4-6 peices of chicken - depending on what type you are using and how many people
1 c. BBQ sauce
In 9x13 or 8x8 pan coat each chicken breast/leg/etc. with bbq sauce. Put enough BBQ sauce in the pan to have about 1/4 inch covering the bottom.
Place in oven at 350 and cook for around 30 minutes or until chicken is cooked through
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, January 16, 2011
Saturday, November 20, 2010
Chicken Salad
You can serve these with crackers or on buns for a great lunch.
1.5 c. cooked cubed chicken
equal parts of miracle whip/mayo (about 1/2 c. usually)
1/2 dry ranch dressing mix packet
2 large carrots
1-2 c. grapes
apples
Cook/heat up chicken. Combine mayo/miracle whip and ranch packet in medium bowl. Add chicken. Peal and grate two large carrots into mixture. Cut grapes in half and add. Core peel and cube apples and add. Mix well. This is delicious with warm chicken.
1.5 c. cooked cubed chicken
equal parts of miracle whip/mayo (about 1/2 c. usually)
1/2 dry ranch dressing mix packet
2 large carrots
1-2 c. grapes
apples
Cook/heat up chicken. Combine mayo/miracle whip and ranch packet in medium bowl. Add chicken. Peal and grate two large carrots into mixture. Cut grapes in half and add. Core peel and cube apples and add. Mix well. This is delicious with warm chicken.
Meat Quesadillas
To make quesadillas more filling we will add either chicken or steak fajita meat.
flour tortillas
1/2 lb. meat (either chicken or steak fajita meat)
1/2 onion
sliced or shredded cheddar cheese
butter
tomatoes
Toppings:
sour cream
guacamole
salsa
flour tortillas
1/2 lb. meat (either chicken or steak fajita meat)
1/2 onion
sliced or shredded cheddar cheese
butter
tomatoes
Toppings:
sour cream
guacamole
salsa
Chicken Triangles
We serve these with a can of cream of chicken watered down as a sauce on top. These aren't my favorite but many people really enjoy them.
1 can croissant rolls
1 cube of cream cheese
1 pkg. of mushrooms
1/2 onion
butter
Dice onion and slice mushrooms. Put butter in medium frying pan until melted. Add onions and mushrooms and saute. Once soft, remove from heat and add to warmed cream cheese. Usually leaving the cream cheese at room temperature for 15-20 minutes helps a lot. Mash cream cheese with mushroom and onion until soft. Add scoop of mixture to one croissant role and fold sides over one another so it looks like a triangle. Cook on baking pan at 350 until roles are golden brown.
From the recipe box of Mama.
1 can croissant rolls
1 cube of cream cheese
1 pkg. of mushrooms
1/2 onion
butter
Dice onion and slice mushrooms. Put butter in medium frying pan until melted. Add onions and mushrooms and saute. Once soft, remove from heat and add to warmed cream cheese. Usually leaving the cream cheese at room temperature for 15-20 minutes helps a lot. Mash cream cheese with mushroom and onion until soft. Add scoop of mixture to one croissant role and fold sides over one another so it looks like a triangle. Cook on baking pan at 350 until roles are golden brown.
From the recipe box of Mama.
Easy Chicken Bake
I found this on the back of a stuffing box.
1 box Stove Top Stuffing
2 c. chicken breasts diced.
1 can cream of chicken
1/3 c. sour cream
16 oz bag of frozen veggies
Prepare stuffing per box directions. Mix chicken, cream of chicken, sour cream, and veggies in 9x13 pan. Top with stuffing at cook per box instructions. I think it is covered for like 45 min. ??? If you cook the chicken before you add to mixture, it only has to be cooked until your veggies are done.
From the recipe box of Stove Top Box.
1 box Stove Top Stuffing
2 c. chicken breasts diced.
1 can cream of chicken
1/3 c. sour cream
16 oz bag of frozen veggies
Prepare stuffing per box directions. Mix chicken, cream of chicken, sour cream, and veggies in 9x13 pan. Top with stuffing at cook per box instructions. I think it is covered for like 45 min. ??? If you cook the chicken before you add to mixture, it only has to be cooked until your veggies are done.
From the recipe box of Stove Top Box.
Chicken Cordon Bleu
...the way Mama makes it
sauce (needs to be doubled)
4 Tbsp. flour
4 Tbsp. butter
2 c. milk
2 bouillon cubes
Meat/cheese
4 cooked chicken breast cut in half down the middle then cut two pieces in half horizontally if large enough.
sliced ham- same amount as chicken pieces
sliced Swiss cheese- you will need two pieces of cheese for each chicken piece
toothpicks
Warm butter in large saucepan until melted. Add flour and stir with whisk. Add milk and bouillon cubes. Cook until sauce thickens. Put Swiss cheese on either side of the chicken and wrap ham around and secure with toothpick. Place in 9X13 pan. Pour sauce over wraps and place in oven on 350 until sauce is bubbly.
