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100AcreWood
01-26-2012, 11:04 AM
I'm so bored with my recipes. I would love suggestions for new chicken recipes!

I decided for February I would have an "eat out of the pantry" month. I inventoried my freezer this morning and wow do I have a lot of frozen chicken. I'm planning to only buy perishables (veggies, fruit, milk, cheese) in February and hopefully I'll save $$ on my grocery budget!

More money for Disney right? :banana:

drgreene1096
01-26-2012, 11:12 AM
Whole chickens can be put in the crockpot with a sliced onion. Season it with whatever spices you wish, layer the onions on the bottom of the crockpot and cook on low for about 6 hours. You can use the chicken for eating, straight from the crockpot or shred it for bbq or chicken tacos.

I also take boneless, skinless breasts, pound them so they are the same thickness all over. I dip them in an egg batter (made from a few eggs and some milk), then a mixture of parmesan cheese and bread crumbs. I bake them at 425 until they are done. They turn out so moist this way.

Good luck...I get sick of chicken pretty easily, so I will be following this thread.

wishesuponastar
01-26-2012, 11:25 AM
My new favorite recipe is http://www.plainchicken.com/2008/04/cheesy-chicken-spaghetti-casserole.html

I doubled the recipe, didn't use the butter and I used shredded chicken.

Another one we liked is: http://jamiecooksitup.blogspot.com/2011/10/crispy-cheddar-chicken.html

I didn't use the sauce and only one sleeve of Ritz.

We also make chicken parmigiana quite often.

maleficentmom
01-26-2012, 11:29 AM
I do the same thng, but with cornflakes instead of breadcrumbs. Also, sometimes I bake it barbecue sauce or maple syrup with some dried onion...my kids favorite is cranberry chicken...mix 1 can jellied cranberry sauce,1 envelope onion soup mix(dried or reg. onion would also prob. work), half cup chili sauce, a splash of red wine vinegar...bake or crock pot. I got that recipe from someone over on the "eat at home" topic...and it has been a hit!:thumbsup2........Also,use leftover chicken for quesadillas, soup, or chicken salad

KarenAylwood
01-26-2012, 11:33 AM
We eat a lot of chicken too. My new favorite is:

Crock Pot Chicken Taco Chili

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce (used a 16 oz can)
10 oz package frozen corn kernels (used 2 small cans of corn kernels)
2 14.5-oz cans diced tomatoes w/chilies (Rotel)
1 packet taco seasoning (I make my own)
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

Pigeon
01-26-2012, 11:34 AM
One of my family's favorites is to freeze chicken pieces in teriyaki marinade. You then thaw, dump into a dish and bake. Freezing in the marinade really flavors the chicken and my kids love it.

wishesuponastar
01-26-2012, 11:37 AM
We eat a lot of chicken too. My new favorite is:

Crock Pot Chicken Taco Chili

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce (used a 16 oz can)
10 oz package frozen corn kernels (used 2 small cans of corn kernels)
2 14.5-oz cans diced tomatoes w/chilies (Rotel)
1 packet taco seasoning (I make my own)
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

This sounds awesome! Love a new way to serve black beans.
Can you please post your taco seasoning recipe?

bookgirl
01-26-2012, 11:43 AM
6 to 12 chicken breasts or Thighs (bonless/skinless) either as is or you can brown them first, layered in crockpot with your favorite salsa.

I puree my salsa first because I like the texture better but you can use chunky if you like.

Make sure you have enough salsa to cover the chicken.

Put on low for 6-8 hours (or high for 3-5). Basically until it tender and falling apart.


Server whole over rice or shred for taco/sandwiches.

Yummy, low fat and cheap.

OceanAnnie
01-26-2012, 11:48 AM
We like chicken enchiladas. I usually take leftover rotisserie chicken, shred it and add I think it's half a can of enchilada sauce and shredded cheddar cheese. Mix and put in a tortilla. Roll it up. Repeat. Place in a pan. Pour the rest of the enchilada sauce over them and sprinkle more cheddar cheese. Good and quick.

