Archive for the ‘CHICKEN & TURKEY’ Category
Chicken & Black Bean Casserole
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and delicious!
Equipment
- 1 Baking Pan (9x13 inch)
Ingredients
- 750 grams chicken breast, boneless, skinless, (1½ lb)
- ⅔ cup lime juice
- ⅓ cup olive oil
- 2 teaspoons salt, divided
- 2 teaspoons garlic powder, divided
- ½ teaspoon black pepper
- 4 cups cooked rice
- 2 cans black beans, undrained, (400 g / 14 oz each)
- 1 can corn, drained, (425 g / 15 oz)
- 1 can diced tomatoes, drained, (565 g / 20 oz)
- 1 cup fresh cilantro leaves, chopped
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
- Cut the chicken breasts into bite size pieces and add to a mixing bowl.
- To the chicken, add the lime juice, olive oil, black pepper, and 1 teaspoon of each, salt and garlic powder. Mix into the chicken. Cover and place in the fridge to marinate for at least 2 hours or even overnight.
- After 2 hours, to another mixing bowl, add the rice, undrained beans, drained corn, drained diced tomatoes, cilantro, onion powder, chili powder, cumin, and the remaining 1 teaspoon of each, salt and garlic powder. Mix together. Photo taken right before I added the corn.
- Take the chicken out from the fridge and remove the cover. Heat a large non stick pan on medium heat, and pour the chicken and marinade into the pan. Simmer until the chicken turns white, stirring often.Preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- Now if you are like me and underestimate the size of a mixing bowl, go ahead and transfer the rice and beans mixture to a larger mixing bowl, or as I did, I used a large pot. Now pour the cooked chicken and the liquid, into the pot, mix together.
- Carefully pour the mixture into the baking pan and spread out evenly. This is a quite wet mixture but will thicken as it bakes.
- Bake for 40 minutes uncovered. Remove from the oven and let rest for 5 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on the canned goods used.
Rice A Roni Casserole
Use chicken or ham when preparing this. I made this on 26 Jun 2023, using chicken thighs and my family and visiting friends and family, all loved this dish! This is highly recommended. I made this again on 7 Jul 2023 using cubed ham, and family loved this as well! Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams chicken thighs or breasts, boneless, skinless, chopped, or cubed ham, (1 lb)
- 2 boxes Rice a Roni, chicken flavor, Shortcut
- 1 head fresh broccoli, cut into bite size pieces, (frozen use 10 oz / 285 g)
- 2 cans condensed creamy chicken mushroom soup, (10½ oz / 298 g each)
- 250 grams Cheddar cheese, shredded, (8 oz)
Instructions
- Cook the chicken your preferred way, such as boil, pressure cook, or bake, then chop the chicken, removing the bones, skin, gristle.If using ham, just cube that.
- While the chicken is cooking prepare the Rice a Roni using the package instructions, or prepare 2 batches using the Shortcut, which is my preferred way.
- While all that is cooking, steam or simmer the broccoli until it is tender crisp. Drain.
- Preheat your oven to 180° C (350° F), and get out a 9x13 baking dish and grease with butter or non stick spray.
- To a large mixing bowl or large pot, add the chicken or ham, Rice a Roni, and drained broccoli, and mix together.
- Add the soup and mix that in.
- Spoon mixture into the prepared baking dish and spread out evenly. Sprinkle with the cheese.
- Bake for 30 minutes or until the cheese is starting to brown on top. Remove from the oven and let rest for 10 minutes.
- Serve and enjoy.
Notes
Fair cost per serving.
Shortcut: Rice a Roni (Rice Cooker).
Variants: 1. Use cubed ham, cooked and chopped chicken thighs or chicken breasts. 2. For the soup, use 1 can of condensed cream of mushroom soup and 1 can of cream of chicken soup in place of the 2 cans of condensed creamy chicken mushroom soup.
Updated on 7 July 2023.
Three Step Chicken
Adapted from the Campbell's website, I look forward to testing this out. I need to test this out with thighs and legs as well.
Equipment
- Baking Pan (7x11 inch)
- Foil
- Oven
Ingredients
- 4 chicken breasts, boneless, skinless
- salt and pepper, as desired
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
Instructions
- Preheat your oven to 200° C (400° F). Season chicken breasts with salt and pepper as desired, place in baking dish.
- Spread the soup over the chicken. Cover with foil and bake 30 minutes or until internal temp is 74° C (165° F).
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Baked Chicken Quarters
This is an excellent way to prepare chicken quarters resulting in juicy and flavorful chicken.
Equipment
- Baking Sheet
- Foil
- Oven
Ingredients
- 4 chicken quarters, skin on, excess fat trimmed off
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground sage
Instructions
- Preheat your oven to 200 °C (400° F). Line a baking sheet with foil, with the edges turned up to make clean up easier.
- Rinse and dry the quarters with paper towels.
