Chicken Recipes?

Michele - posted on 08/11/2009

you know you crave the buffalo ;)... better from home

this meal is so quick and easy, we can eat in about a half hour

my family also devours large quantities of celery and carrot sticks and/or a large salad with this chicken, so i included the recipe for our blue cheese dipping sauce

4 chicken breast (we cut into strips to make fun finger food)

4 Tbsp unsalted butter, melted
3 Tbsp olive oil
1 Tbsp hot sauce (we use cholula)
1 Tbsp worcestershire sauce
1/2 tsp cayenne
1 tsp paprika

whisk together
season with salt and pepper
add chx and toss
cook on grill pan 2-3 minutes per side

*we have a vegetarian teen, so we also use firm tofu in place of chx. marinated and grilled separately :)

blue cheese dip ( this makes 21/2 cups, so we save half for a later date)

8 oz blue cheese (i get the crumbled and use the container to store the leftover dip)
4 oz cream cheese
8 oz plain yogurt
dash of hot sauce (we use cholula)
blend (we actually use our blender for this and it works great)

yum yum yummy
please enjoy

Allison - posted on 08/11/2009

One standard that I love is curried chicken. I know what you might be thinking. . . Curry? That's not for me. trust me, it's yummy. What they sell in the traditional market has a very mild, pleasant flavor. . . and is very easy to make so, here it goes:

Keep in mind when cooking this type of dish, the amount you use is a guide, don't go crazy trying to measure everything to the nickle. trust your tastebuds.

Simple indgredients:

1/2 c. chopped onion ( or one small onion)

1/4 c. butter (this is to saute the onion in so a little more if you use more onion. )

1/4 c. flour

1 Can chicken broth (you can use beef broth if you want - I did this in an 'emergency and it had little impact on the dish, you can also use water)

1 cup half/half ( I use what I have in the fridge which is usually 2% milk, it comes out fine. . don't worry about buying something special, use what you've got.)

2-3 tsp curry powder (o.k.., here I go a little overboard. I use 2x or 3x times that amount, but maybe my curry powder is too mild. . idk. . .

2 cups cooked chicken ( It doesn't matter how it was cooked or if it is a leg or a breast and I've never actually measured two cups exactly. I normally do 4 bnls breasts, giver or take.. . . just think bite sized and skinless - - honeslty, I use raw chicken and have never had any issues and I've been cooking this for years. . but do what you are comfortable with.



So, saute the onion in the butter, until opaque/tender (under three minutes). add flour to form a smooth paste (it will be thick). then add in the chicken broth and bring to a boil, boil for 1-2 minutes or until thickened (the flour is the thickening agent so it's important to let it boil long enough to thicken)... once it's thickened (think a heavy sauce thickness) reduce heat. Add your cream/milk and the curry . .blend well. Finish by adding your meat. If you are using cooked meat you are ready to go. Because I use raw meat. . I put the meat end, cover and let simmer for about 20 minutes. I like to do it this way for two reasons. 1. It saves me the step of having to saute the chicken somewhere else and the cleanup of that 2. I think it keeps the chicken moist. This can be served over rice or pasta or even as an open face sandwhich. . whatever the family likes.

Brigitta - posted on 08/11/2009

I have the greatest and most delicious grilled chicken dish my family says they love it and it is soooooo easy!

1 bottle of kens light cesar dressing

4-6 bonless skinless chicken breast washed and pat dry.

place the chicken in a big zip lock bag or a container that you can cover.

pour the whole bottle of dressing in

place in refer for it to marinate for at least 1 hour or longer (the longetr ther better)

get your grill ready and grill it till done.

i serve it with fresh veggies (asparagus our fav) and rice.

hope you like it!!

Melissa - posted on 08/11/2009

My daughter absolutely loves this recipe:
Chicken Tetrazzini

1 Family Size can of Cream of Chicken Soup
1 package of Chicken tenders or breasts
1 Container of fresh grated Parmesan cheese
1 pound of pasta
½ stick of butter
Whole Milk
1 Tbs. flour
Salt and Pepper to taste

Preheat oven: 350º

Cook pasta per package instructions (We like spaghetti the best but enjoy using the small bow tie pasta as well)

Cube chicken into bite size pieces and poach until cooked. Drain and set aside.

