Cashew Chicken Casserole

Ingredients

• Servings: 8
• 1 cup chicken broth
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 tablespoons soy sauce
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 4 cups hot cooked rice
• 1 cup cashew nuts

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine the broth, cream of chicken soup, mushroom soup and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. mix well and pour mixture into a 9x13 inch baking dish. sprinkle remaining 1/4 cup cashews on top.
• bake at 400 degrees f (200 degrees c) for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.

chicken a la charlie

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1/2 teaspoon poultry seasoning
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3/4 cup white
• 1 onion, chopped
• 1 cup fresh sliced mushrooms

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place chicken pieces in a 9x13 inch baking dish. season chicken with garlic powder, salt, pepper and poultry seasoning.
• in a large bowl combine the sour cream, cream of chicken soup and cream of mushroom soup. mix well with a wire whisk. add the and mix together. pour this cream mixture over the chicken and bake in the preheated oven for 40 minutes.
• add the onion and mushrooms and stir into the chicken/sauce mixture. bake for another 30 minutes. let cool 10 minutes and serve.

sriracha roasted chicken

Ingredients

• Servings: 8
• 1/2 cup sriracha chile sauce
• 1/4 cup soy sauce
• 1/4 cup mirin (japanese sweet )
• 1/4 cup lime juice
• 2 tablespoons butter, melted
• 1 tablespoon brown sugar, or more to taste
• 1 tablespoon grated fresh ginger root
• 8 chicken thighs, or more to taste
• cooking spray
• 2 tablespoons chopped fresh cilantro
• 8 lime wedges

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• whisk sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
• put chicken thighs into a large, resealable plastic bag. pour the chile sauce mixture into the bag. squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
• preheat oven to 425 degrees f (220 degrees c). prepare a baking sheet with cooking spray.
• remove chicken thighs from marinade and shake to remove excess moisture; arrange prepared baking sheet.
• pour marinade into a small saucepan and bring to a boil. reduce heat to medium-low and simmer marinade for 10 minutes.
• roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees f (74 degrees c).

Slow Cooker Pulled Chicken Tacos

Ingredients

• Servings: 6
• 1 1/2 pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
• 1 teaspoon salt, divided
• 1/2 teaspoon crushed black pepper, divided
• 1 small onion, diced
• 4 cloves garlic, crushed
• 1 jalapeno, halved*
• 3/4 cup orange juice
• 2 limes, juiced
• 1 tablespoon soy sauce
• 2 teaspoons ground cumin
• 1 small bunch cilantro, stems cut off and leaves coarsely chopped
• 12 corn tortillas
• serving suggestions: diced red onion, chopped cilantro leaves, fresh lime juice

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• line a 4-6 quart slow cooker with a reynolds® slow cooker liner.
• trim any large pieces of fat from chicken thighs. season chicken with half the salt and pepper; add to slow cooker.
• add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. stir gently with a wooden or silicon spoon to combine.
• cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
• carefully remove lid to allow steam to escape. use slotted spoon to transfer chicken to a large bowl or cutting board. shred into bite-size chunks. the chicken should easily shred when it is cooked through.
• ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
• spoon shredded chicken back into lined slow cooker. season to taste with additional salt, pepper, and cumin, if necessary.
• warm tortillas in oven or on stovetop.
• to serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.

Lavender Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 12 sprigs fresh lavender
• 8 slices bacon
• salt and pepper to taste
• 1 pinch red pepper flakes, or to taste
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c).
• place three sprigs of lavender on top of each chicken breast half. wrap two slices of bacon around each piece of chicken keeping the lavender inside. place chicken into a shallow baking dish. season with salt, pepper, and red pepper flakes.
• position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. turn again so the lavender is on top, and sprinkle with shredded cheese. continue baking 10 minutes, or until cheese has melted and chicken juices run clear.

