| Category | Title | Author | Ingredients | Directions | Notes |
| CHICKEN | Apricot Bbq Chicken | Karie Apel | 1 T. olive oil
2 cloves garlic, pressed 28 1/2 oz. can diced tomatoes 3/4 jar (18 oz.) apricot preserves 3 T. balsamic vinegar salt and pepper 5 chicken breasts, boneless and skinless | Heat olive oil; add garlic and cook one minute. Add tomatoes, apricot preserves, vinegar, and salt and pepper. Simmer til thick and gooey. Place chicken in 9 x 13 pan and salt and pepper. Pour sauce over and scoop tomatoes up on chicken breasts. Bake at 400 degrees for one hour. Serve over wild rice. | |
| Apricot Chicken | Kristi Herd | 4-6 chicken breasts
12 oz. apricot preserves 1/2 c. chicken broth 1 pkg. dry golden onion soup mix 1 pkg. dry savory herb and garlic soup mix | Mix and heat in saucepan all ingredients except chicken. Pour over chicken in a 8 1/2x11 baking dish. Bake one hour at 350 degrees. Serve over rice or pasta. | This is a low fat recipe. Can also use chicken tenders. | |
| Apricot Chicken | Tiffany Holden | 2 cups cooked chicken
1 can cream of chicken soup ½ cup shredded cheddar cheese 1 12-oz jar apricot preserves (or any spreadable fruit) *1 can water chestnuts may be added | Mix all ingredients in bowl and pour in greased 2 quart dish. Bake 30 minutes at 350.
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| Barbecued Raspberry Chicken | Barbara Holden | 1/4 raspberry vinegrette
2 T vegetable oil 1-2 tsp dried tarragon or fresh tarragon 4 chicken breasts (halved, skinless and boneless) Sauce: 1 cup undiluted frozen raspberry juice 1 T cornstarch | In bowl, combine vinegrette, oil and tarragon. Whisk til blended. Marinate chicken in mixture for at least 30 minutes. Grease grill lightly with oil. Turn and baste with marinade mixture until chicken feels springy to touch (about 15-18 minutes) While chicken cooks, whisk sauce ingredients together and cook over medium/low heat stirring constantly, until thickened and smooth. When chicken is done, place sauce beneath or on top of chicken. | ||
| Broccoli/chicken Quiche | Tiffany Holden | 1 deep dish pie crust shell
8 oz frozen broccoli pieces, thawed 1 cup shredded cheese (jack, swiss or cheddar) 4 oz Chicken strips thawed and diced (best if add southwester style seasonings) ½ small can chopped mushrooms 2 Tablespoons chopped onion 3 eggs, beaten ¾ cup evaporated milk ¼ tsp salt pinch of pepper | Preheat cookie sheet by placing in oven for 5 minutes at 450. Then bake unpricked crust sheet for 6 min. Remove and reduce oven temp. to 350.
In bowl, combine broccoli, chicken, onion, cheese, and mushrooms. Spread over crust. Bake 40-45 minutes (until knife inserted in center comes out clean). Cool 10-15 minutes before serving. Recipe easily doubles because of the ½ cans used. Freezes well. | ||
| Chicken Asparagus Casserole | Leah Kennedy | 2 pkg. frozen asparagus--or 2 cans
2 cups chopped chicken or turkey 2 cans cream of chicken soup 1 cup mayonnaise 1 T. lemon juice 1 cup shredded cheddar cheese 1/2 cup bread crumbs 1 T. butter | Cook asparagus-drain-arrange in greased baking dish (9 X 11). Place chicken on top. Combine soup, mayonnaise, lemon juice and pour over chicken. Sprinkle with cheese.
Combine bread crumbs & butter. Sprinkle over all. (Can use 1 tube Ritz crackers and 1/2 to 3/4 c. melted oleo.) I use Ritz crackers. | ||
| Chicken Bites | Barbara Holden | Sauce:
1/2 plum preserves 2 T lime juice 1 T soy sauce 1 T dijon mustard 3 tsp dijon mustard 3 tsp prepared chopped ginger Chicken: 1/4 cup sesame seeds 6 cups toasted rice cereal 3 T vegetable oil 3/4 t salt 1/2 t garlic powder 1/2 buttermilk 2 large eggs 2 lbs boneless, skinless, chicken breast cut into 1" pieces | Chicken: Preheat to 450 derees. Spread sesame seeds on baking sheet and toast 2-4 minutes until golden. Transfer to plate to cool. Coat same baking sheet. In food processor, combine cereal, oil, salt and garlic powder. Add sesame seeds and process to fine crumbs. In another bowl, whisk buttermilk and eggs. Dip chicken pieces in buttermilk mixture and then into crumb mixture. Place onto baking sheet. Bake 8-10 minutes or until chicken is done. Serve with plum dipping sauce. | Makes about 36 bites. | |
| Chicken Casserole | Maleah Rowe | 4 cups cooked, diced cuped chicken (rotisserie is cheap and easy)
12 oz pkg Twirl Macaroni 1 Large can Milnot 1 can Ceram of Mushroom Soup 1 can Cream of Chicken Soup 2 cups sliced mushrooms (optional) 1 8oz. carton Sour Cream 1 lb. Velveeta or Shredded Chees of your choice 1 sleeve of Ritz crackers (place in ziploc bag and mash with hammer) | Cook macaroni as directed. Mix all ingredients in a 9X13 pan with cheese and crackers last going on top. Bake 350 degress for 30:00 or until cheese is bubbley.
