Recipe: Chicken Recipes (39) - 03-24-2000 Recipe Swap (updated)
Recipe Collections39 RECIPES USING CHICKEN
Recipe Swap - March 24, 2000
RECIPES IN THIS FILE:
Persian Chicken
Chicken and Wine
Quick, Easy Cheesy Chicken
Cashew Chicken
Hot and Hearty Chicken Wraps
Bacon Chicken (baked chicken breasts)
Lemon Cilantro Chicken
Appetizer Chicken Roulades
Almond Chicken Casserole
Rum Chicken
Anniversary Chicken
Apricot Chicken
Best Ever Chicken Casserole
Prodhumme Chicken
Becky's Chicken Tetrazzini
Becky's Mexican Chicken Casserole
Chicken and Spaghetti (crock pot)
Crock Pot Chicken Fettuccine (crock pot)
Mexican Chicken Chowder (crock pot)
Old-Fashioned Brunswick Stew
Chicken Curry (using onion soup mix)
Normandy Chicken with Apples (crock pot)
Lemonade Chicken in the Crock Pot
Chicken Pacifica
Herbed Chicken and Vegetables (crock pot)
Chicken and Rice Enchiladas
Ham and Chicken Chowder (crock pot)
Hawaiian Chicken Breasts (crock pot)
Chicken with Vegetables and Stuffing (crock pot)
Chicken Tacos (crock pot)
Chicken Sesame (crock pot)
Stewed Chicken (crock pot)
Calliope's Chicken Soup with Variations
Irish Chicken
Calliope's Late Summer Chicken Salad
Calliope's China Chicken
Mandarin Orange Chicken with Broccoli (crock pot)
Bar B Q Chicken Sauce
Imperial Chicken Roll-Ups
PERSIAN CHICKEN
From: Nancy, Chicago
1 onion, chopped
Oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups low fat chicken broth
1 cut up chicken, skin removed
4 cups sliced celery
1 cup chopped fresh parsley
1/4 cup lemon juice
Hot cooked rice (for serving)
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.
CHICKEN AND WINE
From: jackiepgh
4 boneless, skinless chicken breasts, cut into individual portions.
16 oz fresh mushrooms, sliced
1 1/2 cups white wine (preferably dry )
Very thick white sauce (recipe)
In a 350 degree F oven, bake chicken in wine with the mushrooms until chicken is thoroughly cooked.
Tilt pan to pour off wine. Add wine to the very, very thick white sauce in a saucepaon 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 !
QUICK, EASY CHEESY CHICKEN
From: Kelly~WA
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.
Place chicken breasts in a 9x13-inch baking dish. Spread (undiluted) soup over chicken, sprinkle cheese over soup and top with croutons.
Bake at 350 degrees F for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.
CASHEW CHICKEN
From: Kelly~WA
1/2 cup unsweetened shredded coconut
1/2 cup raw cashews (or raw almonds for almond chicken)
8 to 10 salted butter-flavor crackers (like Ritz)
4 skinless chicken breast halves
3 to 4 tablespoons butter or margarine, melted
Salt and ground black pepper, to taste
Preheat oven to 350 degrees F.
Place coconut, cashews and crackers 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.
HOT AND HEARTY CHICKEN WRAPS
From: MED/TN
Makes 6 servings
4 boneless, skinless chicken breasts
1 teaspoon dried Mexican seasoning
6 (12-inch) flour tortillas
2 cups (8 ounces) shredded Monterey Jalapeno Jack cheese
1 purple onion, chopped
3 plum tomatoes, chopped
3/4 cup Ranch-style dressing
Salsa (for serving)
Cut each chicken breast into 6 strips, and toss with Mexican seasoning.
Saute 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, except salsa. Serve with salsa.
BACON CHICKEN
From: Kelly~WA
Great served over rice or mashed potatoes.
6 boneless, skinless chicken breasts
6 slices bacon
1 (10 3/4 ounce) can condensed cream of celery soup
1/4 cup milk
Preheat oven to 350 degrees F.
Wrap each chicken breast in one piece of bacon. Place the chicken breasts in a 9x13-inch baking dish.
Mix the (undiluted) 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.
LEMON CILANTRO CHICKEN
From: Kelly~WA
Makes 4 servings
4 to 6 skinless, boneless chicken breast halves, sliced thinly lengthwise
1 cup lemon juice, divided use
1 bunch fresh cilantro, chopped, divided use
3 large potatoes, peeled and cut into 1/2-inch slices
2 tablespoons olive oil, divided use
2 teaspoons lemon pepper seasoning
Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour.
Mix the rest of the chopped cilantro with the remaining 1/2 cup lemon juice. Add 1 tablespoon olive oil and lemon pepper seasoning. Set aside.
Spread the remaining 1 tablespoon olive oil into the bottom of a 9x12-inch glass baking dish. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over.
Cover and bake at 350 degrees F for 30 minutes. Uncover, and bake for 10 minutes more or until chicken is done.
APPETIZER CHICKEN ROULADES
From: MED/TN
Makes about 24 roulades
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon ground black 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 1/4 ounce) jar roasted sweet red peppers, drained
Additional fresh spinach leaves (optional, for serving)
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 wooden picks, and place, seam side down, in a lightly greased 11x7-inch baking dish.
Bake, covered, at 350 degrees F for 15 minutes. Uncover and bake 20 more minutes or until chicken is done.
TO SERVE:
Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined plate, if desired.
*1 (3 ounce) package cream cheese may be substituted.
ALMOND CHICKEN CASSEROLE
From: Kelly~WA
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 ground white pepper
1 tablespoon salt
2 tablespoons lemon juice
3 tablespoons chopped onion
4 cups cooked rice
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups sliced almonds, divided use
1 cup chopped celery
FOR TOPPING:
1 cup butter or margarine, softened
3 cups corn flakes cereal
1/2 cup sliced almonds
Preheat oven to 350 degrees F.
In a large bowl combine the diced chicken, mayonnaise, yogurt, (undiluted) soup, broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup sliced almonds, and celery. Mix well. Place mixture in a lightly greased 9x13-inch baking dish. Set aside.
