Saturday, May 17, 2008

Main Course Monday

Hi everyone! Let's start with Chicken Main Courses today. This is a trial run, if something is not working please let me know. Thanks for joining me in my attempt to get out of this culinary rut.

Cream Cheese Chicken
Extra-Special Chicken
Favorite Chicken Enchiladas
Hawaiian Chicken
Cornbread and Chicken Casserole
Fiesta Chicken
Oven Baked Chicken Parmesan
Chicken Scalloppini
Chicken Skillet Pasta


Unknown said...

Cream Cheese Chicken

1 can cream of chicken soup
1 8 oz. pkg. cream cheese (I use less fat cream cheese)
2 boneless skinless chicken breasts, cut into 1 inch chunks

Place chicken in 9x9 greased casserole dish. Mix cream cheese and chicken soup, pour over chicken. Bake at 350 degrees for 35 minutes. Serve over hot cooked rice.

Cheryl said...

Extra-Special Chicken

4-6 frozen chicken breasts
1 can cream of mushroom
1 cup (or more) sour cream
1 bunch green onions chopped

Place frozen chicken breasts in a greased casserole dish. Mix the soup, sour cream, and green onions; pour over the chicken. Bake in oven at 350 degrees for one hour (or more until chicken is done). Serve over cooked egg noodles.

P.S. Jill, I don't think the comments can be shown automatically on blogger. They'll have to click on them for them to show. Sorry! :(

Jocelyn said...

Favorite Chicken Enchiladas

6-7 flour tortillas (I use whole-wheat)
1.5 lbs chicken tenders or breasts
Cumin, chile powder, & garlic powder to taste
1 can diced tomatoes with chiles
1 can black beans (I use low-sodium), rinsed
1 can green chile enchilada sauce
1/2 c. cheese (I use fat free)

Open enchilada sauce and spread a little on the bottom of a 9x13" dish. Set aside.
Boil chicken until just cooked, let cool, and shred. Mix with seasonings, tomatoes, and 1/3 can of black beans.
Fill tortillas with chicken mixture (I go really generous in this step). Roll tortillas and place seam side down in baking dish. Pour remaining enchilada sauce, black beans, and any chicken mixture on top of tortillas and cover in cheese. Bake at 350 for 35 minutes, or until heated through. Serve with tomatoes, lettuce, olives, ranch dressing, whatever!

Jeanette said...

Hawaiian Chicken
4 to 6 chicken breasts
Cooking Oil
1 can (15 1/4 ounces) pineapple chunks
1/2 cup honey
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 green pepper, cut in 1/4- inch strips

Roll chicken pieces in flour and sprinkle with salt. Brown in oil. Drain pineapple; reserve pineapple chunks and pour juice into measuring cup. Add water to make 1 1/2 cups. Add honey, cornstarch, vinegar, soy sauce, ginger, and bouillon cube, bring to a boil. Cook 2 minutes, stirring constantly. Pour over chicken pieces in 2 quart baking dish. Bake uncovered at 350 degrees for 20 minutes. Add pineapple chunks and green pepper; bake 5 minutes longer. Serve with cooked rice.

Unknown said...

This one is from my sister Torie:

Cornbread and Chicken Casserole

Cube and cook 2 chicken breasts with 1 tsp cumin and some chopped onion. In mixing bowl add 1 can cream of chicken soup, 1 can diced chilies, 1 can corn (drained), and chicken. Put into 9x9” pan and put four slices of pepper jack cheese on top of this. Then mix “6 muffins” amount of Marie Calendar cornbread mix as directed on package and put over the top of the casserole. Bake at 375 for 25-30 minutes until cornbread is done through. Serves 4

Lacey Fay Cottrell said...

Fiesta Chicken

1 can cream of chicken
1 can of corn
1 cup instant rice
1 cup water
1 cup salsa (I use medium salsa)
3-4 chicken breasts (cut breasts in half)

Mix all ingredients in a 9x9 pan and add the chicken. Cover chicken with mixture. Sprinkle paprika on top. Cook for about 45 minutes (until chicken is cooked) @ 375 degrees.

