Category: Chicken

One-Step Chicken Bake (a.k.a Laura T’s Chicken)

Post author By Scott Torborg
Post date January 23, 2019
No Comments on One-Step Chicken Bake (a.k.a Laura T’s Chicken)

Back in college, my second cousin Laura T. invited me to dinner with fellow Johnnies/Bennies and served this meal. It’s so simple, yet so tasty. I think I overdosed on the meal, but it still finds its way back to the dinner table every now and then.

Note: We double the rice, soup and water when we make the recipe.

1 C. water
1 C. minute rice (uncooked)
1 can Cream of Mushroom soup
1/4 tsp. paprika
1/4 tsp. pepper
2-4 chicken breasts

Mix all the ingredients in a 9×13 inch pan.
Puncture chicken all over with a fork and place on top of the rice mixture.
Season with additional paprika.
Bake 375 degrees, 45-60 minutes

Creamy Italian Chicken

One of our favorite restaurants in Rochester, MN is the Redwood Room. Years ago they used to serve a creamy chicken pasta dish that was to die for. For some odd reason they stopped serving this dish, but Liza found this recipe and it tastes just like the dish we craved. So, take our word for it and try it, you’ll be glad you did.

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 C. water
8 oz. cream cheese, softened
1 can cream of chicken soup
Shredded Parmesan cheese
Rice or pasta noodles of choice (I like fettucine noodles myself!)

Place the chicken breasts in a slow cooker.
Combine salad dressing mix and water; pour over chicken.
Cover and cook on low for 3 hour.
In a small mixing bowl, whisk together cream cheese and soup until blended. Pour mixture over chicken.
Cook 1-3 hours longer (or until chicken is done). Cut chicken up into bite-sized pieces while in crock pot – last hour.

Server over hot rice or pasta noodles.
Add a bit of shredded parmesan cheese on top before serving

Chicken Dips Recipes with Pictures

Buffalo Chicken Dip

This version of buffalo dip is creamy and has just enough heat. It’s a huge hit at parties when served with tortilla chips and celery. It also makes a mighty fine dinner. Or so I’ve heard.

2-3 large chicken breasts, cooked and shredded
1/2 C. to 3/4 C.. wing sauce (I use Frank’s Red Hot Wings Sauce, Buffalo)
1 8 oz. package cream cheese, softened
1/2 C. ranch dressing
1 1/4 C. shredded cheddar, divided

Preheat oven to 350 degrees. Combine shredded chicken and wing sauce in saucepan on low until all chicken is covered in sauce. Add cream cheese, ranch dressing and 3/4 C. cheddar cheese. Stir together until combined. Pour in small, greased casserole dish and sprinkle with 1/2 C. cheddar cheese. Bake at 350 degrees for 25 minutes. Remove from oven and let sit five minutes before serving.

Casseroles Chicken Main Dishes Pasta Recipes with Pictures

Baked Orzo with Chicken, Tomato and Feta

Post author By Liza Torborg
Post date April 9, 2011
No Comments on Baked Orzo with Chicken, Tomato and Feta

1 medium onion, finely chopped
3 cloves garlic, minced (I often use more)
1 tsp. dried basil (I use much more)
2 T. olive oil (divided)
1/2 C. white wine
1 large can petite diced tomatoes (28 to 32 oz)
1 tsp. salt (optional)
1 1/2 to 2 lbs diced cooked chicken
1 lb. orzo pasta
1/2 C. black olives, pitted and chopped (optional)
1 to 1 1/2 C. crumbled feta (to taste)

Preheat oven to 425.
Cook onion, garlic and basil in 1 Tbsp oil in a 4-quart heavy pot over moderately high heat until onion is softened (about 3 minutes – but I usually do them longer). Add wine and boil until reduced by half (about 3 minutes). Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened (about 8-10 minutes).
While sauce is being prepared, cook orzo to al dente (don’t overcook, as it will become mush in the sauce). Reserve 1/2 C. of pasta cooking water and then drain orzo. Return orzo to pot and toss with remaining 1 Tbsp of oil. Stir in sauce and chicken, then reserved cooking water (note: I generally don’t add much of the water (if it looks dry, I add just a bit of it), then add olives, salt and pepper to taste.
Spoon into an oiled 13 x 9 baking dish, then sprinkle with feta. Bake uncovered in middle of oven until cheese is slightly melted and pasta is heated through (approx 15 minutes).
Note: Makes excellent left-overs (just microwave). Can be made a day ahead for a dinner party (it actually tastes better on day 2, in my opinion!)

Chicken Main Dishes Recipes with Pictures

Cheddar Chicken

I tore this recipe out of Real Simple magazine, since I am always looking for something good and easy for dinner. (The fact that I then actually made it is quite impressive, if I do say so myself.) Though it’s not exactly a healthy chicken dish, my kids gave it a 9 out of 10 and a “one hundred HUNDRED” out of 10. Which means they ate it. Which means it’s a winner! The adults loved it, too.