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| Chicken Cheddar Cheese Lasagne | Kristi Herd | 4 chicken breasts, cooked and cubed
8 lasagne noodles, cooked and drained 3-4 c. cheddar cheese, grated 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 1 c. fresh Parmesan cheese, shredded 1 c. sour cream 1/2 c. finely chopped onion 1 c. sliced black olives 1 jar sliced pimentoes 1/2 t. garlic salt fresh mushrooms, sliced | Combine all ingredients except cheese and noodles. Layer in 9x13 baking dish:
1/3 chicken mixture, 1/3 cheese, 1/2 noodles then repeat ending with chicken. Reserve last 1/3 of cheese for the top later. Cover. Bake at 350 degrees for 30 minutes. Uncover. Add last 1/3 of cheese. Bake 10-15 more minutes. Let set for a couple of minutes before cutting. | ||
| Chicken Cordon Bleu | Tiffany Holden | 6 chicken breasts (skinned and boned)
6 slices provolone cheese 6 thin ham slices 1 box long grain and wild rice, cooked 2 cans cream mushroom soup 8 oz sour cream | Wrap each piece of chicken with a slice of cheese and ham. Then wrap with one slice of bacon. Placed cooked rice on bottom of baking dish. Arrange chicken on top of rice. Combine soup and sour cream and spread over chicken. Bake for 45 minutes at 350.
*Can sauté mushrooms in butter and place on top of chicken as well. | ||
| Chicken Dish | Jennie Robinson | 4-6 chicken breasts, boneless and skinless
1 can cream of chicken soup 1/4 c. water 6-8 slices Swiss cheese 2 c. pepperidge farm stuffing mix 1/2 c. butter, melted 1/4 chopped onion | 4-6 chicken breasts (boneless skinless) placed in sprayed dish. Mix: 1 can cream of chicken soup and 1/4 cup water. Place over chicken. Add 6-8 slices swiss cheese over chicken.
Mix: 2 cups pepperidge farm stuffing mix 1/2 cup butter (melted) 1/4 chopped onion Place over chicken. Cook covered at 350 degrees for 1-11/2 hours | ||
| Chicken Divan | Jill Porter | 2 sm. pkg. frozen broccoli cooked and drained
2 cups chopped cooked chicken 2 can cream of chicken soup 1 cup mayo 1 tsp. lemon juice 3/4 cup sharp shredded cheese 1/2 c. bread crumbs or Ritz crackers 1 tsp. butter | Preheat oven 350. Arrange broccoli in greased baking
dish. Place chicken on top of broccoli. Combine soup, mayo, and lemon juice and pour over chicken. Add cheese on top. Combine butter with bread crumbs or Ritz crackers and put on top. Bake 30 min. | ||
| Chicken Enchilada Casserole | Suzi Rosenhamer | 4 boneless chicken breasts
1 bag tortilla chips 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 8 oz. sour cream 1 can chopped green chilies 2 c. shredded cheddar cheese (more or less depending on how cheesy you want this dish to be) | Preheat oven to 375 degrees. In a large pot bring water to boil and place the chicken breasts in the boiling water. Should only take about 15-20 minutes to boil the chicken. In another pot, mix together the cans of soup, sour cream and the green chilies. Let them simmer on a low to medium heat. Do remember to stir occasionally. Once chicken is done boiling, drain water out of the pot. Let chicken cool for a few minutes and then shred. Take a casserole dish and make a layer of chips on the bottom, then a layer of the shredded chicken and next a layer of the soup mixture and then a layer of cheese. Repeat and put the casserole in the oven for 20-30 minutes. Remove from oven and let cool for a few minutes.
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| Chicken Friccassi | Jennie Robinson | whole chicken, cut up
3 T. butter 3 T. flour 1 t. poultry seasoning 1 t. salt 1/2 t. paprika 1 can cream of mushroom soup 2/3 c. evaporated milk 1/2 c. water | whole chicken cut up, place in spayed corning ware dish, skin side up
Melt: 3 T. butter, 3 T. flour, 1 teas. poultry seasoning, 1 teas. salt, 1/2 teas. paprika Brush mixture on chicken(both sides) Cook, uncovered, 25 minutes at 375 degrees. Mix: 1 can condensed cream of mushroom soup, 2/3 cup evaporated milk, and 1/2 cup water. Pour over chicken and cook for anoter 30 minutes. | Can use boneless, skinless chicken breasts. | |
| Chicken Or Pork Teriyaki | Maleah Rowe | 1/2 cup Soy Sauce
1/2 cup water 1 tbs. Sugar 1 tbs. Sherry or white cooking wine 4 chopped Scallions or 1 sm. onion 1 Garlic clove minced 4 lbs Spare Ribs, cut into 1 inch bone pieces or 4 lbs cut up and rinsed chicken pieces or combo of both. | Combine soy sauce, water, sugar, sherry, scallions, garlic and meats in large covered dutch oven. Simmer gently 45-60:00 or until meats are tender and cooked through. Serve with rice of your choice.