Tuscan Chicken Simmer

Ingredients

• Servings: 4
• 4 (4 ounce) boneless, skinless chicken breast halves
• 4 ounces philadelphia cream cheese, cubed
• 1/4 cup water
• 1/4 cup pesto
• 2 cups grape or cherry tomatoes
• 1 cup kraft finely shredded italian* style five cheese blend

Recipe

Preparation Time: 5 mins Ready Time: 25 mins


• heat large nonstick skillet sprayed with cooking spray on medium-high heat. add chicken; cover. cook 5 to 7 min. on each side or until done (165 degrees f). remove chicken from skillet; cover to keep warm.
• add next 4 ingredients to skillet. cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
• return chicken to skillet. cook and stir 1 min. or until chicken is coated and heated through. sprinkle with shredded cheese.

Sarah's Easy Shredded Chicken Taco Filling

Ingredients

• Servings: 3
• 1 pound skinless, boneless chicken breast halves
• 2 teaspoons vegetable oil
• 1 tablespoon minced onion
• 1 pinch ground cumin
• 1 pinch chili powder
• 1/4 cup tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 40 mins


• place chicken breasts into a saucepan and pour in enough water to cover. place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
• transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
• heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
• mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
• reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

michael's chicken

Ingredients

• Servings: 4
• 3/4 cup vinegar
• 1/4 cup chili sauce
• 1/4 cup worcestershire sauce
• 1 (6 ounce) can tomato paste
• 1/2 cup diced onion
• 2 tablespoons brown sugar
• 1/2 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 8 chicken thighs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan over medium heat, blend vinegar, chili sauce, worcestershire sauce, and tomato paste. mix in the onion, brown sugar, and cayenne pepper.
• heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. remove from heat, drain, and arrange in a medium baking dish. cover with the vinegar sauce mixture.
• bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

moroccan inspired apricot-braised chicken

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 chicken thighs
• 1 large onion, halved lengthwise and cut into thick slices
• 1 tablespoon minced garlic
• 1/2 cup unsulfured apricots, halved
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1 cup (preferably )
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat olive oil in a deep skillet over medium-high heat. brown chicken thighs on both sides until golden, about 3 minutes per side. set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. stir in apricots and season with ginger, cumin, and allspice. cook for 1 minute until spices are fragrant.
• pour into pan, scraping the bottom of the pan to dissolve the browned bits. add chicken, cover, and reduce heat to medium-low. simmer gently until the chicken begins to fall away from the bone, about 30 minutes.

amazing pumpkin soup

Ingredients

• Servings: 15
• 12 cups chicken broth (such as swanson®), divided
• 2 cups chopped onion
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 2 (29 ounce) cans pumpkin puree (such as libby's®)
• 1 cup heavy whipping cream
• 2 tablespoons salt, or to taste
• 1 tablespoon ground black pepper, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• pour 1 to 2 cups chicken broth in a blender; add onion, garlic, parsley, and thyme. blend the onion mixture until liquefied; pour into a large stock pot.
• pour remaining broth into pot. stir pumpkin puree into the broth; stir until smooth. bring to a boil, reduce heat to low, and simmer, stirring occasionally, until beginning to thicken, about 45 minutes.
• remove pot from heat. stir cream through the soup; season with salt and pepper.

Chicken Paprika

Ingredients

• Servings: 12
• 1/3 cup all-purpose flour
• 2 tablespoons paprika
• 1 teaspoon salt
• 1 pinch ground black pepper
• 6 skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 1 1/2 cups sour cream
• 1 tablespoon paprika
• 1 teaspoon cornstarch

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. dip chicken pieces in mixture to coat.
• heat vegetable oil in a heavy skillet over medium heat. cook and stir chicken in hot oil until browned completely, about 5 minutes. remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. return chicken to the skillet. pour chicken stock over the chicken mixture. stir tomato paste into the chicken stock until integrated completely.
• bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Southern Jambalaya

Ingredients

• Servings: 10
• 2 tablespoons vegetable oil
• 3 cups chopped onions
• 1 cup chopped green bell pepper
• 2 teaspoons salt
• 1 teaspoon cayenne pepper (optional)
• 1 pound andouille sausage, sliced
• 1 1/2 pounds skinless, boneless chicken meat, cut into bite-size pieces
• 3 bay leaves
• 3 cups uncooked medium grain white rice
• 6 cups water
• 1 cup chopped green onions

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat the vegetable oil in a dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. drain any fat. stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes.
• stir in the rice, and cook for 2 minutes. pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. remove the bay leaves, stir in the green onions and serve.

