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Cheesy Chicken & Rice Casserole
Chow Mien Chicken
Easy Tuna or Canned Chicken Casserole
Famous Butter Chicken
Lauren's Chicken Nuggets
Quick 40 Clove Chicken
Savory Crescent Chicken Squares
Shrimp Scampi
Weight Watchers Crock-pot Sour Cream & Salsa Chicken
Chicken, Cheese and
Rice Casserole
Submitted by: Me
This is a quick and easy dish that I made up by combining a few
chicken casserole recipes I had on hand. Note: If you are in a big hurry,
use cooked chicken and minute rice. Can be made ahead of time and
refrigerated - just add the bread topping right before cooking.
Ingredients:
4 skinless, boneless chicken breast halves - cut into bite size pieces
salt, pepper, garlic salt and onion powder to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
¾ teaspoon minced garlic (refrigerated jar kind)
1 ½ cups shredded Cheddar cheese
plain bread crumbs
¼ stick melted butter
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Cook Chicken: Season chicken with salt, pepper, garlic salt and
onion powder to taste, place in a microwave-safe dish, cover and cook in
microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or
until cooked through and no longer pink inside. Let cool.
3. In a bowl, combine cut up chicken, rice, minced garlic and soup and mix
well. Top with cheese, then with plain bread crumbs. Pour melted butter
over the top (more on the bread crumbs).
4. Bake at 350 degrees F (175 degrees
C) for 30 minutes, or until cheese is melted and bubbly and bread is
crunchy.
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Chow Mein Chicken
Casserole
Source: MaryBeth Poncinie
gave me the recipe, but it originated from Louise Mayer in Southern Living
I think.
One of the yummiest chicken casseroles I have ever tasted! Any time I
make this for someone, they request the recipe – so here it is…
Ingredients:
1 Tablespoon butter or margarine
1 small red bell pepper, chopped
2 garlic cloves, minced
2 (8-ounce) packages sliced fresh mushrooms
1/3 cup slivered almonds
3 green onions, chopped
1 (10 ¾ ounce) can cream of mushroom soup, undiluted
¾ cup mayonnaise
2 teaspoons soy sauce
3 cups chopped cooked chicken
¼ teaspoon pepper
1 (3 ounce) can chow mein noodles (the hard crunchy ones)
Directions:
Melt butter in a large skillet. Add red bell pepper, garlic, and
mushrooms; sauté until tender.
Stir in almonds and next 6 ingredients; pour into a lightly greased 11-x-7
inch baking dish. Sprinkle with chow mein noodles.
Bake at 350 degrees for 30 minutes or until bubbly.
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Easy Tuna or Canned Chicken Casserole
Submitted by: Lindsay
Tuna, macaroni, creamy soup, cheese and fried onions are all you need
to make this super easy tuna casserole that I learned from my roommate.
It's great as leftovers, too.
Ingredients:
3 cups cooked macaroni
1 (6 ounce) can tuna, drained OR 1 can chicken drained
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix
well, and then top with cheese.
3. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until
bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve
hot.
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Famous Butter Chicken
Submitted by: Heather
Chicken breasts are dipped in beaten eggs and cracker crumbs, then
baked with butter. These chicken breast are really tender and moist.
Excellent flavor! I never have leftovers.
Ingredients:
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix
cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then
dredge in the crumb mixture to coat.
3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of
butter around the chicken.
4. Bake in the preheated oven for 40 minutes, or until chicken is no
longer pink and juices run clear.
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Lauren’s Chicken
Nuggets
Submitted by: My version of Gourmet Magazine’s Ruthie’s Nuggets
Ingredients:
1 stick margarine
2 tsp. minced garlic (the jar kind like we both
use)
1 cup plain bread crumbs
1 cup seasoned bread crumbs (I used garlic and herb)
1/2 cup grated Parmesan cheese
4 boneless skinless chicken breast cut into 1-inch
cubes
Directions:
Preheat the oven to 400 degrees.
In a small saucepan melt butter with the garlic and let the mixture cool.
In a shallow bowl or pie plate mix the bread crumbs with the Parmesan. Dip
the chicken cubes first in the butter and then in the bread crumb mixture,
making sure that each cube is coated well with crumbs (I dumped my chicken
in the saucepan of butter/garlic, then dumped them in the bread crumb
mixture - I didn't take the time to dip each individual nugget). Arrange
the chicken in one layer on a baking sheet and bake in the preheated oven
for 15 - 20 minutes or until the chicken is just cooked through. Transfer
to paper towels to drain.
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Ingredients:
6 boneless chicken breast halves
coarse salt and freshly ground pepper
1/4 cup olive oil
40 garlic cloves, peeled
1/2 cup chopped fresh parsley
Directions:
Preheat oven to 400 degrees F.
Season chicken all over with salt and pepper (no measurements given, so I
guess to taste).
Drizzle with oil and arrange in a single layer in a 13 by 9-inch baking
dish. Scatter garlic cloves over chicken.
Cover and bake 20 minutes.
Sprinkle with parsley
Bake, uncovered, 10 minutes longer
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Savory
Crescent Chicken Squares
Source: Colleen Dixon
Who can resist the creamy chicken
filling of these flaky pastry pockets? There's more to leftover chicken
than another pot of soup...
Ingredients:
4oz. Cream cheese softened
3 tablespoons butter, melted, divided
2 cups chopped cooked chicken
2 tablespoons 2% milk
1 tablespoon chopped green onion
½ teaspoon ground black pepper
¼ teaspoon salt
8 ounces refrigerated crescent rolls
Directions:
Preheat oven to 350°F.
In a medium mixing bowl, combine cream cheese and 2 tablespoons butter.
Add chicken, milk, green onion, pepper and salt; mix well.
Divide crescent rolls and form into 4 rectangles, pressing edges together
to seal. Divide chicken mixture among the rectangles. Fold dough over
mixture and press edges to seal. Place on an ungreased baking sheet and
brush each packet with remaining butter. Bake for 20 to 25 minutes or
until golden brown.
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Shrimp Scampi
Source: Sally Berger
Ingredients:
6 Tablespoons unsalted butter at room temperature
¼ cup olive oil
1 Tablespoon minced garlic
1 Tablespoon minced shallots
2 Tablespoons snipped fresh chives
salt and freshly ground pepper to taste
¼ teaspoon paprika
2 lbs. Large shrimp peeled and de-veined
Directions:
1. Preheat the
broiler
2. Combine all of
the above except shrimp in a large bowl; blend
3. Toss shrimp in
mixture until thoroughly coated.
4. Broil the shrimp
as close as possible to the flame for 2 minutes on each side.
Serve
immediately.
We actually sauté
the shrimp in a pan on the stove.
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Crockpot Sour Cream Salsa
Chicken
Recipe By :Weight Watchers
Ingredients:
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Directions:
Spray the crock-pot with cooking spray. Add the chicken breasts. Sprinkle
with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.
When ready to serve, remove the chicken from the pot. Place about 2 T
cornstarch in a small amount of water (@ ¼ cup water). Stir well. Stir the
cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
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