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Post by marlaoh on Feb 24, 2003 7:16:50 GMT -6
Ziti with Chicken & Broccoli
about 2 pounds chicken tenders, lightly browned and cut into chunks 1, 16 ounce bag frozen broccoli florets, uncooked 2, 10 3/4 ounce cans cream of chicken soup 2 pound bags part skim shredded Mozzarella cheese 1 cup miracle whip salad dressing 1 pound box ziti, cooked al dente to pkg directions Italian bread crumbs (about a quarter cup) lemon juice
Preheat oven to 350 degrees F. Mix the salad dressing, soup and lemon juice together. Combine with ziti, chicken, broccoli, and 3/4 of cheese. Place in a casserole dish. Top with the remaining cheese and sprinkle with bread crumbs. Bake for 30 to 45 minutes, or until brown on top.
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Post by marlaoh on Mar 14, 2003 6:26:24 GMT -6
Pesto Chicken 2 packages Ramen noodles 1 pound chicken breast, cubed 1, 10 3/4 ounce can cream of chicken soup 1/4 cup pesto sauce 1/2 cup milk
In a skillet cook chicken until browned. While chicken is cooking cook ramen noodles without spice packet. Drain noodles, return to pot. Add soup, pesto, milk and cooked chicken to noodles. Stir until mixed and warmed through. Serve.
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Post by marlaoh on May 21, 2003 6:14:12 GMT -6
Chicken Breasts and Stuffing Bake
Prep: 10 min Bake: 40 min
4 boneless skinless chicken breast halves (1 1/4 pounds) 4 slices process Swiss cheese 1 package Chicken Helper® chicken & stuffing 1 can (4 ounces) mushroom pieces and stems, drained 1 1/2 cups hot water 1 cup hot water 2 tablespoons margarine or butter, melted
1. Heat oven to 375ºF. Place chicken in ungreased rectangular baking dish, 13x9x2 inches; cover with cheese slices. Sprinkle with Stuffing and mushrooms.
2. Mix 1 1/2 cups hot water and the Seasoning Mix; pour over stuffing. Stir 1 cup hot water and the Gravy Mix with wire whisk until smooth; pour over mixture in dish. Drizzle with margarine.
3. Cover and bake 20 minutes. Uncover and bake 15 to 20 minutes longer or until top is golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
Makes 4 servings
High Altitude (3500-6500 ft): Heat oven to 400°F.
Substitution: Four ounces of sliced fresh mushrooms can be used instead of the canned mushrooms
Nutritional Info Per 1 Serving: Calories 430 (Calories from Fat 120); Fat 13g (Saturated 3g); Cholesterol 100mg; Sodium 1200mg; Potassium 350mg; Carbohydrate 38g (Dietary Fiber 1g); Protein 41g
Diet Exchanges: 2 1/2 Starch; 4 1/2 Very Lean Meat; 2 Fat
This recipe displayed with permission from General Mills, Inc.
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Post by marlaoh on May 22, 2003 5:46:34 GMT -6
Chicken Dressing Casserole
Servings: 4
3 c crumbled corn bread 1/8 t black pepper 1 c minced onion 1/2 c melted butter 2 1/2 c cooked chicken, cut in pieces 1/2 t salt 1 c chopped celery
1/4 t salt 1 c milk 1 T melted butter 1 T flour, rounded 2 c chicken broth 1 egg, well beaten
Preheat oven to 375 degrees. Toss together in a bowl the corn bread, celery, 1/2 t salt, onion, pepper, and 1/2 c melted butter. Spread in buttered casserole dish and arrange chicken evenly over the top. In a skillet, heat the tablespoon melted butter, flour and salt. Blend well and stir in broth. Stir until smooth. While heating this, combine egg and milk, add to sauce. Cook until sauce thickens slightly and pour on top of chicken. Bake approximately 45 min.
