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I hate chicken!

Posted by on Dec. 6, 2012 at 1:33 PM
  • 13 Replies

But I have some in the freezer that I need to use up.  Any suggestions for what I should make?  

I think what I don't like about it is that chicken tends to dry up a bit and I just don't find it very flavorful.

by on Dec. 6, 2012 at 1:33 PM
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Replies (1-10):
by on Dec. 6, 2012 at 3:43 PM

 Thats to bad. We use more chicken here than anything.


by on Dec. 6, 2012 at 3:45 PM


Salsa Chicken

4 chicken breast (or equivalent)
1/2 cup sour cream
1 cup salsa (desired heat)
1 can cream of chicken
1 packet of taco seasoning (desired heat)

Place all ingredients in the crockpot on low for 4-6 hours. Serve burrito style or over steamed rice.
Optional - lettuce, tomato, cheese & avacado for toppings.

by Becca on Dec. 6, 2012 at 4:20 PM

Maybe you are over cooking it then? Idk I LOVE chicken!

Garlic Cheddar Chicken
recipe image
Rated: rating
Submitted By: BAYLOR66
Photo By: Cardamum
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 8
"Chicken breasts dipped in garlic butter and Cheddar bread crumbs. NEVER have any leftovers!"
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast
halves - pounded thin
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
by Becca on Dec. 6, 2012 at 4:21 PM

This is family favorite! :)

Chicken Nuggets with Honey Mustard Dipping Sauce

Recipe courtesy Paula Deen

Prep Time:
10 min
Inactive Prep Time:
Cook Time:
15 min
12 servings


  • 2 cups crushed sour-cream-and-onion-flavored potato chips
  • 1 egg
  • 2 tablespoons milk
  • 6 chicken breast fillets, cut into 1 1/2-inch cubes
  • 1/3 cup butter, melted
  • Honey Mustard, recipe follows


Preheat the oven to 350 degrees.

Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Honey Mustard:

3/4 cup mayonnaise

3 tablespoons honey

2 tablespoons yellow mustard

1 tablespoon lemon juice or juice from 1/2 lemon

Horseradish, to taste

2 tablespoons orange juice (more or less as needed)

Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

Yield: 1 1/4 cups

Prep Time: 5 minutes

Cook Time: None

Ease of preparation: Easy

by Becca on Dec. 6, 2012 at 4:23 PM

Chicken alfredo, chicken quesadillas, chicken tacos

by Becca on Dec. 6, 2012 at 4:25 PM

Zesty Slow Cooker Chicken Barbecue
recipe image
Rated: rating
Submitted By: Zanne Tastic
Photo By: abapplez
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare and the sauce also makes a great topping for baked potatoes."
6 frozen skinless, boneless chicken
breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
by Alice on Dec. 6, 2012 at 6:42 PM

No Time To Cook Chicken

1/2 onion, cut into rings
1 clove garlic, minced
1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream

Put half of your onion and garlic in crock pot, top with chicken.  Put remaining garlic and onion over chicken.  Top with both soups and cook on low about 6-7 hours.  Thirty minutes prior to serving, stir in sour cream.  

This is great with mashed potatoes or egg noodles.  

by Sara on Dec. 6, 2012 at 9:45 PM

 try cooking it in the crock pot... I do this ALL the time. like seriously 3 times a week at least.

There are SO many yummy chicken recipes for the crock pot... and because its kinda sealed in there with all the juice and moisture of whatever your adding to it... it never comes out dry!

by on Dec. 6, 2012 at 11:12 PM

I just made chicken tacos. Put the chicken breasts in a crockpot with some salsa and let it cook all day for like 6-8 hours and then eat it on tortillas with the fixings.

by on Dec. 7, 2012 at 7:54 AM

I'm drooling over here....

I'm doing this tomorrow night.  (He's working tonight.)  I try to keep a bag of frozen breasts in the freezer at all times.  All I have to do is thaw and boil for this recipe.


1 (8oz) pkg. cream cheese (low-fat is fine)

1 c. red salsa, your favorite (you can control the heat here for little ones)

2 c. chopped or shredded cooked chicken breast meat 

1 (15.5oz) can pinto beans, drained (black beans would work, but pintos are softer)

6 (6") flour tortillas

2 c. shredded Colby-Jack cheese

1 small can green salsa,optional (I added this one, basically more for garnish/looks)

Various garnishes, such as lettuce, tomatoes, chopped cucumbers or sour cream

PREHEAT oven to 350 degrees.  Lightly grease a 9"x13" baking dish.

IN a medium saucepan, over medium heat, combine the cream cheese and red salsa.  Cook, stirring, until melted and well blended.  Stir in chicken and beans.  Fill tortillas with the mixture, roll, and place into the prepared baking dish.  Spread cheese over the top. (This is where I drizzled the green salsa over all.) Cover with foil.

BAKE for 30 min., or until heated through.  Garnish with your favorite toppings.

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