CHICKEN

Chicken Fried Rice

Ingredients 1 1/4 lbs chicken breast cut in thin bite size pieces (or thighs) 2–3 tablespoons vegetable oil 1 medium onion finely chopped 2 large carrots peeled and finely chopped 3/4 cup frozen baby peas 2 cloves garlic minced 3 large eggs 2 tablespoons butter 4 cups rice cooked and chilled 3–5 tablespoons low sodium soy sauce (see notes) 1/2 teaspoon sesame oil 2 green onions chopped salt and pepper to taste; optional Instructions Heat 1 tablespoon oil to large skillet over medium/medium high heat.  Cook chicken in a single layer browning on both sides; approximately 2 minutes each side. Add more oil if needed. Transfer to plate and cover to keep warm. Heat 1 tablespoon oil to same large skillet over medium/medium high heat.  Add onion, carrots, and peas.  Cook until crisp tender stirring several times.  Reduce heat to low.  Add garlic and cook for 1 minute stirring constantly. Transfer to plate and cover to keep warm. Whisk eggs and add 1/2 tablespoon butter to same skillet over low heat.  Add eggs and cook just until set. Remove from skillet and add to the plate with the vegetables.  Cover to keep warm. Melt remaining butter over medium heat.  Add rice to skillet. Drizzle with soy sauce.  Increase heat to medium high and fry until lightly browned.  Stir several times but not all the time so it has time to brown.  Work in batches if your pan is crowded. Drizzle the rice with sesame oil and sprinkle with green onions; stirring to combine. Return chicken, vegetables, and eggs to skillet and heat through.  If desired season with salt and pepper to taste. Notes • Add the soy sauce to taste.  I prefer light soy sauce on my fried rice but my husbands likes his a little more salty so I usually fry his rice. • Cut your chicken into thin bite size pieces so it cooks through in just a couple of minutes. • Use cooked chilled rice.  Cook it 1-2 days in advance and chill it in the fridge real well.  Freshly cooked rice does not fry well at all.  It clumps up and turns into a gooey mess. • There is no need to thaw the peas.  Simply pull the peas out of the freezer when you start the recipe and add them frozen when needed.  They will quickly thaw in the skillet and stir fry up just perfect.  Canned peas are not recommended. • Cut your vegetables in small pieces to complement the dish and to make it easy to pick up with chopsticks.

Chicken Pot Pie

Ingredients 2 cups diced peeled potatoes* 1-3/4 cups sliced carrots* 1 cup butter, cubed 2/3 cup chopped onion 1 cup all-purpose flour 1-3/4 teaspoons salt 1 teaspoon dried thyme 3/4 teaspoon pepper 3 cups chicken broth 1-1/2 cups milk or half and half 4 cups cubed cooked chicken 1 cup frozen peas* 1 cup frozen corn* 2 double pie crust * Consider substituting frozen mixed vegetables. Directions Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat. Place a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Place remaining pie crust over filling. Trim, seal and flute edges. Cut slits in tops. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Amish Chicken and Gravy

Ingredients: 6 -8 chicken pieces, cleaned 1 cup flour 2 teaspoons garlic powder 1 tablespoon salt 1 teaspoon pepper 2 teaspoons paprika 1 1/2 cups heavy whipping cream 1 1/2 cups water Directions: Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown. To make gravy with the seasoned flour, I recommend you reserve 1/4 cup of the seasoned flour prior to dipping the raw chicken. It’s always better to be safe than risk your family’s health.

Grilled Chicken Tenderloins

Ingredients 4 boneless skinless chicken breasts, cut into strips. 1 cup zesty Italian dressing 2 teaspoons lime juice 3 teaspoons honey Instructions Place chicken in gallon Ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized, about thirty minutes (May take up to forty). Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it

Chicken 'Fried' Rice

Ingredients 2 cups rice, uncooked and not Instant rice 3 1/2 cups water 1/2 cup soy sauce 1/2 cup vegetable oil 1 envelope onion soup mix 1 onion, chopped 1 can mushroom pieces 1 green pepper, chopped 1 celery stalk, chopped 3 cups cooked chicken, chopped Instructions Preheat oven to 350° F. Stir together all ingredients in a 9x13 casserole dish. Cover with aluminum foil. Bake for 1 hour 15 minutes or until liquid is absorbed and rice is tender. Serve hot. NOTE: I have made this recipe and I love it! I prefer to use a six quart covered enameled cast iron dutch oven.

