~ Chicken – Raw

See also:  Asian-Chinese Chicken Dishes

How to cook chicken pieces so they won’t be dry

Pour oil in pan with high sides or use a wok.
Get oil VERY hot.
Add chicken pieces and stir constantly til done–doesn’t take long.
Remove chicken from pan.

For Chow Mein – use BROWN chicken meat.


Chicken breasts or drumsticks
16 oz. can tomato sauce
10 oz. can pizza sauce
1 t basil
1 t parsley flakes
1 t oregano
1 t garlic powder
8 oz. mushrooms
½ c grated parmesan cheese
8 slices mozzarella cheese

Preheat oven to 400°.
Place chicken in shallow ovenproof dish.  Bake for 40 min.
Meanwhile, mix rest of ingredients, except cheese.
Pour over chicken and bake 20 more min.
Just before removing from oven, top with cheese til it melts.


1 can cream chicken or cream of shrimp soup
¼ c sour cream
1 T lemon juice
2 t curry powder

Place desired number of chicken breasts in baking dish, not overlapping.
Cover and bake 30 min. at 350°
Then pour soup mixture over chicken breasts.
Bake additional 30 min.
OPTIONAL:  Just before baking time is finished,
sprinkle 1-1/2 c cheddar or Swiss cheese on top til it melts.


Heat 1 T oil in skillet.
ADD: 1 lb boneless, skinless chicken breasts, cut into small pieces.
Cook til lightly browned.
Chop 1 tomato.

ADD:  can cream chicken soup,
1-2/3 c milk
1/2 c grated parmesan cheese
1/2 t Italian seasoning.
2 c Minute Rice

Heat oil in skillet.  Add chicken pieces and cook til lightly browned.
Stir in soup, milk, cheese and seasoning.  Bring to boil.
Stir in rice, uncooked and tomato. Cover.
Cook on low heat 5 min to til cooked through.


1 chicken cut, washed and cut up
½ c evaporated milk – or beaten egg
2 c crushed cornflakes (approx)
1 t salt
¼ t pepper
*1 pkg Good Seasons Italian salad dressing mix-optional

Preheat oven to 400°.
Put milk in bowl and add salt and pepper.
Dip pieces of chicken into milk.
Then into corn flakes mixed with salad dressing spices.
In 9 x 13 pan, lined with foil, place chicken.  Do not overlap or stack.
Cover with foil and bake at 400° for 20-25 min.—until chicken juices run clear or thermometer reads 170°F.
If you like your chicken crispy, uncover for last 10 min. cooking time.  (Not as moist this way tho.)
*Some recipes marinate in Bottled Italian dressing – Zesty Italian is way tooo sweet to do this.

COWBOY CHICKEN  (Foil Packet Dinner)

Place in center of 18″ x 12″ piece of foil:
1 chicken breast-half (can substitute cubes of steak, pork chop)
Sprinkle with (approx) 2 t pkg Hidden Valley Ranch Dressing (dry mix)*
Top with: 1 med potato, sliced,  few thinly sliced peeled fresh carrots
OPT:  sliced zucchini, red, yellow, orange bell peppers, mushrooms, sliced onion Top with:  2T butter, cut into pats. Sprinkle with garlic salt.
Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1″ wide folds.
Double fold each end to form a packet, leaving room for heat circulation inside packet.  (or however you can get it packaged up!)
Place on baking sheet. Bake at 350° for an hour.
Write names on foil if individuals are making their own packets…When opening foil packet, be very careful so you don’t get burned from steam.
Cut a slit in the top to allow first burst of steam to escape.
*If using other meats (steak, pork) use seasoning like Cavendars Greek Seasoning.


4–8 chicken breasts, skinless, deboned
2 cups raw rice (I prefer medium grain)
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
2-1/2 cups HOT water
1/2 stick oleo, melted (1/4 cup)
½ t salt, pepper, paprika, to your taste
¼ c chopped fresh parsley-opt
½ t marjoram-opt; ½ t thyme-opt
½ t oregano-opt
2-3 T dried minced onion;
OR: ½ fresh onion, sliced thin
OR: 1 pkg dry onion soup mix
1/2 t onion powder-optional
1 small can mushrooms, drained-opt
1 can sliced water chestnuts-opt
1/2 c cooking wine or sherry-opt

Preheat oven to 350°.
Move oven rack to middle of oven–DO NOT BAKE on bottom rack of oven or rice will stick to pan.
Heat soups and water in pan, stirring til mixed up good.
Place rice in LARGE greased baking dish.  Add soup mixture.
Cut each chicken breast in two pieces.
Place chicken on top of rice, so pieces do not overlap. (they will sink some into the soup/rice mixture)
Dribble butter from spoon over chicken pieces.
Sprinkle chicken with salt, pepper, paprika.
COVER casserole with lid or foil.
Bake covered for 1 hour; remove cover and bake 20 min. more.


