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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mexican Lasagna Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mexican Lasagna.

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve. 

More Chicken Recipes:

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew 

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Garlic Roast Chicken with Rosemary and Lemon Recipe. Enjoy our collection of quick & easy recipes and learn how to make Garlic Roast Chicken with Rosemary and Lemon.

Total Time: 30 min
Prep 5 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Turbo Classics

More Chicken Recipes:

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew

Save and Share Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions Recipe. Enjoy our collection of quick & easy recipes and learn how to make Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions.

Total Time: 27 min
Prep 15 min
Cook 12 min

Yield: 4 servings
Level: Easy

Ingredients

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Directions

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: It's Dinner, Not a Workout

More Chicken Recipes:

Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew
Chicken Stew

Save and Share Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cumin Grilled Chicken Breasts Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cumin Grilled Chicken Breasts.

Total Time: 25 min
Prep 10 min
Inactive 5 min
Cook 10 min

Yield: 4 servings (1 serving equals 5 ounces chicken breast)
Level: Easy

Ingredients

Cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.

Per Serving:

Calories 170; Total Fat 6 g; (Sat Fat 1.5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 29g; Carb 0 g; Fiber 0 g; Cholesterol 80 mg; Sodium 360 mg

Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium

2008 Ellie Krieger, All Rights Reserved
Show: Healthy Appetite with Ellie Krieger Episode: The Starting Line

More Chicken Recipes:

15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew
Chicken Stew
Lattice-Top Chicken Stew

Save and Share Cumin Grilled Chicken Breasts Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Muffuletta with Spicy Olive Relish Mayonnaise.

Yield: 8 servings

Ingredients

Spicy Olive Relish Mayonnaise:
2 roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann's mayonnaise
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons red or white wine vinegar

Muffuletta:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
16 1/4-inch thick slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Spicy olive relish
Spicy Olive Relish Mayonnaise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans.

Directions

Spicy Olive Relish Mayonnaise:

Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

Muffuletta:

1. Heat the grill to high or the grill pan over high heat.

2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.

3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.

4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

Courtesy of Bobby Flay for Hellmann's® and Best Foods®

More Chicken Recipes:

15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew
Chicken Stew
Lattice-Top Chicken Stew

Save and Share Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try 15-Minute Marinated Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make 15-Minute Marinated Chicken.

4 Servings | Prep: 15 min. + marinating | Grill: 15 min.

Ingredients

1/4 cup Dijon mustard
2 tablespoons lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Directions

In a large resealable plastic bag, combine the first five ingredients; add chicken. Seal bag and turn to coat; marinate at room temperature for 15 minutes or refrigerate for several hours.
Drain and discard marinade. Grill, uncovered, over medium heat, for 8-12 minutes, turning once, or until a meat thermometer reads 170°. Yield: 4 servings.

Diabetic Exchanges: One serving equals 3 lean meat; also, 161 calories, 287 mg sodium, 73 mg cholesterol, 2 gm carbohydrate, 28 gm protein, 4 gm fat.

Tasteofhome.com

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Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew
Chicken Stew
Lattice-Top Chicken Stew
California Chicken Casserole

Save and Share 15-Minute Marinated Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pineapple Chicken Fajitas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Pineapple Chicken Fajitas.

8 Servings
Prep: 25 min. Cook: 15 min.

Ingredients

2 pounds boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
1 each medium green, sweet red and yellow pepper, julienned
1 medium onion, cut into thin wedges
2 tablespoons fajita seasoning mix
1/4 cup water
2 tablespoons honey
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup unsweetened pineapple chunks, drained
8 flour tortillas (10 inches), warmed

Directions

In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer.
In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender.
Place chicken mixture on one side of each tortilla; fold tortillas over filling. Yield: 8 fajitas.

Nutrition Facts: 1 serving (1 each) equals 402 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 839 mg sodium, 44 g carbohydrate, 7 g fiber, 30 g protein.

Tasteofhome.com

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Oven Chicken Stew
How to Make Chicken Stew
Chicken Stew
Lattice-Top Chicken Stew
California Chicken Casserole
Chicken Veggie Casserole

Save and Share Pineapple Chicken Fajitas Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven Chicken Stew.

6 Servings | Prep: 10 min. | Bake: 1-1/2 hours

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
1 cup chicken broth
1 cup water
2 medium carrots, sliced
2 medium onions, chopped
2 celery ribs, sliced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil

Directions

Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil.
Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 280 calories, 14 g fat (4 g saturated fat), 88 mg cholesterol, 1,037 mg sodium, 8 g carbohydrate, 2 g fiber, 29 g protein.

