Chicken recipes?

all I have in my freezer right now is chicken. I do not want my family to get tired of eating the same thing all week. Any suggestions on something different I can make with it?Chicken recipes?
For a very easy dinner: Italian-Style Chicken Stroganoff


INGREDIENTS:


1 鈥?1 陆 pounds skinless, boneless chicken breast cut into bite-size pieces


1/4 cup butter


1 (.7 ounce) package dry Italian-style salad dressing mix


1 cup white wine 1 (10.75 ounce) can condensed golden mushroom soup


4 ounces cream cheese with chives


3/4 bag of egg noodles


DIRECTIONS:


1.In a large saucepan, melt butter over low heat. Saut茅 the chicken in the melted butter. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat until chicken is cooked through.


2.Meanwhile, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Add egg noodles to chicken mixture.





For an easy and delicious appetizer: Buffalo Wing Dip


Cook and shred a large pack of boneless skinless chicken breasts (FYI: I have found it easier to shred the meat if I grill it and then allow it to cool. Sometimes I season the meat with a spicy or Cajun seasoning before I grill it. The easiest way, however, is to buy a precooked chicken from the store.)


Put into a baking dish


Melt together:


2 8oz. packages of cream cheese


1 16oz. bottle of wing sauce


1 16oz. bottle of Hidden Valley Ranch salad dressing


Pour over chicken


Sprinkle with grated cheese


Bake at 375 for 30 minutes


Serve with thinly sliced french bread (FYI: it is much easier to cut it if you freeze it)





For a classic: Double-Dipped Chicken Parmesan


4 large eggs


Salt and freshly ground black pepper


About 3 cups good quality bread crumbs, seasoned or plain


2 pounds boneless, skinless chicken breasts, halved


1/4 cup olive oil


7 cups tomato sauce


1/2 cup freshly grated Parmigiano-Reggiano


Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.


In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.


Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F.


Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.





For Latin flair: Latin Chicken and Rice Pot


1 tablespoon extra-virgin olive oil, 1 turn of the pan


2 tablespoons butter


1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces


Salt and pepper


2 cups white rice


3 cups chicken stock, available in paper boxes on the soup aisle of market


1 teaspoon poultry seasoning


1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market


1 cup tomato sauce


1 (2-ounce) box golden raisins, 1/4 cup


Olive and Pepper Salsa:


1 cup Spanish olives with pimentos, drained and chopped


2 vine ripe tomatoes, seeded and chopped


1 small green bell pepper, seeded and chopped


1 small white skinned onion, chopped


Several drops hot sauce


1/4 cup chopped fresh flat-leaf parsley, a handful


1/2 lemon or lime, juiced


Salt


Avocado and Garlic Sour Cream:


2 ripe avocados, pitted and spoon flesh from skins


1/2 lemon, juiced


1 clove garlic


Salt


1 cup sour cream


DIRECTIONS


1.Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.


2.While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.


3.Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.


4.Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.





For comfort: Mac and Cheddar Cheese with Chicken and Broccoli


2 tablespoons extra-virgin olive oil, 2 turns of the pan


1 pound chicken breast tenders, chopped


Salt and pepper


1 small onion, chopped


1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists


2 1/2 cups raw broccoli florets, available packaged in produce department


3 tablespoons butter


3 tablespoons all-purpose flour


1/2 teaspoon cayenne pepper


1 teaspoon paprika


3 cups whole milk


1 cup chicken stock


3 cups yellow sharp Cheddar


1 tablespoon prepared Dijon mustard


Place a pot of water on to boil for macaroni.


Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.


To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.


While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.


Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.


Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.





For an interesting twist: Wingless Buffalo Chicken Pizza


3/4 pound chicken breast cutlets


Extra-virgin olive oil, for drizzling


2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it


1 pizza dough, store bought or from your favorite pizzeria


Cornmeal or flour, to handle dough


2 tablespoons butter


1 tablespoons Worcestershire sauce, eyeball it


2 to 3 tablespoons hot sauce, medium to spicy heat


1/2 cup tomato sauce


1 cup shredded Monterey Jack cheese, a few generous handfuls


1/2 cup blue cheese crumbles


3 scallions, thinly sliced


Preheat oven to 425 degrees F. Preheat grill pan to high.


Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.


Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.


In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.


Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.Chicken recipes?
Here is a very easy recipe that is kind of different.





Brown chicken pieces in light coating of olive oil in a highwalled skillet or pot. Deglaze pan with either white wine or chicken broth, depending on your tastes and ingredients.





Allow wine/broth to reduce a little.





To this mixture add a large bottle of picante sauce or salsa. Place chicken back into this mixture, cover, and allow to cook until chicken is done.





On a plate put a scoop of rice (I prefer brown) and put a chicken piece along with some of the sauce.





The recipe is easy and you can adjust the heat by using different types of sauce. You can also add drained black beans and/or drained corn if you want extra ingredients in it.
CHICKEN AND RICE CASSEROLE


2-3 c. cooked chicken, skinned and boned, cubed or cut into pieces


1 box chicken Rice-A-Roni, cooked according to pkg. instructions


1 c. fresh Parmesan cheese


1 c. sour cream


Mix all together and cook for 30 minutes at 350 degrees in a greased, uncovered casserole dish.





Cherry Cola Chicken





INGREDIENTS


2 cups hickory smoke flavored barbeque sauce


1 (2 liter) bottle cherry cola


1 cup grape jelly


1 (4 pound) whole chicken, cut into 6 pieces





DIRECTIONS


In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered.


Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill.


Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.





CHICKEN %26amp; DUMPLINGS





2 cans of can butter biscuits


1 can Cream of Chicken soup


3 bouillon cubes


1 tsp garlic salt (optional)


3 to 4 boneless chicken breast





Boil chicken breast until done (20 minutes). While chicken is boiling, prepare dumplings.


Roll out can of biscuits on a work surface sprinkled with flour. Make them as flat at you can and check that they have a light coating of flour. Set them aside.





When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface; you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more. Bring to a boil and add 1 can of Cream of Chicken, 2tbs butter, 3 boullion cubes, 1 tsp of garlic salt. Stir well





Over medium high heat, begin adding dumplings. Tear them into quarter size pieces and drop into the boiling water.





Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Add chicken back into pot, tearing into small pieces. Cook until the dumplings are soft; this usually takes 30 to 45 minutes. I promise these are the best dumplings you will ever eat!. Enjoy!
make twice baked potatoes with the chicken sometimes. and you can always saute the chicken on both sides until browned and then add in a can of cream of mushroom soup and a small amount of water. put in a dash of dried thyme and let it simmer on low with a lid on it for 20 minutes. you can also add in some veggies like baby carrots, onions, and diced potatoes and bell peppers.
Fiesta Chicken


1/2 C. butter





1 3/4 C. cheddar cheese crackers finely crushed





2 T. taco seasoning mix





8 chicken breasts boned, skinned and flattened





5 green onions chopped





1 (4oz.) can chopped green chilies





2 C. heavy cream





1 t. instant chicken bouillon





2 C. grated Monterey Jack cheese





Melt butter and pour two-thirds into a 9 x 13 inch baking dish. Set aside.





Combine cracker crumbs and taco mix. Dredge chicken in this mixture. Pat it on so that you get a lot of the mix on the chicken. Place the chicken in the baking dish.





In the saucepan with the butter add the onions. Saute until softened. Then add the green chilies, heavy cream, instant chicken bouillon and the Monterey Jack cheese. Mix and stir until smooth. Pour over the chicken breasts. Bake uncovered for 50 - 60 minutes.





Serves 6 - 8.
try rolling in shake-n bake and baking it
This recipe site has a ton of great recipes. You may get some good ideas from visiting it. Sometimes all it takes is adding different spices to change it up a bit.


http://www.recipes4chicken.com
coat in olive oil with a bit of rosemary and thyme (or either) and slowly cook in the oven!!! delightful


or


cook it slice it fry some onions and tomatoes till you make a sauce then mix the chicken in.. goes well with new potatoes or rice
my fav recipe site is http://www.allrecipes.com.
http://web.foodnetwork.com/food/web/cach鈥?/a>
Laura鈥檚 Chicken Whatever!





I open the cupboard and see what we have and go from there for preparing dinners. We have 4 kids (all boys) so they are not really picky! They have learned to expect whatever comes from the oven or stove! The great thing about recipes like this are that you can use the same items, but use different flavors, each time to make an awesome casserole.