In a medium bowl combine the butter or margarine, corn flakes cereal
and remaining 1/2 cup sliced almonds. Mix together and top the casserole with this mixture.
Bake at 350 degrees F for 35 to 45 minutes or until chicken is done.
RUM CHICKEN
From: Kelly~WA
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.
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 375 degree F 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 reserved pineapple and serve.
ANNIVERSARY CHICKEN
From: Kelly~WA
Makes 6 servings
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 of a 3 ounce jar real bacon bits
Chopped fresh parsley (for garnish)
Preheat oven to 350 degrees F.
In a large skillet, heat oil over medium high. Add chicken breasts and saute 4 to 5 minutes each side until lightly browned.
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.
APRICOT CHICKEN
Kelly~WA
6 skinless, boneless chicken breasts
1 (8 ounce) jar apricot preserves
1 tablespoon vinegar
1 tablespoon brown sugar
Preheat oven to 350 degrees F.
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.
BEST EVER CHICKEN CASSEROLE
From: Kelly~WA
4 skinless, boneless chicken breasts
1 (8 ounce) can sliced water chestnuts
1 onion, chopped
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup crushed corn flakes, divided use
1 cup mayonnaise
Preheat oven to 350 degrees F.
In a large pot, boil the chicken until tender. Cut the cooked chicken into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, (undiluted) 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.
PRODHUMME CHICKEN
From: Becky,LA
2 (2 1/2 to 3 pounds each) chickens, all visible fat removed, each cut into 8 pieces
FOR THE SEASONING MIX:
6 tablespoons Chef Paul Prudhomme's Poultry Magic
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
FOR THE CHICKEN:
1 1/4 cups all-purpose flour
Vegetable oil (for frying)
FOR THE SAUCE:
2 2/3 cups chopped green bell peppers, divided use
2 cups chopped onions
1 cup chopped fresh green Anaheim or poblano chiles,* divided use
2 bay leaves
2 teaspoons salt
2 teaspoons minced fresh garlic
2 tablespoons finely diced fresh jalapeno peppers
4 cups chicken stock, divided use
1 1/2 cups heavy (whipping) 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 (for serving)
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 degrees F, 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 jalapeno 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 rice.
*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'S CHICKEN TETRAZZINI
From: Becky,LA
1 chicken
4 oz spaghetti, uncooked
1 cup chopped onion
3/4 cup chopped celery
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 (10 3/4 ounce) can condensed cream of mushroom soup
Salt and pepper, to taste
1 jar pimiento, chopped
1 cup buttered bread crumbs
Boil chicken.* Strain broth and reserve for boiling spaghetti. Set aside.
Cook spaghetti in the reserved chicken broth (adding water, if needed); drain.
Saute chopped onion and celery; set aside.
To make the white sauce, melt butter, stir in flour, add milk and simmer until it begins to thicken. Add cheeses and (undiluted) soup. Stir until blended.
Fold in sauteed onion-celery, chopped pimento, chicken cubes, and spaghetti. Pour into buttered casserole dish top with bread crumbs
Bake uncovered at 375 degrees F for 45 minutes.
*When boiling the chicken, add celery, onion, parsley carrot, salt, pepper for flavor.
Note: sometimes I add halved artichoke hearts to spaghettie mixture before baking.
BECKY'S MEXICAN CHICKEN CASSEROLE
From: Becky,LA
FOR THE SAUCE:
1 medium onion, chopped
1 small bell pepper, chopped
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 (10 oz) can Rotel tomatoes
1/2 pound cheese, shredded (any kind) (reserve some for top)
FOR THE CASSEROLE:
1 (17 oz) bag corn chips, crushed (reserve some for top)
2 cups cubed cooked chicken
1 (16 oz) can red kidney beans, rinsed and drained
1 (11 oz) can Niblets corn, drained
To make the sauce, saute onion and bell pepper. Add (undiluted) soup, Rotel and cheese. Stir until blended.
Layer in a deep casserole: chips, chicken, beans, corn, sauce. Repeat layers. Top with a few chips and cheese.
Bake at 350 degrees F for 1 hour.
CHICKEN AND SPAGHETTI
From: Kelly~WA
4 small skinless, boneless chicken breasts, split
Oil (for frying)
Salt and pepper, to taste
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
3 cloves garlic, minced
2 teaspoons dried oregano, crushed
1 teaspoon sugar
4 ounces shredded mozzarella cheese
FOR SERVING:
Hot cooked spaghetti
Grated Parmesan cheese
In skillet, brown the chicken in hot oil; drain. Sprinkle generously with salt and pepper. Transfer to crockpot.
To make the sauce, combine tomato sauce, tomato paste, 1/4 cup water, garlic, oregano and sugar. Pour sauce over chicken.
Cover crock pot 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.
CROCK POT CHICKEN FETTUCCINE
From: Kelly~WA
2 boneless, skinless chicken breasts, halved
2 tbsp olive oil
1 (14 1/2 oz) can tomatoes, drained and chopped
1/4 cup chopped green onions
1 tsp minced garlic
1 tbsp basil
1 cup heavy (whipping) cream
2 egg yolks
3/4 cup grated Parmesan cheese
8 oz fettuccine, uncooked
1 cup peas
1 1/2 cups sliced fresh mushrooms
In skillet, brown chicken breasts in olive oil. Place chicken in crock pot. Add tomatoes, green onion, garlic, and basil. Cover crock pot and cook on LOW 7 to 9 hours.
Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in heavy cream, egg yolks, and Parmesan cheese. Cover crock pot and cook on HIGH 30 minutes to thicken.
While sauce is thickening, cook fettuccine according to package directions; drain.
Add fettuccine, peas and mushrooms to crock pot. Cover crock pot and cook on HIGH 30 to 60 minutes.
MEXICAN CHICKEN CHOWDER
From: Kelly~WA
2 1/2 cups chopped cooked chicken
1 (16 oz) can whole kernel corn with sweet peppers, drained
1 (10 3/4 oz) can condensed cream of potato soup
1 (4 oz) 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, (undiluted) soup, undrained chiles, cilantro, and taco seasoning mix. Stir in chicken broth.
Cover crock pot and 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 spread into the mixture in crockpot; cover and let stand for 5 minutes.