Easy adn tasty!!

Anonymous said...

Oven Baked Chicken Parmesan

6 small chicken breast (I use chicken tenders and just however many my family will eat)
1 pkg shake 'n bake parmesan crusted seasoning mix
2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
1 tsp dried oregano leaves

preheat oven to 400 coat chicken with coating mix as directed on pkg. place in a single layer in a 13x9 pan. bake 20 minutes top evenly with spaghetti sauce and cheese; sprinkle with oregano. bake an additional 5 minutes or until cheese is melted.
Serve over spaghetti.

*I also use this recipe with out the spaghetti and spaghetti sauce on chicken. I just coat the chicken with shake n bake and top with cheese after 20 min of cooking and than we have dipping sauces for our chicken fingers (BBQ sauce, spaghetti sauce, or honey mustard)

Unknown said...

This is from my sister Shelly (We'll figure out how to get you posting when I'm there, Shelly)

Chicken Scalloppini

5 chicken breasts, pounded thin
4 T. oil
1 T. butter
2 chicken bouillon cubes
2 tsp. lemon juice
1 lb. bacon, cut into 1 inch pieces
3/4 cup flour mixed with 1 1/2 tsp garlic salt
2 pints cream
1 tsp. garlic salt
3/4 cup water
1 T. cornstarch
2 cups fresh mushroom
Spaghetti noodles, cooked and drained according to package

Preheat oven to 250. Place flour and garlic salt on plate and mix together well. Dredge chicken in flour on both sides. Heat oil and butter in frying pan. Brown chicken, in oil, on both sides, place chicken in 9x13 pan and place in oven for about 15 minutes to keep warm while you are making the rest of the sauce. In pan you just cooked the chicken in add lemon juice, boullion, garlic salt and cream. Simmer for a few minutes. Mix water and cornstarch together. Add to cream mixture. Simmer on low, stirring
occasionally. In another pan fry bacon until almost done, then add
mushrooms and sauté. Drain well and place on top of chicken. Top with cream sauce. Serve over cooked spaghetti noodles.

TaLaisa said...

I'm a few days late, but I have to share! I totally made this up the other day, It was a stressful day and I needed a quick easy dinner that looked impressive. Also miraculous, I can tell you the amounts. That is rare. I am a fly by the seat of my pants kind of cook, which makes recipe sharing difficult, as I don't often use a recipe.

Chicken Skillet Pasta
1/2 a purple onion small dice
1/2 cup quartered cherry or grape tomatoes
2 T olive oil
3 marinated chicken breasts (I did a garlic herb marinade and packaged it in the freezer bag when I bought the chicken so as it thawed it marinated longer) sliced against the grain in thin strips (for quick cooking)
1 jar spaghetti sauce (I love barilla)
1 16 ounce box of rigatoni or penne pasta (it needs to be big sturdy noodles to hold up to the sauce)
2 cups of some green veggie, we used broccoli but zucchini in thick half moon shapes would work well and taste yummy too, so would chiffonade (fancy word for shredded, achieved by stacking several leaves on one another rolling them and slicing thinly) spinach
This moves quick. Prepare everything before you start cooking.

Put a big pot of water on to boil. Put a big big skillet on the heat, add your olive oil.

When the olive oil is hot add the tomato and onion. Saute until it gets some color on it, caramelization means flavor.

Add the pasta to the boiling water, salt it, well.

Add the chicken to the skillet. Spread it out so it all gets some caramelization, Keep the heat hot enough to cook everything quickly. Add the broccoli. Cook for a few minutes, I like mine to still have some firmness to it. No mushy broccoli.

Add in your jar of sauce and a ladle of the pasta water. This'll help the chicken finish cooking without drying it out. Taste for seasoning and add salt and pepper.

Cook the pasta for 1 minute less than the box says. It'll cook a little in the sauce.

Drain the pasta, reserving a little of the cooking water. Dump all the pasta in to the sauce skillet, toss it around to coat all the noodles. If it is looking dry add some of the pasta water you reserved. I also add a little more olive oil at the end.

Serve with fresh grated romano or parmesan cheese, and a spinach salad.