Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Tuesday, February 15, 2011

Chicken Parmesan



Chicken Parmesan
4 chicken breasts
2 eggs
1 c seasoned bread crumbs
1/4 c parmesan cheese
1 t garlic salt
8 slices mozzarella cheese

Mix bread crumbs, cheese, and garlic salt.

Pound chicken between wax paper until doubled in size. Cut in half.

Beat eggs. Dip chicken in egg then into bread crumb mix. Fry in 1/4 c oil until brown on both sides. Place in dish and cook covered at 350 degrees for 20 minutes. Add a slice of mozzarella and cook 5 additional minutes.

Serve w/ noodles and top with Alfredo or Marinera sauce.

Here is the alfredo recipe I used.

Monday, September 13, 2010

Creamy Chicken Lasagna


Creamy Chicken Lasagna
8 oz lasagna noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c Parmesan cheese
1 c sour cream
3 c diced, cooked chicken
2 c mozzarella cheese
Cook noodles according to package directions, drain.
Mix soups, Parmesan cheese, sour cream, and chicken.
Put 1/4 of creamy chicken mixture in a greased 9x13 pan.
Alternate layers for 1/3 noodles, chicken mixture, and mozzarella cheese.
Bake uncovered at 350 for 40 minutes.
Notes: I don't like cream of mushroom soup so I just used two cream of chicken soups. Also, I added two heads of steamed broccoli to my chicken mixture and it was fantastic. You could also add mushrooms to it, or spinach for more color.

Tuesday, March 23, 2010

Foil Wrapped Dinners

Foil Wrapped Dinners

(before hitting the oven)

Finished product


Foil Wrapped Dinners
1 - 1 1/2 lbs beef
1 10 oz package frozen green peas
4 medium carrots
8 cherry tomatoes
4 med potatoes
1 can cream of mushroom soup
1 envelope onion soup mix

1) Mix together can of cream of mushroom soup and onion soup mix.
2) Place 1 chopped carrot, 1 chopped potato, and 1/4 of meat down on a square of aluminum foil.
3)Place 1/4 of mushroom soup/onion soup mixture over the top of the meat.
4)top with peas & tomatoes
5) Wrap securely in foil & place on a baking sheet.
6) Bake 35-45 minutes @ 450 degrees until meet is tender.

Notes: This is an extremely versatile dinner. You can use any kind of meat you want- pork, beef, or chicken. I actually used pork in these pictures. You can add or omit any vegetables you want- for one of my kids, there was no peas, one wanted extra carrots and one wanted broccoli. Also, I put chopped onions and mushrooms in my husbands. Also, you can change up the flavors of the soup- we actually like the cream of celery soup the best. And of course I always add pepper.

Townhouse Chicken


This is not the greatest picture but I can't seem to figure out how to do great shots of food. Oh well. On to the recipe!
Townhouse Chicken
3-4 cooked chicken breasts
1 can cream of chicken soup
8 oz sour cream
(note: equal parts of sour cream and chick soup if you like it creamier)
1 pkg ritz crackers (off brand, okay), crumbled
1/2 stick butter, melted
2 T poppy seeds
2-3 cups cooked rice
1. Combine chicken, cream of chicken, and sour cream in a bowl.
2. Stir crumbled crackers into melted butter. Add poppy seeds.
3. Place rice on the bottom of a 9x13 pan. Spread chicken mixture over rice and then sprinkle crackers on top.
4. Bake at 350 for 25-30 minutes.
Notes: This meal re-heats very well. Also, you can omit the poppy seeds if you would like but the color is nice. I also added some minced onion to my chicken mixture and some pepper. This will serve 6-8 people. It makes quite a bit. Also, my pickiest eater asked for seconds.

Tuesday, March 2, 2010

White Chicken Chili



White Chicken chili

Ingredients

1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or navy beans
1 (15 ounce) can hominy or white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream

Directions
1.Place chicken in a 4 quart slow cooker.
2.Top with beans and corn.
3.In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
4.Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.

Side note- the flavor of this chili was really good! I don't know that I will use the all the chicken broth it calls for because I thought it was a little salty. I would think if you used dry beans instead of canned beans you would want the chicken broth, but otherwise I am going to omit it next time.

*I know I got this recipe off the internet but I can't remember where. If you come across this and its your recipe, let me know and I will link it.