Tzatziki Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup tzatziki sauce
• 1/2 cup chopped red onion
• 1 tablespoon cumin
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• arrange the chicken breasts into the bottom of a baking dish. stir the tzatziki sauce, red onion, cumin, salt, and pepper together in a bowl; pour evenly over the chicken. allow to marinate at least 30 minutes.
• preheat an oven to 375 degrees f (190 degrees c).
• bake the marinated chicken in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Homestyle 4-grain Chicken Soup

Ingredients

• Servings: 4
• 1 bag minute® multi-grain medley
• 1 (14.5 ounce) can chicken broth
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup frozen mixed vegetables
• 8 ounces cooked chicken, chopped

Recipe

• combine all ingredients in a medium saucepan. bring to a boil. reduce heat and simmer 10 minutes.

ckicken' salad sandwich

Ingredients

• Servings: 2
• 2 ciabatta rolls
• 1 cooked chicken breast - cut into bite size pieces
• 2/3 cup creamy salad dressing (such as miracle whip®)
• 1 tablespoon dijon mustard
• 1/4 cup chopped onion
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste
• 2 slices swiss cheese

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• split and toast the ciabatta rolls.
• mix together the cooked chicken breast, salad dressing, dijon mustard, onion, lime juice, cilantro, cayenne pepper, and salt and pepper in a bowl. cover, and refrigerate at least 15 minutes to chill the salad and blend the flavors.
• place a slice of swiss cheese the bottom slice of each roll, and spoon half the chicken salad per sandwich the cheese. place the top halves of the rolls the sandwiches, and serve.

citrus chicken stir fry

Ingredients

• Servings: 4
• 1 (16 ounce) package dry whole-wheat noodles
• 1/2 cup chicken stock
• 1/2 cup orange marmalade
• 1/3 cup tamari sauce
• 1 (1 inch) piece ginger root, peeled
• ground black pepper to taste
• 1 lemon, juiced
• 3 tablespoons peanut oil
• 2 pounds skinless, boneless chicken breast halves, cut into thin strips
• 1 (16 ounce) bag frozen stir-fry vegetables, thawed

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• fill a large pot with lightly salted water and bring to a rolling boil.
• stir in whole-wheat noodles and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. drain well and set aside.
• combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
• bring sauce to a boil and reduce heat to medium. simmer until sauce reduces and thickens; about 20 minutes.
• remove sauce from heat. stir in lemon juice and set aside.
• heat peanut oil in a large skillet over medium-high heat.
• cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
• remove chicken from skillet and set aside, leaving oil in the pan.
• cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
• remove ginger root piece from sauce and discard.
• stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
• serve over whole-wheat noodles.

Chicken And Chayote

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 large skinless, boneless chicken breast halves, cut into cubes
• 2 chayote squashes, diced
• 2 large potatoes, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• heat the olive oil in a large skillet over medium heat; add the chicken, squash, potato, and onion; cook and stir 10 minutes. stir in the garlic and cook until the potatoes are tender and the chicken is no longer pink in the center, 4 to 5 minutes more. season with salt and pepper to serve.

chicken and chourico pizza

Ingredients

• Servings: 1
• 2 teaspoons olive oil
• 2 skinless, boneless chicken breast halves - cut into small chunks
• flour for dusting
• 1 (13.4 ounce) package room-temperature fresh pizza dough
• 1 cup tomato sauce
• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 1/2 tablespoons italian seasoning
• salt and ground black pepper to taste
• 1/2 link portuguese hot chourico sausage - halved lengthwise and sliced into thin half moons
• 1/4 red onion, sliced thin
• 1/4 cup banana pepper rings
• 1 (8 ounce) package shredded mozzarella & cheddar pizza cheese
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat an oven to 425 degrees f (220 degrees c). prepare a pizza pan with olive oil and flour.
• heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. set aside.
• dust a flat working surface with flour. roll the pizza dough out to the size of your pizza pan. place dough on the prepared pan.
• stir the tomato sauce, 1 tablespoon olive oil, garlic, italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and parmesan over the tomato sauce mixture.
• bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. switch the oven setting to broil and cook another 5 minutes.

