Poultry
Creamy Basil Chicken & Noodles
Baked Chicken
corn flakes
1/2 teaspoon tea leaves
salt
pepper
chicken seasoning
chicken pieces -- skinned
1/2 cup evaporated milk
1/4 cup margarine
Crush corn flakes. Shake in tea leaves and seasonings. Roll chicken pieces in the mixture. Place in buttered baking dish. Pour evaporated milk over the top and dot with margarine. Cover with foil Bake 350 degrees about 1 1/2 hours.
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Barbecue Chicken
5 chicken breasts
2 cups barbecue sauce
Boil chicken breasts in salted water. Cool. Remove from bone and
shred. Place in a crock pot with a small amount of the broth. Stir in the barbecue sauce of your choice, adding more if you like.
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5 boneless, skinless chicken breasts
¼ c. butter
1 box fettuccine
¼ c. butter
¼ c. flour
1 c. whipping cream
2 c. half ‘n’ half
cracked black pepper
basil
1 c. grated parmesan cheese
Cut chicken breasts in small pieces. Brown in melted butter. Cook fettuccine in salted boiling water. Drain. Melt butter in pan. Stir in flour, cream and half ‘n’ half. Stir until thickened. Remove from heat. Stir in seasonings, fettuccine, chicken and cheese. Serve.
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Chicken Casserole
6 chicken breast halves without skin
2 cans cream of chicken soup
1 cup sour cream
1 stick margarine -- melted
poppy seeds
1 stack ritz crackers
Boil chicken breasts until done and tender. Remove from bone and tear. Stir in soup and sour cream. Spread mixture into a buttered baking pan. Crush crackers. Sprinkle on top of chicken mixture. Sprinkle with poppy seeds. Pour melted margarine over the top. Bake 350 degrees for 30 minutes.
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Chicken Cordon Bleu with Cream
Sauce
boneless, skinless chicken breasts
seasoned bread crumbs
Swiss or mozzarella cheese
ham slices
1/2 cup half and half
1/2 cup chicken broth
1/4 cup flour
seasonings
Flatten chicken to 1/4" thick. Place a slice of ham and a slice of cheese on
breast. Roll up and secure with a toothpick. Roll in seasoned bread crumbs.
Brown in oil. Bake 350 degrees for 1 hour. (You can bake it longer at a lower
temperature.) Pour half and half and broth in a small heavy saucepan. Whisk
flour in until well blended. Heat to thicken. You may add seasonings of your
choice, or you may want to add a bit of honey mustard. Remove chicken from oven.
Place on serving platter. Pour sauce over the top. Or you may want to serve the
sauce on the side, as well as a tomato based sauce.
To make your own bread crumbs: Place slices of bread on a paper towel in the
microwave. (2 slices will coat about 6 chicken breasts) Microwave 45 seconds.
Turn bread and heat again. Repeat the process 3 or 4 times until bread is really
hard. Place bread in a Ziploc baggie and beat it with a rolling pin or something
to make the crumbs. Add basil and parsley and grated parmesan cheese and
whatever else you might have the taste for.
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Chicken Salad
4 -6 chicken breasts, cooked
1 granny Smith apple
handful seeded grapes
about 15 sweet pickle slices
sliced almonds
Miracle Whip® light Salad Dressing
lemon pepper
parsley
a little bit of sweet pickle juice
Cut up the cooked chicken breasts. Peel, core and chop apple. Add along with sliced grapes and chopped pickles. Pour in a little bit of pickle juice. Stir in enough Miracle Whip to be the consistency you like. If you make the salad the day before you're going to serve it, wait until before serving to add the almond slices.
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Chicken Pot Pie
1 chicken -- cooked and boned
cubed potatoes
slice carrots
slice celery
chopped onions
peas
2 cans cream of chicken soup
1 cup chicken broth
salt
pepper
pie crust
After cooking the chicken, cook the potatoes in the broth for 10 minutes. Add the other vegetables a few minutes longer. Drain. Stir the vegetables and soup into the chicken. Add enough broth to make the mixture easy to stir, but not too soupy. Add salt and
pepper and any herbs (parsley, basil) to taste. Line the bottom of a deep baking dish with a pie shell. Spoon mixture into crust. Top with a second crust and cut vents. Bake 350 degrees until top is golden brown and mixture is bubbly. If you want a few more calories, stir some cheese into your crust dough before rolling it out.
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Creamy Basil Chicken
& Noodles
6 boneless skinless chicken breasts, cut in strips or cubes
canola oil
1/2 c. margarine
¼ c. flour
2 c. broth
1 c. half ‘n half
2 T. fresh basil or 2 tsp. dried basil
seasonings
Brown chicken in a small amount of oil. Move chicken to one side of the pan.
Melt margarine. Stir in flour until smooth. Add broth and half ‘n half.
Stir in basil and other seasonings to your liking. Mix chicken in
with the creamy sauce.
Cook noodles – not too much. Drain. Stir in some
margarine and just a bit of half ‘n half or cream.
Season. Mix with chicken or serve noodles
and then top with chicken mixture.
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with Hot Buttered Noodles
boneless skinless chicken breasts
oil
spaghetti sauce
seasonings
grated cheese
Cut chicken breasts into small pieces. Brown in a small
amount of oil. Stir in garlic, Italian seasoning, basil and parsley.
Stir in a large jar of spaghetti sauce. Heat through.
Prepare a bag of egg noodles according to directions, but don’t cook
all the way through. Drain. Stir in a stick of margarine and the same
seasonings as used for the chicken. Place hot noodles in a buttered
casserole dish, pushing noodles to the side. Pour the chicken mixture
in the middle of the noodles. Top with grated cheese. Heat in the
oven a few minutes to melt the cheese.
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Oven Chicken
boneless chicken breasts
garlic powder
Italian seasoning
salt & pepper
basil
Southwest seasoning
1/4 cup margarine -- melted
Stir seasonings into margarine. Place chicken in greased baking dish. Pour
seasoned mixture over the chicken. You might want to add some Worcestershire
Sauce or Dale seasoning, if you like. Cover and bake 350 degrees 30 minutes.
Uncover and bake a bit longer. (you can also add just a dusting of cinnamon for
a little different flavor - but careful - not too much)
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boneless turkey breast
marinade:
2 T. lemon juice
1 T. olive oil
1 T. soy sauce
½ tsp. ginger
1/8 tsp. ground red pepper
½ tsp. garlic powder
cracked black pepper
olive oil
garlic powder
1 tsp. dried parsley
½ c. grated cheese
lemon pepper
cracked pepper
Pound turkey breast to flatten. Mix marinade ingredients
and place in Ziploc bag with turkey breast. Allow to marinade
a few hours or overnight.
Sprinkle remaining seasonings and cheese over breast.
Roll up and secure. Brown in hot oil in pan. Place
turkey in 400 degree oven and bake 35-45 minutes, using
juices to baste occasionally. Cover with foil
and place back in oven. Turn off the heat. Allow
to sit for a bit before slicing and serving.
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Stuffed Turkey Breast
1 1/2 cups wild rice (partially cooked)
1 slice bread crumbs
1 egg
1 turkey breast
Slice turkey breast lengthwise (just part way through). Mix other ingredients.
Stuff in the breast. Bake 225 degrees about 3 hours.
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Fix it the same way as the Chicken Pot Pie.
I had a few pieces of turkey in the freezer. So I just
boiled it and fixed it right up!
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