From Ada - chicken recipes

[AdaBusyBee]

CHICKEN CRESCENT ROLLS

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup (26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

KFC ORIGINAL CHICKEN RECIPE

1 whole chicken cut into pieces
3 Beaten eggs
4 Tbsps. Oil for the coating
2 cups flour
4 Tsps. Paprika
2 1/2 Tsps. Salt
1 Tsp. Pepper
1 Tsp. Poultry seasoning
1 Tsp. Thyme
1 Tsp. Oregano
1 Tsp. Tarragon
1/2 Tsp. Garlic salt
1/2 Tsp. Garlic salt, onion salt and celery salt

Stir together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with beaten egg then with the flour mixture in the bag. Make sure you coat each piece completely with the flour. Heat the oil in the skillet brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keep frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain off the excess oil.

CASSEROLE QUEEN POT PIE

Total Time: 1 hr 50 min/ Prep 20 min
Inactive: 1 hr/ Cook 30 min
Yield: 6 to 8 servings

1 sheet frozen puff pastry
2 tablespoons butter
1 roasted chicken, shredded
1/4 cup chopped red sweet pepper
2 medium shallots, thinly sliced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon black pepper
2 cups milk
1 cup heavy cream
1/3 cup dry white wine
1 & 1/2 cups peas, blanched
1 & 1/2 cups carrots, blanched
2 potatoes, peeled, diced, and boiled
1 egg plus 1 tablespoon milk, for egg wash

Thaw puff pastry according to package directions.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.

BBQ CHICKEN CORNBREAD PIE

Prep Time: 25 minutes
Cook Time: 15 minutes

1 (8.5 oz) box corn muffin mix, like Jiffy
1 egg
2 tbsp. unsalted butter, melted
3/4 cup milk
1/2 cup frozen corn kernels, thawed

For the topping:
2 tbsp. olive oil
2 large boneless, skinless chicken breasts, shredded*
3 cloves garlic, minced
1 medium onion, chopped
1 small red bell pepper, diced
Salt and pepper, to taste
1 tbsp. chili powder
1 & 1/2 tsp. ground cumin
2 tsp. hot sauce
2 tbsp. Worcestershire sauce
1 cup tomato sauce
1 & 1/2 tbsp. dark brown sugar
10 oz. shredded cheddar cheese

1. Preheat oven to 400 degrees and grease a 9" pie pan. Set aside.

2. In a medium sized bowl, combine the cornbread mix, egg, butter, and milk. Then fold in the corn. Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven when it's done and set aside.

3. Meanwhile, in a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers. Cook until they're soft and then add in the chicken and garlic and saute until fragrant. Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for about 5 minutes then add in the tomato sauce, Worcestershire sauce, an brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes.

4. Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted over top.

5. Slice into wedges and serve. You can garnish with scallions or parsley.

* To pre-shred the chicken, boil 2 large chicken breasts until they are cooked through then cut them in 4 pieces. Throw them in the stand mixer with the paddle attachment and turn it on medium speed to shred the chicken.

CHICKEN SPAGHETTI

3 to 4 lb hen
12 oz spaghetti
1/4 cup fat or oil
2 medium onions
1 large green pepper, chopped
1 medium can pimiento, chopped
1 can mushrooms
4 tbls flour
Salt and pepper
2 cups milk
1 can tomatoes #303
Cheese to cover casserole

Stew hen for 3 to 4 hours. Reserve stock for spaghetti - do not overcook spaghetti. In hot fat or oil, brown onion, green pepper, pimiento and mushrooms. Add flour, salt and pepper and cook. Stir milk into thick gravy; add tomatoes. Combine this mixture with spaghetti, diced chicken and stock. Mix well. place in casserole and cover with cheese - if desired. Bake at 350 degs for 30 minutes.

BARBECUED CHICKEN NACHOS

16 cups corn tortilla chips
3 cups cut-up cooked chicken
1 1/3 cups barbecue sauce
2 cans (15 ounces each) chili beans in sauce, undrained
2 cans (2 1/4 ounces each) sliced ripe olives, drained
2 large tomatoes, chopped (2 cups)
6 cups shredded Colby-Monterey Jack cheese (24 ounces)

Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.

[Susan2014]

Hi Ada, Lots of Delicious Recipes for chicken. We eat lot of cicken. Happens we are having chicken Tuesday so whick one to do?? TY for giving some Great Choices.

Susan2014

[AdaBusyBee]

Welcome Susan, as always! Happy Labor Day! Ada.