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Tag Archives: Poultry Recipes

Keto Friendly Chicken Casserole

This delicious Chicken Parmesan Casserole can be served with or without pasta. It’s super quick, healthy, and easy weeknight dinner for your whole family.

Chicken Parmesan Casserole

Ingredients

1.5 lb. cooked chicken – diced

2 jars of marinara sauce

1 ¾ C. shredded mozzarella cheese

½ C. grated Parmesan cheese

1 ½ –2 Tbsp. olive oil

1 C. Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy)

1/2 tsp. Italian seasoned salt-to taste

1 ½ –2 Tbsp. freshly chopped parsley for serving

Directions

1. Preheat oven to 350 F and grease a 8 ½ x 8 ½ inch casserole with olive oil or cooking spray.

2. Place the chopped cooked chicken into the previously prepared baking dish and pour marinara sauce over the chicken, stir to combine. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan.

3. In a small bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crumbs are not evenly moistened add more olive oil and stir to combine. It depends on the texture of bread crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs like Panko need less oil.

4. Sprinkle bread crumb mixture over the cheese and bake for twenty-twenty five minutes until bread crumbs get nice golden color. Sprinkle freshly chopped parsley before serving if desired. Serve with a salad or another green vegetable.

Source Oh my goodness chocolate desserts

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Orange Chicken in Copycat Panda Express sauce

This Ground Orange Chicken is made in one pan and just takes twenty minutes using a Panda Express copycat sauce. It tastes so much better and healthier than the original!

GROUND ORANGE CHICKEN

INGREDIENTS

1 lb ground chicken

1 Tbsp. ginger root minced

2 tsp. garlic minced

1/4 tsp. hot red chili pepper crushed

1 Tbsp. Rice wine

2 Tbsp. water

1/2 tsp. Sesame oil

4 tsp. Soy sauce

5 Tbsp. sugar

5 Tbsp. white vinegar

zest of 1/2 orange

1 Tbsp. water

1 Tbsp. Cornstarch or flour

Directions

1. To make the sauce, in a medium bowl combine the rice wine, two tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside. To make the cornstarch mixture, in a separate bowl, dissolve one tablespoon of cornstarch in the remaining one tablespoon of water and set aside.

2. In a skillet over medium-high heat, add one tablespoon of oil and add the ground chicken. Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional two-three minutes.

3. Once the chicken is cooked add the ginger, garlic and crushed red pepper and cook for approximately ten seconds. Add the orange sauce and bring to boil. Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens. Serve with cauliflower rice.

Source Dinner then Dessert

Crunchy Creamy Chicken Casserole

Crunchy Chicken Casserole

Ingredients

3 C. cooked rotisserie chicken, shredded

3 C. rotini noodles, cooked

2 10 oz. cans cream of chicken soup

1/2 C. chicken broth

1/2 C. milk

1/2 C. Pork Rinds, crushed, divided

1 C. shredded cheddar cheese, divided

1 C. frozen peas

1 C. canned corn

2 Tbsps. garlic powder

Fresh parsley for garnish, optional

Directions

1. Preheat your oven to 350° degrees. Lightly grease a 9×13 baking dish. Set aside.

2. In a very large bowl, combine together the veggies, chicken, cooked noodles, soup, chicken broth, 1/2 of the cheddar cheese, 1/2 of the pork rinds, milk and garlic powder. Stir well.

3. Pour into the previously prepared baking 9×13″ dish. Sprinkle with remaining cheddar cheese. Bake covered at 350 degrees for thirty minutes. Uncover and top with remaining pork rinds and bake for five minutes more. Garnish with fresh parsley if desired.

Source Bitz N Giggles

Cooking is my therapy

I recently have decided that I would consider cooking as my second workout. Although it’s not just any exercise I am going to call it my occupational therapy. The main reason why I chose to do this is because the right side of my body is not as strong as my left due to my Cerebral Palsy. With that said I am going to try really hard to practice using my right hand more often when I’m cooking. I recently discovered that I can use it to cut certain things with a knife. I was pretty proud of myself for conquering this new obstacle.

Anyway back to the recipe!

