recipelink.com Chat Room Recipe Swap
03-24-2000 – 39 Chicken Recipes

Nancy,.Chicago (10:17:51) : Persian Chicken

1 cut up chicken, skins removed
4 cups sliced celery
1 cup chopped parsley
2 cups chicken broth, low fat
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
1 onion chopped
1/4 cup lemon juice

Saute onion in small amount of oil (maybe 2 tablespoons) until lightly browned. Add cinnamon, nutmeg, salt and pepper and saute 1 minute longer. Add chicken broth and chicken and simmer 1/2 hour. Add celery and parsley and simmer another 10 minutes. Just before serving add lemon juice. Serve over rice.

jackiepgh (09:08:22) : Chicken and wine

4 chicken breasts cut into individual portions.
16 oz fresh mushrooms
1 1/2 c. white wine ( pref. dry )
thick white sauce

Bake chicken in wine with the sliced up mushrooms until chicken is thoroughly cooked. Tilt pan to pour off wine. Add wine to the very, very thick white sauce and let cook until well blended. Serve the chicken over a bed of rice or noodles with the mushrooms on top and the wine-white-sauce on top. Decadent and easy !

Kelly~WA (06:21:44) : Quick, Easy Cheesy Chicken

4 to 6 chicken breasts
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) package shredded Cheddar cheese
1 cup dry salad croutons

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

Kelly~WA (06:18:08) : Cashew Chicken

3 to 4 tablespoons butter or margarine, melted
1/2 cup unsweetened shredded coconut
1/2 cup raw cashews (or raw almonds for almond chicken)
8 to 10 salted butter-flavor crackers
4 skinless chicken breast halves
salt
ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.

Dip chicken in melted butter or margarine, and roll in cracker mixture. Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts.

Bake for 30 to 35 minutes. Season with salt and pepper if desired.

MED/TN (06:15:21) : Hot 'n' Hearty CHICKEN WRAP

4 boneless, skinless chicken breasts
1 teaspoon dried Mexican seasoning
6 (12-inch) flour tortillas
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1 purple onion, chopped
3 plum tomatoes, chopped
3/4 cup Ranch-style dressing

Cut each chicken breast into 6 strips, and toss with Mexican seasoning.
Sauté chicken in a nonstick skillet coated with cooking spray over medium-high heat 6 minutes or until done. Remove from skillet. Wipe skillet clean.
Place tortillas, 1 at a time, in skillet, and sprinkle with 1/3 cup cheese; cook over medium-high heat 2 minutes or until cheese melts. Remove from skillet, and layer each with one-sixth of chicken, onion, tomato, and dressing. Roll up, jellyroll fashion, and repeat procedure with remaining ingredients. Serve with salsa. Makes 6 servings.

Kelly~WA (06:14:56) : Bacon Chicken

(Great served over rice or mashed potatoes.)

6 skinless chicken breasts
6 slices bacon
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup milk

Preheat oven to 350 degrees F (175 degrees C).

Wrap each chicken breast in one piece of bacon.

Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.

Bake in the preheated oven for 50 minutes or until done. Remove the foil for the last 15 minutes to brown the bacon.

Kelly~WA (06:13:10) : LEMON CILANTRO CHICKEN

4 - 6 skinless, boneless chicken breast halves, sliced thinly
lengthwise
3 large potatoes, peeled and cut into 1/2 inch slices
1 bunch fresh cilantro, chopped
1 cup lemon juice
2 teaspoons lemon pepper seasoning
2 tablespoons olive oil

1 Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of
the chopped cilantro for 1 hour.

2 Mix the rest of the chopped cilantro with the remaining lemon juice.
Add the lemon pepper seasoning and 1 tablespoon olive oil. Set aside.

3 Spread 1 tablespoon olive oil into the bottom of a 9 X 12 inch glass
baking pan. Layer the potatoes and the chicken in the dish. Pour lemon
pepper mixture over. Cover.

4 Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, and
bake for 10 minutes more.
Makes 4 servings

MED/TN (06:13:10) : APPETIZER CHICKEN ROULADES

4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 (3-ounce) log goat cheese, softened*
1 (3-ounce) package cream cheese, softened
1/2 teaspoon dried basil
8 large fresh spinach leaves
1 (7.25-ounce) jar roasted sweet red peppers, drained
Additional fresh spinach leaves (optional)

Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Stir together goat cheese, cream cheese, and basil; spread evenly over each chicken breast. Top each with 2 spinach leaves and roasted red peppers. Roll up, jellyroll fashion, starting with a short side. Secure rolls with wood en picks, and place, seam side down, in a lightly greased 11- x 7-inch baking dish.

