Contributed by Kristen Hodges.
This recipe is really amazing…you can use it to make chicken fingers or chicken nuggets depending on how you like your chicken. It’s super quick, super healthy, and super tasty.
Ingredients:
½ C sliced almonds (I use the pre-sliced package from the baking isle)
¼ C whole wheat flour
1 ½ t paprika
½ t garlic powder
½ t dry mustard
¼ t salt (or less)
1/8 to ¼ freshly ground pepper (freshly ground really does make a difference for this recipe)
1/8 t cayenne pepper
1 ½ t olive oil
1 egg white
1 lb chicken (it can be cut up into tender-sized pieces or nuggets – I like nuggets)
Directions:
Preheat oven to 475 deg F. Cover a cookie sheet with foil and coat lightly with cooking spray. Place almonds in food processor (blender would probably work) and process until almonds are like dust. Add flour, spices, and olive oil. Blend until combined well. Transfer mixture to shallow dish. Put egg white in another dish. Coat each piece of chicken in egg white, then in the spice mixture, then on the cookie sheet. Bake about 20-25 mins (depending on thickness of the chicken) until golden brown and crispy.
Showing posts with label Main Dishes - Poultry. Show all posts
Showing posts with label Main Dishes - Poultry. Show all posts
Monday, May 4, 2009
Wednesday, March 4, 2009
Russian Chicken
From Natalie Beal
Contributed by Rosie Groesbeck
Ingredients:
1 jar apricot preserves
1 bottle Russian dressing
1 can pineapple slices
4 chicken breasts
1 packet onion soup mix –optional use instead of pineapple.
Directions:
-Combine all ingredients in a bowl besides chicken.
-In a baking dish pour some of the sauce into the bottom, then add chicken.
-Cover chicken with dressing.
-Bake at 400 degrees for 1 hour or until done.
-Top each chicken breast with a pineapple slice about 10 minutes before you take it out of the oven (optional).
-Serve over rice.
Contributed by Rosie Groesbeck
Ingredients:
1 jar apricot preserves
1 bottle Russian dressing
1 can pineapple slices
4 chicken breasts
1 packet onion soup mix –optional use instead of pineapple.
Directions:
-Combine all ingredients in a bowl besides chicken.
-In a baking dish pour some of the sauce into the bottom, then add chicken.
-Cover chicken with dressing.
-Bake at 400 degrees for 1 hour or until done.
-Top each chicken breast with a pineapple slice about 10 minutes before you take it out of the oven (optional).
-Serve over rice.
Bombay Chicken
From Katelyn Roberts
Contributed by Rosie Groesbeck
Ingredients:
1/3 cup butter, divided
8 boneless, skinless chicken breasts cut into 2 inch pieces
1 cup chopped onion or ¼ cup dried onion
1 tsp chopped garlic
2 tsp salt
1 tbsp ginger powder
¼ tsp chili powder
¼ tsp cayenne
2 cups chopped ripe tomatoes (canned works great)
½ cup chicken broth
½ cup chopped cashews
½ cup flaked coconut
1 cup half and half
2 tbsp cornstarch
Cooked rice
¼ cup thinly sliced green onions for garnish
Directions:
-In heavy, deep skillet melt half of butter over medium heat.
-Brown chicken, add remaining butter as necessary, about 3 minutes per side.
-Remove chicken to platter, reserving butter.
-In same skillet cook onion and garlic over medium heat for 5 minutes.
-Return chicken to skillet and add salt, ginger, chili powder, cayenne, tomatoes, and chicken broth.
-Stir gently and cover and cook 15 minutes.
-Add cashews and coconut.
-Cover and reduce heat to low.
-Cook until chicken is tender when pieced with a fork usually about 10 minutes.
-In small bowl combine half and half and cornstarch. Slowly stir into chicken mix.
-Heat to boiling, stirring constantly.
-Reduce heat to low and simmer for 5 minutes.
-Serve over cooked rice and garnish with green onions.