Melt ½ stick of butter in sauce pan and add flour to thicken (whisk to prevent lumps). Add 1 can of Cream of Chicken soup and stir until blended. Add milk until sauce is creamy (probably about 1 to 1-1/2 cups). Stir. Bring to boil. Add cooked chicken and 3-4 tablespoons of parmesan cheese. Stir and bring to boil again. Simmer for about 5 minutes. Remove from heat. Place pasta in casserole dish and pour sauce over pasta and mix. [You can put pasta and sauce in a bowl to mix then put in casserole dish if you prefer). Sprinkle top of casserole with parmesan cheese. Bake for 25 minutes or until bubbly.

To reheat add a little milk to the casserole to make it creamy again.

Teri - posted on 08/11/2009

My kids love this one!



4 chicken breast

1 large can cream of mushroom soup

3/4 cup milk

4 tablespoons butter or margrine



Preheat oven at 400. Put butter in a cassorole or baking pan and melt. Add chicken breast to pan. Mix soup with milk and season with lemon pepper and seasoning salt to taste and cover chicken with soup. Bake for 1 hour. Serve over rice.

Mary - posted on 08/11/2009

get yo' man chicken


Ingredients
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Directions
Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley

LATRice - posted on 08/10/2009

Have you ever had chicken souse. Girl its soul food for your soul. You need drum mets (small pieces ), potatoes (add last), onions, red peppers, green pepper, lemons, salt, pepper, bay leaves, all spice peppers, vinegar (a cap full), if you want it spicey jamican hot powder, little garlic salt. First of course clean then chicken make sure you rub some limes on the chicken while you cleaning. Second boil put the chicken in there about 5 min rinse to take the fat off, Third Boil a fresh pot of water and add salt, pepper all the above spices until you get the flavor you like. Add the chicken let it cook too it gets half way tender the you cut the potatoes and add them last. Tell me if you liked it. I love to add hot sauce. Mmmh

Barbara - posted on 08/10/2009

I like to put chicken breast on top of wheat rice then add more rice . Mix 1 cup low fat milk and 1 can mushroom soup and shake until well mixed. Pour over the chicken and rice and bake for 1 hour at 350 degrees. I also use pork chops like this. Be sure you spray your pan before adding the rice. I use minute rice already made with a little extra Smart Balance instead of butter.

Dawn - posted on 08/10/2009

Take a bag of rice, two large cans of cream of mushroom soup, and one cup of milk. Mix together in large baking pan. Add bonless chicken. Cook at 350 until rice is cooked to taste.

Ashley - posted on 08/10/2009

My favorite recipe is a new one I just came up with. It kinda spicy.
Youll need:
4) boneless skinless chicken breasts
1/2-1 cup of salsa
1-1/2 cups of white rice
1/2 a jar of jalapenos
8 oz of cream cheese
1 tbsp of butter

In a 2 quart sauce pan boil chicken. Cut about 10 slices of jalapenos and put into boiling chicken water. While chicken is cooking, cook rice. (rule of rice double amount of water to rice) While rice and chicken is cooking, cut remaining jalopenos, set a side. In a medium bowl combine salsa and cream cheese. When rice is finished combine rice, butter and jalapenos. Stir and add salsa and cream cheese. Top with chicken and serve!

Amaris - posted on 08/09/2009

How about Chicken Parmesan, with a side of pasta?

You'll need skinless, boneless chicken breasts - a container of bread crumbs - one bag of mozzarella cheese - parmesan cheese - 2-3 eggs - one jar of sauce (I use 'Five Brothers' in Tomato & Basil)

Beat the eggs, dip the chicken in the egg and then in the bread crumbs (make sure it's nice and coated) Fry the chicken for about 5 mins. Then pour the sauce over it, cover it with the cheese's and stick it in the over for about 20 mins.

