup
2 soup can water
Heat this mixture over the stove to reduce cooking time.

Pur rice mixture over chix, spread it out evenly.

Cover roaster and return ot a 350 degree oven. Bake until rice is done. (usually about an hour).
Check periodically- if not enough water in the roaster, add water.

This is really easy!!!

Kellyanne - posted on 04/22/2010

My family and I love this get a pasta and sauce packet mix from supermarket and make it according to instructions then I fry a chopped onion with 2 chicken breasts and when it is all cooked I add to the pasta mix it is so quick and simple to do plus it is heaslthy, it works best with the tomato based pasta saucde mixes.

Chelsea - posted on 04/21/2010

this may sound boring, but recently i picked up a frozen bag of chicken drums, and i baked it from the frozen directions, 50min. put nothing on it before, and it was soooooooooooooooooooooo damn good, it was perfect in the juices, and i just made the whole bag because these drum sticks are pretty big and i wanted some for the next day, and it tasted just as good from being seconds. if you want some taste to it, thaw it, and put the chicken in a gallon baggy with some 1/2cup lemon juice and 1tsp pepper with 1 tsp rosemary and let it marinate at least for an hour in the fridge half way jiggle the bag a bit to move the juices around, then cook it in the oven according to thawed directions. that will give it some twang. very simple.



also you can go to cookinglight.com and look up some chicken casserols. my fav is chicken noodle casserole.

Tonya - posted on 04/20/2010

Something simple with rice. Take however many chicken breast and boil them til done, about 20 to 25 minutes, I always add chicken bullion cubes for more chicken flavor and to get a chicken stock. Once that was done I shreaded the chicken and I took a box of Rice A Roni "Fried Rice", followed the instructions on the box, when I brought the rice to a boil, I added the chicken on top until the rice was done, like 15 - 20 minutes, whatever the box said. Once it was done, I mixed it all up. The hubby and kids loved it. Good luck.

Sandra - posted on 04/20/2010

Hello Bryce..

May be you can try this :

have a a little bit thick chicken fillet and slice it to 2, and then put ham and carrot puree/broccoli puree and cheese in the centre of it. Dip it in the beaten egg (has already mix with 1/2 tbs salt and 1/2 tbs pepper) and dip again in the bread crumbs.

Medium heat frying pan with and fry it till brownish......

Very tasty and children will enjoy it

Maricar - posted on 04/20/2010

1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.Add salt and/or pepper if desired Bring to a boil then simmer for an additional 5 minutes.

Mary - posted on 04/19/2010

I'm always a fan of roasted chicken.



tip: BUY a meat/poultry thermometer. Such a great investment. You'll never overcook or undercook your food again.



Melt Butter add 2 pinches of salt, rosemary, thyme and use it to bask your chicken every 30-60 minutes. And there you go. If you wanna be more creative, add potatoes and mushrooms or even veggies to the bottom of the baking pan with the chicken. One thanksgiving I wrapped strips of bacon on top of the turkey. haha

Jacinta - posted on 04/18/2010

honey soy chicken skeweres they so yummy

Kristen - posted on 04/18/2010

Take Chicken breast either bone in or out (whatever amount you want to cook) put it in a oven pan. add 3 chicken bouillon cubes and add enough water to cover the top of the chicken. Add a chopped red and green bell pepper (1 of each), and a chopped onion (Or substitute for a bag of red bell pepper, green bell pepper, and onion frozen veggie mix bag). Sprinkle garlic powder over the top once all ingredants have been added to the pan. Cover with aluminum foil, and back on 350 degrees for about 3 hours. I made this recipe up for my family, and it goes wonderful over white rice.

Amanda - posted on 04/17/2010

Have you tried chicken rice casserole?
Boil the chicken to cook it (or use chicken breast). Let the chicken cool enough. Pull/cut the chicken in to bite size pieces. While the chicken cools cook 2 cups of rice. Once everything is cooled, mix it all together, adding 1 can of mushroom soup and a half can of water. Enjoy!

My children (2.5 & 4) are big fans of this meal! It takes 10 minutes to make and clean up is a breeze!

