Easy Chicken recipes??

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Aimee - posted on 11/11/2008

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Hello !



I have the easiest chicken recipe .



Crock Pot Chicken



8 oz cream cheese

1 zesty Italian season packet

2 cans cream chicken soup

4-6 boneless chicken breast



Mix softened cream cheese, soup, and zesty italian and add chicken breast cut up into chunks. Put in crock pot cook on low 5-6 hours and high 3-4 hours. Serve over white rice. Enjoy. Even my picky kid loves this. They ask for it all the time.

Joanie - posted on 11/11/2008

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Dip chicken tenders in melted butter, then in crushed Ritz crackers. You can crush them in the food processor or just by hand for bigger pieces. My 2 year old loves this!

Drizzle the left over butter on top and bake at 350 for 20-25 min.

Jennifer - posted on 11/10/2008

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chicken broccoli casserole is the best in the west!

2 boneless skinless chicken breasts cooked and cubed (u can microwave in a casserole dish for 7-8 minutes)

1-2 broccoli crowns cut and steamed

sauce: 1 can cream of chicken soup, 1/2 cup mayo,1 tsp currey powder, 1 tsp lemon juice...mix it all up in a bowl.

lay steamed broccoli on bottom

put cubed chicken on top

pour sauce over top (keep away from edges of dish to avoid moisture buildup)

shread cheddar over top

bake at 375 for 1/2 hour uncovered

serve over rice

Cheri - posted on 11/10/2008

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Hey there.....

I have a great recipe

8 to 12 chicken breasts, 3/4 cup Parmesan cheese, 1/2 cup of bread crumbs, salt and pepper, 1/2 cup of butter or Marg, 1/4 cup of garlic powder( or fresh), and a 1/4 cup of dried onion flakes.

Mix all dryed together. Dip chicken in melted butter, and then coat in dry mixture.

Bake in a glass pan, covered, Bake at 350F or until tender.

Takes about an 1 hour

Hope that u like.

Great hit with my kids

Sarah - posted on 11/07/2008

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This is so easy:

Dredge a boneless, skinless chicken breast in ranch dressing and then cover with Itallian bread crumbs. Bake like normal. Very good.

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Kitty - posted on 06/27/2011

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yellow rice and chicken is really easy and tasty. I cut up the chicken and brown it in olive oil and garlic, then follow the directions on the bag for the rice, I use Vigo yellow rice. I usually add a quarter cup more water than the bag calls for b/c I add the chicken in with the rice. Once the chicken is browned, I bring the water for the rice to a boil, add the rice and stir while boiling for 1 minute, then I add the chicken, I sometimes add peas and/or pimentos as well, then reduce heat, cover, and simmer for 25 minutes. While the rice/chicken is cooking, you can also heat a can of black beans to go along with it. Very, very tasty.

Talya - posted on 11/18/2008

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My 12 year olds fave dinner ever since I can remember is the easiest chicken recipe. She even asks for it for her birthday every year. Dice and cook up 2 boneless skinless chicken breasts in a large skillet. When they are just about done add a box of broccoli cheese rice mix and prepare as directed. Sometimes I add extra chopped broccoli too. Kids love it....so do I actually and it only uses one pan for the whole meal!

[deleted account]

Poppyseed Chicken

Cook time: 5 minutes prep time, plus 30 minutes in the oven



2 lbs chicken breasts, stewed and diced

1 can Cream of Chicken soup

1 8 oz carton of sour cream

1 tube Ritz crackers

1 stick butter or margarine

1 T. poppyseeds



Place chicken in shallow casserole dish and top with mixture of soup and sour cream. Melt butter or margarine and mix with crushed Ritz crackers and poppyseeds. Sprinkle cracker mixture on top of chicken. Bake uncovered at 350 degrees for 30 minutes. Serve over steamed white rice. Serves 6.