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| Chicken Orange | Tiffany Holden | 8-12 boneless chicken breasts, halved
Pancake mix 1 stick melted butter Celery salt to taste Garlic salt to taste Chopped parsley Pepper to taste 2 cups orange juice juice of 1 lemon ¼ cup firlmly packed brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 tablespoon molasses | Roll the chicken in dry pancake mix. Coat with butter and place in dish. Sprinkle with celery salt, garlic salt, parsley and pepper. Cover and bake at 275 for 2 hours. Remove and lower oven to 250. Combine the orange and lemon juices, sugar, Worcestershire sauce, salt and molasses. Pour over chicken. Bake uncovered 1 more hour.
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| Chicken Parmesan | Tiffany Johnston | 4 frozen breaded chicken cutlets (about 1 lb)
1 can (14 ½ oz) Italian-style diced tomatoes ½ cup low moisture part-skim mozzarella shredded cheese 2 cup rotini, cooked, drained | Preheat oven to 375 F. Arrange chicken in a single layer in a 8” square baking dish.
Spread tomatoes over chicken. Sprinkle with cheese. Bake 25 min or until chicken is heated through and cheese is melted. Serve over hot pasta. **reduced fat version – use boneless skinless chicken and ½ pouch of Shake-N-Bake, and bake for only 15 min. | ||
| Chicken Pockets | Michelle Montgomery | Ingredients for Filling
2 lg. chicken breasts (approx. 1 lb), cooked and chopped 4 oz. Cream cheese 2 Tbsp butter ½ tsp Lemon Pepper Small bag Slivered Almonds Ingredients for Pockets 2 Packages (8 count) crescent rolls Seasoned breadcrumbs 1/3 Cup butter, melted Ingredients for Sauce 1 can Cream of Chicken soup 1 Cup milk 1 Cup grated cheddar cheese | Combine ingredients for filling. Unroll crescent rolls and separate dough into rectangles made of 2 triangular sections. Spread mixture on top of roll, fold dough over and seal. Brush with melted butter and roll filled crescents in breadcrumbs. Place on ungreased baking sheet. Bake at 375 for 15-20 minutes. Meanwhile, combine all ingredients for sauce in a small saucepan. Heat until cheese is melted. Pour over crescents and serve.
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| Chicken Roll Ups | Kerry Robinson | 3 chicken breasts
2 c. cream of chicken soup 1/3 c. grated cheese 1/2 c. milk 2 pkg. crescent rolls | Precook chicken breasts and cut into small chunks. Spread 1/2 cream of chicn soup and dmilk on bottom of baking dish. Roll chicken chunks in crescent rolls. Place on soup mixture in baking dish. Cover with remaining soup mixture. Sprinkle with cheese and bake at 350 for approximately 30 minutes.
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| Chicken Spaghetti | Jill Porter | 3-4 cups cooked chicken
3 Tbsp. margarine 3 Tbsp. flour 1 cup milk 1 small jar Cheez Whiz or small Velveeta 1 lb. cooked spaghetti (4 servings) 1/2 cup chopped celery 1/2 cup chopped onion 1 can cream of chicken soup 1 can cream of mushroom soup | Cut chicken in to bit-sized pieces. Make white sauce
using the margarine, flour, and milk. Add Cheez Whiz to hot white sauce. Saute onion and celery and add to white sauce. Add chicken, soups, and spaghetti. Pour into 9x13 dish and bake at 350 for 30-35 min. Cook uncovered. | ||
| Chicken Spaghetti | Renee Bauman | 1 whole chicken
1 pkg. spaghetti 3/4 c. milk 1 can Cream of Chicken soup 1 can Cream of Mushroom soup 1 T. chopped pimentoes 1 T. parsley 3/4 c. Parmesan cheese salt and pepper | Boil chicken, save 3/4 c. broth. Mix together milk, broth, soups, pimentoes, parsley and Parmesan cheese. Stir in chopped, cooked chicken. Stir in cooked spaghetti noodles. Bake at 350 degrees for 30 minutes. | ||
| Chicken Spiedini | Kathi Morrison |
3 large boneless chicken breasts, cut into strips 6 ounces Asiago cheese (or any good Italian cheese), cut into 2-inch cubes ½ cup olive oil 2 cups Italian bread crumbs 4 dried bay leaves 1 large white onion, sliced thickly lengthwise | Preheat oven to 350 degrees.
Preheat oven to 350 degrees. Spray a baking pan lightly with cooking spray. Wrap each chicken strip around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. | Prep Time: 10 minutes
Cook Time: 20 minutes Yield: 4 to 6 servings Serve with Spinach Salad (bagged is awesome!) | |
| Chicken Supreme | Jill Porter | 1 6oz. box wild rice and white rice mixed
3 cups cooked chicken 1 can french style green beans (drained) 8 oz. water chestnuts (sliced and drained) med. onion diced 2 oz. pimento diced and drained 1 can cream of celery soup 1 cup mayo | Preheat oven 350. Cook rice with seasonings as shown
on pkg. Mix in other ingredients. Cook 30 min. | ||
| Chicken Supreme | Charlotte Apel | 1/4 c. flour
1 t. paprika 2 ½ t. salt 1/4 c. butter 6 large chicken breasts (boneless, skinless) 2 t. cornstarch 1/4 c. cooking sherry 1 ½ c. half & half 1 T. lemon juice 1 c. Swiss cheese, grated 1 t. parsley | Combine flour, salt, & paprika on wax paper. Coat chicken with this mixture. Lightly brown in 1/4 c. butter. Add 1/4 c. water and simmer. Cover for 30 minutes until almost tender (may require using two skillets) Take out and arrange in baking dish. Mix cornstarch with 1 1/4 c. half & half and stir into the drippings. Cook over low heat and gradually add the remaining cream, sherry, and lemon juice. Cook until sauce thickens (not as thick as gravy) Pour over chicken. Cover well. (May freeze at this point, if needed) If continuing, Bake at 350 degrees for 35 - 40 minutes. Last five minutes; sprinkle with Swiss cheese on top and uncover.