asian bok choy stir fry

Ingredients

• Servings: 4
• 3 squares land o'lakes® teriyaki saute ®
• 1 (14 ounce) package chicken breast tenders, cut into bite-sized pieces
• 1 cup snow peas, trimmed, cut in half
• 1/2 cup sliced onion
• 1 (15 ounce) can whole straw mushrooms, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 3 cups sliced bok choy

Recipe

Preparation Time: 20 mins Ready Time: 30 mins


• melt 2 saute ® squares in 12-inch nonstick skillet over medium heat; add chicken. cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. remove from pan; keep warm.
• melt remaining saute ® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
• add chicken; toss lightly.

delicious curried manapua puffs

Ingredients

• Servings: 50
• 1 (10 ounce) can chunk chicken, drained and flaked
• 1/2 bunch green onions, finely chopped
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 2 tablespoons oyster sauce
• 2 tablespoons sesame seeds
• 1 1/2 teaspoons curry powder
• salt and pepper to taste
• 5 (10 ounce) packages refrigerated biscuit dough

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• in a medium bowl, mix together chicken, green onions, water chestnuts, oyster sauce, sesame seeds, curry powder, salt and pepper.
• preheat oven to 400 degrees f (200 degrees c). lightly grease a large baking sheet.
• leaving about 2 inches between each biscuit, flatten biscuit dough the baking sheet. place approximately 1 teaspoon of the chicken mixture each biscuit, then pinch the dough around the mixture to form an encasing ball.
• bake in the preheated oven 10 to 15 minutes, or until golden brown.

Strawberry Sauce Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - boiled and cut into bite size pieces
• 1 (15.5 ounce) can strawberry nectar
• 2 teaspoons cornstarch
• 1 teaspoon lemon juice
• 3/4 cup sliced fresh strawberries
• 1/8 cup white sugar, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place boiled chicken on a serving platter and keep warm.
• in a blender mix together the nectar, cornstarch, lemon juice, strawberries and sugar (if desired). pour mixture into a saucepan and bring to a boil over medium heat. cook, boiling, for 1 minute. serve hot over reserved chicken.

Passover Zucchini-stuffed Chicken

Ingredients

• Servings: 8
• 8 bone-in chicken breast halves, with skin
• 2 zucchinis, shredded
• 3 cups matzo farfel
• 2 eggs, beaten
• 2 tablespoons chicken bouillon powder
• 1 onion, chopped
• salt and pepper to taste
• 1 dash garlic powder
• 1 dash onion powder

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease a cookie sheet or 9x13 inch baking dish. wash and clean the chicken breasts.
• place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. drain and squeeze out water.
• in a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
• bake at 375 degrees f (190 degrees c) for 40 to 50 minutes. drain off fat and serve.

Chicken Easy Delight

Ingredients

• Servings: 5
• 1/2 cup raisins
• 1 tablespoon chopped peanuts
• 1/2 cup honey
• 1 teaspoon prepared mustard
• 1/3 cup maple syrup
• 1/4 cup butter
• 3 tablespoons brown sugar
• 1 (3 pound) whole chicken

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium saucepan over low heat combine the raisins, peanuts, honey, mustard, syrup and butter; stir all together until a medium thick glaze has formed, then leave on burner to cook slowly. stir occasionally to keep from burning.
• bake hen at 375 degrees f (190 degrees c) for about 1 hour or until bird is cooked through and juices run clear. baste hen thoroughly with prepared glaze every 10 to 15 minutes while baking; when hen is cooked through and ready to serve, garnish with orange zest.

easy chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 2 pounds skinless, boneless chicken breasts, cut into cubes
• salt and pepper to taste
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 cup white

