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Got a Great Deal on Chicken Breasts – Need Easy Recipes with Few Ingredients!
- Thread starter james001
- Start date
lina_jejushop
New member
Chicken fried rice
Chicken cubed and cooked
3 cups cooked rice
1 bag or can of mixed veggies
Soy sauce
Fry-chicken in butter
Add veggies sauté till heated through add rice
Combine and add soy sauce to taste
Chicken cubed and cooked
3 cups cooked rice
1 bag or can of mixed veggies
Soy sauce
Fry-chicken in butter
Add veggies sauté till heated through add rice
Combine and add soy sauce to taste
diannehenry27
New member
Been making this one for over 20 years https://kitchenserf.com/easy-garlic-lime-chicken-recipe/
onthecross
New member
Toasted club sandwiches ( chicken bacon lettuce tomato and mayo) serve with fries and coleslaw
Chicken salad sandwiches
Chop chicken mix with mayo dill weed grapes chopped green onions salt n pepper
Chicken Cesar wraps ( chicken Cesar dressing , romain lettuce, bacon , Parmesan cheese )
Chicken pita wraps ( chicken , lettuce , tomatoes, onions , pickles and garlic sauce )
Chicken divine
Mix cooked chicken with broccoli, cheese , cream of chicken soup , 1/4 cup milk . Put in casserole cover with more cheese cover and bake 350 for 30 min serve over rice
Chicken salad sandwiches
Chop chicken mix with mayo dill weed grapes chopped green onions salt n pepper
Chicken Cesar wraps ( chicken Cesar dressing , romain lettuce, bacon , Parmesan cheese )
Chicken pita wraps ( chicken , lettuce , tomatoes, onions , pickles and garlic sauce )
Chicken divine
Mix cooked chicken with broccoli, cheese , cream of chicken soup , 1/4 cup milk . Put in casserole cover with more cheese cover and bake 350 for 30 min serve over rice
angelbutterfly
New member
Omg the other day I was looking in Pinterest and found an amazing chicken recipe! Type in Cream Cheese Bacon Chicken Pasta
trhovshikashko
New member
My family favorite is chicken enchiladas.
I mix shredded chicken, a can of green chilies, sour cream and cheddar cheese together. Roll up in corn tortillas and cover with Green chili enchilada sauce. Top with cheddar cheese and bake for 45 min at 350. Serve with sour cream, salsa and tortilla chips.
I mix shredded chicken, a can of green chilies, sour cream and cheddar cheese together. Roll up in corn tortillas and cover with Green chili enchilada sauce. Top with cheddar cheese and bake for 45 min at 350. Serve with sour cream, salsa and tortilla chips.
ryan_huang
New member
Chicken and dumplings
Ingredients
1-2 chicken breast
1 box chicken broth
1 large canned
biscuits (I use butter flavored)
Optional salt pepper, garlic powder butter
Cook chicken and shred it
Boil 1 carton chicken broth
When broth starts boiling add chunks of the canned biscuits,cook approximately
five minutes add shredded chicken add spices as desired
Eat and enjoy
Ingredients
1-2 chicken breast
1 box chicken broth
1 large canned
biscuits (I use butter flavored)
Optional salt pepper, garlic powder butter
Cook chicken and shred it
Boil 1 carton chicken broth
When broth starts boiling add chunks of the canned biscuits,cook approximately
five minutes add shredded chicken add spices as desired
Eat and enjoy
hopefulone
New member
Depending on serving size I use 3 chicken breast cut up into bite size pieces 2 large cans of cream of chicken soup 1 can of water cook together on stove top for approx 45 minutes add 1/2 stick of cream cheese into teaspoon size add to pan then add 1/4 cup of chives cook another 10 minutes serve over white rice stir frequently salt and pepper to taste
