Cure-All Chicken Soup

From the cookbook Cheap. Fast. Good! by Beverly Mills and Alicia Ross http://kitchenscoop.com/

Salt for cooking rice
2/3 lb skinless,boneless chicken breast halves
1 C Long grain rice
2 tsp veg. oil
1 Lg Onion (About 1 C Chopped)
2 med. carrots (About 1 C Chopped)
3 med. ribs of celery (about 1 1/2 C diced)
1 clove garlic minced or 1 tsp bottled minced
1 tsp finely minced ginger
2 cans (about 14 oz) chicken broth
1/4 tsp black pepper

1. Bring 2 C lightly salted water to a boil in a 2 Qt saucepan

2. While the water is heating, partially thaw the chicken if frozen.

3. When the water comes to a boil, add the rice, stir and reduce the heat to low. Cover the pan and simmer until the rice is tender, about 20 min. (Can use a rice cooker instead).

4. Meanwhile, heat the oil in a 4 1/2 qt  or larger dutch oven or soup pot over medium heat. Peel the onion and finely chop it, adding it to the pot as you chop. Cut the partially defrosted or fresh chicken into bite sized pieces, adding them to the pot as you cut. When all of the chicken is in the pot, raise the heat to medium-high. Cook, stirring, until the chicken is almost cooked through, about 4 min.

5. Peel and coarsley chop the carrots, adding them to the pot as you chop. Coarsley dice the celery, adding it to the pot. Add garlic and ginger. Continue to cook stirring occasionally, until the celery is crisp-tender, about 2 minutes.

6. Add the broth to the pot, raise the heat to high, and bring the soup to a boil. Then reduce the heat to medium and cook at a moderate boil to combine the flavors, 5 minutes. Season with black pepper. To serve, spoon some rice into each bowl and top it with the soup.

Amazing Crispy Fried Chicken

1 1/2- 3 lbs frying chicken or chicken parts
Enough Crisco/oil for deep frying - (to cover each piece about 1/2-3/4 of the way)

Seasoned Flour:
1 1/2 C Flour
1 tsp Garlic Salt
1/4 tsp. poultry seasoning
1 1/2 tsp pepper
1 1/2 tsp Paprika
1 1/2 tsp Season All or other multi-purpose seasoning

Crispy Batter:
2/3 C. Flour
1/2 tsp salt
1/8 tsp. pepper
1 egg yolk beaten
3/4 C flat beer or water




Combine ingredients for seasoned flour in medium sized bowl and set aside.


Combine Egg yolk with beer/water and add slowly to dry batter ingredients.


Heat Crisco to 265 degrees in a deep sauce pan or deep fryer to a depth of about 2 inches. moisten chicken pieces. Dip in seasoned flour, then batter and back in seasoned flour. Fry 10-15 minutes, until done and crispy. Drain on paper towels.

The leftovers make AWESOME Chicken tacos. Just cut the left overs up into bite-sized pieces and re-heat in a skillet to keep them crispy.

Crock Pot Italian Chicken

4 Chichen Breasts
4 oz. Cream Cheese
1/3- 1/2 C Buttermilk*
2 Cans Cream of Chicken Soup
1 Pkg dry Italian dressing, regular

Mix all ingredients together except chicken. Place chicken breasts in crock pot, salt and pepper lightly, pour soup mixture over and cook on medium for 4 hours or until chicken is tender.  Serve over noodles or rice.

Crispy Chicken Parmesan Alfredo

Chicken:

1 cup plain bread crumbs

2 tablespoons flour
1/4 cup parmesan cheese
1 cup milk
6 (1/2") thick chicken tenders
vegetable oil ( frying )

Alfredo Sauce:

1/2 cup butter

1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper


Prepare pasta according to package directions. Wash and drain chicken strips.
 
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in frying pan that the oil has been heated and fry at medium to medium low temperature until golden and no longer pink. Remove and drain chicken on paper towels.


Alfredo Sauce:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.


Place Chicken strips over noodles and drizzle with sauce.

 
 

 

http://allrecipes.com/Recipe/quick-and-easy-alfredo-sauce/Detail.aspx

http://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Parmesan_Crusted_Chicken31045.shtml

Salsa Ranch Chicken Wraps

I altered this recipe from my Taste of Home Magazine (June/July 2006) and it is DELICIOUS and SO EASY! (serves 4)

4 Tbls Salsa
4 Tbls Ranch Salad Dressing
4 Tomato Basil Tortillas (10 in.)
2 Boneless Skinless Chicken Breast halves (4 oz. each), Grilled and cut into strips
8 slices Tomato
1/2 C sliced green pepper
6 slices Provolone Cheese
2 Tbls Butter, divided

Spread 1 Tbls Salsa and 1 Tbls Ranch down the center of each tortilla. Place the Chicken, Tomato and Green Peppers down each center; top with 1-1/2  slices of cheese. Fold ends over filling and roll (like a burrito).

In a large skillet, melt 1 Tbls butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.

Creamy Chicken Artichoke Tortellini

½ pound of cooked chicken breast (grilled or baked)
5 cups of cheese tortellini (fresh or frozen)
1 Can of artichoke hearts (in water)
1 Package of frozen Spinach, thawed
1 large jar of alfreido sauce
1 package of shredded mozzarella cheese
2 medium diced tomatoes
1 tsp. of garlic powder
1 tsp of oregano
Salt and pepper to taste


Bake or grill chicken breast appropriately and THINLY slice into strips.

Boil tortellini according to package instructions.
Drain artichokes and chop into thin strips.
In skillet, combine one large jar of alfreido sauce, chicken, drained Spinach, artichokes, tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.

Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta.

