12 Yummy Chicken Recipes
I love to cook and try new things. I love to try fabulous recipes that are family friendly. I love chicken. If you sound like me, why not try one of these mouth-watering chicken based dishes today and make your whole family smile!
CHICKEN MUSHROOM POT PIE
1 1/2 C. of all-purpose flour, 1 tsp. of salt, 1/3 C. chilled butter, 1 large egg, 2 to 3 T. of ice water, 4 C. of cooked chicken (cubed), 1 T. of butter, 1 lb. of sliced fresh mushrooms, 1/4 C. of water, 1 1/2 C. of whipping cream, 2 T. of all purpose flour, 1 1/2 tsp of paprika, 1/2 tsp. of salt, 1/2 tsp. of black pepper, 3/4 C. of chicken broth, 1 large egg that has been slightly beaten.
To prepare pastry: In a medium bowl, mix 1 1/2 cups of flour and 1 teaspoon of salt. Cut in 1/3 cup of butter. In a small bowl, beat together egg and water. Add to flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap and chill for 1 hour.
To prepare filling:Place chicken in a 2-quart casserole. In a large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium-high and sauté until brown and liquid evaporates, about 5 minutes. Add water; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine. In a medium saucepan, whisk together cream, flour, paprika, salt and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture. Preheat oven to 400°,. On lightly floured surface, using a lghtly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. Roll out trimmings and cut shapes to decorate the top. Glaze the top by brushing with 1 slightly beaten egg. Add decorating shapes, brush again with egg. Bake until filling is bubbly and the crust is browned, 25 to 30 minutes. Cool slightly; serve warm.
CHICKEN BROCCOLI STIR-FRY
1 lb. of boneless, skinned chicken breast that has been cut into bite-sized pieces, 1 egg white that has been beaten, 5 tsp. of soy sauce, 2 tsp. of cornstarch, 1/4 C. of vegetable oil, 8 oz. of mushrooms that have been drained and sliced, 2 T. of lemon juice, 3 C. of steamed broccoli, Hot cooked rice.
In a medium bowl, combine egg white, 3 teaspoons of soy sauce and cornstarch; add chicken. Cover and refrigerate 1 hour. Brown chicken in oil; add remaining ingredients except rice; heat through. Serve over rice.
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HONEY-ORANGE BARBECUED CHICKEN
1 C. of barbecue sauce, 1/3 C. of honey, 1/4 C. of orange juice concentrate, 1 to 2 tsp. of grated orange rind, 1 clove of garlic that has been minced, 3 to 3 1/2 lb. fryer chicken that has been cut up.
Arrange the chicken in an 11x7" pan, thickest parts to the outside edges. Cover with plastic wrap, folding back one corner to vent. Microwave on HIGH, 10 to 12 minutes, until edges begin to cook; drain. Mix all remaining ingredients to make honey-orange barbecue sauce. Immediately grill chicken, covered, bone side down, over medium heat for 15 to 20 minutes, brushing frequently with sauce and turning occasionally until chicken is done through. Heat remaining sauce to boiling; serve with chicken.
How To Roast A Chicken
1 lb. of grated cheese, 1 medium onion, 2/3 T. of margarine, 1 can of cream of chicken soup, 1 ca of cream of mushroom soup, 1 cup of chicken broth, 1 small can of chopped green chilies, 1 cooked and deboned chicken, 1 package of corn tortillas.
Brown onion in margarine; combine with soups, broth and green chilies. Add chicken and stir well; cook together a few minutes in baking dish. Place layers of tortillas, layer of chicken mixture and layer of cheese; repeat until used up. Bake at 350° for 30 minutes.
KING RANCH CHICKEN
1 (2 1/2 lb) frying chicken that has been cooked, deboned and shredded, 1 package of tortilla chips, 3/4 C. chopped onion, 1/2 C. of chopped green pepper, 1/2 lb. of sharp Cheddar cheese that has been grated, 1 C. of milk, 1 can of cream of chicken soup, 1 can of cream of mushroom soup, 1 (10 oz) can of diced tomatoes with green chilies, 1 tsp. of chili powder.
Crush tortilla chip (flavored ones are best) and spread ina 2-quart casserole dish. Add chicken. Blend remaining ingredients together ( except cheese) and pour over chicken. Bake at 350° for 25 - 30 minutes. Remove and top with shredded cheese. Put back into oven until cheese is melted.
11 oz of spaghetti (broke up in small pieces), 1 gren pepper that has been chopped, 1 onion that has been chopped, 1 tsp. of margarine, 1 large can of pre-cooked white chicken, 2 cans of cream of chicken soup, 1/2 lb. of melted Velveeta cheese, shredded cheese.
Cook spaghetti and drain. Sauté peppers and onions in margarine until just brown. Mix all ingredients together, milk or water may be added if too thick. Sprikle the top with shredded cheese. Cover with foil and cook at 325° for 45 minutes or until hot and bubbly.
