From Kathy Lysen
Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked
Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.
Showing posts with label 5- Entrees: Chicken and Poultry. Show all posts
Showing posts with label 5- Entrees: Chicken and Poultry. Show all posts
Tuesday, December 9, 2008
Friday, November 21, 2008
Entree / Chicken: Zesty Slow Cooker Chicken Barbecue
From Shelly Carey (www.allrecipes.com)
Ingredients
6 frozen skinless, boneless chicken breast halves
1 (12 oz.) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
Directions
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Note: This is best served with baked potatoes. The sauce makes a great topping for the baked potatoes.
Ingredients
6 frozen skinless, boneless chicken breast halves
1 (12 oz.) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
Directions
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Note: This is best served with baked potatoes. The sauce makes a great topping for the baked potatoes.
Entree / Chicken: Tuscan Chicken Cakes with Tomato-Basil Relish
From Shelly Carey (Tyson Recipes)
Note: Although a bit of work, this is definitely the best chicken recipe I’ve ever tasted! A friend made it for us and I then made these myself later. Very good recipe!
Ingredients for Tuscan chicken cakes
3 cups cooked chicken, chopped and shredded in food processor
1 cup Italian bread crumbs
¼ cup mayonnaise or Miracle Whip
1 egg, lightly beaten
¼ cup prepared basil pesto relish (recipe below)
2 teaspoons honey mustard
1/3 cup finely chopped roasted red peppers, drained
1/3 cup finely chopped red onion
2 Tablespoons olive oil
1 package of mixed salad greens
Ingredients for Tomato Basil Relish (topping to place on cakes)
1/3 cup finely chopped red onion
1/3 cup balsamic vinaigrette salad dressing
1 cup seeded plum tomatoes, diced
1 small jar of sun-dried tomatoes
1 package of fresh basil leaves
1 jar basil pesto
Ingredients for Golden Aioli (topping to drizzle over cakes during last step)
½ cup mayonnaise
2 Tablespoons honey mustard
Directions
In a large bowl, mix together shredded chicken, ½ cup bread crumbs, ¼ cup mayonnaise, 1 egg, ¼ cup basil pesto, 2 teaspoons honey mustard, 1/3 cup roasted peppers (finely chopped), and 1/3 cup red onion. Using a 1/3 of a cup as a measuring guide, shape chicken mixture into 8 cakes, lightly coating each with remaining ½ cup of bread crumbs. In a large pan, place oil over medium heat. Add chicken cakes and cook until golden brown on the outside, about 3-5 minutes per side. Drain on paper towel on a plate.
Directions for Tomato-Basil Relish
In a small bowl, mix together chopped plum tomatoes, 1/3 cup chopped red onion, 3 Tablespoons chopped sundried tomatoes, 2 Tablespoons chopped fresh basil, 2 Tablesppons Balsamic salad dressing and 2 Tablespoons basil pesto. Set aside.
Directions for serving
Toss the green salad and place the salad on four plates. Top each salad with two chicken cakes cooked. Top each cake with tomato basil relish. Put the ingredients for the golden aioli in a Ziploc bag and cut a small corner off the bottom of the Ziploc. Squeeze the golden aioli out of the cut-corner, over the chicken cakes, drizzling in a back and forth motion.
Serve immediately. Refrigerate leftovers immediately.
Note: Although a bit of work, this is definitely the best chicken recipe I’ve ever tasted! A friend made it for us and I then made these myself later. Very good recipe!
Ingredients for Tuscan chicken cakes
3 cups cooked chicken, chopped and shredded in food processor
1 cup Italian bread crumbs
¼ cup mayonnaise or Miracle Whip
1 egg, lightly beaten
¼ cup prepared basil pesto relish (recipe below)
2 teaspoons honey mustard
1/3 cup finely chopped roasted red peppers, drained
1/3 cup finely chopped red onion
2 Tablespoons olive oil
1 package of mixed salad greens
Ingredients for Tomato Basil Relish (topping to place on cakes)
1/3 cup finely chopped red onion
1/3 cup balsamic vinaigrette salad dressing
1 cup seeded plum tomatoes, diced
1 small jar of sun-dried tomatoes
1 package of fresh basil leaves
1 jar basil pesto
Ingredients for Golden Aioli (topping to drizzle over cakes during last step)
½ cup mayonnaise
2 Tablespoons honey mustard
Directions
In a large bowl, mix together shredded chicken, ½ cup bread crumbs, ¼ cup mayonnaise, 1 egg, ¼ cup basil pesto, 2 teaspoons honey mustard, 1/3 cup roasted peppers (finely chopped), and 1/3 cup red onion. Using a 1/3 of a cup as a measuring guide, shape chicken mixture into 8 cakes, lightly coating each with remaining ½ cup of bread crumbs. In a large pan, place oil over medium heat. Add chicken cakes and cook until golden brown on the outside, about 3-5 minutes per side. Drain on paper towel on a plate.
Directions for Tomato-Basil Relish
In a small bowl, mix together chopped plum tomatoes, 1/3 cup chopped red onion, 3 Tablespoons chopped sundried tomatoes, 2 Tablespoons chopped fresh basil, 2 Tablesppons Balsamic salad dressing and 2 Tablespoons basil pesto. Set aside.
