Chicken Recipes

We are all busy, especially at this time of the year.  However, we still need to feed our families nutrious meals, usually in a hurry.  If you follow my articles, you know I believe in family dinner times and cutting back on the trips through the fast food drive-thru lanes.  This Quick and Easy Chicken Rice Dish is the perfect recipe for busy family nights.  It is table ready in less than 30 minutes but the best part is that it is a light, healthy dish.  This one quick dish has meat, grains, vegetables, and fruit juice all in one dish.  Add a salad, a prepackaged one from the grocery store is fine, and you have a decent and tasty meal for your family. 

QUICK AND EASY CHICKEN RICE DISH

This recipe is perfect when you need to get a meal on the table quickly.  Table ready in 30 minutes is hard to beat!

2 cups water

2 cups fresh asparagus cut in 1-inch pieces

1 pkg (6 oz size) long grain and wild rice mix

1/4 cup butter, divided

3/4 lb boneless, skinless chicken breasts, cut into strips

1 tsp minced garlic

1/4 tsp salt

1 med carrot, shredded

2 tbsp lemon juice

1/2 tsp grated lemon peel, optional

In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet, and 2 tablespoons of the butter.  Bring to a boil; reduce heat.  Cover and simmer for 10-15 minutes until the water is absorbed.

While about mixture simmers, in a large skillet, saute the chicken, garlic, and salt in remaining butter until the juices run clear.  Add the carrot, lemon juice, and the lemon peel if desired.  Cook and stir the mixture for a couple of minutes, until heated through.  Stir into the rice mixture.  Ready to serve!

Yield:  4 servings at 247 calories, 29 g carbs, and 20 g protein each.

 Enjoy! 

Most of us today are watching our budgets and groceries are one of the areas where prices have risen quite a lot.  Yet we still want to feed our families healthy, nutrious meals and entertain our friends with festive dishes.  Here is a chicken meal that will fill the bill.  It is economical to make, goes from prep to table in an hour, and makes quite an impressive presentation.  And best of all, it is delicious.  Try it and I’m sure it will find a permanent home in your recipe files.

CHICKEN WELLINGTON

4 boneless, skinless chicken breast halves

1 tbsp olive oil

2 tbsp butter, softened, divided

1 tsp dried crushed rosemary

1/2 tsp rubbed sage

1/4 tsp salt

1/4 tsp fresh ground black pepper

2 pkgs (15 oz ea) refrigerated pie pastry

1 egg, lightly beaten

Sauce:

1 1/4 tsp chicken bouillon granules

1 1/4 cups hot water

2 tbsp butter

3 tbsp all-purpose flour

2 tbsp chicken broth

Flatten chicken to 1/4-inch thickness.  In a large shillet, cook chicken in oil and 1 tablespoon butter for 4 to 5 minutes on each side until juices run clear.

Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper and remaining butter.  Unroll pastry sheets and cut each into a 9-in square.  Place a chicken breast half on each square.  Spread the butter mixture over the chicken.  Fold the pastry over the chicken cutting off any excess pastry.  Pinch the seams to seal.  Place on a greased baking sheet; brush with the egg.  Bake at 450 degrees for 18 to 20 minutes or until a golden brown color.  Remove from oven and let stand for 10 minutes before serving. 

Meanwhile, make sauce.  Dissolve bouillon in hot water.  In a small saucepan, melt butter; stir in flour until smooth.  Gradually stir in bouillon and broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over the chicken.

Enjoy!

One of the smartest things the busy cook can do is to make double portions and freeze one for later.  This chicken pot pie recipe is designed with that idea in mind.  Make one of the pies in an aluminum or other freezable pie pan, pop it in the freezer and you have dinner for another busy day.  This takes no extra time during the initial preparations and will come in very handy later.  There is no need to buy expensive “quick” meals when you can make your own.  This is not only a “busy cook” idea but also a great way to cut back on your food budget.

ONE NOW, ONE LATER CHICKEN POTPIES

1 cup cooked chicken, cubed

4 cups frozen mixed vegetables, thawed

1 can (18.5 oz) ready-to-serve creamy chicken soup

1 can (18.5 oz) ready-to-serve cream of potato soup

1 pkg (15 oz) refrigerated pie pastry

Preheat oven to 400 degrees.