Katie - posted on 04/17/2010

I have a great twist on Baked chicken! It's awesome! Now I use a whole chicken but bone-in breast will also work. You will need some extra virgen olive oil, 3 lemons, garlic powder, basil salt and pepper. Take the insides out of the chicken and half the lemons. Rub down the chicken with the oil, then squeeze one of the lemon halfs over the chicken stuff the rest inside of the chicken. Then rub the seanisoning all over the chicken to taste. Rub a small amount more oil on the chicken. Bake at 450 degrees for about 25-35 minutes depending on the size of the chicken. I know that seems like a high temp but trust me, the skin is super crispy and chicken is juicy. For a side I like to make with this is red skin potatoes..first I cut them in quarters than I coat them with the same oil and basil and salt. Then cook at the same temp I usually put them in with the chicken. I hope you enjoy if you decide to make it. Let me know!

Jaz - posted on 04/16/2010

Have you tried coating it with egg and instant mashed potatoes (any flavor), and deep fry it to desired doneness, enjoy =)

Jessica - posted on 04/13/2010

Okay LaTasha, Here goes...do you have a crock pot? If you do pour some salsa in the bottom of it, then line it with boneless chicken breast and then pour more salsa on top. Cover your crock pot and cook until done. You will be satisfied and not have to do much work. I was given that recipe by a Latter day Saint Missionary a couple of years ago and I like it.

Kayle - posted on 04/13/2010

This is super easy and super good. Chicken comes out super moist.



Ranch Cheddar Chicken



½ cup Hidden Valley® Original Ranch® Dressing

1 tablespoon all-purpose flour

4 (about 1 pound) boneless, skinless chicken breast halves

¼ cup shredded sharp Cheddar cheese

¼ cup grated Parmesan cheese



Preheat oven to 350°F. Combine crumbs, cheese, salt and pepper in pie plate. Roll chicken breasts in dressing to coat both sides.



Dip top side only in crumb mixture; place on baking sheet. Bake at 350°F for 35 minutes, or until golden brown and crunchy.

Leanne - posted on 04/13/2010

Easy oven chicken

4 chicken breasts (or thighs whatever you like) browned, set aside
make 2 boxes of stove stop stuffing

Layer pan with half of the stuffing, place in chicken, cover with rest of stuffing.
Add 1 can of mushroom soup (mixedwith 1 cup of milk) pour onto stuffing.
top with shredded mozzarella cheese.
Bake for 45 mins at 350.

I have also made it with broccoli mixed in with the stuffing and it is really good that way too. :)

Laurie - posted on 04/13/2010

Fast and easy! ANY kind of chicken that you like with one jar of salsa...chop and add any extra veggies you have on hand..onions peppers tomatos...put in an OVEN bag and bake for 30mins..cook white rice on stove top..dinner done! We like either bone in breasts or boneless chicken thighs! I happen to sell some great cookware that offers a "Miracle Chicken" too..done in 30mins in microwave..full chicken. princesshouse.com/lmalenfant Good luck!

Jessica - posted on 04/11/2010

My little lady like Ranch chicken. The recipe is on the back of the ranch dressing powder mix packets. I make it with rice and salad...it's super yummy!

Tracie - posted on 04/11/2010

My favorite, take boneless skinless chicken breast, grill it in a pan, take a jar of salsa pour over the chicken, cook on low until salsa is heated up. then sprinkle some mozzarella cheese over the top for about 1-2 mins. Serve over rice. No measuring needed takes no time at all.

Carla - posted on 04/10/2010

You said you are not much of a cooker? From my experience most of the recipes are time consuming and take some prior knowledge of a frequently used kitchen lol... go to www.allrecipes.com and that website will give you so many recipes that are quick and easy... But here is a recipe that you might try, it's pretty simple. Get 1 large can of cream of mushroom and cream of chicken soup (if you don't think you can handle the mushroom then use 2 large cans of cream of chicken soup), get some precooked sliced chicken and chop it into small pieces (I use ground beef but honestly any type of meat will do and I use 1 to 1 1/2 pounds of ground beef), 1 can of rotel tomatoes (or if you are on a budget use the store brand it's a lil cheaper), about 8 flour tortillias (the 10 inche ones), and what ever cheese you like to top it. Mix the soups, meat, and rotel together, place the tortillas in a 9x13 inch pan (rectangle cake pan) (the tortillas serve as the crust) then layer with the sauce and if you want you can do two layers of the tortillas and sauce just depends on how much "breading" you want, then cover the top with your favorite cheese and bake in the oven at 350 degrees until the sauce is hot and cheese is melted. My mom always served this with wilted green leaf lettuce, she would heat up a very small amount of olive oil (and you can add a lil italian seasoning to it if you like for more flavor) then tear the lettuce into bite size pieces, once the oil is really hot pour it over the lettuce. When you serve this you and your family/guests can choose to have the lettuce or not, but I always place the lettuce on the plate then the casserole on top. It's not spicy and has a good flavor....