4-5 chicken breasts, cut into bite-sized pieces
6 T Margarine (NOT OIL)
Cayenne red pepper and garlic salt–to taste
6 T flour
1 c water
2 pkg Knorrs Alfredo Noodles (or 1 family pkg)*
1 env onion soup mix
1/2 c sour cream
3/4 c milk
1 t Worcestershire
OPT:  1/2 to 3/4 c shredded Parmesan cheese
OPT:  chopped fresh mushrooms,
OPT TOPPING: choped Green onions; Durkees French Fried Onions

Sprinkle chicken gener­ously with spices. Brown chicken in large skillet in oleo. Cook chicken til done. . Add flour to chicken. Add 1 c water, cover, reduce heat and simmer about 15 min.  Meanwhile cook noodles as directed on package with onion soup mix. Add sour cream, milk, Parmesan Cheese, chicken to noodles. Heat just til mixed in—Don’t BOIL!
*Original recipe called for the discontinued Liptons Sour Cream Noodles


2-3 c raw chicken, cut into bite sized pieces
Garlic salt, to taste
Red cayenne pepper, to taste
1/2 c sour cream* (or French Onion Dip)
1 can cream of chicken soup
1/4 c cooking wine (optional)
1 pkg Liptons onion soup mix or Durkee’s french fried onions
Dried parsley to taste

TOPPING: 1/2 c oleo, melted
40 Ritz crackers, crumbled (not crushed)

Preheat oven to 350°.
Saute chicken in 1/4 c oleo about 10-15 min, sprinkling generously with garlic salt and red cayenne pepper.
Meanwhile, mix soup(s) and sour cream.
Add cooked chicken to soup mixture and pour into casserole dish.
Sprinkle Ritz crackers all over top.  Drizzle melted oleo over top of Ritz.
Bake at 350° for 20-30 min, or til bubbly.
*If don’t have sour cream, can use 1/2 c milk soured with 1 T vinegar.

CHICKEN NORMA          (Norma Whaley-93)

4 boneless chicken breast halves
4 slices thin bacon, cut in half
1 can chicken soup
1/2 c sour cream
1/2 c milk
4 slices Swiss or mozzarella cheese
1 pkg. Stuffing Mix

Arranged washed chicken in lightly greased baking dish.
Top with raw bacon.
Bake 30 min., covered at 350°.
Meanwhile prepare Stuffing.
Remove chicken and pour off grease.
Spread stuffing in bottom of baking dish.  Arrange chicken on top of stuffing.
Place a cheese slice on top of each chicken breast.
Mix soup with sour cream and milk. Pour over top of chicken and stuffing.
Continue baking, uncovered, at 350° for 30 minutes more.


2 raw chicken breast, de-boned, skinned
Sprinkle chicken w/cayenne red pepper and garlic salt.
Cut into bite size pieces and saute til just barely done. Set aside.

Saute in 2 T olive oil til barely done:
1 red bell pepper, sliced into very thin strips
1 yellow bell pepper, sliced into very thin strips
1/2 onion, sliced into very thin strips
l/2 lb fresh mushrooms, sliced thinly

Stir ¼ c flour into cooked veggies. Add ½ t garlic salt
Add 14 oz. chicken broth, stirring occasionally til thickened.
Add chicken
Black olives, sliced (optional)
Bacon slices, cooked and crumbled
Fresh grated parmesan cheese
Fresh parsley – snip off tops.


2.25 oz. sliced dried beef
8 strips THIN bacon
8 boneless chicken breasts or thighs
1 can mushroom soup
2 cans cream chicken soup
¼ c milk
3/4 c sour cream
½ c cooking wine-optional
½ t tarragon (optional)

Preheat oven to 350°.
Cover  bottom of 9 x 13 casserole baking dish with a single layer of dried beef circles.
Wrap each piece of chicken with a single strip of bacon.
Arrange chicken over dried beef.
Meanwhile, mix soups, milk and sour cream.  Pour soup mixture over chicken and bake an additional 25-30 minutes, covered.  [Total baking time is 55 minutes, or til done.]
Sprinkle with parsley.


