Creamy Chicken and Wild Rice Soup 

Happy New Year!  It is now 2025.  

We just got our first snow and the temperatures have cooled down considerably.  Winter has finally arrived. It is time to start making some delicious, heart-warming soups.  Here is one of our favorites.

 Ingredients

2 Tbs. butter
1 onion, diced
4 garlic cloves, minced
3 stalks celery, chopped
1 lb. mushrooms, sliced
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbs. flour
6 c. chicken stock
1 1/2 c. wild rice
1 pound chicken breasts
2 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
1 c. heavy cream, milk or evaporated milk

Directions

In a cast iron Dutch oven over medium heat, melt the butter.  

Add the onions, garlic, celery, and mushrooms.  Season the mixture with salt and pepper.  Sauté until the onions are translucent. This takes, about five to seven minutes.

Sprinkle the flour over the top of the onions, garlic, celery, and mushrooms, stirring to combine. Whisking constantly, slowly pour in the chicken stock. Cook and stir until the mixture comes to a boil.

Add in the chicken, wild rice, oregano, rosemary, and thyme. Bring the contents to a boil. Cover and lower heat.  Continue to simmer for about 35 to 45 minutes until rice is tender and the chicken is fully cooked. The internal temperature of the chicken should be 165°.

Remove the chicken from the soup and place on a plate or cutting board.  When the chicken is cool enough to handle, remove the skin and the bones.   Cut or shred the chicken meat into bite sized pieces.

Return the chicken meat to the pot.  With the heat on medium, return the mixture to a simmer.  Pour in the heavy cream. Cook and stir until warmed through. 

Serve and enjoy!  You can sprinkle some Parmesian cheese over the top of the soup as well.

Notes

You can use chicken 6 cups of hot water and mix in 4 to 6 cubes of chicken bouillon or 4 to 6 teaspoons of chicken bouillon powder.    Taste the broth before adding the heavy cream or milk, to see if you have enough chicken flavoring to suit your taste.  If you are using bouillon, do not add the salt to the mixture.  Your soup will be too salty.

You can also add diced carrots to the dish as well.  Just add them at the beginning of the recipe when you sauté the onions, garlic, celery and mushrooms.  

In my location, we don't have fresh mushrooms.  So I use the canned mushrooms.  Sometimes I drain the liquid out before using, but most times I do not. It adds flavor to the dish.

Alice Springs Chicken Breast

Tender, juicy chicken breasts served with a honey mustard sauce. If you like bacon, cheese and mushrooms, you will love this recipe. Instead of ordering at the Outback Steakhouse, it is easy to make your own and will save you a lot of money. 

Ingredients 

1/2 c. Dijon mustard
1/2 c. honey
1/4 c. mayonnaise
1 tsp. lemon juice
4 boneless chicken breasts
1 1/2 tsp baking soda
2 Tbs. vinegar
1 tsp. salt
cold water
4 slices bacon
1 onion, cut into thin half slices (Optional)
1 can mushrooms, drained
2 c. cheddar cheese, or Monterey jack, Colby jack, or pepper jack cheese
salt and pepper to taste

Directions

Heat oven to 350°.

In a small bowl, combine mustard, honey, mayonnaise and lemon juice. Place in the refrigerator until you are ready to bake the chicken breasts.

Season the chicken breasts with salt and pepper, using as much or as little as you like.

In a large bowl, combine baking soda, vinegar, salt and about 2 cups cold water.  Mix well. 

Place the chicken breasts in the bowl and add enough cold water so that it covers the chicken.  Turn the chicken in the bowl to further mix the baking soda with the added water. Set aside in the refrigerator for 20 minutes.  This will make the chicken meat tender. 

In a large cast iron skillet, fry the bacon until crisp. Remove the bacon and place them on paper towels. When cool enough to handle, crumble the bacon.

In the same skillet you fried the bacon in, drain off all but 1 tablespoon bacon grease.  Place the chicken into the skillet over medium high heat. Season the top of the chicken with pepper. You can add more salt if desired.  Allow the chicken to cook on one side for about 5 minutes, or until it has a golden-brown crust on the bottom.  Turn the chicken over and cook the other side until it is nicely browned.  This takes another 5 minutes or so.

Remove 1/3 cup of the mustard honey mixture and place it back in the refrigerator.  Spread the remaining mustard honey mixture over the top of each chicken breast.

