Category: Main Dish

Categories
Chicken Main Dish

Chicken Fricassee

Kids will love the creamy, lemony flavor. Short on time? Use a precooked chicken and canned broth. 
1  cup white rice
Salt
1  tablespoon butter
1  tablespoon flour
4  cups Basic Chicken Soup or 4 cups low-sodium chicken broth and 1 cooked 4- to 5-lb chicken, shredded
1  large egg yolk
2  tablespoons heavy cream
Freshly ground black pepper
Lemon juice, to taste1. 
In a medium saucepan, mix the rice with 2 cups water and a pinch of salt; bring to a boil. Reduce the heat to low, cover, and simmer about 15 minutes, or until the rice is cooked; set aside.
Meanwhile, in a large skillet, heat the butter over moderate heat. Add the flour and stir together to make a paste; let cook for about 1 minute. Slowly whisk in the chicken soup (reserve vegetables and chicken) or broth and let simmer for about 5 minutes, or until it thickens.
In a small bowl, beat the egg yolk, cream, another pinch of salt, and freshly ground black pepper. Add a few tablespoons of the simmering broth from the skillet and slowly whisk it in; add back to the skillet. Add the vegetables from the soup, if using soup instead of broth, then add the chicken to the skillet.  Reduce heat; add lemon juice. Taste sauce for seasoning; add more salt, pepper, or lemon juice to taste, if needed. Serve with the rice.

6  Servings

Categories
Chicken Main Dish Mexican

Chicken Fajitas

4 chicken breasts, grilled and sliced – or uncooked, sliced, sauteed in oil
1/2 cup red and yellow bell pepper, sliced
1/2 cup onions, sliced
1/2 cup mushrooms, sliced
2 tablespoons taco seasoning mix
1/4 cup salsa
2 tablespoons balsamic vinegar
1 clove garlic, minced
8 flour tortillas
If using uncooked chicken, sauté in 1 tablespoon olive oil until no longer pink.  Remove from pan.  Heat 2 tablespoons oil, sauté onions and peppers until slightly browned.  Add mushrooms, taco seasoning, salsa and vinegar.  Stir until mushrooms are soft.  Add chicken and garlic.  Stir.  Serve with flour tortillas, sour cream, and salsa.
4  Servings
Categories
Casseroles Chicken Main Dish Make Ahead

Chicken Enchilada Casserole 2

Cooking spray
1 1/4 pounds skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 teaspoon ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites, lightly beaten or 6 tablespoons egg substitute
3/4 cup (3 ounces) shredded sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream
1/2 cup salsa
Preheat oven to 350°.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.
Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.
Place cheeses in a bowl; toss well. Set aside.
Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.
Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.
NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated. 
8 servings
Categories
Chicken Main Dish Pasta

Chicken Castellina

Sauce:
1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
1 ½ cups heavy cream
1 ½ cups milk
1 oz cornstarch
¼ cup Parmesan cheese, grated
½ cup smoked Gouda cheese, chopped
1/4 tsp salt
1 Tbsp fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 tsp pepper
¼ cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions
Chicken:
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 – 1 ½” pieces
¾ cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
¼ cup white wine
Fresh parsley, chopped (for garnish)
Sauce:  Saute’ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).   Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.   Remove from heat and let stand uncovered.
Chicken   Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.   Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.   Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.   Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.   Garnish with chopped parsley and serve.
4  Servings
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