chicken baked with salsa (ferf)

I just put boneless chicken a casserole dish, spooned salsa over top, covered and baked at 375 for apx 40 minutes.

pork chop and chicken breadings (ethansmom)

3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 skinless boneless chicken breast halves or pork chops
1 1/2 English muffins (not sandwich-size) **I often use whatever I have laying around, like french bread, etc**
3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 tablespoon unsalted butter, melted

Special equipment: parchment paper
Preheat oven to 450°F and line a baking sheet with parchment.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken or pork, tossing to coat well.

Pulse bread in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.

Dredge chicken or pork, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

Cooks' note:
• Chicken or pork can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.

Makes 6 servings

Squash Stuffed Chicken Breast (lucky1)

3 T. butter
1/4 c. chopped oninons
1 T.fresh minced parsley (dried works too)
1/2 t. dried basil (or fresh)
2 medium zucchini, shredded
3 slices of bread torn into pieces
1 egg beaten
3/4 c. shredded swiss cheese
salt and pepper to taste
4 bone in and skin on chicken breasts

Set oven to 375 degrees.
Butter a 13x9 baking pan.
In a skillet, melt butter; saute onion, parsley and basil until onion is tender.
Add zucchini and cook 2 minutes longer.
Remove from the heat; stir in bread crumbs, egg, cheese salt and pepper.
Carefully loosen the skin if chicken on one side to form a pocket.
Stuff each chicken breast with the zucchini mixture, and place in a greased dish.
Bake for 50-60 minutes, or until juices run clear.

* You could also use bread crumbs instead of bread just add enough to make the mixture stick together.
* I also add about 1 tablespoon or more of paremesan cheese as well.

Beer Butt Chicken (jenniethatsme)

Sounds odd but it is soooo good.
INGREDIENTS:
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

DIRECTIONS:
Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Lemon Garlic Chicken (MoodyMomma)

• 4 boneless, skinless chicken breasts
• 1 tablespoons margarine or butter
• 3 garlic cloves, minced
• 2 cups water
• 3/4 cup uncooked rice
• 2 chicken bouillon cubes
• 1 lemon, halved
• 1 1/2 cups frozen broccoli, carrots and cauliflower

DIRECTIONS

Melt margarine in large nonstick skillet. Add chicken; cook over medium-high heat 5 to 7 minutes or until light brown. Add garlic and cook briefly. Add water, rice, bouillon cubes and juice from one lemon half. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add broccoli, carrots and cauliflower; continue cooking 5 minutes or until internal juices of chicken run clear.

Cut remaining lemon half into slices and use for garnish.

Lemon Garlic Chicken (MoodyMomma)

• 6 skinless, boneless chicken breasts
• 3 cups white wine
• 1 1/2 cups lemon juice
• 1 medium head garlic, crushed
• 4 drops hot pepper sauce
• 2 teaspoons poultry seasoning
• 2 teaspoons salt

DIRECTIONS:

Combine the white wine, lemon juice, crushed garlic, pepper sauce, poultry seasoning and salt. Mix well.

Place chicken in slow cooker. Pour lemon/garlic mixture over chicken. Cook on low for 8 to 10 hours.

Lemon Garlic Chicken (Gretchen)

4 chicken breasts
1/2 cup of lemon juice
1/2 cup of olive oil
one garlic clove finely minced
salt and pepper to taste
Mix lemon juice, garlic and salt pepper and slowly whisk in olive oil. Pierce chicken breasts and place in a shallow baking dish, one layer. Pour marrinade of chicken and place in a 350 degree oven.

Spicey Chicken Strips (mom_of_5)

Chicken Tenders or bonless/skinless chicken breast cut into strips.
Dip strips in flour, then buttermilk, then flour again.
Deep fry make sure your oil is very hot so they don't get mushy! Cook till golden brown!

After cooking all the chicken (which takes time) in a pan melt real butter and mix to taste with Frank's Hot sauce. (Needs to be Frank's which can be found at Wal Mart). The more sauce and less butter the spicier the sauce will be. If you don't like it too hot then use more butter and less hot sauce. Poor sauce over chicken!

Chicken Pot Pie (txmomto3)

1 can of chicken
1 can cream of chicken or mushroom soup
1 can mixed veg's
1 can diced potatoes
2 frozen pie shells
salt & pepper
I just mix all of the stuff together, pour into 1 pie shell, then lay the other pie shell upside down over the mixture, and bake approx 45 minutes.