In a large mixing bowl, combine the chicken, vegetables, and soups.  Pour half the mixture into a nine-inch pie plate; repeat with the other half in another pie plate.  Roll out the pastry to fit the tops of the pies.  Cut “breathing” slits in the pastry sheets.  Fit pastry over the tops of the filling.  Trim and seal edges.  Bake at 400 degrees for 25 to 30 minutes or until golden brown.

NOTE:  If you want, you can put one of the pies in an aluminum or other freezer-proof pie pan.  Before baking, cover pie well and freeze for up to three months.  To cook the frozen pie remove from the freezer 30 minutes before baking.  Do NOT completely thaw.  Cover the edges of the crust loosely with aluminum foil.  Place pie on a baking sheet and bake at 425 degrees for 30 minutes.  Reduce heat to 350 degrees and remove the foil.  Bake 60 to 65 minutes more until golden brown.

Enjoy! (twice)

Remember the good old days of big family meals at grandma’s house?  Undoubtably, chicken was often on the menu.  One of the ways grandma could feed the whole family inexpensively was with a big pot of chicken and dumplings.  If you want to revisit those meals with your own, here is a recipe for chicken and dumplings.  Now they may not taste like grandma’s, after all she was the best cook around, but they will probably be real close.  Nostalgia Chicken and Dumplings is a great, inexpensive way to feed your family today.  Aren’t we all looking for ways to cut back on spending?

NOSTALGIC CHICKEN AND DUMPLINGS

6 bone-in chicken breast halves, skin removed2 whole cloves12 frozen pearl or small whole onions, thawed1 bay leaf1 garlic clove, minced1/2 tsp salt1/2 tsp dried thyme1/2 tsp dried marjoram1/4 tsp black pepper1 cup chicken broth3 tbsp cornstarch1/4 cup cold water1/2 tsp browning sauce, optional1 cup Bisquick baking mix6 tbsp milk1 1/2 tsp parley flakesPlace chicken in a slow cooker. Insert cloves in an onion and add to slowcooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram, and pepper. Pour broth over chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken and keep warm. Discard cloves and bay leaf. Increase temperature to high. In a small bowl, combine cornstarch, water, and browning sauce until smooth. Slowly stir into the slow cooker. In another bowl, combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 minutes without lifting lid. Dumplings are done when a toothpick inserted in center comes out clean. Serve dumplings and gravy over/with chicken.

Enjoy!

For a quick and easy old-fashion dinner casserole like you remember from your childhood, try this Velveeta Country Chicken Casserole.  This recipe is also a great way to use leftover chicken or turkey.  It’s quick, easy, economical and will no doubt become a family favorite.  Kids love chicken and cheese so this is a perfect casserole for sit-down family dinners.  For dessert, another vintage recipe, pineapple sheet cake.  It is also quick and easy and can be made earlier in the day, even the night before, to make getting dinner on the table quickly a real possibility.  This cake, too, is sure to become a family favorite. 

VELVEETA COUNTRY CHICKEN CASSEROLE

 1 lb Velveeta pasteurized process cheese spread, cubed1 cup milk1/2 cup Miracle Whip salad dressing2 cups chopped cooked chicken (or turkey)1 10-oz pkg frozen peas and carrots, cooked and drained5-oz spaghetti, cooked and drained1 tbsp chopped chivesIn a medium saucepan, heat cheese, milk, and salad dressing over low heat, stirring until sauce is smooth. Add remaining ingredients; mix well. Pour into a 2-quart greased casserole dish and bake at 350 degrees for 35 to 40 minutes or until hot. Makes 6 to 8 servings.

PINEAPPLE SHEET CAKE AND FROSTING

2 1/2 cups flour2 cups sugar2 eggs2 tsp baking soda1 #2 can crushed pineapple, undrained1/2 cup nutsFrosting:8 oz pkg cream cheese1/2 stick oleo2 1/2 cups powdered sugar1/4 cup flour1 tsp vanilla

For cake, mix well and pour into large cookie sheet. Bake at 350 degrees for 20 to 25 minutes. For frosting, mix well. Spread on cake while still hot. Sprinkle some nuts on top.

