Quilters' Recipes Blog : Chicken

Baked Cheesy Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:49:00 GMT

Submitted by Helen Crawford, Stoney Creek, Ontario

6 chicken breasts, with skin and bones
1 can (10 oz) cream of mushroom soup
1 can (10 0z) cream of celery soup
2 cups grated cheddar cheese

Place chicken in single layer, skin side up, in casserole dish. Mix together the celery and mushroom soup. Add cheese. Spread over the chicken pieces, being sure to cover completely. Cover casserole with lid. Bake at 350 F. for approximatley 1 hour. (Makes own gravy while baking.) Enjoy!!!

Crockpot Chicken and Veggies

QuiltersRecipes — Thu, 02 Apr 2009 00:48:00 GMT

Submitted by Michele Staley

1 small fryer chicken or chicken pieces
2 cups mini carrots
1/2 med. onion, sliced
3-4 white potatoes (peeled or unpeeled) cleaned and chopped in bite-sized pieces
1 can chicken broth

Place veggies in crockpot, season with salt and pepper as you like. Place chicken on top; add chicken broth. Cook on low for 6-8 hours. Delicious with Italian bread.

Crock Pot Lemon Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:44:00 GMT

Received from Kathy Sheaffer - Chillicothe, IL

4-6 pieces, boneless, skinless chicken ***
1 12-ounce can frozen lemonade concentrate
6 tablespoons catsup
6 tablespoons brown sugar
2 tablespoons white vinegar
2-4 tablespoons cornstarch
2-4 tablespoons cold water

Place chicken in crock pot. Mix concentrate, catsup, sugar and vinegar together. Pour over chicken. Cook on high 4-6 hours, until done. Turn off crock pot. Carefully transfer hot liquid to saucepan. (Leave chicken in crock to keep warm.) Mix cornstarch with cold water and add to hot liquid. Cook and stir until thickened.

Serve over hot instant rice.
Note: If you don’t need as much chicken, cut the recipe in half.

Margarita Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:42:00 GMT

Submitted by Annette Lunnon

4 boneless skinless chicken breasts
3 c. margarita mix
vegetable oil/cooking spray
1 red pepper chopped
1 sweet or purple onion, chopped
1 can (16 oz) pineapple tidbits, drained
1/2 c. sweet and sour sauce
Soy Sauce to taste (optional)

Marinate chicken breasts in margarita mix 2 - 4 hours. Preheat broiler, remove chicken breasts from marinade and place on baking sheet lightly sprayed with oil. Season meat on both sides with garlic salt & pepper. Broil chicken about 8 minutes on each side. Combine veggies ingredients in a saucepan with a little butter - when warm add sweet & sour sauce and soy sauce, if preferred. Remove chicken to serving dish, pour sauce/veggies over chicken. Serve rice as a side dish.

Quick Crock Pot Roasted Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:40:00 GMT

Submitted by Anita Gerdes

The easiest & tastiest way to prepare chicken I just recently found: put 3-6 boneless chicken breasts into the crock pot, after spraying the inside of the pot with cooking spray. Season lightly w/season salt. Cook on High for 5-6 hours. It will be so soft and flaky, and tasty, you will hardly believe it! Use it in any dish that calls for chicken…serve with salad, with macaroni and cheese, with mashed potatoes or add Barbeque sauce on a bun….it really tastes wonderful and couldn’t be easier! I even freeze the broth that cooks out of the chicken, for future dishes.

5 Hour Chicken Stew (low fat)

QuiltersRecipes — Thu, 02 Apr 2009 00:26:00 GMT

Submitted by Julie Bullard, via email

3 cans chicken broth (Do not add additional water.)
3 cans stewed tomatoes
1 cup white wine
1 tablespoon sugar
3/4 teaspoon pepper
1 tablespoon (or less) salt
7 large potatoes (peeled and diced bite size)
5 carrots, peeled (peeled and diced bite size)
3 onions, peeled (peeled and diced bite size)
garlic
2 stalks celery (peeled and diced bite size)
3 raw chicken *** halves without skin, (diced bite size)

Mix all together in crock pot or in large casserole for the oven. Bake 5 hours in oven or until tender in crock pot. Add water, additional chicken broth, or tomato juice/ketchup to increase amount of liquid or to adjust flavor. Tastes good served with cornbread. Julie Bullard, 2001

Marianne’s Chicken Salad

QuiltersRecipes — Thu, 02 Apr 2009 00:25:00 GMT

Submitted by Marianne Fons, Winterset, IA

4 cups cooked chicken, cubed
1 cup light mayonaise
1 cup sour cream
1/2 bottle Hormel real bacon bits
2 tsp. lemon juice
1/2 cup chopped pecans

Boil chicken until cooked and tender. Mariane adds some garlic, salt, pepper, onion, carrots, and celery flakes to water she uses to boil the chicken. (About 2 full breasts with skin and bone will make a nice amount of chicken salad.) Cool chicken. Remove meat from bone and cut up. Mix chicken and other ingredients and chill.

Chicken Wrap Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Katherine Malmberg

1 package flour tortillas
1 bunch of fresh spinach
1 bag fajita chicken pieces
1 bottle Peppercorn Ranch dressing
1-2 cups grated cheese, cheddar, monterey jack, or any combination

Take 5-6 flour tortillas and cut them in 1/4 inch wide strips. Place these in bottom of 9 x 13 inch casserole dish. Top with chopped up spinach enough to cover the tortillas. Spread fajita chicken pieces on top of spinach. Pour Peppercorn Ranch dressing on top of chicken. Sprinkle cheese on top. Bake at 350 degrees for about 20-30 minutes till heated through. Enjoy. My family loves this and it takes about 5 minutes to throw together. By the time you heat up the veggies and set the table the casserole is done. Great for days when you just want to sew and not cook a lot.

