Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: chicken (Page 2 of 9)

Chicken Curry

April 19, 2007 / / 3 Comments

Recipe Source: Michelle Smith / New Castle, KY

Ingredients:

6 tablespoons butter or margarine
6 tablespoons flour
3 teaspoons curry powder (or to taste)
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 teaspoon sugar
1/2 cup chopped onion
2 cups chicken broth
2 cups milk
4 cups shredded or cubed cooked chicken
1 teaspoon lemon juice
6 to 8 cups cooked white rice

Directions:

Melt butter over low heat in heavy saucepan. Blend in flour, curry powder, salt, ginger, sugar and onion. Cook until onions are translucent.

Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook for 1 minute. Reduce heat to simmer; add cooked chicken and lemon juice. Heat through and serve over cooked rice.

Note: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice.

Cheesy Chicken Chowder

April 19, 2007 / / 0 Comments

Recipe Source: Marsha Baker / Pioneer, OH

Ingredients:

3 cups chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese
2 cups diced cooked chicken

Directions:

In a large pan, bring chicken broth to a boil. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.

Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth and vegetables along with chicken. Cook and stir over low heat until heated through.

Serves 6 to 8.

Chicken Satay with Peanut Sauce

April 9, 2007 / / 0 Comments

Recipe Source: cooks.com

Chicken:

1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt

Directions:

Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.

Peanut Sauce:

4 teaspoons corn oil
2 teaspoons sesame oil
1/2 cup minced red onion
2 tablespoons of minced garlic
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon pepper

Directions:

Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.

To serve:

Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.

Chicken Provolone

March 26, 2007 / / 0 Comments

Recipe Source: ashbeth, allrecipes.com

Prep/Cooking Time: 45 Min

Ingredients:

4 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 (10.75 ounce) can condensed cream of chicken soup
2/3 cup white wine
2 tablespoons melted butter
1/2 (16 ounce) package herb seasoned stuffing mix

Directions:

Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a single layer in a 9×13 inch baking dish. Top each breast half with a half slice of Provolone cheese.

In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken. In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

King Ranch Chicken

March 25, 2007 / / 0 Comments

Recipe Source: thatsmyhome.com

Ingredients:

1 green bell pepper, chopped
1/2 medium onion, chopped
1 can Healthy Request Condensed Cream of Mushroom or Chicken Soup
1 10 oz. can Rotel tomatoes
6 oz. cubed chicken, cooked
4 corn tortillas, torn in pieces
1/3 cup shredded Mexican cheese

Directions:

Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.

Bake at 325° F. for 40 minutes or until hot and bubbly.

Serves 4.

Baked Buffalo Chicken

March 25, 2007 / / 0 Comments

Recipe Source: thatsmyhome.com

Ingredients:

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup hot sauce
1 tablespoon white vinegar
1 tablespoon stick margarine, melted
1 teaspoon celery seeds
1/8 teaspoon pepper
1/2 cup fat-free blue cheese dressing

Directions:

Preheat oven to 400° F.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until browned. Place chicken in an 11×17-inch baking dish coated with cooking spray.

Combine hot sauce and next four ingredients; pour over chicken. Bake, uncovered, at 400° for 25 minutes. Serve with blue cheese dressing.

Margarita Chicken

March 25, 2007 / / 0 Comments

Recipe Source: thatsmyhome.com

Ingredients:

1/2 cup frozen nonalcoholic margarita mix – thawed
3 tbsp lime juice – freshly squeezed
1 clove garlic – crushed (or more)
1 1/2 pounds skinless boneless chicken breast halves
Coarse salt

Directions:

Mix margarita mix, lime juice and garlic in a large resealable freezer plastic bag. Add chicken to bag. Seal and turn a few times to coat chicken. Refrigerate, turning bag occasionally. Marinate at least 1 hr, but no longer than 24 hrs. Remove chicken from bag & reserve marinade.

On your grill place chicken, skin side up on grill, Brush with marinade and sprinkle with some salt. Cover grill with lid & grill 5 to 6″ from medium heat for 15 minutes. Turn chicken, brush with remaining marinade and sprinkle with more salt. Cover & grill 20 to 40 minutes longer until chicken tests done.

Serves 6.

Chinese Chicken Fingers

March 25, 2007 / / 1 Comment

Recipe Source: thatsmyhome.com

Ingredients:

1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 teaspoon peanut oil
1/8 teaspoon cayenne pepper
1 pound skinless and boneless chicken breasts 2-each in 8 slices

Directions:

Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally.

Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from theheat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soysauce mixture halfway through.

Cornbread Dressing

March 25, 2007 / / 0 Comments

Recipe Source: mom

Ingredients:

6 cups crumbled cornbread
4 cups crumbled light bread
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon thyme
1/2 cup bell pepper
1/2 cup chopped onion
3 hard-cooked eggs, chipped
2 to 2 1/2 cups chicken or turkey broth

Directions:

Sautee onion, bell pepper, celery in 2 Tbsp. butter while preparing the ingredients. Them mix all ingredients and pour broth of chicken or turkey giblets and add cooked meat pieces that have been boiled. Stuff turkey or place in a greased roaster pan. Bake at 350° F. for 45 minutes or until done.

Chicken n’ Dressing

March 25, 2007 / / 0 Comments

Recipe Source: mom

Ingredients:

1 fryer, boiled, skinned, boned, and torn into pieces
2 recipes of cornbread (bake in 9×13-inch pan)
8 slices bread (not thin sandwich)
5 eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3-3/4 t. poultry seasoning
1-1/2 t. sage
3/4 t. salt
1/2 t. pepper
1-1/4 c. chopped celery
1-1/4 c. chopped onion
1-1/3 stick margarine

Directions:

Crumble cornbread. Tear bread slices into small pieces and mix well with cornbread crumbs. Add the poultry seasoning, sage, salt and pepper. combine soups with a couple of cups of chicken broth and heat to blend soups. Cook celery and onion in margarine until tender. Add to dressing.

Add your soup mixture all at once to dressing. Use chicken broth for the rest of your needed liquid.

Add 5 beaten eggs to dressing. Bake at 400° F. for 40 minutes or until done. (Place chicken pieces around in dressing before baking.) (You may want to adjust the seasonings to suit your own taste.)

« Older posts Newer posts »

Menu

Cooking videos that I love

© 2024 Now We're Cookin'

Theme by Anders Noren — Up ↑