Baked Ranch Chicken

1 envelope ranch dressing mix (dry)
several pieces of chicken

Roll chicken pieces in dry ranch dressing mix. Bake at 375 for 45 minutes (about 25 minutes for boneless skinless chicken breasts. Easy and good!

Hens in a Blanket

1 (9 oz.) pkg. chicken breast tenders
1 (8 oz.) can refrigerated crescent rolls
Cheddar cheese slices

Preheat oven to 400.

Unroll crescent rolls; separate into triangles. Top each
triangle with a chicken tender and slice of cheese. Roll up,
starting at wide end. Bake on a cookie sheet for 10 to
12 minutes, or until golden brown.

Easy Chicken and Dumplings

Eat it and Weep =)

10 ounces (frozen) chicken tenderloin or 1-2 chicken breasts
3-4 cans of chicken brot
1 stick butter or margarine
frozen mixed veggies of your choice
1 can evaporated milk
1 can Grands Biscuits


Boil Chicken in broth till done. Remove chicken and cut up in bite size pieces. Set chicken aside.

Add 1 stick of margarine to the broth. (I tried to make this without and it doesn't taste as good) Bring to a boil.

Meanwhile, Heat up veggies in the microwave and roll out biscuits on cutting board, dipping in flour if neccesary to prevent sticking. Cut each biscuit into four strips- they will not be uniform sized. Place biscuit pieces in boiling broth. Cover and cook dumplings until they swell up and then shrink back down- approximately 10 minutes or so. Add can of milk and vegetables and stir gently.

Yum

Homemade Beef, Pork or Chicken Stew

Glazed Chicken and Vegetables

1 (2 and 1/2 lb. to 3 lb.) broiler-fryer chicken
cooking oil
3 medium potatoes, peeled and quartered, or 6 new potatoes
6 medium carrots, bias-sliced into 1/2" pieces
1/2 cup honey
1/4 cup prepared mustard
2 tablespoons margarine
2 tablespoons finely chopped onion
2 teaspoons curry powder
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 medium apples, cored

Rinse chicken, and pat dry. Tie legs to tail, twist wing tips under back. Place, breast side up, on a rack in a shallow roasting pan (I've made this without the rack). Brush with oil. Roast chicken, uncovered, in a 375 degree oven for one hour.
Cook potatoes and carrots in boiling water for 20-25 minutes, or til nearly tender. Drain.
For glaze, in a saucepan combine honey, mustard, onion, curry powder, garlic salt, red pepper, and ginger. Bring to boiling, stirring constantly. Remove from heat; set aside.
Discard fat in roasting pan. Cut apples into wedges. Arrange potatoes, carrots, and apples around chicken in the pan. Spoon glaze over poultry, vegetables, and apples. Roast for 15-20 minutes more or til chicken is no longer pink, the drumsticks move easily in their sockets, and the vegetables are tender. Makes 6 servings.

Chicken Parmigiana

1 whole chicken boned and skinned or 1 bag of boneless skinless chicken
1/8 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp flour
1 egg
1/4 c. soft white breadcrumbs
6 tbsp. grated Parmesan cheese, divided
1 Tbsp. olive oil
Tomato Sauce: recipe follows
3 oz. Mozzarella cheese

Season chicken with salt and pepper. Sprinkle lightly with flour and dip chicken into beaten egg. in shallow dish, mix together breadcrumbs and 4 tbsp. of the Parmesan cheese; dredge chicken to coat thoroughly. In small frypan, place olive oil over medium heat; add chicken and cook about 3 min. turn and cook 3 min. more to brown lightly on each side. Place chicken in baking dish, cover with tomato sauce; place Mozzarella cheese on top and sprinkle with remaining 2 tbsp of the Parmesan cheese. Place in 350 degrees F. oven and cook about 15 min., until bubbly. Makes 2 servings.

Tomato Sauce: In small frypan, place 1 1/2 tbsp. olive oil; add 1/2 onion, chopped, and 1 clove garlic, minced; saute about 2 min. Stir in 1 can (8 oz) tomato sauce, 2 tbsp oregano, 1/4 tsp. pepper and 1 1/2 tsp. chopped parsley. Cover and simmer 5 min.

