Category: Chicken

Salsa-Cream Chicken

This Salsa-Cream Chicken is a fabulous recipe and so easy! Any time I find a recipe that’s quick and easy and good I put it in my keeper file!

Salsa-Cream Chicken

Try this and I’ll bet it goes in your keeper file too!

A great quick fix meal when you don’t feel like spending time in the kitchen. Chipotle salsa will give the dish a wonderful smoky taste. This is a new favorite!

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Salsa-Cream Chicken
Ingredients
  • 4 chicken breasts
  • 1 3/4 cups heavy cream
  • 1 3/4 cups salsa
Instructions
  1. Mix the heavy cream and salsa in a casserole.
  2. Wash the chicken breasts and dry them with a paper towel. Lay them into the sauce and cover them with the mixture.
  3. Bake 1 hour at 400° F or until chicken is tender and cooked through.
  4. Serve with white wine, pita bread, rice and fresh garden salad.

Enjoy!

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Recipe based on one by Clara12
Photo by SharonChen

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Chicken Crescent Roll Casserole

This Chicken Crescent Roll Casserole Recipe is a keeper. It has a permanent place in my definite “keeper” file from now own. I think it’s just that good!

Chicken Crescent Roll Casserole

This will also work great with turkey.

It’s just soooo easy, rich and flavorful. Just plain yummy!

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Chicken Crescent Roll Casserole
Ingredients
  • 2 8 ounce cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 10 3/4 ounce can cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese or any cheese of choice or 3⁄4 cup swiss cheese (or any cheese of choice)
  • 1/2 cup 18% table cream or use whipping cream
Filling
  • 4 ounces cream cheese very soft
  • 4 tablespoons butter very soft but not melted
  • 1 ⁄2-1 teaspoon garlic powder optional
  • 1/2 - 1 cup cup onion finely chopped (can use green onions)
  • 2 large cooked chicken breasts finely chopped (or use about 2 cups, can use cooked turkey)
  • 1/2 - 3/4 cup finely grated cheddar cheese
  • 1/2 teaspoon seasoning salt or use 1/2 teaspoon white salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
  • 1 -2 cup grated cheddar cheese for topping
Instructions
  1. Preheat your oven to 350°F. Butter a casserole dish (any size to hold crescent rolls).
  2. In a saucepan, mix the half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). Heat just until the cheese melts (do not boil).
  3. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
  4. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
  5. Season with seasoned salt or white and black pepper to taste.
  6. Unroll the crescent rolls.
  7. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  8. Drizzle a small amount of the soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  9. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
  10. Bake for about 30 minutes.

Enjoy this Chicken Crescent Roll Casserole for dinner tonight!

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Recipe based on one by Kittencal
Photo by SharonChen

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Chicken Scaloppini With Lemon Glaze

This Chicken Scaloppini With Lemon Glaze is a wonderful lower-fat dish that is easy to make. The sauce is what makes this dish lower in fat.

 

It’s a broth-based lemon sauce and doesn’t have any heavy cream which is what you normally find in a sauce of this type.

It’s more like a glaze that soaks into the chicken.

This is really an easy dish that’s sure to be a big hit with everyone you serve it too!!

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Chicken Scaloppini With Lemon Glaze
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Chicken Scaloppini With Lemon Glaze
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

The stock-based lemon sauce keeps this dish lower in fat than a cream-based sauce.

Course: Main Course
Cuisine: Italian
Keyword: Chicken Scaloppini With Lemon Glaze
Servings: 4
Calories: 415 kcal
Ingredients
  • 4 boneless skinless chicken breasts pounded to about 1/3-inch thickness
  • 2 tablespoons Dijon mustard
  • 1 large egg you may need two
  • 1 cup dry breadcrumbs
  • 1/4 teaspoon poultry seasoning or to taste
  • 1/2 teaspoon garlic powder
  • 1/4 - 1/2 teaspoon seasoning salt
  • 1 -2 tablespoon olive oil for frying
Lemon Glaze
  • 1/4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt can use more to taste
  • 4 -5 thin lemon slices
  • fresh parsley chopped (to taste)
Instructions

  1. In a small bowl or shallow dish whisk together the mustard and eggs; set aside.

  2. Combine the dry bread crumbs with the poultry seasoning, garlic powder, and seasoning salt; spread on a piece of waxed paper.

  3. Dip the breasts firstly in the egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhere the crumbs to the breast.

  4. Heat the olive oil in a skillet over medium heat.

  5. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.

  6. For the glaze; in the same skillet add in the broth, lemon juice, and 1/4 teaspoon salt (or to taste, if using capers add now) bring to a boil scraping any brown bits from the pan.

  7. Add in lemon slices and parsley; mix to combine for about 1 minute.

  8. Spoon the glaze/sauce over chicken.

 

Delicious! Enjoy!

Up Next: 

Grilled Pork Tenderloin Recipe

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Recipe based on one by Kittencal
Photo by Nif

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Chicken Breasts with Spicy Honey Orange Glaze

Chicken Breasts with Spicy Honey Orange Glaze is very tasty chicken. The flavor is just wonderful – sweet and spicy and it’s quick. You can’t beat that!

 

Give this recipe a try. It Couldn’t be easier or more delicious!

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Chicken Breasts with Spicy Honey Orange Glaze
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Chicken Breasts with Spicy Honey Orange Glaze
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These Chicken Breasts With Spicy Honey Orange Glaze are elegant and yet so easy to make.

Course: Main Course
Cuisine: American
Keyword: Chicken Breasts With Spicy Honey Orange Sauce
Servings: 4
Calories: 365 kcal
Ingredients
  • 1/2 cup honey
  • 2 tablespoons frozen orange juice concentrate
  • 1 teaspoon orange zest grated
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons red pepper flakes crushed
  • 4 boneless skinless chicken breast halves
  • 1 tablespoon margarine
  • 1/2 teaspoon vegetable oil
Instructions

  1. In a small bowl, combine the honey with the juice concentrate, orange zest, garlic, salt, and red pepper flakes.

  2. Rinse the chicken with cold water and pat dry. Season lightly with salt.
  3. In a large non-stick skillet, heat the margarine and oil over medium-high heat. Add the chicken and cook about 4 minutes, until seared. Turn the chicken, cook another 4 minutes until just cooked through.
  4. Pour the honey mixture over the chicken and cook, turning chicken to coat as the sauce begins to thicken, about 2 min.
  5. Serve the chicken breasts with honey-orange glaze spooned over the top.

 

Enjoy!

Up Next: 

Sweet and Sour Chicken Recipe

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Recipe based on one by Dancer^
Photo by Derf

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Baked Pesto Chicken

This Baked Pesto Chicken recipe is fantastic. The appearance and taste of the dish is perfect for special guests, but it’s also easy enough to prepare on busy weeknights.

Baked Pesto Chicken

A fast and easy meal to put together with prepackaged pesto!

If you’re a beginner, or just want something tasty and easy to cook, you should definitely give this a go!

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Baked Pesto Chicken
Ingredients
  • 4 boneless skinless chicken breast halves
  • 1/2 cup refrigerated basil pesto
  • 2 -3 plum tomatoes sliced (optional)
  • 1/2 cup mozzarella cheese shredded
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
  2. Place the chicken and pesto in medium bowl; toss to coat.
  3. Place the chicken on the prepared baking sheet. Bake for 20-25 minutes or until chicken is no longer pink in the center.
  4. Remove from the oven; top with tomatoes and cheese.
  5. Bake for an additional 3-5 minutes or until cheese is melted.

Enjoy!

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Recipe based on one by Tish
Photo by anniesnomsblog

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Crock-Pot Mexican Chicken – Delicious Meal

This Crock-Pot Mexican Chicken turns out so moist and tender it cuts like butter. A great blend of ingredients; a savory, saucy chicken dish.

 

I like to shred the chicken and serve it over white rice, noodles, or a baked potato. This has gotten a two thumbs up from everybody that has tried it!

A great thing about this recipe is that you can use FROZEN chicken. If you like dark meat better use chicken thighs or legs. I love the crock-pot method.

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Crock-Pot Mexican Chicken
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Crock-Pot Mexican Chicken
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
 

A super great Crock-Pot meal Mexican style!

