See:\u00a0 Chicken Empanadas in Meat-Ground Beef
See:\u00a0 Chicken Salad in Salads with Meat
See:\u00a0 Chicken Canapes \u2013 see Hor d Orves<\/p>\n
Options for COOKED CHICKEN<\/strong> to use in recipes:<\/p>\n Buy a cooked Rotisserie Chicken FOUR (4) METHODS FOR COOKING CHICKEN. <\/strong> 1.\u00a0 Microwave raw chicken. “DICED” means to cut the chicken into small cubes or bite size pieces.<\/p>\n TIP:\u00a0 Get a whole bag of skinless boneless chicken breasts and cook all at one time. 1.\u00a0 MICROWAVE “COOKED” CHICKEN\u00a0 – When cooked chicken is needed:<\/p>\n Weigh chicken. (to know how long to cook it) 2.\u00a0 BOILING CHICKEN (without really boiling it!) When cooked chicken is needed:<\/p>\n In a pot that with a lid, bring 3 c water to boil NOTE:\u00a0 Chicken Broth is much more flavorful if boiled with chicken skin left on, and with a slice bacon is added).\u00a0 Save broth in frig and use later.\u00a0 Many recipes call for it.<\/p>\n 1-HOUR METHOD:\u00a0 Turn off heat & leave covered pot on burner for ONE HR.\u00a0 OR 3.\u00a0 BROILING CHICKEN\u00a0 – When cooked chicken is needed:<\/p>\n With oven rack on top level, turn on broiler 4.\u00a0 BAKING CHICKEN – When cooked chicken is needed:<\/p>\n Place skinless chicken pieces in baking dish ALMOND CHICKEN TETRAZZINI\u00a0 (Rev 6\/2004)<\/strong> 4 T butter Preheat oven to 375\u00b0. GOURMET CHICKEN (or Shrimp) SPAGHETTI<\/strong> 4 cups cooked chicken, diced\u00a0 (or use shrimp) Sauce Ingredients Melt butter, add flour and cook til bubbly. CHICKEN SPAGHETTI for 4\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0REVISED-Judy Bates 6 oz spaghetti noodles, cooked Combine soup, Rotel, mushrooms, cheese, garlic and chicken. CHICKEN SPAGHETTI for a Crowd\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Judy Bates 11\/03)<\/strong><\/p>\n 1 can cream of chicken soup Heat together soup, Rotel, mushrooms, cheese, garlic and chicken. Season with salt and pepper. WILD RICE CHICKEN SUPREME<\/strong>\u00a0\u00a0 (Raye Reynolds)<\/p>\n 1 box Uncle Ben\u2019s Wild & Long Grain Rice An hour before serving time, cook box of rice per pkg directions. CHICKEN ROTEL CASSEROLE 4 chicken breasts, cooked, diced Melt cheese with Rotel in microwave on medium til creamy. CHICKEN ‘n DUMPLING BAKE\u00a0\u00a0<\/strong> \u00a0\u00a0 (Diane Myers) (Pillsbury Bakeoff winner)<\/p>\n Preheat oven to 375\u00b0. Combine for TOPPING: Pour hot chicken mixture into 8×12 baking dish or shallow 2 qt. casserole bowl. CHICKEN A LA KING SAUTE in 3T margarine for 2-3 min. (or cook in microwave): MIX over heat til smooth*:\u00a0 1 can cream chicken soup+1 can mushroom soup STIR IN: Serve in biscuit bowls, over baked biscuits, toast, mashed potatoes, or Stove Top stuffing mix**.<\/p>\n **Some recipes bake in 2 qt or 9 x 13″ baking dish the creamed chicken mixture with prepared 1 (8 oz) pkg stuffing mix placed on top and bake at 350\u00b0 for 30 min.\u00a0 Let stand 10-20 min.\u00a0 Serves 8-10 people.<\/p>\n Some recipes put 1\/2 of prepared stuffing on bottom and sides and rest on top of chicken.<\/p>\n *One recipes use:\u00a0 1 cream chicken sp, 1 cream celery sp, 5 oz evaporated milk, 1 c chicken broth w\/2 c chicken.<\/p>\n *One recipe tops with:\u00a0 Wisk together 1-1\/2 c self rising flour; 1 c buttermilk, \u00bd c margarine melted.