Category: POULTRY

CHICKEN COUNTRY CASSOULET

CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
salt and ground black pepper

  •  Preheat oven to 325 degrees.
  • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausages and brown on all sides. Remove from fat and set aside. 
  • Add the onions and garlic and cook 3-4 minutes until softened. 
  • Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
  • Add tomatoes, tomato puree, spices and salt and pepper to taste.
  • Add meat back in.
  • Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much.  You can always add more stock during the cooking if needed. 
  • Cover dish and cook 1 hour.
  • Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 
  • Try adding other vegetables such as broccoli or white beans for variety.  

**I used crushed ritz crackers today and they worked reallllllllllllllly well as a substitute!

CHICKEN AND SPINACH NOODLE CASSEROLE

Chicken and Spinach Noodle Casserole
1tablespoon butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
10 ounces package frozen chopped spinach, partially thawed
15 ounces container Ricotta cheese, part skim
3 tablespoon grated Parmesan cheese
Pinch of freshly grated nutmeg
Freshly ground pepper to taste
6 ounces wide noodles, not egg noodles

  • In a small saucepan, heat 1 teaspoon of the butter. 
  • Add the onion and garlic, cover and cook over low heat until the onion is tender, about 8 minutes. 
  • Add the spinach, increase heat to medium, cover and cook until the spinach has completely thawed. 
  • Uncover the spinach and stir it over slightly higher heat until all the excess liquid has evaporated. Let it cool slightly.
  • In a large mixing bowl, stir together the spinach mixture, Ricotta and Parmesan. Season with nutmeg and pepper.
  • Meanwhile, cook the noodles in a large pot of boiling water. Do not salt water. Do not add oil to water. Season with onion powder and stir in keep from sticking. 
  • Drain and immediately stir into the cheese and spinach mixture.
  • Butter a deep 1 to 1 1/2 quart baking dish with 1 teaspoon of butter and pack in the mixture. 
  • Dot the top with the remaining 1 teaspoon of butter and bake in preheated 375 degree oven for 45 minutes, or until the top is brown and crusty. Let the casserole stand for 5 minutes before serving.

Modifications:

-I decided at the last minute to add some chicken to this dish so I cut up 2 chicken breasts.
-I used 2 garlic cloves.
-I added a handful of fresh, chopped parsley.
-I used about 1/2 cup of Parmesan cheese.

Here’s what you’ll need:
  • Preheat the oven to 375 degrees.
  • Put a pot of water on to boil for the noodles.
  • Chop up an onion and 2 garlic cloves.

  • Melt 1 tablespoon of butter in a pan.
  • Chop up the chicken breasts and brown in the melted butter.
  • Add the onion and garlic cloves and let it all cook for about 7-8 minutes.
  • Add 3 big handfuls of semi-defrosted chopped spinach.
  • Cover it and let it cook for another 6-7 minutes to totally defrost. I then uncovered it and cooked for a couple of more minutes.
  • Put a container of ricotta cheese and about 1/2 cup of Parmesan cheese in a bowl. 
  • Add the noodles to the boiling water and cook until al dente.  I used about 1/2 of a bag of egg noodles. 
  • Uncover the chicken mixture and throw in some fresh chopped parsley.
  • Put the chicken mixture into the same bowl as the cheeses.
  • Drain the noodles and add them in with the chicken and cheese.
  • Spray a 9×9 baking dish (anything this size will work) and put the entire mixture in the dish.
  • Cut up some pads of butter and put them on top.
  • Bake at 375 degrees for 45 minutes.
Here’s what you’ll end up with:
This dish was really good. I’m definitely glad that I added the chicken breasts to this as it made it a little more heartier.  This dish has the potential to be a little dry so add a bit more butter on top and then let it melt down. You could also add maybe 1/2 of a can of cream of chicken soup.  Add a can of artichokes to make it a chicken, spinach and artichoke pasta.

CHICKEN MILANO

CHICKEN MILANO
4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil

  • In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
  • Add onions and saute until soft.
  • Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
  • Add the cream and bring to a boil, stirring constantly.
  • Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
  • Meanwhile prepare pasta per package directions.
  • In another skillet melt remaining butter over medium heat.
  • Wash chicken pieces and pat dry.
  • Sprinkle chicken with salt and pepper generously.
  • Add chicken to butter and saute on both sides until cooked through.
  • Plate chicken.
  • Toss fettuccini and sauce together until well coated. Add to plated chicken.
  • Sprinkle with basil.
  • Enjoy.