(The recipe is on the can.)

Oh, we like chicken pot pie too. I usually use two pie shells, shredded leftover chicken, veggies, and gravy. Pop it in the oven at 350 for about 40 min..

disykat
01-26-2012, 12:35 PM
I like Balsamic Chicken. I got the recipe here, but it's not really an exact thing.

chicken breasts
a can of tomatoes
balsamic vinegar (maybe 1/3 cup? I don't measure)
olive oil (a few tablespoons?)
garlic
oregano
salt and pepper

bake until chicken is done. You can add some cheese to melt at the end if you want. I serve it over noodles.

My other favorite way to cook chicken is to oven fry. Spray PAM in the pan, rinse and coat the chicken in any combo of bisquik, bread crumbs, crushed cereal etc. with whatever spices you like and maybe some parmesan cheese. Spray top with PAM and bake. If I'm using boneless chicken breasts, I rub them with a little mayo before coating.

ah1126
01-26-2012, 12:35 PM
I like to flour the chicken then brown it in a little oil. Mix 1-2 cans cream of chicken with 1/2-1 can of milk. Pour over the chicken and bake at 350 for an hour or so. Yummy!

100AcreWood
01-26-2012, 12:39 PM
I do the same thng, but with cornflakes instead of breadcrumbs. Also, sometimes I bake it barbecue sauce or maple syrup with some dried onion...my kids favorite is cranberry chicken...mix 1 can jellied cranberry sauce,1 envelope onion soup mix(dried or reg. onion would also prob. work), half cup chili sauce, a splash of red wine vinegar...bake or crock pot. I got that recipe from someone over on the "eat at home" topic...and it has been a hit!:thumbsup2........Also,use leftover chicken for quesadillas, soup, or chicken salad

I'm definitely trying this because I have half a jar of chili sauce and a can of cranberry sauce that I was also trying to figure out what to do with!

MyDizneyBoyz
01-26-2012, 01:35 PM
You can take any kind of cooked chicken and cut it up into small pieces and use it to make lettuce wraps. Take a romaine lettuce leaf (break in half or thirds if they're too big), put a few pieces of chicken, a spoonful of rice and a dollop of your choice of sauce or dressing into the middle of the leaf, roll up and eat. My DH is Korean and we put out a bowl of chicken pieces, a bowl of rice and a big pile of lettuce leaves on the table and the boys have a blast making their own wraps. A bit messy but fun. We use a Korean hot sauce but you can either dip them in salad dressing, salsa, honey mustard, whatever strikes your fancy or put the sauce right inside the wrap.

You can also take thawed chicken breasts or boneless thighs, pound them flat and put a heaping spoonful of broccoli with cheese sauce (prepare a frozen pkg) in the middle of it. Wrap it up (use a toothpick to hold closed if needed - mine never stay closed on their own), dunk it in a beaten egg and then in your choice of coating (bread crumbs, crushed cereal, etc.) and bake till done.

Along the same lines, pounded chicken is also good layered with proscuitto and cheese, wrapped up and baked as above. I serve it with tomato sauce for dipping. The boys are big into dipping... :thumbsup2

ETA - Forgot one of my favorites that my Mom used to make for us. Warning - it's not exactly healthy... :-) Take chicken breasts or boneless thighs, slather with mayo (the real stuff, low fat doesn't work right), coat with crushed Total cereal (Mom always used Total cause you know it's got vitamins and such... lol... and it has a distinctive flavor that tastes right to me but you can probably use any coating) and bake till done. Comes out very juicy and the coating gets a bit gooey and oh so yummy on the bottom. Good thing I have growing boys that put all those calories to good use...

MyDizneyBoyz
01-26-2012, 01:47 PM
Last one - I promise! :lmao:

Chicken pot pie
Shred a rotisserie chicken
Mix chicken in a bowl with a can of cream of chicken soup, a bag of frozen veggies (already cooked, whatever mix you like best - I use a corn/green bean mix) and salt and pepper to taste
Dump into frozen pie shell, use other half of pie shell to cover top
Bake till done (that's so helpful, isn't it... considering everything is already cooked it ends up being around 30-40 minutes at 350 - basically until the crust is done - I do a lot of "creative cooking" so I'm not good at explaining specifics).