\u00a0 Spoon batter over chicken. Bake at 400 for 40 min til crust is golden. (8 x 12 or 10 x 10 baking dish)PESTO CHICKEN \u00a0\u00a0 \u00a0(1\/15\/09)<\/p>\n 12 oz bow-tie pasta (farfalle) Cook pasta according to the package directions. BISQUICK CHICKEN POT PIE\u00a0<\/strong> (Merissa Alink)<\/p>\n 2 c chicken cooked, diced Preheat oven to 350\u00b0 Bake for 30-40 minutes–until the top is golden brown and crusty. The crisp topping is out of this world, if baked long enough.<\/p>\n CHICKEN ‘n DUMPLINGS\u2026\u00a0 11-26-13—-USE THIS ONE! Use 10″ Dutch Oven for this recipe. 2 cups\u00a0 Original Bisquick Bring chicken broth to a gentle boil in 10\u201d wide deep pot with lid. (#6 or #7) CHERIE’s DUMPLING TIPS from YEARS and YEARS of TRIALS!!!<\/strong><\/p>\n USE 10″ Dutch Oven for this recipe. MEASURE INGREDIENTS EXACTLY!!!\u00a0 Prepare dough IMMEDIATELY before you are ready to add dumplings to broth.\u00a0 Don\u2019t make up ahead of time and let sit!!\u00a0 Pour milk in mixing bowl.\u00a0 Add Bisquick all at once; stir JUST til barely moistened, and dough separates from side of bowl.<\/p>\n Drop dough into SIMMERING\/GENTLY broth by teaspoons, or with ice cream scoop. Don\u2019t overcrowd!\u00a0 Broth should be kept at a gentle simmer during cooking time (bubbles breaking surface gently), or dumplings will cook too quickly and become heavy.<\/p>\n Dumplings should not quite touch each other.<\/p>\n Cook for 10 min UNCOVERED; then cover and cook 10 more min. REMOVE FROM HEAT.\u00a0 IF YOU DON’T, DUMPLINGS WILL KEEP COOKING, AND GET DOUGHY AND TOUGH.<\/p>\n ORIGINAL BISQUICK DUMPLING RECIPE<\/strong><\/p>\n 2\/3 c milk\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0\u00a0 OR\u00a0\u00a0 \u00a01 cup milk Pour chicken broth into Dutch oven. CANNED BISCUIT DUMPLINGS<\/strong><\/p>\n Grand biscuits with butter, cut into 6ths or quarter size pieces Prepare chicken broth in 10\u201d dutch oven–can add can cream chicken soup. One recipe says to push dumplings under broth with ladle, cover and turn heat off. Let stand for 5 min. CHICKEN POPPY SEED CASSEROLE (Joann Gibson) 3\/2014<\/strong><\/p>\n 4 cooked chicken breasts, lightly shredded in food processor Preheat oven to 350\u00b0. Mix sour cream and soup.\u00a0 Mix in chicken, onions and mushrooms. ZUCCHINI, ITALIAN SAUSAGE, RED PEPPER & OLIVE SALAD<\/strong> 2 T olive oil, divided Cut sausage into rounds about 3\/4 thick, then cut in half again. <\/p>\n","protected":false},"excerpt":{"rendered":" See:\u00a0 Chicken Empanadas in Meat-Ground BeefSee:\u00a0 Chicken Salad in Salads with MeatSee:\u00a0 Chicken Canapes \u2013 see Hor d Orves Options for COOKED CHICKEN to use in recipes: Buy a cooked Rotisserie ChickenBuy canned chicken.\u00a0 It’s usually white meat. FOUR (4) METHODS FOR COOKING CHICKEN. Some recipes call for raw chicken and some use cooked chicken.There […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-189","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=189"}],"version-history":[{"count":12,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/189\/revisions"}],"predecessor-version":[{"id":1409,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/189\/revisions\/1409"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Buy canned chicken.\u00a0 It’s usually white meat.<\/p>\n
Some recipes call for raw chicken and some use cooked chicken.
There are several ways to get raw chicken to become cooked chicken.<\/p>\n
2.\u00a0 Boil raw chicken.
4.\u00a0 Broil raw chicken.
5.\u00a0 Bake raw chicken.<\/p>\n
Chop into small pieces and freeze.
