Chicken for dinner... AGAIN

[Just_wondering]

Chicken Pot Pie is for dinner tonight

Sweet n Sour chicken is a favorite

1 -2 C Salsa with Tbl mustard and Tbl of Brown sugar mixed in, then pour on top of the chicken and bake in pan. Serve with rice…yum!

Apple juice + little bit of Soy sauce + Thyme, marinated chicken

Sounds good, MomaMary! Can you share your recipe for Chicken Pot Pie, too? Mmmm… I really miss Chicken Pot Pie.

 

[Liberanosamalo]

Oh, that reminded me of another recipe with the chicken, one can Ro-Tel tomatoes and cranberry sauce mixed together served over pasta. It’s really pretty looking.

 

[BeeSweet]

2.5 lb package - maybe 3 ish cups of sauce, and make it on the thicker side. I’d add the juice from the sliced mushrooms so you get all that good flavor.

Dinner turned out pretty good, especially considering the lack of effort I put into it. The sauce was excellent, and I think it’s because of the onion being slow cooked in the oven with the meat in the sauce. I should have flattened down the breasts like I usually do though.

There’s more than half of it left over, so I’m planning on mock chicken pot pie tomorrow with the left over meat and sauce from tonight as a base. I need to thicken up the sauce more, I wasn’t too patient with it tonight. :yawn: But it was sure tasty. Thanks so much for the idea!

 

[RobaynneM]

I have 300 wonderful chicken recipes.

CHICKEN CASSEROLE
6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove
skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan
(sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom
of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on
top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces.
Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with
sharp cheese sliced all over the top. Bake until done.

---

CHICKEN DIVAN
3 or 4 deboned chicken breasts
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. sharp American cheese, shredded
2 (10 oz.) pkgs. frozen broccoli
1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
1 c. mayonnaise
Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in
greased casserole dish. Place halved chicken breasts on top of broccoli. Combine
soup, mayonnaise and lemon juice. Pour over chicken.
Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes.
Prepare rice or potatoes for 6 people and serve.

---

LEMON - PARSLEY CHICKEN BREASTS
2 whole chicken breasts, boned & skinned
1/3 c. white wine
1/3 c. lemon juice
2 cloves fresh minced garlic
3 tbsp. breadcrumbs
2 tbsp. olive oil
1/4 c. parsley, fresh
In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4
inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown
chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet.
Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.

 

[RobaynneM]

BAKED CHICKEN BREASTS
8 chicken breast halves, skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/3 c. white wine
1 c. Pepperidge herb stuffing mix
1/4 tsp. melted butter or margarine
Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and
wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken.
Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

---

CHICKEN A LA KING
1/4 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. margarine
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. cooked, cubed, chicken or turkey
2 tbsp. diced pimiento
Dash red pepper
Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken
and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

---

EASY CHICKEN POT PIE
2 c. diced, cooked chicken
1 med. onion, chopped
4 boiled eggs, grated or chopped
2 cans mixed vegetables, drained
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth
–CRUST–
1 c. sweet milk
1 c. mayonnaise
1 c. self-rising flour
Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over
chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350
degrees for 1 to 1 1/2 hours until golden brown.

 

[RobaynneM]

You can also make good meals with Chicken Wings.

ORIENTAL CHICKEN WINGS
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.​

APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup
mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each
piece and serve.​

CHICKEN WINGS
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic
powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings
on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.------------------------
HOT-N-SPICY CHICKEN WINGS
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and
melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and
heat thoroughly.------------------------

CHICKEN BITS
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in
seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on
ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.​

SPICY CHICKEN WINGS
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken
wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine
and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven
for 1 hour. Serve warm.

 

[Belgarion]

OK

I’m going to give up ONE of my secret fried chicken recipes.

My original recipe is WAAAAAY too secret for me to give up

However, here is my newest.

Beat less than a teaspoon of honey with 2 egg whites.

In a separate bowl, Mix
1 1/2 cup of flour
Around 1 teaspoon of pepper
a couple of tablespoons of salt…maybe less depending on your tastes
1/4 cup of corn meal.

You can cut the chicken into strips if you like.
Heat oil (about 1/4 inch) in a frying pan
Coat the chicken in the egg/honey mixture, then the flour mixture
Put it in the pan and cook! …Easy!

 

[MomaMary8]

Sounds good, MomaMary! Can you share your recipe for Chicken Pot Pie, too? Mmmm… I really miss Chicken Pot Pie.

SURE! My recipe is very easy. It began as a left over dish, but has evolved to a first-run dish.

