Chicken - Main Dishes

Chicken Tikka Masala

1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. cayenne pepper
1 tsp. table salt
2 lb. boneless, skinless chicken breasts, trimmed of fat

3 tablespoons vegetable oil
1 medium onion, diced fine
3-4 medium garlic cloves, minced or pressed
1 teaspoon ground ginger
1 serrano chile, ribs and seeds removed, minced (leave the seeds in for a spicier sauce)
1 6oz. can tomato paste
1 tablespoon garam masala (to make your own, combine 2 tsp. ground coriander, 1/4 tsp. ground cardamom, and 1/2 tsp. ground black pepper)
1/4 teaspoon cayenne pepper
1 28-oz. can petite diced tomatoes
2  teaspoons sugar
1/2 teaspoon salt
2/3 cup heavy cream
1/2 cup chopped fresh cilantro leaves

Basmati rice for serving

For the Chicken:
1. Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. Grill chicken on the barbeque or simply saute in a bit of butter in a hot frying pan. Set aside when done.

For the Sauce:

Heat oil in large frying pan until shimmering. Add onion and or cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, cayenne and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat. Cut up chicken into bite sized pieces. Stir chicken and cilantro into the pan then serve immediately over rice.

            

Chicken Broccoli Casserole
3 cups cooked rice
2 pounds chicken, cooked and shredded
1 bunch broccoli florets, barely steamed
2 cans  cream of mushroom soup
1/2 cup  milk
1/2 cup  mayonnaise
1 cup  sour cream
1 small can mushroom pieces
2 cups shredded cheddar cheese

Spread rice along the bottom of a prepared 9x13 pan. Lightly salt and pepper the rice; place broccoli over rice. Now stir together the chicken with the cream of mushroom soup, milk, mayo, sour cream, mushrooms and 1/2 cup of the cheese. Pour over the top of the chicken. Top with remaining cheese. Bake at 350 for 30 minutes or until cheese is melted and bubbly.



Wild Rice and Chicken Casserole
2 boxes Uncle Ben's Wild Rice
1-2 pounds chicken breast, cooked and shredded
1 can  cream of mushroom soup
1 can mushroom pieces, undrained
1 medium onion, chopped
1 cup  sour cream
1/2 cup  melted butter
1 teaspoon salt
1/2 teaspoon pepper

Prepare wild rice according to package directions. Then, in a large bowl, combine all ingredients by stirring well. Pour into a prepared 9x13 pan. Cover with foil and bake at 350 for 30 minutes. Rest a minute before serving!

Cheesy Chicken Cashew over Rice

2-4 tablespoons butter
2 pounds boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup  beef broth
1/2 cup  shredded parmesan cheese
1/4 teaspoon  garlic powder
1/4 teaspoon onion powder
1/2 teaspoon pepper
1 cup  chopped cashews
2-4 cups cooked rice
1 cup  shredded monterey jack cheese 

Slightly flatten each chicken breast then brown slightly in butter in a hot frying pan. Place the breasts in a prepared 9x13 pan. Mix together sauce by whisking soups, broth, parmesan cheese, seasonings, cashews and monterey cheese. Pour over chicken then cover and bake at 350 for 2 hours. Serve over or next to warm rice.

Merit's Favorite Hawaiian Haystacks
3-4 cups rice, cooked and kept warm
1 -2 pounds chicken breast, cooked 
1 cube butter
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion salt
3 cups milk
1 can  cream of chicken soup
1 can  sliced mushrooms, undrained
TOPPINGS

With rice and chicken cooked (you can either cook and shred the chicken or cut it up then brown it in a frying pan with oil or butter) start working on the sauce. Melt butter in large pot; stir in flour until nice and bubbly then stir in salt, pepper and garlic powder. Whisk in milk to make a roux. Allow it to thicken, stirring constantly over medium heat. When sauce is like gravy, whisk in the cream of chicken soup until creamy. Gently stir in the mushroom pieces and the chicken. Now chop and set out all your toppings. . . we like shredded cheddar cheese, warmed peas, black sliced olives, chopped tomatoes, green onions, steamed carrots, slivered almonds, and pineapple chunks for those who like fruit with their meat ... but really, you can add anything you want. Serve by pouring lots of chicken gravy over a mountain (or haystack) of rice then top with whatever you like.



Parmesan Roasted Chicken Breasts
8 boneless chicken breasts 
1 cup bread crumbs
1 cup shredded parmesan cheese
1/2 cup butter, melted
1/4 teaspoon salt, pepper, onion powder, garlic powder

Mix bread crumbs with seasonings and cheese in a shallow dish or  bowl; Dip dried chicken breasts in butter then in bread crumb mixture. Bake in a prepared 9x13 pan 350 for 35-45 minutes till done. 