This also makes a good dish to give someone when they need an easy meal (new parents, etc.). Make a few and keep them in the freezer for a last minute dinner.

MichiganKris
01-26-2012, 03:50 PM
I made this last night and it was quick and easy:

1/2 carton of the herb Philly cooking sauce,
2 chicken breasts cut into bite size pieces and cooked
cooked pasta of your choice

Mix everything together and serve. It was very easy and tasted wonderful. Next time I will add some vegetables. There are also only 2 of us, so this made enough for 2 meals. You can adjust it for a larger family.

luvmy3
01-26-2012, 03:50 PM
This is my absolute favorite chicken recipe.

Grilled chicken parmigiana. You can tweek the recipe however you want but IMO the fire roasted toms and smoked mozzarella make the dish.

http://www.foodnetwork.com/recipes/rachael-ray/grilled-chicken-cutlet-parmigiana-recipe/index.html

I do a chicken cacciatore in the crockpot and serve it over rice. I just used whatever canned tomatoes I have in the pantry (diced, sauce, or crushed), blend with italian seasoning, and then add crushed garlic.
In the crockpot I put chicken, 1 medium onion chopped, 1 green pepper chopped and mushrooms. Pour the sauce over it and cook 4-5 hours on low. (check yours to see it if it is done, my crockpot must run hot because if I cook chicken on low for 8 or more hours it is way overcooked.)

Another is plain old chicken quesadillas. I use McCormick roasted garlic and herb seasoning and grill chicken. Then I slice it and add it to whatever else I'm putting in the quesadilla.

kathie859
01-26-2012, 04:03 PM
The Barefoot Contessa's "lemon chicken with croutons" is fabulous!! I could make a meal on the croutons alone!!

I like the easy recipe which layers chicken pieces (your choice 2 1/2- 3#) over 1 cup uncooked rice and top it with a can of cream of chicken soup and 1 cup sour cream....cover with foil and bake for an hour or until chicken is done and rice cooked thru.:hippie:

Disneychix
01-26-2012, 04:16 PM
Here's my current favorite easy Chicken in Crock Pot:
1.5lbs chicken
1 jar sauce
1 green pepper cut in slices
1 small onion cut in slices
1/2 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp black pepper (or to taste)

Put chicken in crockpot, All ingredients on top.
Cook low 6-8 hours, High 4-5 hours
Serve over egg noodles!

Darcy03231
01-26-2012, 05:03 PM
Wicked Chicken

1 1/2 - 2 lbs boneless skinless chicken, cooked & chunked
1 box prepared stuffing mix
1 box frozen peas, thawed
2 small cans of mushrooms, drained
1 can cream of chicken soup
2/3 soup can of milk

Grease a 2 qt casserole dish. Layer in enough dry stuffing mix to cover the bottom. Layer in peas, mushrooms and chicken. Mix the soup and milk and then pour over the top. Mix the remaining stuffing mix according to the directions and layer on top. Cook at 350 for about 30 min.

I've made this using different vegetables and different cream soups (cream of mushroom or cream of celery) and it always comes out good. I've also used left over turkey and stuffing from Thanksgiving.

SPBendersky
01-26-2012, 05:55 PM
Chicken cutlets/ Process Rice Chex cereal put in a bowl like bread crumbs pinck salt, pepper, garlic.

I like to coat the cutlets with either veg oil or melted butter and coat with ground rice checks.

Drissle butter and bake for 20-25 minutes at 425 degrees check to see if done

I use this with pork chops at 425 for 30-40 minutes 3/4" to 1" thick.

Kids love it

100AcreWood
01-26-2012, 06:24 PM
You guys are coming up with some great ideas! Thanks, keep them coming!

minnie1012
01-26-2012, 06:35 PM
I made this tonight, we all love it.