Creamy Parmesan Chicken (lucky1)

6-8 skinned chicken breasts with bone
4 cans cream of mushroom soup
1 1/2 cup milk
2-3 cloves garlic, crushed
1 cup parmesan cheese
2 cups sour cream

Brown chicken in 3 T. oil. In a saucepan combine soup, milk, garlic and parmesan cheese. Simmer 15 minutes. Place chicken, bone side down, in a deep casserole dish. Add sour cream to sauce and mix until well blended and hot. Do not boil. Pour sauce over chicken and bake at 350 for 1 1/2 hour Serves 6-8

Chicken and Cheese Quesadillas (jenn_q)

1 pounch boneless chicken breast cut into 1 inch
pieces
1 can of Cambells cheddar cheese soup
3/4 cup of salsa
1 package flour tortilla shells
Pre-heat oven to 400 degrees

Cook the chicken until no longer pink
mix in the soup and salsa and cook until it starts to bubble and is hot all the way through.

Then take the tortilla shells and put about two spoonfuls into the center and kind of fold it over and tuck in the sides (if that makes any sense) and lay them seam side down in a baking dish. Once they are all in bake in a pre-heated over for 10-15 minutes. Serve with sour cream. My husband loves these, but be careful because they will be really HOT inside.

Chicken Divan (lucky1)

6 chicen breasts, boned
2 pkgs. frozen brocolli spears
1 can cream of chicken soup
1/2 cup mayonaise
2 T. lemon juice
3 T. sherry
1/4 c. parmesan cheese

Cook brocolli according to package directions, and place in buttered baking dish. Top with chicken breasts that have been browned in butter. Mix remaining ingredients and pour over chicken, enough sliced white meat or turkey for four to six people may be substituted. In this case cooking time is 30 minutes and can serve four to six people.

Chicken Wings (nhmomof3)

I usally make this with aprox. 7-10lbs of chicken wings, but you could cut everything in half for less.

2 bottles of Country French Salad dressing (may also use catilina)
2 packages of dry onion soup mix
2 packages of dry chicken noodle soup mix
8-10 oz jar of apple jelly
Mix all the ingredients together, its easier to do it by hand then you can break the clumps up, add chicken, marinade over night, then bake at 375 until the chicken is a deep golden brown, mixing them around once or twice while they are cooking, the more golden brown the are the better, this will fall off the bone as you eat it, but be warned have PLENTY of napkins or wet naps with you! I make this every year for our xmas party and the 2 pans usually go with in a matter of 20 mins. I also have people scraping the marinade thinking its rice lol they are like no way when I tell them its soup mixes. I bet you could also do this week boneless chicken and maybe add pineapple to it and serve it over rice.

Big Thicket Chicken and Dumplings (lucky1)
3-4 lbs chickens
1 gallon water
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon red peppers (optional)
2 celery ribs, chopped
4 green onions, sliced thin or 1/2 medium onion, chopped
1 carrot, shredded
6 chicken bouillon cubes
DUMPLING INGREDIENTS
6 cups flour
2 teaspoons baking powder
1 teaspoon poultry seasoning
1 teaspoon salt
1 cup margarine or butter flavor shortening
2 eggs, beaten
2 cups chicken stock

8 servings Change size or US/metric
Change to: servings US Metric

3 hours 1 hr 30 mins prep

Place whole chicken and water into large pot or dutch oven.
Add poultry seasoning, garlic powder& pepper.
Bring to boil and reduce heat to medium.
Cook chicken for about 1 hour or until tender.
When done, carefully remove chicken from pot; set aside to cool.
Remove 2 cups of stock and set aside to cool.
Add celery, onion, carrot and boullion cubes to remaining stock and continue to cook on simmer.
While chicken is cooling, prepare dumplings.
Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
Add margarine and combine until mixture is coarse and crumbly.
(use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
Turn out onto floured surface and knead slightly until smooth.
You may need to divide dough in half and only roll out half at a time.
Roll out to approx.
1/8-inch thickness.
Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
When done, remove from heat and cover pan.
Remove skin and debone cooled chicken.
Cut into bite size pieces then fold into hot dumplings& broth.
This recipe will serve a family of 4 two main course meals.
Leftovers can be frozen.