* I use butter or safflower oil

**next time I will probably puree them slightly

CHICKEN MILANO

CHICKEN MILANO
4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil

  • In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
  • Add onions and saute until soft.
  • Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
  • Add the cream and bring to a boil, stirring constantly.
  • Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
  • Meanwhile prepare pasta per package directions.
  • In another skillet melt remaining butter over medium heat.
  • Wash chicken pieces and pat dry.
  • Sprinkle chicken with salt and pepper generously.
  • Add chicken to butter and saute on both sides until cooked through.
  • Plate chicken.
  • Toss fettuccini and sauce together until well coated. Add to plated chicken.
  • Sprinkle with basil.
  • Enjoy.

* I use butter or safflower oil
**next time I will probably puree them slightly

SLOW COOKED BUFFALO CHICKEN WRAPS

You want quick and easy?  You got it!
You want something super, duper tasty!  This is it!
This may be my new favorite meal.  It took very little effort and it was SO good!  I’ve actually made this several times and it seems to get better and better. 
My favorite is Frank’s buffalo wing sauce.  It’s a good flavor and it works perfect in this. 
I spooned a bit of light ranch over mine because I am a condiment junkie.  Hubs thought his was fine as it was.  Blue cheese would be good too.
Buffalo Chicken Wraps Recipe

2 pounds boneless skinless chicken breasts
1/2 teaspoon salt
3/4 cup Franks Buffalo Wing Sauce
3/4 cup ranch dressing, light
10 – 100 calorie whole wheat tortillas
Lettuce

  • Place chicken and salt in the crock pot.  
  • Cover and cook for 6 – 7 hours on low.  
  • Remove chicken and empty crock pot of water. 
  • Shred the chicken and add back to the slow cooker.  
  • Mix ranch and buffalo wing sauce in a small bowl.  
  • Add the sauce to the chicken and stir.  
  • Serve on tortillas with lettuce.

Total calories = 2755 calories
10 servings = 276 calories per wrap

**I didn’t measure how much meat went on the tortillas but I THINK that we got 10 wraps out of this.

CHICKEN COUNTRY CASSOULET

CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
salt and ground black pepper

  • Preheat oven to 325 degrees.
  • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausages and brown on all sides. Remove from fat and set aside. 
  • Add the onions and garlic and cook 3-4 minutes until softened. 
  • Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
  • Add tomatoes, tomato puree, spices and salt and pepper to taste.
  • Add meat back in.
  • Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much.  You can always add more stock during the cooking if needed. 
  • Cover dish and cook 1 hour.
  • Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 

**Try adding other vegetables such as broccoli or white beans for variety.   I used crushed Ritz crackers today and they worked reallllllllllllllly well as a substitute!

CHICKEN MILANO

CHICKEN MILANO

4 tablespoons butter, divided*

2 pounds chicken tenders

1 cup sun-dried tomatoes, chopped**

3-4 cloves garlic, minced

1 bunch green onions, sliced thin

2 cups chicken broth

2 cups heavy cream

1 pound fettucini

salt and pepper, to taste

2 tablespoons chopped basil

  • In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
  • Add onions and saute until soft.
  • Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
  • Add the cream and bring to a boil, stirring constantly.
  • Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
  • Meanwhile prepare pasta per package directions.
  • In another skillet melt remaining butter over medium heat.
  • Wash chicken pieces and pat dry.
  • Sprinkle chicken with salt and pepper generously.
  • Add chicken to butter and saute on both sides until cooked through.
  • Plate chicken.
  • Toss fettuccini and sauce together until well coated. Add to plated chicken.
  • Sprinkle with basil.
  • Enjoy.

* I use butter or safflower oil

**next time I will probably puree them slightly

CHICKEN MILANO

CHICKEN MILANO
4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil

  • In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
  • Add onions and saute until soft.
  • Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
  • Add the cream and bring to a boil, stirring constantly.
  • Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
  • Meanwhile prepare pasta per package directions.
  • In another skillet melt remaining butter over medium heat.
  • Wash chicken pieces and pat dry.
  • Sprinkle chicken with salt and pepper generously.
  • Add chicken to butter and saute on both sides until cooked through.
  • Plate chicken.
  • Toss fettuccini and sauce together until well coated. Add to plated chicken.
  • Sprinkle with basil.
  • Enjoy.