Bake, covered, at 350° for 15 minutes. Uncover and bake 20 more minutes or until chicken is done. Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined plate, if desired. Makes about 24 roulades.

*1 (3-ounce) package cream cheese may be substituted.

Kelly~WA (06:12:33) : ALMOND CHICKEN CASSEROLE

This dish refrigerates well and freezes well.
It can be prepared ahead and stored.

5 cups diced, skinless, boneless chicken breast meat
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
3/4 tablespoon white pepper
1 tablespoon salt
2 tablespoons lemon juice
3 tablespoons chopped onion
4 cups cooked rice
1 (8 ounce) can sliced water chestnuts
1 cup sliced almonds
1 cup chopped celery
1 cup butter or margarine
3 cups corn flakes cereal
1/2 cup sliced almonds

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine the diced chicken, mayonnaise, yogurt, soup,
broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1
cup of sliced almonds, and celery. Mix well. Place
mixture in a lightly greased 9x13 inch baking dish.

In a medium bowl combine the butter or margarine, corn flakes cereal
and 1/2 cup sliced almonds. Mix together and top the casserole with this
mixture. Bake in the preheated oven for 35 to 45 minutes.

Kelly~WA (06:11:58) : RUM CHICKEN

4 chicken breasts OR thighs
salt and pepper to taste
1 (20 ounce) can pineapple rings or chunks
1 cup rum

Preheat oven to 375 degrees F (190 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Make
sure rib area of breasts is facing up. Cover dish and bake in the
preheated oven for 15 to 20 minutes.

Remove cover and flip chicken pieces. Place pineapple (reserve some for
garnish) around chicken. Pour rum over all. Cover and bake for another
15 minutes. Garnish with additional pineapple and serve.

Kelly~WA (06:11:33) : Anniversary Chicken

6 chicken breasts
1/2 cup teriyaki sauce
1/2 cup ranch style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) jar real bacon bits
chopped fresh parsley

In a large skillet, heat oil over medium high. Add chicken breasts and
saute 4 to 5 minutes each side until lightly browned.

Preheat oven to 350 degrees F (175 degrees C).

Place browned chicken breasts in a 9x13 inch baking dish. Brush with
teriyaki sauce, then spoon on salad dressing . Sprinkle with cheese,
green onions and bacon bits to top.

Bake for 25 to 35 minutes, or until chicken is cooked through and juices
run clear. Garnish with parsley and serve.
Makes 6 servings

Kelly~WA (06:11:00) : Apricot Chicken

6 skinless, boneless chicken breasts
1 (8 ounce) jar apricot preserves
1 tablespoon vinegar
1 tablespoon brown sugar

Preheat oven to 350 degrees F (175 degrees C).

Place the chicken breasts in a 9x13 inch baking dish. Combine the
apricot preserves, vinegar and brown sugar. Pour the preserve mixture
over the chicken, cover and bake for 50 minutes.

Remove cover and bake for 10 more minutes.

Kelly~WA (06:10:07) : Best Ever Chicken Casserole

4 skinless, boneless chicken breasts
1 (8 ounce) can sliced water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup crushed corn flakes
1 cup mayonnaise

Preheat oven to 350 degrees F (175 degrees C).

In a large pot, boil the chicken until tender. Cut the breasts into
cubes or small pieces.

In a large bowl, combine the chicken pieces with the water chestnuts,
onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.

Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the
crushed corn flakes on top of the mixture. Bake in the preheated oven
for 1 hour.

Becky,LA (05:31:09) : PRODHUMME CHICKEN

Seasoning Mix
6 tablespoons Chef Paul Prudhomme's Poultry Magic®
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin

2 (2-1/2- to 3-pound) chickens, all visible fat removed, each cut into 8 pieces
1-1/4 cups all-purpose flour
Vegetable oil for frying
2-2/3 cups chopped green bell peppers, in all
2 cups chopped onions
1 cup chopped fresh green Anaheim or poblano chiles, in all (see Note)
2 bay leaves
2 teaspoons salt
2 teaspoons minced fresh garlic
2 tablespoons finely diced fresh jalapeño peppers
4 cups chicken stock, in all
1-1/2 cups heavy cream
1 cup dairy sour cream
1-1/2 cups grated Monterey Jack or other white non-processed cheese
1-1/2 cups grated Cheddar cheese
4 cups cooked long-grain white rice

Remove the chicken from the refrigerator and let it come to room temperature
while you prepare the other ingredients.

Combine the seasoning mix ingredients in a small bowl. Combine 1 tablespoon
of the mix with the flour in a plastic or paper bag and set aside.