Contributed by Rosie Groesbeck
Ingredients:
1/3 cup butter, divided
8 boneless, skinless chicken breasts cut into 2 inch pieces
1 cup chopped onion or ¼ cup dried onion
1 tsp chopped garlic
2 tsp salt
1 tbsp ginger powder
¼ tsp chili powder
¼ tsp cayenne
2 cups chopped ripe tomatoes (canned works great)
½ cup chicken broth
½ cup chopped cashews
½ cup flaked coconut
1 cup half and half
2 tbsp cornstarch
Cooked rice
¼ cup thinly sliced green onions for garnish
Directions:
-In heavy, deep skillet melt half of butter over medium heat.
-Brown chicken, add remaining butter as necessary, about 3 minutes per side.
-Remove chicken to platter, reserving butter.
-In same skillet cook onion and garlic over medium heat for 5 minutes.
-Return chicken to skillet and add salt, ginger, chili powder, cayenne, tomatoes, and chicken broth.
-Stir gently and cover and cook 15 minutes.
-Add cashews and coconut.
-Cover and reduce heat to low.
-Cook until chicken is tender when pieced with a fork usually about 10 minutes.
-In small bowl combine half and half and cornstarch. Slowly stir into chicken mix.
-Heat to boiling, stirring constantly.
-Reduce heat to low and simmer for 5 minutes.
-Serve over cooked rice and garnish with green onions.
Garlic Lime Chicken
From Crystal Durrant
Contributed by Rosie Groesbeck
Ingredients:
6 chicken breast halves, skinned and boned
2 tbsp Worcestershire sauce
¼ cup soy sauce
2 cloves garlic, minced
¾ cup fresh squeezed limejuice
2 tbsp brown sugar
Ground pepper
Directions:
-Mix soy sauce, Worcestershire sauce, garlic, limejuice and brown sugar in glass bowl.
-Add chicken covering each breast with marinade.
-Marinade in refrigerator at least 30 minutes. A couple of hours in is actually better but you don't always have a couple of hours on hand.
-Remove chicken from marinade and sprinkle with pepper.
-Spray frying pan with non-stick spray and heat over medium temp.
-Cook chicken about 6 minutes on each side or until fully cooked.
-Squeeze additional limejuice over chicken while it is cooking.
-Serve with fresh lime segments.
Notes:
This is great either baked or grilled as well. If baking cook at 400 degrees for 1 hour. I have also used it in a salad with lettuce, avocadoes and tomatoes.
Contributed by Rosie Groesbeck
Ingredients:
6 chicken breast halves, skinned and boned
2 tbsp Worcestershire sauce
¼ cup soy sauce
2 cloves garlic, minced
¾ cup fresh squeezed limejuice
2 tbsp brown sugar
Ground pepper
Directions:
-Mix soy sauce, Worcestershire sauce, garlic, limejuice and brown sugar in glass bowl.
-Add chicken covering each breast with marinade.
-Marinade in refrigerator at least 30 minutes. A couple of hours in is actually better but you don't always have a couple of hours on hand.
-Remove chicken from marinade and sprinkle with pepper.
-Spray frying pan with non-stick spray and heat over medium temp.
-Cook chicken about 6 minutes on each side or until fully cooked.
-Squeeze additional limejuice over chicken while it is cooking.
-Serve with fresh lime segments.
Notes:
This is great either baked or grilled as well. If baking cook at 400 degrees for 1 hour. I have also used it in a salad with lettuce, avocadoes and tomatoes.
Parmesan Chicken #3
Contributed by Jen Fugal
Ingredients:
2 Cups crushed Ritz crackers
3 T grated parmesan
2 t garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt
¼ cup butter, melted
1 recipe Sour Cream Chicken Sauce (see below)
Directions:
-Combine cracker crumbs, parmesan cheese, and garlic salt.
-Dip each piece of chicken in yogurt to coat and then in crumb mixture.