[deleted account]

Roasted Lemon Chicken

Cook time: 5 minutes prep time, plus 80 minutes in the oven



1 4-5 lb whole chicken

3 lemons quartered

4 T. butter, softened

Salt & pepper to taste

Rosemary or herb of choice





Preheat oven to 425. Squeeze one whole lemon into butter and mix with salt, pepper and herb. Rubthe mixtureon the outside and under skin. Place remaining lemon quarters inside cavity and place chicken (breast side up) in roasting pan. Bake 40 minutes, baste. Cover with foil and reduce heat to 375. Cook an additional 40 minutes, basting occasionally. Serves 5.

[deleted account]

Grilled Curry Soy Chicken

Cook time: 10 minutes prep time plus marinating time and grill/baking time



4 boneless skinless chicken breasts (or a pkg. of bone-in thighs)

½ cup soy sauce

½ cup lime juice

1-2 crushed garlic cloves

1-2 tsp. curry powder



Mix all ingredients and pour over chicken. Marinate 4 hours or overnight. Grill on medium (or bake in oven at 350) until cooked through (about 25 minutes for boneless and 45 for bone-in). Serve with steamed white rice. Serves 4.

[deleted account]

Chicken Kiev

Cook time: 10 minutes prep time, plus 50 minutes in the oven



½ cup breadcrumbs

2 tablespoons parmesan

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon garlic salt

¼ teaspoon salt

4 boneless, skinless chicken breasts

¼ cup melted (for dredging) butter

¼ melted butter

¼ cup white wine

¼ cup chopped green onions or regular

¼ cup fresh parsley (2 tablespoons dried)





Mix together bread crumbs, parmesan, basil, oregano, garlic salt & salt. Dredge chicken in butter and coat with breadcrumb mixture. Place chicken in ungreased 9x13 baking dish. Bake uncovered at 375 degrees for 50-60 minutes. Combine remaining butter, wine, onions, and parsley. Pour over and bake 5 minutes. Serves 4-6.

Joanie - posted on 11/11/2008

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Mix ranch and sour cream in one bowl. Mix Italian bread crumbs and parmesan cheese in another bowl. Dry chicken and dip in ranch and then crumbs. Drizzle with butter. Bake at 350 for 20-30 min depending on the size of chicken you use. This is always a favorite.

Brooke - posted on 11/11/2008

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Well this is pretty simple. I use the alfredo sauce by Prego. I bread the chicken breast than bake until chicken is almost done (about 10 minutes before). Just pour the alfredo sauce on top, add shredded cheese and finish cooking. Pretty simple and good.

Nicole - posted on 11/11/2008

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Butter Chicken



5-6 chicken breasts (cut into cubes) or 15 chicken thighs (boneless, skinless and cut into cubes)

1 large can diced tomatoes (with juice)

1 small can tomato paste

250ml carton of whip cream

1 small container of plain yogurt

Red pepper flakes (a couple pinches or more)

2 cloves garlic (chopped small)

1 small onion (chopped small)

2-3 tbsp oil (for cooking chicken)

pepper and salt to taste



**Use 1-2 chicken breasts per person**



1. Add oil to pot. Place in chicken, cook chicken till no longer pink

2. Add in onions, salt, pepper, pepper flakes, and garlic. Stir and cook on medium low heat for about 2 minutes or until onions are soft.

3. Add diced tomatoes, tomato paste, yogurt and whip cream

4. Bring to a boil.

5. Cover and reduce heat to medium low heat. Cook about 15 minutes, stirring often

6. Remove lid and cook another 20-30 minutes on med/low heat, stirring often.

7. Sauce will thicken as it cooks, with lid off.

8. Serve over Rice with Naan bread on the side.

9. Enjoy.



**Serves about 4-5 people**

**Double recipe if needed**

Angela - posted on 11/10/2008

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chicken vermicelli soup

5 or 6 pieces of chicken with bones

pumpkin

1 onion

celery

carrot

cauliflower

chicken stock powder



put chicken pieces and onion(diced) in pot full of water simmer till chicken almost falls off the bone take chicken off bones return meat to pot add all veg diced to pot when veg cooked taste add stock powder to taste add vermicelli noodles cook



