Chicken Recipes

• Baked Chicken Recipes
• Chicken Breast Recipes
• Chicken Finger Recipes
• Chicken Soup Recipes
• Chicken Wing Recipes
• Low Carb Chicken Recipes
• Low Fat Chicken Recipes
• Oven Roasted Chicken Recipes

Chicken Recipes

Chicken Recipes questions and answers

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Q: Chicken recipes?
I'm tired of using the same recipes i've used for a long time...I want to try something different. Chicken itself, casseroles, soups, anything! Any suggestions for some good chicken recipes?

A: Chicken is one of the healthiest food. Personally I improvise spices in a recipe instead of following ther recipe to the exact quantity of contents. Chicken Salsa Bake ---------------------------- 1 cup of rice 3 chicken breast(de-boned) 2 cups of salsa 1 cup onion(chopped) or substitute with lesser portion of Dry onion 2 teaspoon of Extra virgin Olive Oil 1 cup of chopped beans 1 cup of chopped carrots half cup of Chopped cilantro Heat the Oven to 375'. In a medium size baking pan(glass or coated), line the pan with extra virgin olive oil, combine all items together, keep the chicken breast on top of the bed of the rice. Pour salsa over the chicken breast. Bake the ingredients for 30 minutes or till the chicken is cooked along with the rice. add chopped cilantro on top, and enjoy the food. Ruby Tuesday's White Chicken Chili -------------------------------------------------- This recipe I got it from my friend who loved Ruby Tuesday's White chicken chilli recipe, who gave up eating redmeat and now cutting down on eating meat totally. I tried this recipe couple of times, and I've loved it alot. 6-8 servings 3½ hours 25 min prep -------------------------------------------------- 6 cups chicken stock 1 lb great northern beans (soaked in water overnight) 2 medium onions, chopped 6 cups chickens, diced cooked 2 jalapeno peppers, seeded & diced 2 chili peppers, diced 1 1/2 teaspoons oregano 2 teaspoons cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon Black pepper 2 garlic cloves, minced 1 cup salsa 1 tablespoon vegetable oil 1 pinch salt (to taste) 1) Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. 2)Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. 3)Simmer for one more hour. 4)Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro. Enjoy healthy eating. Have fun.

Q: Need Authentic Chicken Recipes From Around The World?
If anyone has any recipes using chicken as the main ingredient, pls share them me. Also pls state from which country does the recipe originate from, eg Chicken Adobo from Philippines, Chicken Tikka from India, etc. Thanks in advance.

A: Chicken casserole with almonds and pinenuts (Spain) Ingredients 1 chicken in pieces. 6 small potatoes 2 ripe tomatoes 3 medium-sized onions 6 desert spoonfuls of olive oil 100 grams of pinenuts 100 grams of almonds 1 small glass of white wine Juice of half a lemon 2 cloves of garlic 1 sprig of parsley 1 sprig of thyme Pepper 1 chicken stock cube salt Direction 1: Prepare an oven dish amde of glass or clay. Rub the bottom with a clove of garlic and then put the chicken pieces inside it. 2: Peel the potatoes and onions. Cut them into large pieces and put them in the oven dish with the chicken. Do the same with the tomatoes. 3: Chop the garlic and sprinkle on top with small pieces of parsley and thyme. Add the lemon juice, pinenuts, almonds, pepper and salt. 4: Disolve the stock cube in a small glass of warm water and pour onto the chicken. Then pour on the glass of white wine and the oil. Try to make sure that all these liquids are poured over the ingredients as evenly as possible. 5: Put the oven dish in the middle of the oven and leave it to cook for an hour and a half at 180º. When all the ingredients are cooked, take the oven dish out of the oven and serve. Acapulco Chicken (Brazil) Ingredients 1 cup long grain rice, uncooked 1/2 pound fresh mushrooms, sliced 6 chicken breast halves, skinless and boneless 1/2 cup chopped celery 1 medium onion, chopped 1 tablespoon parsley leaves 1 3/4 cups hot water 2 teaspoons chicken base 1 (5.3-ounce) can evaporated milk 1 (10-ounce can) tomatoes and chilies 2 cups Cheddar or Monterey Jack cheese Salsa for garnish Direction 1. Preheat oven to 375*F (190*C). 2. Layer in a greased 13 x 9 x 2-inch baking dish the rice, mushrooms, chicken, celery, onion and parsley. 3. Combine the water, chicken base, milk, tomatoes and chilies. Pour over the chicken. 4. Bake, uncovered for 45 minutes. Remove from oven and top with cheese and bake for another 5 minutes, or until cheese has melted. Serve with salsa as a garnish. Voila!!! Enjoy!!!