| This recipe was given to me from a friend's mom that I have played Bunco with for 13 years. It is delicious! | |
| Chicken Tetrazini | Kristi Herd | 1/2 stick butter
onion, chopped mushrooms, sliced 1 can Cream of Mushroom soup 8 oz velveeta cheese 1 c. milk 1 small jar pimentoes 3-4 chicken breasts, cooked and cubed 10 oz. spaghetti noodles, cooked and drained Fresh parmesan cheese, shredded | Saute butter with onions and mushrooms. Add soup, cheese, milk and pimentoes. Stir in cubed chicken. Add spaghetti. Fold all together til mixed. Pour into 9x13 baking dish. Sprinkle with fresh parmesan cheese. Bake at 350 degrees for 20-30 minutes.
Serve with garlic bread, salad and green beans. | ||
| Chicken Tetrazzini | Barbara Holden | 1/2 cup butter or margarine
1 can cream of mushroom soup, undiluted 1 can cream of chicken soup, undiluted 1 jar (4 12 oz) sliced mushrooms, drained and rinsed 2 T chopped pimiento 2 cups cubed, cooked chicken 4 oz spaghetti, cooked and drained 1 cup sour cream grated parmesan cheese paprika and pepper to taste | In saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from heat; add pimiento, chicken, spaghetti and sour cream and pour into greased 13X9X2 dish. Sprinkle with parmesan and paprika. Bake, uncovered, for 30-35 minutes at 350 degrees. | This dish freezes well. | |
| Chicken Tetrazzini | Kathi Morrison | 1 small chopped green pepper
1 small chopped onion 2 TBSP butter 3-4 cans white chicken, drained 10-12 ounces cooked thin spaghetti 1 pound Velveeta, chopped in small cubes 1 small jar chopped pimentos 1 small jar sliced black olives 1 can cream of mushroom soup 1 can cream of chicken soup | Preheat oven to 350 degrees.
Cook and drain spaghetti and place back in pan. Saute onion and pepper in butter. Mix together all ingredients with spaghetti. Pour in 9 X 13 inch casserole. Cook approximately 20 minutes, until hot and bubbly. | Prep Time: 15 minutes
Cook Time: approximately 20 minutes Yield: 6 servings Serve with Salad and Pillsbury Crescent Rolls | |
| Chicken Tortilla Casserole | Tiffany Johnston | 6 corn tortillas
½ cup milk ½ lb shredded cheddar cheese 1 can cream of mushroom soup 1 can rotel 1 can cream of chicken soup 3 chicken breasts – cooked & cut up | Cut or teat tortillas into ½” squares. Put ½ in bottom of baking dish and cover with ½ cheese. Mix rotel & soups then put ½ of mixture on top of cheese. Repeat layers & top with cheese. Cover & put into fridge for 24 hours.
Bake 350 F for 45 min, uncover the last 15 min. | ||
| Chicken Vegetable Lasagne | Charlotte Apel | 4 chicken breasts; cooked and cubed
6 or 7 lasagne noodles; cook and drain 1 pkg. McCormick’s Alfredo Pasta Sauce (prepare as directed on package) Add the following to the pasta sauce: 1 c. sour cream 1 c. whipping cream 1 sm. onion, diced 1 T. parsley 16 oz. frozen mixed vegetables 8 oz. fresh Parmesan cheese, shredded | Add chicken to the sauce mixture.
Layer in 9 x 13 greased casserole dish: ½ noodles ½ chicken mixture 1 ½ c. mozzarella cheese, grated Repeat. Top with some additional Parmesan cheese. Bake covered 35 - 40 minutes at 375 degrees. Uncover for the last 10 minutes. | This recipe was given to me by a friend in my Bunco group. She is a really good cook. | |
| Cornbread Topped Casserole | Tiffany Holden | 1) Frozen mixed vegetables (or canned works well too)
2) 2 cups chicken (canned or fresh) –can also use browned hamburger or turkey 3) Cream of chicken soup 4) ½ cup sour cream 5) ½ -1 cup shredded cheese 6) ¼ cup water | Combine. Spread in 13X9 greased dish and bake for 20 minutes at 350
While cooking prepare 2 Jiffy Cornbread mixes according to box. At end of 20 minutes take out and spread cornbread mixture over top. Place back in oven and bake 20-25 more minutes again at 350. | ||
| Cranberry Chicken | Jill Porter | 4-6 Chicken breasts
8 oz. Italian Lite salad dressing 1 env. dry onion soup mix 1 can whole cranberry sauce | Place chicken breasts in greased dish. Mix remaining
ingredients and pour over chicken. Bake at 350 for 1 hr. uncovered. Baste occasionally. Serve over rice. | ||
| Creamed Turkey | Michelle Montgomery | ¼ Cup butter, melted
¼ Cup all-purpose flour 2 Cups milk ½ tsp. Salt Dash pepper Turkey, cubed (can also use chicken) 1 Can cream of chicken soup | Melt butter in saucepan. Blend in the flour. Stir in milk. Cook until thick, stirring constantly. Add salt and pepper. Add desired amount of turkey. Stir in soup. Heat thoroughly. In Ohio we love this served over toast, but it can also be served over biscuits, mashed potatoes, or rice. We sometimes like to mix a can of peas in to complete the meal.
