Archive for the ‘Boneless Chicken’ Category
Sweet and Sour Chicken
January 20th, 2010 | 
Author: - 2 pkg. boneless chicken
- 2 bell peppers
- 1 lg. onion
- 1 tbsp. flour
- 2 jars Sweet & Sour Sauce (kikkoman preferred)
- 1 c. flour
- 1 c. oil
- Salt & pepper as desired
Heat 1 cup oil. Wash chicken pieces and dry, salt and pepper as desired. Roll chicken in cup of flour and deep fry until crispy. Remove and drain. Drain all but a small amount of oil from skillet and saute onion and bell pepper for 5 minutes. Add chicken and 1 tablespoon of flour to onions and peppers; saute for 5 additional minutes. Add sweet and sour sauce to contents. Cover and allow to simmer for 15 minutes. Serve over rice.
Posted in Boneless Chicken, Chicken, Homemade, Oriental Chicken, Sweet and Sour Chicken | 
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Chicken -N- Cheese Enchiladas
- 1 med. onion, chopped
- 2 tbsp. margarine
- 1 1/2 c. shredded cooked chicken
- 1 jar picante sauce
- 8 flour tortillas (6″)
- 1 pkg. (3 oz.) cream cheese, cubed
- 1 tsp. ground cumin
- 2 c. shredded extra sharp Cheddar cheese
Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.
Chicken Tetrazzini
- 1 chicken
- 8 oz. vermicelli
- 1/2 c. chopped bell pepper
- 1 lg. chopped onion
- 2 cans mushroom soup
- 1/4 tsp. celery salt
- 1/2 tsp. black pepper
- 1 tbsp. Worcestershire sauce
- 3/4 lb. Cheddar cheese, grated
Remove chicken from bone and cut in bite-size pieces. Cook bell pepper and onion in 1 cup chicken broth. Cook vermicelli in remainder of broth real slow. Mix all ingredients. Heat 25 minutes at 350 degrees.
Chicken Spaghetti (2)
- 5 chicken breasts
- 1 can cream of chicken soup
- 1 (8 oz.) pkg. Velveeta, grated
- 1 (8 oz.) pkg. spaghetti noodles
Boil chicken with skin intact, approximately 25 minutes, with salt and pepper. Remove boiled chicken, remove skin and bone. Boil spaghetti in broth. Spray 9 x 13 inch pan with Pam. Place chicken pieces, soup, cheese, 1 1/2 cups of chicken broth and cooked spaghetti in pan and bake at 350 degrees for 35 minutes.
Teriyaki Chicken
- 1 c. soy sauce
- 1 c. sugar
- 3 cloves garlic
- Ginger slice
- 3-4 split chickens or wings (optional)
Bake at 350 degrees for 1 hour. Baste while cooking and bake in all the sauce.
Chicken Fingers
- 5 lb. boneless chicken breasts
- 1 1/2 c. mayonnaise
- 3 tsp. minced onion
- 3 tsp. dry or regular mustard
- 2 c. dry bread crumbs
- 2 c. sesame seeds (optional)
Combine mayonnaise, onion, and mustard. Cut chicken into finger-sized pieces. Roll chicken in mixture. Combine bread crumbs and sesame seeds. Roll chicken in dry mixture. Place on cookie sheet, drizzle with oil and bake 15-20 minutes at 400 degrees. Serve plain or with honey dip.
–HONEY DIP–
- 2 c. mayonnaise
- 4 tbsp. honey
Mix together. Refrigerate until ready to serve.
Chicken Enchilada Casserole
- 1 can boned chicken or 3 chicken breast (cooked)
- 1 can mushroom soup
- 1/2 can chopped green chilies
- 1/4 lb. Cheddar cheese, grated
- 1/4 lb. longhorn cheese, grated
- 1 sm. onion, chopped
- 1 can enchilada sauce
- 1 pkg. tortillas
Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4.