-Arrange in greased 9X13 baking dish.
-Drizzle with melted butter.
-Bake at 350 for about 45 minutes.
-Top with Sour Cream Chicken Sauce.
Sour Cream Chicken Sauce:
2 cans Cream of Chicken Soup
1 cup sour cream
In a small sauce pan, heat soup and sour cream together over low heat. Stir frequently.
Ingredients:
2 Cups crushed Ritz crackers
3 T grated parmesan
2 t garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt
¼ cup butter, melted
1 recipe Sour Cream Chicken Sauce (see below)
Directions:
-Combine cracker crumbs, parmesan cheese, and garlic salt.
-Dip each piece of chicken in yogurt to coat and then in crumb mixture.
-Arrange in greased 9X13 baking dish.
-Drizzle with melted butter.
-Bake at 350 for about 45 minutes.
-Top with Sour Cream Chicken Sauce.
Sour Cream Chicken Sauce:
2 cans Cream of Chicken Soup
1 cup sour cream
In a small sauce pan, heat soup and sour cream together over low heat. Stir frequently.
Stuffed Spaghetti Squash
Contributed by Christina Kowallis
For two
Ingredients:
1 spaghetti squash (about 1.5 lbs.)
8 oz. any meat…we use chicken
2 tsp. olive oil
1 garlic clove
1 C. canned whole tomatoes, chopped
1/2 C. diced onion and red pepper
¼ tsp. oregano
dash salt and pepper
2 0z. shredded mozzarella cheese
1 Tbsp. chopped Italian parsley
Directions:
-Pre-heat oven to 400.
-Using fork, pierce squash; place whole squash on baking sheet and bake AT LEAST 45 min.
-Let cool and reduce heat to 350.
-Make sure the squash is cooked through.
-Cut squash in half lengthwise.
-Scoop out pulp, reserve shells, set both aside.
-In skillet heat oil, add onion, red pepper, and garlic.
-Sauté onion until translucent.
-Stir in meat, sauté until meat is no longer pink.
-Add tomatoes, seasonings, and reserved squash pulp and cook.
-Stir occasionally until liquid is absorbed.
-Spoon half of mixture into each shell.
-Place shells in baking dish and bake 20 min.
-Sprinkle cheese on each one and then broil until cheese is melted and browned.
-Serve with sprinkled parsley.
For two
Ingredients:
1 spaghetti squash (about 1.5 lbs.)
8 oz. any meat…we use chicken
2 tsp. olive oil
1 garlic clove
1 C. canned whole tomatoes, chopped
1/2 C. diced onion and red pepper
¼ tsp. oregano
dash salt and pepper
2 0z. shredded mozzarella cheese
1 Tbsp. chopped Italian parsley
Directions:
-Pre-heat oven to 400.
-Using fork, pierce squash; place whole squash on baking sheet and bake AT LEAST 45 min.
-Let cool and reduce heat to 350.
-Make sure the squash is cooked through.
-Cut squash in half lengthwise.
-Scoop out pulp, reserve shells, set both aside.
-In skillet heat oil, add onion, red pepper, and garlic.
-Sauté onion until translucent.
-Stir in meat, sauté until meat is no longer pink.
-Add tomatoes, seasonings, and reserved squash pulp and cook.
-Stir occasionally until liquid is absorbed.
-Spoon half of mixture into each shell.
-Place shells in baking dish and bake 20 min.
-Sprinkle cheese on each one and then broil until cheese is melted and browned.
-Serve with sprinkled parsley.
Cashew Chicken
Contributed by Christina Kowallis
This will feed four hungry people!
Ingredients:
1 lb. chicken
onion
Small head of cabbage
rice noodles
Soy sauce
2c. cashews
Sugar
cornstarch
Directions:
-Mix 2 Tbsp. soy sauce and 1 tsp. cornstarch.
-Add chicken cut into small thin strips.
-Leave for 15 min. chop onions, and shred cabbage.