Directions for serving
Toss the green salad and place the salad on four plates. Top each salad with two chicken cakes cooked. Top each cake with tomato basil relish. Put the ingredients for the golden aioli in a Ziploc bag and cut a small corner off the bottom of the Ziploc. Squeeze the golden aioli out of the cut-corner, over the chicken cakes, drizzling in a back and forth motion.
Serve immediately. Refrigerate leftovers immediately.
Entree / Chicken: Turkey Tetrazzini
From Shelly Carey
Ingredients
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup broth (turkey or chicken)
2 cups grated mozzarella cheese
6 cups cooked spaghetti (1 lb dried)
4 cups diced turkey, cooked
½ cup sliced mushrooms
½ cup Parmesan cheese
½ cup toasted almonds
Dash paprika
Directions
Blend soups and broth together. Stir in cheese, cooked spaghetti, turkey, mushrooms. Sprinkle with Parmesan cheese, toasted almonds and paprika.
Bake until cooked through at 350 degrees (approximately 30 minutes).
Entree / Chicken: Turkey Pot Pie with Cranberry-Pecan Crusts
From Shelly Carey
Ingredients
3 Tablespoons butter, divided
2 large sweet onions, diced
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
4 (12 oz) turkey tenderloins, cut into 1 ½ inch cubes
2 Tablespoons vegetable oil
1 ½ cups chicken broth
1 cup milk
1 (10 oz) package fresh spinach, torn
Cranberry Pecan Crusts
1 (15 oz) package refrigerated piecrusts
½ cup finely chopped pecans, toasted
½ cup finely chopped dried cranberries
Directions
Melt 1 Tablespoon butter in a large skillet over medium-high heat; add onions and sauté 15 minutes or until caramel colored. Place onions in a bowl and set aside.
Combine all-purpose flour, salt and pepper; dredge turkey tenderloins in flour mixture.
Melt remaining 2 Tablespoons butter with oil in skillet over medium-high heat; add turkey tenderloins and brown. Bring to a boil and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13 x 9 inch baking dish.
Bake, covered at 350 degrees for 30 minutes. Remove from oven and arrange desired amount of Cranberry-Pecan crusts over pie before serving. Serve with any remaining cranberry-pecan crusts on the side.
To make cranberry pecan crusts: Unfold each piecrust and press out fold lines. Sprinkle one piecrust with pecans and cranberries. Top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes (such as leaves) with a 2-3 inch cookie cutter. Bake on a cookie sheet in oven at 350 degrees for six minutes, or until golden brown.
Ingredients
3 Tablespoons butter, divided
2 large sweet onions, diced
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
4 (12 oz) turkey tenderloins, cut into 1 ½ inch cubes
2 Tablespoons vegetable oil
1 ½ cups chicken broth
1 cup milk
1 (10 oz) package fresh spinach, torn
Cranberry Pecan Crusts
1 (15 oz) package refrigerated piecrusts
½ cup finely chopped pecans, toasted
½ cup finely chopped dried cranberries
Directions
Melt 1 Tablespoon butter in a large skillet over medium-high heat; add onions and sauté 15 minutes or until caramel colored. Place onions in a bowl and set aside.
Combine all-purpose flour, salt and pepper; dredge turkey tenderloins in flour mixture.
Melt remaining 2 Tablespoons butter with oil in skillet over medium-high heat; add turkey tenderloins and brown. Bring to a boil and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13 x 9 inch baking dish.
Bake, covered at 350 degrees for 30 minutes. Remove from oven and arrange desired amount of Cranberry-Pecan crusts over pie before serving. Serve with any remaining cranberry-pecan crusts on the side.
To make cranberry pecan crusts: Unfold each piecrust and press out fold lines. Sprinkle one piecrust with pecans and cranberries. Top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes (such as leaves) with a 2-3 inch cookie cutter. Bake on a cookie sheet in oven at 350 degrees for six minutes, or until golden brown.
Entree / Chicken: Turkey Cottage Pie
From Shelly Carey
Note: This is one of Doug’s favorites. It came from a cooking demonstration booth at our local grocery store. The golden mushroom soup would work wonders for many similar hearty dishes, I think.
Ingredients
1 (12 oz.) Applewood-smoked turkey breast tenderloin
1/4 teaspoon black pepper
1 Tablespoon canola oil
4 oz. fresh mushroom slices
2 (10.75 oz.) cans golden mushroom soup
1/2 teaspoon Italian seasoning
1 (14.5 oz.) can unsalted green beans (drained)
1 (24 oz.) package refrigerated mashed potatoes
4 oz. grated Parmesan cheese
Directions
Preheat oven to 350°F.
Rinse turkey and pat dry. Cut into smaller pieces. Season with pepper . Place oil in a large pan. Cook turkey in pan for 3–4 minutes on each side or until well browned.
Reduce heat to medium-low; cover and cook 8–10 minutes, turning occasionally, or until internal temperature reaches 165°F. Remove turkey from pan and place in 2-quart baking dish.