Baked Garlic Parmesan Chicken (swervesgirl)

Prep Time:15
Minutes Cook Time:30
Servings Per Recipe: 6

2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Cheesy Chicken Crock Pot (meg&zachsmommy)

1 lb boneless skinless chicken breasts
2 cans cambells cream of chicken soup (u can use the 99% fat free)
1 can cheddar cheese soup
garlic
salt
pepper

rinse chicken in cold water, slice the breast in half making 6 cutlets. Sprinkle both sides with garlic powder, salt, and pepper. Place in crock pot. Pour both cans of cream of chicken soup and cheddar cheese soup, do not add water. Cover and cook on low heat for at least 8 hrs. Serve over pasta or rice.
1 more thing, you can't open cover, it must stay on the entire time cooking

Chicken Stroganoff (Kendralgreen)

6- 4 oz frozen boneless skinless chicken breasts
1 can cream of chicken soup (low fat is fine)
1 16oz container of low fat sour cream
1 envelope onion soup mix

Place frozen breasts in a crock pot. In a separate container combine remianig ingredients. Mix up and pour over chicken. Cover and cook on low for 7 1/2 hours. Serve with rice or noodles of your choice.

Cranberry Chicken (HardmanMom)

Boneless skinless chicken breasts (4)
1- 6oz. can whole cranberries
1- 8oz. Catalina salad dressing (fat free or regular)
1 packet dry onion soup mix

Mix all ingredients and pour over chicken
Cover bake at 350 for 45-60 min.!

Baked Chicken with Apple Stuffing (michmom05)

2 cups milk
3 eggs
1 tablespoon water
1 cup dry bread crumbs
4 skinless, boneless chicken
breast halves
1 Red Delicious apple, cored
and diced
1 (8 ounce) package dry bread
stuffing mix
2 cups apple juice, or as needed
2 tablespoons butter, or as needed
1 Red Delicious apple -
peeled, cored and diced


Directions
1 Preheat the oven to 350 degrees F (175 degrees C).
2 Pour the milk into a shallow bowl. In a separate bowl,
whisk together the eggs and water. Place the bread crumbs in
a shallow dish or on a plate. Dip the chicken breast
halves into the milk, then into the egg, then press into the
bread crumbs to coat. Place on a plate, and set aside.
3 Prepare the stuffing mix according to the package
directions, but substituting apple juice for the water. When
bringing the juice and butter to a boil, add the diced apple
with peel to the pan. Stir in the stuffing mix until the
liquid is absorbed. Transfer the stuffing to a baking dish,
and top with the pieces of the remaining apple. Place the
chicken breasts on top of the stuffing, and cover with
aluminum foil.
4 Bake for 45 to 50 minutes, or until the chicken juices
run clear.

Chicken & Dumplings (txmomto3)

3 Cup flour
1/3 cup shortening
1/2 tsp. salt
1 tsp. baking powder
1 1/2 cup chicken broth
pepper, to taste

Mix it all together, roll them out flat on wax paper, then cut into strips, & drop into very hot chicken broth. It works best if the chicken broth is boiling when you drop them in. You want to drop in a few at a time, let them cook a couple of seconds, then drop in more, because if the broth isn't hot enough and you drop in to many at a time, they all stick together(I learned this the hard way) BUT they still taste good!

BETTER THAN CHICKEN & DUMPLINGS CASSEROLE (txmomto3)

1 whole chicken
2 qt. water
1 c. flour
1 c. milk
2 T. butter
1 can cream of chicken soup
1/4 tsp. salt
1/2 tsp. pepper

Cook chicken in water until done. Remove chicken from the bone, cut into bite size pieces. Save 2 cup of chicken broth. Put chicken in greased casserole dish, 11X17. Whisk together flour, milk, and butter. Pour over chicken. Whisk reserved broth, soup, salt, and pepper. Pour casserole. Bake at 350 degrees for 45 minutes.

I've also made this with canned chicken, when I don't want to fool with cooking & deboning a whole chicken, and it tastes just as good, just a lot quicker.

Simple Chicken and Dumplings by Debbie (ethansmom)

4 T. Shortening 1 c. chicken broth
3 T. Flour 2 t. chopped onion
1/2 t. salt 2 c. ( or more) diced, cooked chicken
1 c. milk (OR 12 oz. can chunk chicken)

Melt shortening in pot over medium-high heat. Saute onions until soft, about 2 minutes. Blend in flour. Add milk and chicken broth. Cook until smooth, stirring constantly until smooth and thickened. Add chicken.

