Category Archives: 06. Chicken & Turkey

Mini Chicken Pot Pies


Mini Chicken Pot Pies

Makes 8

1 1/2 cup cooked chicken

1 can of cream of chicken soup

1 cup frozen veggies of your choice, I used corn and carrots

1 teaspoon all purpose seasoning like Adobo

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and Pepper

1 can of refrigerated biscuits, like Pillsbury Grands

1/2 shredded cheese

Bread crumbs


Preheat oven to 350 degrees

Mix together chicken, soup, veggies, and seasonings

Roll out each biscuit into approximately 5 inch round circle

Press each circle into a greased baking cupcake tin

Scoop chicken mixture into each tin

Top with shredded cheese

Sprinkle with a little bread crumbs


Bake 15-20 minutes, until golden

Cool on wire racks before serving


Chicken Enchiladas


Chicken Enchiladas

Makes 12


3 cups cooked, shredded chicken breast


1/2 (10.75 ounce) can condensed cream of chicken soup

1/2 cup and 2 tablespoons sour cream

1/8 teaspoon chili powder


1-1/2 teaspoons butter

1/2 small onion, chopped

1 chopped garlic clove


1/2 (4 ounce) can chopped green chilies, drained

3 Tablespoons taco seasoning

1/2 bunch green onions, chopped, divided

3/4 cup water


1/2 teaspoon lime juice

1/4 teaspoon onion powder

1/4 teaspoon garlic powder


12 (5 inch) corn tortillas

1-1/2 cups Cheddar cheese, shredded, divided

1 (10 ounce) can enchilada sauce

2.5 ounce can sliced black olives


Set the shredded chicken aside

Combine the cream of chicken soup, sour cream, and chili powder in a saucepan

Bring to a simmer over low heat, stirring occasionally

Turn off the heat and cover to keep warm


Pan fry the tortillas on both sides until crispy to keep them from being to mushy


Heat the butter in a skillet over medium heat

Stir in the onion and garlic; cook and stir until the onion has softened, about 5 minutes

Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water

Allow to simmer for 10 minutes

Stir in the lime juice, onion powder, and garlic powder

Simmer for an additional 10 minutes


Preheat an oven to 350 degrees

Stir half of the soup mixture into the skillet with the chicken mixture

Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish


Fill each tortilla with chicken mixture

Sprinkle half Cheddar cheese over the chicken filling before folding the tortillas

Fold tortillas over the filling and place seam-side down in the prepared pan


Pour enchilada sauce evenly over the enchiladas

Cover with the remaining Cheddar cheese

Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese

Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

How to make a small amount of cream of chicken soup

Melt three tablespoons of butter in a small pan, let it get nice and hot, whisked into it three tablespoons of flour until it formed a nice roux….then whisk in a quarter cup of chicken broth and a quarter cup of milk.  Add some seasoning to taste.

How to pan fry tortillas

Cook in a non stick pan on high heat for 10 seconds, flip and cook for 30 seconds or until the tortilla begins to puff.  Flip and cook another 30 seconds

Options for cooked chicken

*Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart.

*Place frozen or thawed chicken breasts in a crock pot on low with chili powder, onion, garlic, taco seasoning, garlic powder and onion powder.  After chicken is thoroughly cooked, shred

*Leftover rotisserie chicken

Shoyu Chicken


Shoyu Chicken

Serves 4

4 boneless, skinless chicken breast or other chicken pieces

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup water

2 cloves garlic, minced

1/2 onion, chopped

1/2 tablespoon grated fresh ginger root

1 teaspoon ground black pepper

1/2 tablespoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon ground cayenne pepper (optional)

1/2 teaspoon ground paprika (optional)


Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a bowl with a lid.

Add the chicken, and toss to evenly coat.

Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chicken from the marinade.

Discard the remaining marinade or see notes below.

Grill the chicken on the preheated grill until cooked through, about 5-8 minutes per side, depending on size.

Serve with a side of rice and your favorite vegetables.


*You can also reduce the reserved marinade over the stove top for about 20 minutes. It makes a flavorful sauce which was fantastic with the rest of the meal

*An alternative to grilling is to bake the chicken in the marinade.  350 degree oven for approximately 30 minutes, uncovered.

