Category Archives: 06. Chicken & Turkey

Slow Cooker Chicken Stroganoff


Slow Cooker Chicken Stroganoff

Makes 4 servings

4 chicken breasts cut into cubes

2 Tablespoons butter

1 package dry Italian dressing mix

1 (8oz) package of cream cheese

1 can (10.75oz) cream chicken soup

Pasta or noodles of your choice cooked according to package directions


Add chicken, butter and dressing mix to slow cooker

Cook on low 5-6 hours

Stir in cream cheese and cream soup

Cook on high about 30 minutes until cream cheese is melted and creamy

Spoon over pasta and enjoy!


Baked Teriyaki Chicken



Baked Teriyaki Chicken

2 tablespoon cornstarch

2 tablespoon cold water

1/4 cup white sugar

1/2 cup brown sugar

1 cup low sodium soy sauce

1/2 cup rice vinegar

2 clove garlic, minced

1 teaspoon ground ginger

1/2 teaspoon ground black pepper

4 skinless boneless chicken breasts


In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper

Let simmer, stirring frequently, until sauce thickens and bubbles

Preheat oven to 375

Place chicken pieces in a lightly greased 9×13 inch baking dish

Baste chicken with the sauce

Turn pieces over, and baste again

Bake in the preheated oven for 15 minutes

After 15 minutes have passed, turn oven down to 350

Turn pieces over and bake for another 20-25 minutes

Baste with sauce every 5 minutes during baking

Serve with rice and vegetables of your choice


Cleanup was a breeze as long as I soaked pans right away, it washed right out

Do NOT cover pan during cooking

Creamy Asiago Chicken


Creamy Asiago Chicken

1 lb boneless skinless chicken breasts, pounded to 1/4 inch thick

1/2 cup flour,

1/2 teaspoon each Salt and pepper

3 Tablespoons butter

2 Tablespoons olive oil, divided

1 tsp onion powder

2 cups mushrooms cut in half

2 cloves garlic, minced

1 1/2 cups dry white wine

1 tsp parsley

1/2 cup heavy cream

1/2 cup shredded Asiago cheese


Dredge the chicken pieces in flour mixture, set aside

In a large deep skillet, heat butter with one tablespoon of olive oil

Add chicken & sauté until golden brown on each side, roughly 4 minutes per side

Remove & set aside

In the same hot skillet, add the rest of the olive oil, onion powder, mushrooms and garlic

Sauté until mushrooms begin to brown

Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan

Add the chicken to the pan and sprinkle with the parsley

Bring to a boil, reduce heat, cover and simmer for about 15 minutes

Remove chicken from pan and set aside

Add the cream to the skillet and heat through

While mixing, add the Asiago cheese stirring constantly over a low heat until cheese completely melts

Continue cooking until sauce is thickened

Add chicken back and heat through

Broccoli, Rice, Cheese, and Chicken Casserole

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Broccoli, Rice, Cheese, and Chicken Casserole

Serves 4


1 cup uncooked rice, cooked according to package directions

1 (10 ounce) chunk chicken, drained

1 can (10.75 ounce) can cream of chicken soup

2 tablespoons butter

1/2 cup milk

1 cup chopped cooked broccoli

1/2 small white onion, chopped

1 cup shredded cheese


Preheat oven to 350 degrees

In a 9×13 inch baking dish, mix the prepared rice, chicken, cream soups, butter, milk, broccoli, onion, and cheese

Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted

Stir halfway through cooking to help cheese melt evenly


Chicken Breasts in Caper Cream Sauce


Chicken Breasts in Caper Cream Sauce


4 boneless, skinless chicken breast halves, pounded thin

1 teaspoon lemon pepper

1 teaspoon sea salt

1 teaspoon dried dill weed

1 teaspoon garlic powder

3 tablespoons butter

1 clove minced garlic

1/2 cup chopped onion

1 cup half and half

4 tablespoons capers, drained and rinsed


Season chicken breasts with lemon pepper, sea salt, dill weed, and garlic powder.

Melt butter in a large skillet over medium heat.

Place garlic, onion and breasts in skillet, and increase heat to medium-high.

Turn chicken frequently, until brown, about 5 minutes.

Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.

Remove chicken to a warm serving platter, and cover with foil.

Return skillet to stove, and increase heat to high.

Whisk in half and half, whisking continuously until reduced to sauce consistency, about 3 minutes.

Remove from heat.

Stir in capers.

Pour sauce over chicken, and serve.


Serve with steamed broccoli, buttered penne pasta or garlic mashed potatoes


Balsamic Glazed Chicken


Balsamic Glazed Chicken

Serves 2

1/2 cup Balsamic Vinegar

2 Tablespoons Honey

1 1/2 Tablespoon Mustard

3 cloves Garlic, minced

Salt and Pepper

2 Boneless, Skinless Chicken Breast

2 cups chopped Potatoes

1 Tablespoon Rosemary

2 Tablespoons Olive Oil

Salt and Pepper


Mix together Balsamic Vinegar, Honey, Mustard, Garlic, Salt, and Pepper

Wisk until blended well

Add Chicken and toss to coat

Place in fridge to marinate for 20-60 minutes

In a bowl combine Potatoes, Rosemary, 1 Tablespoon Olive Oil, Salt and Pepper

Coat well and set aside

Preheat oven to 425 degrees

Heat 1 Tablespoon Olive Oil in an oven safe skillet

Add Chicken and Marinade to skillet

Sauté Chicken about 2 minutes per side

Add Potatoes to skillet

Bake 20 minutes until chicken has an internal temperature of 160 degrees and potatoes are soft

If the potatoes need longer to cook, remove chicken to a warming plate and continue baking potatoes until they are tender

Serve chicken and potatoes with pan drippings along with your favorite side dishes


Slow Cooker Chicken Tetrazzini



Makes 3 servings

3 skinless, boneless chicken breast, cut into pieces

2 tablespoons melted butter

1 (.7 ounce) package dry Italian-style salad dressing mix

2 tablespoons butter

1 small onion, sliced and separated into rings

3 cloves garlic, minced

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup chicken broth

1 (8 ounce) package cream cheese, softened


Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.

Cover, and cook on High for 3 hours.

Heat the remaining 2 tablespoons of butter in a large skillet over medium heat.

Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes.

Mix in the cream of chicken soup, chicken broth, and cream cheese.

Pour mixture over the cooked chicken in the slow cooker.

Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

Serve over pasta with garlic bread