My Grandmother's Recipes - Chicken Tetrazzini

Oven Baked "Fried" Chicken

In my never-ending quest for a healthier fried chicken, this ain't it. However, it is quick & easy & uses less lubrication, except instead of corn or canola oil, this recipe uses butter.

Heat oven to 425. Take 1 Tbsp butter & put it in a 9"x13" rectangular baking dish. Melt the butter in the dish in the oven.

In a separate dish or bowl, mix 2/3 cup of regular Bisquick baking mix, 1-1/2 tsp paprika, 1-1/4 tsp salt & 1/4 tsp pepper.

Use this mixture to coat chicken pieces. Recipe is for 1 cut up chicken, but you can coat chicken thighs, drumsticks or breasts. Whatever's on sale is my motto!

Place the coated chicken pieces skin side down in the now hot butter. Bake 35 minutes, then turn chicken. Bake another 10-15 minutes.

How do you tell when the chicken is done?
Cut into the center of the thickest piece of chicken. If the juice is no longer pink, then you can be pretty sure it's done, but to be on the safe side, a good meat thermometer is a good investment. Chicken should get to 165 degrees.

Chicken and rice bake

I like this one a lot because it includes the side dish, and it's very easy! It's also very tasty - I think the cheddar cheese soup has a lot to do with that.

Baked chicken and rice

6 to 8 chicken thighs, skinless
1-1/2 cups long grain rice (this is what the recipe says, but oh heck, just throw some regular rice in there, it works fine).
1-1/2 cup water*
1 packet onion soup mix (divided)
1 can cheddar cheese soup
1 can cream of chicken soup


In a 9x13" pan, place the chicken pieces. Mix the rice, soups, water and HALF a package of the onion soup mix. Pour mixture over chicken. Sprinkle with remaining dry onion soup mix. Bake covered** at 350 degrees for 1-1/2 hours. 

**Baking this covered is very important to keep the moisture in so your rice will be nice. If you don't have a casserole dish with a pretty tight fitting lid, use aluminum foil. Make sure you carefully seal around all the edges with the foil.

*Water amount is more or less to your taste. I've found I want about 1-3/4 cup water rather than 1-1/2 water as stated in the recipe. It depends how moist you like your rice.

Chicken recipes for slow cooker

Here are 12 chicken recipes for the crock pot,
from Spark People!

Orange Chicken

You will need:

4-6 skinless boneless chicken breasts
1 cup orange marmalade
2 Tsp Liquid Smoke (this is a brand name, it comes in a bottle and will be located on the condiment aisle in the grocery store)
2 Tsp Soy Sauce

Preheat oven to 400 degrees.
Lay chicken breasts in a 9x13 or larger pan. You don't need to grease the pan (yay!)
In a medium bowl, mix the next 3 ingredients together well.
Pour the marmalade/liquid smoke/soy sauce mixture over the chicken breasts to coat.

Bake for 30 minutes.
I usually bake it at 400 for 30 minutes, then I turn off the oven and let it sit in there for 10 minutes more - but I tend to be paranoid about food safety and I cannot for the life of me find the meat thermometer.

I find this goes well with green beans and a salad, or you can fix something like Chicken flavored Rice A Roni.

Garlic & Herb Lemon Chicken

Garlic & Herb Lemon Chicken
Prep time 10 minutes, Cook time: 20 minutes

1/4 cup flour
1 Tbsp McCormick Perfect Pinch Garlic & Herb Seasoning
1 lb thinly sliced boneless skinless chicken breast halves
2 Tbsp oil
1 cup chicken broth
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley

Mix flour and seasoning in shallow dish. Reserve 1 Tablespoon. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

Heat oil in large non-stick skillet on medium heat. Add 1/2 of the chicken - cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if needed. Remove chicken from skillet; keep warm.

Mix broth, lemon juice, and reserved flour mixture. Add to skillet, bring to boil, stirring to release browned bits in skillet. Stirring frequently, cook 5 minutes or until sauce is slightly thickened. Spoon over chicken. Sprinkle with parsley.

Makes 4 servings.

Get more recipes at perfectpinch.com

Pork (or Chicken) Fried Rice Recipe

You'll need:

About 4 thin-sliced, boneless pork chops (or 2 chicken breasts)
2 eggs
3 cups of rice, (measured after cooking)
a bundle of green onions/scallions
3 TBSP Soy sauce

I use a non-stick wok for this recipe, but you can use any kind of large skillet.

