Cold Pasta and Chicken Salad
8 oz. vermicelli pasta noodles
10 fresh sliced mushrooms
1 c. French dressing
Ripe olives (sliced)
1 c. fresh broccoli florets, blanched
10 slices cherry tomatoes
1/3 c. fresh basil (or 1 1/2 teaspoon dried)
1 can sliced artichoke hearts
2 c. cooked cubed chicken
Slow Cooker Lemon Garlic Chicken
If you have Mrs. Dash Lemon Pepper, you can use 1/2 teaspoon of that instead of
the one black pepper. Just delete 1 tablespoon of the lemon juice and increase
the water by a tablespoon.
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2
Maple Dijon Chicken
8-10 bone-in chicken pieces
1/3 cup apricot jam
1/3 cup Dijon mustard
1/3 cup maple syrup (or honey)
1/4 cup white wine
1 tsp dried tarragon or sage
paprika to taste (we like lots!)
Preheat the oven to 350.
Put your chicken parts in a baking dish. Mix up the sauce and pour
Sour Cream Bacon Chicken
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour
Wrap one slice of bacon around each boneless chicken breast and place
in a 3-4 quart crockpot. In medium bowl, combine condensed
Crockpot Chicken Sherry
2 large carrots, sliced
2 medium onion, quartered
2 medium stalks of celery
3 pounds whole chicken, cut up
2 tsp salt
1/2 tsp black pepper
1/2 cup sherry
1 tsp basil
Place carrots, onions and celery in bottom of slow cooker. Add whole
chicken. Sprinkle with salt, pepper
Baked Breast of Chicken Excelsior
8 ounces chicken breast halves, boned and skinned
1/2 cup butter, melted
Garlic salt
1 teaspoon paprika
3 tablespoons lemon juice
1 cup sour cream, room temperature
1/2 cup sherry or broth
8 ounces canned mushroom pieces, drained
Dash of pepper
Preheat oven to
Crock Pot Cream Cheese Ranch Chicken
4 boneless skinless chicken breasts
2 tablespoons butter, melted
1 (10 3/4 ounce) can cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon minced garlic
Slow-Cooker Chicken Dumplings
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 Condensed Cream of Chicken OR 98%
Fat Free Cream of Chicken
1 cup
Chicken breast stroganoff
6 ea boneless chicken breast-filet halves
1 1/2 T. butter
1 1/2 c. sliced fresh mushrooms
2 T. chopped fresh parsley
2 tsp. dried chives
1/4 tsp. dried dill weed
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. chicken broth
1 T. flour
1/2 c. sour cream
In a large
10 oz Cream of chicken soup
4 oz Sliced mushrooms (save liquid)
1/4 c Sherry
1/2 ts Tarragon leaves
1/8 ts Garlic powder
1/2 ts Worcestershire sauce
Mix everything together except for chicken.
Put chicken in baking dish.
Pour mixture over chicken.
Microwave: Microwave, covered, at 7
4 Boneless chicken breasts
1 Stick of butter
1/3 c. Lemon juice
1/2 c. Flour
1/2 c. Minced onion
1 Clove minced garlic
1 tsp Salt and pepper
Bone and pound the chicken breasts.
Dredge with flour.
Melt the butter in a baking pan.
Coat chicken on all sides, turning skin side up if not boneless.
4 1/2 lb Roasting chicken
1 T. Fresh rosemary or 1 TSP. dried
1 lg Clove of garlic
1/4 tsp. Salt
2 T. Extra virgin olive oil
Freshly ground black pepper
8 Sprigs fresh rosemary
3 T. To 4 T. balsamic vinegar blended with 1/2 tsp. brown sugar
Mince roseamary with garlic and salt.
Rub olive oil
1 c. Vegetable Juice Cocktail
1 T. Cornstarch
2 T. Chopped Onion
2 T. Diced Green Bell Pepper
2 T. Chopped Celery
4 Skinned Drumsticks (1 /2 lB.)
1 clove Garlic
1/2 tsp. Oregano
2 tsp. Hot Sauce
2 T. Red Wine Vinegar
4 c. Hot, Cooked Regular Rice
Combine vegetable juice, vinegar, hot sauce,
3/4 teaspoon coarsely ground pepper
4 chicken breast halves, skin removed
1/3 cup melted butter
1/4 cup fresh chopped basil leaves
1/2 cup butter, room temperature
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8
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