Chicken Mozzarella Bake

Chicken Mozzarella Bake


Serves: 4 Prep time: 15 Meal Occasion: Main Dish, Lunch, Dinner Cuisine Type: Italian, American Ingredients

1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice

1 whole chicken cut up

2 cups mozzarella cheese

1 can diced tomatoes

2 cups hot water

3 Tbsp. oil

1 envelope onion soup mix

salt and pepper



Instructions

1. Preheat oven to 350 degrees F.

2. In a large skillet heat the oil and sear the chicken pieces until brown, remove and set aside.

3. In a 2.2-quart Dutch oven or 9-inch square casserole dish combine the diced tomatoes, water, rice, soup mix and salt and pepper, mixing well.

4. Place chicken pieces into the rice mixture, cover with foil and bake for 45 minutes.

5. After the bake time is over, remove the cover and sprinkle cheese over the top. Return to oven and bake for 15 more minutes.

Sweet Chicken Bacon Wraps

Sweet Chicken Bacon Wraps


Recipe courtesy Paula Deen



.Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:

EasyServes:

12 to 15 appetizer servings.Ingredients

•1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)

•1 (1-pound) package sliced bacon

•2/3 cup firmly packed brown sugar

•2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.



Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Sesame Chicken

Calories: 287.2

Total Fat: 16.0 g

Cholesterol: 65.7 mg

Sodium: 751.3 mg

Total Carbs: 7.0 g

Dietary Fiber: 1.2 g

Protein: 28.6 g

Savings: 449 calories and 5 g fat

Ingredients

1 pound (16 ounces) boneless skinless chicken breast, cut into bite sized chunks.

3 Tbsp soy sauce

3 Tbsp olive oil

2 Tbsp rapadura, which is also known as whole cane sugar (or use sucanat or brown sugar)

1 tsp honey

1/2 tsp garlic powder

1/4 cup white, untoasted sesame seeds

liberal pinches of black pepper, ground ginger and ground cinnamon

Directions

Combine all ingredients except chicken in a bowl.

Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover

and let it sit in the fridge for 2 hours or so.

Preheat oven to 350 degrees.

Arrange chicken on a cookie sheet, and pour liquid on top of it.

Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes,

or until done.

Crockpot Cola Chicken

Coke Chicken



1 Fryer

1 Lemon

1 Onion

1 Bottle BBQ Sauce

1 Can Coca Cola



Peel onion and cut into quarters. Cut lemon into Quarters. Place fryer in crock pot. Toss in onion quarters and lemon quarters. Pour in entire bottle of BBQ Sauce and entire can of Coke. Cover and cook on low all day or high 3 to four hours.

Grilled Chicken Tenderloins

Grilled Chicken Tenderloins




(Like Cracker Barrel's)

4 boneless, skinless chicken breasts, cut into strips.

1 cup zesty Italian dressing

2 tsp lime juice

3 tsp honey



Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.



Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it

Mom's Chicken Pot Pie

Ingredients


2 c. Stewed chicken

1 large can Veg-all

1 can Cream of mushroom

1 ½ c. Chicken broth

1 t. Onion powder


Crust-

1 c. Self-rising flour

1 c. Milk

1 stick Butter, melted
 
 
Directions


Combine all ingredients in bowl for mix.

Pour into 9x13 dish.

Mix crust ingredients and pour over pie mix, but do not mix together.

Bake 1 hour at 350.

Ritzy Chicken Casserole

Ingredients


4 Split chicken breasts, boiled, meat chopped

1 c. Sour cream

½ Shredded cheese

1 can Cream of mushroom

1 stick Melted butter

1 sleeve Crushed Ritz crackers
 
 
Directions


Mix sour cream, soup, chicken and cheese together.

Press into a dish.

Mix butter with Ritz.

Pour crackers over chicken mix.

Bake 30 at 350.

Myra’s Chicken and Dressing

Ingredients


4 Split chicken breast

4 c. Corn bread crumbs

2 c. Dry bread crumbs (biscuit or buns)

3 Eggs, slightly beaten

3 ½ c. Salted chicken stock

1 c. Milk

1 t. Sage

2 t. Salt

1 t. Onion powder
 
 
Directions


Mix and press into long dish.

Bake at 375 for 40 minutes.

Fried Chicken

FRIED CHICKEN


LuvLilacs3@aol.com

Makes 8 servings (I obviously double and triple this!)