Q: What are some good chicken recipes?
I've got chicken breast in the frige defrosting for tonight's dinner. What are some good chicken recipes for dinner? Thank you!

A: A really yummy idea, if you want a whole meal in a pan idea, Cut your chicken into thin strips, toss in pan with olive oil, sprinkle your desired seasoning on top, (I use Italiano) In a deep glass pan, put cooked rice, top with veggie of choice,( I use brocolli cooked for less than 5 minutes, so it's still firm) and then put on my herbed , cooked chicken, and then if you have a can of campbells cream of chicken soup, or mushroom, wisk that, and pour over top, OR if you don't like the soup idea. I just sprinkle with shredded cheese. Toss in 350 oven for 15 minutes. REally easy, really filling, easy to clean up.. and makes great leftovers.

Q: Does anyone have any easy recipes for chicken?
I get tired of making the same chicken dishes over and over again. Anyone have any easy chicken recipes that are unique?

A: 1. Bourbon Chicken 2 lbs boneless 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 Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY. 2. Crockpot Cream Cheese Chicken 3 lbs chicken pieces 1 (2/3 ounce) package Italian salad dressing mix 4 tablespoons melted butter (divided) 1 small onion, chopped 1 garlic clove, chopped 1 (10 1/2 ounce) can cream of chicken soup 8 ounces cream cheese 1/2 cup chicken broth Place chicken pieces in crockpot and sprinkle Italian seasoning over chicken.Sprinkle with 2 tablespoons melted butter. Cook on low for 4-6 hours. Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crockpot and cook on low for an additional hour. 3. Sticky Chicken 4 teaspoons salt 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon thyme 1 teaspoon white pepper 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 large roasting chicken 2 large onions, peeled and quartered (Day 1) Blend all spices together and set aside. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with spice mixture, both inside and out, then stuff cavity with onions. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight. (Day 2) Remove from plastic bag and place in a shallow baking pan. Roast uncovered in a 250 F oven 5 hours. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it. This recipe is SAFE. Baste with drippings every 30 minutes after the first hour. Enjoy!

Q: Can anyone give me some different chicken recipes?
I'm bored with the way I cook chicken, could you give me your favourite recipes please?

A: Chicken Ritz Casserole Ingredients: 5-6 chicken breasts, cooked 1 can cream of chicken soup 1 can cheddar broccoli soup about 1/4 soup can of milk 1-1/2 c. sour cream 2 c. cooked minute rice (1 c. prior to cooking) dash salt and pepper 30 to 40 Ritz crackers, crumbled Butter Cooking Instructions: Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins. Chinese Walnut Chicken Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients: • 1 teaspoon cornstarch • 1 Tablespoon water • 1 egg white, beaten • 4 skinless, boneless chicken breasts, cut into one-inch cubes • 3 Tablespoons soy sauce • 1 Tablespoon bourbon • 1/2 teaspoon sugar • 4 Tablespoons oil • 3 whole scallions, cut into 2-inch slivers • 2 slices fresh ginger, minced • 1 medium garlic clove, minced • 3/4 cup coarsely chopped walnuts • Hot cooked rice Method: In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice. Notes: One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever. Garlic Chicken Breasts with Brown Sugar This is so easy and very good! Tbs oil 6 or more garlic cloves, minced 1 Tbs brown sugar 3 boneless skinless chicken breasts Preheat the oven to 500F. Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful. Take it off the heat after 5 minutes or so and add the brown sugar and stir it in. Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.

Q: Simple recipes for roast chicken breast?
My boyfriend is really, really picky when it comes to food. Because of this, we go through the same 4 or 5 chicken recipes constantly...I want to try a new, easy recipe for roast chicken that doesn't involve too many ingredients. I use boneless skinless chicken breasts. Any ideas?

