A new post from me??? Yeah, I know it's been awhile...but my 7-year-old asked me tonight if I had added her favorite recipe to the recipe blog, so I had to add it! :) Here it is, I don't know how healthy it is, but my kids love to help me make this and then they love eating it! I found it years ago, and it's been a family favorite ever since!
2 (5 oz.) cans chunk chicken or 2 C. cubed cooked chicken
1 (10 3/4) can condensed Cream of Chicken soup
1 (8.25 oz.) can green beans, drained
1 (2.5 oz.) jar sliced mushrooms, undrained
4 oz. (1 C.) shredded cheddar cheese
½ C. mayonnaise or salad dressing
1 tsp. lemon juice
1 can Pilsbury Grands! Refrigerated Buttermilk Biscuits
1-2 tbsp. margarine or butter, melted
¼-1/2 C. crushed cheddar cheese flavored or seasoned croutons
1. Heat oven to 375. In med. saucepan, combine chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9 baking dish.
2. Separate dough into 8 biscuits; arrange over hot chicken mixture. Brush each mixture with margarine; sprinkle with crushed croutons.
3. Bake at 375 for 23-27 minutes or until deep golden brown.
*6 servings
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
3.17.2009
Smothered Chicken
I just tried this recipe for the first time tonight and it is SO good! It is a recipe from Outback Steakhouse.
4 boneless skinless chicken breasts {I use frozen chicken strips and put them across my big griddle}
Garlic powder and seasoned salt to taste {I sprinkle on Montreal Chicken Spice}
1 T. Vegetable oil
Button mushrooms, cut in halves
1 C. shredded cheddar cheese blend
1/4 c. chopped green onions
1/2 c. real bacon bits {I use real bacon crumbles in a bag to make it easier}
1/2 c. tomatoes
1 bottle BBQ sauce
Flatten chicken to 1/4 inch thick. Sprinkle with seasonings. In skillet brown chicken in oil for 4 minutes. Cook in separate pan bacon until done and bacon is crisp. Add mushrooms to bacon mixture for the last 5 minutes to soften mushrooms. Top cooked chicken with 1 T. BBQ sauce, mushrooms, bacon, green onions and cheese. Cover and cook until chicken is done and cheese is melted, about 10 minutes. Serve with garlic mashed potatoes and honey mustard.
Honey Mustard Sauce
1 c. Mayo
1 c. Dijon mustard
1/4-1/2 cup honey
1/8 tsp. cayenne pepper
1/4 cup lime juice
1 tsp. ginger powder
Mix. Add extra honey or lime for desired taste
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
1/2-1 whole 16 oz. tub sour cream {depending on how much moisture you need in your potatoes}
1 cube butter {I personally don't use this}
8 oz. whipping cream or milk
fresh or dried parsley
1 clove garlic
salt and pepper
peel potatoes and cut into large chunks. Boil water and add potatoe chuncks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an eletric mixer or potato masher. Add whipping cream or milk, butter, sour cream, garlic, salt, pepper and parmesan cheese.
{You put the potatoes on the bottom, then the chicken, then a dab of the honey mustard and it is SO yummy!}
{This could be a high calorie dish, so I use fat free ingredients whenever I can, do not add butter or cream, and no oil-just spray-then it turns it into a healthier dish!}
4 boneless skinless chicken breasts {I use frozen chicken strips and put them across my big griddle}
Garlic powder and seasoned salt to taste {I sprinkle on Montreal Chicken Spice}
1 T. Vegetable oil
Button mushrooms, cut in halves
1 C. shredded cheddar cheese blend
1/4 c. chopped green onions
1/2 c. real bacon bits {I use real bacon crumbles in a bag to make it easier}
1/2 c. tomatoes
1 bottle BBQ sauce
Flatten chicken to 1/4 inch thick. Sprinkle with seasonings. In skillet brown chicken in oil for 4 minutes. Cook in separate pan bacon until done and bacon is crisp. Add mushrooms to bacon mixture for the last 5 minutes to soften mushrooms. Top cooked chicken with 1 T. BBQ sauce, mushrooms, bacon, green onions and cheese. Cover and cook until chicken is done and cheese is melted, about 10 minutes. Serve with garlic mashed potatoes and honey mustard.
