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Chicken - Abs Favorite Recipes

Archive for the ‘Chicken’ Category

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     Yesterday afternoon I got a email notification that a friend had added me to a group on Facebook, now anyone on Facebook knows this can happens a lot but the title of the group caught my attention it was called What’s for Dinner?? So I clicked on over and saw it was created to help share recipes and new ideas. We all know it can sometimes feel like your serving the same recipes over and over and it can be a little nerve racking to try a new recipe not knowing if its going to be any good.

     The friend who invited me to the group posted what she had made for dinner and it was called chicken noodle casserole and it sounds good. She then posted a picture and it looked good as well. So for supper tonight I gave it a try. I changed it up a little but here is my recipe.

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Chicken Noodle Casserole


Source: Adapted from a friend

Picture Source:absfavoriterecipes                      DSC01225(2)


Prep Time: 20 Min 

Cook Time: 30 Min

Total Time: 50 Min

Serves: 9


  • 3-4 cups Chicken cooked and diced
  • 1 (16 ounce) package medium egg noodles or whatever kind of noodles you like or have
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 can Milk measure milk using soup can
  • 1 medium Onion diced
  • 2 stalks celery diced
  • 1 cup peas
  • 1 cup carrots diced
  • Salt and pepper to taste
  • 1-2 cups Shredded cheddar cheese
  • 1-2 cups corn flakes crushed
  • 4-6 Tbsp. butter melted


  1. Preheat oven to 375 degrees
  2. Cook three or four frozen boneless chicken breasts in a pot of water(add 1 tsp. of chicken bouillon for more flavor(optional)). Once cooked drain and allow to cool.
  3. Chop celery,onion and carrots and put in a small pan along with peas. Cover and cook for about 5-10 minutes. Drain and set a side.
  4. Dice up cooled chicken and set a side.
  5. Cook noodles for about 5 or 6 minutes and drain. You don’t want to completely cook them or they will get to mushy after being baked in the oven
  6. In a large bowl mix the soups and milk. Add the vegetables and chicken and mix well. Add salt and pepper to taste. Slowly add in the noodles. Mix well. You want the casserole to be moist so you might need to add some more milk to get it just the right consistency.
  7. Grease a 13×9 pan and place the mixture in it. Spread the cheese over the mixture. Top with the crushed corn flakes and drizzle melted butter on top. Bake in the oven for 25-30 minutes or until top is golden brown and bubbly.

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Recipe Rating

     I was very happy with this recipe for a first try and I really changed some things from the info my friend gave me. To me it was like eating chicken noodle soup but in a casserole form. I might try adding evaporated milk instead of just plain milk or a mixture to give it a little more creamy taste. Over all though very good and a new recipe to add to my rotation.

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Source: www.bettycrocker.comIMG_9897-1

Prep Time: 10 Mi

Cook Time: 1 Hr 40 Min

Total Time: 1 Hr 50 Min

Serves: 4


  • 2 cups buttermilk
  • 2 packages ranch dressing mix (1 oz each)
  • 1 cut-up whole chicken (3 to 3 1/2 lb)
  • Cooking spray
  • 1 cornbread & muffin mix pouch (6.5 oz)
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • Fresh parsley sprigs for garnish if desired


  1. In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
  2. Heat oven to 425F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
  3. Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170F for breasts; 180F for thighs and drumsticks). Garnish with parsley sprigs.

View recipe at plantoeat.com


I made this last night and really liked it and wanted to share. I might try a few things with it but it’s a great base baked fried chicken recipe. You do have to let the chicken soak for a few hours to over night so don’t forget!

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I love chicken sandwiches and prefer them to hamburgers quite often. My problem is I have never been able to make one at home I like till now. I came across this recipe on the meal planning website I use. I soon saw it was from one of my favorite cook bloggers so I knew I had to give it a try. I was not disappointed.

Source: Adapted from Pioneer Woman Cooks

Prep Time:15 minutes Cook Time: 25 Minutes

  • 5 chicken breasts , pounded thin, 1 per person
  • 15-20 slices bacon, peppered preferred , pieces sliced in half, probably 3-4 slices per person
  • 5 rolls or hamburger buns or bread , of your choice
  • lemon pepper seasoning
  • sliced cheese , your choice

Cook cut in half bacon strips as crispy (or not crispy) as you like them. Remove bacon and drain on paper towels.

Pour off all grease, except for about a tablespoon.

Pound chicken flat with a tenderizer(flat side)

Sprinkle both sides of chicken breasts with lemon pepper- don’t skimp.