A: i roasted a whole chicken with these spices that i think would be great just the same on the breasts... paprika basil oregano garlic powder cayenne pepper (to your taste) salt pepper use what you like and eye the spices...always best that way! this was super easy and added a kick with the cayenne...i roasted with potatoes and onion slices and the sauce from the chicken made the potatoes amazing! everything was very yummy :) hope this helps!

Q: Do you have any favorite chicken recipes?
I love Chicken, but would like something new. Thanks for any fairly easy recipes!

A: i love homemade chicken fried rice i boil my rice ( i use the white rice in the 10 minute bags) as the rice is boiling i put a can of peas and carrots on the stove to heat up and then i start my chicken i cut up chicken breats in bite sizes and cook in soy sauce ( this stuff called dales sauce works excellent too) as the chicken cooks i take the rice and put in a frying pan on medium heat crack an egg in it and fry it up add the peas and carrots and chicken once done and mix together and then serve! and enjoy!

Q: Does anyone have any good buffalo chicken recipes?
I am making buffalo 'boneless' chicken for an appetizer today with ranch dressing on the side. How would you all do it? Anyone have any good buffao recipes? nothing that i extremely hot but something that would be a hit thanks!

A: Original Anchor Bar Recipe Here is the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook. 4 to 5 Lbs Chicken wings Freshly ground black pepper Salt (if desired) 4 C Vegetable Oil 4 Tbs butter or margarine (1/2 stick) 5 Tbs Louisiana-brand hot sauce or Tabasco sauce 1 Tbs white wine vinegar 1. Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired. 2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. 3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately. 4. Place the chicken on a warm serving platter, pour the sauce on top, and serve Recipe 2 From: stevew@rb-csd.sandiegoca.ncr.com Date: Sat, 7 Aug 93 17:27:55 PDT This is a wing recipe from a guy who used to cook wings for a living in Buffalo. Get some Durkee's Frank's Original Red Hot Cayenne Pepper Sauce, there is "no" adequate substitute, you may have to ask your grocer to order it, or call Durkee/French's at 714-526-3363. If it's the little bottles, get two or three of them, I get the gallon jug from a restaurant supply place, cheap! It used to be called Frank's Red Hot Pepper Sauce, then it was Durkee's Louisiana Hot Sauce, but there already was a brand name Louisiana Hot Sauce. Still tastes the same! Acquire some margarine. Only margarine works right (correct taste and resistance to burning). Neither oil nor butter will substitute. Get the wings cut up, and start heating up the frying grease. Some revisionist (or health-conscious) types insist on other cooking methods, but there is nothing like the real crisp-on-the-outside moist -and-chewy-on-the-inside texture of fried wings. Make up the sauce. Put the Durkee's and margarine into a skillet or saute pan big enough to comfortably hold one fryer-load of wings. The total amount of sauce at once should be about a quarter of an inch in the bottom of the pan. The proportions are: Equal parts is the nominal starting point (called "medium" in Buffalo). A bit of tingle, but not very spicy. Undiluted Durkee's doesn't taste as good, but is pretty hot. Three to one, Durkee's to margarine is about as hot as I like it. For the really timid (like kids) just a splash of Durkee's in the margarine gives a little flavor but no noticeable hot. The idea is to cook up the Durkee's and margarine to a bit thicker consistency. It should simmer for 5 minutes or so, then be kept hot. You can make up just one batch of sauce for a bunch of wings. You can just add more ingredients to the pan as you use up the sauce. When you add more ingredients, you can adjust the spiciness. I use this to satisfy everybody, I start out with all the margarine I plan to use, and put in just a splash of Durkee's. That makes a few wings for the kids. Then a bunch more Durkee's to make the wings medium. Still more Durkee's to get it the way I like it. Fry the wings. They're cooked when the bubbles slow down significantly. This takes seeing it once to know just how much bubbling corresponds to "done," but it doesn't take a rocket scientist to get it right. At home, I put the "drumettes" in first, because they take a minute or two longer to cook. As always with frying, be sure that you don't put in so much food that the temperature of the fat drops below 325 or so, and have the heat on so it gets back up to 375 ASAP. As the wings finish cooking, take them out and drain thoroughly. I generally put them in a strainer held over the fat. Don't pile them up in a bowl, or the fat will cool and congeal before it runs off! Once the wings are drained, put them in the sauce and get the wings covered with sauce. The official restaurant way to do this is to toss them in the air, but your stove cleaner may not appreciate this. Use tongs to pick the wings out of the pan and let the sauce drain off. Toss the wings on a grill or in a hot oven for a few minutes at this point to "bake on" the sauce. Serve with celery sticks and blue cheese dressing on the side. Yes, the BCD *is* for the wings! But make sure it is good BCD, with nice chunks of good cheese. (One of the sadder realizations of my growing up is that there are some things you just can't get, restaurants get a special Kraft dressing that comes only in five-gallon containers that must be continuously refrigerated. Great stuff, not available to you and me.) Blue Cheese Dressing 1 cup mayonnaise 2 tbs. finely chopped onion 1 tsp. finely minced garlic 1/4 cup finely chopped parsley 1/2 cup sour cream 1 tbs. lemon juice 1 tbs. white vinegar 1/4 cup crumbled blue cheese salt, pepper, cayenne to taste Combine and chill for an hour or longer. Makes 2.5 cups.

