Picante Chicken

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This recipe is so versatile.  It can be cooked right away or dump it in a freezer bag and freeze it before cooking.  It may be put in the crockpot to cook on Low for 8 hours or it may cook in the oven.  Everyone in the family enjoyed this recipe.  I poured it over rice but pasta or spaghetti can also be used.

4 boneless, skinless chicken breast halves
16 oz. jar picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice

Place chicken in a greased shallow 2 quart baking dish. In a small bowl, combine the picante sauce, brown sugar, and mustard; pour over chicken. Bake, uncovered, at 400 degrees F for 30-35 minutes or until chicken juices run clear. Serve over rice.

*Note: After removing dish from the oven I sprinkled the top with shredded cheddar cheese. It turned out wonderful!

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Spanish Chicken

1 (3-4 pound) whole chicken
Salt, pepper, paprika to taste
Garlic salt (optional)
1 (6 oz) can tomato paste
1/2 cup beer (4 oz)
1 (3 oz) jar stuffed olives with liquid

Season washed chicken with salt, pepper, paprika and garlic salt, if desired. Place in slow cooker. Mix tomato paste and beer together and pour over chicken. Add olives. Cover and cook on Low 8-10 hours. (High 3-4 hours). Serve over rice or noodles.   Serves 6     16 points

Chicken Stir Fry

2 (10 oz) packages frozen Chinese style veggies
4 chicken breast halves, skinned and boned
Vegetable cooking spray
1 medium tomato, peeled and cut into thin wedges
2 cups hot cooked rice

Remove seasoning packets from frozen veggies. Cut chicken breasts into 1 inch pieces; sprinkle seasoning packet over chicken. Set aside. Coat a wok with cooking spray. Cook veggies in wok according to package, using remaining seasoning packet; set aside. Remove veggies from wok and set aside. Coat wok with cooking spray; allow to heat to 325 degrees for 2 minutes. Add chicken and stir fry for 3-4 minutes. Return veggies to wok; add tomato and simmer 1-2 minutes of until thoroughly heated. Server over rice.

King Ranch Chicken

This is one of my favorite recipes for King Ranch Chicken.  It has become a family favorite!

1 (3.5 to 4 pound) broiler-fryer, cut up
10 oz. package corn tortillas, cut into quarters
1 large onion, chopped
1 large green pepper, chopped
2 cups shredded Cheddar cheese
1 1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 (10 oz.) can diced tomatoes and green chilies, undrained

Cook chicken in boiling water 45 minutes or until tender. Meanwhile chop onion and green pepper and saute them in a skillet until soft. Remove chicken, reserving 3 cups broth in Dutch oven. Let chicken cool; skin, bone and cut into bite size pieces. Set aside. Bring reserved broth to a boil; dip tortillas in broth 5 seconds to soften. Set aside. Place half of tortillas in a lightly greased 13x9x2 inch dish. Layer with half each of chicken, onion and green pepper. Repeat layers. Sprinkle top with cheese, chili powder and garlic salt. Combine soups and spread over cheese; top with tomatoes and green chilies. Mixture will be wet on top. Bake at 350 degrees for 45 minutes.

*May be freeze before baking.

Chicken Tetrazzini

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16 oz package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
8 oz. carton sour cream
6 oz. jar sliced mushrooms, drained
1/2 cup shredded Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
2 cups shredded Cheddar

Cook vermicelli according to package directions; drain. Return to pot and toss with chicken broth. Stir together chicken and next 8 ingredients; add vermicelli and toss well. Spoon mixture into 2 lightly greased 11 x7 inch baking dishes. Sprinkle evenly with cheese. Bake, covered at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly. Can freeze before baking up to 1 month. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed.

Slow Cooker Continental Chicken

This is such a wonderful dish.  It is great for company.

