Chicken Recipies

How to prepare Chicken for use in recipes requiring cooked chicken:

Cook thawed chicken breasts or other chicken parts in a small amount of water, a measure of McCormick’s Chicken base,or ” Chicken Better Than Bouillon” seasoning, etc in proportion to the amount of water added ( i.e., 2 c. water, 2 tsp. base or 4 c. water, 1 ½ T. base), and sliced/diced onion for additional flavoring until the chicken is no longer pink. If chicken is not boneless, debone. In either case, shred or cut chicken into smaller pieces. Save chicken broth for use in soups and other recipes (strain and refrigerate or freeze). In some recipes, canned chicken can be substituted which will require no additional preparation.

Chicken Recipes

Baked Chicken Breasts and Stuffing Casserole Makes 6-8 servings

2 c. Pepperidge Farm Seasoned Bread Cubes
1 pkg. frozen green beans or 1 can green beans
2 c. cooked chicken
½ c. milk
1 can cream of mushroom soup
¼ c. hot water
2 T. butter
¼ cup coarsely crushed pecans, optional

Spread 1/3 stuffing on bottom of buttered casserole dish and add layer of green beans. Sprinkle with pecans. Layer the chicken. Blend milk with mushroom soup and pour over chicken. Combine ¼ c. hot water and butter and blend in with the stuffing. Cover the chicken with the stuffing. Bake at 350 for 1½ hours.

Variation: Makes 6-8 servings
3 chicken breasts or whole chicken cooked as above, along with celery and onion. Arrange deboned pieces in 9x13 dish and pour mixture of 1 pt sour cream, 1 can of cream of mushroom soup and 1 soup can of milk over the chicken. Mix large box of stuffing per instructions on box of Pepperidge Farm stuffing and also add an egg. Cover and bake 1 hr at 350.

Variation: Makes 6 servings
Prepare 1- 6 oz. Pepperidge Farm stuffing mix for chicken
2 c. cooked chicken
1 can of cream of chicken soup
8 oz. Velveeta cheese cubed
Mix together and spoon into baking dish (8x8). Bake at 350 for 30 minutes


Chicken Tetrazzini Makes 6 servings

1 can cream of mushroom soup ½ onion
1 13 oz can evap milk 1 can mushrooms, drained
2 c. cooked chicken ( 2 chicken breasts)
8 oz spaghetti noodles, cooked
1 c. grated cheese

Cook spaghetti and rinse. Meanwhile, cook chicken with mushrooms, onion in butter. Blend in soup and milk and stir until smooth. In 9x13 pan, combine spaghetti and chicken mixture. Bake at 350 for 30 minutes.


Deep Dish Chicken Pot Pie Makes 8-10 servings
Cook 4-5 chicken breasts in 2-3 c. chicken broth with 1 onion, 3 ribs celery, 2 cups carrots, all chopped. When chicken is cooked, remove and add 3-4 lbs of pared, small chunks of gold potatoes and boil in broth until cooked. Shred or cube chicken; return chicken to vegetable broth mixture, add 1 large can of cream of chicken soup to thicken remaining broth. Add 1.5 cups frozen peas. Pour into deep casserole dish; top with pie crust rolled out to fit top of dish; crimp edges of pie crust and make slits in the crust to allow steam to escape. Bake at 375 until crust is golden brown and juices bubble through the slits.

Variation: Makes 6 servings
1 lb boneless uncooked chicken breasts (probably 2-3)
¼ c. Kraft light Done Right Zesty Italian reduced fat dressing
4 oz Neufchatel cheese or cream cheese
2 T flour
½ c. chicken broth made from McCormick’s chicken base
1 pkg. 10 oz frozen mixed vegetables, thawed
1 homemade or refrigerated pie crust `(can be kept in refrigerator or frozen, but thaw before using)

Preheat oven to 375. Cook chicken in dressing in large skillet on medium hear 2 minutes. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min. Pour into deep dish 10” pie plate. Arrange pie crust over filling; crimp edges of pie crust and make 4 large slits in the crust to allow steam to escape. Bake 30 minutes or until crust is golden brown.



