Spicy Pasta Chicken

Recipe for 'Spicy Pasta Chicken' coming soon!

Chicken Salad

I created this recipe for 'Chicken Salad' during one of those moments, when I was hungry for something different. I really hope you like it!

Chicken Salad

by Carol Ann

3 cups Chicken; boneless, cooked, cut to 1" pieces
1 medium Yellow Onion; cut into 8 sections
2 cloves fresh Garlic; quartered
2 Green Onions; slice small
1 tbsp Chives; slice
1 stalk Celery; diced small
1 tsp fresh Parsley; finely chopped
1 tbsp Sliced Almonds, toasted
1 tbsp Sesame Seeds; toasted
½ cup Best Foods Real Mayonnaise
½ cup Sour Cream
¼ tsp Black Pepper
Table Salt as desired
1 dash Lawry's Seasoned Salt (sub: any brand)
3-4 fresh Crunch Rolls; (Sub: bread of choice)
4-6 Loose leaf Lettuce; (Sub: lettuce of choice)
1 large ripe Tomato

In large saucepan; combine chicken (with bones); yellow onion; chopped garlic, and enough water to cover ingredients plus 1". Cover and bring to boil over high heat; then reduce heat setting to medium and cook until chicken is tender. Drain off water, remove onion and garlic, and set aside to cool for 15 minutes. Remove bones and shred chicken into medium size bowl. Set aside.

Slice, dice, and chop green onions, chives, celery and fresh parsley; and add these ingredients to chicken. Toast sliced almonds and sesame seeds under broiler until light brown; and add both to chicken mixture. Add dressing and mix very well. Refrigerate for minimum of 2 hours. Serve on fresh Crunch Rolls (or desired bread), or over bed of lettuce.

In small bowl; combine mayonnaise, sour cream, salt (if desired), pepper and seasoned salt. Mix very well by hand. Add this mixture to chicken mixture, and mix very well. Refrigerate for minimum of 2 hours before serving. Serve on fresh Crunch or Sourdough Roll (or desired bread), or over bed of lettuce. Refrigerate between servings.

4-6 sandwiches

4 salads

Chinese Chicken Salad

You salad lovers absolutely must try this! It is absolutely the best salad I have ever tasted. My husband and I like it so much, we have it for dinner at least once every week. And it's a perfect meal for us "working class people". I prepare the ingredients the night before, and store everything in the refrigerator in individual plastic storage bags. When I get home from work the next evening, I simply combine the ingredients, toast the bread, and we're ready to eat. 10 minutes tops!

This salad is perfect for potlucks because it's easy to transport, and it's large enough to feed an army. If you're interested in serving dinner for two, plan on storing the left-overs, and serve it as a side with your next meal.

I can't wait to hear the feedback on this one!

Chinese Chicken Salad
by Elly Lewis

4-6 Chicken Breast; cooked, cooled and shredded to 1½" pieces
6 slices Ginger Root (May substitute with not quite ¼ tsp Ginger Powder)
1½ heads Iceberg Lettuce, sliced very thin then cut across twice
1-2 bunches Green Onion, sliced very thin 'lengthwise', and cut to 2"
½ cup Sliced Almonds, lightly toasted in broiler
¼ cup Sesame Seeds, lightly toasted in broiler
2 packages Top Ramen 'Noodles' only, broken into 1" pieces

Cook chicken breasts in medium size pot until done. Drain chicken, and allow to cool in large bowl. Once chicken is cool enough to handle, shred to 1½" pieces. Add all other ingredients to the chicken pieces, and toss well, without salad dressing. Set aside until ready to serve.

Chinese Chicken Salad Dressing
½ cup Granulated Sugar
2 tsp MSG or Accent
1 tbsp Table Salt
¾ tsp Black Pepper
½ cup Vegetable Oil
½ cup Red Wine Vinegar

Combine all ingredients and blend on high until sugar has completely dissolved. Cover and chill for 30 minutes. When you are ready to serve dinner, give the bottle a quick shake to make sure it's well blended, and you're ready to toss the salad.

Try hot garlic bread with this salad. It makes a great meal!

