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Chicken recipes

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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
Replies (11-20):
by on Aug. 6, 2012 at 3:59 AM

Roast Chicken with Grapes

Updated, from the recipe archive. First posted 2004.

One of the first things I ever learned to cook on my own (post college quesadillas) was roast chicken. It's actually crazy easy, given that all you really need to do is to just salt the chicken, put it in a pan and put it in a hot oven for an hour or so. My brilliant inspiration, or at least I thought so at the time, and I still think it produces a terrific result, was to chop up some seedless grapes and use them to stuff the chicken. The juice from the grapes bastes the chicken on the inside. The addition of onions, lemon, and rosemary provide aromatics for the chicken. When done, the cooked grapes, along with the onions and lemon act almost like chutney, when eaten with the chicken.

Roast Chicken with Grapes Recipe

Prep time: 15 minutes
  • Cook time: 1 hour, 15 minutes


  • 1 roasting chicken, about 4 to 5 pounds
  • 1 lemon, cut into thin wedges
  • Salt and pepper to taste
  • 1 onion, peeled, cut into eight wedges
  • 1 large bunch of seedless grapes (about 3 cups total)
  • A few sprigs of fresh rosemary, thyme, sage, and/or tarragon
  • 2 cups of white wine (can substitute chicken stock)
  • Olive oil


1 Let chicken sit at room temperature (70°F) for at least an hour so it comes close to room temp before roasting.

2 Preheat oven to 450°F. Pat the chicken dry. Rub inside and outside of chicken with olive oil. Sprinkle inside and outside with salt and pepper. Remove about a cup's worth of grapes from their stems and cut in half. Insert grapes into cavity. Add a couple onion wedges into the cavity, along with a few sprigs of fresh herbs. You do not need to remove the rosemary from its stem. Add a couple lemon wedges to the cavity.

3 Line the bottom of a roasting pan with onion slices and lemon wedges. Place the chicken on a roasting rack in the roasting pan, on top of the lemon wedges and onion, breast side down. (Alternatively you can place the chicken directly in the pan, resting on the onions, in which case the breast meat will braise in the juices, instead of roasting.)

Place sprigs of herbs and slices of lemon between the wings and the body of the chicken. Arrange any remaining grapes, lemon wedges, and herbs in the pan.

4 Roast at 450°F for 25 minutes. Then baste with a cup of the wine and reduce the heat to 400°F. Cook for 30 minutes more and baste again with the 2nd cup of wine. Cook for another 10 to 20 minutes (depending on the size of the chicken) until the juices run clear (not pink) when a knife tip is inserted into the chicken thigh, or when the temperature reading of a meat thermometer, inserted deep into the thigh, reads 160°F.

5 Remove the roast from the oven and cover with aluminum foil. Let rest for 15 minutes. The internal temperature of the chicken will continue to rise.

6 Carve the chicken. Turn the chicken so that it is breast side up on a carving board. First separate the legs (drumstick and thigh) from the body. Then cut away the wings. Make a cut down the breast bone. Continue to cut down on one side of the breast bone, cutting the breast away from the carcass, following the curvature of the rib cage as you cut. Repeat on the other side. Slice the breasts crosswise to serve. Arrange the pieces on a platter, surrounded by grapes and caramelized onions from the roasting pan. Spoon pan sauce over the chicken pieces, and serve.

Serve with rice or egg noodles.

Yield: Serves 4 to 5.

by on Aug. 6, 2012 at 9:25 AM

Caribbean Chicken Drummies

Caribbean Chicken Drummies

  • PREP TIME 10 Min
  • TOTAL TIME 1 Hr 10 Min

1/2   cup pineapple juice
1/2   cup ketchup
1/4   cup packed brown sugar
1/4   cup teriyaki marinade and sauce
1/4   cup honey
2      cloves garlic, finely chopped
2     lb chicken drummettes (about 24)

  • 1 Heat oven to 350ºF. Line 13x9-inch pan with foil.
  • 2 In 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
  • 3 Bake uncovered about 1 hour, turning chicken 2 to 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 4 Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Cover and keep warm on Low heat setting for up to 2 hours.
by on Aug. 6, 2012 at 9:37 AM

this sounds great. i have a hard time making chicken because it always comes out dry

by on Aug. 6, 2012 at 9:45 AM
all of those sound good
Posted on CafeMom Mobile
by on Aug. 6, 2012 at 11:51 AM

Taco Chicken Wings

Taco Chicken Wings

  • PREP TIME 10 Min
  • TOTAL TIME 45 Min


6      tablespoons butter
1/2   cup Gold Medal® all-purpose flour
1      package Old El Paso® taco seasoning mix
2      lb chicken wings (12)

  • 1 Heat oven to 350°F. In large roasting pan, melt butter in oven.
  • 2 In large resealable food-storage plastic bag, mix flour and taco seasoning mix. Add chicken wings,  a few at a time; shake to coat evenly. Place chicken in pan, turning each to coat with butter.
  • 3 Bake 35 minutes or until juice of chicken is clear when thickest part is cut to bone (165°F).