Lemon Chicken Piccata

Ingredients: • 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions • salt and pepper to taste • ½ cup all-purpose flour • 2 tablespoons vegetable oil, or as needed • 1 clove garlic, minced • 1 cup low sodium chicken broth • ½ lemon, thinly sliced • ¼ cup fresh lemon juice • 2 tablespoons capers, drained and rinsed • 3 tablespoons butter • 2 tablespoons minced Italian (flat-leaf) parsley Directions • Step 1 Preheat oven to 200° F (95 degrees C). Place a serving platter into the oven to warm. • Step 2 Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. • Step 3 Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside. • Step 4 Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Baked Chicken Teriyaki

Ingredients • 1 tablespoon cornstarch • 1 tablespoon cold water • ½ cup white sugar • ½ cup soy sauce • ¼ cup cider vinegar • 1 clove garlic, minced • ½ teaspoon ground ginger • ¼ teaspoon ground black pepper • 12 skinless chicken thighs Directions • Step 1 In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. • Step 2 Preheat oven to 425 degrees F (220 degrees C). • Step 3 Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. • Step 4 Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Ritz Cracker Chicken

Ingredients 4 boneless, skinless chicken breasts 2 eggs, beaten 1 cup crushed Ritz crackers or similar butter crackers 1/2 cup butter, cut into pieces 1/2 teaspoon garlic salt pepper to taste Directions Preheat oven to 375 degrees F. Lightly spray a 9x13 baking dish with non-stick cooking spray. Place crushed crackers in a medium size shallow bowl, add garlic salt and pepper - mix. Place eggs (beaten) in another separate medium size shallow bowl. Dip one chicken breast at a time in the eggs coating well, then dredge in the cracker crumbs, coating well on all sides. Place chicken breasts side-by-side in baking dish. *Top chicken evenly with pieces of butter. Bake on middle rack of oven for 40 to 45 minutes or until chicken is ready and internal temperature has reached a safe minimum 165 degree F internal temperature. Serve with your favorite veggies, rice, potatoes, salad and more. Enjoy! TIP *The recipe calls for placing the butter around the chicken, but I opted to place the butter on top of the chicken - it turned out wonderful! Add your favorite poultry seasonings for extra flavor (garlic/onion powder and more).

Baked Chicken Parmesan

Ingredients • 3 boneless skinless chicken breasts • 1 cup seasoned Italian bread crumbs • 1/2 cup grated Parmesan cheese • 1 teaspoon garlic powder • 1/2 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 1/4 teaspoon ground paprika • 1/3 cup mayonnaise • 2 cups marinara sauce • 2 cups shredded mozzarella or provolone cheese Instructions 1. Preheat the oven to 400°F. In a large shallow bowl or on a large plate, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika. Set aside. 2. Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer. 3. Brush both sides of the chicken fillets with mayonnaise to evenly coat. Dredge each of the chicken fillets in the breadcrumb mixture and place on a baking sheet sprayed with cooking spray. Bake for 17-20 minutes or until cooked through and the outsides are golden and crispy. 4. Top each cutlet with a dollop of marinara and shredded cheese and return to the oven. Cook until the cheese is melted, about 2 minutes. Serve with spaghetti, angel hair, or fettuccine noodles. Notes: • Instead of garlic powder, use 1 clove of fresh garlic that's been pressed or very finely minced instead. • Instead of Italian seasoned bread crumbs, use regular bread crumbs with 1 1/2 teaspoons Italian seasoning added to it. • Instead of mayonnaise, use 4 tablespoons melted butter.

Bourbon Chicken

Ingredients 4 large chicken breasts chopped into bite sized pieces and patted dry 2 tbsp sesame oil 1/2 tsp pepper 1/2 tsp onion powder 1/4 cup apple juice or bourbon if you have on hand 1/4 cup ketchup 1/2 cup soy sauce 1/4 cup water 2/3 cup brown sugar 1/2 tsp ground ginger 3 tsp minced garlic 1 tbsp cornstarch 1 tsp cornstarch 1/4 cup green onions sliced Instructions Chop chicken breasts into bite sized pieces and pat dry with a paper towel. Toss chicken in a large bowl with 1 tbsp cornstarch. In a large skillet over medium heat, add sesame oil. Add chicken and cook until no longer pink. Drain all juices from pan. Return skillet to stove and continue to cook chicken over medium heat until the chicken is browned and the bottom of your skillet is "browned" as well. In a medium bowl, combine pepper, apple juice, ketchup, soy sauce, water, brown sugar, ground ginger, minced garlic, water, and 1 tsp cornstarch. Whisk together. Once chicken is browned, add your sauce mixture. Using a spoon, deglaze the bottom of the pan and make sure to get all of the browned bits up and off of the bottom of the pan. Bring sauce to a boil. Once the sauce is boiling turn heat down to low and allow to simmer 5-7 minutes, stirring often. Once sauce is done simmering, remove from heat and allow to sit for 5 minutes to thicken. Serve over white rice and enjoy.