Cheesy chicken salsa skillet

http://www.kraftrecipes.com/recipes/cheesy-chicken-salsa-skillet-111246.aspx

MarthaJr.
01-26-2012, 06:48 PM
Any recipe I don't have to prepare myself LOL!:lmao:

That being said....

Easy Chicken on "The George"
Cut boneless chicken into strips (about the size of take out chicken strips)
toss in Italian dressing (enough to coat)
Cook on the George Foreman Grill until done.

I serve this over pasta or rice or salad!

zoemurr
01-26-2012, 07:02 PM
chicken cordon bleu:

You're supposed to pound chicken to 1/4". I just slice it in 1/2 legnthwise so I get 2 out of each breast.

lay a piece of ham and swiss cheese on each, roll up and secure w/toothpick
sprinkle w/breadcrumbs

Cook at 350 for 35minutes

Mouseless2Long
01-26-2012, 07:57 PM
Annette’s Chicken

Never had a name for the recipe. Got it from my friend Annette and it's been called Annette's chicken ever since. This is beyond delicious. I usually serve it with buttered noodles.

8 chicken breasts
3 beaten eggs
Frying Magic seasoned coating (found in grocery store where bread crumbs are sold)
Mushrooms (either fresh or jarred, and as much or as little as you like)
Chicken stock or broth
Muenster cheese

I usually pound the chicken breasts to about ½ to ¾-inch thick and cut in half. Poke holes in chicken breasts with fork and marinate in eggs (in a Ziploc bag) overnight.

Coat chicken in Frying Magic and brown in skillet. Bread crumbs can be used, if preferred.

Put browned chicken in a single layer in a 9x13 pan. Top with mushrooms and slices of muenster cheese. Pour chicken stock or broth over top and up to the sides of the chicken. Don’t cover chicken with stock.

Cover with foil and bake at 350 degrees for 45 minutes or so. If you don't cover, the cheese browns. Sometimes I take the foil off towards the end.

North of Mouse
01-26-2012, 08:38 PM
Last one - I promise! :lmao:

Chicken pot pie
Shred a rotisserie chicken
Mix chicken in a bowl with a can of cream of chicken soup, a bag of frozen veggies (already cooked, whatever mix you like best - I use a corn/green bean mix) and salt and pepper to taste
Dump into frozen pie shell, use other half of pie shell to cover top
Bake till done (that's so helpful, isn't it... considering everything is already cooked it ends up being around 30-40 minutes at 350 - basically until the crust is done - I do a lot of "creative cooking" so I'm not good at explaining specifics).

This also makes a good dish to give someone when they need an easy meal (new parents, etc.). Make a few and keep them in the freezer for a last minute dinner.

This is one of my favorites, but most of the time I cut up boneless chicken breasts, season and sear them, add cheese to the mixture and bake - yummy :thumbsup2 We just like more seasoning ;)

it's kelly
01-26-2012, 10:16 PM
Boneless chicken breast
Jar of salsa
Can of black beans
Cooked on low for 8 hours in crockpot and served over rice with sour cream.


Boneless Chicken breast
Red onion
Red & green pepper
Bottle of Italian dressing

8 hours on low in crockpot and served over egg noodles.

Schmoodle
01-27-2012, 07:20 AM
Lots of great ideas! We eat A LOT of chicken. Some of these pp recipes I use. Here are some others I haven't seen yet. These are all relatively healthy too.

Chicken Cheesesteak Saute
1/4 Cup Light Italian dressing (NSA)
2 boneless, skinless chicken breasts or 6 chicken breast tenderloins
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup sliced mushrooms
1/4 cup sliced onions
1/4 cup sliced bell pepper (red or green)
1 TBSP olive oil
2 slices light provolone cheese

Marinate chicken breasts in Italian dressing, in a plastic bag, for at least two hours; drain well. After marinating, heat olive oil in a skillet on medium high heat for about two minutes. Sprinkle chicken with garlic and onion powder. Add chicken to skillet, and sear chicken until brown on both sides (about 2 minutes per side). Add mushrooms, onions, and bell pepper. Cook for 5 - 7 minutes longer (7 - 8 minutes if using thick breasts). Tear cheese into small pieces and place on top of mixture. Place top on skillet and let sit for one to two minutes.