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• heat the olive oil in a large skillet over medium heat. season the chicken breasts with salt and pepper. add the chicken and garlic to the skillet. cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. stir in the white . toss the pasta with chicken in the skillet until the chicken is evenly distributed.

devil curry

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 2 tablespoons water, or as needed
• 6 red onions, chopped
• 25 chile peppers, sun-dried
• 7 candlenuts
• 1 shrimp paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 3 lemon grass
• 1 tablespoon mustard seed
• 2 cups water
• 2 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
• 2 1/4 pounds potatoes
• salt to taste
• 1 tablespoon distilled white vinegar

Recipe

• heat oil in a large skillet over medium high heat. in a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. blend together with a little water to form a fine paste. add to skillet and saute until fragrant and almost dry.
• add 2 cups water and bring all to a boil. add chicken and potatoes. reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
• add salt to taste. remove from heat and add vinegar. mix well and serve. this dish is best served with steamed white rice, as it is full of flavor.

Party Chicken Ii

Ingredients

• Servings: 3
• 1 (2 ounce) package smoked dried beef
• 1 (4 pound) chicken, cut into pieces
• 12 thick slices bacon
• 8 ounces cream cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup

Recipe

• preheat oven to 275 degrees f (135 degrees c).
• tear the dried beef into strips, and lay the strips across the bottom of a 9x13 inch baking dish. remove the skin from the raw chicken pieces. wrap 1 piece of bacon around each piece. place the chicken pieces in the baking dish on top of the beef.
• mix the cream cheese, cream of mushroom soup and cream of celery soup together in a bowl until thoroughly blended. pour the mixture over the chicken.
• bake in the preheated oven until the top is bubbly, about 2 hours. cool 10 minutes and serve.

Easy Pasta Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 1/4 cups water
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 2 cups rotini pasta

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. remove chicken from skillet and set aside. add the soup, water and vegetables. heat to a boil.
• add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). stir all together and cook over medium heat for 10 minutes, stirring often. add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.

peri peri chicken livers

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon cayenne pepper, or to taste
• 1/2 pound chicken livers, rinsed and trimmed
• salt and ground black pepper to taste
• 1 tablespoon

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat olive oil in a skillet over medium heat. cook and stir onion in hot oil until soft, 5 to 7 minutes.
• increase heat to high. season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• remove the pan from heat and pour over the livers. scrape the browned bits of food off the bottom of the pan with a wooden spoon. stir and serve immediately.

chicken chip bake

Ingredients

• Servings: 16
• 10 skinless, boneless chicken breast halves - cooked and cut into bite size pieces
• 2 stalks celery, thinly sliced
• 2 cups sliced toasted almonds
• 2 bunches green onion, chopped
• 8 cups mayonnaise
• 1 cup lemon juice
• salt and pepper to taste
• 2 cups crushed potato chips
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the chicken, celery, almonds and green onion in a large bowl and mix well. in a separate bowl combine mayonnaise, lemon juice, salt and pepper and mix until creamy. combine this mixture with the chicken mixture and stir all together.
• place mixture in a 9x13 inch baking dish and bake at 350 degrees f (175 degrees c) for 30 minutes, or until bubbly.
• remove from oven, cover with potato chip crumbs and cheese, and return to oven. heat until cheese completely melts.

traditional shorba

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, rinsed and patted dry
• 1 cup tomato puree
• 1 large whole onion
• 2 bay leaves
• 2 pods cardamom
• 2 pieces mistika
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• bring a large pot of water to a boil. cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
• stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. cook until chicken is cooked through and tender, about 50 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

chicken blood rice

Ingredients

• Servings: 4
• 1 cup uncooked white rice
• 2 1/2 cups water
• 1 cup chicken blood with a dash of vinegar mixed in
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 4 chicken leg quarters
• 1 cup
• 1 teaspoon salt
• 1 teaspoon hot pepper sauce

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in small saucepan over medium heat, combine the rice and water. bring to a boil, reduce heat to medium-low, and let simmer for 20 minutes, or until rice is tender. remove from heat and stir in the chicken blood. set aside.
• meanwhile, heat olive oil in a large skillet over medium-high heat. saute onion and garlic until tender and lightly browned. add chicken legs to the skillet and brown on both sides. stir in the hot pepper sauce and . reduce heat to medium, and simmer until chicken is no longer pink, and the juices run clear, about 30 minutes. stir in the blood rice, and cook for a few more minutes before serving.