Tasteofhome.com

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How to Make Chicken Stew
Chicken Stew
Lattice-Top Chicken Stew
California Chicken Casserole
Chicken Veggie Casserole
Chicken Zucchini Casserole

Save and Share Oven Chicken Stew Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make wonderful  Chicken Stew.

4 Servings | Prep: 10 min. | Cook: 35 min.

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
4 cups water, divided
2 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium carrots, cut into 1/2-inch slices
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium parsnips, peeled and cut into 1/2-inch slices
5 tablespoons all-purpose flour
1/3 cup half-and-half cream

Directions

Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3-1/2 cups water, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes and parsnips. Cover and simmer for 20 minutes or until chicken juices run clear.
Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables. Yield: 4 servings.

Nutritional Analysis: 1-1/4 cups (prepared with fat-free half-and-half) equals 460 calories, 9 g fat (3 g saturated fat), 110 mg cholesterol, 442 mg sodium, 51 g carbohydrate, 7 g fiber, 42 g protein.

Tasteofhome.com

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Chicken Stew
Lattice-Top Chicken Stew
California Chicken Casserole
Chicken Veggie Casserole
Chicken Zucchini Casserole
Broccoli Chicken Casserole

Save and Share Chicken Stew Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Stew.

4 Servings | Prep/Total Time: 30 min.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Directions

In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 4 servings.

Nutrition Facts: 1 cup (prepared with fat-free gravy) equals 240 calories, 6 g fat (1 g saturated fat), 70 mg cholesterol, 574 mg sodium, 19 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Tasteofhome.com

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Lattice-Top Chicken Stew
California Chicken Casserole
Chicken Veggie Casserole
Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole

Save and Share Chicken Stew Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lattice-Top Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lattice-Top Chicken Stew.

6-8 Servings | Prep: 10 min. | Bake: 35 min.

Ingredients

1 package (16 ounces) frozen California-blend vegetables, thawed and drained
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup shredded cheddar cheese
1/2 cup french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 291 calories, 15 g fat (5 g saturated fat), 46 mg cholesterol, 747 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.

Tasteofhome.com

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California Chicken Casserole
Chicken Veggie Casserole
Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole

Save and Share Lattice-Top Chicken Stew

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try California Chicken Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make California Chicken Casserole.

4 Servings | Prep: 10 min. | Bake: 45 min. 10 45

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

Directions

In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish.
Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 362 calories, 19 g fat (10 g saturated fat), 90 mg cholesterol, 737 mg sodium, 15 g carbohydrate, 4 g fiber, 31 g protein.

Tasteofhome.com

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Chicken Veggie Casserole
Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
Lemon Basil Chicken Salad

Save and Share California Chicken Casserole

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Veggie Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Veggie Casserole.

Prep Time: 10 Min | Cook Time: 1 Hr | Ready In: 1 Hr 10 Min

Ingredients

3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1. Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. Cover and bake at 350 degrees F for 60-75 minutes or until vegetables are tender.

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.

Allrecipes.com

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Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
Lemon Basil Chicken Salad
Chicken Salad Contessa

Save and Share Chicken Veggie Casserole Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Zucchini Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Zucchini Casserole.

Prep Time: 20 Min | Cook Time: 45 Min | Ready In: 1 Hr 5 Min

Ingredients

1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Directions

1. In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

More Chicken Recipes:

Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad

Save and Share Chicken Zucchini Casserole Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Broccoli Chicken Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Broccoli Chicken Casserole.

Ingredients

4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Nutritional Information

Amount Per Serving  Calories: 427 | Total Fat: 19g | Cholesterol: 99mg

More Chicken Recipes:

Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad

Save and Share Broccoli Chicken Casserole Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken Kabouli Interior Style Recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken Kabouli Interior Style.

Preparation time : 25 minutes
Cooking time : 45 minutes

Serves: 5 persons

Ingredients

1 whole chicken, washed
½ teaspoon salt
3 tablespoons omani mixed spicess
3 tablespoons ghee
3 medium onions or 375 g, chopped
3 cloves garlic, crushed
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g, washed and drained

Preparation

Place chicken in oven tray, season with salt and 1 tablespoon of Omani mix spices reserve 2 tablespoons. Place in a 200°C oven for 45 minutes or until chicken is cooked and becomes red in color. Remove from oven and set aside.

Meanwhile, heat the ghee in a large saucepan, add and cook onions for 5-6 minutes or until they become golden brown in color. Add the remaining 2 tablespoons of Omani mix spices and garlic. Stir then add MAGGI® Chicken Bouillon cubes and water. Bring to boil then add the rice. Stir, cover and simmer over low heat for 25 minutes or until rice is cooked.