DUMPLINGS
1 c. flour
1 1/2 t. baking powder
1/2 t. salt
2 T. shortening
1/3 c. milk
1 egg, beaten
Stir together flour baking powder and salt. Cut in shortening until mixture is crumbly. Pour in milk, add egg. Mix only until flour is dampened. Drop by spoonfuls to top of chicken mixture. Cover tightly and steam 12 minutes without removing cover. (makes 6 large dumplings)

Easy Chicken N Dumplings (KIKI)

Canned biscuits cut into small pieces
Chicken broth
Rotisserie chicken (buy already cooked)
Season to taste

Quick & easy!

Pecan Crusted Chicken & Shrimp (michmom05)

4 (8oz.) chicken breasts
1 lb. shrimp (size 16/20, peeled with the tails on)
1 cup buttermilk
3 eggs

Breading:
3/4 cup flour
3/4 cup cornmeal
2 teaspoon salt
2 teaspoon white pepper
1 Tablespoon paprika
1 teaspoon dry mustard
1 3/4 cups pecans, ground
5 Tablespoon butter for sautéing

Honey-Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup honey

Beat the eggs together with the buttermilk with a fork until pale yellow.
Grind the pecans in the food processor. Place in a bowl and mix together with the flour, cornmeal, salt, pepper, paprika, and dry mustard.
With your finger tips, dip the chicken in the egg/milk mixture, then press both sides into the pecan mix. Place breasts on a plate.
Dip the shrimp into the egg/milk mixture; press both sides into the pecan mix and place on a plate.
Melt the butter in a skillet on medium high heat.
Cook the chicken breasts on both sides for a total of about 7 minutes (less if you are using cutlets, which are thinner).
Sauté the shrimp to a nice brown on both sides for about 3 minutes.
To make the sauce, stir the mustard and honey together until completely combined and serve on the side as a condiment.

Broccoli Chicken Casserole (charleybear)
From: Lori J.
Bake Time: About 30 minutes
Serves: 4

Ingredients:
3 medium-sized cooked chicken breasts, cut into small pieces
1 can Campbell's® Cream of Mushroom Soup OR Cream of Chicken Soup
1 pkg. frozen broccoli spears, cooked
2 cups shredded Cheddar cheese
1 box Stove Top Chicken Flavor stuffing, prepared

Directions:
COMBINE cooked chicken pieces with soup in bowl (no additional liquid required).

PLACE cooked broccoli spears in 2-qt. casserole. Next spread chicken mixture over broccoli. Sprinkle grated cheese on top of that. Top with prepared stuffing. Bake uncovered at 375°F. for approximately 30 min. or until hot and bubbly.

Stuffing-Crusted Creamy Chicken Casserole (michmom05)

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/2 tsp. garlic powder
1 bag (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (14-3/4 oz.) cream-style corn
1/4 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing



PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with garlic powder. Top with stir-fry vegetables. Mix corn and dressing; spoon over vegetables. Top with prepared stuffing. Cover with aluminum foil.
BAKE 30 min.; uncover. Bake an additional 10 to 15 min. or until chicken is cooked through (170°F).

Chicken Burrito Bake (jencocoa)

-tortillas (about 8)
-2 cups (or more if you like it meaty) shredded chicken (you can get the precooked strips/cubes of Louis Rich, etc., to make it super easy)
-salsa
-pack of taco cheese
-2 containers of Alfredo Sauce (DiGiorno, found in refrigerated section)

All you do is mix about 1 c of salsa with 1/2 c taco cheese and all the chicken. Arrange this mixture in the middle of a tortilla, fold in one side, then the other (like a log) and place it seam side down in a 13x9 baking dish. Repeat this until all tortillas are filled.

Mix and the Alfredo sauce and the rest of the taco cheese and pour over the tortillas. Bake at 350 for about 30 minutes.

You can serve with salsa, chips, Spanish rice, guacamole, whatever you like!

Chicken and Mushroom saute (*Jennifer*)

All-purpose flour
salt
pepper
2 chicken breasts, diced
2 tablespoons of olive oil
2 tablespoons low fat butter
1 teaspoon of cornstarch
1 cup water
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1 cube of chicken boullion
1 can of mushrooms (4 oz.)

