Ingredients
3 pounds chicken wings
1/2 cup soy sause
1/2 cup honey
1/4 cup molasses
2 tablespoons chili sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped
Directions
Place chicken in a shallow dish and mix together remaining ingredients, pouring all over the chicken. Cover and refrigerate for approximately 1 hour, turning twice. Now, preheat the oven to 375*.In a large baking dish, arrange wings in a single layer and bake about 50 minutes, flipping once. Enjoy! This makes a great snack!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Chunky Cheese crock pot chicken
Chunky Cheese Crock Pot Chicken
6 Boneless skinless chicken breasts - chunked (cut in cubes)
1 Stick butter - melted
½ package Dry Italian dressing mix
Place chicken in crock pot and top with butter and dressing mix. Cook on low for 4 hours.
Add:
8 oz package Cream cheese - chunked
1 can Cream of chicken soup
Continue cooking in crock pot on low stirring occasionally until everything melts together, usually about 1/2 hour. Serve over rice.
6 Boneless skinless chicken breasts - chunked (cut in cubes)
1 Stick butter - melted
½ package Dry Italian dressing mix
Place chicken in crock pot and top with butter and dressing mix. Cook on low for 4 hours.
Add:
8 oz package Cream cheese - chunked
1 can Cream of chicken soup
Continue cooking in crock pot on low stirring occasionally until everything melts together, usually about 1/2 hour. Serve over rice.
Blackberry Chicken
(Thanks Jenne!)
Blackberry Chicken
Mix 1/2 cup blackberry preserves(seedless), 1/2 cup salsa, 1 pkg. ranch dressing mix, 2 Tbl. soy sauce or Balsamic Vinegar. Pour over chicken pieces and bake at 375' until juices runs clear. Or you can use it just as a marinade and Grill, leave some sauce for brushing while it's on the grill.
Blackberry Chicken
Mix 1/2 cup blackberry preserves(seedless), 1/2 cup salsa, 1 pkg. ranch dressing mix, 2 Tbl. soy sauce or Balsamic Vinegar. Pour over chicken pieces and bake at 375' until juices runs clear. Or you can use it just as a marinade and Grill, leave some sauce for brushing while it's on the grill.
Chicken Roll ups
From my "sista" Shelby... these are heavenly!!!
2 cups cooked chicken
1 8 ounce package cream cheese (soft)
4 ounces mushrooms (optional)
1 T. chives
1 pkg crescent rolls (I used two)
Whip cream cheese. Add chicken, mushrooms and chives. Put in crescent rolls and roll up.
1 egg
1 pkg chicken flavored stuffing
Beat egg. Crush bread crumbs in stuffing mix. roll stuffed crescents in egg wash then in bread crumbs and line in 9x13 pan. Bake at 375 for 25-30 minutes. Top with cheesy chicken gravy.
Cheesy Chicken gravy
1 can cream of chicken gravy
1/2 cup milk
1 cup grated cheese
Melt together in a saucepan. Pour over top of cooked roll-ups.
2 cups cooked chicken
1 8 ounce package cream cheese (soft)
4 ounces mushrooms (optional)
1 T. chives
1 pkg crescent rolls (I used two)
Whip cream cheese. Add chicken, mushrooms and chives. Put in crescent rolls and roll up.
1 egg
1 pkg chicken flavored stuffing
Beat egg. Crush bread crumbs in stuffing mix. roll stuffed crescents in egg wash then in bread crumbs and line in 9x13 pan. Bake at 375 for 25-30 minutes. Top with cheesy chicken gravy.
Cheesy Chicken gravy
1 can cream of chicken gravy
1/2 cup milk
1 cup grated cheese
Melt together in a saucepan. Pour over top of cooked roll-ups.
Sesame chicken in pitas
Ingredients
1/2 cup MIRACLE WHIP FREE Nonfat Dressing
1 Tbs soy sauce
1 Tbs toasted sesame seeds
1 tsp sesame oil (optional)
1/8 tsp ground ginger
1 cup chopped, cooked chicken
1/2 cup chopped pea pods
1/2 cup chopped red pepper
1/4 cup cashews
2 whole wheat pita bread rounds , cut in half
Directions
Mix dressing, soy sauce, sesame seeds, oil and ginger in large bowl until well blended.
Add chicken, vegetables and cashews; mix well. Spoon into pita pockets.
