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 5 of 9)

Spanish Rice Original

December 30, 2006 / / 0 Comments

Recipe Source: DivaDee / allrecipes.com

Prep/Cooking Time: 1 Hr 15 Min

Ingredients:

1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper to taste
1 (10 ounce) can sliced black olives, drained (optional)
1 (10 ounce) can whole kernel corn, drained (optional)

Directions:

In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.

In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

Diva’s Note:

If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.

Skillet Chicken Nachos

December 21, 2006 / / 0 Comments

Recipe Source: Golfladee / recipezaar.com

Prep/Cooking Time: 50 min, 10 min prep

Ingredients:

1 lb chicken breasts (cooked and shredded)
1 medium onion (chopped)
1 (24 ounce) jar picante sauce
15 ounces black beans (rinsed & drained)
10 ounces rotel
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 (12 ounce) bag tortilla chips

Directions:

Combine all ingredients, except chedder cheese in skillet over medium heat.

Bring to a boil, reduce heat and simmer for about 10 minutes.

Stir in cheese until melted (or if keeping in crockpot, I usuall put on the side, when serving).

Serve with tortilla chips.

Cornbread Dressing

November 28, 2006 / / 0 Comments

Recipe Source: Chef Bob

Ingredients:

1 recipe cornbread (crumbled)
1 small onion, chopped
4 stalks celery, chopped
6 to 7 cups chicken stock
1 Tbsp rubbed sage
1 1/2 tsp black pepper
1 Tbsp chopped parsley
1 Tbsp butter
5 eggs

Directions:

Saute onions and celery in butter til soft. Add all ingredients together and bake at 350F for 40-50 minutes.

Cheesy Oven-Fried Chicken

November 28, 2006 / / 0 Comments

Recipe Source: deliciousdecisions.org

Ingredients:

Vegetable oil spray
2 cups bite-size, low-fat cheddar-cheese-flavored crackers
1/2 to 3/4 teaspoon dried basil
1/8 teaspoon black pepper
1 pound boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
2 tablespoons skim milk

Directions:

Preheat oven to 400: F. Spray a shallow baking pan with vegetable oil.

Place crackers, basil and pepper in a large plastic bag with a tight-fitting seal (leave end open so air can escape) and use a rolling pin to crush the crackers. Or place crackers, basil and pepper in the work bowl of a food processor fitted with a metal blade and process until finely crushed; transfer to large plastic bag. Set aside.

Rinse chicken or turkey and pat dry. Cut into 16 strips, about 1×3-inches each. Dip chicken or turkey in milk. Add chicken or turkey strips, a few pieces at a time, to bag with cracker mixture. Seal bag and shake until chicken or turkey is coated. Place coated chicken or turkey in a single layer on prepared baking pan.

Bake, uncovered, 5 to 7 minutes, or until chicken or turkey is tender and no longer pink.
Cheesy Chicken Nuggets: Prepare recipe as above except cut chicken or turkey into bite-size pieces. Bake, uncovered, in a preheated 400:F oven about 5 minutes, or until tender and no longer pink.

Serves 4; 4 chicken strips per serving.

Spicy Quick Turkey Casserole

November 17, 2006 / / 0 Comments

Recipe Source: allthingssouthern.com

Ingredients:

3 cups diced cooked turkey
1 large onion — chopped
2 cups shredded Cheddar cheese
1/2 cup sliced ripe olives
2 cups coarsely broken tortilla chips
1 can condensed cream of chicken soup
1 can condensed nacho cheese soup
1 10 oz. can diced tomatoes with green chiles (Rotel)

Directions:

Preheat oven to 325 degrees. Layer turkey into the bottom of a 9×13-inch greased casserole dish. Layer onion, cheese, olives, and tortilla chips over turkey. (Do not add chips until ready to bake.) Combine soups and tomatoes. Pour over turkey and bake 30 to 40 minutes until hot and bubbly. Garnish with ripe olives, if desired.