"Crack" Chicken

Ingredients • 1 1/2 cup dry elbow macaroni • 3 cup skinless boneless chicken breast cooked and cubed • 16 slices bacon cooked and diced (this measures 1 1/2 cups once cooked) • 3 tbsp butter • 1 small yellow onion diced • 10.5 oz can cream of chicken soup undiluted • 2 cup sour cream • 4 oz cream cheese softened • 1/4 cup milk or half-and-half • 1 oz ranch dressing seasoning packet • 1/2 tsp black pepper • 1 tsp kosher salt • 1 tsp onion powder • 3 cup shredded cheddar cheese divided • 1 green onion sliced thin Instructions • Preheat the oven to 375 degrees. • Lightly spray a 9×13 baking dish. • Fill a medium sized saucepan 3/4 of the way with water. Bring to a low rolling  boil and add elbow macaroni. Cook the macaroni until it is all done. Drain the macaroni and set aside. • In a medium sized skillet, add the butter and diced onions. Cook over medium to high heat, stirring the onions with a wooden spoon to ensure even cooking for about 5 and 7 minutes. They should be translucent and starting to turn golden/light brown. Remove from the heat and set aside. • In a medium size mixing bowl add the softened cream cheese, cream of chicken soup, sour cream, milk or half-and-half, and package of ranch dressing powder. • Using a handheld mixer, combine the sour cream mixture on medium speed until creamy. • Continue mixing on low and add the kosher salt, black pepper, and onion powder. Mix until well combined. • Transfer the sour cream mixture to a large mixing bowl. Add in the cooked macaroni, the cubed chicken breast, 1 1/2 cups of cheddar cheese, and 3/4 of a cup of the cooked bacon. Using a large wooden spoon, stir until all the ingredients are completely combined. • Pour the chicken mixture into the prepared baking dish and spread evenly. • Sprinkle the remaining shredded cheddar cheese, bacon, and the thinly sliced green onion. • Bake for 35 to 40 minutes, until the top layer of cheese is melted and gooey.

Heavenly Chicken

Chicken (I use boneless skinless thighs, but breasts would work) Dredge in sour cream seasoned with garlic powder, salt and pepper. Roll around in crushed Ritz crackers. Put on baking sheet. Drizzle with melted butter. Bake at 425°F for 45 min.

Asparagus Stuffed Chicken Breast

Ingredients: 4 Skinless boneless chicken breasts about 1 1/2 lb. 1 Tsp Italian seasoning mix 1 Tsp Garlic Powder 1 Tsp Smoked Paprika Sea salt and pepper 12 Asparagus stalks end trimmed 1 oz Tomatoes chopped up 4 slices Mozzarella Cheese 1 Tbsp Olive Oil Instructions Preheat your oven to 400 F. Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper. Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. Close the pocket with a toothpick. Heat oil in skillet. Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes, or until thorough.

Apricot Chicken

Get ready to taste the best chicken recipe in the world! I usually prepare this in the morning, refrigerate it and once I get back home, I bake it! It tastes even better this way. But you can cook right after preparing it! Check it out. You’ll Need: 8 chicken thighs (you can use the whole chicken or other parts). 1 package of dry french onion soup mix. 1 (8 oz) bottle of Russian dressing. 1 small jar of apricot preserves. How to: In a bowl, mix together the dry onion soup mix, the russian dressing and the apricot preserves. In a baking pan, arrange the chicken pieces, season with pepper then pour the sauce over the chicken and coat. In a preheated oven to 400°, roast the chicken for 1 hour to 1 hour and 15 minutes depending on the chicken. Baste many times during cooking. Bonne Appétit! Easy, peasy and delicious! This chicken is a must-try! Trust me, once you taste this you won’t get enough of it. I serve this with a side dish and a tossed green salad. Give it a try, it’s worth it.

Oven Fried Buttermilk Chicken

Ingredients: 1 Chicken- cut up 3 cups all-purpose flour 2 teaspoons garlic pepper 1 teaspoon sugar 2 teaspoons paprika 1 cup buttermilk 2 eggs 1 teaspoon baking powder 3/4 teaspoon baking soda Olive oil How to make it: Preheat Oven 350 degrees: In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth. Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in baking pan and drizzle with olive oil. Bake about 50-55 minutes or until chicken is golden.

Extremely Slow-Roasted Turkey Breast

This preparation rises to the level of foolproof. As cookbook author Andrew Schloss explains in his newest book, "By setting the oven thermostat at the same temperature I want the meat to be done, overcooking becomes theoretically impossible." It's best to use a roasting pan that is not much larger than the breast itself. If you slow-roast the turkey overnight (starting at midnight or 1 a.m.), it will stay moist and warm enough to serve at a midday or early afternoon meal. Make Ahead: The seasoning rub can be assembled days in advance; cover and store at room temperature. The turkey breast needs to be seasoned and air-dried in the refrigerator for 12 to 24 hours. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. ________________________________________ Ingredients 1 tablespoon dried thyme leaves 1 tablespoon dried basil leaves 1 1/2 teaspoons crushed dried rosemary leaves 1 teaspoon dried marjoram leaves 1 teaspoon rubbed sage (crumbled between your fingers) 2 teaspoons coarse sea salt 1/2 teaspoon freshly ground black pepper One 7-to-9-pound whole, skin-on, bone-in turkey breast 1 large onion 1 tablespoon olive oil ________________________________________ Directions Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a small bowl to create a seasoning rub, then rub it all over the turkey breast, including the underside. Refrigerate the turkey, uncovered, for 12 to 24 hours. The skin of the turkey breast will tighten and look dry. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Meanwhile, cut the onion into about 8 wedges (from top to bottom), then arrange them to cover the bottom of the roasting pan. Preheat the oven to 450 degrees. Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the temperature to 175 degrees. Roast for 8 to 9 hours or until the internal temperature of the breast meat, when taken away from the bone, registers 165 to 170 degrees. Let the turkey rest at room temperature for 10 minutes before carving, or tent it loosely and carve several hours later.