nativeskirik
New member
Chicken and Dumplings
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Ingredients
* 3 cups chicken cooked and shredded
* 2 quarts chicken broth
* 2 cups all-purpose flour
* 1/2 tsp baking powder
* 2 tbsp salted butter cubed
* 1 cup milk
Instructions
1. Preheat oven to 350F degrees.
2. Spray a baking sheet with nonstick cooking spray.
3. Drizzle a little olive oil on the chicken and season with salt and pepper.
4. Bake for about 45 minutes.
5. Once the chicken is cooked, shred it with two forks.
6. Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
7. In a medium bowl, combine flour and baking powder. Then add in cubed butter.
8. Combine using your fingers, fork or pastry cutter.
9. Pour in the milk. Mix it all together.
10. Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
11. With a rolling pin, roll the dough out to about 1/4" thickness.
12. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
13. Using a knife or a pizza cutter, start cutting out your dumplings into squares.
14. Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
15. Bring chicken broth up to a boil. Add in shredded chicken and stir.
16. Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
17. Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn't have a doughy taste anymore.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Ingredients
* 3 cups chicken cooked and shredded
* 2 quarts chicken broth
* 2 cups all-purpose flour
* 1/2 tsp baking powder
* 2 tbsp salted butter cubed
* 1 cup milk
Instructions
1. Preheat oven to 350F degrees.
2. Spray a baking sheet with nonstick cooking spray.
3. Drizzle a little olive oil on the chicken and season with salt and pepper.
4. Bake for about 45 minutes.
5. Once the chicken is cooked, shred it with two forks.
6. Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
7. In a medium bowl, combine flour and baking powder. Then add in cubed butter.
8. Combine using your fingers, fork or pastry cutter.
9. Pour in the milk. Mix it all together.
10. Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
11. With a rolling pin, roll the dough out to about 1/4" thickness.
12. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
13. Using a knife or a pizza cutter, start cutting out your dumplings into squares.
14. Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
15. Bring chicken broth up to a boil. Add in shredded chicken and stir.
16. Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
17. Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn't have a doughy taste anymore.
nativeskirik
New member
Chicken and rice
6 - 8 chicken breasts
2 cans cream soup
1 pack dry onion soup mix
1 cup uncooked white rice
1 cup milk
Preheat oven to 350 degrees.
Grease 9x13 baking dish. Mix together cream soups, rice, and dry onion soup mix. Pour into baking dish. Place chicken on top, cover with foil and bake for 1 hour 15 min. Remove foil and bake 15 more minutes to let chicken brown.
6 - 8 chicken breasts
2 cans cream soup
1 pack dry onion soup mix
1 cup uncooked white rice
1 cup milk
Preheat oven to 350 degrees.
Grease 9x13 baking dish. Mix together cream soups, rice, and dry onion soup mix. Pour into baking dish. Place chicken on top, cover with foil and bake for 1 hour 15 min. Remove foil and bake 15 more minutes to let chicken brown.
nativeskirik
New member
Crock pot Chicken cheese spaghetti
1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup
3/4-1 lb. cooked spaghetti
3 cups grated cheddar cheese
a few splashes chicken stock {optional}
Directions:
Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients.
Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.
1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup
3/4-1 lb. cooked spaghetti
3 cups grated cheddar cheese
a few splashes chicken stock {optional}
Directions:
Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients.
Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.
nativeskirik
New member
SPINACH CHICKEN CASSEROLE
* 2 large boneless skinless chicken breasts, cut horizontally
* 8 oz cream cheese, softened
* 2 cup spinach, rinsed
* 1 tablespoon olive oil
* 4 oz Mozzarella cheese, shredded
* The marinade:
* 3 cloves garlic, minced
* 1 tablespoon olive oil
* 1/2 teaspoon red pepper flakes, optional
* 1/2 teaspoon Italian seasoning, optional
1. To prepare the Spinach chicken casserole Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplock bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).
2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.
3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
4. Bake the spinach chicken casserole for 20-30 minutes. Chicken casserole is done when cooked through to an internal temperature of 165˚F (75°C). Serve warm your Spinach chicken casserole with a side of cauliflower rice, or baked veggies. Enjoy!
* 2 large boneless skinless chicken breasts, cut horizontally
* 8 oz cream cheese, softened
* 2 cup spinach, rinsed
* 1 tablespoon olive oil
* 4 oz Mozzarella cheese, shredded
* The marinade:
* 3 cloves garlic, minced
* 1 tablespoon olive oil
* 1/2 teaspoon red pepper flakes, optional
* 1/2 teaspoon Italian seasoning, optional
1. To prepare the Spinach chicken casserole Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplock bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).
2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.
3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
4. Bake the spinach chicken casserole for 20-30 minutes. Chicken casserole is done when cooked through to an internal temperature of 165˚F (75°C). Serve warm your Spinach chicken casserole with a side of cauliflower rice, or baked veggies. Enjoy!
Parmesean Chicken/Pork Chops. 1# meat. 1/3C grated parmesan cheese. Mix together 1/2C mayo, 1/2t each salt/pepper, 3 cloves garlic-chopped. Grease baking pan. Pat meat dry. Spread mayo on 1 side of meat. Top with shredded parmesan cheese. Bake 400 x 20 min uncovered. Chicken should temp at 165 and pork at 145 internally.
Sante fe chicken/pork. Dust meat with taco/fajita seasoning. Put in greased pan. Top with 1 can corn that has been drained, 1 can black beans rinsed thoroughly, 1 can rotel or 1C salsa, 1 C shredded cheese. Cover and bake 350 x 45 min. Uncover and bake 15 min more. To make dairy free leave out cheese.
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