OLD-FASHIONED BRUNSWICK STEW
From: Kelly~WA
Makes about 4 (2-cup) servings
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 (17 oz.) can cream-style corn, undrained
1 (14 1/2 oz.) can 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 4 cups 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.
I have not yet tried this recipe myself)
CHICKEN CURRY
From: Kelly~WA
Makes about 4 servings
2 tablespoons margarine or butter
1 pound boneless, skinless 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
FOR SERVING:
2 cups hot cooked rice
2 cups hot cooked peas
Flaked coconut, raisins, cashews or almonds (optional)
In 12-inch skillet, melt margarine over medium heat and brown chicken.
Stir in tomato, then (dry) onion soup mix and curry blended with 1 cup 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.
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.
NORMANDY CHICKEN WITH APPLES
From: Kelly~WA
3 cup apple cider or apple juice
3 boxes (1.8 oz each) 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 cup dried cranberries
2 lbs boneless, skinless chicken breast halves, halved crosswise
In 4-5 quart crock pot, 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 crock pot and cook on LOW heat setting about 8 hours, till potatoes are tender.
I have not tried this recipe personally, yet)
LEMONADE CHICKEN IN THE CROCK POT
From: Kelly~WA
Makes 6 servings
4 pieces chicken
1 (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 crock pot. Combine lemonade, brown sugar, catsup, and vinegar. Pour over chicken and cover.
Cover crock pot and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
Remove chicken from pot. Transfer to saucepan, skim off fat.
Combine the cornstarch and 2 tablespoons water and add slowly to the liquid over low heat. When thickened, serve over the chicken.
CHICKEN PACIFICA
From: Kelly~WA
Makes about 4 servings
2 tablespoons oil
1 (2 1/2 to 3 lb.) chicken, cut into serving pieces
1 (8 oz.) can 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 (dry) 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.
HERBED CHICKEN AND VEGETABLES
From: Kelly~WA
Makes 6 servings
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 fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 clove garlic, minced
4 medium potatoes, quartered
4 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1-inch 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 crock pot, place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth mixture over chicken.
Cover crock pot, 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.
To make the gravy, skim fat from cooking juices. Strain juices into saucepan. Combine cornstarch and 2 tablespoons cold water; stir into juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Pass the gravy with chicken and vegetables.
CHICKEN AND RICE ENCHILADAS
(ENCHILADAS DE POLLO AND ARROZ)
From: Kelly~WA
Makes about 4 servings
1 tablespoon butter or margarine
1/4 cup chopped green onion
1 3/4 cups water
1 (5.6 oz) package Lipton Spanish Rice and Sauce Mix
1 (16 oz) can refried beans
1 medium tomato, chopped
2 cups shredded Monterey Jack cheese, divided use (about 6 oz.)
1 (4 oz.) can chopped green chilies, drained
1 cup cut-up cooked chicken
6 flour tortillas, softened
2/3 cup taco sauce or salsa
FOR SERVING (optional):
Taco sauce, sour cream and/or guacamole
Preheat oven to 375 degrees F.
In medium saucepan, melt butter and cook green onion 1 minute. Stir in 1 3/4 cups water and rice and sauce mix. 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 13x9-inch glass baking dish; top with taco sauce or salsa.
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.
HAM AND CHICKEN CHOWDER
From: Kelly~WA
Makes 4 servings
6 cups chicken stock
2 cups diced cooked ham
2 cups cubed potatoes
8 small onions
1 cup corn
1 cup cut green beans
1 cup lima beans
1 cup canned tomatoes
2 stalks celery with leaves, chopped
1 tbsp minced fresh parsley (plus additional, for garnish)
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
Combine all ingredients in crock pot.
Cover crock pot and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
Remove bay leaf. Serve in heated soup bowls garnished with chopped fresh parsley.
HAWAIIAN CHICKEN BREASTS
From: Kelly~WA
4 green onions
3 tablespoons butter, divided use
4 boneless, skinless chicken breast halves
Flour seasoned with salt and pepper
1 (14 oz) can sliced pineapple
1 avocado (for serving)
Hot cooked rice (for serving)
Chop onions using only 1-inch of green tops. Saute in 1 tablespoon butter until glazed. Transfer to crock pot.
Coat chicken breasts in seasoned flour. Saute in 1 tablespoon butter until brown on both sides. Transfer to crock pot.
Drain pineapple. Pour juice over chicken.
Cover crock pot and cook on LOW 3 to 4 hours (or on HIGH 1 1/2 to 2 hours) or until breasts are tender.
TO SERVE:
Saute pineapple slices in remaining 1 tablespoon butter until golden. Place pineapple slices 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.
CHICKEN WITH VEGETABLES AND STUFFING
From: Kelly~WA
1 (6 oz) pkg. chicken flavor stuffing mix
2 1/2 cups chopped, cooked chicken
2 cups zucchini, cut into 1/2-inch pieces
2 cups sliced fresh mushrooms
1 red or green bell pepper, cut into 1/2-inch pieces
1/2 cup chopped onion
1 (10 3/4 oz) 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 (undiluted) soup.
In crock pot, place HALF the chicken-vegetable mixture; top with half of the stuffing. Repeat layers.
Cover crock pot and cook on LOW setting for 5 to 6 hours, or on HIGH setting for 3 hours.
CHICKEN TACOS
From: Kelly~WA
1 packet taco seasoning
1 cup chicken broth
1 lb boneless, skinless chicken breasts
FOR SERVING:
Warmed tortillas
Shredded cheese, salsa, sour cream, and black olives
Combine chicken broth and taco seasoning in a crock pot. Add chicken breasts.
Cover crock pot and cook on LOW for 6-8 hours.
Remove chicken 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.
CHICKEN SESAME
From: Kelly~WA
1 frying chicken, cut up
1/4 cup flour
3 tablespoons sesame seeds
Salt and pepper, to taste
1/4 cup vegetable oil
1 small onion, chopped
2 ribs celery, chopped
1/2 cup dry white wine
1 chicken bouillon cube, crushed
1/2 teaspoon tarragon
1/4 cup cornstarch
1/4 cup water
1 cup dairy sour cream
Hot cooked rice (for serving)
Coat chicken with mixture of flour, sesame seeds, salt and pepper.