Candied Chicken

as much chicken as will fit in a 9X13 inch pan (I like dark meat best for this recipe)
salt and pepper
1 cup maple syrup
1/2 cup white vinegar
1/2 cup catsup
1/4 cup packed light brown sugar

Sprinkle chicken with salt and pepper. Place, skin side down, in a 9x13 inch baking pan. Combine remaining ingredients until blended. Pour over chicken. Cover with foil and bake at 325 degrees for 1 and 1/2 hours. Turn chicken. Bake uncovered, 30 minutes more, basting frequently to glaze chicken. Pass the sauce to serve over white rice.

Shoppers Chicken

3 whole chicken breasts, halved, or 6 pieces of dark meat
1 cup sour cream
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 cup melted butter or margarine

Combine sour cream, lemon juice, salt and paprika. Place chicken, skin-side up, in a buttered 9X13 inch baking dish. Spread mixture over top. Pour butter over chicken. Bake at 350 degrees for 60 minutes. Makes 6 servings.

Chicken with Sour Cream Gravy

1 chicken, cut up
3 tablespoons margarine
seasoning salt
3 Tablespoons flour
1/4 cup sour cream

Heat butter in large skillet. Brown chicken on both sides. Sprinkle with seasoning salt. Ad 1/2 cup water; bring to a boil. Reduce heat, and cook, covered for 20 minutes (keep an eye on it, and make sure the water doesn't boil away). Turn chicken, continue cooking 15 to 20 minutes until done. Remove chicken, and keep warm. In a small jar, combine flour and 1/2 cup water; shake to mix well. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in sour cream, but do not let boil. Taste for seasoning. Four servings. Serve the gravy over the chicken and mashed potatoes.

Glazed Chicken Curry

1 chicken, cut up
1/4 cup butter
1/2 cup honey
1/4 cup Dijon mustard
1 teaspoon salt
1 teaspoon curry powder

Heat oven 350 degrees. Put butter in 9X13 inch pan; place in oven to melt. Remove from oven, and stir in remaining ingredients, minus the chicken. Add chicken, turning to coat. Bake for 60 minutes, basting occasionally with sauce. Chicken should be tender and richly glazed. 4 servings. This is delicious!

Golden Chicken Bake

1 chicken, cut up
butter
1 can cream of chicken soup
1 teaspoon minced dried parsley

Arrange chicken, skin side down, in shallow baking dish. Place generous dabs of butter over chicken. Bake at 375 degrees for 20 minutes. Turn chicken; bake 2o more minutes. Stir soup, and pour over chicken. Sprinkle parsley over top. Bake 20 minutes more. Makes 4 to 6 servings. Simple but tasty!

Glorious Chicken

Chicken
Seasonings used for Baked Chicken
Cream of Mushroom or Cream of Chicken Soup

Wash Chicken and season with seasonings that you would use for baked chicken. Bake 350* till juices run clean and chicken is thoroughly cooked. Drain. Whisk Cream of Chicken or Cream of Mushroom Soup with a little bit of milk and pour over chicken. Let bake till bubbly.

Serve with rice or pasta with gravy over it.

Peach Glazed Chicken

This is a recipe that doesn't have solid measurements. Very Tasty and colorful!

Spray pan with non stick cooking spray. Wash chicken and place in large bowl. Season liberally with spices such as-
Lawry's season salt
pepper
red pepper flakes
cajun seasoning
garlic powder

Toss chicken well with spices and place in baking pan. Drizzle with sesame oil and soy sauce. Bake covered for 1 hour or till chicken is done. I like mine to fall off the bone. Drain liquid off. (You can save this for to thicken with cornstarch if desired) Sprinkle chicken liberally with brown sugar and more sesame oil. Cut up into slices-

one onion
green pepper
red pepper
one can of peaches- juice drained

Sprinkle vegetables and peach on top of chicken and return to oven. Turn up heat and broil for a few minutes so veggies cook a bit. Add peach juice to chicken drippings and thicken with cornstarch. Pour over chicken.

Serve over rice.

Aloha Chicken

4 chicken breasts
1 can chunk pineapple
green pepper
red pepper
soy sauce
honey

Pound chicken down to 1/4 inch thick. Dredge in flour and panfry in skillet over medium heat with some oil till done. (I didn't pound chicken but just cooked it) Drain pineapple reserving juice. Mix together 1 tsp of cornstarch per 1/4 cup of pineapple juice. Add 1 Tbsp honey and 1 Tbsp soy sauce. Add liquid ingredients and toss chicken to coat. Add veggies and let cook till crisp tender. Add pineapple.

