Weight Loss chicken reciepes
APRICOT CHICKEN
3 - 4 lbs. chicken parts
1 (10 oz.) jar apricot preserves
1 (8 oz.) bottle Kraft Creamy French Dressing
1 pkg. Knorr's Onion Soup Mix
Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve
with rice.
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BOWL OF THE WIFE OF KIT CARSON
4 c. chicken broth
1 (15 oz.) can garbanzo beans, drained
1 c. chicken, cubed and cooked
1 - 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes
Dash Liquid Smoke
1/2 tsp. paprika
1/2 tsp. dried oregano, crushed
1 med. avocado, sliced
1 c. rice, cooked and hot
1 c. monterey jack cheese, cubed
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and
oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and
chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.
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CHICKEN A LA WORCESTERSHIRE WINE SAUCE
2 tbsp. veg. oil
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat
until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain
excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more,
basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream
and warm through. Serves 4.
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CHICKEN ALMOND CASSEROLE
1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter
Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup,
almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep
casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered
cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with
remaining buttered crumbs and brown. Serves 6.
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CHICKEN AND BROCCOLI WITH RICE
1 1/2 c. water
1 1/2 c. Minute Premium long grain rice
1 lb. chicken breasts, boned and cut into strips
2 tbsp. oil
1 (10 3/4 oz.) can cream of chicken soup
1/2 can milk
2 tbsp. Dijon style mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. broccoli cuts
2 tbsp. pimento, chopped (optional)
Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes.
Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk,
mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and
simmer 2 minutes. Pour over rice. Serves 4.
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CHICKEN AND DUMPLINGS
1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a
simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add
enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan
and bring to a boil. Stir in flour and milk mixture.
--Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken
pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling
gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer
for 20 minutes.
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CHICKEN AND RICE ALMONDINE SQUASH
3 acorn squash, halved
1/2 c. almonds, natural sliced
1/4 c. margarine
2 tbsp. maple syrup
1 c. long grain rice
1 c. chicken broth
1/4 c. raisins
2 tsp. orange peel
2 chicken breasts, cubed
2 tbsp. margarine
Pepper
Garlic powder
Bake squash at 350 degrees for 45 minutes in 1" water. When squash is baked, brush
with butter and syrup.
Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly.
Season with pepper and garlic powder.
Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to
rice. Scoop into squash, using squash as a bowl. Serves 6.
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CHICKEN BREASTS IN SOUR CREAM
6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and
seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any
remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking
up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat
well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and
margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter
sauce over chicken and bake 5 minutes more. Serves 6.
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CHICKEN IN SOUR CREAM GRAVY
2 sm. fryer chickens, cut up
Salt and pepper, to taste
1/4 lb. butter or margarine
3 c. milk
2 tbsp. parsley, chopped
1/4 c. sherry
1 1/2 c. sour cream
Season chicken with salt and pepper. Saute in butter until golden brown. Place
chicken and drippings in casserole. Cover with milk. Cook very slowly (about 325 to
350 degrees), about 30 minutes or until tender. Add parsley and sherry. Cook 5 to 10
minutes more. Add sour cream & stir into gravy. Keep in oven another 5 minutes or
more. Check for doneness.
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CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS
4 whole chicken breasts, halved
1 (4 oz.) can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 soup can sherry wine
1 c. sour cream
Paprika
Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with
mushrooms. Combine undiluted soup, sherry and sour cream, blending well. Pour over
chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2
hours. Serves 4.
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CHICKEN BREAST WITH HONEY - WINE SAUCE
1 c. dry white wine
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir
to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade.
In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the
oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved
marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to
serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.
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CHICKEN CASSEROLE
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour
into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and
put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25
minutes. Serves 4 to 6.
3 - 4 lbs. chicken parts
1 (10 oz.) jar apricot preserves
1 (8 oz.) bottle Kraft Creamy French Dressing
1 pkg. Knorr's Onion Soup Mix
Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve
with rice.
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BOWL OF THE WIFE OF KIT CARSON
4 c. chicken broth
1 (15 oz.) can garbanzo beans, drained
1 c. chicken, cubed and cooked
1 - 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes
Dash Liquid Smoke
1/2 tsp. paprika
1/2 tsp. dried oregano, crushed
1 med. avocado, sliced
1 c. rice, cooked and hot
1 c. monterey jack cheese, cubed
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and
oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and
chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.
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CHICKEN A LA WORCESTERSHIRE WINE SAUCE
2 tbsp. veg. oil
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat
until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain
excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more,
basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream
and warm through. Serves 4.
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CHICKEN ALMOND CASSEROLE
1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter
Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup,
almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep
casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered
cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with
remaining buttered crumbs and brown. Serves 6.
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CHICKEN AND BROCCOLI WITH RICE
1 1/2 c. water
1 1/2 c. Minute Premium long grain rice
1 lb. chicken breasts, boned and cut into strips
2 tbsp. oil
1 (10 3/4 oz.) can cream of chicken soup
1/2 can milk
2 tbsp. Dijon style mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. broccoli cuts
2 tbsp. pimento, chopped (optional)
Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes.
Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk,
mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and
simmer 2 minutes. Pour over rice. Serves 4.
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CHICKEN AND DUMPLINGS
1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a
simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add
enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan
and bring to a boil. Stir in flour and milk mixture.
--Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken
pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling
gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer
for 20 minutes.
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CHICKEN AND RICE ALMONDINE SQUASH
3 acorn squash, halved
1/2 c. almonds, natural sliced
1/4 c. margarine
2 tbsp. maple syrup
1 c. long grain rice
1 c. chicken broth
1/4 c. raisins
2 tsp. orange peel
2 chicken breasts, cubed
2 tbsp. margarine
Pepper
Garlic powder
Bake squash at 350 degrees for 45 minutes in 1" water. When squash is baked, brush
with butter and syrup.
Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly.
Season with pepper and garlic powder.
Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to
rice. Scoop into squash, using squash as a bowl. Serves 6.
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CHICKEN BREASTS IN SOUR CREAM
6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and
seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any
remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking
up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat
well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and
margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter
sauce over chicken and bake 5 minutes more. Serves 6.
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CHICKEN IN SOUR CREAM GRAVY
2 sm. fryer chickens, cut up
Salt and pepper, to taste
1/4 lb. butter or margarine
3 c. milk
2 tbsp. parsley, chopped
1/4 c. sherry
1 1/2 c. sour cream
Season chicken with salt and pepper. Saute in butter until golden brown. Place
chicken and drippings in casserole. Cover with milk. Cook very slowly (about 325 to
350 degrees), about 30 minutes or until tender. Add parsley and sherry. Cook 5 to 10
minutes more. Add sour cream & stir into gravy. Keep in oven another 5 minutes or
more. Check for doneness.
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CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS
4 whole chicken breasts, halved
1 (4 oz.) can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 soup can sherry wine
1 c. sour cream
Paprika
Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with
mushrooms. Combine undiluted soup, sherry and sour cream, blending well. Pour over
chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2
hours. Serves 4.
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CHICKEN BREAST WITH HONEY - WINE SAUCE
1 c. dry white wine
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir
to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade.
In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the
oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved
marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to
serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.
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CHICKEN CASSEROLE
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour
into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and
put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25
minutes. Serves 4 to 6.