Chicken

[Ronzo]

Recipes for Chicken thread...

[Esther]

Pressing On

Chicken Tacos

2 T oil
1 1/2 cup chopped onions
3 minced garlic cloves
3 medium tomatoes, chopped
1 1/2 c. tomato sauce
1/8 t hot sauce (or more)
1/8 t oregano leaves
1/8 salt
1/8 pepper
12 oz. skinned, boned, cooked and diced chicken
taco shells ( I use fresh) You can choose corn or flour or tortilla chips
cheese
lettuce
sour cream
avocado

Heat oil in pan
Saute 1 1/2 c. onions and 3 garlic cloves about 5 minutes.

Add tomato, tomato sauce and seasonings. Cook and stir, occasionally, for 5 minutes. Add chicken and cook until heated through.

Put on taco shells and add lettuce, sour cream and avocado. If you're on a diet leave off the sour cream and avocado. If you are on the right kind of diet (lol) just eat two.

You can cook the shells any way you want. My husband fries his and I put my corn tortillas in the microwave for 1 minute.

[Esther]

rcraig

This is a great dish to make ahead for dinner. I serve with a tossed salad and bread. My kids love it!

Creamy Mac, Chicken and Cheese

2 tablespoons unsalted butter, plus
More for buttering the baking dish

½ pound short, bit-size pasta such as penne, ziti, shells, bow ties or orecchiette
2 teaspoons sea salt, plus more to taste
2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 cups milk
2 cups heavy cream
3 ½ cups cooked shredded chicken
2 cups shredded sharp cheddar cheese
1/2 cup parmesan cheese, shredded
8 ounces fresh spinach, washed, stems removed, and drained (about 4 cups)
2 tablespoons chopped fresh marjoram leaves or 2 teaspoons dried
1 to 2 tablespoons hot sauce (Tabasco or Texas Pete)
1 teaspoon freshly ground black pepper, plus more to taste

1. Preheat the oven to 350 degrees. Lightly butter a 9 x 13 inch baking dish.

2. Bring a large pot of lightly salted water to a boil. Add the pasta, stir and cook until al dente. Drain in a colander and transfer the pasta to a large bowl. Drizzle with 1 tablespoon of the olive oil and toss to coat.

3. Melt the butter with the remaining tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until translucent. Add the garlic and cook for 1 minute longer, stirring constantly so the garlic doesn’t brown.

4. Stir in the milk and cream, reduce the heat to low, and simmer, stirring occasionally, until the sauce is reduced by half and is thick enough to coat the back of a spoon, about 20 minutes.

5. Remove the sauce from the heat and add the chick, cheddar, parmesan, spinach, marjoram, hot sauce, 2 teaspoons salt and 1 teaspoon pepper. Stir until the cheeses have melted and the spinach is wilted. Pour into the bowl with the pasta and toss to coat the pasta with the sauce. Taste for salt and pepper and season with more to taste.

6. Transfer the pasta to the prepared baking dish, scraping all the sauce out of the bowl with a rubber spatula, and bake for about 45 minutes or until the sauce is bubbling around the edges and the pasta is slightly brown on top. Let the pasta rest for about 10 minutes before serving.

[Esther]

Margie3

I just read a really good sounding DIET COKE CHICKEN recipe that I'm anxious to try.

It says that you mix together 1 c. of catsup and 1 12 oz. can of Diet Coke and 1 packet of dry onion soup mix.

Pour that over 6-8 pieces of bonesless chicken breast in a frying pan.

Cook for about 45 minutes on low-medium low heat, turning often.

Then cover and cook another 15-20 minutes.

Everyone says this is the most tender chicken you'll ever eat. We'll see! I can't wait to try it

[Blsdbeyondmsure]

I just made this tonight & it was yummy!

