Chicken Tetrazzini

Easy, quick, cheap, and my family loved it.

1 8oz pkg spaghetti
1 can cream of chicken soup
1/2 cup milk
2 cups diced cooked chicken
1 4oz can of sliced mushrooms (I super chopped them up)
1/4 cup grated Parmesan cheese

Cook spaghetti. Drain and place in a buttered 2 quart casserole pan. Mix soup and milk. Add diced chicken and drained mushrooms. Combine chicken mixture with spaghetti. Sprinkle cheese on top. Bake at 350 in oven for 30 minutes.

Polynesian Chicken Salad

1 head romaine chopped

4 stalks celery sliced thin (cuisenart)

4 green onions sliced (green part only)

2 tablespoons toasted sesame seeds

2 cups cooked and cubed chicken

1/2 (12 oz.) package wonton sliced into strips and fried golden brown (350 F. in deep fryer)

In a bowl, combine lettuce, chicken, onions, sesame seeds, and celery.

Just before serving, toss with desired amount of Polynesian Salad Dressing and top with fried wonton strips.

Can also add a can of mandarin oranges, drained well.

Polynesian Salad Dressing

4 tablespoons sugar

2 teaspoons salt

1/2 teaspoon pepper

4 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 cup vegetable oil

1/4 teaspoon sesame seed oil

I have found that Brianna 's Ginger Mandarin Dressing contains these same ingredients (plus a few more) and tastes great. It's a little time saver, especially if you do go to the effort of deep frying your own won tons.

Pineapple Chicken

6 chicken breasts

salt and pepper to taste

1 package onion soup mix

1 16 ounce jar apricot pineapple preserves

1 bottle Russian dressing

1 can chunk pineapple, drained

Preheat oven to 350 degrees. Arrange chicken breasts in a large baking dish (I flattened mine first with a meat mallet.) Season with salt and pepper. In a separate bowl mix remaining ingredients and pour over chicken. (I had pineapple rings, so I just arranged a can on top). Bake uncovered 45-60 minutes or till at least 160 degrees internal temperature.

This makes a lot of sauce, so I suggest serving it with rice. This was a dish everyone really liked. The kids ate it right up. Enjoy!

Candied Chicken

6 chicken breasts

Sauce:
1/2 c. water
1 1/2 c brown sugar
1 Tbsp. Worcestershire sauce
1/2 c chopped green onion
1/4 c mustard
1/2 c ketchup
1 Tbsp soy sauce

Flour and brown chicken breasts in pan and place in 9x13" baking dish. Mix all ingredients for sauce and simmer for 5 minutes in saucepan. Pour over chicken and bake uncovered at 350 for 1 hour. Yum!

parmesan chicken

this meal is super duper easy. and the clean up is lovely. 

-chicken breast

-butter{melted}

-saltine crackers

-salt/pepper

-parmesan

-First you soak the chicken in the butter, until well soaked and seeped in..just a tad. {we added some of our own herbs to the butter mixture and salt and pepper}

-Then, you crush the saltines in a bag, until broken down. and dip each piece of chicken in mixture until coated.

-put on tin foil covered pan and sprinkle {i doused them} with parmesan cheese.

-put in oven for 30 minutes. at 350 degrees

We put with marinara sauce/ranch. you can put it with the classic pasta dish as well. it's easy and fun. good luck. :D

Chicken Cordon Bleu

finished product

pre-cooked

-chicken

-swiss cheese

-bread crumbs

-ham slices (deli slices)

Easiest recipe ever! Slice the chicken in half and place 2 ham slices and a piece

of swiss cheese inside. put flap of chicken back on and put bread crumbs, salt 

and pepper on top. Place in oven at 400 degree's, For 45 minutes.  When it's 

all cooked place another piece of cheese on top and put in oven again, for about

3 minutes, or until cheese is melted. 

Delicious, Easy, Filling meal. 

Skillet Chicken Parmesan

Sauce (this one is fresh and delicious or use your favorite pre-made)
¼ cup olive oil or vegetable oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper

Chicken
4 boneless skinless chicken breasts
1/3 cup Progresso Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
½ cup shredded mozzarella cheese
2 TBS grated parmesan cheese

1. Heat 2 TBS of the oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.

Chicken Spaghetti

I so love the Pioneer Woman! See her fun picture recipe here or just follow below.

