Archive for the ‘Chicken’ Category

Linda’s BBQ Chicken

November 20, 2014

Submitted by Linda

photo 2

Italian Herb Marinade

Ingredients

1 Tbsp Montreal Chicken Seasoning
1/4 Cup Olive Oil
2 T White Wine vinegar
1/2 tsp Italian Seasoning
Add 1 lb boneless skinless chicken

Directions

Refrigerate 1 hr
Grill or broil until cooked through.  4 servings…

I often marinate overnight.  And I just really try not to over cook it.

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Chicken Mole

January 14, 2014

Submitted by Lori (from Lisa)
Souce: Allrecipes.com/jewellspring

Note from Lori:  So easy, yes Judy, even you can do it!

chicken_mole

Serves 4
When making this quantity, I used about half the cloves and cinnamon. However, when doubling the recipe for Bunco, I had to adjust the seasoning to taste.

Ingredients
1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes  (I used the fire roasted style)
2 teaspoons brown sugar
1 cup chicken broth
1/4 cup semisweet chocolate chips (I used 60% dark choc chips)
1/4 cup raisins
2 tablespoons sesame seeds

Directions
Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Serve with Rice or Quinoa

Chicken Pot Pie

April 23, 2013

ChickenPotPie

Submitted by Marcia

Serves 8

Ingredgients

2 T unsalted butter
1 medium onion, chopped
4 medium carrots, sliced 1/4 ”
2 ribs celery, sliced
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp fresh ground pepper
2 T flour
3 T heavy cream
2 C chicken broth
4 C shredded cooked chicken
1 C frozen peas
1 1/2 tsp chopped fresh dill
1  9″ pie pastry
1 egg, beaten

Directions
Preheat oven to 400 degrees.  Heat butter in 12″ cast-iron skillet over medium heat.  Add onions, carrots, celery and garlic and cook until carrots begin to soften, about 6 min. Season with salt and pepper. Reduce heat to med-low and stir in flour. Cook for 1 minute.  Stir in heavy cream and broth, using whisk, until combined. Stir in chicken, peas, and dill and bring to a boil.  Remove from heat. Roll out crust to 12″ in diameter.  Place pastry atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake approx 35 minutes until crust is brown and flaky. Yum!!

Enjoy!

Chicken and Cheese Enchilada Casserole

April 17, 2012

From Purple Sage and Other Pleasures

Submitted by Sheila

Ingredients
3 T butter
1 large onion
4 C Creamed Base Soup (Sheila: I used 3 cans of Cream of Chicken Soup)
1 8-ounce can salsa
1 4-ource can sliced ripe olives
1/2 C milk or chicken broth
2 C sour cream
1 pkg small corn tortillas
6 whole chicken breasts, cooked and cut into small pieces
1 pound Cheddar cheese, shredded

Directions
In large skillet, melt butter and saute onion until soft. Add soup base, chilies, salsa, olives, milk and sour cream. Line a greased 1-x14 inch pan with tortillas. Layer with half the soup mixture, half the chicken pieces and half the cheese. Repeat with remaining soup, chicken and cheese. Bake at 350 degrees for 30 minutes.

Sour Cream Chicken Enchiladas

January 22, 2010

Submitted by Sue

Sue's Chicken Enchiladas

Ingredients:

For a really big bunch of enchiladas – I usually cut this in half

2 dozen corn tortillas
1/2 cup chopped green onion
Cooked, cubed or shredded chicken (as much as wanted)
1 pint sour cream
2 7 oz. cans of chopped green chilis
2 cans Cream of Chicken soup
1/2 can milk
5 cups grated cheese (I have been using the already grated Mexican mix)

Instructions:

  1. For filling, mix:  onions, 3/4 of sour cream, chilis, 2 1/2 cups of cheese, 1 can of soup, chicken
  2. Roll filling in tortillas and line in pan.  Mix remainder of ingredients with whatever is left of the filling (remaining can of soup, sour cream, cheese) and spread over tortillas. Sprinkle a bit more cheese over top.
  3. Cook for 20 minutes in 400 degree oven (uncovered) until bubbly!

Chicken Casserole

January 14, 2010

Submitted by Marcia

Ingredients:

1/4 C butter
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
2 C white rice
1 1/2  soup cans of water
1 pkg Lipton Onion Soup mix
Chicken breast halves

Directions:

  1. Melt butter in 9″ x 13″  baking dish.
  2. Mix together canned soups, rice, and water in bowl and pour over butter in dish.
  3. Put chicken breasts on top of mixture (use as many as you want to form a single layer.) Sprinkle onion soup mix on top and cover with foil. Bake @ 350 for 2 hours or until rice is done.