Archive for Poultry

Chicken and Rice Casserole

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Chicken and Rice Casserole
Submitted By: 
Recipe Type: Casserole
Cook Time: 
Total Time: 
 
Ingredients
  • 1 sm can of cream of chicken soup
  • 1 sm can of cream of mushroom soup
  • ½ c milk
  • ¾ c water
  • 1 pkg onion soup mix
  • 1¼ c instant rice
  • 4-6 boneless skinless chicken breasts
Instructions
  1. In a medium size bowl, mix milk, water and both cans of soup together. Then stir in the rice and set a side.
  2. In a greased 9 × 13 baking dish, place the chicken breasts then the rice mixture in the pan. Sprinkle the onion soup over the casserole. Cover and bake at 325 for 1 hour and then bake uncovered for an additional 15 minutes or until done.

 

Posted in Casserole, Main Course, Poultry

Chicken and Egg Noodles

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Chicken and Egg Noodles
Submitted By: 
Recipe Type: Main Dish
Cook Time: 
Total Time: 
 
Ingredients
  • 1 lb cubed chicken
  • 1 cup flour, ½ t salt and pepper place in a large bag
  • 2 T oil or butter
  • ½ c chopped onion
  • 1 clove garlic minced
  • 1½ c ketchup
  • 2 c water
  • 1 c chopped mushrooms with juice
  • basil, oregano, salt & pepper to taste (approx 1 t basil ½ t oregano)
  • 1 package egg noodles
  • Ricotta cheese(optional)
Instructions
  1. In a large bag, coat the cubed chicken with flour, salt and pepper.
  2. In a medium skillet, brown the chicken in 2 T oil or butter.
  3. Add all remaining ingredients to the chicken mixture and simmer 1½ hours.
  4. After 1 hour, boil a large pan of water and start cooking your noodles.
  5. After the noodles are cooked, drain.
  6. Combine the noodles with the ketchup mixture. Serve.
  7. You can compliment it with a side of Ricotta cheese.

 

Posted in Main Course, Pastas, Poultry

Apricot Chicken

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Apricot Chicken
Submitted By: 
Cuisine: Main Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
Ingredients
  • ½ c apricot preserves
  • 2 T soy sauce
  • 1 T lemon juice
  • ¼ c minced onion
  • 1 T chopped parsley
  • ⅛ t oregano
  • 4 boneless skinless chicken breasts (halves)
Instructions
  1. In a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside ¼ cup of mixture for basting sauce.
  2. Add chicken pieces to remaining mixture and turn several times, coating pieces well.
  3. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.
  4. Remove from marinade and place in a single layer in a baking pan. Discard remaining marinade.
  5. Bake, uncovered, in a 350 oven 45 to 50 minutes, or until chicken is tender, lightly browned.
  6. Brush with reserved sauce several times during cooking.
  7. Brush remaining reserved sauce on chicken just before serving on your favorite rice.

 

Posted in Main Course, Poultry

Crockpot Chicken

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Crockpot Chicken
Submitted By: 
Recipe Type: Poultry
Prep Time: 
Cook Time: 
Total Time: 
Serves: 5
 
Ingredients
  • 2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. thyme
  • ½ tsp. cayenne pepper
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • 1 onion, diced
  • 1 whole chicken
Instructions
  1. Dice onion and place on the bottom of a crock pot.
  2. combine all spices and rum on the skin of the chicken.
  3. Place the chicken in the crock pot and cover with remaining spices.
  4. DO NOT ADD WATER. The chicken will produce more than enough liquid during cooking.
  5. Cook on high for 4-5 hours.
  6. Optional - You can add a little salsa to the crock put for a little zest.

 

Posted in Crock Pot, Main Course, Poultry

Cornbread Stuffing

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Cornbread Stuffing
Submitted By: 
Recipe Type: Thanksgiving
 
Ingredients
  • 1 med. onion, chopped
  • 3 stalks celery, chopped
  • 1 pan cornbread, crumbled (8 or 9 inch cake pan)
  • 3 raw eggs
  • 1 bag herb stuffing
  • 2 cans chicken broth
  • 2 cans cream of chicken soup
  • 4 boiled eggs, chopped
  • Salt and pepper to taste
Instructions
  1. Saute onion and celery and add remaining ingredients. Toss in a pan and bake at 350 until it reaches the desired texture.