Course: Main Course
Cuisine: Mexican
Keyword: Crock-Pot Mexican Chicken
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 cup chicken broth
  • 6 boneless skinless chicken breast halves
  • 1/4 cup taco seasoning
  • 1 28 ounce can diced tomatoes
  • 1 4 ounce can diced green chilies
  • 1 14 1/2 ounce can black beans, rinsed and drained
  • 1 14 1/2 ounce can corn, drained
Instructions

  1. Mix all ingredients together and submerge frozen chicken breasts into the mixture.

  2. Place Crock-Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock-Pot and turn the Crock-Pot off.

Recipe Notes

The flavors will adhere to the chicken and make this moist and tender.

 

Enjoy!

Up Next:

Pasta With Cajun Cream Sauce

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Recipe based on one by The Kissing Cook
Photo by Brenda.

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Pasta With Chicken and Pepper-Cheese Sauce

This Pasta With Chicken and Pepper-Cheese Sauce is a great dish that everyone loves. The mixture of peppers adds a nice kick.

 

The creamy Monterrey cheese sauce provides the perfect balance.

Don’t let the spicy scare you, this dish has the perfect amount of heat. I love the flavors and the little bit kick to it!

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Pasta With Chicken and Pepper-Cheese Sauce
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Pasta With Chicken and Pepper-Cheese Sauce
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Pasta and chicken are a natural combo to me and this pepper-cheese sauce makes it super!

Course: Main Course
Cuisine: American
Keyword: Pasta With Chicken and Pepper-Cheese Sauce
Servings: 6
Calories: 425 kcal
Ingredients
  • 8 ounces spaghetti or 8 ounces fettuccine
  • 8 ounces boneless chicken breasts
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 - 1/2 teaspoon ground red pepper
  • 1/8 - 1/4 teaspoon white pepper
  • 1/8 - 1/4 teaspoon ground black pepper
  • 1 tablespoon cooking oil
  • 1 cup red bell pepper chopped
  • 1/2 cup onion chopped
  • 1 tablespoon jalapeno pepper seeded and minced
  • 2 garlic cloves minced
  • 2 tablespoons flour
  • 3/4 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 cup Monterrey jack cheese grated
  • 1/4 cup sour cream
Instructions

  1. Cook the pasta according to the package directions. Drain and keep warm.

  2. Cut the chicken into 1-inch pieces. In a small mixing bowl combine 1 tablespoon flour, salt, and red, white, and black pepper. Toss the flour mixture with chicken to coat. Set aside.

  3. In a large skillet over medium-high heat, heat the oil (add more oil as necessary during cooking.) Add the red bell pepper, onion, jalapeno, and garlic; cook and stir until tender. Remove the veggies with a slotted spoon to a separate bowl; set aside.

  4. Add the chicken to the skillet. Cook and stir about 5 minutes until the chicken is tender and no longer pink. Remove the chicken to the bowl with the veggies.

  5. Stir 2 tablespoons four into the drippings in skillet. Add the chicken broth, milk, and Worcestershire.

  6. Cook and stir until thickened and bubbly. Add the Monterrey jack, stir until the cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of the sour cream mixture to the skillet. Stir in the chicken and veggies. Cook until heated through being careful not to boil the mixture.

  7. Arrange the pasta on individual plates or a large serving platter. Spoon the chicken mixture over the pasta

 

Enjoy!

Up Next: 

Stuffed Crust Pizza Snacks

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Recipe based on one by Julie Tremmel
Photo by gailanng

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Paula Deen’s Carolina Chicken Bog

Chicken-Bog

A dish few outside of Horry County – home to Myrtle Beach, South Carolina – have ever heard of. It’s called Chicken Bog and its origins date back hundreds of years. It’s a very simple comfort dish

Church functions- family gatherings whatever, this is a great throw together meal from Paula Deen

It’s even tastier the next day.

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Paula Deen’s Carolina Chicken Bog

Ingredients

1 (3 lb) chicken, quartered
1 lb smoked link sausage
1 cup chopped onion
1⁄2 cup butter
2 teaspoons seasoning salt (lawrys)
2 teaspoons house seasoning
1 teaspoon ground red pepper
1 teaspoon black pepper
3 bay leaves
8 cups water
3 cups raw white rice

House Seasoning

1 cup salt
1⁄4 cup black pepper
1⁄4 cup garlic powder

Directions

Slice the sausage into 1/2 inch pieces.

