Chicken

Bacon Wrapped Chicken with Mushrooms:

4 small chicken breast fillets, 4-8 slices bacon, 1 cup sliced mushrooms, 1 (10 0unce) can cream of
mushroom soup, 3/4 cup shredded chesse any kind.

Wrap the chicken breast fillets with 1-2 bacon rashers each. Heat a little oile in a non stick frying pan, and
quickly fry the chicken for a couple of minutes each side, just so the bacon starts to brown a little.
Place in an oven proof dish, that just holds them lying next to eachother (not too big).
In a bowl mix the soup with the mushrooms and pour over the chicken, so it's nearly covered.
Cover with a lid or tin foil and bake in a preheated oven at 190°C/375°F/Gas 5 for 30-40 minutes, until
chicken is no longer pink. Remove lid and sprinkle the cheese over the chicken breasts, replace lid and let
rest for 5 minutes. Serve with rice.


Baked Fried Chicken with Mushroom Pan Gravy:

7-8 pieces cut up chicken with skin on, buttermilk to cover pieces, 1/2 cup melted butter, 1 1/2 cups flour, 1
Tbs. seasoning salt, pepper, 1/2 tsp. garlic powder, 2 tsp. paprika, 1 pinch cayenne pepper (optional).
Gravy: 2-3 Tbs. onions, 1 cup fresh mushrooms sliced, 3 Tbs. butter, 2 Tbs. seasoned flour, 1 cup half and
half cream, 1-2 tsp. chicken bouillion powder(optional).

To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing
with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate
the chicken pieces in one layer). Set oven to 400 degrees. Spread the 1/2 cup melted butter in a large
baking dish (large enough to hold chicken pieces). Using a heavy plastic freezer bag place the flour and
allseasonings together and shake bag to mix. Reserve 2 heaping tablespoons of flour mixture; set aside.
Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and
cooked. Remove the chicken; set aside in a warm place.
For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and
mushrooms on medium high heat until soft. In a small cup whisk together the 2 tablespoons reserved flour
with the 1 cup milk or cream until smooth. Whisk the milk mixture into the onion/mushroom mixture.
If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
Serve the gravy with the chicken.


Baked Spicy Chicken:

8 chicken drumsticks, 3/4 cup all purpose flour, 6-8 tbs. melted butter, 3 Tbs. adobo seasoning with pepper,
3 Tbs. paprika or cayenne pepper, 2 Tbs. rosemary, 1 Tbs. garlic powder, salt and pepper.

Heat Oven to 425 degrees F. Layer Tray or 13X9 Pan with foil and grease very very well with butter
preferably. (You can skip foil and just grease pan I want less of a clean up so I use a layer or 2 of foil . lol).
Rinse off drumsticks under cold water. Pat dry with towel or paper towels. Put aside.
In one bowl mix all the dry ingredients. Seasonings and Flour (I have tried using self rising flour and it turns
out great). You can also taste to make sure if extra salt and pepper is needed you know flour can get
blandif the spices arent enough. In another bowl melt butter for 30 secs or less in microwave.
Dip drumsticks in melted butter one at a time then roll in flour mixture. Completely coat drumsticks.
Arrange drumsticks on tray so they all have a little room around to move ;) You can spray the chicken with
Pam or Spray with butter. Place in oven and bake for 60 -75 mins or until browned.
NOTE . I turned the drumsticks on the opposite side every 15 - 20 mins so it would cook nicely and firmly on
both sides.


Barbecue Chicken Packets:

Aluminum Foil heavy duty 4 sheets 12x18 each, 4 chicken breast halves, 1 cup barbecue sauce, 1 (10 ounce)
package frozen corn drained, 1/2 cup green bell peppers chopped.

Preheat oven to 450*. Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty
Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets. Bake 18 to 22 minutes on a cookie sheet in oven.


Basic Roast Chicken:

4 1/2 pound whole chicken, salt, pepper, oil.

Place your roasting pan in the oven, and preheat to 425 degrees. Wash the chicken inside and out with cold
water. Pat it as dry as possible with paper towels. With a sharp knife, make 3 or 4 slashes across each of the
thighs. Rub the entire chicken, including the interior cavity, with olive oil, and then with salt and pepper.
Carefully separate the skin of the breast from the meat, and work some olive oil, salt, and pepper into the
gaps with your hand. Tuck the wings up under the back of the chicken. Cross the legs, and tie it up as
tightly as possible with kitchen twine. Pull the hot tray out of the oven, and place the chicken on it breast
side down. Return to the oven and cook for 5 minutes. Turn the chicken over onto the other breast, and
cook another 5 minutes. Turn the chicken on it's back, and cook for 1 hour. Let it rest for 5 - 10 minutes
before serving.


Cheese and Chicken Enchiladas:

non stick cooking spray, 1 1/2 cups cooked shredded chicken breast, 1 med. onion, 3/4 cup shredded
cheddar cheese, 2 cups salsa, 4 ounces cream cheese, 8 flour tortillas.