COOK THE RICE
I have a little rice cooker, so if you have one of those, use it - or however you want to get rice cooked. But do the rice cooking first, so the rice has a chance to air out a little bit after cooking. Take the lid off so the steam can dissipate.

In general, I use twice the amount of water as rice. So to get plenty for the 3 cups of cooked rice I need for this recipe, I use 3 cups of water, a dash of salt, and 1-1/2 cups of the uncooked rice.

CUT THE PORK
Wash hands. Cut up the pork chops into the size pieces you'd like. Some people may prefer strips...I cut them into 1/2" strips, then cut those into 1" lengths. Whatever you'd like, just make them about the same size. Set aside. Wash hands well again.

Keep in mind, even though this recipe is for Pork fried rice, you can also use chicken.

Preheat your skillet/wok with a little vegetable oil. The amount can kind of depend on the type of skillet you have and its size, but in general, maybe about 2-3 teaspoons worth should do it. Get it hot but don't let the oil brown.

Break two eggs open into a small bowl. Add about 1 tsp of water and whisk the eggs and water together. No whisk? No biggie. Just use a fork and holding it kind of horizontally, make little round strokes until the eggs get whipped up a bit with bubbles. Pour eggs into skillet, basically just scramble those eggs, like you're cooking breakfast. Put the eggs onto a small plate and set aside.

Add about 1 TBSP oil to the same skillet you just cooked the eggs in.

Once the oil is heated, add your pork or chicken, cook it about 5-8 minutes.

Measure 3 cups of the cooked rice and put that in the pan. Stir it up with the pork or chicken. Add the soy sauce, stirring the rice as you add it so the sauce is evenly distributed. Chop up the scrambled eggs on the plate and then add them to the rice/meat mixture.

Sprinkle desired amount of green onions to the top of the dish. You can leave them on top, but I prefer to mix it in so it gets hot too.

A few tips about this recipe:

If you want the eggs to show up bright and yellow, make sure you add them before you add the soy sauce.

If you'd like the eggs not to show up so much in the recipe, then add them after you add the soy sauce. You can even leave the eggs out if you want of course.

Save time by pre-chopping the green onions and pre-measuring the soy sauce (I use a little custard dish for this)

You can increase or decrease the amount of meat you put in this, to suit your needs/wants.

If you don't have green onions or don't like them, you could put about 1/4 cup (or about a handful) of frozen green peas in this. Neither is really necessary, but the color makes the dish look a bit more appealing. I like the onions in it myself.

Oven chicken packets

Quick and easy, these chicken packets are perfect for this recipe blog! I didn't have full-size boneless chicken breasts on hand, but I did have frozen chicken breast tenderloins. I just put 2-3 of the tenderloins in each packet, and it came out perfectly. How did it taste? Well, Hubs ate 3 packets. What does that tell you? :) The vegetables come out perfectly steamed and everything very tasty!

The recipe doesn't say how many potatoes, how many carrots, etc. I cooked 4 packets, so in parentheses I've put how many of each I used.

You'll need:

Heavy duty aluminum foil
Onion slices (I used 1 medium onion)
Sliced carrots (I used about 3 medium-sized carrots)
Sliced potatoes (I used 2 medium sized potatoes but 3 might have been better)
Yellow squash, sliced (optional, I didn't use squash and it came out fine)
Salt
Pepper
1 boneless, skinless chicken breast per packet.

Lay out one big square of foil for each person and chicken packet. Layer chicken, onion slices, carrot slices, potato slices, squash slices. Salt and pepper lightly. Fold the packets tightly or they will drip.

Cook for 1-1/2 hours or until done in a 300 degree oven. Yes, you read this right...300 degrees.

No need to use a pan, just lay these directly on the oven rack.

Chicken & Biscuits

Here is a recipe from Kraft that I can't wait to try. I'm excited to have some recipes that use ingredients that I have around the house for a change! Keep in mind that the recipe calls for certain brand names, and of course it would be okay to use a different brand of sour cream, for example...I left the brand names in, because it's the least I can do to thank Kraft foods for the nice recipe -- but you can use any brand you want of course, really!