Sprinkle the remaining seasoning mix evenly over the chicken and rub it in well.
Dredge the chicken in the seasoned flour and reserve the leftover flour.

Heat 1/2 inch of oil in a large skillet (I find this dish tastes significantly better if
you don't use a nonstick skillet) to 350°, about 4 minutes. Fry the chicken in
batches, large pieces and skin side down first, just until lightly browned and
crispy, about 2 to 4 minutes per side. Lower the heat if the drippings in the pan
start to brown, because you'll use the drippings in the cream sauce - - they
should remain light in color and taste so they won't dominate the cheese,
peppers, and cream. Drain the chicken on paper towels.

Carefully pour the hot oil into a heatproof glass measuring cup, leaving as much
sediment as possible in the skillet, and return 1/2 cup of the hot oil to the skillet.
Add 2 cups of the bell peppers, the onions, and 2/3 cup of the chiles. Turn the
heat to high and stir well to mix the vegetables with the sediment. Cook until the
onions start to brown, stirring occasionally, about 6 to 8 minutes. Add the bay
leaves, salt, and garlic. Stir well, then sprinkle 3 tablespoons of the reserved
seasoned flour on the vegetable mixture and stir thoroughly again. Stir in the
jalapeño peppers and cook, stirring occasionally, for 2 minutes. Lower the heat
if the vegetables stick excessively. Stir in 1 cup of the stock and scrape the pan
bottom well. Stir in 2 cups more stock and stir again. Remove from the heat.

Place the chicken in a 5-1/2 quart pot or Dutch oven. Add the vegetable mixture
and the remaining 1 cup stock and stir well. Bring to a boil over high heat,
reduce the heat to low, and simmer, stirring occasionally and being careful not
to let the mixture scorch, for 25 minutes. Add the remaining 2/3 cup bell
peppers, 1/3 cup chiles, the cream, and the sour cream. Bring to a boil over
medium heat, stirring fairly constantly. Stir in the cheeses and cook, stirring
constantly, just until the cheese melts. Serve immediately over the rive.

NOTE: If you cannot find Anaheim or poblano chile peppers, you can use
canned chile pepper strips, either hot or mild, according to your taste.

Becky,LA (05:25:16) :

BECKY'S CHICKEN TETRAZZINI
Recipe By : BECKY

1 chicken -- boiled and chopped
chicken broth -- reserve for boiling

1 cup onion -- chopped
3/4 cup celery -- chopped
4 oz spaghetti

1/2 cup butter
1/2 cup flour
2 cups milk

1/4 pound American cheese -- grated
1/4 pound sharp cheddar cheese -- grated
1/4 pound Parmesan cheese -- grated
1 can mushroom soup
salt and pepper
1 jar pimiento -- chopped
1 cup buttered bread crumbs

Boil: chicken** ( add celery, onion, parsley carrot, salt, pepper for
flavor)
** strain broth-reserve for boiling spaghetti

Sauté onion & celery.

Cook 4 oz. Spaghetti in broth, drain.

Make white sauce -- melt butter, stir in flour, add milk and simmer until it begins to thicken
Add to white sauce--cheeses and soup. Stir until blended

Fold in sautéed onion-celery, chopped pimento, chicken cubes, and spaghetti.
Pour into buttered casserole dish top with bread crumbs

Bake uncovered 375 for 45 minutes.

Note: sometimes I add halved artichoke hearts

Becky,LA (05:24:50) :

BECKY'S MEXICAN CHICKEN CASSEROLE
Recipe By : BECKY

1 small bell pepper -- chopped
1 medium onion -- chopped
2 cans mushroom soup
1 can rotel
1/2 pound cheese (any kind)
2 cups cooked chicken -- cubed
1 bag Corn chips -- crushed
1 can Niblet corn -- drained
1 can red kidney beans -- drained

Saute onion and bell pepper. Add soup rotel and cheese.
Stir until blended.
Layer in deep casserole- chips, chicken, beans, corn, sauce. Repeat layers.
Top with a few chips and cheese.
Bake at 350 for 1 hour.

Kelly~WA (03:10:38) : Chicken and Spaghetti

8 ounces tomato sauce
4 small chicken breasts, split, skinned and boned
6 ounces tomato paste
1/4 cup water
3 cloves garlic, minced
2 teaspoons dried oregano, crushed
hot cooked spaghetti
1 teaspoon sugar
grated Parmesan cheese
4 ounces shredded mozzarella cheese

In skillet, brown the chicken in hot oil, drain. Sprinkle generously
with salt and pepper. Transfer to crockpot. For sauce, combine
tomato sauce, tomato paste, water, garlic, oregano and sugar. Pour
sauce over chicken. Cover and cook on low heat setting for 8 to
9 hours. Remove chicken and keep warm. Turn cooker to high heat
setting, stir mozzarella cheese into sauce. Cook uncovered, till
cheese melts and sauce is heated through. Serve chicken and sauce
over hot cooked spaghetti. Pass Parmesan.

