Help.... I am going to a potluck on Saturday and need recipe ideas.
The host is vegetarian and asked me to bring something that has meat in it since no one else is veg. I need inexpensive, can be made in advance, easy and tasty.
Chicken & Rice Casserole
- 8 pieces chicken drums or thighs or combination
- 1 can cream of mushroom soup
- 1 to 1 1/2 soup cans water
- 1 Tbsp. dry onion flakes
- 2 tsp. beef boullion
- 1 cup long grain rice
Wash chicken pieces (I prefer to remove the skin too). In 9 x 13 pan or baking dish, combine the rest of the ingredients and mix well. Add chicken pieces. Cover with foil and bake at 350 degrees for 1 hour
This is a SUPER
simple, SUPER fast dinner to throw together! It does take 30 minutes
to bake.
Bruschetta Chicken Bake
- 1 14 1/2 oz. can diced tomatoes, undrained
- 2 garlic cloves, minced OR 1 tsp. minced garlic
- 1 6 oz. box chicken flavored stuffing mix
- 1/2 c. water
- 1 1/2 lbs. boneless skinless chicken breasts, cut into bite sized chunks
- 1 tsp. dried basil
- 1 c. shredded mozzarella cheese
Preheat oven to 400 degrees. Place tomateos with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside
Place chicken in 13 x 9 baking dish; sprinkle with basil & cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through.
Yummy Baked Chicken Wings
1/3 c. flour
1 Tbsp. paprika
2 tsp. garlic salt
1 tsp. black pepper
3/4 to 1 tsp. cayenne pepper (if you'd like some spice)
3 lbs (about 20 - 25) chicken wing segments
Mix flour and seasonings. Put into a plastic bag and add wings. Shake well. Line a pan with foil, spray with cooking spray. Lay wing segments in pan, bake at 425 degrees for 40 - 45 minutes. Serve with BBQ sauce, ranch dressing or any other dip/sauce of your choice.
I cut the chicken breasts into fillets and change nothing else to make up to 8 servings of this delicious dish!
Artichoke Chicken Bake
EASY yet elegant, and tasty!
- 14 oz. can water packed artichoke hearts, drained and chopped
- 3/4 c. grated Parmesan cheese
- 3/4 c. mayonnaise
- 2 garlic cloves, minced
- 4 boneless skinless chicken breast halves
Preheat oven to 375°. Salt and pepper the chicken breast halves and place in a greased baking dish.
Combine the artichoke hearts, Parmesan cheese, mayonnaise and garlic; mix well. Spread over chicken breasts.
Bake 30 to 35 minutes until chicken juices run clear.
Crockpot Cream Cheese Ranch Chicken
- 4 boneless skinless chicken breasts (I cut each breast into 3 parts)
- paprika
- 1 pkg. ranch dressing mix (I use my own homemade mix)
- 2 Tbsp. butter
- 1 Tbsp. butter
- 1 can cream of chicken soup
- 8 oz. cream cheese, cubed
- 1/2 c. chicken broth
- 1/4 tsp. minced garlic
- 1/2 to 1 tsp. dry ranch dressing mix
Wash and dry chicken breasts and place them evenly in bottom of crock pot. Sprinkle with paprika and the package of dry ranch dressing mix. Cut 2 Tbsp. butter into small pieces and distribute evenly over chicken breasts. Cover and cook on low for 4 hours.
Melt 1 Tbsp. butter. Add cream of chicken soup, cream cheese, garlic, and dry ranch dressing mix. Stir over medium heat until smooth. Pour over chicken, cover again and cook on low for another 1 1/2 to 2 hours.
Note: I have a Rival crock pot and cooking times were 3 hours, then 1 hour after adding sauce.



- FindersKeepers
on Jul. 18, 2012 at 10:47 PM