Just Chicken Recipes

Chicken is great, there are just so many ways to make chicken that I'll just bet you could make it a different way everynight for a year and still not use a recipe for it twice!

These are just a few we enjoy and have come up with on our own. Give them a try as is, or add or subtract an ingredient or two to make the recipe your own.

By Clicking on the name of the recipe, a new page will open if you desire to print the recipe.

Keep checking back, I'll be adding more recipes!

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Easy Chicken Cordon Bleu Casserole
Ingredients:

6 Chicken Breasts (I use the frozen/skinless/boneless)
6 Slices Deli Ham
6 slices Swiss Cheese
1 Cup Milk
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
4 Tablespoons butter - melted
1 Box stuffing mix - prepare as on box directions

Directions:
Preheat overn to 325 degrees. Place the chicken breasts in a 13X9 greased baking pan. Layer over the chicken the ham slices then cheese.
In a bowl, mix the soups and milk together. Pour this mixture over the chicken ingredients already in the pan.
Spread the stuffing over the top of your chicken ingredients, drizzle with the melted butter and bake for 1 1/2 - 2 hours.

Aunt Muffin's Chicken Bake
Ingredients:

1 can whole cranberries
1 small bottle of Western French salad dressing
1 package dry onion soup mix
4 skinless chicken breasts

Directions:
Preheat overn to 350 degrees. Place the chicken in a 13X9 greased baking pan.
Mix the rest of the ingredients and pour over the chicken breasts.
Bake 1 hour. Chicken can be cut up into chunks and served as a side dish or an appetizer.

Robs Italian Chicken
Ingredients:

1 Red Bell Pepper, cleaned and sliced into 1 inch strips
1 cup - fresh mushrooms, cleaned and sliced
1 small onion, chopped
1 jar prepared spagetti sauce
1 egg, slightly beaten
Ritz Crackers (crushed, used for breading)
4 chicken breasts, de-boned and skinless
4 tablespoons olive oil
1 pound package Linquine noodles, cooked and drained.

Directions:
In a skillet over medium heat, add the pepper, mushrooms and onion. Cook until tender, about 5 minutes. Remove from skillet and set aside.
In a medium sized bowl, place the beaten egg; coat the chicken breast with the egg; crush your Ritz crackers, (you'll probably need 3/4 of a package insert), place the cracker crumbs on a plate and coat both sides of a chicken breast in the crumbs.
Add the other 2 tablespoons of the olive oil into the skillet and once again over medium heat fry the breasts, it will take about 10 minutes. Cook both sides until cooked thoroughly.
Add back in the skillet the vegetables, add the sauce and simmer, covered, approximately 10 minutes. Serve over the Linguine noodles.

Chicken Broccoli Bake
Ingredients:

1 whole chicken or chicken pieces, boiled and de-boned, shred into bite size pieces, set aside
1 package frozen broccoli
2 cans Cream of Mushroom Soup
1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons curry powder
1 package shredded cheddar cheese (approximately 2 cups)
bread crumbs (homemade or bakery work best as they are not as fine)
Parmesan cheese

Directions:
Spread uncooked frozen broccoli in bottom of 13X9" baking pan, layer chicken over broccoli, top with cheese.
Mix soup, mayonnaise, lemon juice and curry powder and spread over cheese layer. Top with bread crumbs, sprinkle with Parmesan cheese.
Bake at 350 for 45 minutes

Parmesan Fried Chicken
Ingredients:

2-3 pounds of chicken, cut up
1/3 cup grated Parmesan cheese
3 tablespoons flour
3/4 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons oil

Directions:
In a bag, combine the above ingredients *except* for oil. Place a few pieces of chicken in the mixture and shake to coat evenly.
Place coated chicken pieces in a skillet with the oil and cook, uncovered at medium/low heat for about 1 hour, turning occasionally.
Serve.

Buttermilk Chicken
Ingredients:

2-3 pounds chicken, cut up
1 cup buttermilk
3/4 cup flour
1/2 teaspoon each of thyme, salt and paprika
1/8 teaspoon pepper
1 tablespoon dried onion
1/2 to 1 stick of margarine or butter

Directions:
Pre-heat oven to 400 degrees, while oven is pre-heating melt the butter or margarine in a 13X9 baking pan.
In a bowl put the cup of buttermilk and coat each chicken piece.
In a shaker bag mix the seasonings and flour, put in coated chicken pieces a few at a time to coat evenly, place these pieces in the baking pan.
Bake 30 minutes, turn and bake an additional 30 minutes. Serve.

Chicken Stock
Ingredients:

2 pounds chicken
1 onion, sliced
2 stalks celery, cut
2 carrots, cut
1 Bayleaf and a dash of pepper

Directions:
In a pot boil the chicken pieces in about 2 quarts of water, lower to a simmer for about 2 hours.

Remove chicken from pot, let liquid cool, strain. Refrigerate and use as desired.

Easy Chicken Salad
Ingredients:

1/2 cup mayonnaise
Dash of salt and pepper
Chicken from above stock recipe (skin removed and de-boned)

Directions:
Dice up chicken into small pieces, add the mayonnaise, salt and pepper, mix well.
Serve on toast or white bread.

Hot Chicken Salad
Ingredients:

4 cups cooked chicken diced into cubes
2 cups chopped celery
4 hard boiled eggs, sliced
3/4 cups mayonnaise
3/4 cups cream of chicken soup
2 pimentos finely chopped
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon minced onion

Directions: Combine the above ingredients and place in a large, greased, rectangular pan.
Top with 1 1/2 cups crushed potato chips mixed with 1 cup grated cheddar cheese and 2/3 cups toasted almonds.
Refrigerate overnight.
Bake for 25 minutes at 400 degrees. Serve hot

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