Kathy - posted on 04/10/2010

shell some pistachio's, I usually use about a cup, grind them up and mix with salt & pepper to taste, tip the chicken and press it in so its coated. Brown in a little olive oil then finish baking in the oven. Works best with boneless skinless chicken breasts. If you like its also really good sliced and in a salad.

Tania - posted on 04/10/2010

Dip the thin sliced chicken breasts in egg yolk then coat the pieces with French Fried Onions (the same onions used for green bean casserole during the holiday season). Then bake your chicken

Michelle - posted on 04/10/2010

take Frenches Fried onions and crush them, dip chicken in egg and then in onion mix. bake at 350 for 45/60 minutes for boneless thick breasted. it is good.

Lindsey - posted on 04/10/2010

one of my favorite recipes is chicken, veggies and stove top (i don't know the name for it). cut chicken into bite size peices and cook until almost fully white on the stove. meanwhile, prepare stove top(chicken) as shown on box. in a 9x13 pan, mix together a bag of frozen veggies, cream of chicken, cooked chicken and top with stove top. place in oven at 400 degrees for 20-30 minnutes until chicken is fully prepared. then serve.
variations include: adding sour cream for a more creamy meal, or i like to add rice so it has more substance to it. if you add rice you need more cream of chicken though. hope this helps!

Lhen - posted on 04/10/2010

have you tried easy to cook Teriyaki chicken but its soooo yummy? just 1 whole chicken cut into pieces, 1/2 cup of soysauce,1 can/bottle orangeflavored carbonated beverages, liquid in a pineapple chunks(Optional)..Preheat oven to 350 degrees F (175 degrees C).

Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30mins(its up to you how long u want to be cooked the chiken- usually i reduced cooking time . Try and you'll gonna love it...

Kelly - posted on 04/09/2010

Here are my two favorites - I craved chicken when I was preg too and especially these recipes:

Muenster Chicken:
Ingredients: 1 pkg chicken tenderloins, 3 large Portabella mushrooms (cubed w/o stems), 8-10 slices muenster cheese, 1 c. Italian seasoned breadcrumbs, 1/2 c. Parmesan cheese, 1 egg, 1/2c milk 1 16 oz can chicken broth, 1 c. white wine, 1 Tbsp garlic (minced), 1 T vegetable or olive oil, 1/2 bag medium egg noodles
Directions: Preheat over to 350 degrees . Put egg and milk in small dish and whisk until mixed, put breadcrumbs in separate dish. Heat oil in medium frying pan on medium heat - add garlic just before dipping the chicken in the egg/milk then coating with breadcrumbs. Brown both sides (approx 3-4 min each side) and place in medium casserole dish. Layer the mushrooms and then the cheese on top of the chicken. In a small saucepan heat the chicken broth and wine until boiling. Lower heat to simmer for 5 min and add Parmesan cheese just before removing from heat. Pour broth/wine/cheese mixture over chicken/mushroom/cheese. Cover and bake 35-40 min. About 20 min into cooking get the egg noodles ready and serve chicken over them. Don't worry about the alcohol, it cooks off when you boil it.

Easy Chicken Bake:
Ingredients: 3-4 boneless chicken breast, 1 can cream of potato soup, 1 can cream of mushroom soup, 1 c. milk, 1-1/2 c. mozzarella or cheddar cheese (your preference), 1 to 1-1/2 c. instant stuffing mix
Directions:
Preheat oven to 350 degrees. Mix soups, milk and cheese in casserole dish then lay chicken on top and scoop mixture to cover. Add layer of stuffing mix over everything. Bake covered for 30 min, then remove cover and bake additional 10 min.

The Easy Chicken Bake freezes very well so can be made and stored for the weeks after you deliver. Just leave off the stuffing mix, thaw overnight and add stuffing then cook as directed.