16 buttery crackers (such as Ritz), crushed (about 3/4 C.)
6 oz. sharp Cheddar, grated
1 clove garlic, finely chopped
Kosher salt and pepper
4 – 6 ounce boneless, skinless chicken breasts
4 T. unsalted butter, melted

Heat oven to 350 degrees. In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined backing sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.

Chicken Pasta Recipes with Pictures

Ellen’s Summer Bruschetta Pasta

Post author By Liza Torborg
Post date August 26, 2010
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Ellen's Famous Brushetta Pasta Recipe from the Bartholomew Buffet | bbuffet.com

My cousin Ellen — an amazing cook and baker — came up with this great recipe this summer. Everyone who had already tried it swore that I would love it and my kids would eat it, and they were right. It really is the perfect summer dish. Fresh basil and garlic are a must (but canned tomatoes make it so easy).

1 12 oz. box bow-tie pasta
1 28 oz. can diced tomatoes
1/3 C. olive oil
1 6 oz. package Parmesan cheese
3-4 cloves garlic, chopped
1/3 to 1/2 C. basil, chopped
Salt and pepper, to taste
3-4 Chicken Breasts, cooked and sliced (optional)

Cook pasta according to directions on the box. In a medium bowl, mix together tomatoes, olive oil, cheese, garlic, basil, salt and pepper. Drain pasta and return noodles to pot. Add tomato mixture to pasta and stir over low heat (only takes a minute or two to warm tomatoes). Add sliced grilled or baked chicken breasts and stir.

Chicken Recipes with Pictures Soups

Chicken Tortilla Soup

3 skinless boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5) cans chicken broth
1 C. frozen corn kernels
1 C. chopped onion
1/2 tsp. chili powder
1 T. lemon juice
1 C. chunky salsa
8 oz. corn tortilla chips
1/2 c. shredded Monterrey jack/pepper jack cheese (optional)

Directions:

In a large pot over medium heat, saute the chicken in the oil for 5 min.
Add the garlic & cumin and mix well.
Then add the broth, corn, onion, chili powder, lemon juice, & salsa.
Reduce heat to low and simmer for about 20-30 minutes.
Break up some tortilla chips into individual bowls* and pour soup over chips.
Top with cheese and a little sour cream.

* We used the chips to eat the soup (instead of spoons) rather than break them into our bowls.

NOTE – The recipe doesn’t call for it, but we added one can of black beans – drained and rinsed.

Chicken Recipes with Pictures Soups

Langs Wild Rice Soup

Wild Rice Soup recipe from the Bartholomew Buffet - bbuffet.com — Wild Rice Soup

I got this recipe from our neighbors, the Langs. The consistency is perfect, not too thick/pasty and not too watery . . . plus it’s packed with flavor.

3/4 C. uncooked wild rice
6 C. chicken broth
1 1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped onion
3 T. butter
1/2 C. all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 to 2 C. whipping cream or half and half
2 C. chopped cooked chicken

In a large pot, combine six cups chicken broth, wild rice, carrots, onion and celery. Bring to a boil, reduce heat. Simmer covered for one hour or until rice is tender. Melt the butter in a medium saucepan. Then add the four, salt and pepper. Stir until thickened, then add the whipping cream (or half and half if you are looking for less fat), and stir until thickened and all the lumps are out. Stir whipping cream mixture into rice mixture. Stir in chicken. Heat through, then serve.

Chicken Main Dishes Recipes with Pictures

Southwestern Chicken Pizza

Post author By Scott Torborg
Post date March 10, 2009
No Comments on Southwestern Chicken Pizza

This recipe comes to you from Erin Carlson. Erin and her husband Erik (Chuckie) hosted our annual New Year’s Eve Olympics this past year. It’s a weekend where we play a bunch of boardgames and eat lots of food. This particular recipe came out of that weekend. It was delicious and appeared to be an easy dish to make, but that’s easy for me to say as I was only the taster. Good stuff, thanks Erin!

1 medium onion
1 medium green pepper
1/4 C. water
2 (10 oz. ) tubes of pizza crust
1 1/4 C. salsa
2 pkg. (6 oz) southwestern chicken strips
2 C. shredded Mexican cheese
1/4 tsp. Garlic powder

In microwave, combine onion, pepper and water. Cover and cook 2-4 minutes on high until crisp-tender. Drain well.

Unroll pizza crust onto greased 14 x 10″ pan. Spread with salsa. Top with chicken, onions, peppers and cheese. Sprinkle with garlic.

Bake 400 degrees for 15-20 minutes.

Beef Chicken Fish & Seafood Miscellaneous Pork Vegetables

Grilling Times

For all you folks who like to grill, I found this great little website called “GrillingTimes.com” that gives detailed grilling times for all kinds of meat, fish seafood and vegetables. It also tells you how to determine grilling temperatures. Click the icon below and take a gander for yourself . . .