Get some flour in a bowl and add salt and pepper to taste. Dice your chicken and then put it into the flour. Put the butter and oil into a frying pan and heat it up. When the butter is melted add the chicken and cook until the juices run clear. After it is done, put it on plate and set aside. Put the mushrooms into the same pan and saute for 5 minutes. Then add the water, cornstarch, boullion, parsley, and garlic powder. After it thickens a little, put your chicken back into the pan. As soon as the chicken is warm again it is ready to serve. I usually serve it over brown rice for a nice healthy meal. I also double the sauce recipe so that it can soak into the rice.


Chicken and Pasta Primavera (charleybear)

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR Campbell's® 98% Fat Free Cream of Mushroom Soup
3/4 cup milk
1/4 cup grated Parmesan cheese
1/8 tsp. garlic powder
1/8 tsp. pepper
2 cups broccoli flowerets
2 medium carrots, sliced
2 1/2 cups cooked elbow OR corkscrew pasta
2 cans (5 oz. each) Swanson® Premium Chunk Chicken, drained

Directions:
MIX soup, milk, cheese, garlic, pepper, broccoli and carrots in saucepan. Heat to a boil.

COVER and cook over low heat 10 min. or until vegetables are tender-crisp. Stir in pasta and chicken and heat through.

Slow Cooker Chicken and Dumplings

Prep Time: 20 minutes
Cook Time: About 8 hours
Serves: 8
The slow-cooker simmers chicken, potatoes, carrots, celery in a creamy sauce, all topped with tender dumplings made easy with baking mix.

Ingredients:
1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 medium Yukon gold potatoes, cut into 1" pieces
2 cups baby whole carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken OR 98% Fat Free Cream of Chicken
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Directions:
PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
MIX soup, water, thyme and black pepper. Pour over all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center.

TIP: *Or on HIGH 4 to 5 hr.

Serve with a mixed green salad with Pepperidge Farm® croutons. For dessert serve your favorite Pepperidge Farm® cookies

Zesty Chicken & Pasta (michmom)

1 lb. boneless skinless chicken breasts, chopped
1/2 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing, divided
2 cups broccoli florets
1 small onion, thinly sliced
1 large red pepper, chopped
1 Tbsp. chopped fresh parsley
1 pkg. (8 oz.) pasta, cooked as directed on pkg., drained
1/4 cup KRAFT 100% Grated Parmesan Cheese



COOK and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 4 min. or until no longer pink.
ADD broccoli, onion, red pepper and parsley; cook until tender, stirring occasionally.
TOSS with pasta and remaining 1/4 cup dressing. Sprinkle with cheese.


Lowfat Honey Mustard Chicken (charleybear)
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4

Ingredients:
Vegetable cooking spray
4 boneless chicken breast halves
1 can (10 1/2 oz.) Campbell's® Fat Free Chicken Gravy
1 tbsp. prepared mustard OR Dijon mustard
2 tsp. honey
4 cups hot cooked rice, cooked without salt

Directions:
SPRAY skillet with cooking spray and heat 1 min. Add chicken and cook until browned. Set chicken aside.
ADD gravy, mustard and honey. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 5 min. or until done. Serve over rice.

Greek Chicken with Onions, Oregano, Olives and Feta (michmom)

3 tablespoons olive oil
1/3 cup flour, seasoned with salt and pepper
1 3 1/2- or 4 1/4-pound chicken, cut into 8 parts
2 large yellow onions, cut into large chunks
3 cloves garlic, finely chopped
1 cup chicken broth
Grated zest and 4 tablespoons fresh lemon juice from 2 lemons
1 28-ounce can of chopped tomatoes with juice
2 teaspoons fresh oregano, chopped
1/2 cup kalamata olives, pitted
1/2 cup feta cheese, crumbled
Kosher salt and pepper to taste



In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side. Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired. Serve in the pot or in a shallow bowl with the crumbled feta on top. Serve with orzo, rice or country bread.

This message has been edited. Last edited by: Adrienne,

**Adding Turkey Recipes to this post as well**

Turkey Recipes

Homestyle Turkey, the Michigander Way (Michmom05)

INGREDIENTS:
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon 2 tablespoons dried parsley
2 tablespoons dried minced
onion
2 tablespoons seasoning salt

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.


Easy Turkey Pot Pie (charleybear)

Prep Time: 10 min. - Bake Time: 30 min.

Ingredients:
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup *
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix


Directions:
PREHEAT oven to 400°F.
MIX soup, vegetables and turkey in 9" pie plate.
MIX milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden. Serves 4.
*Or use Campbell's® Cream of Chicken with Herbs Soup.

