1 box Uncle Bens long grain & wild rice
¼ c butter
1/3 c chopped onion
1/3 c flour
¾ tsp. salt
dash of pepper
1 c half n half
1 can chicken broth
2 cups cubed cooked chicken
1/3 c chopped pimiento
1/3 c chopped parsley
Prepare rice according to the box - meanwhile melt butter in saucepan, add onion and cook for a few minutes until tender, Stir in flour, salt, pepper. Gradually stir in half-n-half and chicken broth (whisk). Cook, stirring constantly until thickened. Stir in chicken, pimiento, parsley and cooked rice. Place in 2 qt. casserole, bake for 30 minutes in 375 degrees. Makes 6-8 servings. You can always make extras and store in freezer.
Roasted Chicken w/Lemon & Thyme (from the Longaberger Pantry Cookbook) - Debbie
1 TBSP salt
2 tsp. fresh ground pepper
2 TBSP chopped fresh thyme leaves or 1 TBSP dried thyme leavesZest of 1 lemon1 (3 pd.) chicken
2 TBSP butter or 1/4 c. olive oil
1 lemon
String to tie the chicken
Mix the salt, pepper, thyme and lemon zest in a small bowl. Rub the chicken with the butter. Season the cavity & skin with the mixture. Stuff the lemon into the cavity & truss the chicken. Place on a rack in a roasting pan. Roast @ 375 degrees for 1 hour or until the juices run clear and the chicken is cooked through. Remove the chicken to a serving platter. Cut the twine & remove the lemon. Serves 6.
_Chicken Chardonay_ - Amy (mom to Gracie)
chicken breast strips washed and patted dry
swiss cheese slices
3/4c Chardonnay
a family size can of cream of mushroom soup
1 stick of butter (unsalted)
stuffing mix - I like using Pepperidge Farm Herb stuffing
put the chicken strips in a pan (about 4 breasts), lay swiss cheese slices over them. Mix Chardonnay and soup together. Pour over chicken. Top with stuffing. I usually use about a 1/2 bag of the smaller Pepperidge Farm but I think it depends on your taste. Melt butter and pour over stuffing. Bake for one hour at 350. Uncovered. I always make this with mashed potatoes and use the sauce as a gravy.
Slow Cooked Chicken & Wild Rice Casserole - Val's
4 slices bacon, cut into 1/2 inch pieces
2-3 boneless skinless chicken breasts, cut into pieces
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 box (6 oz) Uncle Ben's Original Wild Rice
1 can (10 3/4 oz) cream of chicken soup
2 1/2 cups water
2 tbsp soy sauce
Cook bacon in skillet over medium heat, until almost crisp. Stir in chicken, carrots, onion, and celery. Cook about 2 minutes until chicken is white outside. Add to 2 1/2 quart crock pot. Add rice, soup, water, and soy sauce and stir well. Cook on low for 4 hours.
Chicken & Rice Pot - Debbie
1 can cream of mushroom soup
2 cups water
1 cup uncooked long-grain white rice (I like Uncle Bens)
2 TBSP chopped fresh parsley
1 3-4 pd. Boned in Chicken Breasts - leave skin on
1 envelope dried onion soup mix
Oven 350. In a bowl, mix the mushroom soup, water, rice & Parsley. Pour into bottom of roaster pan or large casserole dish. Place chicken pieces on top. Sprinkle the soup mix over chicken. Cover and bake for about 1 1/2 hours or until chicken is done.
CHICKEN PARMESAN - Rachel
4 boneless, skinless chicken breast halves
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26-28 oz) Ragu pasta sauce
1 cup shredded mozzarella cheese
1 pkg angel hair or thin spaghetti noodles
Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well. In a 13x9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes. Pour Ragu sauce over chicken, top with cheese, and bake and additional 10 minutes, or until chicken is no longer pink. Cook and drain the pasta noodles. Put the pasta noodles in a dish, pour sauce laying in baking dish over pasta, then place chicken breasts on top of pasta.
Baked Chicken Salad - Angie's
2 1/2 cups of cooked chicken pieces (Boneless skinless breast)
1 8oz can of sliced water chestnuts
1 small jar of pimento (drained)
1/2 cup of slivered almonds
1/2 cup of sliced muchrooms
2 Tbsp of lemon juice
1 1/2 cups of mayo (kraft)
salt and pepper
Combine all ingredients in a greased casserole dish. Top with one can of french fried onions and 1 cup of grated cheddar cheese. Bake at 350 for 30-40 minutes. It's a great crowd pleaser when you serve it on dollar roll sandwiches.
Yummy Honey Chicken Kabobs - Debbie (I doubled the marinade and soaked them overnight)From Food Network...this marinade rocks!!
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
DIRECTIONS:1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). 2. Preheat the grill for high heat. 3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. 4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Oven Fried Parmesan Chicken - Debbie (I also double dip mine to make it extra crunchy and I predipped it in flour. I also stir in a 1/2 tsp of the dry ranch mix with the cornflakes. This is another Foodtv fav.)
1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs ( I used crushed cornflakes)
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
DIRECTIONS:1. Preheat oven to 350 degrees F (175 degrees C). 2. In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. 3. Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
Super Easy Chicken - Karon
4-5 frozen skinless, boneless chicken breast halves
1 package dry Italian dressing mix
1 cup warm water or fat free chicken broth
Spray slow cooker with non-stick cooking spray. Place chicken in bottom. Sprinkle dressing mix over chicken. Cover and cook on low for 8-10 hours.
Pesto Bow Ties with Chicken - Melissa Hagan
1/2 pkg (6 oz) bow tie pasta
1 pkg (0.5 oz) pesto pasta sauce mix (I use the Knorr packet)
1/2 cup water
1/4 cup olive oil
1 pkg (8 oz) fresh mozzarella cheese, cut into 1/2 inch cubes
1 pint cherry or grape tomatoes, halved 8 oz grilled or broiled chicken, cut into chunks (you can also use the pre-cooked chicken strips)
1. Cook and drain pasta according to package directions. 2. In large bowl stir pesto sauce mix, water, and oil until blended. 3. Add pasta, cheese, tomatoes, and chicken; toss to coat.
~Chicken Enchiladas~ -Karon
Ingredients:
16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions
16 corn tortillas
8 oz. shredded pepper jack and colby cheese blend
1 can diced green chiles
Directions:
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese. Bake in a 350 degree oven for about 30 minutes or until heated through.
16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions
16 corn tortillas
8 oz. shredded pepper jack and colby cheese blend
1 can diced green chiles
Directions:
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese. Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.
Found this on sparkrecipes.