Christine's Chicken Adobo

1 whole chicken (cut into eighths)
1 whole garlic (chopped)
Olive oil or vegetable/corn oil
1 tsp ground, black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
lemon (optional)

**7up/sprite- (optional) but 1/4 or more to taste
**whole lemon (cut into 4)

Wash your chicken very well. We recommend using the lemon (in ingredients)to rub all over the chicken parts and rub salt into it as well.

Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and sauté until the chicken is beginning to tenderize.

Add ground, black pepper, whole, black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins Or until chicken is done. Add vinegar and soy sauce to taste. Add 7up to taste. For more zing you can add sliced onions, jalapenos, more garlic and/or 2 tsp slices of thinly sliced fresh ginger root.

Baked Mushroom Chicken

4 boneless skinless chicken breasts
1/4 cup flour
3 Tbsp butter divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1/3 cup shredded mozzarella
1/3 cup Mozzarella Cheese
1/4 cup sliced green onions

Flatten each chicken breast in plastic bag with mallet to 1/4 inch thick. Place flour in bag and coat each piece of chicken by shaking it in flour.

In large skillet brown chicken on both sides. Tranfer to a greased 13by9 pan. In the same skillet saute mushrooms in the remaining butter. Add chicken broth, salt and pepper. Bring to a boil and cook for 5 minutes or till liquid is reduced to 1/2 cup. Spoon over chicken. Bake uncovered at 375 for 15 minutes until chicken is done. Sprinkle with cheeses and put back in oven till melts.

Fried Chicken with Gravy

1/2 cup milk
1 egg beaten

Beat above ingredients in medium bowl.

1 cup flour
2 tsp garlic salt
1 tsp paprika
1 tsp ground pepper
1/4 tsp poultry seasoning

Mix above ingredients in ziploc bag

4 pounds chicken pieces, washed and dried
3 cups oil for frying
1 cup chicken broth
1 cup milk

Dip chicken in egg mixture then shake in flour mixture. Fry in oil till done (at 365 degrees thermometer) then turn to medium low till done.

Gravy- Discard oil and save 2 Tbsp of the oil with the brown bits and stuff on the bottom. Stir in 2 Tbsp of dipping flour and make a roux. Add chicken broth and milk and stir till thickened. Simmer stirring constantly. Add milk to desired thickness.

*note- I usually fry my chicken till brown and then put it in the oven uncovered to finish cooking.

JMac's Chicken

I know this might seem too basic... but it is delicious. Don't let the simple ingredients fool you. =)

Put all ingredients in a deep pot-
Chicken- boneless skinless with skin removed
onions- lots- chopped up
green pepper- lots chopped up
Sprinkle lots of salt over ingredients in large pot. Also add lots of pepper. Add Tomato Sauce- a few cans is great.

Simmer chicken until chicken shreds and juices/tomato sauce cooks down. (It will take a while) This will be saucy. Serve over rice

Virginia's Chicken and Pork Adobo

This is the best Adobo I have tasted and I believe it is because of the cinnamon. I know it isnt traditionally used in Adobo but this is over the top!!! Mahalo Virginia!!!

5 pound bag chicken wings
pork belly sliced thin
1/2 cup vinegar
2/3 cup water
3 Tbsp soy sauce
1 tsp peppercorn
1 inch ginger crushed
4 garlic cloves crushed
3 bay leaves
1/2 cinnamon stick

Place pork in pot with very little oil. Mix together vinegar, water, soy sauce, peppercorn, ginger and garlic. Add half the mixture to pot and boil chicken till liquid evaporates. Stir in 1 Tbsp additional soy sauce. Remove and set aside chicken. Add pork belly and fry in its own oil. Add the rest of the marinade, bay leaves and cinnamon and bring to a boil. Cover. Stand by checking and stirring making sure to not burn. Add pork when chicken is tender Add 1 Tbsp more soy sauce and 1/4 tsp of paprika

Easy Chicken Enchiladas

2 Cups chopped cooked chicken (deboned, skinless)
1 Cup chopped green bell peppers
1 pkg. Cream Cheese, cubed
1 Jar Salsa (8oz.) divided
8 (6 inch) flour tortillas
3/4 lb. Velveeta Cheese or cheese sauce, divided.
1/4 Cup milk

Mix together bell pepper, cream cheese, salsa, & cheese sauce with milk. Cook until Bubbly. Add cooked chicken. Put 1/4 Cup of mixture on a flour tortilla and roll up. Lay seam side down in casserole pan. Cook in oven at 350 degrees for 20 Minutes. Add cheese on top and heat until melted. Serve with salsa.