2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained (I didn't have, but sure it would be good)
3 cups dry spaghetti, broken into two" pieces (cooked in broth from boiled fryer, or water with chicken bullion...)
2 cups chicken broth (from boiled chicken or can, like I did)
1 tsp Lawry's Seasoned Salt
1/8 to 1/4 tsp Cayenne pepper (or none, zero, niltch for DH who hates spicy anything!)
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

I also added some of my freshly canned tomatoes, drained, and some garlic. Yum!

Cook 1 cut up fryer or chicken of preference and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to 6 months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.) Yum!

Smothered Chicken

Absolutely scrumptious, pretty easy, and quick to pull together. Super Yum!!!! Stole it from my other food blog, Delectable Edibles

4 boneless, skinless chicken breasts
1 t oregano
1/2 t salt
1/2 t garlic powder
1/2 t pepper
1/4 t red pepper
1 T butter (or olive oil)
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1 c sliced mushrooms
1/2 c shredded mozzarella
1/2 c shredded cheddar

Spray skillet with cooking spray; heat over med. heat. Sprinkle chicken with seasonings. Cook in skillet until done. Remove from skillet and keep warm.
Heat oil in skillet. Cook pepper, and onion about 5 minutes, until crisp-tender. Stir in mushrooms and continue cooking until veggies are all done. Return chicken to skillet, spooning veggies over it. Sprinkle cheese over mixture and remove from heat. Cover and let stand until cheeses are melted. Mmmm... cheesy goodness!

Maple-Glazed Chicken Breasts with Pears

This sounds a little odd, but the combination of flavors is delicious

2 Tbs butter
1-2 onions, coarsely chopped
salt
ground black pepper
2 Bartlett pears (or other firm pears) peeled cored, and thickly sliced (I've also used canned in a pinch)
2 Tbs chopped fresh sage (or some dry to sprinkle)
4 chicken breast halves, skinless & boneless (about 3 lbs)
2 Tbs mustard (preferably grainy)
2 Tbs maple syrup (real maple syrup if you have it)

Set oven to 450 degrees

In a large skillet with an oven-proof handle (cast-iron works well), heat 1 Tbs of the butter. Cook the onion with a pinch of salt and pepper over medium heat, stirring often, for 10 minutes, or until softened. Add the pears and cook for 5 minutes more. Sprinkle with the sage.

Meanwhile, sprinkle the chicken breasts with salt and pepper. Remove the onion and pears from the pan and set aside. Add the remaining 1 Tbs butter and set the breasts in the pan top down. Cook over medium heat for 5 minutes, or until browned.

In a small bowl, combine the mustard and maple syrup. Turn the breasts skin side up. With the back of a spoon, spread the mustard mixture onto the top of the chicken. Return the onion and pears to the pan, tucking them under the breasts.

Place the skillet in the oven and roast for 15 minutes, or until the chicken breasts are cooked through and glazed on top. You can also cook pear mixture and brown the breasts in advance, then roast them together just before serving.

Ham & Garden Vegetable Stir-Fry

Sauce:
4 Tbs cold water
1 Tbs cornstarch
¼ cup soy sauce
2 Tbs orange juice
4 tsp sugar
Pepper
(Or just use Yoshida sauce (sp?...I've always just called it Yoshi sauce) that you can thicken a little with cornstarch which is super yummy!)

1-2 cups chopped ham (or it would also be good with cooked, chopped chicken)
Fresh or frozen vegetables (ie: carrots, onion, green beans, cauliflower, broccoli, zucchini, yellow squash)

Combine water and cornstarch. Stir in soy sauce, orange juice, sugar and dash pepper; set aside).

If fresh beans, steam for 2 minutes. Add cauliflower and broccoli and steam for additional 2 minutes.

Pour oil into a wok or large skillet (add more oil as necessary during cooking). Preheat over medium-high heat. Add onion, ham and carrot; stir-fry 2 minutes. Add beans, cauliflower, broccoli, squash and zucchini. Stir fry 3-4 minutes or till vegetables are crisp-tender. Push vegetables from center of wok (or large pan). Stir sauce and add to the center of wok. Cook and stir till thickened and bubbly. Stir to coat vegetables with sauce. Cook and stir 1 minute or till heated through. Serve over rice (I prefer the brown rice)

This meal is my personal favorite!