Chicken Pot Pie

 Kathleen Provow

1 onion-chopped

2 c. chopped celery

2 c. chopped carrots

Cook until soft and set aside

1/2 c butter

1 c flour

1 t salt

1/2 pepper

1 t ground mustard

1 t garlic powder

Make a roux with ingredients.

Add:

4 c chicken broth and stir until thick then add

1-2 cups cream, half and half, milk or evaporated milk

Then add 4 cups chopped chicken

Bake in a pie at 375 degrees for 30-40 minutes.

Won Ton Salad

Tanner Wood

 

Salad

1-1/2 heads of chopped lettuce

1 bunch green onions

1/2 pkg won tons

3-4 chicken breast or a rotisserie chicken

Salad Dressing

4T sugar 

2T salt

1/2 T pepper

4 t rice vinegar

1/2 c. oil

Chicken Enchiladas

by Nancy

Sauté:

2 large green peppers, sliced

2 medium onions, sliced

1 clove garlic, chopped

Add:

2 c. cooked rice

 1 1/2 c. corn

3/4 of 29 oz can mild enchilada sauce

12.5 oz can white chicken chunks

1 can black beans, drained

Simmer together about 15. min.  Scoop onto flour tortillas.  Add about 1/8 c. mozzarella and roll up and place in baking dish.  Pour remainder of enchilada sauce on top.  Heat until cheese melts.

Enchiladas de pollo y queso

                                                               THE best enchiladas.  

 by Jana

5 T butter

1 c chopped onion

2 c cooked, shredded chicken (I usually replace this with black beans, rice, and corn, or just add it in)

4 oz. green chiles 

1/4 c flour

1 T. Chili Powder 

1/2 t. cumin

1/2 t. Coriander

2 1/2 c chicken broth

1 c sour cream

11/2 c shredded Monterey Jack cheese 

12 tortillas

Melt 2 T butter, and cook onions until soft.  Remove to a bowl and add chicken and green chiles. Melt remaining butter and blend in flour and seasonings.  Whisk in chicken broth.  Cook until sauce thickens.  Remove from heat and stir in sour cream and some of the cheese.  Stir some sauce into chicken mixture.  Assemble enchiladas in enchilada fashion and bake at 350 for 25 min.

Cream Cheese Chicken Bundles

by Jana

3 oz. cream cheese (I use Neufchâtel)

2 T melted butter

2 c cooked, cubed, shredded or cubed chicken

1/8 t pepper

1 can crescent rolls

2 T milk

1 T chives

Seasoned bread crumbs

Blend cream cheese, melted butter, milk, chives, and pepper until smooth.  Add chicken.  Mix well. At this point, if you expanded the recipe, you could freeze some of it for later. 

Separate rolls into 4 rectangles and seal perforations.  Spoon chicken mixture onto center of each rectangle.  Pull corners to center and seal into bundle.  Spray with cooking spray and sprinkle with crumbs.  Bake 20-25 min. at 350ºF

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Man-pleasing Chicken

by Jana

1 1/2 lb. Chicken pieces ( I prefer thighs.)

1/2 c. Dijon mustard

1/4 c. real maple syrup

1 T. Rice/rice wine vinegar

Fresh rosemary (optional)

Salt and pepper

Preheat oven to 450. Line a baking dish in foil, the smallest one that will fit the chicken pieces comfortably.  Mix together mustard, maple syrup, and vinegar.  Pour over chicken.  Salt and pepper the chicken to taste, then pour sauce over the top.  Swab around the chicken so it is nicely coated.  Bake 40 minutes, basting halfway through.  When done, sprinkle with fresh rosemary.  Serve over rice, if you like. 

40 Clove Chicken

by Bethany

3-4 pounds skinless chicken pieces (any variety will do)
3 T. Olive Oil
1 tsp salt (or 2 tsp. kosher salt)
2 tsp. paprika
1 tsp pepper
40 Cloves of garlic, peeled (plus or minus - approx. 2.5 bulbs)
1 onion, cut up into segments

Combine chicken, garlic cloves, olive oil, salt, pepper, and paprika in a bag and shake to combine.
Put onion in the bottom of the crock. Dump chicken mixture over the top. Cook on low for 6-8 hours.

