Description:
Chicken breast smothered in a creamy sauce with buttery ritz cracker bits
spread throughout.
Ingredients:
2 c cooked, cubed chicken breast
1 can Cream of Chicken soup
1 1/2 c Sour Cream
8 oz Ritz Crackers (2 sleeves)
1/2 c butter
1 T poppy seeds
Directions:
Put crackers in Ziploc bag and break up with hands so you have crumbs and
some pieces. Melt butter, add cracker crumbs and poppy seeds. Put 1/2 of
this mixture in bottom of 9x13 pan. Mix soup, chicken, and sour cream
together. Pour over crumb mixture in pan. Sprinkle remaining crumb
mixture over the top. Bake 350 for 20 min.
Number Of Servings:6
Preparation Time:30 min plus baking time
Source: recipe swap
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, May 6, 2008
Friday, May 2, 2008
Sweet and Sour Chicken
Cut up your chicken to bite-size (However much you need for your fam)
Throw it in a bowl with a little milk to coat it (as much or little milk as you want)
Take it out of the bowl and cover the chicken in some flour. (however much flour you need)
Heat up a pan with a little bit of oil.
Throw the flour coated chicken in the pan and fry it so it's cooked through.
Sauce:
1 1/2 c. sugar
1/2 c. ketchup
1/2 c. vinegar
2-3 T soy sauce
dash garlic salt
from: Becca Nielson
Throw it in a bowl with a little milk to coat it (as much or little milk as you want)
Take it out of the bowl and cover the chicken in some flour. (however much flour you need)
Heat up a pan with a little bit of oil.
Throw the flour coated chicken in the pan and fry it so it's cooked through.
Sauce:
1 1/2 c. sugar
1/2 c. ketchup
1/2 c. vinegar
2-3 T soy sauce
dash garlic salt
from: Becca Nielson
Thursday, April 3, 2008
Ritz Chicken
1 egg, beaten
3 tblsp. milk
1 c. crushed Ritz crackers
½ tsp. paprika
1/8 tsp. black pepper
2 ½ - 3 lbs. boneless chicken pieces
3 tblsp. cooking oil
1 c. milk
In small bowl, combine the egg and the 3 tblsp. milk. In a shallow bowl, combine crushed crackers, paprika and pepper. Dip chicken pieces, one at a time, into egg mixture; roll in cracker mixture.
In a large non-stick skillet, heat oil over medium heat. Add chicken. Cook uncovered for 10-15 minutes, turning occasionally to brown evenly. Drain well. Add the 1 cup milk to skillet. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more.
3 tblsp. milk
1 c. crushed Ritz crackers
½ tsp. paprika
1/8 tsp. black pepper
2 ½ - 3 lbs. boneless chicken pieces
3 tblsp. cooking oil
1 c. milk
In small bowl, combine the egg and the 3 tblsp. milk. In a shallow bowl, combine crushed crackers, paprika and pepper. Dip chicken pieces, one at a time, into egg mixture; roll in cracker mixture.
In a large non-stick skillet, heat oil over medium heat. Add chicken. Cook uncovered for 10-15 minutes, turning occasionally to brown evenly. Drain well. Add the 1 cup milk to skillet. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more.
Sweet and Sour Crock-Pot Chicken
6 carrots, sliced
1/2 cup green pepper, chopped
1/2 cup onion, chopped
3 chicken breasts (Amber chopped them, and I really liked it that way)
1 tsp. salt
15 oz. pineapple tidbits, drained
1 cup sugar
3 tbsp. veg. oil
1 1/2 tsp. ginger
4 tbsp. soy sauce
7 tbsp. cornstartch
1 cup water
2/3 cup cider vinegar
Cook on low 7-8 hours or high 3-4 hours. Serve over rice
Recipe from: Becky Squire
1/2 cup green pepper, chopped
1/2 cup onion, chopped
3 chicken breasts (Amber chopped them, and I really liked it that way)
1 tsp. salt
15 oz. pineapple tidbits, drained
1 cup sugar
3 tbsp. veg. oil
1 1/2 tsp. ginger
4 tbsp. soy sauce
7 tbsp. cornstartch
1 cup water
2/3 cup cider vinegar
Cook on low 7-8 hours or high 3-4 hours. Serve over rice
Recipe from: Becky Squire
Chicken Enchiladas
4 chicken breasts, cooked and shredded or cubed
2-3 green onions, chopped
3 c grated cheese
2 small cans sliced olives
1 (7 oz) can green chilies
2 cans cream of chicken soup
2 c sour cream (16 oz container)
Mix cream of chicken and sour cream to form sauce. Mix 1/2 c sauce with chicken, chilies, onion, and olives to form filling. Spread tortillas with filling and roll. Place in 9x13 pan. Pour remainder of sauce over enchiladas and sprinkle cheese on top. Bake at 450 deg for 15 min. or until heated through. Do not cover.