Q: What's the best cook-book for all types chicken recipes?
We really need some NEW ways to make chicken, I know there's a thousand recipes!! I'm looking for a book that has chicken recipes that are farely simple and just for a small group of people (2-3) - - Thanks :) Uhh. thanks. I did know that there were search engines where I could type in "chicken cookbook" - - I was asking more for some personal answers of books that people might have used before that they liked.... Thank you for the rest of the answers so far - very helpful :)

A: This isn't a cookbook, but I subscribe to 2 cooking magazines called "Simple & Delicious" and "Taste of Home". My last issue of Simple & Delicious had 108 recipes and 17 of them were chicken recipes. I love the magazines because they have simple ingredients that aren't fancy and recipes that won't cost you a fortune to make. And there's no ads in them, so that's nice! Anyway, here's the links to the magazine's web sites. You can request a free issue of them and see what you think. They cost around $12-$15 for a year's subscription. I absolutely love these magazines - hope you do too! www.bestsimplerecipes.com www.tasteofhome.com

Q: What Are Some Good Beef and Chicken Recipes?
What are some good beef and chicken recipes? That's basically what we have all the time and we don't know what else to do with it besides grilling and all the other basics. I don't want anything too exotic, but something a little different would be nice.

A: OVEN FRIED CAJUN CHICKEN 1 frying chicken or 6 breasts or 6 leg thigh quarters 1 cup flour black pepper and garlic powder (for sprinkling) Creole seasoning paprika cayenne pepper 1/2 cup butter Preheat oven to 425°F. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning. In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well. Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done. ASIAN BEEF & NOODLES 1-1/4 pounds ground beef 2 packages (3 ounces each) Oriental-flavored ramen noodles, separated 2 cups frozen oriental vegetable mixture 1/2 teaspoon freshly ground ginger 3 tablespoons green onion, cut in 1" pieces 1 medium onion, chopped 1 tablespoon garlic, minced 1 teaspoon soy sauce In skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles. Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done. Add beef to skillet once more, cook 1-2 additional minutes. American Chop Suey Variation: Instead of ramen noodles and flavoring packet, substitute leftover or pre-cooked pasta and one beef bouillon cube. Omit ginger and soy sauce. Add one 8-12 oz can diced tomatoes, tomato soup, or tomato sauce to skillet after beef has browned; continue as above. Serve wth microwave-melted cheese, or sprinkle with grated parmesan. Fast and Easy!

Q: What recipes can I make with chicken breasts?
I want to make something tonight, and want to find out some yummy chicken recipes! Thanks!