Chicken Divan
4 boneless, skinless chicken breasts
1 C. mayonnaise
8 oz. l/f or f/f sour cream
1 t. curry powder (I like to add more to taste)
1/4 C. chicken broth
1 large package of frozen broccoli cuts
1 C. l/f shredded cheddar cheese

Preheat oven to 350.

In a large pot, boil the chicken until mostly cooked (approximately 15-20 minutes). While the chicken is boiling, boil the broccoli in water for approximately 10 minutes (this will make the broccoli more mushy in the casserole dish which makes it taste better to me). Drain the broccoli in a strainer. Mix the mayo, sour cream, curry powder, chicken broth and cheese in a medium size bowl. In a 9x13 inch glass casserole dish, layer the broccoli, then the chicken on top. Pour the cheese mixture over the top of the chicken. You can add a little more cheese to the top if desired. Bake for 30 minutes.

4 servings

Nutrition per single serving:
Calories: 378
Fat: 16 - 4 grams saturated
Carbs: 20 (Fiber:5)
Protein: 40

Greek Tacos
1 lb lean ground chicken
1 1/2 tsp each oregano, paprika and finely minced garlic
1/2 tsp salt
4 ww pitas, split, warmed in microwave (I usually buy the pita pocket bread - regular ww tortillas work just as well)
2 cups shredded romaine lettuce
1 cup each diced tomatoes and cucumbers
3/4 cup plain lowfat yogurt
1/2 cup crumbled feta cheese

1. Coat large nonstick skillet with cooking spray. Heat over medium-high heat. Add ground chicken, oregano, paprika, garlic and salt.

2. Cook, breaking up chunks with a wooden spoon, until cooked through, about 4 minutes.

3. Top each split pita half with 1/4 cup of the lettuce. Add 1/4 cup of the chicken mixture, 2 Tbsp each of the tomato and cucumber, 1 1/2 Tbsp of the yogurt and 1 Tbsp of the feta. Fold in half to eat.

Mediterranean Chicken with Artichokes
4 boneless, skinless chicken breast halves, cut into 2" pieces
2 T olive oil
Salt and pepper to taste
1 medium onion, chopped
1 red bell pepper, seeded and cut into strips
4 cloves of garlic, pressed
1 tsp oregano
1/4 tsp red pepper flakes
1/4 cups balsamic vinegar
1 pkg frozen artichoke hearts, thawed and halved
1 14.5 oz can chicken broth, plus 1/4 cup water
1/2 cup crumbled Feta cheese

Heat half of olive oil in skillet over medium-high heat. Brown chicken, salting and peppering to taste. Remove chicken from skillet. Add remaining oil, onion, garlic, and bell pepper. Cook until onion is translucent. Add oregano and red pepper flakes, stir, and remove from skillet. Add vinegar to skillet and heat, scraping up the browned bits from the bottom of skillet, and reducing vinegar until almost evaporated. Add artichoke hearts, broth, and water, then chicken and vegetables. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce is thickened. Serve with crumbled Feta on top.

4 servings
Nutrition per serving: 266 calories, 12 g fat, 31 g protein, 7 g carbohydrate

Kung Pao Chicken
Optional: Mix egg white, sherry, and cornstarch and marinate chicken.
Heat oil and fry dried peppers until black. Add chicken and garlic and fry until almost done. Add sauce and cook until thick. Add onions, peanuts, and veggies, if desired and heat.

