Author: Sharon

Categories
Casseroles Chicken Main Dish Make Ahead

Chicken Casserole D’Iberville

This makes a ton!  Freeze one for later.
2 (3-pound) whole chickens
1 cup water
1 cup dry sherry
2 celery stalks
1 onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (6-ounce) packages long-grain and wild rice mix
1/2 cup butter or margarine
2(8-ounce) packages sliced mushrooms
1 bunch green onions, chopped (about 1 cup)
1(8-ounce) carton sour cream
1(10 3/4-ounce) can cream of mushroom soup
1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
1 (6-ounce) can French-fried onions, crushed
1/4 cup butter or margarine, melted
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids. Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)Skin, bone, and coarsely chop or shred chicken. Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish. Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.  Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.
To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once. To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.
Quicker Method: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens.
12  Servings

Categories
Chicken Main Dish

Chicken Carbonara

Easy and very good.
2 packages rice, Uncle Ben’s Flavorful Parmesan & Butter Rice
10 ounces bacon, cut in 1 inch slices
1 pound chicken breasts, boneless, skinless, sliced
1 teaspoon garlic, minced
1 cup heavy cream
1 cup frozen peas, thawed, drained
2 ounces Parmesan cheese, shaved
3 green onions, thinly sliced
Cook rice according to pkg directions.  Cook bacon until crisp; drain off all but 2 tbs. of drippings.  Season chicken with salt and pepper as desired.  Add chicken, saute until seared on all sides.  Add garlic and cream; simmer until it begins to thicken.  Add peas, continue to cook until peas are heated through.  Stir in enough to thicken to sauce consistency.  Serve over rice; garnish with onion, top with cheese if desired.
6  Servings
Categories
Chicken Main Dish Mexican

Chicken Caliente (King Ranch Casserole)

3 pounds chicken breasts, or 1 whole chicken, cooked, reserving one cup broth
1 onion, large, chopped
1 green bell pepper, large, chopped
2 tablespoons butter
1 teaspoon chili powder
dash garlic salt
1 (10 3/4 ounce) can cream of chicken soup
1  (10 3/4 ounce) can cream of mushroom soup
1  (10 3/4 ounce) can Rotel Tomatoes
1/2 pound cheddar cheese, grated
12  corn tortillas, cut into strips
Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)
 8  Servings
Categories
Casseroles Chicken Italian Main Dish Make Ahead

Chicken Bruschetta Casserole

4 cups of Chicken Stove Top stuffing
4 cloves of chopped garlic
2- 14 1/2 oz cans Italian tomatoes diced
1 cup warm water
1 1/2 cups shredded Italian cheeses
4-6 chicken beasts skinless/boneless
salt    
Mix the first 4 ingredients together in a bowl.  Put  half of the stuffing  mixture in the bottom of a large casserole. Place salted chicken on top of stuffing. Spoon the remaining mixture on top of the chicken. Bake at 350 for 1 hour , or until chicken reaches 170 degrees on a meat thermometer. Sprinkle with cheese during the last 5 minutes of baking.
Serve with a salad and a bottle of wine!

 4  Servings

Categories
Chicken Main Dish

Chicken Breasts with Cranberry-Orange Sauce

This is very good!
4 sweet potatoes, 8 oz each
4 chicken breasts, about 8 oz each
2 teaspoons herbes de provence
1/4 teaspoon salt
1 navel orange, or mandarin orange sections
1 cup cranberries, whole-berry sauce
Heat oven to 375 degrees.  Have ready a shallow baking dish large enough to hold  chicken in a single layer with space between each.  Prick potatoes.  Bake directly on oven rack 45 minutes or until tender. 
Meanwhile, heat a large nonstick skillet over med. heat.  Season breasts with herbs and salt.  Starting skin side down, cook 2 1/2 minutes per side until browned.  Transfer to baking dish.  Bake 1/2 hour or until cooked through.   
Meanwhile, squeeze juice from reserved orange membrane into skillet (about 1/4 cup).  Stir in cranberry sauce; simmer until thick and bubbly.  Stir in orange segments.  Top chicken with cranberry mixture; serve with sweet potatoes.

 4  Servings

Categories
Chicken Main Dish

Chicken Breasts Stuffed with Sun-dried Tomatoes, Pine Nuts and Spinach

Stuffing:
1/4 cup sun-dried tomatoes
2 Tbsp pine nuts, slightly toasted
1 cup frozen spinach, chopped
1/2 cup fontina cheese, shredded
2 cups breadcrumbs
1 Tbsp butter, melted
1 Tbsp flat leaf parsley, chopped
4 boneless chicken breasts, with skin
Salt to taste
Black ground pepper to taste
Pre-heat oven to 400ºF.   
Combine stuffing ingredients together in a bowl. Set aside.  Place chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.  Shape handful of stuffing into a ball and place in center of each chicken breast.   Wrap breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.   Roast in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

 4  Servings

Categories
Chicken Italian Pasta

Chicken Balsamico

1 tablespoon olive oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomatoes or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olives
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta     
Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.    Stir the garlic, vinegar and water in the skillet.  Cook and stir for 1 minute.  Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Sprinkle with the cheese.  Serve the chicken and sauce with the orzo.
 4  Servings
Categories
Chicken Main Dish Rice

Chicken and Yellow Rice with Black Beans

1 (10 oz.) package Yellow Rice Dinners
1 tablespoon olive oil
2 1/2 cups water
2 cups cooked chicken, cut into bite sized pieces
1 (15 oz.) can black beans, rinsed and drained
1/2 cup salsa
1/4 cup jalapenos, finely chopped
1/2 cup cheddar cheese
Cook Yellow Rice mix with olive oil and water according to package directions.  During last 10 minutes of cooking time, add the chicken, beans, salsa and jalapeno peppers.  Fluff with fork when it’s done.  Serve with cheddar cheese on top and a dollop of sour cream.

 6  Servings

Categories
Casseroles Chicken Main Dish Rice

Chicken and Wild Rice Casserole

1  (6.2-ounce) package fast-cooking long-grain and wild rice mix
2  (10 1/2-ounce) cans low-sodium chicken broth
1  (8-ounce) package fresh mushroom slices
3  cups chopped cooked chicken
1  (8-ounce) container sour cream
Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.Stir in chicken and sour cream; spoon into a lightly greased 2-quart baking dish.Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Yield: Makes 6 servings
6  Servings
Categories
Chicken Main Dish

Chicken and Peppers Pie

1 (10-ounce) package refrigerated cooked chicken strips
4 green onions 
1/2 cup roasted red peppers 
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup picante sauce 
1/2 cup sour cream 
2 teaspoons chili powder
6 frozen corn toaster muffins 
Preheat oven to 400°F.
Place chicken in mixing bowl, breaking up any large-size pieces.  Wash green onions and discard any wilted parts. Cut into 1/4-inch slices, using up to 1-inch of green tops. Add to chicken.  Drain red peppers and dice. Add to chicken mixture.  Stir soup, picante sauce, sour cream and chili powder in to chicken mixture. Place mixture in baking dish.  Bake for 15 minutes. Remove from oven and stir.  Separate bread. Lay 4 slices on pie, placing one at each corner. Cut other two slices into thirds and place between slices. Bake additional 15 minutes or until bread is golden. Serve.
 6  Servings