Enjoy!

If you have fond memories of walking into mom or grandma’s house to the scent of delicious food smells wafting in from the kitchen, chances are chicken was one of the dishes tantalizing you.  Here is a great old recipe for Mary Esther’s Chicken Casserole.  This is a great economical way to serve dinner for your family.  This one dish has meat, pasta, vegetables, and dairy.  If you are a working mom or having an especially busy day you can still make this recipe work for you.  Pick up a deli roasted chicken rather than cooking your own.  While the noodles cook, you will have the time to remove the chicken from the bone.  Then you can quickly toss the ingredients together and it only has to bake for 30 minutes.  Add a salad and you are ready to gather the family around for a quick, easy, and tasty meal.

MARY ESTHER’S CHICKEN CASSEROLE

6 to 8 pieces chicken, white or dark1 pkg (8-oz) egg noodles1/4 cup margarine2 medium onions, chopped3 tbsp flour2 cup milk2 tbsp parsley flakes1 3/4 tsp salt1/8 tsp pepper2 tsp Worcestershire sauce1 cup cottage cheese (small curd)1 pkg (10-oz) frozen peas1 1/2 cups sliced carrots, cooked1 cup shredded cheddar cheese3 tbsp Miracle WhipCook chicken and remove from bone. Cook the noodles. Set to one side while preparing the sauce. To make sauce: Melt the butter and add onions, saute just until onions are slightly cooked. Stir in flour and cook for about 1 minute. Add milk, parsley and the seasonings. Cook until smooth. Combine chicken, noodles, vegetables, and the sauce and the Miracle Whip. Bake in a large casserole covered for 25 minutes at 350 degrees. Remove cover and sprinkle with the cheddar cheese and continue baking five more minutes or until cheese is melted.

Note:  For today’s busy cook, a deli roasted chicken would work easily in this recipe.

Enjoy!

Two delicious chicken entree recipes that you can make in a half hour or less.  Forget the fast food chains and cook at home.  It’s healthier and it can be quick and easy too.  Try these recipes for Chicken Piccata and Quick and Easy Chicken Oriental.  With the Chicken Oriental serve some steamed broccoli and pass out store bought fortune cookies.  Serve hot buttered noodles and a salad with the Chicken Piccata.  These are two meals that are ready in no time and the clean up is easy.  In the time it takes to wait in line at the fast food drive-in windows, get home, serve the food and clean up the mess, you can have a decent meal ready to serve your family.QUICK AND EASY CHICKEN ORIENTAL1 lb skinless, boneless chicken breasts2 tbsps butter1 cup diced celery1 bunch green onions, sliced1 can (6 oz) sliced water chestnuts, drained1 can (8 oz) sliced mushrooms, drained1 can golden mushroom soup, undiluted2 tbsps soy sauceCut chicken into bite-sized pieces.  In a large skillet, melt butter over medium heat.  Add chicken and cook until no longer pink.  Add the remaining ingredients and mix well.  Simmer for 15 minutes, stirring frequently.  Serve over hot brown rice.

Note:  Add 1/4 cup chopped cashews if desired.CHICKEN PICCATA4 boneless,skinless chicken breast halvesdash of black pepper1/4 tsp salt1/4 cup flour4 tbsp butter1 cup fresh mushrooms, sliced1 clove garlic, minced1/4 cup dry white wine or chicken broth2 tbsp lemon juice2 tbsp chopped parsleyPlace chicken between 2 pieces of plastic wrap and pound chicken to 1/2-inch thickness.  Sprinkle with the salt and black pepper.  Coat chicken with the flour.  In a large skillet, over medium heat, melt 3 tablespoons of the butter.  Place chicken in the skillet and cook about 5 minutes or until golden brown, turning once during the cooking time.  Remove chicken from the skillet and keep warm.  Add remaining butter to the skillet; add the mushrooms and garlic to the skillet and cook until tender.  Return the chicken to the pan and add the wine OR chicken broth and the lemon juice.  Simmer approximately ten minutes, stirring occasionally until sauce is slightly thickened.  Place chicken on serving platter and sprinkle with chopped parsley.Enjoy.