Brown chicken in oil in a large skillet. Put chicken in crock pot and add onion, celery, wine, bouillon cube and tarragon.
Cover crock pot and cook on LOW 6 to 8 hours.
Turn control to HIGH. Remove chicken to warm shallow dish.
Dissolve cornstarch in 1/4 cup water and stir into pot. Cook, uncovered, on HIGH 15 minutes. Turn off heat and stir in sour cream.
Pour sauce over chicken and serve with rice.
STEWED CHICKEN
From: Kelly~WA
1 whole chicken, fryer or pieces
Rosemary, sage, parsley, thyme, basil
2 to 3 stalks celery, cut up
2 to 3 carrots, cut up
2 to 3 zucchini, cut into thick slices
Water (as needed)
Hot cooked rice or mashed potatoes (for serving)
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.
Cover crock pot and cook on HIGH 6 to 8 hours.
Serve with rice or mashed potatoes.
calliope,.NY:
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 black peppercorns*
About 10 whole cloves (the spice)*
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 use crushed bay 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 whole 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!
IRISH CHICKEN
From: Donna-Gaylord, MI
6 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup flour, divided use
1/4 cup butter
1/4 cup oil
1/2 lb fresh sliced mushrooms
1 cup chicken broth
2 tbsp. Irish Cream liqueur
Hot cooked noodles (for serving)
Watercress (for garnish)
Pound each breast to an even 1/4-inch thickness. Sprinkle each with salt and pepper and dust with some flour (reserve 2 tablespoons flour for sauce.)
Saute breasts in butter and oil until done; remove to a plate. Add mushrooms to skillet. Cook just until tender.
Stir in 2 tablespoons flour and gradually stir in chicken broth. Cook until sauce thickens; add Irish Cream liqueur and heat until sauce bubbles.
TO SERVE:
Arrange chicken over cooked buttered noodles. Spoon some sauce on top. Pass remaining sauce separately. Garnish with watercress
CALLIOPE'S LATE SUMMER CHICKEN SALAD
From: calliope, NY
FOR THE DRESSING:
1 cup extra virgin olive oil (or oil of your choice)
1/2 red wine vinegar
1 Tbsp. raspberry vinegar
1 1/2 cups walnuts, toasted (use 1/2 cup in dressing and chop 1 cup to sprinkle over top at serving time)
Handful flat parsley
1 clove garlic
Some fresh basil, if you wish
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. dried marjoram
Salt and freshly ground black pepper, to taste
1 1/2 tbsp. drained green peppercorns, mashed with mortar and pestle (added after dressing has been blended)
FOR THE CHICKEN:
2 bay leaves
4 to 5 dashes ground cloves
1 clove garlic, sliced
3 or 4 whole skinless, boneless chicken breasts
FOR THE SALAD:
2 bunches watercress, washed, and dried (and/or romaine, Belgian endive, whatever greens you like)
4 to 6 ripe pears, sliced (added only upon serving)
1 medium red onion, sliced thin and chopped (or scallions if you prefer)
1 cup blueberries
1 cup red and/or green grapes, sliced in half
1 medium-sized wedge of Gorgonzola (or other quality blue-veined cheese)
4 to 6 ribs celery, diagonally sliced
1 red bell pepper, thinly sliced
TO PREPARE THE DRESSING:
Place all ingredients for the dressing, except green peppercorns, in a blender and churn till smooth. Stir in mashed green peppercorns. (This will make more than you need for this salad.)
TO PREPARE THE CHICKEN:
In a large, deep skillet or big soup pot, bring 2- to 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 chicken, slice thin and while still warm, pour over some of your dressing. Cover and refrigerate while you make the rest of the salad.
Assemble the remaining ingredients for the salad. Add the chicken. 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'S CHINA CHICKEN
From: calliope, NY
4 boneless, skinless chicken breast halves
FOR THE MARINADE:
1/2 cup sugar
5 tablespoons soy sauce
1/4 cup Chinese bean sauce
1/4 cup minced green onions
1/4 cup chopped fresh cilantro
3 tablespoons hoisin sauce
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
Mix the ingredients for the marinade 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 dinnertime.
WHEN READY TO COOK:
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 to 3 scallions, angle sliced, thin
About 8 radishes, cut in half and then very thinly sliced
FOR THE DRESSING, WHISK TOGETHER:
1/3 cup vegetable oil of choice (but not olive oil)
1/3 cup rice wine vinegar
1 teaspoon Nance's Sharp and Creamy mustard
1/2 tsp. sugar
Salt and ground black pepper, to taste.
MANDARIN ORANGE CHICKEN WITH BROCCOLI
From: Donna-Gaylord, MI
4 whole or 8 half boneless, skinless chicken breasts
1 cup chicken broth
1 cup 2% milk
1/4 cup minced onions
1 Tbsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 lbs broccoli
1 (8 oz) or 2 (4 oz each) cans mandarin oranges, drained
Add first 7 ingredients to crock pot.
Cover crock pot and cook on LOW for 5 hours.
Steam broccoli. Put cooked chicken in casserole dish and cover with hot steamed broccoli. Top with mandarin oranges and serve
BAR B Q SAUCE FOR CHICKEN
From: Lori.NY
1 egg
1/2 cup cooking oil
1 cup cider vinegar
2 tbsp. salt (or to taste)
1 1/2 tbsp. poultry seasoning
1/4 tsp. ground black pepper
Beat egg; add oil and beat again. Add remaining ingredients. Stir over medium-low heat until egg whites begin to congeal.
Remove from heat and pour over chicken. Cover and refrigerate overnight.
TO USE THE SAUCE:
Baste chicken with sauce while cooking. (Boil the sauce for a few minutes before using for basting.)
I sometimes double the recipe depending on how much I want to marinate (also I cut back on salt some).
IMPERIAL CHICKEN ROLL-UPS
From: Donna-Gaylord, MI
3/4 cup butter or margarine, melted
2 or more cloves garlic, pressed (or garlic 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. ground black pepper
4 whole boneless, skinless chicken breasts
Juice of 2 lemons
Paprika
Combine butter and 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 F for 1 hour.