Honey Mustard Sauce
1 c. Mayo
1 c. Dijon mustard
1/4-1/2 cup honey
1/8 tsp. cayenne pepper
1/4 cup lime juice
1 tsp. ginger powder
Mix. Add extra honey or lime for desired taste
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
1/2-1 whole 16 oz. tub sour cream {depending on how much moisture you need in your potatoes}
1 cube butter {I personally don't use this}
8 oz. whipping cream or milk
fresh or dried parsley
1 clove garlic
salt and pepper
peel potatoes and cut into large chunks. Boil water and add potatoe chuncks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an eletric mixer or potato masher. Add whipping cream or milk, butter, sour cream, garlic, salt, pepper and parmesan cheese.
{You put the potatoes on the bottom, then the chicken, then a dab of the honey mustard and it is SO yummy!}
{This could be a high calorie dish, so I use fat free ingredients whenever I can, do not add butter or cream, and no oil-just spray-then it turns it into a healthier dish!}
1.24.2009
Bourbon Chicken (NO Bourbon used!)
I'm not sure why its called bourbon chicken but this recipe is alcohol free! I will usually add some kind of stir fry veggies to this. I also cut the red pepper flakes to 1/4 teaspoon for the wimps in my house (as you can tell, I'm not one of them!) This is a fast and easy dish. I usually double the sauce and then thicken it with cornstarch. But its yummy either way.
Ingredients
2 lbs chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.***I just boil my chicken and then cut it up with kitchen shears. Its much easier that way!***
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.
Ingredients
2 lbs chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.***I just boil my chicken and then cut it up with kitchen shears. Its much easier that way!***
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.
El Pollo Loco Flame Broiled Chicken
OK, I'll admit it, I've never been to El Pollo Loco so I'm not sure if this is the same thing or not. However, this chicken is delish! I serve it in corn tortilla's with cheese and avocado sauce (listed at the end of recipe) My hubby and kids eat it up and ask for more! Plus, it's something you can feel good about feeding your family.
Ingredients
1/2 roasting chicken, cut into pieces.
*** I use boneless, skinless chicken breasts most of the time. Just watch the cooking time on the grill, they cook a lot faster.***
MARINADE
1/2 cup water
2 tablespoons salt
1/2 teaspoon pepper
2 teaspoons lemon juice
2 cups orange juice
1 large garlic clove, minced
1/4 teaspoon yellow food coloring
Directions
1 Combine the marinade ingredients in a large bowl.
2 Add the chicken to the marinade, cover, and refrigerate for 1 hour. ***I marinate it longer if I remember too! The longer you marinate, the better***
3 Preheat grill to med/high heat. Cook the chicken on the grill, leaving the cover of the grill open. When the chicken has cooked for about 25 min, marinade the chicken once again for about 5 minutes. Place the chicken back on the grill and continue to cook for another 20-25 min or until done.
***This can also be frozen! Just mix up some marinade, add the chicken and Voila! Dinner is done for a crazy night!***
Avocado Sauce
Ingredients
1 ripe avocado, peeled & pitted
1 fresh jalapeno, cut into quarters (I use green chilies to accommodate the timid in my house)
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons fresh cilantro, minced
2 tablespoons diced onion
Directions
1 Combine all ingredients in a blender & puree.
2 Optional: For chunkier salsa, after pureeing, place in bowl.
3 Mix in one diced avocado into pureed mixture.
Ingredients
1/2 roasting chicken, cut into pieces.
*** I use boneless, skinless chicken breasts most of the time. Just watch the cooking time on the grill, they cook a lot faster.***
MARINADE
1/2 cup water
2 tablespoons salt
1/2 teaspoon pepper
2 teaspoons lemon juice
2 cups orange juice
1 large garlic clove, minced
1/4 teaspoon yellow food coloring
Directions
1 Combine the marinade ingredients in a large bowl.
2 Add the chicken to the marinade, cover, and refrigerate for 1 hour. ***I marinate it longer if I remember too! The longer you marinate, the better***
3 Preheat grill to med/high heat. Cook the chicken on the grill, leaving the cover of the grill open. When the chicken has cooked for about 25 min, marinade the chicken once again for about 5 minutes. Place the chicken back on the grill and continue to cook for another 20-25 min or until done.
