Category Archives: Poultry

Chicken & Dressing Casserole

3 cups cooked chicken, diced
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup butter, melted
1 8-oz. package stuffing mix
1 cup shredded Swiss cheese

Preheat oven to 350 degrees. Prepare a 2 quart casserole dish with non-stick cooking spray.

Mix together soup and chicken broth, then add chicken. Combine butter with stuffing mix, then add that to the chicken mixture. Pour into a 2 quart casserole dish and bake for 30 minutes. Top with cheese 5 minutes before it finishes baking.

Southwestern Chicken & Rice Casserole

1 lb. chicken, cooked and cubed
3 cups rice, cooked according to package directions
16 oz. sour cream
1/2 lb. shredded Monterey Jack or Cheddar cheese
1 4-oz. can green chilies, chopped
Parmesan cheese
black olives for garnish (optional)

Spray a casserole baking dish with non-stick cooking spray. Layer first five ingredients in the casserole baking dish, repeat until ingredients are all used, garnish with olives. Bake at 350 degrees for 25 minutes, until shredded cheese is bubbly and melted. Sprinkle with Parmesan cheese and bake for 5-10 additional minutes or until top is brown.

Mexican Chicken & Potato Casserole

1 32-oz. pkg. frozen diced hash browns, thawed
1/2 med. onion, chopped
1 4-oz. can chopped green chilies, drained
1 jalapeno pepper, diced
1 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1/2 cup red bell peppers, diced
1 16-oz. container sour cream
1 can condensed cream of chicken soup
2 cups cooked chicken, shredded
1 cups heavy whipping cream
8 oz. Mexican Style Velveeta Cheese, cubed
2 cups shredded Mexican Blend Cheese or shredded Cheddar cheese
2 cups tortilla chips, crushed
2 green onions, diced

Preheat oven to 350 degrees. Spray a 13×9-inch baking dish with a non-stick cooking spray; set aside.

Place the potatoes in a large bowl. Stir in the onions, chilies, jalapeno, corn, beans, red peppers, sour cream, and soup. Add the chicken, cream, and cheeses; combine well. Transfer mixture to the baking dish.

Bake about 50-55 minutes or until potatoes are tender and mixture is hot and bubbly, stirring twice while baking. During the last 6-10 minutes of baking, sprinkle the crushed tortillas and green onions over potatoes and return to the oven. Remove casserole and let set 5-10 minutes before serving.

Poppyseed Chicken Casserole

8 boneless chicken breasts
2 cup sour cream
1 can cream of celery soup
2 cans cream of chicken soup
1/4 cup poppyseeds

Topping:
2-3 sleeves Ritz crackers, crushed
2 pkg. sliced almonds
1 1/2 stick butter

Prepare 9×13-inch casserole dish by spraying with non-stick cooking spray.

Boil chicken breasts until done (no pink inside). Tear cooked chicken into bite-sized pieces. Put into large mixing bowl. Add other ingredients and mix thoroughly. Pour into prepared 9×13-inch casserole dish.

Melt butter, add crackers and almonds. mix thoroughly. Spread on top of casserole.

Bake at 350 degrees for 30 minutes or until bubbly.

Sour Cream Chicken Noodle Casserole

3 cups cooked, diced chicken
1 8-oz. bag egg noodles, cooked al dente to pkg. directions, drained
1 sm. can mushrooms
2 cans cream of chicken soup
1 16-oz. container sour cream
8 oz. Swiss cheese

Preheat oven to 350 degrees. Spray a 9×13″ casserole dish with non-stick cooking spray. Combine the chicken, noodles, mushrooms, soup and sour cream together. Pour into the casserole dish. Sprinkle with the cheese. Bake for 45 minutes.

Orange Chicken & Rice

1 1/4 pounds skinless, boneless chicken breast halves
1 3/4 cups chicken broth
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tablespoons chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the broth, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.

Black Bean Chicken with Rice

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups cooked brown rice

Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170°.

Slice chicken; serve with rice and bean mixture. Yield: 4 servings.

Baked BBQ Chicken

1 broiler/fryer chicken (3 pounds), cut up
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper

Place chicken in a greased 13-in. x 9-in. baking dish. In a large saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

Serves 4

Chicken Breast Smothered with Spinach & Mushrooms

3 cups fresh spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves
1/2 teaspoon rotisserie chicken seasoning
2 slices provolone cheese, halved

In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

Sprinkle chicken with seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

Serves 4

Chicken Dumplings

2 1/2 cups Flour
1 Tbsp. Baking Powder
1/2 tsp. Salt
1/2 cup Shortening
7 Tbsp. Milk
dash Pepper

Rich Stock from Cooking Chicken.

Sift flour, baking powder, salt and pepper together several times. Cut in shortening until mixture looks mealy. Add milk one Tbsp. at a time. Roll dough on floured board about 1/8 inch thick. Cut into inch wide strips. Drop into 2 qts. of boiling chicken stock. Cook slowly for 20 minutes.

– From Nana’s Recipe Collection