Chicken Chili Lasagna

1 (8 oz) package cream cheese
1 medium onion, chopped
8 green onions, chopped
2 cups shredded, mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tspn ground cumin, divided
1/2 tspn minced fresh cilantro
3 cups cubed cooked chicken
1/4 c butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup shredded monterey jack cheese
1 cup sour cream
1 (4 oz) can chopped green chilies
1/8 tspn salt
1/8 tspn pepper
12 flour tortilla (6 inch), halved

In a mixing bowl, combine cream cheese, onions, 1 1/2 cups mexican-cheese blend, garlic, 1/4 tspn cumin and cilantro. Stir in chicken; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in monterey jack cheese, sour cream, chilies, salt, pepper and remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 9x13 baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and mexican cheese. Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 mintues before cutting.

Serves 12

[Margies3]

Margie3

I just read a really good sounding DIET COKE CHICKEN recipe that I'm anxious to try.

It says that you mix together 1 c. of catsup and 1 12 oz. can of Diet Coke and 1 packet of dry onion soup mix.

Pour that over 6-8 pieces of bonesless chicken breast in a frying pan.

Cook for about 45 minutes on low-medium low heat, turning often.

Then cover and cook another 15-20 minutes.

Everyone says this is the most tender chicken you'll ever eat. We'll see! I can't wait to try it

Esther, I have tried this recipe. It's delicious. You will enjoy it. It tastes like BBQ chicken :)

[Felicity]

I made the Creamy Mac, Chicken and Cheese recipe Renda posted before. It's very good! It gets a :highfive from me!

[GodsBabyGirl]

Anyone has a recipe for chicken & dumplins?

[Trouvere]

Mary B's are great!

[Blubayou]

Chicken and Dumplings
1 chicken - cut up
3 Chicken broth in cans
6 tablespoons all- purpose flour
2 cups milk
Tony Chachere's White gravy powder
Salt and pepper to taste
Frozen dumplings
2 tablespoons butter
Boil chicken in chicken broth until falling off bone. De bone and put chicken back in broth. Mix flour and milk together and add to broth. Let boil to thicken. If you need to thicken more use Tony Chachere's White gravy powder as needed. Add butter and salt and pepper. Add dumplings a few at a time.
Let simmer for 20 to 30 minutes on low heat.

[MissBrattified]

My Mama makes the best chicken and dumplin's in the WORLD--but...I don't know how to do it. :dunno

I do know that she makes the dumplings from scratch, and she drops each one in boiling, salted water (in a separate pot) for a couple of minutes before scooping them out and adding them to the pot of chicken. She (and my Grandma) claims that this makes the dumplings lighter. (I think she's right.)

I'll see if she'll share the ingredients...

In the meantime, I'm a cheater...I use frozen dumplings...found (where else) in your grocer's freezer section.

You boil your chicken in broth with veggies, seasonings....cool the chicken and debone, then add it back to the pot. Keep the dumplings frozen until ready to use, then you just open the package and drop them one at a time into the boiling chicken broth...I like to break them in half...anyway, you just stir a few times to keep them from sticking, simmer for about 20 minutes, add lots of pepper, and voila! All done! :bliss :bliss

Usually I'm a "from scratch" kind of girl, but these are so good (and easy) that I've not yet been motivated to do anything different. My mother makes her dumplings for us from time to time, so I don't have to make her recipe either.

[Ferd]

My Mama makes the best chicken and dumplin's in the WORLD--but...I don't know how to do it. :dunno

I do know that she makes the dumplings from scratch, and she drops each one in boiling, salted water (in a separate pot) for a couple of minutes before scooping them out and adding them to the pot of chicken. She (and my Grandma) claims that this makes the dumplings lighter. (I think she's right.)

I'll see if she'll share the ingredients...

In the meantime, I'm a cheater...I use frozen dumplings...found (where else) in your grocer's freezer section.

You boil your chicken in broth with veggies, seasonings....cool the chicken and debone, then add it back to the pot. Keep the dumplings frozen until ready to use, then you just open the package and drop them one at a time into the boiling chicken broth...I like to break them in half...anyway, you just stir a few times to keep them from sticking, simmer for about 20 minutes, add lots of pepper, and voila! All done! :bliss :bliss

Usually I'm a "from scratch" kind of girl, but these are so good (and easy) that I've not yet been motivated to do anything different. My mother makes her dumplings for us from time to time, so I don't have to make her recipe either.