I think the secret to this chicken is the baking powder myself, it makes it really crispy. My comments are in the ( ).

Always keep a big batch of crisp, Southern fried chicken in your freezer. The frozen pieces take only 35 minutes to cook, yet they taste just fried.

2 1/2 cups of flour

2 1/2 teaspoon of baking powder

5 Tablespoons of Fried Chicken Seasoning (Or seasonings to your taste)

Oil for frying

Shortening for frying

2 frying chickens, cut into serving sized pieces, or 8 drumsticks, or 8 breasts

Put flour, baking powder, and seasonings in a large mixing bowl, mix well (I use a wire whisk), and set aside. Melt 1/2 oil and 1/2 shortening in a large fry pan (I use an electric one) to a depth of 1 1/2 - 2 inches; set aside over medium heat. Cut chicken into what ever pieces you want. Stand back and flick a drop of water into the hot oil/shortening. If it makes a popping sound, you are ready to fry.

Rinse a chicken piece in water (I use non fat dry milk in my water, I like it better, but you don't have to) While it is still dripping wet, dip it into the bowl of dry ingredients and coat as heavily as possible. (For those who like extra crispy dip in the water again and coat again.) Place coated pieces into the hot oil, lower the heat if necessary. Brown the chicken on both sides; reduce heat to a low simmer, then cover the pan and cook for 15 min, turning the pieces once during this time. Most chickens will be cooked through and nicely browned at this point. Test for doneness by inserting a sharp pointed knife near a bone: if the meat resists the knife tip, continue cooking and turning for up to 30 more min., depending on the size of the chicken pieces. Drain on a paper bag topped with paper towels. Repeat for the remaining pieces. You can make more mix by adding 1 teaspoon baking powder and 2 Tablespoons Fried Chicken seasoning to every cup of flour.

To freeze: Let the fried chicken cool to room temp... (I let it cool slightly but not to room temp), Place the pieces , uncovered and still on their paper, in the freezer overnight.. (I just put them in there until I think they won't stick together and aren't crumbly), or until frozen solid. Transfer pieces to a plastic Ziploc, label and use the following serving instructions...

To Serve: Preheat oven to 400 degree F. fro 10 min. Place desired amount of chicken on a cookie sheet. Bake for 15 min, turn pieces over, Bake for another 15 min, turn over again and bake for 5-10 more min or until crisped to your liking. (If it's too hot in the kitchen I just microwave them for a few min, but they don't come out crispy, but still taste good!)



FRIED CHICKEN SEASONING

4 Tablespoons of salt

3 Tablespoons of onion powder

2 Tablespoons paprika

Combine ingredients

I use oregano, seasoned salt , garlic powder, and pepper... I like that better!

Quick and Easy Chicken Noodles

Chicken Noodles


6 Servings

6 cups broth

1 16 ounce bag of elbow macaroni or egg noodles

1-2 cups chicken

salt and pepper

Boil elbows in broth till done, stir in chicken.

Boiling Chicken

Boiling Chicken


Yield: 6-8 cups cooked chicken

2 Chickens see note

Water

1 Onion, quartered

1 Carrot, cut in thirds

1 Celery rib, cut in thirds -along with some celery -leaves

Salt



Leave the skin on the chickens. Place chickens in a large pot along with the vegetables. Add water to almost cover the chickens. Add salt. Cover the pan and bring slowly to a boil. If a foam or scum rises to the top, remove as much as you can with a large spoon. Reduce heat and simmer for no more than 1 1/2 hours.

Remove and discard vegetables. Remove chicken to a platter or plates to allow to drain and cool until able to handle. Place a strainer over a large bowl and pour the chicken broth through. Refrigerate the broth so the fat can start to rise to the top for easy removal.

Remove chicken from the bones and chop any large pieces. You should have enough here for four main dishes, and perhaps some left over. Refrigerate if you are not going to use right away.

If you are going to freeze the diced chicken, it is best to freeze it with a little broth included. I have not had good luck freezing diced cooked chicken in zip-locks.

Remove the fat from the broth. What you don't use on cooking day can be frozen in plastic rigid containers. You can make it into soup and freeze it!

Note: If you only want white meat, you can cook only chicken breasts. I recommend that you use the bone-in breasts for better flavor. Use approximately 2 1/2 pounds of bone-in chicken breasts to equal one chicken.