Then you’ll have “cooked” chicken ready for recipes that use it.<\/p>\n
Place skinless chicken pieces in micro-safe baking dish
Sprinkle with 3T water per piece; can put a pat butter on it.
Cover with saran wrap or lid and cook 5-6 minutes per pound on HIGH.
Let stand covered 5 minutes
For 1 chicken breast, cook 2 minutes, stand 2 min before removing cover.<\/p>\n
Place washed (skinned?) chicken in boiling water.
When water boils again, put lid on and do one of following:<\/p>\n
30-MINUTE METHOD:\u00a0 Reduce heat, simmer for 5 min.
Remove from heat. Let stand 30 min.<\/p>\n
Line bottom of broiling pan with foil
Wash skinned chicken breasts
Brush one side of chicken with melted butter
Lay chicken pieces on rack over broiling pan, basted side up
Broil for 5 minutes with oven door open to first notch
Turn chicken over, baste with butter or sauce and score top 3-4 times
Broil 5 more minutes
Broiling time:\u00a0 Total of 10 minutes (5 minutes per side).<\/p>\n
Sprinkle with 3T water per piece.\u00a0 Cover.
Bake at: 425\u00b0 or 450\u00b0 for 20-25 min.<\/p>\n
\n
Serves 6-8.<\/p>\n
6-8 T flour
1 t salt; \u00bc t pepper
1\/8 t nutmeg
\u00bd c sherry
2 c chicken broth
1 c whipping cream
\u00bd lb spaghetti, cooked
\u00bd lb fresh mushrooms, sliced,saut\u00e9ed
2 c cooked chicken or turkey, diced
\u00bd c slivered almonds
\u00bc c freshly grated Parmesan cheese
1T parsley, dried or fresh<\/p>\n
Melt butter in large saucepan.\u00a0 Blend in flour, salt and nutmeg.\u00a0 Cook, stirring 1 min.
Gradually stir in chicken broth.\u00a0 Cook over low heat, stirring til thickened.
Stir in rest of ingredients, except Parmesan cheese and almonds.
Pour into greased 2 qt baking dish.
Sprinkle Parmesan cheese and almonds over top and bake 20 min.<\/p>\n
\n
Serves 8-10.<\/p>\n
8 oz thin spaghetti
Break spaghetti thirds and boil per pkg directions.<\/p>\n
4 T margarine
4 T flour
1 c cream
1 c chicken broth
1 c mayonnaise
1 c sour cream
1 c parmesan cheese
1\/3 c wine
\u00bd t garlic powder
\u00bc t cayenne pepper
1 t dry mustard<\/p>\n
Add cream and chicken broth, stirring til thickened.
Add mayonnaise, sour cream, parmesan cheese, wine and seasonings.
Saute mushrooms in butter.
Mix sauce with mushrooms, chicken and spaghetti.
Pour into\u00a0 flat 3-qt casserole.
Sprinkle paprika and additional parmesan cheese on top.
Bake at 350\u00b0 for 30-40 min.
May be made ahead of time and frozen.<\/p>\n
\n
***FAMILY FAVORITE***
<\/strong><\/p>\n
1 can cream of mushroom or chicken soup
1 can Rotel tomatoes – MILD (Original is too HOT)
6 oz VELVETA or cheddar cheese, grated
2-1\/2 cups chicken, cooked, diced
1 t minced garlic
8 oz fresh mushrooms, sauted
Salt & pepper to taste
OPT:\u00a0 Small can sliced black olives
OPT:\u00a0 1 cup Durkee’s French Fried Onions
Add 1\/8 t red cayenne pepper if don\u2019t use HOT Rotel<\/p>\n
Season with salt and pepper.
Serve as is; OR pour into greased casserole dish (8×8 square pan) and bake for 30 minutes at 350\u00b0;\u00a0 OR microwave til cheese is melted and bubbly on edges.
Sprinkle Durkee onions on top<\/p>\n
\n
1 can Rotel tomatoes, drained \u2013MILD (Original is too HOT)
12 oz spaghetti noodles
1 lb pkg. Velveeta cheese, cubed (OR 8 to 12 oz cheddar grated)
3 cups chicken*, cooked, diced\u00a0 (or shrimp and crab)
Salt & pepper to taste
\u00bd t minced garlic
1 can mushrooms, drained (or 16 oz fresh, cooked, drained)
OPT:\u00a0 Small can sliced black olives
OPT:\u00a0 1 cup Durkee’s French Fried Onions
Cook the spaghetti til done (about 15 minutes).
