Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Baking 101 Baking 101

Chicken recipes

Posted by   + Show Post

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.
>*************************************************************
>
>Ingredients
>
>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
>
>Directions
>
>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 (41-50):
Maries_Mom23
by on Aug. 9, 2012 at 7:17 AM

Easy and Creamy White Chicken Enchiladas
4.8 from 16 reviews
Print
Type: Main Dish
Author: Cat Davis
Prep: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 6-8
Ingredients
  • 6-8 corn tortillas (enchilada size)
  • 1 pre-cooked plain rotisserie chicken, shredded
  • 1 cup sweet corn
  • 4 cups shredded Mexican blend cheese, divided in half
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1-1/4 cups chicken broth
  • 1 – 10oz can cream of chicken soup
  • 1 cup sour cream
  • 1 – 4oz can chopped green chiles
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
  3. Roll and place in the bottom of a baking dish with the seam side down.
  4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
  5. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
  6. Whisk gently for about 5 minutes until warm and smooth.
  7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
  8. Bake for 25 to 30 minutes and serve warm.
Maries_Mom23
by on Aug. 9, 2012 at 7:18 AM

Crowd Pleaser Chicken

This was hands down a crowd pleaser in my house. It is a recipe I came across a while ago on food.com and I made a few adjustments. My kids literally loved this and did not seem to notice the veggies. It is rich and creamy and just really good. Really good. 

  • ounces noodles (I do not suggest a fettuccine type noodle or the like, a thicker different shaped noodle works best)
  • cups cooked chicken, diced (any type, I used left over rotisserie)
  • 1/2 cupgreen pepper, diced
  • 1/2 cupcelery, diced
  • 1/2 cuponion, diced
  • ounces canned mushrooms don't buy the cheap ones...this matters (I used organic golden mushrooms, fantastic flavor)
  • 1/2 cupchicken broth
  • 1/2 cupParmesan cheese
  • tablespoons butter, melted
  • cup sharp cheddar cheese
  • 1/2 teaspoon basil
  • 1 1/2 cupssmall curd cottage cheese
  • can cream of chicken soup

cook noodles per package instructions until almost done...a little firm.  Mix with all of the rest of the ingredients.  Make sure it is mixed thoroughly so the noodles do not stick together.  Spray your crock.  Put mix into crock and spread around so it is even.  Cook on low for 6-8 hours.  DO NOT...I REPEAT DO NOT LIFT THE LID.  You want it to bake and make a crusty brown outer edge.   Serve and enjoy.

I was not able to put this all together before leaving for work in the morning so I made it the night before and it worked fine.  I just pulled it out of the fridge and put the timer on. 
frndlyfn
by on Aug. 26, 2012 at 1:13 AM

Chicken Casserole



2-3 lb Chicken breast, cooked and boned
1 Cup Mayonnaise
Salt and Pepper
1 1/2 Cup white Rice, cooked
2 cans Cream of Chicken or Mushroom soup
1 Large Onion, chopped
1 Tube Ritz Crackers, crushed
1/2 stick Butter, melted

In a 9 x 11 greased baking pan, mix chicken, mayonnaise, salt and pepper, 
rice, soup and onion. Top with crushed crackers, pour melted butter over 
crackers. Cover with foil and bake at 350F for 30 minutes.

frndlyfn
by on Aug. 26, 2012 at 1:14 AM

Tangy Chicken Salad

1 small head iceberg lettuce, torn into bits
1 small head Romaine lettuce, torn into bits
3 whole cooked boneless chicken breast, cut into 1/2" cubes
1 small can manadrin oranges
1 apple, cored, peeped, and cubed
1/2 cup celery, chopped
1/2 cup toasted almonds
1/2 cup Catalina French dressing
In a large salad bowl, first add the iceberg lettuce and then the
Romaine. Add the chicken to the salad bowl. Next add the oranges, apple,
celery. Lightly toss the ingredients and then place in refrigerator to
chill. About 15 mins before serving, take out of refrigerator and add
the almonds. Then pour the dressing and again toss. Add the salad to
small salad bowls and serve. Yield: 4 Servings
frndlyfn
by on Aug. 26, 2012 at 1:15 AM

Chicken Pot Pies


Yield: 6 servings
 
FILLING
3 tablespoons unsalted butter
1 medium-size yellow onion, chopped
1 large russet potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 purchased cooked rotisserie chicken or 1 whole stewed chicken,
cooled
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8-ounce) package frozen peas (optional)
 
CREAM SAUCE
1/2 cup (1 stick) unsalted butter
1 cup all purpose flour
2 1/2 cups chicken stock, preferably homemade
1/2 cup heavy whipping cream (optional) Dash of hot pepper
sauce, such as Tabasco
Salt and freshly ground white pepper
 
CRUST
1 cup (2 sticks) chilled unsalted butter
3 cups all purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg
 
To make the filling:
Melt the butter in a large sauté pan set over medium heat. Add
the onion and potato; sauté for 5 minutes. Add the garlic, bell
pepper, and mushrooms and sauté about 15 minutes, until the
potatoes are tender. Stir in the crushed red pepper and add salt
and pepper to taste.
 