Recipe Swap - March 24, 2000
RECIPES IN THIS FILE:
Persian Chicken
Chicken and Wine
Quick, Easy Cheesy Chicken
Cashew Chicken
Hot and Hearty Chicken Wraps
Bacon Chicken (baked chicken breasts)
Lemon Cilantro Chicken
Appetizer Chicken Roulades
Almond Chicken Casserole
Rum Chicken
Anniversary Chicken
Apricot Chicken
Best Ever Chicken Casserole
Prodhumme Chicken
Becky's Chicken Tetrazzini
Becky's Mexican Chicken Casserole
Chicken and Spaghetti (crock pot)
Crock Pot Chicken Fettuccine (crock pot)
Mexican Chicken Chowder (crock pot)
Old-Fashioned Brunswick Stew
Chicken Curry (using onion soup mix)
Normandy Chicken with Apples (crock pot)
Lemonade Chicken in the Crock Pot
Chicken Pacifica
Herbed Chicken and Vegetables (crock pot)
Chicken and Rice Enchiladas
Ham and Chicken Chowder (crock pot)
Hawaiian Chicken Breasts (crock pot)
Chicken with Vegetables and Stuffing (crock pot)
Chicken Tacos (crock pot)
Chicken Sesame (crock pot)
Stewed Chicken (crock pot)
Calliope's Chicken Soup with Variations
Irish Chicken
Calliope's Late Summer Chicken Salad
Calliope's China Chicken
Mandarin Orange Chicken with Broccoli (crock pot)
Bar B Q Chicken Sauce
Imperial Chicken Roll-Ups
PERSIAN CHICKEN
From: Nancy, Chicago
1 onion, chopped
Oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups low fat chicken broth
1 cut up chicken, skin removed
4 cups sliced celery
1 cup chopped fresh parsley
1/4 cup lemon juice
Hot cooked rice (for serving)
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.
CHICKEN AND WINE
From: jackiepgh
4 boneless, skinless chicken breasts, cut into individual portions.
16 oz fresh mushrooms, sliced
1 1/2 cups white wine (preferably dry )
Very thick white sauce (recipe)
In a 350 degree F oven, bake chicken in wine with the mushrooms until chicken is thoroughly cooked.
Tilt pan to pour off wine. Add wine to the very, very thick white sauce in a saucepaon 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 !
QUICK, EASY CHEESY CHICKEN
From: Kelly~WA
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.
Place chicken breasts in a 9x13-inch baking dish. Spread (undiluted) soup over chicken, sprinkle cheese over soup and top with croutons.
Bake at 350 degrees F for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.
CASHEW CHICKEN
From: Kelly~WA
1/2 cup unsweetened shredded coconut
1/2 cup raw cashews (or raw almonds for almond chicken)
8 to 10 salted butter-flavor crackers (like Ritz)
4 skinless chicken breast halves
3 to 4 tablespoons butter or margarine, melted
Salt and ground black pepper, to taste
Preheat oven to 350 degrees F.
Place coconut, cashews and crackers 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.
HOT AND HEARTY CHICKEN WRAPS
From: MED/TN
Makes 6 servings
4 boneless, skinless chicken breasts
1 teaspoon dried Mexican seasoning
6 (12-inch) flour tortillas
2 cups (8 ounces) shredded Monterey Jalapeno Jack cheese
1 purple onion, chopped
3 plum tomatoes, chopped
3/4 cup Ranch-style dressing
Salsa (for serving)
Cut each chicken breast into 6 strips, and toss with Mexican seasoning.
Saute 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, except salsa. Serve with salsa.
BACON CHICKEN
From: Kelly~WA
Great served over rice or mashed potatoes.
6 boneless, skinless chicken breasts
6 slices bacon
1 (10 3/4 ounce) can condensed cream of celery soup
1/4 cup milk
Preheat oven to 350 degrees F.
Wrap each chicken breast in one piece of bacon. Place the chicken breasts in a 9x13-inch baking dish.
Mix the (undiluted) 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.
LEMON CILANTRO CHICKEN
From: Kelly~WA
Makes 4 servings
4 to 6 skinless, boneless chicken breast halves, sliced thinly lengthwise
1 cup lemon juice, divided use
1 bunch fresh cilantro, chopped, divided use
3 large potatoes, peeled and cut into 1/2-inch slices
2 tablespoons olive oil, divided use
2 teaspoons lemon pepper seasoning
Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour.
Mix the rest of the chopped cilantro with the remaining 1/2 cup lemon juice. Add 1 tablespoon olive oil and lemon pepper seasoning. Set aside.
Spread the remaining 1 tablespoon olive oil into the bottom of a 9x12-inch glass baking dish. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over.
Cover and bake at 350 degrees F for 30 minutes. Uncover, and bake for 10 minutes more or until chicken is done.
APPETIZER CHICKEN ROULADES
From: MED/TN
Makes about 24 roulades
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon ground black 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 1/4 ounce) jar roasted sweet red peppers, drained
Additional fresh spinach leaves (optional, for serving)
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 wooden picks, and place, seam side down, in a lightly greased 11x7-inch baking dish.
Bake, covered, at 350 degrees F for 15 minutes. Uncover and bake 20 more minutes or until chicken is done.
TO SERVE:
Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined plate, if desired.
*1 (3 ounce) package cream cheese may be substituted.
ALMOND CHICKEN CASSEROLE
From: Kelly~WA
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 ground white pepper
1 tablespoon salt
2 tablespoons lemon juice
3 tablespoons chopped onion
4 cups cooked rice
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups sliced almonds, divided use
1 cup chopped celery
FOR TOPPING:
1 cup butter or margarine, softened
3 cups corn flakes cereal
1/2 cup sliced almonds
Preheat oven to 350 degrees F.
In a large bowl combine the diced chicken, mayonnaise, yogurt, (undiluted) soup, broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup sliced almonds, and celery. Mix well. Place mixture in a lightly greased 9x13-inch baking dish. Set aside.
In a medium bowl combine the butter or margarine, corn flakes cereal
and remaining 1/2 cup sliced almonds. Mix together and top the casserole with this mixture.
