thanksChicken recipes?
Just leave out the celery if you want to.
Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.
Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.
--Southern Living, Dec. 2004
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Favorite Chicken Casserole
4 bone-in chicken breasts (boil, de-bone, then tear into small pieces)
3 stacks Townhouse Crackers
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth-saved from boiling the chicken
1 8-oz. sour cream
Crumble 1 1/2 stacks of the crackers into a 13x9 glass baking dish. Place chicken on crackers. Chip 1/2 of the butter on the chicken. Mix sour cream, broth and soups together. Pour over the layers. Crumble remaining crackers over the top and chip remaining 1/2 stick of butter over all. Cover with foil, and bake @ 350 degrees for 30 min.; uncover and bake for 20-25 minutes more, or until crackers are goldeny brown. on top.
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CREAMY CHICKEN %26amp; NOODLES
Prep: 10 min., Cook: 15 min.
1 (0.6-oz.) envelope Italian dressing mix
1 (8-oz.) package wide egg noodles
2 tablespoons butter, softened
3 cups chopped cooked chicken
1 cup whipping cream
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
2. Cook noodles according to package directions; drain well, and return noodles to pan.
3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately. Yield: 6 servings
VARIATIONS:
1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.
2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1⁄2 cup (2 oz.) shredded Mexican four-cheese blend.
3. Italian Style: Add 1⁄4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.
--Southern Living
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Caramelized Baked Chicken
Yield: 6 servings
3 pounds chicken pieces
2 Tbsp. olive oil
½ cup soy sauce
2 Tbsp. ketchup
1 cup honey
1 tsp. cayenne pepper
1 tsp Worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Preheat oven to 400º F. Place chicken in a greased 9”x13” baking dish. Mix together remaining ingredients. Pour over the chicken. Bake in a preheated oven for 45 minutes. Turn chicken over, baste, and bake 45 minutes more.
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Sesame Chicken Strips
6 skinless boneless chicken breast halves
1 cup sour cream
1 tablespoon lemon juice 1/2 lemon, juiced
2 teaspoons celery salt
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup sesame seeds
4 tablespoons (1/2 stick) butter, melted
Lightly grease a 15 by 10-inch jelly roll pan. Cut chicken crosswise into 1/2-inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees F.
In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon butter evenly over chicken. Bake for 18 to 25 minutes or until chicken is tender and golden brown.
--Paula Dean
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Sugar Pie's Linguine with Chicken and Pancetta
4 oz. pancetta, chopped
5 boneless skinless chicken breast halves
Kosher salt to taste
1 tsp. FGBP
1½ cups chicken stock
½ cup white wine
4oz. cream cheese
½ cup green onions, chopped
¾ cup grated parmesan cheese
1 lb. linguine, cooked according to package directions
In a large skillet, fry pancetta over med heat, stirring occasionally, until brown and fat is rendered. Remove cooked pancetta to large bowl, allowing drippings to remain in skillet
Cut chicken breasts into 1” slices across the grain, and season w/ S%26amp;P. Brown chicken on all sides in skillet over med-high heat, allowing a nice, brown crust to form. Remove cooked chicken to bowl with pancetta.
Place drained, hot cooked pasta in bowl with chicken and pancetta.
Deglaze pan with white wine and ½ cup chicken stock, scraping bottom w/ flat-edged wooden spatula to loosen browned bits. Add remaining 1 cup chicken stock, and simmer over med-high heat, about 3-4 min. to reduce quantity and concentrate flavors. Add cream cheese to skillet and whisk. When cream cheese is melted, add green onions to sauce and pour over chicken and pasta. Toss well to combine.
Add grated parmesan cheese to bowl, and toss again. Serve with additional parmesan cheese at the table.
--me!Chicken recipes?
umm you should get some boneless chicken season it just a little bit and get a a few eggs and beat them in a separate bowl and get bread crumbs and pour some in another bowl! not too much or too little just enough....you take your season chicken and dip it into the beated eggs and then dip it into the bread crumbs and make sure that you have an evening coating on the chicken and put them to fry in the oil and let them cook on medium for 5-8 minutes until golden brown on both sides and enjoy!! Hope you like this recipes
Chicken Fettucini Alfredo....Buy chicken breast bake at 350 for an hour, buy fettucini noodles and sauce..and you are good to go.
You can also buy chicken breast and put lemon pepper on it and bake at the same temperature and the same time it is very good.
try http://www.kraftfoods.com
great recipes!!!!
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