From the recipe box of Mama
sauce (needs to be doubled)
4 Tbsp. flour
4 Tbsp. butter
2 c. milk
2 bouillon cubes
Meat/cheese
4 cooked chicken breast cut in half down the middle then cut two pieces in half horizontally if large enough.
sliced ham- same amount as chicken pieces
sliced Swiss cheese- you will need two pieces of cheese for each chicken piece
toothpicks
Warm butter in large saucepan until melted. Add flour and stir with whisk. Add milk and bouillon cubes. Cook until sauce thickens. Put Swiss cheese on either side of the chicken and wrap ham around and secure with toothpick. Place in 9X13 pan. Pour sauce over wraps and place in oven on 350 until sauce is bubbly.
From the recipe box of Mama
King Ranch Chicken
This is a great dish for a potluck party.
4 cooked, cubed/shredded chicken breasts
1 can RoTel
1 small can chopped green chiles
1 can cream of mushroom
1 can cream of chicken
1/2 c. chicken broth
6 oz. salsa
1 pkg. chips
2 c. cheese
I forgot to ask how to make this but here is how I did it tonight. I started boiling the chicken at medium heat. I then added Rotel, chiles, cream of mushroom, cream of chicken, broth, and salsa in medium mixing bowl. When mixed thoroughly I poured into 9X13 pan. Once the chicken was done I cubed them and then added to pan. Then I crushed chips a little at a time until I felt like I had enough. I only ended up adding half a bag. I then added cheese and mixed everything together and put in the oven at 350 for 15 minutes. It worked well for us.
From the recipe box of Mama who got it from Luanne H.
4 cooked, cubed/shredded chicken breasts
1 can RoTel
1 small can chopped green chiles
1 can cream of mushroom
1 can cream of chicken
1/2 c. chicken broth
6 oz. salsa
1 pkg. chips
2 c. cheese
I forgot to ask how to make this but here is how I did it tonight. I started boiling the chicken at medium heat. I then added Rotel, chiles, cream of mushroom, cream of chicken, broth, and salsa in medium mixing bowl. When mixed thoroughly I poured into 9X13 pan. Once the chicken was done I cubed them and then added to pan. Then I crushed chips a little at a time until I felt like I had enough. I only ended up adding half a bag. I then added cheese and mixed everything together and put in the oven at 350 for 15 minutes. It worked well for us.
From the recipe box of Mama who got it from Luanne H.
Saturday, November 13, 2010
E' Touffe
This is a tasty dish I was introduced to at the after-game parties. This is a Monsen favorite.
butter (1 stick per 2 lbs of meat)
1 onion
1 green bell pepper
1 red bell pepper
1 tsp. garic salt
cooked shrimp - I buy mine frozen and cooked
cooked chicken
1 can cream of mushroom
1 can RoTel
1 can tomato sauce
Tony's Creole seasoning to taste - This is what makes it spicy and flavorful. I believe I use about a tsp or two.
1 to 2 c. cooked rice
In large pot saute green/red bell peppers, onion, and garlic with butter. Go ahead and start your rice. Add meat and saute with mixture. Add COM soup, tomato sauce and rotel. Cook on medium heat until sauce is warm and semi thick. The color of the sauce should be a light orange. Serve over a bed of rice.
A word about the meat: The amount will vary depending on how thick you want yours to be. I usually use two chicken breast and a cup and a half of shrimp.
For the amount of meat that I put in I use the small cans of COM and rotel. The more meat you use the more of these two you will need to add.
From the recipe box of Valerie G.
butter (1 stick per 2 lbs of meat)
1 onion
1 green bell pepper
1 red bell pepper
1 tsp. garic salt
cooked shrimp - I buy mine frozen and cooked
cooked chicken
1 can cream of mushroom
1 can RoTel
1 can tomato sauce
Tony's Creole seasoning to taste - This is what makes it spicy and flavorful. I believe I use about a tsp or two.
1 to 2 c. cooked rice
In large pot saute green/red bell peppers, onion, and garlic with butter. Go ahead and start your rice. Add meat and saute with mixture. Add COM soup, tomato sauce and rotel. Cook on medium heat until sauce is warm and semi thick. The color of the sauce should be a light orange. Serve over a bed of rice.
A word about the meat: The amount will vary depending on how thick you want yours to be. I usually use two chicken breast and a cup and a half of shrimp.
For the amount of meat that I put in I use the small cans of COM and rotel. The more meat you use the more of these two you will need to add.
From the recipe box of Valerie G.
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