Chicken Pot Pie:

Two 9 inch pie crusts (store bought works well!)
1 Small Bag of frozen mixed veggies
2-3 potatoes, peeled cubed and boiled.
Cubed cooked chicken (1-2 chicken breasts)cooked (can be left over, but best is freshly grilled!)
1 can cream of chicken soup
+/- 1/4 C milk
minced or chopped onion (depending on your love of onion, and dried onion works fine)
bit of garlic (not a lot, it can over power the pie easily)
salt and pepper to taste. The soup has sodium, so I add just a pinch of salt.

Stir milk and soup together, adding milk until creamy and smooth.
Add veggies, chicken, potatoes, onion and seasonings. Mix.
Line 9 inch pie pan with crust, fill with pie mixture. Cover with 2nd crust and flute edges and make a whole for steam. Bake at 350* for approximatle 1 hour. Pie is done when bubbly crust has browned.

This will make one pie.

I’ve used leftovers many times for this, and have made my own cream of chicken soup. This is very versatile and kids love it!

I thought of another easy chicken recipe…low fat too.

Cranberry Chicken

8 oz Catalina salad dressing
1 Can whole cranberry sauce
1 pkg onion soup mix

6-10 chicken breasts (whatever fits in a single layer in your baking dish)

Combine three ingredients, mixing well. Pour over chicken. Bake about 30 min or until cooked through. Serve with rice or noodles.

If you use frozen chicken (ala Sam’s), increase the cooking time…I’ve learned through some SIL’s that this is not always obvious!

 

[BeeSweet]

SURE! My recipe is very easy. It began as a left over dish, but has evolved to a first-run dish.

Chicken Pot Pie:

Two 9 inch pie crusts (store bought works well!)
1 Small Bag of frozen mixed veggies
2-3 potatoes, peeled cubed and boiled.
Cubed cooked chicken (1-2 chicken breasts)cooked (can be left over, but best is freshly grilled!)
1 can cream of chicken soup
+/- 1/4 C milk
minced or chopped onion (depending on your love of onion, and dried onion works fine)
bit of garlic (not a lot, it can over power the pie easily)
salt and pepper to taste. The soup has sodium, so I add just a pinch of salt.

Stir milk and soup together, adding milk until creamy and smooth.
Add veggies, chicken, potatoes, onion and seasonings. Mix.
Line 9 inch pie pan with crust, fill with pie mixture. Cover with 2nd crust and flute edges and make a whole for steam. Bake at 350* for approximatle 1 hour. Pie is done when bubbly crust has browned.

This will make one pie.

That looks great. Thanks for the tip on boiling the potatoes first.

My mock chicken pot pie is similar (even more similar to RobaynneM’s recipe above), except I use a casserole dish instead of a pie crust. I just put some drop biscuit dough on the top. It’s done when the biscuits are browned. YUM. You can use Bisquick or make your own. Super simple.

Does anyone have a good recipe for chicken and dumplings? Preferably one that uses whole wheat flour?

 

[Just_wondering]

This thread reminded me of a dish that my boyfriend taught me how to make. It’s a Filipino soup called Sopas. I learned to make it with chicken, although I think it’s originally supposed to be pork.

Chicken Sopas
4 chicken breasts and thighs, cooked and deboned (or about half a chicken)
3 cups of chicken stock
2-3 cups of macaroni
2/3 stick of butter
1 1/2 cups of milk
1 carrot
1 onion
1/2 a small cabbage
salt and pepper to taste.

boil the macaroni with half the butter. Once the macaroni is cooked, add the chicken stock, the milk, and the remaining butter to the macaroni water.

Add the carrot, diced very small or cut into matchsticks. Boil for about five minutes.

Add the onion, diced very small. Boil for about three more minutes.

Add the chicken, diced, and the cabbage, sliced into medium pieces. Boil for three more minutes.

Add salt and pepper to taste. You can cook it longer, but it becomes a casserole. Note that if you only have red cabbage, the Sopas turns out blue. Still tastes good, though!

Leftovers freeze well. If you want to warm it up as a soup, add more milk or chicken stock when you reheat it. To make it a different meal for a second day, I’m betting you could put it in a casserole dish and top it with breading and possibly some grated cheese.

 

[Pro_Domina]

Boneless skinless chicken breasts to be precise. I usually flatten them out and pan grill them. I could bread them too, but I don’t need the fat and carb that would add to the nutrition count.

So I’m looking for suggestions on what to do with these things. I’m not feeling very imaginative today, yet I don’t want the same old thing again…

Baking them somehow would be nice, there’s less babysitting involved with shoving something in the oven and walking away. I don’t remember ever baking boneless skinless chicken breasts before, they’re so easy to dry out.

Any suggestions?

CHEESE THEM!!!

Or use some cream of mushroom from Campelles Soup.

Easy way out.

 

[Just_wondering]

SURE! My recipe is very easy. It began as a left over dish, but has evolved to a first-run dish.