Layer the onions, mushrooms, bacon and then the cheese evenly over the top of the chicken. Cover the skillet and place in the oven.  

Bake for 25 to 30 minutes, until the chicken reaches 165° when tested with a meat thermometer at the thickest part of the breast.

Remove from heat. Serve with reserved sauce on the side for dipping. Serve and enjoy!

Notes You can also use fresh mushrooms. Just sauté them in a tablespoon butter first.

Optional Cashew Chicken

This is one of our favorite recipes to make. Tender, juicy chicken, colorful vegetables in a delicious sauce.  It is an easy recipe to make. If you don't like nuts or if you are allergic to nuts, leave them out.  We don't care for nuts in our meals, that is why I called this recipe Optional Cashew Chicken.

Ingredients

1 1/2 lbs. chicken, cut into bite sized pieces
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. cornstarch
1 Tbs. soy sauce
1 Tbs. sesame oil, or olive oil, divided
2 c. broccoli florets
1 sweet bell peppers, diced
1 onion, chopped
1 (8 oz) can sliced water chestnuts, drained, optional
6 cloves garlic, minced
1/8 tsp. ground ginger
1/2 c. or more cashews or peanuts (optional)
cooked rice

Sauce

2 tsp. cornstarch
2 Tbs. cold water
1/3 c. soy sauce
2 tsp. sesame oil or olive oil
1 Tbs. vinegar
1 Tbs. brown sugar
1/4 tsp. chili flakes

Directions

In a large bowl, add the chicken.  Sprinkle soy sauce, salt, pepper and cornstarch over the chicken. Stir or toss to ensure that all sides of the chicken are coated with the mixture.

Make the sauce by combining cornstarch and water.  Mix until thoroughly combined and smooth.  Add the soy sauce, sesame oil, vinegar, brown sugar and chili flakes.  Stir together until fully combined. Set aside for later.

In a cast iron skillet, heat oil over medium high heat.  Working in batches, add some of the chicken.  Cook the chicken for 2 to 3 minutes, until browned on the bottom. Turn the chicken over and brown the other side.  

Add the broccoli florets, bell peppers and onions. Sauté them until they begin to soften. This takes about 4 minutes. 

Add the water chestnuts, garlic, and ginger. Cook and stir for another 2 minutes. 

Pour in the sauce mixture that you set aside and the cashews.  Cook and stir until the sauce comes to a boil. Reduce the heat and continue to simmer until the sauce is thickened, stirring occasionally. This takes about 2 to 3 minutes.  

Serve over rice and enjoy!

Crispy Baked Chicken

 

Moist and juicy chicken, with a crispy, flavorful skin. This is a quick and easy dish to make, so you can enjoy your day without having to do much cooking. Serve the chicken with potatoes, corn and some home baked bread, and you have a winning meal.

Ingredients

8 chicken thighs
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. paprika
1/4 to 1/2 tsp. pepper 

Directions

Preheat oven to 350°. Lightly spray a baking sheet with cooking spray or line the baking sheet with foil and then spray the foil. 

Place the chicken on the prepared baking sheet. 

In a bowl, combine salt, onion powder, garlic powder, oregano, thyme, paprika and pepper. Mix thoroughly.

Lift the skin off the chicken, but leave attached. Or you can remove the skin off the chicken thighs if you prefer.  Sprinkle the seasoning mix over both sides of the chicken and on top of the skin.

Bake the chicken for about 50 to 60 minutes, or until the chicken is fully cooked.  The internal temperature of the chicken should read 165° and the juices should run clear.

Remove from the oven. Serve and enjoy.

Notes

You can also add quarter some potatoes, onions, and carrots and place them on the baking sheet around the chicken. Then bake until the vegetables are tender, and the chicken is fully cooked.

Texas BBQ Chicken

This chicken recipe is so good.  Tangy barbecue sauce and tender chicken.  A super easy recipe that you and your family will love.

Ingredients

1 whole chicken, cut up or 2 lbs. chicken legs or thighs
salt and pepper to taste
2 Tbs. oil
1 onion, chopped
1/4 c. celery
1 clove garlic
1 1/4 c. ketchup
1/3 c. vinegar
1/4 c. water
1/4 c. butter
2 Tbs. sugar or brown sugar
1 Tbs. paprika
1` Tbs. Worcestershire sauce
1 teaspoon dry mustard
1 tsp. salt
1/2 tsp. pepper
hot sauce (optional)

Directions

In a large cast iron skillet, heat oil. 