Kelly~WA (03:10:11) : CROCKPOT CHICKEN FETTUCCINE

2 chicken breasts, halved
2 tbsp olive oil
1/4 c green onions, chopped
1 t garlic, minced
14 1/2 oz canned tomatoes, drained and chopped
1 tbsp basil
1 c heavy cream
2 egg yolks
3/4 c Parmesan cheese
8 oz fettuccine
1 c peas
1 1/2 c mushrooms, sliced

In skillet, brown chicken breasts in olive oil. Place chicken in
crock-pot. Add green onions, garlic, tomatoes, and basil. Cover
and cook on Low 7 to 9 hours. Remove chicken and cut into pieces.
Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan
cheese. Cover and cook on high 30 minutes to thicken.

While sauce is thickening, cook fettuccine according to package
directions; drain. Add fettuccine, peas and mushrooms. Cover and
cook on high 30 to 60 min.

Kelly~WA (03:09:14) : MEXICAN CHICKEN CHOWDER

2 1/2 cups chopped cooked chicken
1 can whole kernel corn with sweet peppers, drained
1 can condensed cream of potato soup
1 can diced green chiles, undrained
2 Tbsp. snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
1 {8 oz.} carton sour cream
1/2 of an 8 oz. pkg. of cheese spread with jalapeno peppers

In a crockpot, combine chicken, corn, soup, undrained chiles,
cilantro, and taco seasoning mix. Stir in chicken broth. Cover;
cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to
5 hours. Stir about 1 cup of hot soup into sour cream. Stir sour
cream mixture and cheese into the mixture in crockpot; cover and
let stand for 5 minutes.

Kelly~WA (03:08:47) : OLD-FASHIONED BRUNSWICK STEW

1 envelope Lipton Recipe Secrets Golden Onion Soup Mix
4 cups water
2 large potatoes, peeled and diced
2 cups sliced fresh or frozen okra
1 can (17 oz.) cream-style corn, undrained
1 can (14-1/2 oz.) whole peeled tomatoes, undrained and chopped
1 teaspoon rosemary leaves
1 bay leaf (optional)
2 cups cut-up cooked chicken
Salt and ground black pepper to taste

In large saucepan or stockpot, thoroughly blend golden onion soup mix with water. Add potatoes, okra, corn, tomatoes, rosemary and bay leaf. Bring
to a boil, then simmer covered, stirring occasionally, 40 minutes or until vegetables are tender. Stir in remaining ingredients and heat through. Remove bay leaf. Makes about 4 (2-cup) servings.

Kelly~WA (03:06:38) : (I have not yet tried this recipe myself)

CHICKEN CURRY

2 tablespoons margarine or butter
1 pound boneless chicken breasts, cut into thin strips
1 large tomato, coarsely chopped
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 teaspoons curry powder
1 cup water
1/2 cup plain yogurt
2 cups hot cooked rice
2 cups hot cooked peas

In 12-inch skillet, melt margarine over medium heat
and brown chicken. Stir in tomato, then onion soup
mix and curry blended with water. Simmer covered
15 minutes or until chicken is done. Stir in yogurt;
heat through, but do not boil. To serve, arrange
chicken and sauce over hot rice and peas. Serve, if
desired, with flaked coconut, raisins, cashews or
almonds. Makes about 4 servings.

MICROWAVE DIRECTIONS: In 2-quart
microwave-safe casserole, microwave margarine at
HIGH (Full Power) 1 minute. Add chicken and
microwave covered 5 minutes. Stir in tomato, then
onion soup mix and curry blended with water.
Microwave covered 6 minutes or until chicken is
done. Stir in yogurt; heat 1 minute. Let stand
covered 5 minutes. Serve as above.

Kelly~WA (03:03:39) : Normandy Chicken with Apples

3 c. apple cider or juice
3 (1.8oz) boxes leek soup mix
2 tsp dried thyme leaves
1/2 tsp grated nutmeg
1-1/2 lb red potatoes, peeled and diced
4 celery ribs, sliced
6 shallots, sliced
3 green apples, cored and cut into 16 wedges each
3/4 c. dried cranberries
2 lbs boneless skinless chicken breast halves, halved crosswise

In 4-5 qt crockpot, combine the apple cider, dry soup mix, thyme
and nutmeg. Stir to blend well. Add the potatoes, celery, shallots,
apples and cranberries. Tuck the chicken pieces down into the
mixture.

