Chicken Basque

1-1/2 pounds skinless, boneless chicken thighs, cut into 2 inch chunks
2 Tbsp. olive oil
1 onion, sliced
1 red bell pepper, cut into strips
2 cloves garlic, minced
14.5 oz. can diced tomatoes, drained
1 lb. red potatoes, cut into bite-size chunks
1 can chicken broth
¼ tsp. each dried thyme and dried savory
1 small jar diced pimento, drained

In a Dutch oven, heat oil. Add chicken and brown on all sides. Add onion and red pepper. Cook until slightly wilted. Add garlic and stir. Add the remaining ingredients. Cover and simmer for 30 minutes or until chicken and potatoes are tender. Makes 6 servings.

Chicken Paprika

¼ cup butter
3 Tbsp. all-purpose flour
2 Tbsp. paprika
1 tsp. poultry seasoning
8 skinless chicken thighs
1 can Campbell’s Healthy Choice cream of mushroom soup
1 cup reduced fat milk
8 oz. fresh mushrooms, sliced
2 Tbsp. fresh parsley, chopped
¼ tsp. dried thyme

Melt butter in microwave. Remove from oven and stir in flour, paprika, and poultry seasoning. Place chicken in greased baking dish. Spread buttery paprika mixture over chicken. In a separate bowl, whisk the soup and milk until blended. Stir in sliced mushrooms. Pour liquid mixture over chicken. Sprinkle parsley and thyme on top. Bake covered at 350 degrees for 35 minutes. Uncover and bake for 20 minutes more or until chicken is cooked through. Serves 8.

Chicken Cranberry

1-1/2 pounds boneless, skinless chicken thighs
2 Tbsp. olive oil
3 shallots, peeled and chopped
8 oz. bag fresh cranberries, rinsed
¾ cup water
1/3 cup apple cider vinegar
1 Tbsp. honey
¾ tsp. ground ginger
¼ tsp. allspice

Heat olive oil in large skillet. Sauté shallots until beginning to brown. Add cranberries, water, vinegar and honey. Cook until the berries soften and begin to burst. Stir occasionally. When cranberries are softened, add the ginger and allspice.

Preheat oven to 400 degrees. Place chicken thighs in greased baking dish. Spread cranberry mixture over chicken. Bake for 45 minutes or until cooked through. Serves 4 to 6.

Chicken Asparagus

1 pound fresh asparagus, trimmed
2 Tbsp. olive oil
1 red bell pepper, seeded and sliced thin
2-9oz. Perdue roasted carved chicken breast packages
1 cup whipping cream
1 small jar pesto sauce

Microwave the asparagus for two minutes, remove to plate, and cut into bite-sized pieces. Meanwhile, heat oil in large skillet. Sauté red bell pepper and asparagus until crisp-tender. Stir in cooked chicken. Add whipping cream and pesto sauce, mix to blend and heat through. Serve over rice or cooked couscous. Note: Substitute leftover chicken or turkey for packaged cuts. Makes 4-6 servings.

Chicken Bean Stew

2 pounds chicken thighs or 5-6 chicken breasts, boneless and skinless
1/3 cup all-purpose flour
3 Tbsp. oil
1 medium onion, cut into chunks
3 peeled carrots, cut into chunks
1 tsp. chopped garlic
14.5 oz. can diced tomatoes
1 can low sodium chicken broth
1 can cannelloni beans, drained and rinsed
¼ cup dry red wine (or more if needed to moisturize)

Preheat oven to 350 degrees. Sprinkle flour in a plate and dredge chicken pieces to coat.

Heat 2 Tbsp. oil in a Dutch oven and brown chicken on all sides. Remove from pot. Deglaze with a bit of broth if necessary and add 1 Tbsp. oil. Stir in onion and carrots and sauté until onions wilt. Add garlic and stir. Add diced tomatoes. Place chicken on top. Pour broth and red wine over chicken. Bring to a boil, cover, and cook in oven for 30 minutes. Add beans. Cook for approximately 30 minutes more or until chicken is done. Serves 4-6.