Overnight Chicken

This foolproof chicken is low-maintenance slow cooking at its most elemental: chicken, salt, pepper, water and heat. That's it. Dry-roasting the bird first browns the skin on top while rendering some of the fat, adding richness to the broth. An optional step of rinsing the chicken is included here, to remove any moisture or liquid from the packaged bird. Do the rinsing carefully, without causing a lot of splashing, and this should not increase chance of kitchen contamination. Use this chicken in any recipe you would otherwise use roasted, poached or baked poultry: served as a main or tossed into salads, soups, burritos, pasta dishes and more. Make Ahead: To firm up the meat and skin and promote even browning, the bird needs to air-dry in the refrigerator for 8 to 24 hours (an optional step). The cooked chicken meat and broth can be refrigerated, separately, for up to 5 days; the broth can be frozen for up to a year. ________________________________________ Ingredients • One 3 to 3 1/2-pound whole chicken (giblet packet removed, if there is one) • Kosher salt • Freshly ground black pepper • 6 cups water, or more as needed Directions Rinse the chicken, inside and out, under cool running water. Pat dry with a paper towel and set on a large plate. Season aggressively with salt all over and inside the cavity. Refrigerate, uncovered, for at least 8 hours, and up to 24 hours. When you’re ready to begin cooking, position a rack in the lower third of the oven; preheat to 450 degrees. Place the chicken in a Dutch oven (8-quart) or heavy pot with a lid. Season with several grinds of pepper. Roast, uncovered, for 30 to 45 minutes, or until the skin has browned, then remove the pot from the oven, leaving the oven door ajar. Reduce the temperature to 200 degrees. Add the water to the pot, or more as needed to come up about two-thirds on the sides. Cover tightly and return to the oven; slow-poach, undisturbed with the oven door closed, for 6 to 8 hours. Transfer to the stove top (off the heat) until the broth has cooled to a warm, non-injurious temperature. Transfer the chicken to a cutting board; pull all the meat, discarding the skin and bones as needed. Strain the broth in the pot, discarding any solids. Use right away, or place in separate containers for storing

Chicken, Spinach, and Mushroom Bake

Ingredients 6 thin sliced chicken breasts 1 container green onion cream cheese 1/4 cup olive oil 1/2 cup chicken broth 1 Large package sliced mushrooms 1 small bag fresh baby spinach 1 dash Weber Herb and Garlic Seasoning 1 dash pepper 8 oz shredded mozzarella cheese Steps In a 9x13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal. Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

French Onion Chicken

Ingredients: 3 tbsp. extra-virgin olive oil, divided 1 large onion, halved and thinly sliced 2 tsp. freshly chopped thyme Kosher salt Freshly ground black pepper 2 cloves garlic, minced 1 3/4 lb. boneless skinless chicken breasts, cut into 1" pieces 1/2 tsp. dried oregano 2 tbsp. all-purpose flour 1 1/2 c. low-sodium beef broth 1 c. shredded Gruyère Freshly chopped parsley, for garnish (optional) Directions: 1. In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean. 2. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes. 3. Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes. 4. Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.

Salsa Chicken

Ingredients 1 kg (2 lb.) chicken breasts, large cubes 2 cups salsa 2 Tbsp. taco seasoning 2 cups cheddar cheese, shredded Instructions In a slow cooker, add the cubed chicken breasts and the taco seasoning. Mix together, so the chicken is coated with the seasoning. Pour the salsa over the chicken. Cook on low for 6-8 hours. Add the cheese on top of the chicken, cook for a further 30 minutes or until the cheese has melted.

"Essential Oils"

Something good always begins with this!! Last night I used four big tablespoons of Bacon Grease, A pan full of sliced mushrooms, about 8 chicken tenders, Mrs Dash for seasoning, topped it all with shredded Cheddar Colbyjack cheese. Baked at 350 for 30 minutes. Yummm !!!

Famous Butter Chicken

Ingredients 4 boneless, skinless chicken breasts 2 eggs, beaten 1 cup crushed Ritz crackers or similar butter crackers 1/2 cup butter, cut into pieces 1/2 teaspoon garlic salt pepper to taste Directions Preheat oven to 375° F. Lightly spray a 9×13 baking dish with non-stick cooking spray. Place crushed crackers in a medium size shallow bowl, add garlic salt and pepper – mix. Place eggs (beaten) in another separate medium size shallow bowl. Dip one chicken breast at a time in the eggs coating well, then dredge in the cracker crumbs, coating well on all sides. Place chicken breasts side-by-side in baking dish. *Top chicken evenly with pieces of butter. Bake on middle rack of oven for 40 to 45 minutes or until chicken is ready and internal temperature has reached a safe minimum 165 degree F internal temperature. Serve with your favorite veggies, rice, potatoes, salad and more. Enjoy! TIP *The recipe calls for placing the butter around the chicken, but I opted to place the butter on top of the chicken – it turned out wonderful! Add your favorite poultry seasonings for extra flavor (garlic/onion powder and more).