This Keto Chicken Parmesan Casserole is an incredibly easy dinner that’s bursting with savory, delicious, cheesy, tomatoey flavor! Your whole family will love it, and you’ll love how simple it is to prepare…

Keto Chicken Parmesan Casserole

Ingredients

5 C. cubed cooked chicken

1 C. Marinara sauce

1/2 tsp. red pepper flakes

1 C. Parmesan cheese, grated

1 1/2 C. shredded mozzarella cheese

1 C. pork rinds, crushed

1/2 tsp. crushed dried basil

Directions

1. Preheat the oven to 350 F and lightly grease an 8-inch square baking pan. Spread the chicken in the greased dish and pour the tomato sauce over it.

2. Sprinkle with the red pepper flakes. Top with the Parmesan and then the mozzarella. Lightly sprinkle the crushed pork rinds and basil over the top. Bake for twenty five minutes, until the cheese, is melted and bubbly.

Source 33Recipe

GARLIC PARMESAN CHICKEN TENDERS

Flavorful chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection!  This is a meal that your entire family will love! 

GARLIC PARMESAN CHICKEN TENDERS

Ingredients

1 and ¼ pounds boneless skinless chicken tenders

½ C. white flour

1/2 tsp. Salt

1/4 tsp. Pepper

6 Tbsp. olive oil or melted butter

3 tsp. minced garlic

1 tsp. dried basil

¼ tsp. paprika

1 C Panko breadcrumbs

⅔ C. freshly grated Parmesan cheese

Directions

1. Preheat the oven to 400 degrees F. Lightly grease a 9×13 baking dish with cooking spray. Set aside.

2. Set out three bowls. Fill one with the white flour, about ¼ teaspoon of pepper, & about ½ teaspoon of salt. Stir. Fill the next bowl with the olive oil or butter and minced garlic. Stir. Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.

3. Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece. Place the tenders onto the previously prepared baking dish and then place in the oven.

4. Cook for fifteen minutes and then flip the tenders and cook for another five-eight minutes or until the internal temperature of the chicken reaches 165 degrees F.

Source The Recipe Critic

Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry

Ingredients

3 chicken breast, boneless skinless

1 Tbsp. olive oil

3 C. green cabbage (shredded)

1 red bell pepper, chopped

1 Tbsp. cornstarch

1/2 tsp. ground ginger

1/4 tsp. garlic powder

1/4 tsp Salt

1/2 tsp pepper

1/2 C. water

1 Tbsp. soy sauce, low sodium

Directions

1. Place chicken breast in a zip lock bag. Beat it with a mallet to even out thickness of chicken. Cut into strips. Heat oil in nonstick skillet. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and bell pepper. Sauté for two minutes until cabbage is crisp-tender.

2. In a small bowl combine the cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about one minute.

Source Just A Pinch Recipes

Poultry soup

Turkey or Chicken soup

Ingredients

4-6 C. Shredded turkey or chicken, cooked

4 C. Low-sodium Chicken broth (more if you like the soup more liquidity) 

1 tsp. Garlic

1 Tbsp. Olive oil

1/2 C. onion

1 C. Carrots

1 C. Celery

1/2 C. Turnips

1 tsp. Garlic

1 (14.5 oz) diced Tomatoes

1 tsp. Parsley

1/2 tsp. salt

1/2 tsp. Pepper

1/4 tsp. Paprika

Optional: Potatoes, Rice, Egg noodles, gravy or crackers

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the garlic and onion and saute for two to three minutes or until they start to soften. Next add the remaining ingredients. Stir and cook for thirty minutes or until the veggies are tender.

Court’s Cooking Notes: Add more seasoning if needed and or adjust the soup according to your liking.

Recipe adapted from: The Joy of Cooking: Wartime Edition

Cook, eat immediately or freeze, eat later

Excuse my absence from cooking for a long while My dearest grandfather (Big Daddy) passed away last month. He was a very special person. It has been very sad for everyone in my family but we’re thankful that he’s in a much better place now. One of my fond memories of him is that he enjoyed my cooking and I know that he would have loved the king ranch chicken that I prepared the other night. The preparation was very easy, quick and packed with delicious flavors that your whole family will love.