Season both sides of the chicken with salt and pepper.  Brown the chicken, working in batches. The chicken does not have to be fully cooked, just browned.

Place the chicken in a single layer in a 13 x 9 baking pan. Set aside

In a medium sauce pan, combine onion, celery, garlic, ketchup, vinegar, water, butter, sugar, paprika, Worcestershire sauce, salt and pepper. Cook and stir over medium heat and bring to a boil. 

Spoon the Bar-B-Que sauce over the chicken.

Bake at 350° for 30 to 35 minutes, or until chicken is fully cooked.

Huntington Chicken Casserole

This is an easy recipe to make, especially if you have some leftover chicken.  Add in some pasta, cheese, onions and peppers and bake it in the oven.  No need to cook the pasta first, as it will cook as it bakes.

Ingredients

2 c. cooked chicken breast, cubed
1 sweet bell pepper, chopped
1 onion, chopped
3 stalks celery, chopped
3 oz. noodles or macaroni
1 (4 oz.) can sliced mushrooms
1 (4 oz.) can pimentos
2 c. cheddar cheese, shredded or cubed
3 c. chicken broth
1 tsp.  chicken bouillon powder (optional)
1/4 c. flour
1 can condensed cream of chicken soup

Directions

Preheat oven to 350°. Lightly grease a 9 x 13-inch pan. 

In a bowl, combine cooked chicken, sweet bell pepper, onion, celery, noodles, mushrooms, pimentos and cheese.

In a bowl, pour in chicken broth, flour and cream of chicken soup. Whisk and mix until smooth. 

Pour the broth mixture over the chicken and stir.

Put the chicken mixture in a prepared pan. Season with salt and pepper to taste.

Bake for 30 to 45 minutes, or until the pasta is done, and the cheese is melted.

Country Captain Chicken

 

This is a recipe that was given to my grandmother, many years ago. It is an old recipe that one of her family members passed down to her.  Chicken with the flavors of onions, bell peppers, celery, curry and spices served over rice, mashed potatoes or noodles.

Ingredients

3 lb. chicken breasts or thighs
salt and pepper to taste
1 c. flour
4 Tbs. butter or olive oil, divided
1 onion chopped
2 stalks celery, chopped
1 green peppers, chopped
1 clove garlic minced
1 Tbs tsp. curry powder (use more or less to suit your taste.)
1 1/2 tsp salt
1/2 tsp. pepper
1/2 tsp. thyme
1 (28 oz.) can diced tomatoes
1 Tbs. chopped parsley
6 c. hot cooked rice
1/4 c. raisins or currants
3 Tbs. slivered almonds, toasted

Directions

Preheat oven to 350°.

In a heavy cast iron skillet, heat 2 tablespoons butter or olive oil. 

Season both sides of the chicken with salt and pepper.

In a shallow bowl, add flour. Dredge the chicken in the flour, shaking off the excess.  Fry the chicken in batches until browned on all sides.  This takes about 8 minutes or so.  Transfer the chicken to a large casserole dish with a lid. Keep warm as you prepare the rest of the dish.

Add the remaining 2 tablespoons butter or olive oil into the skillet. Saute the onions, peppers, celery, and garlic until tender. 

Stir in curry powder, salt, pepper and thyme.  Mix well.

Add tomatoes, parsley, currants or raisins. Heat until the sauce begins to bubble. Pour the tomato vegetable mixture over the top of the chicken. 

Bake for 45 minutes, or until the internal temperature of the chicken tests 165° on a meat thermometer.

When the chicken is done, place hot cooked rice in the center of a serving dish. Remove chicken from the casserole dish and arrange around the rice. 

Pour the sauce over the rice. Sprinkle almonds over the chicken.  Serve and enjoy.

Baked Chicken Breasts Supreme

Start the chicken marinating the day before and you will save time.  Plus, this will make your chicken, tender and juicy when you serve it for the next day's meal.  This meal is pure comfort food that your family will love and request often.

Ingredients

2 c. sour cream or plain yogurt
1/4 c. lemon juice
4 tsp. Worcestershire sauce
2 tsp. celery salt
2 tsp. paprika
3 cloves garlic, minced
1/2 tsp. onion powder
1/4 tsp. granulated garlic
1/2 tsp. pepper
6 chicken breasts
1 3/4 c. bread crumbs
1/3 c. butter

Directions

In a bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, onion powder, granulated garlic and pepper.