It is my contention that chicken and dumplings is a dying art. the generation that always brought them to the church social is leaving us and the next generation never learned...

Sister, I firmly believe that it is your christian duty to learn to make your mom's C&Ds for the betterment of the Apostolic movement.

[Ravens]

Please note that all the ingredients here are subject to change depending on how much you want to make and/or to taste. I am not one to follow specific quantities when I cook and often add a 'little more of this' and a 'little less than that'. . .

3-4 boneless, skinless chicken breasts (boiled and tore into pieces)
1 can of cream of chicken soup
1 pkg taco seasoning
salsa
shredded cheese
Nacho Cheese Doritos (or corn tortilla chips)

Mix the chicken with the taco seasoning (and a little water) until well coated.
Mix (in a separate bowl) the cream of chicken soup with soup can of water or milk until the lumps are pretty much gone.
Add the seasoned chicked to the soup mixture, along with 1/4 - 1/2 jar of salsa. Stir until blended. (If it is still really thick, you may want to add another 1/2 can of soup (mixed with water or milk). It should not be super runny, because it will thin out when cooked but you need enough soup/salsa mixture to coat the chicken.)
Take a 9 x 13 baking dish and layer the bottom with crushed Doritos. I usually use about 1/2 the bag.
Spread the chicken/soup mixture evenly on top of the chips.
Cover the top with shredded cheese. Again, I use about 1/2 of an 8 oz. package.
Bake in the oven at 350 until everything is heated through and the cheese is bubbly. (about 15-20 minutes)

We eat this topped with shredded lettuce, tomatos, onions and sour cream. Toppings can be added according to individual preference.

[MissBrattified]

It is my contention that chicken and dumplings is a dying art. the generation that always brought them to the church social is leaving us and the next generation never learned...

Sister, I firmly believe that it is your christian duty to learn to make your mom's C&Ds for the betterment of the Apostolic movement.

I agree!!! LOL!!! Next time she makes them, I'll have her show me how, and then pass along the recipe. :highfive

[MissBrattified]

I found this recipe in real simple magazine, and I revised it just a bit; here is my revised version. (It's delicious.)

Chicken Curry
serves 8

4 Tbs. olive oil
2 small yellow onions, very thinly sliced
4 tsp. curry powder
1 c. plain yogurt
1 1/2 c. heavy cream
1 tsp. kosher salt
1/2 tsp. black pepper
1 28 oz. can diced tomatoes, drained
2.5 lbs. boneless, skinless chicken breasts
1 Tbs. lemon pepper
4 c. cooked white rice
1/2 c. fresh cilantro leaves, coarsely chopped

1. Preheat oven to broil setting. Brush chicken breasts with 1 Tbs. of the olive oil, and season with lemon pepper. Broil for 5 minutes on each side, or just until done.

2. Remove chicken breasts from oven, cut into small cubes and set aside.

3. Heat the remaining oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with curry powder and cook, stirring for 1 minute. Add the yogurt and cream, and simmer gently for 3 minutes. Stir in the salt, pepper and tomatoes. Remove from heat.

4. Divide the rice into bowls. Top with chicken, spoon onion-curry sauce over top, and sprinkle with fresh cilantro.

*Notes: The original recipe called for 2 rotisserie chickens, deboned and cut into small pieces. (To save cooking time.) However, I don't like how fatty the rotisserie chickens are, and I like the lemon pepper flavor with the curry. I think you can buy lemon-pepper rotisserie chickens. I just preferred to use chicken breasts.

...it does seem silly to complain about fat in a recipe that calls for heavy cream and olive oil...LOL...but I really hate chicken fat. :nah

[Esther]

It is my contention that chicken and dumplings is a dying art. the generation that always brought them to the church social is leaving us and the next generation never learned...

Sister, I firmly believe that it is your christian duty to learn to make your mom's C&Ds for the betterment of the Apostolic movement.

Ferd, let me share with you a funny story on my sister.