Spicy Almond Chicken

Ingredients

• Servings: 8
• 3 tablespoons butter
• 1 (3 pound) chicken, cut into pieces
• 1 (14 ounce) jar red currant jelly
• 1/2 cup yellow mustard
• 1/2 cup blanched slivered almonds
• 3 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• melt butter in a large skillet over medium heat. add chicken and saute for about 10 minutes, or until lightly browned on all sides. remove chicken from skillet and place in a 9x13 inch baking dish. set aside.
• preheat oven to 350 degrees f (175 degrees c).
• to skillet add jelly, mustard, almonds, sugar, juice and cinnamon. stir together and cook over medium heat, stirring constantly, until jelly dissolves. pour mixture over chicken.
• cover dish and bake in the preheated oven for 30 minutes. remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).

Citrus Garlic Cranberry Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 1/2 cups catalina salad dressing
• 1/2 teaspoon grated orange zest
• 1 (1 ounce) package dry onion soup mix
• 1 (16 ounce) can jellied cranberry sauce
• 1/2 cup sun-dried tomatoes packed in oil, drained and cut into thin matchsticks
• 1 tablespoon minced garlic
• freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray an 8x11 baking dish with cooking spray. place the chicken breasts in a single layer into the baking dish. mix the catalina dressing and orange zest in a bowl, and pour all over the chicken, coating the meat completely. sprinkle the packet of onion soup mix evenly over the chicken.
• open the can of cranberry sauce, and stir it with a fork to break it apart into a slightly chunky consistency. spoon the cranberry sauce over the chicken breasts, and sprinkle with sun-dried tomato pieces, garlic, and black pepper. cover the dish with foil; cut a small vent in top of foil for steam.
• bake in the preheated oven for 15 minutes; remove foil, and bake an additional 25 to 30 minutes, basting occasionally with pan juices and dressing. when done, chicken meat will no longer be pink inside and the juices will run clear. an instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees f (75 degrees c).

Stuffed Chicken With Scalloped Potatoes

Ingredients

• Servings: 4
• 4 bone-in chicken breast halves, skinless
• 2 cups dry stuffing mix
• 2 (5.5 ounce) packages scalloped potato mix
• salt and pepper to taste
• 1/2 cup vegetable oil

Recipe

• rinse chicken and pat dry. cut each chicken breast lengthwise on the side, to form a cavity for stuffing. prepare stuffing according to package directions. prepare potatoes according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• take a chicken breast and fill the cavity with stuffing; secure with toothpicks. repeat with all of the chicken breasts. season breasts with salt and pepper to taste. heat oil in a large skillet over medium high heat and brown chicken on both sides.
• spread prepared potatoes in a 9x13 inch baking dish. put chicken breasts bone side down on top of the potatoes. make a tent like cover for the dish with aluminum foil and bake covered in the preheated oven for 35 to 45 minutes. remove cover and bake for another 15 minutes.

sister schubert's® barbecue pulled lamb or chicken mini-sliders

Ingredients

• Servings: 8
• 1 (11 ounce) package sister schubert's parker house style yeast rolls
• 1 cup prepared or homemade coleslaw*
• 2 cups favorite prepared barbecue pulled lamb, beef or chicken, warmed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• split rolls and arrange on a plate. fill each roll with warm meat filling and top with small portion of coleslaw. serve.

kari's delicious drummettes

Ingredients

• Servings: 5
• 1 (16 ounce) package chicken drumettes
• 2 (10.75 ounce) cans condensed tomato soup
• 1/2 cup chopped fresh cilantro
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon garlic salt

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• place drummettes in a 9x13 inch baking dish. in a medium bowl, combine the soup, cilantro, onion powder, pepper and garlic salt. mix well, and pour mixture over chicken.
• bake at 325 degrees f (165 degrees c) for 1 hour, or until chicken is cooked through and juices run clear.

