Chicken Casserole Recipes

By Mary J West

Chicken casserole recipes are a wonderfully filling and versatile choice for your family meals. Chicken combined with pasta or rice, vegetables and seasonings can produce some "stick to your ribs" kind of dishes. These recipes often include dairy products such as cheese, sour cream and cream based soups which greatly add to the "yum" quotient. Here are some choices that you will enjoy.

Chicken with Broccoli Casserole

Have you used curry in your chicken recipes? It is a healthy spice that imparts good flavor.

4 chicken breasts.2 or 3 (10 oz.) boxes frozen broccoli

spears, cooked

2 cans cream of chicken soup

1 c. mayonnaise.1/2 tsp. curry powder

1 c. soft bread crumbs (or cracker

crumbs)

2 tbsp. melted butter

1 tbsp. lemon juice

4 oz. pkg. shredded cheese

Cook broccoli and arrange in baking dish. Add chicken pieces. Mix soup, mayonnaise, lemon and curry powder. Pour over chicken. Sprinkle with cheese, crumbs and paprika. Bake 1/2 hour at 350 degrees.

Chicken Pot Pie

Here is a nice version of chicken pot pie using flaky biscuits.

2 (10 3/4 oz.) cans cream of broccoli

soup

1 c. milk

1/4 tsp. thyme leaves, crushed

1/4 tsp. pepper

4 c. cooked cut up vegetables

(broccoli, carrots, potatoes, etc.)

2 c. cubed cooked chicken or turkey

1 (10 oz.) can Hungry Jack flaky

biscuits

In 3 quart baking dish, combine soup, milk, thyme and pepper.

1. Stir in vegetables and chicken.

2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble.

Meanwhile, cut each biscuit into quarters. 3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.

The possibilities for meals using chicken casserole recipes are almost endless.

Do these dishes sound good to you? Chick here to visit my blog where you'll find a good variety of chicken casserole recipes. Pick out one for dinner.

Article Source: http://EzineArticles.com/?expert=Mary_J_West

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Crockpot Recipes For Summer Entertaining

By Suzanne Webb-Brikas

These crockpot recipes will keep your kitchen cool in the summer heat. Bring any of these delights to your summer parties, and your friends will be delighted, drooling, and lining up for the recipe, - and seconds...

Appetizer:

PIZZA DIP

1 large cream cheese softened

1 jar pizza sauce

1 small can chopped olives

1 medium onion chopped

1 pkg. sliced pepperoni

(and what ever else your pizza loving heart desires!)

1 pkg. grated cheese for pizza

Spread cream cheese in the bottom of slow cooker/Crock Pot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.

Entree

CHICKEN WINGS IN TERIYAKI SAUCE

* 3 pounds chicken wings (16 wings)

* 1 large onion, chopped

* 1 cup soy sauce

* 1 cup brown sugar

* 2 teaspoons ground ginger

* 2 cloves garlic, minced

* 1/4 cup dry cooking sherry

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2-3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Slow Cooker. Makes about 32 pieces.

Dessert:

DECADENT CHOCOLATE DELIGHT

1 (18.25 ounce) box chocolate cake mix

8 ounces sour cream

1 cup chocolate chips

1 cup water

4 eggs

3/4 cup vegetable oil

1 small box chocolate flavor instant pudding and pie filling mix

Lightly grease inside of crockpot. Combine all ingredients in large bowl. Pour into crockpot. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve hot or warm with ice cream.

These recipes practically make themselves. Isn't that the beauty of crockpot cooking? So get out of the kitchen, and back to your life. Haven't you worked hard enough today?

Suzanne Webb is passionate about food and easy healthy recipes.
Visit her website for reviews, Free Recipes and a Free Green Tea Sample.

