Great chicken recipes to lose weight!
THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE
2 c. chicken, cooked and diced
1 lb. mild pork sausage
1 c. celery, thinly sliced
3 bunches green olives, sliced
1/2 lb. fresh mushrooms, sliced (canned ones can be used)
2 cloves garlic, finely minced
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 - 3 c. chicken broth
1/2 c. wild rice, uncooked
1 c. long grain rice, uncooked
1 tbsp. worcestershire sauce (add to soup mixture)
1/3 c. port wine (add to soup mixture)
Cook the long grain rice according to directions. Cook the wild rice about 45 minutes
after washing it well. Drain both rices and mix together. Cook sausage in frying pan
until done; drain grease. Combine both soups and then add chicken broth until medium
sauce is attained. Saute in small amount of margarine the celery, garlic, onions and
mushrooms until tender crisp. In a large casserole dish, layer the rices, chicken,
sausage, vegetables and soup mixture. Top with homemade bread croutons (see
below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned
and casserole is bubbling around the edges.
--HOMEMADE BREAD CROUTONS--
Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into
crouton-sized pieces. Stir these together and mix until all pieces are moist with butter.
Spread the croutons over the casserole and bake.
(They are worth the added effort.)
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FRAN’S CHICKEN
4 whole chicken breasts, skinned and boned
2 cans cream of mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing
Prepare stuffing according to package directions and let cool. Cook chicken, cut
breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour cream. Pour
over chicken. Sprinkle stuffing over soup mixture. Bake, uncovered, for 1 hour at 350
degrees. Serves 8.
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GREAT AND EASY CHICKEN CASSEROLE
2 lg. chicken breasts, halved
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped
Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of
ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and
cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for
another 25 minutes.
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GREEK LEMON CHICKEN
--MARINADE--
1 c. fruity white wine
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, crushed
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6 whole lg. chicken breasts, boned and skinned
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
2 tsp. prepared mustard
1 c. milk
2 egg yolks
Freshly grated peel of 1 lemon
1 tsp. fresh lemon juice
1 tsp. dried dillweed
1/4 c. fresh parsley, minced
1 c. sour cream
1/4 c. butter, melted
1/2 c. feta cheese, crumbled
1 lb. angel hair pasta, cooked al dente and kept warm
1/2 c. muenster cheese, shredded
In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place
in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for
up to 12 hours. Discard marinade. Heat oil in skillet and saute chicken until tender.
Slice and set aside. In saucepan, melt 2 tablespoons butter; blend in flour and salt to
create a roux. Add mustard and slowly add milk, stirring constantly until thick and
smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a
small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a
gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in
Sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked
pasta; stir well. Place in greased 9" x 13" casserole and top with sliced chicken,
remaining sauce and cheese. Broil until cheese is golden. Serves 6 to 8.
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GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. worcestershire sauce
1 tsp. hot pepper sauce (optional)
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon
juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25
minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
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LEMON CHICKEN SAUTE
6 chicken breast halves, boned and skinned
3 tbsp. all-purpose flour
Non-stick cooking spray
1/4 c. margarine
1/3 c. teriyaki sauce
3 tbsp. lemon juice
1 tsp. fresh garlic, minced
1/2 tsp. sugar
Rice, cooked
Roll chicken in flour to coat. Spray 10" skillet with non-stick spray. Add margarine and
melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned,
about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and
set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan
and simmer 3 minutes. Turn chicken and continue cooking until fork-tender, about 2 to
3 minutes. Serve over rice. Serves 4 to 6.
2 c. chicken, cooked and diced
1 lb. mild pork sausage
1 c. celery, thinly sliced
3 bunches green olives, sliced
1/2 lb. fresh mushrooms, sliced (canned ones can be used)
2 cloves garlic, finely minced
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 - 3 c. chicken broth
1/2 c. wild rice, uncooked
1 c. long grain rice, uncooked
1 tbsp. worcestershire sauce (add to soup mixture)
1/3 c. port wine (add to soup mixture)
Cook the long grain rice according to directions. Cook the wild rice about 45 minutes
after washing it well. Drain both rices and mix together. Cook sausage in frying pan
until done; drain grease. Combine both soups and then add chicken broth until medium
sauce is attained. Saute in small amount of margarine the celery, garlic, onions and
mushrooms until tender crisp. In a large casserole dish, layer the rices, chicken,
sausage, vegetables and soup mixture. Top with homemade bread croutons (see
below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned
and casserole is bubbling around the edges.
--HOMEMADE BREAD CROUTONS--
Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into
crouton-sized pieces. Stir these together and mix until all pieces are moist with butter.
Spread the croutons over the casserole and bake.
(They are worth the added effort.)
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FRAN’S CHICKEN
4 whole chicken breasts, skinned and boned
2 cans cream of mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing
Prepare stuffing according to package directions and let cool. Cook chicken, cut
breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour cream. Pour
over chicken. Sprinkle stuffing over soup mixture. Bake, uncovered, for 1 hour at 350
degrees. Serves 8.
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GREAT AND EASY CHICKEN CASSEROLE
2 lg. chicken breasts, halved
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped
Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of
ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and
cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for
another 25 minutes.
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GREEK LEMON CHICKEN
--MARINADE--
1 c. fruity white wine
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, crushed
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6 whole lg. chicken breasts, boned and skinned
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
2 tsp. prepared mustard
1 c. milk
2 egg yolks
Freshly grated peel of 1 lemon
1 tsp. fresh lemon juice
1 tsp. dried dillweed
1/4 c. fresh parsley, minced
1 c. sour cream
1/4 c. butter, melted
1/2 c. feta cheese, crumbled
1 lb. angel hair pasta, cooked al dente and kept warm
1/2 c. muenster cheese, shredded
In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place
in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for
up to 12 hours. Discard marinade. Heat oil in skillet and saute chicken until tender.
Slice and set aside. In saucepan, melt 2 tablespoons butter; blend in flour and salt to
create a roux. Add mustard and slowly add milk, stirring constantly until thick and
smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a
small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a
gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in
Sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked
pasta; stir well. Place in greased 9" x 13" casserole and top with sliced chicken,
remaining sauce and cheese. Broil until cheese is golden. Serves 6 to 8.
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GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. worcestershire sauce
1 tsp. hot pepper sauce (optional)
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon
juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25
minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
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LEMON CHICKEN SAUTE
6 chicken breast halves, boned and skinned
3 tbsp. all-purpose flour
Non-stick cooking spray
1/4 c. margarine
1/3 c. teriyaki sauce
3 tbsp. lemon juice
1 tsp. fresh garlic, minced
1/2 tsp. sugar
Rice, cooked
Roll chicken in flour to coat. Spray 10" skillet with non-stick spray. Add margarine and
melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned,
about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and
set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan
and simmer 3 minutes. Turn chicken and continue cooking until fork-tender, about 2 to
3 minutes. Serve over rice. Serves 4 to 6.