Turkey Primavera (charleybear)

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

INGREDIENTS::
2 tbsp. cornstarch
1 3/4 cups Swanson® Chicken Broth
1/2 tsp. garlic powder OR 2 cloves garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced
1/2 cup green pepper OR red pepper cut in 2" strips
1 small onion, chopped
2 cups cubed cooked turkey OR chicken
4 cups hot cooked spaghetti, cooked without salt
2 tbsp. grated Parmesan cheese


DIRECTIONS:
MIX cornstarch and 1/4 cup broth.

MIX remaining broth, garlic powder, broccoli, carrots, pepper and onion in saucepan. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.

ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Add turkey and heat through. Toss with spaghetti and cheese.

Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness™ or Certified Organic Chicken Broth in place of the regular chicken broth.

Parmeasan Chicken

Boneless skinless chicken breast
Shreded parmeasan cheese

I butterfly chichen then pound slightly between parchment paper.

season with your favorite seasonings

press shreded parmeasan to chicken

I pour some parmeasan onto a plate and press both sides of chicken the cheese will stick to the chicken.

Have a skillet ready with hot oil not to hot add the ckicken and cook until golden brown on both sides.
*do not over cook cheese will taste burnt.

I serve this fettichni alfredo, steam brocc. and garlic bread.

Swanson® Rosemary Chicken & Roasted Vegetables
From: Campbell's Kitchen
Prep Time: 15 minutes
Bake Time: 1 hour 30 minutes

Serves: 4



Ingredients:


3-lb. whole broiler-fryer chicken
1 tbsp. butter OR margarine, melted
4 medium red potatoes, quartered
2 cups fresh OR frozen baby whole carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary OR 1/2 tsp. dried rosemary leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1/2 cup orange juice



Directions:



BRUSH chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and orange juice and pour half of broth mixture over all.

ROAST at 375°F. 1 hr.

STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or until done.

TIP: To quickly peel onions, pour boiling water over onions and let stand 5 min. Then slip off skins.



Nutrition Information


With Swanson® Chicken Broth: Nutritional Values Per Serving: Calories 398, Total Fat 12g, Saturated Fat 3g, Cholesterol 99mg, Sodium 499mg, Total Carbohydrate 37g, Dietary Fiber 5g, Protein 36g, Vitamin A 366%DV, Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV With Swanson® Natural Goodness Chicken Broth: Nutritional Values Per Serving: Calories 398, Total Fat 11g, Saturated Fat 3g, Cholesterol 97mg, Sodium 397mg, Total Carbohydrate 37g, Dietary Fiber 5g, Protein 36g, Vitamin A 366%DV, Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV

Parmesan Crusted Chicken

4 chicken breast fillets
2 egg whites, lightly beaten
2 cups finely grated Parmesan cheese
Cracked black pepper


Preheat the oven to 390 degrees F. Line a baking tray with baking paper. Dip the chicken breasts into the egg whites, then toss in the combined Parmesan and pepper to coat. Place in the baking tray and cook for 15 minutes or until the chicken is golden and cooked through. Serve with a simple rocket and tomato salad. Note: You must use good quality Parmesan for a crunchy crust.

Creamy Garlic Chicken

2 tsp. vegetable oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup MIRACLE WHIP Dressing
2 cups frozen stir-fry vegetables
1 Tbsp. soy sauce
4 cloves garlic, minced
3 cups hot cooked MINUTE White Rice



HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., turning after 3 min.
ADD dressing, vegetables, soy sauce and garlic; stir. Cook, covered, 7 min. or until chicken is cooked through, stirring occasionally.
SERVE over the hot cooked rice.

Spinach-Stuffed Chicken Breasts

1-1/2 cups water
6 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup KRAFT Shredded Mozzarella Cheese



PREHEAT oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp). dressing.
BAKE 30 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups pineapple chunks (about 1/2 cored peeled pineapple)
1 each: red and green peppers, cut into chunks
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed



PREHEAT grill to medium-high heat. Using 8 long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with pineapple and peppers onto skewers, to create 4 kabobs.
MIX barbecue sauce and juice; brush on kabobs.
GRILL kabobs 8 to 10 min. or until chicken is cooked through, brushing occasionally with remaining sauce.




KRAFT KITCHENS TIPS


Keeping It Safe
If using wooden skewers, wrap ends in foil to prevent burning.

