Our Chicken Recipes

Chicken---finger lickin' good!

Chicken,Chicken Recipes,Recipes,Poultry,Chicken Casserole
Chicken Diable Honey Curry Chicken
Bev's Chicken Casserole Lemon-Mustard Chicken
Bill's Favorite Chicken Lemon Sesame Chicken
Chicken Hurry Chicken Magnifique
Maxine's Chicken with Sticky Rice Cranberry Chicken

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Updated January, 2009

Lemon Sesame Chicken

I asked for this recipe at a friend's after dinner one evening.
The recipe just seems too simple to be as good as it is!

Place pieces of cut-up chicken in a casserole dish. Toss in plenty of sesame seeds, a few lemon slices, garlic salt, salt and cayenne. Squeeze some lemon juice over all. Put one or two tablespoons of water on bottom. Bake, covered 1 hour @ 375 F.


Chicken Hurry

We had this first at Verna's. The ingredients may sound strange, but you'll love it!

21/2-3 lbs. chicken parts
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 envelope dry onion soup

In small bowl combine ketchup, water, sugar and soup mix. Mix well. Spoon over chicken making sure some is on every piece. Bake, covered @ 350 F for at least 1 hour or until very tender.


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Bill's Favorite Chicken

1 pkg. cut-up chicken
6 green onions, chopped
1/2 green pepper, chopped
1 tbsp. vegetable oil
1 can tomato sauce (7 1/2 oz.)
1 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1 tbsp. brown sugar

Remove skin from the chicken and place in a casserole dish. Saute the green onions and pepper lightly in the oil. Add the remaining ingredients and pour over the chicken. Cover and bake for 11/2 hrs. @ 350 F.


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Chicken Diable

4 pcs. chicken, legs or breasts (app. 1 lb.)
1/4 cup butter
1/2 cup honey
1/4 cup Dijon mustard
1 tbsp. curry powder
1 tsp. salt

In a shallow baking dish, arrange chicken pieces. In a small saucepan, melt butter. Stir in honey, mustard, curry powder and salt. Pour honey mixture over chicken, turning pieces so they are coated. Cover and bake 45 minutes @ 350 F. Uncover and bake, basting frequently with sauce, for 15 minutes


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Honey Curry Chicken

1 frying chicken, skinned, cut up
1/3 cup butter
1/2 cup honey
1/4 cup mustard
4 tsp. curry powder

In 275 F oven, melt butter in a large flat pan Add all other ingredients and stir until smooth. Add chicken pieces and slosh around until well coated with sauce. Place skin-side down in pan. Bake at 375 F uncovered for 3/4 hour. Turn and cook for 15 minutes or until nicely browned. Serve with rice.


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Lemon-Mustard Chicken

4 large chicken breasts, boned
1 cup lemonade
3 tbsp. whole-grain mustard
1 egg, beaten
1/4 cup fresh bread crumbs
1/4 cup pecans or walnuts, chopped
Sunflower oil for frying
1 1/2 tbsp. flour
1/2 cup chicken broth
1/4 cup heavy cream
2 tsp. whole grain mustard
Salt and pepper to taste

Marinate breasts in lemonade 1 hour. Drain, reserve lemonade for sauce. Pat breasts dry and coat with 3 tbsp. mustard. Dip into beaten egg, then bread crumb/nut mixture. Chill 2-3 hours. Pour 1/2 inch sunflower oil in large frying pan and heat. Fry chicken 10-12 minutes, turning once. Remove to serving platter and keep warm. Pour all but 11/2 tbsp. oil from pan. Stir in flour, cook 1 minutes Add reserved lemonade and broth. Cook down rapidly to about 3/4 cup. Add cream, stirring constantly. Strain into saucepan. Heat well and swirl in 2 tsp. mustard. Season to taste. Pour over chicken and serve.


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Almond Chicken Chop Suey

3 - 4 oz. almonds
1 medium chicken breast
8 -10 water chestnuts
4-oz. bamboo shoots
1 med. onion
6 stalks celery
1 can whole mushrooms

De-bone chicken; cut in 1-in. pieces. Marinate in salt, pepper and soy sauce. Brown almonds in veg. oil. Stir-fry chicken. Heat 1 tbsp. oil and cook vegetables. Add 1 tbsp. water, then mushrooms, chicken and almonds. Add 2-3 oz. water, soy sauce, salt and pepper. Thicken.


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Bev's Chicken Casserole

Chicken pieces, skin off, 21/2 to 3 lbs.
1/2 to 3/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper

Arrange chicken pieces in bottom of large casserole or small roaster. Sprinkle with garlic, salt and pepper.

Combine:
Condensed cream of tomato soup, 10 oz.
Condensed cream of mushroom soup, 10 oz.
1 bunch green onions and tops cut fine
1 small onion chopped
1 fresh tomato chopped.

Spoon over chicken. Cover. Bake in 350 F oven for 2 hours or until tender.


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Chicken Magnifique

This is a recent email contribution from Alice & Rudy Scheibelhofer of Chilliwack, BC.
They have been making this for 20 years and after trying it, we can see why!

6 boneless chicken breasts*
2 cups sliced fresh mushrooms
1 clove garlic
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp. thyme
1/2 tsp rosemary
salt and pepper to taste
2 cups 2% milk

Brown chicken in 2 tbsp oil. Remove to roasting pan. Saute the mushrooms and add to the chicken. Crush the garlic clove and add with spices to pan. Mix the soups with the milk and heat in the frying pan. (This deglazes the pan). Pour over the chicken and bake about 1 hour at 350 F.
* Or a combination of chicken breasts and thighs, if desired.


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Maxine's Chicken with Sticky Rice

Maxine Zutz served four of us this yummy and easy entree!

1 can mushroom soup
1 1/3 cup water
3/4 cup uncooked short grain rice 
1/4 tsp paprika
1/4 tsp pepper
1/2 tsp salt
4 boneless, skinless chicken breasts

Mix soup, water and rice and spread in a shallow 2-qt. baking dish. Top with chicken breasts sprinkling them with paprika, pepper and salt. Cover and bake at 375 F for 45-60 minutes or until chicken is tender. Serves four.


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Cranberry Chicken

Norgene Coe made this for an Apache Wells pot-luck and it was a big hit.

3 lb. boneless chicken breasts
1 cup Catalina salad dressing
1 can whole-berry Cranberry Sauce
1 can Durkee’s or French’s onion rings

Mix salad dressing and cranberry sauce. Cut chicken into serving size pieces and place in greased casserole dish.
Pour sauce over chicken and bake 45 minutes in 350 deg oven. Sprinkle on onions and bake 15 minutes longer.


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