In a stockpot combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, boil, cover and cook at low boil 40 minutes. Remove the chicken from the pot and let cool.

Debone the chicken, discard the bones and skin.

Add the rice to the pot and bring to boil, stirring well. boil 10 minutes, reduce heat, cover pot and simmer 10 minutes until rice is done.

Remove the bay leaves, return the chicken to the pot.

House seasoning:.

Mix and store in an airtight container up to 6 months.

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Skillet Lemon Chicken with Capers

I’ve eaten Skillet Lemon Chicken with Capers at a local Italian restaurant and loved it so I decided to try it at home. This recipe works!!!

 

I think it’s better than the restaurant.

It also got raves when I shared it with friends.

This could become one of your family’s all-time hits. Believe it or not, kiddies love the lemon-caper sauce.

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Skillet Lemon Chicken with Capers
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Skillet Lemon Chicken with Capers
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

There's not a better chicken breast recipe in my opinion!

Course: Main Course
Cuisine: American
Keyword: Skillet Lemon Chicken With Capers
Servings: 6
Calories: 425 kcal
Ingredients
  • 6 medium boneless skinless chicken breasts
  • 2 tablespoons garlic butter
  • 2 tablespoons garlic minced or 1 tablespoon garlic paste
  • 3 cups chicken stock
  • 1/4 cup heavy cream
  • 1 1/2 tablespoons lemon vinegar
  • 1 cup dry white wine
  • 1/4 cup lemon juice to taste
  • 1 1/2 teaspoons flour
  • 2 tablespoons capers drained and chopped
  • 1 tablespoon fresh parsley chopped
Instructions

  1. In a nonstick skillet, heat the olive oil over medium-high. Stir in the butter until melted and then add the chicken. Cook 5 min to brown and then reduce heat to medium

  2. Turn the chicken and cook about 4-5min more until juice runs clear when pierced. Transfer chicken to a warm dish.
  3. Lower the heat if needed to maintain medium-low to medium heat so as not to scorch the garlic and then add the garlic to the drippings in the skillet.
  4. In a cup, mix the stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth. Stir into the mixture in the skillet. Scrape the skillet to incorporate any browned bits from the chicken.
  5. Heat to a boil, boil 1 minute. Stir in the capers and the remaining 1 tablespoon of butter, simmer until thickened.
  6. Pour the sauce over the chicken, sprinkle with parsley and garnish with additional lemon slices.

 

Enjoy!

Up Next:

Scalloped Potatoes Ham Casserole

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Recipe based on one by Gatorbek
Photo by Swirling F.

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Easy Italian BBQ Chicken Pizza

This Easy Italian BBQ Chicken Pizza really is easy! But, oh my goodness, is it good. Use a combination of your favorite spaghetti sauce and BBQ sauce.

 

Amounts and ingredients are completely flexible.

Absolutely the best pizza I’ve ever eaten, let alone made myself! Caramelizing the red onion first made it great. This is a keeper.

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Italian BBQ Chicken Pizza
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Italian BBQ Chicken Pizza
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A quick and easy BBQ pizza that the kiddos will love!

Course: Main Course
Cuisine: Italian
Keyword: Italian BBQ Chicken Pizza
Servings: 2
Calories: 325 kcal
Ingredients
  • 1 Pillsbury pizza crust in the cardboard tube
  • 2 ounces spaghetti sauce
  • 2 ounces barbecue sauce
  • 8 ounces cooked chicken shredded
  • 4 ounces cheese shredded (I used an Italian 5 cheese blend)
  • 8 garlic cloves roasted
  • 1 red onion caramelized
Instructions
  1. Follow the directions on the pizza crust package for pre-baking.
  2. Combine the spaghetti sauce and the barbecue sauce and spoon it onto the pre-baked crust. Top the crust with half of the cheese, all of the chicken, garlic, and onion. Top with the remaining cheese.
  3. Bake the pizza according to directions on the pizza crust package.

 

Enjoy!

Up Next: 

Bisquick Coffee Cake With Sour Cream

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Recipe based on one by Recipe Reader
Photo by flower7

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