My variation:
I leave out the onions, olives and chilies. I replace the cream of chicken with cream of mushroom. And I prefer to use pepperjack cheese. This is a recipe you can adjust to your preferences.
2-3 green onions, chopped
3 c grated cheese
2 small cans sliced olives
1 (7 oz) can green chilies
2 cans cream of chicken soup
2 c sour cream (16 oz container)
Mix cream of chicken and sour cream to form sauce. Mix 1/2 c sauce with chicken, chilies, onion, and olives to form filling. Spread tortillas with filling and roll. Place in 9x13 pan. Pour remainder of sauce over enchiladas and sprinkle cheese on top. Bake at 450 deg for 15 min. or until heated through. Do not cover.
My variation:
I leave out the onions, olives and chilies. I replace the cream of chicken with cream of mushroom. And I prefer to use pepperjack cheese. This is a recipe you can adjust to your preferences.
Wednesday, April 2, 2008
Chicken Pot Pie
1 c cooked chicken
10 oz frozen mixed veggies
1 small potato, cooked and diced
2 tbsp butter
2 tbsp flour
2 c chicken broth
1 c Bisquick baking mix
1/2 c milk
1 egg
Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five min. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 deg for 30 min or until golden.
Serving size 4
(It needs just a little more flavor this way, I recommend adding some spice with garlic salt, pepper, Mrs. Dash's garlic and herb spices, or something else)
10 oz frozen mixed veggies
1 small potato, cooked and diced
2 tbsp butter
2 tbsp flour
2 c chicken broth
1 c Bisquick baking mix
1/2 c milk
1 egg
Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five min. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 deg for 30 min or until golden.
Serving size 4
(It needs just a little more flavor this way, I recommend adding some spice with garlic salt, pepper, Mrs. Dash's garlic and herb spices, or something else)
Chicken Parmesan
Boneless Chicken breasts
bread crumbs
spaghetti sauce
parmesan cheese, grated
egg whites
mozzarella cheese
Dip chicken in egg whites that have been slightly beaten and then roll in bread crumbs. Place in a casserole dish that has been sprayed with butter flavored Pam spray. Spoon sauce over chicken and top with the Parmesan cheese. Bake at 350 deg for 30 min. Top with Mozzarella and bake and additional 15 min.
bread crumbs
spaghetti sauce
parmesan cheese, grated
egg whites
mozzarella cheese
Dip chicken in egg whites that have been slightly beaten and then roll in bread crumbs. Place in a casserole dish that has been sprayed with butter flavored Pam spray. Spoon sauce over chicken and top with the Parmesan cheese. Bake at 350 deg for 30 min. Top with Mozzarella and bake and additional 15 min.
Sweet and Sour Chicken
Mix together:
1 pkg dry onion soup mix
1 cup Russian dressing
1 cup apricot jam
6 or 8 boneless chicken breasts
Put chicken in pan, cover with sauce, cover with foil and bake at 350 deg for 1 hr 15 min. Serve over rice. Can be made ahead of time. Also will freeze.
1 pkg dry onion soup mix
1 cup Russian dressing
1 cup apricot jam
6 or 8 boneless chicken breasts
Put chicken in pan, cover with sauce, cover with foil and bake at 350 deg for 1 hr 15 min. Serve over rice. Can be made ahead of time. Also will freeze.
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