CHICKEN AND RICE
4 chicken breasts, split
1 stick margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 c. uncooked rice
Melt butter in a 9x13-inch pan; reserve melted butter. Mix soup and rice together; pour into prepared pan. Rub chicken lightly with the melted margarine; salt to taste Lay chicken over mixture in pan (don't press down!). Bake uncovered at 350-degrees for 1-1/2 hours.
CHICKEN-BROCCOLI CASSEROLE
4 c. cooked chicken breast (boned & cut into chunks)
1 box frozen chopped broccoli, thawed (cooked)
1 can cream of mushroom soup
1 c. mayonnaise, not salad dressing
1/4 tsp. curry powder
2-3 c. shredded Cheddar cheese
Mix the soup, mayonnaise and curry powder together. In a 9-inch square baking dish, layer broccoli, chicken and soup-mixtur; top with cheese. Bake at 350-degrees for 35-45 minutes.
CHICKEN, BROCCOLI AND CHEESE
4 chicken breasts
2 (10 oz.) pkg. chopped broccoli
1 (10 oz) Cracker Barrel Sharp Cheese Bar (red wrapper)
1 stick margarine
1 roll Ritz crackers
1/2 c. milk
3-4 T. flour (for sticking)
Boil chicken for about 45 minutes. Cool; bone and skin; cut into bite-size pieces Shred the cheese. Cook broccoli as directed. Crush Ritz crackers in the oll. Melt margarine in baking pan.
In buttered baking pan, layer: chicken, broccoli, cheese and flour. Pour milk over top. Cover wth cracker crumbsw. Drizzle melted margarine over top. Bake at 375-degrees for 30 minutes.
CHICKEN LASAGNA
(This has become on eof our favorites. When Steve & I have couples over for dinner, we almost always serve this. I've had 8 pans of it going at once ... and there's never a single bite left over!)
12 lasagna noodles
4 chickenbreasts -- cooked, boned & shredded
1 can cream of muchroom soup
1 can cream of chicken soup
1 c. sour cream
2 c. grated Cheddar cheese
Boil chicken until it falls easily from bones, reserving the broth. Bone and shred the chicken. Cook the lasagna noodles in the broth. Mix together the soups and sour cream.
In a buttered 9x13-inch pan, layer a double row of noddles, half the chicken, half the soup-mixture and half the cheese. Repeat layers. Bake at 350-degrees for 45 minutes.
CHICKEN PARISIENNE
4 cloves garlic, minced
2 T. butter
1 lb. sliced mushrooms
10 boneless, skinless chicken breast halves
1 can cream of chicken soup
8 oz sour cream
3/4 c. Monterey Jack cheese, shredded
1/4 c. sherry
1/4 tsp. each salt & pepper
Wash chicken; pat dry. spray a 9x13-inch pan with cooking spray. Cut chicken into large chunks; place in pan.
Melt butter in a large skillet. Add garlic & mushrooms; cook until crisp-tender. Add soup & sherry; cook through. Remove from heat; cool slightly. Stir in sour cream; salt & pepper.
Sprinkle cheese over chicken; pour soup-mixture over top. Bake at 350-degrees for 1 hours, until chicken is tender. Be careful to not over-cook!
CHICKEN PARMESAN
1 c. Italian breadcrumbs
1 c. Parmesan cheese
Several shakes garlic salt
4 boneless, skinless chicken breasts
2 eggs
1/4 c. milk
Olive oil
1 jar spaghetti sauce
Sliced Mozzarella cheese
Mix breadcrumbs, Parmesan cheese and garlic salt together. Pound chicken until 1/2-inch thick. Mix eggs and milk together. Dip chicken in milk mixture; then roll in crumb mixture. Brown chicken in olive oil; place in a glass baking dish. Cover with spaghetti sauce. Top with slices of Mozzarella. Cover and bake at 325-degrees for 30 minutes.
SANDWICH LIKE CHICK-FIL-A
1 boneless, skinless Chicken Breast
1/4 cup Dill Pickle Brine
1 egg
1/4 cup Milk
1/2 cup Flour
1 tablespoon powdered Sugar
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
1/4 teaspoon Celery Salt
1/4 teaspoon dried Basil
Spicy Option:
Up to 1/2 teaspoon Cayenne Pepper Powder
Other:
Oil for frying (about a cup)
Buns (buttered & toasted) and pickle slices
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
Cut into two pieces, as even as possible.