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Post by marlaoh on May 22, 2003 5:48:37 GMT -6
Chicken Pesto " The true family-loved pasta dinner--fast and furious with flavor. " 1/2 cup chopped sun-dried tomatoes 1 1/2 cups chicken broth 6 skinless, boneless chicken breast halves - cut into strips 2 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons cornstarch 3/4 cup prepared basil pesto 1/4 cup toasted pine nuts 1/4 cup chopped fresh basil 3/4 cup crumbled feta cheese 1 (16 ounce) package fusilli pasta 2 tablespoons grated Parmesan cheese 1 Soak sun dried tomatoes in chicken broth. 2 Cook chicken in oil with garlic in a large skillet over medium heat until done. 3 Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving. 4 Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese. Makes 6 servings
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Post by marlaoh on May 29, 2003 6:25:54 GMT -6
Chicken Pot Pie
1 lb (450 g) boneless chicken meat, cut into 1-inch (2 cm) pieces 4 carrots, cut into 1/2-inch (1 cm) slices 2 cups (500 ml) chicken broth 4 Tbs (60 ml) butter 1 cup (250 ml) sliced mushrooms 1 medium onion, chopped 1/2 tsp (2 ml) dried thyme 1/4 cup (60 ml) all-purpose flour Salt and freshly ground pepper to taste 1 cup (250 ml) heavy cream or half-and-half 2 cups (500 ml) frozen peas Pastry dough for 2 pie crusts, frozen or from your favorite recipe
Combine the chicken pieces, carrots, and broth in a saucepan and bring to a boil over high heat. Simmer covered for 5 minutes, remove from heat and set aside. In a separate saucepan, melt the butter over moderate heat. Add the mushrooms, onion, salt, pepper, thyme, and flour and stir to thoroughly mix. Cook over moderate heat for 5 minutes, stirring frequently. Add the chicken broth mixture and stir until the sauce thickens. Add the cream and peas and stir for 2 minutes.
Roll the pastry into 12 circles about 6 inches (15 cm) in diameter. Place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture. Top with the remaining dough and pinch the edges together, trimming off the excess with a knife. Cut 2 or 3 slits in the top of each and bake in a preheated 425F (220C) oven for 35 minutes, or until the crust is golden brown. Serves 6.
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Post by marlaoh on Jun 2, 2003 5:44:58 GMT -6
Chicken and Cheddar Pasta Toss
You can enjoy a pasta dinner even when you're not in the mood to cook: Just pour boiling water over no-boil noodles for this chilled pasta salad. Source: Better Homes and Gardens 6 ounces no-boil lasagna noodles, broken 1 9-ounce package frozen Southwestern-flavored chicken breast strips or 1 9-ounce package (2 cups) frozen chopped cooked chicken, slightly thawed 3 ounces reduced-fat cheddar or American cheese, cut into 3/4-inch cubes 1 medium green, yellow, or red sweet pepper, cut into strips 1 ounce pepperoni, chopped 1 8-ounce bottle fat-free Italian salad dressing 1/8 teaspoon cracked black pepper 5 cups torn curly endive 1 cup red or yellow cherry tomatoes, halved
1. In a large mixing bowl cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork; drain. Rinse with cold water and drain again. If using chicken strips, halve them crosswise. 2. Return noodles to bowl; stir in chicken, cheddar or American cheese, sweet pepper strips, and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes; toss gently to mix. Makes 6 servings. Make-Ahead Tip: Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes.
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Post by marlaoh on Jun 5, 2003 6:47:11 GMT -6
Chicken Tetrazzini "Italian anything "are our family favourites and I especially, never get sick of chicken. Even though it simmers food ever so slowly, a slow cooker can be an indispensable time saver for active families.
1 medium-size onion, finely chopped 1/2 pound green beans, trimmed and cut into 1-inch pieces 1 pkg.( 8 ounces )sliced mushrooms 6 boneless, skinless chicken thighs (about 1 1/2 pounds) 1 tsp. dried thyme 1 tsp. salt 1 tsp.black pepper 1 can (13.75 ounces) chicken broth 1/4 cup all-purpose flour 1/2 cup water 3 Tbsp. dry sherry 1/2 cup heavy cream 1 jar (4 ounces) chopped pimento, drained 1/4 cup grated Parmesan cheese 1 pound spaghetti, broken into thirds 1 Tbsp. chopped parsley (optional) 1.Layer the chopped onion, greenbeans and mushrooms in the bottom of a 5 to 5 1/2 quart slow cooker. 2.Arrange the chicken thighs on top. Sprinkle with thyme, salt and pepper. Pour in chicken broth. 3.Cover pot; cook on high for 4 to 5 hours, or on low for 9 to 10 hours, or until the chicken and green beans are tender. 4.At the end of cooking, stir together flour and the 1/2 cup water in small bowl until smooth;Stir 1 cup of cooking liquid from slow cooker. Cook, covered, on high for 10 to 15 minutes or until thickened. 5.Stir in sherry, heavy cream and pimento; cook, covered on high power another 5 minutes. Stir in parmesan cheese. 6.While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain. 7.Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired. 6 servings.