-Sauté chicken in oil, and onion, sauté together then remove from pan.
-Put 2 Tbsp. oil in hot pan, add 1 Tsp. sugar then sauté cabbage in pan for 4 min.
-Then add chicken and veggies.
-Add 2 C. cashews, sauté.
-Make sauce with ¼ C. soy sauce, 1 Tsp. cornstarch, mix into mixture.
-Leaven and steam for 1 min.
-Then add rice noodles.
-Serve on top of cooked rice.
This will feed four hungry people!
Ingredients:
1 lb. chicken
onion
Small head of cabbage
rice noodles
Soy sauce
2c. cashews
Sugar
cornstarch
Directions:
-Mix 2 Tbsp. soy sauce and 1 tsp. cornstarch.
-Add chicken cut into small thin strips.
-Leave for 15 min. chop onions, and shred cabbage.
-Sauté chicken in oil, and onion, sauté together then remove from pan.
-Put 2 Tbsp. oil in hot pan, add 1 Tsp. sugar then sauté cabbage in pan for 4 min.
-Then add chicken and veggies.
-Add 2 C. cashews, sauté.
-Make sauce with ¼ C. soy sauce, 1 Tsp. cornstarch, mix into mixture.
-Leaven and steam for 1 min.
-Then add rice noodles.
-Serve on top of cooked rice.
Hawaiian Shoyu Chicken
Contributed by Paula Didericksen
Ingredients:
2-1/2 lb. chicken breasts
¾ c. brown sugar
tenderloins or thighs
1 c. shoyu soy sauce (Hawaiian soy sauce - regular also works)
1 tsp. powdered ginger
2 tsp. sesame oil
1 to 2 c. water
2 cloves garlic, pressed (or 2 tsp. garlic powder)
Directions:
-Boil on stove 15 to 20 minutes or until chicken is done.
-Serve over rice.
Optional Cooking Method: Makes the chicken more tender: Crock-pot with 2 c. water for several hours.
Ingredients:
2-1/2 lb. chicken breasts
¾ c. brown sugar
tenderloins or thighs
1 c. shoyu soy sauce (Hawaiian soy sauce - regular also works)
1 tsp. powdered ginger
2 tsp. sesame oil
1 to 2 c. water
2 cloves garlic, pressed (or 2 tsp. garlic powder)
Directions:
-Boil on stove 15 to 20 minutes or until chicken is done.
-Serve over rice.
Optional Cooking Method: Makes the chicken more tender: Crock-pot with 2 c. water for several hours.
Crock-pot Salsa Chicken
From Adrianne Malan
Contributed by Rosie Groesbeck
Ingredients:
4-6 Chicken breasts
1-2 jars of salsa
¼ cup brown sugar (optional)
1/8 cup mustard (optional)
1 cup water
Directions:
-Add all into crock-pot and cook on low all day.
-You can add more salsa or water for flavor or moisture.
-Serve over rice or in a burrito.
Contributed by Rosie Groesbeck
Ingredients:
4-6 Chicken breasts
1-2 jars of salsa
¼ cup brown sugar (optional)
1/8 cup mustard (optional)
1 cup water
Directions:
-Add all into crock-pot and cook on low all day.
-You can add more salsa or water for flavor or moisture.
-Serve over rice or in a burrito.
Charlotte-Style Wings
Contributed by Jen Fugal
Ingredients:
24 chicken wings
2 cups apple cider vinegar
¾ cup tomato paste
¼ cup ketchup
3 tablespoons packed brown sugar
1 tablespoon peanut oil
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon salt
Directions:
-Place ingredients in a pot over medium-high heat.
-When liquid boils, lower heat.
-Simmer wings until just cooked through (about 25 minutes).
-Refrigerate contents overnight.
-Prepare enough coals for a medium-hot fire, or set a gas grill on medium-high.
-Grill wings – turning and basting with sauce in pot – until browned (about 8 minutes).