A: Here you go, these are my favs, enjoy! Quick Chicken Parmesan 4 Boneless Chicken Breasts, pounded flat 1 jar Spaghetti Sauce (I use Prego mushroom and garlic) 3 oz. Mozzarella Cheese, grated 2 cups Italian Bread Crumbs 2 oz. Parmesan Cheese 1/2 tsp garlic salt 1 egg, plus 1 tbs water, slightly beaten Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings. Serving Suggestions: I serve this with Fettuccini Alfredo and garlic bread. Chicken in Champagne Sauce 4 boneless chicken breasts 1 tsp thyme 1 tsp seasoned salt (Lawry’s) 1 tsp garlic salt or powder 6 tbs light margarine or butter 2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find) 2 tsp flour (more if needed to thicken) 1 cup half and half or lowfat milk Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli. Cajun Fried Chicken or Pork 4-5 boneless chicken breasts, boneless pork chops 1 cup of self-rising flour, unsifted 1 tsp garlic salt 1 tsp cayenne pepper 1tbs Dijon mustard 1/3 cup Tabasco ¼ cup water 1 – 1 ½ cups oil, for frying Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently. Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy. Heat vegetable oil in large skillet on medium high heat. Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done. Serving Suggestions: Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli. Moms Accidental Teriyaki Pork Chops or Chicken This dish can be made more or less sweet according to taste. It is just as good without the mushrooms. 6 to 8 pork chops (boneless) or chicken ¼ cup butter or margarine 3 TBS olive oil 1 cup slice mushrooms (optional) ¼ cup sweet wine (White port wine is good) ½ cup Kikoman Teriyaki Marinade ¼ cup corn syrup or sugar (optional), use only if you like your teriyaki a little sweet 1 - (10 ½ oz) can white sauce or package white sauce made according to directions In large skillet brown pork chops in 2 tablespoons melted butter and 2 tablespoons olive oil. Remove chops from pan. Add remaining butter and oil to pan drippings. Add mushrooms and sauté until golden brown. Add remaining ingredients except white sauce. And simmer for 15 minutes. Add white sauce and stir until smooth and completely blended. Place pork chops in a 3-quart casserole dish and pour sauce over it. Bake at 350F for about 1 ½ hours or until chops are tender. Makes 6 to 8 servings. Serving suggestions: Goes great with mashed potatoes (use the sauce over the potatoes), pasta, or rice.

Q: Any ideas for cooked chicken recipes?
I cut up chicken and cooked it last night. My husband ended up bringing home dinner. Any ideas or healthy recipes that are kid friendly also. Thanks!

A: I have made this with chicken before... Leftover Turkey Soup Recipe Rating: * * * * * Prep Time: 10 min Total Time: 30 min Makes: 6 servings, 1 cup each 1/2 cup chopped onion 1 medium carrot, sliced 1 stalk celery, sliced 1 Tbsp. oil 2 cans (14-1/2 oz. each) chicken broth 2 cups water 1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix 2 cups cubed cooked turkey 1/2 cup bite-sized pasta, uncooked COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally. STIR in chicken broth, water and dressing mix. Bring to boil. ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender. ---------- Our Favorite Chicken Salad Recipe Rating: * * * * Prep Time: 5 min Total Time: 5 min Makes: 2 servings 1 cup shredded cooked chicken (3 oz.) 1/2 cup sliced celery 1 Tbsp. KRAFT Mayo Real Mayonnaise 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream MIX chicken, celery, mayo and sour cream. Serve with TRISCUITS Crackers or on a sandwich roll. ---------- Dijon Chicken Salad Sandwich Recipe Rating: * * * * Prep Time: 15 min Total Time: 15 min Makes: 8 servings 4 cups chopped cooked chicken 1-1/2 cups chopped celery 1/2 cup KRAFT Mayo Real Mayonnaise 1/4 cup GREY POUPON Dijon Mustard 2 Tbsp. lemon juice 1/8 tsp. ground black pepper 8 lettuce leaves 16 slices rye bread MIX chicken, celery, mayo, mustard, lemon juice and pepper until well blended. PLACE 1 lettuce leaf on each of 8 bread slices. COVER evenly with the chicken salad; top with remaining bread slices. ---------- I like to add cooked chicken to Zatarain's boxed rice. I especially like to add it to the Jambalaya and Red Beans and Rice. It's a one pot meal. I also shred it and simmer it with salsa and use it for tacos, burritos, or nachos. My husband shreds it and then sautes some onions until tender, adds bbq sauce and the chicken. He simmers it until everythig is hot and then makes a sandwich with it.