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Post by marlaoh on Jan 18, 2004 10:23:16 GMT -6
Chicken Tamale Pie
Ingredients:
10 dried corn husks
cooking spray
1 large onion, chopped
2 large cloves garlic, pressed or minced
1 teaspoon ground cinnamon
1 teaspoon cumin,1 teaspoon chili powder,1/4 teaspoon salt,1/2 teaspoon fresh ground black pepper
1 14-oz. can tomatoes, chopped
2 cans tomato paste
2 teaspoons chicken base or bouillon
1 lb. boneless skinless cooked chicken breasts or tenders cut or shred into small pieces
1 to 2 fresh roasted poblanos or Anaheim peppers - optional
16 to 18 small green or black olives, thinly sliced
Method: 1. Place corn husks in large container add very hot water to cover. Top husks with heavy plate to keep submerged. Let husks soak for at least 30 minutes. Drain, rub each husk under water to remove any debris. Drain well; pat dry and wrap in a towel to keep pliable.
2. Preheat a large stick-resistant pan on medium. Sauté onion and garlic and until soft, about 4 minutes. Stir in cinnamon, cumin, salt and chili powder; add tomatoes, tomato paste, bouillon and chopped roasted peppers. Increase heat to medium-high, and bring sauce to a low boil stirring often for 10 to 15 minutes. Reduce heat to low add chicken and olives simmer another 2 minutes then cover and remove from heat and set aside.
3. Combine cornmeal, salt, bouillon and 3 1/2 cups cold water in a medium saucepan. Stirring constantly with a wooden spoon, bring to boil over high heat. Continuing to stir constantly, reduce to medium and cook until cornmeal mush pulls away from sides and bottom of pan, 4 to 5 minutes. Remove from heat and allow to cool 3 to 5 minutes.
4. Transfer cornmeal mush to large mixer bowl; add egg and egg whites and beat 1 to 2 minutes. A fourth of a cup at a time, beat masa harina and baking powder into mixture until thoroughly blended. If dough seems too thick to pour/ spread easily, beat in an additional 1/4 cup stock or warm water into mixture.
5. To prepare: lightly spray a large baking dish or oven proof casserole with cooking spray. Pour chicken mixture into pan and spread evenly. Spread corn batter evenly over top of chicken. Spray husks lightly with cooking spray and place sprayed side down over top of corn Cover securely with foil or lid and bake at 350 for an hour or until husks pull away easily from top. Remove corn husks from top and serve hot with fat free sour cream.
Yield 6 servings each at approximately 315 calories;
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Post by marlaoh on Feb 16, 2004 8:06:36 GMT -6
Angel Hair Pasta Chicken 2 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cubed 12 ounces angel hair pasta 1 carrot, sliced diagonally into 1/4 inch thick slices 1 (10 ounce) package frozen broccoli florets, thawed 2 cloves garlic, minced 2/3 cup chicken broth 1 teaspoon dried basil 1/4 cup grated Parmesan cheese Directions 1 Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside. 3 While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes. 4 Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately. Makes 6 servings
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Post by chief_cook2 on Feb 28, 2004 19:42:59 GMT -6
Chicken Cordon Bleu Casserole
2 pounds skinless chicken breasts, cut into chunks Bread Crumbs 1 Egg mixed with 1/2 cup Milk 8 oz Swiss cheese, cubed 8 oz ham, diced 1 can (10oz) cream of chicken soup 1 cup milk
Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden. Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350° or until tender and bubbly.
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Post by carnation037 on Mar 21, 2004 12:58:40 GMT -6
from Marilynn (chief_cook) I like to hunt recipes for people . I love doing crafts.