 

Posted in Holiday, Poultry, Thanksgiving

Chicken Noodle Soup

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Chicken Noodle Soup
Submitted By: 
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 2 lb. whole chicken
  • 1 can chicken broth
  • 1 sm. onion, diced
  • ¼ c. celery. diced
  • ¼ c. carrots. sliced
  • 1 sm. can mushroom Slices
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. garlic powder
  • ¼ tsp. poultry seasoning
  • 1 tbsp. parsley
  • 1 pkg. onion soup mix
Instructions
  1. Place the entire chicken in a large soup pot and cover with water.
  2. Bring to a boil, reduce heat and allow to simmer for about 20 minutes.
  3. Add broth, seasonings and vegetables.
  4. Continue simmering 35-45 minutes or until chicken and vegetables are tender and chicken is cooked throughout.
  5. Remove chicken and de-bone.
  6. Return chicken pieces to the pot.
  7. Add mushrooms and onion soup mix.
  8. Make noodles according to the package directions and place in the pot with chicken and broth.

 

Posted in Comfort Food, Poultry, Soups

African Chicken and Peanut Soup

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African Chicken and Peanut Soup
Submitted By: 
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-10
 
Ingredients
  • 1 med. onion, chopped
  • 1 lg. carrot, pared and diced
  • 1 rib celery, chopped
  • 1 green or red bell pepper, seeded and sliced
  • 3 tbsp. flour
  • 5 c. chicken stock
  • ⅔ c. chunk style peanut butter
  • 2 lg. tomatoes, peeled, seeded, and diced
  • 2 or more c. cooked chicken meat, diced
  • 1 c. milk
  • white pepper
  • cayenne pepper
  • chopped roasted peanuts
Instructions
  1. In a large saucepan heat the oil.
  2. Sauté onion, carrot, celery and pepper until soft and onions are translucent.
  3. Stir in flour first and then slowly stir in chicken stock.
  4. Bring stock and vegetables to a boil stirring constantly.
  5. Add peanut butter, reduce heat and simmer for 15 minutes.
  6. Add tomatoes, chicken,milk and seasonings and continue to simmer for an additional 30 minutes.
  7. Garnish with roasted peanuts.

 

Posted in International, Poultry, Soups

Dutch Oven Tortilla Chicken Casserole

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Dutch Oven Tortilla Chicken Casserole
Submitted By: 
Recipe Type: Dutch Oven
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 3-4 Chicken Breasts, cooked and shredded
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 C. sour cream
  • 1 C. salsa
  • 1 C. Monterrey Jack cheese, shredded
  • 1 C. cheddar cheese, shredded
  • 1 bag white tortilla corn chips, crushed
Instructions
  1. In a large bowl, mix together soups, sour cream and salsa.
  2. In the bottom of a dutch oven, layer tortilla chips, chicken, soup mix and cheeses until all have been used.
  3. Bake in a traditional oven at 350 for one hour OR place in an open fire pit with 17 coals on top and 8 coals on bottom.

 

Posted in International, Main Course, Mexican, Poultry

Chicken and carrot casserole

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Chicken and carrot casserole
Submitted By: 
Recipe Type: casserole
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 whole chicken, cooked and de-boned
  • 1 pkg. stuffing mix
  • 1 can carrots, sliced
  • Salt and pepper to taste
  • 2 cans cream of chicken soup
  • ¾ C. mayonnaise
  • 2 tbsp. lemon juice
  • Parmesan cheese
Instructions
  1. Prepare the stuffing according to the box instructions.
  2. Layer the stuffing, chicken, carrots, salt and pepper in a casserole dish.
  3. Mix, soup, mayonnaise and lemon juice and pour over the top of the chicken.
  4. Top with Parmesan cheese.
  5. Bake at 350 for 35 minutes.

 

Posted in Casserole, Main Course, Poultry

King Ranch Chicken

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King Ranch Chicken
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 whole chicken, cooked and de-boned
  • Garlic salt to taste
  • Chili Powder to taste
  • 1 pkg. corn tortillas
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 C. chicken broth
  • ½ C. green pepper, diced
  • 2 tbsp. onion, minced
  • 2 C. cheese, grated
  • ½ jar picante sauce
Instructions
  1. Cut tortillas into triangles.
  2. Sprinkle garlic salt and chili powder on the chicken.
  3. in a greased casserole dish, layer in the following order: Chicken, tortillas, pepper, soup, broth and cheese.
  4. Do 2 layers to complete.
  5. Top with picante sauce and cover dish with foil.
  6. Bake at 375 for 30 minutes covered and 30 minutes uncovered.

