Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: chicken (Page 3 of 9)

Chicken Dressing Casserole

Recipe Source: Aunt Jewel

Prep/Cooking Time: 1 hour


3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 1/2 cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix


Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9×13 inch baking dish.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.

Bake in the preheated oven for 45 minutes.

Hot Chicken Salad

Recipe Source: Flavor of the South


2 cups cooked chicken, cut in bite-size pieces
¾ cup diced celery
¼ cup diced onion
½ tsp. salt
2 Tbls. lemon juice
½ cup mayonnaise
½ cup sour cream
2 cups crushed potato chips
1 1/2 cups grated cheese


Mix the first seven ingredients and set aside.

Grease the bottom of a 9-inch x 12-inch casserole dish. Sprinkle half of the chips over the pan, then half of the cheese. Pour in all the salad ingredients. Cover with the rest of chips and then the cheese. Sprinkle the paprika over this. Cover and let set in fridge for one hour or overnight.

Uncover and bake one hour at 350 degrees.

Cheesy Chicken Rice Casserole

Recipe Source:

Prep/Cooking Time: 50 min, 10 min prep


3 small chicken breasts
1 cup cooked rice
3/4 cup cubed Velveeta cheese
1 (10 1/2 ounce) can cream of chicken soup
1/2 pint whipping cream
1/2 chicken bouillon cubes
4 ounces frozen mixed vegetables, of your choice (optional)


Preheat oven to 375. Cook rice as per directions on box or bag, more rice can be used but at least a cup. Combine can of cream of chicken with whipping cream, mix well. add chicken bullion cube. Take chicken breasts and slice into inch, inch and a half strips (if you want to keep them whole, adjust cooking time).Pour rice, cream of chicken mixture, and cheese into a medium sized casserole dish. Bury chicken strips into mixture. Add pepper to taste and veggies (optional). Mix well and cover with foil. Check chicken to see if it’s done after about 40 minutes, depends on if you kept them whole or how big the strips are.

Chicken Casserole

Recipe Source: Nikki Kate

Prep/Cooking Time: 30 minutes


3 cups dry noodles
6 ounces chickens
1/2 cup mayonnaise
1/3 cup chopped onions
1/2 teaspoon salt
10 1/2 ounces cream of mushroom soupor cream of chicken soup
1/2 cup milk
8 ounces grated cheddar cheese


Cook noodles and drain. Combine chicken, mayonnaise, onion and salt with noodles, set aside. Blend soup and milk. Heat through; then add cheese until melted. Mix together with noodles.

Butter glass 9×13 inch oblong dish. Bake uncovered at 350 degrees for 30 minutes.

Tortilla Chip Casserole

Recipe Source: Tara,

Prep/Cooking Time: 35 Min


1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) package nacho-flavor tortilla chips
4 skinless, boneless chicken breast halves
1 1/4 cups milk
1/2 cup shredded processed cheese


Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine the soups, tomatoes and green chile peppers and milk. Mix well until smooth. Layer a 9×13 inch baking dish with the tortilla chips, then the chicken, and then pour the soup mixture over.

Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from oven, top with the cheese and bake for 10 more minutes, or until cheese is bubbly.

One Skillet Chicken and Black Beans

Recipe Source:


1 tsp. grapeseed oil
2 cloves garlic (minced)
2 ribs celery (diced)
1 large onion (diced)
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 cup dark beer
1/4 tsp. salt
to taste fresh ground black pepper
2 Tbsp. tomato paste
1 Tbsp. pure maple syrup
1/4 tsp. pure vanilla extract
1 – 15 ounce can no salt added black beans
6 ounces skinless, boneless chicken breast (cubed)
2 ounces low-fat Monterey jack cheese (grated)


Preheat the oven to 350°F.

Place the grapeseed oil in a large skillet over medium heat. Add the garlic, celery and onion and cook, stirring frequently, for about 10 minutes until the onions begin to soften.

Add the cumin, cayenne, beer, salt, pepper, tomato paste, maple syrup vanilla extract and black beans. Cook, stirring frequently, for about 10 minutes. Add the chicken and cook for another five minutes.

Divide the chicken and black bean mixture into two au gratin dishes. Top with the grated jack cheese and place the dishes in the oven.

Cook for about 3 – 5 minutes until the cheese is melted and beginning to brown on top.

Nicki’s Notes:

I made mine in an iron skillet and put that straight into the oven after topping with cheese. I also used olive oil in the absence of grapeseed oil.

Wild Rice Casserole

Recipe Source: Betty Maithonis


3 tablespoons salad oil
3 tablespoons chopped onion
1 pound lean ground beef
1 10 1/2-ounce can cream of chicken soup
1/2 cup water
3/4 teaspoon celery salt
3/4 teaspoon minced garlic
3/4 cup wild rice, cooked according to package directions, without salt


Preheat oven to 375 degrees. Saute onion in oil in large skillet. Add ground beef and brown. Drain off grease. Stir in soup, water, seasonings, and cooked wild rice. Pour into a buttered casserole dish. Bake covered for 30 minutes.

Serves 6.

Chicken Tetrazzini

Recipe Source: Jean Kressy, “Relish the American Table, May 21, 2006 /


4 tablespoons butter
1 (8-ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 (14 1/2-ounce) can lower-sodium chicken broth
1 1/3 cups half-and-half
3 tablespoons dry sherry
3/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/8 teaspoon ground nutmeg
3 cups (1 pound) cooked boneless, skinless chicken cut in strips
1/2 pound spaghetti, broken in half and cooked according to package directions
1/2 cup grated Parmesan cheese


Heat oven to 425F. In a large nonstick skillet melt butter over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper and nutmeg. Remove from heat and stir in chicken.

Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish or casserole; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.

Serves 6.

Chicken Salad Tacos

Recipe Source: Beth McCullough


1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons taco seasoning
1 whole cooked chicken breast, chopped
6 taco shells


In a small bowl, combine mayonnaise, sour cream, cilantro, lime juice, and taco seasoning. Stir in chicken. Chill up to 24 hours. Serve in warm taco shells. Makes 2 to 4 servings.

Tips: Top these tasty tacos with chopped tomato, onions, olives or shredded cheese.

Island Chicken

Recipe Source:


1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 Tbsp. ground nutmeg
6 – 4 ounce chicken breasts (skinless and boneless)


Mix the ginger, cinnamon and nutmeg together in a bowl and add the chicken breasts tossing to coat thoroughly. Cover and refrigerate at least 3 hours.

Preheat the grill or broiler.

Grill or broil for about 8 minutes on one side and 4 – 8 minutes on the other. The meat should be firm when pressed in the center (check that the internal temperature is at least 170°F).

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