Chicken

Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
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• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chicken With Cranberries

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 boneless, skinless chicken breast halves
• 1/4 cup butter
• 1 cup fresh or frozen cranberries
• 1 cup water
• 1/2 cup packed brown sugar
• 1 tablespoon red wine vinegar
• 1 dash ground nutmeg

Directions

1. In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside.
2. In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

Slow Cooker Chicken Alfredo

4-6 chicken breast
2 Tbsp Olive Oil
1 jar of Alfredo sauce
4 slices of bacon
4-6 slices of Swiss cheese

Get oil hot in a large pan. Add the chicken to the pan and cook just until golden brown on each side. Do not cook through. Put the chicken in the slow cooker and poor sauce on top. Place a slice of cheese on each piece of chicken. Set on high for 3 hours or low for 6-8hours.



Easy chicken and Pasta

1Tbps vegetable oil
1# boneless, skinless chicken breasts cut into chunks
1 can cream of Chicken soup
2 ¼ cups water
2 cups fresh or frozen vegetables
½ cup dried basil leaves
2 cups uncooked bow tie pasta

Heat oil at medium-high in large skillet. Add chicken and stir fry until cooked through; set aside.
Combine soup, water, veggies, and basil in skillet. Heat to a boil, stirring often.
Stir in Pasta. Cook at medium heat for 10 minutes, stirring often.
Add chicken. Cook at low heat 5 minutes or until pasta is tender stirring often. Sprinkle with grated parmesan cheese, if desired. Serves 4.
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Slow cooker lemon Chicken

6 chicken breasts/thighs
1 tsp dried oregano
½ tsp seasoned salt
¼ tsp pepper
2 tbsp butter
¼ cup water
3 tbsp lemon juice
2 cloves garlic, minced
1 tsp chicken bouillon granules
2 tsp minced fresh parsley
Hot cooked rice
Pat chicken dry with paper towels. Combine oregano, seasoned salt, and pepper; rub over chicken.
In skillet over medium heat, brown the chicken in butter; transfer to a 5 qt. slow cooker. Add water, lemon juice, garlic and bullion to the skillet, bring to a boil. Stir to loosen brown bits. Pour over chicken and cook on low for 3-4 hours. Baste chicken. Add parsley. Cover and cook for 15-30 minutes longer. If desired, thicken sauce with cornstarch and serve with rice.
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Alison’s chicken stew

4-6 chicken breasts cut into bite size pieces
1 tbsp oil
1 ½ cups carrot, cut up
1 celery stalk, chopped
2-3 cups chicken broth
1 tbsp Thyme
Salt and pepper
½ cup flour
Fry chicken in oil until browned. Add flour. Add Chicken broth and stir up brown bits. Add spices and veggies to slow cooker and add chicken and sauce mixture. Cook on low for 6-8 hours.
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Golden chicken nuggets

4-8 boneless chicken breasts, cut into bite sized pieces
1 cup Parmesan cheese
1 cup bread crumbs
¼ tsp thyme
½ tsp basil
½ tsp salt
1/8 tsp pepper
½ -1 cup melted butter

In a shallow pan or pie plate place bread crumbs to which you have added the spices and cheese. Dip chicken into melted butter and roll into crumbs. Place on lightly greased cookie sheet. Bake at 350 degrees for 30- 40 minutes.
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BBQ Lemon Honey chicken

2Tbps Lemon juice
¼ cup vegetable oil
1 Tbsp honey
¼ to ½ tsp garlic powder
1 Tbsp ground cumin
½ tsp coriander
Salt and pepper
4 boneless chicken breasts
In a large baking dish whisk the first 6 ingredients. Immerse the chicken in the marinade and sprinkle with salt and pepper. Cover and refrigerate for 2 hours. Turn after 1 hour. Place chicken on a greased grill, about 6 inches from hot coals. BBQ 7-10 minutes per side till juices run clear.
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Chicken and Rice Casserole

