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King Ranch Chicken

January 8, 2013 By
Flickr Photo by Leoslo

1 large chicken fryer, boiled, de-boned and cubed–save broth
1 large onion, chopped
1 large green pepper, chopped
1 pkg. corn tortillas
1/2 lb. cheddar cheese, grated
1 1/2 t. chili powder
1/4 t. garlic powder
1/2 t. salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro*tel tomatoes with green chilies, crushed

Flickr Photo by Leoslo

Flickr Photo by Leoslo

In a large mixing bowl, combine chicken, 1 c. chicken broth, onion, green pepper, chili powder, garlic, salt, cream of mushroom soup, cream of chicken soup, and Ro*tel.

In a large baking dish, layer tortillas (softened by dragging them through the warm chicken broth first), chicken mixture and cheese. Layer three times and top with cheese. Bake at 350 degrees for 35 minutes. Serves 8. From my dear friend Dana’s mom, Loretta.

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Chicken Cheese Melts

November 16, 2012 By
Father and Daughter Cooking
  • 3 C cooked, chopped chicken
  • 1/2 C mayonnaise
  • 1 (14 oz) jar artichoke hearts, drained and chopped ~ plain or marinated, whichever you like best
  • 1 TBS cooking sherry
  • 1 tsp. dried chopped basil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 C shredded mozzarella cheese or shredded mozzarella & provolone cheese blend
  • 1/4 C shredded cheddar cheese
  • salt & pepper to taste
  • 12 slices Italian bread

Preheat oven to 350 degrees. In a large bowl, combine all the ingredients except Italian bread. Mix well. Lay Italian bread slices out on a sheet pan; top with chicken and cheese mixture. Bake at 350 degrees for 10-15 minutes, until cheese is melted and bread crust is crunchy dry.

Enjoy!

Before baking, you can also try these suggestions:

  • sprinkle a little extra shredded cheese on top of the bread/chicken cheese mixture
  • add a small can of chopped, drained black olives
  • top with shredded or grated Parmesan cheese

 

 

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Oven-Fried Chicken

October 19, 2012 By
MP900182719

This isn’t so much a healthier version of fried chicken ~ I haven’t done the stats on it, but I’m pretty sure it’s not much “healthier” than regular fried chicken ~ but it’s certainly a tasty alternate version of regular fried chicken. Super simple, I can whip this up in 30 minutes with only about 10 minutes of work on my part. The rest is cooking time.

As with all recipes, your cooking time may vary. Always insure chicken is fully cooked ~ white meat all the way through, no pink juices ~ before serving and eating.

4-6 boneless, skinless chicken breasts

2 cups buttermilk

1 cup seasoned breadcrumbs

1 1/2 cups flour (I use organic white whole wheat flour)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

salt & pepper to taste

cooking oil of your choice

Wash chicken breasts in cold water; pat dry. In a shallow glass casserole dish, lay out chicken pieces and cover with buttermilk. Marinate chicken with buttermilk in refrigerator, covered, for at least 4 hours or overnight, turning chicken over occasionally.

Preheat oven to 350 degrees.

In a shallow pie pan or bowl, mix together breadcrumbs, flour, garlic powder, onion powder, paprika, salt and pepper. Remove chicken from buttermilk and coat each piece thoroughly with flour mixture.

Heat about 1 inch of oil in large, heavy skillet on medium high. Once oil is hot, cook chicken in oil about 3 minutes on each side, until coating is light brown (the pieces will continue to cook and brown in the oven). Work in batches if necessary; don’t crowd the chicken. Remove chicken from oil and place each piece on a metal baking rack set on a sheet pan covered with foil. Bake chicken for 20 to 30 minutes, until chicken is no longer pink in the middle and juices run clear. Bake a couple of minutes extra if you desire a crispy coating.

There are a myriad of ingredients used to make the coating on fried chicken. Feel free to experiment by adding chili powder, cayenne pepper, basil, oregano, sage, adobo seasoning, seasoned salt, or any other herbs or seasonings you like.

 

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Creamy Chicken Tacos

May 18, 2011 By
MP910218732

2 small cans green chilies
4 frozen chicken breasts, boneless and skinless
1 medium onion, chopped
3 T. butter
2 T. flour
1 can redi-cut tomatoes. puréed
2 c. sharp cheddar cheese, grated
2 c. half and half cream
6 large flour tortillas
5 T. canola oil
salt and pepper to taste

Heat 3 T. oil in frying pan on medium-high heat. Salt and pepper chicken. Place in frying pan and cover. Turn every 10 minutes until cooked through and lightly browned. Shred chicken, when cool enough to handle.

Sauté green chilies and onion in butter for 3 minutes on medium heat. Stir in flour and cook for 1 minute. Slowly add half and half, stirring continually. When mixture is heated through, turn temperature down to low and add 1 c. cheddar. When melted, add chicken and tomato purée and stir.

In frying pan, add 2 T. oil and cook each tortilla on both side for about 30 seconds each.

In a 9 X 13 inch baking dish, place one tortilla in the center, then add 1/2 – 1 cup of the mixture inside. Fold flour tortilla and place seam-side down. Do each one this way. Pour any extra sauce on top and then sprinkle rest of cheese on top.