Preheat oven to 350 degrees. Spray large non-stick skillet with cooking spray. Add onion, cook over
medium heat for 4-5 minutes or until tender. Add chicken, 1/2 cup cheese, 3/4 cup salsa and cream cheese.
Heat and stir for 2-3 minutes or until cheese is melted. Spooon 1/3 cup chicken mixture down center of each
tortilla. Roll up. Place in 13 X 9 inch baking dish. Drizzle with remaining 1 1/4 cups of salsa. Sprinkle with
remaining cheese. Cover and bake for 15 minutes or until heated through and cheese on top is melted. Tip:
Use rotisserie chicken to speed up process.


Cheese and Mushroom Stuffed Chicken Breast:

3 Tbs. butter divided, 1 1/2 cup chopped fresh mushrooms, 1/4 cup finely chopped onions, 1 tsp. minced
garlic, 2 cups shredded italian cheese blend, 1/2 tsp. lemon pepper seasoning, 4 large chicken breast
flattened to 1/4 inch thickness, 1/3 cup seasoned dry breadcrumbs.

Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7
minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat;
cool slightly. Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture
onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt
remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow
baking dish or pie plate; drizzle with remaining melted butter.
Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle
with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before
serving.


Cheesy Chicken and Macaroni:

1 (8 ounce) box macaroni and cheese mix, 1/4 cup any pasta, 1/4 cup shredded mozarella cheese, 8 slices
bacon, 3 Tbs. sour cream, 1/2 cup milk, 3 Tbs. butter, 1 pound chicken breast, pepper, 1 cup shredded
monterey jack cheese or any you like.

Add all pasta (including from mac n cheese) to boiling water. While that cooks, cook the bacon, drain and
set aside. When pasta is tender, drain, return to pot and add milk, cheese sauce mix, butter and sour cream.
Simmer on low while you cook the chicken. Cook chicken in the pan you cooked the bacon in (use some of
the bacon fat). Sprinkle chicken with pepper as it cooks. While chicken is cooking, dice bacon. Layer mac n
cheese, bacon, diced chicken and cheeses in casserole dish (I used rectangular type dish).
Bake 30 minutes or until heated through.


Cheesy Layered Chicken:

4 boneless skinless chicken breast, 4 slices bacon, 4 slices cheddar cheese, 4 slices swiss cheese, 3 Tbs.
parmesan cheese, 2 chopped garlic cloves, pepper to taste, 1 tsp. rosemary.

In a skillet fry the bacon until cooked but still flexible. Place the chicken in a baking pan and sprinkle with
the spices. Layer the Swiss cheese, bacon and Cheddar cheese over chicken and sprinkle with the
Parmesan cheese. Cover and cook for 30 minutes at 350 degrees.
Remove the cover and cook for an additional 15 minutes or until the cheese is light golden brown.


Cheesy Tator Tots:

1 (32 ounce) bag frozen tator tots, 1 (10 ounce) can cream of mushroom soup, 2 cups shredded cheddar
cheese, 8 ounces sour cream, 3 chicken breast cooked and cut up.

Cook chicken in skillet, adding desired seasonings. Combine all ingredients in a large bowl and stir. Put
ingredients into a greased 9x13 pan and cook for 1 to 1 1/2 hours uncovered.
(Some people cover this recipe during the first half of the baking time, but this is optional).


Chicken and Biscuit Bake:

4 cups cooked shredded chicken, 1 (26 ounce) can cream of mushroom or chicken soup, 1/2 cup water, 1 (2
1/2 ounce) jar sliced mushrooms drained (optional), pepper, 2 (7 1/2 ounce) cans refrigerated biscuits.

Preheat over to 325*. Place cooked chicken in 9x13 baking pan. Combine the soup and water (and sliced
mushrooms if desired). Mix well and pour over chicken. Place uncooked biscuits over chicken mixture.
Sprinkle with pepper. Bake for 15-20 minutes or until biscuits are lightly brown.
Chicken and Stuffing Bake:1 1/2 pounds boneless skinless chicken breast, seasoned stuffing mix, 1 2/3
cups hot water, 10 ounces frozen green beans thawed, 1 (26 ounce) cream of mushroom or chicken soup,
1/2 cup french fried onions (optional).Mix together stuffing packet and water just until moistened; set aside.
Cut chicken into 1-2 inch serving size pieces and arrange in the bottom of a 9x13 baking pan. Blend
together the undiluted can of soup, green beans and onions. Pour mixture over chicken. Spoon stuffing
mixture on top. Bake uncovered at 375 degrees for 35 minutes or until chicken is cooked through.


Chicken Breast Filled with Bacon and Cheese:

1 skinless chicken breast, 2 slices bacon, 2 slices cheese, 1 egg, breadcrumbs, rosemary, thyme, 2 Tbs.
olive oil.

Cook bacon & set aside. Slice chicken breast horizontally to create a pocket. Place bacon & cheese into the
pocket. Beat the egg in a bowl. Place the breadcrumbs into a bowl & add Rosemary & Thyme. Medium heat
oil in a frying pan. Dip chicken into egg then into breadcrumb mix, place into frying pan & cook until golden
approx 4 mins each side depending on the size of the chicken. Serve with any vegetables.(can add a nob of
garlic butter to chicken).