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by on Aug. 6, 2012 at 1:28 PM

thanks for sharing

by on Aug. 7, 2012 at 12:27 AM

Chicken Rice Broccoli Casserole
2 pkgs. Frozen chopped broccoli
3 cups boned chicken (1 whole or 4 breasts)
2 cups instant rice, cooked
2 cans cream of chicken soup
1 cup mayonnaise
1 Tbs. Lemon juice
1 tsp. Curry powder (little more)
2 cups grated cheese

Boil chicken about 1/2 hour and bone. Cook broccoli. Pour rice in 
Bottom of 9x13" pan. Place drained broccoli over rice. Arrange 
Chicken over broccoli. Mix soup, mayonnaise, lemon juice, curry 
Powder. Pour over chicken. Sprinkle 2 cups grated cheese and bread 
Crumbs over all. Bake at 350 for 30 minutes. Mushrooms may be added 
To sauce.

by on Aug. 7, 2012 at 12:28 AM

Chicken Cordon Bleu
Smoked ham and Swiss cheese encased in a savory breaded chicken breast
Cooking Technique:Bake
Prep Time:20
Cooking Time:30 minutes-one hour
Yield:4 servings (1 chicken breast each)
  PAM® Original No-Stick Cooking Spray
4  boneless skinless chicken breast halves, (4 ounces each)
4  teaspoons  Gulden's® Spicy Brown Mustard
4  slices Healthy Choice® Deli Traditions Smoked Ham, (1 ounce each)
4  slices (1 ounce each) reduced fat Swiss cheese
1/3  cup (3 ounces) Egg Beaters® Egg Product
1/2  cup  plain dry bread crumbs
2  teaspoons  dried Italian seasoning
2  teaspoons  dried parsley
Preheat oven to 350°F. Spray 11x7-inch baking dish with cooking
spray; set aside. Pound each chicken breast with meat mallet to 1/2-
inch thickness. Spread each breast with 1 teaspoon mustard; top with
1 ham slice and 1 cheese slice. Roll up to enclose filling; secure
with wooden picks.
Combine bread crumbs, Italian seasoning and parsley in shallow dish.
Dip chicken in Egg Beaters, then in bread crumb mixture, turning to
evenly coat all sides. Place in prepared baking dish.
Bake 25 minutes; cover loosely with foil. Bake an additional 15
minutes, or until chicken is no longer pink in center and juices run
clear. Remove and discard wooden picks before serving.
by on Aug. 7, 2012 at 12:29 AM

Polynesian Chicken
1-1/2 boned chicken breasts
1/4 cup flour
1/4 tsp. Pepper
1/4 cup oil
1 cup sliced green onions
1 cup sliced mushrooms
12 baby carrots
4 oz. Can pineapple chunsk
2 Tbs. Lemon juice
1 pkg. Pea pods
1 large bell pepper, cut in strips

Shake chicken (cut in chunks) in plastic bag with seasoned flour. 
Brown in oil and remove. Stir fry onion and carrots until 
Glistening. Return chicken to skillet; add 1/4 cup pineapple juice 
And lemon juice. Cover and simmer for 15 minutes. Add pea pods, 
Green pepper, mushrooms, pineapple chunks; toss to mix well; cover 
And simmer 5 minutes longer. Pour Sweet and Sour Sauce over and toss.

Sweet and Sour Sauce:
1/3 cup brown sugar
3 Tbs. Cornstarch
1 cup pineapple juice
3 Tbs. Vinegar
3 Tbs. Soy sauce

Combine and cook, stirring constantly until sauce thickens and 
Bubbles. Cool 1 minute. Pour over chicken mixture and toss well.

by on Aug. 7, 2012 at 12:31 AM

Chicken Spaghetti
 3 pounds chicken
1 pound package spaghetti

1 package chili mix (like Williams)

Salt and pepper to taste

1 large onion, chopped

1 medium green pepper, chopped

1 cup chopped celery

1 can cream of mushroom soup

1 lb. processed cheese (like Velveeta)

1 stick margarine

1 can tomatoes and green chiles (like Rotel)

Black olives, optional

Boil chicken until tender, de-bone, and set aside. Save broth to cook spaghetti in until tender. Add salt and pepper, DO NOT DRAIN. In large skillet, melt margarine. Add onion, celery, bell pepper and chili mix. Sautee until veggies are tender. Add tomatoes, soup, cheese, chicken and olives to the sautéed mixture. Bake at 300 degrees for 45 minutes. Will serve 20 to 25 people.

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