Category: Poultry

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
Categories
Chicken Main Dish

Chicken A La King

6 tablespoons butter
6 tablespoons flour 
1/2 teaspoon salt
2 cups milk
1 1/2 cups cooked chicken, cut in 1 1/2 inch pieces
1/2 cup celery, diced, cooked
3 tablespoons green bell peppers, diced, cooked
2 tablespoons pimientos, diced
2 egg yolks, beaten
1 tablespoon Worcestershire sauce
Melt butter, blend in flour and salt, add milk and cook, stirring constantly over low heat or in chafing dish until sauce is thick and bubbly. Add chicken, celery, green peppers, and pimiento and heat through.  Beat eggs with Worcestershire sauce, add a small amount of creamed mixture, stir well, and add to rest of creamed mix.  Stir in well, away from heat, and serve at once over slices of toast or noodle squares.
8  Servings
Categories
Casseroles Chicken Main Dish Make Ahead Rice

Chicken & Rice Casserole

2 tablespoons butter or vegetable oil 
1 medium onion, peeled and diced 
3 cups diced, cooked chicken 
2 (14 1/2-ounce) cans green beans, drained and rinsed 
1 (8-ounce) can water chestnuts, drained and chopped 
1 (4-ounce) jar pimentos 
1 (10 3/4-ounce) can condensed cream of celery soup 
1 cup mayonnaise 
1 (6-ounce) box long-grain wild rice, cooked according to package directions 
1 cup grated sharp Cheddar 
Pinch salt 
Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
*Make Ahead instructions:  Prepare casserole, cover and freeze.  Thaw in refrigerator then bake in refrigerator until bubbly.
6  Servings
Categories
Chicken Italian Main Dish Pasta

Chicken & Mushroom Fettuccine Ala Vodka

8 oz Fettuccine  – cooked and drained
2 tbs each butter and olive oil
2 chicken breasts – sliced thin
1/2 pound mushrooms – washed and sliced
4 oz white wine
4 green onions – sliced
2 cloves crushed garlic
garlic powder
salt and pepper
1 jar Vodka Pasta Sauce
2 tbs crumbled feta cheese
Parmesan cheese for garnish
In a deep saute’ pan, heat up butter and oil over medium-high heat.  Add chicken and cook until no longer pink on the outside.  Add the mushrooms, wine, green onions, crushed garlic, garlic powder and salt and pepper to taste.  Stir and continue cooking until chicken is done on the inside and mushrooms are soft.  Add the jar of pasta sauce and feta cheese.  Stir until well blended.  Taste and season with more salt, pepper or garlic powder if needed.  Heat thoroughly.  Serve over cooked fettuccine. Add bread sticks and a salad for a lovely dinner.
4  Servings
Categories
Chicken Main Dish

Cheesecake Factory™ Chicken Madeira

1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce:
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Place chicken breasts between plastic wrap and pound to ¼-inch thickness; season with salt and pepper.  Heat oil in sauté pan; add chicken and sauté 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm.
Prepare Madeira sauce: Using the same pan, over medium heat, add 2 tablespoons oil and heat; add mushrooms and sauté for 2 minutes. Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to ¼ of its original volume and is a dark brown color.
Meanwhile, bring a half saucepan of water to a boil; add salt; return to boil; add asparagus and boil 3 to 5 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender.
Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange 2 breasts on each plate, top each with 4 asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each.
4  Servings
Categories
Chicken Main Dish Pasta

Cavatelli with Chicken & Broccoli

1 bag (16 oz) frozen cavatelli (short shells) or 12 oz dried (short ripple-edged shells)
8 oz boneless chicken cutlets, halved lengthwise, then cut crosswise in 1/2-in. strips
2 Tbsp all-purpose flour

Sauce:
4 Tbsp olive oil
1 1/2 Tbsp minced garlic
8 oz fresh broccoli florets (1/2 a 1-lb bag)
1 cup chicken broth
1/4 tsp crushed red pepper (optional)
1/3 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile put chicken and flour in large plastic food bag. Seal bag; shake to coat chicken evenly. Heat 1 Tbsp oil in a large nonstick skillet. Add chicken; sauté 2 to 3 minutes until browned and cooked through. Remove to a plate. Reduce heat to low. Heat remaining 3 Tbsp oil in skillet. Add garlic; cook 30 seconds until fragrant. Stir in broccoli, broth and crushed pepper (if using). Bring to a boil, reduce heat, cover and simmer 5 minutes or until broccoli is tender. 
Drain pasta; return to pot. Add Sauce, chicken and cheese; toss to mix and coat.
Categories
Chicken Main Dish Pasta

Cajun Chicken Pasta

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.  Repeat with remaining chicken. Remove chicken, leaving pan on high heat.  Add remaining olive oil and butter.

When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.  With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.  Top with chopped fresh parsley and chow down!