« Thread started on: Mar 15th, 2004, 4:11pm » <br> Chicken Nuggets Parmigiana Makes 4 servings to 6 Prep Time 5 minutes Cook Time 30 minutes
1 jar (26 to 28 ounces) RAGÚ® Old World Style® Pasta Sauce 1 package (12 ounces) refrigerated or frozen fully-cooked chicken nuggets (about 18 nuggets) 2 cups shredded mozzarella cheese (about 8 ounces) 1 tablespoon grated Parmesan cheese
Preheat oven to 375°F. In 13X9-inch baking dish, evenly spread 1-1/2 cups Ragú Pasta Sauce. Arrange chicken nuggets in dish, top with remaining sauce and sprinkle with cheeses.
Cover with aluminum foil and bake 25 minutes. Remove foil and bake an additional 5 minutes.
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Post by April B. on Apr 13, 2004 10:01:16 GMT -6
Chicken Cordon Bleu Casserole 4 cups turkey -- cooked & cubed 3 cups fully cooked ham -- cubed 4 ounces cheddar cheese -- shredded 1 cup onion -- chopped 1/4 cup butter or margarine 1/3 cup flour 2 cups light cream 1 teaspoon dill weed 1/8 teaspoon dry mustard 1/8 teaspoon ground nutmeg Topping: 1 cup dry bread crumbs 2 tablespoons butter or margarine -- melted 1/4 teaspoon dill weed 1/4 cup cheddar cheese -- shredded 1/4 cup walnuts -- chopped Preheat oven to 350° F. and grease a 13 x 9 " baking dish. In a large bowl, combine turkey, ham and cheese; set aside. In a saucepan, saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from heat and pour over meat mixture. Spoon into a greased 13x9x2-inch baking dish. Topping: Toss bread crumbs, butter and dill weed; stir in cheese and walnuts. Sprinkle over the casserole. Bake uncovered at 350 for 30 min or until heated through. 8-10 servings.
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Post by April B. on Apr 13, 2004 12:51:17 GMT -6
Chicken Cacciatore 14 ounces tomato sauce - small can 10 ounces fresh mushrooms - sliced Italian seasoning 6 chicken breast halves without skin 1/4 cup red wine 8 ounces pasta - cooked garlic powder - optional Spray crockpot liner with non-stick cooking spray for easy clean-up. Place chicken in crockpot. Sprinkle generously with seasoning. Put mushrooms on top of chicken. Pour in tomato sauce and wine. Cook on low for about 5 hours. If dish will not be served until later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours. About 15 minutes prior to serving, return chicken to pot. Serve over hot noodles of choice.
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Post by chief_cook2 on Apr 19, 2004 10:22:35 GMT -6
CHICKENDRESSING CASSEROLE-AMISH-7 PTS
1 (14.5 oz.) can chicken broth 1 stick (1/2 C.) unsalted butter 1 C. water 2 T. chicken base or bouillon granules 1 C. milk 3 eggs 1 (1 lb.) loaf white bread, cubed, toasted 2 C. cooked, cubed chicken 3 ribs celery, diced 3 carrots, shredded 1 onion, diced 1/4 C. chopped parsley 1 T. seasoning salt 1/4 tsp. freshly-ground pepper 1/4 tsp. salt 1/4 tsp. celery seed
Preheat oven to 350ºF. <br> Combine broth, butter, water and chicken base in small saucepan over medium heat until butter is melted and base is dissolved; cool completely. Whisk in milk and eggs.
Mix together bread, chicken, celery, carrots, onion, parsley, seasoning salt, pepper, salt and celery seed in large bowl. Pour broth mixture over; toss until liquid is absorbed. Place dressing into 13 x 9-inch baking pan. Bake until golden brown, about 1 hour, 20 minutes. Yields 10 servings.
Nutrients per serving: 300 calories; 29 carbohydrates; 14 grams fat (7 grams saturated fat); 110 mg cholesterol; 15 grams protein; 1,450 mg sodium; 2 grams fiber 7 PTS
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Post by carnation037 on Jul 18, 2004 9:24:17 GMT -6
from Jay « Thread started on: Jul 15th, 2004, 10:42pm » <br>
Chicken Spaghetti Casserole
1/2 c. margarine 1 c. chopped red bell pepper 1 (4 oz.) can sliced mushrooms, chopped 1/4 c. chopped hot pepper rings 2 c. chicken broth 1/4 c. flour 2 c. cooked chicken, chopped 1 (4 oz.) can diced pimento 1 tsp. salt 1 oz. chopped slivered almonds 1/2 lb. spaghetti, broken 4 slices American cheese
Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.
Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.
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Post by carnation037 on Sept 27, 2004 23:35:50 GMT -6
from Marilynn (chief_cook) « Thread started on: Sep 14th, 2004, 09:22am » <br> Biscuit-Topped Deep Dish Chicken Bake
1 tablespoon Butter Flavor CRISCO Stick or 1 tablespoon Butter Flavor CRISCO all-vegetable shortening 1 medium onion, chopped 1/2 cup thinly sliced celery 1 16 ounce bag mixed frozen vegetables 1/2 cup water 1/4 cup all-purpose flour 1 teaspoon dried parsley 1 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups milk 2 teaspoons instant chicken bouillon granules 2 cups cut-up cooked chicken, turkey or ham 1 cup all-purpose flour
Biscuits: 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon snipped fresh parsley OR 1 teaspoon dried 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1/2 cup milk
Preparation Heat oven to 375°F. Grease 2 quart casserole dish with CRISCO No-Stick Cooking Spray. (Note—for easy cleanup, spray up to and include the rim.)
For filling, melt shortening in large saucepan. Add onion and celery. Cook and stir on medium heat until onion is tender. Add frozen vegetables and water; bring to a boil. Reduce heat. Cover and simmer about 5 minutes.
Stir in 1/4 cup flour, 1 tablespoon parsley, Italian seasoning, 1/4 teaspoon salt and pepper. Add 2 cups milk and bouillon granules. Cook and stir on medium heat until mixture thickens and comes to boil. Remove from heat. Stir in chicken. Pour into prepared casserole.
For biscuits, combine flour, parsley, baking powder, and salt in small bowl. Cut in Butter Flavor CRISCO using pastry blender (or 2 knives) until coarse crumbs form. Add milk. Stir with fork until blended. Drop by spoonfuls on top of casserole to form 8 biscuits.
Bake 35 to 40 minutes or until bubbly and biscuits are browned. 4 to 6 servings
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Post by marlaoh on Dec 14, 2004 6:46:29 GMT -6
EASY CHICKEN MANICOTTI
1 (30 -ounce) jar Alfredo Sauce 1 tsp. garlic salt 1-1/2 lb. chicken breast tenders 8 ounces (14) manicotti shells 1 -1/2 ounce can ripe olives, sliced and drained 2 cups( 8 ounces) mozzarella cheese, shredded
Pour about 1/3 of the sauce in the bottom of an ungreased 13 x 9 x 2 inch baking pan. Sprinkle the garlic salt on both sides of the chicken. Insert the chicken into the uncooked manicotti shells. Stuff from both ends of the shells to fit, if you need. Place the shells in the sauce in the pan. Pour remaining sauce over the top evenly over the shells. Be sure to cover completely. Sprinkle with olives and cheese. Bake at 350 degrees for 45 minutes to 1 hour.
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Post by marlaoh on Dec 14, 2004 6:55:20 GMT -6
Chicken with Couscous Prep: 15 min, Cook: 30 min.
1-1/2 cups couscous 1-1/2 cups boiling water 1/4 cup breadcrumbs 4 skinless boneless chicken thighs 2 tsp. olive oil 2 medium onions, chopped 2 carrots, diced 2 celery stalks, diced 2 cloves garlic, minced 1/4 cup water 2 cups canned chopped tomatoes 1 tsp. orange zest 1/2 tsp. rosemary
Bring water to a boil in a saucepan. Stir in couscous and cover immediately. Set aside and keep warm. Dredge chicken in breadcrumbs. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 3 minutes per side until browned. Transfer to platter, set aside and keep warm. Add next 4 ingredients to skillet and sauté over medium heat about 5 minutes until vegetables begin to soften. Stir in remaining ingredients and salt and pepper to taste. Return chicken to vegetable mixture, cover, reduce heat to medium and simmer 15-20 minutes, or until chicken is just cooked throughout. Serve chicken over couscous.