Drain and put back into same pot.<\/p>\n
Mix with spaghetti noodles.
Serve as is; OR pour into greased casserole dish (9×13 or two 8×8 squares) and bake for 30 minutes at 350\u00b0;\u00a0 OR microwave til cheese is melted and bubbly on edges.
Sprinkle Durkee onions on top<\/p>\n
\n
1\/3 c chopped onion
1\/4 c melted butter
1\/3 c flour
1 t salt
dash pepper
1 c Half & Half or milk
1 c chicken broth
2 cups cooked, diced chicken
1\/3 c pimiento, chopped
1\/3 c parsley, chopped
roasted whole almonds
2 cups cooked, diced chicken<\/p>\n
Saut\u00e9 onions in butter.\u00a0 Blend in flour, salt and pepper.
Gradually add Half & Half or milk and chicken broth.
Cook, stirring constantly til thickened.
Mix sauce, chicken pimiento, parsley with rice.
Place in 9 x 12 casserole dish.\u00a0 Sprinkle\/Decorate top with almonds.
Bake 30 min at 425\u00b0.<\/p>\n
\n
***FAMILY FAVORITE***
<\/strong><\/p>\n
1 lb Velveeta, cut into cubes
1 can Rotel tomatoes, chopped
Taco Doritos, crushed, but NOT finely crushed
Japalenos<\/p>\n
Cover bottom of\u00a0 9 x 13 casserole dish with chips.
spread chicken pieces on top of chips.
Top with cheese mixture.
Sprinkle crushed Doritos, and Japaleno slices on top.
Bake at 350 til bubbly, and heated through, 10-15 min.<\/p>\n
\n
Combine and simmer:
3 c cooked, diced chicken
4 oz. sliced mushrooms, drained
1\/2 c sour cream
3 c milk
2 cans cream chicken soup
\u00bd t garlic powder
4 oz Ortega Green Chiles-opt
1 pkg Good Seasons Ital. Dresng Mix-opt<\/p>\n
1 egg, slightly beaten
1 c pancake mix
1\/3 c cornmeal
1\/2 t salt
3\/4 c milk
2 c Monterey Jack or cheddar cheese, grated<\/p>\n
Spoon topping over chicken mixture.
Bake uncovered on baking sheet for 20-30 min. til golden brown.
Serve immediately.<\/p>\n
\n
***FAMILY FAVORITE***
<\/strong><\/p>\n
8 oz sliced fresh mushrooms
1\/2 c chopped red pepper (or use 2 oz jar diced pimentos) optional<\/p>\n
1\/2\u00a0 to 1 c milk or half and half or chicken broth
1\/4 t salt \u2013 or more (to your taste) and 1\/2 t black pepper, fresh ground
1\/2 t poultry seasoning-OPTIONAL<\/p>\n
2-1\/2 c chopped cooked chicken (2 large chicken breasts)
10 oz. pkg frozen peas & carrots (cooked)<\/p>\n
10 oz can chicken, drained
8-10 oz jar pesto sauce
\u00bd c chopped walnuts<\/p>\n
Drain and put back into pan used to boil it in.
Separate chicken into small pieces.
While pasta is still warm, add chicken and pesto sauce to it.
Stir thoroughly.
Add walnuts to mixture, or sprinkle on top.<\/p>\n
\n
1 c cooked & still warm frozen peas & carrots\u00a0 (or mixed veggies)
4-6 large fresh mushrooms, cooked (reserve juice) (optional)
1 c potatoes, canned, diced
2 T margarine or butter
1 c Bisquick
1 c whole milk
1 can cream of herbed or plain chicken soup
2 t Better than Bouillon (chicken flavor) dissolved in 1 cup water
Sage, Black Pepper; onions & garlic optional<\/p>\n
Layer 1 – Melt butter in 10 x 10 casserole dish.
Spread chicken and vegetables over butter.
Sprinkle with pepper and liberally with sage. Do NOT stir.
Layer 2 – In small bowl, mix milk and Bisquick.
Slowly pour evenly all over chicken. Do NOT stir.