Cover and cook on low heat setting about 8 hrs, till potatoes are
tender.

Kelly~WA (03:02:41) : (I have not tried this recipe personally, yet)

Lemonade Chicken In The Crockpot
Serving Size : 6

4 pieces chicken
6 oz can frozen lemonade concentrate, thawed
2 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons water

Arrange chicken in crockpot. Combine lemonade, brown sugar, catsup,
and vinegar. Pour over chicken and cover.

COOK on HIGH for 3 - 4 hours or LOW for 6 - 8 hours.

Remove chicken from pot. Transfer to saucepan, skim off fat.

Combine the cornstarch and water and add slowly to the liquid over low heat. When thickened, serve over the chicken.

Kelly~WA (03:01:15) : CHICKEN PACIFICA

2 tablespoons oil
2-1/2- to 3-pound chicken, cut into serving pieces
1 can (8 oz.) pineapple chunks in natural juice, drained (reserve juice)
Water
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 tablespoons all-purpose flour

In 12-inch skillet, heat oil over medium-high heat and brown chicken. Mix reserved juice with enough water to equal 2 cups; blend in onion soup mix. Add to skillet and simmer covered, stirring occasionally, 45 minutes or until chicken is done. Remove chicken to
serving platter and keep warm. In same skillet, add flour blended with 1/4 cup water. Bring to a boil, then simmer, stirring constantly, until sauce is slightly thickened, about 5 minutes. Add pineapple and heat through. Serve sauce with chicken. Makes about 4
servings.

Kelly~WA (02:59:42) : Herbed Chicken and Vegetables

3 pounds chicken legs, thighs, and/or breasts, skinned
2 tablespoons cooking oil
1 cup chicken broth
1/2 cup dry white wine
1 tablespoon snipped parsley
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 clove garlic, minced
4 medium potatoes, quartered
4 medium carrots, cut into 1/2" pieces
2 stalks celery, cut into 1" pieces
1 small onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water

Rinse chicken, pat dry. In a skillet, brown chicken pieces, half
at a time, in hot oil.

In a bowl, combine the chicken broth, wine, parsley, salt, rosemary,
thyme, pepper, and garlic.

In a crockery cooker, place potatoes, carrots, celery, and onion.
Place chicken pieces atop vegetables. Pour broth mixture over
chicken.

Cover, cook on Low setting for 8 to 9 hours or on High setting for
4 to 4 1/2 hours.

Using a slotted spoon, remove chicken and vegetables to a platter.
Keep chicken and vegetables warm.

Kelly~WA (02:58:34) : CHICKEN & RICE ENCHILADAS
(ENCHILADAS DE POLLO & ARROZ )

1 tablespoon butter or margarine
1/4 cup chopped green onion
1-3/4 cups water
1 package Lipton Rice & Sauce - Spanish
1 can (16 oz) refried beans
1 medium tomato, chopped
2 cups shredded Monterey Jack cheese (about 6 oz.)
1 can (4 oz.) chopped green chilies, drained
1 cup cut-up cooked chicken
6 flour tortillas, softened
2/3 cup taco sauce or salsa

Preheat oven to 375°.

In medium saucepan, melt butter and cook green onion 1 minute. Stir in water and rice & sauce - Spanish. Cook over medium heat, stirring occasionally, 9 minutes. Stir in beans, tomato, 1 cup cheese, chilies and chicken. Evenly spread 1 cup rice mixture on each tortilla. Roll and place seam-side-down in 13 x 9-inch glass baking dish; top with sauce. Bake 10 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted. Serve, if desired, with additional taco sauce, sour cream or guacamole.
Makes about 4 servings.

Kelly~WA (02:57:18) : HAM AND CHICKEN CHOWDER
Yield: 4 Servings

6 c chicken stock
2 c cooked ham; diced
2 c potatoes; cubed
8 small onions
1 c corn
1 c cut green beans
1 c lima beans
1 c canned tomatoes
2 stalks celery w/leaves; chop
1 tb parsley; minced
1 ts salt
1/2 ts pepper
1 bay leaf

Combine all ingredients in crockpot. Cover and cook on LOW for 6
to 8 hours, or on HIGH for 3 to 4 hours. Serve in heated soup
bowls garnished with chopped fresh parsley.