10-12 servings

Grilled Caribbean Chicken

by Liz Austin

4 Chicken Breasts, boneless/skinless, and cut into halves.
2 tsp Lime Juice
½ tsp Garlic Powder
1 tsp Crisco Oil
2 tsp "Pappy's Choice" or "Jerk" Seasoning
Non-stick spray for BBQ grill

Pound or roll chicken breasts until they are approximately ½" thick. In small bowl, combine oil and lime juice, and brush mixture over chicken breasts on all sides. Rub chicken breasts with Pappy's or Jerk Seasoning, and sprinkle with garlic powder.

BBQ on hot grill 4-5 minutes, turning often until done. Serve warm over steamed white rice or Pasta with light butter sauce.

8 servings

Chicken Kebabs

by Carol Ann

2 boneless, skinless chicken breasts; cut into 1½" cubes
1 lg Green Bell Pepper; clean and cut into cubes
1 fresh Pineapple, skin, core and cut into cubes
10-12 Cherry Tomatoes
8 Lg Mushrooms (with or without stems - optional)

Combine in container with lid:
⅔ cp Crisco Oil
2 tbsp Red Wine Vinegar
1 tbsp dried Parsley Flakes
1 tsp Onion Power
1 tbsp Garlic Powder
½ tsp Paprika
¼ tsp each: Salt & Pepper

Mix ingredients well. Add chicken pieces, onion, bell pepper and mushrooms to mixture, and marinate 1 hour to overnight.

Thread chicken, vegetables and fruit onto kebab skewers, and BBQ until desired doneness is reached. Serve over hot bed of steamed rice, or alone.

4 servings

Baked Cornish Hen

by Carol Ann

2-4 whole Cornish Hens, cleaned and dry.
2-3 tbsp cold Butter
1 tsp Garlic Powder
1 tsp Seasoned Salt
½ tsp dried Parsley Flakes (grind into coarse powder)
1 tsp combined: ½ Table Salt, and ½ Black Pepper.

In large Zip-Lock plastic bag; combine all dry ingredients and mix well. Set aside. Rub dry hens with cold butter, then place inside plastic bag and shake until hens well coated with seasonings.

Heat 2 tbsp olive oil in large skillet. Remove hens from bag and fry entire hen in hot oil until light golden-brown on all sides. Remove hens from skillet, and fit them onto Vertical Chicken BeeRoasters(Chefs Catalog), and place them in the center of a large metal cookie sheet, with sides. Cover with a tent made of aluminum foil.

Bake hens at 425º for 30 mins. Remove foil and continue baking for an additional 10-15 mins, until done.

4-8 servings

Crab-Stuffed Chicken

4 Chicken Breasts (boneless & skinless). Slice with a sharp knife (horizontally), within ½" from back side of breast. 3 tbsp, plus 1 tbsp Butter, separated

1 cup Swiss Cheese, grated1cup Crab meat, diced
¼ cup All-Purpose Flour
½ cup Cracker Crumbs
¼ cup Milk
¼ sm can Mushrooms, drained & diced
¼ cup Chicken Broth
2 tbsp fresh Parsley, chopped
¼ cup White Wine (any brand)
¼ tsp Table Salt
¼ cup Yellow Onion, diced sm
2 dashes Black Pepper
½ tsp Paprika

Heat wine with 1 tbsp butter and cook on med heat until melted Add flour, milk, chicken broth and cook until thickened; set aside.

In separate skillet, fry onion in 3 tbsp butter for 1 minute, then stir in crab, cracker crumbs, mushrooms, parsley and salt & pepper. Combine with wine mixture and reduce heat to low. Simmer for 10 minutes longer.

Stuff breasts with crab mixture, place into bottom of glass baking dish, and pour remaining crab stuffing over breasts. Bake in 350 oven for 1 hour. Sprinkle with Paprika and return to oven Bake an additional 10 minutes.

