Chicken, chicken, chicken....what can I do with it??

Cynthia - posted on 02/04/2010 ( 14 moms have responded )




I love chicken, but don't have many recipes and don't know how to serve it very well. Help me out chicken savvy moms!!

Thanks in advance.



Tanya - posted on 02/04/2010




Chicken stirfry at home

Cut chicken up into chunks and cook in pan or wok with 2-3 tab oil on med to med high heat cook till white then leave on to brown, lightly brown then add a frozen stirfry veggitable or you can use cut up bell pepper and onions or any veggies you like in your chinese food. You can add in your favoite store bought stirfry seasoning or sauce try out a few some are great and some are not so good. cook some rice and serve chicken and veggies over rice.

you can make bbq chicken I like to use drumsticks for this season chicken with some garlic powder, onion powder, salt, pepper or your favorite seasoning and bake in oven 325 untill chicken is done then take out of oven and put favorite bbq sause over (I like to add honey or brown sugar to store bought bbq sauce it makes it taste great) bake another 10 mins and serve with baked potato or any potato dish and veggies.

Chicken enchiladas

boil chicken put salt and pepper in water for flavor other items needed cheese shredded, white corn tortillas, can of cream of chicken soup mixed with one can milk chopped onion optional and green chile optional after chicken is done boiling and cooling a bit cut into small chunks place corn torillas down in baking pan and put some chicken then some chesse and then cream of chicken soup mix and onion and chile if you choose too.. repeat with remaining ingredents 3 to 4 layers (depending on how much stuff you are putting on each layer) last layer you can put just the corn toritllas and cheese and rest of cream of chicken soup mix. put in oven on about 350 to 400 and bake for about 20 to 30 mins just to melt and warm everything let set 10 mins after removing from oven serve with fried potatos and beans , or rice and beans, or just a salad.


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Claudia - posted on 02/10/2010




Hi Cynthia,

i'm vry glad u askd =). i'm a sous chef by trade & b vry =) 2 help.

here's som ideas tht may help, hope u lik.

Smotherd Chicken thghs.

thngs needed:

fam pak thghs (about 10-12)
Adobo All Season'ng
2 jumbo yllw onions thinly slicd
2-4 smll baby carrot paks
2 Tblspn EVOO
1 Jar Tomatoe Sauce
Parm Cheese

1) in a large pot add EVOO and set to Hgh heat. (add fw drops of water to oil, use caution, if u hear "szzl'n sound" oil ready)

2) coat chckn thghs w Adobo All Season'ng, add to HOT oil, skin down, cook 10-12 min. on Hgh heat.
3) nsert knif to see if well cookd, (juice runs lttl pink no done, if clear done)
4) flip chckn and cook 10-12 min more.
5) remov chckn thghs frm oil and set aside.
6) drain 1/2 of oil frm pot and remov skin frm chckn.
7) add chckn back to pot and add onions and carrots to pot.
8) reduce heat to Med-Hgh, covr well and cook 15-20 min. (until onion & carrots r soft)
Stir'n often
9) Once onion& carrot mix is soft add Tomatoe Sauce, reduce temp. to Simmr-Low. Stir oftn. til slow boil.
10) serv ovr pasta o rice.

enjoy and tell me wht ur fam. thinks.


Candi - posted on 02/09/2010




I am a big fan of chicken breast so I like making chicken parmasian real easy. I marinate chicken then fry it make angle hair pasta and my own spaq. sauce. Make the spaq as I usally do then I just put the chicken breast ontop of spaq and sauce and add mozz. cheese on top and sprinkle alittle basil for extra sweetness my boys love it ages 15 and 10. enjoy.

Benjanetta - posted on 02/09/2010




My kids like alfedo and I had to come up with quick,cheap but things to feed them. So a friend showed me the ragu pasta sauces besides spaghetti sauce. you can pour the alfredo sauce over cubed and browned chiken breast. Boil your fettachine noodles drain when done. Plate your noodles and pour your sauce over them. Total prep 10 min total cook 15 min still under 30min.