Kelly~WA (02:56:40) : Hawaiian Chicken Breasts

4 green onions
3 tablespoons butter
4 chicken breast halves
flour seasoned with salt and pepper
14 oz can sliced pineapple
1 avocado
rice

Chop onions using only 1" of green tops. Saute in 1 T of butter
until glazed. Transfer to crock pot. Coat chicken breasts in seasoned
flour. Saute in butter until brown on both sides. Transfer to
crock pot. Drain pineapple. Pour juice over chicken. Cover and cook
on low 3-4 hours (high 1 1/2 - 2 hours) or until breasts are tender.
Saute pineapple slices in butter until golden. Place on heated
platter. Top each with a chicken breast. Slice avocado into 8
lengthwise strips. Place 2 strips on each chicken breast. Serve
pan drippings over rice.

Kelly~WA (02:56:19) : CHICKEN WITH VEGETABLES AND STUFFING

6 oz pkg. chicken flavor stuffing mix
2 1/2 cups chopped, cooked chicken
2 cups zucchini, cut into 1/2 inch pieces
1/2 cup chopped onion
2 cups sliced fresh mushrooms
1 red or green bell pepper, cut into 1/2 inch pieces
1 can condensed cream of chicken or cream of mushroom soup

Prepare stuffing mix according to package directions, except reduce
water to 1/2 cup. {Stuffing will not be completely moistened} Set
aside. In a large bowl, combine chicken, zucchini, mushrooms, red
or green bell pepper, and onion. Stir in soup. In crockpot, place
HALF the chicken-vegetable mixture; top with half of the stuffing.
Repeat layers. Cover; cook on LOW setting for 5 to 6 hours, or on
HIGH setting for 3 hours.

Kelly~WA (02:56:00) : Chicken Tacos

1 lb skinless chicken breasts
1 packet taco seasoning
1 cup chicken broth

Combine in crock; cook 6-8 hours on Low. Remove breasts and
fork-shred. Spoon a bit of juice over, if desired. Serve on warmed
tortillas with cheese, salsa, sour cream, and black olives. Freezes
well.

Kelly~WA (02:55:40) : Chicken Sesame

1 frying chicken, cut up
1/4 cup flour
3 tablespoons sesame seeds
salt and pepper
1/4 cup salad oil
1 small onion, chopped
2 ribs celery, chopped
1/2 cup dry white wine
1 chicken bouillon cube, crush
1/2 teaspoon tarragon
1/4 cup cornstarch
1/4 cup water
1 cup dairy sour cream

Coat chicken with mixture of flour, sesame seeds, salt and pepper.
Brown chicken in oil in a large skillet. Put chicken in crockpot
and add onion, celery, wine, bouillon cube and tarragon. Cover
and cook on low 6 to 8 hours.

Turn control to high. Remove chicken to warm shallow dish. Dissolve
cornstarch in water and stir into pot. Cook on high 15 minutes.
Turn off heat and stir in sour cream. Pour sauce over chicken and
serve with rice.

Kelly~WA (02:54:04) : Stewed Chicken

1 chicken, whole fryer or pieces
2-3 stalks celery, cut up
2-3 carrots, cut up
2-3 zucchini, cut into thick slices
rosemary
sage
parsley
thyme
basil

Carefully wash chicken (remove skin if you like). Pat chicken dry
with paper towels. Season chicken with spices. Place chicken in
Crockpot and surround with vegetables. Add water to barely cover.
Cook on high 6 to 8 hours. Serve with rice or mashed potatoes.

calliope,.NY (02:25:29) : Though I am certainly not a doctor, nor do I have any training in nutrition,
I do have some firmly held beliefs about the health benefits of chicken soup and about the chicken fat in it in particular, that at least some in those fields share with me.

I believe in leaving the chicken fat in the soup. It certainly makes it more flavorful and I believe that it contributes to its power to truly help treat the common cold. Of course you must all decide for yourselves, but I think there are far worst types of fat, and there are surely other places we can cut it from in our diets. Now, on to the recipe....I’ll give you my proportions, (as best I can, not much of a measurer) but you must feel free to choose your own.

CALLIOPE'S CHICKEN SOUP...with variations

1-whole frying chicken, cut up and sauteed in a little olive oil till the skin is golden adding as many garlic cloves as you like near the end of the saute.

Cover it completely with water, enough so that as it cooks down you’ll have plenty of stock when you’ve added the vegetables and, if you want, some noodles or rice or even potatoes.

Bring just to a boil, reduce to a simmer and skim off all the brown foam.

Peel one very large yellow onion and cut in quarters, add
Peel one large carrot, cut in three pieces, add
Slice one large rib of celery in three pieces, add
More garlic!...this will be a recurring theme with me, I ADORE it!
about 10-whole cloves
about 10-whole black peppercorns
3-large bay leaves
12-6 inch long fresh thyme sprigs, folded in half and tied with string.
you can use dry, but it really isn’t the same...
2- tsp. Kosher salt

*Note....never, never, NEVER used the crushed leaves! They are very dangerous and can either cut the throat or become lodged there, causing choking!!! The whole ones can easily be removed, as must the peppercorns and cloves, which are also dangerous if ingested!!!