1 (2 1/4 oz) package dried beef
3-4 whole chicken breasts, halved and boned
6-8 slices bacon
1 (10 3/4 oz) can condensed cream of mushroom soup
1/4 cup sour cream mixed with 1/4 cup flour

Arrange dried beef on bottom of greased crockpot. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. Mix the soup and sour cream together; pour over chicken. Cover and cook on Low for 7-9 hours. Serve over hot buttered noodles.

Slow Cooker Arroz Con Pollo

2 pounds chicken parts
salt
pepper
paprika
2 tablespoons oil
1 pound can tomatoes, cut up
1/2 cup chopped onion
1 large clove garlic, minced
2 chicken bouillon dissolved in 1 1/2 cups water
1/4 teaspoon tumeric
1/8 teaspoon pepper
1 bay leaf
10 oz. pkg. frozen peas
1 cup long-grain rice
1/3 cup sliced stuffed olives
Sprinkle chicken with salt, pepper and paprika; brown. Put all ingredients except peas, rice and olives in cooker. Stir to mix. Cover pot and cook on Low 6-8 hours or on High 3-4 hours. Add remaining ingredients. Cook on High 1-2 hours until rice is tender. Stir occasionally.

Chicken and Rice

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To me this is what comfort food is all about.  The dish is so easy to put together and cook up on a busy week night.

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Spray a 13×9 inch pan with cooking spray.

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Boil 2 cups of water.  Put 2 chicken bouillon cubes in the water and stir until the cubes are dissolved.

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Pour the chicken bouillon in the baking pan.

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Add a can of Cream of Celery soup.  Stir to combine the ingredients.

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Add a can of Cream of Mushroom Soup to the baking pan and stir to combine the ingredients.

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Add a can of Cream of Chicken soup and stir to combine the ingredients.

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Add 1 cup of raw rice to the baking pan and stir.

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Place about 4 pounds of chicken pieces, skin side up on top of the soup/rice mixture.  Cook at 425 degrees for about 1 1/2 hours.

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The rice is so creamy and good.  The chicken is cooked to perfection.  This has always been a family favorite!

Oven Fried Chicken

This is a tried and true recipe I have used for years.  It is really good.  It is even better eaten the next day, cold out of the refrigerator.  It would be a good thing to take on a picnic.  With spring approaching, it would be just the thing.  A picnic among the bluebonnets!!

Spray a baking dish with an oil spray.   I like to use olive oil.  I choose an 8×8 dish because I am only cooking 6 thighs.  If you want to cook more pieces of meat, you will need a larger pan.  Six thighs is just the right amount for my family.  I like thighs too because they are the perfect size, not too big and not too little.

Now for the coating, that you are going to dredge the chicken in.  Put 1/2 cup of yellow cornmeal into a bowl.

Add 1/2 cup of flour to the bowl.

Add 1 1/2 teaspoons of salt.

Add 1 1/2 teaspoons of chili powder.  You can add less but I like my chicken spicy.

Add 1/2 teaspoon of oregano.  If you are anything like me,  and you like oregano then add an extra pinch.

Add 1/4 teaspoon of pepper.  Stir all the ingredients.

Dip the chicken pieces in some milk.

Then dip the chicken into the coating mix and place the chicken in the baking dish skin side up.

Spray the top of the chicken with cooking spray.  Put the dish in the oven at 375 degrees for 55 minutes.

Here is the recipe:

Oven Fried Chicken

1/2 cup yellow cornmeal
1/2 cup flour
1 1/2 teaspoon salt
1 1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon pepper
1/2 cup milk
Cooking Spray
6 thighs
Combine cornmeal, flour and spices. Dip chicken in milk and then in coating. Oil a baking dish. Place chicken, skin side up in a baking pan. Spray some cooking spray on top of the chicken. Bake at 375 degrees for 55 minutes or until done.

This is good served with biscuits and honey, corn on the cob and fresh green beans.

Chicken Spaghetti

Dinner tonight was Chicken Spaghetti.  This is a great recipe.  I froze half of the dish for another day.  Everyone in the family loved it.  The only thing I changed was the cheese.  I used Mexican Style Velveeta cheese.  It was really good.