Article Source: http://EzineArticles.com/?expert=Suzanne_Webb-Brikas
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Heartburn-Friendly Recipe - Grilled Chicken Breasts With Orange Honey Sauce

By Tracy Ma

This chicken sounds light and fruity - and it is. The Sauce is almost invisible. It's pale in color, and its subtle flavors are simply delicious. Although the word orange will make people apprehensive, the amount is small and, when cooked, is usually much less of a problem for GERD sufferers. Even without the orange, this chicken is extremely tasty.

Chicken:

• 8 boneless and skinless chicken breast halves
  
• 2 tablespoons vegetable oil
  
• Kosher salt to taste
  
• Sweet or mild paprika, to taste
  
• Fresh minced parsley, garnish
  

Sauce:

• 2 tablespoons olive oil
  
• 1 teaspoon minced garlic
  
• 1/4 cup honey
  
• 1 tablespoon grated orange peel
  
• 1 cup fat-free chicken broth
  
• 1/4 cup orange juice or apple cider
  
• 1 tablespoon fresh tarragon, or 1 teaspoon dried
  
• 1 teaspoon ground cumin
  
• 1 1/2 cups 1/2-inch diced zucchini
  

Heat grill to medium high

Pound the chicken breasts with a meat mallet until about the same thickness throughout

Brush chicken with vegetable oil and season it with salt and paprika to taste. Set aside

Make the sauce: Heat olive oil in a large nonstick skillet over medium-high heat

Add the garlic, if using, and saute until softened, about 3 minutes

Stir in honey, peel, broth, juice, tarragon, and cumin. Bring to a boil, reduce heat slightly and cook, stirring frequently, until the sauce is reduced and thickened to a syrup consistency

Stir in zucchini and keep warm until ready to serve

Meanwhile, grill chicken breasts until cooked through, about 4 - 5 minutes on each side

Arrange the breasts on a platter and pour the sauce over. Sprinkle fresh-chopped parsley over and serve

Among the most important thing to remember when eating any entree - or any food for that matter- is that portion size counts. Eating too much, even of the most harmless foods, can cause heartburn. Large quantities can weaken the LES, allowing heartburn to ensure.

Also check out our heartburn-friendly Simple Meatloaf Recipes and GERD Diet.

Article Source: http://EzineArticles.com/?expert=Tracy_Ma
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Grilling and Smoking Chicken

SPRING IS HERE!
Time to get the grill out!

By Aaron Ralston

Chicken is one of my favorite meats to cook. It is low in fat, high in protein, and if

cooked correctly, it will definitely be a crowd pleaser. There are many different
recipes for grilling and smoking chicken, and I have included my two favorite
recipes below. I am known as The Smoker King, and I am the author and
Webmaster of “Outdoor Cooking: Barbeque, Sauces, Mops, Rubs,” so you can bet
that my favorite way to cook chicken is outdoors, on a grill or smoker.

The first recipe is one that I use when I cook chicken fajitas. The marinade gives a
tequila-lime twist to the chicken, which is great for Mexican-type dishes. The
second recipe is my take on the famous beer can chicken recipe. Through my
experience, I have found that placing the chicken on a beer can throne while it is
smoking produces a juicy, tender bird. Smoking chicken is one of my favorite ways
to cook chicken, and after you have tried this recipe, I believe that you will really like
smoking chicken too.

Grilled Tequila Lime Chicken

Ingredients:

4-Chicken Breasts

2-Cups of Margarita Mix (I prefer Mr. and Mrs. T's)

1/2-Cup Vinegar

1/2 Cup Olive Oil

1-Tbsp Onion Powder

1-Tbsp Garlic Powder

1-Tbsp Cajun Seasoning

Lemon Pepper

Option for a kicked up version: Add one shot of Tequila

Recipe:

1. Trim chicken breasts to remove fat

2. Using the flat side of a meat tenderizer, pound the each chicken breast until they
are about 3/8 to 1/2 inch thick.

3. Mix all ingredients into a bowl just big enough to hold the chicken breasts while
they are completely covered in the marinade.