Bake at 350 degrees for 15 minutes.
Makes for great tasting leftovers, as well!

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Fancy Chicken Salad

May 11, 2011 By
Lettuce leaves with white space

3 cups cold, diced chicken
1 cup finely chopped celery
1/2 cup Almond Accents
2 1/2 tablespoon minced parsley
1 cup sliced seedless red grapes
1 teaspoon salt
1 cup mayonnaise
1/2 cup whipping cream, whipped

Combine first 7 ingredients and fold in last. Chill until ready to serve. Serves 8. Makes wonderful croissant sandwiches. Great on a bed of lettuce with crackers on the side as well. Serves 4-6.

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Chicken Spaghetti

April 27, 2011 By
Kitchen istock

4 frozen, boneless, skinless chicken breasts (save broth)
1 can cream of chicken
1 can cream of mushroom
4 T. butter
2 stalks celery, sliced
1 medium vidalia onion, diced
1 medium red bell pepper, chopped
16 oz. spaghetti noodles (note a difference from package directions)
1 small jar pimentos
1 lb. Velveeta cheese, cubed
1/2 c. freshly grated Parmesan

Boil chicken (adding salt, pepper, onions, sweet basil and other seasonings you like in chicken, to taste)–save broth.

In a large stock pot, pour in all the chicken broth minus one cup to set aside for the recipe. Heat on high until boiling rapidly. Add spaghetti noodles and cook for the time on the package. Set aside and drain, gently stirring in 2 T. butter.

In a medium sauce pan melt butter and sauté celery, onions and red bell pepper on medium heat until onions are translucent. Slowly add in 1 c. hot chicken broth (after the chicken is completely cooked) and the cream of mushroom and cream of chicken soups (undiluted). Add in Velveeta cubes and melt slowly on medium low heat, stirring often. When melted, add in pimentos. Cube the chicken and slowly stir into mixture.

Layer in a 9 X 13 inch baking dish noodles, then sauce and top with Parmesan. Bake in oven at 350 degrees for 15-20 minutes, until bubbly. Great for company. Serves 8-10. Recipe from a dear woman to me and our pastor’s wife in East Texas, Susie Watkins.

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Chicken Pot Pie

October 21, 2010 By
MP900178355

This recipe comes from a dear friend, who brought this to us when our second child was born.  It was the most delicious pot pie I have ever tasted!  I have since made it for others and they give rave reviews, which totally justifies the time and care it takes to make it.  It is simple delightful on a chilly, fall evening.

1 recipe of never fail pie crust
1 10 oz. pkg. frozen peas and carrots
1/2 c. onion, minced
1/4 c. butter
1/2 t. salt
1/8 t. pepper
3/4 c. milk
3 c. cooked and diced chicken (save broth)–see How I cook chicken for recipes.
1/4 c. pimento (optional)
1/4 c. parsley
1/2 c. mushrooms, sliced (optional)
1/3 c. flour
1/4 t. sage
2 c. chicken broth
2 chicken bouillon cubes

Cook peas and carrots according to package directions. Drain. Melt butter in large sauce pan. Sauté onion and mushroom for 3 minutes (until tender) on medium heat. Slowly stir in flour, salt, sage and pepper. Cook for 1 minute on low heat. Add broth, milk and bouillon cubes. Cook on medium heat until thick and bubbly. Stir in vegetables, chicken, pimento and parsley. Heat until bubbly.

Prepare pie crust and place in your pie pan (I use the Pampered Chef deep dish stone). Pour mixture into pie crust.

(You may want to prepare another half recipe of the pie crust for a top. If you do this, be sure and use a sharp knife to create a few cuts in the top (we like to make a flower) or use a fork to put a few holes in it.)

Bake at 425 degrees for 15-18 minutes or until crust is golden brown.

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How I Cook Chicken for Recipes

October 21, 2010 By
MP900443765

Sometimes I alter this recipe by adding additional spices for the purpose of the chicken, but this is the base of how I make chicken stock.  I never buy it in a can.  You can keep it in the refrigerator up to 2 weeks or freeze it in individual ziplock bags for a year.

Bag of boneless, skinless chicken breasts
water
1 t. sweet basil
1 small onion, minced
3 cloves garlic, minced
2 t. salt
1/2 t. pepper
4 stalks celery, sliced

Boil for 1 hour. Drain and then strain broth through a fine, mesh sieve. Save broth for recipe, if needed. Chop chicken according to directions for recipe.

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Chicken Monterrey

October 6, 2010 By
assorted beans

This was so easy to make and my whole family enjoyed it.  Not a drop of leftovers from this meal.  It was that good!

1 c. water
1 c. instant rice
5 chicken breasts, thawed
2 cans black beans
2 c. your favorite salsa
1 1/2 c. Monterrey jack cheese, shredded

Layer water, rice, chicken, black beans and salsa. Cook in 350 degree oven for 1 hour. Top with shredded cheese and cook 15 minutes longer.

We like to serve this with Corn Dip and tortilla chips!

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