Layer 3 – In microwaveable bowl, whisk together chicken soup, water and Bouillon. Heat til hot. Slowly pour over Bisquick layer. Do NOT stir.<\/p>\n
\n
***FAMILY FAVORITE***I had trouble for yrs with the dumplings turning out hard…I found when I perfectly follow each one of the steps below, they turn out perfectly<\/strong><\/p>\n
<\/strong><\/p>\n
2\/3 c whole milk, warmed 1 min. in micro
8 cups (about) chicken broth seasoned with parsley, salt, pepper, garlic, 1-2 slices bacon, cut into 1\u201d pieces.
Cooked chicken, cut into bite size pieces<\/p>\n
Stir Bisquick and milk til soft dough forms.\u00a0 Let sit 2-3 minutes. (will rise)
Use largest ice cream scoop and drop dumplings into broth.
Turn burner down to 1 or 2 and SIMMER COVERED for 10 min. (bubbles breaking surface gently!)
NOTE: Will boil over if lid fits too tight.May need to set lid a little askew so more air can come out.
After 10 min, remove lid and SIMMER gently 10 more min. (on #5 or lower)
Place cooked chicken in bowl and ladle hot dumplings and broth over it.<\/p>\n
DON\u2019T PEEK\u2014it lets steam out and toughens the dumplings!<\/p>\n
\n
2 c Bisquick\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0AND\u00a0\u00a0 \u00a03 cups Bisquick<\/p>\n
Season broth with pepper, salt, parsley flakes and garlic\u2013however you desire.\u00a0 Heat chicken broth\u2014it\u2019s ready to add dumplings when it is gently boiling\u2014simmering–with bubbles breaking surface continually.
Cook for 10 min UNCOVERED; then cover and cook 10 more min.
DON\u2019T PEEK\u2014it lets steam out and toughens the dumplings!<\/p>\n
\n
Or 2 cans of any type small biscuit, cut into 1\/4ths
Chicken pieces, chopped into bite size pieces<\/p>\n
Bring to rolling boil and turn down to simmer.
Add cut up biscuits.\u00a0 They will float to the top.
Cover and don\u2019t stir for about 20 min.<\/p>\n
Other recipes say cook for: 5 min; 10-15 boiling; 5-10 min med; 15-20 min med-uncovered;
One recipe says do NOT use Buttermilk biscuits.<\/p>\n
\n
1-1\/2 rolls Ritz crackers, crushed lightly
2 T poppy seeds
\u00be c margarine (1-1\/2 sticks\u2014or less), melted
8 oz sour cream
1 can cream of chicken soup
4 finely chopped green onions (optional)
4 oz fresh mushrooms, sliced and cooked to remove juice. (opt)<\/p>\n
To melted margarine, add poppy seeds and crushed cracker crumbs.
Mix well.\u00a0 Spread \u00be mixture evenly on bottom of 9 x 13 pan.<\/p>\n
Spread on top of cracker crumbs.
Sprinkle remaining cracker crumbs on top.
Bake at 350\u00b0 for 20-30 minutes. (some recipes say bake 45-60 min)<\/p>\n
\n
(Adapted from Kalyns Kitchen 9\/2018)<\/p>\n
5 links (abt 5″ long) Italian chicken, turkey or pork COOKED sausage
6 oz black olives, drained, cut in half
11 oz jar roasted red peppers, drained, cut into small pieces (My Fave brand:\u00a0 Cento)
3 small zucchini (about 8″ long) cut in rounds then slice in half again
Can add artichoke hearts
1\/2 cup vinaigrette or Italian dressing (My Fave: Newmans Own Classic Olive Oil\/Vinegar!)
salt and fresh ground black pepper, to taste
1 cup coarsely-grated or freshly-grated Parmesan cheese, to taste<\/p>\n
Fry over in 1T olive oil on med-hi heat til browned. Remove from pan.
Heat 1T olive oil to med-hi. Add zucchini. Cook just til barely starts to soften, about 4-5 min. Turn off heat and let zucchini cool in the pan for 2-3 minutes. Then add the salad dressing and stir to coat all the zucchini. Let stand 5 min.
In salad bowl, combine sausage, olives, red pepper strips. Add zucchini with dressing. Season w\/salt & pepper. Add grated Parmesan and gently combine.<\/p>\n\n\n