Fajitas (to Freeze)

Fajitas (to Freeze)


Yield: 4 Servings

FAJITA MARINADE

1 c Soy sauce

1 c Worcestershire sauce

1 c Lime juice

FOR THE FAJITAS

2 lb Meat (Use beef or chicken) -cut into strips

2 Onions, cut into strips or -narrow wedges

2 lg Peppers, combination of red and green (up to three)



To Freeze:

Mix all the marinade ingredients together. Place your meat (boneless chicken breasts,flank steaks, skirt steak, etc) and veggies into quart sized zip-lock bags. Divide the marinade among the bags. Press as much air as possible from the bag and seal.

To Prepare:

Thaw the marinade mixture. Remove the meat and veggies from the marinade. Heat a skillet or griddle over medium-high heat. Add the fajita mixture and cook quickly; turning and stirring occasionally. Serve with tortillas, cheese, salsa & guacamole. Or serve on a bed of mixed greens as a main dish salad.

Notes:

This can be cooked before freezing, but it is much better freshly cooked and keeps longer in the freezer. It only takes a few minutes to prepare once thawed.

Garlic and Citrus Chicken

Garlic and Citrus Chicken


Recipe courtesy Giada De Laurentiis

Ingredients

• 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

• Salt and freshly ground black pepper

• 1 orange, quartered

• 1 lemon, quartered

• 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped

• 2 (14-ounce) cans reduced-sodium chicken broth

• 1/4 cup frozen orange juice concentrate, thawed

• 1/4 cup fresh lemon juice

• 2 tablespoons olive oil

• 1 tablespoon chopped fresh oregano leaves

• Kitchen string or butcher twine

Directions

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Buttermilk Pecan Chicken

Buttermilk Pecan Chicken


Recipe courtesy Claire Robinson



Ingredients

• 2 (8-ounce) boneless, skinless chicken breasts

• 1 cup buttermilk

• 1 cup toasted pecans

• 1/2 cup panko bread crumbs

• 1/3 cup vegetable oil

• Kosher salt and freshly ground black pepper

Directions

Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.

Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Italian Baked Chicken and Pastina

Italian Baked Chicken and Pastina


Recipe courtesy Giada De Laurentiis



Ingredients

• 1 cup pastina pasta (or any small pasta)

• 2 tablespoons olive oil

• 1/2 cup cubed chicken breast (1-inch cubes)

• 2 t. Onion powder

• 1 t. garlic powder

• 1 (14.5-ounce) can diced tomatoes with juice

• 1 cup shredded mozzarella

• 1 T. parsley

• 1/4 teaspoon kosher salt

• 1/4 cup bread crumbs

• 1/4 cup grated Parmesan

• 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Sesame Chicken

Sesame Chicken


Ingredients

1 pound boneless skinless chicken breast, cut into bite sized chunks.

3 tablespoons soy sauce

3 tablespoons olive oil

2 tablespoons brown sugar

1 teaspoon honey

1/2 teaspoon garlic powder

1/4 cup sesame seeds





Directions



Combine all ingredients except chicken in a bowl.



Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover and let it sit in the fridge for 2 hours or so.



Preheat oven to 350 degrees.



Arrange chicken on a cookie sheet, and pour liquid on top of it.



Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes, or until done.

Buttermilk Chicken

Ingredients:


Vegetable oil, for baking sheet

1-2 cups Bread crumbs

1 cup buttermilk

Salt

3/4 cup grated Parmesan cheese (2 1/2 ounces)

1 teaspoon dried thyme

4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry



Directions:

Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.



In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.



Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.



Bake until chicken is golden brown, about 35 minutes.Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.

Mexican Chicken

Mexican Chicken


Ingredients:

1 10 3/4 -ounce can cream of chicken soup

1 10 3/4 -ounce can cheddar cheese soup

1 10 3/4 -ounce can cream of mushroom soup

1 10-ounce can tomatoes

1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken

11 1/2-ounce package flour tortillas

2 cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Shortcut Chicken Cordon Bleu

Shortcut Chicken Cordon Bleu


From: Campbell's Kitchen

Prep: 10 minutes

Cook: 20 minutes



Serves: 4

Boneless chicken breasts are quickly sautéed and topped with a mouthwatering sauce starring cream of chicken soup, white wine, ham and Swiss cheese.



Ingredients:



1 tablespoon butter

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 tablespoon water

2 tablespoon Chablis or other dry white wine

1/2 cup shredded Swiss cheese

1/2 cup chopped cooked ham

4 cups medium egg noodles, cooked and drained



Directions:



Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.