Place sliced mushrooms in same pan over medium heat and cook 3–4 minutes. Mushrooms begin to brown and soften. Stir in condensed soup, Italian seasoning, and green beans; simmer 3–4 minutes or until thoroughly heated.
Stir turkey into soup mixture; transfer mixture into the 2-quart baking dish. Spread potatoes evenly over turkey mixture. Sprinkle Parmesan cheese over potatoes.
Bake 20–25 minutes or until gravy bubbles around outer edges.
Makes 8 servings.
Note: This is one of Doug’s favorites. It came from a cooking demonstration booth at our local grocery store. The golden mushroom soup would work wonders for many similar hearty dishes, I think.
Ingredients
1 (12 oz.) Applewood-smoked turkey breast tenderloin
1/4 teaspoon black pepper
1 Tablespoon canola oil
4 oz. fresh mushroom slices
2 (10.75 oz.) cans golden mushroom soup
1/2 teaspoon Italian seasoning
1 (14.5 oz.) can unsalted green beans (drained)
1 (24 oz.) package refrigerated mashed potatoes
4 oz. grated Parmesan cheese
Directions
Preheat oven to 350°F.
Rinse turkey and pat dry. Cut into smaller pieces. Season with pepper . Place oil in a large pan. Cook turkey in pan for 3–4 minutes on each side or until well browned.
Reduce heat to medium-low; cover and cook 8–10 minutes, turning occasionally, or until internal temperature reaches 165°F. Remove turkey from pan and place in 2-quart baking dish.
Place sliced mushrooms in same pan over medium heat and cook 3–4 minutes. Mushrooms begin to brown and soften. Stir in condensed soup, Italian seasoning, and green beans; simmer 3–4 minutes or until thoroughly heated.
Stir turkey into soup mixture; transfer mixture into the 2-quart baking dish. Spread potatoes evenly over turkey mixture. Sprinkle Parmesan cheese over potatoes.
Bake 20–25 minutes or until gravy bubbles around outer edges.
Makes 8 servings.
Entree / Poultry: Tangerine-Glazed Turkey with Sausage-Apricot Stuffing
From Dave and Kathy Winter
Note: We've been using this recipe since we've been married, 20 years.
Ingredients
Stuffing
5 slices whole wheat bread, cut into ½ inch cubes (2 cups, measured)
1 loaf Italian bread, cut into 2-inch cubes (about 5 cups)
1 ½ lbs bulk pork sausage
1 ½ cups onion, chopped
1 cup celery, chopped
2 small McIntosh apples, chopped
1 cup dried apricots, chopped
½ cup fresh parsley leaves, minced
1 cup chicken stock
¾ stick (6 Tablespoons) unsalted butter, melted
Turkey
14 lb turkey
2 sticks (1 cup) unsalted butter, softened
7 tangerines (enough to make 2 cups fresh tangerine juice)
3 cups chicken stock
¼ cup all-purpose flour
Fresh thyme
Fresh rosemary
Bay leaves
Directions
To make the stuffing: Bake whole-wheat and Italian bread cubes in one layer in a preheated 350° F. oven, tossing them occasionally, for 18 to 20 minutes, or until golden brown. Transfer to a large bowl, and let them cool. In a large skillet cook sausage and onion over moderate heat, stirring and breaking up the lumps of sausage, until the sausage is no longer pink. Add celery, and cook the mixture, stirring for 2 minutes. Add the sausage mixture to the bread with the apples, the apricots, and the parsley, and toss the mixture. Drizzle the stock and the melted butter over the mixture, toss the stuffing, and let it cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (Do not stuff the turkey in advance.)
To prepare and bake the turkey: Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and tie the drumsticks together with kitchen string. Transfer the remaining stuffing to a baking dish and reserve it. Spread the turkey with 1 stick of the butter, season it with salt and pepper, and roast it on a rack in a roasting pan in a preheated 425° F. oven for 30 minutes. In a saucepan melt the remaining 1 stick butter with the oil and let the mixture cool. Reduce the oven temperature to 325° F., baste the turkey with the pan juices, and drape a piece of cheesecloth, soaked in the oil mixture, over it. Stir the tangerine juice into the remaining oil mixture and reserve the mixture. Roast the turkey, lifting the cheese-cloth and basting the turkey with the reserved tangerine mixture every 20 minutes after the first hour, for 3 hours to 3 hours and 30 minutes more, or until the juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180° F. Discard the cheesecloth and the trussing string, transfer the turkey to a heated platter, reserving the pan juices in the roasting pan, and let it stand for 25 minutes.
Bake the reserved stuffing in the 325° F. oven, basting it twice with some of the reserved pan juices, for 30 to 40 minutes, or until it is hot. Skim the fat from the remaining pan juices and reserve 1/3 cup of it. Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits clinging to the bottom and sides. In a saucepan whisk together the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved neck and remaining giblets, chopped fine, season the gravy with salt and pepper, and transfer it to a heated sauceboat. Garnish the turkey platter with the fresh herbs.
Serves 8.
Note: We've been using this recipe since we've been married, 20 years.
