10/24/12

Tangy Chicken over Rice

Ingredients:

  • 1 lb. chicken cut into bite size pieces
  • ¼ cup flour
  • 1 tsp. garlic salt
  • ¼ tsp. pepper
  • 1 can cream of mushroom
  • ½ cup chicken broth
  • ½ cup OJ
  • 2 tbsp brown sugar

 

Preparation:

  • Mix flour, garlic salt and pepper w/ a little olive oil and cook with chicken
  • Add remaining ingredients to chicken skillet and bring to a boil.
  • Serve over rice
10/24/12

Light and Zesty Chicken and Rice

  • Chicken breasts, cut into strips
  • 1/3 cup Italian dressing
  • 1.5 cups brown rice, uncooked
  • 2 bags frozen mixed veggies
  • 1 can (2.8 oz) French Onions
  • 1 ¾ cups ck. Broth
  • 1 tsp. Italian seasoning

 

Preparation:

1. Preheat oven to 325

2.  Place rice at bottom of baking dish

3.  Put chicken, veggies, dressing and seasoning on next and cover w/ aluminum foil

4.  Bake for 2 hours (until rice is done), then pour French onions over the top and bake uncovered for 10 more minutes (until onions are browned)

10/24/12

Skillet Chicken Fajitas

Ingredients:

  • 1 ½ lb. chicken
  • Mesquite seasoning
  • 1 green pepper sliced
  • 1 red pepper sliced
  • 1 can green chilies
  • 1 can corn (or two cups frozen)
  • 8 corn tortillas (6 inches), cut into cubes
  • Salsa con queso
  • Salsa
  • Sour cream

 

Preparation:

  1. Cook chicken a season to taste
  2. Add peppers, corn and chilies and cook until tender; add tortillas
  3. Stir in desired amount of remaining ingredients
10/24/12

Fiesta Chicken and Rice Bake

INGREDIENTS

  • 1 (10.75 ounce) can Condensed Cream of Chicken Soup
  • 1 cup salsa
  • 1 cup water if using white rice, 1 3/4 cups water if using brown rice
  • 1 cup whole kernel corn
  • 3/4 cup uncooked rice
  • 4 skinless, boneless chicken breasts
  • paprika
  • 1/2 cup shredded Cheddar cheese

DIRECTIONS

  1. Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
  2. Bake at 375 degrees F for 45 minutes or until done. It will take a bit longer with brown rice.  Sprinkle with cheese.

 

10/24/12

Couscous Chicken Supper

INGREDIENTS

  • 1 medium yellow summer squash, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breast halves
  • 2 garlic cloves, minced
  • 1 1/3 cups chicken broth
  • 1 1/3 cups couscous
  • 1 tablespoon dried minced onion

DIRECTIONS

  1. Place the squash and peppers in an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with rosemary, salt and pepper. Drizzle with 2 tablespoons oil; gently stir to coat. Broil 4 in. from the heat for 10-15 minutes or until tender, stirring every 5 minutes.
  2. Meanwhile, in a large skillet, cook chicken and garlic in remaining oil until chicken juices run clear; remove and keep warm. Add broth and onion to the skillet; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cut chicken into strips. Serve with couscous and vegetables.

 

10/24/12

Curried Chicken and Brown Rice

Ingredients

  • 2.5 cups water
  • 1 (8 ounce) can stewed tomatoes
  • 1 cup  brown rice
  • 1/2 cup raisins
  • 1 tablespoon lemon juice
  • 3 teaspoons curry powder
  • 1 cube chicken bouillon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 bay leaf (optional)
  • 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
  • 3 eggs
  • Green peppers

 

Directions:

  1. Cook chicken in a pan until no longer pink
  2. whip eggs in a bowl and then add to chicken
  3. cook brown rice with water
  4. once eggs and chicken are cooked, add the remaining ingedients.  Simmer for 15-20 minutes
  5. serve chicken mixture over rice
10/24/12

3 cheese chicken pasta bake

2 cups multi-grain pasta or gluten free pasta

9 oz. spinach

1 lb. chicken

1 tsp. basil

1 can (14.5 oz.) spaghetti sauce

1 can (14.5 oz) diced tomatoes, drained

2 oz. cream cheese

1 cup mozzarella Cheese

2 tbps grated parmesan Cheese

 

Preparation:

  1. Cook pasta as directions and add spinach for last minute
  2. cook chicken and basil in skillet until chicken cooked then add sauce and tomatoes.  Bring to boil and stir in cream cheese
  3. drain pasta mixture, stir in ck. Mixture and ½ cup mozz. Cheese.  Place in baking dish
  4. bake for 20 min. @ 375… sprinkle w/ remaining cheese
10/24/12

Chicken gravy and biscuits

Ingredients:

 

  • 1 lb Chicken
  • 1 large onion chopped
  • 2 stalks celery, chopped
  • 1 can condensed cream of chicken soup
  • 1 cup milk
  • 1 lb bag of frozen peas
  • gravy
  • Bisquick

 

Preparation:

 

Cook chicken in a skillet with onion and celery

Add soup and the milk to soup to the chicken mixture

Add gravy and peas

 

Use bisquick and follow the directions to make the biscuits.

10/24/12

Chicken and Wild Rice

Ingredients:

  • 1 cup wild rice
  • 1 tbs. salt
  • 4 cups water
  • 1 can cream of mushroom soup
  • 1 – 8 oz. container of sour cream
  • 1 – 4 oz. can of mushrooms (undrained)
  • ¼ cup sherry
  • 1.5 lbs. chicken
  • ½ cup parmesan cheese

 

Preparation:

  • Cook rice (w/ salt) with water for 30-40 minutes
  • Mix soup, sour cream, mushrooms, and sherry.  Pour half over the rice.
  • Arrange chicken over the rice and soup mixture.
  • Spoon remaining soup over the chicken
  • Bake at 375 for 30 minutes… at the end sprinkle cheese over dish.
10/22/12

Chicken Pot Pie

 

Ingredients:

  • 1 – 1lb bag of frozen veggies
  • 1 pound chicken, cooked and cut up
  • 1 can cream of chicken soup
  • 2 cups Bisquick
  • 1 cup milk
  • 2 eggs

 

Preparation:

  • Heat oven to 400 degrees.
  • Mix veggies, chicken, and soup in ungreased 9” pie pan
  • Stir in remaining ingredients with fort until blended and pour over chicken mixture
  • Bake 30 min. or until golden brown.

 

Variation: Instead of using bisquick mix, make 1/2 recipe of the corn bread.  Just remove the last three ingredients to make the bisquick mix and pour the corn bread batter over as you would the bisquick