- Mix together the seasonings in a small bowl, sprinkle seasoning on all sides of the quarters, and place on the baking sheet.
- Bake for 1 hour or until juices run clear. Or measure the internal temp with a instant read thermometer, measured at thickest part without touching bone is 74° C (165° F). Remove from oven and let chicken rest for 5 minutes.
- Serve with sides of your choice and enjoy.
Notes
Low cost per serving.
Slow Cooker Honey Mustard Chicken
This recipe is from a social media friend who specializes in slow cooker dishes. I made this on 19 Mar 2023, cooked 4 hours, internal temp was perfect, the meat was near fall off the bones and juicy. Excellent flavorful chicken, my wife took one bite and gave me two thumbs up.
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 4-5 chicken breasts, or 4-5 quarters, separated
- ½ cup Dijon mustard
- ½ cup honey
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic, minced
Instructions
- To the slow cooker, add the mustard, honey, olive oil, salt, pepper, and garlic. Stir together just enough to combine.
- Add the chicken pieces and mix them around to coat them with sauce.
- Cover and set to Low and cook for 4-6 hours. If using a meat thermometer to check internal temp, target temp is 79°C (165°F).
- Serve with your choice of sides. The sauce would be excellent over pasta or mashed potatoes.
Notes
Low cost per serving.
Lazy Sunday Chicken Casserole
This recipe comes from a good friend, and Chef. I made this on 26 Oct 2022, and it is absolutely delicious! Easy to put together. Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Pan (7x11 inch)
- Oven
Ingredients
- 4 chicken breasts, boneless, skinless, cooked, shredded, (650 g / 1½ lb), Shortcut
- 1½ cups cooked white rice
- 5 slices bacon, diced
- ½ medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth, Shortcut
- 1 can artichoke hearts, I use Fiamma brand, imported from Italy, (14 oz / 400 g)
- ½ cup Cheddar cheese, shredded
- salt and black pepper, as desired, to taste
For the Topping
- 2 tablespoons extra virgin olive oil
- ¼ cup Parmesan cheese, grated
- ½ cup panko breadcrumbs
Instructions
- Cook the chicken your preferred way, boil, bake, or use leftover chicken if you have a lot. I prefer to use my pressure cooker and I can make broth at the same time. My preferred way to shred chick is to cut into large cubes the use my hands to pull the cubes apart, result is shredded chicken without the long pieces of chicken. Set the chicken aside.
- Heat a large pan on medium to medium low heat, add the diced bacon and cook until crispy, stirring often. Remove the bacon with a slotted spoon to a plate lined with paper towels. My preferred pan is wok pan.
- Drain from the pan all but 3 tablespoons of bacon fat, then add the onion. Sauté until softened and just starting to brown. Then add the garlic and sauté until frgrant.
- Add the flour and stir for 2 minutes.
- Add the broth and stir in. Now preheat your oven to 190° C (375° F) and get out a 7x11 inch backing dish.
- Simmer for 6-8 minutes until mixture thickens and bubbles. Taste and season with salt and pepper as desired.
- Now add the shredded chicken, drained bacon, artichokes, and rice.
- Mix together and let simmer for a few minutes.
- Pour mixture into the baking dish and spread out evenly.
- Top with the Cheddar cheese.
- In a small bowl, mix together the Topping ingredients, sprinkle on the top.
- Bake for 35 minutes or until the top is golden brown and the casserole is bubbly.
- Serve with your sides of choice, enjoy.
Notes
Fair cost per serving as the artichoke is imported.
Chicken Nugget Casserole II
I made this on 28 Sep 2022, and it is incredibly good! Family absolutely loved this. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Foil
- Oven
Ingredients
- 1 kilo frozen chicken nuggets, you will not use them all, (2 lb)
- ½ cup Parmesan cheese, grated
- 4 cups spaghetti sauce, Shortcut
- 2 cups Mozzarella cheese, shredded
- Italian seasoning, as desired, Shortcut
Instructions
- Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter or cooking spray.
- Place frozen chicken nuggets in the prepared dish in a single layer.
- Sprinkle with the Parmesan cheese.
- Pour the spaghetti sauce over all the nuggets.
- Sprinkle with Mozzarella cheese, then top that with Italian seasoning.
- Cover with foil and bake for 30 minutes or until the nuggets are heated through and the cheese melted. Remove the foil and bake another 5-10 minutes to just lightly start to brown the cheese on top. Remove from oven and let rest for 5 minutes before serving.
- Serve and enjoy with sides of your choice.Excellent side dish ideas are pasta (classic), mashed potatoes (another classic), fresh salad, broccoli, Brussels sprouts, or Saffron rice.
Notes
Fair cost per per serving based on the cheese used.
Shortcuts: Spaghetti/Pasta Sauce, Italian Seasoning.
Chicken Nugget Sandwiches
I just kind of winged this to use chicken nuggets, and they are good! I made these on 6 Aug 2022 and they were very well liked by the family. For myself, I made one with lettuce and one with sweet pickle relish, both are equally good!