Ingredients
Stuffing
5 slices whole wheat bread, cut into ½ inch cubes (2 cups, measured)
1 loaf Italian bread, cut into 2-inch cubes (about 5 cups)
1 ½ lbs bulk pork sausage
1 ½ cups onion, chopped
1 cup celery, chopped
2 small McIntosh apples, chopped
1 cup dried apricots, chopped
½ cup fresh parsley leaves, minced
1 cup chicken stock
¾ stick (6 Tablespoons) unsalted butter, melted
Turkey
14 lb turkey
2 sticks (1 cup) unsalted butter, softened
7 tangerines (enough to make 2 cups fresh tangerine juice)
3 cups chicken stock
¼ cup all-purpose flour
Fresh thyme
Fresh rosemary
Bay leaves
Directions
To make the stuffing: Bake whole-wheat and Italian bread cubes in one layer in a preheated 350° F. oven, tossing them occasionally, for 18 to 20 minutes, or until golden brown. Transfer to a large bowl, and let them cool. In a large skillet cook sausage and onion over moderate heat, stirring and breaking up the lumps of sausage, until the sausage is no longer pink. Add celery, and cook the mixture, stirring for 2 minutes. Add the sausage mixture to the bread with the apples, the apricots, and the parsley, and toss the mixture. Drizzle the stock and the melted butter over the mixture, toss the stuffing, and let it cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (Do not stuff the turkey in advance.)
To prepare and bake the turkey: Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and tie the drumsticks together with kitchen string. Transfer the remaining stuffing to a baking dish and reserve it. Spread the turkey with 1 stick of the butter, season it with salt and pepper, and roast it on a rack in a roasting pan in a preheated 425° F. oven for 30 minutes. In a saucepan melt the remaining 1 stick butter with the oil and let the mixture cool. Reduce the oven temperature to 325° F., baste the turkey with the pan juices, and drape a piece of cheesecloth, soaked in the oil mixture, over it. Stir the tangerine juice into the remaining oil mixture and reserve the mixture. Roast the turkey, lifting the cheese-cloth and basting the turkey with the reserved tangerine mixture every 20 minutes after the first hour, for 3 hours to 3 hours and 30 minutes more, or until the juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180° F. Discard the cheesecloth and the trussing string, transfer the turkey to a heated platter, reserving the pan juices in the roasting pan, and let it stand for 25 minutes.
Bake the reserved stuffing in the 325° F. oven, basting it twice with some of the reserved pan juices, for 30 to 40 minutes, or until it is hot. Skim the fat from the remaining pan juices and reserve 1/3 cup of it. Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits clinging to the bottom and sides. In a saucepan whisk together the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved neck and remaining giblets, chopped fine, season the gravy with salt and pepper, and transfer it to a heated sauceboat. Garnish the turkey platter with the fresh herbs.
Serves 8.
Entree / Chicken: Soy-Braised Chicken Wings
From Shelly Carey
Ingredients
2 Tablespoons soy sauce
2 Tablespoons dry sherry
1 Tablespoon sugar
1 Tablespoon corn starch
3 cloves garlic, minced, divided
1 teaspoon red pepper flakes
12 chicken wings (about 2 ½ lbs), tips removed and cut into halves
(Note: instead of chicken wings, I just used 2 lbs of chicken breasts, diced)
2 Tablespoons vegetable oil
3 green onions, chopped
¼ cup chicken broth
1 teaspoon sesame oil
1 Tablespoon sesame seeds, toasted
Directions
For marinade, combine soy sauce, sherry, sugar, cornstarch, two-thirds of minced garlic and red pepper flakes in a large bowl; mix well. Stir in wing pieces; cover and marinate overnight in refrigerator, turning once or twice.
Drain chicken wings, reserving marinade. Heat a skillet over high heat for 1 minute or until hot. Add vegetable oil and heat 30 seconds. Add half of chicken; cook 10-15 minutes or until brown on all sides, turning occasionally. Remove with slotted spoon to bowl; set aside. Reheat oil in wok 30 seconds and repeat with remaining chicken. Reduce heat to medium. Pour off any remaining oil.
Add remaining garlic and onions to wok; cook and stir 30 seconds. Add chicken and chicken broth. Cover and cook 4 minutes or until chicken is tender, stirring occasionally to prevent the chicken from sticking to the bottom of the pan.
Add reserved marinade and stir-fry with chicken for 1 minute or until glazed with marinade. Add sesame oil; mix well. Transfer chicken to serving platter; sprinkle with sesame seeds. Serve immediately. Note: This goes well with rice or noodles.
Ingredients
2 Tablespoons soy sauce
2 Tablespoons dry sherry
1 Tablespoon sugar
1 Tablespoon corn starch
3 cloves garlic, minced, divided
1 teaspoon red pepper flakes
12 chicken wings (about 2 ½ lbs), tips removed and cut into halves
(Note: instead of chicken wings, I just used 2 lbs of chicken breasts, diced)
2 Tablespoons vegetable oil
3 green onions, chopped
¼ cup chicken broth
1 teaspoon sesame oil
1 Tablespoon sesame seeds, toasted
Directions
For marinade, combine soy sauce, sherry, sugar, cornstarch, two-thirds of minced garlic and red pepper flakes in a large bowl; mix well. Stir in wing pieces; cover and marinate overnight in refrigerator, turning once or twice.