Chicken Pot Pie:

Two 9 inch pie crusts (store bought works well!)
1 Small Bag of frozen mixed veggies
2-3 potatoes, peeled cubed and boiled.
Cubed cooked chicken (1-2 chicken breasts)cooked (can be left over, but best is freshly grilled!)
1 can cream of chicken soup
+/- 1/4 C milk
minced or chopped onion (depending on your love of onion, and dried onion works fine)
bit of garlic (not a lot, it can over power the pie easily)
salt and pepper to taste. The soup has sodium, so I add just a pinch of salt.

Stir milk and soup together, adding milk until creamy and smooth.
Add veggies, chicken, potatoes, onion and seasonings. Mix.
Line 9 inch pie pan with crust, fill with pie mixture. Cover with 2nd crust and flute edges and make a whole for steam. Bake at 350* for approximatle 1 hour. Pie is done when bubbly crust has browned.

This will make one pie.

I’ve used leftovers many times for this, and have made my own cream of chicken soup. This is very versatile and kids love it!

Thanks, MomaMary! Sounds delicious. Now I just need to find a place to buy pie shells, canned cream-of-anything soup, and frozen vegetables. It’s amazing all the things you can’t find in Korea.

 

[Pro_Domina]

Thanks, MomaMary! Sounds delicious. Now I just need to find a place to buy pie shells, canned cream-of-anything soup, and frozen vegetables. It’s amazing all the things you can’t find in Korea.

Gulp!

Korea?

What are you there for?

Military family or missionary family or both?

Job offer?

For fun?

Learning to do martial arts???

 

[Just_wondering]

Gulp!

Korea?

What are you there for?

Military family or missionary family or both?

Job offer?

For fun?

Learning to do martial arts???

I’m working here as an English teacher. I’ve also learned some Taekwondo (2nd degree black belt) and I’ve worked for the military here (Korean military, not American), and I’ve had my share of fun, too. Korea has been good to me. I’ve been here five years, got one year left on my current teaching contract, and may yet sign another (depending on whether the love of my life has received his legal annulment and custody of his children by the time my contract is up for renewal). I enjoy living here, and I’d certainly recommend it to any open-minded and adventurous people.

 

[BeeSweet]

Thanks, MomaMary! Sounds delicious. Now I just need to find a place to buy pie shells, canned cream-of-anything soup, and frozen vegetables. It’s amazing all the things you can’t find in Korea.

Cream of anything soup:
1.5 cups chicken broth
1 tblsp butter
1 cup milk, half and half or light cream
salt & pepper

Combine the above in a sauce pan, bring to a low boil (keep stirring, milk will scald and stick to the bottom), then add your preferred thickener in a slurry. You can use corn starch, arrowroot, potato starch, rice flour, or all purpose flour. In a small lidded container add a couple of tblsp of your thickener with a little water. Shake it up real good to make a slurry and pour into the hot broth and milk mixture. The more thickener you add, the thicker it will be. Just keep stirring, and remember to turn down the heat to med low once you add the thickener. And keep stirring. Did I mention keep stirring?

That’s how I make gravy too. Dunno if it’s really gravy, but it looks like gravy, and acts like gravy.

Easy single crust pie: In a 9 inch pie pan mix 1.25 cups all purpose flour, 1/3 cup cooking oil (vegetable or canola, something with a very mild flavor), and 4-5 tablespoons of water. Mix with your hands till flour is well moistened, and then press dough into the bottom of the pie pan till evenly distributed. Make sure to push up a bit of an edge all the way around, pinch with fingers and then press down all around with the tines of a fork for a pretty edge.
Top with drop biscuit mix and you’ve got chicken pot pie.

As for the bag of frozen veggies, just put in the veggies you like. I’m using sliced carrots, cubed potatoes and frozen peas.

 

[Ted_in_Charlott]

Lightly grill in oven on the rack so the grill lines show turning once.

Then slice a fresh pineapple and cube.

Then blend into 6 beaten eggs and you have Hawian scrambled eggs.

 

[MomaMary8]

Thanks, MomaMary! Sounds delicious. Now I just need to find a place to buy pie shells, canned cream-of-anything soup, and frozen vegetables. It’s amazing all the things you can’t find in Korea.

sorry! I forgot about your location.

You can make your own pie crust from scratch. I don’t care for my crusts and my friend won’t give me her recipe lol! so I use store bought.

Use cream/milk & chicken stock make your own cream of chicken soup. It’ll be healthier and I bet yummier. Fresh veggies would work as well. Just choose what you like! peas, beans, lima beans, carrots, a bit of celery, corn…whatever is handy. Its the sauce that is the clincher.

chicken broth:
simmer chicken scraps (bones and all or even a whole chicken) carrots, celery, onion, salt, pepper, a bit of thyme, basil and garlic for HOURS! Strain through cheese cloth and reserve your broth.

