Lemon Chicken
Jana Freed
5 or 6 chicken breasts
2 lemons or 1/2 cup lemon juice
2 cups chicken broth
2 tbsp. butter
1 tsp. cornstarch
Melt butter and cook chicken in skillet on medium heat. Remove chicken and deglaze pan with lemon and broth. Add a teaspoon cornstarch to thicken, but sauce will still be thin. Then add:
1/2 tsp. garlic powder
parsley
1 pkg. of fresh, sliced mushrooms
1 cup heavy cream
Add chicken again, and serve over angel hair pasta and top with fresh grated Parmesan cheese.
Chicken Scampi
Jana Freed
1/2 cup butter
1/4 cup olive oil
1/4 cup finely chopped green onions
1 tbsp. minced garlic
juice of 1 lemon
2 lbs chicken breasts (boned, skinned, and cut into 1/2 inch pieces)
1 tsp. salt
1/2 tsp. ground pepper
1/4 cup minced parsley
1 tomato, chopped
In skillet, heat together butter and olive oil and saute green onions and garlic. Add lemon juice, chicken, salt and pepper, and parsley. Continue cooking, stirring constatnly, for 5 to 8 minutes or until chicken is done. Add tomatoes and heat through. Serve over buttered noodles. (We like it with fettuccinn)
Sweet n' Sour Almond Chicken
Jana Freed
4 skinless, boneless chicken breasts or 8 tenderloins
garlic salt
1 beaten egg
cornstarch
sliced almonds
sesame seeds
Sauce:
1/4 cup chicken broth or water (I generally just use water)
1/2 cup vinegar
3/4 cup sugar
1 tbsp. soy sauce
4 tbsp. ketchup
If using chicken breassts, cut them into large strips (the size of a tenderloin). Sprinkle chicken with garlic salt. Dip in beaten egg and then cornstarch. Fry in oil until browned. Place in casserole dish. Mix sauce together. Pour over chicken. Make sure sauce covers most of the chicken, so don't use too big of a casserole dish. Sprinkle with sesame seeds and sliced almonds on top. Bake, covered, for 1 hour at 325 degrees. Serve over rice.
Chicken Zucchini Casserole
Jana Freed
2 chicken breasts, cooked and cubed
1 can cream of chicken soup
1/2 cup sour cream
1/2 cube butter
1 pkg. Stove Top Stuffing Mix (chicken flavor)
Salt lightly and parboil for 10 minutes:
3 cups sliced zucchini
1/4 cup chopped onion
1 cup coarse grated or sliced carrots
1 cup sliced celery
Drain vegetables and stir together with cream of chicken soup and sour cream. Set aside. In a separate bowl, melt butter. Add 1 cup hot water and pour in stuffing mix. Put half of stuffing mix on bottom of a casserole dish. Next spread vegetables on stuffing. Then layer cooked chicken on vegetables. Finish by putting the rest of the stuffing on top. Bake 30 minutes at 350 degrees. (*You can use 2 boxes of stuffing if you want that layer thicker. Be sure to double the hot water and butter if your do.)
Honey Mustard Sauce
Julie John
To appease my husbands cravings for Chili's chicken fingers with honey mustard sauce, we buy
or make our own chicken strips, then use this sauce. As good as Chili's!
Mix:
1/2 cup mayo
2 tbs.
2 tbs. honey
Melt in your Mouth Marinade
Julie John
My husband has tried ALOT of different chicken marinades, but this one is my favorite. Make extra chicken
to use cut up in salads or pasta.
1 cup soy sauce
1/2 cup olive oil
2 tbs. minced garlic
2 tbs. mustard powder
2 tbs. ground ginger
Combine all ingredients and then let your pork, chicken, or beef marinade until ready to grill.
Green
Holly Williams
6 Chicken Breasts
1 16 oz Sour Cream
2 Cans of
2 Cans diced green chilies
1 cup grated pepper jack cheese
Croutons any flavor
Mix sour cream, soup and grenn chilies. In a 9x13 pan spray bottom of the pan with Pam. Place chicken in the bottom of pan. Pour the cream sauce over the chicken. Sprinkle the grated cheese over the sauce and schiken. Crush the croutons and sprinkle over the chicken. Bake at 350 for about 35-45 minutes.
Swiss Chicken Bake
Jana Richards
Ingredients:
4 Skinless Chicken Breast
4 Slices Swiss cheese
1 Can Cream of Broccoli soup
4 Tomato slices
4 Cups hot cooked rice
Directions:
In a baking dish, arrange chicken. Top with cheese. Stir soup & spread over cheese.
