Abs Favorite Recipes

Archive for the ‘Chicken’ Category

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.

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.

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!

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.

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.

Since starting this blog I have become braver in the kitchen with trying new things and changing ingredients etc. Yesterday for supper I had planned to make a potato soup in the slow cooker. But as I was prepping for the recipe yesterday morning I started to change the recipe. About half way through cooking I was taste testing it and realized if I just added some chicken and then some noodles it would be a great chicken noodle soup. I was a bit nervous but it really is good.

Source: Abs Kitchen

Prep Time: 20 Min Cook Time: 7-8 hours

• 6 cups cubed peeled potatoes
• 6 cups water
• 2 cups chopped onions
• 2 cups chopped celery
• 2 cups thinly sliced carrots
• 1 stick of butter sliced
• 5-6 tsp chicken bouillon granules
• 2 tsp salt
• 1/2-3/4 tsp pepper
• 2-3 cups diced chicken(either cooked or raw)
• 1/2-3/4 bag of 1lb egg noodles uncooked

In a 5 or 6 qt slow cooker, combine the first 9 ingredients. If your using raw chicken add it now as well. If your using cooked chicken add it 2 hour before the end of cooking.  Cover and cook for 7-8 hours or until the vegetables are tender. Add the uncooked noodles  into the soup and let cook for 15-30 minutes more or until the noodles are tender.

Yield: 8-10 servings

I really like this recipe and will make it again. If you would like some different vegetables go for it. I really liked the potatoes in it. I was not sure if I would but the flavor was really good.

Well dinner turned out really good last night. This is really simple and fast.

Source: Ab’s Kitchen

• 3-4lb chicken cut up (you could do thighs, drumsticks or even a whole chicken if you want too)
• Barbecue sauce of your choice

I put the chicken into the slow cooker frozen.  I have been having more luck with chicken that way but you could thaw it if you want but the cook time will be more like 3-4 hrs not 6-8 hrs. I did stir the chicken after a few hours of cooking to make sure it cooked evenly.  Then dump enough barbecue sauce over the chicken to cover it. Cook on low for 6-8 hrs. Its always good if you can to give it a quick stir half way through but not required.

Yield: 4 Servings

The chicken fell off the bone and it tasted so good.

For some reason I have bad luck with Chicken and my slow cooker. I always seem to dry it out. But I keep trying. This recipe sounded good so I gave it a shot.

Source: Taste of Home’s Quick Cooking Annual Recipes Cookbook 2004

Prep time: 15 min. Cook time: 4-5 hours

• 4 boneless skinless chicken breast halves (4 oz each)
• 1 can (14-1/2 oz) chicken broth
• 1 can (14-1/2 oz) stewed tomatoes, cut up
• 1 can (8 oz) tomato sauce
• 1 medium green onion, chopped
• 1 garlic clove, minced
• 3 tsp chili powder
• 1 tsp ground mustard
• 1/2 tsp garlic salt or garlic powder
• 1/2 tsp onion salt or onion powder
• 1/2 tsp pepper
• 1/3 cup all-purpose flour
• 1/2 cup cold water
• Hot cooked noodles or rice

Place the chicken in a slow cooker. In a bowl, combine the next 11 ingredients; pour over chicken. Cover and cook on low 4-5 hours or until chicken juices run clear. Remove chicken and keep warm. Pour cooking juices into a saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and noodles.

Yield: 4 servings

I was very happy with this recipe! I thought the chicken turned out great. The thing I did different was put the chicken in frozen. Maybe that is the key for me at least. I also think you can do more the 4 chicken breasts. There is plenty of sauce. I think 6-8 chicken breasts would work depending on your slow cooker size(I used a 3 quart).

I saw the picture of this recipe in the cookbook and it looked so good. Of course mine never looks as nice but man it sure tasted great. The ingredients scared me a little because they seemed very spicy but I was very happy with how this recipe turned out. Its a grill dinner but I plan to try to make it in the oven or rotisserie this winter to see if it comes out as good.I will be sure to update this when I do. The only draw back is you need to marinate the chicken the night before which is not a big deal but its something you need to note if your making a menu. The first time I went to make it I found that out the hard way and had to figure something else out for the night.

Source: Taste of Home Contest Winning Annual Recipes 2009 Cookbook

Prep: 10 min. + marinating

Grill: 25 min.

• 1-1/2 cups (12oz) plain yogurt
• 1/4 cup lemon juice
• 2 tbsp chili powder
• 2 tbsp paprika
• 2 tbsp olive oil
• 1-1/2 tsp salt
• 1/2 to 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/8 tsp ground cinnamon
• 4-5 lbs bone-in chicken thighs and legs skin removed

1. In a large resealable plastic bag, combine the first 11 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate overnight.
2. Rub grill rack with oil or coat with cooking spray before starting the grill. Drain and discard marinate.

Grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a meat thermometer reads 180.

Yield: 8 servings

This is another recipe that is a staple in my menu. Its a really easy one to make and I have never had it over cook.

Source: A pamphlet that came with a Taste of Home Magazine a few years back.

• 1/2 cup all purpose flour
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 broiler-fryer chicken (about 3 pounds), cut up ( I use chicken thighs which is quite cheap to buy)
• 1/2 cup butter, melted, divided
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• 1 tbsp soy sauce
• 1-1/2 tsp curry powder

In a bowl or bag(I use a bag) combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tbsps butter into a 13-in. x 9-in baking pan(I tried something different this last time I made it. I used a brush and brushed the butter on instead of trying to turn them in the pan. I think it worked much better); place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350 for 30 minutes. Combine brown sugar, honey,lemon juice, soy sauce, curry powder and remaining butter(I heat this on the stove so its a nice smooth consistency); pour over chicken. Bake 45 minutes more or until chicken is tender(I usually check it around 40 minutes), basting several times with pan drippings. Yield: 4-6 servings