Mexican Lasagna Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mexican Lasagna Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mexican Lasagna.

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve. 

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Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew 

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Garlic Roast Chicken with Rosemary and Lemon Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Garlic Roast Chicken with Rosemary and Lemon Recipe. Enjoy our collection of quick & easy recipes and learn how to make Garlic Roast Chicken with Rosemary and Lemon.

Total Time: 30 min
Prep 5 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Turbo Classics

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Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew

Save and Share Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions Recipe

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Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions Recipe. Enjoy our collection of quick & easy recipes and learn how to make Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions.

Total Time: 27 min
Prep 15 min
Cook 12 min

Yield: 4 servings
Level: Easy

Ingredients

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Directions

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: It's Dinner, Not a Workout

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Cumin Grilled Chicken Breasts
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Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew
Chicken Stew

Save and Share Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions Recipe

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Cumin Grilled Chicken Breasts Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cumin Grilled Chicken Breasts Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cumin Grilled Chicken Breasts.

Total Time: 25 min
Prep 10 min
Inactive 5 min
Cook 10 min

Yield: 4 servings (1 serving equals 5 ounces chicken breast)
Level: Easy

Ingredients

Cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.

Per Serving:

Calories 170; Total Fat 6 g; (Sat Fat 1.5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 29g; Carb 0 g; Fiber 0 g; Cholesterol 80 mg; Sodium 360 mg

Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium

2008 Ellie Krieger, All Rights Reserved
Show: Healthy Appetite with Ellie Krieger Episode: The Starting Line

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Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Muffuletta with Spicy Olive Relish Mayonnaise.

Yield: 8 servings

Ingredients

Spicy Olive Relish Mayonnaise:
2 roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann's mayonnaise
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons red or white wine vinegar

Muffuletta:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
16 1/4-inch thick slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Spicy olive relish
Spicy Olive Relish Mayonnaise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans.

Directions

Spicy Olive Relish Mayonnaise:

Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

Muffuletta:

1. Heat the grill to high or the grill pan over high heat.

2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.

3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.

4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

Courtesy of Bobby Flay for Hellmann's® and Best Foods®

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How to Make Chicken Stew
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Lattice-Top Chicken Stew

Save and Share Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe

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15-Minute Marinated Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try 15-Minute Marinated Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make 15-Minute Marinated Chicken.

4 Servings | Prep: 15 min. + marinating | Grill: 15 min.

Ingredients

1/4 cup Dijon mustard
2 tablespoons lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Directions

In a large resealable plastic bag, combine the first five ingredients; add chicken. Seal bag and turn to coat; marinate at room temperature for 15 minutes or refrigerate for several hours.
Drain and discard marinade. Grill, uncovered, over medium heat, for 8-12 minutes, turning once, or until a meat thermometer reads 170°. Yield: 4 servings.

Diabetic Exchanges: One serving equals 3 lean meat; also, 161 calories, 287 mg sodium, 73 mg cholesterol, 2 gm carbohydrate, 28 gm protein, 4 gm fat.

Tasteofhome.com

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Pineapple Chicken Fajitas Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pineapple Chicken Fajitas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Pineapple Chicken Fajitas.

8 Servings
Prep: 25 min. Cook: 15 min.

Ingredients

2 pounds boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
1 each medium green, sweet red and yellow pepper, julienned
1 medium onion, cut into thin wedges
2 tablespoons fajita seasoning mix
1/4 cup water
2 tablespoons honey
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup unsweetened pineapple chunks, drained
8 flour tortillas (10 inches), warmed

Directions

In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer.
In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender.
Place chicken mixture on one side of each tortilla; fold tortillas over filling. Yield: 8 fajitas.

Nutrition Facts: 1 serving (1 each) equals 402 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 839 mg sodium, 44 g carbohydrate, 7 g fiber, 30 g protein.

Tasteofhome.com

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Save and Share Pineapple Chicken Fajitas Recipe

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Oven Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven Chicken Stew.

6 Servings | Prep: 10 min. | Bake: 1-1/2 hours

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
1 cup chicken broth
1 cup water
2 medium carrots, sliced
2 medium onions, chopped
2 celery ribs, sliced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil

Directions

Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil.
Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 280 calories, 14 g fat (4 g saturated fat), 88 mg cholesterol, 1,037 mg sodium, 8 g carbohydrate, 2 g fiber, 29 g protein.

Tasteofhome.com

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Save and Share Oven Chicken Stew Recipe

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Chicken Stew Recipe - How to Make Chicken Stew

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make wonderful  Chicken Stew.