Serve it on a bed of pasta and wa-la...you have yourself a nice italian dinner :-)

Charmaine - posted on 08/09/2009

KRAFT has an excellent chicken recipe on their website. I've made it several times so I'll just give you the basic instructions. You can go their website for the detailed version if you like.

Bruschetta Chicken:

In a resealable plastic bag, marinate 4 boneless chicken breasts in about 3 tbs. Kraft Roasted Sun-Dried Tomato dressing. Refrigerate for about 1min. In the meantime, dice 1 large tomato. Combine the diced tomato, 1/4 c. Sun-dried Tomato dressing, 1 tsp. dried basil, and about a cup of shredded mozzarella cheese in a small bowl. Set aside. Grill the chicken directly on the grates for about 6-8 mins. per side. Remove from grill and place foil over grates. Return chicken to grill and cover each piece with the bruschetta mixture. Close grill cover and continue to cook additional 5-7 mins. Yummy!

I've also made this in my indoor grill, however I precook the chicken in the oven and just grill for a few minutes on each side.

Carolyn - posted on 08/09/2009

Poppy Seed Chicken Casserole is a must in our house

5 cooked chicken breasts cut up

1 8oz cream cheese

1 can Cream of Chicken Soup

poppy seeds

Ritz crackers

margarine



Mix cut up chicken, cream cheese(make sure it is at room temp since it will be easier to mix in) and the cream of chicken soup. Put in dish and sprinkle with crushed ritz crackers that have been mixed with some melted margarine. I usually use 2 packs of ritz crackers to 1/2 stick of margarine. Sprinkle poppy seeds(about 1-2 T) and bake at 350 degrees for about 25 min....my children love this...not low fat or low calorie unless you use the low calorie stuff...Enjoy!!!

Megan - posted on 08/09/2009

Thanks for all the recipes! I forgot about using Mrs. Dash seasonings. That'd be a good way to get different flavors :) I think I might try your recipe tomorrow Meg. My fiance loves anything with honey and soy sauce. It should be a hit!

Mary - posted on 08/08/2009

Hey, Megan! Okay....this recipe is called DREAM CHICKEN....really easy! Get 4 Boneless Chicken Breast and marinate them overnight in a ziploc with Italian Dressing. Next day, grill chicken and then put strips of cooked bacon on each one. Then you take slices of mozzarella cheese and put that on top of the bacon. That's it!! If the cheese doesn't melt a little right away, just zap it for a few in the microwave. Hope you like it!! Let me know!

Sue - posted on 08/07/2009

When I want a different flavored chicken, I use Misses dash seasons. I just put bonelss, skinless, chicken breast in a zip loc bag,sprinkle with Misses Dash and a tiny bit of olive oil. Put in fridge over night, when ready to eat toss on grill, in over, or even can be floured and fried.You can even toss in freezer so its already to be used when every you want a quick meal.

Eleanor - posted on 08/07/2009

Lazy Chicken alfredo
Cook 2-3 (or more if you prefer) bonless skinless chicken breasts
1- 8 oz package of spaghetti noodles Cooked
1 jar of cheesy Ragu Garlic Parmesean
1 bag of broccoli cuts (if Desired)
mix all together serve with salad & garlic bread if you wish

Girlio - posted on 08/07/2009

Equal Parts of: (I use 1/2 cup of each to cook enough for a family of 4)
Soy Sauce
Ketchup
Honey
Mix and use as a marinade or a sauce for Wings, Breasts, or Thighs - my family's new FAVORITE meal!

Laura - posted on 08/07/2009

I make boneless chicken breasts marinated in Italian dressing. Then you can grill, fry or bake them however you want to cook. The kids like it no matter how old they are.



Also another way is fry up some green pepper, onion and mushrooms in olive oil and season with pepper, Italian seasoning and garlic. When chicken is done cooking put green pepper mixture on top with a slice of swiss cheese and melt. Very simple and very yummy.