Top with tomatoes. Bake at 400’F for 30 Min. (or until chicken is no longer pink)
Serve over rice.
Chicken Tortilla Casserole
Lorraine
12 tortillas (corn) torn in fourths
½ cup dry onion flakes soaked in ½ cup of milk or
1 medium onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 can Ortega green chili salsa
Garlic salt to taste
Mix above ingredients well
4 cups chopped chicken
1 small Can chopped ripe olives (optional)
½ lb. shredded jack cheese or Mexican mix cheese
Grease large casserole pan and put in:
Layer of tortillas
Layer of soup mixture
Layer of cheese
Layer of olives
Repeat as needed for casserole. Put cheese & olives on top.
This should chill in refrigerator for several hours or overnight before baking. Good to make the day before. Bake at 350 degrees for 50 to 60 minutes.
Chicken Broccoli Casserole
Lorraine
2 pkgs. (boxes) frozen broccoli or 1 bag or 1 lb. fresh broccoli
2 cups cooked chicken, cut up
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. lemon juice (optional)
½ tsp. curry powder (optional)
½ cup cheddar cheese
2 sliced bread buttered broken into crumbs or
½ cup dry seasoned croutons crushed and mixed with 1 T melted butter
Cook and arrange broccoli in 9 x 13 pan (greased)
Arrange chicken on top of broccoli.
Combine all remaining ingredients except cheese and bread.
Pour over chicken. Sprinkle cheese, then buttered bread crumbs evenly over top.
Bake at 350 degrees for 30 minutes.
Creamy Mushroom Garlic Chicken
Lorraine
Prep/Cook Time: 15 minutes
Serves 4
1 tbsp. Vegetable oil
4 boneless chicken breast halves
1 can Cream of Mushroom with Roasted Garlic Soup
½ cup milk
Heat oil in skillet. Add chicken and cook until browned.
Add soup and milk. Heat to a boil. Cover and cook over low heat 5 min. or until done.
Crescent Chicken and Broccoli
La Tisha Wammack
Makes 4 sandwiches
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed, cooked chicken
1 cup finely chopped broccoli
1 tablespoon minced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup croutons
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, broccoli, onion, salt, pepper, and milk Mix well.
Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.
Tortilla Soup
La Tisha Wammack
4 boneless, skinless chicken pieces, cooked and shredded
½ tsp minced garlic
2 cans (14 oz each) chicken broth
2 cans (14 oz each) stewed tomatoes, chopped, with liquid
1 C medium salsa
2 T dried cilantro (or a generous helping of chopped fresh cilantro)
1 T ground cumin
Flour or corn tortillas, cut into small strips
Grated cheese
Combine everything except the tortillas and cheese in a slow cooker. Cook over high heat for 4-6 hours, or low heat for 8-10. When done place strips of tortillas and cheese in the bottom of a bowl, add soup and more cheese on top and enjoy.
Chicken Enchiladas
La Tisha Wammack
4 Chicken breasts
2 cans of cream of mushroom soup
1 container of sour cream
2 cans of green chilies
1-2 packages of flour tortillas
Lots of cheese
Preheat oven to 350°
Cut the chicken up into little pieces
Brown the chicken with some butter
Mix soup, sour cream, chilies and a big handful of cheese
Take out about one cup and set aside
Add chicken to the mix
Spray a large pan, and then place a small coating of the mix on the bottom
Place a portion of the goop in the tortillas and roll away
Do so until the pan is full, try to use all of the filling, otherwise use another pan J
Use the set aside portion of sauce to coat the top of the enchiladas
Cover with cheese
Bake for about 30 minutes or until the cheese is melted and the enchiladas are hot
La Tisha Wammack
4 Boneless skinless chicken breasts
1 Large egg
2 T water
2/3 C dry bread crumbs
1/3 C grated parmesan cheese
1 Can mushrooms (optional)
1/4 C olive oil
2 C shredded mozzarella cheese
2 C spaghetti sauce
Preheat over to 350°
Mix the egg and water. Mix bread crumbs and parmesan cheese. Dip the chicken in the egg mix, then the bread crumb mix.
Place the chicken in a skillet with the oil preheated.
Cook until the chicken is no longer pink in the center.
Repeat with the remaining chicken.
In a greased 10x13 pan place a small amount of sauce along the bottom of the pan. Place the chicken on top, and then add more sauce and mushrooms on top of the chicken, finally sprinkle the cheese generously over the top. Layer the chicken as necessary, adding all of the sauce, mushrooms and cheese on top.
Bake for about 25 minutes.
Serve over angel hair pasta and enjoy.
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