King Ranch Casserole

 Ingredients:

• 1/2 cup unsalted butter 
• 1 yellow onion, chopped 
• 1 red bell pepper, chopped 
• 8 ounces button mushrooms, sliced 
• 4 cloves garlic, minced 
• 1/2 teaspoon chili powder 
• 1/4 teaspoon cayenne pepper 
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• 1 cup all-purpose flour 
• 3 1/2 cups chicken stock 
• 1/2 cup heavy cream 
• 3 mild green chiles, roasted, peeled (stems and seeds discarded), and diced 
• 1 ten-ounce can Ro-Tel 
• 18 corn tortillas 
• 1 cooked chicken (poached or roasted), meat shredded 
• 1 cup shredded Jack cheese 
• 1 cup shredded cheddar 

Directions:
 
Melt the butter in a large sauté pan over medium heat. Add the vegetables and sauté on medium-low about 7 minutes. Stir in the chili powder, cayenne, salt, and pepper and cook for 1 minute. Sprinkle in flour, 1/2 cup at a time, and stir until the white is no longer visible. Whisk in 3 cups of the stock, 1 cup at a time, until smooth. Whisk in cream and stir in chiles and tomatoes. 

Preheat the oven to 350. Grease a 9-by-13-inch baking dish with butter. Pour remaining 1/2 cup of stock into a bowl. Stack the tortillas in the bowl, 6 at a time, to moisten, then line the bottom of the pan with the tortillas, making sure they overlap each other by about one third. Cover the tortillas with half the sauce. Add half the chicken and sprinkle with a third of the cheese. Add a second layer of soaked tortillas, the remaining sauce and chicken, and another third of the cheese. Top with the remaining tortillas and cheese. 

Bake for about an hour, until bubbling and lightly browned on top. Remove from the oven and let sit for 10 minutes before serving.

Pecan-Crusted Chicken

Ingredients:

1/2 cup all purpose flour
2 eggs, whisked
2 tablespoons dijon mustard
2 cups chopped pecans
4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
salt & freshly ground pepper to taste and season chicken
1/2 cup canola oil for frying


Directions:

Preheat the oven to 350 degrees.

Cut the chicken breasts in half cross-wise and season with salt & pepper.

In 3 separate containers, place the flour, whisked eggs + dijon mustard and chopped pecans.

Take one piece of seasoned chicken and dredge in the flour, dip into the whisked eggs and roll in the chopped pecans to coat. Repeat for all pieces of chicken.

In a hot skillet, heat the oil for frying on medium high heat. When the oil is hot, place the pecan crusted chicken pieces and fry until lightly golden, about 2 minutes on each side. Be careful not to let the chicken fry for too long, since it will burn the pecans. The frying step is to ensure the pecans adhere to the chicken, as it will finish cooking in the oven.

Once you have lightly fried the chicken, place on a lined baking sheet and bake in the preheated oven for 20 minutes. Remove from the oven and place a piece of foil to cover until ready to serve.

Creamy Avocado Chicken Salad

Ingredients:

 

1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded

Directions:

 

In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork.

Beer Can Chicken

Ingredients:

1 4-pound chicken, washed and patted dry
4 sprigs thyme
2 tablespoons olive oil
salt and freshly ground black pepper
1 12-ounce can beer of your choice

Directions:

Line a baking sheet with aluminum foil and preheat oven to 400 degrees.
 

Strip the leaves off 2 sprigs of thyme.
 

Rub the chicken with the olive oil, salt and pepper, then rub with the thyme leaves, making sure they stick. Try to get as much of it under the skin as possible.
 

Drain half the beer, set it on the foil-lined sheet, place the other 2 sprigs of thyme on top of the can and place the chicken squarely on top. It should look awkward.
 

Carefully transfer the chicken to the oven and roast for an hour, then raise the heat to 425 degrees and cook for another 10 minutes to achieve a crispy exterior.

Chicken and Dumplings Casserole

Ingredients:

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup butter, cubed

2 garlic cloves, minced

1/2 cup all-purpose flour

2 teaspoons sugar

1 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon pepper

4 cups chicken broth

1 package (10 ounces) frozen green peas

4 cups cubed cooked chicken

Dumplings

2 cups biscuit/baking mix

2 teaspoons dried basil

2/3 cup 2% milk

Directions:

In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.

For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.

Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Fried Chicken Florentine Casserole

Ingredients:

1/2 cup butter
1 (5-ounce) package thinly sliced prosciutto, chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
3 cups chicken broth
3 cups whole milk
4 cups chopped fried chicken (with crusted on)
2 cups shredded Gruyère cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (9-ounce) package fresh baby spinach, stemmed
1 (16-ounce) package dumpling-style noodles, cooked according to package directions and kept warm

Garnish: grated Parmesan cheese

Directions:

Preheat oven to 350˚. Lightly grease a 3-quart baking dish.

In a large Dutch oven, melt 1/2 cup butter over medium heat. Add prosciutto and garlic, and cook, stirring frequently, for 3 to 4 minutes, or until prosciutto is crispy.