Megan - posted on 08/06/2009

Thanks for all the recipes. I really appreciate it!

Yes, I love mexican/spicy food.

Katie - posted on 08/06/2009

do you like mexican? spicy?

Donna - posted on 08/06/2009

Quoting Megan:

Chicken Recipes?

I'm getting tired of making the same old dishes. I try not to use ground meat, or red meat that often. I try to cook chicken and fish the majority of the time. However, I'm getting bored with my current recipes. I was just wondering if any of you would like to share some of your favorite chicken recipes.Thanks! :)

Here's an EXCELLENT chicken recipe:

Salsa Chicken

4-bonelss skinless chicken breast
1-jar salsa ( I use taco bell medium it honestly has best flavor for this dish)
1-pkg. taco seasoning mix
1-small pkg. shredded mexican cheese ( kraft )

Preheat oven to 350 degrees. In a 13x9 ich pan place the chicken breast. Sprinkle each side with taco seasoning, about 1/2 to 3/4 of the pkg. reserving the rest. Pour the jar of salsa over the seasoned chicken. Sprinkle with desired amount of cheese ( I use about 1/2 to 3/4 of the bag). Bake 30 to 35 mins ( if your breast are VERY thick it may take up to 45 mins, but 30-35 is usually enough. Cheese will be melted and sauce will be bubbly. While thats baking sprinkle the reserved taco seasoning on garlic bread.Bake til toasty at 400 degrees. About 10-15mins, will need to turn over half way though baking. Serve chicken with the bread and corn. We sometimes have mexican rice a roni with it or salsa chips. TRUST ME this is the easiest and most raved about recipe I have EVER used. A HUGE success very time. Let me know how you like it!

Donna

Jessica - posted on 08/05/2009

I make this chicken & broccoli and my family L0VES it!!



Fry chicken breasts in extra virgin olive oil to save on calories.



Take two cans of cream of broccoli, a half cup of milk, and one lemon juiced and mix it in a pot. heat through and let simmer.



While you are letting the gravy simmer make rice.



Throw the chicken in the gravy to let simmer until the rice is finished. Once rice is done take gravy off the stove and enjoy. Its really good, and an easy way to get your kids to eat Broccoli without letting them know its in there!

Rosanne - posted on 08/05/2009

I buy chicken breast tenders (uncooked) in the frozen chicken department of my supermarket. I let them thaw out then marinate them. You can either use a marinating container or any deep dish (just cover with plastic wrap) ... My marinate I throw together BALSAMIC VINEGAR, OLIVE OIL, KOSHER SALT, PEPPER, FRESH MINCED GARLIC, TONS OF BASIL & PARSLEY AND A SPLASH OF WISHBONE ROBUSTO ITALIAN DRESSING. Doing this the 'night before' or 'morning of' would give the meat much needed hours to absorbe the seasonings. I then take the chicken and either throw it on the outdoor grill, George Forman indoor griddle or in a pirex dish in the oven. The meat lets out such wonderful juices. I have used this recipe and stripped the chicken into tortilla wraps; on a dish with some rice and veggies. You can do just about anything with these. My 'PICKY' son loves when I make this chicken. It's quick and easy. I am a single mom with a very busy work schedule plus volunteering many hours at school. It's the easiest meal I put together other than using my crock pot. :)

Megan - posted on 08/05/2009

That sounds really good. Thank you!

Chelsea - posted on 08/05/2009

I tried this one and we loved it. It's healthy but full of flavor! We also added half an onion to it. Hope you enjoy it!



Foil-Pack Chicken Fajita Dinner



Prep Time: 10 min Total Time: 60 min Makes: 4 servings

What You Need!

1-1/2 cups instant white rice,

uncooked 1-1/2 cups hot water 1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning

Mix 4 small boneless skinless chicken breast halves (1 lb.) 1 each green and red pepper, cut into strips

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese



Make It!

HEAT oven to 400ºF.



FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray.

Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.



BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.



BAKE 50 to 55 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.