Preheat oven to 375 and grease a 9 by 13 pan

Cut chicken breasts into bite size pieces use as many as you need for the number of people you are serving, usually 1/2 to 1 chicken breast per adult. Set aside
1 10oz can of cream of mushroom soup
1 cup of milk
1/2 cup chopped up mushroom (optional)
1 cup of regular rice
1-2 cups of frozen mixed vegetables thawed
Paprika
In a bowl stir together mush soup, milk, mushrooms and onion soup mix. Remove 1/2 cup and set it aside.
Stir uncooked rice and thawed veggies into the remaining soup mixture. Turn the rice mixture into the 9x13 pan. Arrange the chicken pieces over the top of the rice mixture. Spread the reserved soup mixture over the chicken. Sprinkle with paprika. Cover tightly with foil. Bake 375 till rice is tender. 1hr 15 min. makes about 6 servings.
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Basil Chicken over Angel Hair

1 (8 ounce) package of angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese

In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
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Sweet and Sour Chicken Wings

Cut tips off and remove skin for 1 Pkg. Chicken wings
In a frying pan that has been lightly sprayed with cooking spray fry chicken till brown, about 15-20 minutes.
Sauce:
1 ¼ Cup brown sugar
2 cups water
¼ cup vinegar
1 ½ tsp paprika
1 Tbsp soya sauce
2 Tbsp cornstarch mixed in 3-4 Tbsp cold water

Put sauce ingredients in a sauce pan and bring to a boil. Place chicken in large casserole bowl and cover with the sauce. Bake a t 350 degrees for 30-45 minutes.
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Home Style Chicken Noodle soup

1 lb uncooked boneless chicken breast, cubed
1 tbsp oil
1 carton Campbell’s ready to Use Chicken Broth
2 medium carrots, sliced
1 cup medium egg noodles
2 tbsp chopped parsley
Brown the chicken in hot oil in large saucepan.
Add chicken broth and vegetables; heat to a boil.
Stir in pasta and seasonings, simmer, covered for 20 minutes, or until cooked through.
Yield: 6 servings, 154 calories/serving
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Chicken and Cheese Rice bake

1 can of Campbell’s cream of chicken soup
1 cup water
½ cup shredded Monterey Jack cheese
1 cup uncooked regular long-grain white rice
6 bone-in chicken breast halves
Paprika
Pepper
Mix soup, water, cheese, and rice in 3qt shallow baking dish. Top with chicken. Sprinkle chicken with paprika and pepper. Bake at 375 degrees for 1 hour or until done. Stir rice before serving. Serves 6.
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Stuffed Chicken Rolls

6 large Boneless Chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
¼ cup grated Parmesan cheese
½ tsp rubbed sage
¼ tsp paprika
¼ tsp pepper
¼ cup vegetable oil
1 can cream of chicken soup
½ cup chicken broth
Flatten chicken to 1/8” thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, cheese, sage, paprika, and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5qt. slow cooker. Combine soup and broth and pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Yield: 6 servings.
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Chicken Cutlets

4 Boneless Chicken tenders
½ cup Pineapple Juice
2 Tbsp brown sugar
2 Tsp White Vinegar
1 Tsp Light Soya Sauce
2 Tbsp Polynesian Cooking sauce
¼ tsp cinnamon
½ Tsp cornstarch
¾ Cup Pineapple chunks
In a shallow baking dish, mix pineapple juice, brown sugar, vinegar, soya sauce, cinnamon, and Sauce.
Place chicken in sauce, coating both sides.
Cover and refrigerate for 1-3 hours. Pre-heat oven to 350 degrees.
Uncover and bake for 20-30 minutes, turning after 10 minutes.
Pour pan juices into a saucepan. Add Pineapple and cornstarch. Cook on high, stirring constantly, until thickened.
Pour over chicken and serve.
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Baked Chicken and Stuffing

5-6 Boneless Chicken Breasts
1-2 cans of cream of chicken soup
2 cups cheddar cheese
1 box stove top chicken stuffing mix

Put chicken breasts on bottom of baking dish. Spread soup on top. Then cheese. Make stuffing according to box. Put stuffing on top of chicken and bake at 350 degrees for 2 hours.
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Chicken Cordon Bleu

3 Boneless chicken breasts
6 thin slices of ham
3 slices Swiss cheese
Flatten chicken with a rolling pin. Lay the slice of ham on the breast, then the cheese. Roll up and secure with toothpicks. Dip each roll in beaten egg and then bread crumbs. Place into lightly greased baking dish and sprinkle with paprika. Bake at 350 degrees for 1 hour. Add water if it appears dry.
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