Coat all sides of the chicken breasts with the sour cream mixture. Place the chicken in a large bowl, cover and refrigerate the chicken overnight. 

The next day, place bread crumbs in a shallow dish. 

Remove chicken from the refrigerator. 

Dip the chicken into the bread crumbs, coating all sides evenly. Place the chicken in a single layer in a large, shallow baking pan. 

In a saucepan, melt the butter.  Pour the melted butter evenly over the chicken breasts.

Heat oven to 350°.  Bake the chicken breasts for 60 to 70 minutes, or until the juices run clear. The meat's internal temperature should register 170° on a meat thermometer.

Patio Chicken Skillet

Patio Chicken Skillet is an easy recipe to make when you don't have much time to cook.  It is comfort food.  Tender, juicy, flavorful chicken with egg noodles in a creamy, savory sauce.

Ingredients

2 chicken breasts
1/4 c. butter or margarine
2 tsp. seasoned salt
1/4 tsp. thyme
pepper
1 bell pepper, chopped
1 onion, chopped
4 c. chicken broth or stock
1/4 tsp. hot sauce
1 (8 oz.) pkg. egg noodles
1 (101/2 oz.) can cream of celery soup or cream of mushroom soup
1 (4 oz.) can mushroom pieces and stems
1/2 c. olives, sliced

Directions

Season both sides of the chicken breasts with 2 teaspoons seasoned salt, thyme and pepper.

In a large cast iron skillet, heat butter over medium heat. Add chicken breasts and cook until browned. Then turn the chicken over and brown the other side. Cover the skillet and turn the heat to low.  Cook for 30 minutes, or until the chicken is fully cooked and tender. The internal temperature of the chicken should read 170°.

Remove chicken and place in a dish or plate. Cover the chicken to keep it warm.

In the same skillet that you fried the chicken in, add the bell pepper, and onions. Sauté over medium heat until tender. 

Pour in the chicken broth or stock. Bring the mixture to a boil. Be sure to scrape the bottom of the skillet to get the flavorful bits off.

Stir in the egg noodles and bring to a boil. Cover and reduce heat to low.  Cook for 20 minutes or until the noodles are tender, stirring occasionally. 

Stir in the cream of celery soup or cream of mushroom soup, mushrooms and olives. Add more water if necessary. Season with salt and pepper to taste.

Return the chicken to the skillet. Cook until everything is heated through.  Serve and enjoy.

Notes

Stir in 1/2 cup sour cream and or 4 ounces of cream cheese, when you add the soup into the skillet.

Creamy Chicken and Wild Rice Soup

Our family loves creamy soups and this recipe is made often. It is easy to prepare, especially if you already have the chicken already cooked and cubed or shredded. This is comfort food that is rich and hearty. Serve it with fresh baked homemade bread for a delicious meal that your family will enjoy. 

Ingredients

3/4 c. wild rice blend
1 Tbs. butter
1 onion, chopped
2 to 3 stalks celery, finely chopped
2 carrots, finely diced
1 sweet bell pepper, diced
2 cloves garlic, minced
4 1/2 c. chicken broth
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. sage
1/4 tsp. rosemary
2 tsp. chicken bouillon
4 lb. boneless chicken halves **
6 Tbs. butter
1/2 c. flour
1 1/2 c whole milk
1/2 c. half-and-half or heavy cream
salt and pepper to taste

Directions

Prepare rice according to package directions.

In a large pot, melt butter over medium heat.  Add onion, celery, carrots and pepper.  Sauté the vegetables for about 5 minutes. Add garlic and sauté another 30 seconds. 

Pour in the chicken broth. Stir in thyme, marjoram, sage, rosemary and add the chicken. Bring to a boil over medium high heat. Cover and reduce heat to medium low, so the mixture is at a simmer.  Simmer for about 20 minutes, or until the chicken is fully cooked. Turn the chicken over several times during cooking to ensure even cooking. 

Remove the chicken to a cutting board. Allow the meat to cool until safe enough to handle, and then shred or cut the meat into bite sized pieces. 

In a medium saucepan over medium low heat, melt the butter.  Whisk in the flour to make a roux. Cook and whisk the mixture constantly for 1 to 2 minutes to remove the flour taste.