Drain chicken wings, reserving marinade. Heat a skillet over high heat for 1 minute or until hot. Add vegetable oil and heat 30 seconds. Add half of chicken; cook 10-15 minutes or until brown on all sides, turning occasionally. Remove with slotted spoon to bowl; set aside. Reheat oil in wok 30 seconds and repeat with remaining chicken. Reduce heat to medium. Pour off any remaining oil.
Add remaining garlic and onions to wok; cook and stir 30 seconds. Add chicken and chicken broth. Cover and cook 4 minutes or until chicken is tender, stirring occasionally to prevent the chicken from sticking to the bottom of the pan.
Add reserved marinade and stir-fry with chicken for 1 minute or until glazed with marinade. Add sesame oil; mix well. Transfer chicken to serving platter; sprinkle with sesame seeds. Serve immediately. Note: This goes well with rice or noodles.
Entree / Chicken: Slow Cooker Chicken Stroganoff
From Shelly Carey (www.allrecipes.com)
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine or butter
1 (.7 oz) package dry Italian-style salad dressing mix
1 (8 oz) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, butter and dressing mix in slow cooker; mix together rand cook on low for 5-6 hours. Add cream cheese and soup, mix together and cook on high for another ½ hour or until heated through and warm.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine or butter
1 (.7 oz) package dry Italian-style salad dressing mix
1 (8 oz) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, butter and dressing mix in slow cooker; mix together rand cook on low for 5-6 hours. Add cream cheese and soup, mix together and cook on high for another ½ hour or until heated through and warm.
Entree / Chicken: Poppy Seed Chicken
From Shelly Carey
Ingredients
4 skinless, boneless chicken breast halves
Vegetable oil
1 (10.75 oz) can cream of chicken soup
1 (10.75 oz) can cream of mushroom soup
1 cup sour cream
8 ounces Ritz crackers, crushed
1 Tablespoon poppy seeds
½ cup butter, melted
Directions
Heat oil in a skillet over medium-high heat. Reduce heat and cook chicken, turning once, until no longer pink in center and juices run clear. Seat aside to cool.
Preheat oven to 350 degrees.
Cut chicken into bite-sized pieces, and place in a bowl with the cream of chicken and mushroom soups, and the sour cream. Stir until well blended, then transfer mixture to a 9 x 13 inch shallow baking dish. In a separate bowl, combine the crushed crackers with the poppy seeds. Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat. Stir butter into the cracker mixture, and spread evenly over the chicken.
Bake chicken in the preheated oven for 30 minutes, or until heated through and lightly browned on top.
Ingredients
4 skinless, boneless chicken breast halves
Vegetable oil
1 (10.75 oz) can cream of chicken soup
1 (10.75 oz) can cream of mushroom soup
1 cup sour cream
8 ounces Ritz crackers, crushed
1 Tablespoon poppy seeds
½ cup butter, melted
Directions
Heat oil in a skillet over medium-high heat. Reduce heat and cook chicken, turning once, until no longer pink in center and juices run clear. Seat aside to cool.
Preheat oven to 350 degrees.
Cut chicken into bite-sized pieces, and place in a bowl with the cream of chicken and mushroom soups, and the sour cream. Stir until well blended, then transfer mixture to a 9 x 13 inch shallow baking dish. In a separate bowl, combine the crushed crackers with the poppy seeds. Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat. Stir butter into the cracker mixture, and spread evenly over the chicken.
Bake chicken in the preheated oven for 30 minutes, or until heated through and lightly browned on top.
Entree / Chicken: Oprah's Mar-a-Lago Turkey Burger with Pear Chutney
From Shelly Carey
Note: This was one of Oprah’s “top picks for summer” in 2008.
Ingredients
¼ cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco sauce
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
Ingredients for pear chutney
1 Anjou pear, peeled and diced
½ tsp. cinnamon
1 tsp. sea salt
1/2 cups Major Grey's Chutney
¼ cup dried currants or raisins
Directions
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with a side of Mar-a-lago pear chutney and a toasted hamburger roll. (The pear chutney topping is the “key to giving this burger that extra zing.”)
Directions for pear chutney: Preheat oven to 350 degrees. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.
Note: This was one of Oprah’s “top picks for summer” in 2008.
Ingredients
¼ cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco sauce
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
Ingredients for pear chutney
1 Anjou pear, peeled and diced
½ tsp. cinnamon
1 tsp. sea salt
1/2 cups Major Grey's Chutney
¼ cup dried currants or raisins
Directions
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with a side of Mar-a-lago pear chutney and a toasted hamburger roll. (The pear chutney topping is the “key to giving this burger that extra zing.”)
Directions for pear chutney: Preheat oven to 350 degrees. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.
Entree / Chicken: Moroccan Chicken Rolls
From Shelly Carey
Note: A woman I worked with submitted this chicken recipe into a contest and ended-up winning “the best chicken recipe in the state of Georgia” that year. The cumin, cinnamon and raisins in this recipe are a different take on a chicken dish, but VERY good!