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This is a favorite recipe that we grew up eating the day after Thanksgiving in Ohio. In fact, my husband always has me buy a larger turkey for Thanksgiving just to make sure we’ll have enough left over turkey for this comfort food. There is not a specific amount for the turkey because you use as much as you like depending on how thick you like it! | |
| Creamy Chicken Bake | Robyn Stapleton | 4 boneless chicken breast, split and flattened
4 (8 x 4 in.) slices swiss cheese 1 can cream of broccoli soup 1/3 c. milk 1 c. herb stuffing mix, crushed ¼ c. butter, melted | Place chicken in shallow baking dish. Layer swiss cheese on chicken. Mix soup and milk; pour over chicken. Mix stuffing mix
and butter; sprinkle on top. Bake at 350 degrees for 30-45 minutes or until tender. | ||
| Creamy Mushroom Garlic Chicken | Maleah Rowe | 4 skinless, boneless chicken breast halves
1tbs Veg. oil 1 c. (10 3/4 oz )Cream of Mushroom and Roasted Garlic Soup | brown chicken in oil for 10:00. Set Aside., Add soup and milk hat to a boil. Add chx, cover and cook over low until chx is done.
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| Crispy Potato Chicken | Jennie Robinson | 1 T. grated parmesan cheese
1 teas. paprika 1 teas. garlic salt 1 teas salt 1 teas. pepper 1 broiler chicken, cut up and remove skin 2 eggs 2 T. water 11/2 cups mashed potato flakes 1/2 cup butter, melted | In a large resealable plastic bag, comboine the first five ingredients. Add chicken in two batches, shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13 in. x9 in.baking dish, add chicken. Bake, uncovered at 375 degrees for 30 minutes. Turn the chicken,bake 30 minute longer or until juices run clear.
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| Crock Pot Chicken Tenders | Michelle Montgomery | 3 Pounds chicken tenders
1 family-sized can Cream of Chicken soup 1 family-sized Can Cream of Mushroom Soup | Place the chicken tenders in bottom of crock pot. Season with salt and pepper. Combine the two soups and pour the mixture of the chicken. Cook on low for 8-10 hours. Serve over rice. | ||
| Easy Cheesy Chicken | Tiffany Johnston | 6 skinless, boneless chicken breast halves
salt and pepper to taste 1 teaspoon garlic powder 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 (11 ounce) can condensed cream of Cheddar cheese soup 1 (8 ounce) container sour cream | Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in
slow cooker. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving. | Crock Pot Recipe | |
| Foil Baked Chicken And Vegetables | Renee Bauman | 4 skinless, boneless chicken breasts
2 carrots, sliced 8 oz. fresh mushrooms, sliced 2 squash or zucchini, sliced(or green beans or potato slices) 4 T. butter 8 T. cooking sherry, wine, or chicken broth Pepper to taste Seasoned salt to taste | Place one chicken breast on 12 in. piece of foil. Cover each piece of chicken with vegetables, butter wine, pepper and seasoned salt. Fold up to make tight pouch. Place pouches on cookie sheet and bake 30-40 minutes. | ||
| Grandmother's Chicken | Jennie Robinson | whole chicken, cut up
1 med. onion salt, pepper, oregano 1/2 lg. can tomato sauce 3 T. ketchup 3 T. worcestershire sauce juice of lemon 1/4 lemon peel 3 garlic cloves, slices 1/4 stick butter 1/4 t. tobasco sliced mushrooms | Whole chicken cut up, place in sprayed pan. Season with salt, pepper oregano and 1 medium sliced onion.
Cook uncovered 30-45 minutes at 375 degrees. Mix and bring to a boil 1/2 large can tomato sauce, 3 T. ketchup, 3 T. worcherstershire, juice of 1 lemon and 1/4 lemon peel cut into pieces, 3 garlic cloves in slices, 1/4 stick butter, 1/4 teas. tabasco, sliced mushrooms. Pour mixture over chicken and bake for another 40 minutes | ||
| Green Chilie Enchiladas | Tiffany Holden | 4 small cans chopped green chilies
2 cups chicken broth 2 tablespoons flour 2 tablespoons Crisco 2 cloves garlic salt to taste 12 corn tortillas Cheddar Cheese Finely chopped onion (optional) | *you choose hamburger or chicken to add
Melt Crisco in pan- add flour and brown. Add chicken broth slowly, then green chilies, garlic and salt. Bring sauce to a boil, then turn to low and simmer for 1 hour. To make enchiladas: 12 corn tortillas (steam to soften) Lightly grease glass dish, lay down one tortilla and place cheddar cheese (your preference on amount) and chopped onion if desired. Add chicken or hamburger. Roll up and continue with rest of tortillas. Pour sauce over and add more cheese over the top. Bake for 30 minutes at 350. | ||
| Grilled Chicken Margarita | Tiffany Holden | *Marinade for 6 chicken breasts: 3 cups pineapple juice and 9 Tablespoons soy sauce. Mix, pour over chicken in glass dish and let set overnight. Cook in oven or grill.