4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in
the marinade, the more Tequila lime taste they will have.

5. Season both sides of the chicken with Lemon Pepper before grilling.

6. Grill over medium heat for about 3-5 minutes per side. Times may vary
depending on heat, just make sure that the meat is white throughout the breast,
and the juices run clear.

This is a great recipe for chicken fajitas.

Here is my recipe for Cajun smoked, beer-can chicken.

Injection Ingredients:

1. A 3 or 4 pound chicken

2. 1/2 cup melted butter (room temperature)

3. 2 tablespoons of Tony Chachere's seasoning (more for a spicier chicken)

4. 1-teaspoon garlic powder

5. 1/2 cup vinegar

Rub Ingredients:

1. Olive oil

2. Tony Chachere's seasoning.

Mop Ingredients:

1. Apple Cider

2. A Spray Bottle

Other:

1. A beer of your choice (1/2 full)

2. 3 cloves of garlic

3. About 3 tablespoons of chopped garlic

Directions:

1. Whisk all injection ingredients together.

2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to
be even as possible, injecting about 1/2 of the mixture into the breasts, and the
other 1/2 throughout the rest of the chicken.

3. Rub the chicken down with olive oil, and apply an even layer of Tony's to the bird.

4. Drink half of the beer, widen the opening at the top of the can, then put the garlic
and onion in the can.

5. Place the bird on the can. It should sit up by itself.

6. Preheat your smoker to about 250 F degrees. I use hickory for chicken, charcoal
works well too.

7. Put the chicken on the smoker and spray the chicken with the apple cider about
every 30 minutes.

8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest
meat reaches 180 F Degrees.

I hope you enjoy both recipes as much as I do. You can find many more at my
website listed below.

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor
Cooking: Barbeque, Sauces, Mops, Rubs at
http://www.thesmokerking.com. Check out thesmokerking.com today to learn
many great barbeque and cooking recipes and techniques.

Article Source: http://EzineArticles.com/?expert=Aaron_Ralston
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What's for Dinner? Robin's Fried Chicken, Greens and Elita's Mac n Cheese

By Shannon W.

This is the fried chicken recipe passed on by my sister Robin (with a few slight alterations by me). The collard greens were pre-seasoned, and I just slow cooked them for a few hours for even better flavor. The macaroni and cheese recipe belongs to Gather's own Elita K. It is the best one I have ever found for mac n cheese, and I use it almost every time I make it.

Ingredients

1 cup buttermilk
2 cloves garlic, chopped
season salt
1 whole chicken, cut up
1 cup flour
1 T. salt
2 T. white pepper
1 t cayenne pepper
2 t paprika
vegetable oil for frying

Directions

Mix buttermilk, garlic and season salt. Pour over chicken and marinate overnight. Drain.

Mix flour and remaining seasonings. Add to a large Ziploc type bag. Toss in chicken pieces and coat well. Set coated chicken on a plate and let sit til a "doughy" look forms.

Heat oil in a large cast iron skillet. When nice and hot, add chicken and fry til golden brown and cooked through. Drain on paper bags.

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Juicy Roasted Chicken – Delicious Mmmmmm Good!

By Lonnie Niver

Do you like juice chicken? How about a juice white meat chicken? Well, so do I! As a boy my mother use to make me eat dried white meat chicken that had no flavor. I had to drink water or some type of liquid just to wash it down. Over the years I have tried different ways to make my chicken very juice. But it didn’t happen until I met my wife Amy. Now you are probably going to think I am crazy but here are some tips that has been very helpful to us.

TIP #1 - Buy Fresh Chicken and cooked it that night. For some odd reason chicken taste so much better when you cook it before you freeze it.

TIP #2 – Buy the chicken whole! It is much cheaper! If you are looking for skinless chicken let me give you some advice skin it yourself instead of paying someone else to do it.

TIP #3 – Cook the chicken up side down! The reason is because it allows the juices in side the chicken to drain through the chicken instead of just sitting in the pan.

