I have about a million chicken recipes because that's mostly what we eat. Here are a few of them.
Chinese Noodle Chicken
Crescent Cordon Bleu
Crescent Chicken Roll-Ups
1 pkg. Boneless chicken breast
8oz. block cream cheese-softened
1 pkg. crescent rolls
1 stick butter
Pepperidge farm stuffing mix- it's in a blue bag
Cut chicken into cubes and cook. Either simmer or bake them.
Melt butter in a seperate bowl.
Mix cream cheese with chicken and sprinkle with garlic salt. Roll out each crescent roll and put a scoop of chicken mixture in middle. Roll up. Dip each roll into butter and then roll in the stuffing mix. Bake at 350 for 25 minutes.
Hot Chicken Salad
1 4-5lb. hen, boned after cooking
3 cans cream of c chicken soup
1 1/2 cups mayonnaise
2 1/2 cups celery, coarsely chopped
2 small onions, chopped
1 package slivered almonds
1/2 cup potato chips, crushed
Mix all ingredients except potato chips. Put in baking dish and sprinkle potato chips on top. Bake for 30 minutes at 350.
1 2 1/2 to 3 lb. chicken, cut into pieces or 4 chicken breast
salt and pepper to taste
2 T. butter
2 T. vegetable oil
1/2 cup Jack Daniel's
6 shallots, chopped or 1 onion chopped
1/4 t. thyme
1/4 cup minced parsley
1/4 cup water
1 cup heavy cream
Sprinkle chicken with salt and pepper. In a large skillet, heat the butter and oil. Brown the chicken pieces on both sides. Add the Jack and carefully ignite, shaking the skillet until the flames go out. Add the shallots and cook for 1 minute. Add the thyme parsley and water; cover skillet and cook over low heat turning occasionally 25-35 minutes. Transfer chicken to warm platter. Add the cream to skillet and simmer, stirring until sauce thickens. Serve sauce over chicken.
Orange chicken over rice
1 lb. chicken breast, boned skinned and cut into strips.
1/2 cup orange marmalade
1/4 cup orange juice
3 cups rice cooked
Brown chicken in skillet or wok coated with cooking spray.
Combine marmalade and orange juice and add to skillet and chicken. stirring occasionally, cook about 10 minutes or until sauce thickens.
Serve warm over rice.
Light sour cream chcken enchiladas
1 (8oz.) container light sour cream
1 (8oz.) container nonfat plain yogurt
1 (10 3/4oz.) can condensed 99% fat free cream of chicken soup with 1/3 less salt
1 (4oz.) can diced green chiles
12 (7inch) flour or white corn tortillas
4 oz. (1 cup) shredded 1/3 less fat cheddar cheese
1 1/2 cups chopped cooked chicken
1/4 cup sliced green onions
Heat oven to 350. Spry 13x9 inch (3qt) baking dish with nonstick cooking spray. In medium bowl, combine sour cream, yougurt, soup and chiles, mix well
Spoon about 3 T. sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up place in sprayed dish. Spoon remaining sour cream
mixture over tortillas. Cover with foil
Bake at 350 for 25-30 minutes or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Bake uncovered for an additional 5 minutes or until cheese is melted. If desired, garnish with shredded lettuce and chopped tomatoes.