chicken for dinner

Do you have a crockpot? If so it's the perfect opportunity to create some easy and yummy chicken dishes that are not only awesome to eat but inexpensive to make! Some quick ideas.... Toss the chicken in the crock pot, cover with a jar of salsa and cook. Serve over rice or in taco shells, topped with shredded cheese. Pour a bottle of Italian salad dressing over the chicken and cook in the oven or crockpot. Quite yummy with a side of noodles or any other pasta and a warmed up loaf of Italian bread! Wrap chicken with bacon, place in oven and cook until juices run clear. Top with a slice of cheddar for a yummy bacon cheddar chicken! Boil the chicken, chop up and make a chicken salad by adding mayo or miracle whip, pickle relish, salt, pepper and serve on croissants or hearty rolls. Place chicken in crockpot or oven, pour a can of jellied cranberry sauce over top and cook. Comes out with an almost sweet and sour taste. Stir fry chicken cut up in strips with a little oil in a pan, toss with some frozen veggies of choice and either soy sauce or bottled terryaki sauce and serve over rice for an oriental dish.

RECIPES TO TRY BAKERS ONE BOWL BROWNIES 4 SQUARE BAKERS UNSWEETENED BAKING CHOCLOATE 3/4 CUPS BUTTER OR MARGARINE 2 CUPS SUGAR(OR SUGAR SUBSITUTE) 3 EGGS 1 TSP VANILLA 1 CUP FLOUR MICROWAVE UNSWEETENED CHOCOLATE AND BUTTER IN LARGE BOWL ON HIGH FOR 2 MINUTES OR UNTIL BUTTER MELTED STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR IN SUGAR ADD EGGS VANILLA MIX WELL ADD FLOUR STIR UNTIL WELL BLENDED SPREAD INTO GREASED FOIL LINED 13 X9 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 30-35 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT FUDGY CRUMBS DO NOT OVERBAKE COOL IN PAN LIFT OUT OF PAN ONTO CUTTING BOARD CUT IN TO 24 SQUARES. winter vegetable pot pie ingredients 2 celery stalks sliced 1tbsp olive oil 1 garlic glove crushed 8 small onion halved 8oz rutabaga chopped 2 carrots sliced 1/2 small cauliflower broken into florets 3 1/4 cup sliced mushrooms 14oz canned chopped tomatoes 1/4 cup red lentils 2tbsp cornstarch 3-4tbsp water 1 1/4 cup vegetable bouillon 2 tsp tabasco sauce 2tsp chopped fresh oregano pot pie topping 2 cups self rising flour 4 tbsp butter 1 cup grated sharp colby cheese 2tsp chopped oregano 1 egg lightly beaten 2/3 cup milk salt heat oil in large skillet and cook garlic and onions for 5 minutes add celery rutabaga carrots and califlower and cook 2-3 minutes add the mushrooms tomatoes and lentils mix cornstarch and water togetherand stir into pan with buillon tabasco and oregano transfer to a casserole and cover bake in preheated oven 350 degrees for 20 minutes to make topping sift the flour with pinch of salt into a bowl rub in butter then stir in most if the cheese and oregano beat egg with milk and add enough to the dry ingrdients to make a soft dough knead lightly roll out 1/2 inch thick and cut into 2 inches/5cm circles remove the casserole from the oven and increase the temputerature to 400 degree arange the biscuits areound the edge of the casserole brush with the remaining egg and milke and sprinkle with the reserved cheese fook another 10-12 minutes garnish and serve Chicken and Dumplings Recipe 1 store-bought roast whole chicken 1 tablespoon vegetable oil 1 medium onion, chopped 1 (49 1/2 ounce) can chicken broth 1 (14 1/2 ounce) can chicken broth 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground pepper 5 medium carrots, chopped 3 stalks celery, chopped 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits 1 (12 ounce) jar chicken gravy Remove skin from chicken and chop or shred meat into large pieces. Set aside. In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft. In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside. Skim surface of stew for any scum that has risen to top. Stir in chicken gravy. With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes. Ladle into bowls and serve piping hot. chicken and chili bean pot ing redients 2tbsp flour 1tsp chili powder 8 chicken thighs or 4 chicken legs 3tbsp vegetable oil 2 garlic cloves crushed 1 large onion 1 green or red bell pepper seeded and chopped 1 1/4 chicken bouillon 12oz tomatoes chopped 14oz canned red kidney beans 2tbsp tomato paste salt and pepper combine the flour and chili powder in a shallow disk add salt and pepper to tast rinse the chicken but do not dry the chickend into the seasoned flour turning to coat it on all sides heat the oil in a large deep skillet or flameproof casserole and sadd the chicken cook over hight heat turning the pieces frequently for 3-4 minutes until browned all over lift the chicken out of the skillet or casserole with a slotted spoon and drain on paper towels add the garlis onion and bell peppers to the skillet or casserold and cook over medium heat stiffing occasionally for 2-3 minutes until softened add the bouillon tomoatoes kidney beans and tomatoe paste stirring well bring a boil then return the chicken to the pan lower the heat cover simmer for about 30 minutes until the chicken is tender taste and adjust the seasoning if necessary and serve CHILI 1LB GROUND BEEF 1 CUP CHOPPED ONIONS 1/2 CUP CHOOPED GREEN PEPPER 1 GARLIC GLOVE MINCED 1 (15 OZ) CAN LIGHT RED KIDNEY BEANS 1 (8OZ) CAN TOMATO PASTE 1 (1 1/4 OZ) PKG TACO SEASONING CORN BREAD 1 CUP ALL PURPOSE FLOUR 1 CUP YELLOW CORNMEAL 2 TABLESPOON OF SUGAR 3 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1 CAN CREAM STYLE CORN UNDRAINED 1/2 CUP MILK 1 EGG 4OZ SHREDDED CHEDDER CHEESE PREPERATION HEAT OVEN TO 350 DEGREE GREASE 2 QUART CASSEROL IN A LARGE SKILLET COOK GROUND BEEF ONIONS BELL PEPPER AND GARLIC OVER MEDIUM HIGH HEAT UNTIL BEEF IS THOROUGHLY COOKED DRAIN STIR IN KIDNEY BEANS TOMATO PASTE AND TACO SEASONING MIX REDUCE HEAT SIMMER 10 MINUTES MEANWHILE IN MEDIUM BOWL COMBINE FLOUR CORNMEAL SUGAR BAKING POWDER AND SALT MIX WELL IN SMALL BOWL COMBINE CORN MILK AND EGG BEAT WELL ADD TO DRY INGREDIENTS STIR JUST UNTIL MOISTENED SPOON 1/2 THE CORNBREAD MIX INTO GREASE CASSEROLE SPRINKLE WITH 1/2 THE CHEESE SPOON CHILI OVER CHEESE SPRINKLY REMAINING CHEESE SPOON REMAINING CORNBREAD MIX EVENLY OVER CHEESE SPREADKING GENTLY TO COVER BAKE AT 350 DEGREE FOR 30-40 MINUTES OR UNTIL TOP IS GOLDEN BROWN LET STAND 5 MINUTES BEFORE SERVING (OR CHEAT AND MIX THE CHILI MIXTURE AND JUST BUY CORNBREAD IN BOX AS TO WERE ALL U GOT TO DO IS ADD MILK AND EGGS I USE JIFFY CORN BREAD BUT IT STILL IS GOOD TRY It

Brown chicken on both sides in skillet with a little olive oil. Add 1 can of cream of mushroom soup and 1/2 cup water. Simmer for 20 minutes. Add 3/4 cup shredded cheddar cheese. Simmer for 10 minutes. Serve with cooked rice and broccoli.

GO get you some Light Done Right Italian Dressing and grill or broil it with that on it! Poke it a little with a fork! It is pretty good...