1 can (10 oz.) Mexican Festival Tomato RoTel**
1 can (10-3/4 oz.) condensed cheddar cheese soup
1 cup water
1 cup rice
4 skinless boneless chicken breasts halves

Preheat oven to 375°.
Combine first four ingredients in 9 x 13 inch baking dish.
Place chicken on rice mixture.  Sprinkle with paprika.
Bake 40 min. or til chicken is done.  Makes 4 servings.
*Was too hot for me!  Can use half a can Tex-Mex Rotel and increase water to 1-1/2 cup; or could try regular Ro-tel.


With oven rack on top level, turn on broiler
Line bottom of broiling pan with foil.
Spray rack with non-stick spray.
Wash skinned chicken breasts.  Dry with paper towel.
Brush one side of chicken with Kikkoman Baste& Glaze Sauce
Lay chicken pieces on rack over broiling pan, basted side up
Broil for 5 min. with oven door open to first notch
Turn chicken over, baste with sauce and score top 3-4 times
Broil 5 more min.
Serve with extra sauce.

CHICKEN KIEV – Serves 6     (Alice Anne Long)
Warning:  Labor intensive!!!

6 boned chicken breasts
1/2 c butter, softened
1/2 envelope Italian Salad dressing mix
1 T lemon juice
1 T parsley flakes
1/2 c flour, approximately
2 eggs beaten
l-1/2 c bread crumbs
oil for frying

With mixer blend butter, parsley, seasoning mix, lemon juice.
Form into 6 balls equal size and refrigerate for 1 hour.
Sprinkle chicken with garlic salt.
Flatten chicken with mallet until 1/8″ thick–will look as though it will fall apart.
Cover and refrigerate chicken about an hour.
Place roll of butter in center of each piece of chicken and form ball around it.
Roll ball in flour, coating well. Dip in eggs; finally, roll in bread crumbs.
Refrigerate until desired serving time. Or you can freeze and use later at this point.
Heat 3-4 inches of oil to 350° (use thermometer) and fry until the chicken is brown (7-9 min. is plenty) It is best to time it, so the inside isn’t raw.

Microwave chicken balls in covered baking dish for 10-12 min.
Or bake at 450° for 18-20 minutes; or 375° for 45 min.

Serve with rice pilaf or Uncle Bens wild and long grain rice and gravy made from cream of chicken soup, chicken broth and ¼ c sour cream.  Don’t boil sour cream or will curdle.

Yield: 4 servings

12 ounces raw chicken breasts, skinless, boneless cut into strips
12 oz uncooked bow tie pasta
1/2 t lemon-pepper seasoning
2 garlic cloves, minced
1 T canola oil
1 cup chicken broth
1 cup frozen peas, thawed
2/3 cup shredded carrots
8 oz cubed cream cheese
2 t lemon juice
1/2 t salt
1/3 c shredded Parmesan cheese

Cook pasta according to package directions.
Sprinkle chicken with lemon-pepper.
In a large nonstick skillet, stir-fry chicken and garlic in oil til chicken is done (or grill it).  Remove and keep warm.
Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted. Drain pasta.
Add pasta, chicken and salt to vegetable mixture; heat through. Sprinkle with Parmesan cheese.


1 can mushroom soup
1 cup water
¾ c uncooked regular white rice
¼ t paprika
¼ t pepper
4 skinless, boneless chicken breast halves or pieces
OPTIONAL:  Add peas/carrots, mushrooms, chopped Japalenos

In 2 qt shallow baking dish, mix soup, water, rice, spices, optional veggies.
Place chicken on rice mixture.
Sprinkle with additional paprika and pepper OR BUTT RUB or other seasoning.
Cover and bake at 375° for 45 min. or til chicken and rice are done.


4 cups cooked rice
6 cloves garlic smashed
2 Thai chili peppers (or 1 tsp Thai chili paste)
1/4 cup cooking oil  (or garlic infused olive oil)
1 to 1/2 lbs sliced chicken or beef
3 Tbl oyster sauce
2 Tbl fish sauce (can substitute soy sauce)
1 tsp sugar
1 med bell pepper (red or green-your choice)
2-3 oz fresh basil – one small pkg

Heat oil over med heat, add garlic and chili, stir quickly don’t let them burn.
The add meat, turn heat to high, stir, when meat is half cooked add, Oyster sauce, fish sauce and sugar, stir until meat is cooked through about 3-5 minutes.
Add rice, stir quickly until sauces are blended with rice (a couple of minutes) stir in bell pepper and stir for a few seconds.
Remove from heat and stir in basil, and ready to serve.
Here is a link to a youtube tutorial on the preparation of this recipe.