enjoy

Katie - posted on 11/08/2008

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Chicken Tortellini- You will need: chicken, Italian dressing, tortellini or fettuccine noodles, canned Alfredo sauce, and bag of frozen vegetables (usually broccoli or peas work the best).
Take the boneless, skinless chicken breasts or tenders (how ever many you feel like) and fry them in a pan with Italian dressing. While those are cooking, get some fettuccine or tortellini noodles cooking in a medium saucepan and the Alfredo sauce warming in a small pan. Combine cooked noodles and sauce, put the chicken on the top and veggies on the side. Really yummy and usually doesn't take more than 20 minutes (30 minutes if chicken was frozen when you tossed it in the pan).

Laura - posted on 11/07/2008

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for something to cook all day, put boneless skinless chicken breasts in crock pot w/ 2 1/2 cups salsa, corn, kidney beans, black beans, pinto beans, and 1 chopped green bell pepper, (you can omit any of the extra beans, corn, or bell pepper, just add whatever sounds good). Let cook in crock pot for up to 8 hours, just adjust the heat temp. to your time, (shorter times, lower heat settings, longer time, higher heat). You can use in tortillas, over salad, on nachos, in a bowl w/ some sour cream and cheese on top, over rice.... Very versatile. I love having this around all the time.



For something fast to make, bake boneless skinless chicken breasts in pan on stovetop w/ some olive oil, balsamic vinegar, and some italian seasoning. Goes well w/ noodles, I normally do butter noodles, where I cook any type of pasta I have, add some butter, salt, pepper, and italian seasoning.

[deleted account]

4 Cheese Ranch Chicken
1. Boneless skinless chicken breasts
2. Kraft 3 Cheese Ranch salad dressing
3. Parmesano Reggiano shredded cheese

Heat oven to 350º, place breasts on non-stick foil lined cookie sheet. Wipe breasts with paper towel to dry. Spread 3 cheese ranch on chicken, and sprinkle with parmesano reggiano. Bake for 30-45 minutes, until chicken is cooked and golden brown.
Very yummy, easy and a crowd pleaser!

[deleted account]

I make a great Chicken Polenta dish that my kids just adore! (and it's inexpensive too)
1. Take a log of polenta and freeze it the night before (this makes it easier to crumble)
2. In a large saucepan, combine crumbled polenta, 1L box of chicken stock, 1pkg of boneless skinless chicken breast, 1 large onion chopped (lightly sauteed in olive oil and butter), 1 clove of garlic minced, 1 cup of parmesano-reggiano.
3. Heat until desired temperature is reached, and cheese has melted
4. Arrange on plate and top with favorite spaghetti sauce (heated)
The whole dish takes about 15 minutes to cook, and costs around $10-$15. It's a favorite of ours and is VERY filling!!

Jennifer - posted on 11/05/2008

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Chicken and Vegetables



2 large chicken breasts

1 bag of sugar snap pea frozen veggie mix

1 can of stewed tomatoes

1 cup of brown rice or a package of Rice-a-Roni rice pilaf

garlic powder, cayenne pepper, black pepper, salt.

Teriyaki, worcestershire, or whatever you have.



I usually cook the chicken in a frying pan in just a tiny bit, a teaspoon and a half or so, of canola oil, above seasonings, and some teriyaki, worcestershire, or whatever I happen to have that will make it yummy. I cut up the chicken while I'm cooking it, but you can do whatever, just have it end up in 1/2 inch pieces or so. After the chicken is all the way done, I add the veggies, stewed tomatoes, and season again a little bit, and cook until bubbling, then cover and simmer for about 20 minutes. Make the rice as directed, and serve on top of the rice! It's really good, and really pretty healthy, if you stay low on the oils and butter---and it's just as good if you do that too!

Jennifer - posted on 11/05/2008

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Chicken and Rice Soup



1 1/2 to 2 cups of long grain rice, depending on whether you use chicken breasts (1 1/2) or a whole chicken (2).