While the vegetables are sauteing, skin the chicken, pull the
meat off the bones and shred the meat or cut into bite-size
pieces. Place the green beans in a microwave-safe bowl and add
enough water to cover. Cover the dish and microwave on high
power about 10 minutes, until the beans are tender. Drain
thoroughly. Stir the beans, peas and chicken into the vegetable
mixture. Set the filling aside.
 
To make the cream sauce:
Melt the butter over medium heat in a large saucepan. Add the
flour and whisk until smooth. Whisk in the chicken stock and
cook the sauce over medium heat until it thickens to the
consistency of a cream soup. Add the cream, hot pepper sauce,
and salt and white pepper to taste. Pour the cream sauce over
the chicken filling and stir to combine. Fill individual
1'/4-cup capacity oven-safe bowls three - quarters of the
way to the top with the creamed chicken filling.
 
To make the crust:
Preheat the oven to 375 degrees F. Cut the butter into 16
pieces. In the bowl of a food processor fitted with a metal
blade, pulse the butter and flour until crumbly. Add the cream
cheese, salt, and white pepper. Continue pulsing just until the
dough forms a ball.
Set the dough on a flat surface dusted with flour. Use a floured
rolling pin to roll the dough out to 1/4-inch thickness. Measure
the diameter of the pot pie bowls-mine are about 4 inches
across-and cut out dough rounds that are 1 1/2 inches larger in
diameter. Whisk the egg in a small bowl. Lay the dough rounds on
top of the pot pies, making sure the dough hangs evenly over
each bowl. Brush the dough lightly with the beaten egg. Bake the
pies for 20 to 25 minutes, until golden brown. Serve
immediately.
 
Variations:
Pot pies lend themselves to all manner of vegetable additions,
such as diced carrots, fresh corn kernels, diced turnips, sliced
celery, cut-up asparagus spears, or sliced wild mushrooms. Just
add them to the sauté mix and enjoy.
 
Tip:
Double wraps the pot pies in plastic wrap and pop them in the
freezer. The pies will keep frozen for 2 to 3 weeks. When ready
to use, bake them at 350 degrees F for about 30 minutes and
dinner is ready.

frndlyfn
by on Aug. 26, 2012 at 1:16 AM

Apricot - Orange  Chicken with Glazed Onions

INGREDIENTS

- 1 whole roasted deli chicken, skinned
- 3 tablespoons no-added-sugar apricot preserves, divided
- 3 tablespoons no-added-sugar orange marmalade, divided
- 2 tablespoons balsamic vinegar, divided
- Nonstick cooking spray
- 1 large onion, quartered
- 1 clove garlic, minced

DIRECTIONS

Preheat oven to 375 degrees F. In small bowl, blend 1
tablespoon each apricot preserves, marmalade, and vinegar.

Place chicken in baking pan coated with nonstick cooking
spray. Add water to pan to a depth of 1/4-1/2 inch.
Brush chicken with preserve mixture. Combine the remaining
preserves, marmalade, vinegar, onion, and garlic and
spoon around the chicken.

Roast, covered, for 25 minutes. Uncover and roast for
10 more minutes, until onion is tender.

melaniecerise
by on Aug. 26, 2012 at 9:04 AM

yummy. will the chicken be dry

lachelle
by on Aug. 26, 2012 at 10:43 AM

is "t" supposed to be teaspoons or table spoons?  I want to be safe not sorry!lol

Quoting Maries_Mom23:

Perfect Chicken


2-4 boneless chicken breasts with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil
Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.


Maries_Mom23
by on Aug. 26, 2012 at 7:01 PM

Lower case t is teaspoons.  Upper case T is tablespoons.  I used to get confused all the time!  LOL..

Quoting lachelle:

is "t" supposed to be teaspoons or table spoons?  I want to be safe not sorry!lol

Quoting Maries_Mom23:

Perfect Chicken


2-4 boneless chicken breasts with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil
Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.



lachelle
by on Aug. 26, 2012 at 7:36 PM

Thank you!

Quoting Maries_Mom23:

Lower case t is teaspoons.  Upper case T is tablespoons.  I used to get confused all the time!  LOL..

Quoting lachelle:

is "t" supposed to be teaspoons or table spoons?  I want to be safe not sorry!lol

Quoting Maries_Mom23:

Perfect Chicken


2-4 boneless chicken breasts with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil
Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.




Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN