Category Archives: 06. Chicken & Turkey

Cheesy Buffalo Chicken Casserole

Cheesy Buffalo Chicken Casserole

Serves 8


2 cups chicken, cooked and shredded

1 (8 ounce) package cream cheese, softened

1/2 cup ranch dressing

1/3 cup Buffalo wing sauce

2 tablespoons water

2 cups shredded Colby Jack cheese

2 cups cooked rice

2 cups shredded sharp Cheddar cheese

2 cups crushed corn chips (DO NOT ADD TO CASSEROLE)


Preheat oven to 350 degrees

Beat cream cheese in a blender until smooth

Add ranch dressing, Buffalo wing sauce, and water

Blend until smooth

Mix in shredded chicken and Colby Jack cheese

Spread rice in a 9×13-inch baking dish

Pour Buffalo chicken mixture on top

Sprinkle Cheddar cheese on top

Cover baking dish with aluminum foil

Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 30 minutes

Sprinkle corn chips on top


It might be better if you sprinkle the corn chips on each serving.  Leftovers end up with soggy chips

Slow Cooker Mediterranean Roast Turkey Breast

Slow Cooker Mediterranean Roast Turkey Breast

Makes 8 Servings


1 (4 pound) boneless turkey breast, trimmed

1/2 cup chicken broth, divided

4 tablespoons fresh lemon juice

2 cups chopped onion

1 cup pitted kalamata olives

1 cup oil-packed sun dried tomatoes, thinly sliced

2 teaspoons oregano and basil

1 teaspoon parsley, dill, onion and garlic powder

1/2 teaspoon rosemary, thyme and cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons all-purpose flour


Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, seasonings, salt, and pepper in the crock of a slow cooker

Cover; cook on Low for 4-5 hours

Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth

Stir into slow cooker

Cover and cook on Low for an additional 30 minutes

Skillet Chicken Bulgogi

Skillet Chicken Bulgogi


1/3 cup chopped onion

2/3 cup soy sauce

1/2 cup brown sugar

4 cloves minced garlic

1/4 cup sesame oil

2 tablespoons honey

1 tablespoon sesame seeds

1 teaspoon chopped ginger

1/2 teaspoon cayenne

salt and black pepper to taste

2 pounds skinless, boneless chicken breasts, cut into thin strips


Whisk onion, soy sauce, brown sugar, garlic, sesame oil, honey, sesame seeds, chopped ginger, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth

Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes


If needed, dissolve 2 teaspoons of cornstarch into 1/4 cup water, and stir into the boiling sauce

Return to a boil and cook until the sauce thickens about 1 minute

Honey-Lime Chicken

Honey-Lime Chicken


1/3 cup all-purpose flour

1/4 teaspoon cayenne pepper

2 boneless, skinless chicken breast, cut into strips

3 tablespoon butter

6 tablespoons lime juice

6 tablespoons honey

3 tablespoon brown sugar

3 teaspoon Worcestershire sauce


Combine flour and cayenne pepper in a bowl large enough for the chicken to move freely in

Add a few chicken strips at a time and shake to coat

Melt butter in a large, nonstick skillet over medium heat

Add chicken and cook until browned on all sides, 4 to 6 minutes

Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken

Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes


If needed, dissolve 2 teaspoons of cornstarch into 1/4 cup water, and stir into the boiling sauce

Return to a boil and cook until the sauce thickens about 1 minute

Maple-Mustard Sauce over Crispy Chicken

Maple-Mustard Sauce over Crispy Chicken


4 skinless, boneless chicken breast halves

2 eggs

2 tablespoons parsley

3 teaspoons Dijon mustard

1 cup bread crumbs, or more as needed

3 tablespoons olive oil

1 cup chicken broth

3 tablespoons maple syrup

2 1/2 tablespoons coarse-grain mustard

1 tablespoon butter


Pound out chicken breast halves between 2 sheets of plastic wrap to 1/3- to 1/2-inch thickness

Mix eggs, parsley, and Dijon mustard together in a large bowl

Pour bread crumbs into a separate bowl

Place chicken in the egg mixture, then dip in bread crumbs

Heat olive oil over medium-high heat in a large, nonstick skillet

Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side

Transfer to a plate and keep warm

Whisk chicken broth, maple syrup, and 2 1/2 tablespoons coarse-grain mustard together in a bowl

Pour into the same skillet used to cook chicken and bring to a boil

Cook sauce until reduced to about 3/4 cup, about 4 minutes

Stir in butter until melted

Spoon sauce over chicken and serve

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings


2 pounds skinless, boneless chicken breast halves cut into chunks

1 cup onion, diced

2 cups celery, diced

2 cups carrot, diced

2 tablespoons butter

Parsley, Season Salt, Poultry seasoning and Garlic powder to taste

2 1/2 cups water or chicken stock, enough to cover ingredients

2 (10.5 ounce) cans condensed cream of chicken or celery soup

1 (10 ounce) package refrigerated biscuit dough


Place chicken, onion, celery, carrots, butter, and seasonings in a slow cooker

Pour condensed soup and enough stock to cover ingredients

Cover and cook for 5 to 6 hours on low or 4 hours on high

About 1-2 hours before serving, tear biscuit dough into pieces

Place dough in the slow cooker, I also push them down into the soup

Cook until dough is no longer raw in the center

Enjoy!