Ingredients:
24 chicken wings
2 cups apple cider vinegar
¾ cup tomato paste
¼ cup ketchup
3 tablespoons packed brown sugar
1 tablespoon peanut oil
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon salt
Directions:
-Place ingredients in a pot over medium-high heat.
-When liquid boils, lower heat.
-Simmer wings until just cooked through (about 25 minutes).
-Refrigerate contents overnight.
-Prepare enough coals for a medium-hot fire, or set a gas grill on medium-high.
-Grill wings – turning and basting with sauce in pot – until browned (about 8 minutes).
Salsa Chicken
Contributed by Carly Schutjer
Serves 6
Cook Time: 6 hours
Ingredients:
6 frozen chicken breasts
1 can mexican style tomatoes
1 can black beans
1 pkg taco seasoning
1 Tbsp. lemon pepper
½ Jar apricot jam
Drizzle olive oil
Directions:
1. Throw ingredients into crock pot with chicken on bottom
2. Cook on Low for 6 hours
3. Shred chicken in crock pot at end of cooking time
4. Serve as burrito/taco filling or for taco salad
Serves 6
Cook Time: 6 hours
Ingredients:
6 frozen chicken breasts
1 can mexican style tomatoes
1 can black beans
1 pkg taco seasoning
1 Tbsp. lemon pepper
½ Jar apricot jam
Drizzle olive oil
Directions:
1. Throw ingredients into crock pot with chicken on bottom
2. Cook on Low for 6 hours
3. Shred chicken in crock pot at end of cooking time
4. Serve as burrito/taco filling or for taco salad
Salsa Chicken
Contributed by Jana Mann
Ingredients:
3-4 chicken breasts
1 pkg taco seasoning
2 cups salsa
1 can cream of mushroom soup
1 cup sour cream
Directions:
-In crockpot combine soup and salsa then add chicken.
-Pour taco seasoning over chicken.
-Slow cook.
-Add sour cream right before serving.
-Serve on rice.
Ingredients:
3-4 chicken breasts
1 pkg taco seasoning
2 cups salsa
1 can cream of mushroom soup
1 cup sour cream
Directions:
-In crockpot combine soup and salsa then add chicken.
-Pour taco seasoning over chicken.
-Slow cook.
-Add sour cream right before serving.
-Serve on rice.
Swiss Chicken
Contributed by Sarah Parker
Ingredients:
Chicken breasts
Swiss cheese (sliced)
2 cans Cream of Chicken soup
Italian Seasoning
Directions:
-Place chicken on bottom of 13x9 pan.
-Put slice of cheese on top.
-Pour soup over (no milk added).
-Sprinkle with Italian Seasoning to cover.
-Cook at 350 degrees for 1 hour.
Ingredients:
Chicken breasts
Swiss cheese (sliced)
2 cans Cream of Chicken soup
Italian Seasoning
Directions:
-Place chicken on bottom of 13x9 pan.
-Put slice of cheese on top.
-Pour soup over (no milk added).
-Sprinkle with Italian Seasoning to cover.
-Cook at 350 degrees for 1 hour.
Ketchup Chicken (more like sweet and sour)
Contributed by Christina Kowallis
*Recipe is for two
Ingredients:
Chicken:
chicken breasts (2)
cornstarch
eggs
Sauce:
3/4 C. ketchup
3 Tbsp. soy sauce
1 C sugar
¼ C. vinegar
Mix together!
Directions:
-Dip chicken in cornstarch and then in beaten eggs.
-Fry until golden brown.
-Place in pan.
-Pour sauce over chicken
-Cook at 325 for one hour.
*Recipe is for two
Ingredients:
Chicken:
chicken breasts (2)
cornstarch
eggs
Sauce:
3/4 C. ketchup
3 Tbsp. soy sauce
1 C sugar
¼ C. vinegar
Mix together!
Directions:
-Dip chicken in cornstarch and then in beaten eggs.
-Fry until golden brown.