Q: Does anyone have low fat chicken recipes for me?
I am looking for some low fat chicken recipes. My hubbie is on a serious diet so he needs to eat well. If you have any other low fat recipes with beef or veal, I would love to get them too. I love ethnic foods so don't be shy to give me those as well as long as they are not too spicy. Thanks alot! :)))

A: Chicken Tortellini Soup -- INGREDIENTS 7 3/4 cups boiling chicken broth 1 (14.5 ounce) can stewed tomatoes, cut up 1 (10 ounce) package frozen chopped spinach, thawed 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 (9 ounce) package refrigerated cheese tortellini 2 1/2 cups cubed cooked chicken DIRECTIONS In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook for 5 minutes or until tortellini is heated through. ********************************************** Chicken with Asparagus and Roasted Red Peppers -- INGREDIENTS 1/2 cup chicken broth 1 pound boned and skinned chicken breast halves salt and pepper to taste 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces 1 (7 ounce) jar roasted red peppers, drained and chopped 1 clove garlic, minced 1/2 cup chopped roma (plum) tomatoes 1 teaspoon balsamic vinegar, or to taste 1/2 cup shredded mozzarella cheese DIRECTIONS Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve. ********************************************************* Southwest Chicken -- INGREDIENTS 1 tablespoon vegetable oil 4 skinless, boneless chicken breast halves 1 (10 ounce) can diced tomatoes with green chile peppers 1 (15 ounce) can black beans, rinsed and drained 1 (8.75 ounce) can whole kernel corn, drained 1 pinch ground cumin DIRECTIONS In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve. ********************************************************** Famous Chicken Francaise -- INGREDIENTS 1 egg, beaten 1/2 lemon, juiced 1 cup all-purpose flour 1 pinch garlic powder 1 pinch paprika 6 skinless, boneless chicken breast halves 2 tablespoons butter 1 (14.5 ounce) can chicken broth 1 lemon, juiced 6 slices lemon, for garnish 2 sprigs fresh parsley, for garnish DIRECTIONS In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs. *********************************************************** Carol's Arroz Con Pollo -- INGREDIENTS 4 skinless, boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon paprika 3 tablespoons vegetable oil 1 green bell pepper, chopped 3/4 cup chopped onion 1 1/2 teaspoons minced garlic 1 cup long-grain white rice 1 (14.5 ounce) can chicken broth 1/2 cup white wine 1/8 teaspoon saffron 1 (14.5 ounce) can stewed tomatoes 1 tablespoon chopped fresh parsley DIRECTIONS Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika. Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside. Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes. Return chicken to the skillet, and cook to reheat. Stir in parsley. *********************************************************** Simply Parmesan Chicken -- INGREDIENTS 1/2 cup dried bread crumbs 1/2 cup grated Parmesan cheese 2 teaspoons Italian seasoning 1 egg, beaten 5 skinless, boneless chicken breasts DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven. ********************************************************** Chicken Pot Pie Soup -- INGREDIENTS 2 cups cubed cooked chicken breast meat 1 (16 ounce) package frozen mixed vegetables, thawed 1 (10.75 ounce) can condensed cream of potato soup 1 (10.75 ounce) can condensed cream of chicken soup 2 cups skim milk DIRECTIONS In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Q: Anyone know any good chicken recipes?
I love chicken! Share your favorite chicken recipes please!