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Post by carnation037 on Sept 21, 2005 18:36:40 GMT -6
from chief_cook2 « Thread Started on Aug 31, 2005, 4:28pm »
Chicken Casserole
2 cups boned cooked chicken 6 slices bread 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup mayonnaise 2 tablespoons pimento 2 eggs, beaten 1 1/2 cups milk 3/4 teaspoon salt 1 can cream of mushroom soup 3/4 cup grated cheese
Dice 2 slices of bread and place in bottom of casserole dish. Mix onion, celery, pimento, salt, chicken and mayonnaise. Spoon over bread. Dice 4 slices of bread and place over chicken mixture. Mix milk and eggs and pour over casserole. Place in refrigerator for one hour or overnight. Before baking, spoon mushroom soup over casserole. Bake one hour at 325 degrees. Place cheese on top of casserole last 5 minutes of cooking time.
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Post by chief_cook2 on Oct 29, 2005 9:53:24 GMT -6
BBQ Chicken Casserole 1 can Pork and beans -- (32oz) 4 Chicken pieces 1/4 cup Catsup 2 teaspoons Onion -- instant minced 1/4 cup Brown sugar
Place beans & chicken in a 2-quart casserole. Mix together remaining ingredients; pour over chicken and beans. Cover and bake in preheated 325'F. oven for 1 3/4 hours.
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Post by chief_cook2 on May 12, 2007 14:04:56 GMT -6
Chicken Wellington Casserole
2 skinless, boneless chicken breast halves 2 teaspoons butter or margarine 1 (3 ounce) package cream cheese, softened 1/2 cup sliced fresh mushrooms 1 tablespoon chopped green onion 1/8 teaspoon salt Dash pepper 1 (4 ounce) package refrigerated crescent rolls
In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 3-cup baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into one long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.
Recipe source: 1Recipes_galore2007 yahoo group, submitted by Cathy.
I used an 8-oz. package of crescent rolls instead of the 4-oz. size. It fit better over the dish that I used which was an 8-inch baking dish.
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Post by carnation037 on Aug 19, 2007 18:54:30 GMT -6
from chief_cook2 « 8/18/2007 at 10:29am »
Stuffing-Crusted Creamy Chicken Casserole
1-2/3 cups hot water 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 6 small boneless skinless chicken breast halves (1-1/2 lb.) 1/2 tsp. garlic powder 1 bag (16 oz.) frozen stir-fry vegetables, thawed, drained 1 can (14-3/4 oz.) cream-style corn 1/4 cup Kraft Light Done Right! Ranch Reduced Fat Dressing
PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with garlic powder. Top with stir-fry vegetables. Mix corn and dressing; spoon over vegetables. Top with prepared stuffing. Cover with aluminum foil.
BAKE 30 min.; uncover. Bake an additional 10 to 15 min. or until chicken is cooked through.
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Post by carnation037 on Aug 19, 2007 18:56:53 GMT -6
from chief_cook2 « Reply #796 on Yesterday at 10:15am »
Pastrami Chicken Bake
1 cup uncooked long-grain white rice 1 1/3 cups chicken broth, divided 1 cup water 4 ounces sliced pastrami 5 skinless, boneless chicken breast halves 10 slices bacon 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup sour cream 1 (4.5 ounce) can mushrooms, drained
In a saucepan bring 1 cup chicken broth and 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is al dente and firm. Press cooked rice into the bottom of a 9x13 inch baking dish.
Preheat oven to 325 degrees F (165 degrees C).
Place a small piece of pastrami where chicken pieces will be placed on rice. Cut each chicken breast in half lengthwise, wrap each piece in a bacon slice and place atop pastrami and rice. In a medium bowl combine soup, sour cream and mushrooms. Pour over all, then pour 1/3 cup chicken broth around circumference of dish.
Bake uncovered in the preheated oven for 30 to 40 minutes, or until fork tender.
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Post by carnation037 on Aug 19, 2007 18:59:25 GMT -6
from chief_cook2 « Reply #797 on Yesterday at 10:17am »
Oklahoma Chicken
8 chicken breasts, skinned 1 can cream of chicken soup 1 cup white cooking wine 1 Tbsp. basil Salt and pepper to taste 1 jar (3 1/2 oz.) chopped pimento, drained 1 cup sour cream Wild rice
Place chicken breasts in a large pan so that meat is in a single layer.
Combine soup, wine, basil, salt, and pepper. Pour mixture over chicken and cover container with foil. Bake for 1 hr. at 300 degrees. Remove from oven and spread with pimento and sour cream. Return to oven to keep warm. Serve chicken on a bed of wild rice.
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