Sour Cream Chicken Enchiladas Makes 6-8 servings

1 can cream of chicken soup 2 c. grated cheese
1 pint sour cream 8 corn or flour tortillas
1 can green chilies, chopped
2 c. cooked chicken and onions- drain off broth, refrigerate, and save for future recipes
Add soup, sour cream and chilies to cooked chicken and onions.
Take each tortilla separately, soften by heating it in a Teflon pan. Then fill each tortilla with a spoonful of the mixture, roll, and place seam down in 8x8 baking dish. When all the tortillas have been filled and placed in dish, pour any of the remaining mixture on top. Sprinkle cheese on top as well. Cover with foil. Bake at 350 for 20 minutes.

Variation: Dip each tortilla in red enchilada sauce before filling. At the end pour remaining red sauce over the dish and top with cheddar cheese. The enchilada sauce can be made as follows: 16 oz. tomato sauce, 1 can green chilies, 1 t chili powder, onion powder to taste and ½ tsp. garlic powder.

Chicken a la King Recipe Makes 6 to 8 servings
3 tablespoons butter
1 cup fresh sliced mushrooms or 1 can sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups evaporated milk or half-and-half
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento
Melt butter in a medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly and flour is lightly browned. Gradually add milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently. If you'd like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes. Add chicken and pimiento; heat through. Serve on toast points or pastry shells or rice..


Chicken Magnifque Makes 6 large servings

4 T butter or margarine
6 boneless chicken breasts
2 cans of sliced mushrooms, drained
2/3 c. canned evaporated milk
1 can each of cream of mushroom soup and cream of chicken
Dash of thyme and rosemary
Brown chicken in butter; place chicken in 9 x 13 sprayed pan Sauté mushrooms in same butter.Reserve some mushrooms for on top of casserole. Add the rest of the mushrooms to soups and canned milk; stir; adjust seasonings; Pour the soup mixture over the chicken. Spread remaining mushrooms on top. Sprinkle with paprika for color! Bake at 325 1 hour. Serve with cooked rice and a vegetable.


Chicken Nachos Makes lots!!!

Cook 1 large chicken or 3 chicken breasts, shred chicken
1 lb Monterey jack cheese
10 oz chicken broth
2 c. cream of mushroom soup
2- 4 oz. diced chilies
tortilla chips

Combine all the ingredients except the tortillas and ½ c. of the cheese. Bake mixture at 350 for 25 minutes. Serve over chips, topped with sour cream and salsa.


Southwestern Chicken and Rice Bake Makes 6 servings

2 c. cooked rice
1 ½ c. cooked chicken
1 can black beans, drained and rinsed
1 can Mexican corn, drained
1 can diced tomatoes, slightly drained
Seasonings: 1 t. ground cumin, ½ t. garlic powder, ¼ t. red pepper, ½ t. dried leaf oregano, 1 t. cilantro, 1 T chili powder.
1-2 cans of cream of chicken soup
½ to 1 c. cheddar or Monterey Jack cheese
Mix together all ingredients except cheese and pour into 2 quart casserole. Top with cheese bake at 350 for 25-30 minutes or until bubbly. Serve with a dollop of sour cream, and chopped green onions and tomatoes.

Can-Can Chicken and Rice Makes 6-8 servings

1 can each of cream of celery, mushroom, and chicken soup
¾ c. long grain rice
1 12 oz can of chicken
½ c. green pepper diced and ½ c. onion chopped.

Blend soups and rice. Fold in other ingredients. Pour into lightly greased casserole dish. Cover and bake at 250 for 2.5 hours!

Variation:
1 c. uncooked rice, cooked
Mix rice with 12 oz canned chicken, 1 c. of chicken soup and 1 soup can of milk. Top with buttered bread crumbs. Bake at 350 for 30 minutes.

Variation:
1 c. of cream of mushroom and 1 c. cream of celery 1 can of water , 1 soup can of minute rice, and 1 12 oz. can of boned chicken. Combine and bring to boil. Pour into casserole and bake at 350 for 10 minutes. Top with Durkee canned onion rings and return to oven until onion rings are warm