Sauce for about 3 breasts:
½ cup oyster sauce
¼ cup dry sherry
1 T soy
½ tsp cornstarch
grated ginger
1 tsp sesame oil (add last)

Parmesan Crusted Chicken
2 Large skinless Chicken Breasts
1/2 cup Almonds
3 Tablespoons Shredded/Grated Parmesan Cheese
1/3 Cup Egg Beaters (or 1 Egg beaten (
2 Tablespoons Olive Oil
Salt/Pepper to taste

Combine almonds and Parmesan in a food processor and pulse until it has the texture of cornmeal.
Fillet the chicken breasts approx. 1/4" thick. Season with salt/pepper.
Coat the chicken on both sides with egg, dredge in almond mixture.
Heat skillet over medium heat w/ 2 Tablespoons of oil, brown the chicken on both sides. Move to a pre heated 350 degree oven and bake for 5-7 minutes or until done.

Serves 4
Cals: 285, fat: 16g, Carb: 5g, Protein: 30g per serving.

KarenAylwood
01-27-2012, 12:13 PM
This sounds awesome! Love a new way to serve black beans.
Can you please post your taco seasoning recipe?

Sorry!! Just saw this.

Taco seasoning:

1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp cumin
1 tsp paprika
1/2 tsp salt
just less than 1 splenda packet (original recipe was for sugar but I can't remember how much it was!)

When I use outside of recipes I sprinkle into my meal as it's cooking then add 1/2 cup water to it. I use the whole thing for stuff like chicken fajitas- three breasts cut into strips with peppers and onions, etc. If I'm making less I add to taste.

:goodvibes

mommy2twingles
01-27-2012, 12:24 PM
Since I started making this recipe the family doesn't want chicken made any other way.

1 package Knorr chicken flavored Rice dumped into a casserole
Add water as called for on the rice minus about a 1/4 cup
layer boneless skinless chicken breasts on top
add 1 package frozen veggie of choice

cover and microwave for 30 minutes (give or take depending on your microwave watt)

We double the recipe so I usually cook for 40 minutes or so

the chicken is done and juicy when you cut in

bjscheel
01-27-2012, 12:41 PM
I see others have mentioned mayo and crushed cereal. My kids are begging me to make mine again- I did chicken breasts coated in mayo and crushed rice krispies. Next time I am going to cut them into strips and do the same thing and have chicken strips.

My other go-to's are just as simple. Chicken wraps are good- tortilla, chicken, lettuce, cheese, ranch, tomatoes...

Chicken & rice- 2 cups rice- cook- add 1 can cream of chicken, some chicken, shredded cheese to taste, a little milk, and heat through on stove.

Chicken casserole- soak 2 cups macaroni in 2 cups milk overnight (or you could probably just use some cooked pasta), add 2 cups chicken, cubed cheese or shredded, 2 cans cream of chicken (actually I use more like 1.5) and bake for an hour at 350. This can get the pasta a little too crunchy at the edges, so sometimes I stir it a few times during baking.

kkmcan
01-27-2012, 01:14 PM
I made this last night and it was quick and easy:

1/2 carton of the herb Philly cooking sauce,
2 chicken breasts cut into bite size pieces and cooked
cooked pasta of your choice

Mix everything together and serve. It was very easy and tasted wonderful. Next time I will add some vegetables. There are also only 2 of us, so this made enough for 2 meals. You can adjust it for a larger family.

my familiy loves this recipe. I make it almost once a week and serve with garlic bread:goodvibes

tyniknate
01-27-2012, 01:42 PM
Cracker Barrel Chicken Tenders

Chicken Tenderloins
1 sm bottle zesty italian dressing
2 tbsp honey (more or less to taste)
1 small lime

strain "pieces" from italian dressing. To the liquid add the honey and the juice from the lime.

Marinade chicken 2 hours.

YUMMY! My kids beg for this and it's so simple.

OceanAnnie
01-27-2012, 01:53 PM
This sounds awesome! Love a new way to serve black beans.
Can you please post your taco seasoning recipe?

For something quick and tasty, I drain and rinse a can of black beans, put it in a bowl and add about 1/3-1/2 cup of our favorite salsa. I heat it in the microwave for about a min give or take. Once I take it out, I add a heaping tablespoon of low fat sour cream and stir well. It's really simple to make, but the kids like it as a soup or a dip. You can play with the consistency. I'll eat it for lunch sometimes with some tortilla chips or veggies. It's really filling. Great for when you are in a pinch for time.