-Place in pan.
-Pour sauce over chicken
-Cook at 325 for one hour.
Fluffy Rice and Chicken
Contributed by Sarah Parker
Ingredients:
1 can cream of mushroom soup
1 soup can of milk
¾ c. of uncooked rice
1 can mushroom diced
1 pkg. onion soup mix
1 cut up chicken
Directions:
-Combine the ingredients except chicken.
-Put in greased pan.
-Place chicken on top and bake at 350 for 1 hour (covered).
Notes:
Can use Ranch mix or Cream of Chicken soup instead of Cream of Mushroom soup
Ingredients:
1 can cream of mushroom soup
1 soup can of milk
¾ c. of uncooked rice
1 can mushroom diced
1 pkg. onion soup mix
1 cut up chicken
Directions:
-Combine the ingredients except chicken.
-Put in greased pan.
-Place chicken on top and bake at 350 for 1 hour (covered).
Notes:
Can use Ranch mix or Cream of Chicken soup instead of Cream of Mushroom soup
Sweet and Sour Chicken #2
Contributed by Lisa Garlock
Ingredients:
4 boneless, skinless chicken breasts
½ 8 oz bottle of Russian dressing
½ Cup Apricot Jam
½ Envelope Dry Onion Soup Mix
Directions:
-Place chicken in 8x8 foil lined baking pan.
-Combine dressing, jam, onion soup mix and pour over chicken.
-Bake uncovered at 350 for 1 hour (baste occasionally).
Ingredients:
4 boneless, skinless chicken breasts
½ 8 oz bottle of Russian dressing
½ Cup Apricot Jam
½ Envelope Dry Onion Soup Mix
Directions:
-Place chicken in 8x8 foil lined baking pan.
-Combine dressing, jam, onion soup mix and pour over chicken.
-Bake uncovered at 350 for 1 hour (baste occasionally).
Sweet and Sour Chicken
Contributed by Paula Didericksen
Ingredients:
4-8 skinned, boned chicken breast halves
1 egg, beaten
Cornstarch
Oil
For Sauce:
¾ c. sugar
4 T catsup½ c. vinegar
1 T soy sauce
½ t garlic powder
Mix all ingredients together.
Directions:
-Dip the chicken breasts into the egg, then roll them in the cornstarch
-In a small amount of oil, fry the chicken until just browned.
-Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325 for one hour, turning the chicken every 15 minutes
Ingredients:
4-8 skinned, boned chicken breast halves
1 egg, beaten
Cornstarch
Oil
For Sauce:
¾ c. sugar
4 T catsup½ c. vinegar
1 T soy sauce
½ t garlic powder
Mix all ingredients together.
Directions:
-Dip the chicken breasts into the egg, then roll them in the cornstarch
-In a small amount of oil, fry the chicken until just browned.
-Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325 for one hour, turning the chicken every 15 minutes
Sweet and Sour Chicken
Contributed by Paula Didericksen
Ingredients:
4-8 skinned, boned chicken breast halves
1 egg, beaten
Cornstarch
Oil
For Sauce:
¾ c. sugar
4 T catsup½ c. vinegar
1 T soy sauce
½ t garlic powder
Mix all ingredients together.
Directions:
Dip the chicken breasts into the egg, then roll them in the cornstarch
In a small amount of oil, fry the chicken until just browned.
place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325 for one hour, turning the chicken every 15 minutes
Ingredients:
4-8 skinned, boned chicken breast halves
1 egg, beaten
Cornstarch
Oil
For Sauce:
¾ c. sugar
4 T catsup½ c. vinegar
1 T soy sauce
½ t garlic powder
Mix all ingredients together.