A: From: FINGER FOOD – BITE SIZED SNACKS TO SHARE WITH FRIENDS HONEY MUSTARD CHICKEN DRUMETTES Bake: 400 degrees Fahrenheit Cook: 45 minutes Makes 24 Ingredients: 1/3 cup vegetable oil ¼ cup honey ¼ cup soy sauce ¼ cup Dijon mustard ¼ cup lemon juice 4 cloves garlic, crushed 24 chicken drumettes Methods: 1. To make the marinade, place the oil, honey, soy sauce, mustard, lemon juice, and garlic in a large, nonmetallic dish and mix together thoroughly. 2. Trim the chicken of excess fat, then place in the dish with the marinade and toss until well coated. Cover and refrigerate for at least 2 hours or preferably overnight, turning 2 to 3 times 3. Preheat the oven to 400 degrees Fahrenheit. Lay the drumettes on a wire rack that has been placed over a baking sheet lined with aluminum foil. Bake, turning and brushing with the marinade 3 to 4 times, for 45 minutes or until golden brown and cooked. Serve immecdiately. Notes: Drumettes are the chicken wing with the wing tip removed. Think ahead: Cook a day ahead and reheat in an oven at 315 degrees Fahrenheit for 10-12 minutes Recipes from: Benihana Hibachi Chicken Makes 1 Serving Ingredients: 1-teaspoon safflower oil 7 ounces skinned, boneless chicken breast, cut into bite-sized pieces 2 mushrooms sliced into 8 pieces 1-tablespoon butter ½ tablespoon squeezed lemon juice ½ tablespoon sesame seeds Method: Add oil to heated non-stick skillet (for electric skillet, set at 400°F). Place chicken in the skillet with mushrooms and cook eight minutes or more until chicken is done. Add butter, lemon juice, and sesame seeds. Mix with sautéed mushroom slices. Season with salt and pepper if desired. From: BETTY CROCKER'S COOKBOOK or http://www.bettycrocker.com TWO-MUSTARD CHICKEN 8 Servings Preparation time: 6 minutes Bake: 375 degrees Bake time: 35 minutes Ingredients: 1/2 cup Dijon mustard 1/4 cup coarse-grained mustard 1/4 cup honey 8 boneless, skinless chicken breast halves (about 2 ½ pounds) Methods: 1. Heat oven to 375 degrees F. 2. Grease rectangular pan, 13 x 9 x 2 inches. Mix mustards and honey; spread on both sides of chicken. Place in pan. 3. Bake uncovered 25 to 35 minutes or until juice is no longer pink when centers of thickest pieces are cut. From: The Four Ingredient Cookbooks COMPANY CHICKEN Serves 4 to 6 Bake: 350 degrees Bake time: 1 hour. Ingredients: 6 chicken breasts (skinned and boned) 1/4-cup Sherry or white wine 1/2-cup chicken broth 1/2-cup grated Parmesan cheese Methods: Place chicken in baking dish. Pour wine and broth on top of chicken. Sprinkle with Parmesan cheese. Bake covered 45 minutes and uncovered 15 minutes. Serve with white rice. SOY SAUCE CHICKEN Serves 4 Bake: 350 degrees Bake time: 1 hour. Ingredients: 4 chicken breasts (skinned and boned) 1-cup sour cream 1/4-cup soy sauce Methods: Place chicken in greased casserole dish. Mix sour cream and soy sauce together. Spread over chicken. Bake Covered 1 hour. CHICKEN RICE Serves 4 to 6 Bake: 350 degrees Bake time: 30 Minutes Ingredients: 2 cups diced chicken 1 box Uncle Bens Wild Rice mix 1 can Cream Mushroom Soup 1/2 Soup can milk Methods: Mix all ingredients and pour in greased 2-quart dish. Cover and bake.

Q: Can you provide crock pot chicken recipes?
I really hate cooking..i mean really hate not only preparing the food but having to stand there and cook it. Last thing I want to do after work is have to do more work. I live alone and I found out that I dont mind preparing some ingredients and then tossing them into my large crock pot in the morning and have dinner waiting for me when I get home. :) I've been making some chicken soup and tonight i made some kind of chicken with rice stew. So if anyone can provide some chicken and maybe beef or lamb recipes would be appreciated. Btw what do you use to keep food from sticking to the walls of the crock pot? Also I'm diabetic so the recipes need to be free of the following: Sugar, honey, molasses, syrups, brown sugar and anything thats like sugar related. I can use substitues but I will need to know how much Splenda or Stevia to use. I'm in the USA(arizona) so can only shop for items in this country. thank you very much! Oh my god you people are fantastic!! I'm getting hungry and im going to try these tonight! How do i pick the right one to vote on?

