Chicken Recipes Articles
Ingredients
16 oz sour cream
1 can green chilies
1 can cream of celery soup
1 cup milk 3 cups cheese (cheddar)
2-4 chicken breasts, cooked and cubed or shredded
salt
pepper
10 tortillas
Instructions
Combine sour cream, chilies, soup, milk and 2.5 cups of cheese in a large sauce pan. Add salt and pepper to taste. Once cheese is melted, set aside one cup of the mixture
Add cooked chicken to the sauce pan
Spread 1/4 cup mix with chicken along center of each tortilla. Roll and place seam side down in 9×13 baking dish.
Spread remaining 1/2 cup of mixture over enchiladas. Top with 1/2 cup of cheese
Bake, covered, for 20 minutes at 400 degrees
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Ingredients
1 large bottle Creamy French Dressing
1 pkg dry onion soup mix
1 can whole cranberries
Chicken breasts.
Instructions
Mix dressing, soup mix, and cranberries
Layer chicken breasts in 9×13 pan.
Pour mixture over chicken.
Bake at 350 F for 45 minutes to 1 hour, basting or turning occasionally.
Serve over rice or potatoes.
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“Tikka” means pieces and “Masala” means both spice and spices. When wet ingredients are added to a spice mixture, such as yogurt or water, it’s called a “wet” masala.
As you can see from the ingredient list below, making Indian Curry is a bit complex. For this reason, I like to use a sauce starter, my favorite being the Patak’s Cooking Sauce brand. You can usually find an Indian cooking sauce in the ethic food section of the grocery story and they’re very common at specialty stores. You can also order it online, but the shipping charges make it a bit expensive. But
The Easy Method
Ingredients
1 cup plain yogurt
2 chicken breasts, skinless, cut into 1″ chunks
15 oz Indian Cooking Sauce
1 can diced tomatoes or two fresh diced tomatoes
1 medium onion diced
2 tbsps olive oil
1 can coconut milk (optional for richer Korma taste)
Instructions
Marinate the chicken breasts in yogurt and cook in oven until tender
Heat stovetop to... Read the rest of this article »
Ingredients
1 c. Prepared Good Seasons Asian Sesame dressing, divided
1 lb. Chicken breast, cut into strips
2 T. Chunky peanut butter
2 T. Honey
½ tsp. Crushed red pepper
8 oz. Thin spaghetti, cooked and drained
¾ c. Shredded carrot (comes prepackaged)
¾ c. Sliced green onions
¼ c. Chopped cilantro (opt.)
Instructions
Pour 1/3 c. Of dressing over chicken in medium bowl. Toss to coat.
Cover and refrigerate one hour to marinate.
Drain, discard dressing.
Mix remaining 2/3 c. Dressing, peanut butter, honey, and pepper set aside.
Cook chicken in large skillet on medium-high heat about 8 minutes, until chicken is cooked through.
Mix chicken, spaghetti, carrot, onions, and cilantro in large bowl. Serve immediately.
Cooking time (duration): 80
Number of servings (yield): 4
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Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Instructions
HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat.
Slowly whip in cheese, then remove from heat.
PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
SEASON to taste with salt and black pepper. Taste as you add pepper and salt, so not to over or under season.
Serve over your favorite pasta. Add cooked chicken over the top of the Alfredo Sauce.
Cooking time (duration): 20
Number of servings (yield): 4
My rating: 4.5 stars
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Sweet and tangy chicken made with just four ingredients. Perfect over rice or with potatoes.
Ingredients
1 pkg. Lipton onion soup mix
1 Cup Russian Dressing (Wishbone makes it)
2 Cup apricot jam I large can pineapple
8 pieces of boneless chicken.
Instructions
Preheat oven to 350 degrees. Mix all above ingredient together. Cook for 45 minutes to an hour until chicken is done. Serve over rice or potatoes.
Cooking time (duration): 60
Number of servings (yield): 8
Meal type: dinner
Submitting by: Gwen
My rating: 4.0 stars
User Rating:
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