3/4 (or so) of the smaller box of Swanson's chicken broth

1/2 a stick of butter or margarine

2 or 3 large chicken breasts, or a whole chicken if you like dark meat!

Salt and pepper to taste.



Boil the chicken in, probably, your largest pot. Just the fill the pot up between 1/2 and 3/4 of the way with water, add the butter and the chicken, and boil until done! Once that's finished, cut up the chicken into pieces, however big or small you desire, and put back into the broth it was boiled in. Add rice and Swanson broth, and salt and pepper (I always use at least a couple of teaspoons of salt--I have never oversalted, it's somewhat hard to, but I am a salt fan--just however you like it), bring to a boil, cover, and simmer for 20 minutes. If, once it's done, it seems that the rice is done, but has soaked up too much of the broth, just go ahead and pour some more of the Swanson's broth in there until it's of a consistency you like. This is an easy, inexpensive dish that is filling, delicious, and can feed a whole family for a couple of days!

Whitney - posted on 11/04/2008

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On the back of the Pioneer Baking mix box theres a Chicken pot pie recipe that we all love. You can put whatever vegies you want and I add cut up pieces of ham and cheese on top of the misture of chicken but under dough mix!!

Tori - posted on 11/04/2008

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Cheesy Chicken Cups (my kids think they are cupcakes)



1 can buttermilk biscuts (10)

1 coooked chicken breast, cut into small pieces ---I used canned chicken breast instead, tastes the same and for working moms its super fast

1 can cream of chicken soup

2/3 cup fat free shredded cheese

1 tsp parsley flakes (i omit b/c of picky kids)

1/2 tsp black pepper

A dash of garlic powder



Place biscuits in muffin pan, Press into holes and up side to form ups

In bowl combine chicken, soup, cheese and spices..Mix well



Spoon evenly into cups..don't fill to the top b/c the biscuts will rise then the mix will overflow

Bake at 400 degrees for 12 to 15 minutes.

I also sprinkle a bit of cheese on top of the mix.



***I have also switched this up and used tuna instead of chicken and cream of mushroom instead of cream of chicken......

Natalie - posted on 11/04/2008

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My husband and I like to throw a whole chicken (you can use boneless breasts, too, I'm sure) into the crock pot with a can of cream of chicken, lemon juice, a can of cream of mushroom, red potatoes, baby carrots, and spices like lemon pepper, oregano, black pepper, and pretty much whatever sounds good. It seriously takes like 5 minutes to throw together (we don't measure anything, we just do what we think looks good) and cook it on high for about four hours, or low for 10-12. It feeds us for a week!

Denise - posted on 10/31/2008

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Tex Mex Chicken Casserole



1 lb boneless chicken cut up

1 jar picante sauce or salsa

1 teaspoon chili powder

2 cups instant white rice

1 bag shredded mexican blend cheese

1 can cream of chicken soup

3/4 cup water



brown chicken and than shred

in a medium saucepan--heat soup, picante sauce, water and chilli powder --bring to a light bubble

still in rice and let cook for about 5 minutes

add in 1/2 cup of the shredded cheese

add chicken



pour mixture into a 13 X 9 baking pan and cover with the remaining cheese

bake at 350 for about 20-25 min or until top is golden brown



My kids love this and it is pretty easy to make

Amber - posted on 10/31/2008

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All-in-One Box Dinners

1 pound chicken breasts, about 3 large 4 small breasts (you can get a bag of skinless boneless chicken breasts for a reasonable price, but its not really that hard to skin and de-bone breasts which will save you a good bit of money)

1 small can cream of mushroom soup (or cream of chicken, any variety of creamy soup works but make sure the flavor is one you enjoy because it will be a main taste in this meal--my family likes chicken, mushroom, and celery but cheese and broccoli struck out)

1/2 cup milk



1 box stuffing mix (any brand, any variety- I use store brands and whatever kind comes to my hand first)

1 T. butter or margarine

1/4 c. boiled water (micro waving the water and butter is convenient - more water for softer stuffing)



Shredded cheese optional, for appearance



Prepare a 9x13 casserole dish with cooking spray. Mix milk and soup thoroughly in bottom of dish, place raw, cleaned, de-boned and de-skinned chicken breast in soup mixture, mixture should cover chicken just slightly. In a separate bowl mix water and butter gradually with stuffing mix, stir until moist, put stuffing on top of chicken.