4 servings

Pasta Chicken

by Carol Ann

3-4 Chicken Breasts, cut into 1" cubes
2-3 tbsp Olive Oil
1 can Creamy Chicken Mushroom Soup
⅔ cp Sour Cream
¼ tsp Garlic Powder
¼ cp whole Milk
1 medium yellow onion(diced)
½ tbsp dried Parsley Flakes
1 pkg Wide Egg Noodles
¼ tsp Poultry Seasoning

In large skillet, brown chicken pieces on all sides. Remove from heat, drain off oil, cover and set aside. In large bowl, combine soup and milk, stirring constantly. Add onion and all spices, and mix well. Pour this mixture over chicken pieces, return skillet to medium heat, and bring to boil. Reduce heat to low, cover pan and simmer mixture for 30 minutes until done. Remove from heat, and keep warm.

While chicken mixture is simmering, prepare egg noodles per instructions on bag, drain off water, and place into a large serving dish. Add Sour Cream to skillet with warm chicken mixture, and stir well. Cook over med heat, stirring constantly, until mixture thickens and just begins to boil. Pour over hot egg noodles, and serve. Garnish with fresh parsley, if desired.

Great dish for a potluck!

4-6 servings

Peppercot Marinated Chicken

by Verlie Cox

6 boneless, skinless Chicken Breasts
¾ cp Peppercot Sauce
¾ Unsweetened Pineapple Juice (sm can)
½ cup Soy Sauce
1½ tsp Garlic, finely minced
1 tsp Honey
1 tbsp light Brown Sugar
1 tsp Red Wine Vinegar
1 tsp fresh Lenon Juice
1 lg Ziploc plastic bag

Combine in plastic bag: Peppercot Sauce, Pineapple Juice, Soy Sauce, honey, brown sugar, red wine vinegar, and minced Garlic. Knead with hands until mixture is well blended. Remove one-half of this mixture, leaving one-half inside plastic bag. Add chicken breasts and chill for 2-4 hours, turning bag twice to distribute evenly.

Prepare and start briquets inside BBQ. When hot, split briquets into 2 parts (50%/50%) on each end of BBQ. Place chicken breasts in center of BBQ rack. Cover and BBQ 45-60 minutes, basting twice during the last 15 minutes of cooking, with remaining marinate sauce.

6 servings

Roasted Onion-Chicken

by Carol Ann

6-8 medium size Potatoes (clean, peeled and sliced to 2" pieces)
4 Chicken Breast halves (bone-in)
3 carrots (skin & diced 1")
¼ cup Olive or Vegetable Oil
½ tsp Granulated Garlic
¼ tsp fresh parsley (chopped sm)
2 dashes each: Salt & Pepper

Combine the following ingredients inside a Glad Baggie (quart size)and mix well. Add chicken to bag, seal and shake bag until coated well. Discard unused dry mixture. Place chicken and vegetables into a 9"x13" baking dish.

Bake (uncovered) at 450' for 45-50 minutes.

4 servings

Quick & Easy Chicken Enchiladas

My sister, Kathy, cooked for a living for most of her adult life, which was the perfect job for somebody who cooks as well as she does. Because she was the oldest daughter in the family, and because our mother was a single parent, Kathy fell into the role as substitute mother to four younger siblings. I can only guess that her responsibilities forced her into learning how to cook at a younger age than most teenagers, during the 50's and 60's. But, whatever the reason, I can say in no uncertain terms, my sister really paid attention when it came to learning how to cook.

So it's with great pleasure that I introduce her recipe for Chicken Enchiladas with you. And believe me when I say; there's not a doubt in my mind that you will enjoy every single bite!

In honor of my big sister, Kathy Saleen

8-10 Chicken Breasts
2 medium Yellow Onions, 1-quartered, and 1-finely diced

2 cloves fresh Garlic, halved
¼ tsp Garlic Powder

¼ tsp Seasoned Salt
1 (14oz) container Sour Cream
2 small cans Sliced Black Olives
1 small can Diced Ortega Chilies
1 Medium size pkg Flour Tortillas, 16-18
1 large Las Palmas Green Enchilada Sauce
4 cups mixture of both: Monterey Jack

& Mild Cheddar Cheeses, grated

Combine in large pot; chicken breasts, 1 'quartered' yellow onion and 2 cloves garlic, minced. Cover with water and bring to full boil. Cover pot, reduce heat, and simmer for 30 minutes. When chicken is cook enough to handle, shred into 2" pieces. Set aside.