Ingredients
4 boneless, skinless chicken breast halves
1 box quick cooking long grain wild rice mix
1 package (10 oz) prewashed fresh spinach leaves
4 Tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
2 slices fresh ginger
½ teaspoon salt
¼ cup golden raisins
2 Tablespoons lemon juice
¼ cup orange juice
2 Tablespoons honey
¼ cup low sodium chicken broth
Spice Mix
1 ½ teaspoons salt
1 teaspoon paprika,
1 teaspoon dried oregano,
½ teaspoon cumin,
¼ teaspoon black pepper,
¼ teaspoon ground cinnamon,
¼ teaspoon red pepper flakes
1 teaspoon chili powder
Directions
Cook rice mix according to package directions; set aside to cool. Prepare spice mix while rice cooks. Sprinkle chicken with a few drops of water and place between two sheets of plastic wrap. Pound to 1/8 inch thickness.
Mix all spice mix ingredients together in a bowl. Rub about ¼ teaspoon spice mix on 1 side of chicken. Place 2 spinach leaves on breast and then about 3 Tablespoons rice mix on top of spinach. Add 2 more spinach leaves, roll chicken and secure with a 5-inch wooden skewer. Repeat on remaining chicken and sprinkle spice mix on outside of each chicken roll.
In heavy skillet, place olive oil over medium heat. Add chicken and brown, about 4 minutes per side. Remove chicken from pan and set aside. To pan drippings, add onion and cook until translucent. Add garlic, ginger, salt, raisins, lemon juice, orange juice, honey and chicken broth. Reduce heat to low and cook 1 minute, stirring. Return chicken rolls to pan and cook about 5 minutes, turning once after 2 minutes. Saute remaining spinach and arrange on serving platter. Top with chicken rolls and pour sauce (ginger pieces removed and discarded) over rolls.
Makes 4 servings.
Note: A woman I worked with submitted this chicken recipe into a contest and ended-up winning “the best chicken recipe in the state of Georgia” that year. The cumin, cinnamon and raisins in this recipe are a different take on a chicken dish, but VERY good!
Ingredients
4 boneless, skinless chicken breast halves
1 box quick cooking long grain wild rice mix
1 package (10 oz) prewashed fresh spinach leaves
4 Tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
2 slices fresh ginger
½ teaspoon salt
¼ cup golden raisins
2 Tablespoons lemon juice
¼ cup orange juice
2 Tablespoons honey
¼ cup low sodium chicken broth
Spice Mix
1 ½ teaspoons salt
1 teaspoon paprika,
1 teaspoon dried oregano,
½ teaspoon cumin,
¼ teaspoon black pepper,
¼ teaspoon ground cinnamon,
¼ teaspoon red pepper flakes
1 teaspoon chili powder
Directions
Cook rice mix according to package directions; set aside to cool. Prepare spice mix while rice cooks. Sprinkle chicken with a few drops of water and place between two sheets of plastic wrap. Pound to 1/8 inch thickness.
Mix all spice mix ingredients together in a bowl. Rub about ¼ teaspoon spice mix on 1 side of chicken. Place 2 spinach leaves on breast and then about 3 Tablespoons rice mix on top of spinach. Add 2 more spinach leaves, roll chicken and secure with a 5-inch wooden skewer. Repeat on remaining chicken and sprinkle spice mix on outside of each chicken roll.
In heavy skillet, place olive oil over medium heat. Add chicken and brown, about 4 minutes per side. Remove chicken from pan and set aside. To pan drippings, add onion and cook until translucent. Add garlic, ginger, salt, raisins, lemon juice, orange juice, honey and chicken broth. Reduce heat to low and cook 1 minute, stirring. Return chicken rolls to pan and cook about 5 minutes, turning once after 2 minutes. Saute remaining spinach and arrange on serving platter. Top with chicken rolls and pour sauce (ginger pieces removed and discarded) over rolls.
Makes 4 servings.
Entree / Chicken: Linda's Chicken Casserole
From Shelly Carey
Ingredients
8 boneless, skinless chicken breast halves
4 cans cream of chicken soup
24 oz. sour cream
2 sticks butter, melted
3 sleeves of Ritz crackers, crushed
Directions
Boil chicken until tender. Preheat oven to 350 degrees.
Cube or shred chicken. Put into two 13 x 9 inch baking dishes. Mix together soups and sour cream. I like to thin it a little by adding one soup can of water. Pour the mixture over the chicken. Mix together the melted butter and crushed Ritz. Sprinkle on top. Bake in oven at 350 for about 45 minutes or until bubbly.
You can cut recipe in half for one 13 x 9 inch pan.
Ingredients
8 boneless, skinless chicken breast halves
4 cans cream of chicken soup
24 oz. sour cream
2 sticks butter, melted
3 sleeves of Ritz crackers, crushed
Directions
Boil chicken until tender. Preheat oven to 350 degrees.
Cube or shred chicken. Put into two 13 x 9 inch baking dishes. Mix together soups and sour cream. I like to thin it a little by adding one soup can of water. Pour the mixture over the chicken. Mix together the melted butter and crushed Ritz. Sprinkle on top. Bake in oven at 350 for about 45 minutes or until bubbly.
You can cut recipe in half for one 13 x 9 inch pan.