Dill-Caper Cream Sauce over Chicken Breasts

Dill-Caper Cream Sauce over Chicken Breasts

4 boneless chicken breast halves, pounded very thin

1/4 cup all-purpose flour

Salt and pepper to taste

3 tablespoons butter

1/2 cup white wine

3 cloves garlic, minced

1 cup heavy whipping cream

2 tablespoons lemon juice

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

2 teaspoons dried dill weed

1 1/2 teaspoons chopped fresh thyme

4 tablespoons capers, drained


Dredge chicken breasts in flour and season with salt and pepper

Melt butter in a large skillet over medium-low heat

Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes

Remove chicken from skillet, cover in aluminum foil to keep warm

Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom

Add garlic and cook until fragrant, about 2 minutes

Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil

Reduce heat to medium-low

Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes

Stir capers into sauce and heat for 1 to 2 minutes more

Plate chicken breasts and spoon sauce on top

Slow Cooker Cheesy Chicken and Rice

Slow Cooker Cheesy Chicken and Rice

Serves 6


4 boneless, skinless chicken breast, cut into large chunks

Pepper, Adobo, Garlic and Onion powder

1 large sweet onion, chopped

1 (10.5 ounce) can condensed cream of anything soup (I used celery soup)

1 (8 ounce) package yellow rice mix (I used Zatarain’s®)

1 (15 ounce) can whole kernel corn, drained

1 cup shredded Cheddar cheese


Place chicken in the bottom of a slow cooker

Season with Pepper, Adobo, Garlic and Onion powder

Scatter onion over chicken

Spoon soup on top

Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours

When chicken is almost finished cooking, cook rice mix according to package directions

Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving

Enjoy!

Feta and Bacon Stuffed Chicken with a White Sauce

Feta and Bacon Stuffed Chicken with a White Sauce

Serves 4

3/4 pound bacon, cut into 1 inch pieces

1 cup crumbled feta cheese

3 tablespoons sour cream

1/8 tablespoon dried oregano

1/8 teaspoon ground black pepper

4 skinless, boneless chicken breast, pounded flat

1 cup all-purpose flour

2 eggs, beaten

White Sauce

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Preheat an oven to 350 degrees

Place the bacon in a skillet, and cook over medium, until evenly browned

Cool the bacon slices on a paper towel-lined plate

Reserve the bacon grease in the skillet

Mix the cooled bacon with the feta cheese, sour cream, oregano, and black pepper, set aside

Pour the flour, egg, and bread crumbs into separate, shallow dishes

Gently press the chicken breasts into the flour to coat

Dip each into the beaten egg, then press into bread crumbs

Reheat the bacon grease over medium heat

Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side

Remove chicken breasts to prep area and let cool enough to work with

Spoon the bacon mixture onto each chicken breast

Roll or fold chicken breast over bacon mixture

Place the stuffed breasts on a baking dish

Bake until the chicken is no longer pink and the filling is hot, 20 to 25 minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

While the chicken is baking, this is a great opportunity to make the white sauce

White Sauce Instructions

In a small saucepan, melt butter

Stir in flour, salt and pepper until it’s smooth and bubbly

Slowly whisk in milk

Boil 1 minute

Spoon over chicken

We served ours with a white sauce and mashed potatoes

Korbyn’s Cheez-It Chicken

This is a great way to use up those little bits of crackers in the cupboard.

Cheez-It Chicken

Serves 4


1 1/2 cups cheese flavored crackers, like Cheez-Its, crushed

1 1/2 cups French-fried onions, crushed

Salt and black pepper to taste

4 skinless, boneless chicken breast halves – cut in half

3 tablespoons mayonnaise, may need more to coat chicken

Butter


Preheat oven to 375 degrees

Spray a baking dish with cooking spray

Mix Cheez-Its, French-fried onions, salt and pepper in a bowl

Set aside

Wash and pat chicken breasts dry

Scoop mayonnaise into a bowl

Coat chicken in mayonnaise bowl then press in the cracker mixture

Place chicken breasts on the prepared baking dish

Sprinkle remaining cracker mixture on top

Place a small pat of butter on each chicken breast

Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes