Category Archives: Chicken

Cashew Chicken

n526210964_763391_57932 Tablespoons soy sauce
1 Tablespoon cornstarch
1 pound boneless chicken breasts cut into strips
2 to 3o Tablespoons canola oil
Salt to taste
1 medium onion, chopped
1 pound mushrooms, sliced (optional)
2 Tablespoons canola oil
2 teaspoons sugar
1 head cabbage, chopped
8 ounces cashews (may need to buy more to much while preparing this dish)
2 teaspoons cornstarch
1/4 cup soy sauce
Chinese fried noodles.

Mix 2 Tablespoons soy sauce with 1 Tablespoon cornstarch in a bowl. Add chicken cut in strips to coat well. Marinate, covered for 20 minutes in the refrigerator.

Heat 2 to 3 Tablespoons canola oil and salt in a wok over high heat. Add chicken. Stir-fry until the chicken is cooked through. Add the onion and mushrooms. Stir-fry for 2 to 3 minutes. Remove to a warm bowl and keep warm.

Add 2 Tablespoons canola oil to the wok stir in cabbage and sugar stir-fry for 3 to 4 minutes. Return chicken mixture to wok . Add cashews and toss to mix. Stir 1 to 2 teaspoons cornstarch into 1/4 cup soy. Add to wok and cover. Steam for 1 minutes. Cook uncovered until sauce is thickened, stirring constantly. Spoon onto serving plates and sprinkle with Chinese fried noodles. Great over rice.

Tastes just like the Chinese restaurant’s Cashew Chicken. Yummy!

~Mandi

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Chicken Tortilla Casserole

+Amy on Grandpa's lap1 can mushroom soup
1 c. milk
3 cups of cut up chicken
1 package frozen broccoli (or 2 ½ c. fresh)
1 cup cheddar cheese
Pkg. white tortillas
Durkee onions (optional)

Mix soup and milk and set aside. Mix chicken, broccoli, onion and half of the cheese; add ¾ cup soup mixture and mix with chicken mixture.

Put 1/3 c. of mixture into each tortilla and roll up and place into greased 9 x 13 pan seam side down. Bake 35 minutes. Take out and pour remaining soup mixture over top. Sprinkle remaining cheese and Durkee onions on top and bake 5 – 10 minutes more.

A wonderful lady named Patty made this recipe for me in 1986. The occasion was that Amy was born! I have made this many times and I always think of Amy and of my friend Patty.

~Gail

Frank’s Perfect Chicken Dinner

+Frank and Jenone boneless/skinless chicken breast per person
one Portobello mushroom per person
two slices muenster cheese per person
2-3 tbsp. fresh ginger
2-3 tbsp. pesto per Portobello
6-7 medium size beets w/greens
1 package french onion soup mix
2 tbsp. fresh mint
5 tbsp. cold press extra virgin olive oil
2 tbsp. brown sugar
2 tbsp. lemon juice
2 (or how many you can handle) garlic cloves
1 med yellow or sweet onion
3 or 4 sundried tomatoes -dried
1/4 lb. shitake mushrooms -dried
1 cup wild rice mix per two people

herbs:
chili powder, nutmeg, cinnamon, paprika, rosemary, mint

instructions/ instrucciones

Pre-heat oven to 350 degrees

First, measure water for rice, add mint, package french onion soup mix and 1 tbsp. olive oil to water. Cook as normal.
slice and sauté the onion. Stir into rice when rice is done cooking. set aside if necessary.

Slice and boil beets until soft, set aside if necessary.

Add remaining olive oil to skillet and cook chicken on med-hi till half done, turning once.
Then add one cup water to skillet and lower temp. To med, then add the ginger, garlic, and lemon juice, as well as a sprinkle of chili powder.

When chicken is done, remove from skillet and set aside, but keep them warm.

With the skillet, add another 1/2 cup water or chicken stock along with the sundried tomatoes, shitake mushrooms and chopped beet greens, add a sprinkle of rosemary.

Cover and let simmer until tomatoes are mostly soft. Or until mixture is reduced by half
Use a rubber scraper to transfer contents of skillet to food processor and blend well, set aside.

Smother each Portobello mushroom with 2-3 tbsp. of pesto and place two slices of muenster cheese per cap.
Place in oven on top rack and cook until cheese is melted

Presentation:

Place Portobello on plate with chicken breast on top, drizzle sundried tomato mixture on top

Place beets on plate and sprinkle with brown sugar, nutmeg and cinnamon

Place rice on plate and sprinkle with paprika.

ENJOY!

~Frank

Chicken Club Ring

Jordan 9.141-cup mayo
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1-tablespoon onion finely chopped
10 oz chicken chopped
4 slices of bacon cooked and chopped
1 cup finely shredded Swiss cheese, divided
2 packages of refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Preheat oven to 375. In small bowl, combine mayonnaise and mustard. Snip parsley and chop onion and add to mayonnaise mixture; mix well. Put the chopped chicken in a large bowl. Add bacon, ¾ cup of cheese, and 1/3 cup of mayo mix; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on baking sheet with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5-inch diameter opening in center. Using a medium spoon, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. Slice tomatoes cut slices into half. Place one tomato half over filling between openings of ring. Back 20-25 minutes or until a deep golden brown. Remove from oven; immediately sprinkle with remaining ¼ cup of cheese. Cut upper portion of bell pepper top using a V-shape cup. Remove seeds and membranes, fill with remaining mayonnaise mixture, place in center of ring. Arrange lettuce around bell pepper for decoration. Slice and serve ring.
~Michelle W

Chicken Pot Pie

a 3 asleep2-3 Chicken breasts, cooked and cubed
1 can cream of potato soup
1 can cream of chicken or cream of celery soup
1 can vegall or about 1 ½ cups thawed mixed veggies
or leftover cubed potatoes or rice and cooked veggies
½ cup milk
1 packaged Pillsbury piecrust
Salt and pepper to taste
I generally add onions and if I have it celery, as well as, basil and rosemary to taste

In a bowl mix all ingredients except the pie crusts. Take a pie pan and put one crust on the bottom, fill with mixture and them put to top crust over it. Make sure you tuck the top crust so it doesn’t cook out. Cook about 40 minutes at 350’F.

I prefer using homemade pie crusts and the left-overs usually aren’t left over for very long.

A fun variation is to use flaky biscuits instead of the pie crusts, pressing them into and up the sides of a muffin tin. Put the mixture into each cup and bake. The kids really like it this way and the leftovers freeze well.

A practical variation use leftovers. Leftover chicken, veggies, rice, chicken stock etc work well. Just play with the amounts so you get the consistency you want. Doing it this way often results in more filling than a pie dish will hold, so simply using a round corning ware dish and top crust only, bake until bubbly.

~Karla

Kahlua Chicken

scan000216 boneless skinless chicken breasts
1/2 cup chicken broth
1/4 cup Kahlua
1/4 cup red wine vinegar
2 Tablespoons ketchup
1 Tablespoon soy sauce
1 Tablespoon cornstarch
1 small clove garlic (minced)
1 teaspoon ginger

Preheat oven to 350′. Arrange chicken pieces, barley touching, in shallow baking pan. Dissolve the cornstarch in a small amount of cold water in a small cup. Combine the remaining ingredients in saucepan and bring to a boil, then add the dissolved cornstarch, return to boil and simmer 2 to 3 minutes. Spoon half the sauce over chicken, cover and bake for 30 minutes. Uncover and spoon on the rest of the sauce. Continue baking uncovered until tender, approximately 15 to 20 minutes. I like to serve it with rice.

This was one of Alyssa, Amanda, and Myles’ favorite dishes.

~Karla