SWEET AND SOUR CHICKEN SAUTÉ
1 can of pineapple chunks, 1 T. of cornstarch, 1/3 C. of apple cider vinegar, 1/8 tsp. of black pepper, 1/4 C. of packed brown sugar, 1 small green pepper, 1 medium onion that has been chopped, 1 samll red bell pepper, 1 lb. of chicken breast that has been cut into 1/2" chunks, Cooking spray.
Drain the pineapple; reserve juice. Combine the juice with cornstarch, vinegar, sugar, and black pepper; set aside. Spray large skillet with cooking spray. Sauté bell peppers, chopped, with onion until crisp-tender; remove. Spray skillet again and sauté chicken 3 to 5 minutes or until the chicken changes in color. Stir in reserved vinegar mixture; cook 2 to 3 minutes or until chicken is cooked and sauce is thickened. Add vegetables and pineapple; heat, stirring occasionally. Serve over rice if desired. Makes 4 servings.
STUFFED CHICKEN BREASTS WITH GRAVY
8 chicken breast halves that have been deboned and skinned, Prepared stuffing mix, flour, salt and pepper, paprika, about 1/2 to 3/4 C. of butter, 3 C. of chicken broth, 1/2 C. of margarine, 1/3 C. of flour.
Wash and dry chicken breasts. Flatten between plastic wrap with a meat mallet. Place about2 tablespoons of dressing in the center of each breast. Roll up jely style, tucking the ends in. Roll each chicken roll in flour that has been seasoned with salt and pepper. Melt 1/2 to 3/4 cup of butter, brushing part on the bottom and sides of a 9x13" pan. Dip each breast roll in reamining butter. Arrange chicken rolls in pan and sprinkle with paprika. Bake at 325° until golden brown and tender, about 1 hour. While chicken is baking, prepare gravy. Make a roux of 1/2 cup of margarine and flour by ading the flouer to the hot melted margarine, stirring constantly, until golden brown. Watch closely, it burns easily. Add broth, stirring with a wire whisk until mixed well. As soon as it thickens, reduce the heat and simmer about 10 minutes. Serve over stuffed chicken breasts.
1 large chicken that has been cooked and deboned (save broth), 2 large onions, 2 large bell peppers, 2 large cans of diced tomatoes, 1 - 16 oz bag of frozen sliced okra, 1 bag of Zatarain's crab boil, 1 T. of margarine, Hot cooked rice.
Sauté chopped onions and peppers in margarine. Add to broth. Add tomatoes, okra, and seasoning bag to broth. Simmer for 1 hour. Add chicken that has been diced into bite-sized pieces; remove crab boil bag, serve over rice or if you prefer, mix the rice in the gumbo.
CAJUN CHICKEN PASTA
2 boneless chicken breasts that have been cut into thin strips, 2 tsp. of Cajun seasoning, 2 T. of butter, 8 slices of green pepper, 8 slices of red pepper, 4 large mushrooms that have been sliced, 1 green onion that has been sliced, 1 to 2 C. of heavy cream, 1/4 tsp. of basil, 1/4 tsp. of lemon pepper, 1/4 tsp. of salt, 1/8 tsp. of garlic powder, Parmesan cheese, 4 oz of linguine that has been cooked and drained.
Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter until tender. (5 to 7 minutes). Add peppers, mushrooms, and onion; cook and stir for 3 minutes. Reduce heat and add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinle with Parmesan cheese. Yields 2 servings. Recipe may be doubled or tripled easily to accommodate more people.
POPPY SEED CHICKEN
5 boneless chicken breasts, 2 cans of cream of chicken soup, 1 (8 oz) carton of sour cream, 2 T. of poppy seeds, 1 tsp. of garlic powder, 1 tsp. of minced onion, 1/2 tsp. of black pepper, 1/2 cup of margarine, 2 C. of bread crumbs.
Cook chicken breasts and cut into bite-size pieces. Place the chicken in a 9x13" casserole dish. Mix sour cream, poppy seed, garlic powder, onion and pepper. Pour over chicken. Sprinkle bread crumbs on top. Melt margarine; drizzle over chicken mixture. Cook at 350° until hot and bubbly.
CHICKEN WALDORF PIZZA
1 (10-oz) can of pizza crust, 1 C. of cooked and chopped chicken, 1 cup of chopped apples, 1/2 C. of sliced almonds, 1/2 C. of mayonnaise, 1 tsp. of dries terragon leaves, 1/8 tsp. of salt, 1/8 tsp. of pepper, 8 oz. (2 cups) of shredded Swiss cheese, 2 tsp. of chopped green onions.
Heat oven to 425°. Lightly grease pizza pan, press dough out on pan and bake for 6-8 minutes or until crust begins to brown. COMBINE: Chicken, apples, almonds, mayonnaise, tarragon, salt and pepper. Spread on crust, sprinkle with cheese. Bake 10 to 12 more minutes until cheese is melted. Sprinkle with geren onion.