1 (12 ounce) Mueller's southern style dumplings
1 (18 ounce) can chunk chicken (or diced boneless chicken breasts)
1 can of cream of chicken soup
Cook dumplings according to package instructions. Add soup and chicken. Salt and pepper to taste. Eat.
Credit: Mark's stepmother, Jane Jones
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, December 29, 2009
Tuesday, October 20, 2009
Savory Roasted Chicken Breasts
Savory Roasted Chicken Breasts
4 bone-in chicken breasts, with skin (about 3 1/2 pounds)
1 1/2 teaspoons lemon-pepper seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon dried, ground thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
4 tablespoons lemon juice
Salt and pepper to taste
Directions
1. Loosen skin on chicken breasts and pull back, but don't completely detach.
2. In a small bowl, combine the seasonings, except for the lemon juice. Rub the seasonings on the meat, and then pull the skins over top.
3. Pour a tablespoon of lemon juice on top of each breast, and sprinkle with salt and pepper. Place chicken breasts in a foil-lined roasting pan.
4. Bake, uncovered, at 375 degrees F for about an hour, or until chicken juices run clear and a meat thermometer reads 180 degrees F (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes.
Credit: Heather at "Want What You Have"
4 bone-in chicken breasts, with skin (about 3 1/2 pounds)
1 1/2 teaspoons lemon-pepper seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon dried, ground thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
4 tablespoons lemon juice
Salt and pepper to taste
Directions
1. Loosen skin on chicken breasts and pull back, but don't completely detach.
2. In a small bowl, combine the seasonings, except for the lemon juice. Rub the seasonings on the meat, and then pull the skins over top.
3. Pour a tablespoon of lemon juice on top of each breast, and sprinkle with salt and pepper. Place chicken breasts in a foil-lined roasting pan.
4. Bake, uncovered, at 375 degrees F for about an hour, or until chicken juices run clear and a meat thermometer reads 180 degrees F (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes.
Credit: Heather at "Want What You Have"
Monday, October 19, 2009
One Dish Chicken & Rice Bake
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (regular, 98% fat free or 25% less sodium)
1 cup water*
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts
Mix soup, water, rice, paprika, and black pepper in a 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375 degrees F. 45 minutes or until done.
*For creamer rice, increase water to 1 1/3 cups.
Credit: Campbell's Kitchen
1 cup water*
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts
Mix soup, water, rice, paprika, and black pepper in a 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375 degrees F. 45 minutes or until done.
*For creamer rice, increase water to 1 1/3 cups.
Credit: Campbell's Kitchen
Sunday, October 18, 2009
Chicken Casserole Supreme
3 whole chicken breasts cooked and chopped, or about 3 cups of leftover roasted chicken
1 can cream mushroom soup
1/2 stick butter melted
1 8 oz. package stuffing mix
1 16 oz. sour cream
1 can chicken broth
1/2 small onion chopped
Combine soup, butter, sour cream, chicken broth, and onion, and mix. Then fold the chicken and stuffing. Place in greased casserole dish and cook at 375 for 30 minutes.
This casserole freezes well if covered well.
1 can cream mushroom soup
1/2 stick butter melted
1 8 oz. package stuffing mix
1 16 oz. sour cream
1 can chicken broth
1/2 small onion chopped
Combine soup, butter, sour cream, chicken broth, and onion, and mix. Then fold the chicken and stuffing. Place in greased casserole dish and cook at 375 for 30 minutes.
This casserole freezes well if covered well.
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