Directions:
Dip the chicken breasts into the egg, then roll them in the cornstarch
In a small amount of oil, fry the chicken until just browned.
place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325 for one hour, turning the chicken every 15 minutes
Chicken Divan
Contributed by Jen Fugal
Ingredients for chicken:
5 or 6 spears frozen or ½ bowl of broccoli cut in long spears – steam cook for 5 minutes
3 chicken breasts, chunk and brown slightly in 1 tbs. oil
1 can cream of chicken soup
½ cup mayonnaise
1 tsp. lemon juice
½ tsp. curry powder
Topping:
¼ cup grated cheddar cheese
¼ cup soft bread crumbs mixed with 2 tbs. melted butter
Bake at 350 for 30 minutes
Directions:
-Place cooked broccoli in buttered casserole dish.
-Put chicken chunks on top.
-Mix soup, mayonnaise, lemon juice and curry powder.
-Spread over chicken and broccoli.
-Sprinkle on topping
-Bake at 350 for 30 minutes
Ingredients for chicken:
5 or 6 spears frozen or ½ bowl of broccoli cut in long spears – steam cook for 5 minutes
3 chicken breasts, chunk and brown slightly in 1 tbs. oil
1 can cream of chicken soup
½ cup mayonnaise
1 tsp. lemon juice
½ tsp. curry powder
Topping:
¼ cup grated cheddar cheese
¼ cup soft bread crumbs mixed with 2 tbs. melted butter
Bake at 350 for 30 minutes
Directions:
-Place cooked broccoli in buttered casserole dish.
-Put chicken chunks on top.
-Mix soup, mayonnaise, lemon juice and curry powder.
-Spread over chicken and broccoli.
-Sprinkle on topping
-Bake at 350 for 30 minutes
Chicken and Broccoli Bake
Contributed by Paula Didericksen
Ingredients:
4 chicken breasts
1-2 lbs. fresh broccoli, well trimmed and cooked until tender crisp (You can use a package of frozen broccoli too.)
1 can cream of chicken soup
½ c. milk
¼ c. mayonnaise
¼ c. salad dressing
1 c. grated Cheddar cheese (optional, but I use it)
2 t lemon juice
½ c. buttered crumbs or grated Parmesan cheese (optional)
Directions:
-Simmer chicken breasts in water just to cover for about 30 minutes or until tender.
-Cool enough to handle and dice.
-In casserole dish or pan, arrange broccoli, then chicken over it.
-Make a sauce by combining the soup, milk, mayonnaise and salad dressing.
-Heat and stir till smooth.
-Remove from heat and add cheese; stir until melted.
-Add lemon juice. (Add more milk if necessary to thin the sauce a little.)
-Taste to correct seasonings.
-Pour sauce over chicken and broccoli to cover completely.
-Cover with buttered crumbs or Parmesan cheese, if desired.
-Cover and bake at 350 for 30 minutes.
-Remove cover and allow to bake uncovered for another 30 minutes.
-Serve over rice.
Notes:
Makes 6 servings.
Ingredients:
4 chicken breasts
1-2 lbs. fresh broccoli, well trimmed and cooked until tender crisp (You can use a package of frozen broccoli too.)
1 can cream of chicken soup
½ c. milk
¼ c. mayonnaise
¼ c. salad dressing
1 c. grated Cheddar cheese (optional, but I use it)
2 t lemon juice
½ c. buttered crumbs or grated Parmesan cheese (optional)
Directions:
-Simmer chicken breasts in water just to cover for about 30 minutes or until tender.
-Cool enough to handle and dice.
-In casserole dish or pan, arrange broccoli, then chicken over it.
-Make a sauce by combining the soup, milk, mayonnaise and salad dressing.
-Heat and stir till smooth.
-Remove from heat and add cheese; stir until melted.
-Add lemon juice. (Add more milk if necessary to thin the sauce a little.)
-Taste to correct seasonings.
-Pour sauce over chicken and broccoli to cover completely.
-Cover with buttered crumbs or Parmesan cheese, if desired.
-Cover and bake at 350 for 30 minutes.
-Remove cover and allow to bake uncovered for another 30 minutes.
-Serve over rice.
Notes:
Makes 6 servings.
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