Salsa Chicken and Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Robin Stack

One can of chicken or one large boneless, skinless chicken *** (boiled and cubed)
1 jar salsa
1 cup shredded sharp cheddar cheese
1 cup sour cream
Enough cooked instant rice to serve 6 people
Cook rice according to package directions. Let cool for 10 minutes. Stir in salsa, chicken, cheese, and sour cream. Cover and bake at 350 degrees in a greased casserole dish until cheese is melted completely throughout (approximately 20 minutes). Serve hot.

This dish, along with a toss salad on the side, makes a complete meal. You may vary this recipe by using other meats, and/or adding broccoli or other vegetables if you like. Enjoy!

Salsa Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Wilma Sosa

4-6 boneless, skinless chicken ***
1 jar salsa/picante sauce
frozen green beans
Place chicken in casserole dish. Top with frozen green beans and picante sauce. You can add a little water for more juice. Bake at 350 degrees for 35 - 45 minutes or until chicken is done.

Chicken Doritos Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:21:00 GMT

Submitted by Laura Cobb, Ashdown, AR

1 chicken, boiled, boned & chopped or 4 chicken breasts, cooked and chopped
2 Tbsp. butter or margarine
1/2 cup onion, chopped
1 can cream of chicken or mushroom soup
1 can Ro-Tel tomatoes with peppers
1 can Ranch Style Beans
2 cups grated cheese
1 medium bag Nacho flavored Doritos

Saute onion in butter or margarine. Line a medium sized casserole dish with crumbled Doritos. Sprinkle chicken over chips Combine soup and tomatoes, along with the onion and beans. Pour over chicken and top with cheese. Bake at 350 until the cheese melts.

The good thing about this recipe is that it is so flexible. It can be adjusted to suit your family’s taste. I have also made it with Swanson’s canned chicken, to speed up the cooking times. I hope you enjoy it as much as my family does!

Chicken Tortilla Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:20:00 GMT

Submitted by CLIFFSBEAR via email
boneless, skinless chicken breasts
1 dozen corn tortillas
2 cans cream of chicken soup
1 soup can of milk
1 (4 oz.) can diced green chilies
1 (4 oz.) can of green chili salsa
2-3 tablespoons chicken broth or stock
1 lb. Cheddar cheese grated
1 diced onion
2 small cans sliced black olives, drained

Cook chicken breasts and dice or shred. Cut tortillas into quarters. Mix soup, milk, onion, salsa and chilies together. Grease bottom of 9X13 inch baking dish. Put chicken stock in the bottom of dish. In the dish, layer: half of the tortillas, half of the chicken, half of the soup mixture, half of the cheese, and 1 can black olives. Continue layering until all the ingredients are gone and topping with black olives. Let set in the refrigerator for 2-4 hours or overnight to blend the flavors. Bake at 300 degrees for 1-1 1/2 hours. Makes 6-8 Servings.

Easy Chicken Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:19:00 GMT

Submitted by Mecca Stevenson

4 boneless skinless chicken breasts
2- cans of S&W flavored beans, Santa Fe or San Antonio (these already contain chili seasoning)
3- cans chopped tomatoes
2 cans pinto beans
1 can cream corn

Place all ingredients into crock pot on cook all day. Break up chicken breasts when ready to eat.

Crock Pot White Chicken Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:18:00 GMT

Submitted by Janet Evans, Scottsdale, Arizona

3 or 4 cans of white northern beans
1- 16 ounce jar of salsa
2-3 cooked chicken breasts cut into bite sized pieces
1 cup shredded jack cheese
1-11/2 tsp. cumin

Put beans, chicken, salsa and half of the jack cheese into crock pot. Add cumin and stir. Cook on low 8 hours. Sprinkle with jack cheese when ready to serve.Sour cream is also a good topping. Try serving it with soft tortillas or taco chips.

Easy Jambalaya with Basmati Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:03:00 GMT

Submitted by Ruby Price

4 boneless, skinless chicken *** halves
1 pound andouille sausage, or smoked sausage, sliced
4 cups chicken broth
1 cup sliced celery
1 large bell pepper, diced
1 medium onion, diced
1 can Cajun-style stewed tomatoes, S & W Brand preferred, or 1 can of Rotel*
salt and pepper, to taste
4 cups cooked rice
8 ounces shrimp, peeled and deveined,optional. If using shrimp use only 2 chicken breasts halves
Simmer the chicken and sausage in chicken broth for 20 minutes. Add remaining ingredients, except rice and shrimp. Simmer for 15 minutes. Add shrimp and simmer another 3 to 5 minutes, or until shrimp are pink. Serve over rice.

*Note: You can use 1 can of regular diced tomatoes and add 2 teaspoons of Cajun seasoning mix, more or less to taste. Also if you cook your rice in chicken broth instead of water, it will be more flavorful.

This recipe is freezable. Freeze Jambalaya and rice in separate containers.

Reheating Instructions: Defrost in refrigerator overnight. Jambalaya: Microwave on high for 2 to 4 minutes, check for heat, if not hot enough, microwave in 1 minute increments,stirring, until heated through. On stovetop, transfer defrosted Jambalaya to saucepan and heat on low for 10 to 15 minutes. Rice: Add 1 to 2 teaspoons water and cover with a paper towel, microwave up to 5 minutes, stirring, until heated through.