AJ's Rotisserie Chicken

by AJ

Brine one whole chicken overnight. Pat dry, put the chicken on the spit and cover in the rub. Cook on rotisserie until done (about 2 hours)


Brine

1 gallon water
3/4 cups kosher salt
3/4 sugar
2 cups boiling water
1 tablespoon pepper

Dissolve salt and sugar in boiling water. Add pepper and add into gallon of water.


Rub

2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Curried Coconut Chicken

by Bethany

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar


Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Lime-Chili Chicken (for tacos)

by Bethany

1.5 pounds boneless skinless chicken breasts
1/3 cup lime juice
1 T. chili powder
4 cloves garlic, minced
1 cup frozen corn
1 cup chunky salsa
cilantro

Place the chicken in a the crockpot. Combine lime juice, garlic, and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Shred with two forks. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Sprinkle in some fresh cilantro if desired.
Serve in tortillas with sour cream, cheese and lettuce if desired.

Teriyaki Chicken

by Bethany

I had a roommate in college who was half Japanese. This recipe she gave is straight from her 100% Japanese grandmother!

3/4 cup Sugar
2/3 cup Soy Sauce
1 clove garlic, minced
1/2 tsp ginger
4 boneless, skinless chicken breasts

Combine and stir until sugar is mostly dissolved. Marinate meat and cook.

Shredded BBQ Chicken

 

by Bethany

 

3-4 boneless skinless chicken breasts (about 1 1/2. lbs)
1 bottle BBQ sauce

Throw it all in the crockpot.  Chicken can still be frozen or thawed.  Cook on low for 6 hours.  Use two forks to shred it.  Serve on buns or over rice.

 

 

Chicken Broccoli Rice Casserole

by Nancy

3/4-1 c. rice

cooked chicken

frozen or fresh broccoli

1 can cream of chicken soup

chicken broth

cheddar cheese

Cook rice.  Put in 9 x 13 pan and layer with chicken and broccoli.  Make a sauce out of soup, broth and cheese that is neither too watery nor too thick.  Pour over other ingredients.  Top with more cheese and bake at 350º F. until bubbly.

Stir Fry

by AJ

3-4 boneless, skinless chicken breasts, chopped

1 large white onion, chopped

1 green or red bell pepper, chopped

2/3 stalks of celery, sliced

1 1/2 c. bean sprouts

1 1/2 c. snow pea pods

2 c. chopped mushrooms

1 stalk of broccoli, chopped

1 can pineapple chunks

olive oil

First find/make some mixture to soak the chopped chicken in for about an hour.  Some form of soy sauce mixed with brown sugar, honey, vinegar and tomato sauce works well.  Other options include teriyaki sauce or store-bought seasoning packets or pre-mixed marinades.  Once the chicken has had some time to saok in some of the seasonings, bring a T. of olive oil to medium heat in a wok.  Spoon the chicken out of the marinade into the hot oil, stirring constantly, thus frying the meat as you stir.  Once the chicken is cooked (several minutes) set it aside.  If necessary add a snitch more oil.  Toss in the chopped onion and broccoli, along with any leftover marinade that you'd like added into the mix later on.  (This is necessary to cook any leftover chicken juice in the marinade, if you want to use the marinade in the overall scheme of the dish.)  Stir continuously until the broccoli and onion pieces are mostly cooked, remove them and set aside.  Add more oil if necessary, and toss in the celery and bell pepper.  Stir constantly until nearly cooked.  Add back in the chicken and toss in the snow pea pods, mushrooms, pineapple and the bean sprouts.  Stir constantly.  Once the pea pods are somewhat tender but still crunchy, add back in the onion/broccoli marinade mixture.  Heat everything together for several minutes, stirring constantly.  Serve over white rice.

Orange Chicken

by Roger

2 lbs. skinless, boneless chicken thighs

Marinade:

2 t. chicken broth mix

1/8 t. white pepper

2 t. soy sauce

1 T. corn starch

1 T. water

1 small egg, beaten

1/3 c. tapioca starch or corn starch

Pound meat with meat tenderizer and cut into thirds.  Mix seasoning ingredients and marinate chicken for at least 30 minutes.  Add beaten egg and coat lightly with tapioca starch.  Heat pan and add enough oil to cover chicken half deep. Add chicken pieces and fry until golden on both sides.  Remove chicken and prepare sauce.