4 Servings | Prep: 10 min. | Cook: 35 min.

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
4 cups water, divided
2 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium carrots, cut into 1/2-inch slices
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium parsnips, peeled and cut into 1/2-inch slices
5 tablespoons all-purpose flour
1/3 cup half-and-half cream

Directions

Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3-1/2 cups water, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes and parsnips. Cover and simmer for 20 minutes or until chicken juices run clear.
Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables. Yield: 4 servings.

Nutritional Analysis: 1-1/4 cups (prepared with fat-free half-and-half) equals 460 calories, 9 g fat (3 g saturated fat), 110 mg cholesterol, 442 mg sodium, 51 g carbohydrate, 7 g fiber, 42 g protein.

Tasteofhome.com

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Save and Share Chicken Stew Recipe

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Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Stew.

4 Servings | Prep/Total Time: 30 min.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Directions

In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 4 servings.

Nutrition Facts: 1 cup (prepared with fat-free gravy) equals 240 calories, 6 g fat (1 g saturated fat), 70 mg cholesterol, 574 mg sodium, 19 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Tasteofhome.com

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Save and Share Chicken Stew Recipe

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Lattice-Top Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lattice-Top Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lattice-Top Chicken Stew.

6-8 Servings | Prep: 10 min. | Bake: 35 min.

Ingredients

1 package (16 ounces) frozen California-blend vegetables, thawed and drained
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup shredded cheddar cheese
1/2 cup french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 291 calories, 15 g fat (5 g saturated fat), 46 mg cholesterol, 747 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.

Tasteofhome.com

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Save and Share Lattice-Top Chicken Stew

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California Chicken Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try California Chicken Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make California Chicken Casserole.

4 Servings | Prep: 10 min. | Bake: 45 min. 10 45

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

Directions

In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish.
Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 362 calories, 19 g fat (10 g saturated fat), 90 mg cholesterol, 737 mg sodium, 15 g carbohydrate, 4 g fiber, 31 g protein.

Tasteofhome.com

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Save and Share California Chicken Casserole

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Chicken Veggie Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Veggie Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Veggie Casserole.

Prep Time: 10 Min | Cook Time: 1 Hr | Ready In: 1 Hr 10 Min

Ingredients

3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1. Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. Cover and bake at 350 degrees F for 60-75 minutes or until vegetables are tender.

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.

Allrecipes.com

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Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
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Save and Share Chicken Veggie Casserole Recipe

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Chicken Zucchini Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Zucchini Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Zucchini Casserole.

Prep Time: 20 Min | Cook Time: 45 Min | Ready In: 1 Hr 5 Min

Ingredients

1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Directions

1. In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

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Swiss Chicken Casserole
Lemon Basil Chicken Salad
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Save and Share Chicken Zucchini Casserole Recipe

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Broccoli Chicken Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Broccoli Chicken Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Broccoli Chicken Casserole.

Ingredients

4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Nutritional Information

Amount Per Serving  Calories: 427 | Total Fat: 19g | Cholesterol: 99mg

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Swiss Chicken Casserole
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad

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Cheesy Chicken and Rice Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cheesy Chicken and Rice Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cheesy Chicken and Rice Casserole.

Prep Time: 15 Min | Cook Time: 30 Min | Ready In: 45 Min

Ingredients

4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
3 slices soft white bread, cubed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. To Cook Chicken: Season chicken with salt and pepper 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 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.

4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Nutritional Information

Amount Per Serving  Calories: 463 | Total Fat: 20.3g | Cholesterol: 107mg

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Lemon Basil Chicken Salad
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Almond Chicken Salad
Oven-Fried Chicken

Save and Share Cheesy Chicken and Rice Casserole Recipe

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Swiss Chicken Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Swiss Chicken Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Swiss Chicken Casserole.

Prep Time: 10 Min | Cook Time: 50 Min | Ready In: 1 Hr

Ingredients

6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.

3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.

4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

Nutritional Information

Amount Per Serving  Calories: 430 | Total Fat: 20.8g | Cholesterol: 120mg 

Allrecipes.com

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Spicy Fried Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy Fried Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spicy Fried Chicken.

Total Time: 8 hr 35 min
Prep 10 min
Inactive 8 hr 0 min
Cook 25 min

Yield: 4 to 6 servings
Level: Intermediate

Ingredients

4 legs and thighs, separated
2 cups buttermilk
1/2 cup chipotle in adobo sauce, chopped (or 1 whole can)
Vegetable oil, for frying
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
For marinade

Directions

In a large zip top bag place chicken pieces with the buttermilk and chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or overnight in the refrigerator.

Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until hot, about 325 degrees F.

In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil. Drain on paper towels and serve.

Recipe courtesy Danny Boome Ltd
Show: Rescue Chef Episode: Fried Chicken Cookoff  

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Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Spicy Chicken Empanadas with Orange Salsa Verde
Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad

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Spicy Fried Chicken Bites with Derby Dip Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy Fried Chicken Bites with Derby Dip Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spicy Fried Chicken Bites with Derby Dip.

