Posts Tagged ‘Chicken’

Linda’s BBQ Chicken

November 20, 2014

Submitted by Linda

photo 2

Italian Herb Marinade


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


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.

Chicken Mole

January 14, 2014

Submitted by Lori (from Lisa)

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


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.

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

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


Submitted by Marcia

Serves 8


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

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!!


Chicken Bisque Soup

November 17, 2010

Submitted by Marcia

3 lb Stewing Hen (or 3 half chicken breasts)
1/2 cup butter, melted
1/4 tsp pepper
1 cup flour
1/2 cup chopped chicken( I use about 2 cups)
1/2 cup pimento, chopped fine
1/2 cup green pepper, chopped
3 – 4 drops yellow food color

Boil a 3 lb stewing hen in 12 cups water with 1 1/2 T salt. Strain off 8 cups stock. (OR: cook 3 half chicken breasts.) Make a roux of melted butter and flour. Add to stock and simmer 15 min. Add pimento, green pepper, pepper, food color, and chicken. Cook on simmer for 30 min.

Save excess 4 cup broth for thinning when reheating for leftovers, if desired.

Sour Cream Chicken Enchiladas

January 22, 2010

Submitted by Sue

Sue's Chicken Enchiladas


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)


  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


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


  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.