1/2 cup MIRACLE WHIP FREE Nonfat Dressing
1 Tbs soy sauce
1 Tbs toasted sesame seeds
1 tsp sesame oil (optional)
1/8 tsp ground ginger
1 cup chopped, cooked chicken
1/2 cup chopped pea pods
1/2 cup chopped red pepper
1/4 cup cashews
2 whole wheat pita bread rounds , cut in half
Directions
Mix dressing, soy sauce, sesame seeds, oil and ginger in large bowl until well blended.
Add chicken, vegetables and cashews; mix well. Spoon into pita pockets.
Chicken Salad Wraps
Ingredients
1 boneless skinless chicken breast half, cooked, chopped
1/4 cup MIRACLE WHIP LIGHT Dressing or KRAFT Mayo Light Mayonnaise
1/4 cup green grapes, halved
1/4 cup chopped celery
2 KRAFT 2% Milk Singles with Added Calcium
2 flour tortillas (8 to 10 inch)
Directions
Mix chicken, dressing, grapes and celery.
Place 2% Milk Singles on tortillas.
Top evenly with chicken mixture; roll up.
1 boneless skinless chicken breast half, cooked, chopped
1/4 cup MIRACLE WHIP LIGHT Dressing or KRAFT Mayo Light Mayonnaise
1/4 cup green grapes, halved
1/4 cup chopped celery
2 KRAFT 2% Milk Singles with Added Calcium
2 flour tortillas (8 to 10 inch)
Directions
Mix chicken, dressing, grapes and celery.
Place 2% Milk Singles on tortillas.
Top evenly with chicken mixture; roll up.
Apple glazed chicken legs
Ingredients
4 chicken drumsticks, skin-on or skinless
Marinade:
1/4 cup apple butter
1/4 cup molasses
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 apples, cored and sliced into eighths
Directions
In medium bowl, stir together all ingredients for the marinade. Add the drumsticks and toss to coat. Cover and refrigerate for 15 minutes. Preheat the broiler. Line a broiler pan with aluminum foil and then set the drumsticks in it. Broil for 13-15 minutes, turning the drumsticks occasionally and brushing them with marinade. Serve with apple slices.
4 chicken drumsticks, skin-on or skinless
Marinade:
1/4 cup apple butter
1/4 cup molasses
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 apples, cored and sliced into eighths
Directions
In medium bowl, stir together all ingredients for the marinade. Add the drumsticks and toss to coat. Cover and refrigerate for 15 minutes. Preheat the broiler. Line a broiler pan with aluminum foil and then set the drumsticks in it. Broil for 13-15 minutes, turning the drumsticks occasionally and brushing them with marinade. Serve with apple slices.
Swiss and Chicken Casserole
Ingredients
4 cups chopped cooked chicken
1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese
2 cups croutons
2 cups sliced celery
1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing
1/2 cup milk
1/4 cup chopped onion
Directions
Heat oven to 350°F.
Mix all ingredients. Spoon into 2-quart casserole. Sprinkle with chopped walnuts, if desired.
Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Makes 6 Servings
4 cups chopped cooked chicken
1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese
2 cups croutons
2 cups sliced celery
1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing
1/2 cup milk
1/4 cup chopped onion
Directions
Heat oven to 350°F.
Mix all ingredients. Spoon into 2-quart casserole. Sprinkle with chopped walnuts, if desired.
Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Makes 6 Servings
Chicken Stir fry
Ingredients
2 Tbs cornstarch
2 Tbs lime juice
2 Tbs water
2 Tbs oil
1 boneless chicken breast, sliced
1/4 cup sesame seeds
1/4 cup green pepper, chopped
1 cup broccoli, cut diagonally
1 medium onion, sliced
2 Tbs fresh ginger, grated
1 - 2 starfruit, cut into stars
Soy sauce, salt & pepper to taste
Directions
Combine cornstarch, lime juice and water. Set aside. Heat oil over medium heat in a skillet or wok. Add chicken slices and sesame seeds, cook until sesame seeds are tan. Mix in green pepper, broccoli, onion and ginger. Stir until vegetables are slightly wilted. Add cornstarch mixture and continue to cook until sauce is thick and clear. Turn off heat, add starfruit slices and seasoning. Serve immediately over rice.
