My Daily Recipes

take chicken if it is boneless put seasoning on it put a piece of swiss cheese on the top mix two cans of cr. of chicken soup with less than one can of water pour over top of chicken, sprinkle the top with stove top stuffing and bake covered at 375 for one hour.

Hey Forgiven,

I have a so simple recipe.

Take chicken and cover with your favorite salsa.

Put in oven for 30-45 minutes at 400 (f)

When chicken pulls apart, serve with warm tortillas or over rice. (Noodles are also a good substitute for rice, but you can buy one of those 90 second microwave rice bags, like spanish or mexican rice).

It’s quick, easy and healthy.

James in San Diego

shake&bake… hehe

my mother in law shreds the chicken and puts it into stuffing…..it is sooo good!

Brown a few boneless chicken breasts w/ onions & peppers in a large frying pan. When done, pour in 1 or 2 cans of Cream of Chicken soup until gravy-like. Bake a few biscuits in the oven. When done, cover biscuits with gravy.

Smothered chicken & biscuits. So easy!!!

CRUMB CHICKEN LEGS:
chicken legs
@1 cup cheese-garlic croutons, finely crushed
parmesan
basil
milk

Crush croutons, add 1/2 c. parmesan and basil and salt.
Dip chicken legs in milk and then into crumb-mixture and
place into Pam-sprayed pan. Bake until brown and no longer pink inside.
375 @ 45 min.

PEKING EGG CHICKEN:
3 chicken breasts
2 eggs
2 green onions
2/3 c. beansprouts
s&p
2 cloves garlic
4TBS oil
4TBS broth
wine vinegar to taste

Cut each chicken breast crosswise into 1 inch slices, rub with s&p. Beat eggs lightly, add the chicken slices to the eggs.
Crush garlic and cut green onions.(diced)
Heat oil in wok. Add chickenpieces one by one, and reduce heat to low. Leave 2-3 minutes to saute.
Once egg has set, sprinkle with garlic, green onion and beansprout. Finally add broth and vinegar to taste. Simmer gently for 4 minutes. Remove chicken, cut each peice into smaller pieces and serve on a heated platter. Pour the remaining sauce from wok over chicken.

QUICK FETUCINI CACCIATORE:
8 oz. fettuccine, uncooked
2 tsp. vegetable oil
1 lb. boneless skinless chicken breasts, chopped
1 cup each: sliced green peppers and sliced mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend
1/2 cup chopped fresh basil leaves

COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through. TOSS pasta with the chicken mixture; sprinkle with cheese and basil.
Can add ripe olives along with the tomatoes.

Have fun.

These are my favorites!!

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8×8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4”x1”); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.