Add chicken breasts to pan and cook until just about done(4 minutes).

While second side of breast is finishing cooking, lay desired amount of bacon strips across the breast, add sliced cheese over bacon. Cover with a lid and allow cheese to melt.

Serve chicken on roll/bun, whatever bread you want. Toasted, untoasted, it will be yummy either way, trust me.

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Yield: 5 servings

The original recipe calls for peppered bacon. I am a pepper lover so I tried it. I will be the first to say it was a little much. So I would recommend buying regular bacon and adding some pepper to it before you cook it. These sandwiches where very moist and well plain yummy. Not the most healthy I admit but I plan to try and create something a little healthier but just as yummy. These heat up great in the microwave after the fact which is a huge plus as well.

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First off I apologize that the picture is not the best. Sometimes I have to take the picture in a hurry and between that and the rice(white is not fun to take pictures of!) its a bit bright. I tried this recipe because it can be on the table in 20 minutes and I love quick and tasty recipes like this!

Source: Adapted from Taste of Home Quick Cooking Annual Recipes 2010 cookbook

Prep/Cook Time: 20 min.

  • 4 boneless skinless chicken breasts(6oz each)
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 2/3 cup applesauce
  • 2/3 cup barbecue sauce
  • 2 tbsp brown sugar
  • 1 tsp chili powder

Sprinkle chicken with pepper. In a large skillet(electric skillets work awesome for recipes like this), brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over the chicken. Cover and cook 7-10 minutes longer or until meat thermometer reads 170. Serve over rice.

Yields: 4 servings

I will admit I over cooked the chicken.  I love chicken but tend to over cook it a lot. I have gotten better over the years but I am still working on that one. I also cooked it and let it sit on warm for a little while and that might have been the problem as well. I really liked the flavor of this one and plan to try it again for sure.

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This recipe came across my feed reader a month or so ago and it looked yummy so I tagged it. I have never made a cream based chicken noodle soup before so I was curious how it would turn out. One word. MMM!!!! This was awesome. It really does not take that long to make and again SO yummy!!!

Source: Adapted from “B” dubs cafe

Prep Time: 20 min Cook Time: 1 hr

  • 4 chicken breasts, boneless, skinless
  • 4 bouillon cubes(or 4 tsp bouillon graduals) divided
  • 1 family size can of cream of chicken soup or 2-3 regular size
  • 1 can evaporated milk
  • 1 medium onion chopped
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 1 can chicken broth(2 cups)
  • 1 tsp dried parsley flakes or more or less to your tastes
  • 3/4 bag(16 oz) pkg wide egg noodles or less if you like it souper

Cook chicken in water with 2 tsp(2 cubes) bouillon. Cook until done. Lay out on a plate to cool. While chicken in cooking, chop onion, celery, and grate/chop carrots. In separate large pot, combine these with water so that the veggies are swimming around a little(not just a cover) and add handful of parsley flakes and  the other 2 tsp(2 cubes) bouillon to taste. Get this cooking. When chicken in cooled enough to handle with fingers, tear up the meat with two forks, into smaller pieces, add to vegetables in the pot. Add chicken broth, evaporated milk, soup, and noodles. Adjust to desired consistency. The soup will thicken as the noodles swell. Stir occasionally as it comes to a gentle boil and simmer until vegetables are soft and noodles are done.

Yields: A big pot probably 10 servings

Some tips to help this be a quick meal. You can chop up the veggies the night before or the morning your planning to make this. Just cover and put in the fridge. You don’t have to thaw out your chicken. I didn’t and it still cooked very fast in the water. I also add everything but the noodles while the kids where napping and then just let it simmer till I was ready to add the noodles and it worked fine. My Husband had 3 servings of this and kept saying how good it was. A big score for me let me tell you. He is my food critic(a bit picky) and so when he likes something well its a winner recipe around here. I served this with my homemade white bread and a salad.

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I made this dish a few weeks back when my mom and dad where up for a visit and it was a hit. Its super easy to make and very tasty.

Source: My local MOMS Club Cookbook

Prep Time: 20 minutes Cook Time: 30 minutes

  • 1 pkg large tortilla shells(I used the big burrito ones)
  • 1 lb chicken breasts(I buy the precooked and diced chicken)
  • 1 bunch green onions
  • 1 pkg Monterrey jack shredded cheese
  • 1 pkg Colby jack shredded cheese
  • 1 jar salsa
  • 1 can(8z) tomato sauce
  • 3 T. Sugar

Pan fry the chicken breast until done(or just defrost the frozen diced chicken), chop or shred into small pieces. In each tortilla, add chicken chopped onions, and shredded cheese. Roll and place in a greased, 9×13 pan. Fill pan(usually about 10 tortillas). In a sauce pan, combine salsa, sugar and tomato sauce. Heat until sugar dissolves. Pour this mixture on top of tortillas. Add remaining, cheese on top. Cover with foil. Bake for 30 minutes at 350 degrees. Serve with sour cream.