easy chicken veracruz

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and cracked black pepper to taste
• 2 tablespoons olive oil, divided
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 (15 ounce) jar classico® tomato and basil sauce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup pitted green olives, coarsely chopped (optional)
• capers, drained

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• salt and pepper the chicken breasts on both sides.
• heat oil in skillet over medium-high heat. place the chicken in oil and cook until chicken begins to turn white, about 3 or 4 minutes. turn and cook until chicken is browned, 3 or 4 more minutes, and internal temperature reaches 165 degrees f. remove chicken from skillet.
• add remaining oil to pan. stir in onions and red and green bell peppers. cook and stir until the onions are softened and slightly browned, about 5 minutes.
• stir in the tomato-basil sauce; let simmer for about 5 minutes until slightly thickened. return the chicken to the pan and cook until chicken is heated through, a few minutes more.
• serve over hot rice or quinoa. garnish with chopped cherry tomatoes, green olives, and capers.

Chicken Salad Fit For A Dragon

Ingredients

• Servings: 4
• 2 cups cooked chicken, diced
• 1/2 cup mayonnaise
• 1 large stalk celery, diced
• 1/2 cup pine nuts
• 1 tablespoon lemon juice
• 1 1/2 tablespoons sweet pickle relish
• 1 small jalapeno pepper, seeded and minced
• 1/4 teaspoon cracked black pepper, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• stir the chicken, mayonnaise, celery, pine nuts, lemon juice, relish, jalapeno pepper, and black pepper together in a mixing bowl until evenly blended. cover, and refrigerate 20 to 30 minutes to allow the flavors to blend.

molasses baked chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 2 tablespoons molasses
• 2 tablespoons vinegar
• 2 tablespoons dijon mustard

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a large baking dish.
• season the chicken with salt, pepper, and cinnamon. arrange in the prepared baking dish.
• in a bowl, mix the molasses, vinegar, and mustard.
• bake chicken 20 minutes in the preheated oven. coat chicken with the molasses mixture. continue baking 20 minutes, or until chicken juices run clear.

Healthier Chicken A La King

Ingredients

• Servings: 2
• 3 tablespoons chopped onion
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 cup milk
• 1/2 pound cooked, cubed chicken meat
• 1 hard-boiled egg, sliced
• 1 1/3 cups cooked spinach
• 3 tablespoons chopped onions

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• place onion in a medium saucepan over low heat and sprinkle with flour and salt. stir together and add milk. bring to a boil and cook until thickened.
• mix in chicken, egg and spinach. heat through and serve.

Easy Skillet Sausage And Vegetables

Ingredients

• Servings: 6
• 1 pound hot italian sausage links, cut into pieces
• 6 small bell peppers, cut into strips
• 1 zucchini, cut into small chunks
• 2 small tomatoes, cut into chunks
• 3 tablespoons grapeseed oil
• 2 tablespoons chicken bouillon granules
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

gluten-free battered chicken and veggies

Ingredients

• Servings: 4
• 1 1/2 cups vegetable oil for frying
• 1 red bell pepper
• 1 onion, cut into 1/4-inch slices
• 1 zucchini, cut into 1/4-inch slices
• 2 3/4 cups gluten-free all purpose baking flour
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 cup gluten-free
• 1/2 cup sparkling water
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). dry sliced bell pepper, onion, and zucchini on a paper towel.
• whisk flour, baking powder, and salt together in a large bowl; add and sparkling water. stir until batter just combined.
• working in batches, dip bell pepper, onion, and zucchini slices into batter, draining excess; fry in preheated oil until golden brown, 2 to 4 minutes per side. transfer vegetables to a plate lined with paper towels.
• dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). drain excess oil on paper towels.

Noodles

Ingredients

• Servings: 6
• 1 (16 ounce) package wide egg noodles
• 2 (5 ounce) cans chunk chicken, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper

Recipe

Cook Time: 15 mins Ready Time: 15 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. heat through, 5 minutes.

