I need a chicken recipe...

[JerseyJanice]

to make for a party.

I'd like to make it the day before, refrigerate it and heat it in the oven on party day.

I'd prefer to use boneless, skinless breasts and want something with a sauce so it doesn't dry up.

Any ideas??

 

[chell]

Would a casserole work? I have a recipe for chicken with Stove Top and a recipe for chicken poppy seed casserole. The poppy seed casserole is WONDERFUL!!!!! If you are interested I will give you the recipe.

 

[Peter Pan Fan]

I don't know if this would work for you, but what about Chicken Enchildas?

4-5 cooked chicken breasts, shredded or cubed
2 cups sour cream
1 small can diced chilis
1 small can chopped olives
1 can cream of chicken soup
1/2 chopped onion
corn tortillas
about 3-4 cups shredded cheese (I use cheddar & jack)

Heat together the sour cream, chilis, olives, onions and soup in a pan. Put a bit of the chicken in a tortilla and top with some of the sauce. Roll up in a 9x13 pan. Or, you can make it like a casserole, tear up tortillas, put them on the bottom layer, then layer the chicken, sauce, cheese, then repeat the layers.

Bake at 350 for about an hour. This is easy because its already cooked, you are just really heating it up the next day.

 

[Spinning]

I don't know about JJ but I want the recipe! Sounds yummy!

 

[JerseyJanice]

Oh, yeah, Chelln!

Please post your chicken poppy seed recipe.

 

[chell]

WARNING: This is not a low fat dish!!!
But it is a crowd pleaser.


4 cups chicken, cooked and cut in pieces
1 can cream of chicken soup
1 8-oz. ctn. sour cream
1 cup shredded cheddar cheese
2 cups Ritz crackers, crushed
1 stick margarine, melted
1 Tbs. poppy seeds

Mix together soup and sour cream. Mix together crackers, margarine, and poppy seeds. Layer in casserole dish 1/2 chicken, 1/2 soup mixture, 1/2 cracker mixture. Spread all of the cheese over the 3rd layer. Then repeat layers: chicken, soup mixture, cracker mixture. Bake at 350 for 25 - 30 minutes.

Just to make sure I get in all of the calcium I can I add an extra cup of cheese over the top during the last 5 - 10 minutes.

I have made it up then stuck it in the fridge the next night to cook the next night. If you put it in the oven at fridge temp it may take a little longer to heat all the way through.

Once you try it you will want it at least once a week. I've got to go buy some cheese so I can make this tomorrow night.

 

[marlasmom]

My favorite company recipe - pound boneless, skinless chicken breasts to flatten them somewhat - cut a slit in each breast - but not all the way through. Stuff with seasoned butter - ie seasoned with thyme and garlic or other favorite herbs.

Wrap in phyllo dough - About 3 or 4 sheets for each piece of chicken - buttering each one individually. Make an attractive package - you can usually form the corners into sort of a rosette. Bake at 350 until brown. You can refrigerate and reheat - but do not nuke. I sometimes serve this with a white sauce to which I have added fresh mushrooms and white wine. I usually serve with rice. It's sort of like chicken kiev - but it is much easier and makes a nice prseentation. E-mail me if you need more details.

 

[CamColt]

How about Chicken Tonight? Yes, its jarred sauce, but the Sweet & Sour variety is actually pretty good...and its easy to make.
Cut up the chicken, brown it, add the sauce and simmer for 25 minutes.

 

[Beth E. (NJ)]

These recipes sound yummy! Thanks for sharing them.