Great Chicken Recipe Ideas and Recipes For Left Over Chicken
Several Chicken Ideas
Chicken Ideas and Recipes-
Chicken is great for recipes and chicken recipes are by the dozens. You can make so many dinners with chicken and make left over recipes for 3 or 4 more dinners. I am here to tell you how and what is the best chicken ideas for you. I called the picture to the right a chick flick. Basically, chicken is so versatile you can make anything almost out of chicken. Personally, I feel like I own my own chicken coup if you looked in my freezer.
Chicken Is Cheap and Versatile
Once in a while, chicken may be priced a little higher by the store if they have everything else on sale, but chicken is the most affordable meat pretty much. I love to make chicken because the men in the family eat quite a bit, and chicken goes a long way.
What Kind of Chicken Is The Best To Buy
There's not really a name brand chicken that I choose, it's the kind of chicken that makes it the most usable. I buy boneless chicken breast and bone in chicken breasts. That's all I buy. I don't like thighs because they have no meat. I don't buy legs, because to me, when you are cooking they are useless, unless you are baking or frying chicken and someone in the house likes legs which kids usually do. I don't buy Chicken fryers either. I used to a long time ago for making chicken soup or chicken and noodles, but I found using breasts is just as easy and you get more meat. (also, it cooks up faster and better). Plus, the chicken tears apart a lot easier if you are making soup or any recipe that calls for shredded chicken.
Cheesy Chicken and Rice
Cheesy Chicken and Rice Recipe
One of the best recipes the boys (hubby and kid) like, is called cheesy chicken and rice. I only use the boneless skinless for this recipe. It's easy to make and only use one baking pan. (great for clean up). Here is what you will need: This recipe is for a family of four
HINT: Spray your pan or use a little oil with a paper towel or something and spread it all over the pan first. If not, the cheese and rice will stick to the pan and you'll never get it cleaned. Preheat oven to 350:
5-6 boneless skinless chicken breasts
2 cans of cream of chicken soup
2 cups of a melted cheese or 2 creamy packets. * I just use whatever is in a mac-n-cheese box. (I cheat)
2 cups of rice
- 4 cups of water
- Broccoli cuts (optional)
Get out about an 15 x 10 baking pan-(or just something that loosely fits all the chicken into with about 2 inches of room left on each side of the baking pan)
Pour in one can of the cream of chicken soup and 2 cups water. Stir
Add One cup of rice in (spread it around and stir it up)
Place each breast in the pan loosely
Add one package of your cheese - stir in between the chicken now
Pour in 2 cups of rice (spread it slowly and stir while you are doing it)
Pour the other can of cream of chicken soup over it and stir
Pour in other packet of cheese and stir
Awesome Hamburger Style Beanbag Chair
Boneless Skinless Chicken Breasts
This is why I buy boneless skinless breasts:
No bones to mess with (yee-haw)
Great for making chicken fajitas
Make chicken wraps
Try fried chicken with boneless skinless (the boys love it)
Cheesy Chicken and Rice Is Very Easy To Make
Cheesy Chicken and Rice is easy to make and sometimes don't do it all in that order exactly, but the first 3 steps I do. The main thing is to make sure you pour in the chicken soup and water first, then a cup of rice. (this helps from keeping the chicken stick to the pan) I also just scoop up some of the sauce on top of the chicken before putting it in the oven. I do that periodically throughout the baking time as well.
Please make sure to stir up all the rice and ingredients while it is cooking about every 15 mins. It is necessary to make sure all the rice gets done. I haven't made this in a long time as it's hard for me to cook anymore, but I direct the boys and this what I dictate to them. Let it bake in oven for about an 50 mins. Use your own judgement on when the rice and chicken is done. Depending on the thickness of the chicken, the brand of rice, etc. all comes into play.
Bone In Breasts
Bone in breasts make the best tasting without having to ad-lib to it.
Bone in breasts make the following recipes:
- Fried Chicken
- Baked Chicken
- Grilled Chicken
- Barbecue Chicken
For chicken soup, I use bone in breasts and nothing else. My mom uses a whole chicken, but I have found it is so much easier to use the breasts. Reasons? Because they are easier to get the chicken off and they make a better broth. Remember, if you are wanting broth or chicken flavor of any kind, you are only going to get that from using chicken with the skin on it.
Bone in or Skinless Chicken Doesn't matter for most recipes
It's your preference on what you like. It depends on what you are making as to what type of chicken you should buy. Boneless for wraps, chicken cubing pieces, fajitas, etc. Bone in breasts with skin for flavor and grilling, although you can also grill boneless, make barbecue chicken, etc.
Fried Chicken Frying Pan
Smash Up The Garlic
Garlic and Oil Recipe (Family Favorite)
I am not sure how many of you have ever tried this, but this is a recipe that my whole family has used and passed down from generation to generation. We just call it "garlic and oil." You spoon it over your fried chicken. Tip: Make this on Friday night because the garlic breath will hold until Monday morning. Here is what you will need to make the garlic and oil:
- Large Bulb Garlic
- 1/2 Cup Vegetable Oil
- 1/2 teaspoon of salt
- Garlic press (crusher)
Peel all your garlic and take about 2 or 3 cloves and use your garlic press. Totally smash up the whole bulb into a small bowl. Now take your 1/2 tsp. salt and sprinkle it over the garlic and stir. Pour in your 1/2 cup veg oil and stir all together. Make sure to get the bottom of the bowl really well to get the salt stirred up in it. It's ready to spoon on top of your fried chicken. Tip: always peel the garlic and smash it up before or while you are cooking the fried chicken. If you wait til after the chicken is done, it will be cold by the time you get all the garlic peeled apart. You don't want to smother your chicken in the garlic and oil. The oil will give you a stomach ache if you use too much. There isn't really a set amount to use, just don't over due it. You will never eat fried chicken again without it.
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