Yield: 8-10 servings

My husband wants me to try and make beef enchiladas with this recipe and I am looking forward to trying it. I really like this recipe. Its a fast prep which I love and serve it with Spanish rice and a salad makes for a filling meal.

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When I first tried this recipe I was not sure if I would like it but its good! Perfect for a quick supper or a party.

Source: Adapted from Taste of Home Quick Cooking Cookbook 2009

Prep Time: 25 minutes Cook Time: 15 Minutes

  • 4 oz cream cheese, softened
  • 2 tbsp milk
  • 1/4 tsp pepper
  • 2 cups cubed cooked chicken
  • 1/2 cup chopped onion
  • 1/8 to 1/4 tsp red pepper flakes(more or less to fit your hot pallet)
  • 2 tubes(8oz each) refrigerated crescent rolls
  • 1 tbsp butter, melted
  • 4 tbsp seasoned bread crumbs

In a large mixing bowl, beat cream cheese, milk, red pepper flakes and pepper until blended. Stir in the chicken and onion, Separate crescent dough into eight rectangles; seal perforations. Spoon 1/4 cup chicken mixture onto the center of each rectangle; bring corners up to the center and pinch edges to seal. Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs. Bake  at 375 degrees for 15-20 minutes or until golden brown.

Yield: 8 servings

I am making this recipe for supper tomorrow night again. The original recipe called for real peppers but I think the red pepper flakes work just as well and add the spice my family likes.

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I’m trying to make more soups this winter. I enjoy a good bowl of chicken noodle soup and so I started looking for a easy recipe. I remembered seeing one on the back of a can of chicken broth at some point so I went digging and after some tweaking I came up with this.

Source: Adapted form Swanson’s sensational chicken noodle soup recipe

Prep Time: 5 minutes Cook Time: 25 minutes

  • 8 cups chicken broth
  • 1-1/2 cups chopped carrots
  • 1-1/2 cups sliced celery
  • 2 cups cooked chicken or turkey
  • 2 to 2 1/2 cups uncooked wide egg noodles
  • 1/4 to 1/2 tsp pepper

Heat the broth, black pepper, carrot and celery in a stockpot over medium-high heat to a boil. Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Yield: 8 servings

Of course if you like different vegetables or spices in your chicken noodle soup then you can use them. Its fast and yummy!

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This is another recipe my mom made when I was a kid and I loved it and still do. Its a great because I will make a rotisserie chicken one night and then a few nights later I will use the rest of the chicken to make this recipe. This recipe is also easily doubled which I do a lot.

Source: My Mom

Prep time: 10 minutes Cook time: 30 minutes

  • 2 cups chicken pieces
  • 1 10 3/4 oz can of cream of chicken soup
  • 1/4 cup mayonnaise
  • 1/4 tsp lemon juice
  • 1/4 tsp curry powder
  • 1 package frozen broccoli cooked
  • 1/4 cup grated cheese
  • 1/4 cup bread crumbs or cornflakes
  • 1 tbsp butter melted

Put cooked broccoli on bottom of 8×8 pan. Put chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour mixture over chicken and broccoli. Top with grated cheese. Sprinkle bread crumbs or cornflakes on top and drizzle butter over that. Bake 30 minutes at 350 degrees.

Yield: 4 serving

Like I said I almost always double it. A doubled recipe works in a 9×11 pan and gives us leftovers for a few meals.

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First off sorry for the lack of recipes this last week. My family has been sick.

I thought this recipe looks good so I gave it a try.

Source: Best of Country Slow Cooker Recipes Cookbook

Prep: 20 min Cook time: 4-5hrs

  • 6 boneless skinless chicken breast halves
  • 6 slices fully cooked ham
  • 6 slices Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp sage
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1/4 cup vegetable oil
  • 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
  • 1/2 cup chicken broth
  • Chopped fresh parsley(optional)

Flatten chicken to 1/8-in thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.

In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired.

Yield: 6 servings

I was not sure if I was going to like this recipe but I really did the flavor was great and even my husband liked it. I will be making this one again for sure.

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