A: Chicken Slowpoke * 2 t. salt * 1 broiler-fryer chicken (2 - 3 lbs.) cut up * 2 onions, peeled and sliced * 2 stalks celery, sliced * 2 carrots, pared and sliced * 1/4 t. pepper * 1 t. basil * 1/2 c. hot canned chicken broth - Layer vegetables in bottom of crockpot. Arrange chicken pieces on top. Sprinkle with seasonings and pour broth over all. Cover and cook on low 6 - 8 hours Quick CrockPot Pot Roast 1 12-oz can of cola (not diet) 1 packet dry onion soup mix 1 can cream of celery soup Pot roast (your choice of size) Mix first three items in crock pot. Add meat, and cook on low for 6-8 hours. Crockpot Cubed Steak 4-8 pieces of cubed steak 1 large can cream of mushroom soup 1 small can cream of mushroom soup 1 large can of cream of chicken soup 1 small can of cream of chicken soup Put all of above in a crockpot on high heat. Stir to blend. Heat to a boil. Reduce heat to low. Let it cook all day on low or until steak is cooked through. Beef Roast (crockpot) *Note: If you don't care for salt or use it sparingly, I would suggest using only half of each packet of dressing mix. BEEF ROAST 1 beef roast (any kind) 1 envelope Hidden Valley Ranch salad dressing mix 1 envelope brown gravy mix 1 envelope Italian dressing mix 1/2 C. warm water Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle over roast. Pour water into the bottom of the crockpot. Cover and cook on LOW for 6 to 7 hours. Crockpot Chicken Tortilla Soup Add ingredients to crock-pot: 1-2 lbs Cooked chicken tenders (cut into cubes) 2-3 Large potatoes (cut into cubes) 2 cans Cream of Chicken Soup 1 can Chicken Broth 1/2 cup Onion (chopped) 1 teaspoon Chili powder 1 small can Green Chilies Fresh cilantro (to taste) (optional) Cook on medium heat 5-6 hrs. Cut flour tortillas into julienne style strips. Fry in batches in deep fat until slightly golden brown. Ladle into bowls. Top with fried tortillas and grated cheese. Lamb Chops 4-6 lamb chops 1 10-3/4 oz can of undiluted cream of onion soup 1 can of sliced mushrooms 1 tsp dried sweet basil leaves 1 tsp dried oregano leaves Place lamb chops in a crockpot. Cover with soup and mushrooms. Put spices on top and do NOT mix. Cook on low for 4-6 hours or until chops are cooked through. Makes 4-6 servings (depending on number of lamb chops used). Note: The sauce makes a great gravy to go with potatoes, too. Crockpot Beef Stew 1 lb beef stew meat 1 pkg. Knorr's Oxtail beef soup mix 1 bottle of beer 3 carrots, sliced 1 pkg frozen peas Mix all ingredients except peas in a crockpot and cook on low for 8-10 hours. Add the peas and cook for another 15 minutes. Serve over rice or noodles. Makes 4-6 servings. Tomato And Rice Casserole · 4 teaspoons Butter · 1/2 cup Uncooked Rice · 1 cup Liquid from canned tomatoes · 1 3/4 cups Canned tomatoes, drained · 2 teaspoons Chopped parsley · 1−1/2 teaspoons Salt · 1/2 teaspoon Pepper · 4 tablespoons Grated Parmesan cheese · Chopped chives 1. Saute the rice in the butter in a fry pan until the rice is golden brown. Put into the crock pot. 2. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crock pot and mix well. 3. Cover and cook on low setting for six to eight hours. 4. Sprinkle with Parmesan cheese and chopped chives before serving. Waldorf Astoria Stew · 2 pounds beef − Sirloin, cut up (raw) · 2 cups potatoes, cut in lg. pieces · 2 cups carrots, cut in lg. pieces · 2 cups celery, cut in lg. pieces · 1 bag frozen onions (small) · 1 slice white bread, cut up · 1 (16 oz.) can whole tomatoes (and juice) · 2 tablespoons dry minced onion · 3 tablespoons quick cooking tapioca · 1 tablespoon sugar · 1 can tomato soup · Salt to taste · Pepper to taste Place all in large crock pot. Cover and cook at low setting for 5 hours. Do not stir. Makes 6 to 8 servings. Add additional vegetables; whatever your family likes. Spanish Lamb Chops 4-6 lamb chops 1 8-oz can tomato sauce 2 T sweet pickle relish 1 large onion, cut in large slices Layer onion slices and lamb chops in a crockpot, starting with onion first. Put relish and tomato sauce on top and around layered chops. Turn on low for about 1-1/2 to 2 hours or until chops are tender.