Entree / Chicken: Lemon Chicken
From Shelly Carey
Note: This dish is similar to sweet and sour chicken. It is a very colorful dish.
Ingredients
4 ¼ cups water
2 cups rice
2 teaspoons salt
2 Tablespoons oil, divided
1 ½ lbs. cubed chicken breasts
1-2 cups fresh sliced mushroom
Snow peapods (optional)
2/3 cup sugar
2 Tablespoons cornstarch
½ teaspoon mustard
1 cup chicken broth
¼ cup vinegar
¼ cup lemon juice
1 (8 oz) can pineapple chunks
2 medium carrots, cut julienne-style
2 green peppers, cut julienne-style
Directions
In a saucepan, prepare the rice using 4 cups water, rice, salt and 1 Tablespoon oil.
Heat the remaining oil in a wok (or large skillet) to 350 degrees. Add the cubed-chicken breasts. Stir until chicken is fully cooked. After chicken is fully cooked, add mushrooms. Stir the wok ingredients until the mushrooms are cooked. At this point, you may add snow peapods if desired.
Cook the following in a separate saucepan: sugar, cornstarch, mustard, chicken broth, vinegar, ¼ cup water, lemon juice. When consistency is thick like pie filling, add the pineapple chunks, julienne carrots and julienne green peppers. Continue cooking for 2-3 minutes.
Place chicken and mushrooms on a bed of rice. Top the chicken with the cooked mixture.
Yields 4 servings.
Note: This dish is similar to sweet and sour chicken. It is a very colorful dish.
Ingredients
4 ¼ cups water
2 cups rice
2 teaspoons salt
2 Tablespoons oil, divided
1 ½ lbs. cubed chicken breasts
1-2 cups fresh sliced mushroom
Snow peapods (optional)
2/3 cup sugar
2 Tablespoons cornstarch
½ teaspoon mustard
1 cup chicken broth
¼ cup vinegar
¼ cup lemon juice
1 (8 oz) can pineapple chunks
2 medium carrots, cut julienne-style
2 green peppers, cut julienne-style
Directions
In a saucepan, prepare the rice using 4 cups water, rice, salt and 1 Tablespoon oil.
Heat the remaining oil in a wok (or large skillet) to 350 degrees. Add the cubed-chicken breasts. Stir until chicken is fully cooked. After chicken is fully cooked, add mushrooms. Stir the wok ingredients until the mushrooms are cooked. At this point, you may add snow peapods if desired.
Cook the following in a separate saucepan: sugar, cornstarch, mustard, chicken broth, vinegar, ¼ cup water, lemon juice. When consistency is thick like pie filling, add the pineapple chunks, julienne carrots and julienne green peppers. Continue cooking for 2-3 minutes.
Place chicken and mushrooms on a bed of rice. Top the chicken with the cooked mixture.
Yields 4 servings.
Entree / Chicken: Ginger's Chicken
From Shelly Carey
Ingredients
6 boneless, skinless chicken breasts, uncooked
6 slices Swiss cheese
10 oz can cream of chicken soup
¼ soup can of milk
1 stick of melted butter
6 oz Pepperidge Farms herb-seasoning stuffing (blue bag)
Directions
Place the uncooked chicken in a 9 X 13-inch pan. Place one piece of Swiss cheese on each chicken breast. Combine the soup and milk and pour over the chicken. Sprinkle the stuffing over the chicken. Pour the melted butter over everything.
Bake at 325 for 1 ½ hours.
Ingredients
6 boneless, skinless chicken breasts, uncooked
6 slices Swiss cheese
10 oz can cream of chicken soup
¼ soup can of milk
1 stick of melted butter
6 oz Pepperidge Farms herb-seasoning stuffing (blue bag)
Directions
Place the uncooked chicken in a 9 X 13-inch pan. Place one piece of Swiss cheese on each chicken breast. Combine the soup and milk and pour over the chicken. Sprinkle the stuffing over the chicken. Pour the melted butter over everything.
Bake at 325 for 1 ½ hours.
Entree / Chicken: Garden Pasta Bake
From Mary Carey
Ingredients
6 oz. penne pasta
½ cup chopped onion
1 Tablespoon butter
14 ½ oz can of diced tomatoes with basil, garlic and oregano
15 oz can whole kernel corn, drained
15 oz can cut green beans, drained
10 oz can cream of mushroom soup
2 cups shredded Monterey jack cheese
2 cups diced chicken or ham
Directions
Cook pasta per directions.
Cook onion in butter in 10-inch skillet until tender.
Add tomatoes, corn, green beans and ½ of cheese. Stir in soup. Mix well.
Combine pasta and chicken. Season to taste. Pour into 11 x 8 inch baking dish or casserole dish. Top with remaining cheese. Bake at 350 degrees for 20 minutes or until hot.
Ingredients
6 oz. penne pasta
½ cup chopped onion
1 Tablespoon butter
14 ½ oz can of diced tomatoes with basil, garlic and oregano
15 oz can whole kernel corn, drained
15 oz can cut green beans, drained
10 oz can cream of mushroom soup
2 cups shredded Monterey jack cheese
2 cups diced chicken or ham
Directions
Cook pasta per directions.