Serve the rice in a plate and top it with the roasted chicken. Garnish with fried nuts and fried almond.

Cooking tips : Sprinkle 1½ teaspoon saffron soaked in ¼ cup or 60ml rose water on the rice after it’s cooked. (optional)

Serving tips : Serve with this dish Dakous sauce.

Nutritional Information:

Fats : 39.00 g
Protein : 47.00 g
Carbohydrate : 94.00 g
Energy : 922.00 Kcal

More Arabic Food Recipes:

Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Mutafaya
Lebanese Chicken and Potatoes
Fast Chicken Tagine

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mutafaya Recipe. Enjoy cooking tasty Arabic food and learn how to make Mutafaya.

Preparation time :     20 minutes
Cooking time :     25 minutes

Serves: 7 persons

Ingredients

For the fish marinade:
1 kg king fish, deirek, cut into thick slices
Lemon juice, one piece only
Pinch of salt
1 teaspoon ground cumin
3 tablespoons adeny chili mixture, (Adeny besbas)

For the sauce:
4 tablespoons vegetable oil
2 medium potatoes or 500 g, cut into medium fingers
2 medium onions or 250 g, cut into thin slices
3 cloves garlic, crushed
2 tablespoons coriander leaves, chopped
3 small green chili peppers, (green besbas)
1 teaspoon ground cumin
1 teaspoon curry powder
1 tablespoon tomato paste
3 medium tomatoes or 450 g, chopped
1 cube MAGGI® Chicken Bouillon
½ cup adeny chili mixture or 125 ml, (Adeny besbas)
1½ cups water or 375 ml

Preparation

Combine fish, lemon juice, salt, and cumin powder and adeny chili mixture. Marinate for 10 minutes.

Heat oil in a large non-stick deep frying pan, add and fry fish from both sides for 6 minutes or until fish is cooked. Remove the fish and set aside.

At the same oil, add potatoes. Stir and cook for 5 minutes then add onions and garlic, stir for another 3 minutes then add coriander, green chili, cumin powder, curry powder, tomato paste, tomatoes, MAGGI® Chicken Bouillon cube adeny chili mixture and water. Stir and bring to boil.

Simmer over low heat for 10 minutes or until potato is cooked.

Add the fried fish. Stir gently then serve.

Serve with cooked rice.

Nutritional Information:

Fats :     9.60 g
Protein :     32.00 g
Carbohydrate :     21.00 g
Energy :     301.00 Kcal

More Arabic Food Recipes:

Moroccan fish with salad
Middle Eastern style baked fish with couscous
Grilled Fish Kofta in Spicy Sauce
Moroccan spiced fish with ginger mash
Chicken and Sausage Couscous
Brick Chicken with Apricot Couscous

Save and share Mutafaya Recipe

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Fried rice is very popular in China cuisine.This style fried rice how to cook recipes.

Preparing fried rice is not a very difficult task. The whole process including the preparation and cooking takes about twenty minutes to half an hour. Depending on your personal preferences, you may want to add or subtract the ingredients listed will affect the part of the total time. This should give you a home-made fried rice on how to better understanding.

* The first and most important factor of course is necessary for rice! We recommend 3-4 cups frozen long-grain rice.

* The next ingredient is soy sauce. 1.5 to 2 teaspoons is a number, we found good results. Oyster sauce can also be used, if this is your personal preference.

* 4 tablespoons vegetable oil

* 1-2 onions based on personal preferences

* Half to one teaspoon of pepper

* ½ to 1 teaspoon salt

* Optional ingredients include:

* 1-2 eggs

* carrots

* Peas

Supplies

* frying pan or wok

* Large spoon

* Bowl

Ensure that all the ingredients are easy. This includes ensuring that pre-cooked rice, chopped onions, beat eggs, basically to make sure you do not find anything in the cooking process. This will save you a lot of time in the kitchen. When everything is ready, it is time to start the cooking process.

It's meat from its low level of life, often associated with high fat content, because all the good cuts of meat to the human markets, higher prices on it. Meat by-products (slaughterhouse waste, carcasses by a veterinarian, farms, zoos, vivisection companies, road kill, etc.) constitute the majority of the majority of pet food. This is cooking at high temperatures the temperature and pressure, causing a little bit of nutrition still exist.