Simmer gently uncovered for about 45 minutes.

Remove the chicken from the pot and reserve, ( see below for my ideas for what to do with the meat and soup) Also remove and discard the vegetables.
Strain the stock through a fairly fine sieve.

While the soup has been simmering, cut up at least the following vegetables in the amount you wish, saute in more olive oil for a few minutes. Add at least one cup of white wine...or water if you prefer, lower heat, cover and simmer till tender;

onion
carrot
celery
garlic

other vegetables you may want to try;
leeks, sweet red peppers, zucchini, yellow squash, peas, green beans, chic peas, Chinese or Savoy cabbage, escarole, spinach or Swiss chard, fennel (anise) bulb, artichoke hearts.

If you want to make it a noodle soup (you could even like to try cheese tortellini) or have potatoes in it, I like to simmer them in the stock. I think they take the flavor on better that way. If using rice, I would prepare it in a separate pot adding it at the very end

When the starch is al dente, add the finished vegetables, and the chicken in pieces, unless you save it and use it in my idea below, along with some fresh chopped Italian parsley. You might also like to use some fresh tarragon or basil as well. Taste it and add more fresh thyme, salt, ground pepper if you want/need it. Turn off the heat, you’re done!
*Sometimes I add a cup of white wine to my soup too and often some fresh lemon juice as well*

*I also add some more fresh minced garlic...keeps the vampires at bay, even the motional ones, ehy?*

AND for those that missed it the first time I posted it......

Here’s what I do to stretch a chicken.

First, I make my pot of chicken stock, as usual. Then I fish out all the meat and shred it into a bowl...and while its still warm, I add some dill, salt and pepper and some currants. (you could use raisins if you want). Once its cool, I add the scallions, (or red onion, if you love onion), celery...with some leaves, parsley, chopped pecans, walnuts or cashews and the mayonnaise. Sometimes, I even add a few dashes of raspberry vinegar.

Then into the wonderful stock, I put every vegetable “the boys” like, sometimes including beans, escarole or spinach...and even a can of tomatoes and some pasta if I want to turn it into a Minestrone.

Then I can alternate the suppers. One day serving the soup with broiled cheddar or Asiago toasts....and the next, the chicken salad sandwiches with lots of nice, warm cinnamon applesauce. Doesn’t that sound lovely?

Oh my!...that one chicken certainly goes a long way.

P.S.......one of the secrets to Calliope's FABULOUS Chicken Soup..is the use of cloves!

Donna-Gaylord,.MI (12:08:25) : Irish Chicken

6 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1/2 cup flour
1/4 cup butter
1/4 cup oil
1/2 lb fresh sliced mushrooms
1 Cup chicken broth
2 TBS. Irish Cream liqueur
Watercress
Hot Cooked noodles

Pound each breast to an even 1/4 inch thickness. Sprinkle each with salt and pepper and dust with some flour (reserve 2 TBS flour for sauce.) Saute breasts in oil and remove to plate. Add mushrooms to skillet. Cook just until tender. Stir in 2 TBS flour and gradually stir in chicken broth. Cook until sauce thickens; add Irish Cream liqueur and heat until sauce bubbles. Arrange chicken over cooked buttered noodles. Spoon some sauce on top. Pass remaining sauce separately. Garnish with watercress

calliope,.NY (12:04:02) : Calliope's Late Summer Chicken Salad

+ 2 bunches watercress, washed, and
dried, and/or romaine, Belgian endive, whatever greens you like.
+ 3-4 whole poached chicken breasts, no skin or bone.
( see poaching method below)
+ 1 med. red onion sliced thin and chopped, or scallions if you prefer
+ 4-6 ripe pears , sliced, added only upon serving
+ 1-cup. blueberries
* 1-cup red, green or both, grapes, sliced in half
+ med. sized wedge of Gorgonzola or other quality
blue-veined cheese
+ 4-6 ribs diagonal sliced celery, one thin sliced red pepper Dressing + 1-1/2 tbsp. drained green peppercorns mashed with mortar and pestle
added after dressing has been blended
+ half cup. red wine vinegar plus 1 Tbsp. raspberry vinegar
+ 1 cup extra virgin olive oil or oil of your choice
+ salt to taste
+ freshly ground black pepper
+ handful flat parsley , some fresh basil, if you wish
+ half tsp. dried marjoram
+ 1 and half cups walnuts, toasted. Use half cup in dressing other cup,
chop and sprinkle over top at serving time
+ one clove garlic
+ 2 tsp. Dijon mustard
+ 1 tsp. sugar
Churn in blender till smooth, then add green peppercorns...this will make more than you need.

