Italian Chicken - crockpot

Ingredients

• 4 boneless chicken breasts (frozen is fine)
• 1 can cream of chicken soup
• 1 pkg Good Seasons zesty Italian salad dressing mix
• 1 c. milk
• 1 pkg cream cheese
• 1 tsp Lawry's Seasoning Salt (optional)

Instructions

• Place chicken in crock pot.
• Pour Zesty Italian dressing over chicken.
• Blend soup, milk, cream cheese and seasoning salt (optional) and add to the slow cooker.
• Cook on low for 6 to 8 hours.
• Serve over rice or noodles (we love both but prefer noodles).

Sour Cream Mushroom Chicken

**Serve with rice or noodles

2 lbs of chicken pieces

1/2 c flour

2 t salt

1/4 t pepper

1/4 c butter

1 c sour cream

1 c chicken broth

8 oz of freshly sliced mushrooms

1 1/2 t paprika

Combine flour, salt, and pepper. Toss chicken pieces in the flour mixture.

Melt butter in a skillet. Brown chicken on all the sides. Mix in sour cream, broth, mushrooms, and paprika. Transfer to a casserole dish.

Cover and bake for 45 min at 350 degrees.

Serves 4

Southern Fried Chicken

2 C. buttermilk 1 Tbsp. garlic powder

1 ½ C. flour 1 Tbsp. onion powder

1 ½ C. bread crumbs 1 Tbsp. paprika

½ tsp. salt pinch of pepper

2.5 pounds chicken pieces

vegetable oil

1. Heat vegetable oil in electric skillet to 375°. If using mini fryers in lab, heat to 325°.

2. Combine dry ingredients and pour into a flat dish.

3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.

4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Make sure that there are enough pieces for each class member.

5. Dip chicken pieces in buttermilk. Let excess drip off by placing pieces on a cooking rack.

6. Dredge chicken pieces in flour mixture. Let excess fall off.

7. Repeat steps 5 and 6 to double coat chicken pieces.

8. Place chicken pieces in hot vegetable oil and fry in mini fryer for about 5 minutes (time will depend on size of chicken pieces) or until no longer pink in center. If frying in electric skillet, you will need to turn each piece after 5 minutes and cook on the other side. Drain on paper towel.

9. Place on serving platter and make sure there are enough pieces for each person in lab to sample. Serve with honey mustard sauce.

Baked Chicken

1 C. fine dry bread crumbs 1/8 tsp. garlic salt

1/4 C. dry grated Parmesan cheese 1/8 tsp. pepper

1/8 C. dry parsley 1 tsp. salt

1 tsp. seasoned salt

2.5 pounds chicken pieces

¼ cup butter (melted)

1. Heat oven to 375°.

2. Combine dry ingredients and pour into a flat dish.

3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.

4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Make sure that there are enough pieces for each class member.

5. Dip chicken pieces in melted butter. Let excess drip off by placing pieces on a cooking rack.

6. Dredge chicken pieces in crumb mixture. Let excess fall off.

7. Place chicken pieces on greased baking pan.

8. Bake 25-30 minutes in hot oven on center rack, cooking until juices run clear -- 170° for breasts, 180° for thighs and legs.

9. Place on serving platter and make sure there are enough pieces for each person in lab to sample.

Chicken Crepes

1 C. flour

2 eggs

½ C. milk

½ C. water

¼ tsp. salt

2 Tbsp. melted butter or margarine

*Measure the flour and liquid carefully, because the consistency is important.

The batter should be about the consistency of thick heavy cream.

1. Place ingredients in your blender in the order given. Blend 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth. Or Using a whisk or mixer, combine flour and eggs in a bowl. Add liquid gradually. Beat until smooth. Add other ingredients and mix.

2. Cook, using a crepe maker, or oiled crepe (omelet) pan. Stir batter between making each crepe.

Filling:

1 C. sour cream 2 whole thinly sliced green onion

1 can cream of chicken soup 1/4 C. finely chopped celery

1/4 lb. fresh mushrooms, sliced 2 C. diced, cooked chicken (1 lb. raw)

1/4 C. sliced black olives (sm. can)

3. To prepare chicken: trim fat from chicken and cut into bite-sized pieces. Heat oil in frying pan on medium-high heat. Saute chicken pieces in oil (1 Tbsp.) until no longer pink.

4. Sanitize your counter top so that you can line up the cooked crepes to fill them equally. Combine ingredients, then fill crepes. Put filled crepes in greased glass 9x13 pan. Cover with plastic wrap, vent corner and place in microwave and cook on high for 10 minutes. (This jump starts the heating process. At home you may cover with foil and bake for 45 minutes.)

5. Remove plastic and bake in conventional oven (325 degrees) for 10-15 minutes until heated through.

Topping:

1 cup grated cheese

6. Remove from oven and sprinkle on 1 C. grated cheese.

7. Bake 5 more minutes, until cheese is melted.

Note: You may make shells and filling the night before, but don’t stuff them until the morning of the day

you are going to use them. You may bake ahead, cover with aluminum foil, and reheat, if necessary.

Chicken A La King

Take a chicken breast, cook it, and then dice it

3 cups of veggies (mixed, peas, corn, whatever!) and cook it in a sauce pan

1/2 c margarine

1/2 c flour

1 1/2 cups milk

1 1/4 hot water

1 1/2 tsp chicken bouillon

Once the veggies are cooked, add the rest of the ingredients and let it simmer to a boil. It will slowly thicken.

Add salt, pepper, paprika, garlic salt

Let continue to simmer

One to desired thickness, add the cooked, diced chicken

Stir all together and let cook for a couple of minutes.

Serve over toast or biscuits!

Sticky Chicken

-Use boneless chicken breasts or tenderloins (use enough to fit a 9x13 pan)
-1 egg
-Roughly 1 c. flour

Sauce:
-1 c. sugar
-3 T water
-3 T soy sauce
-1/2 c. vinegar
(may altar sauce to give a stronger flavor by adding less water, more soy sauce, or a combination of both. Recommended!)

Directions:
Egg and flour each piece of chicken and brown in a frying pan on medium heat. Put in glass baking dish.
Pour sauce over chicken and bake 30-60 minutes, or until chicken is done (depending on size of chicken pieces). Cook at 350 degrees.
Serves: about 4-5

Chicken & Broccoli

2 cups diced, cooked chicken
1 can of chicken & broccoli campbell's soup
3 cups cut up broccoli
1 cup cut up mushrooms or 1 can of cream of mushroom soup
3 T mayo
1 t mustard
1 c milk

** Put all ingredients into frying pan and cook until broccoli is done. Eat over Rice

Japanese Chicken

8-10 chicken thighs or drumsticks (can take out bone and skin off).
mix flour, salt, and pepper in one dish.
Mix 2-3 eggs beaten in another dish.
Dip each piece of chicken in the egg and then into the flour.
Fry until lightly browned.
Put into baking dish.

Pour over chicken:
2 tbsp soy sauce
2 tbsp water
3/4 cup sugar
1/4 cup vinegar
1/2 ts salt

** Mix together and bring to a boil

Bake chicken 1 - 1 1/2 hrs @350. Turn over once during the baking time so sauce is on both sides.