Chicken....several ways

Tamara - posted on 03/13/2009 ( no moms have responded yet )




I am a very picky eater, and we eat a lot of chicken. Here are a couple of great recipes that are yummy (even my little kids think so).

Chicken casserole...
1 whole chicken (cooked in pot of water and deboned)
2 cups of broth (reserved from cooking the chicken)
8oz stuffing
1 stick margarine/butter
2 cans cream of chicken soup (or 1 of each cream of chicken and mushroom)

Grease 9x13 baking dish. Cook and debone chicken, reserving 2 cups of broth. Mix your 2 cans of soup with the 2 cups of broth. Melt butter and mix with stuffing mix. Layer 1/2 the chicken in the bottom of dish. Cover w/ 1/2 of the soup mixture and then 1/2 of the moist stuffing. Repeat the layers. Cover and set in fridge overnight. Leave covered w/ foil and bake at 350 degrees for about 30-40 minutes.

Chicken 'n Yellow Gravy (as I called it growing up)

boneless, skinless chicken breasts (1/person or however many you need)
cream of chicken soup (about 1 can for every 2 pieces of chicken, more if you like more gravy)
dried beef (found in canned meats section)

Line bottom of baking dish w/ dried beef. Place chicken breasts on top of beef. Either wrap each piece of chicken w/ a piece of bacon, or simply place several slices of bacon across the chicken. Cover w/ soup. Bake at 375 for about an hour (will be golden brown and bubbling all over). Serve over rice or mashed potatoes.

*This is an easy dish to make to accommodate any number of people by adding/removing pieces of chicken/soup. It also can be made ahead to bake when ready, and it warms up as good as when freshly baked.

Chicken w/ rice

boneless, skinless chicken (breasts and thighs work well)
chicken broth
cream of chicken soup
uncooked rice (I use Minute Rice)

(Sorry....Don't measure on this one)

Put uncooked rice in bottom of baking dish. Pour in chicken broth. (Guess I use about equal parts of each - rice and broth). Lay uncooked chicken on top of rice. Pour can of cream of chicken soup over the chicken. Cover w/ foil and bake at 375 until chicken is done (about 30 minutes?). Sometimes I'll have to add in some more broth if rice gets dry, but not so much that it's soupy. Just nicely flavored rice w/ tender chicken!

A couple of tips for grilling....

When we get the chance to grill (especially in the winter when it's a rare opportunity), I'll grill multiple packages of chicken along with other grilling meats (burgers, chops, etc.). We love having the taste of grilled foods, and it's so easy to warm up the meat for a fast meal (or compile the leftovers for a weekend meal).

When making BBQ chicken, I bake it first without the sauce (covered w/ foil). Takes just minutes on the grill to add the sauce and get that great grilled taste.


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