Bake at 350 degrees F for 35 to 45 minutes or until chicken is done.
RUM CHICKEN
From: Kelly~WA
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.
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 375 degree F 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 reserved pineapple and serve.
ANNIVERSARY CHICKEN
From: Kelly~WA
Makes 6 servings
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 of a 3 ounce jar real bacon bits
Chopped fresh parsley (for garnish)
Preheat oven to 350 degrees F.
In a large skillet, heat oil over medium high. Add chicken breasts and saute 4 to 5 minutes each side until lightly browned.
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.
APRICOT CHICKEN
Kelly~WA
6 skinless, boneless chicken breasts
1 (8 ounce) jar apricot preserves
1 tablespoon vinegar
1 tablespoon brown sugar
Preheat oven to 350 degrees F.
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.
BEST EVER CHICKEN CASSEROLE
From: Kelly~WA
4 skinless, boneless chicken breasts
1 (8 ounce) can sliced water chestnuts
1 onion, chopped
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup crushed corn flakes, divided use
1 cup mayonnaise
Preheat oven to 350 degrees F.
In a large pot, boil the chicken until tender. Cut the cooked chicken into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, (undiluted) 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.
PRODHUMME CHICKEN
From: Becky,LA
2 (2 1/2 to 3 pounds each) chickens, all visible fat removed, each cut into 8 pieces
FOR THE SEASONING MIX:
6 tablespoons Chef Paul Prudhomme's Poultry Magic
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
FOR THE CHICKEN:
1 1/4 cups all-purpose flour
Vegetable oil (for frying)
FOR THE SAUCE:
2 2/3 cups chopped green bell peppers, divided use
2 cups chopped onions
1 cup chopped fresh green Anaheim or poblano chiles,* divided use
2 bay leaves
2 teaspoons salt
2 teaspoons minced fresh garlic
2 tablespoons finely diced fresh jalapeno peppers
4 cups chicken stock, divided use
1 1/2 cups heavy (whipping) 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 (for serving)
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 degrees F, 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 jalapeno 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 rice.
*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'S CHICKEN TETRAZZINI
From: Becky,LA
1 chicken
4 oz spaghetti, uncooked
1 cup chopped onion
3/4 cup chopped celery
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 (10 3/4 ounce) can condensed cream of mushroom soup
Salt and pepper, to taste
1 jar pimiento, chopped
1 cup buttered bread crumbs
Boil chicken.* Strain broth and reserve for boiling spaghetti. Set aside.
Cook spaghetti in the reserved chicken broth (adding water, if needed); drain.
Saute chopped onion and celery; set aside.
To make the white sauce, melt butter, stir in flour, add milk and simmer until it begins to thicken. Add cheeses and (undiluted) soup. Stir until blended.
Fold in sauteed onion-celery, chopped pimento, chicken cubes, and spaghetti. Pour into buttered casserole dish top with bread crumbs
Bake uncovered at 375 degrees F for 45 minutes.
*When boiling the chicken, add celery, onion, parsley carrot, salt, pepper for flavor.
Note: sometimes I add halved artichoke hearts to spaghettie mixture before baking.
BECKY'S MEXICAN CHICKEN CASSEROLE
From: Becky,LA
FOR THE SAUCE:
1 medium onion, chopped
1 small bell pepper, chopped
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 (10 oz) can Rotel tomatoes
1/2 pound cheese, shredded (any kind) (reserve some for top)
FOR THE CASSEROLE:
1 (17 oz) bag corn chips, crushed (reserve some for top)
2 cups cubed cooked chicken
1 (16 oz) can red kidney beans, rinsed and drained
1 (11 oz) can Niblets corn, drained
To make the sauce, saute onion and bell pepper. Add (undiluted) soup, Rotel and cheese. Stir until blended.
Layer in a deep casserole: chips, chicken, beans, corn, sauce. Repeat layers. Top with a few chips and cheese.
Bake at 350 degrees F for 1 hour.
CHICKEN AND SPAGHETTI
From: Kelly~WA
4 small skinless, boneless chicken breasts, split
Oil (for frying)
Salt and pepper, to taste
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
3 cloves garlic, minced
2 teaspoons dried oregano, crushed
1 teaspoon sugar
4 ounces shredded mozzarella cheese
FOR SERVING:
Hot cooked spaghetti
Grated Parmesan cheese
In skillet, brown the chicken in hot oil; drain. Sprinkle generously with salt and pepper. Transfer to crockpot.
To make the sauce, combine tomato sauce, tomato paste, 1/4 cup water, garlic, oregano and sugar. Pour sauce over chicken.
Cover crock pot 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.
CROCK POT CHICKEN FETTUCCINE
From: Kelly~WA
2 boneless, skinless chicken breasts, halved
2 tbsp olive oil
1 (14 1/2 oz) can tomatoes, drained and chopped
1/4 cup chopped green onions
1 tsp minced garlic
1 tbsp basil
1 cup heavy (whipping) cream
2 egg yolks
3/4 cup grated Parmesan cheese
8 oz fettuccine, uncooked
1 cup peas
1 1/2 cups sliced fresh mushrooms
In skillet, brown chicken breasts in olive oil. Place chicken in crock pot. Add tomatoes, green onion, garlic, and basil. Cover crock pot and cook on LOW 7 to 9 hours.
Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in heavy cream, egg yolks, and Parmesan cheese. Cover crock pot and cook on HIGH 30 minutes to thicken.
While sauce is thickening, cook fettuccine according to package directions; drain.
Add fettuccine, peas and mushrooms to crock pot. Cover crock pot and cook on HIGH 30 to 60 minutes.
MEXICAN CHICKEN CHOWDER
From: Kelly~WA
2 1/2 cups chopped cooked chicken
1 (16 oz) can whole kernel corn with sweet peppers, drained
1 (10 3/4 oz) can condensed cream of potato soup
1 (4 oz) 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, (undiluted) soup, undrained chiles, cilantro, and taco seasoning mix. Stir in chicken broth.
Cover crock pot and 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 spread into the mixture in crockpot; cover and let stand for 5 minutes.