I was told to throw it in the microwave but I find this really weird to do. I would usually just boil it or let it sit out to defrost. But if you need to cook it now, just boil it. I guess. Well, how are you going to cook it at first?

you can bake,boil,pan fry.If you boil it,you can tear it off the bone and use it for stir frys.Here is a good meal and I am glad to share it."Chicken Stoup".It isn't soup and it isn't stew,it is stoup.Here is how to make it.Boil four or five pieces of chicken in salt water.Not strong salt water.When chicken is done,remove from water(which is now chicken broth).While chicken is cooling,add different kinds of veggies to the chicken broth,and cook.When chicken is cool enough to handle,remove meat from the bone.Separating fat and grisle,using meat only.Add meat to veggies,and cook until veggies are done.Season to taste with onion salt,oragano,pepper,ect. As an option I cook rice and to it.You can also use noodles instead of rice. With Thanksgiving coming,you can make some "Turkey Stoup" also. Enjoy it everyone.

chicken and chili bean pot ing redients 2tbsp flour 1tsp chili powder 8 chicken thighs or 4 chicken legs 3tbsp vegetable oil 2 garlic cloves crushed 1 large onion 1 green or red bell pepper seeded and chopped 1 1/4 chicken bouillon 12oz tomatoes chopped 14oz canned red kidney beans 2tbsp tomato paste salt and pepper combine the flour and chili powder in a shallow disk add salt and pepper to tast rinse the chicken but do not dry the chickend into the seasoned flour turning to coat it on all sides heat the oil in a large deep skillet or flameproof casserole and sadd the chicken cook over hight heat turning the pieces frequently for 3-4 minutes until browned all over lift the chicken out of the skillet or casserole with a slotted spoon and drain on paper towels add the garlis onion and bell peppers to the skillet or casserold and cook over medium heat stiffing occasionally for 2-3 minutes until softened add the bouillon tomoatoes kidney beans and tomatoe paste stirring well bring a boil then return the chicken to the pan lower the heat cover simmer for about 30 minutes until the chicken is tender taste and adjust the seasoning if necessary and serve

yups..

You have so many dishes to do with chicken. I will tell u some of them. It may be a normal one. But I know only south Indian items. But if I start giving all the dishes. Time is not sufficient. A simple side dish i say. Clean the chicken with hot water. take chicken masala, chilly power, turmeric power, salt all togeather in a cup as karam req. by u. mix it. take one lemon and 2 spoons of curd seperately each. Mix each piece of chicken in that cup of masala each piece ok. then spray this lemon and curd on it. keep this as such for 15 min. Then fry it in oil. Dry chicken side dish. I know to make chicken masala, chicken gravy, chicken biriyani. Tell me which one u want me to give idea with.

We eat soo many varieties of chicken in India. Everything is yummy. After coming to US, I am seeing that you guys eat very limited versions of chicken. I never ate a chicken which is just boiled or which is just plain fried on a barbecue before coming to US. Oh My... If i think about the taste of chicken iam missing i feel like taking an immediate vacation to India. Tandoori, tikka masala, rashmi kabob, manchurian, chicken 65, hyderabadi, mughalai,afgani, chilli chicken... oh... wait.. i am going to talk to my boss now... I have to check the flights also... Let me know what recipes you would like to have... i have tons of them.

i am not good at cooking~:)

When i have a freezer full of chicken i like to make some home made chicken noodle soap. My family loves it. Just add some chicken, add some noodles, and if you like them add some veggies to the mix. This makes a great lunch or dinner. Good luck and enjoy.

make chicken roast it will help to eat in anytime and in any item as curry

I have a good chicken recipe.It is called easy complete chicken dinner. 6 boneless chicken ,uncooked 1(10 oz.)can 98% fat free cream of chicken soup 1(10 oz.)can 98% fat free cream of broccoli cheese soup 6 potatoes,peeled and cut in half or quartered 1/2 cup water 16 oz. baby carrots 1 onion,peeled and sliced in thick rings 1 tbsp cornstarch pepper to taste Spray crockpot with nonstick cooking spray.Place the carrots,potatoes,and onions in the crockpot.Place chicken to top,whisk the soups and water together,then pour over all of the ingredients in the crockpot.Sprinkle with pepper. Place lid on crockpot and cook on low for 7-8 hours. With a slotted spoon,remove the chicken,potatoes,carrots,and onions to a servig dish.Be sure to drain off as much of the soup mixture as possible when doing this.Cover the dish to keep warm.Add the cornstarch to the soup mixture and whisk until smooth.Place lid on the crockpot and continue to cook on low for another 5 minutes.