Nicki’s Notes:

Great for using up some of that leftover Thanksgiving turkey! 🙂

Chicken Macaroni Casserole

November 17, 2006 / / 1 Comment

Recipe Source: (modified from original) dianaskitchen.com

Ingredients:

1 1/4 cups uncooked macaroni
2 cups cooked cubed chicken
1 can (10 3/4 ounces) cheddar cheese soup
1/2 cup milk
1 tablespoon dried parsley or use 3 tablespoons fresh chopped parsley
3/4 cup shredded sharp Cheddar cheese
Garlic, salt and pepper to taste (optional)

Directions:

Cook macaroni according to package directions. Rinse and drain. Combine macaroni with remaining ingredients, reserving enough cheese to sprinkle on top. Put in a greased 2-quart casserole and bake for about 20 minutes at 400°.

Serves 4.

Quick Chicken Parmesan

November 12, 2006 / / 0 Comments

Recipe Source: campbellskitchen.com

Prep/Cooking Time: Prep Time: 5 minutes / Bake Time: 25 minutes

Ingredients:

4 boneless chicken breast halves
2 cups Prego Pasta Sauce
1/2 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese
4 cups hot cooked spaghetti

Directions:

PLACE chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.

BAKE at 400°F. for 25 min. or until done. Serve with spaghetti.

Cajun Chicken with Rice

November 12, 2006 / / 0 Comments

Recipe Source: Patricia L., Texas / campbellskitchen.com

Ingredients:

6 boneless chicken breast halves
Cajun seasoning
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 oz.) quick-cook long-grain and wild rice mix
1 cup fresh OR frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese

Directions:

Season chicken breasts with Cajun seasoning. In a large nonstick skillet, heat oil. Add chicken and cook about 2 to 3 min. per side. DO NOT OVERCOOK. Remove to platter; deglaze pan with water.

Add soup and stir until smooth. Add rice and veggie of choice; return to a boil. Place chicken back in skillet; cover and reduce heat. Simmer for 5 min.

Top with cheese and cover. Cook for 2 to 3 min. longer or until cheese is melted. Let stand for 5 min. and serve.

Enchilada Casserole

November 5, 2006 / / 0 Comments

Recipe Source: Vickie Lege / Amy Hazelwood

Prep/Cooking Time: 2 hours

Ingredients:

2 pounds ground beef
1 package Corn Tortillas Chips
2 cans cream of mushroom soup
2 jars enchilada sauce
8 -10 slices of America – Cheddar slices. mozarella, or shredded cheese or your choice
1 large onion
1 large 15 oz can Rotel tomatoes
1 can mushrooms or fresh chopped
1/2 cup celery
1/2 cup green pepper
Cajun seasonings to taste or (salt, black pepper, cayenne, spices)

Directions:

Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers and onions,and mushrooms and saute’ until soft.

Add the soup, enchilada sauce and Rotel Tomatoes (if you can not find the Rotel brand use a small can (10 oz)of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).

Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.

In a sheet cake pan, layer the corn tortilla chips , add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.

Bake the casserole in a preheated 350 degree oven until cheese is melted approximately 20-25 minutes.

This recipe can be frozen and served at a later date but do not add cheese until time for actual meal.

Recommended side: Spanish Rice or Mexican Dips

Author’s Note:

You could use the flour tortillas to make it more like real enchiladas but its so quick and easy and not really time consuming. Most cooks have the ingredients on hand – so enjoy!

Nicki’s Note:

I omitted the mushrooms and used cream of chicken soup (instead of mushroom) and used flour tortillas, and it turned out wonderful! Highly recommended with a good spicy rice or similar side dish. 🙂

Sausage and Vegetable Soup

November 5, 2006 / / 0 Comments

Recipe Source: Ken Meaux

Prep/Cooking Time: 1 hour

Ingredients:

1 can 14 1/2 oz can of chicken broth
1 can 14 1/2 oz beef broth
1 can 14 1/2 oz Italian stewed tomatoes
2 cups hash browns potatoes
1 package 16 oz soup vegetables frozen, or any brand
8 ounces smoked sausage sliced
salt and pepper to taste
1 tsp sugar

Directions:

Combine broths and undrained tomatoes in a large sauce pan and bring to boil. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again. Reduce heat and simmer for 20 minutes untill vegetables are almost done. Add hash browns and simmer untill soft.

Season to taste and ladle in bowls and sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended Sides serve with corn bread or french bread.

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