"Rotisserie" Chicken

Ingredients 2 teaspoons sea salt 2 pounds baby yukon gold potatoes 5 sprigs fresh thyme 1 head garlic, peeled 1 whole chicken, about 5 to 6 pounds 1/2 teaspoon dried rosemary 1/2 teaspoon onion powder 1 teaspoon paprika 1 teaspoon dried thyme 1 cup baby carrots, sliced lengthwise Instructions In a small bowl, stir together the salt, thyme, paprika, onion powder, and rosemary until combined. Set aside. Empty the chicken cavity (typically, there's a neck, heart, and liver) and trim any excess skin. Wash the chicken under cold, running water. Pat dry. On a sheet pan or large cutting board, sprinkle the spice mix on the chicken and use clean hands to spread and coat the entire chicken with the spices. Fill the chicken cavity with half of the garlic cloves from the head of garlic and the fresh thyme. With the breast side up, tuck the wings under. Add the potatoes to the slow cooker in one layer. Add the carrots, filling in the spaces between the potatoes. Add the remaining garlic cloves. Place the prepared chicken over the potatoes, breast side up, and cook on low for 8 to 9 hours, until a meat thermometer inserted into the thickest part of the breast registers 165°F. Transfer the chicken to a an oven-safe rack set over a sheet pan and remove the garlic and thyme sprigs from the cavity and place back in the slow cooker. Place chicken under the broiler until the skin is crisped and slightly darkened. Watch carefully because it will darken quickly! Pour any collected juices in the pan back into the slow cooker. Serve chicken with the cooked potatoes and carrots. Use the accumulated juices as a light sauce for the chicken and vegetables.

Superb Chop Suey

Chicken with Diced Celery & Pimentos

Green Pepper and Pineapple Chicken

From 35 Chinese Chicken Recipes

Savory Citrus And Herb Roasted Chicken

INGREDIENTS Rub: ¼ cup olive oil 4 cloves garlic, minced 2 tablespoons brown sugar 2 tablespoons dried Italian seasoning 1 orange, juiced 1 tablespoon orange zest 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon Kosher salt ½ teaspoon black pepper (or fresh cracked black pepper) ¼ teaspoon red pepper flakes (add more or less to taste) Chicken: 8 pieces of chicken (combination of leg, breast, and/or drumsticks), with skin 1 lime, quartered 1 orange, sliced 1 onion, cut into 8 sections 2-3 bay leaves PREPARATION Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with butter and set aside. Whisk together all of the rub ingredients (olive oil, garlic, brown sugar, Italian seasoning, orange juice and zest, cumin, paprika, red pepper flakes, and salt and pepper) until fully incorporated. Use orange slices to line bottom of baking dish. Pat chicken pieces with a paper towel to remove any excess moisture. Generously apply rub to chicken. Place chicken pieces on top of orange slices and pour any extra rub mixture over top of chicken. Place lime and onion sections in between pieces of chicken, add bay leaves. Bake uncovered for 1 hour or until chicken juices run clear.

Creamy Herb Chicken

Ingredients 4-6 boneless, skinless chicken breasts 2/3 cup chicken broth 1 (4.4 oz.) package spreadable herb cheese (we use Boursin) 1 shallot, minced 1 large clove garlic, minced 1/2 lemon, zested and juiced 2 tablespoons extra-virgin olive oil, divided 1 tablespoon all-purpose flour 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried tarragon kosher salt and freshly ground pepper, to taste Directions: Brush chicken breasts with 1 tablespoon olive oil and season generously with salt and pepper. Heat a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink. Transfer to a plate and set aside. To the same skillet, heat remaining olive oil and sauté shallot and garlic, with basil, oregano and tarragon, for 1-2 minutes, or until fragrant. Stir in herb cheese, broth, lemon juice and zest, and whisk together until smooth, then sprinkle in flour and whisk until incorporated. Cook for 5-10 minutes, or until sauce has thickened. Return chicken to skillet and cook for another 2-3 minutes, or until warmed through. Garnish with fresh herbs and serve hot!