***This can also be frozen! Just mix up some marinade, add the chicken and Voila! Dinner is done for a crazy night!***
Avocado Sauce
Ingredients
1 ripe avocado, peeled & pitted
1 fresh jalapeno, cut into quarters (I use green chilies to accommodate the timid in my house)
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons fresh cilantro, minced
2 tablespoons diced onion
Directions
1 Combine all ingredients in a blender & puree.
2 Optional: For chunkier salsa, after pureeing, place in bowl.
3 Mix in one diced avocado into pureed mixture.
12.30.2008
Chicken and Bow Ties
Tonight, I tried a recipe from an old church cookbook and my family LOVED it! My six-year-old daughter said "This is the best dinner ever...it's even better that hot dogs!" which is a HUGE compliment coming from her! My four-year-old daughter (who is difficult to please) said, "I LOVE this dinner! We should save some for lunch..." (She is requesting leftovers?!?)
After receiving these rave reviews, I decided to share:
4 ounces bow tie pasta
2 cans Italian style diced tomatoes
1/2 pound boneless chicken, cut into strips
1 onion, chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon rosemary
1/2 cup Romano or Parmesan cheese (I used Parmesan, but I think Romano would be better)
Cook pasta, drain, set aside. Drain tomatoes, reserving liquid. In a large skillet, add reserved liquid and boil 5 minutes. Stir in tomatoes, chicken, onion, mushrooms, garlic and rosemary. Cook 6 minutes or until chicken is done, stirring occasionally. Toss with pasta and cheese.
After receiving these rave reviews, I decided to share:
4 ounces bow tie pasta
2 cans Italian style diced tomatoes
1/2 pound boneless chicken, cut into strips
1 onion, chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon rosemary
1/2 cup Romano or Parmesan cheese (I used Parmesan, but I think Romano would be better)
Cook pasta, drain, set aside. Drain tomatoes, reserving liquid. In a large skillet, add reserved liquid and boil 5 minutes. Stir in tomatoes, chicken, onion, mushrooms, garlic and rosemary. Cook 6 minutes or until chicken is done, stirring occasionally. Toss with pasta and cheese.
11.05.2008
Hawiian Haystacks
green pepper, diced
tomatoes,diced
radishes, diced
celery, diced
pineapple, tidbits or chunks
frozen corn
frozen peas
almonds
cashews
cheese, grated
chow mien noodles
coconut
carrots, shredded
olives, sliced
Mandarin oranges
cucumber, diced
4-6 boneless, skinless chicken breasts (you can use a whole chicken too)
2 cans cream of chicken soup
1 cup chicken broth
4 cups cooked rice
Boil chicken, shred when cooked and return to pan. Add cream of chicken soup and chicken broth to chicken, mix together. Heat over medium heat. When warm, serve over rice. Layer other ingredients on top. Yum!
tomatoes,diced
radishes, diced
celery, diced
pineapple, tidbits or chunks
frozen corn
frozen peas
almonds
cashews
cheese, grated
chow mien noodles
coconut
carrots, shredded
olives, sliced
Mandarin oranges
cucumber, diced
4-6 boneless, skinless chicken breasts (you can use a whole chicken too)
2 cans cream of chicken soup
1 cup chicken broth
4 cups cooked rice
Boil chicken, shred when cooked and return to pan. Add cream of chicken soup and chicken broth to chicken, mix together. Heat over medium heat. When warm, serve over rice. Layer other ingredients on top. Yum!
Easy BBQ Chicken
6 pieces of chicken
1/2 cup soy sauce
1/2 cup BBQ sauce
1/2 cup honey
Place chicken in a baking dish. Combine soy sauce, bbq sauce and honey. Pour over chicken. Bake for 1 hour at 350 degrees.
1/2 cup soy sauce
1/2 cup BBQ sauce
1/2 cup honey
Place chicken in a baking dish. Combine soy sauce, bbq sauce and honey. Pour over chicken. Bake for 1 hour at 350 degrees.
10.29.2008
Chicken Lettuce Wraps
The Ingredients:
--4 chicken breast halves or 10-12 chicken breast tenders
--5 chopped cloves of garlic
--1/2 chopped onion
--1/4 cup soy sauce
--1/4 cup chicken broth
--1/2 t ginger
--2 T balsamic vinegar
The Directions:
--chop up chicken into teeny tiny chunks.
--chop up the onions and garlic, dump into Crockpot on top of the meat
--in a mixing bowl, mix the liquid and spices
--pour sauce on top of meatcover and cook for 4-6 hours on high, 6-8 on low. Stir this a few times to break up the chicken
--serve over lettuce leaves
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