2 Tbs cornstarch
2 Tbs lime juice
2 Tbs water
2 Tbs oil
1 boneless chicken breast, sliced
1/4 cup sesame seeds
1/4 cup green pepper, chopped
1 cup broccoli, cut diagonally
1 medium onion, sliced
2 Tbs fresh ginger, grated
1 - 2 starfruit, cut into stars
Soy sauce, salt & pepper to taste
Directions
Combine cornstarch, lime juice and water. Set aside. Heat oil over medium heat in a skillet or wok. Add chicken slices and sesame seeds, cook until sesame seeds are tan. Mix in green pepper, broccoli, onion and ginger. Stir until vegetables are slightly wilted. Add cornstarch mixture and continue to cook until sauce is thick and clear. Turn off heat, add starfruit slices and seasoning. Serve immediately over rice.
Chicken Normandy
Ingredients
4 large boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 Tbs olive oil
1 Tbs butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 tsp fresh ginger root, finely minced
2 Granny Smith apples, cored and cut in wedges
1 cup apple cider
2 Tbs brown sugar
2 Tbs cider vinegar
1/8 tsp salt
1/8 tsp freshly ground pepper
Directions
Preheat oven to 350°F. In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer. Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)
4 large boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 Tbs olive oil
1 Tbs butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 tsp fresh ginger root, finely minced
2 Granny Smith apples, cored and cut in wedges
1 cup apple cider
2 Tbs brown sugar
2 Tbs cider vinegar
1/8 tsp salt
1/8 tsp freshly ground pepper
Directions
Preheat oven to 350°F. In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer. Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)
Chicken and Rice Casserole
Ingredients
2 cups cooked rice
2 cups shredded Monterey Jack Cheese
1-1/2 cups cooked, chopped chicken breast
12 oz can evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 Tbs butter or margarine, melted
1 Tbs diced jalapenos
Directions
Preheat oven to 350°. Lightly grease a 2-quart casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared dish; stir well. Bake for 45 to 50 minutes or until a knife inserted in the center of the casserole comes out clean. This casserole can be prepared and frozen for later use. Prepare as above, but do not bake. Cover and freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°. Bake for 60 to 70 minutes or until a knife inserted in the center of the casserole comes out clean.
2 cups cooked rice
2 cups shredded Monterey Jack Cheese
1-1/2 cups cooked, chopped chicken breast
12 oz can evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 Tbs butter or margarine, melted
1 Tbs diced jalapenos
Directions
Preheat oven to 350°. Lightly grease a 2-quart casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared dish; stir well. Bake for 45 to 50 minutes or until a knife inserted in the center of the casserole comes out clean. This casserole can be prepared and frozen for later use. Prepare as above, but do not bake. Cover and freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°. Bake for 60 to 70 minutes or until a knife inserted in the center of the casserole comes out clean.
Oven Baked Chicken Paremesan
Ingredients
6 boneless skinless chicken breast halves (about 2 lb.)
1 packet SHAKE 'N BAKE Seasoned Coating Mix -- Original Chicken
2 cups spaghetti sauce
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp dried oregano leaves (optional)
Directions
Coat chicken with coating mix as directed on package.
Place in 13x9-inch baking pan.
Bake at 400°F for 20 minutes or until cooked through. Top each chicken breast with sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until cheese melts.
6 boneless skinless chicken breast halves (about 2 lb.)
1 packet SHAKE 'N BAKE Seasoned Coating Mix -- Original Chicken
2 cups spaghetti sauce
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp dried oregano leaves (optional)
Directions
Coat chicken with coating mix as directed on package.
Place in 13x9-inch baking pan.
Bake at 400°F for 20 minutes or until cooked through. Top each chicken breast with sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until cheese melts.
Double coated fried chicken
Ingredients
7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3 lb chicken pieces, (without or with skin) rinsed and dried
3 Tbs margarine or butter, melted
Directions
Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.
In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3 lb chicken pieces, (without or with skin) rinsed and dried
3 Tbs margarine or butter, melted
Directions
Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.
In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
Country style roasted chicken
Ingredients
1 whole chicken, about 4 pounds
1 tsp salt
1/2 tsp black pepper
2 Tbs butter
1/2 cup extra virgin olive oil
1 lb white boiling onions, sliced very thin
1/3 cup dry sherry or dry white wine
1/4 cup chicken stock
Directions
Preheat oven to 400 F. Sprinkle chicken inside and out with salt and pepper. In roasting pan large enough to hold the chicken, melt the butter and olive oil together on the top of the stove, over medium-low heat. Add the onions; sauté gently, lowering heat if necessary to keep onions from browning. Cook 20 minutes until very soft. Push onions around the sides of the pan; place chicken in the middle of the pan. Pour sherry and chicken stock over chicken. Place in preheated oven and roast 30 minutes, basting once with the wine mixture. Lower heat to 350 F and continue roasting another 30 minutes, continuing to baste occasionally with juices in pan.
