Chicken Favorites

 This is a combination of my recipes for chicken favorites.  I'll be adding more as I sort through all my books, so check back periodically for updates!  If you have chicken favorites to suggest, leave them for me or give me your hub name and I'll give them a try!

Southwestern Chicken

My sister, Dianne, gave this recipe to me several years ago because she knew I always love new crock pot recipes!

 

1 (15 oz) can whole corn, drained

1 (11 oz) can Mexicorn, drained

1 (15 oz) can black beans, rinsed

1 (16 oz) jar chunky salsa

6 boneless, skinless chicken breasts – rinsed & dried

Flour tortillas*

Shredded Cheese*

Sour Cream*

(* these items are optional- but very tasty with this meal!)

 

Combine cans of corn, beans and half of the salsa in a crock pot. Top with chicken. Pour remaining salsa over chicken. Cover and cook first hour on High, then either 3 more hours on high or 6 hours on low until meat juices run clear. Serve with warm tortillas; top with cheese and sour cream if desired.

 

 

Chicken and Rice

This is a quick crock pot recipe to fix and very tasty!  This one came from my friend, Gina.


3 lb fryer, cut into pieces or 3 lbs of chicken breasts

1 cup raw long grain rice

1 can cream of chicken soup

2/3 cup water

1 envelope of dry Onion Soup mix

 

Combine rice, cream of chicken soup and water in a crock pot.  Place chicken pieces into mixture and sprinkle with onion soup mix.  Cover and cook on low for 8-10 hours or until chicken is fully cooked and tender.

 

 

Chicken Mug Pie –by Rachel Ray

I saw Rachel do this recipe on one of her shows and decided to try it!

 

1 tube jumbo bake-off butter biscuits (she recommends Grands by Pillsbury)

Sweet paprika, for sprinkling

1 ½ pounds chicken breast pieces, diced

3 Tablespoons butter

2 ribs celery

1 medium yellow onion, chopped

1 large carrot, peeled and diced

Salt and pepper

2 teaspoons poultry seasoning

3 Tablespoons all-purpose flour

1 cup shredded potatoes (ready to cook hash browns in dairy aisle work great)

1 pint half-and-half or cream

1 quart chicken stock

¼ teaspoon grated nutmeg

1 cup frozen peas

 

Preheat oven according to package directions and arrange biscuits on cookie sheet. Sprinkle biscuits with a little paprika and bake 10-12 minutes. You will only need 4 biscuits for this recipe, so you can season the others as well or just bake as normal and use the next day for breakfast sandwiches!

 

In a medium pot over medium-to-medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt, pepper and poultry seasoning. Cook 5 minutes more, add flour and cook another minute. Add potatoes, then whisk in half-and-half or cream and the chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings to taste. Add peas. Stir in to warm them through for a couple of minutes.

 

Serve mugs of soup with biscuit on top to cap the mug!

 

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 mugs

Recipe courtesy of Rachel Ray

 

 

Mom’s Homemade Chicken and Noodles

I used to be picky about what I’d eat at holiday dinners, so when I was little my mom started a tradition of making a pot of her homemade chicken and noodles for me to eat. She still does this every Thanksgiving and Christmas when making dinner for all the grandkids (and ME)!

 

Noodles:

1 1/3 cup flour

1 teaspoon salt

2 Tablespoons water

2 eggs slightly beaten

 

Combine egg mixture and flour until stiff. Consistency should be between pie crust and biscuit dough. Roll out on a floured surface very thin. Let sit and dry for about 2 hours. Cut to desired size and then coat again with fresh flour.

 

Use a whole fryer or 3-4 skinless chicken breasts. If using a fryer, deskin.

Fill a large pot with water; add chicken and boil 30-45 minutes or until chicken is done. Remove chicken and scrape meat from the bones. Return meat to the broth.

 

Add to your broth 1 teaspoon each salt and pepper and ¼ to ½ teaspoon celery seed. Bring to a boil. Drop noodles into broth and cook uncovered 35-40 minutes at medium heat.

 

If you want, drain a little broth off noodles when done and add around ¼ cup of milk to make remaining broth whiter and maybe a little flour to the milk to make broth thicker and creamier.

 

 

Chicken Casserole

1 chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel tomatoes

½ cup chicken broth

1 onion, chopped

1 large bag Doritos

1 cup shredded sharp cheddar cheese

 

Boil and bone chicken.  Mix soups, Rotel tomatoes, broth, and onion.  In a 9x13 pan, layer Doritos, chicken, and soup mixture.  Then layer again until all is used.  Put some lightly crushed Doritos and cheese on top.  Bake 30 minutes at 350 degrees.

 

 

Baked Chicken

This isn’t really so much a “recipe” as just a variety for when you are just baking some chicken. It adds a great flavor to the chicken!

 

Boneless chicken breasts

Buttermilk

French’s onions

 

Rinse and dry the chicken breasts. Dip in the buttermilk and then coat with the French’s onions. Arrange in a pan and bake at 350 degrees for about 30 min or until done.

 

 

Crock Pot Sweet Garlic Chicken

A friend of mine passed this recipe on to me...I'm sure she got it from the internet somewhere...and my oh my is it good!! I just tried it a week ago and my husband is already asking for it again!


4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

You can sprinkle the red pepper flakes on top when serving if you want to add a little kick to it. I prepared noodles and we topped them with the chicken mixture. You could also use rice instead of noodles if you prefer!

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