Stir in flour, and cook for 2 minutes, stirring constantly. Add broth and milk, stirring until smooth. Bring to a simmer, and cook for 6 to 8 minutes, or until thickened. Stir in chicken, cheeses, salt, and pepper; stirring until cheeses melt. Stir in spinach and noodles.

Spoon mixture into prepared baking dish.Bake for 30 to 35 minutes, or until casserole is hot and bubbly. Garnish with Parmesan, if desired. Serve immediately.

Chicken Satay with Spicy Peanut Sauce

Ingredients:

2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1/4 teaspoon turmeric (ground)
2 stalks lemongrass (peeled & chopped)
1 shallot (diced)
1 tablespoon garlic (grated)
1 tablespoon galangal (or ginger, grated)
1 birds eye chili (sliced)
1 lime (juice and zest)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon oil
1 pound chicken (cut into thin strips)
* wooden skewers (soaked in cold water for 30 minutes)
1/4 cup peanut sauce

Directions:

Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil.

Marinate the chicken in the marinade in the fridge for 1 hour to over night.

 

Skewer the chicken and grill it until cooked and slightly charred, about 3-5 minutes per side.

Serve with peanut dipping sauce.

Chicken Divan

Ingredients:

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. 
Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Cheddar Chicken Spaghetti Casserole

Ingredients:

1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

Cook spaghetti according to package directions. Meanwhile, in a large
bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if
desired, salt and pepper. Drain spaghetti; add to the chicken
mixture and toss to coat.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the
remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or
until heated through.

Slow Cooker Whole Chicken

Ingredients:

1 whole chicken

1 can chicken broth

1 onion

1 lemon

1 lime

1 packet Italian Dressing mix

1/2 stick of butter, cut into even slats

1 tablespoon of salt

1 tablespoon of ground pepper

Directions:

Slice onion, lemon, and lime into quarters and place in the bottom of a 5 quart slow cooker.   Place chicken on top of those ingredients breast side up.   Add can of chicken brother. Coat chicken with salt, pepper and dressing mix.  Place butter piece evenly on top of breasts. 

Cook on high for 6 hours. 

Baked Chicken Boudine

Ingredients:

2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper

Directions:

Preheat oven to 350 degrees F.  In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. Bake for 30 minutes, or until bubbly.

Baked Chicken and Rice

Ingredients:

2 tablespoons olive oil

1 whole cut-up chicken or about 3 pounds parts

Salt and freshly ground black pepper

2 medium onions, chopped

1 tablespoon minced garlic

1 1/2 cups short-grain white rice

Pinch saffron threads, optional

3 1/2 cups water, chicken stock, or vegetable stock, or more as needed

1 cup peas (frozen are fine; no need to thaw them)

Directions:

Put the oil in a large skillet over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until the pieces release easily from the pan, 5 to 10 minutes. Then turn and rotate them every few minutes to brown them evenly. As the chicken pieces brown, after another 5 to 10 minutes, remove them from the pan.
 

Reduce the heat under the skillet to medium and pour or spoon off most of the oil so that only 2 tablespoons remain. Add the onions to the pan and cook, stirring frequently, until they soften, 3 to 5 minutes. Add the garlic and rice; cook, stirring, until the rice is glossy and coated with oil. Crumble in the saffron threads if you're using them.
 

Return the chicken to the pan, add the water, and stir gently to combine everything. Bring the mixture to a boil, then reduce the heat so it bubbles gently but steadily. Cover the skillet and cook, undisturbed, for 20 minutes, then check the rice and chicken. The goal is to have the liquid absorbed, the rice tender, and the chicken cooked through. If the rice is dry but nothing is ready, add another 1/4 cup water and cook for another 5 to 10 minutes. The meat is done when a quick-read thermometer inserted into the thickest part of the thigh reads 155-165°F.
 

Remove the skillet from the heat. Taste the rice and adjust the seasoning. Add the peas, then cover the pan again and let it sit for 5 to 15 minutes. Fish the chicken out of the pan and transfer it to a serving platter. Fluff the rice with a fork, spoon it around the chicken and serve.

Baked Penne and Chicken

Ingredients:

6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Directions:

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
 

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Chicken Cacciatore

Ingredients:

2 to 3 tablespoons olive oil
1 (3-pound) chicken cut into eighths
Salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly julienned
1 serrano or jalapeno chile, finely diced
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
1/2 cup dry red wine
1 cup low-sodium canned chicken broth
1 (15-ounce) can diced tomatoes and their juices
3 sprigs fresh rosemary
2 tablespoons aged balsamic vinegar or capers
3 tablespoons chopped fresh basil leaves
1 pound spaghetti (size 8 or 9) cooked al dente
Basil sprigs
Freshly grated Parmigiano-Reggiano

Directions:

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.

Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.