**** You can exchange the seasonings for a packet of ranch salad dressing mix (3 tablespoons) for delicious ranch flavored chicken.



Zesty Italian Chicken
Chicken stroganoff, basically . . .

1-2 pounds boneless chicken breasts
2 tablespoons butter
1 envelope italian dressing mix
1 8 oz. block cream cheese
1 can cream of chicken soup
1  can evaporated milk
egg noodles, cooked

Place chicken in crock pot with butter and the zesty italian salad dressing mix. Cook on high 4-6 hours or low 6-8. Shred chicken; cut up the cream cheese and toss over chicken pieces; stir together soup and milk then pour over everything. Stir just before serving over warm egg noodles.



Salsa BBQ Chicken
1 cup  salsa
1 cup  ketchup
1/4 cup  brown sugar
2 tablespoons worcestershire sauce
1-2 pounds chicken, cut into bite-sized pieces

Mix all ingredients together in a prepared 9x13 pan. Bake uncovered at 400 for 30-40 minutes. Serve over rice.


Mediterranean Chicken Bake
1-2 pounds boneless chicken breast
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 can  marinated artichoke hearts
1/2 cup  oil packed sun dried tomatoes
1 cup  crumbled feta cheese

Lightly pound chicken breasts, then brown them quickly in the hot olive oil in a large frying pan. Season with italian seasoning, salt and pepper. Place each browned breast in a prepared 9x13 pan. Top the breasts with the artichoke hearts and the sun dried tomatoes (that you have chopped). Finally sprinkle the feta cheese over everything and bake at 400 for 20-30 minutes.

Bruschetta Chicken

1/2 cup flour
2 large eggs, beaten
4 boneless chicken breasts 
1/4 cup grated parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, chopped
1 teaspoon dried oregano
2 garlic cloves minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Place flour and beaten eggs in separate, shallow bowls. Pound chicken breasts slightly then dip in flour first, then eggs. Place in prepared 9x13 pan. Combine parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil then bake at 375 for 20 minutes. Uncover then bake another 5-10 minutes until top is browned. Meanwhile, in food processor, pulse together tomatoes, oregano, garlic, olive oil and salt and pepper. Sprinkle over cooked chicken then return to the oven for another 3-5 minutes or until topping is warm through. Serve next to buttered, garlic or alfredo pasta.



Cheater Chicken Cordon Bleu
2 pounds breaded chicken tenders 
1 pound thin sliced ham
8-10 slices swiss cheese 
1 can cream of chicken soup
1/2 cup  sour cream
1 cup  milk
salt, pepper, onion powder 

Cook chicken tenders according to package directions. Place cooked chicken in the bottom of a prepared 9x13 pan. Place a slice of ham, folded on top of each chicken, then a slice of swiss cheese on top of the ham. Return to the oven and broil for about 1 minute, until cheese is melted  and bubbly. Serve topped with creamy gravy next to potatoes or warm rice. To make gravy: whisk together soup, sour cream and milk; season with salt, pepper and onion powder to taste.



Cheater Chicken Parmesan
2 pounds chicken tenders 
1 cup  shredded parmesan cheese
1 jar spaghetti sauce
2 cups shredded mozarella cheese
itallian seasoning

Place uncooked tenders in the bottom of a prepared 9x13 pan. Sprinkle the parmesan cheese over the tenders, then pour the spaghetti sauce over everything. Top the sauce with the mozarella cheese then sprinkle with italian seasoning. Bake at 350 for about 30 minutes or until chicken is heated through. Serve next to garlic or alfredo pasta.



Chicken Crescent Pillows
4 large chicken breasts, cooked and shredded
8 oz. block cream cheese
4-5 thinly sliced green onions, chopped
1 can  mushroom pieces, drained
salt and pepper to taste
2 tubes crescent dinner rolls
2 tablespoons melted butter
1/4 cup seasoned dry bread crumbs
1 can  cream of mushroom soup
1 cup milk
1 cup sour cream
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Mix chicken with softened cream cheese, green onions, and mushrooms. Add salt and pepper to taste. Open roll tubes and separate into 4 squares of two triangles each. Press seams together. Divide the chicken mixture into 8 equal portions and place onto one half. Fold over and press edges closed. Place on prepared high rimmed cooking sheet. Brush with melted butter then sprinkle with bread crumbs. Bake at 350 for 15 minutes or until golden brown. Meanwhile, make gravy by whisking together soup, milk, sour cream, garlic powder and pepper. Serve chicken pillows topped with gravy next to rice or mashed potatoes.



Chicken Saltimbocca
Almost a chicken cordon blue over rice. . . yum!