Substitute
Substitute 1 can (20 oz.) pineapple chunks in juice, drained, for the fresh pineapple.






NUTRITION INFORMATION



Nutrition Bonus:
Fire up the grill for these delicious kabobs laced with chicken, fruit and vegetables. As a bonus the pineapple and peppers are rich in vitamin C, while the peppers are a good source of vitamin A.


Diet Exchange:
1 Carbohydrate,1 Fruit,3 Meat (VL)

Whole Barbecued Chicken


Recipe Rating:

Prep Time: 10 min
Total Time: 2 hr 10 min
Makes: 12 servings


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2 whole chickens (3 lb. each)
2 small lemons
4 cloves garlic, peeled
1 cup KRAFT Original Barbecue Sauce
1 tsp. Italian seasoning



PREHEAT both burners of gas grill to medium-high heat. Trim the excess fat from the chickens and discard. Cut lemons in half; squeeze juice into a small bowl. Reserve lemon halves for later use. Add barbecue sauce and seasoning to the lemon juice; mix well.
PLACE 2 each of the lemon halves and garlic cloves inside the cavity of each chicken.
TURN off the burner on one side of the grill, then place the chickens, breast sides up, on that side. Cover grill with lid. Grill 1-1/2 to 2 hours or until the chicken juices run clear and a meat thermometer inserted into the thickest part of the thighs registers 180°F, occasionally turning and brushing the chickens with the barbecue sauce mixture during the last 20 min. of the grilling time. Remove and discard lemon halves and garlic cloves from chicken cavities before serving.




KRAFT KITCHENS TIPS


How To Barbecue in a Charcoal Grill
Carefully arrange hot coals evenly around side of charcoal grate. Place drip pan in center of grate; fill with 1 cup water. Place cooking grate over coals. Place chicken on grate centered over drip pan. Cover grill with lid. Grill as directed.

Great Substitute
Substitute 1 large chicken (4 to 5 lb.) for the 2 smaller chickens. Grill 1-3/4 to 2 hours or until chicken is cooked through. Makes 10 servings.

Special Extra

Mozza-Chicken Strips


3/4 lb. boneless skinless chicken breasts, cut into 3x1-inch strips
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Ranch Dressing



PREHEAT oven to 400°F. Coat chicken strips with coating mix as directed on package.
PLACE in single layer on foil-covered baking sheet.
BAKE 20 min.; sprinkle with cheese. Continue baking 5 min. or until cheese is melted. Serve with the dressing for dipping.

Lemon Broccoli Chicken
from Campbell's Kitchen

Prep/Cook Time: 20 min.








Ingredients:

1 lemon
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup OR 98% Fat Free Cream of Broccoli Soup
1/4 cup milk
1/8 tsp. ground black pepper


Directions:
CUT 4 thin slices of lemon. Squeeze 2 tsp. juice from remaining lemon.
HEAT oil in skillet. Cook chicken 10 min. or until browned.
ADD soup, milk, lemon juice and black pepper. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serves 4.

TIP: Serve with steamed sugar snap peas and seasoned long-grain and wild rice mix. For dessert serve frozen yogurt.







Keep fresh lemons on hand in your produce drawer; use daily to add flavor to iced water, squeeze over vegetables and salads--and run the rinds through the garbage disposal to freshen it!

CHICKEN & SALSA!

1 lb boneless, skinless chicken breasts; cut into bite size pieces
1 lg jar thick & chuncky salsa
1 small can tomato sauce
White rice
Shredded Mexican cheese


Mix chicken, salsa and tomato sauce in a large sauce pan, cook on the stove over medium heat for 30 minutes. When finished, put chicken & salsa mixture over cooked white rice, top with cheese. YUMMY!!!!!!!!!

2-Step Italian Style Chicken


1 Tbsp. vegetable oil
1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free)
1/3 cup water
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1/2 cup chopped plum tomato
1 Tbsp. butter

Preparation:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside.

2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through*.

3. Remove the chicken to the serving platter. Add the butter to the sauce mixture and stir until the butter melts. Serve the sauce with the chicken.

My favorite Chicken Recipe is the Chicken Meatballs on Rachel Rays 30 - minute meals. They include chicken, spinich, feta cheese, etc. My family loves them and they are wayyy easy. Go to www.foodtv.com.

