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Tag Archives: Poultry Recipes

Juicy Homemade Rotisserie Chicken

Smoked Paprika Roast Chicken

Ingredients

2 Tbsp. smoked paprika

2 Tbsp. melted unsalted butter

1 tsp. garlic powder

1 1/2 tsps. salt

1/2 tsps. pepper

1 whole 4-5 lb roasting chicken

4 Tbsp. honey

2 Tbsp. lemon juice

Directions

1. Preheat oven to 325°F. Rinse and pat dry the chicken: Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won’t stick).

3. Spread paprika butter mix over chicken: Combine together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place the chicken in a 9×13 shallow baking dish.

4. Heat the honey and lemon juice in a small pot and set aside. Bake: Bake at 325°F for approximately one hour and fifteen minutes. Baste with the lemon-honey mixture after thirty five minutes, and then every fifteen minutes after that. You may need to adjust total cooking time depending on how big your chicken is.

5. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F. Add more salt and pepper to taste.

Source Simply Recipes

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The Best Baked Chicken to Die For!

This Baked Brown Sugar Garlic Chicken is the best and the juiciest chicken ever. It is baked to crisp-tender perfection and ready in less than thirty minutes. This dish is super flavor, and the sweet and savory sauce makes it so much better!

Baked Brown Sugar Garlic Chicken

Ingredients:

4 Tbsp. brown sugar

3 tsp. olive oil

1 lb Boneless and skinless chicken breasts

Salt and pepper, optional

4 Garlic cloves, minced

Directions:

1. Preheat the oven to 400°. Grease a 9×13 baking dish with cooking spray. Put the olive oil in a small pan and saute the garlic until it is tender. Remove the olive oil and garlic from heat. Pour the garlic mixture into a small bowl and add the brown sugar. Stir well.

2. Put the chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken.

3. Place in the oven and bake for thirty- forty five minutes or until the chicken is cooked completely through.

Source KetoEat

Savory Chicken Asparagus Supreme

Chicken Asparagus Supreme

Ingredients

2 (8-ounce) packages asparagus

5 C. Cooked cut up chicken

2 (10.75) cans cream of chicken soup

1 C. Duke’s Mayonnaise

1 tsp. Lemon juice

8 oz. shredded cheddar cheese

1 C. corn flake crumbs

4 Tbsp. Butter

Directions

Preheat oven to 350°

1. Cover bottom of a greased ”9 x 13” casserole dish with asparagus spears then cover asparagus with cut-up cchicken. Combine the soup with the mayonnaise and lemon juice. Pour mixture over the chicken and sprinkle with grated cheese.

2. Top with corn flake crumbs and place butter on top. Bake in the preheated oven for thirty minutes or until golden and bubbly.

Church Potluck Best loved slow cooker and casserole recipes

Zucchini Boats

Stuffed Zucchini

Ingredients

8 Zucchinis, rinsed, not peeled

3 Tbsp. Olive oil

1 C. finely chopped onion

1/2 tsp chopped garlic

1 lb ground turkey

2 eggs slightly beaten

1 C. Panko Italian bread crumbs

1 C. Parmesan cheese

1 teaspoon oregano

1 teaspoon salt

1/2 tsp. pepper

3 C. tomato sauce

Directions

Lightly grease a 9X13 baking dish with cooking spray. Set aside. Preheat oven to 350°

1. Cut zucchini and in half lengthwise and spoon out most of the pulp, leaving boat like shells. Set aside. Chop pulp coarsely.

2. Heat three tablespoons of olive oil, add onions, and cook until soft and lightly colored. Add pulp and garlic and cook five minutes longer. Transfer the pulp mixture to a large bowl and set aside. Brown meat in skillet, stirring constantly. When done, drain well and add the meat to pulp mixture. Stir well.

3. Then add the eggs, bread crumbs, 1/2 cup of cheese, oregano, salt, and pepper into the zucchini mixture.

4. Pour tomato sauce into the previously prepared baking dish. Arrange zucchini on sauce Sprinkle with remaining cheese and cover with foil. Bake in the preheated oven for twenty-thirty minutes; remove foil and bake for ten minutes longer.

Source Church Potluck Best-loved slow cooker and casserole recipes

Keto Friendly Fajita Chicken Casserole

This Fajita Chicken Casserole recipe is delicious as it is nutritious. My favorite part about this dish is that it’s incredibly quick and easy to throw together! Also, it is loaded with juicy chicken, peppers and gooey cheese, seasoned with fajita spices and baked to perfection; this quick casserole dinner is equally wholesome and tasty.

Fajita Chicken Casserole

Ingredients

3 or 4 small chicken breasts (1 1/2 lbs – 750g) skinless, boneless – or 2 large chicken breasts, split lengthwise

2 bell peppers

1 medium onion, minced

1 tsp. cumin powder

1/2 tsp. chili powder

1 tsp. garlic powder, or minced garlic

2 tsp. paprika

1/2 tsp

1/2 tsp. pepper

1 Tbsp vegetable oil

1 C. shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)

Fresh chopped cilantro, or parsley, for garnish

DIRECTIONS

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish with cooking spray. Place chicken breasts onto a shallow plate or a cutting board. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.

2. Arrange chicken into the prepared baking dish, and drizzle with oil. Top with the bell peppers and onion, then sprinkle some of the remaining fajita seasonings Finish with shredded cheese on top.

3. Bake for fifteen – twenty minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil for two minutes at the end to crisp up the top if you like.

Source Eatwell101

Gather. Mix. Bake. Eat.

Chicken Noodle Casserole

Ingredients

2 C. uncooked egg noodles

2 C. cooked, shredded chicken

1 (10 oz.) package frozen peas and carrots

1 (10 oz.) package frozen corn

1 C. milk

1 (10 oz.) can cream of chicken soup

1 (10 oz.) can cream of mushroom soup

1/2 tsp. salt

1/2 tsp. pepper, to taste

½ Tbsp. dried minced onion

2 Tbsp. melted butter

½ tsp. garlic powder

½ tsp. Italian seasoning (optional)

Directions

1. Preheat oven to 350° F. Grease a 9×13 inch baking dish with nonstick spray. Boil egg noodles according to package directions. Drain water. Meanwhile, in a large bowl combine all of the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything.

2. Pour into prepared baking dish. Cover with foil. Bake for thirty minutes or until heated through. Remove from oven and let stand for five minutes before serving. Enjoy!

Source Life in the loft house

Slightly Healthier Sloppy Joes

This Chicken Bacon Ranch Sloppy Joes is low carb and made with a creamy mozzarella ranch sauce, bacon and melted cheddar cheese in just thirty minutes or less.

Chicken Bacon Ranch Sloppy Joes

INGREDIENTS

1/2 lb bacon

1 – 2 lbs ground chicken

1 Tbsp. olive oil

1/2 yellow onion chopped

1 ranch packet

1 1/2 C. whole milk (2% is okay too)

1 Tbsp. flour

1 C. shredded mozzarella

1 C. cheddar cheese

Directions

1. Heat a large cast iron skillet on medium-high heat. Cook the bacon until crisp then removes the bacon to cool. Add the oil to the pan and chicken and onion. Cook for approximately five-seven minutes or until cooked through.

2. In a medium bowl, combine the ranch packet, milk, and flour and add it to the pan, cooking until slightly thickened and bubbling (about three-four minutes).

3. Add in the shredded mozzarella and stir to combine, chop the bacon and sprinkle it and the cheddar cheese on the mixture just before serving.

Source Dinner then dessert

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

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

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