Chicken & Biscuits
Prep: 15 min
Total time: 50 min
Makes: 6 servings

Ingredients:
1 can of condensed cream of chicken soup
3/4 cup Breakstone or Knudsen Sour Cream, divided
2 cups chopped cooked chicken**
1 pkg (16 oz) frozen mixed vegetables, thawed
1 cup Kraft shredded mild cheddar cheese
1 cup baking mix
3 Tbsp milk

Heat oven to 375.
Mix soup and 1/2 cup sour cream in 8 -inch square baking dish. Add chicken, vegetables, and cheese; mix.

Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.

Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

**My tip: If you would like to make this REALLY easy on yourself, you could shred a rotisserie chicken for this, or you could cook a chicken in a crock pot all day.

French's Crunchy Onion Chicken

I thought this one looked good, and best of all - SIMPLE!
I need recipes I can fix while being distracted by one or more of my four children throughout the entire cooking process. If you can crush, dip, and bake, you can do this one.

Prep Time: 5 minutes
Cook Time: 20 minutes

1 and 1/3 cups French's French Fried Onions
1 lb boneless skinless chicken breasts
1 egg, beaten

Crush french fried onlions in plastic bag.
Dip chicken into egg; then coat in onion crumbs
Bake 20 minutes at 400 degrees F until cooked through.

Thank you plug for French's :) www.frenchsfoods.com

1 Chicken can give you 3 meals

"I have a husband and 2 children. My husband and I will cook one whole chicken either on the grill or boil it and get at least 3 meals out of it for our family." MORE

"Chinese Takeout" Lemon Chicken

This recipe from Kraft's kitchens looks great! The Lemon Chicken I have delivered is deep-fried, so this version looks a lot healthier (and probably a great deal more affordable!) This comes from a free magazine called Food and Family that Kraft foods puts out seasonally. It is mailed to your home. To subscribe, click here LINK

'Chinese Takeout' Lemon Chicken

1 Tbsp Oil
1 lb. boneless skinless chicken breasts, cut into strips
1 pkg. (6 oz) snow peas (about 2 cups)
1 small red pepper, cut into strips
1 pkg (4-serving size) Jell-O Brand Lemon Flavor Gelatin
1 Tbsp Cornstarch
1/2 cup chicken broth
2 Tbsp Kraft Zesty Italian Dressing
2 cloves garlic, minced

Heat oil in large skillet on medium-high heat. Add chicken, cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 minutes.

Mix dry gelatin mix and cornstarch in small owl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently.

Serve over hot cooked rice, if desired

Makes 4 servings, 1 cup each.

Shortcut: substitute 2 pkgs (6 ounces each) of Oscar Mayer Grilled Chicken Breast Strips for the cooked fresh chicken strips. Heat oil in skillet as directed. Add chicken breast strips, snow peas and peppers; cook3 to 5 minutes or until chicken is heated through and vegetables are crisp-tender, stirring frequently. Continue as directed.

Homemade "Shake and Bake"

Home made version of shake and bake for chicken...

1 cup dry bread crumbs
1/2 cup flour
2 tsp garlic powder
2 tsp poultry seasoning
1 tsp paprika
salt and pepper to taste

Combine ingredients and store in a sealable container or a zipper topped plastic bag.
This mix will keep up to 4 months in the pantry - depending on the humidity - or you may just want to keep it in the freezer. This recipe also doubles or triples well.

To use this:

Preheat oven to 375 degrees. Place one cup of the mix in a plastic bag.

In a bowl, mix an egg and 1/2 cup of milk. Dip the chicken pieces one at a time into the milk mixture, then shake one at a time in the plastic bag.

Place on a baking pan and bake for the appropriate time based on the chicken your using, it can be as little as 20 minutes or up to an hour for larger, bone-in pieces of chicken.

Crockpot Brunswick Stew

Today's recipe, Crockpot Brunswick Stew - comes from Carol Smith. Carol is obviously a busy woman, running FOUR websites: www.StrategicPathPlanning.com (We help more people become successful), www.BlueDiamondHosting.com (Affordable Web Hosting), more sales with less effort with www.SalesGreatness.com,
www.HomeHelpRepairs.com (remodel, insurance repair)

Brunswick Stew

1 medium onion, chopped

1 (28-oz.) can tomatoes, diced

1 (15-oz.) can Castleberry Barbeque pork

1 (15-oz.) can Castleberry Barbeque beef

1 (10-oz.) can white chicken

1 (14-oz.) can creamed corn

1 (11-oz.) can whole kernel corn, drained

¼ cup barbeque sauce

salt and pepper to taste

Mix all ingredients in crockpot. Cook on low for 6-8 hours, stirring occasionally. Double recipe for a 5 or 6 quart crockpot.