Creamy Chicken With Roasted Garlic And Sun-Dried Tomatoes

INGREDIENTS 6 boneless, skinless chicken breasts 1 tablespoon olive oil 3 cloves garlic, roasted and minced 1/4 cup sun-dried tomatoes, drained and chopped 1 cup heavy cream 1 cup chicken broth 2 tablespoons flour 1/4 cup white wine or water 1/4 cup fresh basil, chopped 3/4 cup parmesan cheese, grated Salt and pepper, to taste PREPARATION Preheat oven to 350º F. Heat olive oil in medium skillet over low heat. Place chicken breasts in oil and brown lightly on both sides, about 6 minutes total. Transfer chicken to baking dish. Keep medium skillet over low heat, and add chicken broth and heavy cream to pan drippings. Whisk together until sauce reaches a boil. Pour sauce over chicken breasts and bake for 20 minutes. Remove chicken breasts from baking dish. Strain sauce, then pour it back into medium skillet. Bring sauce to a boil and gradually stir in flour until thickened. Add water or white wine and continue cooking for 1 minute. Remove sauce from heat. Stir in parmesan cheese, and add salt and pepper to taste. Return chicken and sauce to baking dish. Top chicken pieces with sun-dried tomatoes and roasted garlic. Return to oven and bake for 10 minutes. Garnish with chopped basil before serving.

Chicken and Dumplings

Ingredients: 2 tbsp vegtable oil 2 lbs boneless skinless chicken breast (diced) 1 carrot (sliced) 1 onion (diced) 3 cloves garlic (minced) 5 tbsp butter 6 tbsp flour 6 cups chicken broth 1/2 cup heavy cream 1/2 tsp thyme 2 bay leaves 1 1/2 cups frozen peas (thawed) Brown chicken in oil, remove and hold. Saute onion and carrot until tender. Add garlic and saute lightly. Add butter and flour and stir to cook flour. Add cream and chicken broth. Add bay leaves, peas, and thyme. Cover and simmer 15 minutes Dumplings: 2 cups self rising flour pepper to taste 1 1/3 cups heavy cream Mix and make into walnut sized balls and drop into boiling broth mixture. Sprinkle with 4 Tblsp frech parsley (chopped) Cover and simmer another 15 minutes.

Crescent Cordon Bleu

Ingredients 2 boneless chicken breast 8 oz. crescent roll dough 8 slices swiss cheese 8 slices cooked ham How to make it Boil the chicken breast until they are cooked through. Allow them to cool and then shred the meat. Unroll each triangle of crescent dough. Tear the cheese to fit the triangle and place on top of the dough. Place a piece of the ham on the top (larger) portion of the dough (I cut my ham in half to double it up in the roll). On top of the ham add some of the shredded chicken and then gently roll it up. Place each one on a baking sheet that his been lightly sprayed with cooking spray. Bake then in a 350 degree oven for 20-25 minutes, until the top is nice and golden.

"Best Chicken Ever"

Ingredients: 4 boneless, skinless chicken breats 1 packet ranch dressing mix ¾ Cups Panko bread crumbs ¾ Cups Parmesan cheese ½ Cups Melted smart balance spread Or your choice of butter product 1 Greased baking dish( or 2) 2 medium bowls Instructions: Supplies. In a medium bowl, mix ranch packet, bread crumbs & Parmesan cheese. Set aside. Boneless, skinless chicken breasts. Preheat oven to 350. Clean & rinse chicken. Cut each piece in half, the long way. Use a paper towel to pat chicken dry. Melt smart balance spread (or butter) in medium microwave bowl. Dip each piece of chicken into melted butter. Cover both sides. Then press each side of the chicken into the breading mix. Place in greased baking pan. Do this for each piece. I lined my baking dish with foil, which I sprayed with Pam to keep the chicken from sticking.

Baked Rice With Chicken and Mushrooms

INGREDIENTS • 2 pounds skinless boneless chicken thighs, cut into 2-inch chunks • Salt and pepper • 2 tablespoons olive oil • 1 large onion, diced (about 1 1/2 cups) • 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves • 1 bay leaf • 1 cup white wine • 2 cups basmati rice, soaked for 20 minutes, rinsed and drained • 8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick • 4 cups hot chicken broth • 3 tablespoons unsalted butter • 1 cup frozen peas, cooked for 2 minutes in salted water (optional) • 2 small garlic cloves, smashed to a paste with a little salt • 3 tablespoons roughly chopped parsley PREPARATION 1. Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees. 2. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more. 3. Add wine and simmer briskly until reduced by half, about 5 minutes. 4. Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust. 5. Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat. 6. While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well. 7. Fluff rice, then top with sautéed mushrooms and serve.

Teriyaki Chicken Casserole

INGREDIENTS 3/4 cup low-sodium soy sauce 1/2 cup water 1/4 cup brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon minced garlic 2 Tablespoons cornstarch + 2 Tablespoons water 2 small boneless skinless chicken breasts 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section) 3 cups cooked brown or white rice INSTRUCTIONS Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks. *Meanwhile, steam or cook the vegetables according to package directions. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce.