Total Time: 2 hr 43 min
Prep 15 min
Inactive 2 hr 0 min
Cook 28 min

Yield: 6 servings
Level: Intermediate

Ingredients

4 strips bacon
1 1/2 pounds boneless skinless chicken
2 cups buttermilk
2 tablespoons hot sauce
2 1/2 cups all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 cups canola oil

Derby Dip:

3/4 cup sour cream
1 tablespoon mayonnaise
1/4 cup blue cheese, room temperature, cut into small pieces

Directions

Preheat oven to 375 degrees F.

Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.

Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.

In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.

Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.

In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.

Serve the chicken with the Derby Dip on the side.

Recipe courtesy Brian Boitano 2009
Show: What Would Brian Boitano Make? Episode: Derby Girls 

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Spicy Chicken Empanadas with Orange Salsa Verde
Chicken Empanadas
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Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip.

Total Time: 1 hr 0 min
Prep 40 min
Cook 20 min

Yield: 12 to 15 servings
Level: Easy

Ingredients

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

Preheat vegetable oil in a deep-fryer to 350 degrees F.

In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
 2 teaspoons hot sauce

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Recipe courtesy Paula Deen
Show: Paula's Party Episode: Cheese Glorious Cheese

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Spicy Chicken Empanadas with Orange Salsa Verde Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy Chicken Empanadas with Orange Salsa Verde Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spicy Chicken Empanadas with Orange Salsa Verde.

Total Time: 43 min
Prep 20 min
Inactive 3 min
Cook 20 min

Yield: 10 to 12 empanadas
Level: Easy

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 can diced green chiles
1/2 jalapeno, seeded and finely diced, optional
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated pepper jack cheese
Salt and freshly ground black pepper
Prepared pie dough
1 egg mixed with 1 tablespoon water, for egg wash
Peanut oil, for fryer
Orange Salsa Verde dipping sauce, recipe follows

Directions

Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.

In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.

Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.

Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.

Cook's Note: Make sure to flip so both sides cook evenly.

Orange Salsa Verde:

1 jar prepared salsa verde
1/4 cup fresh orange juice
1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)

In a large bowl combine all ingredients.

Recipe courtesy Libbie Summers
Show: Paula's Home Cooking Episode: It's My Party

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Chicken Empanadas Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Empanadas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Empanadas.

Total Time: 55 min
Prep 40 min
Cook 15 min

Yield: 12 to 15 empanadas
Level: Intermediate

Ingredients

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Mexican Fiesta

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Chicken Parmesan Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Parmesan Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Parmesan.

Total Time: 1 hr 5 min
Prep 25 min
Cook 40 min

Yield: 4 servings
Level: Intermediate

Ingredients

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti

Recipe courtesy Tyler Florence
Show: Food 911 Episode: Raiding the Pantry

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Lemon Basil Chicken Salad Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon Basil Chicken Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon Basil Chicken Salad.

Ingredients

4 cups diced cooked chicken
1 rib minced celery
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill. 

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Chicken Salad Veronique Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Salad Veronique Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Salad Veronique.

Total Time: 50 min
Prep 10 min
Cook 40 min

Yield: 4 servings
Level: Easy

Ingredients

4 split (2 whole) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot Contessa Episode: Flavors and Flowers   

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Save and Share Chicken Salad Veronique Recipe
 
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Chicken Salad Contessa Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Salad Contessa Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Salad Contessa.

Yield: 2 servings
Level: Easy

Ingredients

2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

2007, Ina Garten, All Rights Reserved
Show: Barefoot Contessa Episode: Ladies Who Lunch

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Save and Share Mustard Chicken Salad Recipe

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Mustard Chicken Salad Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mustard Chicken Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mustard Chicken Salad.

Total Time: 1 hr 1 min
Prep  20 min
Cook 41 min

Yield: 4 to 5 servings
Level: Easy

Ingredients

2 whole (4 split) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 1/2 cups good mayonnaise
2 tablespoons dry white wine
1/4 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.

Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

2008, Ina Garten, All Rights Reserved
Show: Barefoot Contessa Episode: Barefoot Classics 

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Almond Chicken Salad Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Almond Chicken Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Almond Chicken Salad.

Total Time: 5 min
Prep 5 min

Yield: 6 servings
Level: Easy

Ingredients

2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds

Directions

Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds. Serve on bread or crisp lettuce.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Bag Lady

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Oven-Fried Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Fried Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-Fried Chicken.

Total Time: 10 hr 55 min
Prep 15 min
Inactive 10 hr 0 min
Cook 40 min

Yield: 6 servings
Level: Intermediate

Ingredients

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Show: Barefoot Contessa Episode: Sweet Home Supper

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Save and Share Oven-Fried Chicken Recipe

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