Red Chicken

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• salt and ground black pepper to taste
• 1 whole chicken, cut into pieces
• 1 tablespoon butter
• 1 onion, chopped
• 1 cup tomato sauce
• 1/2 cup water
• 3 1/2 tablespoons chutney
• 3 1/2 tablespoons white sugar
• 3 1/2 tablespoons distilled white vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon paprika
• 1 teaspoon ground dry mustard
• 1 dash hot pepper sauce (such as tabasco®), or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
• heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. sprinkle the onion over the chicken pieces. mix together the tomato sauce, water, chutney, sugar, vinegar, worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. pour the sauce over the onion and chicken.
• bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

new orleans steamer

Ingredients

• Servings: 4
• parchment paper
• cooking spray
• 2 cups cooked white rice
• 1 1/2 teaspoons gumbo file powder
• 1 1/2 teaspoons seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 2 tomatoes, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 green onion, sliced
• 4 fresh okra, chopped (optional)
• 1 1/2 teaspoons seasoning
• 1/2 pound crawfish, thawed if frozen
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound andouille sausage, sliced
• 1 1/2 teaspoons seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 cup chicken broth
• 16 littleneck clams

Recipe

Preparation Time: 35 mins Cook Time: 5 mins Ready Time: 40 mins


• spray four 10x20-inch sheets of parchment paper with cooking spray.
• mix cooked rice, file powder, 1 1/2 teaspoons seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin in a bowl. divide rice mixture evenly over prepared parchment paper.
• toss tomatoes, red bell pepper, green bell pepper, green onion, and okra in a large bowl with 1 1/2 teaspoon seasoning until well coated. divide vegetable mixture evenly over rice.
• combine crawfish, shrimp, andouille sausage, remaining 1 1/2 teaspoons seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin in another bowl. divide seafood mixture evenly over vegetables. pour about 1 tablespoon chicken broth over seafood mixture and top each portion with 4 clams.
• fold parchment paper around seafood mixture, sealing edges to form a pouch. place the pouches on a microwave-safe platter.
• heat pouches in microwave on high until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Easy Apricot Chicken In A Pan

Ingredients

• Servings: 8
• 2 cups uncooked white rice
• 3 1/2 cups water
• 2 tablespoons olive oil
• 2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
• salt and pepper to taste
• 1 large onion, chopped
• 2 cups chicken stock
• 12 dried apricots, chopped
• 1 (8 ounce) jar apricot preserves
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• while the rice is cooking, heat the olive oil in a large skillet over high heat. season the chicken with salt and pepper. once the oil is hot, stir in the chicken, and cook for 5 minutes. stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. pour in the chicken stock, dried apricots, and apricot preserves.
• bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. cook until the sauce has thickened and cleared, about 1 minute. serve the apricot chicken over rice.

Slow Cooker Scalloped Potatoes With Chicken

Ingredients

• Servings: 5
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
• 1 (10.75 ounce) can skim milk
• 1 1/4 cups cubed mozzarella cheese
• 2 tablespoons pressurized canned cheese spread (such as cheez whiz®)
• 1/2 teaspoon celery seed
• 1/2 teaspoon paprika
• 1 teaspoon dried parsley
• 5 (4 ounce) skinless, boneless chicken breast halves
• 7 large russet potatoes, peeled and thinly sliced
• sea salt to taste
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 10 hrs

Ready Time: 10 hrs 30 mins


• in a large bowl, mix together the onion, green pepper, mushroom soup, milk, mozzarella cheese, cheese spread, celery seed, paprika, and parsley until thoroughly combined. pour 1/4 of the sauce into the bottom of a slow cooker. spread the potatoes over the sauce; pour the remaining sauce over the potatoes. place chicken breasts into the slow cooker, sprinkle with a pinch or 2 of sea salt, and push the chicken down into the sauce mixture.
• cook on low for 6 hours, then set cooker to high and cook until chicken and potatoes are very tender, 4 additional hours. during the last hour of cooking, mix cornstarch with water, and stir into the sauce to thicken.