Grandma's Chicken and Noodle Casserole

Ingredients 1 pound cooked pasta 2 garlic cloves, chopped 2 tablespoons extra virgin olive oil 3 tablespoons vegetable oil 1 bell pepper, chopped 1 small onion, chopped 1 celery stick, chopped 2 tablespoons all-purpose flour 1 1/2 cup vegetable stock 2 teaspoons Hungarian paprika 1 pinch cayenne pepper salt and pepper to taste 2 chicken breasts, cubed 1/2 cup gorgonzola cheese 2 cups Havarti cheese Instructions Cook pasta until it reaches al dente stage, drain it and mix with olive oil and garlic. Let it cool. On medium high heat soften bell pepper, onion and celery in vegetable oil for 2-4 minutes or until translucent. Add paprika, cayenne pepper, salt and pepper and mix with vegetables. Add chicken and let it get color on one side; it will take couple of minutes. Flip chicken to the other side and let it cook for another minute or so. Add flour and mix it in with oil. Cook it for minute or so. Add vegetable stock, mix it in and add Gorgonzola. Mix Gorgonzola in and let it melt. Remove from the heat and mix with pasta. Transfer the pasta with sauce to 9″ by 13″ oven safe dish slightly oiled. Sprinkle Havarti on top and bake for 30 minutes or until the cheese is melted.

Melt In Your Mouth Chicken

You’ll Need: 4 boneless chicken breast halves. 1 cup of mayonnaise. ½ cup of freshly grated parmesan cheese. 1 ½ tsps of seasoning salt. ½ tsp of ground black pepper. 1 tsp of garlic powder. How to: In a bowl, mix together the mayonnaise, cheese and seasonings and spread it over the chicken breast. Place the coated chicken in the baking dish and bake for 45° in a preheated oven to 375°.

One Pan Chicken Green Beans and Potatoes

You’ll Need: 12 oz of green beans. 5 chicken breast cut into cubes. 2 lbs of cubed red potatoes. 1 packet of zesty Italian dressing mix. Salt and pepper. How to: In a 9×13 baking dish or a larger one, layer the green beans, chicken and potatoes side ways. Pour the melted butter all over it and drizzle the italian dressing mix over the top. In a preheated oven to 350° bake for 1 hour.

Convection Oven Turkey

Roasting with Convection: In Convection the heated air in the oven is continuously circulated penetrating the food from the outside to the center. • Meats should be cooked on a rack in a shallow pan for maximum exposure and to prevent juices from being leeched out by the heat of the pan. • Pan juices will be minimal, however the juices can be easily captured prior to carving and yield up to 4 cups for gravy. • Turning and basting are not required when roasting in Convection. • Higher temperatures than standard recipe temperatures are used when roasting turkey in Convection and cooking times are much shorter. • Once the turkey is resting multiple side dishes can be cooked in the oven at one time ensuring that all the dishes are hot and ready at the same time. In short using Convection makes the cooking easy, the timing is perfect and the results are fabulous. Timing Guide for Convection Roasting The timing we have established for roasting turkeys in Convection is based on the following criteria: 1. Letting the turkey sit outside of the refrigerator for a minimum of 2 hours. 2. Cooking the turkey without stuffing. 3. Roasting the turkey on a rack in a shallow pan with the legs swinging free. 4. Cooking the turkey in the Convection Roast mode at 400 degrees for 20 minutes then reducing the temperature to 350 degrees/375 for large capacity ovens, for the remainder of the cooking time. 5. Cook the turkey to an internal temperature of 160-170 degrees in the thickest part of the thigh and allow it to rest for 20 minutes prior to carving, in this time the internal temperature rises to 180 degrees. Turkey weight**********Cooking time*********Resting time 10-12 lb. turkey******1 ½ hours******20 minutes 12-15 lb. turkey******1 ¾ hours******20 minutes 15-20 lb. turkey******2 hours******20 minutes 20-25 lb. turkey******2 ½ hours******20 minutes Making the Gravy When roasting in Convection you will be wondering where all the juice is, but after the 20-minute resting period pick up the turkey with two kitchen towels and drain the juices into a bowl, you will be amazed at how much comes pouring out. The next step will be to skim off the fatty liquid that rises to the top of the bowl and discard it then add the liquid gravy. Be sure to use a rimmed carving board because even more juices will start to flow as you carve the bird. Whichever method you choose for making the gravy, it’s good to start with a giblet stock for added flavor and extra liquid. The giblet stock can be made the day before when you wash and season the turkey. Method 1-Make a roux and add the giblet stock and cooking juices from the turkey. Method 2-Make a giblet stock, deglaze the roasting pan, make a roux in the pan and add the giblet stock and cooking juices, this method gives you the advantage of also scraping up all the luscious caramelized bits on the bottom of the pan.