Wednesday, February 17, 2010

Avocado Chicken

I originally found this recipe at cooks.com (here) I changed it to fit my tastes, lifestyle and what I had in my kitchen. Sorry I don't have a picture, yet; next time I make this I will edit the post to add one OR if you make it feel free! :)

4 lg. whole chicken breasts (boneless, skinless)
Pepper
Flour
1 cup Water
1/2 c. butter, divided
Chopped onion
1 garlic clove, minced
2 tbsp. flour
1 tsp. celery salt
1 avocado, mashed
1 1/2 c. grated Cheddar cheese
(Optional Ingredients)
8 lg. mushrooms, chopped

2-3 Roma Tomatoes, chopped

In a fry pan melt 1/4 cup butter add 1/2 cup water; take your chicken breasts and rinse with water then lightly dust with flour. Cook thoroughly in fry pan with lid on. Once chicken is done remove and place in a lightly buttered glass baking pan.

Preheat oven to 350 degrees. Melt remaining 1/4 cup butter in same skillet and saute onion, garlic and mushrooms (if desired) slowly until vegetables are cooked but not brown. Stir in remaining 1/2 cup water once heat to a slow simmer. Then stir in flour, celery salt, pepper.
Cook over low heat until thickened, about 4 to 5 minutes (runny gravy consistency). In a separate bowl mix avocado, 1/2 cup cheese and tomato (if desired) Add avocado mixture to frying pan, blending well. Once the cheese melts spoon avocado mixture from fry pan onto each chicken breast and top with remaining grated cheese. Bake 10 to 15 minutes until cheese is melted. Makes 4-6 servings.

Leftover idea: Take any remaining chicken breasts and dice finely and mix in with any remaining avocado mixture and add little more cheese reheat until cheese is melted and enjoy with white corn chips! --My hubby and his buddies loved this for a snack during football games! And the guys never even realized they were eating leftovers ;) hehe don't tell ;)

Wednesday, May 13, 2009

Chicken Pasta Pomodoro


Boil approximately half a pound of your favorite pasta al dente.


While pasta is cooking, cook the following in a large frying pan on medium heat:


1/2 c. chicken broth

1/4 c. olive oil

3 medium tomatoes diced - canned tomatoes also work

1 zucchini, diced

2 Tablespoons minced garlic

2 Tablespoons fresh basil (If using dried, use about 2 teaspoons)

Salt and Pepper to taste (I usually add quite a bit)

Add 2 or 3 cooked chicken tenderloins or 1 cooked chicken breast.*


Simmer until tomatoes are soft and zucchini is tender.


Pour over pasta and top with grated Parmesan or Romano cheese. Enjoy!


Serves 4-6.


*You can easily make it meatless by omitting the chicken or add shrimp or sausage for variety.


Friday, April 24, 2009

Chicken Enchiladas to die for!!!



Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Roasted Tomatillo Chile Salsa:
1 pd tomatillos, husked
1 white onion
4 garlic cloves
2 jalapenos
2 tsp ground cumin
1 tsp salt
½ c chopped cilantro leaves
½ lime, juiced


Enchiladas:
Extra-virgin olive oil
½ medium onion, diced
3 garlic cloves, chopped
1 ½ tsp ground cumin
¼ c all purpose flour
2 c chicken stock, store bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pds) boned, meat shredded
Salt and freshly ground black pepper
10 large flour tortillas
2 c sour cream
Chopped tomatoes and cilantro leaves for garnish

Preheat oven to 400 degrees

For the salsa: on a baking tray, roast tomatillos, onion, garlic and jalapenos for 12-15 minutes. Transfer the roasted vegetables and any juices on the bottom of a tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas: meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized-this should take 5-7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo Chile salsa, some additional fresh cilantro and fold in the shredded chicken meat. Season to taste with salt and pepper.

Change the temperature of the oven to 350 degrees and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove) Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.

Wednesday, March 25, 2009

Chicken Salsa Burritos

1-2 large chicken breasts
2 c. thick and chunky salsa
1 frozen box of spinach (9oz.)
1 ½ c. shredded cheddar cheese
1 pkg of flour tortillas

Boil and shred chicken breast. Defrost spinach in microwave and then drain. Combine all the ingredients in a pot on the stove and heat until cheese is melted and mixture is warm. Fill tortillas with filling and serve warm. I have also added a can of black beans washed and drained along with some corn to make it go farther.