Category: Poultry (Page 5 of 8)

Chicken, turkey, and all things fowl.

Skillet Chicken Nachos

December 21, 2006 / Nicki / 0 Comments

Recipe Source: Golfladee / recipezaar.com

Prep/Cooking Time: 50 min, 10 min prep

Ingredients:

1 lb chicken breasts (cooked and shredded)
1 medium onion (chopped)
1 (24 ounce) jar picante sauce
15 ounces black beans (rinsed & drained)
10 ounces rotel
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 (12 ounce) bag tortilla chips

Directions:

Combine all ingredients, except chedder cheese in skillet over medium heat.

Bring to a boil, reduce heat and simmer for about 10 minutes.

Stir in cheese until melted (or if keeping in crockpot, I usuall put on the side, when serving).

Serve with tortilla chips.

Cornbread Dressing

November 28, 2006 / Nicki / 0 Comments

Recipe Source: Chef Bob

Ingredients:

1 recipe cornbread (crumbled)
1 small onion, chopped
4 stalks celery, chopped
6 to 7 cups chicken stock
1 Tbsp rubbed sage
1 1/2 tsp black pepper
1 Tbsp chopped parsley
1 Tbsp butter
5 eggs

Directions:

Saute onions and celery in butter til soft. Add all ingredients together and bake at 350F for 40-50 minutes.

Cheesy Oven-Fried Chicken

November 28, 2006 / Nicki / 0 Comments

Recipe Source: deliciousdecisions.org

Ingredients:

Vegetable oil spray
2 cups bite-size, low-fat cheddar-cheese-flavored crackers
1/2 to 3/4 teaspoon dried basil
1/8 teaspoon black pepper
1 pound boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
2 tablespoons skim milk

Directions:

Preheat oven to 400: F. Spray a shallow baking pan with vegetable oil.

Place crackers, basil and pepper in a large plastic bag with a tight-fitting seal (leave end open so air can escape) and use a rolling pin to crush the crackers. Or place crackers, basil and pepper in the work bowl of a food processor fitted with a metal blade and process until finely crushed; transfer to large plastic bag. Set aside.

Rinse chicken or turkey and pat dry. Cut into 16 strips, about 1×3-inches each. Dip chicken or turkey in milk. Add chicken or turkey strips, a few pieces at a time, to bag with cracker mixture. Seal bag and shake until chicken or turkey is coated. Place coated chicken or turkey in a single layer on prepared baking pan.

Bake, uncovered, 5 to 7 minutes, or until chicken or turkey is tender and no longer pink.
Cheesy Chicken Nuggets: Prepare recipe as above except cut chicken or turkey into bite-size pieces. Bake, uncovered, in a preheated 400:F oven about 5 minutes, or until tender and no longer pink.

Serves 4; 4 chicken strips per serving.

Spicy Quick Turkey Casserole

November 17, 2006 / Nicki / 0 Comments

Recipe Source: allthingssouthern.com

Ingredients:

3 cups diced cooked turkey
1 large onion — chopped
2 cups shredded Cheddar cheese
1/2 cup sliced ripe olives
2 cups coarsely broken tortilla chips
1 can condensed cream of chicken soup
1 can condensed nacho cheese soup
1 10 oz. can diced tomatoes with green chiles (Rotel)

Directions:

Preheat oven to 325 degrees. Layer turkey into the bottom of a 9×13-inch greased casserole dish. Layer onion, cheese, olives, and tortilla chips over turkey. (Do not add chips until ready to bake.) Combine soups and tomatoes. Pour over turkey and bake 30 to 40 minutes until hot and bubbly. Garnish with ripe olives, if desired.

Nicki’s Notes:

Great for using up some of that leftover Thanksgiving turkey! 🙂

Chicken Macaroni Casserole

November 17, 2006 / Nicki / 1 Comment

Recipe Source: (modified from original) dianaskitchen.com

Ingredients:

1 1/4 cups uncooked macaroni
2 cups cooked cubed chicken
1 can (10 3/4 ounces) cheddar cheese soup
1/2 cup milk
1 tablespoon dried parsley or use 3 tablespoons fresh chopped parsley
3/4 cup shredded sharp Cheddar cheese
Garlic, salt and pepper to taste (optional)

Directions:

Cook macaroni according to package directions. Rinse and drain. Combine macaroni with remaining ingredients, reserving enough cheese to sprinkle on top. Put in a greased 2-quart casserole and bake for about 20 minutes at 400°.

Serves 4.

Quick Chicken Parmesan

November 12, 2006 / Nicki / 0 Comments

Recipe Source: campbellskitchen.com

Prep/Cooking Time: Prep Time: 5 minutes / Bake Time: 25 minutes

Ingredients:

4 boneless chicken breast halves
2 cups Prego Pasta Sauce
1/2 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese
4 cups hot cooked spaghetti

Directions:

PLACE chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.