Quita - posted on 04/09/2010

this is one of our favorite. very easy and good.hope you like it. a 30 minute meal.
CHICKEN TACO RICE

1 LB CHICKEN CUT INTO STRIPS 1 package (10oz) frozen corn

1 TBS OIL 1 med. Green pepper (diced)

1 CAN (13oz) chicken broth 1 ½ cup instant rice

1 can (8oz) tomato sauce ½ cup sour cream

1 package taco seasoning mix ½ cup shredded cheddar cheese



1. Cook chicken in hot oil until juice is clear
2. Add broth tomato sauce and season mix
3. Bring to boil
4. Reduce heat cover and simmer 5 mins.
5. Add corn green pepper, boil
6. Stir in rice; cover
7. Remove from heat let stand for 5 mins.
8. Fluff with fork
9. Top with sour cream and cheese
10. ENJOY
Quita

SugarBitz - posted on 04/09/2010

How abt honey grilled chicken? Just marinate chicken pieces with some oyster sauce, white pepper, some mince garlic and ginger root and honey. Grill or pan-fry til done.

Adrianna - posted on 04/09/2010

we are big chicken eaters so i like to try new things,


this one my boys loved 2,10, and hubby

Take skinless boneless chicken breast
1 small can tomato soup(No milk or water added) and salsa
mix salsa and tomato soup together and pour over chicken in baking dish and bake about 30-60mins at 400

Karen - posted on 04/09/2010

I make a lovely casserole very economical and tasty!! serves 4-6 depending how hungry
about 6-8 chicken Thighs
1 can of Cambells condensed chicken and mushroom soup ( you csan use plain chicken or even tomato)
1 clove garlic rushed
1/2 Large onion
milk enough to fill the can once empty to wash out any remaining soup
Some dried Herbs or frsh depending on whether you have them
I use Tarragon, Dill and Parsley

Skin the chicken Thighs and eother de-bone or get it done for you ( i leave bones in until cooked for flavour)
Chop up onion and garlic finely and fry in a little oil or water depending if you are counting the fat
add the chicken to the pan and seal it
Add the soup and milk
bring to the boil and simmer for at least 40 mins (I shove it in my slow cooker before work and it is ready for us to eat in the evening)
I also add vegetables if i feel like it such as root vegetables
serve with mashed potato/ or rice

VIOLET - posted on 04/09/2010

If you like food a little spicy try: 1/2 cup mayo or miricle whip and 1/2 cup spicy italian salad dressing mix well. spread on cut up chicken in a pan with no grease. spread half on chicken bake at 350 for 30 minutes, turn over chicken spread rest of mixture over chicken and bake another 30 minutes.

Patty - posted on 04/08/2010

Oven-Fried Chicken

Ingredients

Cooking spray

1 1/3 cups crispy rice cereal

2 1/4 cups bagel chips or Melba toasts

5 teaspoons extra-virgin olive oil

3/4 teaspoon hot paprika

Kosher salt and freshly ground pepper

1 1/2 cups plain Greek yogurt (2%)

1 teaspoon dijon mustard

4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)

2 bunches scallions

Harissa, chili sauce or ketchup, for the sauce

Directions

Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.



Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.



Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray.



Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.



Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.

Patty - posted on 04/08/2010

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad



Ingredients

1/4 cup freshly squeezed lemon juice

1 small shallot, chopped

1/4 cup pure olive oil

1/4 teaspoon coarsely ground fresh black pepper

4 boneless, skinless, chicken breasts, pounded thinly

Salt

1/2 pound arugula

2 ripe beefsteak tomatoes, diced

1 small red onion, peeled, halved and thinly sliced

2 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil, plus additional for garnish

Lemon halves, for garnish



Directions

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.



Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.



Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

Melissa - posted on 04/08/2010

what about chicken soup? Boil a whole chicken in stock with some carrots potatoes onions garlic all to taste. take out chicken and cool, strain out solids from broth shred chicken from bone put back in stock add pasta till done

Mary-Ann - posted on 04/08/2010

An easy chicken recipe:

6 boneless, skinless chicken breasts
3 large potatoes chopped (dont need to peel)
3 carrots chopped
1 onion chopped

zesty italian dressing

Place chicken,potatoes,carrots, and onion into large baking dish.Drizzle with italian dressing.
Bake covered with foil @ 400 degrees F(200 degrees C) for 1 hour.
Remove foil during last 10 mins of baking

If you want you can sprinkle parmesan cheese.

ps-ive done this recipe with 1/2 of everything too, works gr8 and tastes gr8 too ! :)

LaTasha - posted on 04/07/2010

Have u tried chicken ala king or chicken spaghetti?