King Ranch Chicken
From Chef CFeuquay!
1 1/3 cup chicken broth
1 2-3 lb. chicken
10-12 corn tortillas
1 can Rotel Tomatoes and Green Chilies
1 can Cream of Chicken soup
2 cup grated cheese
1 medium onion, chopped
Boil chicken until tender. You may add chopped onion and celery, 1 tsp. salt
while cooking. Reserve 1 1/3 cup chicken broth.
Mix broth, tomatoes and soup. This is the sauce.
Then put a layer of chopped chicken, a layer of cut-up tortillas, a layer of
cheese. Pour some of the sauce over this. Repeat layers til ingredients are
used up.
Top with grated cheese and bake at 350 degrees for 1 hour.
Hawaiian Chicken Salad
Sent in by belladona40
4 Chicken Breasts
1 apple
1 can pineapple chunks
1 lb. Red grapes
1 cup pineapple juice
2 Tablespoons mayonnaise
Boil chicken breasts until tender, remove skin. Cut in small pieces. Cut apple into small
slices, cut grapes in half. Drain pineapple and set juice aside. Mix well.
Dressing: mix pineapple juice and mayonnaise well. Add to salad and mix.
Refrigerate.
** Be sure to season the chicken well with seasoned salt or Old Bay or this salad will
taste very bland! I use a bit of pepper and a tiny bit of onion powder too.BACON WRAPPED CHICKEN
4 boneless, skinless chicken breasts
salt
pepper
onion salt
garlic powder
16 oz. package of bacon
Season chicken to taste. Wrap each piece with 2-3 pieces of bacon. Place in 9x13"
pan. Cover and bake @ 325 for 2 hours. Remove cover and bake for 30 minutes or until
brown.
CHICKEN CASSEROLE
Sent in by CML!
2 C. sliced, cooked chicken
1 can cream of chicken soup
1 tsp. lemon juice
2 Tbsp. melted buter
1/4 C. grated cheddar cheese
1/2 C. mayonnaise
1/4 C. chicken broth
1 C. rice
Boil rice until done. In a large bowl, add chicken, soup, lemon juice, butter, grated
cheese, mayonnaise and chiken broth. Mix together. Pour into 9x13" baking dish. Bake
at 350 for 30-40 minutes.
Chicken 'N' Biscuit Pie
Sent in by belladona40!
1- 2/3 cups frozen mixed vegetables (thawed)
1-1/2 cups cooked chicken, chopped
1 can (10 and three-quarter oz.) can of cream of chicken soup (do not dilute)
Salt and pepper to taste
1/2 teaspoon onion powder (optional)
1 cup biscuit mix
1/2 cup milk
1 egg
In a large bowl, stir together the vegetables, chicken, soup and seasonings.
Pour into a deep dish pie plate (ungreased). Mix up biscuit mix, milk and egg; pour over
top of chicken mixture. Bake at 400 degrees for 28-30 minutes.
SWISS CHICKEN CASSEROLE (crockpot)
6 boneless, skinless chicken breasts
6 slices swiss cheese
10 3/4 ounces cream of mushroom soup
1/4 C. milk
2 C. herb stuffing
1/2 C. butter, melted
Non-stick cooking spray
Spray crockpot with non-stick cooking spray. Arrange chicken breasts in
crockpot. Top with cheese. (Layer chicken breasts and cheese, if necessary). Combine soup
and milk; stir well. Spoon over chicken and cheese. Top with stuffing. Drizzle melted
butter over stuffing. Cook on low 8 to 10 hours. YIELD: 6 servings.
Baked Chicken Breast
4 skinned chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup water
1/2 package dry onion soup mix
Place chicken in casserole dish. Mix remaining ingredients and pour over chicken. Bake
uncovered at 300 degrees for 2 hours.
This is a simple "end of the week I have no time left" recipe!
Chicken Cornella
From C.rodriguez
7 Whole Chicken breast, split, boned & skinned
1 can cream of Mushroom Soup
1 can cream of Chicken Soup
1 pint Whipping Cream
1 cup White Vermouth (get at liquor store)
Salt
Pepper
Paprika
Sprinkle chicken breast with salt, pepper and paprika.
Lay the chicken, not touching, in a well greased broiler pan. Mix together the soups,
cream vermouth. Pour over
chicken.
Bake uncovered at 350 degrees for 1 hour.
Serve with white rice. |
Crock-Pot Chicken and Rice
Casserole
From Chef CFeuquay!