Slow Cooker Chicken Dinner

Ingredients:

6 medium red or yukon gold potatoes, cut into chunks
4 medium carrots, cut into 1/2-inch pieces (or equal amount baby carrots)
4 boneless skinless chicken breast
1 (10 3/4 oz) can condensed cream of chicken soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional

Directions:

Place potatoes and carrots in the bottom of a 5-qt. slow cooker.

Place chicken on top of the vegetables.

In a bowl, combine the soups and garlic salt. Spread the mixture over the chicken.
Cover and cook on low for 8 hours or until meat and vegetables are tender.

To thicken sauce, stir in potato flakes and cook 30 minutes longer, if desired. Makes 4 servings

Chicken Sour Cream Casserole

Ingredients:

• 4 boneless skinless chicken breasts baked and cubed
• 1 cup sour cream
• 1 (10 ¾ ounce) can cream of chicken soup (mushroom can be substituted)
• 25 Ritz crackers
• ½ cup butter melted
• salt and pepper 

 

Directions:

Preheat oven to 350°F.

Boil chicken breast until tender; drain and cube.

Spread evenly over the bottom of a square casserole dish.

Salt and pepper to taste.

Mix sour cream and chicken soup in a separate bowl.

Spread the sour cream and soup mixture over the chicken in the casserole dish.

Crush the Ritz crackers and spread over top of the casserole.

Spoon melted butter on top over all.

Bake in a 350°F oven until top is golden brown, approximately 20-30 minutes.

Slow Cooker Honey Sesame Chicken

Ingredients:

3 pounds boneless, skinless chicken thighs
Salt And pepper, to taste
   ¾ cups Honey
½ cups soy sauce
  ¼ cups plus 2 tablespoons ketchup
1 Tablespoon canola oil
1 Tablespoon sesame oil
1 Tablespoon grated ginger root
4 cloves garlic, minced
¾ teaspoons crushed red pepper flakes
4 teaspoons cornstarch
¼ cups cold sater
Garnish with sesame seeds
·6 cups rice, for serving

Directions:

Very lightly season the chicken thighs with salt and pepper and place them in the slow cooker.

Whisk together the honey, soy sauce, ketchup, canola and sesame oils, ginger, garlic and pepper flakes in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.

Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the sauce in the slow cooker.

Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the sauce in the slow cooker. Cover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes.

Carefully transfer the chicken back into the slow-cooker and mix to coat the chicken with the thickened sauce.

Serve the pieces of chicken over hot cooked rice. Spoon the sauce over the chicken and garnish with sesame seeds.

Slow Cooker Barbecue Chicken

Ingredients:

2 boneless, skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes, or to taste
1/2 teaspoon garlic powder

Directions:

Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce. 

Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated. 

You can keep the slow cooker on low to keep the chicken warm for serving.

Homemade Chicken Nuggets

Ingredients:

For the chicken
1 1/2 pounds chicken breasts, cut into 3/4 to 1-inch pieces
1/2 cup dill pickle juice
1/4 cup hot sauce
Peanut or canola oil, for frying

For the special sauce
1 cup plus 3 tablespoons mayonnaise
1/2 cup ketchup
2 teaspoons black pepper
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
For the tempura batter
1/2 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon baking soda
1/4 teaspoon cayenne
2 egg whites
2 tablespoons canola oil
1/3 cup dill pickle juice

Directions:
Marinate chicken in pickle juice and hot sauce for at least 4 hours (or overnight if possible).

To make the special sauce, combine the mayonnaise, ketchup, black pepper, Worcestershire sauce, and garlic powder. Adjust any seasonings, if desired. Refrigerate until ready to serve.

To make the chicken, fill a Dutch oven or cast iron pot with 3 to 4 inches of peanut oil. Heat the oil to 375 degrees F, keeping a close watch on the thermometer, making sure not to exceed this temperature.

While the oil is heating, prepare the batter. Combine the flour, cornstarch, salt, paprika, baking soda, and cayenne in a large bowl. Add the egg whites, canola oil, and pickle juice and whisk until the mixture is thick and sticky (almost like glue). Stir the marinated chicken into the fry batter until every piece is completely coated.

Working in batches, fry the chicken until crisp and golden brown, 2 to 3 minutes per batch. (The coated chicken pieces will want to clump together in the oil, so I like to put in each piece one by one.) The oil temperature will drop to approximately 350 degrees, which is the temperature you should maintain while frying. Return the oil to 375 degrees in between batches.

Using a spider, remove the cooked chicken to drain on a sheet pan lined with paper towels or a large brown paper bag. When all the chicken is fried, return oil to 375 degrees. (Taste chicken. If desired, drizzle additional pickle juice over chicken when it comes out of the fryer for a more predominant “pickle” flavor before continuing with second fry.)

Add ALL of the fried chicken back into the hot oil for 30 seconds to 1 minute. The second fry will not only re-heat the chicken but make it extra crispy. Remove the chicken back to the sheet pan lined with fresh paper towels or a large brown paper bag. Season generously with kosher salt.

Serve warm chicken immediately with the special sauce. If serving as an appetizer, you can put a toothpick through each piece. Reheat the chicken in the oven, if necessary.

Chicken Tetrazzini