Last one - I promise! :lmao:

Chicken pot pie
Shred a rotisserie chicken
Mix chicken in a bowl with a can of cream of chicken soup, a bag of frozen veggies (already cooked, whatever mix you like best - I use a corn/green bean mix) and salt and pepper to taste
Dump into frozen pie shell, use other half of pie shell to cover top
Bake till done (that's so helpful, isn't it... considering everything is already cooked it ends up being around 30-40 minutes at 350 - basically until the crust is done - I do a lot of "creative cooking" so I'm not good at explaining specifics).

This also makes a good dish to give someone when they need an easy meal (new parents, etc.). Make a few and keep them in the freezer for a last minute dinner.

I make my chicken pot pie about the same. I use chicken gravy instead of the chicken soup. I have used the soup though. I like it both ways. :)

girli565
01-27-2012, 02:30 PM
Mexican chicken
All these ingredients go into a ziplock bag:
4 boneless skinless chicken breasts
1-2 tablespoons of chipotle in adobo (I put the whole can, peppers and sauce, in the blender and then store it in the fridge) If you don't like spice then use less because it's VERY SPICY!
2 tablespoons of Badia Sazon Completa (it's in the spice section in a clear bottle with a green top), if you don't have it you can use any seasoning mix you like that's not too salty
1/4 cup olive oil
1/4-1/3 cup vinegar (I like apple cider or red wine)
2 tablespoons of citrus juice (I've used lemons, limes, oranges)

I let this mixture marinate over night (but I've even done it as short as 2 hours). I like to brown the outside in a pan on both sides, then I pour in 1-2 cups of chicken stock in the pan, about halfway up the side of the chicken breasts. I place the pan in a 400 degree oven for 10-15 minutes until the breast is just cooked through.

I remove the chicken from the pan, and cook down the stock and drippings ion high n the pan while scraping the brown bits from the bottom. The sauce in the pan will thicken and should coat the back of a metal spoon, then pull the pan off the heat. I put 1 tablespoon of butter and swish it around the pan until it's combined and melted in the sauce. The sauce is done!

I slice the chicken (this stretches the meal because you can get more servings out it than just giving one breast per person.) and pour the sauce over it. The chicken is moist and delicious!!

I serve this with yellow rice and corn or even with tortillas and taco toppings!

PiperPizzaz
01-27-2012, 04:50 PM
Greek Tacos
1 lb lean ground chicken
1 1/2 tsp each oregano, paprika and finely minced garlic
1/2 tsp salt
4 ww pitas, split, warmed in microwave (I usually buy the pita pocket bread - regular ww tortillas work just as well)
2 cups shredded romaine lettuce
1 cup each diced tomatoes and cucumbers
3/4 cup plain lowfat yogurt
1/2 cup crumbled feta cheese

1. Coat large nonstick skillet with cooking spray. Heat over medium-high heat. Add ground chicken, oregano, paprika, garlic and salt.

2. Cook, breaking up chunks with a wooden spoon, until cooked through, about 4 minutes.

3. Top each split pita half with 1/4 cup of the lettuce. Add 1/4 cup of the chicken mixture, 2 Tbsp each of the tomato and cucumber, 1 1/2 Tbsp of the yogurt and 1 Tbsp of the feta. Fold in half to eat.


This sounds so good!!!

mrsboz
01-27-2012, 05:15 PM
I love chicken. I would eat it every day of the week:

I usually will boil a bunch of chicken at once and use it for various dishes:
When I am boiling it I will put in a whole onion and a couple of cloves of garlic to make a nice broth: When I am done cooking the chicken I discard the onion and garlic. Also, I will add a bunch of garlic salt and pepper for flavor.

Chicken Salad

cut up boiled chicken and then add mayo, celery, purple onion, and green pepper. Use pepper and garlic salt to taste. I put it on either white mountain bread or parisian bread.


Chicken Soup.

