Chicken Recipe
Famous Chicken Recipe Page
Green Chicken Enchilada Casserole
1 dozen corn tortillas
1 can (28oz) las palmas green enchilada sauce
8-9 oz monterey jack cheese(more cheese is good)
chicken (Boil whole chicken is best)
1 can sliced olives
1 medium chopped onion
Put oil in a pan and heat it up. dip tortillas in it one at a time for
few seconds. moisten both sides. this gives tortillas the right texture so
it will absorb the sauce. Heat enchilada sauce in a pan. pour enchilada
sauce about a 1/2 to cover bottom of casserole dish 9x13. Lay down 6
tortillas covering dish. Then add chicken (pepper the chicken) onions,
olives, and cheese and more sauce for on top of that. next add the
remaining 6 tortillas rest of sauce and
top with more cheese. Bake about 350 till bubbly (about 20 minutes)
serve it with sour cream if you like.
Teriyaki Chicken Recipe for the Crockpot
1 can pineapple chunks in juice or light syrup -- (15 ounce)
3/4 cup teriyaki sauce
4 boneless skinless chicken breast halves
Pour pineapple chunks (along with the juice) into the crockpot. Stir in the teriyaki sauce. Add chicken breasts. Cover and on low for 6-8 hours, or high for 4-6 hours. Serve over rice. Optional: thicken the sauce by dissolving 1 1/2 tablespoons cornstarch in 1/4 cup water and adding to crockpot. Cook on high, stirring occasionally, until thickened
Autumn Chicken Pot Pie
Autumn Chicken Pot Pie
Dough:
1 cup all purpose-flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/3 cup butter, softened
3 tablespoons cold water
Filling:
2 cups cooked chicken, chopped (leftover from roast chicken or freshly
poached)
2 cups chicken broth (whole can)
1 cup pearl onions, peeled and steamed until tender
2 medium carrots, cut into slices and steamed until tender
1 medium Granny Smith apple, peeled, cored and cut into chunks
1/4 cup dried cranberries, 2 tablespoons butter
1/4 cup all-purpose flour
2 tablespoons lemon juice
1 tablespoon fresh ginger, minced
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt
In large bowl combine flour, ginger, lemon zest and salt. With a pastry
blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse
crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork.
The dough should be just barely moistened, enough to hold together when
formed into a ball. Add more water if needed. Form the dough into a flat
disk and wrap in plastic. Refrigerate while making the filling.
Preheat oven to 450°F.
Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam
pearl onions and carrots until tender.
In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in
flour and ginger until smooth. Reduce heat to low and gradually whisk in
chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon
juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with
salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
On a lightly floured surface, roll dough out to a circle, about 12-inches in
diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use
a small knife to cut several slits in the center of pie. (Alternatively,
make decorative cuts in pie crust before setting it on top of pie.)
Set the pie on a baking sheet and place in oven on middle rack. Bake for 15
minutes. Reduce heat to 400°F and continue baking for additional 20 minutes,
until pie bubbles around edges and top is nicely browned. Serve while piping
hot.
Makes 6 servings.
Crockpot Sweet and Sour Chicken
2 large carrots, peeled and sliced
1 large green pepper, cored, seeded and cut into 1-inch pieces
1 large white onion, cut into small wedges
4 to 5 boneless skinless chicken breasts, cut into 1-inch cubes
1 (20-ounce) can pineapple chunks in juice, drained - reserve juice
1/3 cup brown sugar, packed (or white sugar)
1/3 cup white wine vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules or base
1/2 teaspoon salt or to taste
1/2 teaspoon dried cilantro leaves
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder or to taste
14 teaspoon pepper
Hot cooked rice for accompaniment
Layer first 5 ingredients in crockpot in order given.
Combine sugar and cornstarch together; stir in reserved pineapple
juice and remaining ingredients, except rice, mixing well. Pour over
layered ingredients in crockpot.
Cook on LOW in crockpot for 8 hours. Stir gently to combine
ingredients. If sauce is too thin, heat on high until thickened.
Serve over hot cooked rice.
Makes 6 servings.
Chicken Stroganoff Crockpot
6 halves skinless boneless chicken breast
1 16 oz tub sour cream
1 10.75 oz can cream of mushroom soup
1 envelope Lipton dry onion soup mix
Mix all together and put into crockpot. Cook on low for 4 -6 hours or until chicken is tender. Serve over cooked noodles or rice.
Chicken Recipes