Once cooked, place chicken in glass dish and cover with mixture of 3 Tablespoons butter, and 3 Tablespoons Margarita Mix (can use lemon if needed). Place in oven at 350 until butter is melted. | |||
| Hawaiian Meatballs | Tiffany Holden | 2 cans (8oz) undrained pineapple chunks
½ cup red or green bell pepper 1 t fresh ginger root, chopped 1 lb. Ground fresh turkey ½ cup plain dry bread crumbs ½ t salt 1 c teriyaki sauce | Mix ¼ cup juice, pepper, ginger, turkey, onion and bread crumbs and salt. Shape into meatballs. Pour teriyaki over and bake 30 minutes at 400.
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| Honey Chicken | Michelle Montgomery | 1/2 c. flour
1 t. salt 3-4 boneless chicken breasts 1/2 c. butter, melted 1/4 c. honey 1/4 c. lemon juice 1 T. soy sauce | Preheat oven to 350 degrees. Combine flour and salt. Dip chicken in mixture. Put in baking pan. Pour melted butter over. Bake 30 minutes. Mix remaining ingredients and pour oven chicken. Bake 30 minutes longer, basting often. | ||
| Honey Mustard Chicken | Jennie Robinson | 1 can (20 oz) pineapple slices in juice
4 boneless skinless chicken breasts 2 tsp. oil 4 cloves garlic pressed 1 tsp. thyme 1 T. cornstarch 1/4 cup each honey and dijon mustard | Drain pineapple, reserve juice. Sprinkle chicken with salt and pepper and rub with garlic and thyme. Brown in oil. Combine 2 T. reserved juice with cornstarch.. Combine honey and mustard. Stir in skillet with remaining juice. Cover and simmer for about 15 min. Stir cornstarch mixture into pan juices. Add pineapple and cook , stirring untio sauce boils and thickens. Serve with white rice.
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| Hot Wings | Kerry Robinson | 5 lb. wings
2 c. ketchup 2/3 c. water 1/2 c. red hot sauce (small bottle) 1/2 c. brown sugar 6 T. worcestershire sauce 2 t. chili powder 1/2 t. garlic powder | Mix together sauce. Pour over wings. Bake at 450 for 1 hour and 15 minutes.
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| Jumbelia | Maleah Rowe | 1 stick butter:Saute 1/2 c each of celery,onion, green pepper.
Add: 1 can beef broth 1 lg can stewed chopped tomatoes 1/2 tsp chili powder 1stp sugar 1 clove garlic 1 1/2 c. water (pref. off boiled chicken) 2 c. chopped cooked ham 2 c. chopped chicken 1 c. uncooked rice Salt and pepper to taste | Cover and simmer 1/2 hr.
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| King Ranch Chicken | Tiffany Johnston | ¼ cup margarine
1 med bell pepper 1 med onion – chopped 2 cans cream of chicken soup 2 cans rotel 2 cups cubed cooked chicken 12 corn tortillas 2 cups (8oz) shredded cheddar cheese | Melt margarine in large saucepan. Add bell pepper & onion. Cook over medium heat until tender. Blend soup, rotel and chicken – heat thoroughly.
Place a layer of 4 tortillas ( torn in pieces) in bottom of 13x9 baking dish, top with 1/3 mixture then 1/3 cheese. Repeat 2 times. Bake 325 F for 40 min. or until bubbling. | ||
| Lime Chicken | Barbara Holden | 1/2 cup lime juice
1/4 c chopped cilantro 2 boneless, skinless chicken breasts 1 T olive oil | In ziplock bag, combine lime juice and cilantro, then season with salt and pepper to taste. Rub chicken with oil and place in bag, refrigerating for at least 2 hours. Preheat greill and cook chicken (if you have a meat thermometer it should register 170 degrees) til the juices run clear. | ||
| Local Style Bbq Thighs | Charlotte Apel | 5 lb. chicken thighs, (boneless is best)
1 t. garlic powder 1/4 t. ginger ½ c. soy sauce 3/4 c. sugar ½ c. ketchup 2 oz. Merin (Japanese cooking wine) or you can substitute: 1 oz. cider vinegar and 1 oz. water or 2 oz. lemon juice 1 T. salt | Blend ingredients and pour over chicken. Marinate overnight. Bake at 325 degrees for 75 minutes uncovered. Serve with rice. May be frozen til ready to bake.
| This recipe came from my cousin when they were stationed in Honolulu. Guess that is why they are called Local Style, local meaning Honolulu. | |
| Mandarin Chicken | Barbara Holden | 1 T olive oil
4 boneles,s skinless chicken breast halves 1 can mandarin oranges, drained 1 T chopped cilantro 1 Cup brown rice 1 1/2 cups chicken broth 2 scallions, sliced | Warm oil, when hot add chicken and cook about 5 minutes per side or until lightly golden. Add rice and garlic and continue until grains turn golden. Add broth and heat until boiling, then cover and reduce heat to low. Simmer 25-30 minutes or until rice is tender. Remove from heat and add oranges, tossing gently. Top with scallions and cilantro and serve. | ||
| One Dish Chicken & Scalloped Potatoes | Suzi Rosenhamer | 1 can Cream of chicken & broccoli soup
1/2 c. milk 1/8 t. salt 3 medium potatoes(about 1 lb.) thinly sliced (about 3 cups) 1 small onion, sliced and separated into rings (about 1/4 cup) 4 skinless breast halves (about 1 lb.) paprika | In small bowl, combine soup, milk, and pepper; set aside.