TIP #4 – Some people always think chicken needs to be cooked till it’s so dry you need a glass of water just to choke it down. Not True! I am still alive so this tip won’t hurt you. When you cook the chicken the meat inside should be cooked until it looks stingy or thread looking is the best way to describe it’s texture. It should not have a translucent look to it. If it looks translucent or rubber then it’s not done! Also, the chicken may look pink inside but this doesn’t mean it isn’t done.

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Anti-aging Fruit!

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Exotic Pomegranate Chicken

This is one recipe you don't want to miss! Chef John uses Pomegranate juice to marinate his chicken to give it an exquisite taste. This is one recipe you will have to try! Also, you can get more of chef John's recipes at http://foodwishes.blogspot.com/

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Anti-aging Fruit!

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BBQ Chicken Recipes From Barbecue Web

Enjoy!

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Healthy Chicken Recipes Get Four In One

By Nick Cavataio

It had been quite a while since our family had enjoyed some good chicken tortillas! I knew there was a package of flour tortillas at home so I picked up a 4 - 5 lb. Roaster chicken on Sat. and not only did we have those scrumptious wraps we also had three other great healthy recipes from that one chicken. This is how it all came about! After roasting the chicken, I let it set for about one hour, poured the chicken broth into a freezer container for a quick trip to the freezer and then pulled all the chicken from the bone. As a result the following recipes where born.

Chicken Wraps

Chicken Vegetable Soup with Rice

Chicken Quesadilla

Fresh Green Salad with Chicken


All of these recipes where quick and easy!

1. The Chicken Wraps

One package of 8 flour tortillas

One small can of refried beans, about 15oz can

2 cups chopped chicken

2 cups shredded cheese (Mexican blend)

¼ cup corn and bean salsa

¼ cup taco sauce


Mix refried beans, chicken, salsa and taco sauce in medium size bowl. Fill each tortilla about 4 tablespoons of bean/chicken mixture; top with ¼ cup of cheese, wrap and put in a baking pan prepared with cooking spray. Cover with foil and bake @ 350 degrees for 30 minutes.

2. Chicken Vegetable Soup

2 cups Chicken broth

½ cup chopped onion

½ cup chopped celery

1-16 oz. Pkg. Frozen mixed vegetables

½ cup long grain rice of your choice

Adjust seasoning with salt, pepper, granulated garlic and dry parsley.



Bring broth to a boil; add onion, celery and mixed veggies. Simmer 10 minutes; add rice and boil for 10 minutes or until rice is tender.

3. Chicken Quesadilla

2-flour tortillas

1 cup chopped chicken

2 cups Mexican blend cheese

About 2 cups of your favorite Salsa for dipping


Place one tortilla in a large fry pan prepared with food spray; top with chicken and cheese then cover with second tortilla. Cover and heat through, approximately 1 minute. Flip and heat for about one more minute. Slide out of fry pan on cutting board and cut into 8 triangle pieces. Serve with salsa.

4. Fresh Green Salad with Chicken

4 Tablespoons olive oil


2 Tablespoons white wine vinegar


2 Tablespoons Dijon mustard


½ Teaspoon salt


½ Teaspoon black pepper


1 pinch white sugar


1 Teaspoon chopped fresh parsley


1 Teaspoon lemon juice


2 cloves garlic, chopped


4 cups mixed salad greens


1 ½ cups chicken, chopped


½ cup sliced almonds


2 ounces feta cheese, crumbled





In a large bowl whisk together the olive oil, red wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add chicken and let marinate for 15-20 minutes. Just before serving add salad greens and toss to coat with dressing. Top with sliced almonds and feta cheese.

Enjoy!

Chef Nick Cavataio is the author of 'Conquering Healthier Recipes and Beyond,' a cookbook packed with more than 300 mouth-watering recipes that are quick and easy to cook.
Click here http://www.conqueringhealthierrecipes.com

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