In large bowl combine: shreded chicken, diced onion, seasoned salt, garlic powder, sour cream, chilies and 1 can olives. Mix well. Stuff tortillas with chicken mixture (down the center of each tortilla, two-thirds full, roll up and layer the bottom of a 13" x 9" glass baking dish. Top evenly with Green Chili Sauce, grated cheeses and 2nd can olives.

Cover dish with aluminum foil, and bake in a 350º oven for 45 minutes. Remove aluminum foil and bake an additional 10-15 minutes, until cheese has blended into green sauce, and begins to brown slightly.

6-8 servings

Chicken Rice Casserole

by Verlie Cox

2 Chicken Bouillon cubes
2 cup hot water
½ cup Butter (margarine ok)
1 jar Sliced Mushrooms (4½ oz)
1½ cups Chicken meat, cooked and separated from bones, set aside
1 box Uncle Bens Long-Grain & Wild Rice-original recipe, uncooked

In medium bowl, dissolve bouillon in hot water. Add to this bowl, melted Butter, rice and seasoning packet, mushrooms, and chicken meat. Mix well and pour into slow cooker.

Cover and cook on high 2 hours.

6-8 servings

Taco Chicken Casserole

by Linda Houston

2 cup Chicken meat, cooked and separated from bones
1 pkg Tortilla Chips
1½ cup Chicken Broth
1 can Ortega Green Chilies, diced
1 cup Sour Cream
1 can El Patio Sauce (8 oz)
1 cup yellow Onion, diced
1 can Cream of Chicken Soup
2 cup Monterey Jack Cheese, grated
Add Salt & Pepper to taste

In 9"x13" baking dish, spread a layer of tortilla chips on the bottom. Next, add a layer of chicken meat. Set aside.

In medium bowl; combine the following ingredients: Chicken broth, chilies; sour cream; El-Patio sauce; chopped onion; Cream of Chicken Soup; salt; and Jack Cheese. Mix well, and spread a layer of this mixture over the top of the layer of chicken meat. Sprinkle top with additional Tortilla Chips. You are welcome to be creative in your presentation.

Bake uncovered in a 350º oven for 45 mins.

6-8 servings

Spiced Chicken Casserole

by Carol Ann

8 cup Chicken meat (cooked and cubed)
1 container Sour Cream (8oz)
2 cans Cream of Chicken Soup
¼ tsp Garlic Powder
1 tsp dried Parsley
¼ cup yellow onion (chopped small)
1 cup Cracker Crumbs
1 tsp Celery Seed
2 tbsp Butter (melted)
1 cup Cracker Crumbs
Add Salt & Pepper to taste

In large bowl combine, chicken, sour cream, soup, garlic powder, parsley, onion, and pepper. Mix well, and spread evenly on the bottom of a 9"x13" baking dish. Combine cracker crumbs, butter, and celery seed; and spread evenly over top of chicken mixture.

Bake uncovered in 350º oven for 30-35 mins.

6-8 servings

Chicken Tortilla Casserole

by Verlie Cox

3 cups Chicken Breast meat; cook, remove bones and cut into 1" cubes
1 package of Corn Tortillas; 12 count
2 cans (40oz) Chopped Green Chilies
½ cup fresh Tomatoes, diced
1 cup Chicken Broth
¼ tsp Ground Garlic Powder
1 pinch ground Oregano
1 can Cream of Mushroom Soup
1 small yellow Onion (diced)
1 can Cream of Chicken Soup
2 small cans Sliced Black Olives, drained
2 cups total: 50% Cheddar and 50% Monterey Jack cheese; grate and mix well

Line bottom of 9"x13" baking dish with fresh Tortillas, overlapping the ends. In a medium size bowl; combine chicken, chilies, chicken broth, both soups, garlic powder, oregano, and onion. Mix well and spread evenly over tortillas. Sprinkle half of the cheeses over top of chicken mixture, and repeat once. Top with diced tomatoes and sliced olives.

Bake in 350º oven for 30 mins.

6-8 servings