Tarragon Mustard Chicken

Today's recipe is from Karen Heck of www.familyfriendlymarket.com

Karen says, "I have 3 boys and they always say yay when I say we are making Tarragon Mustard Chicken( healthy as well). I hope you enjoy this super easy/healthy and yummy to my family recipe."

Tarragon Mustard Chicken

boneless skinless chicken breast

olive oil

light margarine

dried tarragon

dijon mustard

light cream

1-2 packets of artificial sweetener or 1-2 teaspoons of sugar

Instructions:

Add 1-2 tbsp of olive oil and margarine to frying pan

Add chicken breasts to brown and then continue cooking until done

Remove chicken breasts and add 2-3 tbls of mustard and 2 tbsp of tarragon...mix up with pan drippings. then add 1/2 cup or so of light cream and sweetener or sugar...keep on low and stir until combined.

You can then plate the chicken and pour sauce over - or what I like to do is return the chicken( sometimes cut into smaller pieces) to the pan and serve that way of course with extra sauce and over rice...

all of my measurements are estimates as some like more or less mustard, more or less tarragon etc. so my suggestion is do the taste test before serving and anything can be added at the end to your taste.

Easiest Chicken Bake

Easiest Chicken Bake

Chicken (of course!), whatever cuts you like
1 Can of Cream of Chicken soup

Preheat oven to 375 degrees

Layout chicken pieces in a baking pan

Mix together the soup as per instructions

Pour over the chicken

Cover with foil wrap (alternative is to bake entire thing in a cooking
bag)

Bake for approx 1 hour or until meat is pulling away from the bone

Courtesy of:
CJ Marley

NOTE from Darla:
I've found that if you put 1 cup of quick cooking rice in,
and pepper it a bit, it makes it even more
convenient as a meal.

Good side dishes are corn on the cob, green beans, rolls

Easy Chicken Fajita Quesadillas

Today's recipe is from the kitchen of Vanessa Cox of
www.TropicalBabyBoutique.com

Easy Chicken Fajita Quesadillas

This is an easy recipe with approximate amounts of ingredients.  As you
play around with it, you may choose to increase or decrease your
ingredients for your own tastes.

Make a salad as a side dish for a complete meal.
Makes enough for 3-4 people.

Ingredients:

Medium onion, chopped
1 lb. boneless, skinless chicken breast, cubed into bite-sized pieces
Fajita seasoning (my favorite is Chef Paul Prudhomme's Magic Seasoning
Blends Fajita Magic)
Olive oil
Butter, softened to room temperature
1 package of soft taco size flour tortillas
1 package of Mexican shredded cheese or your favorite shredded cheese
Salsa, if desired
Sour Cream, if desired (alternative is Ken's Steakhouse Ranch Salad
Dressing, which my husband prefers)

Directions:

Preheat large skillet to medium high.  If you prefer, everything can be
cooked on a grill, indoor grill or grill pan.
Sprinkle Fajita seasoning over all of chicken.  If you prefer things
less spicy, just use it on one side of the chicken.  More spicy, turn
the chicken pieces and sprinkle some more.  Chef Paul Prudhomme's
Fajita
Magic is not very spicy and can be applied liberally without worry of
burned mouths.  Allow chicken to sit.
Once skillet is heated, pour olive oil around the pan 2 times.  Add
onions and saute until lightly browned, then remove from pan.  Drain
off
any excess liquid from the onions.  Add chicken pieces and saute for
approximately 5 minutes until cooked through.  Remove chicken from pan,
combine with onions and set aside.
At this point, you can rinse and use the same skillet or use a clean
skillet.
Preheat skillet on medium-high heat.
Butter one side of 2 tortillas.  Place 1 tortilla butter side down in
preheated skillet, using tongs or a slotted spoon, place some of the
chicken mixture on the tortilla in the pan (the amount of a handful is
a good amount) and spread it out evenly.  Spoon a tablespoon of salsa
over
the chicken (if desired).  Sprinkle about half a handful of cheese over
everything and top with the other buttered tortilla, butter side up.
When quesadilla starts to brown, flip it over using a large spatula.
Brown for about 2 more minutes then remove from pan.
Repeat with approximately 3 more pairs of tortillas or until you run
out of chicken.
Cut quesadillas into quarters and serve with sour ream.
-
Vanessa Cox
www.TropicalBabyBoutique.com