When you have boiled all of the chicken together you will have a very flavorful broth. cut up as much chicken as you would like - it depends how much you like in your soup - and add it to the pot. Next, add whatever vegetables you would like. I usually will add potatoes, onions, peppers, mushrooms, and carrots. Simmer it for a couple of hours. When it is almost done I add broccoli and summer squash and zucchini. Add as much pepper and garlic salt as you like. Delicious. I usually serve with parisian bread or buy those pillsbury rolls.

Chicken Pot Pie

Take some more of the chicken for your pot pies. I don't make my crust, although you may. I just buy the Pillsbury crusts. I layer the bottom of the pie plate and then I add a mixture of cut up chicken and vegetables. The vegetables I boil and then add. Use whatever you like. I boil potatoes and then when they are almost done I add carrots and broccoli and whatever else I feel like. I also throw in the pie - mushrooms, peppers and onions (uncooked) it will cook in the oven. I just add it all to the pie and then I buy the Heinz chicken gravy and mix it up - usually a jar and a half will do it. Again, I add the garlic salt and pepper to taste and put the top of the pie on. Cut a couple of slits in the top to let steam out. I believe that it cooks for between 45 minutes and an hour. So good.


Crunchy chicken.

this recipe is so delicious and easy. It is on the can of the Durkee Fried Onions. Basically, you coat the chicken breasts with egg, crush up the Fried onions and coat. It is beyond delicious.


chicken Marinara

I cook chicken in the frying pan with a tiny bit of oil. Once it is cooked through. I then add a can of crushed tomatoes and mushrooms, peppers and onions - with salt, pepper, clove of garlic, basil and oregano. I simmer this until soft. You can eat like this alone or put over pasta.


Chicken fajitas

basic recipe


chicken w/cheese and broccoli

Thin out chicken by slicing thin and then roll up broccoli and cheese inside.


Stir Fry chicken:


Basic stir fry. I just cook it in the wok with a little oil and then once that is cooked I add a bunch of vegetables and put over rice.

That's all I can think of right now.

disney4us2002
01-27-2012, 05:54 PM
I don't remember where I found this recipe but dh and sons love it.

Boneless chicken breasts or strips
Coat with honey mustard dressing (Ken's is the BEST!)
Roll in crushed pretzels.
Bake at 350 for 20-30 minutes depending on thickness of chicken.


We also really like just sauteeing boneless chicken with thinly sliced vidalia onions in butter and making whatever sides you like.

tinkmom2
01-28-2012, 01:42 AM
My DH's absolutle favortie is Arroz con Pollo. I make it on the weekends when I have more time even though it only takes about 30 minutes to make. Here is the reciipe on my food blog:
http://tinkmomfoodie-foodobsession.blogspot.com/2011/05/arroz-con-pollo-puerto-rican-style.html

si-am
01-28-2012, 05:45 PM
Chicken schnitzel.

Either pound chicken breasts thin (or buy "scallopini" size chicken, sliced thin)

Mix 2 eggs with some minced garlic and parsley
Mix plain bread crumbs with parmesan

Dredge chicken in egg, then crumbs, and pan fry til golden brown (only takes a few minutes really!)

Serve with buttered noodles (I often buy some gravy to go with it too)

njmom47
01-28-2012, 09:17 PM
I make Chicken Divan also, but with less ingredients. :laughing:
I always have chicken breasts in the freezer, and it's easy to just cut up chunks (I defrost them for a couple of mins). I throw it in the pan with some cooking spray and cook it up, then layer in the bottom of a glass baking dish (I usually use a 13x9). Add a layer of broccoli (I like fresh florets, or if frozen microwaved for a couple of minutes less than the pkg says), then pour 1 can cream of chicken soup (mixed with 1/2 cup or so of milk) over top, then sprinkle with shredded cheddar cheese (and breadcrumbs if you like). Bake at 400 for about 15 mins or until the cheese is bubbly. I usually cover it with foil and remove for the last 5 mins. I serve mine over rice. I am also not a strictly recipe/measuring type of cook so I can't give exact measurements.