Category Archives: Poultry

King Ranch Chicken

2 1/2 to 3 lb. chicken
Salt and Pepper
1 Tbsp. butter
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken broth (or bouillon)
1 (10 oz.) can Ro-Tel tomatoes
1 Tbsp. chili powder (or according to taste)
2 to 3 cups crushed tortilla chips or corn chips
2 cups shredded cheddar cheese

-In 4 qt. saucepan, cover chicken with water. Add salt and pepper to taste and bring to a boil. Simmer until chicken is done. Remove from liquid and de-bone.

-Saute onion, green pepper, and mushrooms in butter. Add soups, chicken broth, Ro-Tel, and chili powder. Mix thoroughly; add chicken and cook until it starts to boil.

-Grease 9X13 inch pan. Spread the crushed chips evenly over the bottom. Pour chicken mixture over the chips evenly and cover with grated cheese.

-Bake in 325 degree oven for 40 minutes or until cheese is browned and bubbly.

Note: I rarely have time to de-bone chicken, so I usually use boned chicken breasts (which I keep on hand in the freezer). Simply boil the chicken breasts as you would the entire chicken and cut it in bite-size pieces. I’ve also been known to substitute ground beef instead chicken and it tastes wonderful!

Chicken Chalupas

16 oz. grated Monterrey Jack Cheese
16 oz. grated sharp Cheddar Cheese
1-2 bunches Green Onions, chopped
2 cans Cream of Chicken Soup
1 (4 oz.) can chopped Green Chilies
1 pint Sour Cream
1 cup sliced Black Olives
4 lg. Chicken Breasts, boiled, skinned, boned and cut into one inch pieces
12 6″ Flour Tortillas

Combine cheeses, reserve half for topping and half for filling. Divide green onions in two equal portions. In bowl, mix half the cheese, half the onions, soup, chilies, sour cream and olives. Set aside 1 1/2 cups of this mixture for topping. Add chicken to the remainder of the filling and mix well. Put 3 heaping Tbsp. of filling on each tortilla and roll. Place tortillas seam side down in a lightly oiled baking dish. Arrange tortillas in a single layer (use a second baking dish if necessary). Spread reserved topping mixture over tortillas. Cover with remaining cheeses and onions. Refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes.

– From Nana’s Recipe Collection

Mexican Chicken

1 3lb. Chicken, stewed and boned
1 6oz. pkg. Spaghetti, cooked and drained

Mix in 13×9 pan:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 medium Onion, chopped
1 tsp. Salt
1 can Ro-tel Tomatoes
1 lb. Velveeta
1/2 tsp. Garlic Salt

Add cooked chicken and spaghetti and mix well.

Bake at 350 degrees for 30 minutes.

– From Nana’s Recipe Collection

Fajita Taco Salad

1 Tbsp. Oil
2 cups Chicken Strips
4 Taco Salad Shells
shredded Lettuce
1 sm. Onion
1 cup diced Tomato
1/2 cup Black Olives
1/2 cup shredded Cheese
Picante Sauce
Sour Cream

Heat oil on medium, add chicken, cook ’til done. Fill taco shells with lettuce, add chicken on top. Chop onion and black olives. Add all ingredients to salad as desired. Top with picante or sour cream.

– From Nana’s Recipe Collection

Chicken Rice Casserole

6 boneless skinless chicken breast halves
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth*
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

Preheat oven to 350°.

Brown Chicken in oil in large skillet for about 4 minutes on each side; remove from pan and set aside. In the same skillet, saute the peppers, onion, mushrooms and garlic until onions are translucent. Stir in the rice, broth, corn, salt and pepper and bring to a boil.

Put the rice mixture in a 9×13 baking dish, coated with non-stick spray. Top with chicken. Cover and bake for 20 minutes. Uncover and bake a few minutes longer, making sure the chicken is done.** Sprinkle with almonds and parsley. Yield: 6 servings.

Notes: *Can use two bouillon cubes with 2 cups water.
**You can tell if the chicken is done by piercing it with a knife or fork. If the juice is pink, it is not done. The juice must run clear for it to be done.

Chicken Casserole

4 cups diced, cooked Chicken
2 Tbsp. Butter
1/2 cup Celery, chopped
1/2 cup Onion, chopped
1 (4 oz.) can mushroom pieces
1 can Cream of Celery Soup
1/2 cup Milk
1/2 cup Chicken Broth

Topping:
1 small pkg. Stuffing Mix
1 cup Chicken Broth
1 stick Butter, melted

Saute the onion and celery in the butter. Add the rest of the ingredients except the topping. Mix topping and spread over the mixture. Cover and refrigerate overnight. Let stand at room temperature one hour, then bake at 350 degrees ’til brown and bubbly.

– From Nana’s Recipe Collection

Buffalo Wings

24 Chicken Wings/Drummettes
1/4 cup Hot Pepper Sauce
1/4 tsp Paprika
1 envelope Hidden valley Ranch Dressing Mix
1/3 cup Butter, melted
3 Tbsp. Vinegar

Preheat oven to 400 degrees. Dip chicken in dressing, then in mixture of butter, pepper sauce and vinegar. Place on baking pan and sprinkle with paprika. Bake 25-30 minutes. Turn chicken, sprinkle other side with paprika and bake at 450 for 20-25 minutes or until brown.

– From Nana’s Collection

Raspberry and Chicken Salad

3/4 cup roasted garlic-flavored seasoned rice vinegar, divided
1 teaspoon dried tarragon
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
1 cup fresh raspberries
3 tablespoons honey
1 tablespoon vegetable oil
2 navel oranges
1 (10-ounce) bag mixed greens
1/4 cup pecans

In a small bowl, combine 1/2 cup rice vinegar, tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.

While chicken is marinating, make the dressing: In a blender, combine raspberries, 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.

Grill or sauté chicken until no pink remains. Cool slightly and slice each breast.

Divide greens evenly among 4 plates. Place sliced chicken over greens.

Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.

Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately.

Chicken Chow Mein Casserole

4-6 Chicken Breasts, boiled
1 can Cream of Chicken Soup
1 lg. can Milnot
1 can Cream of Mushroom Soup
2/3 cup Milk
1 can Cream of Celery Soup
1 Tbsp. Minced Onion
1 lg. can Chow Mein Noodles

Tear or cut chicken into bite size pieces. Mix soups, milnot, milk, onion and chicken together in pan, cook until creamy.

Add 2/3 can of chow mein noodles to soup mixture. Pour into 13×9 pan and cover with remaining noodles. Bake at 350 degrees for 30 minutes, or until bubbly.

– From Nana’s Recipe Collection

Chicken Just in Thyme

1 boneless chicken breast per person
salt
pepper
thyme

Set oven to 350 degrees.

Spray baking dish with pan spray.

Layer chicken breasts in baking dish and sprinkle with salt, pepper and thyme to taste. I usually go light on the salt and heavy on the thyme.

Bake at 350 degrees for about 40 minutes, turning once half-way through. Should be golden brown on top.

If chicken starts to look too dry, you can baste it with butter.