In 2 quart oblong baking dish, arrange potatoes and onion. Spoon half of the soup mixture over the potatoes and onion. Cover; bake at 400 degrees for 30 minutes. Arrange chicken on potatoe mixture. Spoon remaining soup mixture over chicken. Sprinkle with paprika. Bake, uncovered, 20 minutes or until chicken is no longer pink and potatoes are fork tender. | ||
| Orange Chicken | Michelle Montgomery | 1 c. orange juice
1 T. soy sauce 1/2 t. garlic powder 1 envelope onion soup mix 8 boneless chicken thighs | Stir together the first four ingredients. Put chicken in a 9x13 pan. Pour mixture over the chicken and bake, uncovered, for 1 hour (increase time by 30 minutes if using bone-in chicken). Baste every half hour during cooking. Serve over rice. | ||
| Oven Bbq Chicken | Dawn Hubbard | 1 tbls. Flour
1 cup ketchup 1 small onion ¼ cup light brown sugar 2 tbls white vinegar 2 tbls worcestershire 2 tbls yellow mustard 4-6 chicken breasts | Mix all ingredients and pour over chicken in baking dish. Cover with foil and bake at 400* for 30 minutes. Uncover and bake 30-35 more minutes.
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| Parmesan Baked Chicken | Renee Bauman | 8 boneless chicken breasts
1/2 c. butter 2 cloves garlic, minced Crumb Mixture: 1/2 c. Italian bread crumbs 1 1/2 c. grated Cheddar cheese 1/4 c. grated Parmesan cheese 1 t. salt 1/2 t. pepper | Melt butter and mix with garlic. Combine all ingredients for crumb mixture. Dip chicken breasts in butter, then roll and coat in crumb mixture. Drizzle any remaining butter on top and sprinkle with any remaining crumbs. Bake at 350 degrees for 45-60 minutes or until tender. | ||
| Parmesan Chicken | Jennie Robinson |
1/2 cup fine dry bread crumbs 1/3 cup grated parmesan cheese 2 Tbls. minced parsley 1 teas. salt 1/8 tsp. pepper 1/2 clove garlic, crushed 1 juice of lemon dash of paprika 1 stick margarine 2 chicken breast (boned and cut in half) | Blend bread crumbs, cheese, parsley, salt and pepper in pie plate.
Combine melted margarine and garlic (crushed) in another pie plate. Dip chicken into butter mixture, then into crumb mixture coating thoroughtly. Roll each piece into a firm roll, skewer with toothpick and arrange in sprayed pan. Squeeze juice of lemon over chicken and drizzle any remaining butter over chicken. Sprinkle with paprika. Bake at 350 degrees for 1 hour. | ||
| Party Chicken | Charlotte Apel | 8 chicken breasts, boneless & skinless
8 pieces bacon, uncooked 1 jar dried beef 1 can Cream of Mushroom soup ½ pt. sour cream | Layer in 9 x 13 dish:
dried beef chicken bacon pieces (one inch) Combine soup and sour cream and pour over chicken. Bake 3 hours at 275 degrees. | This recipe was given to me by Kathleen Bradshaw. We love it! | |
| Penny's Hot Chicken Salad | Karie Apel | 2 c. chopped cooked chicken (seasoned w/Lowrey's)
2 c. chopped celery 1/2 c. chopped pecans 1 c. Miracle Whip 1/2 t. salt and pepper 2 T. lemon juice 2 t. minced onion 1 c. cheese, grated (Monterey Jack/Cheddar 1 c. Ritz crackers | Combine first 7 1/2 ingredients. Pour in greased dish. Mix 1/2 cheese and crackers and put on top of casserole. Bake 10 minutes at 350 degrees. | Serve with croissants. | |
| Poppy Seed Chicken | Kristi Herd | 3-4 chicken breasts, cooked and cubed
1 c. sour cream 1 c. chicken broth 1 can Cream of Mushroom soup 1 roll of Ritz crackers, crushed 2 T. poppy seeds 1 stick margarine white rice | Combine chicken, sour cream, chicken broth and soup. Pour into 9x13 baking dish. Crush crackers. Add poppy seeds. Mix with melted margarine and sprinkle over chicken mixture. Bake at 350 degrees for 30 minutes.