Chicken is done when meat thermometer inserted into the thickest part of the thigh registers 180 F. Remove chicken from oven; set aside to rest for 10 minutes before carving. If pan juices are too liquid, boil rapidly over high heat, taking care not to fry the onions.
1 whole chicken, about 4 pounds
1 tsp salt
1/2 tsp black pepper
2 Tbs butter
1/2 cup extra virgin olive oil
1 lb white boiling onions, sliced very thin
1/3 cup dry sherry or dry white wine
1/4 cup chicken stock
Directions
Preheat oven to 400 F. Sprinkle chicken inside and out with salt and pepper. In roasting pan large enough to hold the chicken, melt the butter and olive oil together on the top of the stove, over medium-low heat. Add the onions; sauté gently, lowering heat if necessary to keep onions from browning. Cook 20 minutes until very soft. Push onions around the sides of the pan; place chicken in the middle of the pan. Pour sherry and chicken stock over chicken. Place in preheated oven and roast 30 minutes, basting once with the wine mixture. Lower heat to 350 F and continue roasting another 30 minutes, continuing to baste occasionally with juices in pan.
Chicken is done when meat thermometer inserted into the thickest part of the thigh registers 180 F. Remove chicken from oven; set aside to rest for 10 minutes before carving. If pan juices are too liquid, boil rapidly over high heat, taking care not to fry the onions.
Cranberry Chicken
4 chicken breasts (depending on the size. Some of those mongo Costco ones only need two).
1 package of Lipton Onion Soup Mix
1 Can Cranberries
1 small bottle of Russian Dressing.
Mix everything together so that each breast is equally coated with the cranberry sauce.This can be frozen for a later meal, or baked at 375 for one hour in a baking dish. (cook with foil for 50 minutes and uncovered for ten)
(Thanks Lucy! We love this meal. Although I use Catalina dressing instead of Russian as I can't find Russian dressing around here. I also cooked it in the crock pot.)
1 package of Lipton Onion Soup Mix
1 Can Cranberries
1 small bottle of Russian Dressing.
Mix everything together so that each breast is equally coated with the cranberry sauce.This can be frozen for a later meal, or baked at 375 for one hour in a baking dish. (cook with foil for 50 minutes and uncovered for ten)
(Thanks Lucy! We love this meal. Although I use Catalina dressing instead of Russian as I can't find Russian dressing around here. I also cooked it in the crock pot.)
Chicken Enchilada Soup
(thanks Kailey)
Chicken Enchilada Soup
INGREDIENTS
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
DIRECTIONS
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Chicken Enchilada Soup
INGREDIENTS
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
DIRECTIONS
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Chicken Tortilla Soup
(Thanks Kailey)
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth (I just make my own chicken broth with bullion)
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth (I just make my own chicken broth with bullion)
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Kaileys Sweet and Sour chicken
This recipe makes like WAY to much so I half it... though the egg really can't be halved.
Chicken Coating
2 1/4 Self Rising Flour (or 1 1/2 tsp baking powder and 1/2 tsp salt to all purpose flour)
2 TB vegetable oil
2 TB Cornstarch
1/2 tsp Salt
1/4 tsp pepper
1 egg
2 cups water
Mix dry ingredients. Add egg, mix water in slowly to make thick batter.
Cut up 4-6 chicken breasts. Coat chicken and then fry pieces. (I cut up two to three breasts and that makes ALOT)
Then for the sauce (Might have to double)
Apricot Sauce
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 medium green pepper, chopped (I leave these out too...kids don't like them)
1/2 cup salted cashews (I skip these...yuck)
DIRECTIONS
In a Microwavable safe dish, combine the first seven ingredients. Cover and microwave on high for 2 minutes, stirring once...
Add green pepper and cashews. Cover and microwave on high for 2 more minutes or until Let stand for 3 minutes. Serve with rice. or if no cashews and green pepper stir and cook for two more minutes.