Slowly whisk in the milk and half-and-half into the butter mixture. The mixture should be smooth and lump free. Cook and stir until thickened. This takes about 5 minutes.

Stirring constantly, slowly pour this mixture into the soup that you cooked the chicken in. Add the shredded or cubed chicken, and the cooked rice.   Cook, stirring occasionally over medium heat, until hot, but do not allow the mixture to boil. Season with salt and pepper as desired.

Notes

You can use chicken breasts with bones. They are a lot cheaper, and they will give you more flavor for your soup.

BBQ Shake and Bake Chicken or Pork Chops

Making your own shake and bake chicken is just as easy as buying the premade version and using that. You can use our recipe for BBQ Shake and Bake found here.  You'll be well on your way to making a great meal without spending a lot of money.  However, you can use store bought shake and bake packages as well.

Ingredients

2 1/2 lb. chicken
1 egg, beaten, or you can use water or milk
1/2 c. Homemade BBQ Shake and Bake seasoning mix or store bought

Directions

Preheat oven to 350°.  Lightly oil a heavy baking sheet. You can also line the baking sheet with foil.

Beat one egg with about a tablespoon of water in a bowl.

In a low sided bowl or dish, place about 1/2 cup of your homemade dry BBQ sauce powder.  You can also add the contents in a plastic bag. 

Dip a piece of chicken in the water and allow the excess water to drip off.

Dredge the chicken in the BBQ sauce, making sure to coat all sides. Place the chicken on a heavy baking sheet. Repeat with the remaining chicken.

Bake the chicken for 45 to 55 minutes, or until the chicken tests done. The internal temperature should be at least 165°.  If you are using boneless chicken, the baking time will not be as long.  Check the chicken after 25 minutes, to see if it is done. For pork chops, bake about 20 minutes, or until the internal temperature is 145°.

Herb Chicken and Gravy

 

This is an easy meal to make that does not take a lot of time.  The chicken is tender, juicy and flavorful. We usually double our gravy because we like to pour extra gravy over mashed potatoes. 

Ingredients

4 chicken breasts
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. Italian seasoning
salt and pepper
1 Tbs. oil
3 Tbs butter
1 onion, cut in half then thinly sliced
4 cloves garlic, minced
2 c. whole milk
1 chicken bouillon cube, dissolved in 1/4 cup hot water
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. basil
1 tsp. oregano
1/2 tsp. mustard powder
1/2 tsp. parsley
1/4 c. flour
3/4 c. chicken broth

Directions

In a small bowl, combine onion powder, garlic and Italian seasoning.

Season both sided of the chicken breasts with salt, pepper. Sprinkle both sides of the chicken with the onion, garlic and Italian seasoning. 

Heat oil over medium high heat, in a heavy cast iron skillet. Cook the chicken breasts until browned. Then turn them over to brown the other side.  Turn the heat to medium low, cover the skillet with a lid and continue to cook the chicken until it is fully done, or the internal temperature reaches 165° on an instant read thermometer. 

Place the chicken on a plate, cover and set aside while you make the sauce.

Add the butter into the skillet.  Over medium heat, add the onion and garlic. Sauté until tender.  

Stir in the flour.  Cook and stir for a minute or two to remove the flour taste. 

Whisk in the milk, stirring constantly. Add in the chicken bouillon cube dissolved in the hot water, onion powder, garlic powder, basil, oregano, mustard powder, and parsley

Cook and stir until the mixture has thickened.  Taste the gravy and add more salt and pepper if needed.  

Return the chicken to the skillet.  Reduce heat and simmer for about 5 to 8 minutes, spooning the gravy over the top of the chicken.

Serve with mashed potatoes, or noodles.

Notes

We like extra gravy to put over mashed potatoes, or noodles.  Simply double the milk and flour mixture for more delicious gravy.

Add about a tablespoon to 1/4 c. sour cream to the milk mixture for more flavor.

Bacon Cream Cheese Stuffed Chicken Breasts

This is an easy recipe to make, and it is one that we serve often.  Tender juicy breast of chicken stuffed with bacon, cream cheese, onion and garlic.  Your family will love this dish.