Serve over white rice. | ||
| Poppyseed Chicken | Renee Bauman | 4 chicken breasts
2 cans Cream of Chicken soup 1 c. sour cream 1/2 c. cooking wine poppy seeds 1 sleeve Ritz crackers melted butter | Cook chicken breasts as desired. Cut up and put in bottom of baking dish. Combine soup, sour cream and wine; pour over chicken. Sprinkle with poppy seeds. Bake at 350 degrees for 30 minutes. Crush crackers and mix with melted butter; sprinkle on top of casserole and bake 5-10 minutes longer. | ||
| Quick Chicken & Dumplings | Robyn Stapleton | 1 whole chicken, cut up and stewed
2 cans refrigerated biscuits Salt & pepper | Put cut up chicken in large pot with 4 cups of water, salt and pepper. Boil slowly until done and meat begins to fall off bones. Cool and remove bones. Return chicken to broth and bring to a simmer. Cut or tear each biscuit into 4 pieces drop into simmering broth. Cook covered until biscuits are not raw in the middle. | ||
| Santa Fe Turkey Tostados | Tiffany Holden | 6 flour tortillas
1 lb. Ground turkey 1/2 c chopped onion 1 pkg. frozen corn with red and green peppers 1 14 oz can tomato sauce 3-4 teaspoons chili powder ½ teaspoon garlic powder 1 large tomato 1 ½ teaspoon cumin 3 cups shredded lettuce ½ cup cheddar cheese | Brown turkey and onion, drain. Add rest (other than tortillas) and bring to boil. Simmer 10 minutes. Bake tortillas at 375 for 7-10 minutes. Place skillet mixture on top of baked tortillas and serve. May garnish with salsa and sour cream.
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| Scotcharoos | Charlotte Apel | 1 c. Karo
1 c. sugar 1 c. peanut butter 6 c. Rice Krispies 6 oz. butterscotch chips 6 oz. semi-sweet chocolate chips | Bring Karo and sugar to boil. Remove from heat and stir in peanut butter. Add Rice Krispies and stir til coated. Press in 9 x 13 pan that has been buttered or sprayed with Pam. Melt chips together in microwave and stir til smooth. Spread on bars. Cool.
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| Spicy Barbecued Chicken | Michelle Montgomery | 1/4 c. finely chopped onion
1 clove garlic, minced 2 T. oil 3/4 c. ketchup 1/3 c. vinegar 1 T. Worcestershire sauce 2(2 1/2-3 lb. broiler fryer chickens 2 t. brown sugar 1 t. celery seed 1 t. dry mustard 1/2 t. salt 1/4 t. pepper 1/4 t. bottled hot pepper sauce | For sauce, in a saucepan cook copped onion and minced garlic in cooking oil till onion is tender but not brown. Stir in the catsup, vinegar, Worcestershire sauce, brown sugar, celery seed, dry mustard, salt, pepper, and bottled hot pepper sauce. Bring mixture to boiling. Reduce heat and simmer sauce, uncovered, for 10 minutes, stirring once or twice during cooking.
Meanwhile, season chicken pieces with additional salt. Place chicken pieces, bone side down, over medium-hot coals. Grill chicken for 25 minutes or till bone side is well browned. Turn chicken. Grill 20-25 minutes more or till chicken is tender. Brush chicken often with sauce during the last 10 minutes of grilling, using all of the sauce. Makes 12 servings. | ||
| Super-crunchy “fried” Chicken | Tiffany Johnston | ½ cup fat-free buttermilk
1 large egg white 2 tsp hot red pepper sauce 4 (6 oz) boneless, skinless chicken breast halves 1 cup prepared cornflake cereal crumbs 2 tsp paprika 1 tsp each – dried thyme, garlic powder and kosher salt Olive oil cooking spray | In medium bowl, whisk buttermilk, egg white and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 F.
Meanwhile, line a baking sheet with non-stick foil. Combine cornflake crumbs, paprika, thyme, garlic powder and salt in a shallow plate or bowl. Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray. Bake 16-18 minutes, until browned on the outside, chicken is no longer pink in thickest parts, and crumb coating is crusty. | ||
| Unforgettable Chicken Casserole | Charlotte Apel | 3 c. chopped deli roasted chicken
2 c. finely chopped celery 1 c. grated cheddar cheese 1/2 c. slivered almonds 1/2 c. light sour cream 1/2 c. light mayonnaise 1 can Cream of Chicken soup 1 (4 oz.) water chestnuts, drained and chopped 1 1/2 c. French fried onion rings | Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11 x 7 baking dish. Bake at 350 degrees for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around the edges. Let stand 10 minutes before serving. | This recipe is from my friend, Brandi Leveridge, that I play Bunco with. It is yummy! | |
| White Chicken Chili | Charlotte Apel |
4 chicken breasts, cooked and cubed 2 cans Navy beans 2 cans Rotel 1 can green chilies, chopped 1 can white corn, drain 1 pkg. Williams Chicken Chili Seasoning 2 c. water 1 lb. Velveeta, cut up ½ onion, chopped 1 t. garlic powder 1 t. salt ½ t. black pepper | Combine all ingredients; simmer til cheese is melted. Serve with tortilla chips.
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| Zesty Baked Chicken | Kathi Morrison | 4 boneless chicken breasts
1 pkg dry Good Seasons Zesty Italian Dressing 1-1 ½ cup flour Salt and pepper 1 tsp paprika 1 tsp garlic powder butter | Preheat oven to 350 degrees.
Mix dry ingredients in ziplock bag and blend well. Add chicken to bag and shake until covered. Place coated chicken on a greased baking dish. Place pads of butter on and around chicken. Bake for 30 minutes, turn and cook for another 30 minutes. | Prep Time: 10 minutes
Cook Time: 1 hour Yield: 4 servings Serve with Squash Casserole |
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