OLD-FASHIONED BRUNSWICK STEW
From: Kelly~WA
Makes about 4 (2-cup) servings
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 (17 oz.) can cream-style corn, undrained
1 (14 1/2 oz.) can 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 4 cups 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.
I have not yet tried this recipe myself)
CHICKEN CURRY
From: Kelly~WA
Makes about 4 servings
2 tablespoons margarine or butter
1 pound boneless, skinless 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
FOR SERVING:
2 cups hot cooked rice
2 cups hot cooked peas
Flaked coconut, raisins, cashews or almonds (optional)
In 12-inch skillet, melt margarine over medium heat and brown chicken.
Stir in tomato, then (dry) onion soup mix and curry blended with 1 cup 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.
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.
NORMANDY CHICKEN WITH APPLES
From: Kelly~WA
3 cup apple cider or apple juice
3 boxes (1.8 oz each) 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 cup dried cranberries
2 lbs boneless, skinless chicken breast halves, halved crosswise
In 4-5 quart crock pot, 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 crock pot and cook on LOW heat setting about 8 hours, till potatoes are tender.
I have not tried this recipe personally, yet)
LEMONADE CHICKEN IN THE CROCK POT
From: Kelly~WA
Makes 6 servings
4 pieces chicken
1 (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 crock pot. Combine lemonade, brown sugar, catsup, and vinegar. Pour over chicken and cover.
Cover crock pot and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
Remove chicken from pot. Transfer to saucepan, skim off fat.
Combine the cornstarch and 2 tablespoons water and add slowly to the liquid over low heat. When thickened, serve over the chicken.
CHICKEN PACIFICA
From: Kelly~WA
Makes about 4 servings
2 tablespoons oil
1 (2 1/2 to 3 lb.) chicken, cut into serving pieces
1 (8 oz.) can 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 (dry) 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.
HERBED CHICKEN AND VEGETABLES
From: Kelly~WA
Makes 6 servings
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 fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 clove garlic, minced
4 medium potatoes, quartered
4 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1-inch 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 crock pot, place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth mixture over chicken.
Cover crock pot, 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.
To make the gravy, skim fat from cooking juices. Strain juices into saucepan. Combine cornstarch and 2 tablespoons cold water; stir into juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Pass the gravy with chicken and vegetables.
CHICKEN AND RICE ENCHILADAS
(ENCHILADAS DE POLLO AND ARROZ)
From: Kelly~WA
Makes about 4 servings
1 tablespoon butter or margarine
1/4 cup chopped green onion
1 3/4 cups water
1 (5.6 oz) package Lipton Spanish Rice and Sauce Mix
1 (16 oz) can refried beans
1 medium tomato, chopped
2 cups shredded Monterey Jack cheese, divided use (about 6 oz.)
1 (4 oz.) can chopped green chilies, drained
1 cup cut-up cooked chicken
6 flour tortillas, softened
2/3 cup taco sauce or salsa
FOR SERVING (optional):
Taco sauce, sour cream and/or guacamole
Preheat oven to 375 degrees F.
In medium saucepan, melt butter and cook green onion 1 minute. Stir in 1 3/4 cups water and rice and sauce mix. 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 13x9-inch glass baking dish; top with taco sauce or salsa.
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.
HAM AND CHICKEN CHOWDER
From: Kelly~WA
Makes 4 servings
6 cups chicken stock
2 cups diced cooked ham
2 cups cubed potatoes
8 small onions
1 cup corn
1 cup cut green beans
1 cup lima beans
1 cup canned tomatoes
2 stalks celery with leaves, chopped
1 tbsp minced fresh parsley (plus additional, for garnish)
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
Combine all ingredients in crock pot.
Cover crock pot and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
Remove bay leaf. Serve in heated soup bowls garnished with chopped fresh parsley.
HAWAIIAN CHICKEN BREASTS
From: Kelly~WA
4 green onions
3 tablespoons butter, divided use
4 boneless, skinless chicken breast halves
Flour seasoned with salt and pepper
1 (14 oz) can sliced pineapple
1 avocado (for serving)
Hot cooked rice (for serving)
Chop onions using only 1-inch of green tops. Saute in 1 tablespoon butter until glazed. Transfer to crock pot.
Coat chicken breasts in seasoned flour. Saute in 1 tablespoon butter until brown on both sides. Transfer to crock pot.
Drain pineapple. Pour juice over chicken.
Cover crock pot and cook on LOW 3 to 4 hours (or on HIGH 1 1/2 to 2 hours) or until breasts are tender.
TO SERVE:
Saute pineapple slices in remaining 1 tablespoon butter until golden. Place pineapple slices 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.
CHICKEN WITH VEGETABLES AND STUFFING
From: Kelly~WA
1 (6 oz) pkg. chicken flavor stuffing mix
2 1/2 cups chopped, cooked chicken
2 cups zucchini, cut into 1/2-inch pieces
2 cups sliced fresh mushrooms
1 red or green bell pepper, cut into 1/2-inch pieces
1/2 cup chopped onion
1 (10 3/4 oz) 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 (undiluted) soup.
In crock pot, place HALF the chicken-vegetable mixture; top with half of the stuffing. Repeat layers.
Cover crock pot and cook on LOW setting for 5 to 6 hours, or on HIGH setting for 3 hours.
CHICKEN TACOS
From: Kelly~WA
1 packet taco seasoning
1 cup chicken broth
1 lb boneless, skinless chicken breasts
FOR SERVING:
Warmed tortillas
Shredded cheese, salsa, sour cream, and black olives
Combine chicken broth and taco seasoning in a crock pot. Add chicken breasts.
Cover crock pot and cook on LOW for 6-8 hours.
Remove chicken 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.
CHICKEN SESAME
From: Kelly~WA
1 frying chicken, cut up
1/4 cup flour
3 tablespoons sesame seeds
Salt and pepper, to taste
1/4 cup vegetable oil
1 small onion, chopped
2 ribs celery, chopped
1/2 cup dry white wine
1 chicken bouillon cube, crushed
1/2 teaspoon tarragon
1/4 cup cornstarch
1/4 cup water
1 cup dairy sour cream
Hot cooked rice (for serving)
Coat chicken with mixture of flour, sesame seeds, salt and pepper.