Ingredients

4 to 6 pieces bacon
1 onion, chopped fine
2 cloves garlic, minced
1 pepper, chopped (sweet bells, or a chili pepper)
4 oz. cream cheese, room temperature
1/2 c. pepper jack or cheddar cheese, shredded
salt
pepper
4 boneless chicken breasts
1/4 c. butter, melted
1 c. bread crumbs

Directions

Preheat oven to 350° Line a baking pan with parchment paper, or lightly spray the pan. Or you can use the cast iron skillet that you fry the bacon in.

On a heavy cast iron skillet, cook bacon until crisp.  Remove the bacon onto a paper towel to absorb excess grease, and then crumble the bacon into a bowl when it is cool enough to handle.  Do not drain the skillet of the bacon grease.

In the skillet that you cooked the bacon in, add the diced onion, garlic, and bell pepper.  Sauté the vegetables until they are softened. This takes about 6 minutes. Remove the vegetables with a slotted spoon and add it to the bacon. Allow the mixture to cool

Stir in the cream cheese, shredded cheese and salt and pepper to taste. 

In each chicken breast, cut a slit or pocket in each one. Make a horizontal slit along the thin, long side. Do not cut all the way through on any of the ends but the one you started with.  You are just making a pocket in each one to hold the cream cheese mixture. 

Stuff a fourth of the cream cheese mixture in each of the pockets.  Press edges of the chicken together to seal.  You can also insert a toothpick to help with this. 

Season both sides of the chicken breasts with salt and pepper. You can also sprinkle some garlic powder, onion powder and or creole seasoning over the chicken as well for a more flavorful chicken.

In a shallow bowl, pour in the melted butter. 

In another shallow bowl, add the bread crumbs. 

Dip the chicken into the melted butter, coating both sides. Allow the excess to drip off before dipping the chicken breasts into the bread crumbs, coating both sides. 

Place the chicken in the prepared pan, or in the skillet that you fried the bacon and vegetables in.

Bake for 30 to 35 minutes, or until the internal temperature reads 165° on a meat thermometer.

Crispy Baked Parmesan Garlic Chicken

 

We love crispy chicken, and we usually bake it in the oven instead of frying it. By dipping the chicken in garlic butter and coating it in the Parmesan cheese and herb blend, your chicken is taken to the next level and it tastes delicious. The chicken meat is tender and juicy.

Ingredients

1/2 c. butter
4 lbs. chicken
1 c. grated Parmesan cheese
2 cloves garlic, minced
1 Tbs. parsley
1 Tbs. oregano
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper (optional)

Directions

Preheat oven to 350°. Lightly grease a cookie pan or baking dish. You can also line it with aluminum foil.

In a small saucepan, melt the butter over low heat. Add the garlic. Cook and stir for 4 or 5 minutes.  Pour the mixture into a low sided bowl or pan.

In a shallow dish or pan, add the Parmesan cheese, parsley, oregano, paprika, salt, pepper and cayenne pepper. Mix thoroughly.

Dip the chicken pieces in the melted butter and garlic mixture. Allow the excess to drip off and then dip the chicken in the Parmesan cheese mixture. Lay the chicken on the prepared pan. Repeat the process with the remaining pieces of chicken. If you have any butter left over, pour the remainder over the chicken in the pan.

Bake for 1 hour, or until the chicken is browned and the juices run clear.  The internal temperature of the chicken should be 165°.

Serve with hot homemade rolls, mashed potatoes and a salad.

Garlic Chicken Marango 

At the moment, chicken is hard to find, and the price has gone up. If you have extra chicken in the freezer, this is a quick and easy recipe to serve for your family. Mushrooms, tomato sauce, and garlic gives this dish flavor and sets this meal apart.

Ingredients

2.5 to 3 lb. fryer, cut up
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 Tbs. oil
1/2 c. hot water
1 beef bouillon cube
13 cloves garlic, crushed
1 (4 oz.) can mushrooms, undrained
2 (8 oz.) cans tomato sauce

Directions

In a shallow bowl, combine flour, salt, and pepper.

Dredge the chicken pieces in the flour mixture.

In a heavy cast iron skillet, heat the oil. Brown chicken in the hot oil, turning to brown all sides.

Pour in the hot water, bouillon cube, garlic, mushrooms, and tomato sauce. Bring the mixture to a boil. Cover and reduce heat. Simmer for 30 to 40 minutes, or until chicken is and tender and the internal temperature registers 165°.

Serve over a bed of chicken flavored rice. Add a tossed green salad and some bread sticks, and you have a complete meal.

