3 Must-Try Chicken Recipes
Chicken is one of the easiest meats to work with because it is affordable, versatile and is readily available all throughout the year.
1.Holiday Chicken Pot Pie
What you need:
6 boneless, skinless chicken breast halves, diced
6 carrots, peeled and sliced
4 large potatoes, peeled and sliced
1 onion, finely chopped
2 3/4 cups condensed cream of chicken soup
2 3/4 cups condensed cream of mushroom soup
2 cups frozen sweet peas, thawed
2 cups chicken broth
1 cup milk
1/2 cup all-purpose flour
1/2 cup margarine
Salt and pepper to taste
Mix together chicken breast halves, carrots, potatoes, onion, cream of chicken soup, cream of mushroom soup, sweet peas and chicken broth in a large bowl. Season with salt and pepper. Divide mixture into 3 1-quart baking dishes. In a small saucepan over low heat, melt margarine then slowly stir in milk and flour. Pour over chicken mixture. Cook in a pre-heated oven (400 degrees F) for 1 hour. Allow to cool for at least 15 minutes before serving.
2.Chicken Cranberry Surprise
What you need:
4 boneless, skinless chicken breast halves
1 1/2 cups condensed cream of chicken soup
1 cup stuffing mix
1/3 cup dried cranberries
1/4 cup shredded mozzarella cheese
1/4 cup melted butter
1/4 cup white wine
Place chicken breast halves in a glass baking dish then sprinkle with cheese. In a small bowl, combine cream of chicken soup and white wine then pour over chicken. Top with stuffing mix, cranberries and melted butter. Bake in a pre-heated oven (350 degrees F) until cooked through, about 45 minutes to 1 hour.
1.Chicken Salad
What you need:
4 cups cubed cooked chicken meat
2 onions, chopped
1 1/2 cups dried cranberries
1 cup chopped celery
1 cup chopped pecans
1 cup mayonnaise
1/2 cup minced green bell pepper
1 teaspoon seasoning salt
1 teaspoon paprika
Ground black pepper to taste
Mix together onions, cranberries, celery, pecans, mayonnaise, green bell pepper, seasoning salt and paprika in a medium salad bowl. Add chicken and toss to combine ingredients well. Season with ground black pepper. Cover and refrigerate for 1 hour before serving.
1.Holiday Chicken Pot Pie
What you need:
6 boneless, skinless chicken breast halves, diced
6 carrots, peeled and sliced
4 large potatoes, peeled and sliced
1 onion, finely chopped
2 3/4 cups condensed cream of chicken soup
2 3/4 cups condensed cream of mushroom soup
2 cups frozen sweet peas, thawed
2 cups chicken broth
1 cup milk
1/2 cup all-purpose flour
1/2 cup margarine
Salt and pepper to taste
Mix together chicken breast halves, carrots, potatoes, onion, cream of chicken soup, cream of mushroom soup, sweet peas and chicken broth in a large bowl. Season with salt and pepper. Divide mixture into 3 1-quart baking dishes. In a small saucepan over low heat, melt margarine then slowly stir in milk and flour. Pour over chicken mixture. Cook in a pre-heated oven (400 degrees F) for 1 hour. Allow to cool for at least 15 minutes before serving.
2.Chicken Cranberry Surprise
What you need:
4 boneless, skinless chicken breast halves
1 1/2 cups condensed cream of chicken soup
1 cup stuffing mix
1/3 cup dried cranberries
1/4 cup shredded mozzarella cheese
1/4 cup melted butter
1/4 cup white wine
Place chicken breast halves in a glass baking dish then sprinkle with cheese. In a small bowl, combine cream of chicken soup and white wine then pour over chicken. Top with stuffing mix, cranberries and melted butter. Bake in a pre-heated oven (350 degrees F) until cooked through, about 45 minutes to 1 hour.
1.Chicken Salad
What you need:
4 cups cubed cooked chicken meat
2 onions, chopped
1 1/2 cups dried cranberries
1 cup chopped celery
1 cup chopped pecans
1 cup mayonnaise
1/2 cup minced green bell pepper
1 teaspoon seasoning salt
1 teaspoon paprika
Ground black pepper to taste
Mix together onions, cranberries, celery, pecans, mayonnaise, green bell pepper, seasoning salt and paprika in a medium salad bowl. Add chicken and toss to combine ingredients well. Season with ground black pepper. Cover and refrigerate for 1 hour before serving.
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