3 lbs boneless Chicken (easiest to work with)


1 鈥?2 jars any brand of spaghetti sauce, (chunky is the best)


1 can chopped mushrooms, optional


1 can chopped Black olives, optional


1 can chopped Green Chilies, optional


Parmesan Cheese


12 to 16 oz bag finely shredded Cheese, any flavor (used 鈥榚m all, Colby/jack, mozzarella, cheddar, Mexican, pizza, four flavor)


1 lb bag of Noodles, any kind ( I have used wavy, rotini, elbow, spaghetti, shells %26amp; spirals鈥?veggie noodles are good as well)


Variety of spices, whatever your taste buds like





Start off by boiling the chicken in a big pot of spiced water. I use chicken seasoning, garlic powder, oregano, %26amp; pretty much whatever I find in the spice cabinet! Once the chicken is cooked %26amp; cooled, just cut up in pieces or pull it apart. You can boil the noodles in the same water for added flavor to them as well. In a 13x9 greased casserole dish, spread the noodles on bottom. In a separate bowl, mix the chicken, sauce, and the optional cans of veggies together. Stir in about 陆 to 1 cup of parmesan cheese and mix all together. Spread this mixture over the noodles. You can layer this dish if you desire. Throw into the oven at 350* for about 15-20 minutes so that it can get warm and bubbly. Sprinkle the shredded cheese over the top and put back into the oven to melt. We serve garlic/French bread with this meal and a tossed salad as well.





We love the different flavors that mingle together when I make this dish. The taste is never the same each time it is made. With so many schedules for all of us, we have learned to just rely on what is in the cabinet, pull it out and go from there on making dinners!
Lemon Pepper Chicken:


INGREDIENTS


6 skinless, boneless chicken breast halves


1 teaspoon lemon pepper


1 pinch garlic powder


1 teaspoon onion powder


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.


Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.





or





Broccoli Chicken Casserole:


INGREDIENTS


4 skinless, boneless chicken breast halves


1 pound broccoli florets, cooked


1 (10.75 ounce) can condensed cream of mushroom soup


1 tablespoon mayonnaise


1 cup shredded Cheddar cheese


1 cup dry stuffing mix


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.


In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.





or





Herbed Chicken Nuggets:


INGREDIENTS


4 skinless, boneless chicken breasts


2 eggs, beaten


1 tablespoon water


1 teaspoon chopped fresh parsley


1/2 teaspoon dried thyme


1 pinch crushed red pepper flakes


1/2 cup dried bread crumbs, seasoned


1/2 cup wheat germ


1 teaspoon dried basil


1 teaspoon ground black pepper


1 tablespoon vegetable oil


DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.


Trim any fat from chicken and cut into 1 inch cubes.


In a bowl beat the eggs with the water and add the chicken.


Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.


Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.





or





Mediterranean Stuffed Chicken:


INGREDIENTS


4 skinless, boneless chicken breast halves - pounded thin


4 ounces cream cheese, softened


1/3 cup feta cheese


1 teaspoon garlic powder


2 teaspoons dried dill weed


2 tablespoons melted butter


salt and pepper to taste


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.


Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.





or





Chicken Provolone:


INGREDIENTS


8 skinless, boneless chicken breast halves


4 slices provolone cheese, halved


2 (10.75 ounce) cans condensed cream of chicken soup


10 3/4 fluid ounces white wine


1/4 cup melted butter


1 (16 ounce) package herb seasoned stuffing mix


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Arrange chicken breast halves in a single layer in a 9x13 inch baking dish. Top each breast half with a half slice of Provolone cheese.


In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.


In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.


Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Chicken ';Asado';


1 pnd of chicken


1 tbs Olive oil


5 garlics cloves minced


1 tbs paprika


1 tbs salt


1 onion minced


1/4tbs pepper


1/2 red pepper


1./2 green pepper


2 potatoes peeled


1 tbs fresh basil


1/2 cup white wine


Mix all the ingredients execpt the wine in a large caserole and add the wine. Preheat the oven 350 for 15 min. and cook for 30 min at 300. Until golden brown. Enjoy...