Crunchy No-Fry Chicken



Prep/Cook Time: 25 minutes
Serves: 4

INGREDIENTS:
3/4 cup finely crushed corn flakes
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
4 boneless chicken breast halves
1/4 cup Swanson® Chicken Broth


DIRECTIONS:
MIX corn flakes, garlic powder, black pepper and red pepper.

DIP chicken into broth. Coat with corn flake mixture. Place chicken on baking sheet.

BAKE at 400°F. for 20 min. or until done.

Chicken, Potato and Vegetable Bake



Recipe Rating:

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 6 servings


Nutrition Information
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6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 medium potatoes, peeled, cubed
3 medium carrots, coarsely chopped
1 medium onion, coarsely chopped
3/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
2 Tbsp. KRAFT 100% Grated Parmesan Cheese



PREHEAT oven to 400°F. Place chicken, potatoes, carrots and onions in large baking dish; drizzle evenly with the dressing.
BAKE 1 hour or until chicken is cooked through.
SPRINKLE with the cheese.




KRAFT KITCHENS TIPS


Keeping It Safe





NUTRITION INFORMATION



Nutrition Bonus:
Enjoy this easy-to-make low-calorie low-fat dish. As a bonus, it's rich in vitamin A from the carrots.


Diet Exchange:

Bacon Wrapped Chicke


Ingredients:

8 boneless chicken breast halves
8 slices bacon
1 can Campbell's® Condensed Cream of Mushroom Soup
1 cup sour cream



Directions:



PREHEAT oven to 275°F. Wrap 1 slice bacon around each chicken breast. Place in 11"x7" baking dish. Mix together soup and sour cream. Pour over chicken. Bake 2 to 2 1/2 hr. or until done.


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Chicken Broccoli Divan
From: Campbell's Kitchen
Prep Time: 15 minutes
Cook Time: 25 minutes

Serves: 4



Ingredients:


1 lb. fresh broccoli, cut into spears OR 1 pkg. (about 10 oz.) frozen broccoli spears, cooked and drained
1 1/2 cups cubed cooked chicken OR turkey
1 can Campbell's® Condensed Broccoli Cheese Soup OR 98% Fat Free Broccoli Cheese Soup Soup*
1/3 cup milk
1/2 cup shredded Cheddar cheese (optional)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted



Directions:



ARRANGE broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.

MIX soup and milk and pour over all.

SPRINKLE with cheese. Mix bread crumbs with butter and sprinkle on top.

BAKE at 400°F. for 25 min. or until hot.

TIP: *Or use 1 can (10 3/4 oz.) Campbell's® Cream of Chicken OR 98% Fat Free Cream of Chicken Soup.

For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. skinless, boneless chicken breasts (cubed) 5 min. or until chicken is no longer pink.

Broil about 1 min. to lightly brown topping.


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Sweet-and-Sour Chicken Tenders


1/4 cup all-purpose flour
1 tsp. Creole seasoning
1/2 tsp. freshly ground blck pepper
1/2 cup vegetable oil
2 lbs. boneless skinless chicken breast, cut into 1/2-inch strips

For the Sweet-and-Sour Sauce
1/2 cup ketchup
1 tsp. soy sauce
1 tsp. cider vinegar
1/2 cup brown sugar
1 Tbs. cornstarch
1/2 cup orange juice



For the Chicken:
1. Mix the flour and seasonings together. In a medium skillet, heat the oil.

2. Dredge the chicken in the seasoned flour. Place the chicken in the skillet. Do not overcrowd the chicken.

3. Cook in batches, if necessary, turning with tongs until the tenders are golden brown.

4. Remove and drain on paper towles. Toss with Sweet-and-Sour Sauce (see below). Serve immediately.

For the Sauce:
1. In a small saucepan, combine the ketchup, soy sauce, vinegar, and brown sugar.

2. Over medium-high heat, bring the sauce to a boil, stirring occasionally. Reduce the heat.

3. In a small cup, mix the cornstarch into the ornage juice until dissolved.

4. Stir into the sauce and simmer, stirring occasionally, until the sauce thickens, approximately 5 minutes.

Cacciatore-Style Chicken Bake


1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 small each: red and green pepper, chopped
1 small onion, chopped
1 jar (14 oz.) spaghetti sauce



PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken, peppers and onions in 13x9-inch baking dish; mix lightly. Pour spaghetti sauce over chicken mixture; top with prepared stuffing.
BAKE 30 min. or until chicken is cooked through.