Cassie - posted on 02/09/2010




this ones super yummy too!

Chicken Paprikash
1 cup flour
6 TB paprika
Salt & pepper
3 pounds boneless skinless chicken breasts (can use pork or regular chicken)
6 TB oil
2 cups onions diced small
3 to 4 jars sliced mushrooms
2 cups chicken broth
2 cups sour cream
Put flour, 3 TB of paprika, salt and pepper in a plastic bag. Shake bag and take out 6TB of flour. Add the remaining paprika to the 6 TB of flour. Coat the meat with the flour in the bag.
Heat oil and cook the meat, do this in small batches. Put the meat in a bowl as you finish it. Once the meat is done, sauté the onion. Add the broth and the mushrooms. Stir and add the meat. Cook over a low heat until the meat is tender
Once the meat is ready, mix the flour/paprika mixture that was set aside with the sour cream. Stir into the pot. Keep the heat low as the sour cream will break down over high heat. Cook about 5 minutes until smooth.
Serve over parsley and butter noodles.

Pasted from

Cassie - posted on 02/09/2010




here is another recipe thats super easy but looks really fancy

Winey Chicken
1 cup dry white wine (riunitti works well)
1 small onion, thinly sliced
2 tablespoons of dried dill, divided
½ teaspoon pepper
4 boneless, skinless chicken breasts
1 cup mayonnaise
1 tablespoon paprika
¼ cup grated Parmesan cheese
4 servings of rice
Cook rice as directed and put into heat-proof serving platter. Flatten chicken breasts. Pour wine into a large skillet; add onion and 1 tablespoon of dill and pepper. Bring mixture to a boil and add chicken breasts. Cover, reduce heat and simmer 10-15 minutes, turning chicken occasionally. Remove chicken from skillet and place in serving dish on top of the rice. Strain the wine, reserving ¼ cup of the liquid. Combine wine and mayonnaise and 1 tablespoon of dill. Cook over low heat, stirring constantly, until thoroughly heated and smooth. Pour sauce over the chicken. Combine Parmesan cheese and paprika and sprinkle over sauce. Broil until golden brown and bubbly.

Pasted from

Cassie - posted on 02/09/2010




its acutally good if you poke lots of holes in some chicken breasts wit a fork then marinate it in some italian salad dressin for a couple hours then sautee it in a panor bake it in the oven. my husband was skeptical about it when he saw it marinating in the fridge then when we were eating it for dinner he loved it! good luck!

Sandy - posted on 02/09/2010




Here is my latest favorite chicken recipe and it's SO easy!!

Place 6 half chicken breast in a lightly greased pan.
Pour 3/4 cup Sun Dried Tomato vinaigrette and 1/4 cup Roasted Red Pepper vinaigrette over the chicken. Kroger makes a version of both of these.
Bake @ 400 for 1 hour.

Delicious!! You can top it with cut up sun dried tomatoes if you'd like, but I don't bother.

Chris - posted on 02/09/2010




Here's a great easy recipe from The Pampered Chef. . .

Mexican Chicken "Lasagna"

1/4 cup (50 mL) lightly packed fresh cilantro leaves
1 pkg (8 oz/250 g) cream cheese
2 cups (500 mL) shredded Monterey Jack cheese, divided (8 oz/250 g)
1 medium onion (about 2/3 cup/150 mL chopped)
1 can (28 oz/825 mL) enchilada sauce (see Cook’s Tip)
12 (6-in.) corn tortillas
3 cups (750 mL) diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups (375 mL) of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup (150 mL) of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt./4-L) Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup (250 mL) of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup (125 mL) Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Suzanne - posted on 02/05/2010




Do you live in the States or Turkey?. I am married to a Turk and have lived in Turkey for 35 years. I started a new communitee for woman who are expats. Maybe you would to join and know other women. I would be interested in Turkish recipes for chiken maybe there is something I can learn. I love to cook and always cook Turkish food.

Ayse - posted on 02/05/2010




hey ive got loads of chicken recipes for you would you like to try a turkish recipe.

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