4 large boneless chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Instant Rice
1. Mix 3 cans of soup and rice in slow cooker.
2. Place the chicken on top of the mixture, then add the diced celery.
3. Cook for 3 hours on high or 4 hours on low.
JULIENNE'S EASY CHICKEN DINNER
Chef CindyKQ
Preheat oven to 350 degrees. Rub chicken cavity with salt; rub outside with
oil Bake 2 hours in a covered casserole dish. After 1 hour, add peeled
potatoes and carrot pieces.Balsmic Marinaded Chicken
from Bonnie1156!
1-2 lbs Chcken pieces (any)
montery steak seasonings (I got this at Costco)
1/4c oil
1/3 c balsamic vinegar
1/4c water
1 gallon size ziplock bag
Combine all in ziplock bag. keep in frdge over night cook until done.
Chicken & Chips Casserole
This one's from tmsalh!
1 Can Whole Kernal Corn
1 Can Rotel Tomates
1 Can Mushrooms
1 large Can Cream of Mushroom Soup
1 Large Can Cream of Chicken Soup
1 block of Velveeta Cheese
1 Bag Shredded Mozzerella
1 bag of Tortilla Chips
2 Boiled Boneless Chicken Breasts
Chop Chicken into small chunks, combine with cream of mushroom, cream of chicken, corn,
tomatos, mushrooms and incorporate all ingredients well,
layer bottom of pyrex pan with tortilla chips, pour mixture over chips and
layer top of mixture with thin slices of velveeta and a layer of mozzerella
bake at 350 degrees until cheese is melted and golden brown, cut and serve.
Chicken Pot Pie
Sent in by DaniDec3!
Ingredients:
2 cans Campbell's cream of potato soup
1 16 oz. can Veg-all (I don't know if they have this everywhere, but it's basically just
mixed veggies) drained
2 cups cooked, diced boneless chicken breast
1/2 cup milk
1/2 tsp. thyme
1/2 tsp. pepper
2 9 in. frozen pie crusts, thawed
Preheat oven to 375. Place one pie crust into bottom of a 9 in. pie pan.
Combine ingredients then spoon into pie crust in pan. Cover with top crust.
Crimp edges to seal. Slit top crust. Bake for about 40 min. Crust should be
brown. Remove from oven and let cool about 10 min.
Spicy Indian Chicken Breasts
Sent in by Tuno222!
3 whole chicken breasts halved
1/4 tsp powdered mustard
1 tsp water
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
1/2 tsp ground cardamon
1/2 tsp ground ginger
1/2 tsp cumin
1 tsp curry powder
2 garlic cloves pelled
1 tbsp salt
1/4 cup cider vinegar
2 tbsp fresh lemon juice
2 cups plain yogurt
1/2 cup vegetable oil
Arrange the chicken breasts in a single layer in a shallow glass or ceramic dish. In a
food processor or blender, combine the mustard, water, red pepper, black pepper, cardamon,
ginger, cumin, curry powder, garlic, salt, vinegar, lemon juice and yogurt; blend
throroughly. Pour the mixture over the chicken and refrigerate covered for 12 hours.
Preheat the oven to 325. In a saute pan or heavy skillet, heat the oil. Remove the chicken
breasts from the yogurt mixture, letting the excess marinade drain back into the dish.
Reserve the mardinade. Saute the chicken breasts for 2 to 3 minutes on each side, or just
until lightly browned. Do not overcook. Arrange the chicken breasts in an ovenproof
casserole and pour the reserved marinade over the chicken. Bake, uncovered for 1 hour
basting as needed.
ONE DISH CHICKEN & STUFFING BAKE
Sent in by CML!
4 C. Pepperidge Farm herb seasoned, cubed stuffing
6 boneless, skinless chicken breasts
Paprika
1 can (10 3/4 oz.) cream of mushroom soup
1/3 C. milk
1 Tbsp. chopped fresh parsley
Mix stuffing, 1/2 C. boiling water and 1 Tbsp. margarine. Spoon stuffing across center of
3 qt. shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with
paprika. Mix soup, milk and parsley. Pour over chicken. Bake covered at 400 for 15
minutes. Bake uncovered 15
minutes or until chicken is no longer pink. YIELD: 6 servings
Herb Baked Chicken
From CindyKQ!
1 can cream of mushroom
soup
1 t. grated lemon rind
2 T. lemon juice (about what you get from one lemon)
1/2 t. salt
1/4 t. each basil and oregano
Mix together and pour over:
A 3# (or so) chicken, cut up, or several chicken leg quarters. (I prefer it with the skin
off.)
Bake uncovered in a large casserole dish or 9X13" cake pan: 1 hour 15 minutes at 325
degrees, or 2 1/2 to 3 hours at 250 degrees. The sauce the chicken cooks in, makes
wonderful instant "gravy" for rice. This tastes fancy but is little work. |