Cover with aluminum foil. Bake at 350 degrees for 30 minutes or until chicken is done (use a meat thermometer to be sure). Remove foil. Add cheese if desired, and wait until melted, or place back in oven until crispy.

Danielle - posted on 10/29/2008

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kraftcanada.com

i'm not one for recipes.... i usually just whip up something on my own.. but there are tons of ideas on that site. i've used and changed many of them.



heres one.... i kinda stole it from the site and changed it a bit...

(oh ya.. and the chicken brushetta bake is amazing!! i dont cube my chicken though.. i just pan fry it until brown first and stick it in the baking dish whole)



if you like shake n bake you can coat chicken breasts in whichever kind of shake n bake you like... bake off until 180 degrees internal temp

while the chicken is baking, great a bunch (sorry i dont do the measuring thing too well!) of mozzarella chz.

also while the chicken is baking take a can or two (depending on how much chicken you're making... i cook for 6 grownups and a baby every day so i usually use about 8-10 chicken breasts and 2 cans) of your favorite cream soup! i use campbells cream of broccoli or cream of asparagus. and empty the cans into a med-large saucepan. fill the two cans with water (you can add a little milk if you're so inclined!) stir until the soup is.... well... soup!

once the chicken is done baking, pour the soup over the chicken and sprinkle the chz over the whole thing! stick it back in the oven to melt the cheeze.. its yummy... if you want you can steam some broccoli and or cauliflower and put in the pan with the chicken before you put on the soup and cheese. its so yummmyyyyy! i think i'm going to take out some chicken and make it tomorrow!

Sarah - posted on 10/29/2008

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Chicken & Swiss

4-6 boneless chix breasts

4-6 slices of baby swiss

1 can cream of chix soup

1/4 c. sherry cooking wine

1 c. crushed peppridge farm stuffing mix (not cooked)

1/4 c. butter melted



Place chix in baking dish, cover each with a slice of swiss. Mix soup and sherry pour over chix. Mix butter and stuffing mix, pour over all. Cover and bake at 350 for 50-55 mins. So yummy!

Danielle - posted on 10/29/2008

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I just made the most amazing chicken pot pie last night - my hubby, son and I devoured it! Super easy too:

2 cooked chicken breasts cut in small pieces

1 cup frozen veggies

1 can cream of potato soup

1/2 cup milk

2 ready - made pie crusts. used the marie calendar pie crusts from the frozen food section and defrosted them. I think these made the recipe extra yummy!!



Mix the ingredients in one pie crust and then top with the otehr pie crust. Bake at 400 degrees for 30 minutes. Seriously easy and seriously delicious. Good luck!

Valerie - posted on 10/29/2008

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Hi, my kids are picky but they love this recipe.

Put bonless skinless chicken breast in a dish. In a seperate bowl mix a jar of appricot preserves, jar of Russian dressing and a envelope of dried onion soup. Pour the mixture over the chicken and bake at 350 for an hour. I usually put it over rice. I know it sounds weird, but it is really good and easy to make.

[deleted account]

This is so easy and my boys eat it up~the entire 13x9 pan!



can of chicken: chunky or shredded

can of cream of mushroom soup or cream of chicken

white rice~cooked

shredded cheddar cheese~as much as you desire



Preheat oven to 350

In 13x9 dish add: chicken, cooked rice, and soup~mix well

sprinkle cheese on top

bake for about 20-30 minutes or until cheese is melted

Katrina - posted on 10/26/2008

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Stove Top Chicken Breasts:

4-6 Boneless Skinless Chicken Breasts-halved

1 can Chicken Broth (Swanson)

1 Box Stove Top Chicken Stuffin

1 can Cream of Chicken Soup

Directions:

Brown chicken breasts.....use seasoning of your choice (dry ranch is good:)

Mix chicken broth soup & stuffing mix in 11X13 pan

Layer Chicken Breasts on Top

Drop dabs of butter over stuffing

Bake 350 degrees for 1 hour covered.