Marinate in the pickle juice for 30 minutes to one hour (add the Tabasco sauce now for a spicy sandwich).
Beat the egg with the milk in a bowl.
Combine the flour, sugar, and spices in another bowl (add the Cayenne Pepper now for a spicy sandwich).
Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
Blot on paper and serve on toasted buns with pickle slices.
CHICKEN STROGANOFF
2 tablespoons butter
1 lb skinless, boneless chicken breast halves, cut into strips
6 ounces sliced mushrooms (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 can Cream of Chicken pr Cream of Mushroom Soup
1/2 cup sour cream
4 cups medium egg noodles, cooked and drained
Chopped fresh parsley
Heat 1 tablespoon butter in a 10-inch skillet over medium heat.
Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.
Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.
Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.
FLORIDA CHICKEN & RICE
6 boneless, skinless chicken breast halves
3/4 c. frozen orange juice
1/2 c. thinkly sliced celery
1/2 c. chopped onion
2 tsp. chicken bouillon
1/2 tsp. thyme, crushed
1-1/3 c. long-grain rice
Garlic salt
Paprika
Snipped parsley
Rinse chicken; pat dry with paper towels. In medium saucepan, combine orange juice, celery, onion, bouillon, thyme, 2 c. water and a dash of pepper; bring to boiling. Transfer to a 3-quart rectangular bakign dish. Stir in uncooked rice. Add chicken. Sprinkle lightly with garlic salt, Paprika and additional pepper. Cover and bake at 350-degrees for about 1 hour, or until tender. Sprinkle with parsley. Serves 6.
GLORIOUS CHICKEN
Boneless, skinless chicken breasts (as many as needed)
Buttermilk
Italian seasoned breadcrumbs
Salt & Pepper
Slice the chicken breasts in half lengthwise. Marinate in buttermilk overnight in refrigerator.
Drain chicken; dredge in Italian seasoned breadcrumbs. Place in baking pan. Salt & Pepper to taste. Bake at 350-degrees for 1 hour and 10 minutes. Moist, tender and delicious!
KFC COYCAT CHICKEN
(To make this, you'll need a pressure fryer)
1 egg, beaten
1 cup buttermilk
One 3-pound chicken, cut into 6 pieces
1 cup all-purpose flour
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 Tablespoons paprika
1 Tablespoon onion salt
1 teaspoon garlic powder
2 Tablespoons Accent (MSG seasoning)
1 (3 lb) can Crisco, enough to cover chicken in fryer
Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.
Add the lard to a pressure fryer and heat to 365 degrees. Be sure to follow the manufacturer's directions for your pressure fryer.
Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil.
Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.
Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.
Repeat with the remaining 2 pieces of chicken. Yield: 6 pieces
KFC COPYCAT CHICKEN
(This one can be just fried)
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating:
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
KEY WEST CHICKEN
3 T. Soy sauce
1 T. Honey
1 T. Vegetable oil
1 tsp. Lime juice
1 tsp. Chopped garlic
4 skinless, boneless chicken breast halves
In a shallow medium dish, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken breast halves into the mixture.Marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Place marinated chicken on the prepared grill. Cook 6 to 8 minutes on each side, until meat is no longer pink and juices run clear.
MARSALA CHICKEN
4 Chicken Breasts, boneless & skinless
1/2 cup Flour
Salt & Pepper to taste
Dried Oregano to taste
4 Tablespoons Oil
4 Tablespoons butter or margarine
2 cups fresh Mushrooms, sliced
1 cup Marsala Wine
Pound chicken breasts between sheets of plastic wrap to about 1/4 inch thickness.
Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
Cover and simmer for about 15 minutes. Serve over pasta.
PINEAPPLE CHICKEN
Chicken pieces of choice
1 c. pineapple juice
1 pkg. HIdden Valley Ranch mix
1 tsp. seasoned salt
1 T. cornstarch
1/8 c. water
Mix together the juice, Ranh mix and salt. Marinate chicken in sauce at least 2 hours. Drain sauce into saucepan. Bake chicken, skin-side down and covered, at 350-degrees for 45 minutes.