1 large onion, finely chopped
2 tablespoons butter
2 cups rice
4 cups chicken broth
5-8 boneless chicken breasts 
1/2 pound thin sliced ham
5-10 slices swiss cheese 
2 tablespoons olive oil
1 cup white cooking wine or chicken broth
1 cup cream
2 garlic cloves minced
1 teaspoon sugar
1/2 teaspoon dried sage

In sauce pot, saute onions in butter until tender. Add rice and chicken broth; bring to a boil then cover, reduce heat and continue to cook for 20 minutes - NO PEEKING! Meanwhile, slit each chicken breast lengthwise and stuff it with a slice of ham and a slice of swiss. Sprinkle with salt and pepper. Heat oil in frying pan and place chicken in to brown the outsides, do not fully cook. Place browned breasts in a prepared 9x13 pan and bake 30 minutes or until chicken is done. Meanwhile, deglaze pan with cooking wine then stir in cream, garlic, sugar and sage. Allow sauce to simmer until it starts to thicken. Serve chicken over rice and sauce of chicken.



Chicken Piccata
4 boneless chicken breasts 
2 tablespoons olive oil
1/2 cup white cooking wine
1-2 minced garlic cloves
1 cup chicken broth
4 tablespoons lemon juice
2 tablespoons capers, drained
4 tablespoons butter

Flatten each chicken breast and season with salt and pepper; Saute each breast in oil that has been heated in large frying pan. Cook chicken until cooked all the way through. Remove from pan and set aside. With chicken removed, deglaze pan with cooking wine. Then stir in garlic, broth and lemon juice. Finally stir in capers. Return chicken to pan and simmer in sauce. Add butter and allow it to melt. Serve chicken with sauce next to a rice pilaf.



Honey Baked Chicken
Delicious savory, sweet gravy!

1 roaster chicken 
1 bag baby carrots
3 pounds  potatoes, halved
1/2 cup  soy sauce
1/4 cup  lemon juice
1/4 cup  honey
1 garlic clove, minced
1/4 teaspoon pepper

Place roaster chicken in roasting pan; place carrots and potatoes all around. Stir together soy sauce, lemon juice, honey, garlic and pepper. Pour over chicken and vegetables. Cover and cook at 350 for 2 hours. Remove lid and cook another 30-40 minutes to brown skin. Remove pan from oven and remove chicken from pan. Use drippings to make gravy. To make gravy, strain drippings into a small sauce pot, add one chicken gravy packet and whisk to thicken slightly. Serve over chicken and vegetables.


Country Roasted Chicken
1 broiler chicken 
1/2 teaspoon thyme
1-2 minced garlic cloves
1 teaspoon salt
1 large onion, cut into wedges
8 small red potatoes
1/2 cup chicken broth

Stir together thyme, garlic, and salt. Place in roasting pan; place onions and potatoes around the chicken along with the broth. Cover and cook at 375 for 1 hour; increase heat to 400 and bake uncovered for another 20-30 minutes. Remove chicken and vegetables, then make gravy out of the drippings. To make gravy, strain drippings into a small saucepan; whisk together 3 tablespoons flour and 1/4 cup cold water. When smooth, add to the drippings and continue to whisk over medium heat until gravy is smooth and thick. Season with salt and pepper. You can even add a packet of chicken gravy mix if you need or want.

BIG NOTE:  THIS CAN ALSO BE DONE IN A CROCK POT . . . THE BROWNING WON'T BE EXACTLY THE SAME, BUT BASICALLY THE SAME RESULT. HIGH 4-6 HOURS OR LOW 6-8.



Grandpa Blakesley's Chicken Pot Pie
1 cube butter
1/2 cup  flour
2 cups chicken broth
1 cup  heavy cream
1/2 teaspoon pepper
salt to taste
1-2 pounds chicken, cooked and shredded
1 cup  frozen peas, thawed
1 cup  carrots, sliced and cooked
1/2 cup  frozen corn, thawed
1 9" pie crust 

Preheat oven to 425. Melt butter in saucepan. Whisk in flour and cook until bubbly. Slowly add broth, cream, pepper and salt. Continue to cook, stirring constantly, until thick and smooth. Remove from heat; stir in vegetables. Pour into a round baking dish. Place crust over the edges of the dish; crimp edges down. Cut vents. Bake for 20-30 minutes until crust is golden  brown.



Grandpa Blakesley's Chicken-a-la-King
1 cube butter
1/2 cup  flour
1/2 teaspoon salt
1 cup  heavy cream
2 cups chicken broth
1 small onion, chopped
1/2 teaspoon pepper
1 small can mushroom pieces
1 bag frozen peas
1 small jar pimentos
1 pound chicken, cooked and shredded
3 cups cooked rice

In saucepan melt butter; add flour and whisk till bubbly. Add salt, cream and chicken broth and stir until thickened and smooth. Remove from heat; add mushrooms, peas, pimentos and cooked chicken. Pour into a 9x13 pan and bake at 350 for 30 minutes. Serve over warm, cooked rice.