Chicken and Rice Casserole

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ation Time: approx 2 hours start to finish
Number of Servings: 4-6

Ingredients:

6-8 chicken pieces of your choice
1 can Cream of Mushroom soup
1/2 can milk and 1/2 can water
1pkg. dry onion soup mix
3/4 cup Uncle Ben;s quick rice{ converted rice}
salt and pepper for chicken pieces
extra mushrooms {optional}


Directions: In skillet, brown chicken pieces and season chicken with salt and pepper. In a bowl , mix together all other ingredients, Place in greased casserole dish. Lay chicken pieces on top of Rice mixture. Cover with foil, bake for 1 hour, remove foil and bake 20 minutes longer. Bake at 350 degrees

Lemon Chicken

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Preparation Time: approx. 20 minutes plus cooking time
Number of Servings: 6-8

Ingredients:

1 cup olive oil
1 1/2 cups lemon juice
3 tablespoons salt
6 tablespoons sugar
1/2 cup water
4 cloves minced garlic
4 teaspoons paprika
4 teaspoons marjoram
optional, sprinkling og Rosemary leaves
2 -3 lb. fryers, cut up


Directions: SAUCE : In saucepan combine all of the above ingredients EXCEPT the chicken pieces. Bring to boil.Remove from heat. Put chicken pieces in shallow baking dish ,skin side down. Pour half of sauce oveapprox. 20 minutes plus cooking timer chicken. Bake in a preheated 425 degree oven til light brown, Baste chicken frequently. Turn chicken over and brush with remaining sauce. When well browned, cover with foil. Lower heat to 250 degres and bake for 60 minutes, baste occasionally. Serve with pan juices.

Chicken Wrap

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Preparation Time: 30 minutes
Number of Servings: 2
Nutrition Info: Its very filling and can be two meals.with out you buring out on the taste

Ingredients:

diced chicken
lettuce finely choped
large10 pack of flour tortillas
diced tomatoe
greated cheese
sour cream
sweet chilli sause.. or any chills sauce
Adobo seasoning,chicken seasoning


Directions: PREHEAT OVEN to 350F take the diced chicken and cook on fry pan with spices... while this is cooking take two totillas place one half over the other. so you make a longer circle.( you wanna place to food closer to the end that is going to be wraped into)put some lettuce down, tomatoes,sweet chilli on top.. then chicken then sour cream and cheese... roll it up with out closing the ends... and place then on a tray to back for 10-15 minutes ( until wrap is light brown and crisp) then serve. COLD VERSION Take the wrap from the oven and wrap in plastic wrap..let it stand to cool.. then place in the fridge.. great for lunch the next day.. so if you make 1 you could have hot for dinner and half cold the next day for lunch. Enjoy

Baked Chicken with Stuffing top

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Preparation Time: 5 minutes
Number of Servings: 4

Ingredients:

4 boneless chicken breasts
2 cans cream chicken soup
1 can water
4 pieces of swiss cheese
dry stuffing mix


Directions: Mix cream chicken soup and water.Pour into a 13x8x2 baking dish. Lay 4 chicken breast on top of soup. Place 1 slice of cheese on top of each chicken breast. Sprinkle the dry stuffing mix over the entire mixture, covering completely. Bake covered for 1-1/2 hours

BBQ CHICKEN POT PIE

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Number of Servings: 8

Ingredients:

1 TSP MARG. OR BUTTER
COOKING SPRAY
2 C. CHOPPED ONION
1/2 C CHOPPED GREEN BELL PEPPER
1/3 C DICED, SEEDED POBLANO CHILE
1 SMALL GARLIC CLOVE, MINCED
1 1/2 TSP CUMIN SEEDS
1 TSP GROUND CORIANDER
1/4 C CIDER VINEGAR
4 C SHREDDED COOKED CHICKEN BREAST
2 TBSP BROWN SUGAR
1 OZ. UNSWEETENED CHOCOLATE, GRATED
1 12 OZ. BOTTLE CHILE SAUCE
10 1/2 OZ CHICKEN BROTH
1 CAN REFRIGERATED BREAD STICKS


Directions: Melt margarine in large nonstick skillet coated with spray over medium high heat. Add onion, peppers, garlic & saute 5 min. Stir in cumin & coriander, cook 2 min. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken & the next 4 ingredients and cook 15 min or until thickened. Stir occasionally. Spoon chicken misture into 11x7 baking dish coated with spray. Place bread strips which have been twisted in diagonal lattice pattern over chicken mix. Bake 25 min. or until golden brown at 375. Let stand 15 min. before serving.

