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Chicken recipes

Posted by on Aug. 5, 2012 at 3:21 AM
  • 55 Replies

Creamy Ranch Chicken
>As I found it, this recipe called for increasing the bacon to
>a whole pound, then went healthy.  How ridiculous! Excuse
>me for omitting that silly crap.  I'm sure anyone who wants
>to healthy-up a recipe knows exactly what to do.
>We like it more using pancetta instead of bacon.
>6 slices bacon (Or use the whole blessed lb.)
>4 chicken legs & thighs or breasts cut into bite size pieces 
>2 T flour
>2 T dry ranch salad dressing mix
>1-1/4 cup whole milkor 1/2 & 1/2
>3 c dried medium noodles
>Grated Parmesan
>Cook bacon and then cut into bite size pieces.
>Use the grease to cook chicken in (about 2-4 T)
>Stir in flour and ranch and stir well.
>stir in milk
>Cook until thick and  bubbly
>Stir in bacon.
>Meanwhile make cook the noodles
>Serve the chicken with the noodles sprinkle with parmesan

by on Aug. 5, 2012 at 3:21 AM
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by on Aug. 5, 2012 at 3:22 AM
1 mom liked this

Chicken Dijon With Mushrooms
>This recipe is usually made with button mushrooms.
>3 portabella (Or other) mushrooms, sliced
>4 T. olive oil
>4 T. butter
>1-to-2  cloves garlic, minced
>8 chicken thighs (You can also use breasts.)
>1/2 C. white table wine
>2 T. capers
>2 T. Dijon mustard
>Saute mushrooms in 2 tbsp each butter & olive oil for a few minutes.
>Set aside.
>Mix the Dijon mustard & capers with white wine.  Set aside.
>Heat the rest of the olive oil & butter in a saute pan over medium heat.
>Add the chicken and brown on both sides.
>Add minced garlic, stir for a minute then add mustard , caper & wine
>mixture & mushrooms. 
>Cover & simmer for 30-35 minutes or until chicken is done.
>Nice with rice or egg noodles.

by on Aug. 5, 2012 at 3:23 AM

Country Oven-Fried Chicken Recipe


list of 8 items

1/3 cup butter or margarine, melted

1/3 cup all purpose flour

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon thyme leaves

1/2 teaspoon rosemary leaves, crushed

1/4 teaspoon paprika

2 1/2 to 3 pound 


cut into 8 pieces

list end


list of 7 items

1. Heat oven to 375F.

2. In roasting pan melt butter in oven (4 to 6 minutes). 

3. Meanwhile, combine remaining ingredients except chicken.

4. Dip chicken in melted butter, then coat with flour mixture. 

5. In same pan place chicken, skin side down. 

6. Bake for 25 to 30 minutes; turn chicken over. 

7. Continue baking for 30 to 35 minutes or until fork tender.

by on Aug. 5, 2012 at 5:16 PM

The chicken dijon with mushrooms sounds great. 

by on Aug. 6, 2012 at 3:52 AM

Best Ever Crockpot Chicken

Can't be easier or more delicious! Use a different spice every time to get a different meal.
1 whole frozen chicken 
Garlic powder 
There is no precise amount of the spices, just mix them together and sprinkle liberally all over chicken. Put chicken in crockpot. Cook on low for 5 hours or so, or on high for 4 or 5 hours. Do not add water. Using a frozen chicken plus the skin provides enough liquid. You can use frozen skinless chicken, but you might have to add a little water for that. I also like to use Cavender's Greek spices and sometimes I use lemon pepper. It is entirely up to you. The juices make awesome gravy as well. I just all a little flour-water mixture to it after I remove the chicken.
Prep Time: 2 Min
Cook Time: 5 Hr
Total Time: 5 Hr 2 Min
Servings: 6
by on Aug. 6, 2012 at 3:52 AM

Lemon Chicken with Broccoli


1 large lemon
2 tablespoons olive oil
3 pounds chicken parts
1 medium onion, diced (about 1 cup)
1 clove garlic, minced
2 packets Swanson® Flavor BoostT Concentrated Chicken Broth
3 cups fresh broccoli florets


1. Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.

2. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.

3. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.

4. Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

by on Aug. 6, 2012 at 3:53 AM

Chicken and dumplings

Serves: 6 
  • whole chicken
  • carrots, cut up
  • yellow onion, minced
  • stalks of celery, chopped
  • bay leaves
  • 1 teaspoon thyme
  • 2 teaspoons sage
  • Pepper, to taste
  • Pinch salt
  • 5 quarts water
  • 3 cups strained stock
  • carrots, chopped
  • celery ribs, chopped
  • small yellow onion, chopped
  • 1/2 teaspoon sage
  • 1/2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons Crisco
  • 2 tablespoons parsley, chopped or 1 tablespoon of dill weed
  • 1/4 cups milk
  1. Simmer all stock ingredients in water for about 45 minutes. 
  2. Remove chicken from pot and cool until able to handle. Skin and bone chicken and cut or tear into small pieces.
  3. Strain stock reserving 3 cups or so. 
  4. Add chicken and ingredients list for soup. Bring to a simmer while you are preparing the dumplings.
  5. Dumplings can either be made with Bisquick or you make them with the ingredients listed above.
  6. Mix dry ingredients and cut in Crisco, using a pastry blender or two knives. 
  7. Add parsley or dill and stir milk in with a wooden fork. Do not overmix.
  8. Drop by large spoonfuls on top of the simmering soup. Simmer 5 minutes with the lid off, then cover and simmer 15 to 20 minutes longer. Serve immediately.

by on Aug. 6, 2012 at 3:55 AM

Honey-Dijon Chicken

  • 8 skinless, boneless chicken breast halves (about 2-1/2 lb. total)
    1/2 cup white Zinfandel wine, apple juice, or apple cider

  • 1/4 cup olive oil or cooking oil
  • 1/4 cup honey
  • 1/4 cup Dijon-style mustard
  • 4 cloves garlic, minced
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. salt
Place chicken breasts in a resealable plastic bag set in a bowl. For marinade, in a small bowl combine wine or apple juice, oil, honey, mustard, garlic, pepper, and salt. Pour marinade over chicken; seal bag. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning bag occasionally.
Drain chicken, discarding marinade. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until done (170 degrees F), turning once halfway through grilling. Makes 8 servings.
by on Aug. 6, 2012 at 3:56 AM

Honey-Glazed Chicken Breasts

Recipe from Betty Crocker
  • boneless skinless chicken breasts (1 3/4 pounds)

  • 1/2 cup orange juice

  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
Heat oven to 375 degrees F. Spray 13x9-inch pan with cooking spray. Place chicken in pan.
In small bowl, mix remaining ingredients; pour over chicken.
Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
by on Aug. 6, 2012 at 3:57 AM

PS for honey glazed chicken the dot with no ingredient - pretend it isnt there... 

by on Aug. 6, 2012 at 3:58 AM

Philly Chicken Cheesesteak
This sandwich is prepared in a Korean deli in Arlington, Virginia
Yield: 2 sandwiches
  • chicken breast, boneless and trimmed
  • 1 slice of onion
  • 4 slices cheese (American or provolone)
  • 2 lettuce leaves
  • 4 tomato slices
  • 2 hoagie rolls, toasted
  • 1 tablespoon mayonnaise
In a frying pan or on a griddle, cook the chicken and onions together. Chop them up until they are shredded.
While still in pan or on griddle, cut the mixture in half and spread it out to about the size of the hoagie. Lay two pieces of cheese side-by-side over each chicken and onion mixture. Let cheese melt.
Toast each hoagie then spread mayonnaise, two pieces of tomato and a piece of lettuce on each. Add the chicken, onion and cheese to each roll and enjoy.
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