Cook onion in butter in 10-inch skillet until tender.
Add tomatoes, corn, green beans and ½ of cheese. Stir in soup. Mix well.
Combine pasta and chicken. Season to taste. Pour into 11 x 8 inch baking dish or casserole dish. Top with remaining cheese. Bake at 350 degrees for 20 minutes or until hot.
Entree / Chicken: Easy Chicken and Rice
From Mary Carey
Ingredients
1 Tablespoon oil
4 small boneless skinless chicken breasts
1 ½ cups water
1 (10 3/4 oz) can cream of chicken soup
1 ½ cups Minute Original rice, uncooked
2 cups fresh or thawed frozen broccoli florettes
Directions
Heat oil in large non-stick skillet on medium high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
Add water, soup and seasonings. Stir. Bring to a boil.
Stir in rice and broccoli. Top with chicken; cover. Cook on low heat five minutes.
Serves 4
Note: Thicker, larger chicken breast halves need more time to cook.
Ingredients
1 Tablespoon oil
4 small boneless skinless chicken breasts
1 ½ cups water
1 (10 3/4 oz) can cream of chicken soup
1 ½ cups Minute Original rice, uncooked
2 cups fresh or thawed frozen broccoli florettes
Directions
Heat oil in large non-stick skillet on medium high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
Add water, soup and seasonings. Stir. Bring to a boil.
Stir in rice and broccoli. Top with chicken; cover. Cook on low heat five minutes.
Serves 4
Note: Thicker, larger chicken breast halves need more time to cook.
Entree / Chicken: Easy Breaded Baked Chicken
From Mary Carey
Ingredients
8 chicken breasts
1 cup mayonnaise
½ cup grated Parmesan cheese
2 cups Italian (seasoned) bread crumbs
Directions
Mix parmesan cheese and bread crumbs. Coat chicken with mayonnaise. Coat chicken with Parmesan cheese and breadcrumb mixture. Bake at 425 for 20 minutes, or until cooked through.
Ingredients
8 chicken breasts
1 cup mayonnaise
½ cup grated Parmesan cheese
2 cups Italian (seasoned) bread crumbs
Directions
Mix parmesan cheese and bread crumbs. Coat chicken with mayonnaise. Coat chicken with Parmesan cheese and breadcrumb mixture. Bake at 425 for 20 minutes, or until cooked through.
Entree / Chicken: Creamy Chicken Lasagna
From Shelly Carey (www.allrecipes.com)
Ingredients
3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 oz.) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 oz.) jar spaghetti sauce
Directions
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes in the preheated oven.
Ingredients
3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 oz.) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 oz.) jar spaghetti sauce
Directions
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes in the preheated oven.
Entree / Chicken: Chicken in Tarragon Sauce
From Shelly Carey
Ingredients
4 boneless skinless chicken breasts
1 Tablespoon unsalted butter
1 Tablespoon extra-virgin olive oil
Salt and pepper to taste
3 Tablespoons chopped shallots
1 Tablespoon chopped fresh tarragon
½ cup heavy cream
1 lemon, juiced
Chopped fresh parsley, for garnish
Directions
Place chicken breast halves between two sheet of waxed paper or plastic wrap. Use a rolling pin to flatten the chicken breasts to an even thickness of ½ inch each.
In large sauté pan over medium heat, melt butter with olive oil. When hot, add chicken, season with salt and pepper and sauté gently, turning once, until chicken is browned on both sides (about 3 minutes per side).
Transfer to a warmed plate to keep warm. Drain pan. Add shallot and sauté, stirring until translucent. Add tarragon and cream. Increase heat to medium and stir , scraping up any browned bits from bottom of pan. Cook until bubbling and thickened, about 2-3 minutes. Season with salt, pepper and a squeeze of lemon juice.
Return chicken to pan and turn each breast several times in sauce until well coated and warmed. Transfer to plates and spoon remaining sauce over chicken. Sprinkle with parsley and serve immediately.
Ingredients
4 boneless skinless chicken breasts
1 Tablespoon unsalted butter
1 Tablespoon extra-virgin olive oil
Salt and pepper to taste
3 Tablespoons chopped shallots
1 Tablespoon chopped fresh tarragon
½ cup heavy cream
1 lemon, juiced
Chopped fresh parsley, for garnish
Directions
Place chicken breast halves between two sheet of waxed paper or plastic wrap. Use a rolling pin to flatten the chicken breasts to an even thickness of ½ inch each.
In large sauté pan over medium heat, melt butter with olive oil. When hot, add chicken, season with salt and pepper and sauté gently, turning once, until chicken is browned on both sides (about 3 minutes per side).
Transfer to a warmed plate to keep warm. Drain pan. Add shallot and sauté, stirring until translucent. Add tarragon and cream. Increase heat to medium and stir , scraping up any browned bits from bottom of pan. Cook until bubbling and thickened, about 2-3 minutes. Season with salt, pepper and a squeeze of lemon juice.
Return chicken to pan and turn each breast several times in sauce until well coated and warmed. Transfer to plates and spoon remaining sauce over chicken. Sprinkle with parsley and serve immediately.
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