Lemon Chicken Over Pasta

Nothing is better than a quick and easy meal idea that tastes like you have been cooking all day. Lemon chicken, bell peppers, onions, and garlic served over pasta makes a delicious meal that your family will love.

Ingredients

1 Tbs. butter
1 sweet bell pepper, chopped
1 onion, chopped
4 garlic  cloves, minced
2 chicken breast with skin removed
2 Tbs. flour
1  tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1 1/2 tsp. garlic powder
2 tsp. cooking oil
2/3 c. chicken broth
3 Tbs. lemon juice
1 Tbs. brown sugar
1 Tbs. parsley
2 c. pasta, cooked

Directions

Preheat oven to 350°.

In a large ovenproof cast iron skillet, melt butter.  Sauté bell peppers, onion, and garlic over medium heat until tender and the onions are caramelized. Remove the vegetables from the skillet and place in a bowl.

In a low dish, combine flour, salt, pepper, oregano, thyme, and garlic powder.  

Dredge the chicken breasts in the flour mixture. 

Heat the oil over medium heat in the same skillet that you sautéed the bell peppers, onion, and garlic in. 

Add the chicken and cook 3 to 4 minutes, or until brown.  Turn the chicken over and cook another 3 to 4 minutes, browning the other side.

Remove the chicken and place on top of the vegetables. 

In the skillet that you browned the chicken, pour in chicken broth, lemon juice, and brown sugar.  Scrape the brown bits off the bottom of the pan, as this adds flavor to the sauce. 

Add the chicken, peppers, onions, and garlic back into the skillet. 

Bake for 15 minutes.  Baste the chicken with the pan juices and then bake another 15 minutes or until the internal temperature of the chicken reads 165°.  

Serve over the cooked pasta and garnish with parsley.

Baked Chicken Casserole

With just a few basic ingredients, you can turn leftover chicken into a delicious, comforting meal.  Tender, juicy chicken, and vegetables, in a homemade mushroom gravy with cheese over the top. It is simple to make, and it tastes so good!

 Ingredients

6 oz. egg noodles, uncooked
2 c. cooked chicken, cubed
2 Tbs. butter
1 onion, chopped
2 celery stalks, chopped
1 sweet bell pepper, chopped
1 (4 oz.) can mushrooms, drained
4 hard boiled eggs (optional)
2 Tbs. flour
3 Tbs. butter
1 chicken bouillon cube
1/2 c. water
2 1/2 c. milk
salt and pepper to taste
cheddar cheese, shredded

Directions

Heat oven to 325°. Set aside one 2-quart casserole dish with a lid.

Fill a large saucepan with water.  Cook the noodles according to package directions. Drain.

In a large cast iron skillet, melt butter. Add the onion, celery, and sweet bell pepper. Sauté until the vegetables are tender. Remove from heat.

Stir in the chicken, mushrooms, hard-boiled eggs and egg noodles. Transfer the chicken mixture to a casserole dish. 

In the same skillet you just fried the chicken mixture in, melt the butter over medium-low heat.  Add the flour and whisk until smooth and bubbly.

Slowly stir in the chicken broth and milk. Whisking constantly over medium heat, bring to a low boil. Cook and stir until the mixture thickens.  Season with salt and pepper to taste.

Pour the mixture over the chicken and vegetables, stirring to combine.

Bake for 25 to 30 minutes. 

Sprinkle cheddar cheese over the top and bake until the cheese melts. Serve and enjoy.

Notes

If you are short on time or have canned condensed cream soup on hand, you can substitute 1 can cream of chicken soup in place of the flour, butter, chicken broth. But you will need to add 2 1/2 c. of milk to the recipe.

Crispy Cornflake Baked Chicken 

You don't have to use flour to make crispy baked chicken.  Crush up some cornflakes and use that instead.  This makes your chicken crispy on the outside, but tender and juicy on the inside.  This is a chicken recipe that my entire family enjoys making and eating.

Ingredients

2 eggs
1/2 c. milk
4 c. cornflakes, crushed into coarse crumbs
1 tsp. paprika
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes (optional)
1/2 tsp. salt
1/4  tsp. pepper
1/4 tsp. onion powder
4 chicken quarters
salt and pepper to taste

Directions

Preheat oven to 350°.  Spray a baking pan and set it aside. You can also line the baking sheet with foil and then spray the foil for easier cleaning.

In a bowl, beat the eggs and milk until thoroughly combined.