Her finances were very tight and they went to a very small church that was going to have dinner on the ground after service.

So she made chicken and dumplings, and she wanted to have plenty of dumplings so she made a bunch. :)

When it was time to eat and they took the lid off her dumplings it was one huge glob! The dumplings has absorbed all the juices. :)

Needless to say, she would not claim (admit) she made them. :)

So yes it is another dying art.

[Digging4Truth]

D4T's Easy Chicken & Rice

1 can Rotel Tomatoes (that's tomatoes with green chili's)
1 can French Onion Soup
1 can Chicken Broth
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
2 cups Rice (uncooked)
Chicken (whichever pieces and however many will fit)

Take the Rotel, French Onion & Chicken Broth and pour it in a pot and add the 2 cups of rice.
Bring that to a boil and then add the rest of the soups.
Stir until it all mixes together well.

Pour mixture into a cake pan or large casserole dish.
Place the chicken on top (it is a good idea to season it first. I suggest Bolners Fiesta Fajita Seasoning)
Bake at 350 Deg F for an hour or so... or until the chicken is done.

Real easy.
Real good.

You can ddjust the rice down a tad if you want it soupier. I am thinking about doing that myself.

[Esther]

KFC Fried Chicken

Description This recipe used to call for Fines herbs, but most people have difficulty in obtaining them. See www.penzeys.com for the spice.

Ingredients
At a glance
Course
Poultry
Source
Copykat Recipe1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour Methods/steps
1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.
MSG stands for Monosodium Glutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name "Accent". Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you.
. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.

[Cindy]

Does anyone have a recipe for Chicken Spaghetti?

[Esther]

Does anyone have a recipe for Chicken Spaghetti?

Yes, but I will have to find it.

[Esther]

Chicken Spaghetti

1 chicken boiled and De-boned
1 can of Rotel tomatoes
1 can cream of mushroom soup
1 pkg thin spaghetti
1 small onion diced
Add salt and pepper to taste.
Boil the spaghetti in the chicken broth and add chicken broth to casserole as needed to moisten.

[jaxfam6]

Chicken Marsala

2 oz. Dried Porcini Mushrooms

2 oz. Dried Morel Mushrooms

4 Boneless Skinless chicken Breast

Flour For Dredging

Salt & Pepper

3 Tablespoons Olive Oil

1 Cup Dry Marsala Wine

1 Cup Sweet Marsala Wine

1/4 Cup Fresh Chopped Parsley

1 Medium onion minced


Re-hydrate the porcini and Morel mushrooms in a mixture of 1/2 cup Sweet a
1/2 cup Dry Marsala and a 1/2 cup warm water for about 30 minutes.
Remove from the water, pat dry with paper towels, and chop coarsely.
Set aside the extra liquid to use later. Dredge the chicken breasts in flour
seasoned lightly with salt and pepper, and then brown in a skillet with the
oil over medium heat. Once browned remove the chicken and set aside.

Saute the mushrooms and onions in the same pan until tender and golden brown. If the pan becomes too dry, use a little of the mushroom liquid to moisten it. Return the chicken pieces to the pan with the mushrooms and onions and add the remaining Marsala wine and the mushroom liquid. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 20 minutes. If the juices evaporate too much while cooking, add a few tablespoons of the Marsala wine. Completed the sauce should be thick and creamy. To serve, place chicken on platter, spoon the sauce with mushrooms and onions over the chicken, and sprinkle with fresh parsley.

This is really good served with linguini tossed with olive oil and fresh grated parmesan reggiano and sauted asparagus.

As my favorite food site, Italian Food Forever, says:

Chi mangia bene, mangia Italiano!
Those who eat well, eat Italian!

Buon Appetito

[Pressing-On]

We are going to grill today. I seasoned some boneless, skinless chicken thighs with Fajita Spice and marinated them in Teriyaki Sauce. Excellent grilled!!!

We will also do Trout and Shrimp skewered with Mushrooms and onion chunks.

Yummy!!!