Mix together cornstarch and water. Stir into marinade; bring to boil. When thickened, turn chicken skin-side up and spoon some sauce on chicken. Bake 15 miutes longer, adding sauce once more.
PIERNAS DE POLLO ASADAS A MI ESTILO COLOMBIANO
(Colombian-Style Roasted Chicken Legs)
12 chicken drumsticks, skin on
Cooking spray
5 scallions, chopped
3 cloves garlic
½ cup chopped white onion
¼ cup fresh cilantro
1 tablespoon fresh thyme
1 tablespoon ground cumin
1 tablespoon paprika
Salt and pepper
2 tablespoons white vinegar
In a food processor, place the scallions, garlic, onion, cilantro, thyme, vinegar, cumin, paprika, salt and pepper. Process to a paste.
Place the chicken in a zip –bag and add the marinade. Move around to cover evenly. Refrigerate the chicken overnight.
Cover a baking sheet with foil and coat with cooking spray. Position an oven rack in the center of the oven and heat the broiler to high.
Place the chicken legs on the baking sheet. Broil for about 10 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned. Let it rest for 5 minutes and transfer to a serving plate.
POLLO ASADO
( Roasted Chicken)
1 whole chicken (about 5 pounds)
3 scallions
1 tablespoon vegetable oil
3 garlic cloves
1 tablespoon ground cumin
1/4 teaspoon dried oregano
1/4 cup cilantro
1/2 teaspoon fresh thyme
Salt and pepper
1 cup beer
In a food processor, place the scallions, garlic, cilantro, thyme, cumin, oregano, salt and pepper. Process to a paste.
Place the chicken in a large plastic bowl, brush with the vegetable oil and add the marinade evenly.
Tie the chicken legs with kitchen string and refrigerate the chicken overnight.
The next day when you are ready to roast the chicken:
Preheat the oven to 425 degrees. Place the chicken in a roasting pan and add the beer. Roast the chicken for about 1 hour and 30 minutes or until the skin is crispy and the chicken juices run clear when you cut between a leg and thigh.
Remove the chicken from the roasting pan and place on a plate. Cover with aluminium foil and let it rest for about 15 minutes. Serve with your favorite potatoes.
SKILLET HERBED CHICKEN WITH LEMON CREAM SAUCE
Chicken:
4 boneless, skinless chicken breasts
1/2 cup flour
1 tsp dried sage
1 tsp dried thyme
1 tsp ground pepper
butter or olive oil
Sauce:
1 can Cream of Chicken Soup
1/2 cup lemon juice
Slice chicken breasts into 1/2 thick pieces. Combine flour and seasonings in a Ziploc bag and add the chicken, shaking to coat. Heat butter or oil in a large saute pan. Add the chicken and saute until no longer pink. Remove chicken from the pan and stir in soup and lemon juice, scraping the drippings from the bottom of the pan. Simmer about five minutes.
Serve over buttered noodles or rice. Makes about six servings.
SWISS MUSHROOM CHICKEN
4 boneless, skinless chicken breast halves
6 oz. Swiss cheese, sliced
1/2 lb. mushrooms, sliced
1/4 c. chicken broth
1 can cream of chicken soup
2 c. herb stuffing mix
1 stick butter, melted
Place chicken in a lightly-oiled baking dish. Top each with 2 slices Swiss cheese. Place mushrooms over cheese. Blend broth and soup together; spoon over chicken. SPrinkle stuffing mix on top; drizzle with melted butter. Bake at 350-degrees for 45 to 50 minutes.
SWISS PARTY CHICKEN
6 boneless, skinless chicken breast halves
4 oz. jar whole mushrooms, drained
2 c. shredded Swiss cheese
1 can cream of mushroom soup
1/4 c. sour cream
1/4 c. chicken broth
1/4 c. freshly grated Parmesan cheese
Heat oven to 350-degrees. Place chicken in ungreased baking dish. Add mushrooms. Sprinkle with Swiss cheese.
In small bowl, combine soup, sour cream and broth; blend well. Pour over chicken. Bake 50 minutes. Sprinkle with Parmesan cheese. Bake an additional to or 10 minutes, until chicken is fork-tender. Serve with additional sauce.
TEQUILA LIME CHICKEN
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature. Serves 6.