I usually cook by taste and sight, but here’s a recipe if you need one for the first time:
reluctantgourmet.com/chicksoup.htm

You then use the broth for your base soup…chicken noodle or cream of chicken. Make a big batch of broth so you can divide and freeze your broth for different cooking recipes.

For the cream of chicken soup I melt butter in a pan and add flour, mixing until a get a nice golden paste (just like making gravy, ie: a roux gumbopages.com/food/ingred.html)). I add the broth and some milk until creamy. The fattier your milk, the creamier and yummier…more roux is needed for skim milk.

You can then use the “cream of chicken” for your pot pie. I’ve substitued milk alternatives (rice milk, margarine) when eating dairy free (allergies), but I had to play around a bit to get the right combo.

Have fun in the kitchen!

Ooops! I must have been typing whe beesweet posted! Her way works just as well

 

[Just_wondering]

Cream of anything soup:
1.5 cups chicken broth
1 tblsp butter
1 cup milk, half and half or light cream
salt & pepper

Combine the above in a sauce pan, bring to a low boil (keep stirring, milk will scald and stick to the bottom), then add your preferred thickener in a slurry. You can use corn starch, arrowroot, potato starch, rice flour, or all purpose flour. In a small lidded container add a couple of tblsp of your thickener with a little water. Shake it up real good to make a slurry and pour into the hot broth and milk mixture. The more thickener you add, the thicker it will be. Just keep stirring, and remember to turn down the heat to med low once you add the thickener. And keep stirring. Did I mention keep stirring?

That’s how I make gravy too. Dunno if it’s really gravy, but it looks like gravy, and acts like gravy.

Easy single crust pie: In a 9 inch pie pan mix 1.25 cups all purpose flour, 1/3 cup cooking oil (vegetable or canola, something with a very mild flavor), and 4-5 tablespoons of water. Mix with your hands till flour is well moistened, and then press dough into the bottom of the pie pan till evenly distributed. Make sure to push up a bit of an edge all the way around, pinch with fingers and then press down all around with the tines of a fork for a pretty edge.
Top with drop biscuit mix and you’ve got chicken pot pie.

As for the bag of frozen veggies, just put in the veggies you like. I’m using sliced carrots, cubed potatoes and frozen peas.

sorry! I forgot about your location.

You can make your own pie crust from scratch. I don’t care for my crusts and my friend won’t give me her recipe lol! so I use store bought.

Use cream/milk & chicken stock make your own cream of chicken soup. It’ll be healthier and I bet yummier. Fresh veggies would work as well. Just choose what you like! peas, beans, lima beans, carrots, a bit of celery, corn…whatever is handy. Its the sauce that is the clincher.

chicken broth:
simmer chicken scraps (bones and all or even a whole chicken) carrots, celery, onion, salt, pepper, a bit of thyme, basil and garlic for HOURS! Strain through cheese cloth and reserve your broth.

I usually cook by taste and sight, but here’s a recipe if you need one for the first time:
reluctantgourmet.com/chicksoup.htm

You then use the broth for your base soup…chicken noodle or cream of chicken. Make a big batch of broth so you can divide and freeze your broth for different cooking recipes.

For the cream of chicken soup I melt butter in a pan and add flour, mixing until a get a nice golden paste (just like making gravy, ie: a roux gumbopages.com/food/ingred.html)). I add the broth and some milk until creamy. The fattier your milk, the creamier and yummier…more roux is needed for skim milk.

You can then use the “cream of chicken” for your pot pie. I’ve substitued milk alternatives (rice milk, margarine) when eating dairy free (allergies), but I had to play around a bit to get the right combo.

Have fun in the kitchen!

Ooops! I must have been typing whe beesweet posted! Her way works just as well

Thanks to both of you! I have a lot of chicken in the freezer, and I haven’t decided what to do with it yet. My boyfriend asked me to stock up on chicken so that when he came over with friends he could make fried chicken (poor boy didn’t have a kitchen at his place!) - but now he left the country and I have all this chicken I don’t know what to do with. (Well, for the chicken but for him leaving the country. )

 

[redtech]

you could broil it in the oven and then when its cooked, brush on some BBQ sauce and put it back in for a minute. We have that every now and then!

 

[kage_ar]

Dinner turned out pretty good, especially considering the lack of effort I put into it. The sauce was excellent, and I think it’s because of the onion being slow cooked in the oven with the meat in the sauce. I should have flattened down the breasts like I usually do though.

There’s more than half of it left over, so I’m planning on mock chicken pot pie tomorrow with the left over meat and sauce from tonight as a base. I need to thicken up the sauce more, I wasn’t too patient with it tonight. :yawn: But it was sure tasty. Thanks so much for the idea!

Glad you liked it! We call it “lazy chicken” around here