Creamy Skillet Chicken

1 Can Cream of Chicken
1 C. Water
3/4 C. Uncooked White Rice
2 C. Cooked Chopped Chicken
2 C. Frozen mixed Vegetables thawed

Whisk soup and water into Skillet. Heat until just boiling (2-3 minutes). Stir in Rice. Cover and reduce heat to low and cook 20 minutes. Add chicken and vegetables. Stir and cover. Cook 3-4 minutes to heat through.

MMMM! Stir Fried Asian Chicken

4 (4 ounce) boneless skinless chicken breast halves

3 tablespoons cornstarch
2-4 tablespoons soy sauce*
1/2-1 teaspoon ground ginger*
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
1 package frozen Asian Medley Vegetables
1/4 C. water
1 teaspoon chicken bouillon granules

*Add soy sauce and ginger to your own liking. I use about 3 Tbls soy sauce and about 3/4 tsp ginger

Directions:

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch, Ginger and Garlic Powder and toss to coat. Add to Soy Sauce to bag and shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry vegetables until crisp-tender and heated through. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

DELICIOUS!

25 minute Crunchy Whole-Grain Chicken Bites (Pampered Chef)

SUPER EASY AND SUPER GOOD!

1 lb Chicken Tenders (or breasts cut up in bite sized pieces)

3 Tblsp Ranch Dressing Mix

1 egg white

6 C. Whole Grain Chips (Sun Chips)

1/4 tsp paprika

vegetable oil

hot sauce and crumbled blue cheese (optional)

Preheat oven to 400

Cut tenders into 1 1/2 in. pieces. Whisk together 1 Tblsp ranch mix with egg white. Crush chips in a large ziploc bag and add remaining rance and paprika.

Add chicken to egg mixture; mix to coat well. Add half of the coated chicken to the crumb mixture. Shake to coat with crumbs and arrange on a baking stone in a single layer. Repeat with remaining chicken.

Spray chicken generously with oil using the Kitchen Spritzer (I sprinkle oil, or use regular cooking spray).

Bake 14-16 minutes or until Chicken is golden brown and no longer pink.

Serve with blue cheese and hot sauce drizzled over, if desired.

YUM!

Chicken Cordon Bleu Casserole

4 Boneless Chicken Breasts
4 Slices Swiss Cheese
4 Slices Ham
1 Can Cream of Chicken Soup
1/2 C. Sour Cream
10 Saltine Crackers
1/2 tsp Paprika
1/4 tsp garlic Salt
1/2 tsp Parsley

Place chicken in a skiller and cook for 4 minutes on each side. Cut into bite sized pieces and place in a 9x13 inch baking dish sprayed with cooking spray. Layer swiss cheese on top of chicken followes by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine crackers and add spices. Sprinkle on top of soup mixture. Bake at 350 for 45 minutes.

Baked Chicken Breasts Supreme

 1 1/2 C Sour Cream
1/4 C Lemon Juice
1/2 tsp Worcestershire Sauce
1/2 tsp celery seed
1/2 tsp salt
1/2 tsp Paprika
1/2 tsp Garlic powder
1/4 tsp pepper
6 Boneless Chicken Breasts
2 C Dry Bread Crumbs

In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, and spices. Place chicken in mixture and turn to coat. Cover and marinade over night. Remove chicken from marinade and coat each piece with crumbs. Arrange on greased baking sheet. Bake uncovered at 350 for 40 minutes or  until no longer pink in the center. Serve with mashed potatoes and Caesar Salad.

Chicken Club Sandwich

Mayonnaise or salad dressing
18 slices white bread, toasted
12 lettuce leaves
6 slices cooked chicken or turkey
18 slices tomato, about 3 med.
12 slices bacon, crisply fried
Salt and pepper

Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 slice chicken on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.

Easy Enchiladas

Flour or corn tortillas
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese

Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.
Cook beef or chicken and add to mixture.
Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.
Place enchiladas in baking dish.
Pour shredded cheese and remaining sauce over top.

Bake 20 minutes or until hot at 325˚.

Chicken Fried Rice

Makes: 8 Servings

3 tablespoons olive or canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
8 cups cooked white rice
2 cups mushrooms
1/3 cup scallions (green onions), chopped
2 cups fresh bean sprouts
1 lg egg
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
black pepper to taste

In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add egg and mix in until cooked. Add in chicken pieces.

In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.
** Add or subtract vegetables based on preference. Cook the ones that take the longest first.

Favorite Oven-baked Chicken Parmesan

4 Boneless Skinless Chicken Breast halves
1 egg, slightly beaten
3/4 C. Italian seasoned dry bread crumbs
1 jar (26 oz.) Marinara Sauce
1 C. Shredded Mozzarella Cheese

Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. In a 9x13 greased glass* baking dish, arrange chicken. Bake uncovered 20 minutes. Pour sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
Serve with pasta.
Serves 4.

*If using metal baking dish, increase temperature by 25 degrees.

Barbecue Italian Chicken

1 bottle Italian seasoning
4 Chicken Breasts
1 C. BBQ Sauce

Preheat oven to 350 degrees. Shake seasoning over all sides of chicken breasts to coat them. Place chicken in 9x13 greased baking dish and bake 20 minutes. Place BBQ Sauce in a bowl and dip chicken in sauce to coat lightly. Bake for 20 Minutes more. Serves 4.
Serve with pasta or rice.

Terriyaki Chicken Overnight Marinade

4 C. Sprite/7-up
1/2 C. Soy Sauce
2 tsp. Ginger (to taste)
1/4 C. Vegetable Oil
3/4 C. Brown Sugar (to taste)

Mix, add Chicken tenders or strips and marinade over night.
Grill or bake chicken and serve with rice and vegetables.