 

Posted in Main Course, Poultry

Chicken Broccoli Casserole

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Chicken Broccoli Casserole
Submitted By: 
Recipe Type: Casserole
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 1 whole chicken, cooked and boned
  • 1 C. rice, cooked in 1 C. chicken broth
  • 1 can cream of mushroom soup
  • 2 pkgs. frozen chopped broccoli
  • 1 lb. Velveeta cheese
  • ¼ C. onions, chopped
  • Salt and pepper to taste
Instructions
  1. Sauté the onions.
  2. Cook broccoli per direction.
  3. Mix chicken, rice, broccoli and onions.
  4. Melt cheese in the soup and pour over the chicken and rice.
  5. Bake at 350 for 30-40 minutes.

 

Posted in Casserole, Main Course, Poultry

Chinese Chicken Salad

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Chinese Chicken Salad
Submitted By: 
Recipe Type: Salad
 
Ingredients
  • 1 head lettuce, shredded
  • 3 chicken breasts, cooked and diced
  • ½ C. slivered almonds
  • ¼ C. sesame seeds
  • 2 green onions, chopped
  • 4 oz. rice sticks, pre fried in hot oil
  • 4 tbsp. sugar
  • 2 tsp. salt
  • 4 tbsp. vinegar
  • ½ tsp. pepper
  • ½ C. vegetable oil
Instructions
  1. In a saucepan, combine the sugar, salt, vinegar, salt and pepper and heat.
  2. Add ½ C. vegetable oil to the sauce.
  3. In a wok, add 1 tbsp. oil, almonds and sesame seeds and fry until toasted.
  4. Add onions and chicken to the wok and fry for 1 minute.
  5. Place rice sticks and chicken over the top of the lettuce, add dressing and toss.

 

Posted in International, Main Course, Poultry, Salads

Chicken Waikiki Beach

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Chicken Waikiki Beach
Submitted By: 
Recipe Type: Casserole
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 4 chicken breasts
  • 1 large can pineapple chunks, drained
  • 1 C. sugar
  • 2 tbsp. corn starch
  • ¾ C. vinegar
  • 1 tbsp. soy sauce
  • ¼ tsp. ginger
  • ¼ C. water
Instructions
  1. Lay the chicken on the bottom of a 9x13 casserole dish
  2. Combine the sugar, corn starch, vinegar, soy sauce, ginger and water in a sauce pan and bring to a boil.
  3. Boil sauce for 2 minutes and pour over the chicken.
  4. Bake at 350 for 30 minutes.
  5. Add pineapple chunks to the top and bake for an additional 30 minutes.
  6. Serve with Rice.

 

Posted in Casserole, Main Course, Poultry

Chicken Vegetable Casserole

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Chicken Vegetable Casserole
Submitted By: 
Recipe Type: casserole
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 8 oz. stuffing mix
  • ½ C. margarine, melted
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • ½ C. chicken broth
  • 3 C. chicken, cooked
  • 1½ C. frozen mixed vegetables, thawed
  • 2 tbsp. chopped celery and onion
  • Chopped mushrooms to taste
  • 5 oz. evaporated milk
Instructions
  1. Mix stuffing mix and margarine together.
  2. Using half of the stuffing mix, cover the bottom if a casserole dish.
  3. Combine remaining ingredients and pour over stuffing.
  4. Top with remaining stuffing mix.
  5. Bake uncovered at 350 for 30 minutes.
  6. Let stand for 5-10 minutes before serving.

 

Posted in Casserole, Main Course, Poultry

Coconut Chicken

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Coconut Chicken
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4-5
 
Ingredients
  • 4 boneless, skinless chicken breast, cut in half
  • ⅔ c. Bisquick
  • ⅔ c. flaked coconut
  • ½ tsp. paprika
  • ½ tsp. salt
  • 2 tbsp. dry ground mustard
  • Pepper to taste
  • ½ c. sweetened condensed milk
  • ¼ c. butter, melted
Instructions
  1. In one bowl, combine the Bisquick, coconut, paprika, salt, pepper and mustard.
  2. In a second bowl, combine the milk and butter.
  3. Dredge each piece of chicken in the milk mixture and then the coconut mixture and place in an oven safe dish.
  4. Bake at 375 for 35-40 minutes.

 

Posted in Main Course, Poultry
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