BAKE at 400°F. for 25 min. or until done. Serve with spaghetti.

Cajun Chicken with Rice

November 12, 2006 / Nicki / 0 Comments

Recipe Source: Patricia L., Texas / campbellskitchen.com

Ingredients:

6 boneless chicken breast halves
Cajun seasoning
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 oz.) quick-cook long-grain and wild rice mix
1 cup fresh OR frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese

Directions:

Season chicken breasts with Cajun seasoning. In a large nonstick skillet, heat oil. Add chicken and cook about 2 to 3 min. per side. DO NOT OVERCOOK. Remove to platter; deglaze pan with water.

Add soup and stir until smooth. Add rice and veggie of choice; return to a boil. Place chicken back in skillet; cover and reduce heat. Simmer for 5 min.

Top with cheese and cover. Cook for 2 to 3 min. longer or until cheese is melted. Let stand for 5 min. and serve.

Sausage and Vegetable Soup

November 5, 2006 / Nicki / 0 Comments

Recipe Source: Ken Meaux

Prep/Cooking Time: 1 hour

Ingredients:

1 can 14 1/2 oz can of chicken broth
1 can 14 1/2 oz beef broth
1 can 14 1/2 oz Italian stewed tomatoes
2 cups hash browns potatoes
1 package 16 oz soup vegetables frozen, or any brand
8 ounces smoked sausage sliced
salt and pepper to taste
1 tsp sugar

Directions:

Combine broths and undrained tomatoes in a large sauce pan and bring to boil. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again. Reduce heat and simmer for 20 minutes untill vegetables are almost done. Add hash browns and simmer untill soft.

Season to taste and ladle in bowls and sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended Sides serve with corn bread or french bread.

Cajun Flair Grilled Chicken Soup

November 5, 2006 / Nicki / 0 Comments

Recipe Source: Kip Alexandre’ Faulk

Prep/Cooking Time: 1 hour, 10 minutes

Ingredients:

1 large onion (diced)
2 cloves garlic (minced)
1 can Rotel tomatoes w/ Chiles (Mexican Syle if possible)
1 can diced tomatoes
1 can tomato sauce
1 package taco seasoning mix (I like Old El Paso)
1 can kidney beans (w/ liquid)
1 can pinto beans (w/ liquid)
1 cans or 2 black beans (w/ liquid)
1 can whole kernel corn
1 package Hidden Valley Ranch dry mix
4 ounces lime juice
1 can water
3 boneless chicken breasts
chili powder
salt
cayenne pepper

Directions:

Sautee’ diced onions over a medium heat for about 10 minutes (until wilted). Add 1 can of diced onions and 1 can Rotel tomatoes w/Chiles.

Allow these to cook for about a minute, constantly stirring to prevent sticking. Now add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients. Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.

Next, in a bowl, wisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)

Now add that mixture to the main pot as well and stir everything together.

In a skillet, or grill, grill 3 chicken breats until they are nearly cooked. *Do not cook them thoroughly as they will dry up and not absorb any liquid.* Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot and cook for one hour.

Enjoy!

Recommended Sides: This would go well with cornbread, or as a complement to any main entree’.

Chicken Wild Rice Casserole

November 5, 2006 / Nicki / 0 Comments

Recipe Source: Chris Reynolds / recipezaar.com

Prep/Cooking Time: 1½ hours 20 min prep

Ingredients:

2 tablespoons butter
1 large onion, diced
1 cup celery, diced
2 garlic cloves, minced
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups wild rice, cooked
2 cups chicken breasts, cooked and diced
1 cup sour cream
1 cup cheddar cheese, shredded

Directions:

Cook wild rice in the chicken broth until liquid is absorbed. While rice is cooking, melt the butter in a pan and saute the onion, garlic, and celery until tender.

Mix rice with sour cream, soup, celery, onion, garlic, and chicken.

Pour chicken mixture into a 9×13″ baking dish and heat for 45 minutes to 1 hour.

Remove from oven and sprinkle with the cheese. Return to oven, if desired, for 5-10 minutes to melt the cheese.

Makes 10 servings.

Category: Poultry (Page 5 of 8)

Skillet Chicken Nachos

Cornbread Dressing

Cheesy Oven-Fried Chicken

Spicy Quick Turkey Casserole

Chicken Macaroni Casserole

Quick Chicken Parmesan

Cajun Chicken with Rice

Sausage and Vegetable Soup

Cajun Flair Grilled Chicken Soup

Chicken Wild Rice Casserole

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