Ginger Orange Mango Chicken

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Ginger Orange Mango Chicken

Serves 4

1/4 cup low sodium soy sauce

4 skinless, boneless chicken breast

Thyme, salt and pepper to taste

2 Tablespoons olive oil

1/2 cup each chopped Carrots, Celery, Onions, and Peppers

1/2 cup orange juice

2 mango – peeled, seeded, and sliced or 2 1/2 cups mango preserves

1 teaspoon ground ginger

1/8 teaspoon ground allspice

1 teaspoon of brown sugar

1 cup Pineapple chunks

Coconut milk


Marinate chicken breasts in soy sauce for 30 minutes

Heat the olive oil in a skillet over medium heat

Lightly sauté Carrots, Celery, Onions and Peppers, set aside and keep warm

Place chicken breast in the skillet adding more oil if needed

Season both sides with thyme, salt, and pepper

Sauté 5 to 8 minutes on each side, until no longer pink, set aside and keep warm

Add orange juice, mango, ginger, allspice and brown sugar to skillet

Over medium-high heat, cook and continuously stir 4 to 5 minutes, until thickened

Add pineapple chunks

If sauce it to thick, thin with coconut milk.  I used about 1/2-3/4 can.

Spoon over the cooked chicken and vegetables and serve with a side of rice

Moist Cheddar Garlic Oven Fried Chicken


Moist Cheddar Garlic Oven Fried Chicken

Makes 4 servings

1⁄3 cup butter, melted
2 tablespoons minced garlic
2 teaspoons garlic powder, divided
1⁄2 teaspoon seasoning salt

3⁄4 cup seasoned dry bread crumbs
1⁄2 cup cheddar cheese
1⁄4 cup parmesan cheese
1⁄2 teaspoon ground black pepper

4 boneless skinless chicken breasts
shredded cheddar cheese


Preheat oven to 350°

In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt

In second bowl, combine the dry breadcrumbs, 1/2 cup cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and black pepper

Dip chicken in butter mixture; then in crumb mixture

Place in prepared 9×13 pan and bake uncovered for 35-45 minutes or until cooked through

(Placing the chicken on a rack in a pan will produce an extra crispy crust).

Top with shredded cheddar the last 5 minutes of cooking

Chicken Parmigiana


Chicken Parmigiana

Makes 4 servings


2 eggs, beaten

1/4 cup dry bread crumbs

4 skinless, boneless chicken breast halves, pounded into the same thickness

1-1/2 cups spaghetti sauce

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese


Preheat oven to 350 degrees

Lightly grease a medium baking sheet

Scramble eggs into a small shallow bowl

Place bread crumbs in a separate shallow bowl

Dip chicken into eggs, then into the bread crumbs

Bake in a preheated oven, uncovered, for 35-40 minutes or until no pink in the center. Internal temp of 160 degrees

When I baked these, I placed them on a greased cookie rack over a foil lined cookie sheet. They didn’t need to be flipped and were crispy

If you don’t have a cookie rack, place them on a greased cookie sheet and flip 10 minutes into baking

Pour 1/2 of the spaghetti sauce into a baking dish

Place chicken over sauce, and cover with remaining sauce

Sprinkle mozzarella and Parmesan cheeses on top

Return to the preheated oven for 10-15 minutes until cheese is melted and sauce is hot

Easy Chicken Cacciatore


Easy Chicken Cacciatore

4 skinless, boneless chicken breast halves, pound down

1/4 cup all-purpose flour

Salt and black pepper

3 tablespoons butter


2 (14.5 ounce) cans stewed tomatoes, with liquid

2 cups water (chicken broth or red wine)

1/4 cup brown sugar

1/4 cup balsamic vinegar

1/4 cup low sodium soy sauce

2 teaspoons mustard powder

2 teaspoons chili powder

1 teaspoon celery seed

2 clove garlic, minced

1 cup sliced onion


In a shallow dish or bowl, combine flour, salt and black pepper

Coat chicken breasts with flour mixture

Melt butter in a large skillet over medium heat, and brown chicken on all sides

Remove from skillet, and drain on paper towels

In the same skillet, combine the tomatoes, water (broth or wine), brown sugar, balsamic vinegar and low sodium soy sauce

Season with chili powder, mustard powder, celery seed, and garlic

Bring to a boil, reduce heat, and return chicken to skillet

Cover and simmer for 10 minutes, add sliced onions

Continue simmering for 15 minutes or until chicken is tender, no longer pink and juices run clear

Serve over rice with a side of broccoli