Ingredients
- 1 package soft rolls, can be soft rolls, dinner rolls, or even hamburger buns
- chicken nuggets, figure 1 nugget for each small roll, and 3 nuggets for average rolls, and 1-2 sandwiches per serving (I made 6 sandwiches and used 18 nuggets)
- Ranch dressing, as desired
- butter, as needed to toast the rolls
Additional Items - As Desired
- lettuce
- cheese slices, your choice
- dill pickle slices
- sweet pickle relish
Instructions
- Fry the nuggets in a non stick pan until crispy, remove to paper towels to drain.
- Split each roll in half, butter the cut sides. Heat a non stick pan on medium heat, when hot, place the rolls, buttered side down and toast until browned. Work in batches if needed.
- On the bottom rolls, spread Ranch dressing as desired, I topped one with lettuce and one with sweet pickle relish, the top with nuggets. I used 3 nuggets per roll.
- Spread more Ranch dressing on top of the nuggets.
- Top with a slice of cheese. I was going to use sliced Gouda I had in the fridge, that was dried out so went with the back up of processed cheese slices that we have on hand for the family when they make grilled cheese sandwiches.
- Top with the top bun, serve and enjoy.
Notes
Low cost per serving.
Broccoli, Chicken & Rice Casserole
I love a good casserole and this one not only sounds really good, it is delicious! I made this on 11 Jul 2022 and it was well liked by the family. I used my pressure cooker to cook the chicken, and that also provided me with 2 quarts of broth for other recipes. I also made the homemade Stove Stop stuffing using my shortcut. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 1 head broccoli, cut into bite size pieces, steam or boil until tender, drain well
- 4 chicken breasts, boneless, skinless, cooked and cubed, Shortcut
- 2 cups cooked rice
- 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
- ½ cup mayo
- ⅓ cup milk
- 2 teaspoons lemon juice
- 1 cup butter, melted
- 1 box stuffing mix, just the contents of the box, not the additional ingredients it calls for, (6 oz / 170 g), Shortcut
Instructions
- In a saucepan, add the soup, mayo, milk, and lemon juice.
- Whisk together and place on low heat and heat until warmed through, set aside.
- Preheat your oven to 180° C (350° F). Get out a 9x13 inch baking dish and lightly grease with butter or non stick spray.
- In the baking dish, add the cooked and drained broccoli and spread out in an even layer. Then add the rice over the broccoli in an even layer.
- Then add the cooked cubed chicken over the rice.
- Add the soup mixture over the chicken, spreading it evenly over the top.
- In a mixing bowl, add the contents of the stuffing mix and the melted butter and mix together. Spread the buttered stuffing over the top of the casserole.
- Place in the oven and bake for 25 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Quick Chicken Broth (Pressure Cooker), Condensed Cream of Chicken Soup, Homemade Stove Top Stuffing.
Super Easy Orange Chicken
This recipe comes from a good friend on the Just a Pinch Recipe Club website. I made this on 23 June 20222, and it is excellent chicken, great flavor. My family really enjoyed this dish.
Equipment
- 1 Gallon Zip Lock Bag
Ingredients
For the Orange Sauce
- ¾ cup orange marmalade
- 3 tablespoons rice vinegar
- 3 tablespoons light soy sauce
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
For the Chicken
- 750-1000 grams chicken breasts, boneless, skinless, (1½-2 lb), I used 4 breasts
- ¼ cup corn starch
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- cooking oil, for frying
Instructions
- Add all the Orange Sauce ingredients to medium bowl and mix together. You can prepare this two different ways. Prepare the sauce right before cooking the chicken, or make the sauce a few hours before, or even in the morning before cooking the chicken, to let the flavors blend together.
- Prep the chicken by cutting into large bite size pieces.
- When ready to cook the chicken, add the corn starch, garlic powder, salt, and pepper to the gallon size zip lock bag. Seal the bag and shake to mix together. Add the chicken to the bag.
- Seal, and shake and mix the the chicken with the corn starch mixture to coat the chicken.
- To a large skillet, heat 3-4 tablespoons of cooking, when hot, remove chicken from the zip lock bag and add to the pan. (I use a wok pan which is a flat bottomed wok - works perfect for this.)
- Cook until golden brown, turning the chicken often, about 10-15 minutes. Do not overcook or you will have tough chicken.
- While the chicken is cooking, if you made the sauce earlier and let the flavors blend in the fridge, take that out and microwave to just warm it up.
- With the chicken still in the pan, pour in the sauce, stir with the chicken pieces and cook until hot and slightly thickened, it thickens more as it cools, about 3-5 minutes.
- When the sauce is hot and thickened, remove from heat, sprinkle with white poppy seeds if desired.
- Serve with rice of your choice and a vegetable for a delicious meal. Enjoy.