Oven Baked BBQ Chicken

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Preparation Time: Approx. 85 min

Ingredients:

1 lg. chicken, cut up
Flour, salt & pepper
Bacon slices
1/4 lb. mushrooms, sliced
1 c. BBQ sauce


Directions: 1. Dredge chicken in flour seasoned with salt and pepper. Put in a buttered 9"x13" baking dish. 2. Put 1/2 slice of bacon on each piece of chicken. 3. Sprinkle mushrooms on top, cover with foil, bake 400 degrees for 45 minutes. 4. Uncover, pour BBQ sauce over the top and bake another 20 minutes.

Hawaiian Chicken

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Ingredients:

Marinate 1 frying chicken [cut up] overnight
MARINATE;
1/2 C. soy sauce
1c. granulated sugar
1 c. katsup
1/2 c. sherry
1/2 tsp. minced garlic
1/2 tsp. salt [be careful-too much spoils taste]
pineapple juice [drained from 1 sm. can tibits or crushed]


Directions: Mix ingredience together, then pour in zip-loc bag---add cut up fryer, refrigerate [after turning several hrs.] or maybe refrigerated in the marinate over night!! Take chicken from marinate [squeeze a little] then arrange on a cookie sheet----Bake 30 to 45 min. at 350 degrees, or until tender. Put left over marinate in pan and heat till boiling, add cornstarch [mixed with a little cold water] till it is thickened to the consistancy, of jelly, add the pineapple to sauce, and pour over chicken, before serving---Great to serve with a side dish of steamed rice. ENJOY

Chicken Francaise

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Preparation Time: 30 minutes
Number of Servings: 4

Ingredients:

1 lb. skinless, boneless chicken breasts, pounded thin
1/4 cup Flour
6 tbsp butter, divided
2 tbsp oil
3 tbsp lemon juice
tsp parsley
white wine


Directions: Coat chicken breasts in flour & set aside. Melt together 4 tbsp of butter and the oil in large skillet. Sauté chicken until browned. Remove chicken to heated platter. Add remaining 2 tbsp. butter, lemon juice, parsley & a splash of white wine to the skillet & cook for 2-3 minutes, scraping up any browned bits from the pan. Pour sauce over the chicken & serve. Garnish with Lemon slices if desired.

Chicken Fajitas

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Ingredients:

1-1/2 pounds chicken
1/2 cup red wine vinegar
2 tsp. cornstarch
1 tsp. chili powder
1 tsp. sugar

Directions: Marinate chicken in refrigerator covered. In 1 tablespoon oil saute 1 onion. Add green and yellow peppers. Cook until tender. Stir in 3 chopped tomatoes. Stir fry chicken wwth marinade. Add to peppers, etc. Put in warm tortillas. You may add sour cream, grated cheese, salsa, etc.

Pineapple Chicken

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Number of Servings: 6


Ingredients:

6 boned and skinned chicen breasts
SAUCE:
1 Tbsp. minced garlic or 1 clove garlic, pressed
1 Tbsp. dijon mustard
1 tsp. worcestershire sauce
1 Tbsp. barbecue sauce
1 tsp. cornstarch
1 (20oz.) can pineapple slices


Directions: Arrange chicken in shallow dish and broil 6-8 minues until brown. While browning prepare sauce. Drain juice from pineapple slice, reserving slices for later. Combine juice with garlic, mustard, worcestershire sauce, barbecue sauce and cornstarch. Pour sauce over browned chiceen and bake for 30 minutes at 375. Arrange pineapples around chicken. Bake for additional 5 minutes. Grnigh with red and green pepper slices or lemon slices

Mexican Chicken

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Ingredients:

1 pkg. (12) corn tortillas (not the ready to serve)
1 onion, chopped
1 green pepper, chopped
3 pounds or more chicken, cooked and boned
2 cup sharp cheddar or longhorn cheese, grated
SAUCE:
1 can cream of chicken soup
1 cup chicken broth


Directions: Cut up boned chicken. Saute onion, add chopped pepper. Cook slightly and add to above sauce. Fill 3-quart casserole with a layer of torn or cut up tortillas; next add a layer of chicken, having a cheese layer on top. Repeat layering. Pour sauce over all and move with spoon so sauce reaches down into the layers. Let stand overnight in refrigerator. Cook 1 hour at 350 degrees. Mushrooms or pitted ripe olives may be added.

Honey Roasted Chicken

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Ingredients:

3-1/2to 4 pounds chicken (2 whole chickens cut into 8 pieces)
1 stick butter
2 cloves garlic, chopped
1 tsp. salt
1 tsp. curry powder
1/2 cup honey
1/4 cup dijon mustard
2 Tbsp. chutney
small handful dried currants or chopped raisins


Directions: Melt butter in medium saucepan. Add onions, garlic, salt and curry powder. Cook until onions are tender. Add honey, mustard, chutney and currants. Mix well and remove from heat. Dip each chicken piece in mixture and coat well. Place chicken in shallow baking dish. Heat oven to 400 degrees and cook chicken until brown on top, about 45 minutes. Serve over rice.