Method....In a large, deep skillet or big soup pot, bring 2-3 inches of water to a boil with
a couple of bay leaves, 4-5 dashes of ground cloves and one sliced clove of
garlic. Add chicken breasts and poach at a gentle boil, turning once for 7 minutes
Turn off heat and let them cool in the broth for half an hour. Remove, slice
thin and while still warm, pour over some of your dressing. Cover and refrigerate
while you make the rest of the salad. Add more dressing once whole salad is
assembled.

NOTE.........A nice warm French or Italian bread with butter and chives would be an obvious
accompaniment....but perhaps you'd like to try it with potato pancakes, served
topped with cinnamon applesauce.

calliope,.NY (12:01:27) : CALLIOPE'S CHINA CHICKEN

1/2 cup sugar
5 tablespoons soy sauce
1/4 cup Chinese bean sauce available at Asian markets and some
supermarkets
1/4 cup minced green onions
1/4 cup chopped fresh cilantro
3 tablespoons hoisin sauce available at Asian markets and some
supermarkets
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil, toasted, if you can get it.
4 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon five-spice powder
4-boneless, skinless chicken bread halves

Mix all the ingredients together with a whisk.
Pound out the thicker parts of the breasts a bit so that they will cook more
evenly. Marinate the breasts overnight and through the next day till dinner
time. Heat a skillet, preferably non-stick, to medium hot. Add the breasts
with a bit of the marinade and cook about 4 minutes on one side, turn
and cook another 4 minutes, then cover, lower heat and cook another 2 minutes
or until just done. Remove to a plate. Add the rest of the marinade to the pan and
simmer gently about 6-8 minutes...being careful it doesn't get too thick or burn.
While simmering the marinade, slice the breasts lengthwise in strips about
1/2 inch thick. Pour the sauce over and serve. It will taste even better the next
day and is even good cold served on a salad, if you wish.

*Serve with cold noodles with a light soy/sesame sauce or rice...

And this cold vegetable salad;

2-cucumbers, peeled, sliced in half, seeds scooped out
and sliced 1/4 inch slices.
3-large carrots scraped with a peeler into thin strips
1-large rib of celery, angle sliced 1/4 inch
2-3 scallions, angle sliced, thin
about 8 radishes, cut in half and then very thinly sliced

Dress with 1/3 cup vegetable oil of choice, but not olive,
1/3 cup rice wine vinegar, 1 teaspoon Nance's Sharp and
Creamy mustard, 1/2 tsp. sugar, black pepper and salt. Whisk.

Donna-Gaylord,.MI (11:29:38) : MANDARIN ORANGE CHICKEN WITH BROCCOLI

1 T. paprika
1/2 tsp salt
1/4 tsp pepper
4 whole or 8 half boneless skinless chicken breasts
1/4 cup minced onions
1 cup chicken broth
1 cup 2% milk
1 and 1/2 LBS Broccoli
1 large or 2 small cans of mandarin oranges, drained

In crockpot add first 7 ingredients; simmer 5 hours. Steam broccoli. Put cooked chicken in casserole dish' cover with hot steamed broccoli and top with mandarin oranges. Ready to serve

Lori.NY (11:18:33) : : Bar B Q Chicken Sauce

Beat 1 egg, add
1/2 cup cooking oil, beat again Add
1 Cup Cider vinegar,
2 Tbls. salt,
1 1/2 Tbles. Poultry seasoning,
1/4 tsp. pepper.
Stir over med low heat until egg whites begin to congeal. Remove from heat and pour over chicken..Cover and let stand overnight..
Baste chicken with sauce while cooking..
I sometimes double the recipe depending on how much I want to marinate..(also I cut back on salt some)

Donna-Gaylord,.MI (10:41:50) : IMPERIAL CHICKEN ROLL-UPS

3/4 Cup margarine, melted
2 or more cloves garlic, pressed or powder
1 Cup dry fine bread crumbs
3/4 Cup Grated Parmesan Cheese
1/4 Cup minced fresh Parsley
1 tsp salt
1/4 tsp. pepper
4 Whole Chicken breast, boned, split and skinned
Juice of 2 lemons
paprika

Combine butter, garlic; stir well and set aside. Combine bread crumbs, cheese, parsley salt and pepper; stir well. Dip Chicken in butter mixture and coat with bread crumb mixture. Fold long sides of chicken together. Bring short ends over and secure with toothpicks. Place chicken rolls seam side down in baking dish. Sprinkle with lemon juice and paprika. Bake at 350 degrees for 1 hour