Sauce:

1/2 t. minced garlic

1/2 c. frozen orange juice

1/8 t. salt

2 1/2 T. sugar

2 t. custard powder

1 t. sesame oil

Saute garlic in oil over low heat.  Add orange juice mixture, stirring constantly until thickened and begins to bubble.  (Do NOT cook on high heat.)  Return chicken to pan and toss with sauce.

Fried Chicken

by Myrtle Emma Clark Stephens, and told by a son

Mother and her black iron frying pan

As a youth, when the weather started to warm up in the spring (about Easter), we would either go fishing down on Bear River or go up Logan Canyon for a picnic nearly every Saturday.  When we went up the canyon, we would kill and dress a chicken to take with us.  When we found a picnic site, Dad would build a fire in the old metal stoves provided in the campgrounds and Mom would prepare the chicken we brought with us to cook.  If we were going further away, such as to Star Valley (Wyoming), we would take a live chicken with us which we would kill and dress at the picnic site.  Mom had an old black iron skillet or a heavy aluminum pan which she would season with bacon grease and place the cut up chicken pieces, rolled in flour, in the hot grease to cook.  We also had potatoes baked in the coals and chicken gravy prepared in the frying pan after the chicken was cooked.  Sometimes we would have baking powder biscuits cooked in front of the fire or cooked in the old iron frying pan.  If we were lucky we might even have a trout cooked in the frying pan.  Of course, once the watermelons came on we had to finish  our picnic with a wedge of watermelon that had been cooled in the cool river water.

The alternative to picnicking in the canyon was fishing down in Bear River.  For these occasions Mom would prepare the food ahead of time and we took it with us in an old cast aluminum pan which was wrapped in newspaper to keep it warm until we ate.  After eating our picnic we would either fish or go exploring and Mom would settle down to crocheting on a bedspread that she was always working on.

Creamy White Chili

by Kristin

1 lb. cubed chicken

1 onion, chopped

2 cloves garlic, minced

2 cans great northern beans

2 c. chicken broth

2 cans mild green chilis

1 t. salt

1 t. cumin

1 t. oregano

1/4 t. cayenne pepper

1 c. sour cream

Sauté chicken, onion and garlic.  Add remaining ingredients except sour cream.  Simmer about 30 minutes.  Remove from heat and stir in sour cream.

Chili's Chicken Enchilada Soup

by Jana

1/4 c. vegetable oil

1/8 c. chicken base

1 1/2 c. diced yellow onion

1 t. ground cumin

1 t. chili powder

1 t. granulated garlic

1 c. masa harina

2 qts. water (divided)

1 c. crushed tomatoes

1/4 lb. processed American cheese, cut in small cubes

1 1/2 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices.  Sauté until onions are soft and clear, about 5 minutes.  In another container, combine masa harina with 1 quart of the water.  Stir until all lumps dissolve.  Add to sautéed onions and bring to a boil.  Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.  This will eliminate any raw taste from masa harina.  Add remaining water to pot.  Add tomatoes; let mixture return to boil, stirring occasionally.  Add cheese to soup.  Cook, stirring a bit until cheese melts.  Add chicken; heat through.  Makes 8 servings.

Chicken Parmesan

by Bethany

4 skinless chicken breasts

Breading:

Italian bread crumbs (or plain mixed with Italian seasonings)

Parmesan cheese to taste

2-3 eggs, beaten

Sauce:

spaghetti sauce

mozzarella cheese

Mix bread crumbs and parmesan cheese.  Pat chicken dry.  Dip it in the egg, then in the bread crumb mixture.  Coat thoroughly.  Place in baking dish and cook until chicken is one at 350ºF for about 30 minutes.  Pour a can of spaghetti sauce over the chicken and sprinkle with grated mozzarella cheese.  Sprinkle with Italian seasoning or parsley flakes to make it pretty.  Bake again at 350ºF until cheese is melted and sauce is bubbly.  Serve on its own or over spaghetti noodles.

Chicken Marinade

by Eileen

1/2 c. soy sauce

1/3 c. oil

4 minced garlic cloves

2 T. ground curry

Mix.  Marinate chicken overnight.  Grill.  (Enough for 2 chickens)