In a low-sided plate or a big sealable bag, combine crushed cornflakes, paprika, sugar, garlic powder, salt, pepper, and onion powder.

Season the chicken with salt and pepper to taste. Taking one piece of chicken, dip the chicken in the egg and milk mixture, coating all sides. Allow the excess to drip off. Then dip the chicken into the cornflakes mixture, rolling or turning the chicken over to coat all sides.

Place the chicken, meatier side down, on the prepared baking pan in a single layer.

Repeat the process until all the chicken has been coated and placed on the baking pan.

Bake for 25 minutes. Turn the chicken over.  Bake another 20 minutes, or until the chicken tests done. The internal temperature of the chicken should register 170° to 175° when taken with a meat thermometer. 

Notes

You can use chicken tenders or chicken breast cut into strips.  You will have to adjust the baking time as they will not have to bake as long.  

Tangy Sauced Chicken

 This chicken will be falling off the bone tender. The sauce is tangy with a bit of sweetness. Serve this dish over rice and add some carrots on the side.

Ingredients

8 chicken thighs or 4 chicken quarters, with the big chunks of fat removed
salt and pepper to taste
1 Tbs. butter
1 Tbs. oil
1 onion, chopped
3 cloves garlic
1/2 c. ketchup
1/2 c. BBQ sauce
1/2 c. water
1/3 c. vinegar
1/4 c. butter
1 Tbs. paprika
1/4 to 1/2 tsp. cayenne pepper (optional)
1 Tbs. brown sugar
1 Tbs. honey
1 Tbs. Worcestershire sauce
1 tsp. hot spicy mustard, or your favorite
salt and pepper to taste

Directions

Heat the oven to 300°. * See notes below. Set out a baking dish.

Season both sides of the chicken with salt and pepper. 

In a large cast iron skillet, heat butter and oil together until the butter melts. Brown both sides of the chicken.  You don't have to cook the chicken done, you just want some color on the outside of the chicken. 

Place the chicken in a baking dish. Or, if your cast iron skillet is large enough, just leave the chicken in there.

In a sauce pan, melt butter.  Add the onion, garlic, ketchup, BBQ sauce, water, vinegar, butter, paprika, cayenne pepper, brown sugar, honey, Worcestershire sauce and mustard. Over medium heat, bring to a bubble. Reduce heat and simmer for 5 minutes, stirring occasionally. 

Pour the sauce over the chicken.

Cover with a lid.  Bake the chicken for about 2 hours, or until the chicken completely cooks thorough. Remove the lid for the last 15 minutes of cooking time.  Test the internal temperature of the chicken by using a meat thermometer inserted into the thickest part of the thigh. The chicken should be at least 165°.

Serve the chicken and sauce over rice. 

Notes

We like to cook the chicken low and slow. Set the oven temperature to 175° to 200°.  Bake for 4 to 6 hours, or until the chicken tests done. You can also use a crock pot instead of the oven.

 Baked Chicken Thighs

This chicken is tender, juicy, and flavorful. We bake ours low and slow in the oven, so it is ready to eat later in the day.  But if you don't have time to let the chicken cook all day, you can boost the oven temperature up and cook the chicken meat faster.

Ingredients

6 to 8 chicken thighs
1/4 c. olive oil
1/4 c. soy  sauce
2 Tbs. prepared mustard
2 Tbs. honey
2 Tbs. brown sugar
3 cloves garlic, minced
1 onion, chopped
2 tsp. Italian seasoning
1/2 to 1 tsp. salt
1/2 tsp. pepper

Directions

Set oven temperature to 180°.

In a casserole dish, combine olive oil, soy sauce, prepared mustard, honey, brown sugar, garlic, onion, and Italian seasoning.

Place the chicken in the marinade, making sure to coat all sides of the chicken.  Cover and let the chicken marinate for 30 minutes or more in the refrigerator.

Remove the chicken dish from the refrigerator.  Cover with an ovenproof lid if you haven't already done so.

Bake for 4 to 5 hours, or until a meat thermometer registers 165°.  Baste the chicken thighs occasionally with the marinade as it bakes. 

If you are in a hurry, set the oven temperature to 375° and bake the chicken thighs for about 35 minutes, or until done.  

Note

Some people discard the marinade, and you can do that if you want.   We leave ours in the marinade because it adds more flavor while the chicken is cooking.