* I use butter or safflower oil

**next time I will probably puree them slightly

GREEN TABASCO CHICKEN

GREEN TABASCO CHICKEN
2 pounds chicken tenders
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 orange halved
1 teaspoon Penzey’s California crushed jalapenos
2 cloves garlic, minced
1/4 cup Green Jalapeño Tabasco Sauce
1 bunch green onions, sliced thin
1/4 cup melted butter
1-1/2 chicken broth

  • Preheat oven to 350 degrees.
  • Juice 1/2 of orange.
  • Section other half of orange.
  • In a small sauce pan whisk together the orange juice and green Tabasco sauce.
  • Add the butter, garlic and chicken broth.
  • Simmer 10-15 minutes until well blended and slightly reduced.
  • Spray a baking pan with pure.
  • Toss together the chicken and green onions.  Arrange in baking dish. Add orange sections.
  • Pour sauce over top.
  • Bake 30 minutes.  Serve with Parmesan Potatoes and tortillas.

GREEN TABASCO CHICKEN

GREEN TABASCO CHICKEN
2 pounds chicken tenders
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 orange halved
1 teaspoon Penzey’s California crushed jalapenos
2 cloves garlic, minced
1/4 cup Green Jalapeño Tabasco Sauce
1 bunch green onions, sliced thin
1/4 cup melted butter
1-1/2 chicken broth

  • Preheat oven to 350 degrees.
  • Juice 1/2 of orange.
  • Section other half of orange.
  • In a small sauce pan whisk together the orange juice and green Tabasco sauce.
  • Add the butter, garlic and chicken broth.
  • Simmer 10-15 minutes until well blended and slightly reduced.
  • Spray a baking pan with pure.
  • Toss together the chicken and green onions.  Arrange in baking dish. Add orange sections.
  • Pour sauce over top.
  • Bake 30 minutes.  Serve with Parmesan Potatoes and tortillas.

CHICKEN PUFFS

I’m not quite sure where I originally found this recipe, but we fell in love with it and it makes a wonderful presentation for company.  The pictures are from when I originally made it with whole chicken breasts, but I have since changed it to using bite sized pieces.  Using chicken tenders works best.  It bakes better and is much easier to eat!
CHICKEN PUFFS
2 pounds boneless, skinless chicken breasts or tenders
4 Pepperidge farm puff pastry sheets, defrosted
4 ounces cream cheese
1/2 pound bacon, cut into quarters
1 bunch green onions, chopped
1 handful flat leaf parsley
sea salt and white pepper to taste
1 large egg, beaten
PURE
  • Preheat oven to 400 degrees.
  • Add cream cheese, green onions, parsley, salt and pepper to a small food processor and process until well blended.  Set aside.
  • Cook bacon until crisp.  Drain on paper towels.
  • Cut chicken into bite size pieces.
  • In a large bowl, toss chicken pieces with cream cheese mixture until well coated.
  • On a large jelly roll pan that has been sprayed with PURE, lay out your puff pastry pieces and seal any stray seams.
  • Divide chicken evenly among the 4 sheets.
  • Top evenly with the bacon.
  • Pull up all four corners and give them a little twist in the center.
  • Brush with beaten egg.
  • Bake 30 minutes until golden brown.
  • Serve immediately.

BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.

BUFFALO CHICKEN SLOPPY JOES adapted from Rachel Ray
1-1 1/2 pounds ground chicken
3/4-1 cup Frank’s original Buffalo Wing Sauce
3/4-1 cup homemade ranch dressing
1 carrot, FINELY diced
2 celery stalks, FINELY diced
1 SMALL Vidalia onion FINELY diced
1/4 cup of brown sugar
Hawaiian or Egg Buns
Bleu cheese crumbles, optional

  • In a large skillet melt 1 tablespoon avocado oil.
  • Add carrots, celery and onion, sauteing 3-5 minutes.
  • Add chicken, cooking until browned and veggies are softened.
  • Add in wing sauce and ranch dressing stirring to blend flavors.
  • Add in brown sugar. If sauce is too spicy, add another 1/4 cup 😀
  • Serve on a bun with crumbles if desired.
  • Add extra ranch as needed.

NOTE: Bleu cheese dressing substitutes well for the ranch if you prefer.

ORIGINALLY POSTED JULY 31, 2011, updated for content and photo