Chicken Breast with Bacon and Mozarella:

4 boneless skinless chicken breast, 8 slices bacon crumbled, 4 slices mozarella cheese, basil, seasoning
salt, garlic salt.

Cheese Sauce: 2 cups milk, 2 tbs. cornstarch, 1/4 tsp. each of salt and pepper, 2 cups shredded mozarella
cheese.

Season your chicken and cook for about 10 minutes on medium low heat or until easy to pierce with a fork
and no longer pink. (If you have a george foreman grill it may be quicker). Place chicken in a slightly
greased baking dish. Sprinkle crumbled bacon equally over the chicken. Place one slice of Mozzarella
cheese over each breast. Place Chicken breast in oven on 220°F. Mix your cornstarch and Milk together in
a small saucepan. Add your Pepper and salt. Cook over medium heat stirring often until thickened. (2
minutes) Remove from heat and add Shredded Mozzarella cheese. Remove Chicken Breasts from oven and
cover with cheese sauce. Chicken Divan for Two:2 boneless skinless chicken breast halves, 1 cup instant
rice, 1 (10 3/4 ounce) cream of chicken soup, 1/2 cup water, 2 cups frozen broccoli florets, 1 cup sliced fresh
mushrooms, 4 ice cubes, 1/2 cup shredded cheese. Preheat oven to 450ºF or grill to medium-high. Center
one chicken breast half on each sheet of heavy duty foil. Combine rice, soup and water; spoon over
chicken. Arrange broccoli and mushrooms on top of chicken and rice mixture. Top with ice cubes. Bring up
foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat  to make
two packets. Bake 24 to 26 minutes on a cookie sheet in oven or grill 14 to 16 minutes in covered grill.
Sprinkle with cheese before serving.

Chicken Strips with Cheddar:

3 Chicken breast fillets, 17 2/3 ounces cheddar cheese, 9 ounces bacon, 1 cup flour, 2 cups breadcrumbs, 2
eggs beaten, 1/2 tsp. paprika, 1/3 tsp. cayenne pepper, 1/2 tsp. oregano, salt.

Cut he chicken fillets in strips. Place each strip first into the egg mixture, then in the flour, again in the egg
mixture and at last into the bread crumbs. Place them on foil, sprinkle with the spices. Bake them into a
preheated oven 350F for 30 minutes. Turn them around ocassionaly. Fry the bacon or microwave and cut in
pieces. Melt the cheddar and then add the bacon in it. Spoon the sauce over the chicken and serve
immediately!


Chicken Stuffed Shells:

1 (12 ounce) box jumbo pasta shells, 4 boneless skinless chicken breast, 1 (6 ounce) box chicken stuffing
mix, 3/4 cup mayo., 2 (10 1/2 ounce) cans cream of chicken soup.

Cook chicken breasts and cut up into small pieces. Cook jumbo shells as instructed on box and set on
paper towels to dry. Cook stuffing mix as instructed on box (best in microwave). Mix stuffing with
mayonnaise, add chicken. Stuff shells with this mixture. Mix cans of soup with 1 1/4 cups of water. Pour 1/2
of soup mix into the bottom of a 9" X 13" pan. Put shells on top of soup mixture. Pour the rest of the soup
mixture on top of the shells. Bake at 350 degrees (covered) for 50 minutes. Uncover and bake for an
additional 15 minutes.


Chicken Tetrazzini:

1/4 cup butter, 5 Tbs. flour, 2 cups milk, 1 green pepper chopped, 1 1/4 cups grated cheddar cheese
divided, 1 (10 ounce) can cream of mushroom soup, 1 (4 ounce) can pimentos (optional), 1/2 tsp. garlic
powder, 1 tsp. salt, 1 tsp. worcestshire sauce, 3 cups cooked diced chicken, 2-3 ounces spaghetti cooked.

In a medium saucepan, melt butter and blend in flour until smooth. Add milk and cook until thickened,
stirring constantly. Add green pepper and cook for 5 minutes. Add 3/4 cup grated cheese and soup. Blend
well. Add pimientos, garlic, Worcestershire sauce, chicken, and cooked spaghetti. Mix well. Put mixture into
9 X 13 baking dish. Sprinkle remaining grated cheese on top. Bake at 350* for 30 minutes or until cheese is
browned.


Chicken that Melts in Your Mouth:

6-8 boneless skinless chicken breast, 1/4 tsp. pepper, 1/4 tsp. paprika, 1 tsp. onion salt, 1 (10 ounce) can
vream of chicken soup, 3/4 cup sour cream, 3/4 cup mayo, 2 Tbs. chopped onions, 3/4 cup grated cheese.

Place chicken in 13x9 inch pan and sprinkle with pepper paprika and onion salt. Mix together soup, sour
cream, mayonnaise, onions and cheese and pour over chicken. Bake uncovered 2-2 1/2 hours at 275.
Serve with or over rice.