CHICKEN & RICE CASSEROLE   (like Pork Chop & Rice) (Mary Earls)

4-6 chicken breasts chops, dipped in flour and browned
2 cups white rice [NOT COOKED; NOT Minute Rice]
4 c chicken Broth (can be mixed with part water)
OPTIONAL:  Top each chop with a ring of red/green bell pepper, tomato and onion before baking.

Just brown the chicken–no need for them to be completely done, as they will bake for an hour and finish cooking that way.
Place rice in bottom of large casserole dish. 10 x 10 is good  size
Pour chicken broth over raw rice.
Place chicken pieces around in liquid, trying not to overlap them much. [will look like they are swimming! But you’re doing it right!]
Bake at 375 degrees for 40 min, COVERED.
Serve with soy sauce if desired.


Line a sheet pan with aluminum foil and then place a metal baking rack on top.
Slice chicken breast, not too thin, not too long.
Wrap a piece of bacon around each piece and place on rack.
You can make as much or as little as your heart desires.
Bake for 20 min – turn over – bake another 10 min.

Broiling caramelizes and chars food, which provides the appealing flavor you get from grilling.
Broiling is a quick cooking method that “seals” the outside of food to keep natural juices and flavors locked in.
Broiling, like grilling, you don’t have to add fat during broiling and the fat from the food drips away as you cook.
Use a broiler rack if possible. It allows excess fat to drip away and evens out cooking.
Line the bottom of the broiler pan with foil for easier clean up.
Turn your oven to “broil” and preheat for 5 minutes.
For electric ovens leave the oven door slightly ajar while cooking.
This allows heat to escape and keeps food from baking..
Use tongs instead of a fork to turn meat. This prevents meat juices from escaping.
Because broiling uses high heat, make sure to watch food carefully as it can easily burn


Pour oil in pan with high sides or use a wok.
Get oil VERY hot—almost smoking.

Add VERY THINLY SLICED chicken pieces
Stir constantly til done–doesn’t take long. DON’T over cook!
Remove chicken from pan. Set aside

Make ORANGE SAUCE using recipe in Sauces.


MUSHROOM-ZUCCHINI CHICKEN (Panda Express) Rev 6/27/17
Leftovers do not reheat well, due to cornstarch

1 lb boneless chicken breasts in bite sized pieces
2T Cornstarch
2 T Canola oil
8 ounces fresh mushrooms, sliced
1-2 medium zucchini, cut in rounds then in fourths
½ medium size onion, chopped fine, optional
¼ cup low sodium soy sauce
2 c beef broth – part Marsala Wine is good!
3 garlic cloves, minced
½ t ground ginger
Sesame seeds, for garnish (optional)
Cooked white rice or noodles (linguini is good)

Toss chicken in flour or cornstarch.
Heat the oil in a frying pan on med high.
Add chicken & cook til browned, abt 2 min.each side.
Remove chicken from the pan.
Turn the heat on high.
Add mushrooms and zucchini and cook 1-2 min.
Stir in garlic and ginger. Cook for another 2-3 minutes til vegetables soften a little–don’t let them get mushy!!
Mix soy sauce and beef broth and add cornstarch. Add to veggies.
Serve on cooked white rice or noodles.


4 large boneless, skinless chicken breasts halves (about 6 oz each) FLATTENED
2T + 2T teriyaki sauce
16 oz. pineapple chunks in juice
2/3 c low sodium chicken broth
2 T cornstarch

In medium bowl, combine teriyaki sauce and ¼ c juice from pineapple.  Add chicken and turn to coat.

Heat nonstick 12” skillet over med high heat.  Add chicken. Cook and turn til browned, 1-2 min per side. Add pineapple chunks, juice and teriyaki misture to skillet. Reduce heat to med and bring to simmer. Cook, turning often til cooked through 5 min.

In small bowl, stir well: 2 T cornstarch in 2T cold water.  Set aside.

Heat chicken broth, remaining pineapple juice and more 2T more teriyaki sauce. Add to chicken. Stir cornstarch mixture well and add to chicken.  It will thicken. Don’t cook over 1 min.

Serve with sliced green onions and chopped roasted peanuts for festive touch.  Rice is a good accompaniment.