Cheap filler, and then for the bulk of this. Packing than the melamine may include the work of the Chinese market, or any cheaper. Such as sugar. Then add the toxic preservatives (not allowed in human food) to ensure a longer shelf life. Isolation and synthetic stimulants of appetite and 'nutrition', and then added, to ensure that your poor dog to eat. In the 'nutrition'can not be absorbed, can lead to joint stiffness and kidney stones. 

 

But this means that what is most important is that you notice your dog's health control, rather than leaving it to others who shouted their excellent products, but in reality, more attention to their wallets than in your Dog's health.

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy Fried Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spicy Fried Chicken.

Total Time: 8 hr 35 min
Prep 10 min
Inactive 8 hr 0 min
Cook 25 min

Yield: 4 to 6 servings
Level: Intermediate

Ingredients

4 legs and thighs, separated
2 cups buttermilk
1/2 cup chipotle in adobo sauce, chopped (or 1 whole can)
Vegetable oil, for frying
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
For marinade

Directions

In a large zip top bag place chicken pieces with the buttermilk and chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or overnight in the refrigerator.

Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until hot, about 325 degrees F.

In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil. Drain on paper towels and serve.

Recipe courtesy Danny Boome Ltd
Show: Rescue Chef Episode: Fried Chicken Cookoff  

More Chicken Recipes:

Spicy Fried Chicken Bites with Derby Dip
Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Spicy Chicken Empanadas with Orange Salsa Verde
Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad

Save and Share Spicy Fried Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy Fried Chicken Bites with Derby Dip Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spicy Fried Chicken Bites with Derby Dip.

Total Time: 2 hr 43 min
Prep 15 min
Inactive 2 hr 0 min
Cook 28 min

Yield: 6 servings
Level: Intermediate

Ingredients

4 strips bacon
1 1/2 pounds boneless skinless chicken
2 cups buttermilk
2 tablespoons hot sauce
2 1/2 cups all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 cups canola oil

Derby Dip:

3/4 cup sour cream
1 tablespoon mayonnaise
1/4 cup blue cheese, room temperature, cut into small pieces

Directions

Preheat oven to 375 degrees F.

Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.

Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.

In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.

Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.

In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.

Serve the chicken with the Derby Dip on the side.

Recipe courtesy Brian Boitano 2009
Show: What Would Brian Boitano Make? Episode: Derby Girls 

More Chicken Recipes:

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Spicy Chicken Empanadas with Orange Salsa Verde
Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa

Save and Share Spicy Fried Chicken Bites with Derby Dip Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip.

Total Time: 1 hr 0 min
Prep 40 min
Cook 20 min

Yield: 12 to 15 servings
Level: Easy

Ingredients

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

Preheat vegetable oil in a deep-fryer to 350 degrees F.

In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
 2 teaspoons hot sauce

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Recipe courtesy Paula Deen
Show: Paula's Party Episode: Cheese Glorious Cheese

More Chicken Recipes:

Spicy Chicken Empanadas with Orange Salsa Verde
Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad

Save and Share Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy Chicken Empanadas with Orange Salsa Verde Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spicy Chicken Empanadas with Orange Salsa Verde.

Total Time: 43 min
Prep 20 min
Inactive 3 min
Cook 20 min

Yield: 10 to 12 empanadas
Level: Easy

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 can diced green chiles
1/2 jalapeno, seeded and finely diced, optional
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated pepper jack cheese
Salt and freshly ground black pepper
Prepared pie dough
1 egg mixed with 1 tablespoon water, for egg wash
Peanut oil, for fryer
Orange Salsa Verde dipping sauce, recipe follows

Directions

Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.

In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.

Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.

Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.

Cook's Note: Make sure to flip so both sides cook evenly.

Orange Salsa Verde:

1 jar prepared salsa verde
1/4 cup fresh orange juice
1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)

In a large bowl combine all ingredients.

Recipe courtesy Libbie Summers
Show: Paula's Home Cooking Episode: It's My Party

More Chicken Recipes:

Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad

Save and Share Spicy Chicken Empanadas with Orange Salsa Verde Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Empanadas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Empanadas.

Total Time: 55 min
Prep 40 min
Cook 15 min

Yield: 12 to 15 empanadas
Level: Intermediate

Ingredients

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Mexican Fiesta

More Chicken Recipes:

Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad
Oven-Fried Chicken

Save and Share Chicken Empanadas Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Parmesan Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Parmesan.

Total Time: 1 hr 5 min
Prep 25 min
Cook 40 min

Yield: 4 servings
Level: Intermediate

Ingredients

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti

Recipe courtesy Tyler Florence
Show: Food 911 Episode: Raiding the Pantry

More Chicken Recipes:

Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad
Oven-Fried Chicken
Fried Chicken

Save and Share Chicken Parmesan Recipe

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