Deliciously Quick Chicken Recipes
A Word About Chicken
Chicken is my favorite meat. It is low in fat and calories and is so versatile. It can be used in a soup, stew, salad, baked, fried, boiled, braised and broiled. I'm sure there are other ways to prepare it that I haven't mentioned. Where else can you find something so delicious that is good for you? It is universally known as a good food for those who are dieting. Of course, you can't have the fried version but the grilled, baked, broiled, and boiled are great too. Chicken is one of the most versatile meats there is.
I have put together a few recipes that I have found to be winners with my family. They are fairly inexpensive, easy to make and absolutely delicious. For the recipes with vegetables that need chopping, it cuts preparation time down to practically nothing when you use a food chopper or food processor. My food chopper is used many, many times a week. It has become a very valuable tool in my kitchen.
Chicken pot pie
2 cups leftover cooked chicken or turkey
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms or 1 can mushrooms
5 carrots, chopped
4 stalks celery, chopped
1 tsp poultry seasoning
1/4 tsp thyme
1/2 tsp black pepper
1 tsp salt
1 cup chicken broth
1 can evaporated milk
1/3 cup flour
refrigerated biscuit dough
Preheat oven to 425 degrees.
Heat olive oil in large fry pan and saute onions, garlic, carrots and celery until onions turn transparent.
Add mushrooms, chopped chicken, poultry seasoning, thyme, salt and pepper and saute for 5 - 6 minutes.
Add broth, cover and simmer for 20 minutes on low heat.
Combine evaporated milk and flour until well mixed. Shaking in a jar until smooth is the easiest way. Pour into chicken mixture and mix well. Heat until mixture begins to thicken.
Pour chicken mixture into a 3 quart casserole dish.
Open refrigerated biscuit tube and flatten biscuits until half the original thickness. Place flatten biscuits on top of chicken mixture to cover mixture.
Bake for 20 - 25 minutes or biscuits are lightly browned.
6 boneless skinless chicken breast
1 cup Parmesan cheese
1 jar spaghetti sauce , your choice
1 cup shredded mozzarella cheese
salt and pepper, to taste
Preheat oven to 350 degrees.
Spray a baking dish with spray olive oil.
Mix spaghetti sauce and Parmesan cheese until well blended.
Spread small amount of spaghetti sauce in bottom of pan, enough to cover pan.
Place chicken breast in pan and cover with rest of the sauce.
Cover and bake for 35 minutes.
Remove cover and sprinkle chicken with mozzarella cheese.
Continue to bake until cheese begins to brown lightly.
Serve excess sauce over wheat spaghetti.
Chicken Pineapple Bake
6 boneless skinless chicken breasts
1 can crushed pineapple
1 tbsp honey
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ginger
Preheat oven to 350 degrees.
Spray casserole dish with olive oil spray.
Place chicken in prepared casserole dish.
Mix pineapple, honey, salt, pepper and ginger and pour over chicken.
Cover and bake for 45 minutes.
Uncover and bake for 5 more minutes.
Barbeque chicken salad
1 bag ice-burg lettuce blend salad
2 stalks chopped celery
1/2 chopped green pepper
1 cup sliced fresh mushrooms
1/2 cup sliced black olives
1 cucumber, peeled and sliced
2 hard-boiled eggs, sliced
1 cup shredded cheese, cheddar
2 boneless skinless chicken breasts
1 cup lightly salted whole cashews
1/2 cup barbecue sauce, your choice
1 tbsp olive oil
Heat olive oil in medium fry pan, saute chicken pieces until no longer pink.
Add barbecue sauce and saute for 15 minutes. Set aside to cool.
In large bowl mix together bag of lettuce, green peppers, celery, black olives, mushrooms and cucumbers.
On top of salad mix place chicken pieces and egg slices. Sprinkle with shredded cheese and almonds.
Use your choice of salad dressing. Ranch is usually a good choice. We sometimes sprinkle with Parmesan cheese.
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© 2010 Susan Hazelton