Katrina - posted on 10/26/2008

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ya...I have some really yummy easy ones. I will post a few tomorrow........as it is really late now...........couldn't sleep...and one of my firends invited me to the Cirlce of Moms....so was jsut checking it out =)

Tonia - posted on 10/25/2008

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Got a crockpot? Throw in enough boneless chicken breast for the family. Add a cup of water or 2. Throw in some chopped onion (even the dried "seasoning" kind works), salt & pepper and any other seasoning you like. Cover and let it cook on low all day or on high for a few hours. Chicken comes out juicy, falling apart and yummy.

Cassie - posted on 10/24/2008

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I made this the other night and it was a huge hit!



Bruschetta Chicken



Total Time:40 min

Makes: 6 servings



1 can (19 fl oz/540 mL) stewed tomatoes, undrained

1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken

2 cloves garlic, minced

1-1/2 lb. (680 g) boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT Mozzarella Shredded Cheese



HEAT oven to 400°F. Mix tomatoes, stuffing mix and garlic just until stuffing mix is moistened. LAYER chicken, basil, cheese and stuffing in 3-L or 13x9-inch baking dish.

BAKE 30 min. or until chicken is done.



I served it with rice... great dish!

Lynn - posted on 10/24/2008

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Cheesy Chicken Enchiladas
2 C Chopped Cooked Chicken
1 Can Condensed Cream of Chicken Soup
8 Flour Tortillas or Corn if you like those better
1 Can Chili or Mexican Flavored Stewed Tomatoes, UNDRAINED
1 Cup Mexican Style Shredded Cheese
Chopped Onions, if desired
And Salsa, Sour Cream, Chives, Black Olives, Guacamole, or whatever garnishes you like to add.
PREHEAT oven to 350°F. Combine chicken and soup; spoon evenly down centers of tortillas. Roll up.
PLACE, seam-sides down, in 13x9-inch baking dish; top with tomatoes and cheese. Cover with aluminum foil.
BAKE 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing the foil after 20 min.
The great thing about Cheesy Chicken Enchiladas is that it still tastes delicious even after it's been frozen.
I like to make double the quantity and freeze half, letting it cool off first, then double wrapping it tightly in aluminum foil or a large plastic freezer bag.
To defrost simply place it in the fridge overnight and reheat it in a 350ºF oven until the inside is soft and the outside lightly browned.

Lynn - posted on 10/24/2008

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Quick and Creamy Chicken Stew
Prep Time:10 min Total Time:25 min Makes:4 servings, 1-1/2 cups each
3/4 lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced fat condensed cream of chicken soup
1/4 cup Italian Dressing
2 cups frozen peas and carrots
1/2 cup Reduced Fat or Light Sour Cream
PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 min. or until potatoes are tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.
STIR in sour cream; cook 1 min. or until heated through, stirring occasionally.
Serve with a crisp green salad and toast or warm biscuits.

Sarah - posted on 10/24/2008

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Thanks! I made that but used bread crumbs and fried them in olive oil. Sooo good!

Lisa - posted on 10/23/2008

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Soak boneless skinless breast in buttermilk overnight or for a few hours and then coat them in bread crumbs and bake them. They are super tender and delicious. I like to use chicken tenders and my kids really like them.

Renee - posted on 10/23/2008

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Hello!

Our children LOVE this recipe

Use boneless skinless breasts or chicken tenders, coat them in ranch or any other creamy dressing, then coat w/ crushed goldfish crackers or corn flakes and bake them. Tastes like fried chicken w/o all the fat!!!

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