Chicken Coating
2 1/4 Self Rising Flour (or 1 1/2 tsp baking powder and 1/2 tsp salt to all purpose flour)
2 TB vegetable oil
2 TB Cornstarch
1/2 tsp Salt
1/4 tsp pepper
1 egg
2 cups water
Mix dry ingredients. Add egg, mix water in slowly to make thick batter.
Cut up 4-6 chicken breasts. Coat chicken and then fry pieces. (I cut up two to three breasts and that makes ALOT)
Then for the sauce (Might have to double)
Apricot Sauce
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 medium green pepper, chopped (I leave these out too...kids don't like them)
1/2 cup salted cashews (I skip these...yuck)
DIRECTIONS
In a Microwavable safe dish, combine the first seven ingredients. Cover and microwave on high for 2 minutes, stirring once...
Add green pepper and cashews. Cover and microwave on high for 2 more minutes or until Let stand for 3 minutes. Serve with rice. or if no cashews and green pepper stir and cook for two more minutes.
Chicken salad cups
1 package refrigerated pie pastry
2 cups diced cooked chicken
1 can unsweetened crushed pineapple
1/2 cup slivered almonds
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1/2 cup mayo
1/2 tsp salt
1/2 tsp paprika
Topping:
1/2 cup sour cream
1/4 cup mayo
1/2 cup shredded cheddar cheese
Cut each sheet of pie pastry into 4 1/2" rounds. Reroll scraps and cut out additional circles. Press pastry into bottom and up the sides of 14 ungreased muffin cups. Bake at 450 for 6-7 minutes or until golden brown. Cool on a wire rack.
In a bowl, combine chicken, pineapple, almonds, celery, cheese, mayo, salt and pepper. Refrigerate until chilled.
Just before serving, spoon two rounded tablespoons of chicken salad into each pastry cup. Make the topping and spoon over filling. Sprinkle with cheese.
**I wonder if you could use refrigerated biscuits instead of pie crust?
2 cups diced cooked chicken
1 can unsweetened crushed pineapple
1/2 cup slivered almonds
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1/2 cup mayo
1/2 tsp salt
1/2 tsp paprika
Topping:
1/2 cup sour cream
1/4 cup mayo
1/2 cup shredded cheddar cheese
Cut each sheet of pie pastry into 4 1/2" rounds. Reroll scraps and cut out additional circles. Press pastry into bottom and up the sides of 14 ungreased muffin cups. Bake at 450 for 6-7 minutes or until golden brown. Cool on a wire rack.
In a bowl, combine chicken, pineapple, almonds, celery, cheese, mayo, salt and pepper. Refrigerate until chilled.
Just before serving, spoon two rounded tablespoons of chicken salad into each pastry cup. Make the topping and spoon over filling. Sprinkle with cheese.
**I wonder if you could use refrigerated biscuits instead of pie crust?
Crockpot Gooey Chicken Burritos
2 large chicken breasts
12 ounce jar of salsa
1 can cream of chicken soup
1 can diced green chilis
1 1/2 cups grated cheese
1 small onion
A handful of spanish olives (no idea what these are, but they scare me just a little)
2 tbsp of cooking tapioca
Flour tortillas
I have no directions for this recipe despite making it before ... I'm going to assume you mix everything but the tortillas in the crockpot and cook it for 6-7 hours until nice and gooey, then serve it over the tortillas.
**Me thinks this is a recipe from Katy? Perhaps she can enlighten me on the directions part if that's not correct. Again, this is something my husband wouldn't touch with a ten foot pole, but when I forced the kids to eat it when he wasn't around, they devoured it. And if spanish olives are anything like green olives, then double BLECK! Green olives were not meant for human consumption, I'm afraid.
12 ounce jar of salsa
1 can cream of chicken soup
1 can diced green chilis
1 1/2 cups grated cheese
1 small onion
A handful of spanish olives (no idea what these are, but they scare me just a little)
2 tbsp of cooking tapioca
Flour tortillas
I have no directions for this recipe despite making it before ... I'm going to assume you mix everything but the tortillas in the crockpot and cook it for 6-7 hours until nice and gooey, then serve it over the tortillas.
**Me thinks this is a recipe from Katy? Perhaps she can enlighten me on the directions part if that's not correct. Again, this is something my husband wouldn't touch with a ten foot pole, but when I forced the kids to eat it when he wasn't around, they devoured it. And if spanish olives are anything like green olives, then double BLECK! Green olives were not meant for human consumption, I'm afraid.
Subscribe to:
Comments (Atom)