Chicken and Dressing Casserole

Ingredients: cornbread (about 4 C. crumbled) 4 large chicken breast, cooked and cubed 1 10.5 oz. can cream of mushroom soup 1/2 tsp. poultry seasoning (optional) 4 eggs, boiled and chopped 1 small onion, chopped 1/2 tsp. black pepper 1 stalk celery, diced 2 C. chicken broth 2 T. melted butter 1/4 tsp. salt Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set. Gravy: 1/2 C. unsalted butter 1/2 C. all purpose flour 1 quart chicken stock 1/3 C. heavy cream 1/4 tsp. salt 1/2 tsp. black pepper pinch of cayenne pepper How to make it : Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper. Serve the casserole with gravy over the top and a big side of mashed potatoes

Creamy Chicken Pot Pie Noodles

Ingredients 2 tbsp. unsalted butter 1 lb. chicken breasts, filleted and seasoned with salt and pepper* 4 oz. crimini mushrooms, sliced (optional) ½ small yellow onion, diced 2 stalks celery, diced 2 carrots, diced 4 cloves garlic, minced 4 c. low-sodium chicken broth, divided 2 c. half and half 2 tsp. kosher sea salt 1 tsp. freshly ground pepper ½ tsp. garlic powder ½ tsp. dried thyme ½ tsp. ground sage ¼ tsp. cayenne pepper ¼ tsp. paprika 8 oz. egg noodles or other pasta 1 c. frozen corn, thawed 1 c. frozen peas, thawed 2 tbsp. fresh parsley, roughly chopped Pie crust crumbles (optional)** Directions In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes. Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil. Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired. Notes *You can use rotisserie chicken too, shred about 2 cups. Add it in step 3. **I used frozen pie crust, crumbled about ⅓ cup of it and baked it at 350 degrees until it was golden brown. This is totally OPTIONAL! Toasted panko breadcrumbs would be delicious too 🙂

Stir Fry Chicken with Ketchup

INGREDIENTS 1 ½ pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks ½ cup flour, more as needed 4 tablespoons neutral oil, like corn or canola Salt and pepper 2 tablespoons slivered garlic ¼ teaspoon cayenne pepper, or to taste 1 cup ketchup PREPARATION Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper. When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment. Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

Simplest Roast Chicken

INGREDIENTS 1 whole chicken, 3 to 4 pounds, trimmed of excess fat 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper PREPARATION Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Cheesy Chicken Fritters

Cheesy Chicken Fritters Ingredients Ingredients for Chicken Fritters: 3 large (or 1½ lbs) chicken breasts 2 large eggs ⅓ cup mayonnaise ⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free) 4 oz (or 1⅓ cups shredded) mozzarella cheese 1½ Tbsp chopped fresh dill ½ tsp salt and ⅛ tsp black pepper, or to taste Extra light olive oil, or any high heat cooking oil Ingredients for Garlic Aioli Dip (Optional) ⅓ cup mayonnaise 1 garlic clove, pressed ½ Tbsp lemon juice ¼ tsp salt ⅛ tsp black pepper Instructions Using a sharp knife, dice chicken into ⅓" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice. Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through* To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth. Notes *To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken is browning too fast, adjust your heat down.

"KFC" Chicken

The Coating This is where the Colonel's Secret Recipe comes into play. The seasoning is as follows: 2/3 tablespoon salt 1/2 tablespoon thyme 1/2 tablespoon basil 1/3 tablespoon oregano 1 tablespoon celery salt 1 tablespoon black pepper 1 tablespoon dried mustard 4 tablespoons paprika 2 tablespoons garlic salt 1 tablespoon ground ginger 3 tablespoons white pepper I mixed the above seasoning with two cups of flour. While I am a large fan of the paper bag method for fried chicken, I don't see every KFC on the planet shaking chicken in a bag before frying, I skipped it this round and went with the more traditional flour-egg-flour dredge in shallow pans. Frying Method I, like most people I imagine, don't own a pressure fryer. These things are a few hundred dollars and aren't exactly a go-to small appliance for most homes. I do own a pressure cooker, but adding hot oil to a pressure cooker can create all sorts of havoc. So I fried the chicken in my tabletop fryer (360°F until internal chicken temperature reaches 165°F — roughly eight minutes), as I am a fan of the lid which regulates temperature and lack of splatters. The Results You know how you try "the ultimate" whatever recipe that surfaces online and, although it tastes good, it never really lives up to the brand name of the real thing? This recipe ... this isn't that. You guys. Seriously. I can't. The taste of its crispy skin is a dead ringer for its commercial counterpart. KFC might deny that the spice mixture given to the Chicago Tribune is incorrect, but it sure tastes like the real thing. The taste of its crispy skin is a dead ringer for its commercial counterpart. The texture, on the other hand, was not an identical match to KFC. Although I greatly enjoyed the extra-crunchy, thick skin of the chicken, it didn't foster the same memories of the soft yet textured skin that come spilling out of the traditional red-and-white bucket. If I wanted to make this recipe as KFC as possible, I think my beloved paper bag method for flouring would have been more thin and even.

Creamed Chicken and Biscuit Casserole

Ingredients 1 small onion 1 1/2 teaspoons butter 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1/2 cup mayonnaise 1 cup milk 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper 1 1/2 cups shredded mild cheddar cheese refrigerated biscuit Directions 1 Preheat oven to 350. 2 Grease the bottom and sides of an 11×7 inch baking dish or 10 inch quiche dish. 3 Chop the onion. 4 Heat butter in a small nonstick skillet and saute until tender. 5 Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. 6 Bake for 15 minutes and remove from oven. 7 Sprinkle 1 cup of the cheese over the baked mixture. 8 Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. 9 Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.