[A_PoMo]

My favorite: "Uh...yeah....uhhhhh...I'll have the grilled chicken sandwich, hold the mayo. Uh....yeah let's go mondo big on the fries and throw some cheese sauce on there....and make that a Diet Coke please. And I'll have three apple pies. Thanks" . "Thank you sir, we'll have your total at the window."

[Pressing-On]

My favorite: "Uh...yeah....uhhhhh...I'll have the grilled chicken sandwich, hold the mayo. Uh....yeah let's go mondo big on the fries and throw some cheese sauce on there....and make that a Diet Coke please. And I'll have three apple pies. Thanks" . "Thank you sir, we'll have your total at the window."
:ursofunny:ursofunny:ursofunny:ursofunny:ursofunny :ursofunny:ursofunny:ursofunny

[jaxfam6]

My favorite: "Uh...yeah....uhhhhh...I'll have the grilled chicken sandwich, hold the mayo. Uh....yeah let's go mondo big on the fries and throw some cheese sauce on there....and make that a Diet Coke please. And I'll have three apple pies. Thanks" . "Thank you sir, we'll have your total at the window."

Hats off to you. You are quite the chef. Please teach me that technique.

=)

[Cindy]

My favorite: "Uh...yeah....uhhhhh...I'll have the grilled chicken sandwich, hold the mayo. Uh....yeah let's go mondo big on the fries and throw some cheese sauce on there....and make that a Diet Coke please. And I'll have three apple pies. Thanks" . "Thank you sir, we'll have your total at the window."

Do you want fries with that?.............:ursofunny:ursofunny:bliss:bliss

[scooterbugs25]

soak all your chicken over night in buttermilk

Heat up a pan with about 1" of Lard/oil/Crisco

Roll your chicken in flour, Fry it up till its done...

Simply yet still yummy!

[Esther]

Pressing On

Orange-honey glazed chicken

1 T vegetable oil
5 chicken breasts, boneless, skinless
2 large eggs
2 T whole milk
1 c. plain bread crumbs
1/2 c. (1 stick) unsalted butter
6 T fresh orange juice
1/2 c. honey

Preheat oven 350. Coat two 9x13-inch baking pans lightly with the vegetable oil.

Rinse chicken under cool water, pat dry. In small bowl, whisk together eggs and milk. Pour bread crumbs onto a plate. Dip chicken in egg mixture, dredge both sides in bread crumbs. Make sure chicken is well coated.

In small saucepan over medium heat, melt butter and mix in OJ and honey. Cook, stirring occasionally, for 3 minutes, or until butter is melted and mixture smooth. Pour 1/4 glaze even into each of the two pans.

Lay chicken in pans without overlapping the breasts, top with remaining glaze.

Bake for 15 minutes or until chicken begins to brown around the edges. Flip and bake for another 15 to 20 minutes, until crispy and golden.

[Digging4Truth]

Chicken Spaghetti

1 chicken boiled and De-boned
1 can of Rotel tomatoes
1 can cream of mushroom soup
1 pkg thin spaghetti
1 small onion diced
Add salt and pepper to taste.
Boil the spaghetti in the chicken broth and add chicken broth to casserole as needed to moisten.

Ahhhhhhhh... Chicken Spaghetti... The new peanut brittle of Pentecost. :)

Also... isn't there supposed to be some cheese in there?

My wife was looking over the recipe and said... "Hellooooooooooooooooooooooooooo... Where's the Cheeeeeeeeeeeeeeeese?"

[jaxfam6]

4 grilled chicken breast diced into small pieces.
2 green onions small dice
1 stalk of celery small dice
half of small red, yellow, or orange sweet pepper small dice
20 seedless grapes halved
pecan pieces small dice
enough mayo (miracle whip) and sour cream to moisten well
salt and pepper to taste
chill for at least 2 hours
speard on small croissants
yummy

[Margies3]

Another recipe I got from my friend. I plan to make this this week for supper.

Pound boneless skinless breasts out thin.

Spread with the cream cheese that has garlic and chives in it. Dot with butter, salt and pepper.

Roll up jelly roll style.

Bake 350 until done. She assures me that this is wonderful.