The Pioneer Woman King Ranch Chicken

Ingredients

Cooking spray

One 10.5-ounce can cream of chicken soup

One 10.5-ounce can cream of mushroom soup

One 10-ounce can diced tomatoes with chiles, such as Rotel

2 Tbsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. kosher salt

1/4 tsp. Cayenne pepper

1/2 tsp. freshly ground black pepper

2 C. chicken broth

16 corn tortillas, torn into pieces

1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks

1 large white or yellow onion, finely diced

1 red bell pepper, seeded and finely diced

1 yellow bell pepper, seeded and finely diced

1 jalapeno, finely diced, optional

1 1/2 C. grated sharp Cheddar

1 1/2 C. grated Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with cooking spray.

1. In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cayenne pepper, cumin, salt, pepper and chicken broth. Line the bottom of the baking dish with half of the torn tortillas. Layer on half of the chicken.

2. Add half of the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the tomato mixture. Cover with foil and bake for forty five minutes, then uncover and bake until bubbling, another fifteen minutes.

Court’s Cooking Notes: To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

Source The Pioneer Woman Cooks

Calling all buffalo chicken lovers

So as some of you know I am a huge fan of anything buffalo chicken. I understand that I have mentioned this before, but I can’t get over this stuff. I love it! I recently had an appetite for it, and my hunger for some buffalo sauce was driving me crazy. I finally couldn’t take it anymore and had to satisfy my craving.

I came across this Buffalo Chicken Bake. It’s quick, easy and delicious; it doesn’t get much better than this recipe. All you need are FOUR ingredients and about ten minutes to get your buffalo fix. I recommend making this for your dinner and all of the buffalo chicken lovers in your family.

Do you have some leftovers? Put some on your sandwich, in a salad, or whatever your heart desires.

Buffalo Chicken Bake

Ingredients

3-4 Chicken Breasts

6-8 Tbsp Frank’s Red hot Buffalo Sauce

3 Bell Peppers – a combination of red, orange and yellow

1 C. cheddar cheese or Mexican blend cheese, shredded

Directions

1. Preheat the oven to 350 degrees. Grab and grease a 9×13 baking dish and place the chicken flat. Pour a few tablespoons of buffalo sauce over each chicken breast.

2. Layer thinly sliced bell peppers on the chicken. Spread cheese evenly over the top. Bake at 350 for thirty-forty five minutes or until the chicken is no longer pink.

Source The pinning mama

Here are some of my other favorite Buffalo flavored recipes?

Buffalo chicken Dip (Great for parties)

A twist on buffalo wings (one of my all-time favorites)

Zesty Buffalo Chicken Casserole

Crazy Addicting Buffalo Chicken Pasta

Creamy spinach chicken casserole

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Ingredients:

2-5 lαrge boneless skinless chicken breαsts, cut horizontαlly

8 oz. creαm cheese, softened

2 C. spinαch, rinsed

1 Tbsp. olive oil

4 oz. Mozzαrellα cheese, shredded

The mαrinαde:

3 cloves gαrlic, minced

1 Tbsp. olive oil

1/2 tsp. red pepper flαkes, optionαl

1/2 tsp. Itαliαn seαsoning, optionαl

1 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Position α rαck in the center of the oven αnd preheαt the oven to 400ºF (200°C).

2. In a small bowl combine the olive oil, gαrlic, Itαliαn seαsoning, αnd red pepper flαkes. Stir well. Next grab a basting brush and spread the marinade all over each chicken breast and place them in a plastic container. Seal the container with a lid and place in the refrigerator for ten – fifteen minutes while you prep the remαining ingredients.

2. Quickly wilt the spinαch in α skillet with one tαblespoon of olive oil, set αside.

3. Arrange the chicken breαsts drαined from the mαrinαde in α bαking dish. Spreαd the creαm cheese mixture over the chicken αnd lαy spinαch on top of the creαm cheese. Finαlly, sprinkle mozzαrellα over the top.

4. Bαke for twenty-thirty five minutes. Chicken is done when cooked through to αn internαl temperαture of 165˚F (75°C). Serve wαrm with α side of cαuliflower rice, or bαked veggies. Enjoy!

Source Dimar’s Kitchen

Court’s cooking notes

You can also leave the chicken in the fridge for eight hours to overnight.

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