Chicken Broccoli Casserole

6 – 8 oz. package long grain and wild rice mix
16 oz. package frozen broccoli florets, defrosted
9 oz. package Perdue short cuts original roasted chicken breast
½ cup shredded cheddar cheese
1 cup sliced mushrooms
4 oz. jar pimento, drained
1 can condensed low sodium cream of mushroom soup
1 cup plain yogurt
1/3 cup mayonnaise
1 tsp. mustard
¼ tsp. curry powder
2 Tbsp. grated parmesan cheese

Preheat oven to 350 degrees. Prepare rice according to directions, omitting butter. Spray a 13 x 9 inch baking dish with cooking spray. Layer on rice, broccoli, chicken, cheddar cheese, mushrooms, and pimento.

In a small bowl, mix soup, yogurt, mayonnaise, mustard, and curry powder. Spread evenly over the top of the casserole. Sprinkle with parmesan cheese. Bake uncovered for 40 minutes or more until heated through.

Chicken Cacciatore

1 package Perdue Italian seasoned 5 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 onion, chopped
1 yellow bell pepper, seeded and chopped
16 oz. fresh button mushrooms
1 Tbsp. minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1 cup dry red wine
28 oz. can diced tomatoes

In a large skillet, sauté the chicken breasts in olive oil until browned on both sides. Remove to a plate and set aside. Add onion and bell pepper to pan and cook until soft, about 5 minutes. Add mushrooms and garlic and stir occasionally until mushrooms are tender. Sprinkle on basil and oregano. Pour in the red wine and raise heat to a boil. Cook until wine is reduced, about 5 minutes. Stir in the tomatoes and add the chicken to the mixture. Cover and reduce heat to a simmer. Cook for 30 minutes or until the chicken is cooked all the way through. Serve over cooked noodles or rice. Makes 4-5 servings.

Chicken Divine

16 oz. sliced mushrooms
3 green onions, chopped
6 chicken breast halves
1 tsp. rosemary, crushed
Juice from 1 lemon
1 Tbsp. chopped garlic
2 Tbsp. parsley, chopped
½ cup dry white wine
½ cup chicken broth
1 Tbsp. flour mixed in 2-3 Tbsp. water

Spread mushrooms in bottom of greased baking pan. Sprinkle with green onions. Place chicken halves on top. Cover with rosemary, lemon juice, garlic, and parsley. Pour the white wine and chicken broth over all. Cover and bake at 400 degrees for 40 minutes or until cooked through. Remove cover and bake until chicken is slightly browned. Take dish from oven and spoon chicken into serving dish. Meanwhile, make gravy: Put remaining sauce in measuring cup and add enough liquid to make 2 cups. Add sauce to pot and whisk in flour mixture. Simmer and stir often until thickened. Serves 6.

Chicken Eggplant

1 medium eggplant, peeled & cut into 1 inch cubes
24 oz. jar tomato basil sauce
1-24 oz. bag of 5 boneless, skinless chicken breasts by Perdue with Italian seasoning
6 oz. shredded mozzarella cheese
¼ cup chopped fresh basil

Place eggplant chunks in colander over sink and sprinkle with salt. Let stand for 30 minutes. Rinse bitter juice away and pat dry with a paper towel. Pour eggplant into a large bowl and mix in tomato basil sauce.

In a large nonstick skillet coated with cooking spray, brown chicken breasts on both sides. Remove to greased baking dish. Sprinkle with ¾ cup mozzarella cheese. Top with eggplant mixture and then remaining cheese.

Cover and bake at 350 degrees for 40 minutes or until chicken is cooked through.

Chicken Mac and Cheese

12 oz. box macaroni and cheese mix
12 oz. can chunk chicken breast, drained
1 can Campbell’s Healthy Choice cream of mushroom soup
1-1/3 cup 2% milk
9 oz. package frozen peas and pearl onions
8 oz. sliced mushrooms
6 oz. can French fried onions
1 small jar pimento, drained

Preheat oven to 325 degrees. Prepare macaroni and cheese dinner as directed. Pour into large bowl. Mix in the chicken, soup, milk, peas and onions, pimento, mushrooms, and half of the fried onions. Bake in a greased dish for 25-30 minutes. Sprinkle with remaining fried onions and bake until browned and bubbly.

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