Brown chicken in oil in a large skillet. Put chicken in crock pot and add onion, celery, wine, bouillon cube and tarragon.
Cover crock pot and cook on LOW 6 to 8 hours.
Turn control to HIGH. Remove chicken to warm shallow dish.
Dissolve cornstarch in 1/4 cup water and stir into pot. Cook, uncovered, on HIGH 15 minutes. Turn off heat and stir in sour cream.
Pour sauce over chicken and serve with rice.
STEWED CHICKEN
From: Kelly~WA
1 whole chicken, fryer or pieces
Rosemary, sage, parsley, thyme, basil
2 to 3 stalks celery, cut up
2 to 3 carrots, cut up
2 to 3 zucchini, cut into thick slices
Water (as needed)
Hot cooked rice or mashed potatoes (for serving)
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.
Cover crock pot and cook on HIGH 6 to 8 hours.
Serve with rice or mashed potatoes.
calliope,.NY:
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 black peppercorns*
About 10 whole cloves (the spice)*
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 use crushed bay 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 whole 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!
IRISH CHICKEN
From: Donna-Gaylord, MI
6 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup flour, divided use
1/4 cup butter
1/4 cup oil
1/2 lb fresh sliced mushrooms
1 cup chicken broth
2 tbsp. Irish Cream liqueur
Hot cooked noodles (for serving)
Watercress (for garnish)
Pound each breast to an even 1/4-inch thickness. Sprinkle each with salt and pepper and dust with some flour (reserve 2 tablespoons flour for sauce.)
Saute breasts in butter and oil until done; remove to a plate. Add mushrooms to skillet. Cook just until tender.
Stir in 2 tablespoons flour and gradually stir in chicken broth. Cook until sauce thickens; add Irish Cream liqueur and heat until sauce bubbles.
TO SERVE:
Arrange chicken over cooked buttered noodles. Spoon some sauce on top. Pass remaining sauce separately. Garnish with watercress
CALLIOPE'S LATE SUMMER CHICKEN SALAD
From: calliope, NY
FOR THE DRESSING:
1 cup extra virgin olive oil (or oil of your choice)
1/2 red wine vinegar
1 Tbsp. raspberry vinegar
1 1/2 cups walnuts, toasted (use 1/2 cup in dressing and chop 1 cup to sprinkle over top at serving time)
Handful flat parsley
1 clove garlic
Some fresh basil, if you wish
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. dried marjoram
Salt and freshly ground black pepper, to taste
1 1/2 tbsp. drained green peppercorns, mashed with mortar and pestle (added after dressing has been blended)
FOR THE CHICKEN:
2 bay leaves
4 to 5 dashes ground cloves
1 clove garlic, sliced
3 or 4 whole skinless, boneless chicken breasts
FOR THE SALAD:
2 bunches watercress, washed, and dried (and/or romaine, Belgian endive, whatever greens you like)
4 to 6 ripe pears, sliced (added only upon serving)
1 medium red onion, sliced thin and chopped (or scallions if you prefer)
1 cup blueberries
1 cup red and/or green grapes, sliced in half
1 medium-sized wedge of Gorgonzola (or other quality blue-veined cheese)
4 to 6 ribs celery, diagonally sliced
1 red bell pepper, thinly sliced
TO PREPARE THE DRESSING:
Place all ingredients for the dressing, except green peppercorns, in a blender and churn till smooth. Stir in mashed green peppercorns. (This will make more than you need for this salad.)
TO PREPARE THE CHICKEN:
In a large, deep skillet or big soup pot, bring 2- to 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 chicken, slice thin and while still warm, pour over some of your dressing. Cover and refrigerate while you make the rest of the salad.
Assemble the remaining ingredients for the salad. Add the chicken. 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'S CHINA CHICKEN
From: calliope, NY
4 boneless, skinless chicken breast halves
FOR THE MARINADE:
1/2 cup sugar
5 tablespoons soy sauce
1/4 cup Chinese bean sauce
1/4 cup minced green onions
1/4 cup chopped fresh cilantro
3 tablespoons hoisin sauce
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
Mix the ingredients for the marinade 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 dinnertime.
WHEN READY TO COOK:
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 to 3 scallions, angle sliced, thin
About 8 radishes, cut in half and then very thinly sliced
FOR THE DRESSING, WHISK TOGETHER:
1/3 cup vegetable oil of choice (but not olive oil)
1/3 cup rice wine vinegar
1 teaspoon Nance's Sharp and Creamy mustard
1/2 tsp. sugar
Salt and ground black pepper, to taste.
MANDARIN ORANGE CHICKEN WITH BROCCOLI
From: Donna-Gaylord, MI
4 whole or 8 half boneless, skinless chicken breasts
1 cup chicken broth
1 cup 2% milk
1/4 cup minced onions
1 Tbsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 lbs broccoli
1 (8 oz) or 2 (4 oz each) cans mandarin oranges, drained
Add first 7 ingredients to crock pot.
Cover crock pot and cook on LOW for 5 hours.
Steam broccoli. Put cooked chicken in casserole dish and cover with hot steamed broccoli. Top with mandarin oranges and serve
BAR B Q SAUCE FOR CHICKEN
From: Lori.NY
1 egg
1/2 cup cooking oil
1 cup cider vinegar
2 tbsp. salt (or to taste)
1 1/2 tbsp. poultry seasoning
1/4 tsp. ground black pepper
Beat egg; add oil and beat again. Add remaining ingredients. Stir over medium-low heat until egg whites begin to congeal.
Remove from heat and pour over chicken. Cover and refrigerate overnight.
TO USE THE SAUCE:
Baste chicken with sauce while cooking. (Boil the sauce for a few minutes before using for basting.)
I sometimes double the recipe depending on how much I want to marinate (also I cut back on salt some).
IMPERIAL CHICKEN ROLL-UPS
From: Donna-Gaylord, MI
3/4 cup butter or margarine, melted
2 or more cloves garlic, pressed (or garlic 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. ground black pepper
4 whole boneless, skinless chicken breasts
Juice of 2 lemons
Paprika
Combine butter and 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 F for 1 hour.
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